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Recipe Repost-Peanut Sesame Chicken Salad

Posted on February 19th, 2015 | Posted in Main Course, Recipes, Salad

Peanut Sesame Chicken (1 of 1)

This recipe was given to me by a friend who has quite possibly the ultimate recipe collection. I was honored that she was willing to share it with me. I made it for the very first time for my sister’s baby shower. It was an easy dish to make ahead of time and sit out for guests to enjoy. I have since made it as a meal to deliver to friends who have just had babies. It remains a crowd pleaser and the extra dressing tastes good on everything!

Yield 8-12 Servings
4 pounds Tyson Fajita Chicken Strips (553011, 1/10#)
olive oil (992055, 4/3LTR)
salt (991862, 50#)
ground black pepper (CQP065, QT)
2 1/2 pounds asparagus, trimmed, cut into thirds diagonally (00070, 11#)
2 red bell peppers, cored and seeded (05580, 100/2.6OZ)
4 scallions, white and green parts, sliced diagonally (01008, 48CT)
2 tablespoons toasted sesame seeds (CQS052, QT)

1 cup vegetable oil (992065, 6/1GAL)
1/4 cup apple cider vinegar (991958, 4/1GAL)
1/3 cup soy sauce (991679, 4/1GAL)
3 tablespoons sesame oil (992008, GAL)
1 tablespoon honey (991621, 6/3#)
2 garlic cloves, minced (02616, 4/5#) or 1/4 teaspoon garlic powder (CQG028, QT)
1/4 teaspoon ground ginger (CQG069, QT)
1 tablespoon toasted sesame seeds (CQS052,QT)
1/2 cup peanut butter (991596, 5#, Golbon)
1 teaspoon salt (991862, 50#)
1 teaspoon ground black pepper (CQP065, QT)

Defrost chicken strips and cut into bite size pieces.

Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or hot with rice.

Recipe adapted from the Kitchen of Rebecca Jans

Recipe Thursday-Greek Salad

Posted on October 9th, 2014 | Posted in Recipes, Salad

Greek Salad (1 of 1)

Yummy! I just got back from a trip to Greece and all I can think about is eating Greek food. So now I am excited to explore Greek recipes and begin on a new cooking journey. This Greek Salad is very simple, which is true of a lot of the Mediterranean style dishes that we ate, but amazing since you can cleanly taste every ingredient. The true flavor maker in this salad is the oregano, which Greeks use a lot of in their dishes. Enjoy!

Yield 4 Servings
1 European cucumber, sliced and quartered (00282, 12CT)
1 pint grape cherry tomatoes, halved (01093, 12CT)
4 ounces imported 100% Sheep’s Milk feta, cubed (CWFR1390, 35#, Valbreso)
1/4 cup Kalamata olives, pitted (990403, 10#)
1 teaspoon oregano (CQO075, QT, Assagio Classico)
2 tablespoons extra virgin olive oil (992059, 3LTR)
1 tablespoon red wine vinegar (991951, 4/1GAL, Woebers)

Combine cucumber, tomatoes, feta, olives and oregano. Whisk olive oil and red wine vinegar until it’s emulsified. Pour over salad and serve! Note: A few other ingredients that we enjoyed in our Greek salad were green bell peppers and red onion.

Two Greek Salads we enjoyed in Thassoliniki and Santorini

Greek Salad-Thessaloniki

Greek Salad-Santorini (1 of 1)

Recipe Thursday-Ken’s Sun-Dried Tomato Vinaigrette on Roasted Chickpea and Kale Salad

Posted on April 17th, 2014 | Posted in Recipes, Salad, Supplier of the Month

Ken’s Salad Dressings taste homemade, which makes them very versatile when creating dishes. My goal was to make a fresh Spring salad that all the unique flavors in the salad could be tasted. By using this light Sun-Dried Tomato Vinaigrette as the dressing my goal was accomplished. This salad is light and refreshing and pairs nicely with a crisp Rosé  wine.

To view our Ken’s April product specials click HERE.

Ken’s Sun-Dried Tomato Vinaigrette
on Roasted Chickpea and Kale Salad

Ken's Salad (2 of 2)

Yield 5-6 Side Servings
28 ounces canned chickpeas, rinsed and drained (991648, #10, Furmano)
2 tablespoons extra-virgin olive oil, divided (992059, 3LTR)
1/2 teaspoon ground cumin (CQC094, QT)
1/2 teaspoon paprika (CQP010, QT)
Kosher salt (CQS030, 3#, Morton) and freshly ground black pepper (CQP064, GAL)
1 small bunch curly kale, trimmed and thinly sliced (about 1 quart of greens) (00495, 24CT)
1/2 cup pine nuts (992514, 5#)
1/2 cup sun-dried tomatoes, thinly sliced (02086, 5#)
4 scallions, white and light green parts only, thinly sliced (01013, 3CT)
1 cup fresh Italian parsley leaves, roughly chopped (00754, 6CT)
1 cup fresh mint leaves, roughly chopped (05320, 4OZ)
1/3 cup Ken’s Sundried Tomato Fat Free Dressing (991405, GAL, Kens)

Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line a rimmed baking sheet with paper towels. Spread chickpeas on top and roll around under your hands to thoroughly dry. Transfer chickpeas to a large bowl. Add 1 tablespoon olive oil, cumin, and paprika. Season to taste with salt and pepper. Discard paper towels and line baking sheet with aluminum foil. Spread chickpeas over foil and transfer to oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about 3/4 their original size with a dense, nutty texture, about 1 hour. Remove from oven and let cool slightly.

Meanwhile, add kale to now-empty chickpea bowl. Add 1 tablespoon olive oil, season with salt and pepper, and massage kale until well-coated in oil. Set aside at room temperature.

Place pine nuts in a skillet and transfer to lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.

In a medium bowl, combine sun-dried tomatoes, scallions, parsley and mint.

When chickpeas are cooked and slightly cooled, add to bowl with kale. Add pine nuts, sun-dried tomato, parsley, mint and dressing. Toss with hands until well-combined. Adjust seasoning with more salt and pepper as necessary.

Recipe adapted from SeriousEats.com

Recipe Thursday-Antipasto Pasta Salad

Posted on September 19th, 2013 | Posted in Salad

This recipe adapted from America’s Test Kitchen hit the nail on the head with their Antipasto Pasta Salad recipe. They did a wonderful job translating a traditional antipasto platter chock-full of cured meats, cheese and pickled vegetables into a hearty Antipasto Pasta Salad. I made this pasta salad a day ahead and served it at an Italian themed picnic! Mangiamo!

Antipasto Pasta Salad

Antipasto Pasta Salad

Yield: 6 to 8 Servings
4 ounces sliced, sopressata, cut into 1/2-inch squares (KLR030-3)
4 ounces sliced, prosciutto, cut int 1/2-inch squares (110050)
4 ounces sliced, sweet dry capocollo, cut into 1/2-inch squares (KLR541-1)
10 tablespoons red wine vinegar (991951)
6 tablespoons extra virgin olive oil (992059)
3 tablespoons mayonnaise (992154)
12 ounces pepperoncini, drained, (2 tablespoons juice reserved), stemmed and chipped coarse (990161)
4 garlic cloves, minced (03016)
1/4 teaspoon crushed red pepper flakes (CQP101)
salt and pepper (991861/CQP071)
1 pound fusilli (991591)
1 pound white mushrooms, quartered (05315)
1 cup shredded, aged, provolone cheese (CWIT395)
12 ounces roasted red peppers, drained, patted dry and chopped coarse (990154)
1 cup fresh basil, chopped (04973)

Optional additions-1 cup chopped, pitted kalamata olives (990403) or 1 cup artichoke hearts, drained and quartered (990150).

Place one paper towel on microwave-safe plate. Arrange sopressata in single layer on paper towel. Cover with another paper towel and layer prosciutto on towel. Cover with another paper towel and layer capocollo on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.

Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, crushed red pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper in medium bowl.

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot and toss with 1/2 cup dressing and remaining 5 tablespoons vinegar. Adjust seasonings, spread dressed pasta on rimmed pasta sheet and refrigerate until chilled, about 30 minutes.

Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.

Add meat, provolone, roasted red peppers, chopped pepperoncini, basil and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.

Recipe adapted from America’s Test Kitchen

Recipe Thursday-Green Goddess Dressing

Posted on August 23rd, 2012 | Posted in Recipes, Salad

It has been a while since I made a new salad dressing so when Hometown’s Company Picnic came around I decided this was the perfect occasion! I made Green Goddess Dressing to go on top of a simple spring mix lettuce and homegrown tomatoes. Make sure to toss the salad with the dressing before serving since it is a thicker consistency. This dressing can be used as a dip too for crudites or crackers.

Green Goddess Dressing

Yield 2 Cups

2 teaspoons anchovy paste or 2-4 canned anchovies
1 small garlic clove, minced (991057)
3/4 cup mayonnaise (992170)
3/4 cup sour cream (HPH050)
1/2 cup chopped parsley
1/4 cup chopped tarragon
3 tablespoons chopped chives
2 tablespoons lemon juice (990323)
Salt and black pepper to taste (991861/CQP065)

Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

Serve as a dip, or toss with salad greens for a dressing.

The dressing should last about a week in the fridge.

Recipe from simplyrecipes.com

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