Tuesday, May 31, 2016

Balsamic Marinated Portobello Burgers Recipe

I made this marinade for portebello mushrooms yesterday and it was really good.  Have to remember to try it again.

I found the recipe here: - - - >  http://www.seriouseats.com/recipes/2012/09/balsamic-marinated-portobello-burgers.html

Marinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons juice from 1 lemon
1 tablespoon Dijon mustard
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon finely minced thyme leaves
1 teaspoon Kosher salt


DIRECTIONS
1.  In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, mustard, garlic, thyme, and salt.
2.  Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.

Thursday, May 19, 2016

Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad - U.S. Highbush Blueberry Council: Fresh, tangy, healthy and filling – what more could you want from a salad? This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner. Heading to a cookout or potluck? Take a bowl of this blueberry chicken chopped salad for a dish that’s sure to leave your friends and family’s taste …

I made this salad yesterday and took it to Audrey's for Larry's birthday dinner and it was delicious.  I have to say it was a little time consuming chopping up the lettuce and onions but maybe it was because I was watching TV at the same time that seems to always slow me down.  Since she was making dinner I made the salad without the chicken.

Salad
  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 head Romaine lettuce, finely chopped
  • 1 pint (2 cups) fresh blueberries
  • 1 cup roughly-chopped toasted pecans
  • 2/3 cup diced red onion
  • 1/2 cup blue cheese (or any soft cheese)
  • Dijon vinaigrette (see below)
Dijon Vinaigrette
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper
To make the salad:
Season chicken breasts on both sides generously with salt and pepper.
  1. Heat oil in a large sauté pan over medium-high heat.  Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside.
  2. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces.
  3. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine.  Serve immediately.
To make the vinaigrette:

Whisk all ingredients together until combined.