16.4.18

GRILLED GARLIC LIME CHICKEN FAJITA SALAD

INGREDIENTS
Dressing
1/2 large avocado pitted
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
2 tablespoons water
lime juice from 1/2 lime
1 medium garlic clove
1/2 teaspoon sea salt


Marinade
2 tablespoons olive oil
1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
2 teaspoons minced garlic
lime juice from 1/2 lime
1 tablespoon fresh cilantro leaves
1/2 teaspoon sea salt
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes

Salad
2 large chicken thighs
2 large eggs soft boiled
1/2 medium red bell pepper cut into 1/2" strips
1/2 medium yellow bell pepper cut into 1/2" strips
1/2 medium white onion cut into 1/2" strips
10 oz salad mix

Sweet potato fries
2 medium sweet potatoes cut in 1/4" strips
1 tablespoon arrowroot powder
2 tablespoons olive oil
1 tablespoon cumin powder or Trader Joe's chili lime seasoning
sea salt flakes to taste

INSTRUCTIONS



Blend marinade ingredients together until smooth.
Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through.
Once chicken is cooked, set aside and allow to rest.
Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
Preheat oven to 475F.
Line a baking tray with parchment paper.
Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning.
Bake fries on 475F for about 30-45 minutes until crispy.
In a blender or food processor, blend ingredients for dressing until smooth.
Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs.
Drizzle with avocado dressing and serve.

Boursin-Stuffed Chicken

Ingredients
YIELDS: 4

4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 c. shredded mozzarella
4 slices prosciutto
Directions
PREP TIME: 0:15
TOTAL TIME: 0:50

  1. Preheat oven to 400°.
  2. Using a meat tenderizer, pound the chicken until 1/4" thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn't unravel. Repeat with each piece of chicken.
  3. Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

Slow-Cooker Scalloped Potatoes

Ingredients
YIELDS: 10

1 c. heavy cream or half and half
1/4 c. low-sodium chicken broth
1 pinch paprika
1/4 tsp. ground nutmeg
2 tbsp. fresh thyme leaves, plus more for garnish
2 tbsp. freshly chopped rosemary, plus more for garnish
2 tsp. garlic powder
3 lb. russet potatoes, sliced 1/4" thick
1/2 c. freshly grated Parmesan
2 1/2 c. shredded Gruyère
kosher salt
Freshly ground black pepper
Directions
PREP TIME: 0:15
TOTAL TIME: 4:45

  1. In a large bowl, whisk together heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until combined.
  2. Line bottom of a slow-cooker with a layer of potatoes, then top with 1/3 of cream mixture, 1/2 cup parmesan and 1/2 cup gruyère. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours.
  3. Remove the lid, turn off heat, and let set 30 minutes. (Drain any grease.) Transfer to a bowl and garnish with more thyme and rosemary, then serve.

Creamy Spring Peas With Pancetta

Ingredients


Directions

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.