Buffalo chicken salad

This is a recipe I originally posted as "to-try" (this was before I joined Pinterest....so I had no where else to keep them!) Well, now I've tried it and want to share the results!


You can find the original recipe here.


Adam doesn't like spicy foods, so I halved this recipe for my chicken, and made his with orange sauce from Panda Express.


Chicken:
2 TBS unsalted butter melted
1/2 cup hot sauce (my favorite is Frank's - I'm addddddiiiccted)
2 large chicken breasts
1 TBS olive oil


To go on lettuce:
2-3 hard boiled eggs
1 stalk of celery chopped
Baby carrots chopped
Black beans
Cheese
Tomatoes
Green peppers chopped
Dressing (I used ranch)




1. Mix melted butter and hot sauce in large bowl. Transfer half the mixture to a small bowl and put near the stove top for brushing.

2. Heat olive oil in a pan. Place chicken breast in pan, brushing the top side with buffalo sauce mixture. Flip and brush evenly with hot sauce mixture. Continue cooking, turning as needed and brushing with the sauce, until cooked through, about 10 more minutes. Transfer to cutting board and let rest 5 minutes, then cut into bite-size pieces. Toss w/ the hot sauce in the bowl you haven't touched with the raw chicken
(For Adam's I used the exact same technique, just with a pre-made sauce.)

 Fun buffet-style salad night! Super easy, super delicious!

Adam's Orange chicken salad

My buffalo chicken salad

*Adam was a little....bored with the idea of having salad for dinner. But as he gobbled his down, he said, "Well this is turning out to be quite the meal!" 

Broccoli Soup with Leeks and Thyme

• 3 tablespoons butter
• 3 cups chopped leeks (white and pale green parts only; about 3 large)
• 6 teaspoons chopped fresh thyme, divided
• 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
• 4 cups (or more) low-salt chicken broth

• Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes.
• Puree soup in blender until smooth. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.
  
  
  *Recipe from Bon Appetit magazine

Sunny-Side-Up Eggs on Mustard-Creamed Spinach

• 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
• 5 teaspoons Dijon mustard, divided
• 2 teaspoons plus 1 tablespoon olive oil
• 1/2 teaspoon mustard seeds
• 1 9-ounce package fresh spinach leaves
• 3 tablespoons half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs
• Fresh thyme sprigs (for garnish)

 

• Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes.
• Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
• Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
• Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs
  
  
  
  
  

*Recipe and photo from Bon Appetit magazine

Grilled Summer Squash

1 1/2 pounds sliced summer squash
1 sliced onion
Olive oil, salt, pepper
Zest and juice of 1 lemon
Chopped parsley and mint
Shaved Ricotta salata

Preheat grill to medium high. Toss squash and onion with olive oil, salt, pepper. Grill 3-5 mins each side. Toss w/ more olive oil, lemon, parsley, and mint. Top w/ shaved ricotta.

*Recipe and photo from Food Network magazine

Baby Food

I want to make my own baby food for my future baby. Here are some ideas:

Spinach and Banana Puree
Makes 2 cups
Puree 12 oz fresh spinach, 2 peeled bananas, and 1/4 cup each plain whole-milk yogurt and apple juice in a food processor until smooth. Refrigerate up to 3 days or freeze up to 1 month.

Carrot, Mango and Apple Puree
Makes 1 1/2 cups
Peel 3 carrots. Cut 1 mango into chunks. Halve and core 2 Granny Smith or Rome apples. Arrange fruits and veggies on a parchment paper-lined baking sheet and roast in 350 oven until tender - 20-25 mins. Puree until smooth. Cool, refrigerate up to 3 days, freeze up to 1 month

Roasted Banana and Blueberry Puree
Makes 2 cups
Arrange 3 unpeeled bananas and 1 pint blueberries on a parchment paper-lined baking sheet. Roast in 350 oven until berries burst and banana peels are deep brown, 20-25 mins. Remove and let cool slightly, then peel bananas. Puree fruit until smooth. Let cool, refrigerate.

*Recipes from Food Network magazine