Recipes Egg Chicken
Jun
21

EGG SALAD RECIPE

INGREDIENTS:

6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves
METHOD: 
  • Cut eggs into halves.
  • Take out the yolk and mash with boiled potatoes.
  • Mix salt, pepper, lemon juice and chopped coriander.
  • Fill eggs whites with the mixture.
  • Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum & coriander.

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Jun
20

Salmon and Golden Beet Salad with Crisp Bacon

Ingredients

Serves 4

  • 8 small golden beets (about 10 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 4 slices turkey bacon (about 2 1/4 ounces), sliced crosswise into thin strips
  • 1/2 lemon, sliced into 4 rounds
  • 4 salmon fillets (6 ounces each)
  • 1 shallot, finely chopped
  • 1 1/2 tablespoons white-wine vinegar
  • 1 pound baby spinach
  • Freshly ground pepper

Directions

  1. Preheat oven to 350 degrees. On a piece of aluminum foil, toss beets with 1 tablespoon oil and the salt; wrap beets in foil to make a packet. Cook until beets are easily pierced with a fork, about 35 minutes. Let cool; peel beets, and slice into 1/4-inch-thick rounds.
  2. Cook bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel lined plate; let drain.
  3. Place lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer fish to a plate; let cool.
  4. Make dressing: In a small bowl, whisk together shallot, vinegar, and remaining 2 tablespoons oil until emulsified.
  5. Place spinach and beets in a bowl. Add dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with remaining bacon.

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Jun
17

Asian Salad with Salmon

Ingredients

Serves 4

  • 2 (6 to 8 ounces each) skinless salmon fillets
  • Coarse salt and ground pepper
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons honey
  • 1/2 small head napa cabbage, shredded (about 4 cups)
  • 1 small head red cabbage, shredded (about 4 cups)
  • 2 large carrots, shredded
  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • 1/2 cup sliced or chopped toasted almonds
  • 1/2 cup coarsely chopped dried apricots

Directions

  1. Heat broiler. Place salmon fillets on a rimmed baking sheet; season generously with salt and pepper. Broil until fish is just cooked through, 8 to 10 minutes. When cool enough to handle, cut into large chunks.
  2. In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper. Set aside 2 tablespoons dressing.
  3. To remaining dressing, add napa and red cabbage, carrots, onion, almonds, and apricots; toss.
  4. Divide salad among four plates; top with salmon. Drizzle reserved dressing over salmon.

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Jun
16

Buffalo Chicken Strips With Blue Cheese Salad

Ingredients

Serves 4

  • 2 tablespoons butter
  • 3 tablespoons ketchup
  • 1 to 2 tablespoons hot sauce
  • 1 1/2 cups (spooned and leveled) all-purpose flour
  • 2 large eggs
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
  • 4 cups vegetable oil
  • Blue Cheese Salad

Directions

  1. In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
  2. In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
  3. In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
  4. In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
  5. Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
  6. Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

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Jun
16

Crunchy Fried Eggs on a Dandelion Salad

Ingredients

Serves 4

  • 6 tablespoons peanut oil, plus more for frying
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 large white onion, peeled and very thinly sliced crosswise
  • 1/3 cup milk
  • 1/3 cup all-purpose flour, for dredging
  • 1 paprika
  • 4 large eggs
  • 14 ounces very tender yellow or green dandelion leaves, trimmed, rinsed, and chilled
  • 1 tablespoon finely chopped shallots

Directions

  1. In a small bowl, whisk together 6 tablespoons peanut oil and vinegar; season with salt and pepper. Set aside.
  2. Heat 1 cup peanut oil in a deep skillet until it registers 350 degrees.on a deep-fry thermometer. Soak onion rings in milk for 5 minutes; drain, and spread onions on a baking sheet. Whisk together flour, paprika, and a pinch of salt in a small bowl. Sprinkle onions lightly with seasoned flour. Carefully add onions to skillet, and fry until just golden and crisp. Transfer to a paper-towel-lined baking sheet to drain.
  3. In a small heavy saucepan, add enough oil to fill it two-thirds full. Heat oil over medium heat until it reads 350 degrees.on a deep-fry thermometer. Working with one egg at a time, break egg into a small bowl, and carefully slide it into the hot oil. Cook, using two wooden spoons or spatulas to shape the egg and maintain a rounded shape, for 1 minute; carefully turn over egg. Cook until egg is crunchy on the outside and yolk is still runny, 1 1/2 to 2 minutes. Using a slotted spoon, lift egg out of oil, and transfer to paper-towel-lined baking sheet. Repeat with remaining eggs.
  4. In a medium bowl, toss together dandelion leaves, reserved dressing, and shallots. Divide between 4 serving plates, and top each portion of salad with a fried egg. Garnish with fried onion rings, and serve immediately.

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Jun
13

Roast Chicken Salad with Feta and Greens

Ingredients

Serves 1

  • 2 tablespoons freshly squeezed lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups salad greens
  • 1 cup , cut into bite-sized pieces, from each of assorted vegetables and roast chicken recipe2201
  • 1 cup assorted roasted vegetables, (see Double Roast Chicken)
  • 2 scallions, thinly sliced
  • 2 tablespoons feta cheese, crumbled

Directions

  1. In a small bowl, whisk together lemon juice and olive oil until combined. Season with salt and pepper; set the vinaigrette aside.
  2. Arrange the salad greens, chicken, and vegetables on a dinner plate. Sprinkle with scallions and feta cheese, and drizzle with reserved vinaigrette. Serve.

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Jun
13

Chicken Salad Sandwich

Ingredients

Serves 6

  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breast, (2 small whole breasts)
  • 3/4 cup plain nonfat yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 Granny Smith apple
  • Juice of 1/2 lemon
  • 1 cup finely diced fennel
  • 1/2 cup finely diced celery
  • 2 cups halved red seedless grapes
  • 6 pumpernickel bread
  • 1 watercress, tough stems removed
  • Olive-oil cooking spray

Directions

  1. Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside.
  2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt-pepper mixture. Core apple, and cut into 1/4-inch dice. Place apple in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Divide salad among 6 slices pumpernickel bread, and sprinkle with watercress.

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Jun
13

Chicken Salad Sandwiches

Ingredients

SERVES 12O 14

  • 2 14 1/2-ounce cans low-sodium chicken broth
  • 2 cups water
  • 1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely dicedcelery
  • 1 carrot, peeled and cut lengthwise into four pieces
  • 1 medium onion, peeled and quartered
  • 1 dried bay leaf
  • 5 whole black peppercorns
  • 1 whole boneless and skinless chicken breast, (about 1/2 pound)
  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • Salt and freshly ground pepper
  • 1 whole-wheat bread, sliced and crusts removed
  • 1/2 green-leaf lettuce, leaves separated

Directions

  1. Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
  2. Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
  3. Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

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Jun
13

Mario’s Warm Chicken Salad

Ingredients

Serves 2

  • 4 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 boneless, skinless chicken-breast halves
  • 1/4 Anaheim chile, sliced diagonally into 1/4-inch-thick slices
  • 1 teaspoon coriander seeds, crushed
  • 1/2 red onion, thinly sliced
  • 1/2 medium beet, cut into 1/8-inch rounds and julienned
  • 1/8 teaspoon yellow mustard seeds
  • Coarse salt and freshly ground pepper
  • 1/2 medium carrot, cut into long thin strips
  • 3 tablespoons red-wine vinegar
  • 2 cups collard greens, sliced very thinly crosswise
  • 2 cups mustard greens, trimmed
  • 1/4 cup quince jam
  • 1/2 cup white wine
  • 1 teaspoon sambal oelek
  • 1/4 cup large Spanish olives

Directions

  1. Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add chicken breasts, skin side down. Cook until golden brown, about 4 minutes per side.
  2. Meanwhile, heat 2 tablespoons olive oil a second sauté pan. Add chile and coriander; sauté one minute. Add red onion, beets, mustard seeds, and salt, and cook for 1 minute. Add carrots and 1 tablespoon vinegar; season with pepper. Sauté for 3 to 4 minutes, stirring occasionally.
  3. Add collard greens to vegetable mixture, and cook until wilted, 3 to 5 minutes.
  4. In a medium bowl, toss mustard greens with 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Pour vegetable mixture on top of the greens, and toss quickly, allowing the greens to wilt slightly. Divide among 2 plates.
  5. Add quince jam to chicken breasts, basting occasionally with melted jam. Season with salt and pepper. Add white wine, sambal oelek, the remaining 1 tablespoon vinegar, and 1 teaspoon oil; stir to combine. Simmer for 4 minutes. Add olives, and cook until just heated, about 30 seconds.
  6. Place a chicken breast on top of vegetables, and pour any pan juices over chicken. Serve immediately.

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Jun
13

Raspberry Chicken Salad In Mini Pitas

Ingredients

MAKES 16 SANDWICHES

  • 2 1/2 teaspoons coarse salt, plus more for seasoning
  • 1 tablespoon whole peppercorns
  • 3 small shallots, 2 thinly sliced, the other minced
  • 1 boneless, skinless chicken breast
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cardamom
  • 3 tablespoons olive oil
  • 1/2 fennel bulb, cut into 1/2-inch dice
  • 1/2 cup walnuts, toasted and chopped
  • Freshly ground pepper
  • 1/2 pint fresh raspberries
  • 16 mini pitas, (4 inches in diameter)
  • 1 small bunch mache or frisee

Directions

  1. In a medium saucepan, combine 4 cups water, 2 teaspoons salt, the peppercorns, sliced shallots, and chicken; bring to a simmer over medium-low heat, and continue cooking until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate; let cool completely, and cut into 1/2-inch dice.
  2. Make the vinaigrette: In a small bowl, whisk together the vinegar, remaining 1/2 teaspoon salt, sugar, minced shallot, and cardamom. Slowly whisk in the oil until mixture is emulsified.
  3. In a medium bowl, combine chicken, fennel, and walnuts. Pour vinaigrette over; toss to coat. Season with salt and pepper. Gently fold in raspberries.
  4. Slice off 1 inch from one side of each pita; gently open. Fill with a handful of mâche; spoon in chicken mixture. Serve.

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