Santa Fe Chicken Salad

Santa Fe Chicken Salad

1 head iceberg lettuce

1 head romaine lettuce

3 lb. Tomatoes diced

1 can olives, drained & sliced

2 can corn, drained

2 cans black beans, rinsed and drained

1 bottle salsa ranch dressing (or add jar of salsa to ranch dressing and sugar)

3 limes -sliced into quarters to squeeze over salad (I don't usually have these on hand to add)

1 package Mexican shredded cheese

4 chicken breasts, grilled & seasoned & sliced into strips (season with fajita seasoning before grilling)

tortilla strips or tortilla chips slightly crushed

Grill chicken and season to taste, then slice into thin strips. Throw together in a large bowl the following: shredded lettuce, diced tomatoes, prepped olives, drained corn, rinsed & drained black beans. Toss ingredients. Add chicken breasts and shredded cheese into the salad and toss. Top with tortilla strips or crushed tortilla chips. Pour dressing on top. Serve with a side of lime for those who wish to drizzle it over salad.

This makes a lot of salad—I usually half the recipe for our family

Soy-glazed Chicken with Stir-fried Vegetables

Here's a new crock pot staple at our house:

This has a flavorful asian sauce and is super easy. It's one of my favorites for days I want to put dinner in early and forget about it. I have also made it with boneless, skinless chicken breasts, although the meat was much drier than when we used thighs. I might try cutting the cooking time down to keep breasts more moist, but for best results, use thighs. They are cheaper, anyway. That's a little shout-out for YOU, Marion :).

Serves 4| Hands-On Time: 30m| Total Time: 4.5-8 hours

Ingredients

• 1/2  cup  packed light brown sugar
• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  Asian fish sauce
• 1  tablespoon  grated fresh ginger
• 1/4  teaspoon  crushed red pepper *we use just a pinch to keep it mild for the kiddies
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8) *I bet bone-in thighs would be even better. Will try.
• 1  cup  long-grain white rice
• 1  tablespoon  canola oil *I used olive oil
• 3/4  pound  snow peas, trimmed
• 2  heads baby bok choy, leaves separated
• 1  red bell pepper, sliced
• 4  scallions, cut into 2-inch lengths
• 2  cloves garlic, thinly sliced
• black pepper

Directions

1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

Original recipe link: http://www.realsimple.com/food-recipes/browse-all-recipes/soy-glazed-chicken-stir-fried-vegetables-00100000074155/index.html 

Haandi Chicken

This recipe comes from a good friend whose judgement I generally trust, however, I was skeptical. I needn't have been. Ah-May-Zing!
We always double this recipe, but we have a billion children.

Pardon the terrible picture. Hey... even ugly food can taste good!

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1 Tbsp olive oil
6 oz coconut milk
2 Tbsp sour cream (we use Plain Greek Yogurt as it doesn't bother my Lactose Intolerants)
1 tsp each: coriander, chili powder, garam masala, ginger, garlic salt
1/4 tsp cardamom
1 bunch fresh cilantro, chopped
8 oz pineapple pieces
1/2 c cashews
Red pepper flakes

Cook onions in olive oil over medium heat until just tender. Add chicken and cook until browned. Don't over cook (about 2-3 minutes). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 minutes but don't let it come to a full boil. 1 minute before serving add cilantro and red pepper flakes. Serve over rice. Garnish with cashews (my favorite part!).
Haandi Chicken

Thai Green Curry

Also from Cook's Illustrated...sensing a theme here? :)

Thai Green Curry w/chicken, broccoli, and mushrooms

2 14-oz cans coconut milk (unsweetened), not shaken
2 T store-bought green curry paste or 1/2 c homemade green curry paste
2 T fish sauce
2 T brown sugar
1 1/2 lb boneless, skinless chicken breast, trimmed of excess fat and sliced thin across the grain
2 1/2 c broccoli florets
4 oz white mushrooms or shitakes, stems discarded and mushrooms quartered (about 2 cups) (optional)
1 medium red bell pepper, stemmed, seeded, and cut into thin strips (optional)
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 T lime juice
1/2 c fresh basil leaves (optional, but good)
1/2 c fresh mint leaves (optional, but good)







Notes: 
-I've had the best luck using Mae Ploy green curry paste and Chaokah coconut milk.  I've found that the coconut milk really affects the final product.
-I substitute whatever vegetables I have on hand at the end.  Carrots, broccoli, and zucchini have worked well in the past.

1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid.  Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.  Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.  Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minutes.  (You should hear the curry paste starting to fry in the oil.)  (Note: It usually takes me longer than 3-8 minutes.) Continue cooking until the curry paste is very aromatic, 1-2 minutes.

2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.  Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes.  Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute.  Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat.  Cook until the vegetables are almost tender, about 5 minutes.  Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes.  Off the heat, stir in the lime juice, basil and mint. Serve immediately.