Grilled Teriyaki Chicken Salad

Yum

Hi there!  Is everyone having a great summer so far?

We certainly are.  The heat is on and we have decided that this is the summer of salads.  We love eating the abundance of fresh fruits and vegetables available to us now and what better way to showcase them than by salads (plus the fact that MGG can't go a day without a salad...#rabbitatheart). 

I've joined on the salad band wagon with him but I like my salads with some sort of protein in them to consider them a main dish.  That usually means some form of chicken for me and being summertime grilling the chicken is my go to method.

On Sunday, MGG and I visited our local farmer's market and found the best salad greens.  This particular vendor grew only greens and they had baskets of loos salad greens to mix and match.  Love it!  So we grabbed a few bags full and went on our way to see what else we could find.  An hour later we came home with fresh tomatoes, cucumbers, berries, melons, and bell peppers, and on and on....

On Monday I was working at home and decided to put the salad greens and bell peppers to good use and make a salad for lunch.  I decided to create a Grilled Teriyaki Chicken Salad.  So I grabbed my favorite marinade, Organicville's Island Original Teriyaki sauce, and some cashews, and pineapple to create this salad that reminded me of a great teriyaki bowl.  Oh it was soooo good.  I tell you, MGG missed out on this one!

The dressing is a combination of the teriyaki sauce mixed with rice vinegar, some pineapple juice (so save the liquid in the can) and some olive oil. Yum!  This dressing is light and tasty and the perfect topping.

So grab all your fresh veggies and make a wonderful salad for your lunch.  No need to share...I won't tell anyone.  But if you do find yourself in a generous mood you can just double, triple etc..this recipe and make enough for the family.

Enjoy!

Grilled Teriyaki Chicken Salad

serves 1

1 boneless skinless chicken breast
1/2 cup teriyaki marinade (such as Organicville's Island Original Teriyaki sauce)
2 cups of mixed baby greens
1/3 cup of sliced red and orange bell pepper
1/4 whole cashews
1 8 oz can of pineapple chunks, juice saved for dressing   

Salad Dressing:
1/4 cup teriyaki sauce
2 Tbls rice vinegar
2 Tbls olive oil
2-3 Tbls pineapple juice (from the can of pineapple rings)
To prepare chicken marinate the chicken breast in the marinade for 30 minutes.  Meanwhile prepare the salad ingredients by placing them on a platter or in a medium bowl.

Prepare the dressing.  In a small bowl or mason jar add the teriyaki sauce, vinegar, olive oil, and pineapple juice.  Shake until combined.  Set aside.

Heat a gas grill to medium high.  Add chicken, discarding remaining marinade.  Cook covered about 5 minutes per side or until it reaches 160 degrees internal temperature.  Remove from grill and all to rest 10 minutes.  Slice chicken into slices and add to the salad.

Drizzle salad with dressing, toss to coat.  Serve.





Another recipe using Organicville's Island Original Teriyaki sauce:  Teriyaki London Broil

Slow Cooker Meal: Hawaiian Style Chicken

Sometimes you don't have time to "cook" a meal.  You know what I mean?

These days are busy for everyone.  The holidays are coming and there are so many things to do. Planning the big day meal becomes a project in itself.  Plus there are just everyday life things that get in the way, like work, errands, kids activities, chores. You know the drill.

I had a day like that the other day.  We had just returned from vacation.  I didn't get to the grocery store before the new work week started so I just needed something I could cook for Monday's dinner that was fast and super easy using a few ingredients that I had on hand.  Something I could just dump and go.

That's where the slow cooker comes in to play.

It's a godsend I tell you!

You can prep a meal the night before in the crock and put it in the refrigerator, or do it the morning of, turn it on a go. When you come back 8 hours later BAM! you have a wonderful dinner waiting for you.  

So I found frozen chicken which I thawed overnight, and a few fresh veggies and a couple of pantry items and I was all set to make a Hawaiian Style Chicken.  This is a super easy version of teriyaki chicken.  All you have to do is make the rice and a salad when you get home and dinner is served!

Now don't be put off by the lack of ingredients in this dish.  It is super flavorful guaranteed. Something the entire family with enjoy and very kid friendly.  Sometimes simple but flavor punching ingredients are the best.  You'll end up with a sweet and savory dish that's great over rice but would be perfect as sliders on a Hawaiian roll.   

Enjoy a quick and easy dinner!




Hawaiian Style Chicken

serves 4

1 lb boneless, skinless chicken breasts
2 15 oz cans of pineapple chunks in juice, undrained
1 onion, sliced
2 orange or red bell peppers, diced
3 tablespoons brown sugar
1/3 c soy sauce
cooked hot rice for serving

To a slow cooker add the chicken, pineapple with the juice, onions, bell pepper, brown sugar, and soy sauce.

Cook on low for 6-8 hours.  Break the chicken into chunks if needed.  Serve over hot rice if desired.

Tropical Crescent Ring

During the summer I love to sit outside in the morning on the weekends and enjoy a nice cup of hot tea and something delicious for breakfast.  A great way to start the day off, in the quiet...before the world gets busy and hectic.  

So this morning that's exactly what MGG and I did.  Spend a few quite moments talking and eating breakfast outside...before the day gets started..and around here, before the scorching heat is upon us.  It's been humid, oh sooo humid, and around 100 degrees all week.  This weekend promises the same.

I do have a confession to make though, before telling you about this dish.  I tend to read a lot of recipes, blogs, cookbooks etc...Then I go out an buy ingredients to make that special something, and a week goes by and I read some more, and I forget what that special something was!  So then I have some great ingredients lying around and don't know what I intended them for...C'est la vie!  It's a bad habit of mine.  

The reason I'm telling you this it this ties to my creation of this mornings breakfast.  I wanted to make something like a pastry.  I knew, looking around I found some dried pineapple and some macadamia nuts but to be honest I don't remember what they were for...possibly oatmeal granola bars?  Anyway they gave me the idea to make a this Tropical Crescent Ring.  Now to find some shredded coconut, which I located in the freezer, and some type of dough (not wanting to make this from scratch today) so I found a can of Crescent Rolls in the frig.  Voila, I had my inspiration.  (Think I'm picking up the French language from a book I'm reading right now...but I digress)

This is a wonderful pastry to make.  Easy to put together, and similar to cinnamon rolls.  It takes about 35-40 min from start to finish, and the smell when it's baking...heaven!  Nothing too complicate here but oh so tasty!  It's really a semi-homemade version you can whip up easily and everyone will enjoy.

Kitchen Tip:  when working with this crescent dough, try to work quickly so the dough doesn't heat up.  If it does it makes the dough too pliable and it will be hard to roll and keep roll nice and intact.  (Not that I know this from experience of anything!)

So make this wonderful breakfast for you and your family...enjoy the moment, and the day ahead!

Tropical Crescent Ring
serves 4-6
time: 40 min

1 8 oz can crescent dinner rolls 
2 T butter softened or melted
2 T brown sugar 
1/4 c chopped dried pineapple
2 T sweetened shredded coconut
1/3 c chopped macadamia nuts

Glaze:
1/3 c powdered sugar
2 t milk
Preheat oven to 375 degrees.  Place a piece of parchment paper on a large cookie sheet.  Unroll dough on the parchment paper in a rectangle and press all seams together.  

In a bowl, mix butter, brown sugar, pineapple, and coconut. Spread mixture over dough to within 1/2 inch from the edges.  Sprinkle nuts over the top. 

Starting with long side of rectangle, roll up the pastry into a long roll.  Pinch the the seam into the dough to seal when you've finished rolling.  Using a knife, cut the dough into 12 equal slices. Arrange the slices on the parchment paper almost cut side up, overlapping the pieces slightly so they touch, in a circle.  

Bake 15 minutes or until golden brown. Cool 5 minutes. Remove from pan to a cooling rack and cool completely.  If desired, make a glaze by mixing the powdered sugar and milk in a small bowl, making sure you add enough milk for a thin drizzle.  Drizzle over crescent ring and serve. 

California Salad

Yum

 Happy 4th of July!

So many wonderful memories of this holiday and my childhood.  Joining the 4th of July parade with my bike all decked out with red, white, and blue flags and crepe paper in the spokes.  Then having a great cook out in the back yard and finally going over to the park to lay on a huge blanket and watching the fireworks at night.  Oh, I just love the feeling of this holiday!

These days we often have a pool party and grill prior to watching the fireworks.  Sometimes we have a potluck style get together, other times we have a themed menu.

This year we're having a potluck style get together with many friends.  Each bringing their own favorite dishes.  Tons of food, lots of friends, great fun!

I'm bringing a wonderful salad I call a California Salad.  My inspiration came from a small salad shop that we used to eat at frequently.  They had this salad that was full of fruit, topped with chicken, and had a sweet dressing.  This is my version, and it's perfect for any potluck, or holiday celebration.

To make this easier use leftover roasted chicken, (or roast a breast or two fresh, or pick up a rotisserie chicken!) and slice the breasts thinly.  

Hope you enjoy this salad, it's fresh, light, and delishhh!

California Salad

1 head of Romaine Lettuce, torn

1/2 c Blueberries

1 1/2 c Strawberries, sliced

1 c Pineapple, cut into chunks

1/3 c Mandarin Oranges

1 Roasted Chicken Breast, sliced

1/3 c Pecans Halves 

1/3 c Poppyseed Dressing

Fill a bowl with the torn lettuce.  Add blueberries, strawberries, pineapple and Mandarin oranges.  Add slices of roasted chicken breast on top.  Sprinkle with pecan halves.  Drizzle with poppyseed dressing.  Toss to distribute dressing and serve.

Pineapple Mango Chia Smoothie

It's smoothie time!

Winter is still a good time to have a smoothie, especially for breakfast.  What a great way to fill up with wonderful juices and fruit.

I know I've posted many, many smoothies before, but as part of my Eat Well 2013 motto, adding juices to your diet is good for you.  Fresh, natural fruit and vegetable juices can improve nutrition and help with weight maintenance.  They are wonderful to drink with and great to cook with as well.   I saw a great book the other day that gave me inspiration to make this drink.  It has some great recipes to incorporate juices into your diet.  

Juicy Drinks

So here's to the second healthy smoothie for 2013.

Two great flavors make up this smoothie.  Pineapple and mango gives it that tropical feel.  A great combination that will leave you wanting more. 

What's new about this?  The chia seeds. They are mottle-colored seeds with brown, gray, black and white.  They are rich in omega-3 fatty acids and high in fiber which is very good for your health.  Chia seeds can be added to foods as a topping or put into smoothies, oatmeal, yogurt without altering the taste.  They also help you feel full faster, and are easier to digest than flax seed.  Good stuff!  You can find them in the bulk item section of Whole Foods or other stores such as Sprouts.  Try them, you will never know they are there, but will reap the benefits.

Enjoy!

Pineapple Mango and Chia Smoothie

1-2 servings

1/2 mango, cut in chunks
1 small container of Dole pineapple tidbits in juice
1 6 oz container of lite vanilla yogurt
1/4 c milk
1/2 banana
1 tsp chia seeds
1 cup of ice cubes

Place all ingredients in a blender.  Blend on high until smooth.  Serve.

Pineapple Grilled Pork Tenderloin

Don't put away the grill yet!

It's still summertime here.  It's 100 degrees...every day...so I would say that it's still grilling season! 

In Southern California we can pretty much grill all year round.  That's a great perk.  But during the summer months, grilled food just tastes so much better!  Maybe it's the fresh fruits and veggies, or maybe it's my imagination.  Either way, I like it!  I'm gonna keep grilling till the cows come home...hehe!...which may be a long time in LA!

So I got a great recipe for you that the whole family will love.  The main protein is pork tenderloin, you know the "other" white meat.  I like to think of it as the filet mignon of pork.  It is sooo tender.  It takes flavor very well either through a marinade or a rub.  A completely versatile meat the you can turn in to many, many, dishes of any international flavor....or just a wonderful American flavored home style dish!

This dish is Asian inspired.  The basting sauce has pineapple juice and some other great Asian flavors, that make a nice thick sauce.  Make sure to save some of the sauce for serving along side the pork!  Another great feature of this dish is the grilled pineapple.  Grilled fruit is fabulous!  If you haven't tried it, you just HAVE to!  Grilling brings out the sweetness in fruit, and gives it a nice smokey depth of flavor.  Brilliant as a side to the grilled Asian flavored pork!

I served this dish with a side of roasted baby white potatoes, laced with a little garlic and some grilled focaccia.  Another side dish that would be equally good are roasted sweet potatoes!  A nice rice would do well too.

(see the minced garlic in this sauce?....YUM!)

Any way you make this dish it's full of flavors that everyone will love.  So don't dawdle on this one!  Make it! Make it! Make it!  It deserves making...the sauce makes the dish, so don't forget it!

I'd love to hear how you like it, so come back and let me know. 

Enjoy your grilling!

Pineapple Grilled Pork Tenderloin

Serves 4

1 pork tenderloin, about 1 ½ lbs.

salt & pepper

6 slices of pineapple, from an 8 oz can, save 3 T juice

1 lime

2 T low-sugar orange marmalade

1 ½ T hoisin sauce

1 ½ T lite soy sauce

1 garlic clove, minced

½ t Dijon mustard

½ t ground ginger

Preheat grill medium heat.  Remove the silver skin from the tenderloin.  Season both sides with salt and pepper.

Zest 1 whole lime and squeeze juice from lime and place in a small saucepan along with the zest.  Add 3 T pineapple juice from the can to the saucepan, along with the marmalade, hoisin and soy sauces, garlic, Dijon, and ginger.  Bring to a boil over medium-high heat.  Boil 3-4 minutes or until slightly thickened.  Pour ½ of the mixture in a small bowl for serving.

Grill the pork, covered with the grill lid, 10 minutes on each side.  When you turn the meat the first time baste that side with some of the remaining pineapple mixture.  Turn the meat after another 10 minutes and baste again.  Cook for another 2-3 minutes and turn, and cook for a final 2-3 minutes, being careful not to let the marinade burn.  A thermometer inserted in a thick part of the meat should read 155 degrees.   Remove from grill and cover with foil, allow to stand 10 minutes.

While the meat rests, grill the pineapple slices 1 to 2 minutes on each side.   Slice the tenderloin against the grain in ½” thick slices.  Serve with grilled pineapple and drizzled with reserved pineapple sauce mixture.  


shared with:  Weekend Potluck
Foodie Friends Friday
Full Plate Thursday