Strawberry Fields Salad

Strawberry Fields Salad

Whereas most people think of strawberries as desserts, these juicy berries can add a delicious sweetness to a savory dish. This fresh and bright salad has the perfect combination of tastes and textures. Each element of the combination … the sweetness from the fruit, tartness from the baby lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.

The blush wine vinaigrette is a homemade version of a popular store-bought dressing. Making homemade dressings is very simple since most dressings, like this one, use ingredients most people already have in their pantry. Don’t be surprised if you prefer homemade versions of dressings better than their grocery store counterparts. This one for example has a brighter flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Add sliced chicken or a salmon filet and you have a complete meal.

Enjoy!

Strawberry Fields Salad

For the blush wine vinaigrette:
3 tbsp. red wine vinegar
2 tbsp. freshly squeezed lemon juice
2 tbsp. granulated sugar
5 tbsp. canola oil
Kosher salt and freshly ground pepper

For the salad:
6 cups mixed baby greens
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup green or red grapes, halved
3 tbsp. chopped fresh chives
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese
Kosher salt and freshly ground pepper

For the blush wine vinaigrette:
In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the salad blend, strawberries, grapes, chives, almond slices, and crumbled goat cheese. Add the dressing to taste and gently toss. Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip: Mix and match this colorful salad using your favorite ingredients. Try substituting spinach or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Photo by the talented Justin Fox Burks.

Food Styling by Jennifer Chandler.

 

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Chicken with Creamy Dijon Herb Sauce

I am always looking for recipes that are easy to prepare and are dishes that my whole family will love.  This recipe that I found at www.Frenchs.com fits that bill.  And as an added bonus, all the ingredients are ones that I always have in my pantry!

Enjoy!

Chicken with Creamy Dijon Herb Sauce

1/2 cup chicken broth
6 tablespoons French’s® Dijon Mustard
1/3 cup cream cheese spread, softened
1 tablespoon minced herbs (parsley, basil, or chives)
1 tablespoon olive oil
4 (6 oz.) boneless skinless chicken breasts
1 teaspoon minced garlic

In a small bowl mix the broth, mustard, cream cheese, and herbs until well blended; set aside.

Cook the chicken in hot oil in nonstick skillet until browned on both sides, about 15 minutes.

Stir in the mustard sauce and garlic. Simmer over medium heat until the sauce thickens slightly and flavors are blended, about 3 to 5 minutes.

Serves 4.

Cooking Tip: Substitute 2 tablespoons prepared pesto sauce for the herbs.

Oven Bake: Mix the sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.

BBQ Chicken Salad

When I was on Martha Stewart Living’s Everyday Food Radio Program today talking to host Betsy Karetnick talking about Summertime Salad Suppers, this tasty salad came to mind. 

With the grilled chicken, black bean & corn salsa, and sliced avocados, this salad satisfies as a main course without being too heavy.  It is the perfect summer time meal!

I like to make the black bean & corn salsa and the buttermilk dressing in advance, so when dinner time comes around…I can just sit on my back porch and enjoy the summer evening while my chicken is grilling.

Enjoy!

BBQ Chicken Salad with Black Bean and Corn Salsa
From Simply Salads by Jennifer Chandler

Cowboys look out! This salad combines the best of the Southwest all in one dish.

For the Black Bean and Corn Salsa:
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels, cooked as per package directions, drained, and cooled
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon cayenne
Kosher salt and freshly ground pepper

For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon sour cream
1/4 teaspoon cider vinegar
1/2 teaspoon minced garlic
1/8 teaspoon dry mustard powder
1/4 teaspoon dried thyme
1 tablespoon finely chopped fresh chives
Kosher salt and freshly ground pepper

For the salad:
4 skinless, boneless chicken breasts
3/4 cup your favorite BBQ Sauce
1 bag (12 ounces) American or Romaine salad blend
2 ripe avocados, halved, pit removed, peeled, and thinly sliced
2 cups tortilla chips

For the Black Bean and Corn Salsa:
Combine the black beans, corn, red bell pepper, green bell pepper, red onion, cilantro, oil, vinegar, and cayenne in a medium-size mixing bowl. Season with salt and pepper to taste. Toss to combine. Cover and refrigerate until ready to serve, up to 1 day in advance.

For the Buttermilk Ranch Dressing:
In a small bowl whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, garlic, mustard, thyme, and chives.  Season with salt and pepper to taste.  Refrigerate until ready to use.

For the salad:
Place the chicken breasts in a large bowl and coat with BBQ sauce.  Cover and marinate in a refrigerator for 30 minutes.

Heat a clean grill to medium-high.  Season the marinated chicken with salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side.  Remove the chicken from the grill and let rest for 5 minutes.

Divide the salad blend equally among the individual plates.  Drizzle with the dressing to taste.  Arrange on top a generous spoonful of the black bean and corn salsa, the sliced avocados, tortilla chips, and a chicken breast.  Serve immediately.

Makes 4 dinner salads.

Cooking Tip:  The black bean and corn slaw is such a versatile…and tasty… condiment.  Serve as a dip with chips, serve it with fajitas, or bring it to a barbecue as a side dish.

Pan-Roasted Sea Bass with Chive-Garlic Compound Butter

Pan-roasting is the ideal way to cook fish. You sear the fish until it has a nice golden crust and then you finish it in the oven to keep it moist and flaky.

This cooking technique works great for all types of fish…whether meaty fishes like swordfish, tuna, or salmon or more delicate fishes like flounder, sole, and orange roughy.

The trick is to always sear the flesh side down first and to not flip the fish until it has a good golden crust and easily releases from the pan.

Enjoy!

PS: Compound butter is simply butter with an added flavor or two mixed in. These butters are a very easy way to dress up a simple dish.

Pan-Roasted Sea Bass with Compound Butter

For the Chive-Garlic Compound Butter:
1 cup unsalted butter (2 sticks), at room temperature
2 tablespoons finely minced chives
1 clove garlic, minced
A pinch of Kosher salt

For the Pan-Roasted Sea Bass:
4 sea bass fillets (4 to 6 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

To prepare the Chive-Garlic Compound Butter:

In the bowl of an electric mixer using the paddle attachment, beat the butter until light and fluffy. Add the chives, garlic, and salt and mix until  thoroughly combined.

Spoon the mixture in the shape of a log onto a piece of parchment paper. Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 1/2 inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the edges to seal it. Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve.

When ready to serve, slice the roll into 1/4-inch rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)

For the Pan-Roasted Sea Bass:

Preheat the oven to 375 degrees.

Generously season the sea bass with salt and pepper. In a large oven-proof skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until the meat is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast until the fish is medium-rare, about 5 minutes, or until desired doneness. 

Serve with a slice of compound butter on top.

Serves 4.

Cooking Tip: Compound butter is simply butter with an added flavor or two mixed in. These butters are a very easy way to look like you went to a lot of trouble. In addition to fish, it is also delicious with potatoes, corn-on-the-cob, vegetables, and on steaks. Experiment with your favorite flavors. Examples of some of my other favorite compound butter combinations are Lemon Chive, Fresh Herb, Bacon Blue Cheese, Parmesan & Toasted Pine nut.

Do-Ahead: The rolled butter can be stored for up to 1 month in the freezer.

Deviled Eggs with Chives and Caviar

Serves 20

24 large hard-boiled eggs, peeled and halved length-wise
2/3 cup sour cream
1/3 cup mayonnaise
¼ cup + 2 tbsp. chopped fresh chives
1 tbsp. Dijon mustard
2 tsp. freshly squeezed lemon juice
Kosher salt
Freshly ground pepper
1 one-ounce jar caviar

Carefully scoop yolks from the egg halves into a large bowl.  Set egg white halves aside.  Add sour cream, mayonnaise, ¼ cup chives, mustard and lemon juice to the yolks.  Mash with a fork until smooth.  Season to taste with salt and pepper.

Spoon filling into each egg white half.  Arrange on a platter.  Garnish each egg with 1/8 tsp. of caviar and chopped chives.  Serve immediately. 

Cooking Tip: Can be prepared 2 hours in advance up before garnishing with roe and chives.   Keep covered and refrigerated until ready to serve.