Tag Archives: california

A Simple Salad for a Crazy Good Life

17 May

Since becoming a Mom, I have found it extremely important to find recipes that are simple and healthy. As parents, we need our strength and energy! I have found making salads is where it’s at. It’s a simple formula really – greens, protein, fat and color (sometimes I add in a nut and a fruit). This last week I made a chicken salad with avocado, bacon, cherry tomatoes and a dijon dressing. So easy and soooo yummy! I make this type of salad at least once a week. I can buy the ingredients a day or two in advance and boom – dinner is ready!

This yummy salad is low carb, gluten-free, dairy-free, egg-free and soy-free for people with food allergies – but totally full of flavor!

This recipe makes 2 full entree salads…

INGREDIENTS:

  • 6-8 (or more!) slices center-cut bacon, diced
  • 2 boneless, trimmed skinless chicken thighs (4 oz each)
  • 1/2 teaspoon kosher salt
  • 1 tbsp mild jerk seasoning
  • 3 cups chopped romaine lettuce, chopped
  • 1/2 cup baby arugula
  • 1/2 cup halved cherry tomatoes
  • 1 avocado – halved and then sliced

For the vinaigrette:

  • 1 tsp dijon mustard
  • 4 tsp olive oil
  • 2 tbsp red wine vinegar
  • 1/4 teaspoon kosher salt

FullSizeRender (1)

 

  • Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
  • Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
  • Season chicken with salt and jerk seasoning, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
  • Make a bed of the romaine and arugula in a large serving bowl or platter (or divide between 2 plates/bowls). Scatter the cherry tomatoes, avocado and bacon on top.
  • Slice the chicken thighs and add to the salad.
  • To make the vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.

Enjoy!

 

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Alameda Comfort Food

16 Jun

Wow! It has been a loooong time since I have made a post on here. Things have been extremely busy on my end. I have gotten a new job and engaged since my last post!!

I have a new adventure coming up too… a new one in food. I am a Cookapp Chef! Cookapp is this cool new app that allows you to host dinner parties for people in your area. Mike and I love meeting new people and cooking… so we thought this would be a lot of fun. I am hosting my first event June 28th!

I hope you guys can come! Enjoy a fantastic evening of fun, laughter and as always – great food.

Below is the menu…

Ribs

Cocktail Hour
Assorted Cheeses – Humboldt Fog, Honey Bee Gouda and Truffle Tremor
Berry Vodka Gelees
Corpse Reviver #2-Gin, Lemon Juice, Lillet Blanc, Triple Sec and a dash of Absinthe. (1 cocktail per person)

Starters
Escarole Salad with Horseradish and Capers
Burrata with Olive Oil and Fresh Cracked Pepper

Main Course
Slow-Cooked Short Ribs with Gremolata
Roasted Potatoes with Preserved Lemon

Dessert
Classic Crème brûlée

Beverages
Beer and wine will be offered with dinner, but you are welcome to bring other drinks you may like.

Nectarine Almond Galette

16 Sep

NectarineGalette

Adapted from Sprouted Kitchen

 

This was the first time I had ever made a galette before… and I think I’ve found my new favorite dessert to make! This was relatively easy… and you can put any kind of fruit inside! I decided to put some beautifully sweet nectarines inside, with some figs on top. Next time I make this – I am going to leave out the figs. They were ok… didn’t add much to the dessert.

I served this with some Berkeley Bowl vanilla ice cream and some Dave’s Gourmet Ginger Peach hot sauce. Next time I think I will put the hot sauce on it all! It added a little more sweetness and a bit of heat – which was the perfect combo for this dessert.

The wonderful thing about galettes is that you can add any kind of fruit you want – plums, grapes, strawberries, cherries… you could even make a savory galette with tomatoes. The combinations are endless.

Enjoy!

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 Tbsp. natural cane sugar
  • 1/2 tsp. sea salt
  • 4 oz. / 1 stick cold unsalted butter, cut in cubes
  • 2 tsp. lemon juice
  • 2 Tbsp. yogurt (I used goat yogurt, use what you have)
  • 1/2 tsp. almond extract
  • 3 Tbsp. ice water
  • 4 ripe, almost over ripe, nectarines
  • pinch of salt
  • 2 tsp. of fresh orange juice
  • 1 Tbsp. unbleached all purpose flour
  • 1/4 tsp. fresh grated nutmeg
  • 1/3 cup muscavado or natural cane sugar
  • 1 egg
  • splash of water
  • turbinado sugar, optional
  • 1 cup toasted almonds, chopped
  • vanilla bean ice cream, for serving

Combine the first 4 ingredients. Then work in the cold butter into the flower mixture with your hands. Work it until the butter is the size of small peas. In a small bowl mix the lemon juice, yogurt, extract and water together. Then add it to the flour-butter bowl – mix with your hands… be sure not to over mix! Shape the dough into a ball and wrap with plastic. Chill for about an hour in the fridge.

Preheat oven to 400˚. Line a baking sheet with parchment paper. Slice the nectarines – about a 1/4 inch thick. Put the slices in a mixing bowl and add salt, orange juice, flour, nutmeg and muscavado and stir to combine.

When the dough is ready, lightly flour your working surface and roll out to about 12″ round. Transfer the dough to the baking sheet. Add the nectarine mixture in the middle – making sure you have about 2″ border of dough. Fold the dough towards the center – pleat the dough so it sticks together when baking. Also, don’t make the folds too thick.

Mix the egg and water together and brush onto the dough using a brush. Sprinkle some turbinado sugar on top. Bake for 40-45 minutes. Cooking times vary on your oven. When the galette is done, remove from oven and transfer to a wire rack to cool before serving. Serve with some vanilla ice cream and a sprinkle of some toasted almonds.

Serves between 4-6.

Appetizers Galore

11 Sep

I love making appetizers… a lot of appetizers. I love the variety and the fun you can have with appetizers. Most of the ones I like to make are pretty simple, but pack a lot of flavor. The bites below are some of my favorites…

Crab, sun dried tomato and dill cracker bites… Image
Fresh Summer Rolls…
Image
One of my favorites… Lemon Blackberry Vodka Gelees (recipe)Image
Too many appetizers to name here – you get the idea :)Image
Another fan favorite – Goat Cheese stuffed Cherry Tomatoes. Just cut off the top and a little bit of the bottom, scoop out the insides and then fill with herbed goat cheese and drizzle a little balsamic vinegar and boom! You’ve got yourself a fantastic, easy appetizer.

The sandwich wraps are also pretty easy. Take a lavash wrap, use your favorite kind of spread. I used some plain goat cheese, avocado and fresh herbs, butter lettuce, dried cranberries, toasted walnuts and some salt and pepper. Image
These are also tasty little things too. Also, very simple… not much to look at – but I know I can improve on that. Next time!

Anywho… these are watermelon, prosciutto and manchego cheese bites! Maybe something green or more colorful on them next time? Cilantro? Chiffonade of some sage? Or maybe instead a drizzle of basil oil? So many choices!! Image
I am going to make these next – Cranberry-Pecan Cheese Wafers!Image
I will let you all know how these turn out. Until next time… have a wonderful night. Oh yeah, happy hump day.

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