Main Dishes Archives

Category: Main Dishes

20
May
2016

Spicy Fish Sandwich w/Chili Mayo

categories: Main Dishes, Sandwiches, Seafood

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Spicy Fish Sandwich with Chili Mayo is a delicious meal, w/ pan-seared cod, peppery arugula and marinated cucumber strips, on a toasted roll!
I made my hubby an amazing fish sandwich for dinner recently. It’s a Spicy Fish Sandwich with Chili Mayo recipe that I found on Pinterest. It was quite delicious, and I know this because I begged him for a couple bites! WOW- this fish sandwich tastes GREAT!

I found a piece of cod in our freezer that I wanted to use, so I fed the hubby AND tried a new recipe at the same time! It really DID taste good, and I will make it again (except this time I will make one for me, too!). Here’s how you make this yummy fish sandwich (recipe is for 2 sandwiches):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cucumber Topping

Thinly slice 1/2 of a cucumber lengthwise and add it to a bowl with some white wine vinegar and a small touch of sugar. I used a mandoline and julienned the cucumber into long thin strips, but you could also use a vegetable peeler and thinly slice the cucumber lengthwise to make wide “ribbons”. Once mixed, cover until ready to use on sandwich.

Make The Chili Mayo

Make the chili mayo by combining mayo and sweet chili sauce (I use Mae Ploy). Mix together and keep refrigerated until ready to use. Try to mix it up early in the day so flavors have time to mingle.

The chili mayo sauce does not have too much heat but just enough that I called this a spicy fish sandwich! If you like it hot, then by all means, simple add more chili sauce.

Toast the Bread In A Skillet

Lightly toast a French bread roll in a skillet. (You can also broil it a bit, to toast the surface of the roll before adding the rest of the ingredients to it). A ciabatta roll would also be wonderful for the sandwich (per the original author). They have enough sturdiness to hold the ingredients without getting soggy.

How To Cook The Fish

Mix up flour, smoked paprika, cumin, and dried thyme on a plate. Spread it out so you can dredge the piece of fish in it. This is enough spices for TWO pieces of fish. Dredge the fish in the spice/flour mixture, turning to coat it on both sides.

Heat oil on medium high in non-stick skillet. Let it get hot, then place the piece (or pieces) of fish into the hot oil. DO NOT MOVE THE FISH after placing in the skillet initially (or it may stick). As it cooks for 2-3 minutes it will develop a “crust” on the bottom side and will be fine.

After 2-3 minutes, carefully turn the fish over and continue cooking for another 2-3 minutes, until done and golden brown.

Putting The Spicy Fish Sandwich Together For Serving

To serve, slice the toasted rolls in half horizontally. Spread a generous amount of the chili mayo sauce onto both sides of the toasted roll.

Place some arugula leaves on top of the sauce on the bottom half of the roll, then place the cooked fish on top of the arugula.

Add a generous helping of the sliced cucumbers (letting any juices drain off before adding). Top with the other half of the toasted roll, and serve!

Time To EAT!

Take a BIG bite! The seasoned, semi-crunchy fish, paired with peppery arugula, the crunch of marinated cucumbers, toasty roll, and the chili mayo combine to make this a WONDERFUL spicy fish sandwich!

Sure hope you will give this spicy fish sandwich recipe a try! I know we will have this again in our home! Have a wonderful day, friends. May you find moments of refreshment and encouragement throughout your day.

Looking for More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious sandwich recipes, including:

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Recipe Source: http://www.olivemagazine.com/recipes/spicy-fish-burger-with-chilli-mayo/10084.html

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Spicy Fish Sandwich w/ Chili Mayo

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

Spicy Fish Sandwich with Chili Mayo is an incredible meal, featuring pan-seared cod, peppery arugula and marinated cucumber strips, served on a toasted roll!

Category: Sandwich

Cuisine: American

Keyword: spicy fish sandwich

Servings: 2 sandwiches

Calories Per Serving: 401 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cucumbers and marinade:

1/2 cucumber , sliced thinly lengthwise (using mandoline to julienne or veg. peeler to slice ribbons)
1 teaspoon white wine vinegar
1/3 teaspoon granulated sugar

For chili-mayo sauce:

2 Tablespoons mayonnaise
1 teaspoon sweet chili sauce (I used Mae Ploy), add more sauce to taste, if desired.

For fish:

1 Tablespoon flour
1/4 teaspoon smoky paprika
1/4 teaspoon cumin
1/4 teaspoon dried thyme
2 Tablespoons oil
2 pieces cod (bun sized)
2 crusty French rolls or ciabatta rolls
Arugula (a small handful)

US Customary - Metric

Instructions

Prepare cucumbers, by thinly slicing or julienning into very thin strips lengthwise. Place in bowl with white wine vinegar and granulated sugar. Mix. Cover and set aside.
Mix the mayonnaise and chili sauce together in a small container. Refrigerate until needed.
Slice rolls in half. Lightly "toast" the cut sides of rolls in a dry skillet or under the broiler until slightly crispy. Set aside.
Combine flour, paprika, cumin and thyme on a plate. Mix, then spread out on plate. Dredge the pieces of fish through the flour mixture, turning to coat both sides.
Heat oil on medium-high in a non-stick skillet until hot. Carefully place the fish into the hot oil. Do not move the fish once in skillet or it might stick. It will form a crust as it cooks. Let fish cook for 2-3 minutes, then carefully turn fish over and continue cooking other side for 2-3 minutes, until done and golden brown.
To assemble sandwich, slice rolls in half horizontally. Generously spread chili-mayo sauce on both sides of each sandwich roll. Place arugula on top of sauce on bottom of roll. Place fish on top of arugula. Place marinated cucumber slices (drain liquid first) on top of fish, then place top of roll on. Serve... and enjoy!

Nutrition Facts

Spicy Fish Sandwich w/ Chili Mayo

Amount Per Serving (1 sandwich)

Calories 401 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Cholesterol 51mg17%

Sodium 442mg19%

Potassium 656mg19%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 3g3%

Protein 25g50%

Vitamin A 460IU9%

Vitamin C 5mg6%

Calcium 84mg8%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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13
May
2016

Marinated Grilled Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork

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Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!

I recently tried a new recipe for Marinated Grilled Pork Chops that I found online. Talk about EASY and tasty!!! Boneless pork chops are marinated in a simple sauce of lemon juice, olive oil and a few basic herbs, then are grilled and served to the “hungering mob”. Easy!

I really think you will enjoy these easy to prepare pork chops. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Marinade

The process couldn’t have been simpler! Here’s the ingredients for the simple marinade: Lemon juice, olive oil, garlic powder, basil, oregano, salt and pepper. (I was happy to be able to use dried basil and oregano from our garden as part of this marinade – note my “classy” labels on the jars! Ha Ha).

In a small bowl, add the ingredients for the marinade. (*Note: This recipe makes enough marinade for 6 servings. I only made 3 pork chops, since I was cooking only for my husband and myself, but still used the original amount of marinade as called for in the recipe).

Use a fork or whisk to completely blend these ingredients together. It will look like this.

Marinate The Pork Chops

Place the pork chops in a container (with a lid) or a large sealable freezer bag. I used a bag, then placed it in a bowl (to stabilize bag and to catch any leakage). Pour the marinade over the pork chops, squishing the bag around to coat all pieces with marinade.

Let the chops marinade for several hours in the refrigerator. (I made mine up early in the morning and let them soak in the marinade all day). The olive oil will congeal after several hours refrigeration, but take the chops out of fridge about 30 minutes before grilling, and it will return to a liquid stage, as it warms up.

Cooking Marinated Grilled Pork Chops

When ready to cook, preheat your BBQ grill (or indoor grill) on medium-high heat. Discard the extra marinade from the bag. Grill the pork chops for 5-7 minutes per side. Don’t overcook the chops (or they will be DRY).

Once done, the marinated grilled pork chops should have reached an internal temperature of 145 degrees (you can check with a meat thermometer if you have one). My husband grilled these outside on our Weber BBQ, and they were full of smoky flavor!

Remove the pork chops from the grill and let them sit for about 5 minutes to let the juices redistribute. After that, serve them to the ones you love, and enjoy this simple to prepare main dish. It’s a perfect recipe for summertime, when you don’t want to heat up the kitchen!

Have a wonderful day! Think of someone you might encourage with a kind word or deed today… they may need that boost of encouragement more than you thought!

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some really delicious pork chop recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Recipe Source: http://www.spendwithpennies.com/lemon-herb-grilled-pork-chops/

0 from 0 votes

Marinated Grilled Pork Chops

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Marinated grilled pork chops feature thick boneless chops, seasoned in a light lemon juice, olive oil and herb marinade, then grilled to delicious perfection!

Category: Entree

Cuisine: American

Keyword: marinated grilled pork chops

Servings: 6 servings

Calories Per Serving: 256 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 lemon , juiced
4 Tablespoons olive oil
2 Tablespoons water
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and pepper , to taste
6 boneless pork chops (about 1 " thick)

US Customary - Metric

Instructions

Mix marinade ingredients in a small bowl until fully blended.
Place pork chops in a large sealable freezer bag (or a large container with lid). Pour marinade over the chops. Squish bag around to fully cover the chops, then marinade in refrigerator for at least 2-3 hours.
Remove bag with pork chops from fridge about 30 minutes prior to grilling. Preheat grill on medium-high heat.
Remove chops from bag (discard marinade) and place on pre-heated grill. Grill pork chops for 5-7 minutes per side, or until the pork reaches an internal temperature of 145 degrees. Do not overcook the chops or they will be DRY.
When chops are done, remove them from heat, and let them sit for 5-6 minutes, to allow the juices time to redistribute inside the meat. Serve, and enjoy!

Recipe Notes

Please note that prep time does not include the minimum of 2-3 hours marinating time.

Nutrition Facts

Marinated Grilled Pork Chops

Amount Per Serving (1 pork chop)

Calories 256 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 88mg29%

Sodium 66mg3%

Potassium 531mg15%

Carbohydrates 1g0%

Protein 30g60%

Vitamin C 4.8mg6%

Calcium 9mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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11
May
2016

Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

categories: Chicken, Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads

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I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!

This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute).

I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM. If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt. Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

Make The Salad Dressing

To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”. I have highlighted the directions in blue (see above), for your convenience, however.

Be creative! I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

Have a fantastic day… may God bless you, and the work of your hands.

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09
May
2016

Chicken Marsala – “21 Day Fix” Recipe

categories: Chicken

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Enjoy a “lighter” version of Chicken Marsala (21 Day Fix recipe) with baby portabella mushrooms, chicken, shallots, garlic and Marsala wine.
I recently found this recipe for Chicken Marsala that is compliant with the “21 Day Fix” clean eating program. After trying it, I found it to be full of flavor, easy to prepare, and a dish I would choose to make again.

This recipe features sautéed baby portabella mushrooms, with shallots and garlic, served alongside pan browned chicken breast slices, in a light, slightly creamy sauce. Here’s how you make it:

Cook the Mushrooms

Melt a small amount of coconut oil in a medium skillet on low to medium heat. Add sliced baby portabella mushrooms and sauté them for about 8 minutes, stirring occasionally.

Once the mushrooms are cooked, add Marsala wine, chopped shallots and minced garlic to the skillet. Let this mixture simmer for about 15 minutes, until the wine reduces quite a bit. Stir the mixture occasionally.

It will look like this when it’s just about done (see photo below). The mushrooms are lightly browned, and a fairly thin sauce will be in the bottom of the skillet.

Slice And Season The Chicken Breasts

While the mushrooms are cooking, prepare the chicken. Slice chicken breasts thinly, then place chicken strips in a large bowl or Ziploc bag, along with the wheat flour and spices.

Mix well, to fully coat the pieces of chicken in the flour and spice mixture.

When done, all the pieces of chicken should be lightly covered on all sides with the seasoning mix.

Cook The Chicken Marsala

Shake off the excess flour from the chicken. In a large skillet, melt coconut oil and heat on medium. Once skillet is hot, add chicken pieces, and cook for 2-3 minutes per side, until the chicken is lightly browned on both sides.

Once the chicken is cooked through and lightly browned, add the mushrooms and sauce. Sprinkle with 1 teaspoon wheat flour and stir (nominal amount added to thicken sauce).

Add chicken broth and almond milk. Stir again, to fully combine. Let this simmer until fully heated through.

Serve The Chicken Marsala “21 Day Fix”

Once the chicken and sauce are re-heated through, sprinkle everything with chopped fresh parsley or dried parsley flakes and serve! The recipe makes enough for 4 servings, so divide it evenly!

If you are following the 21 Day Fix Plan, the counts for this chicken dish is 1 Red, 1 Green. The count for the wheat flour divided between 4 servings is so nominal it is not included.

I served the chicken with a green salad and some cooked quinoa on the side. If you’re NOT following this eating plan, go right ahead and enjoy this dish! It really is quite tasty.

Enjoy this delicious chicken dish. I know my husband and I sure did! Don’t you just love it when a “lighter” version of a classic dish tastes just as great as the original? I think you are really going to love this dish.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

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Recipe Source: http://www.fitmomangelad.com/21-day-fix-chicken-marsala/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Marsala - "21 Day Fix" Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Enjoy a "lighter" version of Chicken Marsala (21 Day Fix recipe) with baby portabella mushrooms, chicken, shallots, garlic and Marsala wine.

Category: Entree, Main Dish

Cuisine: French

Keyword: chicken marsala 21 day fix

Servings: 4 servings

Calories Per Serving: 316 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Cook mushroom sauce:

1 Tablespoon coconut oil
8 ounces baby portabella mushrooms (Baby Bella), sliced
1/4 cup shallots , diced
3 cloves garlic , minced
3/4 cup Marsala wine

For chicken:

1 pound boneless , skinless chicken breast, thinly sliced
1/4 cup wheat flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 Tablespoon coconut oil
1 teaspoon wheat flour
2 Tablespoons almond milk
1/2 cup chicken broth
Salt and pepper , to taste
Fresh parsley , chopped OR dried parsley flakes

US Customary - Metric

Instructions

Melt 1 T. coconut oil in a medium skillet. Add chopped mushrooms; sauté for about 8 minutes. Add minced garlic, shallots and Marsala wine. Let mixture simmer for about 15 minutes, or until wine has reduced quite a bit, stirring occasionally.
While mushrooms cook, place chicken slices, along with ¼ cup wheat flour, onion powder, garlic powder, and oregano into a large bowl or Ziploc bag. Stir or shake to fully coat chicken with spices.
Heat 1 T. coconut oil in separate large skillet on medium heat. Shake off excess flour, then place chicken pieces into skillet. Cook 2-3 minutes per side, until lightly browned and cooked through.
Once chicken is cooked through, add mushrooms and sauce. Sprinkle mixture with 1 tsp. wheat flour. Stir to combine. Add almond milk and chicken broth; season to taste with salt and pepper. Let simmer for a few minutes until fully heated through.
Garnish with fresh chopped parsley, or dried parsley flakes. Serve and enjoy!

Recipe Notes

21 Day Fix counts: 1 Red, 1 Green, 1 teaspoon (wheat flour is so nominal once divided into 4 servings, that is is not added to count).

Nutrition Facts

Chicken Marsala - "21 Day Fix" Recipe

Amount Per Serving (1 serving)

Calories 316 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 72mg24%

Sodium 269mg12%

Potassium 708mg20%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 26g52%

Vitamin A 35IU1%

Vitamin C 4.1mg5%

Calcium 30mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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04
May
2016

Shrimp, Quinoa & Veggie Bowl

categories: Main Dishes, Seafood

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Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and colorful bell peppers.
Looking for a healthy, yummy, complete meal? How about this Shrimp, Quinoa & Veggie Bowl? Easy to prepare, and delicious… you’ll be eating a nutritious dinner in no time at all!

This really is a healthy all-in-one meal… pan seared shrimp and seasoning, super-food quinoa, and a few healthy (and colorful) veggies round off this easy dish. I simply put together a few ingredients I love, to create this one bowl meal.

If you can juggle cooking quinoa, and sautéing veggies and shrimp all at the same time, this dish will be ready in about 15-17 minutes… yay for multi-tasking! If not, no biggie- it will just take a few minutes longer to prepare. Here’s how you make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Quinoa

First, rinse quinoa and drain, then cook according to package instructions. (Optional- If you wish to add a bit more flavor to the quinoa, add a large chicken bouillon cube to the water before cooking- I did this!)

This is what the quinoa looks like, when done.

Cook The Veggies

While the quinoa is cooking, cook the veggies. Heat 1 teaspoon olive oil in a skillet. Sauté the onion, Swiss chard STEMS (set the chopped leaves aside), and bell peppers (I used red, orange, and green for color) for 2-3 minutes.

Add the chopped Swiss chard leaves and cook for an additional minute. The reason to cook the Swiss chard stems and bell peppers first is to give them additional cooking time necessary to soften them before adding the chopped leaves (which wilt and cook quickly!).

Add sautéed veggies to the cooked quinoa; keep warm.

Pan-Sear The Shrimp

While the quinoa was cooking, I also cooked the shrimp. In a medium bowl, combine the shelled, cleaned and de-veined shrimp. Sprinkle with Cajun seasoning and a bit of dried parsley. Mix, to cover the shrimp with spices. Here they are before parsley was added.

Heat 1 teaspoon olive oil in a skillet. Sauté the shrimp on medium heat for 2-3 minutes per side, or until pink and cooked through.

Time To Make The Shrimp Quinoa Veggie Bowl!

Mix the veggies and quinoa together. Reheat in microwave, if necessary. Place hot mixture into individual serving bowls.

Top the quinoa/veggie mixture with several of the pan-seared shrimp. Serve the shrimp quinoa veggie bowl while hot, and enjoy this healthy and filling meal!

Hope you enjoy this shrimp quinoa veggie bowl. The recipe, as written, makes 2-3 main course servings, but can be easily doubled. If you can multi-task like a champ, you can cook the veggies and shrimp while the quinoa is cooking, so you can easily assemble the finished bowl all at once!

If you don’t want to use Swiss chard, then substituting fresh spinach or cooked/chopped broccoli would be another option. You really can’t hurt this dish… just get creative in your kitchen, and make it your OWN!

Looking For More SHRIMP Recipes?

You can find all of my shrimp recipes in the Recipe Index, located at the top of the page. I have some really delicious recipes, including:

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0 from 0 votes

Shrimp, Quinoa & Veggie Bowl

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and peppers.

Category: Entree

Cuisine: American

Keyword: shrimp quinoa veggie bowl

Servings: 3 servings

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For quinoa:

1/2 cup quinoa , rinsed
1 cup water
1 large chicken bouillon cube (optional, but helps to add flavor to quinoa)

For veggies:

1 teaspoon olive oil
3/4 cup bell peppers , chopped (I used red, orange and green for COLOR!)
1/4 cup chopped onion (brown onion)
2 cups Swiss Chard , separated (chop stems & set aside) (chop leaves & set aside)

For shrimp:

1 teaspoon olive oil
1/2 pound medium shrimp (shelled and de-veined)
1 teaspoon Cajun seasoning
1/2 teaspoon dried parsley flakes

US Customary - Metric

Instructions

Rinse, then drain quinoa. Cook, according to package directions, adding chicken bouillon to the cooking water for flavor, if desired. When done, set aside and keep warm.
Heat 1 teaspoon olive oil in skillet on medium heat. Add chopped onion, Swiss Chard STEMS, and bell peppers. Cook 2-3 minutes until stems have softened. Add chopped Swiss Chard LEAVES, and cook for an additional minute or until leaves have wilted and are cooked through (leaves will cook quickly). Add veggies to quinoa and keep warm.
Sprinkle shrimp with Cajun spice and dried parsley flakes. Toss to coat shrimp with spices. Heat 1 teaspoon olive oil in skillet. When hot, add shrimp. Cook shrimp on medium heat for 2-3 minutes per side, or until pink and fully cooked through.
Mix veggies and quinoa together. Reheat in microwave, if necessary. Place hot quinoa/veggie mixture into individual serving bowls. Top with shrimp. Serve hot... and enjoy!

Nutrition Facts

Shrimp, Quinoa & Veggie Bowl

Amount Per Serving (1 g)

Calories 230 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 190mg63%

Sodium 965mg42%

Potassium 424mg12%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 20g40%

Vitamin A 2965IU59%

Vitamin C 58.8mg71%

Calcium 135mg14%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Apr
2016

Macaroni and Cheese with Smoked Gouda and Spinach

categories: Main Dishes, Meatless Meals, Pasta

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Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!
My husband and I tried a new recipe a few weeks ago for “Macaroni and Cheese with Smoked Gouda and Spinach”. Let me tell you… it was a fantastic, flavorful, “meatless” dinner, and must be totally “HEALTHY” because it has spinach in it, right? (snicker, snicker)

It actually was very delicious and EASY to prepare! I found the recipe online and played around with it just a bit to suit our taste buds, and boom! Macaroni and Cheese with ATTITUDE! Here’s how easy it is to make:

Preheat your oven to 350 degrees. Cook and drain macaroni noodles, according to the package directions (then set aside). Melt butter in a large skillet on medium heat. Add chopped green onion; cook & stir for a couple minutes, then add minced garlic and cook for one more minute.

Stir (or whisk) in flour. Continue cooking for one minute.

Add in half and half and milk, stirring continuously. Turn the heat on the stove up to medium-high. While stirring, bring the mixture to a boil. Continue stirring. This should take several minutes. The sauce will thicken and smooth out.

Once the sauce for the macaroni and cheese has come to a boil and has thickened (see photo below), add salt and pepper, to taste.

Turn heat down to medium-low. Stir in the smoked Gouda and freshly grated Parmesan cheeses. Mix well to melt cheeses.

Once cheese has melted, add in the chopped spinach and the cooked and drained macaroni noodles. Stir to combine.

Once the macaroni and cheese is fully mixed, taste the sauce. If necessary, add additional salt and pepper, to suit your taste.

Spray a 2 quart baking dish with nonstick spray, then pour macaroni mixture in. Sprinkle the top with dried bread crumbs. Cover the dish with aluminum foil and bake it for 10 minutes in a 350 degree oven.

After 15 minutes, remove the foil , and continue baking for approximately 6-7 additional minutes, until the cheese sauce is nice and bubbly!

Here’s what the macaroni and cheese looked like straight out of the oven. Can you see the bubbling sauce on the edges of the pan?

We let it cool down just a touch, then dished up our servings! It was really delicious! The combination of flavor from Smoked Gouda Cheese and Parmesan really give this comfort food dish a LOT of flavor!

I sure hope you will give this macaroni and cheese recipe a try. It’s that kind of recipe that makes you want to curl up on the couch (in sweatpants) with a big bowl of this comfort food after a long day. No matter HOW you eat this, I think you’ll LOVE it!

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Recipe Adapted From: http://www.recipegirl.com/2011/03/21/spinach-macaroni-and-cheese/

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Macaroni and Cheese with Smoked Gouda and Spinach

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!

Category: Meatless Entree

Cuisine: American

Keyword: macaroni and cheese

Servings: 6 servings

Calories Per Serving: 686 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons butter
1/2 cup chopped green onion , thinly sliced (stem and bulb)
1 teaspoon minced garlic
1/3 cup all purpose flour
2 cups Half and Half
2 cups low-fat milk (I used 1%)
Salt and Pepper , to taste
1 1/2 cups Smoked Gouda cheese , grated
1/2 cup fresh Parmesan cheese , grated
4 cups fresh spinach leaves , cut into 1/2 inch strips
3/4 pound elbow macaroni , cooked and drained (use pkg. directions)
1/2 cup dried bread crumbs

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Cook macaroni, according to package directions. Drain and set aside.
Melt the butter over medium heat, in a large skillet or saucepan. Add chopped green onion. Cook for 3-4 minutes, then add minced garlic and cook for additional minute. (do not burn garlic!)
Stir or whisk in flour. Cook for additional minute.
Add half and half and milk. Stir or whisk in to the flour mixture in pan to fully combine. Turn heat up to medium high. Continue cooking, stirring often until mixture comes to a boil. This will take several minutes. The sauce will thicken quite a bit. Once thickened, season to taste with a little bit of salt and black pepper. Turn heat down to medium-low.
Stir in Smoked Gouda and Parmesan cheeses. Stir to combine. Add chopped spinach and cooked & drained macaroni noodles. Stir well to fully mix ingredients together. Once mixed, taste it again. Add additional salt and pepper, if desired.
Spray a 1 quart baking dish with non stick spray. Pour macaroni mixture into dish. Sprinkle the dried bread crumbs evenly over the top of macaroni. Cover pan with foil.
Place covered dish in 350 degree oven and bake for 15 minutes. Remove foil from dish, then continue baking for 6-7 minutes. When done, the sauce is hot and bubbly around the edges of the pan.
Remove from oven, let it rest for about a minute, then serve it up! YUM. Enjoy!

Recipe Notes

Any combo of cheeses would probably work in this dish... Just be sure that the total amount of cheese added is 2 cups! Have fun creating your OWN version!

Nutrition Facts

Macaroni and Cheese with Smoked Gouda and Spinach

Amount Per Serving (1 (1/6 of total))

Calories 686 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 20g125%

Cholesterol 114mg38%

Sodium 739mg32%

Potassium 571mg16%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 7g8%

Protein 30g60%

Vitamin A 2850IU57%

Vitamin C 8.3mg10%

Calcium 674mg67%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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11
Apr
2016

Fried Shrimp

categories: Main Dishes, Seafood

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You’re going to love these crunchy, classic fried shrimp… they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out! $You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!$

The other night I went “old school” for dinner and had crunchy Fried Shrimp, with a seafood cocktail sauce on the side. I had a half of a pound of shrimp begging to be used and decided to “fry ’em up”. I usually grill or pan sear shrimp, but these bad boys were destined for hot oil.

Guess what? They were GOOD and CRUNCHY. They are also ridiculously EASY to make. Pass the seafood cocktail sauce, please! Crunchy and delicious… just the way they’re SUPPOSED to be!

Since I bought a pound of shrimp on sale, and only used 1/2 pound, the cost for my husband and I was only $3 total for some mighty delicious crunchy fried shrimp (cheaper than fast food!)! Best part – the shrimp were on our plates in under 20 minutes total. Such a deal!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Shrimp

Here’s what you do to make these “old school” crunchy fried shrimp: First clean, remove shells and de-vein (if necessary) the shrimp.

Let the shrimp soak for a couple minutes in a bowl filled with an egg and some milk that have been beaten together. Make sure to coat all sides with egg mixture (so the flour coating will adhere).

Combine self-rising flour (see recipe for an easy substitution tip) and spices. Place flour mixture on a dinner plate.

Dredge the shrimp in the flour mixture, one at a time, to completely coat all sides.

Dredge The Shrimp TWO Times!

Place each shrimp onto baking sheet (or aluminum foil) and set aside. This is what they looked like after the FIRST flour coating.

Once they have all been dredged in flour mixture… dredge them AGAIN (in flour mixture) for the second time. Shake off excess flour. Let shrimp rest while oil is heating to temperature in pan.

Time To Make Some Fried Shrimp!

Add enough oil to pan to fill about 2 inches deep. I used my electric skillet, but you can also use a pan or regular skillet (but you WILL need a thermometer to get the oil heated to the necessary temperature for frying these successfully!).

Heat the oil to 350 degrees. It must be this hot to fry these correctly and get a great outside crunch!

Once the temperature is 350 degrees, carefully add the shrimp one at a time (remember- oil is very HOT). They will need to fry for about 4 minutes, flipping them over halfway through the cooking time.

If you are doubling recipe or cooking a large amount of fried shrimp, cook them in batches, BUT remember to bring oil back to 350 degrees after each batch!

Once done, the fried shrimp should be golden brown and crunchy on all sides. I placed the fried shrimp on a wire rack (with a paper towel underneath the rack to catch any drips).

By placing the paper towel UNDER the rack, the shrimp won’t stick to the paper towel. Great tip!

Serve The Fried Shrimp

These fried shrimp taste wonderful when served with seafood cocktail sauce on the side for dipping. We also paired them with a green salad and fresh fruit… and we LOVED them! Crunch, Crunch, Crunch!

This was an easy way to make great tasting fried shrimp… like you would pay big bucks for at a nice restaurant. The only catch was that I had to do the dishes, but it was still worth it for this easy, quick, great tasting dinner at home!

I sure hope you will consider trying this great tasting recipe, and as always, I really do hope you and those you love will enjoy it! Thanks for stopping by, and come back soon! Have a GREAT day.

Looking for More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes using shrimp you’ll enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Fried Shrimp

Prep Time

15 mins

Cook Time

4 mins

Total Time

19 mins

You're going to love these crunchy, classic fried shrimp... they taste delicious, and are SO EASY to prepare, for a fraction of the cost of eating out!

Category: Entree, Seafood

Cuisine: American

Keyword: fried shrimp

Servings: 2 servings

Calories Per Serving: 529 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound large (or medium) shrimp
1 large egg
1/2 cup milk
1 cup self-rising flour (see Notes section for substitution tip)
1/4 teaspoon Creole or Cajun seasoning (optional, but good)
Salt (approx. 1/4 teaspoon)
Black pepper (approx. 1/8 teaspoon)
Vegetable oil for frying (at least 2 inches deep in pan or skillet)

US Customary - Metric

Instructions

Clean, shell and de-vein shrimp before beginning.
Whisk together egg and milk in a medium sized bowl. Add shrimp, stirring to coat all sides. Set aside.
Place self-rising flour and seasonings onto a dinner sized plate. Stir with a fork to mix together. Dredge shrimp, one at a time, in flour mixture, coating all sides. Set shrimp on a baking sheet or foil. Repeat process until all shrimp have been dredged in flour. Once all have been coated in flour, DO IT AGAIN. Coat all shrimp in flour mixture for the second time. Set aside.
Heat oil (at least 2 inches deep) until it reaches a temperature of 350 degrees. Once it reaches temperature, carefully add shrimp, one at a time (oil is HOT). Cook shrimp for about 4 minutes, turning over shrimp halfway through cooking time. When done, shrimp should be golden brown and crispy on the outside.
Remove shrimp to a wire rack for just a second (with a paper towel underneath rack to catch drips).
While hot, serve fried shrimp with a side of seafood cocktail sauce, and enjoy!

Recipe Notes

Substitute for self-rising flour: 1 cup all purpose flour, 1+ 1/2 teaspoons baking powder, 1/2 teaspoon salt. Directions: Measure 1 cup all purpose flour. Take OUT 2 teaspoons of that flour and discard. Add baking powder and salt, Stir to combine. This equals 1 cup total of self-rising flour!

Nutrition Facts

Fried Shrimp

Amount Per Serving (1 serving)

Calories 529 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 13g81%

Cholesterol 373mg124%

Sodium 939mg41%

Potassium 264mg8%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 3g3%

Protein 35g70%

Vitamin A 340IU7%

Vitamin C 4.6mg6%

Calcium 255mg26%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Apr
2016

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

categories: Chicken, Main Dish Salads, Salads

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Make a Mixed Green Salad with Hoisin Vinaigrette! Spring greens are topped with panko-coated chicken, tomatoes, green onions and blueberries.
We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, and light but filling, and was PERFECT on such a hot day!

I found the recipe in one of my old Cooking Light cookbooks. Over the years I’ve found many yummy recipes in my old cookbooks (such good recipes)! This entree salad has it all, tastes absolutely delicious and its colorful presentation is beautiful.

Crispy chunks of oven-baked chicken breast are served on a bed of chilled mixed greens and drizzled with a delicious, slightly tangy (but amazing) vinaigrette. This is a wonderfully yummy and filling salad, and I love every bite (shocker, huh?)

Here’s how easy it is to make this yummy mixed green salad that only takes about 25 minutes to make, from start to finish:

Make A Seasoning Mix And Coat The Chicken

Before beginning, preheat your oven, because you will want it ready once the chicken is breaded. In a medium bowl, combine panko breadcrumbs, salt, chili powder, and black pepper.

Cut boneless skinless chicken breasts into 1″ cubes. Place the cubed chicken pieces (a few at a time) in the seasoned panko mixture to fully coat all sides. Continue until all the pieces of chicken are covered.

Time To Bake The Panko-Crusted Chicken

Coat a large baking sheet with non-stick baking spray. Place the pieces of panko-covered chicken on it in a single layer and leave a little space between each piece.

Bake the chicken at 375°F. for a total of 15 minutes. Halfway through the baking time, turn the chicken pieces over and finish cooking. When done, the chicken pieces should be golden brown, cooked through and crispy on the outside.

Make The Hoisin Vinaigrette

While the chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. The vinaigrette is made using white wine vinegar, Hoisin sauce, ginger, Dijon mustard, oil, soy sauce, minced garlic and sesame oil.

The hoisin vinaigrette will be smooth and creamy once it has been fully blended. Set the salad dressing aside while you prepare the salad and get it ready for serving.

Serve The Mixed Green Salad With Hoisin Vinaigrette

Arrange chilled mixed salad greens onto a serving plate or into a bowl. Garnish the salad greens with chopped green onions, fresh blueberries, and fresh chopped tomatoes.

Place the panko-coated chicken on top of the salad, then drizzle the chicken (and salad) with the reserved hoisin vinaigrette. Once that’s done, all that’s left to do is EAT and ENJOY this wonderful main dish salad!

See how easy that was? I hope you have the chance to make this fantastic main dish salad because it’s a perfect meal, especially when it’s hot outside! I’m glad I stumbled upon the recipe in one of my cookbooks (and adapted it for our taste just a bit).

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More MAIN DISH SALAD recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious main dish salads to check out, including:

Grilled Ham Salad with Peaches and Goat Cheese
Cobb Salad
Chicken Salad
Quick n’ Easy Chef’s Salad
Tuna Pasta Salad

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.

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Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Make a Mixed Green Salad with Hoisin Vinaigrette! Spring greens are topped with panko-coated chicken, tomatoes, green onions and blueberries.

Category: Main Dish Salad

Cuisine: American

Keyword: salad with hoisin vinaigrette

Servings: 2 servings

Calories Per Serving: 463 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 lb. chicken breasts (boneless, skinless) , cut in 1" cubes
Cooking spray

For Vinaigrette:

2 Tablespoons white wine vinegar
1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
1 Tablespoon finely grated fresh ginger (peeled)
1 Tablespoon Dijon mustard
2 teaspoons canola or vegetable oil
1 1/2 teaspoons soy sauce (low-sodium if you have it)
1 teaspoon toasted sesame oil
1 large clove garlic , minced

For Salad:

1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
1/2 cup fresh blueberries
1/2 cup chopped green onions

US Customary - Metric

Instructions

Preheat oven to 375℉. Lightly cover a baking sheet with non-stick spray.
Mix panko breadcrumbs, salt, chili powder and black pepper in medium bowl.
Add chicken cubes, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated.
Bake chicken at 375℉ for approx. 15 minutes (or until done and golden brown), turning chicken to the other side halfway through cooking time.
Blend vinaigrette ingredients together, using a blender or food processor; blend until smooth.
Place chilled salad greens into 2 serving bowls or onto 2 plates. Top with tomatoes, blueberries, and chopped green onions. Divide chicken pieces evenly on top of both salads, then drizzle with vinaigrette. Serve, and enjoy!

Recipe Notes

This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.

Nutrition Facts

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Amount Per Serving (1 g)

Calories 463 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 145mg48%

Sodium 1540mg67%

Potassium 1191mg34%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 11g12%

Protein 52g104%

Vitamin A 530IU11%

Vitamin C 22.6mg27%

Calcium 94mg9%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Apr
2016

Sweet Chili & Garlic Glazed Salmon

categories: Asian, Main Dishes, Seafood

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Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!
As I write this, I am still savoring the memory and taste of the Sweet Chili & Garlic Glazed Salmon I fixed last night for dinner. It ranks right up there as one of the BEST pieces of salmon I’ve ever had (and I make salmon often!). UH-May-ZING!!!!

The recipe is so simple, yet I was amazed at just how fabulous it really was! My husband and I completely, 100% LOVED it! The recipe comes down to… marinate the salmon, then broil it! I know… EASY, RIGHT? Right.

Yet… there is so much flavor! Can you tell how excited I am to share this recipe with you today? While we were eating, I kept saying “this is soooo good”! Here’s how to make this delicious dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sweet Chili Marinade

Mix up the marinade in a shallow dish. The marinade consists of sweet chili sauce, orange marmalade (I used my homemade jam!), soy sauce, 1 clove of minced garlic and chopped green onion. EASY.

In case you’re wondering, here is the sweet chili sauce I used. It can be found in the Asian section of most grocery stores.

Reserve Some Of The Marinade For Later!

After mixing up the marinade, I reserved a bit of it in a separate container to drizzle over the finished salmon.

Prepare And Marinade The Salmon Fillets

I seasoned the salmon fillets with salt and pepper. Note: this is “skin on” salmon. Got a large piece for $17 dollars at Costco… cut it into 7 fillets. Each serving will cost about $2.50 each, so it is less expensive (and healthier) than a Big Mac, and cheaper than ordering salmon in a restaurant!

Place the salmon fillets into the marinade, SKIN SIDE UP. *(Note: this recipe calls for 4 pieces of salmon; I only cooked 2 fillets, but made the same amount of sauce specified). Let the salmon marinade for at least an hour in the refrigerator. Do not turn salmon over.

Preparing To Cook Sweet Chili Glazed Salmon

Before cooking the salmon, cover a cookie sheet with aluminum foil, and then spray with non-stick spray. Trust me… you will be glad you did this at the end of the baking time. Clean up is a BREEZE, and the sweet chili glazed salmon will not stick to the pan!

Place the marinated salmon fillets SKIN SIDE DOWN onto the foil. You can brush a tiny bit more of the marinade onto the fish, but be careful to NOT let the sauce “pool up” on the foil (cause it will burn!)

Broiling The Sweet Chili Glazed Salmon

Preheat your oven broiler. Once it’s hot hot, place the tray of salmon onto a MIDDLE RACK (about 5-6 inches away from the broiler unit). Broil for 7-10 minutes (mine took about 9 minutes), until the salmon is lightly browned and flakes easily. This is what it looked like when I removed the pan from under the broiler.

Serving This Dish

Place each of the salmon fillets onto individual plates. Spoon a little of the reserved chili glaze over the top. Garnish each piece with some toasted sesame seeds and a few chopped green onions for garnish (if desired).

Add a side dish or two… and BOOM! It’s ready to eat… and let me tell you… this Sweet Chili Glazed Salmon is FANTASTIC!

Sure hope you will consider making this amazing salmon. The sauce is so good, I could eat it by the spoonful. I am confident you will enjoy this salmon as much as we did! Have a great day, and may God bless you with His presence!

Looking For More SALMON Recipes?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few favorite salmon recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://therecipecritic.com/2015/02/sweet-chili-garlic-glazed-salmon/

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0 from 0 votes

Sweet Chili Garlic Glazed Salmon

Prep Time

1 hr 10 mins

Cook Time

8 mins

Total Time

1 hr 18 mins

Sweet Chili Glazed Salmon fillets, marinated in sweet chili sauce, garlic, orange marmalade & soy sauce, is a simple, delicious, broiled seafood dish!

Category: Dinner, Entree

Cuisine: Asian

Keyword: salmon

Servings: 4 servings

Calories Per Serving: 317 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 (6 ounce) pieces of salmon
1/4 cup sweet chili sauce (I used Mae Ploy)
2 Tablespoons orange marmalade
3 Tablespoons soy sauce
1 clove Minced garlic
2 Tablespoons green onions , minced
Salt and black pepper
Additional chopped green onions , for garnish
Toasted sesame seeds , for garnish (toast seeds in dry skillet 2-3 minutes on low, stirring often)

US Customary - Metric

Instructions

Mix the sweet chili sauce, orange marmalade and soy sauce together in a shallow baking dish.
Add the sliced green onions and minced garlic to the sauce. Stir well, to combine. Measure out approximately 1/4 cup of the marinade; set aside (to drizzle over cooked salmon before serving).
Lightly season the salmon fillets with salt and pepper. Place the fillets SKIN SIDE UP in marinade. Let the salmon marinate for at least 1 hour.
Heat your oven broiler. Place an oven rack in the middle of oven (about 5-6 inches from the broiler).
Cover a cookie sheet with aluminum foil; generously spray it with non-stick spray (this will make clean up a breeze!).
Remove salmon from marinade. Let any extra liquid drain off, then put the salmon SKIN SIDE DOWN onto the aluminum foil. It's okay to brush a little extra marinade onto the salmon, but don't let it "pool up" onto the foil, because it will burn under the heat.
Broil the salmon for 6-10 minutes, or until browned and easily flaked in the middle. (Mine took about 8 minutes). When done, remove from oven, and place salmon onto individual serving plates. Spoon some of the reserved marinade over the top of each piece. If desired, garnish with toasted sesame seeds and additional green onion slices Enjoy!.

Recipe Notes

Note: Prep time includes the hour of marinating salmon fillets.

Nutrition Facts

Sweet Chili Garlic Glazed Salmon

Amount Per Serving (1 piece)

Calories 317 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Cholesterol 93mg31%

Sodium 993mg43%

Potassium 871mg25%

Carbohydrates 15g5%

Sugar 13g14%

Protein 35g70%

Vitamin A 115IU2%

Vitamin C 1.3mg2%

Calcium 46mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Apr
2016

Chicken Club Pasta Salad

categories: Chicken, Main Dish Salads, Main Dishes, Pasta, Salads

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Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving! Here’s how you make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside). Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Serve the salad up, dig in, and enjoy this delicious, filling salad! It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try! You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad.

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From: http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes

Chicken Club Pasta Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree

Cuisine: American

Keyword: chicken club pasta salad

Servings: 5 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Salad:

8 ounce pasta (I used rotini tri-color pasta)
8 slices bacon , cooked crisp, then cut into small pieces.
2 cups cooked chicken breast , cut into 1" cubes
1 tomato , seeded and diced
1/2 cup cheddar cheese , cut into 1" cubes

For The Ranch Dressing:

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (or chopped fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
Make the salad dressing. Set aside.
Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!

Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts

Chicken Club Pasta Salad

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Cholesterol 106mg35%

Sodium 536mg23%

Potassium 475mg14%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 670IU13%

Vitamin C 5.3mg6%

Calcium 165mg17%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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How To Make Chicken Club Pasta Salad

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Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks