Thai Chicken & Strawberry Salad

Easy Gourmet - Recipe of the Month: July 2010
I found this great recipe in one of my favorite magazines (Sunset,) and of course had to change up a bit, grill rather than poach the chicken, honey rather than sugar, and a few extra ingredients too - This salad is so good it's addictive.  The pairing of the unusual greens, grilled chicken and zesty dressing are pure perfection.

For presentation, bring a few of your garden elements in, serve on Batik table cloth, on simple plates -  I paired red, blues and white to play off of the red of the strawberries and boldness of the greens.  A dry chilled white, or some ice tea will do.


Ingredients


• 1 1/2 pounds boned, skinned chicken breasts, grilled.

• Fresh Asian noodles (sold in produce area.)

• 3/4 cup toasted coconut ( I bought a fresh coconut.)

• 1 tablespoon black sesame seeds

• 3/4 cup lime juice

• 2 tablespoons honey

• 1 1/2 tablespoons Thai or Vietnamese fish sauce

• 2 tablespoons minced, seeded jalapeno Chile pepper

• ½ teaspoon fresh grated ginger

• 2 teaspoons canola oil

• 1 1/2 cups lightly packed small fresh mint leaves

• 1 1/2 cups lightly packed small fresh basil leaves

• 1/2 cup lightly packed small cilantro sprigs

• 1 quart strawberries, hulled and quartered

Preparation

1. Grill or bake chicken breasts. Transfer chicken to a plate and let cool. Cook Asian noodles according to directions.

2. Preheat oven to 350°. Toast coconut and sesame seeds in a pan until light golden, 4 minutes. Let cool.

3. Whisk lime juice, honey, ginger, fish sauce, Chile's, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. 
4. Serve on a bed of the Asian noodles. Top with coconut and sesame seeds.

Julea’s White Sangria

1Bag 1/4 bag Frozen Tropical Fruit Mix

2 Oranges Squeezed

1 Bottle White Wine

1 Bottle Mexico Beer

1 Can Lemon/Lime Pop

1/2 Cup Raspberry/Apple Frozen Concentrate

Mix in large, wide mouthed pitcher - Serve in lovely glasses as well as friends...

Rotini Salad with Roasted Veggies

So, I had an upcoming "Easy Gourmet" segment I was filming (Monday,) and there I stood in the grocery store contemplating my culinary options (Sunday.)  What could I make that was super easy, but flavorful and lovely to boot. So into my basket went a box of Rontini, a bag of spinach, zucchini - The rest I had.  This recipe is simpley wonderful, beautiful colors, carmelized, roasted flavorful veggies.  And that Rotini, with it's little curves - Pick up all the flavors.


1 Box Rotini

9 ounces Spinach

2 Cups Sliced Mushrooms

1 Lemon, Juiced

2 Zucchini, Cubed

1 Plastic container of Cherry Tomatoes

1 Sweet Onion sliced

1/2 Red Bell Pepper, Cubed

1/2 Yellow Bell Pepper, Cubed

1/2 Orange Bell Pepper, Cubed

1/2 Cup Fresh Mozzarella Cheese, Cubed

Extra Virgin Olive Oil

1 tsp. Chicken Spice Rub or Similar

Salt & Pepper to taste

Instructions:

Turn oven at 500°F. 
COOK Rotini one minute less than recommended package cooking time. Drain and drizzle with 1 tablespoon of oil. 
While pasta is cooking, toss zucchini, mushrooms, tomatoes, onions and peppers with rub and 1 tablespoon of oil, spread out in PAM sprayed broiler pan and BAKE for 15 minutes. Make sure not to have the veggies too deep, will steam instead of roast! 
COMBINE vegetables with pasta, mozzarella, spinach and lemon juice.  Drizzle with remaining olive oil before serving. Salt & Peper to taste.  Can be served hot, cold or at room temp.

Feel free to add a protein such as roasted chicken, steak or shrimp.  Garnish with chopped parsley if you feel fancy.

Its Greek to Me Salad

Its Greek to Me Salad

The original recipe was found in an old issue of Cooking Light - Re-Mixed into something a bit new and easier, this tasty side is perfect for you Holiday menu, travels well and is an interesting twist to typical.

Ingredients:
1 cup uncooked white rice
11/4 cup reserved tomato stock with 1 tablespoon olive oil (for rice)
1 package produce section sun-dried tomatoes
1 bag pre-washed baby spinach
1 head garlic roasted in oven at 350 1 hour - Cooled to room temp.
1 container Deli feta cheese/olive medley salad.

1/4 cup finely chopped parsley

1 teaspoon dried Italian seasoning
1 teaspoon Greek Seasoning for rice preparation (Cavender's is good.)
1 can chickpeas (garbanzo beans), rinsed and drained
1/4 cup tablespoons pine nuts, toasted
Juice of 1 lemon

Olive oil to taste

Preparation:

Night before - In bowl, add dried tomatoes with 2 cups cup water and let absorb over night. Reserve tomato stock water, drain and set aside for salad.

Use water to cook rice the next day. Cook rice in microwave with 1 teaspoon Greek Seasoning 2o minutes at 60% power., or on stove top as per package directions. Cool to room temperature; set aside.

Roughly chopped roasted garlic.
To make salad - Toss all ingredients Drizzle with lemon juice and additional olive oil to taste. Prior to serving, garnish with pine nuts.