Chicken Salad Veronique

I don't know where the name came from, but that's what my mom always called it when we were growing up, so that's what I'm going to call it. 
It is pronounced 'vair-oh-neek', but Peter looks at the name and calls it "chicken salad very unique". Haha! That makes me smile :)

Whatever you choose to call it, this is a great seasonal, summer salad. So seasonal in fact, that the ingredients showed up in a cardboard box on my doorstep this morning. I subscribed to a farm fresh produce box delivery, and this was my first delivery! It is so exciting when the box shows up! It's like Christmas morning... I have no idea what's inside and I just get to rip it open and dig through to find which fresh fruits and veggies were harvested this week :) As I dug through the box, I started registering all the ingredients in my head like puzzle pieces, so that I could play with them in my mind throughout the day to figure out what I could make for dinner.


After I had my fun with the produce box, I went for a run. Though it was only 8:30  in the morning, it was already so sunny and HOT! Days like these remind me of my dad when I was a kid; he would always ask my mom to make 'chicken salad veronique' whenever it was a hot summer day. That's when it clicked for me this morning- I had most of the ingredients in my produce box already! My puzzle pieces were all put together and dinner was solved :)


This salad is cool and refreshing with its lemony dressing and juicy grapes, yet crunchy and hearty with the slivered almonds and the crisp celery.


The recipe below isn't the exact original, I altered it a bit to fit what I already had in my kitchen and to fit what I like. I get asked a lot how I come up with my recipes... this is usually how they start;  just swapping for healthier ingredients, what I have on hand in my kitchen already, and adding other flavors I think would be good complements to the dish. A lot of times I also research about a billion-gajillion other recipes and take bits and pieces that I like and put them together to come up with my own version. At the end of this post, I will outline some of the differences that I made to this original recipe in case you would like to play around with it for your own preferences as well. It's a very adaptable recipe, so feel free to experiment with some of your own changes too!


Ingredients (4 small servings):

• 2-3 cups Chicken, cooked, cubed, & cooled (about 4-5 chicken breasts)
• 1 cup seedless Grapes, halved
• 1 cup Celery, sliced (about 4 stalks)
• 1/2 cup Almonds, sliced or slivered
• 1/3 cup Craisins
• 1/2 cup Nonfat Greek Yogurt
• 1/4 cup Low Fat Mayo
• 1 teaspoon White Wine Vinegar
• 2 teaspoons Honey
• 1/4 cup Lemon Juice (about 2 large, or 3 small lemons)
• 1/8 teaspoon Ground Mustard Powder
• 1/8 teaspoon Curry Powder

You want to cook your chicken first so that it has time to cool before you assemble your salad (or use cooled leftover chicken).
*Helpful Tip: If you are cooking chicken breast for dinner earlier in the week, just cook some extra and set it aside for this salad for another day's lunch or dinner.*


Prepare the grapes and celery that you need to chop for the salad. And get the rest of the ingredients ready.

In a large bowl, combine the yogurt, LF mayo, vinegar, honey, lemon juice, ground mustard, and curry. This is your hearty dressing for the salad.

Now, just simply add all your prepared chicken, grapes, celery, almonds, and craisins to the dressing in the bowl and stir to coat. It is ready to eat right away or it is perfectly happy sitting in the fridge until you are ready to eat.

Isn't it pretty plated on a bed or ruffly red leaf lettuce :) 
I also garnished it with a little celery leaf and a few craisins for some bright polka dots of color. I always like to garnish with something that actually hints at the flavors that are within the dish. You could also garnish with a little lemon zest too! That could be fun :)

This recipe is great for brunches, for women's teas, wedding showers, for making ahead when you won't have much time later to prepare dinner, or just for those hot summer days :)


Free free to alter and swap ingredients as you please... this is a very 'swapppable' recipe :)
Also, here are the swaps I made from from the original recipe that I told you I would outline to give you some other ideas:

• Instead of the lemon yogurt that the original recipe calls for, I substituted in real fresh lemon juice and fat free greek yogurt sweetened with a little natural honey
• Instead of a lemon-lime alcohol bitter, I used a splash of white wine vinegar to get that same bite in the flavor. 
• It also calls for some diced raw onion, that I omitted completely
• I used low fat mayo instead of regular
• I added the craisins- there's no swap here, just added it 'cuz I felt like it, plus I thought it would be nice to add just for the punch of color contrast. 
• ...Same with the curry. No sub. Just added it entirely. The flavor works VERY well in this dish.
• It called for deli mustart, but I just used a bit of ground mustard instead
• I didn't do this, but you could add a little lemon zest into your salad if you really like that fresh lemon flavor, or you can just sprinkle a little zest on top for garnish. 

Sweet & Salty Jello Salad

If this is a 'salad' then I'm fired as a Nutritionist. But, for lack of a better name, my family calls this a Jello salad. We serve it as a side with dinner, but in truth- this is more like a dessert. It is SO SCRUMPTIOUS. The bottom layer is made of a crushed pretzel crust and it is so buttery & salty & crunchy. The top layers create a strawberry-cheesecakeish effect that is creamy & sweet & smooth. All of these complimentary opposites make this dish absolutely irresistible. Everyone at your table will have seconds! 


It was recently my sister-in-law's birthday and this was one of her specific requests for her birthday dinner. It was a good choice because it's something that everyone is always happy with. 
There was one lonesome serving that made it back home with us, and the next morning Peter said he wanted it with breakfast. I tried to just laugh and pass it off as a joke... but as I stood in front of my griddle making french toast- the next thing I knew Peter was sitting at the table with a fork in hand and the last piece in front of him! Oh geez! Dessert before breakfast!?


This recipe came from one of our close family friends, Theresa. Theresa is one of my mom's best friends; She's part of a group of ladies that are like a second set of aunties to me and my siblings. Theresa originally got this recipe from her mother-in-law... If a recipe has been passed down and around that much, then it's definitely a keeper. 


Recipe (makes one 9x13 casserole dish):

• 1 1/2 cups coarsely crumbled Pretzels
• 1/2 cup Butter (1 stick)
• 3 Tablespoons Brown Sugar
• 1 (6oz) box of Strawberry Jello
• 2 cups Boiling Water
• 1 cup Ice Water
• 16 ozs sliced Strawberries (I use a frozen package that has been thawed, but you can use fresh if they are in season)
• 1 small (10 oz) container of Cool Whip
• 1 cup White Granulated Sugar
• 8 oz package Cream Cheese

*This can EASILY be made healthier by using using a sugar free Jello, light cream cheese and/or Neufchatel cheese, and by using half the amount of cool whip/sugar/and cream cheese. 
...still doesn't make it 'healthy', but will make it healthier.

Melt Butter and brown sugar together and remove from heat. Stir in the crushed pretzels and spread mixture into a sprayed/greased 9x13 dish. Bake 10-12 min in preheated 350 degree F oven. Set aside (or in fridge) to cool completely.

Mix together jello in boiling water and stir for 2 minutes until all dissolved. Then add the ice-cold water (without the ice) and sliced strawberries. Stir well and allow to cool and thicken slightly in fridge, but not till it's completely firm or else you won't be able to pour it on as the top layer.

While the two other components are cooling, whip together cool whip, cream cheese, and sugar.

Spread evenly over the COMPLETELY COOLED pretzel crust.

Then top with the slightly chilled jello mix.

Enjoy! ...it's hard to take a picture of jello that looks pretty, but I promise this is DELICIOUS!

For an elegant presentation, try serving it...

• on a leaf of Bibb lettuce,
• with a dollop of cool whip, 
• with a strawberry on top, 
• with a sprig of mint on top,
• or ALL of the above :)

Apple & Maple Glazed Pork Chops

It seems like everyone is always looking for a new way to serve chicken for dinner. This time, I just decided to try something altogether new instead of chicken. Though it isn't the official slogan anymore, pork is still 'the other white meat'. When using fatty cuts and poor cooking methods, pork can be unhealthy, but if you start with a lean cut and use healthy seasoning & cooking methods, pork can also be a great, healthy, lean protein. I tried making a few different versions of these pork chops, but this one was finally the one that Peter and I voted as the winner to share with you. 

Recipe (serves 2, but easily multiplies to serve 4,6,8,etc):

• 1/2 large apple, diced
• 1 tsp Butter
• 2 Tablespoons chopped Walnuts
• 3 Tablespoons Maple Syrup
• 2 teaspoons Cider Vinegar
• 1/4 teaspoon fresh Lemon Zest
• 1/4 cup fat free, low sodium Chicken Broth
• 2 Pork Chops, approximately 1 1/2  inches thick
• 1 Tablespoon Canola Oil

Start by heating 1 tsp butter in a sauce pot and add the diced apple:

 Saute the apples over medium heat for about 10 minutes:

Then reduce heat to low, add 2 Tbsps of chopped walnuts, 3 Tbsps maple syrup, 2 tsps cider vinegar, and 1/4 tsp lemon zest. Stir and simmer for about 2 minutes then stir in 1/4 cup chicken broth and let it all simmer for a few minutes until it thickens slightly. 

Pat pork chops dry and season both sides with any seasoning blend (I used a salt free seasoning). Heat 1 Tbsp canola oil in your pan, and sear the pork chops for about 3 minutes on each side to allow a nice golden crust to form:

Top with the apple-maple glaze...

...cover, and bake in a 350 degree F oven for about 20 minutes. (cooking time will vary depending on thickness of your pork chops- mine were about 1 1/4 inches in thickness)

I think covering your pork chops are important to keep your meat tender and protect it from drying out.

 Serve your beautiful pork chops with a side of wild rice and a mixed green salad tossed with some of the same ingredients as those in your glaze to tie the flavors together. 

I diced the other half of my apple to toss in the salad along with feta cheese, dried cranberries, candied walnuts, and a drizzle of balsamic vinegar.

Look at how tender and juicy the pork chops are inside 

and how warming and yummy that glaze is!

Summery Strawberry & Spinach Salad

I have been so excited about strawberries coming in to season! I feel like every time I go to the market, I come home with another box of strawberries! They are so sweet and juicy and they work with just about everything! ...snacks, desserts, salads, breakfasts, smoothies, garnishings... strawberries really are a super food; both in their extensive uses and in their nutrients :)


This strawberry salad is packed full of nutrient-dense ingredients yet has a fresh and light taste. It is a great summer salad!


Recipe:
1 bag of Spinach, or Spinach & Spring Green Mix, about 8-10 oz.
15 Strawberries, thinly sliced
1/2 batch (approx. 1 1/2 cups) of Candied Walnuts, or 1/2 cup Sliced Almonds, or a mix of both
6 oz. of crumbled Feta Cheese
1/4 small Red Onion, thinly sliced
1/2- 3/4 cup dried Craisins
toss with Raspberry-Red Wine Vinaigrette to coat


Toss all ingredients and plate it up as a scrumptious chopped side salad:

Or have fun plating it up fancy:

Or serve it with a breast of grilled, sliced chicken for protein if this salad is to be your main entree:

Raspberry-Red Wine Vinaigrette

With all the strawberries coming in to season, I have been going hog wild with strawberry recipes. Though there are no strawberries in this particular dressing, it does go very well on a strawberry and spinach salad (for which I made this dressing on this particular evening :)


Recipe:
1/2 cup fresh Raspberries (or 1/4 cup of raspberry preserves)
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
1 Tablespoon of Sugar or Honey
1/2 teaspoon Dijon Mustard
1 small Garlic clove, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup Vegetable Oil


Add all your ingredients, except the olive oil,  into your blender or food processor. Turn on your processor for about 30 seconds until all those ingredients have pureed together .

Then add the oil in a small but steady stream so that the dressing can emulsify:

And you will get a BEAUTIFULLY-colored, creamy-textured, and smooth vinaigrette!

Enjoy over a yummy summer strawberry & spinach salad!

Fancy Pear Salad

In a weird roundabout way, the time change was the inspiration for this meal. I got out of work early and I was supposed to head home and start dinner. But it was a particularly hot day, and it was SO light outside from the time change that I could hardly begin thinking about turning on the hot oven and cooking a heavy meal. Instead, I scratched my original dinner idea and walked into the grocery store with a new game plan. I placed an 'emergency' call to my sister, who is the family keeper of the Nordstrom cookbook. I grabbed a few ingredients that I needed to complete the walnuts, vinaigrette, and ingredients that went into this salad. Then I was on my way to the most perfect and delicious salad for dinner. This is a great on all year long; even though pears are in season here from late summer to early fall, you can pretty much find pears at the store at any time of year.


Recipe (serves 5 as entree, or about 8 as a side salad)
10 oz Mixed Baby Greens lettuce/salad mix
1 Pear, sliced or diced
6 oz. Gorgonzola Cheese, crumbled
1/2 batch Candied Walnuts
3/4 cup Dried Cranberries
1 batch of Champagne Vinaigrette (drizzle sparingly and serve the rest on the side to add as desired)
*Optional- Chicken, if this is intended as the main dish

Toss all ingredients and plate it up this scrumptious chopped side salad:

Or have fun plating it up fancy:

Or serve it with a breast of grilled, sliced chicken for protein if this salad is to be your main entree:

Champagne Vinaigrette

This champagne vinaigrette recipe is from the Nordstrom Cafe cookbook, and it goes well with candied walnuts in a fancy pear salad. It is a super yummy salad and it is a great one to serve when you have guests because it is impressively 'fancy', yet so quick and easy to throw together since these ingredients are always available, and most likely already in your kitchen. This vinaigrette could not be a more delicious and easy homemade touch to your salad. You'll have to try it for yourself :)


Recipe (the recipe in the cookbook makes ALOT of dressing, so I halved the recipe for you here and it is still good for 6-8 individual side salads!)


1/2 small Shallot
1 small clove of Garlic, or 1/2 clove garlic
1 1/2 teaspoons of smooth Dijon Mustard
1 Tablespoon of Sugar
1 big pinch of Salt
A couple cranks of freshly ground Pepper (recipe calls for white pepper, I used black and it was great)
3/4 cup Champagne Vinegar (White Wine Vinegar is a fine substitute if you don't have Champagne Vinegar on hand)
3/4 cup Canola Oil (you can also use Grapeseed oil as it also has a very light flavor. However, I wouldn't suggest using Olive Oil because it has a strong flavor of its own that competes with the flavors of the other ingredients in this dressing; but I guess if it's all you have you can try it?)


**Nutrition Noteworthy: Canola oil has the least saturated fat of any cooking oil, and its high heat tolerance, neutral taste and light texture make it ideal for many culinary applications. The FDA authorized a qualified health claim for canola oil on its potential to reduce the risk of coronary heart disease when used in place of saturated fat.


Add all the ingredients (shallot, garlic, dijon, sugar, salt, pepper, and vinegar) EXCEPT the oil, into your food processor and blend until smooth. Then, while the processor is ON, slowly drizzle in the oil to form an emulsion:

It is a beautiful, smooth, ivory dressing!

The lightness of a vinaigrette works great with this fancy baby green salad, yet the pungent flavors in this dressing stand up well to the hearty ingredients of pears, walnuts, and gorgonzola. A little bit goes a long way, so start by drizzling sparingly and add more as desired.

Easy Candied Walnuts

My family LOVES to eat at the Nordstrom Cafe. My favorite things there are their salads and their white chocolate bread pudding. Unfortunately they do not serve the bread pudding anymore, BUT we do have the Nordstrom Cafe cookbook. Today I am going to share with you the recipe for the candied walnuts from the Nordstrom cookbook. These candied walnuts are one of the things I love about their salads.


This time, I made these delicious candied nuts to be part of a yummy pear salad for dinner, but they also make a great topping for ice cream too! Each batch of this recipe makes about 2 salads worth. I like that because I just have to make it once, baggy half of it, and it stretches for 2 whole salads :)
(Peter thinks these make great snacks just straight out of the baggy, so I have to hide them well in my cupboards otherwise I'm afraid I'll plan another salad but pull out an empty bag! haha)


Recipe:
1 large Egg White
2 1/2 cups Walnuts (about 10 oz)
3/4 cup firmly packed brown sugar


Preheat the oven to 325 degrees F. Then, in a bowl, whisk the egg white to a semi-firm peak (so that there is NO liquid left in the bowl)

 Fold in the walnuts and the brown sugar until well coated:

Then spread the nuts on a cookie sheet that is lined with a silpat, parchment paper, or is prepared with a nonstick spray. Try to somewhat separate the walnuts so that they don't bake into a giant clump.

Bake in the preheated oven for 12 to 14 minutes. Immediately loosen them from the baking sheet and let them cool on a plate. (They only take about 30 seconds to cool and crunch up on the plate before they are ready to be used in the salad)

We crunched on these candied nuts in this super yummy pear salad (vinaigrette recipe here)

Mediterranean Pasta Salad

My niece, Kinley, had a picnic party at the park to celebrate her 2nd birthday this month. I was in charge of bringing a pasta salad side dish. This is somewhat of a difficult task in our family, only because my Aunt Diana Lu is the queen of awesome pasta salads. I played around with different ingredients until I found a combination that I was happy with. I think even Aunt Diana Lu would approve of this one :)


A lot of pasta salads use mayonnaise as the base of their creamy dressing, but because this was for an afternoon picnic and I wasn't sure how long it would be sitting outside before we ate it, I wanted to avoid any mayo in this one. Also, as an added bonus, the salad would be healthier without the addition of mayonnaise. The end result was a very flavorful but light dressing. The feta even mixed well with the dressing to create a little creamy texture in the absence of mayo :) I loved it and I hope you enjoy it too!


Recipe List:


Salad Dressing:

• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Red Wine Vinegar
• 1 1/2 tsp minced Garlic
• 1/2 tsp Black Pepper
• 1/2 tsp Salt
• 2 tsp Sugar
• 1 tsp Lemon Juice
• 1 1/2 tsp Honey

Salad Ingredients:

• 2 lbs of Farfalle or 'Bow Tie' pasta, cooked and cooled (I like bow tie pasta for pasta salad, but you can use 1 lb of whichever pasta you prefer)
• 1 cup Marinated Artichokes, roughly chopped
• 1 Red Bell Pepper, diced
• 1 small can (4 oz) of sliced Olives, drained
• 1/2 small Red Onion, diced
• 6 oz. Sundried Tomato & Basil Feta Cheese (regular Feta would be just fine too)
• 1 pint (2 cups) Grape Tomatoes, halved

Mix together the salad dressing ingredients with a whisk.

Add all of your chopped/prepared salad ingredients with the cooled pasta in a large bowl, and toss together with the salad dressing:

 Transfer to your serving bowl and enjoy!

This is also a great dish because you can make it the night before. Just cover your bowl with plastic wrap and store in the fridge overnight. This will let the flavors marinade together even more, and give you more free time on the day of your event to make more dishes or set up for your guests.

During the birthday party, a very smart ice cream man circled his truck around the park with his luring music calling out to all the children. Kinley LOVES the ice cream man. In fact, sometimes she hears music, whether it's the ice cream truck or not, and she yells with excitement, "Ice Cream Man!" Of course, that was the drill at the park this day. On our way running over to the ice cream truck, she told me that she wanted 'pink ice cream'. I asked the man for his most pink ice cream, and he handed me a 'pink panther'.

 Isn't she SO cute eating her pink panther ice cream.

And while all the children played with their friends at the park... so did the men: