Category: Main Dishes

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

Kale is all the rage right now, and rightly so. It has crazy amounts of vitamins A, K, and C, and it’s packed with calcium. I must admit that I prefer spinach, and in a nutritional match up they are pretty equal. Although, spinach is a better source of iron, magnesium, and fiber. Be sure to buy either of these organic if possible. Leafy greens can be a sponge for any chemicals used in the growing process. Nutrition lesson over……..but look for our new page……coming soon, that will be all you wanted to know about nutrition, but were afraid to ask.

This recipe is hopefully….fingers crossed, just what my friend Michelle was looking for. She had a salad at a restaurant in Chicago and tried to replicate it but, wasn’t happy with the result. Now, Michelle is one of the best cooks I know, so if she couldn’t  come up with it I wasn’t sure I could either. But, I was willing to give it a try.

Michelle described what was in the salad and the ingredients were fairly simple. Kale, cabbage, mint, cilantro, parsley, and a peanut dressing. As I said before, I am not a huge fan of kale, but I tried a baby kale which I found to be a better taste. I will try this again with spinach. The dressing is where Michelle was stuck, so I hope my version…….peanut oil, rice wine vinegar, etc…….see recipe…..is the taste she was looking for.

Roasted Peanut Kale Salad 1

I added grilled chicken that I marinaded in the dressing for flavor, and and topped it with roasted peanuts. Both Tim and I really enjoyed it.

So, I hope my version of Roasted Peanut Kale Salad will be a close match for the restaurant salad……….let me know Michelle!

Roasted Peanut Kale Salad Collage

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Roasted Peanut Kale Salad

Roasted Peanut Kale Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Saute
  • Cuisine: American
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Ingredients

Scale
  • Salad
  • 6 cups baby kale
  • 2 cups prepackaged cole slaw mix
  • 1/4 cup each fresh mint, cilantro, parsley chopped
  • 2 green onions sliced on the diagonal
  • 1/4 cup peanuts, toasted and chopped
  • 3/4 to 1 pound chicken tenders ( about 6 tenders)
  • Dressing
  • 3/4 cup Peanut oil
  • 1/4 cup rice wine vinegar
  • Juice of 2 lemons
  • 1 tablespoon honey
  • 
1 teaspoon garlic pepper
  • 
1 teaspoons salt
  • 1 teaspoon dry mustard
  • 1 teaspoon worchestershire sauce
  • 
2 tablespoons soy sauce
  • 
1/2 teaspoon sesame oil
  • 1 clove garlic minced

Instructions

  1. Whisk all the dressing ingredients together and set aside.
  2. Add 1/4 cup of the dressing to chicken tenders and marinade for 30 minutes (or more).
  3. Combine all ingredients for the salad, except the peanuts and set aside.
  4. Remove chicken from marinade, discarding any remaining marinade. Grill chicken tenders over medium high heat until cooked through. Remove from grill and cut into bite size chunks and let cool slightly.
  5. Add chicken and dressing to the kale cabbage mixture. Toss to coat adding dressing as desired.
  6. Plate and serve.
  7. Top with chopped peanuts and serve.

Notes

This recipe serves 2-4.

Keywords: kale, chicken, cole slaw mix, peanuts, salad

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Crockpot Tarragon Leek Chicken

Crockpot Tarragon Leek Chicken

Crockpot Tarragon Leek Chicken

Sometimes, when you are either lazy, time is of the essence, or it’s just to hot to cook, a girl needs to bring out the crockpot. This recipe is quick to throw together, and you can have dinner ready when you need it.

Tender chicken breast with baby red potatoes, sweet peas, and leeks for that mellow onion taste. Low fat sour cream, a few smashed potatoes, and a touch of fresh tarragon make a creamy sauce for this “all in one” dish……meat, potatoes, and a veggie.

I really am not usually a fan of chicken in the crockpot, its kinda sickly white, so I sautéed the chicken just to give it color. I cut the potatoes in half….mine were small, so if you have larger potatoes cut them in quarters.

A word about leeks……wash them very well, or you will have a mouth full of grit. I cut mine in the way they need to be for a recipe, them plunk them in a bowl of cold water, swish them around and let them set a minute. Use a slotted spoon to get them out of their…….bath. Then use as indicated in the recipe. The first time I used leeks in a recipe I made the mistake of just rinsing the whole leek and the result was…….grit…..yuck!

If you do not have fresh tarragon like me……my tarragon was so out of control I had to move it from the garden to its own area. It’s a huge bush……I swear it was four feet tall and about that big around. You can use dried, but I would cut the amount in half……it’s a strong flavor, and add it when you put the chicken in the crockpot.

So, how did it taste………well let me put it this way……..Tim does not like peas and he thought is was really good. I love peas and I thought the same.

So, if you are looking for quick, ready when you are meat and potatoes dinner, try the Crockpot Tarragon Leek Chicken.

Crockpot Tarragon Leek Chicken Collage

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Crockpot Tarragon Leek Chicken

Crockpot Tarragon Leek Chicken

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Crock Pot
  • Cuisine: American
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Ingredients

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  • 6 small new red potatoes, halved
  • 2 boneless skinless chicken breast
  • 1 teaspoon coconut oil
  • 1 leeks, halved lengthwise and cut into 1 1/2-inch pieces, throughly rinsed and drained
  • 1/4 cup dry white wine
  • Kosher salt and pepper to taste
  • 1/4 cup frozen (or fresh ) peas,
  • 2 tablespoons low fat sour cream
  • 1 1/2 teaspoons chopped fresh tarragon

Instructions

  1. Place the potatoes on the bottom of crockpot. In a skillet over medium high heat in 1 teaspoon coconut oil, sauté chicken breast just to brown.
  2. Transfer the browned chicken, leeks, wine, and salt and pepper to taste.
  3. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  4. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
  5. Add the peas and sour cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Keywords: chicken, potatoes, tarragon, peas, main dish, crock pot, slow cooker

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Teriyaki Burger with Pineapple Mango Salsa

Teriyaki Burger with Pineapple Mango Salsa

Teriyaki Burger

Burgers, burgers, burgers,…………Teriyaki Burger with Pineapple Mango Salsa.

Now that the weather is warm, I have two things on my mind……Salads and burgers. It is all we have eaten recently. Ok, we have had the obligatory pizza……several times.

We still have to get our grill up and running……….just lazy we are! But, we have a grill pan so……….sorta the same? Ok, not really, but these burgers were really great even without the aid of the outdoor grill.

My conception for these really came from pineapples and mangos being on sale at the store, and they were beauties. If cutting the pineapple and mango is not your thing, you can use canned or frozen, but it really is perfect with the fresh.

So, since I wanted to make a burger, and pineapple goes with an Asian flare, that was my direction. I added green onions, garlic, ginger, soy and a touch of red pepper flakes for heat to the beef. Now, I have made these twice, first time with ground beef, and the second time with ground chicken. Both were equally yummy, so what ever your taste is, go with that. A turn on the grill, and the burgers were done.

Teriyaki Burger Chicken

For the salsa……the pineapple and mangos were mixed with avocado, red pepper, onion, jalapeño, cilantro and a squeeze of lime. Then mixed all together and set it aside.

When I think of burgers, I always think of ketchup and mustard, but not with these and we do like something on a burger. The sauce was simple with the aid of my trusty imitation Bullet. We bought a cheap version, just to be sure, we would use it and liked it before we shelled out the cost for the real deal. Well, the cheapo has worked really well, so why spend over a hundred when you can spend twenty?

I just put all the ingredients for the sauce……fresh pineapple, soy, ginger, garlic, rice wine vinegar, and a touch of sesame oil. Gave it a whirl in my handy, dandy, cheapo Bullet and I had a sauce…….well almost. I heated it to a boil and added a cornstarch mixture to thicken.

Lightly toasted Kings Hawaiian Buns were perfect for this burger. The burger, the sauce, and the salsa……..oh la la…….oh wait thats French………well anyway there were a tasty, tasty burger.

Teriyaki Burger Collage

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Teriyaki Burger

Teriyaki Burger with Pineapple Mango Salsa

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Burgers
  • Method: Grill
  • Cuisine: American
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Ingredients

Scale
  • Burgers
  • 1 pound ground beef (you can also use chicken or turkey)
  • 1/4 cup chopped green onions
  • 1 tsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 1/4 tsp red chili flakes
  • 1/2 tsp salt
  • 4 Hamburger buns
  • Salsa
  • 1 cups fresh pineapple, diced into ½” cubes
  • 1/2 cup fresh mango, diced into ½” cubes
  • 1/2 avocado, diced into ½” cubes
  • 1/2 cup red bell pepper, diced into ½” pieces
  • 1/8 cup onion, finely diced
  • 1 teaspoon jalapeño minced
  • 1 tbsp fresh cilantro, minced
  • 1 tbsp fresh lime juice
  • Salt to taste
  • Sauce
  • 1 cup fresh pineapple
  • 1/2 cup soy sauce
  • 1 tablespoon fresh ginger
  • 3 tablespoons brown sugar
  • 2 cloves garlic
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon each cornstarch and water

Instructions

  1. Burgers:
  2. Preheat your grill to medium high heat.
  3. Combine all of the ingredients for the burgers in a medium bowl,and shape into 4 patties. Place your patties on the grill and cook 10-15 minutes or until well done, flipping half way through. Grill buns if desired.
  4. Salsa:
  5. Combine all ingredients in a medium bowl. Mix thoroughly and set aside.
  6. Sauce:
  7. Place first 7 ingredients in a blender or food processor. Blend until smooth. Pour mixture into a medium saucepan. Over medium high heat, heated cook mixture until bubbly, about 1-2 minutes. Meanwhile, blend cornstarch and water until smooth. Add cornstarch mixture to saucepan. Heat stirring constantly until mixture thickens. Remove from heat and set aside.
  8. Assemble the Burgers:
  9. To assemble burger place each burger on grilled bun. Spoon sauce over burger and top with salsa. Serve.

Notes

We like large burger so the serving size is 2. But if you like a smaller burger you can get 4.

Keywords: ground beef, pineapple, mango, burger, grill

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