Chicken and Asparagus Salad Ingredients:
- 1 cup cut fresh asparagus, 1 inch pieces,steamed until crisp-tender
- 1 medium ripe avocado, peeled and sliced
- 2 tablespoons lemon juice
- 4 cups european blend salad greens
- 1 cucumber, thinly sliced
- 1 1⁄2 cups sliced strawberries
- 2 boneless skinless chicken breast halves, cooked and sliced crosswise
- salt and pepper
- 1⁄4 cup coarsely chopped and toasted walnuts or 1⁄4 cup pine nuts
Chicken and Asparagus Salad Dressing:
- 5 fresh strawberries, halved lengthwise
- 1 tablespoon orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon balsamic vinegar
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon sugar
Chicken and Asparagus Salad Directions:
- Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
- In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
- Season with salt and pepper to taste.
- Sprinkle with nuts.
- For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
- Add remaining dressing ingredients; stir to combine.
- Pour dressing over salad; toss to coat.
- Serve immediately.
Sesame Noodles:
- 1 lb spaghettini (get the thinnest spaghetti you can find)
- 1⁄2 cup soy sauce
- 1⁄4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
- 1⁄3 cup sugar
- 3 scallions, thinly sliced
- 1⁄4 cup sesame seeds (or more)
Funky Chicken:
- 1⁄4 cup soy sauce
- 1⁄4 cup teriyaki sauce
- 2 garlic cloves, minced
- 1⁄4 cup brown sugar
- 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
- 4 boneless skinless chicken breasts
- sesame oil, for sauteing
DIRECTIONS:
- First make the sesame noodles: Cook the spaghetti according to package directions.
- Drain (I also rinse).
- In a jar, add the soy sauce, sesame oil and the sugar.
- Shake until well blended and the sugar has dissolved.
- Pour this over the pasta.
- Toss with scallions and sprinkle with the sesame seeds.
- Set aside while you marinate and then cook the chicken.
- Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
- Make sure the sugar has pretty much dissolved.
- Add the chicken, making sure it's all coated with the sauce.
- Cover and stick in the fridge for 2-3 hours.
- Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
- Heat the sesame oil in a large non-stick pan.
- Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
- Remove the chicken from the pan and let cool slightly.
- Slice the chicken diagonally into thin strips.
- Serve the chicken over the sesame noodles.
- Stand back and watch your guests/children/loved ones inhale this dish.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large carrots, chopped medium
- 3 stalks celery, chopped
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 16 ounces dried white beans
- 8 cups chicken stock
- Pepper (depend on taste)
- 1 teaspoon fresh rosemary, chopped
- 2 cups butternut squash, diced
- 4 garlic cloves, sliced, salt & pepper
- 4 cups swiss chard leaves, chopped
- 1 -2 cup chicken stock for thinning soup
- 1/2 cup sour cream
- 1 cup crouton
DIRECTIONS:
- In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
- Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
- Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.