quick and easy
Showing posts with label quick and easy. Show all posts
dinner
lunch
quick and easy
recent
recipes
salads
starters
Lemon Asiago Kale Salad
A beautifully bright kale salad with brussels sprouts & red cabbage in lemon garlic vinaigrette topped with Asiago cheese, cherry tomatoes & Asiago croutons.
This post may contain affiliate links, please see my affiliate notice for details.
At the beginning of 2022 I had the great idea of eating a salad everyday for the year. Since 91% of people don't achieve their New Year's Resolutions, I don't really need to tell you how that's going.
What did come out of it were some delicious salad recipes that wasn't boring lettuce and store bought dressing and calling it a "salad". A good salad should be full of colors, texture and flavors. This kale salad hits all of those marks.
- Kale
- Brussels Sprouts
- Red Cabbage
- Asiago Cheese
- Lemons
- Garlic
- Honey or Agave
- Shallot
- Dijon Mustard
- Salt & Pepper
- Cherry Tomatoes
- Bread
Massage the Kale
Massaging kale softens the leaves so they aren't so tough and less bitter. Some recipes massage kale in oil and salt. I prefer not to use either. I'm not the most health conscience person, however I want to control the portions of each of these especially when I will be adding dressing in addition. Those calories and sodium levels in add up quickly.
Instead I massage kale in water. Here's how to do it:
- Remove the stems and place the leaves in a bowl filled with cold water.
- Gently massage the leaves in bowl till they become a vibrant green and begin to slightly wilt.
The kale will further breakdown as it sits in the dressing giving you even more tender leaves.
How To Store & Make Ahead
For the vinaigrette, mix the ingredients and store in an air tight container in the fridge for up to 4 days.
Follow the directions for making the asiago croutons store in air tight container in a dry cool place for up to 4 days.
For the salad, wash and chopped or shred all the veggies and message the kale. Toss in a large bowl and cover tightly in plastic wrap. Store in the fridge until ready to serve. The salad will stay fresh for about 3 days.
To serve, pour dressing over salad and toss to coat. Top with asiago cheese and croutons and cherry tomatoes. The salad can be served as an entree for 4 or a starter/side for 8 people. If you plan on use it a an entree I suggest adding some protein like salmon or tofu.
. 
Enjoy,Tips For Making This Recipe
- Massage the kale for a more tender and less bitter salad.
- This salad can easily be served as a side salad for 8 or an entree for lunch or dinner for 4.
- If you plan on use it a an entree, I suggest adding some protein like salmon or tofu.
- Make it Paleo: Omit the asiago cheese & croutons from the recipe. Make it Keto: For a Keto version of the dressing, replace the maple syrup with a sugar free syrup like Lakanto Maple Syrup.
dinner
Featured
lunch
quick and easy
recent
recipes
tacos
Crispy Chicken Tacos with Poblano Broccoli Slaw
These tacos are packed with flavor and texture! Corn tortillas filled with seasoned panko crusted chicken and broccoli slaw in a creamy roasted poblano sauce topped with all best taco fixin's.
dinner
lunch
pasta
quick and easy
recent
recipes
Lemon Cajun Chicken Fettuccine Alfredo
<
I hope I'm not alone when I say that Fettuccine Alfredo beats Spaghetti every day of week. There's just something about the creamy, cheesy, garlicy goodness. Although traditional Alfredo is prefect the way it is, this recipe takes it up a notch. Lemon and cajun spices are just....*chefs kiss*. Legit one the greatest combinations of all time. I probably make this recipe once a week. Granted it isn't the healthiest so if your watching your figure you might want to leave this alone.
Marinated chicken and a tangy, spicy lemon Cajun Alfredo sauce come together in this gorgeous dish. It's a great restaurant quality dish right at home.
What You Need For This Recipe
How To Make Lemon Cajun Chicken Fettuccine Alfredo
It starts off with a Italian dressing inspired marinade. I suggest using a meat tenderizer or a fork to allow the marinade to penetrate in to meat. Leave the chicken in the marinade for at least 30 minutes but you can go up to 3 hours.
For the Alfredo we'll add in our cajun seasoning and lemon juice and zest. Use a cajun seasoning and the amount of seasoning your choice. My favorite is Walker & Sons' Slap Ya Mama. It's the best cajun seasoning I'ver had. I prefer the hot version which comes in the red can. Use 1 teaspoon or more if you really like a kick.
For the Alfredo we'll add in our cajun seasoning and lemon juice and zest. Use a cajun seasoning and the amount of seasoning your choice. My favorite is Walker & Sons' Slap Ya Mama. It's the best cajun seasoning I'ver had. I prefer the hot version which comes in the red can. Use 1 teaspoon or more if you really like a kick.
To make the alfredo sauce
Put it all together and you got a restaurant quality dinner right at home.
Tips On How To Make This Recipe
- Use freshly grated parmesan for a smooth sauce.
- Make Ahead: Marinate the chicken over night. Make the Alfredo sauce and store in the frigde. When ready to serve re-heat sauce in skillet on low heat for 5 mins or until just heated through. Remove from heat and stir vigorously to re-emulsify.
Enjoy,
dinner
lunch
quick and easy
recent
recipes
soups and stews
thai
Thai Red Chicken Curry
Thai Red Curry is one of my absolute favorite meals. It super delicious and quick to put together with just few ingredients.
This post may contain affiliate links, please see my affiliate notice for details.
About a year ago my coworkers and I were invited to Chateau Elan for a three course cooking class with one of their awesome chefs. Beforehand our team got to vote which recipes we wanted to try out. For our starter we chose crab cakes, Thai shrimp with coconut rice for the entree and crepes suzette to top it all off. All three courses were served with a glass (or a couple glass) of Chateau Elan wine paired perfectly with each recipe.
Funny story. The very last wine that was served with the crepes suzette was an amazing port. It hurt my heart when I could finish it. Little did I know my heart was going to get stompted on when I found it was a $150.00 bottle. As someone who does spend more that $30.00 on wine (at least until I hit the lotto), I seriously thought about going back up the stairs to finish it. But oh well...it shall stay forever in my memories.
As much as I loved it I passed it by in shop and went for the Chateau Elan Velvet Reserve and Cherokee White for me and the Cherokee Rosé for the ma-in-law (my wine lover in crime).
Soon I will share at the other two recipes with my own twist of course. But for today I'll be sharing a version of a Thai favorite inspired by the Chateau Elan recipe.
What You Ned For This Recipe
- Chicken
- Onions
- Pepers
- Garlic
- Red Curry Paste
- Broccoli
- Coconut Milk
- Brown Sugar
- Water
- Fish Sauce
- Cilantro or Basil
- Salt & Pepper
- Lime Wedges
How To Make Thai Red Curry Chicken
In my version I replace the shrimp with chicken. Shrimp is great for me but for for my hubby, who's allergic the shellfish. So in order to make it allergen free I use chicken instead. I also replace the green curry with red curry. Its just my personal favorite.
The best thing about this recipe is you can adapt it to your tastes and needs. This is the perfect dish to dump any veggies and meats leftover in your fridge. Of course don't forget a big bowl of rice to soak up all those flavors. My favs are jasmine and basmati.
Tips On How To Make This Recipe
- Full fat coconut milk works best. Light coconut milk contains more water thus it won't give you the creamy and flavorful as full coconut milk.
- If using shrimp in place of chicken, pork or beef, add the shrimp at towards the end of cooking until pink and cooke though.
- Don't forget the limes, fresh basil and/or cilantro. They really take the recipe to another level.
Enjoy,
Subscribe to:
Posts (Atom)
