Autumn Chicken Salad

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Earlier today I had a late lunch, so at dinner time, I wasn’t hungry at all. Naturally though by about 9 o’clock I had the munchies. Of course I didn’t want a heavy meal so I had to check out the pantry to see what I could scrounge up. Low and behold, I had some canned chicken and thought I’d throw together a little chicken salad. For some reason, that sounded kinda good.

Normally, I make chicken salad the usual boring way… with mayo, celery, maybe some grapes, onions, blah blah blah. I had some farm fresh apples in the fridge and seeing yesterday was the first day of Fall, I thought maybe I could concoct some sort of “autumn-ish” chicken salad. So I continued searching for items I could add into the mix.

Of course a touch of chopped purple onion is a must, along with some red and orange pepper I had on hand. I hit a home run when I found some Trader Joe’s “Roasted and Salted” Pecans, which added a huge touch of fall flavor!

Now get this! In my cupboard I had some dried dates and figs! I chose the dates and chopped some up, along with a few dried apricots I had on hand. BINGO! My Autumn Chicken Salad was coming together nicely!

I added a touch of salt and pepper and then thought….. cinnamon…. that’s “fall-ish”! And while I was at it, a touch of All Spice.

I mixed it all together with a heaping tablespoon of mayo and much to my surprise, it was delicious! I chilled it for about 15 minutes while I took my evening shower and then came back downstairs and had a small sandwich with the other half of the apple I didn’t use.

Cut calories by using low fat mayo and eat it on lettuce instead of bun and you’ll save even more! I didn’t do either, but I did eat it with apples instead of chips, so that counts for something! 🙂

Autumn Chicken Salad

A delicious chicken salad bursting with Fall flavors!
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Chicken, Lunch, Salad, Snack
Cuisine American

Ingredients
  

  • 1 can Canned chicken (Drained)
  • 1 tbsp Mayonnaise
  • 1 tbsp Chopped pecans (Trader Joe’s, roasted and salted are awesome)
  • 1/2 Chopped apple
  • 2-3 Seedless dates or figs (Chopped)
  • 2-3 Dried apricots (Chopped)
  • 2 tbsp Chopped purple onion
  • 2 tbsp Chopped red, orange or yellow pepper
  • 2 tsp Cinnamon
  • 1 tsp All Spice
  • 1 tsp Salt and pepper to taste

Instructions
 

  • Drain liquid from can of chicken
  • Chop all veggies, pecans and fruit
  • Sprinkle on the cinnamon, all spice, salt and pepper.
  • Mix in a bowl with mayo. Add more to taste
  • Chill for a few minutes and enjoy on either lettuce leaves or a bun
Adam LapsevichAutumn Chicken Salad
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Seasoned Chicken One Pan Meal

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Here’s a recipe that is so good, you’ll come back to it on a regular basis. Plus, it’s easy. A “one pan chicken dish”. There is one caveat though. You’ll need a saucepan for to prep the peas and the buttery wine sauce that tops the chicken so deliciously though! Other than that, it’s super easy!


I used 4 chicken thighs, bone-in, and skin on, and I used 3 boneless breasts, sliced in half, for a total of 6 pieces of white meat. You’ll have 10 pieces total, which is a nice mix.

Adjust it to your own liking. I don’t eat the skin but it does add a lot of flavor, and looks beautiful, when it’s browned and crispy.

You’ll coat the chicken and potatoes and place them on a baking sheet lined with parchment paper, at 350° for about 15 minutes.

Then bring it out and add the fresh herbs, lemons and toss the potatoes, and place back in the oven for another 15 minutes.


Preparing the Peas and Sauce

Once you place the chicken back in for the second 15 minutes, start making the peas and sauce.

You will need a saucepan for this, but it’s so easy, and tasty, you won’t mind at all!  It only take a few moments to put together and heat up. Then let it simmer on low until you’re ready for it.


Because boneless white meat can dry out, we’re going to pull the pan from the over for this next step and remove the white meat. Crank the over up to 425° and place the pan back in for another 10-15 minutes. Make sure you toss the potatoes one more time. We want the thighs and potatoes to get super crispy now.


After about 10-15 minutes, add the white meat back onto the pan, and pour the peas and sauce over all the chicken. Put it back in the over for a few more minutes to make sure the white meat chicken is warmed through.

That’s it! Serve it with my Shaved Brussels Sprouts salad and you’ll be in heaven!

Enjoy!


Seasoned Chicken One Pan Meal

A delicious meal cooked in 1 sheet pan.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Chicken, Dinner
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Chicken thighs (bone-in, skin on)
  • 3 Chicken breasts (boneless)
  • 1/2 c Olive oil
  • 2 tsp Dried thyme
  • 2 tsp Dried rosemary
  • 2 tsp Dried oregano
  • 3 cloves Garlic
  • 1/2 Shallot (sliced thick)
  • 1 Lemon (zested, and then sliced thick)
  • 1 c Frozen peas
  • 1/4 c White wine
  • 1/2 stick Butter
  • 1/2 c Dried Apricots
  • 10 Redskin potatoes (quartered lengthwise)
  • Handful Fresh herbs, such as sage, parsley, oregano, thyme

Instructions
 

Chicken and Potatoes

  • Preheat over to 350 degrees
  • Cut 3 boneless chicken breasts in half to make 6 pieces.
  • In large bowl, add breasts and 4 bone-in thighs.
  • Add 1/4 cup olive oil, 2 garlic cloves (pressed), and the spices and coat well.
  • Quarter redskin potatoes lengthwise. Place in separate bowl. Coat with 1/4 cup olive oil and salt and pepper.
  • Zest a lemon, set aside, then slice it into 4 thick slices.
  • Place on parchment paper lined baking pan (cookie sheet with sides).
  • Place chicken on pan at one side and potatoes on the other.
  • Coat generously with salt and pepper (to taste).
  • Place in oven for 15 minutes, until is starts to cook slightly.

PEAS AND SAUCE

  • White the chicken is cooking, prepare the sauce.
  • In a saucepan, add 1/3-1/2 stick butter, 1 garlic clove, and shallot slices. Stir over medium-high heat until the shallots and garlic are slightly browned.
  • Deglaze the pot with 1/4 cup white wine.
  • Add the peas, sliced apricots, and stir.
  • Reduce heat, stirring occasionally. Place on simmer with lid partially on pot.

FINISH CHICKEN AND POTATOES

  • After 15 minutes, remove chicken pan from oven and toss potatoes again. Add fresh herbs and lemon.
  • Turn heat up to 425° and cook for 15 more minutes.

FINAL STEPS

  • After the third 15 minutes, the chicken thighs should have a crispy, brown skin. Reduce the heat to 300°.
  • Add the white meat back to the pan.
  • Pour the peas and sauce onto the chicken and place in oven for 5-10 minutes, or until the white meat is warmed through.
  • Remove the pan from the oven and plate each dish, or transfer to a serving platter.
  • Enjoy with a warm, crusty French baguette and butter.

Notes

NOTE: The boneless chicken will cook faster. After the second 15 minutes, remove the white meat from the pan and set aside. Toss the potatoes again and continue cooking for another 15 minutes.
Keyword Chicken, One pan meal
Adam LapsevichSeasoned Chicken One Pan Meal
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Shaved Brussels Sprouts and Arugula Salad

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I’m a total fan of Brussels Sprouts. They are healthy, crunchy and can be served quite a few ways.

At a restaurant this week I had a Shaved Brussels Sprouts salad. It was good, but I knew I could do something a bit better! (If I say so myself!). So tonight I tried, and succeeded.

It’s topped with sweet golden raisins, creamy, salty Roquefort chunks and crunchy pine nuts. It’s simple, tasty and healthy! It went perfectly with my Chicken Sheet Pan dish I made.


Start off by thinly slicing your Brussels Sprouts, after slicing the core off of course. Allow some to be super thin and others to have a bit more thickness to them.

Then just mix the other ingredients and toss with the Dijon Vinaigrette dressing. Sprinkle with some golden raisins and pine nuts and you’ll have a super delicious crunchy salad you should surely enjoy!

One tip: Get a GOOD quality Roquefort. It should be salty, and somewhat creamy, but still be able to be sliced or crumbled. (Coulet Roquefort at Heinen’s is what I love).

Shaved Brussels Sprouts and Arugula Salad

Tossed in a homemade dijon vinaigrette dressing
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 15-20 Brussels sprouts, sliced thinly (core sliced off first)
  • 1/2 c Sliced red cabbage
  • 1 c Arugula
  • 1/2 c Golden raisins
  • 3 oz Chunk of Roquefort or Bleu Cheese (Coulet Roquefort is my favorite)
  • 1/2 c Olive oil
  • 1/2 c White balsamic vinegar
  • 1 tsp Dijon mustard
  • Dash Salt and Pepper
  • 1/4 c Toasted pine nuts (optional)

Instructions
 

SALAD

  • Slice of the core of each Brussels spout, then thinly slice or shave each one.
  • Slice about a 1/2 cup of red cabbage.
  • Add 1 cup arugula.
  • Place in refrigerator to keep cold while you make the dressing.
  • Add dressing.
  • Add the raisins and pine nuts and crumble some Bleu or Roquefort cheese on each salad.

DIJON VINAIGRETTE

  • In a Ninja food processor or blender, add 1/2 cup olive oil, 1/2 cup white balsamic vinegar, 1 tsp dijon mustard and 1 small chunk of fresh Bleu or Roquefort cheese.
  • Add a dash of salt and pepper and blend.
  • Toss the dressing into the salad mix.
Keyword Brussels Sprouts, Salad
Adam LapsevichShaved Brussels Sprouts and Arugula Salad
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Sauteed Halibut with Peppery Butter Beans

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This was an AMAZING dinner I concocted this evening. OMG, the flavors were so savory, I was in a food coma – but at least it was a healthy one!

It’s raining out and humid – grilling wasn’t what I felt like doing. The gloomy weather was calling for a bit of comfort food as well. I decided to try and meld a delicious recipe I had for butter beans into a delicious recipe I created for halibut and see if it would work. And much to my surprise, I not only hit a home run, I hit a grand slam!

And to top the dinner off, one of my best friends, who also happens to own a farm and sells his produce at our local farmer’s market, brought me over a ton of his perfectly ripened, farm-fresh tomatoes.

I made a tomato and basil salad that knocked the grand slam totally out of the park!


Peppery Butter Beans

Let’s start off with the butter beans. They take the most time. In a medium sized sauce pan, sauté a 2 tablespoons of butter and a 1/2 of a finely chopped small yellow (sweet) onion. Let it brown. Add a tablespoon or 2 of Wondra, or flour, to create a roux. If it’s too thick, add more butter or even a touch of olive oil.

Then add an entire can of butter beans, with the liquid, into the saucepan. Simmer on low and stir for a few minutes at the beginning. The roux will perfectly blend into the juice from the can of beans.

If you need it a little thicker, add a touch more Wondra or flour. You won’t want it too thick though. Next, add a good heaping of ground pepper, (yes, ground already), white pepper, and some salt. All to taste. It’s supposed to be peppery.

Set it on the back burner on low and let it simmer, uncovered. Don’t let it burn or get too thick. You can always thin it down with some water but not too much!


Sauteed Halibut with Capers

Now onto the halibut. Heat up a non-stick pan with a little olive oil and 2 garlic cloves, pressed.

Do not let them burn. Pat off the halibut with a paper towel and sprinkle fresh ground pepper and kosher salt on both sides.

Once the pan is hot, place the fish in it and let it do its thing. Add a tablespoon of butter to the pan and let it meld into the olive oil.

While that is cooking, slice up your tomato, or prepare whatever type of salad you’re making. Mine was tomato, basil, olive oil, and white balsamic vinegar, with salt and pepper. Then when I was ready to eat, I sprinkled some grated Romano cheese on top. Place in refrigerator to keep cold until dinner is served.

Go back to the halibut now and flip it. You want to both sides get brown and form a crust. Then add a few tablespoons of white wine. Not a lot! Remove the halibut from the pan and scrape up the brown bits with the wine. Add 1 or 2 tablespoons of capers. Whisk it all together.


Final Touches

Next is to add a bit of the creamy butter bean sauce to the pan and mix that in. This will thicken up the juices from the pan a bit. Once that is ready, add the fish back into the pan for one last warmup. Cover it for about 2 minutes while its cooking on low.

To plate the meal, place a cup of butter bean in the center of the plate. Add the fish on top, and then take the sauce from the frying pan, and add that to the top of the fish. A touch of freshly grated lemon zest is a nice touch.

Serve with the tomato salad and nice white wine, and you’re set.

The whole thing took me about 40 minutes to make, and sadly, 15 minutes to eat! 🙂

Sauteed Halibut with Peppered Butter Beans and Capers

Flaky, savory halibut served on top of peppery butter beans. Delish!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Fish, Salad, Seafood
Cuisine American, Seafood
Servings 2 servings

Ingredients
  

Halibut

  • 2 8-10 oz Halibut filets
  • 1 tbsp Butter
  • 2-4 tbsp White wine
  • 2 cloves Garlic
  • 2-3 tbsp Capers
  • 1 tsp each Salt and Fresh Ground Black Pepper
  • 1 tbsp Freshly grated Lemon Zest

Peppered Butter Beans

  • 1 can Butter Beans
  • 2 tbsp Butter
  • 1/2 small Onion (finely chopped)
  • 1 tsp Ground Pepper
  • 1 tsp White Pepper
  • 1 tsp Salt
  • 1-2 tbsp Wondra or Flour

Instructions
 

Peppery Butter Beans

  • In a medium sized sauce pan, sauté 2 tablespoons of butter and 1/2 of a finely chopped small yellow (sweet) onion. Let it brown.
  • Add a tablespoon or 2 of Wondra or flour. Whisk to thicken and create a roux.
  • Add an entire can of butter beans, with the brine, into the saucepan. Mix into the roux to thicken.
  • Simmer on low and stir for a few minutes at the beginning.
  • Add a good heaping of ground pepper, white pepper, and some salt. All to taste. It's supposed to be peppery.
  • Set it on the back burner on low and let it simmer, uncovered. Don't let it burn or get too thick.

Sauteed Halibut

  • Heat up a non-stick pan with a little olive oil and 2 garlic cloves, pressed.
  • Pat off the halibut with a paper towel and sprinkle fresh ground pepper and kosher salt on both sides.
  • Once the pan is hot, place the fish in it. Depending on the thickness of the filet, cook for 4-6 minutes on a medium high flame.
  • Add a tablespoon of butter to the pan and let it meld into the olive oil. Cook for another 2 minutes. Again, this depends on the thickness of the halibut.
  • Flip the halibut so both sides get brown and form a crust.
  • Add a few tablespoons of white wine.
  • Remove the halibut from the pan. Scrape up the brown bits with the wine.
  • Add 1 or 2 tablespoons of capers. Whisk it all together.
  • Add a bit of the creamy butter bean sauce to the pan and mix that in.
  • Add the fish back into the pan for one last warmup. Cover it for about 2 minutes while its cooking on low. The steam from it being covered with keep the fish moist and the sauce more liquidy.
  • Plate the meal by placing a cup of butter bean in the center of the plate. Add the fish on top, and then take the sauce from the frying pan, and add that to the top of the fish. A touch of freshly grated lemon zest is a nice touch.
Adam LapsevichSauteed Halibut with Peppery Butter Beans
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