Nom. Just nom. Yet another win from Cinnamon Spice & Everything Nice! This light chicken dinner is seasonal win for the upcoming summer evenings, plus it’s easy to put together and leaves satisfied customers all around. The artichoke marinade can be prepared ahead of time, so it’s perfect if you’ve had a long day and want a simple (and delicious) meal ready within 30 min.
Wow! I was not confident this experiment would pan out, but I am happy to report it was a great success. Last week I assisted with the Thai Two On class at Hipcooks and was inspired to try my own variation of Thai chicken. Our instructor, Tristan said the easiest way to create a Thai tasting dish is to marinate some meat in garlic, ginger, brown sugar and fish sauce. And away I went! Continue reading
What a wonderful way to start off cooking in 2014! I don’t like to make New Year’s resolutions, because they never seem to stick, but I do enjoy eating healthily and finding ways to reinvest in healthy cooking. The New Year just happened to coincide with my recommitment. Continue reading
As delicious as traditional mayo-based chicken salad, sometimes you need to change it up. I fell in love with the Cafe Yumm sauce a long time ago, and figured since I had some leftover chicken breast, why not try a different take on chicken salad?
This recipe is great if you’re looking for a fast, healthy lunch or even dinner. I ate the salad straight, but it would be delicious over kale, cabbage, or even mixed with quinoa. The apples and pepper add a nice crunch, and the Yumm Sauce is a healthier (gluten-free) alternative to the typical mayonnaise dressing.
- 1 tbs grape seed oil
- 1 chicken breast, cut into chunks
- 1 apple (Granny Smith or Gala is ideal)
- 1/4 cup cranberries
- 1 diced avocado
- 1/4 cup shelled pistachios
- 1/2 cup halved cherry tomatoes
- 1/2 diced red pepper
- 1 diced carrot
- 1/4 cup diced gouda or another sharp cheese
- 2 Tbs Yumm Sauce (more or less)
- Small handful of cilantro to taste
- Heat oil over medium heat, then add diced chicken, stirring frequently until cooked thoroughly, about 6-8 minutes.
- Let cool, then chop chicken into fine bites.
- In a bowl, add chicken and remaining ingredients through carrots.
- Combine with Yumm Sauce and toss until evenly coated.
All stuffed and ready to go
This recipe was originally inspired by the twice baked potato with salmon, but basically the only ingredients that stuck were the potato and horseradish. When all was said and done, I have decided the potato was too much starch for this recipe, so I’ve removed it from the ingredients. This is great for a cool fall evening and the need for a warm, hearty (and healthy) meal. Continue reading