“Eat Your Greens” Asian Chicken Salad

"Eat your greens" Asian Chicken Salad

I used to write down recipes that I made and liked enough to think that I would make them again. I first made this salad back in 2008 and unfortunately when I copied it down I didn’t note where I had gotten it from but I did write down the date and put a smiley face beside it!

The recipe as I copied it called for green onions but I have tons of fresh spring chives so I decided to substitute them. A delicious choice!

“Eat Your Greens” Asian Chicken Salad

  • 1 small head napa cabbage, sliced thinly
  • 1/2 bag frozen edamame, cooked then rinsed with cold water
  • 1/2 cup cilantro leaves
  • 1/4 chopped chives
  • 1 small english cucumber, cut into¬†julienne
  • 6-7 radishes,¬†cut into¬†julienne
  • 1 pound chicken (about 2 breasts)
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoons honey
  • 1 tablespoon freshly grated ginger
  • 1 large clove garlic, minced
  • 1/3 cup fresh squeezed lime juice

Method

  • In a small bowl combine the soy sauce, peanut butter, garlic, ginger, honey and lime juice. Whisk to combine.
  • In a medium skillet add a bit of extra virgin olive oil, heat to medium or so and add the cubed chicken. Season with salt and pepper. Right before the chicken is done cooking add about a tablespoon of the dressing. Continue cooking until done, turn the burner off and let come to room temp while you prepare the rest of the salad.
  • In a large bowl add sliced napa cabbage, cilantro, chives, cucumber, edamame and radishes. Add dressing and toss to combine. Let the salad sit for about 10 minutes while the chicken is cooling…the dressing will wilt the cabbage a bit making it softer and helping the flavors to combine. Lastly, add the chicken, toss salad again and enjoy!
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What I made for Christmas Eve Dinner

I had a huge dinner at my house on Christmas Eve. These are the dishes I made:

My Christmas tree

Clementine Cosmos¬†from 5-Ingredient Fix. The clementine simple syrup was delish and was a beautiful orange color. We used organic cranberry juice and bottled lime juice. They were a hit with the ladies but the guys didn’t want anything to do with a pink colored cocktail.

Trader Joe’s Pear Cinnamon Cider. I went shopping on Christmas Eve-Eve at the very busy Trader Joe’s in Short Pump and they had this cider served warm as a sample in the back of the store. I served it warmed in a crock pot over low heat. Very good!

Good Eats Roast Turkey. I got wrapped up in conversation with my sister Zandria and my friend Lois and forgot all about brining the turkey the night before! How could I! I ended up only getting to brine it for 2-3 hours the next morning. I took a huge risk and didn’t rinse the brine off but otherwise I followed the recipe exactly. It was tender and delicious…¬†I will make this again.

My kitty under the tree

I made a variation of Roasted Beet Salad, except that I used clementines instead of navel oranges and goat cheese instead of pecorino romano. I also served it over a bed of arugula.

Mascarpone Chive Mashed Potatoes. Very creamy and a slightly different flavor from the normal mashed potatoes.

My mom brought several different desserts including a fruit cake and chocolate pie, collard greens, venison bbq and a crab dip. My sister Angela brought a 5 cheese mac-n-cheese and some oreo cookie balls and rolo cookies. My dad brought some marinated carrots that I have to get the recipe for! I have been snacking on the leftovers for 2 days now.

Below are my Dad, 7 week old nephew and my brother:

My dad, my nephew and brother

This is my sister Angela’s husband and their son, Ryder:

Troy and Ryder

Me getting ready to chop hazelnuts for the salad:

Elissa cooking

I hope everyone had a Merry Christmas!

Roast Salmon with Mustard, Tarragon and Chive Sauce

Tonight is one of those times that a recipe turned out great but there are no pictures to prove it! Only a couple pictures of the before.

Here is the sauce for the top of the salmon before I stirred the chives in:

 

Salmon, ready to go in the oven:

 

I also made sauteed zucchini and leeks to go with the salmon:

Roast Salmon with Mustard, Tarragon and Chive Sauce

From Bon Appetit

  • 2 heaping tablespoons mayo
  • 1 tablespoon dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoon chopped fresh chives
  • zest of 1 lemon
  • juice from 1/2 large lemon (about 1 tablespoon)
  • one 1 1/3 pound sockeye salmon filet

Method

  • Position rack in center of oven and preheat to 400¬įF (I lowered the temp since it was a much smaller piece than the salmon in the original recipe). Line large rimmed baking sheet with parchment paper.
  • Mix first 6 ingredients in small bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper.
  • Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve.

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Sometimes I wonder what I should post here on my blog and what I shouldn’t. Should I wait for a “great” recipe? Should I wait until everything on the plate is perfect? I think the answer is “no”. Tonight’s dinner was yummy! The T-bone steak was mainly for Travis but he shared a few bites with me (which is all that I wanted anyway). He decided to go play some basketball with Devin after I started cooking. By the time he grilled the steak, the broccoli (which had been staying warm on a low temperature) was slightly overcooked….but it didn’t stop us from gobbling it all up! It wasn’t perfect but it tasted good!

Here is the large T-bone waiting for seasoning.

The broccoli, right before I put the top on it so that it could steam.

Cooked, diced sweet potatoes.

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Ingredients

  • 1, 1.5 pound T-bone steak
  • 4 cloves garlic
  • Kosher salt & pepper
  • 1 large head of broccoli
  • 3 average sized sweet potatoes
  • 2 tablespoons of unsalted butter (divided)
  • 1/2 cup lowfat sour cream
  • 2 tablespoons of chives

Preparation

  • For the steak: place the steak on a plate or platter. Sprinkle on both sides with salt and pepper. Crush the garlic with a garlic press using 2 cloves for each side of the steak. I use a fork to distribute the garlic over the steak and kind of press it into the steak. Let it sit out at room temperature for 30 minutes. Grill to desired doneness (we like medium-rare).
  • For the broccoli: Wash broccoli. Cut the stem ends off. Using a vegetable peeler, peel the outer layer off of the stem section. Slice the stem into rounds, then cut into florets. In a large sauce pan add about a 3/4 cup of water, bring to simmer and add broccoli. Add 1 tablespoon of butter and some salt and pepper. Put a top on the saucepan and let it simmer for 8-10 minutes.
  • For the sweet potatoes: Peel and dice potatoes. Add to a pan with cold water and then bring to a boil. Simmer until they are fork tender, drain. Add 1 tablespoon of butter, sour cream and salt and pepper, then mash. When ready to serve sprinkle with chives and stir to combine.
Had to take a picture of the chives. I love their light onion-y flavor!

Dinner time!

Urban Herb Garden

I have been obsessed with growing herbs for about 5 years now. Last year I had what I consider to be my most successful year of growing. Today I want to share with you where they grow and some pictures of what I’m growing.¬†My rosemary is whispering in my ear telling me that it wants to be written about first. It is included in the name of my blog, after all.

My rosemary grows, along with the rest of my garden, in a spot that has one of the most beautiful views in Richmond. My roof. We live in an urban neighborhood right on the James River in the downtown area of Richmond. The neighborhood is a mix of privately owned condos, townhouses and businesses. We have a pool, 3¬†restaurants¬†and a boat marina. This is a photo of the seating area and part of the “growing” roof top.

Back to the rosemary…it grows inside of an old broken fire pit that was too cool and rustic to throw out. Here is a view from the top as it grows up toward the sun:

And another view of the rosemary:

Here are some shots of other herbs growing on the roof:

Lemon thyme, planted in 2011

Tarragon, planted April 2012

Sage, planted April 2012

Oregano, planted April 2012

Tomatoes (because they didn’t want to be left out), planted April 2012

The largest and most abundant herb that I grew last year was sweet basil. I had 3 very large bushes. One large plant would fill up a large colander once was it was cleaned and stemmed. This season I have planted sweet basil and thai basil, it’s currently about an inch tall and I’m hoping it’s going to get just as big as it did last year!

Basil, stemmed and washed. 2011

I also have a few things growing in pots on my front porch. The dill has been planted from seed I saved from last year.

Dill, planted March 2012

Chives, planted April 2012

Jalapeno pepper, planted April 2012

Thai Basil seedlings, started March 2012. A stray dill seed got in there somehow!

I hope you enjoyed this little tour of my recent plantings. I will keep you updated as they grow and as I use them in recipes! – Elissa