Thursday, April 19, 2018

Refreshing Chicken and Fruit Salad


Refreshing Chicken and Fruit Salad
(4 servings)


Ingredients:

12 cups Greens (see note)
6 oz. carton Raspberries
6 oz. carton Blueberries
½ medium Red Onion, sliced
1 lb. Rotisserie Chicken, pulled and chopped
4 large Oranges (see note)
4 large Grapefruit (see orange note)
½ cup Nuts, chopped (your choice)
Dressing (see note)

Directions:

Take 4 dinner plates or individual wide pasta bowls and equally divide the salad ingredients in order.  Trying to give your best presentation of each.  Serve the salads with your choice of dressing or vinaigrette on the side.  Bread and/or crackers go well with this salad.

Note:               For the greens in this recipe, it’s your choice.  You can use iceberg lettuce, Romaine, Spinach or a mixture of whatever is available or desired.

Note:               For the oranges and grapefruits, wash and slice off the tops and bottoms of each.  Set them cut side on a cutting board and slice away the peals, taking as little of the segments as possible.  Do this with a chef knife.  Now with a paring knife, slice along the membrane on each side of a segment.  Drop them into a bowl and continue until done with each piece of fruit.  You might want to squeeze some of the juice from what is left of each piece over one of the salads.  This helps add flavor and reduces the amount of vinaigrette or dressing needed.

Note:               I like to use Olive Garden’s Italian dressing on this salad.  But dressing or vinaigrette is up to your tastes.  Another one you might try is “Jane’s Dressing” in the recipe tabs on my food blog.

Ideas for Future Efforts
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Wednesday, April 18, 2018

Strawberry, Avocado and Chicken Salad


Strawberry, Avocado and Chicken Salad
(4 servings)


Ingredients:

Salad:

12 cups Greens (see note)
1 1½ lb. Rotisserie Chicken, pulled and chopped
12-16 Strawberries, sliced (depending on size)
1-2 Avocados, peeled, seeded and diced
½ medium Red Onion, sliced
4 large Fresh Eggs, boiled, peeled and sliced
4 oz. Blue Cheese Crumbs
½ cup Walnuts, chopped

Vinaigrette:

¼ cup Fresh Lime Juice
¼ cup Shallots, finely chopped
2 tsp. Honey
½ tsp. Kosher Salt
½ tsp. Black Pepper
¼ cup Extra Virgin Olive Oil

Directions:

Take 4 dinner plates or individual wide pasta bowls and equally divide the salad ingredients in order.  Trying to give your best presentation of each.  Serve with the accompanying vinaigrette or your favorite dressing so people can add their own amounts and good bread.  For the vinaigrette, in a bowl or tightly sealable jar, whisk or shake all the ingredients up to the olive oil.  Slowly add the oil, if whisking, until well blended.  In the jar, add all the oil and shake vigorously until well combined.

Note:               For the greens in this recipe, it’s your choice.  You can use iceberg lettuce, Romaine, Spinach or a mixture of whatever is available or desired.

Note:               Garlic bread or Spanish Garlic Bread goes well with this salad to make a full meal.

Ideas for Future Efforts
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Tuesday, April 17, 2018

Spring Entree Salads

With the coming of spring (and it is coming someday), people start to look for lighter foods to eat.  They also are looking for foods that are refreshing to them.  One of the best foods for this are “Salads” and using them as an entrée instead of just a beginning dish to a meal.

There are thousands of different recipes out there for salads, both starting the entrée types.  For another food that is light and refreshing try fruits.

But something I have found to like very much is adding fruit to my salads.  It gives them (salads) a whole new look and appeal.

This week I have two for you to try.  “Strawberry, Avocado and Chicken Salad” is up on Wednesday.  Following that is “Refreshing Chicken and Fruit Salad” on Thursday.

One of the perks of these salads, they are on the healthy side of things.  Now you can make them go either way depending on how much of some items you use, of course.  But overall, they are much healthier than many other salads you might order in a restaurant.

One item I’d like to share with you is segmenting oranges and grapefruit.  It takes a little work but after doing a few, it really is easy.  The following comes from the recipe for the chicken and fruit salad recipe.  I hope it helps you.

For the oranges and grapefruits, wash and slice off the tops and bottoms of each.  Set them cut side on a cutting board and slice away the peals, taking as little of the segments as possible.  Do this with a chef knife.  Now with a paring knife, slice along the membrane on each side of a segment.  Drop them into a bowl and continue until done with each piece of fruit.  You might want to squeeze some of the juice from what is left of each piece over one of the salads.  This helps add flavor and reduces the amount of vinaigrette or dressing needed.

Please enjoy them and give me some feedback on what you thought of them.  Thanks and “Happy Cooking” until next week.  Please share the link for here too.

Thursday, April 12, 2018

Crunchy Boneless Wings wiht Sauce


Crunchy Boneless Wings with Sauce
(16 pieces)


Ingredients:

1 lb. Boneless, Skinless Chicken Breast
1 cup Buttermilk, divided
3 tbsp. Malt Vinegar, divided
1½ cups Crushed Cornflakes
2 tbsp. Yellow Cornmeal
1 tsp. Garlic Powder
¾ tsp. Paprika
Cooking Spray
¼ tsp. Salt
¼ cup Mayonnaise
2 tsp. Fresh Dill, chopped
½ tsp. Black Pepper
1 small clove Fresh Garlic, grated

Directions:

Cut chicken into 16 equal sized slices.  In a medium bowl, combine ¾ cup buttermilk and 1 tbsp. malt vinegar.  Add chicken pieces and toss to evenly coat.  Let stand 10 minutes.  Stir together crushed cornflakes, cornmeal, garlic powder and paprika in a shallow dish.  Working with one piece at a time, shake off excess buttermilk mixture and dredge in cornflake mixture to coat.  Place each piece on a rimmed baking sheet with parchment paper.  Repeat until done with all pieces of chicken.  Spray the tops of each piece before placing in a pre-heated 450-degree oven for 10 minutes.  Turn chicken over and spray the new tops.  Bake another 10 minutes or until crisp.  Remove and sprinkle with salt.  Drizzle remaining 2 tbsp. malt vinegar evenly over the chicken pieces and serve with dipping sauce.  Make the sauce while wings are in the oven.  Combine mayonnaise, dill, pepper and grated garlic with the remaining ¼ cup buttermilk.

Note:               If you are looking for some heat, add your favorite hot sauce to the sauce you’re making above.

Ideas for Future Efforts
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Wednesday, April 11, 2018

Oven "Fried" Chicken Wings


Oven “Fried” Chicken Wings
(24 pieces)


Ingredients:

12 Chicken Wings, 1st and 2nd joints separated
1¼ tsp. Salt, divided
1 tsp. Black Pepper, divided
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Paprika
¾ tsp. Ground Thyme
¾ cup All-Purpose Flour
as needed Pan Spray

Directions:

Prepare wings, if needed, by separating the 1st and 2nd joints.  Discard 3rd joint if part of the wing.  In a small bowl, combine ¾ tsp. salt, ½ tsp. pepper, onion and garlic powders, paprika and thyme.  Place wings in a large bowl and combine seasoning mixture with them, making sure they are completely coated.  In a gallon zip-lock bag, combine flour and remaining salt and pepper.  Seal bag and shake to combine.  Now add coated wings, seal and shake again to evenly coat the wings.  Take a rimmed baking sheet and line with parchment paper, spray it evenly and place wings in a single layer leaving space between them.  Spray tops of the wings with the pan spray and place in a pre-heated 425-degree oven for 45-55 minutes.  Or until nicely browned and crisp.  Serve with your favorite wing sauce or multiple sauces.

Note:               You don’t need to flip the wings during the cooking process.

Ideas for Future Efforts
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Tuesday, April 10, 2018

Starting 8th year of this Food Blog

Believe it or not, with today’s post, we are starting our 8th year of Cabana Boy Cooks.  There are now about 700 recipes available in the “Recipe Tabs” above.  They cover a wide variety of tastes too.

I would especially like to thank everyone that has been following me all this time.  Your support is what has helped keep me going.

Of course, I want to thank everyone who has viewed this food blog.  And to all of you who have helped share this link with many others.

It really humbles me to know I may be helping people expand their horizons when it comes to preparing meals for themselves, family and friends.

During this time of blogging, I have personally been touched by someone with “Celiac” and has to be “Gluten-Free” in their food choices.  Since shortly after finding that out, we started featuring gluten-free recipes every 4th week of posts.  Again, I hope this has helped those who needed more information and a variety of food recipes in facing this situation in their lives.

The recipes for this week involve chicken wings.  I have always loved chicken wings since being a little boy.  So for Wednesday, we have “Oven Fried Chicken Wings” for you to try.  Then on Thursday, give “Crunchy Oven Wings with Sauce” a chance.

As we start year 8, our plan if to continue as is with posts on Tuesday, Wednesday and Thursday.  The recipes will always be on Wednesday and Thursday, with an occasional Friday recipe when needed.

Thanks again for your support and encouragement over the years.  Please continue to share the link with others.

“Happy Cooking” until next week.

Thursday, April 5, 2018

Thai Pork Noodle Bowl


Thai Pork Noodle Bowl
(4 servings)


Ingredients:

1-piece Pork Tenderloin
¼ cup Soy Sauce
¼ cup Fresh Cilantro, chopped
3 cloves Fresh Garlic, crusted
3 tbsp. Brown Sugar
2 tbsp. Canola Oil. divided
1 medium Fresh Lime, juiced
2 medium Red Bell Pepper, sliced
2 medium Green Onions, sliced 1-inch on bias
8 oz. Pasta, cooked and warm (see note)
1 medium Fresh Lime, juiced
2 cloves Fresh Garlic, minced
½ cup Creamy Peanut Butter
1 cup Hot Water
2 tbsp. Soy Sauce
½ cup Cashews

Directions:

Slice tenderloin across grain in ½ inch slices, cut each slice into 3 strips and set aside.  Place all the ingredients listed between the tenderloin and the red bell pepper (except 1 tbsp. of oil) in a gallon sized zip-lock bag and mix.  Reserve ¼ cup of marinade for later.  Now place the cut-up tenderloin in the bag and refrigerate from 30-minutes to 4-hours.  In a large skillet over medium-high heat, warm remaining tbsp. of oil.  Add the sliced pork and brown on all sides (4-5 minutes).  Next add the red pepper and continue cooking another 4-5 minutes.  Stir in the green onions and remove from heat.  While cooking with the skillet, mix the additional lime juice, garlic, peanut butter, hot water and soy sauce together.  Then mix with the warm cooked pasta.  Serve the pork mixture over the noodle mixture and garnish with cashews.

Note:               You can use whatever style of noodle that you prefer.

Ideas for Future Efforts
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