Chicken Salad Sandwich and Dijon Potato Salad

photo by sara tady ©

About a week or so ago, we had an amazing few days of weather.  My husband and I high-tailed it to Tango Sur on a Wednesday night to share a bottle of wine and dine on the patio.  I wasn't really feeling steak, so I did something a little unorthodox...I ordered the roasted half chicken.  Needless to say, it was deeeee-lish.  I wrapped up the leftover chicken and made what my husband claimed was "the best sandwich he's ever had" for lunch.  That might be a stretch, but either way, it was VERY tasty and this lunch really got us in the mood for summer!  There's hundreds of ways to make chicken salad, here's mine:

Chicken Salad Ingredients:

Shredded Chicken (I almost always use chicken from a previous night's dinner)

1 tbsp of dried dill

1 tbsp fresh chopped parsley

1-2 tbsps of fresh chopped chives (or green onion)

lots of freshly ground black pepper

1/2 cup mayo

optional- 1/4 cup cranberries

Directions:

Mix together!  Done!  Serve on sourdough bread with greens and cheese- my favorite with chicken salad is dill-havarti.  

Potato Salad Ingredients:

Halved fingerling or red potatoes- skin on

2 tbsp of dijon mustard

3 tbsp of red wine vinegar  

1 tbsp of dried dill

1tbsp of chopped parsley

salt and pepper

Instructions:

1) drop potatoes into pot BEFORE bringing to a boil. Salt water

2) In a large bowl, combine the rest of the ingredients

3) Strain when potatoes are fork tender (this means when you stick a fork in them, they slip off)  Be careful to not overcook.

4) Combine with the dressing and chill.

Chicken Tenders and Sweet Potato Fries

photo by sara tady ©

The other night I got home and we didn't have much of anything for dinner.  I wasn't feeling that creative so I stuck to the basics.  Should I also mention I've been on a serious junk food kick lately?  Oh well, here's a grown up version of a Happy Meal :)

Ingredients:

2 Chicken Breasts

2 Sweet Potatoes

1 egg

1/2 cup flour

1/2 cup bread crumbs

1 tbsp dijon mustard (optional)

dipping sauces (optional)

Directions:

1) preheat oven to 400 degrees

2) chop sweet potatoes length-wise into about half inch thick "fries"

3) place on a baking sheet, drizzle extra virgin olive oil, salt and pepper OR brown sugar if you like them sweet

4) pop these into the oven to get them going

5) get 3 bowls. into each bowl goes the flour, bread crumbs and egg + dijon, separately 

6) cut the chicken breasts into 1-1/2 thick strips, season with salt and pepper 

7) here goes the breading. dip strips into the egg batter, then into the flour, then back into the egg again, then into the bread crumbs.  got it? egg, flour, egg, bread crumbs :)

8) place tenders on a baking sheet (I pulled the fries out, gave them a good toss and placed the chicken on the same baking sheet)

9) pop everything into the oven for about 20 minutes until golden

Asian Smorgasbord

A couple weekends ago we were lucky enough to host some of our favorite people for dinner and drinks before we headed out on the town.  Instead of putting together the standard appetizers, beer, and wine, I decided to have an asian inspired feast.  I completely cheated and took 100% help from the store as well as some of our favorite restaurants.  My friends brought over an assortment of Japanese beers as well as Sake.  Everything was delicious and the fortune cookies provided some friendly banter. Try this out the next time you're hosting!

photo by sara tady ©

An assortment of sushi rolls from Lip's on Southport. 

photo by sara tady ©

 Edamame from the freezer section- steamed and salted

photo by sara tady ©

Korean Tacos 

Kimchi from Del Seoul 

Grilled beef short ribs with toasted sesame seeds

photo by sara tady ©

 Pork Potstickers and Chicken Cilantro dumlings from Trader Joes

photo by sara tady ©

Fortune Cookies- you can get a box of these at the grocery store :)

chicken breast stuffed with mozzarella and roasted red pepper

sara tady ©

Tired of the same ol' grilled chicken breast?  I hear ya!  This is an elegant, yet simple way to spice up the ordinary chicken entree.  Or course, like most of my recipes, the ingredients could be swapped out for your favorite stuffing choices.  Need ideas?  Try this method using monterey jack cheese and your favorite salsa for a tex-mex spin.  Or how about trying it with a store bought pesto and chopped tomatoes?  The possibilities are endless!  Don't be afraid to try your own ideas.

Ingredients Needed:
Boneless (skin optional) Chicken Breast
Mozzarella Cheese
Roasted Red Peppers
Salt and Pepper
Italian Parsley (fresh preferred)
Toothpicks

Directions:
step 1: pound chicken breast to roughly 1/2 inch thick.  Don't have a meat tenderizer?  No problem! Try using the bottom of a frying pan, the side of a canned item, a rolling pin, or a brick covered in foil.
step 2: chop up about a 1/4 cup of roasted red pepper
step 3: chop up a small handful of fresh italian parsley
step 3: layer mozzarella cheese, roasted red pepper and a sprinkle of parsley on top of chicken breast.
step 4: roll it up! Secure it with toothpicks any way that works! Salt and pepper the outside
step 5: throw it on the top rack of the grill. Let chicken cook for roughly 10 minutes on 1 side, then flip for another 5-6 minutes. No grill? How about a grill pan?  No? You could also prepare this on a skillet or in the oven.  Adjust cooking times as necessary.

Serve with a seasonal vegetable or side salad.