serrano

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Roasted Beet Salad

Published December 31, 2013 by jenmatteson

I really enjoy trying out new salad recipes, especially those that aren’t just plain ol’ lettuce (not that I’m knocking it – we eat more romaine lettuce in this house than most).  For the party I was doing a few weeks ago, I had originally planned on this roasted beet salad I found on the St. Francis Winery website.

Roasted Beet Salad

Of course, everything I made for that party, I tried out in advance to make sure it was perfection.  This salad has roasted beats, blanched beet greens, Serrano ham (prosciutto works just fine if you can’t find Serrano ham) and manchego cheese.  The dressing is bright, but simple, with red wine vinegar and capers.  The verdict was split in my house – I liked it a lot, and Nate really didn’t care for it.  However, he doesn’t like beets, so there isn’t much else to the salad besides that.  The beet greens really add a fresh beet flavor, so for someone who isn’t a fan, I can see how it wouldn’t be a hit.  I decided to go with a different salad for the party, which was a smash hit in my house and at the party.  More on that to come…

Roasted Beet Salad

Roasted Beet Salad

Source: Adapted from St. Francis Winery/Chef David Bush
Servings: 6

Ingredients:

6 tbsp. olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
7 medium beets with greens
1 cup water
2 tbsp. capers, drained and chopped
3 oz thinly sliced Serrano ham (prosciutto can be substituted)
3 oz manchego cheese, shaved

Directions:

1. Preheat oven to 375 degrees.  Cut tops off greens and reserve for later.  Arrange beets in a single layer in a shallow baking dish and pour 1 cup of water in the dish and cover with foil.  Bake until tender when pierced with a knife, about 1 hour.  Peel the beets while warm.  Cut beets in half, then slice thinly.

2. In a small mixing bowl, whisk together oil, vinegar and garlic.  Add 1/4 cup of dressing and capers to sliced beets and mix until well coated.  Season with salt and pepper and set aside.

3. Cut stems of beets and wash greens thoroughly.  Transfer to a medium saucepan filled with water over medium heat.  Cook until greens are bright green, about 3-4 minutes.  Drain greens and squeeze out excess water, cool, and chop coarsely.  Toss greens with enough dressing to coat.  Season with and salt and pepper to taste.

4. Lay ham in a single layer on serving platter.  Place greens on top of ham and top with beets.  Garnish with shaved manchego cheese and any remaining dressing.

Recipe Swap: Coconut Lime Chicken with Chilies

Published March 29, 2013 by jenmatteson

I have been majorly lacking in participating in recipe swaps.  I couldn’t even tell you the last time I did one.  But, it’s finally time to get back in the game!  This month’s swap is once again, bloggers choice, hosted by Sarah at Taste of Home Cooking  I was assigned Kylee Cooks.  I was happy that she had a lot of chicken recipes as we eat a lot of that, although it seems like it’s been forever since I’ve blogged a chicken recipe, or even a dinner recipe for that matter.  I carefully sifted through each recipe that stood out to me including grilled chicken satay skewers with peanut dipping sauce, chicken diablo, beer and onion braised chicken, and what I thought I’d ultimately settle on, Thai chicken meatballs.  Unfortunately, she didn’t care for the sauce that the original recipe called for, therefore didn’t blog it.  The actual meatball recipe was a pretty basic meatball recipe, so without the sauce, I decided to pass.

Coconut Lime Chicken

I ended up settling on coconut lime chicken with chilies.  I liked everything about the recipe: chicken, coconut, lime, chilies.  The only substitution I made was using a fresh Serrano chili as opposed to canned.  I don’t care for canned chilies all that much because they lose a lot of their heat.  If you don’t like the heat, use canned, or even a fresh jalapeno would be less spicy than the Serrano chilies.

The pictures don’t do it much justice, as it just looks like chicken with cilantro served over rice, but let me tell you, it’s so much more than that.  The coconut is not too sweet, but just sweet enough to compliment the Serrano chili.  I was surprised that it wasn’t spicier, though it did have some nice underlying heat.  I’ve never used coconut milk before, but it sure packs a lot of flavor!  Nate and I both really enjoyed this simple and quick dinner!

Coconut Lime Chicken

Coconut Lime Chicken with Chilies

Source: Adapted from Kylee Cooks
Servings: 4

Ingredients:

olive oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1/2-1 tsp curry powder
8 oz can light coconut milk
1 Serrano chili, seeded and diced (sub 4 oz can of chilies or 1 jalapeno, seeded and diced for less heat)
zest and juice of 1/2 lime
salt and pepper
2 tbsp green onions, chopped finely
1 tbsp fresh cilantro, chopped
1 cup basmati rice, cooked to package directions

Directions:

1. Heat olive oil (one turn of the pan) in large skillet over medium heat.  Add chicken and garlic and cook until browned on all sides, about 5 minutes.

2. Add curry powder and cook, stirring for 1 minute.  Add coconut milk, chilies, lime juice and zest and reduce heat.  Simmer until chicken is just cooked through, about 5 minutes.  Salt and pepper to taste.

3. Remove from heat and stir in green onions.  Serve over rice and garnish with cilantro.

Take a look at the other participants in the bloggers choice swap:

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