Sunday, April 22, 2018

American Cheese Month

Sorry Readers! Somehow this is an old post that I must have pressed the wrong button on!  However the cheese is still good!



It's American Cheese Month and Whole Foods wants you to know! Now just to make this clear, we are talking about cheese made in America, not the orange stuff that is called cheese.  Sorry! I never liked that stuff, but I know many of you do and that's OK, but this cheese board is like way better. I mean way better!

Check out the certified cheese professional at your local Whole Foods. They can help you put together a fabulous spread. I chose some Colorado winners-I just couldn't help myself- and I wasn't disappointed! I started with an Avalanche cheese that is made in the Roaring Fork Valley, near Aspen. And no, I don't know if it is named after our hockey team, but it has won some awards. Probably more than the team! I used a goat's milk cheddar, made in the style of a British cheddar. Very different than the usual cheddar that I use on most anything. This is a dry, but flavorful, but not strong cheese and works lovely with homemade jam. Avalanche has loads of fabulous products on their website and lots of cute pictures of goats. I think I love goats more than cheese!



I also included a fun cheese from Fort Collins, which is where I went to school way back when.  This was a whole milk cheese from MouCo called Ashley. Well, Ashley rocks! Totally a great substitution for when you want a brie or a Camembert to add to your platter. We loved this cheese and caught it at its milder side, as this is one that does get stronger as it ages. It comes in a cute little ash covered round, and is smooth with a lot of soul.

Third, I added a Colorado cheese from Haystack. Buttercup was a mild cheese made from cow and goat's milk. It was very mild and would be perfect as an everyday cheese to add highlights to any sandwich!



Last, but not least, I felt I needed a wildcard in this bunch, so I threw in the Beehive Barely Buzzed cheese. This is an original, unique American cheese made in Utah. But lest you think I left out Colorado, this cheese is covered in coffee beans roasted in Colorado. It has a smooth, creamy texture and since it is rubbed with lavender and coffee, it has a unique flavor that I adored!



Make your own cheese board! It is a perfect appetizer, dessert or dinner. I often add a variety of crackers or breads. Plenty of great jams, work well with the richness and saltiness of certain cheese. Sausages, salamis, chorizo, pates, what have you, help build a cheese platter and make it interesting. Olives and cornichons, dried and fresh fruits are all ways to create your own original combo!

Celebrate our country's bounty. You will not be disappointed.




More things to try:

Frozen Cheese Souffle
Apricot, Blue Cheese and a Honey Drizzle
Pimento Less Cheese Filled with Peppadews and Green Chilies
Another Cheese Board

The Only Gingerbread Waffles

Sorry readers. This is one of the first posts I wrote and somehow when redoing things for my up and coming new blog, I must have pressed the wrong button on this. I will tell you though that the waffles are amazing!
Gingerbread Waffles
My kids are coming home soon. Truly, I can’t wait. I am even washing the slipcovers in preparation. Yeah, call me crazy. Now if I could just stick the dogs in the washing machine, too. But no, just ain’t gonna happen. In spite of all my frantic cleaning of the house, which yes, I do realize they won’t even notice, I am still cooking and finding good things for you to make.

 Today I asked my husband to get out the waffle maker which is hidden above the dryer cabinet, to which he responded “Didn’t know we had one.” He then proceeded to bring me the George Foreman grill to which he also responded, “Didn’t know we had that either.” So after sorting out the small appliance stuff I got to work on these waffles. They are easy. No, you don’t have to whip the egg whites either. These are all made in one bowl and they are really good. Plus, they make your house smell good, which would seem really fitting in a clean house, which mine is not yet.

But back to the gingerbread waffles. They were a good way to start my cleaning on this wonderful Sunday. No, I didn’t linger reading the newspaper, but we did have the football game on all afternoon. It was especially loud so we could hear it through the whole house. And it was an incredible game-and this is coming from someone who really has never liked football much. But the Broncos are getting very, very interesting.

So we did have enough waffles left over from breakfast that we could have had them for dinner, too. But we didn’t. And I will save that recipe for another day.

Plopping the dough


Gingerbread Waffles

2c flour
1/2t salt
1t ginger
2t cinnamon
1/4t allspice
1 1/2t baking soda
1/2c brown sugar
1/2c butter melted
1 c sour cream
2 eggs
1/4c milk

Preheat your waffle iron. I have an Oster and it only takes a few minutes to heat. It makes 2 standard 4” waffles. This recipe makes about 12.

Golden Waffles
Sift together dry ingredients. Melt butter and stir in brown sugar. Add sour cream and eggs and milk. Stir in dry ingredients. Mixture should be thick. If it seems to thick add a little more milk.

Butter your waffle maker lightly. Use a ¼ c of waffle batter for each waffle. Just plop it on the top. Do not spread. Close it. Waffles take about 2 minutes to bake. Keep warm without stacking in a 300 degree oven.

I served my waffles straight up with butter and real maple syrup. They would also be good with sautéed bananas or cinnamon apples. You could also mix pecans into the batter and candied ginger. And if you want to have these for dessert they would be awesome topped with ice cream and caramel sauce. Oooh, maybe that’s what I’ll do with my leftovers.

Whatever you serve them with, just make sure you serve them to good friends and family. Otherwise you may have your not so good friends nagging you to have them over again soon!

Lookin' Good!

Saturday, April 21, 2018

STK (A Denver Review) #STKDenver

New to my blog: Saturdays are going to be for Denver stuff. If you want to read along or pass it off to someone who lives or is planning on visiting Denver, I would appreciate it!

"This is a sponsored post but all opinions expressed are my own."


Voted one of Denver's most beautiful restaurants, I had to pinch myself when I walked into STK. I've been to a lot of steakhouses where I feel like I'm walking into the inner sanctum of a traditional men's club and where sedate club traditions prevail, but STK is not that. STK is clubby but in a sexy, pressure is good for you, kind of way. And yes that neon sign is, I'm told, the most photographed place in the restaurant. 

Filled with massive artworks that are unique and eye catching it is hard to not take a tour of the space and fill your senses before you even sit down to eat. Or drink. Both needs are well taken care of. In fact all 5 senses are managed quite well in this spot where every table seems like the best spot in the house. The staff is there to meet every need and they managed this effortlessly. Though to be fair, it was quiet on the night we went and the DJ was not spinning, but even so there was still a definite vibe. This is a place, even in Denver, where it is OK to wear a tiny sleeveless tight fitting dress and high heels or not. This is a place to spot your favorite local sports figures dropping in after a game. And yes, this is a place to eat. And drink.


We began with crafted cocktails which helped set the mood and then it was on to octopus. The octopus was cooked perfectly which is not an easy thing to do. It had us wanting more but the rich fried gnocchi with short rib really filled us, especially on a cold rainy night. Alfred was quite good at seeing to our needs and brought us wine pours to see what we'd prefer to go with our salmon and steak. The wines by the glass are quite amazing and paired perfectly with our entree choices. But it was the two glasses of Prosecco before the mains arrived that I enjoyed most. Yes, this is a spot where Prosecco is poured by the glass.

And the steak? After all this place is named STK...A superb dry aged Delmonico was set before my husband and I could almost see him start drooling. It was cooked perfectly and though it didn't need the Bernaise the Bernaise still tasted good. The foraged mushroom side was rich but mushrooms always go so well with steak, don't they? I, on the other hand had salmon that left nothing to be desired. Follow all that with house made sweet potato donuts that had us licking our fingers and then the plate, one of STK's most popular desserts, and we left STK feeling like we were parting with our best friends.


STK has a number of locations across the US. Each location changes up to 40% of their menu to suit local tastes. Brent, the head chef, shared with us some of his future ideas and I think judging from what we hear, the pressure is sure good for him. Being able to go back and see something new on the menu only adds to the energy that STK sends out. STK is a new generation steak house and one that I'm guessing will help start new Denver traditions.

STK
1550 Market Street
Denver, CO 80202
STKHouse.com
720.597.8010

Friday, April 20, 2018

Potatoes with Ancho Pepper (Papas Anchos)

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies

If you've read any of my blogs you know I love potatoes. Growing up I think my mother only made boiled or baked so my love affair with potatoes really happened when I left home. Not that I don't like a good baked potato, but my mother thought microwaving a potato was the same as baking one. They were always wrapped in wax paper and really weren't my fave. It wasn't until I had a real baked potato with a well roasted skin that I decided baked potatoes were OK. Or maybe it was the sour cream, bacon and chives that were the part I fell in love with. In any case, growing up I missed out on hash brown and scalloped potatoes. We did have frozen French fries and maybe a tater tot or two. We did have potato salad but usually it was store bought. I can't ever remember oven roasted potatoes. Woe is me.

Well, I'm always on the lookout for a good potato recipe. I've never seen too many Mexican potato recipes. And I never knew there were Chinese potato recipes. But there are both! Potato recipes are everywhere! I haven't seen too many traditional Mexican potato dishes but there are a few from New Mexico and that is good enough for me. I love potatoes in Mexican dishes and stuffing potatoes into burritos and then I found this recipe. It isn't quite scalloped potatoes but it does have a Mexican name and contains ancho peppers. Sold!

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies

These rustic scalloped potatoes are easily made. Slice into wedges and toss with cheese, onions, olive oil and cream. Throw in a few crunched up ancho chilies. If you are anything like me, I have a lot of dried chilies on hand and some always need a home. Mine were so dried out that I crushed them in my hand and threw them in. I think they give a better flavor than using chile powder. That's about it.

Perfect with any grilled dish or a roast chicken these cheesy chile wedges were superb with burgers and  a welcome change from French fries. Papas Anchos are much less fussy than scalloped potatoes. And sometimes less fussy is just what I need.

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies

A Few More Potato Ideas:
Taco Stuffed Baked Potatoes from Boulder Locavore
Mexican Hash Brown Stack from A Beautiful Plate
Mexican Skillet Potatoes from Dinners, Dishes and Desserts


Plus a Few More:




scalloped potatoes



Don't Lose This Recipe!
Please Pin and Share!

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken! #potatoes #mexicanfood #chilies



Yield: 6 Servings

Ancho Potatoes (Papas Anchos)

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!
prep time: 15 MINScook time: 60 MINStotal time: 75 mins

ingredients:


  • 2-3 lbs boiling potatoes (unpeeled and quartered, or if your potatoes are big, make a few more wedges)
  • 4 oz feta cheese
  • 4 oz Asadero cheese or any good melting cheese like Monterey Jack or Mozzarella, shredded
  • 1/2 medium onion, sliced thin
  • 2 T olive oil
  • 1/2 t garlic powder
  • 1 t coarse salt
  • 1/2 t oregano
  • 2 dried ancho chilies, stemmed and seeded, crushed or sliced into thin ribbons
  • 1/2 c heavy cream
  • 1/2 c Asadero cheese shredded for topping
  • 2 green onions, chopped for garnish

instructions


  1. Preheat oven to 350.
  2. In a large bowl combine all of the ingredients except the scallions and cheese for topping. Toss well.
  3. Transfer to an oven proof casserole that will hold your potatoes in one layer. Cover with lid or foil and bake for about 1 hour or until potatoes are tender. 
  4. Remove foil and top with reserved shredded cheese. Place under a preheated broiler and broil until cheese melts. Remove from oven and top with scallions.

notes

Adapted from Two Hot Tamales
Created using The Recipes Generator

Tuesday, April 17, 2018

Mexican Pepper Shrimp

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! Add this to your repertoire!

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

Manservant is so happy! With Cinco de Mayo around the corner that means lots of Mexican food in the casa. To think that growing up the only kind of Mexican food I knew of was something that came in a crisp taco shell, sold packaged in the grocery. Needless to say it did nothing to whet my appetite, though when I went off to college in Arizona, I quickly became a fan of cheese crisps and chimichangas. After meeting Manservant I was introduced to real TexMex and life has never been the same since. But then my shape hasn't either!

I have a great collection of Mexican cookbooks and one I always refer to is Zarela's VeraCruz. Lots of seafood in this one, but lots of other traditional dishes too. A few days ago I spotted some good looking shrimp and wanted to try something new. So I perused her other shrimp recipes and I found this one. Wanting something that came together fast, I can say I certainly chose right. I love Zarela's lime and garlic shrimp that I posted many moons ago. I really need to rephotograph it, because it is truly a great recipe. The funny thing is that I felt this recipe has Chinese overtones with the pepper and the addition of mayonnaise at the end. Trust me. You want the mayonnaise. It helps blend the flavors together and if you aren't a mayonnaise person I can honestly say you will never know it is there, but you will think it's too spicy if it isn't. Mayonnaise, because it has egg in it also has a way of binding this sauce together.

 This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

If you are worried about spice you may also want to remove the seeds and veins from your peppers. Another tip is that you can always smell the spicy ones. They give off an aroma in ways that you just know that one will be spicy. So watch out. You should probably wear gloves when slicing fresh chilies but I don't. Just don't touch your eyes because whatever is on your hands will make your eyes burn and yes, it does manage to stay on a contact lens until you rinse them!

I have lots of new Mexican recipes coming up which I can't wait to share. With spring truly in full swing and May coming up quick, it's great to have a recipe that's made fast. I remember when the kids were in school, April and May were overwhelming with things to do. Hope this helps! The thing I enjoy though is that when dinner can be put together fast, it usually leaves more time to enjoy dinner. AND that's a good thing!

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com

And a Few More Shrimp Recipes:
One Pot Shrimp Diablo from Lemons For Lulu
Coconut Shrimp Tacos  from Taste and Tell
Skillet Chipotle Shrimp from The Cookie Rookie

And Even More:



shrimp, grits, jalapeno


Pickapeppa Shrimp. If you have a bottle in your fridge this is the easiest and most delicious way to use it! Makes one fast dinner! #shrimp #pickapeppa sauce #seafood www.thisishowicook.com

Now Don't Lose This Recipe!
Please Pin and Share:

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! #shrimp #Mexicanrecipes #QuickDinners www.thisishowicook.com




Yield: 2 - 4 Servings

Mexican Pepper Shrimp

This quick and easy, ready in 20 minutes, Mexican pepper shrimp is made with onions, garlic, fresh green chilies and lots of black pepper. You may think this is over the top spicy, but the onion and garlic mellow it out! Add this to your repertoire!
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

ingredients:


  • 1/2 c olive oil
  • 1 large onion, sliced thin
  • 5 garlic cloves, slivered
  • 4 jalapenos or serrano chilies, seeded if desired, and sliced thin
  • 1 lb large shrimp, peeled and deveined
  • 1 t coarse salt
  • 1 T fresh ground black pepper
  • 2 T mayonnaise
  • 1/2 c green peas (I use frozen green peas, that I defrost by running under water.) They are optional but I think gives this dish some needed color.
  • Sliced radishes and cilantro for garnish

instructions


  1. In a large skillet, heat the olive oil over medium heat until rippling. Add the onion and garlic, stirring occasionally until the onion is translucent and wilted but not browned for about 3-5 minutes.
  2. Add chilies and cook for another 5 minutes, or until softened.
  3. Add shrimp, salt and pepper and cook for about 3 minutes or until shrimp are just cooked through. Swirl in the mayonnaise. Toss in the peas. Serve immediately. Garnish as desired.
Created using The Recipes Generator

Friday, April 13, 2018

Roast Chicken with Bread Salad (Judy Rodgers Style)

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

 I first wrote about this chicken in 2011. It was one of the first posts I did and frankly, I can't believe I've been writing that long. But that's beside the point...The point is I love this chicken and I remember when I posted the recipe a friend said to me that it really took her a long time and though she loved the chicken she felt it was a lot of work. Well no more my friends! I had planned on redoing this chicken with new photos because I love it so much when lo and behold Cook's Illustrated just came out with a brand new version. This version is no less delicious than the original but takes so much less time and we all know time is one thing we never seem to have enough of.

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

Well...this chicken...Of course I was too hungry and didn't even think to take photos of this lovely bird resting in the cast iron skillet surrounded by lovely crunchy golden cubes of bread drenched in the golden broth of this beautiful bird. Combining those with the arugula dressed with a tangy vinegar mustard vinaigrette is pure heaven. And did I mention how the sweetness of the currants plays off with the saltiness of the chicken? This chicken is glorious and I don't say those words lightly. It has always been a favorite and now with this super simplified method I do believe this might become a regular in my kitchen!

I do want to mention that to get the most out of this chicken it does require planning ahead. But then again all great dates require planning and this bird is one great date! It really is pretty simple and involves something so easily done as spatchcocking a chicken. In other words, one must cut the backbone out of the chicken which is easily done if you own a great pair of kitchen shears. Which you should. They are one of my favorite tools! After that it is a matter of salting this baby and resting her on a rack in the fridge overnight.This technique not only flavors this girl perfectly, it also allows the skin to air dry which makes for a super crisp chicken when she emerges from the oven.

This is a perfect weekend dish. And with any luck you may even have enough for a second date! Oh...the possibilities!

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

These other chicken dishes sound pretty good too! Check out this lemon sheet pan chicken from Erin at Well Plated.  And this chicken with bacon herb butter from Lori at Recipe Girl.

And then because one can never have too much chicken:






Honey Glazed Chicken with Lemon and Olives is filled with flavor and perfect for a family meal. Glazed with a bit of honey and the zest of lemon this is on regular rotation at our house. www.thisishowicook.com #chicken #recipes

Don't Lose This Recipe!
Please Pin and Share! 

 This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous! #chicken #roastchicken #breadsalad #recipes www.thisishowicook





Yield: 4 Servings

Roast Chicken with Bread Salad

This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!
prep time: 40 MINScook time: 50 MINStotal time: 90 mins

ingredients:


  • 1 4 lb whole chicken
  • Morton Kosher Salt and Fresh Ground Pepper
  • 8 ounces country style artisan bread, bottom crust removed, cut into 1" pieces (You should have about 5 cups)
  • 1/4 c chicken broth
  • 6 T plus 2 t extra virgin olive oil
  • 2 T champagne vinegar
  • 1 t Dijon mustard
  • 4 scallions, sliced thin
  • 2 T dried currants
  • 5 c baby arugula or baby lettuce

instructions


  1. Place chicken, breast side down on cutting board. Cut out the backbone of the chicken. Discard. Flip chicken over and press on breastbone to flatten.
  2. Using your fingers, carefully loosen skin covering breasts and legs. Rub 1/2 t salt under skin of each breast and 1/2 t salt under skin of each leg. Rub 1/2 t of salt into the cavity of the bird. Tuck wings behind back and turn legs so drumsticks face toward breasts. Place chicken on wire rack which has been placed on a rimmed baking sheet and refrigerate uncovered for 24 hours.
  3. Adjust oven rack to middle position and heat oven to 475. Spray a 12" cast iron skillet with cooking spray. Toss bread with broth and 2 T oil until pieces are evenly moist. Arrange bread in skillet in single layer, with majority of crusted pieces near center, crust side up.
  4. Place chicken, skin side up, on top of bread. Brush with 2 t of oil and sprinkle with 1/4 t salt and 1/4 t pepper. Roast until chicken skin is deep golden brown. This should take about 45-50 minutes and you should rotate the skillet halfway through roasting. If your chicken is larger, please use a meat thermometer to check for doneness. The thickest part of the breast should register 160 and the thighs at 175.
  5. While chicken roasts, whisk vinegar, mustard, 1/4 t salt and 1/4 t pepper together in a small mixing cup. Whisk in remaining 1/4 c olive oil. Stir in scallions and currants and set aside. 
  6. Transfer chicken to carving board and let rest uncovered for 15 minutes. Run a metal spatula under bread in skillet. You should have a nice mixture of soft and golden brown crispy pieces. Add salad to the skillet. Carve chicken and whisk any juices into the vinaigrette. Add vinaigrette to salad and toss to evenly coat salad and bread. Transfer salad to platter and serve with chicken.

notes

Prep Time does not include the 24 hour resting time in the fridge!
Thanks Judy Rodgers and Cooks Illustrated!
Created using The Recipes Generator

Tuesday, April 10, 2018

Asian Poached Chicken Salad with Pineapple

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com

I love chicken salads. They are a great use for any leftover chicken and though I started from scratch by poaching my chicken breasts, this can easily be made with a store bought roast chicken. Poaching chicken breasts is so easy and achieves a juicier and less salty chicken, than buying a rotisserie chicken. You will notice the difference I promise. The chicken was hand shredded. meaning I tore it into shreds before blending it with the dressing. Sounds weird but I like the size of the pieces much better than if I had chopped them.

Canned crushed pineapple was also used in this salad. I had some in the fridge and hating to waste anything, I decided to toss it in. Fresh pineapple or mango can also be used but I did love the way the crushed pineapple blended right in. Slices of coconut or shredded coconut would work well in this too.

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com

You may have tried my Ultimate Very Favorite Chicken Salad - Goi Ga- and though this is similar they are not the same. This one is sweeter and being served in a lettuce cup is different than being served on a shrimp chip. I did make up a small cabbage salad to mix with this. We took our lettuce cups and some of the cabbage salad and combined them on our plate. A few extra slices of pineapple would have worked well too! These lettuce cups would be a wonderful appetizer but they also make a great light meal.

Learn how to poach chicken easily and you will find many ways to use it. I poached mine in chicken broth and depending on what you are making feel free to add herbs and spices that work with the recipe you will be using them in. And if you have tried both chicken salads I'd love to hear which you liked more!

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com

And a Few More Chicken Salads:
Shredded Chicken Salad with Green Olives, Celery and Green Onion from Kalyn's Kitchen
Southern Style Chicken Salad from Melissa's Southern Style Kitchen
Curry Chicken Salad Sandwiches from Valerie's Kitchen



And Even More:



tacos al pastor, pineapple salsa


A great guacamole with dried pineapple, chipotle and tequila. Jazz up your avocados. You will love this new twist! #guacamole #dips #appetizers #MexicanFood www.thisishowicook.com

Don't Lose This Recipe! 
Please Pin and Share:

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. Perfect as a light dinner or an appetizer! #poachedchicken #chicken #salad #Asianrecipes www.thisishowicook.com



Yield: 2 Servings

Asian Poached Chicken Salad with Pineapple

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

ingredients:


  • 1 lb boneless  and skinless chicken breasts
  • Chicken broth or water to cover
  • 3 heaping Tablespoons of crushed pineapple, drained or 1 mango
  • 1/2 c chopped fresh mint
  • 1/2 c chopped cilantro
  • 1/2 c torn Thai Basil leaves (yes there is a difference between Italian basil and Thai basil)
  • 2 Thai or Jalapeno chilies, sliced thin
  • 1 head Boston lettuce, leaves separated
  • 3 c chopped cabbage
  • 1 T mayonnaise
  • Chopped Peanuts and Fried Onions or Shallots for Garnish
Dressing
  • 3 T fresh squeezed lime juice (about 2 limes)
  • 1 minced shallot
  • 2 T fish sauce
  • 1 1/2 T packed brown sugar
  • 1 minced garlic clove
  • 1/4 to 1/2 t red pepper flakes

instructions


  1. Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a  pot. Cover with chicken broth or water and herbs and spices of your choice.
  2. Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!
  3. Make dressing by whisking all ingredients together in a large bowl.
  4. Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.
  5. Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.
Created using The Recipes Generator