Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rotisserie Chicken

2016-04-03 16.54.29

Rotisserie Chicken is a staple in my house. The meals you can pull together, in a pinch, are endless. I’m thinking a cool crisp salad with warm tender chicken on top, YUM! I find it’s a great way to clean out your frig.

In the frig, I’m seeing some seedless green grapes, strawberries, half a red onion, OH, and one of those bags of mixed greens. This is going to work out just perfect. Whenever I”m at the grocery store, I always make sure to bring home a pint of those sweet grape tomatoes. I think I’m obsessed with those babies.

Well,  I need a huge bowl so everyone can join the party. First, the greens, next to the fruit and tomatoes. Wait!, I need something crunchy. I walk to the pantry and what do you know, walnuts, perfect!  A quick chop and right into the bowl with those. Now I’m thinking cheese…,  back to the frig to grab some goat cheese. That soft, creamy, tangy, goodness crumbled all over the top will make this extra special. Now, for the Rotisserie chicken.  I’m adding some warm shredded chicken to the top of the salad. I believe I have a bag of croutons, somewhere,..found them!

A quick and simple lemon vinaigrette dressing to drizzle over the top, a glass of sweet tea and the TV remote. I’d say, this is the perfect ending to a busy day.

 

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

 

Advertisements
Leave a comment »

Barley And Baby Arugula Salad

2016-01-04 15.46.37

This salad is simple, satisfying, and delicious. Warm or at room temperature, if needed,  this dish travels really well. Great as a side dish or as an entree.

Prep Time: 3-5 minutes
Cook time: 40-45 minutes
Yields: 4 servings
Ingredients:
1 cup pearled barley
1/4 cup of finely diced red bell pepper
1/2 cup of shelled edamame
1 cup of baby arugula
1 tablespoon olive oil
3 cups of vegetable stock ( optional chicken stock)
1/2 teaspoon Kosher salt
1/4 teaspoon of fresh cracked black pepper

Directions:
Place 3 cups of vegetable stock in a large sauce pan on the stove, on med-high heat, up to a boil. Add in the olive oil, Kosher salt, and black pepper. Next, add in the pearled barley and diced red bell pepper. Give that a stir and reduce the heat to low. Stirring occasionally, simmer the barley for 40-45 minutes or until the grains are tender but still chewy. After that time, if there is any cooking liquid left, drain the barley off through a sieve. Pour the cooked barley into a large bowl. Add in all the other ingredients, and toss. The warm barley will wilt the baby arugula nicely. At this point, while salad is still warm, season to taste if needed.

Leave a comment »

Herb Roasted Chicken Salad

2014-07-10 17.48.30

This salad is light and refreshing. My herb roasted chicken starts out like this. I take 1 stick of room temperature butter and put it into a bowl. I then grate 2 cloves of garlic, the zest of 1 lemon,1 tablespoon of chopped fresh thyme leaves, 1 tablespoon of fresh chopped tarragon leaves, 1 teaspoon of fresh chopped rosemary, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I mix this all through the butter. Now for 2 large chicken breasts, bone in skin on, I lift up the skin and spread this butter mixture all underneath so it covers the whole underside of the chicken skin. I place the two breast on a baking sheet with a drizzle of olive oil on the top of the skin, and a sprinkle of Kosher salt and pepper. I bake them at 350 degrees for 40 minutes, or until the internal temp is 165. I then take the chicken out of the oven and let them rest covered for another 10 minutes. At this point I remove the cover and let the chicken cool until I can handle it to shred the chicken off the bone. When the chicken has cooled and I’ve removed it from the bone I start assembling this very easy salad. What I think makes a great salad is a lot of different colors and textures. So here’s what I do. I get myself a large serving plate and fill the bottom,with Mesclun greens, which are a mix of small young salad leaves, very Provencal, using them as a bed for all the deliciousness that goes on top. I add wedges of heirloom tomatoes, different colors and some thinly sliced red onion for some heat. To that I add the shredded herb chicken. I also sprinkle on some dried fruit, I used cranberries and then some sliced fresh fruit, for this I used strawberries. I also tossed in some shelled edamame. I finally shaved some Parmigiano- Reggiano over the top. I mean really, can’t you just taste the love that went into this salad. As for my dressing, I had a great store bought creamy Caesar and some croutons in my pantry that I also sprinkled on top. This is my idea of a great salad that won’t leave you dissatisfied.

Leave a comment »

%d bloggers like this: