Mixed greens tossed with juicy chicken, crispy apple slices, red onions, blue cheese and crunchy pecans. A fresh and healthy Fuji Apple Chicken Salad inspired by the famous Panera Bread version.
I’ve been holding off on you. After we were in Washington D.C. in Sep we tend to Greek deity at Panera Bread and that i tried their fuji apple salad. Therefore GOOD! So, naturally, I make it after we got home and it absolutely was unimaginable. I like that I don’t need to head bent notice a Panera whenever I purchase the longing for this dish.
But why on earth did I wait farewell to share this recipe?? Well it appears like Sep would are excellent temporal arrangement, what with apple season and every one, however I got all bound up in sweet potato casseroles, glazed hams and homespun candy that I quite forgot regarding it for a unit of time and next factor I knew it absolutely was three days till Christmas and every one I wished to try and do was stuff my face with cookies. However currently it’s January! Dish season! Therefore I do know it’s terrible that I’ve been holding out for thus long but… better late than never right?
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Click here for Fuji Apple Chicken Salad recipe!
2 boneless skinless chicken breasts, pounded to half inch thickness
1 teaspoon seasoning salt
6-8 cups mixed greens
2 medium tomatoes, cut into wedges
1/4 red onion, thinly sliced
3/4 cup pecan halves (such as Diamond of California)
1/2 cup gorgonzola or blue cheese crumbles
2 cups apple chips (store-bought or go [url:1]here[/url] for a great homemade version)
1 cup fuji apple salad dressing store-bought (I prefer the one by Lighthouse, it's my fav!) or homemade (click [url:2]here[/url] for a recipe)
- Season chicken breasts with seasoning salt and cook on both sides for 3-4 minutes each in a greased skillet or pan over medium heat. Cut into pieces and set aside.
2. In a large bowl toss together mixed greens, tomatoes, sliced onions, and chicken. Sprinkle pecans, cheese crumbles, and apple chips on top. Serve with fuji apple dressing.
Fuji Apple Chicken Salad (Panera Bread Copycat)
Lithuanian vegetable dish is incredibly like a salad. It’s one amongst the simplest salad’s of its kind, we’ve had. it’s known as darzoviu misraine the manner we tend to created it or it’s referred to as balta misraine if you are doing not embody the beets. You’ll add or calculate vegetables consistent with your style, however, the 2 ingredients that have to be enclosed ar cream and salt.
This Lithuanian vegetable salad dish is often served at temperature or cold aboard any range of main dishes. We tend to enjoyed it with kugela and cabbage rolls as a part of our Lithuanian feast. Enjoy!
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2 medium potatoes, cooked, peeled and diced, about 2 cups
1 medium beet, roasted, peeled and diced, about ½ cup
1 carrots, peeled, cooked and diced, about ½ cup
½ cup peas, cooked
1 small onion, chopped
1 small pickle, finely chopped
1 hard-boiled egg, chopped
1⁄4 cup minced fresh dill
½ cup sour cream
½ teaspoon salt
fresh ground black pepper, to taste
1. Cook the vegetables first, the potatoes, beets,carrots and peas but make sure to just cook until tender, you don’t want to overcook any of them.
2. Once cool enough to handle, chop the potato, carrots and beets into bite size pieces.
3. All vegetables should be at room temperature when you start mixing them together.
4. Place vegetables, egg and pickle in a large bowl.
5. Sprinkle half the salt and half the dill on the vegetables.
6. Add some freshly ground pepper.
7. Add half the sour cream and stir carefully, taking care not to mash the vegetables.
8. Repeat with remaining salt, pepper, and sour cream.
9. Serve cold or at room temperature.
LITHUANIAN VEGETABLE SALAD (DARZOVIU MISRAINE)
LITHUANIAN VEGETABLE SALAD (DARZOVIU MISRAINE)
Christmas is getting closer and closer, I love it! Dana and I are here to help you with new recipe ideas for the holiday season. Now on Christmas Day we have the usual turkey, ham and all the trimmings but for Christmas Eve we decided to change it up a bit and have lasagna. It feeds a lot of people and really who doesn’t love lasagna? So it is a real crowd pleaser. Since you can assemble it even the night before it makes the hectic Christmas Eve go a lot more smoothly.
This is my go to lasagna recipe, very simple, very classic, we jazz it up a little bit by adding in some Italian sausage. To make it more festive I put a Christmas Tree pattern on it made from bell peppers. I made the tree limbs out of green bell pepper slices, and decorated with chopped red and yellow pepper, the tree trunk is bit of red pepper and a (poorly shaped lol) star out of the yellow bell pepper.
I use no boil noodles and get this put together in no time. I pop it in the fridge and it is ready to go the next day for Christmas Eve dinner. A basket of garlic bread and a huge salad and Christmas Eve dinner is done!
So take it straightforward this holiday and create this amazing Christmas Lasagna! Don’t forget to go away some for Santa!! 😉
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Try this Christmas Lasagna recipe.
1 pound sausage
1 pound hamburger
2 jars spaghetti sauce
4-5 cups mozzarella cheese
32 oz ricottanoodles
1 package no boil noodles
1. Brown and drain the sausage and hamburger together.
2. Add sausage and hamburger to large bowl and pour in the two jars of sauce.
3. In separate bowl mix the ricotta, 2 eggs and 1 cup of cheese.
4. Spread a thin layer of sauce in the bottom of a 9×13 dish.
5. Place noodles on top of sauce.
6. Spread 1/3 of the cheese mixture on the noodles.
7. Sprinkle with a little more shredded mozzarella.
8. Top with more sauce.
9. Do another layer of noodles.
11. Shredded cheese
14. Cheese mixture.
16. Shredded Cheese.
17. Arrange peppers into Christmas Tree shape.
18.Cover with foil and bake 30-40 minutes at 350 till bubbly
Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.
The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe.
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Here’s a recipe from Buckwheat Pancakes I’m sure you’ll love. Click here for recipe.
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey
1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4. Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
The first time I tasted this old-fashioned apple crisp, I couldn’t believe it was made on the grill. Topped with a scoop of ice cream, the warm heartwarming dessert will earn you rave reviews.
Perfect for camping or tailgating, a grilled apple crisp in a foil pack is a deliciously simple and portable version of the classic. I want to love camping. I really do. I love the idea of settling in around a blazing fire, toasting a couple of marshmallows on the perfect stick until gooey and charred. Coffee in a metal pot. Fried eggs in a cast iron skillet nestled into the coals. Sounds perfect!
That is until the reality of it all kicks in. The hot suffocating tent in the morning. Showers and toilets (or the lack thereof). And don’t even get me started on wildlife, specially things that are creepy crawly.
This Grilled Apple Crisp recipe is great for camping aficionados and non capers. And with the fall rolling around, it would also make a great sweet alternative for your tailgate. If you’re a little more adventurous than me, mix up the oat topping in advance, grab a few apples and some foil and pack it for your next excursion. But trust me, this homey dessert tastes just as good sitting comfortably at my kitchen table. Or if I’m feeling particularly outdoorsy, my picnic table. Enjoy!
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Here’s a recipe for Grilled Apple Crisp
10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter, cubed
Vanilla ice cream, optional
1. Place the apple slices on a double thickness of heavy-duty foil (about 24×12 in.). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.
2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream if desired.
1 cup: 381 calories, 9g fat (5g saturated fat), 20mg cholesterol, 92mg sodium, 77g carbohydrate (58g sugars, 6g fiber), 3g protein.