Georgina's Green Enchilada's

A couple of weeks ago I had two friends from my "old" place of employment over for a "cooking night".  It was great seeing them.  It made me realize how much I miss them.....then later it made me realize how much I miss everyone over there.  It's weird when you spend 11 years with the same people, it's hard not to think of them often and miss that part of working in an office environment. 

Don't get me wrong.  I love my job.  I love working from home.  I love my life right now....it's probably the best it's been in a very long time, maybe EVER.  I have a great husband who I try not to take for granted, two of the MOST gorgeous grand kids anyone could ever want, and we are at the precipice of building our our dream home in Washington.  I mean really...How many blessings can one person take?

But in the quiet moments nostalgia sets in and I remember people who have touched my life.  Georgina is one of those people for many reasons, and I find myself missing her so much.  

Then I think, Hmmmm - is it her I miss or her INCREDIBLE Green enchiladas I miss so much?  HAHA- Of course, I miss "smorgy" (as I called her) but I have to say...the Green Enchiladas are such a close second that I had to stop and think about it for a minute! 

She has graciously given her blessing for me to post her family's recipe for these delicious rolls of green goodness as she patiently directed me via telephone.  Her mother has been making this for over 40 years and Georgina is following the tradition. 

I was thrilled to make this recipe. I am more thrilled to post it for all of you.  They were delicious, the real deal!  But while we were eating, I couldn't help but feel something was missing.  Yep, Georgina was'nt part of the equation.  Had she been here, it would have felt like old times.

Making great food is more than recipes and cooking technique.  It's about the home, your friends and your family - that's the touch no accomplished chef can give to a meal.  That part is up to us.

Green Enchilada's
Compliments of Georgina Mancillas
Thanks my friend!

1 whole chicken, boiled

12-15 large tomatillos, husks removed and fruit quartered

Knorr chicken flavored bouillon granules

5 jalapenos, top cut off, left whole

1 onion, roughly chopped

3-5 garlic cloves

1 bunch cilantro

Salt and pepper

Approx. 2-3 cups, shredded jack cheese (use light, if you want to lighten it up)

12 corn tortillas

Put chicken in pan and cover with water.  Season water with several tablespoons of Knorr bouillon granules.  Bring to a boil and reduce heat to simmer and let chicken cook until it’s very tender.  Remove chicken to dish and let cool, then shred chicken.  Add some of the broth used to cook the chicken to moisten it.  Set chicken aside.  

***  I cheated here - I used Chicken breast tenderloins and poached them in the Knorr bouillon water till tender.  I have to admit.  It's a great "fast way" of making these...but the flavor and tenderness wasn't what the whole chicken would have been.

In case you are unfamiliar with Knorr Bouillon granules,  I have a picture below....you can find it usually in the soup section or Mexican food section of the market:

Husk and quarter the tomatillos.  In a medium sauce pan, add the tomatillos and the whole jalapeno’s and just enough water to immerse them.   Bring to a boil, cover and cook until tomatillos are tender (maybe 15 minutes)

Put the cooked tomatillos and the jalapeno’s into the food processor (or blender) being careful not to add too much of the liquid from the pot.  In other words, you will “semi-drain” them by utilizing a slotted spoon or pouring off most of the liquid.  KEEP THE LIQUID you cooked the tomatillos in until the sauce is made.  THEN, add to the processor the garlic cloves, onion, roughly chopped cilantro. 

Process until fairly smooth, adding the tomatillo liquid as necessary to get an enchilada sauce consistency.  Flavor the sauce with some Knorr granules.**** Taste****   you may want to add some salt and pepper, more Knorr, cilantro, etc….

Put sauce into a sauce pan and warm and preheat your oven to 350 degrees.

The authentic way is to heat some oil in the pan and soften the tortillas in the oil, remove to a plate and add shredded chicken and Cheese, roll up and place seam side down in a 13X9 pan.  If you can afford the calories, go ahead and do that, I didnt. 

I am a FREAK for these Homemade style La Tortilla factory tortillas...so good and so toothsome - they have a great chewy texture that doesnt get destroyed in the baking process. 

Instead, simply warm the tortillas carefully in the microwave, then dip each one in the sauce, add chicken and cheese :

Then roll up the enchilada and place them seam side down in a SPRAYED 13X9 pan.

Top with remaining sauce and then finish with remaining cheese:

Bake for about 20 minutes.  Let stand 5 minutes before serving - serve with  Mexican Crema or sour cream if desired.  

The result?  An authentic enchilada with an absolutely delicious and fresh "old world" flavor.  To me?  It tastes like "home" because of my friend.  For you,  maybe it will be a new family favorite!!   Either way, these enchiladas are worth making! 

From my home to yours, ENJOY!!

Tandoori Spiced Grilled Game Hens

I have been experimenting with different flavor profiles recently....Some Indian, Middle Eastern and Moroccan mostly.  So last night I made this tagine of Chicken with a tomato, saffron and honey sauce. I got the recipe out of my new book called "The new book of Middle Eastern Food, by Claudia Roden.  The dish sounded interesting and I had all the stuff to put it together, so why not?  When I started making it, the recipe called out for 2 teaspoons of CINNAMON and few other spices (odd for Moroccan). I realized   that 2 teaspoons was SO MUCH - definitely an "issue", so I cut the cinnamon to 1 teaspoon.  But even then, it was horribly overpowering.  My husbands first reaction when he walked in the house?  "what the hell stinks like cinnamon?"   Yeah.  Not good.  The meal was awful and I wasted a lot of food.  But hey, that's how you know this flavor profile is not for you, right?  His last statement about the dinner?  "if you ever put Cinnamon in my dinner again, I am leaving you..."   HAHAHA!  Funny, but I actually think he meant it!

Needless to say, I WONT be posting ANYTHING about that recipe.  OH well.  On with today's recipe....

Ya know how sometimes you just WANT a certain food, but don't want to go to too much trouble?  Lots of food is like that for me...but Indian and Moroccan are the two that seem to require quite a few ingredients and more than a bit of time. 

If I have the time and if I am really in the mood, I like to "pretend" I'm an Indian restaurant - you know, the appetizer, AT LEAST two distinctly different dishes and/or a vegetable.  With, of course, Basmati Rice and Naan. Yeah - SUPER fun to make, but it's a lot of work and in the summer, spending 4 hours in my kitchen sweating to death just doesn't sound good.

But what if your craving that "taste"?  Try a quick spatchcocked Tandoori Cornish Hen!  It was delicious and it didn't require lots of time or attention in the kitchen, Plus it fits in with outdoor summer grilling perfectly.  A EXTRA BONUS - Nobody will have unwanted cinnamon in their meal!

Tandoori Spiced Grilled Game Hens

I just counted the points for the hens with skin and only one serving of oil....most of it gets cooked off.

2 Cornish game hens, prepared in a spatchcock fashion
3-4 tablespoons tandoori spice mix
1/4 cup Vegetable oil

Mix the oil and the seasoning together with a whisk and set aside.  Depending on the brand it will be
Bright red or a deep rust color.

The Term Spatchcock is an actual cooking technique.  It means "poultry or game that is prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking"  This explanation comes from Wikipedia and if you go to the sight and drill down, you will see the "how to" pictures in case you are interested in more detail.

Because these are little birds and easily pliable, I remove the backbone and "crack the sternum, But I don't remove the sternum.  So technically this isn't a COMPLETELY spatchcocked hen. 

First remove any parts or bags of "stuff" in the cavity.  Wash/clean the hens.  Pat them dry, inside and out.  Turn the bird breast side down.

 Then with kitchen shears or a VERY sharp knife cut out the back bone.  I used shears only, but do what is comfortable.

I was by myself and I couldn't continue to work and take pictures with my chicken smeared hands...so I have to explain the rest.

Open the bird and put your index fingers under the breast bone with your thumb on top of the breast bone and push with your thumbs until it sort of cracks.  The hen will now lay flat. 

Repeat with the other hen:

Smear the spice oil all over the game hens -especially on the underside of the bird.  Add some salt and pepper.

Cover loosely with plastic wrap and refrigerate for about an hour or more.

Put on a very hot BBQ grill, underside down first, and then turn.  Cook until the inner temp is 170 degrees or the juices run clear and the legs is easily movable. (I prefer a thermometer)  Remove from the grill to a plate and let sit for about 5 minutes. 

Serve with your desired side dishes.  I made basmati rice, Indian veggies and naan from a frozen package.

The result?  A nicely crisp hen that is tender and delicious.  Very Indian tasting without too much work, giving us that familiar Tandoori spice we all love.  This was a winner.  It's a recipe I will make often this summer PLUS I know the Hubster will not leave me over this dish!  Yours wont either.

From my home to yours, ENJOY!

Creamy Thai Chicken Salad

I love it when my husband helps me out.   That's really a dumb statement.  He helps me ALL THE TIME with LOTS of stuff.  BUT I love it when he helps me come up with a recipe.  I don't often ask for that kind of help, but he has a great palette and he really thinks out of the box.

Left over rotisserie chicken was sitting in the fridge just BEGGING to be made into the next spunky new chicken salad!!!  (yes, it did speak to me...what of it???).  I was in the mood for Indian / middle eastern or Asian flavors.  Tom helped me to decide on Asian -  Thai Chicken Salad it would be! 

The sauce was a culmination of my basic knowledge of some of the Thai flavors and Tom's "extras".  He was a great taste tester, he added lots of flavor with  his additions, he wrote down everything I was throwing in the salad and he snapped the photos. AHHH!  SO NICE and MUCH quicker!!

The flavor of this salad is spicy, snappy, bright and creamy all at the same time.  We put it in a tortilla (cause that's all I had) but you can use Lavash bread, pita's, regular bread, fresh spring roll wrappers, or top a green salad!!   Any way you eat it you will find it filling and it will satisfy that need to the favor of Thai when you get a craving!

Thai Chicken Salad

1 Cup Chopped Chicken (I used one breast and one thigh)

1 carrot, grated

1/2 red bell pepper, diced

2 tablespoons green onions, thinly sliced

1 tablespoon cilantro, chopped (or more to taste)

1/2 teaspoon Thai basil (OPTIONAL - you wont find this anywhere but the Asian market - leave it out if you don't have it)

Sauce

1/4 cup Best foods LOW FAT (the green one) mayo

jucie of 1/2 lime and it's zest

1 teaspoon peanut butter (I used low fat)

1 teaspoon chili garlic paste

2 teaspoons soy sauce

1/2 teaspoon minced garlic

1 teaspoon mined ginger

1 teaspoon fresh lemon grass (thinly sliced and finely minced)

• NOTE ** If you cant find Fresh. use the lemon grass in the tube OR you can find it in jars - fresh is inexpensive and available just about everywhere.  Freeze it and use it whenever you need it - its easier to chop and slice when frozen.

Make the sauce....combine all ingredients and whisk very well until combined - set aside.

In a large bowl add the chicken, carrot, bell pepper, cilantro, green onion and the Thai basil, if using.

Mix in the sauce

You are so totally DONE!  Use this how you wish - Wrap it, top it, eat it plain or sandwich it!!   We put it into Tortillas, but use your imagination....be creative....but comment and let others know what you did with it, or better yet, send a picture!!

The Result?  A Cool, bright, spicy and very Thai tasting twist to chicken salad, perfect for when you need a meal with the zap of cool, refreshing, flavor!

From my home to yours, Enjoy!



Spicy Sichuan Noodles

I have increased my exercise so much, I have been too exhausted to cook. Imagine that.....it almost seems unbelievable. (I am NOT however too tired to eat..LOL)  Combine that with the fact that I STILL cannot get over my "cooking performance anxiety" from last week, and what do we have?  A serious LACK OF CREATIVITY.

About my exercise.  I am trying to run 4 (you heard me) 5K's on my treadmill each week with weight training, fitness ball work and cycling.  This week I ran BACK TO BACK 5K's (my first time since I set this goal) !!  I did it, but almost  DIED the second day. But I do  feel like I am FINALLY scratching  and clawing my way out of that depressed, out of shape blob I have been over the last few years.

Because of this increase in exercise, I am HUNGRY all the time.  So lunch time (2 hours before the run) needs to be light and healthy, but have enough protein and carbs to see me through the exercise.  I NEED a balanced, low fat, and healthy lunch but I WANTED a tasty, filling, flavorful and satisfying lunch at the same time.

A couple of days ago, I was on a VERY LONG conference call and I WAS HUNGRY.  All I had to do was listen and not say much so I muted my phone, went into the kitchen and made this recipe.  I did it so fast, I rushed the pictures, but Cest la Vie.  Can you picture me?   Head set on...listening, all the while furiously making this dish AND taking pictures!  And once and a while I would take the mute off and say "ah huh" - put the mute back on and continue. 

NOW THAT'S MULTI-TASKING right there ladies and gentleman! 

I ate half for lunch that day and half the next .  I can tell you it was good both days with no real benefit to letting it sit the second day, other than it was super cold...which was refreshing!

Spicy Sichuan Noodles
2 servings, each serving 8 points

1 6oz can chicken

3 Tablespoon Sichuan, Spicy Noodle Sauce ( I used Lee Kum Kee brand)

3 tablespoons water

1-1/2 cup chopped spinach, fresh (or other veggies like chard, bok choy, cabbage, kale, other greens)

3 OZ  uncooked whole wheat spaghetti or Asian pasta (I used regular instead of whole wheat...that's what I had)

1/2 regular cucumber (remove seeds and skin or use 1whole Persian or snacking cucumber so you don't have to) - DICED

1/2  red bell pepper, DICED

A  tablespoon or so of Sliced green onions, optional

A bit of fresh chopped cilantro (optional)

Soy sauce, Sesame oil, salt and pepper – all to taste

Gather all ingredients

Measure 3 oz of pasta

boil until desired doneness.  Drain and  cool with cold water…..set aside

Meanwhile, put spinach into a microwave safe bowl and sprinkle with a bit of water – microwave for 30 seconds until wilted.  Set aside

Drain Chicken and add to bowl with wilted spinach.  Mix up to break up the chicken. 

Add pasta, cucumbers, red peppers and other optional items.  Mix the Sichuan sauce and water together and add to the pasta dish.  Toss to coat.

TASTE!  If you like the taste, enjoy.

I found it needed a TAD bit of soy sauce, Sesame oil and salt and pepper.

The result?  A FAST, EASY lunch, dinner or anytime, that will give you a good balance of veggies, carbs and protein.  Since it's a dish meant to serve cold, it's perfect for our hot summers!  I'[ll be making this (and variations of it) a lot!

From my home to yours, ENJOY!

Lemon Roasted Chicken

On Sunday's (or any day) there something about a roasted chicken that just screams of home. It conjours up memories of the "old days" and reminds some of us of parents, grandparents or special meals.  It also reminds is of slower, easier times.  I call that the "Mayberry effect".  I just KNOW in my heart of hearts that Andy Griffith had a roasted chicken or pot roast EVERY Sunday night made lovingly by Aunt Bea......!! (you know you think the same thing!!)

The smell of it baking is inviting and comforting.  Somehow a roasted chicken just seems special doesn't it?  Even though we can bake chicken pieces, saute skinless breasts, BBQ it, slice it, dice it and sauce it....It just seems like making a whole chicken is a far bigger deal than it really is. 

I like to wait till chickens are on sale...then I buy 2 or 3 and freeze them.  I use them for Roasting (like in this recipe) or boiling (think soup, chicken and dumplings, shredded chicken with the benefit of homemade stock!)

The recipe for Roasted lemon chicken is sometimes referred to as Engagement chicken. Look it up on the Internet....there are a million recipes...all very similar.  The story goes that if you make this chicken for your boyfriend, it's so good that you should expect a proposal of marriage.......My husband said...he liked it so much he would marry me again!

This recipe has a lot of lemons.  It seems like too much.  DON'T SECOND GUESS IT.  The lemon is NOT overpowering, even though you'd think it would be. 

This is perfect for anytime, but I love it on Sunday's.

Lemon Roasted Chicken
Points/calories are dependant on whether you eat white or dark meat, skin or no skin...and quantity

1 whole chicken (3-5 lbs)
5 to 6 Fresh lemons
1 whole head garlic (cut in half crosswise - so garlic cloves are exposed but head is in tact)
1 bunch fresh thyme
2 large onions chopped in large pcs (quartered or in eighths)
4 large red or white rose potatoes (or use what you have)
Kosher or sea salt and pepper (freshly ground if possible)

For gravy

1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon all purpose flour
salt and pepper
Fresh lemon juice
Thyme from the roasted chicken
Olive oil

Remove and discard the chicken liver, giblets and anything else in the chicken - rinse well and pat dry with paper towels inside and out.

If you have time, heavily salt and pepper inside the cavity and out and set on a platter....wrap in plastic wrap and set in refrigerator for several hours or overnight.  When ready to bake, take chicken out, rinse and dry again.

Preheat oven to 400 degrees

Using a citrus squeezer, squeeze the juice of 2 of the lemons inside cavity and out. Liberally salt and pepper chicken inside and out.

Place garlic head, 1 lemon - quartered, and the thyme inside of the cavity.  Tie up the chicken legs with kitchen string and tuck the wing tips under the body.  Place chicken in a 9X13 pan.

Now cut up potatoes, onions and place in bowl. Mix potatoes with kosher salt, pepper and about a tablespoon of olive oil.  Cut last lemon in 8 wedges and mix in with potatoes.

Place potatoes all around the chicken:

When done, It should look like this:

Pop chicken in hot oven with a probe meat thermometer. If you have a 6th lemon, you can baste the chicken with lemon juice during baking.   The temperature should be 180 degrees before you remove chicken from the oven.  When chicken is done remove potatoes and onions to serving bowl and put chicken on a platter cut string and CAREFULLY remove thyme and garlic for gravy. Let it rest for 10 minutes (leave in thermometer) - you will see temperature rise about 5 degrees or more.

While chicken is resting, make gravy.  Put the pan on the stove top and turn heat to medium-high.  Add wine and stir up the bottom to scape up the brown bits, boiling the wine a bit.  Add the stock and sprinkle on the flour whisking continuously for a minute or more, until sauce thickens.  Add salt, pepper, some thyme leaves (from inside of chicken), and a couple of the roasted garlic cloves, mashed up, if desired.

Serve and carve table side:

The result?  A beautifully roasted chicken bursting with lemon goodness that is tender, flavorful and comforting.  A real Sunday dinner treat.

From my home to yours, ENJOY!

FAST Curry Chicken Salad Wrap

What a busy weekend.  It's Mother's day.  I am, of course, cooking for 10 or so people.  A menu/grocery list had to be  prepared,  grocery shopping had to be done, the house picked up, and the backyard put into perfect order! 

Between you and I, I'm just not in the mood to work that hard!! 

I know I'm not alone.  Many of you must be doing the same thing!

I stopped whining and just sucked it up.  I came up with a menu that is not only elegant and delicious, but fairly easy to prepare. A truly fresh, vibrant and healthy meal which will be sure to satisfy (and pamper) all of us (including me!!)

The menu:

THE DRINK:  Bellini's (prosecco or spumanti with Peach schnapps)

THE APPETIZERS:
Ceviche - Halibut and Shrimp in a tangy lime/cilantro sauce with mango
Peel and Eat Shrimp - I am using store bought cocktail sauce - some things are not worth making!
Hummus with homemade Pita chips (See archive for Pita Chip Post)

THE LUNCHEON:
Asparagus and Asian pear Salad
Lemon "risotto" (SO MUCH EASIER than regular Risotto)
Chicken cutlets with freshly made Mediteranian Cherry Tomato/kalamata olive topping

THE DESSERT:
Chocolate dessert cups w/vanilla ice cream and my homemade caramel sauce (OK...this isn't lite OR healthy - But it's mothers day, and I am going to splurge - Portion control to the rescue!)

Planning this menu made me STARVING. What I haven't mentioned is I had almost nothing in my house to eat!  Well, that's not entirely true - I have a pantry with so much stuff a family of 4 could survive for a week, but I was craving fantastic and vibrant flavors, and I wasnt going to find it in a can in the pantry.  I just wanted something fresh, light and ON PLAN that would knock my socks off.   Let's face it.  Progresso soup was NOT going to do it for me. 

YEP, I think I could be considered HIGH MAINTENANCE!

I had some left over rotisserie chicken in the fridge - WAIT!  I have lavash wraps too - But I was bummed - I would have loved to make my "famous" curried chicken salad recipe, but I didn't have all the ingredients....SAD!

So instead of staying sad, I improvised.  This is a very scaled down version of my regular Curried Chicken Salad.  BUT IT WAS FAST, had relatively few ingredients and is LIGHT, VIBRANT and FRESH.  AWWWW.  The craving was quelled and I was happy.

If you don't have Lavash bread, NO PROBLEM!!  Don't rush out to buy it.  Use regular bread, tortillas, or Pita's.  The chicken salad is also especially good on top of your favorite salad veggies for an even lighter and healthier meal. 

FAST, Curried Chicken Salad
1 serving: about 8 WW points plus points.

For the dressing:
1/2 cup LOW FAT Best Foods Mayo (not the LIGHT one)
1 teaspoon or more to taste sweet (not HO) curry powder
zest from 1/2 lime
Juice from 1/2 the lime
1 tablspoon honey (I used orange blossom)
salt and pepper

Add all ingredients to a small bowl

Whisk together and set aside.  TASTE - you might want more curry, lime juice honey, pepper, etc...

For the Chicen Salad
2 cups cooked chicken, cubed small
1/4 onion, finely diced
1 whole mango, pitted, skin and diced
1/2 cup (or more to taste) celery, sliced or diced thin
1/4 cup dried cranberries (no cranberries - use dried cherry's, currant, raisens, or dried dates)

Lavash bread (or any other wrap or bread you want to use)
Lettuce leaves

Put all of the above ingrediants in a large bowl

Add the dressing and mix well.  Add more salt, pepper or lime juice, if desired.

On a large piece of lavash bread lay out lettuce leaves and add HALF of the chicken salad mixture:

Roll up the wrap like to resemble a large "log", leaving the ends open.  When done, cut in half.  One serving is HALF the lavash bread ( the size I bought anyway) with 1/4 of the chicken salad.

The result?  A very satisfying chicken salad wrap that really delivers taste and is easy on the waistline. I didnt miss the FULL version.  Try serving with sliced cucumbers and seasonal melon for a complete meal.

Happy Mothers day to you and yours!  From my home to yours, ENJOY!

Thai Ground Chicken Salad

I love Thai food.  I love going to Thai restaurants and reading Thai cookbooks.  Mostly I love to make Thai food at home.  I think it's because the flavors are SO FRESH and SO VIBRANT, that making it at home seems brighter and fresher in flavor. Plus there is a real satisfaction that comes from creating something authentic.

Now don't get me wrong, I will NEVER turn down an offer to go out for Thai food!  But as good as the restaurant is, there is something very exciting about learning a bit of the flavor profile of that region.  This way if I crave Thai food, I can throw something together in less than a half hour that totally satisfies.  On top of that I can CONTROL, Fat, Calories, Etc.....without having to spend 50 bucks or more on dinner!

And yes, if your wondering - I DO KNOW I AM A CONTROL FREAK. 

But when it comes to food, taking CONTROL is a good thing.  I am exercising like crazy, keeping on a healthy food plan, and drinking my water.  It's paying off.   A couple weeks ago I was whining about being on a plateau...remember?  Well, it's broken and this week (with EASTER mind you) I lost another 1.2 pounds....WHEW.  I feel so much better now. But it didn't happen by osmosis.  It's about eating what you want in a controlled manner (I HATE THAT!) 

TRUST ME!  I have tried eating on the "what I wanted, when I wanted plan" and the result was not good!! 

This is why I love to learn a little bit about other world cuisines.  Thai, Italian, Moroccan, Persian, Chinese, Indian, French, Spanish, Mexican, and the like.  If I can control it, therefore I can eat it.  SIMPLE.

But in order to create real Thai food, you need real Thai ingredients.  And, in my opinion, faking it or substituting will not render the results you want.  So lets talk about the pantry/freezer.  I like to go to the Asian markets and stock up on important ingredients.  For the most part you can get a lot of it at a good, well stocked market.  But the experience of going to a place like 99 Ranch (http://www.99ranch.com/) or another Asian market is very cool.  There is stuff  I just  cannot buy anywhere.  Ingredients such as Kaffir lime leaves, fresh galangal, Thai basil, fresh baby ginger, Asian peppers, fresh and dried and an array of specialty rices, sauces....another benefit? The prices are AMAZING.

I keep lots of ingredients in the freezer - in a shoe box!  It's filled with baggies of various citrus zest and juice, fresh keffir lime leaves, fresh baby ginger, fresh galangal, Thai Basil (very different), Asian Mint (also known as Indian mint), chopped cilantro and prepared (peeled and trimmed) lemon grass stalks. Everytime I use a lemon, lime or orange, I quickly zest it and add it to a baggy I have in the freezer.  If there is extra juice, I squeeze it and put into the juice baggies in the freezer. ( why?  because in the winter citrus is terribly expensive and I don't always want to zest to juice citrus when I am starving to death)  I also stock up on coconut milk (now using LIGHT), chicken broth, Thai fish sauce, and lots of other Asian sauces (Plum, Hoisan, and black bean sauces, red-curry paste, etc...and Voila! I am ready for any Asian food we can create in minutes. 
This salad is the culmination of many attempts to copy a dish we have in a popular restaurant.  I'd printed and made TONS of recipes for Chicken Larb (that's KIND OF what this is) and ground chicken salads.  SAD.  They all fell flat in flavor.  So I came up with my own.   My poor husband - the kitchen looked like a nightmare (but it was a necessity).  I had scratched out tons of  stuff on papers because as I was creating, adding and testing the dressing (it's all about the dressing). I had to figure out how much of this and that I had put in!  That's because once it was "right" I wanted to be able to create a recipe to share with my daughters and others AND to be able to recreate it the same way over and over, FAST.

There is no way around it, you will need a food processor or blender for this dressing - sorry it's unavoidable.

The result is a fresh, vibrant, spicy dressing, that is authentic and ROCKS the ground chicken and salad greens of your choice.

Thai Ground Chicken  Salad
Salad serves 4 - (but I have been known to eat HALF)
About 10 WW points per serving less if you don't use Peanuts

Dressing

3 tablespoons  Thai Fish Sauce

1 tablespoon or so MAGGI or SOY sauce

Zest of one whole lime

3  whole limes - juiced

1-2 TBSP  brown sugar (I use palm sugar, use it if you have it)

2 dry red chilies chopped

2 teaspoons minced ginger - fresh or from the jar

5 garlic cloves, minced

1 tablespoon rice vinegar or more to taste

1/3 stock of Lemon Grass very thinly sliced and sort of chopped (easier out of the freezer) Almost all markets now carry this in the fresh herb section.

1 Teaspoon or less Sambal olek (Chile paste )  available at ANY market. 

(I use the garlic and Chile one - add less depending on your tolerance for spice)

A dash of sesame oil 

fresh ground pepper, just a few grinds 

Put all ingredients in the small bowl of your food processor and process for a minute to two until as smooth as possible - taste.  You may need more pepper, brown sugar, MAGGI/soy sauce, sesame oil (small amount), lime juice, etc...depending on your taste. If you add anything process again, taste (be careful not to drink it all!) and set aside.

Chicken

1 pound ground chicken

(if using all white meat ground chicken, watch how long you saute...it can get dry)

sesame oil

sesame seeds (optional)

MAGGI/SOY sauce

Sambal Olek (Chile paste)

Brown chicken  in a bit of olive oil…..add MAGGI/SOY, sesame seeds, sesame oil, and Chile pasted to taste. Stir through and when cooked and flavorful, set aside.

Construct your salad on a large platter.   

Salad

1/2 head Romaine or iceberg lettuce (or both), chopped

Thinly sliced cabbage, about two cups shredded ( optional)

Salad peppers or bell peppers, thinly sliced or chopped

Water chestnuts (optional) chopped

Fresh Cilantro (about 1/4 cup of cilantro)  (or preferably a bit of Thai Basil, if using start out with 2 tablespoons...it's strong)

1/2 cup peanuts, chopped

Bean sprouts (optional)

Sliced limes

** Be creative....add anything else to your salad, spinach, apples, mandarin's, other interesting spouts (I love Kamut sprouts)

Chop everything up and mix lettuce and cabbage mixture.  Layer on the platter.  

Add the rest of the ingredients, one on top of the other:

 

Layer all chicken over the lettuce, put bean sprouts around the platter and add extra limes.

Re-process dressing for a second and pour over the top of the salad...Lightly work dressing in and top with peanuts!

Serve in bowls and squeeze extra lime juice over the top!

This, by far, is our favorite salad, Healthy, delicious and refreshing - definately not a foo-foo girlie salad. 

PERFECT for a very hot day.

From my home to yours, ENJOY!

Mango Salsa Chicken, and other stuff!

OMG!!  (that's OH MY GOSH in text speak for those of us who are challenged!)  I had the best workout last night.  I did full body weight training and I was so pumped, I did 75 stomach excercises on the ab maching and THEN, I did my 25 minute "Body for Life" work out on the bike!  WOW.  When I got done, I was literally a ball of SWEAT but in such a great, engergized mood!!

But it was about 7PM when I got done,  the hubby was just getting home and I was S-T-A-R-V-I-N-G!!!
I meant seriously starving.  I quickly had a fast 2 pt WW shake to get some protein in me fast, then started thinking "SHOOT - I need something super good and super healthy and I NEED IT NOW!!!"  NOT an exaggeration by the way....

Ususally, I am very prepared.  You know, I usually know what I will cook, how I will cook it and frankly, the sucker is already defrosting or coming to room temperature.  On top of that?  I have generally figured the points for it! (yes, I know I am a control freak and anal.....I've been told.  Some things never change!) but Alas, I was not prepared and did I mention starving???

All of this brought me to the MANGO.  I know that sounds weird !!  In my fridge was a GORGEOUS, perfectly ripe, succulant mango. It was calling my name, literally.  I am on a kick to start eating and cooking with 2 mangos each week.  They are delicious, super healthy,  and as fruit goes,  low in calories.  Their versitility allows them to be used in both savory and sweet dishes and can be cooked or served fresh with little or no compromise to the fruit or it's nutritional content.

Isnt that awesome?

It's interesting to know that of all the fruit in the world, it's the Mango that is the most popular.  LITERALLY, more fresh mangos are eaten everyday than any other fruit in the world.  The fruit was first grown in India over 5,000 years ago.  India is the world's largest producers of what is said to be the best quality mangos.  It's such a popular fruit however, that India can barely keep up with it's own demand for the fruit so almost none of them are exported out of their country.  If you have been to India and tasted their Mangos...I would love to know if the flavor is any different!    Here in the US, we treat mangos as a "special" or tropical fruit and not as a daily fruit.  We generally get our Mangos from Mexico, which is the second largest producer of the Mango.

Fun note:  More countries in the world eat GREEN mangos (meaning unripe) than they do ripe!! I find that fasinating!

The reason I am interested in them is for flavor and vitamins.  Mangos are bursting with protective nutrients for our bodies.  As the mangos ripen they become higher and higher beta carotene as this is what the mango is famous for.  Immature or unripe mangos pack a major punch with Vitamin C. Even though the mango is ripening, ounce per ounce their sugar content remains lower than most fruits.

OK....so I digress

I didnt know what the heck I was going to do with it.  I wanted dinner in 15 minutes or less!  Here is what I yanked out of the freezer, fridge and pantry:

Ready grilled chicken, onion, mango zuccini, pace taco sauce/salsa and i went to work and created a really fast, really ymmu and really healthy recipe that is low in WW points!

But first, there is the little matter of cutting the mango flesh off of that HUGE pit.  I know what you are thinking....it will take 15 minutes just to peel and cut up a whole mango.....What a pain !!!

NO SO!

I have the COOLEST tool ever.  A mango pitter!  Fast, Fast, Fast!  First you skin the mango then put the mango pitter across it like this:

And push to the bottom to get two perfectly lucious "fillets" of fruit as I call them!

 The one on top is the seed.  PERFECT.  Now I quickly sliced and diced the mango and ended up with this:

Isnt is gorgeous?  Perfect, easy and fast.  This is one product I will never do without.  If you dont have one you must get one...for 12.50 it's the best investment you will make (unless you have something against mangos and you want to be discrimitory towards them, but that's another topic!)  I have highlighted the item to the right under products I recommend on Amazon....check it out.

I finished the rest of the recipe in one skillet, put it over some brown rice I had and finished it with light sour cream and fresh limes:

Mango Salsa Chicken

1 ripe mango
6 oz cooked chicken breast diced
1 cup or more of salsa or taco sauce
1 onion chopped
1/3 cup cilantro chopped
1 can black beans, drained and rinced.
1 cup zucchini, diced
2 tsp garlic cloves, minced
Whole lime cut into segments

Make some brown rice, quinoa, bulgar or any other grain of your choice.

In a large sauté pan, preferably non-stick, spray with cooking spray and heat till very hot. Add onion and sauté until browned. Add garlic, diced zucchini, cooked chicken, mango, black beans, cilantro and salsa (use more if you want it sacier)
Heat until everything is heated through and starts to bubble.
Don’t over cook it or the mango will just dissolve.
Serve on quarter of the pan over rice or other grain, top with light sour cream, cilantro and more lime juice.