Goi Ga (Vietnamese Shredded Chicken and Cabbage Salad)

 *original recipe is from thekitchn.com

This is a great, warm day salad. If you use a rotisserie chicken, then there's no cooking involved. It was delicious, and I served it with some fruit and some soft Turkish bread. This would also be a great dish to add to a potluck. You can make it the night before, and it won't be wilted the next day. Leftovers can last in the fridge for 3 days, and the flavor will intensify each day.

Ingredients for the Salad:

1 pound chicken breast (or use Rotisserie chicken as an even easier option)

1 tsp kosher salt

1/2 medium red onion

2 Tbs rice vinegar

1/2 medium green cabbage (about 1 1/2 pounds), thinly sliced

1-2 carrots julienned (or you can use 1 1/2 cups of pre-shredded carrots)

1/2 bunch fresh cilantro, coarsely chopped

1/2 to 3/4 cup fried shallots (Optional for topping. We didn't use them because we can't buy them here)

Ingredients for the Dressing:

1 clove garlic

1-2 medium limes

1/3 cup rice vinegar (I used white vinegar and it was good)

2 Tablespoons fish sauce (I subbed soy sauce)

2 Tablespoons sugar (can use honey or another sweetener of choice)

Instructions:

1- If you are using rotisserie chicken, skip to step #2. Place chicken on the bottom of a medium saucepan. Add enough water to cover the chicken, add the salt to the water, and then bring to a boil. Reduce heat to maintain a simmer, cover and cook until just cooked through, about 15 minutes. 

2- Thinly slice the red onion. Place in a small bowl, and add 2 Tbs rice vinegar. Toss to combine and let sit for 15 minutes.

3. Add the cabbage, carrots and cilantro to the largest bowl you can find, and mix it.

4. When the chicken is cooked, transfer to a clean plate and let cool. Make the dressing while the chicken cools. 

5. To make the dressings, mix 1 clove minced garlic, about 2 1/2 Tbs of lime juice, rice vinegar, fish sauce and sugar. Whisk to combine. 

6. To finish assembling the salad, shred the cooled chicken, and add it to the bowl. Drain the excess vinegar off of the onions, and add them to the bowl. Drizzle the dressing on the salad, and then mix to combine. Let the salad sit for 5-10 minutes to meld the flavors. Seas with more lime juice as needed, and serve at room temperature or cold.

Easy Blackened Chicken

 Blackened Chicken Seasoning

Seasoning Ingredients:

2 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp onion powder

2 tsp thyme

2 tsp basil

2 tsp oregano

2 tsp chili powder

2 tsp salt

1 tsp pepper

Mix all seasoning ingredients together. Cover 3-4 chicken breasts generously on both sides with seasoning. Grill the chicken in oil in a pan or on a grill, on medium heat, turning after 6 min. Cook until internal temperature reaches 165. You can serve hot or it is also good cold. Serve in wraps with ranch or blue cheese dressing, lettuce, tomato, etc. These are great to make ahead and serve cold on a busy day. 

Sugar Cookie Bark

 Just saw this recipe. I wanted to save it to try with Christmas cookies this year. 

Ingredients:

8 oz butter

1 c. sugar

1 TBS vanilla extract

2 c. flour

1/2 tsp salt

1 bag (10 oz) bittersweet chocolate chips

Sprinkles or small candies 

Directions:

1. Preheat oven to 350 F. Line a 10x15 inch rimmed baking sheet with parchment paper.

2. In large, microwave-safe bowl, heat butter in 20 second intervals until melted. Add sugar and vanilla, and whisk until lighter in color, about 1 minute. Add flour and salt, stir with spatula until completely incorporated. 

3. On prepared baking sheet, press dough into even layer. Bake until edges are golden brown and top is firm, 20 -22 minutes. Cool slightly, then invert onto a wire rack to cool completely.

4. In sperate large, microwave-safe bowl, heat chocolate chips in 30 sec intervals, stirring until smooth. Spread evenly overtop of cookie. 

5. While chocolate is still warm, add sprinkles or small candies overtop. Allow chocolate to cool completely at room temperature or in fridge. 

6. Break into pieces for serving or gifting. Store in airtight container.

Creamy Tomato Gnocchi Soup

 Just saw this recipe. I haven't tried it yet, but it looks good. Adding it here so I can recycle the paper recipe.

Ingredients:

2 TBS Butter

2 TBS Olive Oil

4 Cloves garlic, minced

1 TBBS Italian Seasoning

1/2 C. Dry White Wine

1 (15-oz) can cannellini beans, drained

2 (28-oz) cans whole peeled tomatoes with basil

1 tsp salt

1 pkg gnocchi

Grated parmesan cheese (optional for serving)

Fresh basil, chopped (optional for serving)

Directions:

1. In a large pot over medium-high heat, melt butter with oil. Add garlic and Italian Seasoning. Stir and cook until fragrant, about 1 minute. Add wine and boil about 1 minute. Stir in beans, tomatoes and salt. Remove from heat. 

2. Using blender, puree soup until smooth.

3. Return soup to pot over medium-high heat and stir in gnocchi. Bring to a simmer, then cover and cook about 15-20 min. 

4. Serve topped with parmesan and basil. 

Creamy Cilantro Lime Chicken

 This one is SO delicious! It's gluten free and we make it dairy free by using coconut milk instead of cream. Everyone in my family enjoys this meal. I'm changing the directions from the original to show what we normally make for our family. 

originally from Sally's Baking Addiction

INGREDIENTS

3 lbs chicken breasts

1/2 tsp salt

1/2 tsp pepper

2 TBS olive oil

3 c. chicken broth

6 TBS fresh lime juice

1 red onion (chopped)

4 TBS chopped fresh cilantro

1 tsp red pepper flakes (more or less depending on your preferences)

1/2 can of coconut milk (or 2/3 cup heavy cream)

Rice, cooked according to package directions, for serving

optional: lime wedges and cilantro for garnish

DIRECTIONS

1. Preheat oven to 375 F or 190 C. 

2. If the chicken is uneven in thickness, pound them down to be even so that they cook simultaneously. Sprinkle both sides with salt and pepper. 

3. In a large skillet, heat oil over medium-high heat. Add chicken and cook 6-7 minutes, turning once. You want the chicken to be nice and browned on the outside but it doesn't have to be cooked all the way through yet. Transfer the chicken to a 9x13 pan and cover with foil until step 5.

4. Add broth, lime juice, onion, cilantro and red pepper flakes to the skillet. Cook and stir to scrape the brown bits from the bottom. Allow to boil uncovered for 10-12 minutes. Add the coconut milk or cream, stir and remove from heat. 

5. Pour the sauce over the chicken and bake in preheated oven for 10 minutes or until the internal temperature of the chicken reaches 165 F.

6. Serve the chicken over rice with sauce spooned on top. Garnish with lime wedges or extra cilantro, optional. 

Salted Caramel Apple Bars

 From Sally's Baking Addiction

Crust:

1/2 c (113g) butter, melted

1/4 c (50g) sugar

1 tsp vanilla extract

1/4 tsp salt

1 c (125g) flour

Filling:

2 large apples, peeled and thinly sliced 

2 Tbs flour

1 tsp cinnamon 

1/8 tsp nutmeg

Topping:

1/2 c (43g) old-fashioned whole rolled oats

1/3 c (70g) packed light or dark brown sugar

1/4 tsp cinnamon

1/4 c (31g) flour

1/4 c (56g) butter

homemade salted caramel or store-bought caramel sauce

Directions:

Preheat oven to 300F/149C. Grease bottom of 8-in square pan.

Make the crust: stir melted butter, sugar, vanilla and salt in a medium bowl. Add flour and stir until everything is combined. Press into baking pan and bake 15 min. Them remove from oven.

Make the filling: While the crust bakes, combine apples, flour, sugar, cinnamon and nutmeg in a bowl and mix until evenly coated.

Make the topping: whisk oats, brown sugar, cinnamon  and flour together  in a medium bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. 

When the crust has baked for 15 min, turn the oven up to 350F/177C. Layer apples on the crust, then top cover with the topping. Bake for 30-35 min until the streusel topping is golden brown. Remove and cool 20 min., then chill in the fridge at least 2 hours or overnight if time allows. Cut into bars and serve drizzled with caramel sauce. These can be served warm, cold or room temperature.

High Protein Loaded Fries with Jalapeño Ranch Dressing

*original recipe from hunt4shredz instagram 

*I made a few adjustments which I noted below.

These were really, really good. Very filling. Pretty quick to make. The longest part is cooking the sweet potatoes.

(4 servings)

Ingredients

For the Fries:
• 600g (about 2 medium) russet potatoes, cut into fries ( I used sweet potatoes)
• Olive oil spray
• 2 tsp garlic powder 
• 1 tsp chili powder 
• Salt & pepper to taste

*Bake in an oven until tender, and then broil to crisp. Original recipe called for an air fryer, but we don't have one of those. 

For the Beef:
• 1 lb (454g) lean ground beef (93/7)
• ½ white onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp beef bone broth
• ½ cup (56g) low-fat shredded cheddar cheese
•2 tsp garlic powder 
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt & pepper to taste

Sautee onions until brown, then add garlic until fragrant. Add remaining ingredients, and sauté for 10 min to meld the flavors. Since Kev is dairy free, I saved the cheese for an optional topping, and it was really good even without the cheese.

Jalapeño Ranch Drizzle:
• ½ cup (120g) non-fat Greek yogurt
• ½ cup (113g) low-fat cottage cheese (blended smooth)
• 1 tbsp ranch seasoning
• 1–2 tbsp jalapeño juice (from the jar)
• 2–3 pickled jalapeño slices (blended in)
• Water to thin

*Serve the potatoes on the bottom, with meat layered on top. Optional cheese sprinkled on the top and drizzled the ranch dressing.

Macros per serving (1/4 recipe):
Calories: 475
Protein: 40g
Carbs: 42g
Fat: 15g