Tag Archives: celery

Hunter Fieri’s Chicken Salad

Posted on
3

Oh my word. I’m not sure where to even begin. But let’s just say that my packed lunch repertoire has significantly improved. Like, it’s way off the charts now. It’s a revolution.

For serious.

I’m not one to go ga-ga over celebrity chefs [or their offspring], but let’s just say that while I initially thought it was cool that Guy Fieri’s teenage son, Hunter, contributed a recipe to Food Network Magazine, after I made it and tasted it, I was super impressed. This wasn’t just a fringe benefit of having a famous father [though certainly that was the reason Hunter's recipe was published in a m a g a z i n e!!!]… this kid can cook! And create. Whoa.

Chicken salad has always been something I like but never think to make. I’m not really sure why, because it’s so filling, and when made right–can be awfully healthy. Perfect for a quick weekday lunch. This version has all the makings for a good chicken salad: it’s creamy, crunchy, and flavorful, giving you exactly what you want without weighing you down. A tiny bit of mayonnaise mixed with dijon mustard provides creaminess without excess; celery, carrots, and red onions give some crunch without tons of nuts and grapes that usually end up slightly soggy; and herbs and spices add flavor without compromising the nutrition.

We loved the versatility of this chicken salad. It can be served on a bun or as a wrap, or even on lettuce or crackers. We made it on Sunday night and each enjoyed two servings throughout the week for lunch–enough to be savored, but not too much that we got tired of it. I did cut the recipe in half, so feel free to increase the quantities to suit your needs. By the time I finished my last lunch of it, I was kinda wishing I had done that myself. And that never happens. So be forewarned… this stuff is fantastic!

Hunter Fieri’s Chicken Salad [from Food Network Magazine]
click to print

Ingredients:

  • 1 cup shredded chicken [from a rotisserie or oven roasted chicken]
  • 1/4 cup minced celery
  • 1/4 cup shredded carrot
  • 1/4 cup minced red onion
  • 2-4 tablespoons mayonnaise
  • 1 tablespoon whole grain dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • dash paprika
  • freshly ground black pepper
  • rolls or tortillas, for serving
  • lettuce, for serving
  • tomato slices, for serving

Directions:

In a medium size bowl, mix together chicken, celery, carrots, and onion. Add 2 tablespoons mayonnaise and 1 tablespoon mustard. Stir, then add up to 2 more tablespoons mayonnaise if needed. Add celery salt, garlic powder, and paprika, mixing well to incorporate. Add black pepper to taste, then serve on a roll or in a tortilla, garnished with lettuce and tomato.

Time: 10 minutes.

Yield: 3-4 sandwiches or wraps.

Chicken Noodle Soup

Posted on
11

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup
click to print

Ingredients:

  • 10 cups chicken broth [I used homemade, but if I wasn't, I would recommend low-sodium.]
  • 1 medium yellow onion, chopped [about 1 cup]
  • 3 large stalks celery, chopped [about 1 1/2 cups]
  • 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
  • 1 large parsnip, peeled and chopped [about 3/4 cup]
  • 4 small turnips, chopped; optional
  • 2 small radishes, chopped; optional
  • 2 large cloves garlic, minced
  • 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 ounces extra broad egg noodles, uncooked
  • 1 tablespoon + 1 teaspoon dried dill
  • 2 teaspoons dried basil
  • crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!

Time: 70 minutes.

Yield: 10-12 servings.

Chicken Pot Pie

Posted on
6
chicken pot pie

a warm bowl of chicken pot pie... mmmm

Yes, it’s warm out. [It was 75 here yesterday!!] But that doesn’t mean comfort food has to go away. I mean, why would you want to make those creamy, cheesy, warm casserole dishes feel sad and lonely? Then they might not be so willing to rush to your side come dark, cold, rainy, snowy, icy nights. As if all those conditions could align simultaneously.

Traditional pot pies [or at least the store-bought variety that many of us think are traditional pot pies] are heavy and filling, tiny vegetables and chicken bits bathed in a heavy sauce covered with a greasy crust. Well, this version doesn’t exclude the vegetables, chicken, sauce, or crust, but it is certainly lightened up and more real than any store variety. The chicken is pan-fried in herbs and spices, and veggies abound in every bite. The crust is light and buttery [my favorite pie crust ever] and is the perfect topping for the creamy filling. Wanna know the best part? Because my chicken pot pie isn’t heavy, it is perfectly acceptable to make on a warm spring day or throughout the heat of summer… perhaps with fresh vegetables from your local farmer’s market! See? You can enjoy your comfort food year-round… just gotta work it in. :) Enjoy!

Chicken Pot Pie

Ingredients:

  • 1 recipe All Butter Crust, prepared at least an hour in advance
  • olive oil
  • 1 pound boneless, skinless chicken breasts, chopped into 1 inch cubes
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup Fordhook lima beans [mine were frozen]
  • 1 cup corn [mine was frozen]
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground lemon pepper
  • 1/2 teaspoon tarragon
  • 6 tablespoons all purpose flour
  • 6 tablespoons butter
  • 4 cups chicken broth
  • 1/4 cup fat free half and half, at room temperature

Directions:

Make crust. I use this All Butter Crust and only made a top layer, but you could do a dual layer if you want. Be sure to make this crust at least an hour in advance, as it needs time to rest in the refrigerator prior to rolling out. Alternatively, you could use store bought crust or puff pastry sheets.

In a large bowl, stir together carrots, celery, lima beans, and corn. Set aside.

Heat olive oil [just enough to go once around the pan] in a large skillet over medium heat. Add chicken to pan then season with lemon pepper and tarragon. Toss to coat, then saute chicken until fully cooked. Remove from heat and drain oil, if necessary. Mix chicken into the vegetable bowl. Set aside.

Meanwhile, melt butter in a large dutch oven over medium heat. Add onion and garlic to pan. Cook until golden brown and soft, about 4 minutes. Add flour and stir constantly, making a roux. Cook for another 4-5 minutes, or until roux darkens slightly. Slowly stir in chicken broth. Cook and stir for another 3 minutes or so while sauce thickens, then remove from heat and stir in half and half. Pour sauce over vegetable and chicken mixture, then transfer mixture to a large casserole dish [I used a 10 inch round casserole dish]. Dish should have a capacity of at least 2-3 quarts.

Roll out crust and gently place over filling, pressing the edges around the dish to seal. Brush top with a beaten egg for shine. Cut small slits in crust for ventilation, then bake for approximately 30-35 minutes, topping with foil halfway through. Let rest for 5 minutes before serving.

Click here for the printable version: Chicken Pot Pie

CranApple Stuffing

Posted on
9

So, the stuffing is one of my favorite parts about Thanksgiving dinner. It’s tied with cranberry relish [not the stuff outta a can here!] and pumpkin pie for the top spot on my plate. Mashed potatoes, turkey, green bean casserole… ehh, I’d take ‘em or leave ‘em. But stuffing? No way. I gotta have it.

Consequently, when Diana at The Chic Life announced the Healthy Thanksgiving Challenge 2010, I knew that stuffing would be my dish! Except, I think the technical term is “dressing” since it’s not stuffed in anything. But technicalities, people, technicalities!

This stuffing, er–dressing, is fabulous. Crisp, flavorful bread punctuated with sweet apples and cranberries and chunky, crisp but not mushy, carrots and celery, all flavored with garlic and herbs.

cranapple stuffingAnd you don’t have to tell anyone, but my stuffing is just a little bit healthier too–multigrain bread instead of white bread, additional fruits and veggies for nutrients and flavor, the omission of sausage, and the addition of wheat germ for protein, fiber, and other nutrients galore.

Hungry already? I am! Here’s the recipe, I’m headed to the fridge… leftovers are callin’ my name!

CranApple Stuffing [inspired by Betty Crocker]

Ingredients:

  • 5 cups multigrain French bread, cut into 1″ cubes
  • 2 tablespoons wheat germ
  • 1/2 cup diced celery [about 2 ribs]
  • 1 cup thinly sliced carrot [1 large]
  • 1 cup peeled and diced apple [1 medium]
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1/2 cup skim milk
  • 1 egg, beaten
  • freshly ground black pepper
  • olive oil

Directions:

In a skillet, heat olive oil over medium heat. Add celery, carrot, apple, and garlic and cook until fragrant and softened, about 10-12 minutes.

Meanwhile, toss wheat germ with bread cubes in a large bowl.

In a small bowl, whisk together chicken broth, milk, and egg.

After fruits and veggies are softened, stir in cranberries, sage, and thyme. Remove from heat and spoon into bowl with bread cubes.

Pour egg mixture over everything and toss to coat.

Spoon into 1 1/2 quart baking dish, top with freshly ground black pepper, and refrigerate for about 2-3 hours to set before baking.

Then bake in a 350 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean and top is crispy.

Click here for the printable version: CranApple Stuffing

Question of the Day: What’s your favorite healthy substitution?