grilled chicken salad with orange segments and dressing

We're not going to talk about how long it's been since I've updated my happy little food blog. It's embarrassing. But I hope you will welcome me back with open arms and empty stomachs!

My husband and I are trying to adopt a healthier lifestyle which includes better meals and being more active. Nothing crazy, and we will certainly splurge every once in awhile because I can't live my life without ice cream. But we just want to make healthier choices and move our bodies, if you know what I'm saying. Exercise!

We have been playing tennis, working out and Michael is biking to work and even competing in a bike race next month. We've got a long way to go but we are moving forward, and that's all that matters.

This recipe was one of those moments where I had no clue what to make for dinner. I had chicken defrosted in the fridge and some salad greens, and I didn't really know what else to do. I'm not a huge fan of salads but there are a few elements that make me want to eat them: a warm ingredient (like grilled chicken), sweet dressing and something crunchy.

This salad has a delicious dressing made with fresh orange juice, honey, vinegar and olive oil. It's simple but so tasty and perfect. The crunch comes from homemade tortilla strips.

To segment an orange, you just peel it and run your knife along the side of each membrane. Do this over a bowl to save the juice for the dressing. For detailed instructions, watch this video.

For this salad, I like to dress just the greens and orange segments, not the chicken or tortilla strips. The tortillas will keep their crunch if they aren't covered in dressing.

Enjoy! And lots of hugs for coming back :)

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Grilled Chicken Salad with Orange Segments and Dressing

Serves: 2-3
Jenna Laughs original

For the Salad-
1 bag of pre-washed lettuce (I used butter lettuce but you could use spring mix)
1 large orange peeled and cut into segments (do this over a bowl and save the juice)
2 corn tortillas (the taco size, 6 inch)
1 cup vegetable or canola oil (for frying tortilla strips)
6 chicken tenders
1 tablespoon butter
Salt and pepper to taste

For the Dressing-
Juice of one orange (from your segments)
2 tablespoons honey
1 tablespoon white wine vinegar (you could use apple cider vinegar)
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Cut tortillas into strips (about 1/2-1/4 inch) and heat oil in a small saucepan until it reaches about 350 degrees, or when you drop a strip in the oil it starts to bubble around the edges. You don't want it to start browning immediately, then your oil is too hot. Fry your tortillas in small batches, the strips from one tortilla at a time should work. Use tongs to stir them every minute or so, then when they are golden brown remove them from the oil onto a plate lined with paper towels to drain. Once all tortilla strips are fried, set aside.

Season your chicken tenders with salt and pepper, then saute them in the butter for 3-5 minutes per side or until chicken is cooked through. Set them on a plate to rest while you prepare the salad.

To make the dressing, combine orange juice, honey, vinegar, oil, salt and pepper into a small bowl and whisk until well blended. Arrange lettuce on plates, then add the orange segments. Pour half the dressing on each plate and toss the lettuce and orange segments with the dressing. For this salad, I like to just dress the greens and not the chicken or tortillas. Top each salad with half the chicken and tortilla strips. Serve immediately.

(NOTE - Taste the dressing before you put it on the salad, if if tastes too sweet to you add a little more vinegar. If it tastes too acidic, add a little more honey.)

orzo with chicken, asparagus and goat cheese

I love coming up with a pasta dish that doesn't involve opening a jar of pre-made sauce. There is something so satisfying about slicing fresh tomatoes, chopping up garlic and fresh basil.

Cherry tomatoes are delicious and convenient. Just cut them in half and saute for a few minutes in olive oil. They start to soften and break apart, creating a light sauce.

Chicken broth, garlic, fresh basil, asparagus, chicken and goat cheese are added. These flavors are so lovely. The asparagus stays crisp and the goat cheese is ridiculously creamy. I love goat cheese! It has such a strong flavor, you don't need to add a lot to get that delicious flavor and texture. To save even more calories, skip adding the cheese into the sauce and just crumble it on top to serve.

This is so fresh and perfect. We had my sister and her husband over for dinner, and he said it was his favorite meal he's had at our house so far.

Enjoy!

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Orzo with Chicken, Asparagus and Goat Cheese

Serves 4 people

1 pint cherry tomatoes, washed and cut in half
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup low sodium chicken broth
8 stalks of asparagus, washed and cut into 1 inch pieces
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
2 cups cooked orzo pasta (follow directions on box)
2 ounces goat cheese, crumbled
1/4 cup chopped fresh basil
Salt and pepper to taste
Optional to serve: more chopped fresh basil and crumbled goat cheese

Preheat oven to 350 degrees. Place chicken in an even layer on a cookie sheet or 13 x 9 pan coated with cooking spray. Sprinkle 1 clove garlic, minced (1/3 of the total garlic) over the chicken and season with salt and pepper. Cook for 15-20 minutes, depending on how thick the chicken pieces are, or until cooked all the way through.

Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced cherry tomatoes and saute for 5-7 minutes, or until the tomatoes start to soften and break apart. Use a wooden spoon to smash the tomatoes a bit. Lower the heat to medium low, and add garlic. Saute for a few minutes being careful not to burn the garlic. Add chicken broth, asparagus, fresh basil, cooked chicken and goat cheese. Stir until combined and let the asparagus cook for 1 minute, then turn off the heat. You want the asparagus to maintain the crisp texture, but not be raw. Add cooked orzo and stir to combine. Season with salt and pepper if needed.

Serve warm with some fresh basil and crumbled goat cheese on top, if desired.

(slightly) spicy peanut noodles

Things I bought at the store to make this dish that I've never bought before: Sriracha Chili Sauce and broccoli slaw.

These things are now staples in my kitchen because I want to make this dish once a week for the rest of my life. It is so unique and different than what I usually make, which means it was fun to experiment with. The flavors are so interesting... chicken broth, lime juice, soy sauce, spicy sriracha, honey, peanut butter... it's so complex and delicious.

I cooked some wheat linguine and tossed it in the peanut sauce with chicken. If you are a vegetarian, just skip the chicken and use vegetable broth instead.

Then I sauteed the broccoli slaw, in the same pan that I cooked the chicken, for just a few minutes. I love the texture it adds to this dish. It keeps its crunch and adds delicious broccoli flavor.

Top off the whole thing with chopped fresh cilantro and a squeeze of lime. It's very different, but delicious!

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(Slightly) Spicy Peanut Noodles

Serves 4

1/2 pound chicken breast, cut up into cubes
1/2 pound whole wheat linguine
1 bag broccoli slaw (about 4 cups)
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon Sriracha Chili Sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fresh squeezed lime juice (about 1/2 lime)
3 heaping tablespoons peanut butter
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped

Start by browning your chicken in a large skillet over medium heat. Season with salt and pepper and cook for 5-6 minutes on each side, depending on thickness of chicken. When it's cooked all the way through, take it out of the skillet and set aside for later. Keep the pan off the heat, you will use it later to saute the broccoli slaw.

Meanwhile, boil wheat linguine 7-9 minutes. Drain and set aside.

In a medium sauce pan, heat oil over low heat and add garlic. Stir around for a few minutes until you can really smell the garlic. You just want to heat it up so it loses the raw garlic flavor. Then add chicken broth, Chili Sauce, honey, soy sauce, lime juice and peanut butter. Stir to combine and allow the sauce to heat up. When the peanut butter has melted and thickened the sauce (about 5 to 10 minutes) take it off the heat and add your pasta and chicken. Toss everything together in the sauce.

Reheat the skillet you used to cook the chicken over high heat. When it's hot, add the broccoli slaw and toss for a few minutes. You want the broccoli to keep its crunch but just softened a bit. Season with salt and pepper to taste.

To serve, put noodle mixture on the plate and top with about 1 cup of broccoli slaw. Optional: finish with a few tablespoons of fresh cilantro and a lime wedge to squeeze on top.

steak and blue cheese salad with balsamic glazed walnuts

Once in awhile I get to work from home when I have a lot of website updating to do for my company. This happened last week, and since I was home all day I planned a romantic dinner to surprise my husband when he got home from work.

It was fun to figure out what I wanted to make, set the table, get all dressed up, turn off the lights and wait for him to walk in the door. Then seeing the look on his face was priceless.

This beautiful steak salad is served on a bed of mixed greens with dried cranberries, balsamic glazed walnuts and topped with a homemade buttermilk blue cheese dressing. Um yes.

The walnuts are a nice touch. They are coated in a mixture of honey and balsamic vinegar, then laid on a sheet pan to harden. They add crunch and sweetness, plus tons of flavor.

Whether this meal is for your family, friends or a romantic way to surprise your loved one.. I know it will be a huge hit.

Side note: If you are wondering about the interesting wine bottle, it's a special bottle shaped like the Fenwick Island Lighthouse from a local winery here in Southern Delaware, Fenwick Wine Cellars. The wine is called Reflections of Fenwick. It's a special blend and tastes sweet with hints of citrus and spice. One of my favorites!

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Steak and Blue Cheese Salad with Balsamic Glazed Walnuts

Serves 2 (with some walnuts and dressing left over)

For the Salad:
1 pre-washed bag of Spring Mix salad greens
1/2 cup dried cranberries
Balasmic Glazed Walnuts (recipe below)
Seared Sirloin Steak (recipe below)
Buttermilk Blue Cheese Dressing (recipe below)

Separate greens evenly between 2 plates. Sprinkle dried cranberries and walnuts evenly over each salad. Lay thinly sliced steak on top, and drizzle dressing to taste. Serve immediately.

For the Steak:
1 pound sirloin steak
4 tablespoons vegetable oil
Salt and pepper, to taste

Season both sides of the steak liberally with salt and pepper. Heat oil in a medium skillet on high until very hot, but don't let the oil burn. Drop the heat a bit, and put the steak in the hot oil. Let it cook (don't touch it!) for 3-4 minutes on each side, or until the steak has a nice sear. The steak will be medium. If you want medium-well, cook it for a few more minutes. Take the steak out of the pan and sit it on a cutting board. Allow it to rest for about 10 minutes before making thin slices to put on the salad.

For the Dressing:
1/2 cup buttermilk
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white vinegar
3/4 cup crumbled blue cheese
Salt and pepper, to taste

In a small mixing bowl, whisk together buttermilk, sour cream, mayonnaise and vinegar until combined. Add the blue cheese and stir until incorporated. Adjust the seasoning with salt and pepper to taste. Refrigerate until ready to use. Dressing can be made up to three days in advance

For the Walnuts:
1/4 cup sugar
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/4 cup walnut halves

Line a baking sheet with parchment paper or a silicone baking mat. In a small sauce pan over medium heat, stir together sugar, honey, olive oil and balsamic vinegar until sugar is dissolved. Continue cooking, stirring frequently, for 2-3 minutes or until the syrup begins to bubble and thicken.

Stir in walnuts. Cook, stirring constantly, for 3-4 minutes or until the walnuts are coated with a thick and sticky glaze. Turn out onto the lined baking sheet. Using a silicone spatula, spread the walnuts out into a single layer, separating into individual pieces as much as possible. Let cool completely, then transfer to an airtight container lined with paper towel. You may need to break the walnuts apart a bit before putting them in the container. Walnuts can be prepared up to three days in advance, or serve them on this salad once they are cooled and hardened.

Salad Dressing and Walnut recipe adapted from Crumb Blog.

grilled chicken with tomato salsa and corn with chili lime butter

Last week, I had a bunch of chicken breasts I didn't know what to do with. This is a frequent situation in my house, and I'm sure yours too. How many ways can we cook chicken?

One of my favorite things to do is pile chicken breasts up in a 13x9 pan, sprinkle a packet of taco seasoning evenly on the chicken, drizzle with olive oil and use my hands to combine it all together until a delicious paste forms on the chicken.

I grill them.

Then I sprinkle them with shredded cheese and let it melt. Heaven.

I had 2 left over chicken breasts from this meal that I happily saved to put on salad for my lunch at work that week. By 10:30, I was sitting at my desk dreaming about this chicken and checking the clock every 5 minutes until noon, which was an acceptable time to finally get to enjoy my lunch.

But for dinner that night, I made an easy homemade tomato salsa to serve on top.

I chopped up a few tomatoes and a clove of garlic.

Then mixed it together with a can of chopped green chiles and some olive oil. And just like magic, you have homemade tomato salsa.

It's not quite the same... I mean, there are no onions, cilantro, jalapenos... but on a Tuesday night you will be happy to prepare a simple meal like this.

Spoon the fresh, delicious salsa over the chicken. Drool. Smile.

I served it with fresh corn on the cob. Raise your hand if you're glad corn on the cob is in season again? I love sitting outside, shucking the corn and smelling that sweet fragrance. I imagine that's what women have felt like for centuries, removing the husks and stacking up the cobs, excited to feed their families.

Sweet corn is SO GOOD.

To make it even better, I mixed up a chili lime butter to slather on it. It's a softened stick of butter, whipped up with lime zest, lime juice, chilli powder, salt and pepper. It's even better than you can imagine in your head right now.

The bits of lime zest combine so well with the sweet corn. It's salty, sweet, tangy, fresh, delicious....

I liked it so much, I made the butter again a few days later. I plan on making it several times this summer, and experimenting with other flavored butters for corn on the cob. Maybe chipotle? Honey?

Enjoy, guys!

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Grilled Chicken with Tomato Salsa

print this recipe

For the chicken:
6 boneless skinless chicken breasts
4 tablespoons olive oil
1 package (1 oz.) taco seasoning
6 tablespoons shredded colby jack cheese

For the salsa:
2 medium sized tomatoes
1 small (4 oz.) can chopped green chiles
1 clove garlic, minced
1 tablespoons olive oil
Salt and pepper, to taste

Trim fat from chicken and place in a 13x9 lined with aluminum foil. Sprinkle packet of taco seasoning evenly over the chicken, then drizzle olive oil. Use your hands to mix it all together until a paste forms over the chicken. Grill chicken for about 7-8 minutes on each side. When chicken is almost done, sprinkle with shredded cheese and cook for a few more minutes, until cheese melts.

Swap out foil for a fresh layer, and put the chicken back in the pan. Cover with more foil and allow to rest for 5-10 minutes.

Which the chicken is resting, dice tomatoes. Mix in a medium sized bowl with garlic, chopped green chiles, olive oil, salt and pepper. To serve, place chicken breast on the plate and top with salsa.

Serves: 6


Corn on the Cob with Chili Lime Butter

6 ears corn on the cob
1 stick butter, softened
Juice and zest of one lime
2 teaspoons chili powder
Salt and pepper, to taste

Boil corn on the cob for 10 minutes, or until tender.

Combine butter, lime zest, lime juice, chili powder, salt and pepper in an small bowl. Use a pastry brush to brush on hot corn. Serve immediately.

Serves: 6

grilled flank steak salad with cilantro lime dressing

My bride-to-be diet involves a lot of salads. It's about 9 months until my wedding and I have been avoiding dress shopping like the plague. But I'm a few pounds  lighter now and made an appointment at a bridal boutique in 4 weeks. Yikes! Where is Jillian Michaels when I need her?

I've mostly been working on cutting back the sugar (this is difficult for me) and just doing what I can to make better, healthier choices. Nothing crazy.

By the way, please never take diet advice from people. One time someone told me, "You should do the hummus diet. I ate nothing but hummus for 2 weeks and lost so much weight!"

Umm... yea. Just listen to your body. I know it's not telling you to only eat hummus for 2 weeks.

My body is tired from the exercise I've been doing (or trying to), so it's been craving vegetables and protein. This salad fills the craving, plus it's so flavorful you won't even miss the pasta.

I took a flank steak, punctured both sides with a fork to tenderize it, and then let it soak for an hour in lime juice, honey, vinegar and lots of garlic. It was so fresh, bright and full of flavor.

I served the yummy, juicy steak over a salad tossed in a homemade dressing. I combined lime juice, honey, dijon mustard, olive oil and tons of fresh cilantro. It's so great served with this steak, they compliment each other well since the ingredients are similar. The fresh lime flavor really stands out in this dressing, which tastes slightly sweet.

Last week, Michael and I played tennis for the first time this year. We love playing tennis together and it's a great way to get exercise. Please don't judge us. I swear we aren't country club going, sweater-over-the-shoulder wearing, pretentious folk. It's more like a Serena Williams thing. You understand.

So playing tennis that day revealed to both of us how incredibly out of shape we are. I am 23 and Michael is 29... but we felt 90 years old after 30 minutes of hitting a tennis ball back and forth.

You might be seeing some more healthy stuff on this blog for awhile... but I can't resist the sweet stuff sometimes. A girl's gotta indulge herself from time to time. I think I will be making a lot of these.

I hope you enjoy this salad!

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Grilled Flank Steak Salad with Cilantro Lime Dressing

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For the salad:
1 1/2 pound flank steak
Lettuce greens
Tomatoes

For the marinade:
3 cloves garlic, minced
1 lime, juice and zest
1 tablespoon white vinegar
2 tablespoons honey
1/4 cup water
Salt and pepper

For the salad dressing:
juice of 1 lime
1 teaspoon honey
1 tablespoon dijon mustard
3 tablespoons chopped fresh cilantro
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine all the ingredients for the marinade in a small bowl, whisk together. Take the flank steak out of wrapping and puncture both sides with a fork repeatedly to tenderize. Place steak in a gallon baggy and pour marinade over it. Shake it around until the steak is coated with marinade, and put it in the fridge for 40 minutes to an hour, but no longer.

Preheat oven to 375 degrees. When the steak is ready to cook, place it in a screaming hot oven-safe skillet over high heat coated with oil to sear. Cook for 2 to 3 minutes on each side until a crust forms. Place skillet in the oven at 375 degrees for about 8 minutes, or until the internal temperature reads 145 to 150 degrees.

Let the steak sit after cooking to let the juices redistribute. While the steak is resting, combine all the salad dressing ingredients in a small bowl and whisk together. Make salad out of lettuce greens and tomatoes. Pour dressing over salad, to taste.

Cut the flank steak on a slight angle into thin slices. Place steak slices over salad to serve.

Serves: 4

chicken parmesan burgers

We all know about the totally delicious diet buster we order at Italian restaurants... crispy fried chicken covered in thick marinara sauce and tons of cheese. And it doesn't stop there - put all those calories over a huge plate of pasta and you've got Chicken Parmesan. Be still my heart.

If you're looking for a lower calorie option with the same great flavors, this burger is just the thing. It's a juicy burger made from ground chicken, topped with marinara sauce, mozzarella cheese and fresh basil leaves.

I didn't add much seasoning to the ground chicken, so the authentic chicken flavor shines through. The tomato sauce is such a great accent.

Start by making those juicy chicken burgers. I made 3 of out a pound of meat, but you could easily make 4... or 2 if you're really hungry. 1/2 pound chicken parm burgers? I think so.

I like to drain tomato sauces before I use them. This is a good trick when you're making pizza and you don't want watery tomato sauce. My mom taught me this (Hi, Mom!).

Put a strainer lined with a coffee filter over a mug and pour your sauce in. You will be surprised how much water drains out! You are left with a lovely, thick tomato sauce. You could also do this by heating the sauce in a saucepan until bubbly, then just let it simmer and reduce down.

So now the burgers are cooked and resting. The tomato sauce is drained.

Here is where it gets really complicated. Spoon sauce over the burger, sprinkle with cheese and top with fresh basil leaves. Shew! My recipes are so complex.

Now you get to bite into this beautiful creation.

Dripping with tomato sauce and cheese... I will take this version of the classic any day.

Enjoy!

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Chicken Parmesan Burgers

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1 pound ground chicken
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons garlic powder
Cooking Spray
2 cups jarred marinara sauce
1/2 cup shredded part skim mozzarella cheese
4 fresh basil leaves
4 whole wheat hamburger buns, toasted

Place tomato sauce in a strainer lined with a coffee filter. Drain water from sauce and set aside.

Combine ground chicken, pepper, salt and garlic powder in a large bowl with your hands. Form 4 equal sized patties. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Place patties in pan and cook for 6-8 minutes on each side or until cooked through.

When burgers are done, put them on the bottom of the toasted hamburger buns. Spoon 1/4 cup marinara sauce over burger. Top with cheese and 1 basil leaf. Place top bun on top and serve immediately.

vegetarian black bean burritos

You all should know how much fun I'm having putting together the menu for our wedding reception. It's like a food bloggers dream. It has made me think about what we really like to eat and how we can make that work. For example, ice cream is my most favorite thing of all time. I could eat ice cream every day. But a giant kiddie pool full of ice cream isn't the best idea for our wedding day.

It's been time consuming, but Michael and I are doing well and moving forward to put it all together. During all this crazy planning, I have been drawn to recipes like this for a quick and easy meal.

You create a bean mash with canned beans and jarred salsa, then slather it on a tortilla with your favorite toppings. Paired with a fresh fruit salad, this makes a perfect weekend lunch.

Start by sauteing minced garlic in oil, then add seasonings and water. I used one can of black beans and one can of kidney beans for this.

Let them simmer for about 10 minutes, then mash em up with a fork. I left some beans whole just for texture.

Add your favorite jarred salsa and combine the whole delicious mess together.

Looks like refried beans, right? But a much fresher, healthier version.

It also looks like something else. But let's not go there.

Collect some of your favorite burrito toppings.

I was just thinking... this would be an inexpensive way to entertain. Have all your guests make their own burritos. You could even cook up some rice to add for more body. If you bought the cans of beans, tortillas, lettuce, tomatoes, cheese, rice, salsa and sour cream at the store... I honestly think it would only be like $20.00 and you could feed 10 people (double this recipe). That is only $2.00/person and I just made your grocery list. Win/win/win/win.

For these burritos, I was only feeding my future husband, my parents and myself.

But if you use this recipe to feed 10 people, you win.

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Vegetarian Black Bean Burritos

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1 tablespoon oil
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
3 tablespoons jarred salsa
5 (10 inch) round whole wheat tortillas

Toppings:
1 cup shredded cheddar cheese
2 cups shredded romaine lettuce
1 whole tomato, chopped
5 tablespoons light sour cream

Heat oil in a large nonstick skillet over medium heat. Add garlic, stir and cook 1 minute. Stir in chili powder and salt, cook 30 seconds stirring constantly. Stir in water and beans. Bring to a boil, reduce to simmer and cook for 10 minutes. Remove from heat. Stir in salsa. Partially mash beans with a fork or masher.

Warm tortillas between damp paper towels in the microwave for 20 - 30 seconds. Spoon about 1/3 cup bean mixture on the center of each tortilla. Portion out the rest of the toppings onto each tortilla. Fold the bottom up over the filling, fold the sides in and roll up into a burrito.

Serves: 5

Recipe adapted from: Cooking Light Magazine