Chipotle Lime Chicken & Sweet Potato Salad with Jalapeño Vinaigrette
Makes 4 servings
Ingredients
-
1 pound boneless chicken breasts, cut into strips
-
4 tablespoons extra virgin olive oil
-
2 chipotle peppers in adobo, chopped
-
1 tablespoon honey
-
1 teaspoon cumin
-
2 limes
-
2 cloves garlic, minced or grated
-
kosher salt and pepper
-
2 sweet potatoes, cut into matchsticks
-
2 avocados, lightly mashed
-
3 heads romaine lettuce chopped
-
1 mango, diced
-
8 ounces feta, crumbled
JALAPEÑO VINAIGRETTE -
1/3 cup extra virgin olive oil
-
1/3 cup fresh orange juice
-
2 tablespoons lime juice
-
1/2 cup fresh cilantro
-
1 jalapeño, halved and seeded if desired
-
kosher salt and pepper
Instructions
Preheat the oven to 425 degrees F.
On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender.
In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt.
In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette.
Vinaigrette:
Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.
Recipe from Half Baked Harvest
Stuffed Butternut Squash
Makes 4 servings
Ingredients
FOR THE SQUASH
-
1 large butternut squash, (about 2 pounds) halved lengthwise, seeded
-
1 tablespoon olive oil
-
1/2 teaspoon kosher salt
-
freshly ground black pepper, to taste
FOR THE STUFFING -
1/2 cup uncooked wild rice
-
1 1/2 cups water or broth, for cooking the rice
-
1 tablespoon olive oil
-
1/2 pound fresh sweet Italian chicken or turkey sausage, casing removed
-
2 cups loosely packed sliced mushrooms, such as button, shiitake, or baby bella
-
2 cloves garlic, minced
-
1/2 teaspoon kosher salt, plus more to taste
-
2 cups loosely packed shredded kale
-
1/4 cup apple juice sweetened cranberries
-
1 tablespoon chopped fresh thyme leaves
-
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Spray the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on the baking sheet and bake for 15 minutes, then flip and bake another 30-40 minutes, until fork tender.
Meanwhile, while the squash bakes make the rice. In a small lidded saucepan, combine the rice, cooking liquid and salt and place over high heat. Bring to a boil, turn the heat down to low and simmer for 35-40 minutes, until tender. Drain any excess liquid and set aside.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Crumble the sausage into a skillet and cook until lightly browned, but still pink in some areas.
Add the mushrooms, garlic and a pinch of salt, and cook, stirring until the mushrooms are soft, about 2 minutes. Stir in the kale, and cook until completely wilted, about 2 minutes.
Add the cranberries and 1 tablespoon of the chopped thyme and stir to combine. Season with salt and pepper and remove from heat. Toss with the prepared rice.
Once the squash is done, set it aside until cool enough to safely handle.
Cupping the sides of the squash with one hand so that it doesn’t tear, spoon out some of the flesh, leaving a 3/4” border around the sides and bottom.
Dice the remaining squash in small pieces and mix with the rice and sausage.
Divide the sausage mixture between the hollowed out squash halves and fill to the top, mounding in the middle if there is extra. Return to the oven to cook for another 5 minutes.
Arrange on a platter and serve immediately.
Recipe from Skinny Taste
Caramelized Vidalia Onion Casserole
Makes about 8 servings
Ingredients
-
1 tablespoon oil
-
2 to 3 large Vidalia onions or other sweet onion
-
1 tablespoon Worcestershire sauce
-
1/2 teaspoon ground pepper
-
1 teaspoon salt or to taste)
-
1 teaspoon garlic minced
-
1 cup chicken broth low sodium
-
8 ounces pasta any shape
-
1 bay leaf
-
1/4 teaspoon dried thyme or 1/2 tablespoon fresh thyme
-
1/4 teaspoon fresh rosemary minced (just of pinch of dried
-
rosemary)
-
1 cup heavy cream
-
1 pinch red pepper flakes
-
6 ounces gruyere shredded
-
6 ounces fontina shredded
Instructions
In a large pot, cook pasta according to directions on package. Drain and set pasta aside.
Turn pot to low and add 2 tablespoon oil.
Add onions and cook on low 30 to 40 minutes until caramelized. Stir frequently.
Add 1 cup chicken broth, Worcestershire sauce, salt, pepper, bay leaves, thyme, garlic, rosemary, and red pepper flakes. Cook until liquid has reduced by half. Stir in cream, pasta and cheeses.
Bake at 400 20 to 30 minutes or until hot and cheese is melted. Serve
Recipe from Call Me PMC