Posts tagged lemon juice
strawberry & mixed green salad + bread crumb chicken
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today marks the ten week countdown to this little nugget’s tentative arrival date. it still cracks me up that she is due on a tuesday. although, if she is anything like her mother she will be no doubt be a little bit late.

i’m getting bigger, days are getting warmer, and i’m looking for food that is lighter, but still filling. this salad is one of those great meal salads. all the individual players bring their own, bright early summer vibe to the table, and a bite with everything together is DEVINE.

this bread crumb chicken is delicious on top of this salad, but would be great all on it’s own too. store bought bread crumbs are great, but blending up these seasoned croutons will take it to the next level.

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

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start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper.

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whisk everything together to make your vinaigrette and set it aside.

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then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken.

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make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside.

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heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing.

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combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top.

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slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette.

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serve and enjoy.

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xo, a

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper. whisk everything together to make your vinaigrette and set it aside. then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken. make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside. heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing. combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top. slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette. serve and enjoy.

friyay happy hour: watermelon + rosemary cooler

happy memorial day weekend friends. nothing says summer kick off like memorial day.

and my favorite summer fruit is watermelon. it has basically been baby’s number one craving since the beginning of my second trimester. for a while there i was eating one fourth of a watermelon A DAY. i suffered a few months of bad watermelon season but we have official turned that corner towards summer and the watermelon pickings are GOOOOOOD.

fresh, crisp, sweet watermelon is a special experience. but once your watermelon goes a little bit past its freshest or if the watermelon texture is mealy, blending it up for the juice is the PERFECT solution. with baby on board, i have been drinking watermelon juice straight. but for wesley, i’ve been whipping up this delicious vodka + watermelon cocktail for him to enjoy.

watermelon + rosemary cooler

serves: 1 cocktail

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 5 oz watermelon juice (i blended 1 cup watermelon and strained the juice from the pulp). 2 oz vodka. 1 oz fresh squeezed lemon juice. 3-5 oz club soda. 1 rosemary sprig. 2 cups ice. tall serving glass. shaker/strainer. optional: borage flowers or other blue edible flowers for garnish.

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start by combining the watermelon juice, vodka and lemon juice in the base of your shaker with half the ice. remove the bottom two thirds of leaves from the rosemary sprig. smash and tear up the rosemary leaves and add them to the shaker.

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shake vigorously for 30 seconds to combine everything and to release the oils from the rosemary. fill your serving glass with the remaining ice. strain the contents of your shaker over ice.

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top the cocktail off with club soda.

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stir well and garnish with the rosemary sprig and edible flowers. serve and enjoy.

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xo, a

watermelon + rosemary cooler

serves: 1 cocktail

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 5 oz watermelon juice (i blended 1 cup watermelon and strained the juice from the pulp). 2 oz vodka. 1 oz fresh squeezed lemon juice. 3-5 oz club soda. 1 rosemary sprig. 2 cups ice. tall serving glass. shaker/strainer. optional: borage flowers or other blue edible flowers for garnish.

start by combining the watermelon juice, vodka and lemon juice in the base of your shaker with half the ice. remove the bottom two thirds of leaves from the rosemary sprig. smash and tear up the rosemary leaves and add them to the shaker. shake vigorously for 30 seconds to combine everything and to release the oils from the rosemary. fill your serving glass with the remaining ice. strain the contents of your shaker over ice. top the cocktail off with club soda. stir well and garnish with the rosemary sprig and edible flowers. serve and enjoy.