Sweet Love and Ginger

Recipe

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

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Bruschetta Chicken has taken on a whole new form with this Salad recipe that combines Creamy Parmesan Peppercorn Dressing with crunchy garlic croutons.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

Tomato season is a much loved season in our home. I love picking sun warmed tomatoes from the vine and eating them right away or chopping them up and tossing them in basically everything.

Unfortunately the whole moving/wedding thing has pushed my garden down on the priority list this summer, so my tomatoes are not what they could have been, but I’m still getting a few. I’ve been enjoying my fair share of BLT’s (this one is my favorite), and fresh tomato sauce. I’ve been forced to buy a few from the farm stands that surround our house to support my cravings. I seriously think we hit the jackpot with those, they are everywhere and everything is so fresh!

 

Typically when I make brushetta chicken I put it over alfredo, or pesto pasta, however since we are trying desperately here to keep ourselves in shape for the last few weeks before the wedding I thought a salad might be a better idea. Not that it stopped me from making the best Parmesan Peppercorn Dressing ever and dreamy garlic croutons. I stick by the idea that there is spinach so it’s still healthy.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

This salad is very reminiscent of the usual Chicken Caesar that you would order in a restaurant. You know the type; romaine lettuce and croutons drenched in a creamy thick dressing. Oh yes, it’s so good right? Now just take that image and toss some warm juicy chicken on top with some good balsamic and fresh in season tomatoes. The tangy, fresh tasting balsamic drips its way down to the creamy and cheesy dressing, it’s like a happy dance is happening in your mouth. It’s like crack and you can’t stop until every last drop is gone. It’s a good thing you saved that bread heal from the croutons to soak up the last little bit.

When did I start talking in the third person? Whatever. You get my point here. This might just be my favorite salad ever. I love it, and you should definitely try it immediately.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

Creamy Parmesan Peppercorn Dressing

½ cup mayonnaise

½ cup sour cream

1 tablespoon white wine vinegar

2 tablespoons milk

3 tablespoons parmesan cheese

2 teaspoons fresh cracked pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of salt

Whisk together all ingredients in a bowl until well combined. Let stand for 10 minutes to overnight before serving. Can remain in the refrigerator for up to 2 weeks.

 

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing
Prep time:
Cook time:
Total time:
Serves: 2-3 Servings
Ingredients
  • 1 to 2 cups of day old bread, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 1 teaspoon parsley flakes
  • 2 small boneless skinless chicken breasts
  • Salt & pepper to taste
  • 2 roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon basil, chopped
  • 1 tablespoon balsamic vinegar
  • 2 cups romaine lettuce, chopped
  • 2 cups baby spinach, loosely packed
  • ¼ cup Creamy Parmesan Peppercorn Dressing
Instructions
  1. Preheat the oven to 425 degrees. On a baking sheet toss the cubed bread with olive oil, garlic powder, salt, and parsley. Place in the oven and cook for 6 minutes, or until the bread begins to turn golden brown. Remove from heat and toss carefully. Set aside.
  2. Season the chicken well and place it on a preheated grill. Cook for 4 minutes, flip and cook for another 4 minutes or until the chicken is cooked through. Remove from heat and set aside.
  3. In a small bowl combine the tomatoes, minced garlic, basil, and balsamic. Set aside.
  4. In a large bowl combine the lettuce, spinach, and croutons with the dressing and toss well to coat.
  5. On each plate place a layer of coated lettuce and croutons. Add chicken and top with tomato mixture and serve.

 

 

Roasted Potatoes with Greens & Eggs

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A simple meal that takes barely any effort at all, so it’s perfect for a single person.

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I have been a part time vegetarian for over a year now. At first I talked about it a lot, like all the time, but that has faded. A lot of people questioned this decision, including my close family, since in the U.S. meat is considered a necessity at every single meal. Now they don’t seem to notice my dietary choices so much and have laid off telling me I need to get more protein (fyi: I still get more than I need).

One thing I have noticed is that I crave way more vegetarian food than before. I’m pretty sure I could live on veggie sandwiches and wraps and never get sick of them. Greek food and I have become really close friends, while vegetables that I used to shy away from (eggplant, zucchini, acorn squash, etc.) are becoming regular parts of my diet, and things I savor. This egg plant parmesan recipe might just be my new favorite meal ever, even usurping my usual Chicken Parmesan.

Another change in my preferences is the desire for simple meals. I don’t need everything all dressed up for it to be the best thing I ate all week. This meal is one of those.

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Simply roasted potatoes, lightly seasoned, a pile of greens with flavored olive oil and a soft boiled egg make a gloriously simple and satisfying meal. It takes barely any effort at all, so it’s the perfect meal for a single person.

You can find the recipe for garlic roasted potatoes here.

Learn how to make a 7 Minute Egg here.

And if you need directions on how to toss salad greens with flavored oil, well I’m not sure what to say to that.

Now tell me what is your favorite simple meal?

 

Garlic Parmesan Pasta with Chicken & Peppers

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This is a recipe for Garlic Parmesan Pasta with Leftover Chicken and fresh peppers. It’s a great way to use up leftover chicken and please the whole family.

Garlic Parmesan Chicken & Peppers Pasta

Sometimes when you stumble on fresh vegetable bounty you just have to throw caution to the wind and fly by the seat of your pants.

That’s been the thing lately.

Despite not having a successful garden of our own right now we are still full of fresh veggies thanks to our family and friends. I’m so thankful that so many of them love to garden as much as I do, it has been awesome.

Zucchini, cucumbers, and green beans seem to be the big stars at the moment, though as summer winds down I’m looking forward to more tomatoes, peppers, squash, and root veggies.

Recently I walked into the store for some pantry staples and my jaw dropped when I saw the abundance of red, green, and yellow peppers lining the produce section shelves. I tossed my original dinner plan and decided to make something with these beautiful little babies instead.

Garlic Parmesan Chicken & Peppers Pasta

I decided on a variation of Chuck’s favorite Garlic Parmesan Pasta, needless to say this recipe got a double thumbs up. I just like that it’s a different way to use up cooked chicken, which we always seem to have hanging around our house. The peppers wilt just a little and add a wonderfully sweet flavor to the dish balancing out the salty and creamy nature of the parmesan.

If you were interested in leaving the chicken out it would also make a really great side dish to go with a number of summer meals.

Garlic Parmesan Chicken & Peppers Pasta

Garlic Parmesan Pasta with Chicken & Peppers
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1/3 package whole wheat pasta
  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 red pepper, sliced thin
  • 1 yellow pepper sliced thin
  • ½ cup chicken broth
  • ½ teaspoon crushed red pepper flakes
  • 1 cup shredded, cooked chicken
  • ¼ cup fresh grated parmesan
  • Salt & pepper to taste
  • 1 tablespoon chopped basil for garnish (optional)
Instructions
  1. Cook pasta according to package directions and set aside, reserving 1/3 cup of pasta water.
  2. Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute. Add peppers and cook for another minute.
  3. Stir in broth, cover and simmer for 4 to 5 minutes, or until the peppers have softened.
  4. Add the red pepper flakes chicken, pasta and reserved liquid tossing to combine.
  5. Remove from heat and add parmesan cheese and toss gently.
  6. Adjust seasonings and serve with garnish.

 

Ground Turkey Fried Rice

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Ground Turkey Fried Rice

Making the time to do the things that fill you up sounds way easier than it is. In the midst of buying a house, renovating said house, planning a wedding, and maintaining a career it seems like it is impossible for me to simply make time. The result is a grumpy, overworked, frustrated, selfish blob of ginger mess….

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Spinach & Feta Egg Bake

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Get healthy with this easy and delicious Spinach and Feta Breakfast Egg Bake. 

Spinach & Feta Egg Bake

So you’ve heard me wax on about the lack of home cooked food in our lives at present I’m sure, well that diet proved to be worse for us than we thought, both having gotten sick the same week. I’m still working on getting my stomach back to normal, of course traveling for work, and finally making it out for camping didn’t really help in that area. They did offer a much needed break from the tornado of a house we are still working on.

Now we are on a quest to get back on track and especially get in shape for this wedding that is now roughly 6 weeks away. I can’t even believe that. I just can’t, but it’s happening.

Back to the topic at hand.

Spinach & Feta Egg Bake

Getting back on track, to me means meal prep and working out. I’ve been plenty active, my sore back from box moving and scrubbing proves that, but what I need now is a full body workout. I need to build some more muscle, and eat lean healthy food again.

I’m doing pretty good on the goal that I made at the beginning of the year to eat breakfast. It was hard to begin with, since I’m usually nauseas in the morning (nope not pregnant something I’ve had since forever) but I’m starting to move past that. Premade breakfasts help. I can grab them and go straight to work heat them up and eat them there, when my stomach is more settled.

I’ve been looking for a healthier (read less bread & meat) option than my usual breakfast sandwich and have been really loving Greek style omelets. I decided to turn these omelets into an egg bake because that travels so much better. You just pull it out the fridge and cut it like a piece of pie, it’s delicious, easy, full of green power, and protein. What more can you ask for?

 

Spinach & Feta Egg Bake

Spinach & Feta Egg Bake
Prep time:
Cook time:
Total time:
Serves: 6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 (10 oz) package frozen spinach, defrosted
  • 6 large eggs
  • 1 cup milk
  • 4 oz. feta cheese, crumbled
  • 1 tomato, sliced
  • Preheat the oven to 350 degrees
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat oil in a skillet over medium high heat. Add the shallot and cook until softened, about 1 minute.
  3. Stir in the spinach and cook until most of the liquid has evaporated. Remove from heat and set aside to cool slightly.
  4. In a large bowl whisk together the eggs and milk until well blended.
  5. Gently fold in the feta and vegetable mixture.
  6. Pour the entire mixture into a greased 9” pan and top with sliced tomato.
  7. Bake for about 30 to 35 minutes or until the eggs are cooked through and firm.