Ultimate Garden Salad

When you get as many veggies as I end up with, you start to wonder what in the heck you can do with all of them...  Yesterday I came up with an ultimate garden salad.  You could make this using whatever crazy veggies you have around the house, but this is what I had at my disposal.  Enjoy!

Ingredients:
Hand Full Radicchio
3 Stalks Kale
2 Radishes (Chopped)
1 Stalk Celery (Chopped)
1/2 Zucchini (Peeled & Sliced)
1/2 Cucumber (Peeled & Sliced)
2 Large Mushrooms (Chopped)
4 leaves Endives (Chopped)
4 or 5 Cherry Tomatoes (Chopped)
1 Avocado (Pitted & Sliced)
3 Heirloom Carrots (Peeled & then Shaved)
Dressing (I used Guacamole Ranch)

Directions:
Place the radicchio and the kale on the plate, add all toppings, top with dressing.  Serve & Enjoy!

Add the Radicchio & Kale to the plate

Add the radishes

Add the celery

Add the zucchini

Add the cucumber

Add the mushrooms

Add the endive

Add the tomatoes

Add the avocado

Add the carrots

Top with dressing

If you like salads you can also check out my Blueberry Walnut Salad and my Steak Gouda Salad.

Maple Apple BBQ Chicken & Cheesy Veggies

The chicken was very moist and delicious, and I must admit that I was completely winging it on the cheese sauce, so I am portraying the recipe as to what I would do next time.  The taste was amazing, but the sauce should have been thicker.  Enjoy!

BBQ Chicken

Ingredients:

1 Tbsp Butter

4 Chicken Breasts (boneless, skinless)

Seasoning (Hickory Balsamic, Barbecue, Crushed Rosemary)

1 Cup BBQ Sauce (I used Maple Apple)

1 Apple (Cored & Sliced)

Directions: 

Put the butter in a heavy bottom skillet.  Add the chicken and seasonings.  Cook thoroughly on both sides on med-high heat.  About 10-15 minutes.  Turn the heat down to Low and add the BBQ Sauce and the apply slices.  Simmer for about 5 minutes until the apples start to soften.  Serve and enjoy!

Cheesy Veggies

Ingredients

2 Cups Frozen or Fresh Veggies (use any kind you prefer)

1/2 Cup Sliced Cheddar Cheese

1/4 Cup Milk

Salt & Pepper (or you can use Alpine Touch)

Directions:

Boil the veggies on high until thawed or soft.  Strain the water out and turn the heat to low.  Add the remaining ingredients and stir until thoroughly mixed and cheese is melted.  Serve & enjoy! 

 

Add the chicken to the skillet

Brown the chicken and boil the veggies

Seasonings & BBQ Sauce that I used

Add the BBQ sauce to the pan

Continue boiling the veggies and add the apples tot he chicken

My Sous Chef Helping with the veggies

Add the cheese and milk to the veggies

Simmer both until thoroughly mixed

Serve & Enjoy!

Chicken Veggie Pasta

Chicken Veggie Pasta      

Ingredients:

8-12 Oz Penne Pasta

1 bag frozen veggies (California Style Blend)

3-4 chicken breasts chopped

1-2 Tbsp Olive Oil

Seasoning (Alpine Touch, Crushed Rosemary, Mediterranean Oregano, Dash of Garlic salt)

1 Jar Four Cheese Alfredo

1 Jar Half & Half

Directions:

Boil the veggies and pasta together about 10-15 minutes.  Pour the oil into the pan and add the chopped chicken.  Pour the seasonings on the chicken and cook until browned all the way through (about 8-10 minutes).   Strain veggies & pasta and add the cooked chicken.  Stir in the jar of sauce and then add the milk or half and half to spread the sauce.  Mix on low heat to warm, add extra seasoning to the pasta to taste.  Serve when warmed and enjoy.

Garlic Butter for Toast

Ingredients:
6 Tbsp Butter
1/4 Cup Heavy Cream
2 Tbsp Garlic Salt

Directions:
Melt Butter and mix int he cream and garlic salt.  Can use immediately.  Store remainder in fridge.

              

Boil Veggies & Add Chicken to the oil in the pan

Boil Veggies & add seasoning to the chicken

Continue boiling veggies & brown the chicken thoroughly

Mix Sauce into the veggies, pasta & chicken mixture

Add seasoning to the pasta

Garlic Butter

Serve & Enjoy!