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Archive for the ‘Lunch’ Category

Scurry for curry

I’m on my game this week!  I’m making things!  I have (some) energy!  The weekend and patriotism are fast approaching!  All good things, as Martha might say.

Sometimes I’m not so good at motivating myself to make a well-balanced dinner and end up cooking something frozen or, for instance, throwing some hot dogs in a pan.  This week I wanted to make something for dinner that would take effort to prepare but was relatively easy to throw together.  And maybe kind of healthy.  My solution was a lovely little chicken salad with a kick — curry!  I know what you’re thinking: “How absolutely delicious and wonderful!”  And boy are you ever right.  This stuff is good.  Real good.

Curry Chicken Salad

1 1/2 pounds boneless skinless chicken breasts
5 cups water
1 cup nonfat Greek yogurt
1/4 cup light mayonnaise (I used Hellmann’s light)
3 teaspoons curry powder
salt and pepper to taste
1/2 cup chopped red apple (I used Fuji)
1/4 cup sliced grapes

Place chicken breasts in a pot that’s just about large enough to fit them in one layer.  Add water so that it completely covers the chicken by at least a half inch to an inch.  After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.  Remove chicken and shred with knife and fork.

In a large bowl, mix yogurt, mayonaisse, curry powder, salt and pepper.  Add shredded chicken, apples, and grapes; mix together.  Refrigerate for at least 1 hour.  Serve over salad greens, on a pita, in a wrap or sandwich.

** The yogurt in this recipe will tenderize the chicken so the longer you refrigerate the salad, the better it will taste!

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Yesterday was such an amazing day, so much so that I actually YELLED in joy.  I didn’t want to cram too much into yesterday’s post so let me fill in the rest of the details for you.

It started off lackluster with misting rain.  I’ve got to say that I really dislike misting rain.  It’s that kind of rain that you can’t avoid because it just sort of floats around in the air before sticking to your skin.  But!  All was not lost because the rain picked up (I much prefer a full-on rain) and joined forces with some lightning and thunder.  It would have been better if there was a little more booming going on but, what do they say?  A bird in the hand is worth two in the bush?  Wait, no.  I think it’s beggars can’t be choosers.  Or maybe, when in Rome.  Something.

Long story short, all the elements combined to make me a very happy girl.  The rundown goes like this:

1. I received a pineapple upside cake (remember?).
2. Rain/lightning/thunder occurred.
3. Lee (aka the boyfriend) picked up my NEW glasses.
4. I picked up some herbed goat cheese and a perfectly delicious french loaf (more on this in a moment).
5. My new bathing suit arrived in the mail.
6. My heavily discounted Vosges chocolate caramels arrived in the mail.
7. My SO AWESOME owl mug arrived in the mail.
8. A SURPRISE PRESENT FROM LEE ARRIVED IN THE MAIL.
9. I opened said surprise present and found a beautiful set of oven mitts and tea towel that I had wanted (he’s the sweetest).
10. Making a comfort food dinner to complete a rainy day.

Seriously, I was kind of like a five year old last night when everything seemed to join forces (like Captain Planet?) to make me happy. Not that I’m not normally happy but, you know.

The owl peaks out amongst the goodies

Mail Goodies

But back to this comfort food business. I ended up making “gourmet” grilled cheese sandwiches for dinner. To give you an idea of how good they were, Lee told me, “You know, this is just, SO GOOD. Like, I would pay $100 dollars for this! This is one of the best grilled cheeses I’ve ever had. No, wait, no. This is THE best grilled cheese I’ve ever had.” And there you have it. Out of the mouths of babes (what’s with me and idioms today?).

The recipe is pretty simple but oh so flavorful and one hundred dollars good.  What’s the secret ingredient?  Goat cheese.  It’s like a velvety goldmine of deliciousness.  You may, however, want to hide the fact that there’s goat cheese in this sandwich, depending on your sandwich recipient.  I certainly wouldn’t blame you.

“Gourmet” Grilled Cheese

Yields: 2 Sandwiches

4 slices of good quality bread (I used slices from a French loaf)
1 tablespoon butter (I used Smart Balance Light)
1 ounce or 2 tablespoons herb goat cheese (I had a Mediterranean spices and garlic goat cheese)
4 slices American cheese
4 slices tomato

Spread a thin layer of butter on the outside of each piece of bread. Place two slices of the bread, butter side down, in a large frying pan. Spread a thin layer of the goat cheese on the non-buttered side of the bread in the pan. Arrange the American cheese on top of the goat cheese layer, two slices on each piece of bread. Place the tomato slices on top of the cheese layer, again, two slices on each piece of bread. Top with the remaining pieces of bread, butter side up. Cook over a medium flame for a few minutes, flipping the sandwich over when the underside turns a golden brown. Cook for a few more minutes until the same golden hue emerges on the other side. Serve by cutting in half and enjoying with some blue corn tortilla chips, fruit salad, or perhaps a dessert of your choice!

Wow

Golden Goodness

Ooey gooey

Cheeeeeeeeeese

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