Wednesday, April 20, 2011

Southwestern Chicken Salad

A couple months ago one of my friend's posted this recipe on her blog. I've tweaked the recipe a little to suit our tastes and my hubby asks for it to be on the menu at least every two weeks!

Southwestern Chicken Salad - Adapted from Brown Sugar Toast

2 chicken breasts, cut into strips
1-2 T. oil
1 T. taco seasoning
1/2 tsp. garlic powder

salad greens (we usually use the "spring mix")
black beans, rinsed and drained
about 1 cup frozen corn, thawed
sour cream
shredded cheddar cheese
ranch dressing
broken tortilla chips

Heat oil in a medium skillet over medium-high heat. Add chicken strips and sprinkle with salt - this helps the chicken not to splatter and pop so much. Brown chicken on both sides, then sprinkle with taco seasoning and garlic powder. Stir to coat both sides of chicken, then cover and cook on low for about 5 minutes. 

We assemble individual salads on each of our plates, but you can layer the salad in a serving bowl if you'd like. Layer in this order - salad greens, black beans, corn, chicken strips, sour cream, salsa, shredded cheese, ranch dressing and tortilla chips. The reason I didn't put amounts for the "condiments" is because we do it "to taste" instead of measuring! 

We get about 4 servings out of this recipe - you don't have to overload on the chicken since the black beans provide protein as well.


Tuesday, April 19, 2011

Lemon Bars

Lately I have been craving all things lemon - it must be the lovely springtime weather we've been enjoying! When my mother-in-law asked me to bring a dessert for dinner last Sunday, I immediately knew I would bring lemon bars. They were a hit! I love that they aren't too sweet but they have a definite lemony taste.

Lemon Bars - Adapted from All Recipes

1 cup butter, softened
1/2 cup confectioners sugar
2 cups all-purpose flour

1 1/2 cups white sugar
1/4 cup all-purpose flour
4 eggs
1 T. grated lemon zest*
1/3 cup fresh squeezed lemon juice (2 large lemons)

Preheat oven to 350 degrees

In a medium bowl, blend together softened butter, confectioner's sugar, and 2 cups flour. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together white sugar and remaining flour. Whisk in the eggs, lemon zest, and lemon juice. Pour over the baked crust.

Bake for an additional 20-25 minutes or until lightly browned. The bars will firm up as they cool. Once cool, cut into bars and sprinkle with confectioner's sugar. Refrigerate leftovers

*It is best to zest the lemons before cutting and juicing them. When zesting, make sure you only get the yellow of the peel - the white underneath is very bitter.