Winter Chicken Salad

It’s cold, and when it is cold outside, a salad sounds like one of the least appetizing foods. However, this is hearty, warm, and delicious. And there is more chicken than salad. It’s perfect and incredibly quick, and it’s delicious…. Did I mention that?

Winter Chicken Salad

Chicken Broth
Chicken tenderloins
1 medium-sized tomato
1 clove garlic
Mozzarella
Spinach
Salt & Pepper
McCormick’s Steak Seasoning

Boil mix of chicken broth (about 2 c) and water (about 2 c) with chicken tenderloins until chicken is done, juices run clear, and cut reveals no pink.

While chicken is boiling, dice tomatoes and clove of garlic, mix together. Add salt and pepper to taste. Set aside.

Once chicken is finished, plate the serving bowl. I made mine an upside down salad, because the surprise, for me, was fun. So, I put the tomato mixture in first, then cheese, chicken, spinach, and finally seasoning. You may toss it however you’d like. However, please put the cheese into right before you put the chicken onto the mix. The heat of the chicken will slightly melt the cheese for perfection.

When you serve it, all the wonderfulness is revealed.

Mm!

Do you see those colors?? Do you see the way the cheese is melted?? Mmm.

Picture of the Week

Leeep for joy and spread good cheeer for grinery season is near.

Leeefs

Turkey Black Bean Chili

Rain, rain, rain, rain. Oh, then thunder, more rain. Peaceful rain and pellety rain. All day. And when it’s raining in Georgia, it’s raining all over the world. So, I’ve made chili. In my life, I’ve had beef, chicken, venison, and meatless chili. Tonight I made turkey chili. Now, it might seem strange to you for me to have gone for the turkey rendition. But please give me a little slack as it was JUST Thanksgiving and maybe turkey is infused to my subconscious.

Black Bean Turkey Chili
Inspired by National Turkey Federation

1 pound ground turkey
1 large onion, chopped
1 orange bell pepper, seeded and chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded, de-ribbed, minced
1 T chili powder
1 1/2 t ground cumin
1 1/2 t McCormick’s Montreal Steak Seasoning
1/2 t dried oregano
1/2 t dried marjoram
1/4 t red pepper flakes, optional (I forgot, and it turned out fine. Oops; oh, well.)
1/4 t ground cinnamon
1 can (26 oz) whole tomatoes, undrained, coarsely chopped
16 oz black beans, rinsed, drained
1/4 c fresh cilantro, chopped
Cheddar cheese, grated

If you use dried black beans, put them in a slow cooker on high with about 3 inches of water for about 3 hours.

In a dutch oven, combine onion, bell pepper, garlic, jalapeño, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes (if you remember), and cinnamon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook mixture over medium-high heat, stirring occasionally, until turkey is cooked thoroughly.

Stir in tomatoes (don’t try to squash them with your hand; you’ll make a mess).

Bring mixture to boil, reduce heat and simmer, uncovered, for 30 minutes.

Stir in beans (Make sure you drain the beans really well.) and cilantro. Keep cooking for 15 more minutes.

Serve with cheddar cheese and McCormick’s Montreal Steak Seasoning.