Posts tagged ‘steak seasoning on not steak’

December 22, 2010

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.

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September 29, 2010

Hummmmus

About the title:: I had to do it. Lots of m’s?! Delicious food! It’s only fair.

I have been making hummus (Normal number of m’s there. I can show restraint. [Unless we’re talking about M&Ms or chocolate chips. No restraint there.]) for a few or a couple of years now. I’ve gotten consistent and good… and fast. Please picture me, still in preschool teacher garb, coming home from school absolutely famished. I was crazed. I had a timer. I set it to time. I set to work; I was out of that kitchen in less than 3 and a half minutes with a cheese and spinach quesadilla, freshly made hummus, and tortilla chips. I’m that good.

Well, anyway, the hummus is that good:::

Necessary to the process:
1. Food processor
2. Tahini (ground sesame seeds in a jar)
3. Lemon or lemon juice

Hummus
Inspired by: Martha Stewart

1 (15 oz.) can of chickpeas, drained
1/4 c lemon juice
2 T tahini
1/2 t Jane’s Crazy Mixed-Up Salt (*optional)
1/2 t McCormick’s Grill Master Montreal Steak Seasoning (*optional)
1/4 t cumin
1/4 c extra virgin olive oil

In the chassis of a food processor place drained chickpeas, lemon juice, tahini, and spices. Give it a whir until it looks like it’s beginning to combine but a little too chunky. Add extra virgin olive oil. Give it another whirl until it begins to look smooth and ready.

Taste to check seasoning. Add more if/as necessary. Whir (grind, chop, or pulse) to combine. Then take a spatula to remove the hummus first from the blade into storage container. Then the rest into the storage container. Let it chill in the refrigerator a couple of hours. (Ha. Or scoop it right out of the food processor, being careful to avoid the blades.)

*If you opt out of these very specific but basic spices in my household, you can always exchange them for sea, or kosher, salt and two cloves of garlic. I’ve also made a roasted red pepper version that’s delicious!