Chicken Salad with Pumpkin Seeds and Craisins

This fun mix of ingredients was inspired by...what I had in the cabinet of course!  I have had many chicken salads with grapes and walnuts, but didn't have either of those.   Here, Craisins provide the sweet zip and toasted pumpkin seeds provide the nutty crunch.  

I also made it a bit healthier by binding it with Greek yogurt instead of pure mayo.  If you wanted to cut out the mayo all together you could double the yogurt, but I found combining the two gave me the perfect combination of tangy and creamy.   

Chicken Salad with Pumpkin Seeds and Craisins

4 large chicken breasts, skin on, on the bone

2-3 stalks celery, medium dice

1/2 large red onion, small dice

1/3 c dried, sweetened cranberries (Craisins)

1/3 c pumpkin seeds, toasted

1/2 c mayonnaise

1/2 c greek yogurt

Olive oil

Kosher salt and freshly cracked pepper

Preheat oven to 350 degrees.  

Rub chicken with olive oil to coat and sprinkle with salt and pepper.  Bake for approximately 45 minutes, or until the thickest part of the meat registers 165 degrees.  Remove from oven and let cool.  

Although you discard the skin, roasting the breasts skin-on keeps the meat extremely moist.

You can toast the pumpkin seeds at the same time you roast the chicken if you like.  Just keep an eye on them…they can burn quickly.  Usually when you first start smelling them, it's time to take them out.  

Roast the seeds to bring out their flavor. 

 Combine the celery, onion, craisins and pumpkin seeds in a large bowl.  When the chicken is cool enough to handle, remove and discard the skin (my dog loves to assist in this step!) and peel the chicken off the bone.  You can cut the chicken into bite sized cubes.  Personally, I like to get it started with a few cuts then shred it by hand.  I love the rustic feel this provides.  

Crunchy, sweet and nutty...ready for the chicken!

Add the chicken to the other ingredients and bind together with the mayo and greek yogurt.  If possible, do this while the chicken is still warm so it really soaks up all the flavors.  You may need more or less binding depending on how moist your chicken is.  

Adjust seasonings to taste with kosher salt and fresh cracked pepper.  

This is a great dish to make in advance, as the flavors just meld together.  You can serve immediately, but it will be even tastier the second day!

Serve with large pieces of lettuce for wraps, on bread, on a bed of greens, or alone!  Enjoy!

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Redneck's Dream Pizza with Deer Sausage

Venison Sausage and Green Pepper Pizza 

Last weekend we went down to visit my new husband's family, and I had my first encounter with in-laws, as such.  After showing us a box full of deadly rattlesnakes (not sure what his plans were for them), Mike's brother loaded us up with deer sausage (I know, I know...poor Bambi) and took us down to his expansive garden and harvested some beautiful onions.  


Inspired by my ingredients I picked the first green peppers from our own garden and created this pizza.  Usually I have time to take a picture before the pizza is devoured, but that didn't work out this time.  As I was rushing for the camera, Mike exclaimed, "This is like the best hamburger pizza ever!  But with deer meat!"  

Redneck's Dream Pizza

1 Pillsbury Refrigerated Pizza Crust (see Note on Crust in this post)

2 links Venison sausage (of course you could use any sausage you prefer)

about 3 Tbsp tomato sauce

Generous sprinkle shredded mozzarella

1 Tbsp olive oil 

1 Tbsp butter

1 sweet yellow onion, sliced in half (root to stalk) then into thin slices to form half moon shapes which will break into shavings. 

3/4 C sliced green bell pepper

1 C Cheddar cheese, for sprinkling. More or less to taste. 

For serving: Crushed Red Pepper (optional), Kosher salt and freshly cracked black pepper to taste.  

Put pizza stone into oven then preheat oven to 500 degrees.  

Caramelize onions over medium high heat in 1 tbsp olive oil and 1 tbsp butter.  I usually add salt, but the sausage has a lot so don't add any yet.  Add peppers about halfway through caramelization, adding oil as needed to moisten.  

Squeeze sausage from casing into the same large skillet.  Depending on the fat content in the sausage you may or may not need additional oil. Taste for seasoning.  Break it up as it cooks then set the whole mixture aside.  (If you are short on time, you could do all this in advance and just assemble the pizza immediately before baking.)

Prep all ingredients before removing crust from refrigerator.  It is easier to work with cold.  

Turn out crust onto a pizza peel dusted with cornmeal.  Roll edges inward and press together to create a crust.  Don't worry about it if the crust comes apart a little.  Just press it together and embrace the rustic style.  

Spread a very thin layer of tomato sauce over the dough.  It is easy to get too much!  

Sprinkle on mozzarella 

Top with with sausage, onion and pepper mixture.  Sprinkle on cheddar to taste.  

Slide onto pizza stone and bake at 500 degrees for about 10 minutes or until crust is crisp (lightly browned) and cheese is melted. 

Let rest for about 3-5 mins before slicing so the toppings don't slide off.  (I know it's hard to wait.)  Serve hot!

I Heart Homemade Granola

I ordered a bulk amount of candle jars from Specialty Bottle and gave this granola away for Christmas.  In addition to friends, we gave it away to all my husband's his employees and partners at the hospital.   Months after Christmas, I got a call from my husband's medical assistant requesting the recipe for a patient who had tried it and "fell in love."  

Although it made a great holiday gift, I keep this around all year long.  Mike loves a handful as breakfast or as a late night snack.  I enjoy a sprinkle over my berries and greek yogurt.  It's also great with milk (or my favorite dark chocolate almond milk).  Or on ice cream...the list goes on. 

As far as ingredients, you can vary them significantly as long as you stick to the primary ratios.  

Preheat oven to 350 degrees. 

In a large roasting pan toss together:

4 cups old-fashioned rolled oats

2 cups sweetened, shredded coconut

2 cups sliced almonds

1 to 2 cups pecans, walnuts, cashews, hazelnuts.  Any combination will do.

Whisk together:

3/4 cup vegetable oil

1/2 cup honey or other sweetener (agave nectar, pure maple syrup work well)

Combine oats and nuts with liquids.  Roast in oven stirring about every 10 mins to prevent burning until golden brown throughout, about 45 mins.  

Once cooled, stir in 3 to 4 cups dried fruit as desired.  Some great fruits include apricots, cherries, figs, cranberries, blueberries, mango.  Play with different combinations of nuts and fruits and remember your own favorite versions.  

Keeps fresh in an airtight container for quite a while...although I bet it won't last long!

I usually use honey, but have been experimenting with alternatives like Agave Nectar and pure Maple Syrup. 

Chopped Apricots and Cherries.  Use whatever dried fruit combinations you like.

Honeymoon Pizza

Just got back from an amazing honeymoon in Belize.  I was anxious to use some of my new wedding gifts but also wanted to enjoy the beautiful weather with my new husband.  

Solution...work outside in the garden then make an easy meal.  A few shortcuts make this pizza quick...and a couple gourmet twists make it a true crowd pleaser! 

 Simple enough for a weeknight, impressive enough for a dinner party.  Sounds good to me!

Note on Crust:  I grew up with my dad making killer pizzas.  He did everything from scratch, and it was divine.  However, it was usually a weekend event.  Homemade crust is totally worth it when you have the time, but this is a quick fix and tastes much better than frozen crusts.  I tried both Original and Thin Pillsbury Refrigerated Pizza Crust.  Both were good. That being said, my husband and I both preferred the Thin.

Note on Equipment:  If you don't have a pizza stone, get one!  It is so important to give you a crispy crust.  Otherwise you will end up with soggy pie.  In fact, the reason I am finally exploring the world of pizza is that I was given a pizza stone and peel for my recent wedding.  If you cannot get the proper equipment, partially crisp the crust (about 5 mins) on a baking sheet then add toppings and continue to bake until cheese is melted and crust is golden brown.   A pizza peel is a large, thin pizza size cutting board with a handle.  Coated with cornmeal it is the best way to get the pizza in and out of the oven.  A large wooden cutting board can be substituted for a pizza peel.

  

BLT and Blue Cheese Pizza

BLT and Blue Cheese Pizza 

I wanted to play with the idea of a BLT, but since lettuce doesn't fare well in the oven I substituted spinach, lightly sauteed in a teaspoon of the rendered bacon drippings.  Use the same pan, just pour off the majority of the grease.  

1 Pillsbury Refrigerated Pizza Crust (see Note on Crust above)

about 3 Tbsp tomato sauce or basil pesto

1/2 package shredded mozzarella

3 slices bacon, crisped and roughly chopped.  Reserve 1 tsp cooking grease.

1 cup spinach leaves, sauteed very briefly (about 30 seconds) in reserved bacon grease.

1 vine ripe tomato, sliced in rather thin rounds and dried with a paper towel

1/8 cup blue cheese

For serving: Crushed Red Pepper (optional), Kosher salt and freshly cracked black pepper to taste.

Put pizza stone into oven then preheat oven to 500 degrees.  (See Note on Equipment if you do not have a pizza stone.)

Prep all ingredients before removing crust from refrigerator.  It is easier to work with cold.

Turn out crust onto a pizza peel dusted with cornmeal.  Roll edges inward and press together to create a crust.  Don't worry about it if the crust comes apart a little.  Just press it together and embrace the rustic style.

Spread a very thin layer of tomato sauce over the dough.  It is easy to get too much!  This would also be fabulous with pesto sauce for a base.

Sprinkle on mozzarella.

Space out thin tomato slices evenly so each slice gets about one.  Sprinkle with bacon.

Scatter spinach leaves and blue cheese.

Slide onto pizza stone and bake at 500 degrees for about 10 minutes or until crust is crisp (lightly browned) and cheese is melted.

Let rest for about 3-5 mins before slicing so the toppings don't slide off.  (I know it's hard to wait.)  Serve hot!

Greek Pizza with Caramelized Onions, Feta and Kalamatas

Greek Pizza with Caramelized Onions, Feta and Kalamatas 

Vegetarian and absolutely delicious.  My husband loves his meat, but in tonight's taste testing this mediterranean variation won out as his favorite over the BLT.  (It was close!)  Some flavor combinations are good enough to stand alone.

1 Pillsbury Refrigerated Pizza Crust (see Note on Crust above)

about 3 Tbsp tomato sauce or basil pesto

1/2 package shredded mozzarella

2 Tbsp olive oil 

2 Tbsp butter

1/2 of a sweet onion, whatever color you prefer, sliced in half (root to stalk) then into thin slices to form half moon shapes which will break into shavings.  (I like to caramelize a whole onion and save some for the next day to use in a sandwich, omelette, etc. ) 

Splash of chicken broth (substitute with stock, or water)

1/3 C sweet baby peppers (any color you like), sliced thinly in wheels.  

Sprig of rosemary (if desired)

1/4 C Feta cheese, for sprinkling. More or less to taste.  

8 Kalamata olives, roughly chopped 

For serving: Crushed Red Pepper (optional), Kosher salt and freshly cracked black pepper to taste.  

Put pizza stone into oven then preheat oven to 500 degrees.  

Caramelize onions over medium high heat in 1 tbsp olive oil and 1 tbsp butter.  Season with a bit of salt.  I steamed mine a bit by putting on the lid for a while.  Stir every once in a while, but let them rest in between stirs, allowing them to caramelize.  At end of process, deglaze with a small splash of chicken stock (or desired alternative), using a wooden spoon to scrape the bits off the bottom of the pan. About 8-10 mins or until onions are golden, almost brown.  Set aside.  

In the same pan add remaining olive oil and butter and melt over medium high with sprig of Rosemary if desired.  Add peppers and caramelize lightly.  Don't cook them too long at a low temperature, they will be mushy.  Remove rosemary and discard.  

Prep all ingredients before removing crust from refrigerator.  It is easier to work with cold.  

Turn out crust onto a pizza peel dusted with cornmeal.  Roll edges inward and press together to create a crust.  Don't worry about it if the crust comes apart a little.  Just press it together and embrace the rustic style.  

Spread a very thin layer of tomato sauce over the dough.  It is easy to get too much!  

Sprinkle on mozzarella 

Top with with caramelized onions and peppers.  Followed by olives then a sprinkle of Feta cheese to taste.

Slide onto pizza stone and bake at 500 degrees for about 10 minutes or until crust is crisp (lightly browned) and cheese is melted.

Let rest for about 3-5 mins before slicing so the toppings don't slide off.  (I know it's hard to wait.)  Serve hot!

Change it up!  Be inspired by your favorite flavor combinations and what you have in the pantry and fridge.  Just keep the correct crust/sauce/cheese/topping ratio to ensure a crisp and tasty pie.  The possibilities are endless!