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Tonight's Dinner: Chicken Salad & Chicken Salad Yes, this evening I prepared two kinds of #ChickenSalad - first probably what you envision as Traditional Chicken Salad, chopped cooked chicken and veggies tossed in a #mayo based dressing. My 2nd Chicken Salad, my actual dinner this evening, is a large Ceasar type Garden Salad dolled up with sliced Chicken, Avocado, and eggs. I've been eating lot's of salad the past month for dinner - Chef Salad, Shrimp or Crab Louis - instead of cooking b'cuz it's just too darn hot lately with the heatwave and a cold crisp Salad has been some relief from the heat! Tonight's Dinner begins yesterday ... this week's Food Co-op box had the Salmon I broiled Friday night and a big on package of Chicken Thighs. So yesterday evening I set the thighs to pan-broil, skin side down in large "dry" skillet over medium heat until skin was nicely browned, then turned and cooked other side. This produced copious amounts of chicken juice. Pulled thighs, le, pulled meat off bones, tossing bones back in skillet of chicken juice, added couple cups water and simmmered bones for an hour, then strained chicken stock. Tonight I hard-boiled some eggs in the Instapot - 5 mins on medium pressure, let rest 5 minutes, then release pressure and plunge eggs in ice water. While eggs cooked I made the Traditional Chicken Salad. Diced Celery ½cup, sliced 3 Scallions, diced 2 cups Chicken thighs, couple slices cooked bacon chopped, fist-full chopped Cilantro, half dozen diced dried Apricots. Make dressing with ⅔ cup mayo, Tbs Lime juice, garlic, onion, curry, ginger, Coriander powders, and squirt of Lemongrass paste. Mix it all together, pack in storage container and let meld overnight in fridge and then enjoy over next few days! Tonight's Chicken Dinner Salad began as my typical dinner salad, chopped mixed greens - Romaine, Bibb, various Leaf, and Baby Spinach - Cucumber cubes, Grape Tomatoes, tossed with Ceasar Dressing, shredded Parmesan, mini Croutons. Then Salad was topped with slices of Cold Chicken, Avocado, hard-boiled Egg, and a few sliced Kalamata Olives. #TonightsDinner #ChickenSalad #CeasarSalad #heat #heatwave
Tonight's Dinner: Broiled Fresh Seafood Platter - Salmon Fillet, Scallop and Prawn Kabobs. With a Crab Meat Cocktail, Snap Peas, and Garden Salad. The Salmon was dabbed in a Seafood Soy Sauce and seasoned with Thai Basil, Coriander, and Ginger. The Prawn Kabob was dribbled with Lemon Juice then sprayed with Butter flavored PAM, and seasoned with Italian herbs - basil, oregano, thyme, and garlic. The Scallops were drizzled with Lime juice, sprayed with the butter PAM, and seasoned with herbs de' Provence. The Salmon hit the hot grill (550°F) first with the "pretty" side down for 4 minutes. Flipped the fillet, and poured the leftover soy sauce over Salmon. Foil packet of Snap Peas and dab of butter went down right after the fish. After Salmon was flipped the Prawn and Scallop Kabobs went on the grill. And were turned over after a couple minutes. When Prawns and Scallops were cooked Medium Rare everything was removed from grill. The Crab Cocktail was no but made from pre-steamed Crab Leg meat and Cocktail Sauce - ketchup, horseradish, Worcestershire and Tabasco sauces, Lemon and Lime juices. Not pictured . . . dessert . . . a slice of Tiramisu! (B'cuz I've been good about following my eating plan, getting in some daily activity, taking my meds and keeping my A1c in the very low 6's!!!😎) Hope your dinner was delicious too! 😋 #TonightsDinner #broiled #Seafood #Salmon #scallops #shrimp #prawns #crab #Tiramisu
Tonight's Dinner: Seafood Combo Platter -- with Crab Cake, Calamari, and Butterflied Shrimp! Accompanied by Homemade Cole Slaw and Fresh Cut Fries. Homemade Crab Cakes, sort of like making tuna salad - can of lump crab meat drained, minced celery & onion, a dab of mayo, some seasonings - dill, parsley, garlic powder, salt & pepper and enough bread crumbs to hold it all together in cakes when formed. Pan grill over medium low heat until browned, flip, repeat. Served with butter-wine sauce. Calamari or Squid Strips. I got a package of Squid Steaks, they're cut from large squid instead of the rings cut from small squid. I cut one of the squid steaks into ½inch wide strips, about the same width as the squid was thick. 3-step breading - flour/corn starch, egg wash, Panko - then quickly deep fried. Served with Marinara sauce. Butterflied Shrimp were Large, not Jumbo! Breaded in same process as squid, and flash deep fried for about a minute and a half. Serve with hot & sour Cocktail Sauce - typical cocktail sauce - ketchup, horseradish, Worcestershire, Tabasco mix but with extra Tabasco & horseradish, and a goodly shot of Lime juice instead of lemon. Fries were cut from Russet Potato and double-fried - fry until starting to brown, pull and drain, let rest while shredding Cabbage and Carrots for Slaw. Then plunge fries back into hot oil for a few more minutes to crisp & brown for serving with Sriracha Mayo. #TonightsDinner #Seafood #Platter #CrabCake #Calamari #Squid #Shrimp #Homemade #ColeSlaw #FreshCutFrenchFries
![Tonight's Dinner: Traditional Chef's Salad a little bit of Brie Sweet Tea (and a Ranch Water b'cuz I earned a drink with alcohol in it - Agave&Lime hard seltzer - by not melting into a pool of tiger butter [if'n ya don't know the story of Little __ Sambo that's your fault for not reading!]) Ya'know ... this 2nd or 3rd day of Summer in the Sierras thing grew old, and heated, quite quickly today, and left me hot, sweaty, exhausted, and not at all in the mood to cook anything for dinner! Sooo . . . something my mother liked to request on such stifling evenings (and my father absolutely hated, b'cuz he thought every dinner should be a Sunday Dinner...) was a cool crisp Chef Salad and Sweet Tea. (My mother was from the Deep South, backwoods Mis-sippi, from pre-A/C times, and knew about these things!) So there it is all laid out - mixed greens, tomatoes and cucumber, the last little nest of my first batch of mixed sprouts, ham & turkey (hadn't gotten out the Swiss cheese in time for the "before" pic but it made it into the money shot!) an Egghead, and Bleu Cheese dressing. Slice, dice, mince the veggies the way you like them, put in large mixing bowl so you can toss your salad, add dressing and perform aforementioned tossing! Transfer "tossed salad" to your dinner bowl. Peel and slice an #Egghead (hardboiled egg🥚 I drew face on so I know which eggs in fridge are hardboiled, and yes, I told you to peel it! Otherwise somebody will leave a nasty comment about them getting eggshells in their salad...) and artfully arrange on top of your tossed salad. Cut juliennes of meat & cheese. I put down an ounce or so of both thinly sliced (deli style) ham & turkey with a layer of Swiss cheese between them, then slice into juliennes and cut those in half so they're fork-ready. Position half of meat & cheese juliennes on each side of egg slices. Drizzle a little line of salad dressing over top of egg and the juliennes. Sprinkle a heeping Tbs of Salad Crunchies (the container says "miniature croutons") and you're looking at my pic and wondering when to add the bacon bits . . . but there aren't any, the bacon bit looking thingies are the Salad Crunchies ..er.. miniature croutons.](/photos/mrbill/thumbnails/1812974321190664437760.jpg)
Tonight's Dinner: Traditional Chef's Salad a little bit of Brie Sweet Tea (and a Ranch Water b'cuz I earned a drink with alcohol in it - Agave&Lime hard seltzer - by not melting into a pool of tiger butter [if'n ya don't know the story of Little __ Sambo that's your fault for not reading!]) Ya'know ... this 2nd or 3rd day of Summer in the Sierras thing grew old, and heated, quite quickly today, and left me hot, sweaty, exhausted, and not at all in the mood to cook anything for dinner! Sooo . . . something my mother liked to request on such stifling evenings (and my father absolutely hated, b'cuz he thought every dinner should be a Sunday Dinner...) was a cool crisp Chef Salad and Sweet Tea. (My mother was from the Deep South, backwoods Mis-sippi, from pre-A/C times, and knew about these things!) So there it is all laid out - mixed greens, tomatoes and cucumber, the last little nest of my first batch of mixed sprouts, ham & turkey (hadn't gotten out the Swiss cheese in time for the "before" pic but it made it into the money shot!) an Egghead, and Bleu Cheese dressing. Slice, dice, mince the veggies the way you like them, put in large mixing bowl so you can toss your salad, add dressing and perform aforementioned tossing! Transfer "tossed salad" to your dinner bowl. Peel and slice an #Egghead (hardboiled egg🥚 I drew face on so I know which eggs in fridge are hardboiled, and yes, I told you to peel it! Otherwise somebody will leave a nasty comment about them getting eggshells in their salad...) and artfully arrange on top of your tossed salad. Cut juliennes of meat & cheese. I put down an ounce or so of both thinly sliced (deli style) ham & turkey with a layer of Swiss cheese between them, then slice into juliennes and cut those in half so they're fork-ready. Position half of meat & cheese juliennes on each side of egg slices. Drizzle a little line of salad dressing over top of egg and the juliennes. Sprinkle a heeping Tbs of Salad Crunchies (the container says "miniature croutons") and you're looking at my pic and wondering when to add the bacon bits . . . but there aren't any, the bacon bit looking thingies are the Salad Crunchies ..er.. miniature croutons.
