Grilled Radicchio, Romaine & Chicken Salad #FoodieFriday

Yes, you are reading that correctly. It’s not just the chicken that’s grilled, but also the radicchio and romaine! You’ll think it’s crazy, but that slight little char on the green stuff creates an amazing flavor. It takes a little longer to make your salad, but it’s worth the effort. This recipe is for two, so double the greens and/or chicken as necessary.

Ingredients

2 Chicken Breasts – Halved lengthwise
2 tbsp Dijon mustard
2 lemons
1/2 cup olive oil
3 cloves garlic
radicchio head – halved
romaine head – halved
Salt
Shaved parmesan curls (As much as you want)
1/2 cup chopped walnuts

Directions

Marinate the chicken breast in the mustard and juice from one lemon. If you can, do this for about an hour.

Oil your grill and pre-heat it.

Rub 1/4 cup olive oil on all sides of the radicchio and romaine heads. Salt, but not too much since the parmesan has a lot of salt. Put a skewer through the 3 garlic cloves.

Place both the radicchio, romaine and skewered garlic on your grill. You want to leave them on there until you get a little bit of char on the leaves and cloves. Maybe 5-10 minutes depending on your grill. Once the first side is grilled, flip on the other side until you get the first bit of char, then remove from heat.

Place the marinated chicken breasts on the grill. I halve them so they will cook faster, but they could dry out, so watch them while you prep the rest of the salad.

Chop the radicchio and romaine and place in bowl. Chop the garlic and add to greens. Sprinkle the chopped walnuts and parmesan curls over the greens. You can make parmesan curls by running your vegetable peeler across a nice chunk of parmesan. Drizzle the remaining 1/4 cup olive oil and the juice of the remaining lemon over the greens.

Once cooked, slice the chicken breasts lengthwise and place over the salad. Voila! A very different salad for you. To change it up, try using blue cheese instead of parmesan and/or add craisins or other fruit. You’ll love it!

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#FoodieFriday Shrimp Stir Fry

Last week was a clean the fridge out kind of dinner and I had a craving for something Chinese. So I came up with this combination of veggies and shrimp for a quick meal. I always keep pre-cooked frozen shrimp in the freezer since it’s so easy to whip up a meal with them!

Ingredients

2 tbsp peanut oil
1 cup thinly sliced baby carrots
1 1/2 cups sliced mushrooms
1 cup diced onion
3 cloves garlic, crushed and minced
3 cups cooked and sliced string beans
1/2 cup cashews
2 cups pre-cooked frozen shrimp – thawed, tails removed
1 tsp corn starch
1 tbsp sesame oil
1/4 cup teriyaki sauce
1/4 cup low salt soy sauce

Directions

In a wok or big saute pan, heat the oil and start cooking the sliced carrots.

After about 3-5 minutes, add the mushrooms. Keep it on high heat to dry off the moisture the mushrooms emit, otherwise everything will be soggy.

Once most of the mushroom liquid is gone, add the string beans, garlic, sesame oil and cashews. Toss it up and cook for about 5 minutes.

Add the teriyaki and soy sauce. Cook for another few minutes and then add the shrimp to warm it up. Do not overcook at this point. Just 2 to 3 minutes on high heat.

You should have some moisture still in the pan from the shrimp, etc. Mix the corn starch with about 2 tbsp of water in a separate dish. Once the corn starch is dissolved, add that to your shrimp and veggies and stir. Within a minute or so you’ll see the whole mix get a nice glaze to it and the liquid left in the pot should tighten up and not be so runny.

That’s it! Time to eat. You can serve this over white or brown rice, but I’m watching my carbs so I ate it just as it is! This recipe is about 2 hearty servings. You can change it up by adding bean sprouts, water chestnuts, baby corn, etc. or using cooked beef or pork.

Hope you all have a fabulous weekend! See you on Monday (and Tuesday) for our big Seductive Supernatural Release party! We’ll have prizes and more for you!

Also check out our contest at Fresh Fiction which has over $250 in prizes! Woo hoo!
shrimp_Stir_Fry

#FoodieFriday Tres Leches Cake – Super Easy Style

If you’ve been to a Latin restaurant lately, you know that Tres Leches Cake has become a staple on many dessert menus. It’s sinfully sweet and tasty. Coupled with a nice cup of espresso, your meal is complete.

Of course, you can treat yourself by making this cake at home. For those who are expert bakers and love making a cake from scratch, please go right ahead.

For those of us who are a little more challenged, store bought yellow cake mix is the foundation of this super easy Tres Leches cake! For a little Spanish lesson, “tres leches” means “three milks” and it is three different milks that form the sweet soaking mixture in this recipe.

Ingredients

Yellow Cake Mix

2 teaspoons vanilla

1 can sweetened condensed milk (Not evaporated milk!! I like La Lechera, Magnolia or Eagle Brand)

1 cup whole milk

1 cup whipping cream

Directions

Follow the boxed cake mix directions, but add the 2 teaspoons of vanilla to the cake mix. Bake in a 13×9 inch pan following the cake mix instructions.

Once baked, cool the cake.

Combine the condensed milk (not evaporated), whole milk and whipping cream together until smooth.

With a fork, poke some holes into the top of the cooled cake in the pan. Do not remove the cake from the pan.

Slowly pour the three milk mixture over the cake, letting it soak in. You may have to repeat this step several times until the cake is soaked in.

Cover the cake and let sit overnight to really let it soak in. Before serving, top with whipped cream and cherries!

That’s it? Easy right? I hope you try it and out enjoy this super easy Tres Leches cake recipe.

Want to be daring and mix things up a little? Try adding Frangelico (hazelnut flavor), Amaretto (Almond) or an orange liqueur to the milk mixture for a little but of pop!

Have a great weekend!

tresleches