Broccoli Slaw Summer Salad

Please don’t judge this recipe on my poor picture taking!  I’m still learning! And, I was doing it quick, as dinner was about to be served!! I came across this recipe on Pinterest, and it is a keeper!!!  It’s perfect for a picnic, a pot luck or lunch the next day….  You name it!  It’s yum.  We had it for lunch with BBQ chicken drumsticks AND for dinner with hamburgers and sausages.  Happy Canada Day!!

Here’s what you need to do: 

Slaw: 

3/4 cup uncooked quinoa

1 1/2 cups water

1/2 cup slivered almonds

2 cups shredded broccoli slaw (purchased in the prepared salads area of most grocery stores)

Honey Mustard Dressing:

1/2 cup olive oil*

2 tablespoons lemon juice

2 tablespoons dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon honey

2 medium cloves garlic, finely minced

1/2 teaspoon salt and pepper

*the second time I made this, I used Grapeseed oil and it was just as good!

Rinse quinoa thoroughly before cooking.  Add 1 1/2 cups of water to a pot with the rinsed quinoa.  Bring to a low boil, medium high heat, with the lid off the pot.  Turn temperature down to medium low until the water has evaporated.  Shut off the heat and place the lid on the pot and let sit for at least 5 minutes.  Fluff with a fork and let sit until ready to add to the salad. 

Meanwhile, toast the almonds over the stove until they are lightly browned.  Don’t leave these unattended! They can burn easily!!

Add all of your dressing ingredients into the bowl you intend to use for your salad.  Toss in your slaw, quinoa and basil and toss to coat.  Add in your almonds.  Don’t worry if your quinoa is still warm.  It won’t damage the slaw. 

Enjoy!!

(Source: Adapted from: cookiesandkate.com)

 

 

 

Yummy Chicken ‘Stroganoff’

Guys, this dish is a new go-to!!!  It’s soooooo satisfying to the palate, but so easy!!!  Just account for the cook time, and this is a great weeknight meal!! A perfect Sunday dinner, though.

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I’m still working on my photo quality.  Don’t judge this dish on my poor picture-taking!  It almost looks like a stroganoff, which in some ways, it is.  But, also, not.  The original recipe calls for sour cream, but I used plain yogurt, as that’s all I had.  It was soooooo goood!!  My 4 year old had seconds!!! The mustard flavor is really secondary.  So, don’t be scared off if you hate dijon.  

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I’m in love with my newest Le Creuset pan.  Look how good the chicken looks inside of it!  I’m biased…

For the noodles, the original recipe calls for ‘super noodles’, and they sound delish!  But, I didn’t have chicken bouillon on hand, so I couldn’t do them.  I simply added butter and parsley to my egg noodles and that was plenty good!  Although, I do plan to try the original method, if you don’t have all of the ingredients for the noodles, don’t let that stop you from cooking this chicken! 

I PROMISE you will enjoy this dish.  

 

Yummy Chicken 'Stroganoff'

Sarah Nolan
Prep Time 15 mins
Cook Time 1 hr
Servings 4

Ingredients
  

  • 6-8 chicken thighs boneless and skinless
  • salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 8 ounces sliced mushrooms
  • 3 cloves garlic minced
  • 1 to mato chopped, juice and seeds removed (I used a beefsteak tomato)
  • 1 tablespoon flour
  • 1 teaspoon dried tarragon
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/4 cup dijon mustard
  • 2 tablespoons sour cream or plain yogurt
  • *Buttered egg noodles with parsley

Instructions
 

  • Preheat oven to 350 F. Season both sides of the chicken thighs with salt and pepper. Heat 1 tablespoon of oil over medium-high heat and brown chicken on both sides, working in batches, if necessary, so that the chicken doesn't steam. Remove the chicken and set aside.
  • Add remaining oil to the same pan, and sauté the onions till translucent, about 5 minutes. Add the mushrooms and cook down for about the same amount of time. Stir in the garlic and cook for one minute, stirring often. Add in the tomato and flour, and cook for about 1 minute, to cook off the flour flavor. Add the dried tarragon. Deglaze the pan with white wine, allowing it to cook, so that the alcohol can burn off. Return the chicken to the pan, and add your chicken stock. Cover, and place in the oven for 45 minutes (30 minutes covered and 15 minutes with the lid removed).
  • When finished, remove the chicken from the pan and add the mustard and yogurt, and whisk until blended. Return the chicken to the pan, and spoon some of the sauce over the chicken, so that it is well coated. Serve with butter and parsley noodles.
  • Enjoy!

Notes

*Cook egg noodles according to package directions. Once al dente, drain water, and add 2 to 3 tablespoons of butter and allow it to melt into the noodles. Add 1/4 cup parsley. Mix together and serve.
Adapted from Melissa d'Arabian