Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

Baja Burritos

I love making savory latin dishes with hints of fresh sweetness.  Whether it's a quesadilla with slices of apple or Honduran orange pork, fruit adds a dynamic twist to an everyday favorite.  These burritos are no exception.  Packed with tender chicken, caramelized peppers and onion, highlighted with chunks of sweet pineapple and a BBQ-inspired enchilada sauce, these burritos are spicy and sensual and a welcome summer surprise.  

Baja Sauce:

6 T BBQ sauce

1 Can Red Enchilada sauce

2 T. Worcester sauce

2 t. Cumin

Salt & pepper

Filling:

Onion

Red Pepper

Chicken boobs, in chunks

Pineapple, without juice

1 jalapeño, finely diced, no seeds

Tortillas

Combine the sauce ingredients in a medium saucepan and bring to low simmer.  Season with salt and pepper, to taste. 

Bring a large skillet to medium heat with 1 T. olive oil.  Sprinkle the chicken with salt and pepper and cook until golden.  Remove and set aside.  

In the same skillet, sauté onion, red pepper, jalapeño and pineapple until slightly charred.  Add the chicken and toss to combine. 

Spoon the mixture into the tortillas and roll to make burritos.  I eat them just like this OR fry them lightly for a crunchy edge.  Serve them with the Baja Sauce for dipping. 

Fizzy Piña Colada

This weekend, Sean and I reunited with my “work family” for a pool party in Gilbert, AZ.  We had a great time catching up on everything from new jobs and crazy coworkers, to summer vacations and baby stories.  We had delicious food – the biggest sandwich I’ve ever seen & my friend Lisa’s husband Darrin’s creamy guacamole.  I brought a drink that my dad taught me to make – and it was a HUGE hit!  I figured this was good timing, since today is father’s day. 

My dad’s been making this drink for 30 years and I know why.  I couldn’t even find a thing about it to change.  It’s perfect.  I just added some vibrant garnish for looks.  Thanks dad for this incredible summer staple and for always being my go-to guy for advice, help and a grounded, objective opinion.  Happy Father's Day!

This drink’s got the pineapple and coconut flavor that you expect from a Piña Colada, with a tart fizziness that everybody loves.  It is frothy and icy and temptingly refreshing.

1 12 oz. can of frozen lemonade concentrate

12 oz. pineapple juice

½ C. cream of coconut*

¼ C. clear rum (or to taste)

Lemon lime soda

Raspberries

Lemon wedges

*Cream of coconut can be found in the liquor section, although it’s not alcoholic

In a freezer-safe container, whisk together the frozen lemonade, cream of coconut, juice and rum.  Make sure these ingredients are well combined, without lumps, and place the container in the freezer for at least 12 hours.  It will form a sorbet-like mixture.  Don’t worry – it’s not supposed to harden completely, because of the rum. 

Drench a glass of ice with the lemon lime soda, leaving just a smidge of room at the top.  Scoop a healthy (read: extra large) spoonful of the sorbet into the soda and stir until it’s completely combined.  Complete this drink with a wedge of lemon, some raspberries and a place by the pool for an amazing tropical getaway in a glass.