Buffalo Chicken Endive Boats

I was going to a party last weekend where I was given three pieces of information:  the dish I brought had to be gluten free, everyone was craving hot wings, there were no salads being served.  I came up with this recipe for a "healthier" version of hot wings, and I was surprised with how well the buffalo chicken mixture paired with the endive.  We had to miss the party due to inclement weather, but these amazing little boats did not go to waste!  Enjoy!!

Ingredients

• 2 skinless boneless chicken breasts, roasted and cubed
• 2 endive heads
• 8 oz Hot Sauce
• 1/4 C reduced fat bleu cheese crumbles
• 2 T mayonnaise (for an even healthier version, substitute fat free Greek Yogurt)
• pinch of cayenne pepper
• pinch of red pepper flake

1. In a small sauce pan over medium heat, combine hot sauce, cayenne pepper, and red pepper flake. 
2. Bring to a boil, and then reduce heat to low.
3. Add cubed chicken and simmer for 10 minutes.
4. Cool mixture completely.
5. In a medium mixing bowl, combine chicken mixture with mayo, bleu cheese crumbles, salt and pepper to taste.
6. Scoop 1-2 T on endive that has been separated. 
7. Garnish with fresh celery, carrots, and tomatoes. 

Grilled B.L.T. Salad

There are only two words to describe this grilled salad/meal:  surprisingly perfect!  The caramelizing of the lettuce and balsamic vinegar lend to a deep, rich, sweet/savory, and full bodied flavor.  I was literally floored when I took my first bite.  There is something about the way that "grilled" flavor permeates the flesh of the Romaine and elevates it to the level of art!  I served this as our main course, and it kept everyone satisfied (yet wanting more of this deliciousness) throughout the rest of the evening. Thanks to my friend CJ over at CJ'sCulinaryJourney/LifeJustShowUp for the amazing technique and inspiration behind this new go-to salad/meal idea! Enjoy!!

Ingredients:

• 2 Hearts of Romaine
• 8 slices of cooked bacon, crumbled (For a healthier version, use turkey bacon)
• 1 package of grape or cherry tomatoes, halved (not pictured)
• 1/4 C reduced fat bleu cheese crumbles
• 1/4 C chopped walnuts
• 2 T extra virgin olive oil
• 2 T balsamic vinegar
• 1 t garlic powder
• salt and fresh ground black pepper

1. Fill a clean kitchen sink 3/4 full with cold water and 1 T vinegar.
2. Place Romaine hearts in sink for at least 15 minutes (this will remove any debris).
3. Rinse the Romaine well and dry thoroughly.
4. Carefully slice the Romaine hearts in halve lengthwise and discard any leaves that get disconnected (keep the bottom on).
5. Drizzle each Romaine half with 1/2 T olive oil and 1/2 T balsamic vinegar (front and back).
6. Sprinkle garlic powder and liberally salt and pepper the Romaine halves.
7. Place on a medium low grill (about 300 degrees) cut side down.
8. Grill for 3-4 minutes being sure to check frequently to ensure they do not char.
9. Flip and cook an additional 3-4 minutes.
10. Cut the bottom core off each Romaine heart.
11. Top with bacon, tomatoes, walnuts and bleu cheese.

Goes perfect with a Pouilly-Fouisse by Jardot. Can be served warm or cold.  ENJOY!

Mozzarella Caprese CAHD style

Ingredients:

• 3 vine ripened tomatoes, medium to large
• 1 small ball of fresh mozzarella
• 3 garlic cloves
• 1/4 C plus 1 T extra virgin olive oil
• 5-6 pieces of Genoa salami, diced
• 15-20 fresh basil leaves, whole
• 1/4 t garlic powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. In a small saute pan over medium high heat, drizzle 1 T olive oil and add diced salami. 
2. Cook until salami is crisp (about five minutes).
3. Remove salami with a slotted spoon and drain on a paper towel.
4. Wash pan.
5. Return pan to medium high heat and add 1/4 C olive oil and garlic cloves.
6. Cook the garlic until it becomes a deep golden brown and then add pepper flake.

If you under cook the garlic the flavor will be too strong, if you overcook the garlic the flavor will become bitter.  When cooked just right the garlic becomes rich and sweet. 

7.  Remove the garlic and pour the now infused oil into a bowl and set in the freezer for at least 15  minutes to bring to room temperature.

8.  Cut the top and bottom off of the tomatoes and discard.

9.  Slice the tomatoes into 1/4 in pieces.

10.  Slice the mozzarella ball in half. 

11.  Slice the mozzarella into 1/4 in pieces.

12.  Arrange the tomatoes around the outside of a large platter.

13.  Top the tomatoes with basil and mozzarella.

This is a great place to have your younger kids assist you.  Have them put the salad together or top with the salami "croutons."

14.  Drizzle the salad with the oil and top with salami croutons, garlic powder (dried garlic has a more concentrated flavor and adds an extra kick to this flavor profile), and fine chop the 3 garlic cloves and sprinkle evenly over the salad with salt and pepper to taste.
15.  Garnish with a bed of lettuce topped with vine-on tomatoes and the top of a basil flower.

The Perfect Tuna Salad

Ingredients:

• 2 cans tuna fish (chunk light happened to be on sale this week, but I typically use solid white albacore), drained
• 1/3 C mayonnaise
• 1 celery stalk, cut into1/4 lengthwise, then diced
• 1/2 t onion powder
• 1/2 t dill weed
• 1/4 t garlic powder
• one dash of red and black pepper mix (can be found in the spice aisle of any grocery store)
• dash of salt (use sparingly as there is a lot of sodium in canned tuna, a dash is needed though to help develop the flavor of the salad)

1. Combine all ingredients in a small bowl.
2. Set in the refrigerator for at least 20 minutes to allow the flavor to develop.
3. Serve atop lightly toasted rye bread (or the bread of your choice).
4. Don't forget the potato chips! :)

TIP:   This tuna recipe is also great atop a bed of greens with a little olive oil and lemon juice!

Seared NY Strip and Arugula Salad With Mozzarella and Sundried Tomatoes

Prep time: 2 hours

Cook time: 10 minutes

Yield: Dinner for two, with leftovers for lunch tomorrow.

Mozzarella and Sundried Tomatoes:

• 12 small fresh mozzarella balls
• 8 sun dried tomatoes, jarred
• 2 T extra virgin olive oil
• 2 T chopped fresh basil
• 1 T minced garlic
• salt and pepper

1. In a small bowl, combine all ingredients for mozzarella and tomatoes and toss well.  Cover and set in refrigerator for at least two hours.  The flavors develop the longer it sets, so overnight is recommended.

Steak:

• 2 1" thick New York Strip steaks (about 2 lbs), trimmed
• 1 crushed garlic clove
• 1 pinch red pepper flake
• 2 T olive oil or canola oil
• Salt and pepper

1. Trim 2 NY strip steaks and liberally salt and pepper, being sure to massage into the meat.
2. Heat 2 T oil on medium high heat in a cast iron skillet. 
3. Add I crushed garlic clove and cook until golden brown.
4. Add pinch of red pepper flake once garlic browns.
5. Remove garlic clove and place NY strip in pan.
6. Cook for 4 minutes and then flip the meat.
7. Cook for an additional 3 minutes for a perfect medium rare or until desired done-ness.
8. Remove from heat and set aside.

TIP:  make sure the steak has been brought to room temperature before cooking, and let sit for at least ten minutes after cooking to allow the juices to return to the meat.

Arugula Salad:

• 2 C arugula
• 1/4 C extra virgin olive oil
• the juice of 1 small lemon
• 1 heaping T Dijon mustard
• 1 t sea salt
• 1 t fresh cracked black pepper
• 1/2 t garlic powder

1. In a small bowl, add olive oil, lemon juice, mustard, salt, pepper, and garlic powder.  Whisk until well combined.  Add arugula and toss in the dressing.
2. Place arugula salad in center of plate in a rectangular shape.  Slice the NY strip and place atop the salad.  Arrange mozzarella and tomatoes along the side.  ENJOY!

CAHD Wine Recommendation:  This meal paired perfectly with a Columbia Crest Two Vines Merlot-Cabernet.  Bottled in Washington, this under $10/bottle wine features blackberry and raspberry notes brought home by a core of vanilla and a rich, silky finish.

The Best Chopped Salad In The History Of Ever

Ingredients:

Salad:

• 1 Head Romaine Lettuce, fine chopped
• 10-12 Asparagus spears (steamed for 4 minutes and then shocked in ice water), cut into 1/2 " pieces
• 1/2 C grape or cherry tomatoes, halved (sun dried tomatoes are also delicious here)
• 1/2 cucumber, deseeded and cut into 1/8 and then fine chopped
• 1 celery stalk, cut into 1/4 and then fine chopped
• 1/2 can quartered artichoke hearts, rinsed and rough chopped
• 1/2 small ball fresh mozzarella, cut into small cubes
• 1/3-1/2 (depending on preference) reduced fat bleu cheese crumbles
• 2 slices of bacon, crumbled (or 2 slices prosciutto thin sliced)
• 1/2 C toasted walnuts, rough chopped (or toasted pine nuts)
• The zest of 1 lemon
• 4 large basil leaves, cut into a chiffonade
• 1/3 C black olive slices (**not pictured as my wife was not in the mood for olives)

1. Place walnuts in a small saute pan over low heat.  Toast until you can smell them (about 2 minutes) and set aside. This will bring out the nutty flavor.
2. Thoroughly wash and dry all vegetables (use a salad spinner! If you don't have a salad spinner, you can get them cheap at your local kitchen and bath store--I killed a small forest drying produce with paper towels before I discovered the salad spinner).
3. Chop all ingredients as specified.
4. In an extra large bowl, combine ingredients and top with dressing.  Mix well.
5. Transfer to a serving dish. 
6. Add salt and pepper to taste.              

You can serve with a protein (such as lemon pepper chicken, sliced Filet Mignon, or grilled shrimp).  I find this is a wonderful "meatless" option, though,  and I serve it once a week without an additional protein.

Dressing:

• 2 cloves of garlic, smashed and peeled (Smash garlic with hand or knife)
• 1/3 C extra virgin olive oil (must be first cold pressed, otherwise the flavor is altered)
• The juice of 1 lemon
• 1 1/2 t dried basil
• 1 t garlic powder
• 1 t salt
• 1 t fresh ground black pepper
• 1 pinch red pepper flake
• 1 large fresh basil leaf, torn in half

1.  Add all dressing ingredients to a dressing carafe.  Shake well and set aside.

TIP:  My girls are young, so this salad is hit or miss depending on their moods when I serve it.  Get the kids involved by having them wash the vegetables or combine/shake/add the dressing.  I have found the more they are involved, the more likely they are to eat it (unless it is "disgusting" that day, in which case I prepare a back-up of fish sticks or turkey dogs.  I eat neither, so it works out).  Enjoy!