Poached Chicken and Walnut Salad

2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts mixed greens: watercress, arugula, red leaf lettuce, radicchio

Place chicken breasts in pan or skillet. Add celery, onion and peppercorns. Add enough broth to cover chicken. Bring to a boil, then reduce heat to medium-low. Cook until just tender, about 20 minutes. Cool chicken and remove skin. Pull chicken off bone in strips. In a saucepan, combine olive oil, vinegar and walnuts. Cook until somewhat thickened and liquid is reduced. Wash greens and tear into pieces. Place greens on four salad dishes, then arrange chicken on each plate of greens. Pour oil-vinegar mixture on top.

 Recipe By The Gourmet Mom
Lisa Montalva


This can be assembled the night before serving, left in the refrigerator and
cooked just before serving.

1 loaf day-old French bread
1 C. milk chocolate chips or cinnamon chips
5 eggs, beaten
1 1/4 C. milk
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract
Strawberries (optional)
Maple syrup (optional)

Spray a 13 x 9-inch baking pan with nonstick cooking spray. Cut the French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2-inch-long slits in one side of each bread slice, cutting 3/4
of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into prepared baking pan. Whisk together eggs,
milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight. Heat oven to 400 degrees. Bake, uncovered, 20 to 25 minutes or until golden
brown. Transfer toast to plates. Serve with maple syrup, if desired. Makes 6 servings.

 Recipe By The Gourmet Mom
Lisa Montalva

Greek Salad

1 head iceberg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. Greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)

3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).

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