kosher salt & pepper

Fig and Goat Cheese Salad

Fig and Goat Cheese Salad

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Fig and Goat Cheese Salad
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
  2. Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
  3. Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
  4. Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
  5. Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
  6. Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve
Recipe Notes

http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/

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Herbed Quinoa Salad with Shrimp

Herbed Quinoa Salad with Shrimp

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef
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 Herbed Quinoa Salad with Shrimp
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
  3. Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
  4. To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
  5. Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat
  6. Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.
Recipe Notes

http://lizthechef.com/2012/07/13/herbed-quinoa-salad-with-shrimp/

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Chicken With Spinach and Mushrooms

Chicken With Spinach and Mushrooms

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 Chicken With Spinach and Mushrooms
An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms is sure to leave you satisfied but not overly full.
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
  3. Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
  4. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
  5. Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
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Chicken with Roasted Sweet Potato Salad

Chicken with Roasted Sweet Potato Salad

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 Chicken with Roasted Sweet Potato Salad
Tossing the warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with fish or lean beef.
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Cuisine American
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
  3. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.
Recipe Notes

Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.

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Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot Pie

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 Chicken and Vegetable Pot Pie
Course Main Dish
Cuisine Greek
Prep Time 35 min
Cook Time 35-45 min
Servings
people
Ingredients
Course Main Dish
Cuisine Greek
Prep Time 35 min
Cook Time 35-45 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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