Ruby Beet Chicken Salad Skewers. Picnics, patio dining, and alfresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment’s notice. (Family Features)
Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.
Ruby Beet Chicken Salad Skewers
Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 large boneless, skinless chicken breast halves (about 1 pound)
- 1/2 teaspoon salt, plus additional, to taste, divided
- 1/2 teaspoon pepper, plus additional, to taste, divided
- 4 1/2 tablespoons stone ground mustard, divided
- 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
- 2 tablespoons minced fresh chives
- 1 large lemon, zest and juice (1/3 cup juice)
- 1/4 cup olive oil
- 1 bag (9 ounces) leafy romaine lettuce pieces
- 1/3 cup chopped almonds, toasted
- 1/3 cup crumbled blue, feta or goat cheese
- Heat oven to 375 F. Drain beets; set aside.
- Season both sides of chicken with salt and pepper, to taste. In a small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on a rimmed baking sheet lined with aluminum foil for about 20-25 minutes, or until juices run clear; set aside.
- To make the vinaigrette: In a medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
- Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken, and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on a large serving platter.
- Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.
SOURCE:
Seneca Foods
http://www.readsalads.com/
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0 0 Share This Read Time:1 MinuteGrilled PineApple A Sweet Treat Grilled PineApple A Sweet Treat. The grill isn’t just for hamburgers and hot dogs. Try a different way to eat pineapple this summer by grilling it and pairing it with a lime dip for a tasty delight.Find more recipes for summer at Culinary.net.Discover Your Best CoffeeGrilled Pineapple with Lime Dip Sweet Treat1 pineapple1/4 cup brown sugar2 tablespoons lime juice3 tablespoons honeyLime Dip:8 ounces cream cheese, softened1/2 cup plain yogurt3 tablespoons honey2 tablespoons brown sugar2 tablespoons lime juice2 teaspoons lime zestPeel pineapple; cut into wedges.In a resealable plastic bag, combine brown sugar, lime juice, and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate for 1 hour.To make Lime Dip: In a small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice, and lime zest. Cover and refrigerate.Heat grill to medium heat.Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.Serve with Lime Dip.SOURCE:Culinary.netRuby Beet Chicken WOW
ShareOriginally posted on June 18, 2019 @ 11:25 pmShare ThisRelated Posts:Burger with Grilled Pineapple and Honey Garlic…A Sweet Party TreatServe a Sweet TreatFizzy Orange Pineapple PunchA Fun, Fruity, Refrigerated TreatA Nostalgic Seasonal Treat
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Garlic Roasted Tomatoes and Spinach Flatbread
Garlic Roasted Tomatoes and Spinach Flatbread are crispy, smothered in cheese with sweet roasted cherry tomatoes and spinach. If this doesn’t sound great then you must not be hungry. Roasted garlic, tomato, and spinach on a crispy flatbread of your choice, wow.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Ingredients
For the Garlic Roasted Tomatoes
2 pints cherry tomatoes halved
5 garlic cloves minced
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil, plus more for storage
2 cups spinach
2 tablespoon olive oil
3-4 cups mozzarella cheese shredded
4 Flatbreads, I use packaged Naan
fresh basil for garnish
Instructions
Garlic roasted tomatoes
Preheat oven to 300 degrees
In a large mixing bowl add the cherry tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently
Transfer to a baking sheet and spread into an even layer.
Bake for 1 hour or until tomatoes are soft and smell delicious
Preheat oven or grill to 425 degrees
Spray a baking sheet with non-stick cooking spray
In a skillet on medium heat add olive oil, and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside.
Spread cheese out on flatbreads, add the tomatoes and wilted spinach
Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp.
Add basil to garnish…Enjoy!
Ruby Beet Chicken Salad Skewers
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Originally posted on April 10, 2020 @ 7:22 pmShare ThisRelated Posts:ROASTED GARLIC SPINACH WHITE PIZZABeef Tenderloin with Roasted Cauliflower and Spinach SaladRoasted Onion and Garlic Mashed PotatoesOven-Roasted Tomato-and-Garlic Pizza with BurrataSlow Cooker Chicken and TomatoesHummus Toast Egg and Spinach