Quick & Easy Date Night Recipes - Mediterranean Meal for Two 0
Quick and Easy Date Night Recipes to Cook at Home:
A Romantic Mediterranean Date
by Katie Wilson from CraftyGirlCreates
Do you find yourself wishing that you and your partner could escape from the daily grind, and run off to the Mediterranean for a vacation? You might not be able to do that right now, but your taste buds can travel for you! Each recipe is easy to follow, and is easily ready in time for dinner.
Appetizer: Hummus with Pita Chips from the Betty Crocker Cookbook
Entrée: Mediterranean Chicken with Rosemary Orzo
Dessert: Pomegranate, Fig and Almond Greek Yogurt Parfait
Hummus with Pita Chips
(From the Betty Crocker Cookbook http://www.bettycrocker.com/recipes/hummus-with-pita-chips/)
1 can (15 ounces) garbanzo beans, drained
¼ cup olive oil
1 clove garlic, chopped
2 tablespoons lemon juice
½ teaspoon salt
Chopped fresh parsley, for garnish
Pita chips or toasted pita rounds
-In blender or food processor, place the beans, oil, garlic, lemon juice and salt.
-Cover and blend on high speed, stopping occasionally to scrape down the sides
-Blend until fully mixed.
-Spoon into serving dish, garnish with parsley and serve with pita chips or toasted pita rounds.
Notes: You can easily use pre-made pita chips from the grocery store instead of toasting your own pita rounds. It’s an easy shortcut that gives you more time!
Mediterranean Chicken with Rosemary Orzo
(From the Betty Crocker Cookbook http://www.bettycrocker.com/recipes/mediterranean-chicken-with-rosemary-orzo/5522be78-47da-4262-8323-a025487034dd)
1 pound boneless, skinless chicken breast (1 large or two medium), cut into medium chunks
1 can (14 ounces) chicken broth
1 1/3 cups uncooked orzo pasta (about 8 ounces)
2 cloves garlic, finely chopped
1 medium zucchini, cut into small chunks
3 roma (or plum) tomatoes, cut into small chunks
1 medium yellow bell pepper, chopped
½ cup water
1 tablespoon chopped fresh rosemary
½ teaspoon salt
-Lightly coat a 10 inch skillet with cooking spray or oil, and heat over medium-high heat.
-Cook chicken in the skillet for about 5 minutes, turning occasionally, until no longer pink.
-Stir in broth, pasta and garlic. Heat to boiling; reduce heat
-Cover and simmer for about 8 minutes, or until most of the liquid is absorbed.
-Stir in the remaining ingredients, and heat to boiling; reduce heat. Simmer uncovered for about 5 minutes, stirring occasionally, until the pasta is tender.
Notes: You can substitute 1 teaspoon dried rosemary for the fresh.
Pomegranate, Fig and Almond Greek Yogurt Parfait
2 cups pomegranate Greek yogurt
¼ cup dried figs, diced
¼ cup slivered almonds
2 tablespoons honey
-In two glasses or glass bowls, alternately layer the pomegranate Greek yogurt with the dried figs and slivered almonds, evenly dividing the ingredients.
-Drizzle honey over the top of each parfait, and serve.
8 Easy and Delicious Chicken Salad Recipes 0
8 Easiest and Most Delicious Chicken Salad Recipes - Perfect for a Healthy but Filling Dinner
Chicken salad is as diverse as it is delicious. With variations from all over the world, it’s difficult to pick one to make for your family’s dinner. We’ve found 6 of our favorite chicken salad recipes on the web and all are easy to make and tasty too!
Rosemary Chicken Salad with Avocado and Bacon
"I just made this recipe for dinner. It was fabulous! Even my very picky hubby who isn’t a chicken fan loved it!" – Dawn
Mixing bacon in a chicken salad is a great addition to an already wonderful dish!
Fry a few slices of bacon until crispy and dice them into little pieces. Use the excess oil to cook two boneless and skinless chicken thighs seasoned with kosher salt and fresh rosemary over medium-high heat for about 5 minutes.
Lay out chopped romaine lettuce, baby arugula, cherry tomatoes, chopped red onions and your crispy bacon. Slice the avocado and arrange on the salad followed by a pinch of the kosher salt on each slice.
Then slice the chicken thighs and add to your salad.
Mix Dijon mustard, olive oil, red wine vinegar, fresh rosemary and kosher salt to make your rosemary vinaigrette.
Pour over your salad and enjoy your low-carb yet still hearty and delicious chicken salad!
Chicken Fiesta Salad
"This is EXCELLENT! EASY, TASTY, & THE KIDS LOVED IT!" – Julie
Another international dish with a south of the border flavor perfect for the whole family!
Rub two chicken breasts with half of a packet of dry fajita seasoning.
Heat vegetable oil in a skillet over medium heat and fry the chicken for 8 minutes on each side.
Separately, in a large saucepan, mix a can of rinsed and drained black beans, a can of Mexican-style corn, salsa and the second half of the packet of dry fajita seasoning. Fry over medium heat until your mixture is warm.
Toss a package of mixed salad greens, chopped onions and a tomato, cut into wedges. Add your fried chicken and top with the black bean and corn mixture.
For a bit of flair, rather than buying premade salsa, make your own!
Caribbean Chicken Salad
"All the components of the salad come together perfectly." – Joanna
Transport yourself to the islands with this fun and flavorful recipe. Marinate chicken for a couple of hours in teriyaki marinade sauce.
Prepare your salsa by mixing chopped onions, tomatoes, jalapenos and fresh cilantro a small bowl and refrigerate.
Prepare your dressing by mixing just a bit of Dijon mustard, honey, sugar, vegetable oil, cider vinegar and lime juice in a small bowl and refrigerate as well.
With your chicken marinating and your salsa and dressing refrigerating, fire up the grill on high heat and cook the chicken for 6 to 8 minutes on each side.
Spoon your delicious salsa over salad greens followed by pineapple chunks. Break a cup of tortilla chips and spread over your salad and finish with a few strips of your teriyaki-flavored chicken strips and your dreamy dressing!
Curried Chicken Salad
"This was easy-peasy to make, and delicious, too!" – Alison
Show off your pro-level cooking skills with this easy yet delightful chicken salad! Roast the chicken breasts rubbed with olive oil and sprinkled with salt and pepper.
Remove the meat from the bones and dice into bite sized pieces.
Make your dressing by mixing your favorite mayonnaise, a little bit of dry white wine, chutney, curry powder and salt in a bowl until smooth. Thoroughly coat your roasted chicken with the dressing and add diced celery, chopped scallions, and raisins.
Refrigerate for a few hours then add cashews and serve!
Red Rice & Chicken Salad with Pomegranate & Feta
"This is a great recipe - so different and with a good mix of flavors." – Ruth
A wonderfully unique salad perfect for a summertime dinner!
Roast a small chicken and set aside for later.
Boil red Camargue rice in plenty of salted water then prepare the dressing by mixing the zest and juice from two lemons with olive oil, a pinch of caster sugar and your favorite seasoning.
After draining the rice, pour into a large bowl and thoroughly mix with the dressing.
After allowing the rice to soak, add your shredded chicken, almonds, a chunky-cut medium cucumber, chopped spring onions, feta cheese, a chopped pomegranate and finely chopped dill.
Mix again and serve to your favorite people!
Thai Minced Chicken Salad
"SO GOOD. So so good." – Charlie
Feeling international and looking for just a bit of spice? Then this Thai dish is perfect! Start by chopping lemongrass, lime leaves, red chilies, garlic cloves and a piece of ginger. Heat a wok over high heat and add vegetable oil and sesame oil followed by the lemongrass mixture.
Fry briefly before adding minced chicken and chili powder. Stir-fry the chicken and the tasty mixture for a bit then splash in some fish sauce. Lower the heat to allow the mixture to bubble then stir in a chopped red onion and cook for another minute.
Remove your spicy concoction from the heat and pour in lemon juice and a handful of chopped herbs. Finally, serve with 3 baby gem leaves, cucumber strips, beansprouts and a lime wedge.
Admire your work for a second then it’s time to eat!
Mustard Chicken Salad
"I just finished making this and it tastes AMAZING!" – Seonyi
This one is a great chicken salad recipe for mustard lovers or anyone looking for a spin on chicken salad!
Roast two chicken breasts rubbed with olive oil and sprinkled with salt and pepper. Add broccoli to already boiling salted water and cook until crisp tender and place the broccoli into a bowl of ice water to cool.
Make the dressing by mixing mayonnaise, dry white wine, Dijon mustard and whole-grain mustard in a bowl.
Sprinkle with salt and pepper to your preferred taste and add the chicken ensuring the chicken is good and moist. Mix in tarragon, broccoli and tomatoes then take a minute to decide how you spend the two hours needed to let the salad refrigerate.
Two productive hours later, serve at room temperature and enjoy!
Chicken and Orange Salad
"Yum my favorite salad recipe so far. Lovely flavor!" – Andi
Chicken salad with oranges and yogurt? Why not! Cut a couple of oranges removing the skin and white pith while reserving any juice in a bowl.
Combine your already cooked and thinly sliced chicken with a can of corn, salad greens, onions and the slices of the oranges.
Whisk Greek-style yogurt with mango chutney, curry paste and the reserved orange juice and splash over your salad followed with chopped pistachio kernels.
So delicious that you will forget that it’s also healthy!