Friday, August 30, 2013

Recipe: Roast Chicken Salad Sandwiches

Posted By on Fri, Aug 30, 2013 at 9:25 AM


I don't believe in making things "healthier."

Now, that doesn't mean I don't believe in eating healthy. If you spot yourself a nice-looking quinoa salad or some roasted vegetables, by all means, point your fork firmly in that general direction. But don't just do it because the calorie counter on your iPhone's going to yell at you if you don't - do it because both those things are damn tasty.

Similarly, if you're gonna eat something filled with cheese and fat and deliciousness, don't sully the recipe by trying to "make it healthier." The reason why someone makes a cupcake the size of your face covered in frosting and caramel is because it's supposed to be obscenely delicious. It's called an indulgence because you're supposed to indulge, not so you can substitute the sugar for rehydrated sweetener substitute or some such nonsense and feel a slightly better about yourself.

Not only is that probably not going to be that much healthier, it's cheapening the recipe. It's making something that should be a heart-stoppingly delicious morsel into something that's just an imitation. Sure, it might remind you of the real thing; it might even resemble it. But in the end, it's not the real thing, just by virtue of you changing it in the first place. It's a phantom.

So if you're gonna eat something ridiculously unhealthy, eat it. Don't hide behind a mask of low-fat or low-calorie or "it tastes just as good, I swear!" Just. Eat it.

This week I'm making Roast Chicken Salad Sandwiches, and it's not going to use any egg whites or low-fat yogurt. It's going to have mayonnaise, it's going to have crème fraiche, and it's going to be real, damnit.

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Saturday, May 26, 2012

Recipe: Thai Curry Chicken Salad

Posted By on Sat, May 26, 2012 at 9:29 AM

I believe in giving credit where credit is due and I cannot claim credit for this recipe. This recipe is completely my husband's through and through. It was one of the very first meals we made together five years ago when we first started dating, and I first started experimenting in the kitchen with his encouragement.

Thai Curry Chicken Salad

I had never eaten Thai green curry in my entire life, much less cooked with it! But I was pleasantly surprised to find that I absolutely love the taste of spicy green curry and especially love the contrasting texture and sweetness of the green apples in this recipe.

Green Curry Chicken Salad

I should be fined for my overuse of the term "simple" when referring to the recipes I make, but I swear this little dish is so very simple. You can complicate things by roasting your own chicken, but I prefer to keep it easy and purchase a pre-cooked rotisserie chicken from the grocery store.

Eat this chicken salad your favorite way - on a sandwich, in a pita, on a salad, with some crackers - whatever strikes your fancy.

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Wednesday, August 24, 2011

Food Babe breaks down Chick-Fil-A

Posted By on Wed, Aug 24, 2011 at 12:19 PM

The other day, I was in between gigs and had to pick up a quick lunch. I decided on Chick-Fil-A because burgers make me sleepy mid-day and thought this would be a healthier lunch selection. Boy was I wrong.

According to the "Eat This, Not That" guide to fast food, Chick-Fil-A's chicken sandwich rates a C+ on the grade scale. The rating didn't completely surprise me since there's very few fast food entree items that make good marks, but the guide doesn't explain why the grade is so low (I'd suspect the 1370 mg of Sodium). But thanks to Food Babe, I discovered what really goes into my favorite chicken sandwich. Check out her blog post and see what I'm talking about.

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Monday, February 28, 2011

Thomas Keller's Simple Roast Chicken

Posted By on Mon, Feb 28, 2011 at 8:00 AM

This roast chicken recipe is the easiest thing I've probably ever made, and it's probably one of the tastiest dinners to have ever come out of my oven.

Thomas Keller of the famous restaurant French Laundry in Yountville, CA choses his own roast chicken to be included as part of his "last meal" in the book "My Last Supper: 50 Great Chefs And Their Final Meals: Portraits, Interviews, And Recipes."

I can understand why. The chicken comes out with perfectly crisped skin and juicy, flavorful meat.

What's ridiculous is that this roast chicken recipe can't possibly be any easier. You take the chicken, wash it, dry it, truss it (if it's not already trussed), sprinkle it with salt and pepper, throw it in the oven, add some thyme, and voila. Done.

I served it with some sauteed green beans and roasted red potatoes.

Side note: While washing the dishes after dinner, I found my dining companion licking (yes, licking) the chicken-juice-covered cutting board when he thought no one was looking ... I guess the chicken is that good.


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