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03 Jan

Springtime Salad

-Asparagus spears (4 per person), blanched and sliced on the diagonal into 2 inch pieces
-Roma tomatoes (1 per person), cut into bite sized pieces
-Mozzarella cheese cut into bite sized cubes (approx. 1 ounce per person)
-Boneless, skinless chicken breast, cooked (1/2 – 1 per person) and cubed
Mix all ingredients and drizzle with olive oil and balsamic vinegar.  Top with a sprig of fresh basil.

Variation:  When fresh asparagus is not available, substitute fresh zucchini.

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03 Jan

Fresh Corn and Zucchini Salad

6 ears corn, cooked, kernels removed from cob
2 small zucchini, thinly sliced
4 green onions, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup flat-leaf parsley, finely chopped
In a salad bowl, mix together all of the vegetables.  Top with your favorite vinaigrette, or make your own fresh dressing with 1/2 cup olive oil and 1/4 cup fresh lime juice.
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03 Jan

Adobo Chicken

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce    1/2 cup vinegar
1 (3 pound) whole chicken,
cut into pieces
Place chicken in a slow cooker. In a small bowl mix the
onion, garlic, soy sauce, and vinegar, and pour over the
chicken. Cook on Low for 6 to 8 hours.

Serve hot with rice and vegetables.  Makes 4 servings

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