Tag Archives: Tomatoes

‘Something Especially for You’


Hello Beautiful Foodies ūüôā

This week is the start of my healthy cruise, so hop on and lets see what we have for dinner!

Healthy

Beautiful chicken and spinach salad

Ingredients: Chunks of oven cooked chicken (served cold), fresh radish, baby tomatoes, handful of spinach, 1 ball of mozzarella, cubes of salad cheese, lemon juice for dressing and salt for taste.

Method: Cook the chicken for 45 minutes in the oven (sprinkle with sea salt and olive oil). I use chicken breast as well as chicken drumsticks. Once ready remove from oven and let it cool down completely. Cut the meat in small chunks, use what you need then and there and refrigerate the rest for next day.

To serve, wash the spinach, strain the excess water and place it in a larger bowl. Add the radish slices, baby tomatoes, cubes of salad cheese and the mozzarella cut in small pieces. Sprinkle with a pinch of salt and dress with juice of half of lemon. Mix everything with a wooden spoon then add the chicken segments.

Add a few leaves of fresh coriander!

You are ready to serve…:)

Chicken and spinach salad
Chicken and spinach salad

I’ve always tried to eat healthy…believe me…its not easy! Mostly because you realise really quickly that cooking healthy sometimes will take more time, more effort and more thought.

Eating healthy doesn’t always mean loads of greens and less fast-food!

Personally I believe it’s all to do with the way we think about food…how much time we are prepared to spend in the kitchen and really reflect on what we are cooking and are we actually doing it right?

This week’s recipe shouldn’t be something new…or maybe it is!

A salad is the most simple dish that you can put together fast and with almost no effort, but behind this very easy recipe there are some basic and essential rules:

  • The chicken should always be cooked in the oven or boiled, never fried
  • Use only lemon juice for dressing
  • Use spinach instead of baby leaves salad because it contains more vitamins
  • Use as little salt as possible, especially because the salad cheese it’s already salty

I usually make this salad for dinner because it’s light and quite¬†full filing …but that doesn’t mean I can’t enjoy it for lunch as well ūüôā

Salad

I hope you’ve enjoyed this week’s choice for a healthier living!

What is your healthy choice?

Your Girl with an Apron,

Julia

xxx

My Red Page © 2015 All rights reserved

‘Tasty cuisine’


Welcome back to my secret Kitchen Corner…where I prepare delicious recipes¬†just for you:)

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Today I will share with you one of my all time favourite…Chicken breast stuffed with coriander cream cheese on a bed of mushroom sauce.

I love cooking this dish because it has so many flavours and fresh herbs which makes it an absolute pleasure to all your senses:)

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Ingredients: One chicken breast/person, parma ham, cream cheese, fresh coriander finely chopped, salt, pepper, rosemary and oregano, double cream, 300 g mushroom, fresh salad leaves, plum tomatoes, radish, lemon juice.

Method: Pre-heat the oven.

For the chicken breast, prepare the stuffing first by mixing the cream chess and coriander, I usually put 2 table spoons of cream cheese/ chicken breast. Cut the chicken breast on the side half way through and stuff it with the cheese paste, wrap each breast in 2 slices of parma ham.

I never put salt or pepper on the chicken, because the parma ham it’s already salty and the stuffing carries so much flavour.

Before placing the chicken in the oven I usually seal it for a couple of minutes in a non-stick hot pan with a bit of fresh rosemary and oregano.

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Once the parma ham is slightly crispy, place the chicken in the oven for about 10-15 minutes, preferably covered.

You can now start to prepare your mushroom sauce.

Use the same pan for the sauce,¬†in which you’ve sealed the chicken breast, it will still have some flavour and all the herbs you’ve¬†previously used. Add a bit of oil, place the chopped mushrooms, salt and pepper and sweat them for about 5-7 minutes.

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Just before removing it pour in the cream, for 300 g of mushroom you will need around 150 ml of cream.

The quantities can be changed according to the number of diners:)

Let it simmer over very low heat for about one minute…and you are ready.

To accompany this dish I prepared a light salad with plum tomatoes, radish and fresh salad leaves with a drizzle of lemon juice.

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Serving suggestion:

Place the mushroom sauce first, cut the chicken breast in slices and arrange them on the bed of sauce. Create a beautiful effect with the fresh colourful salad on the side:)

I love cooking and baking as you probably already know but mostly I enjoy sharing everything I know with all of you in the hopes that you might discover something new that you’ve never tasted before:)

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Today my Blogging 101 assignment was –¬†Identify Your Audience,¬†¬†publish a post you‚Äôd like your ideal audience member to read, and include a new-to-you element in it.

So , here it is, one of my topics for my blog is delicious food…Julia’s little secret kitchen corner…that is not a secret anymore:))) I hope I captured your attention and I hope you will give¬†my recipes a try and maybe share your thoughts about them!

My new-to-me element…my herb garden…this was the first time I’ve shared a recipe with ingredients that I actually have very close to me:)

Bon appetit:)

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Your Girl with an Apron,

Julia

xxx

© All rights reserved