Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings)
1 bunch of arugula, washed and torn
2 pears, sliced paper thin
4-6 small sweet peppers, slivered
1/4 c. pine nuts, toasted
2 Tbs. minced rosemary
2 shallots, sliced thin
juice of 1/2 lemon
2 Tbs. sherry vinegar
1 Tbs. whole grain mustard
1/2 c. olive oil

Combine chicken, arugula, peppers, pears and pine nuts in a large bowl. Place rosemary, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine. Continue whisking while slowly drizzling in olive oil until emulsified. Whisk in roast chicken juices/drippings. Add dressing to salad and toss until well combined. Serve at once.

Click here to view the full recipe with all of the images.

Food + Recipes

Little Apple Pies

I love apple pies, and I can’t think of a better way to spend a beautiful Saturday evening other than baking these cute little apple pies I found online. I found the recipe at one of my favorite blogs Twig and Thistle.  Not only do these make a great home made treat for the family, they are wonderful gifts for friends and family. Nothing says “Thank you” or “I appreciate you” like home made pastries!

Apple Hand Pie Cooking Directions:

1. Preheat the oven to 375 degrees. Line a baking sheet with a Silpat (a nonstick baking mat).

2. On a lightly floured work surface, roll dough to about 1/8 inch thick. Using a 5-inch cookie cutter, cut out rounds. Transfer rounds to prepared baking sheet.

3. Place about 2 tablespoons of apple pie filling onto one-half of each round. Fold dough over to close. Brush the tops of each pie with egg whites. Using a fork, press edges together to seal shut. Sprinkle tops of pies with sanding sugar.

4. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool. Let cool completely before placing in boxes. These can be stored in an airtight container up to 4 days.

Follow up: Hours after finding this recipe, I decided to make my own little apple pies.  They came out looking exactly like the above picture, and they looked great. My boys loved them, but me, not so much.  I tasted a hint of apple but definitely more dough than I than apples. Maybe because you cannot fit that many apples into the little half-moons. Either way, I enjoyed making them with my boys but would not make them again.


Food + Recipes Green Living

Naturally Dyed Easter Eggs

I saw these beautiful naturally dyed Easter Eggs over at and had to share!

Naturally Dyed Easter Eggs
Hard Boiled Eggs, room temperature, or white and brown eggs, preferably not super-fresh
1 tablespoon white vinegar per cup of strained dye liquid
Purple Cabbage (makes blue on white eggs, green on brown eggs)
Red Onion Skins (makes lavender or red)
Yellow Onion Skins (makes orange on white eggs, rusty red on brown eggs)
Ground Turmeric (makes yellow)
Red Zinger Tea Bags (makes lavender)
Beets (makes pink on white eggs, maroon on brown eggs)
Oil (canola or olive)

Clean the eggs so there are no particles sticking to their shells.

To prepare the colored dye, first chop the cabbage, chip or peel away the dry skins from the onions, or shred the beets. In a stainless steel saucepan, boil enough water to generously cover the number of eggs you’ll be dyeing. Add the dye matter and bring to a boil, turn heat down to low and simmer, covered, for 15-30 minutes. The dye is ready when it reaches a hue a few shades darker than you want for your egg. Examine a sample in a white dish. Remove from the heat and it let cool to room temperature (I put the pot on my fire escape and it cooled off in about 20 minutes).

Read the entire article here:

Food Food + Recipes

Bring on the broccoli, greens, and carrots

A new study from Boston University School of Medicine reveals that African American women who eat more vegetables have a reduced risk of estrogen receptor-negative breast cancer than women who eat few vegetables.

Food Food + Recipes

What is high fructose corn syrup?

In 1957, Richard O. Marshall and Earl R. Kooi developed a process to convert some of the glucose of corn syrup to fructose to tailor its level of sweetness.

The corn syrup is made by first steeping kernels of corn in a solution of 122°F-140°F water and a small percentage of sulfur dioxide – to prevent excessive bacterial growth – for 30-40 hours. This hydrates the kernels, more than doubling their size and breaks gluten bonds down to release starch.


Where do chicken nuggets come from?

Saturday night, Gizmodo’s Casey Chan put up a post showing what the goop looks like that chicken nuggets are made of. Notice he didn’t say “Chicken McNuggets,” but it’s not too hard to extrapolate.

The photo shows pink goop as it comes from the separator in what is obviously a manufacturing plant setting. A figure in the background wears a white coat, while the hand that wields the scoop is gloved, leading the author to suspect that the material is crawling with bacteria. Chan goes on to conjecture that the pink stuff will undergo ammonia, and additions of coloring and flavoring agents to make it actually taste like chicken.

Commentators suggest that this pink chicken extract might be intended for hot dogs instead. Others affirm their love for chicken nuggets anyway. A further commentator notes that this substance, known as MSC (mechanically separated chicken) certainly does not contain the white meat, which is far more valuable, but does include dark meat, bones, beaks, brains, etc., and that much of this material goes into pet food.

Food Food + Recipes

FDA considers genetically engineered salmon

The U.S. Food and Drug Administration will hold a hearing Monday as it considers whether to approve genetically engineered salmon for human consumption.

If approved it would be the first genetically modified animal permitted by the food safety agency.

A company, AquAdvantage Salmon, has injected growth hormones into Atlantic salmon that enable the fish to reach maturity in half the normal growth time, 16 to 18 months, rather than 30 months.

The FDA in an analysis dated Monday, wrote: “We therefore conclude the food from AquAdvantage Salmon that is the subject of this application is as safe as food from conventional Atlantic salmon and that there is a reasonable certainty of no harm from the consumption of food from this animal.”

But critics worry about the possible health effects of eating fish containing the growth hormone.

“It’s impossible to talk about the risks other than saying they haven’t been properly assessed, other than process has been rushed and we don’t know,” said Wenonah Hauter, executive director of Food and Water Watch. She added that the FDA is a “very stressed agency” with all the latest recalls and outbreaks, that it “can’t ensure the safety of the foods they currently regulate.”

Hauter said that the FDA has relied too heavily on information provided by AquAdvantage and that there should be a more extended time given to thoroughly vet and discuss risks.

A final decision is expected in a few weeks.


Millie’s Black Bean Salsa

This is one of my friend Millie’s favorite dishes.  It’s a light, refreshing, sweet & savory any-time-of-the-year salsa!  It can be used as a garnish over chicken or fish and altered with a little spice.  Best of all… it is super easy prepare.

1 can of cooked black beans, drained and rinsed
1 can of pineapple slices or 1/2 fresh pineapple, finely diced
1 can of corn, drained, or thawed frozen corn
1 medium red onion, finely chopped
1 bunch of fresh parsley, finely chopped
Juice of 1 fresh lemon
Kosher salt and black pepper to taste

Tip: substitute black pepper for 1/4 tsp cayenne pepper for a bit of a kick!

In a large bowl, mix all ingredients. Incorporate well. Add salt and pepper to taste. Serve with toasted whole wheat chips or tortilla chips.

Zulay Santana