Budget-Friendly Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad

Chicken Recipe

Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget-friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

4 medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

2 scallions, finely chopped

1 tbsp. tarragon, chopped

2 small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

DIRECTIONS

1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of the chicken and put heavy cans in a skillet (the contents won’t cook) to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered until cooked through, 2 to 3 minutes more.
3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
4. Fold parsley into potato salad and serve with chicken.

What You Can Do With Tomatoes To Start A Healthy Week!

Marinate them and add some mozzarella cheese. Delicious, fast, easy, and healthy!

This is what do you need to make this succulent salad, the marinated tomatoes with mozzarella:

• Olive oil
• Lemon juice
• Grated garlic
• Salt + red pepper flakes
• Torn basil leaves
• Pearl, triangular or cherry-sized mozzarella balls (any shape you like)
• Balsamic vinegar

The herbs gave such a great flavor and the balsamic added the perfect amount of tangy-sweet goodness and I loved the creamy bits of mozzarella

Enjoy and give pleasure to your palate with this wonderful salad!

TOTALLY TOMATOES

Turkey Salad Recipe Tempting Food for a Happy Monday!

ROAST YOUR TURKEY

IN CASE YOU WANT TO HAVE A PRE-THANKSGIVING DINNER

1. Apple brined
2. Garlic butter
3. Citrus herb buttered roasted
4. Spatchcocked with anise and orange
5. Bacon wrapped Ranch-seasoned roast
6. Barbecue
7. Zesty italian
8. Maple glazed
9. Roasted vegetable
10. Grilled Tuscan style
11. kale pomegranate orange salad and a special kind of turkey recipe

KALE POMEGRANATE ORANGE SALAD

INGREDIENTS

300g kale
​150g pomegranate seeds
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional) 

DIRECTIONS

Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.

Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy!  😊

Exotic Tropical Delicious Salad Recipe To Make You Happy And Eat Healthy!

REFRESHING SALAD RECIPE

(with pineapple, cucumber and charbroiled chicken)

INGREDIENTS

Refreshing pineapples!

1/3 cup (80ml) pineapple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
500g Chicken Thigh Fillets, chopped
1 small pineapple, peeled, thinly sliced crossways
200g pkt 4 Leaf Salad
250g cherry tomatoes, halved
1 carrot, peeled, cut into long matchsticks
1 small red onion, thinly sliced
1 Cucumber, halved lengthways, thinly sliced

METHOD

1. Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

2. Heat a barbecue grill or char grill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

3. Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.

4. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

5. Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

Dr Castro’s Exotic Chicken Salad Recipe with Yogurt for a Healthy Sunday!

This recipe is not of my invention, I just made it my own by adding more and different ingredients to give it that special flavor that my family (especially my daughter Alexandrea) loves.

You have to get Greek yogurt,  Dijon mustard with honey, sweet cranberries and toasted pecans,  since these are the “secret” ingredients that make this chicken salad very unique.

Ingredients

Serves 8 (only 5 if I am in the eating group 😀😅😊😂🤩)

Apple
Celery stalks
2/3 cup Cranberries, dried
1 tsp Onion powder
2 tsp Parsley, fresh
4 tbsp Red onion
1 lemon or lime
1/2 tsp soy sauce
1/2 tsp curry powder

2 tsp Dijon mustard with honey
1/2 cup Mayonnaise (do not use light)

1/2 tsp Black pepper
1 tsp Salt

1/2 cup Toasted pecans
1/2 cup Greek yogurt  (light sour cream)

3 WELL DONE LARGE  COOKED CHICKEN BREAST

It Can Be Served on crispy Lettuce leaves

In a large bowl, mix chicken, cranberries, almonds, celery, and onion. In a separate small dish, prepare dressing by mixing yogurt, curry powder, soy sauce, lemon juice, and salt and pepper together. Combine dressing with the salad ingredients and mix well. Serve on your favorite bread, or on top of fresh greens!

Beautiful Rarities to See in my Neck of the Woods La Jolla San Diego Baja California

Caesar Salad Invented in Tijuana by:

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

Underwater Graveyard in La Jolla

Blue Star Fallen Star in San Diego California

Fish Tacos Invented in Ensenada