Spicy Chicken Chopped Salad with Grilled Pineapple and Avocado

Does anyone else feel like this year is flying by?? I mean it's going to be summer before you know it. Then along comes fall, which holds a little extra anticipation since my 30th birthday comes along with it. That being said, I wish time would just slow down a bit. Maybe it's the hustle and bustle of everyday life. But I find, I just want to take a moment to inhale and be present. Just for one singular moment. That in itself does not come easy to me. I mean I worry non-stop. About work, about my financial situation, about my future, about my love life (or lack of one at the present moment), and just about every other thing under the sun. I forget to sit back and take in everything that I do have. All of my many blessing go unacknowledged. All of that worry gets me a one way ticket to absolutely no where. And I'm well aware. It doesn't stop though. I think it only gets worse the older I get. Can you imagine if I ever have kids? Forget about it (said in strong Long Island accent). 

Maybe time would stand still if I took the time to remember. Remember the dear friends who have been there with me through the happiest of times and the most tragic of times. Remember the family that has given me unconditional love throughout my entire life. Remember the job that has taught me so much  over the past 8 years, provided a roof over my head, and an independent lifestyle. Remember the experiences that I have been so lucky to have. Remember those magnetic, soulful, spiritual moments when I've been one with nature (the summit at Haleakala, standing amongst the redwoods, taking in the view of Arenal volcano, hiking on Mt. Rainier, enjoying the vastness of El Capitain in Yosemite). Those are times when my faith has been at its strongest.  

Introspection will never be a strength of mine, but if I work at it, I think it will only help me to find a little peace and a little less worry. This weeks reflection brought me back to the fact that I want to be an avid blogger. I want to put a little more effort into this hobby of mine. And here I am, keeping to it. Thank you for taking the time to drop by and offer your comments! Shout out to Mariel for whipping up some sweet potato hash this week. And thank you to Courtney for requesting this here recipe! I hope you enjoy. 

Spicy Chopped Salad with Grilled Pineapple and Avocado

4 Organic Chicken Breasts

1/4-1/3 cup Hot Sauce, depending on how spicy you want it! (I used a mixture of Crystal and Cholulah--Frank's or Sriracha would work great, too) 

Juice from 1 Lime, about 2 Tbsp. 

Salt and Pepper 

1 can Pineapple Rings (packed in 100% pineapple juice)

1 Avocado, chopped

1 small Red Onion, chopped

1/2 English Cucumber, chopped

1 pint Grape Tomatoes, halved

Romaine Lettuce, chopped

Tessamae's Southwest Ranch (or your favorite dressing) 

Preheat oven to 350 degrees. Generously season chicken breasts with salt and pepper on each side. Place chicken in roasting pan with sides. Pour hot sauce and lime juice over chicken. Bake chicken for 25-30 minutes or until it's no longer pink and a meat thermometer reads 165 degrees. Meanwhile, heat a grill pan over medium heat and grill pineapple rings for about 2 minutes each side or until golden brown grill marks appear on each side. Once chicken is cooked through, chop chicken into 1 inch pieces and toss back into spicy hot sauce. Assemble salad with the remaining vegetables (avocado, tomatoes, onion, cucumber, pineapple) and drizzle with your favorite dressing. This recipe makes about 4 meal portioned salads.The pictures show my packed lunch the next day! Perfect to prep on a Sunday and have for the week. And now I'm off to pack up for a weekend in Virginia Beach to celebrate the wedding of my good friends Nalini and Pim!! So excited to spend a weekend with friends celebrating these great people who deserve the world!

Sweet Potato, Kale and Chicken Sausage Hash

Hey all! I've been trying to get to back to posting here more often. I've been cooking so much lately it seems a shame not to share with you some of my creations. Life is getting back to normal post Costa Rican vacation. I'm getting into my groove. Meal planning on Saturdays, grocery shopping and meal prep on Sundays. I even was able to get back to the farmer's market this weekend. The weather was just too gorgeous to not be outside as much as possible. I scored some beautiful kale (featured below) and the first bunch of fresh spring asparagus I'm putting into rotation later in the week (Tip: store asparagus in a cup of water in the fridge for maximum shelf life and freshness).  I have my kitchen window wide open with the breeze blowing in as I type this post. Nothing like that pollen filled air to really remind you spring is here. But never the less, I am perfectly content with the fresh air.

Butcher Block or Desk..hmm? 

If you've read some of my previous posts, you know I recently (February 2015) completed a Whole30 Challenge. One thing I learned from my Whole30 experience was that planning was key! I'm most successful when my Sundays consist of meal prep and I have a menu planned for each day of the week. Even if one night is set aside for take out or a frozen meal for conveniences sake.

This week my meals consist of:
Sweet Potato, Kale and Chicken Sausage Hash (see below)
Carrot, Tomato, Coconut Soup with Corn Relish
Kale, Chicken Sausage, and Dill Havarti Frittata
Spicy Buffalo Baked Chicken Chopped Salads with Avocado and Grilled Pineapple
Curried Coconut Beef and Eggplant over Asparagus
Against the Grain Gluten Free Frozen Pizza (for my late night getting back from the office)
Pound Cake with Macerated Mixed Berries (for my sweet tooth)

This recipe has seen many different versions. It depends on what my refrigerator can produce or what I'm in the mood for, but really anything goes. If you prefer regular sausage to chicken go for it! If you like spinach instead of kale, guess what? Go for it! Honestly, you can substitute just about anything and it will be tasty. Well, maybe not anything. I can't imagine caviar blending well with sweet potato but who knows! This recipe is super versatile and can be eaten for breakfast, lunch or dinner depending on the accompaniments.

Sweet Potato, Kale, and Chicken Sausage Hash
2 medium sweet potatoes, peeled and chopped into small cubes
1/2 medium onion, chopped
2 links Kale and Balsamic chicken sausage, chopped into discs (I used Safeway Organics brand no sugar or pork casings here)
1/2 cup Kale, chopped (thick stems removed and washed thoroughly)
1 Tbsp. ghee
1 Tbsp. olive oil
1/4 tsp. dried basil
1/4 tsp. garlic powder (or 1 clove freshly minced garlic)
Salt and Pepper to taste

In large skillet over medium high, heat ghee then add sweet potatoes and onion. Season with salt and pepper, basil, and garlic powder then cook for 3-4 minutes until the bottom side of the sweet potatoes is golden brown. Give it a good stir, then add the chicken sausage. Cook for another 4-5 minutes or until the hash starts to caramelize. Then add the kale, allowing it to wilt. Total cook time should be around 15 minutes. But keep a close eye on it. The sweet potatoes should be tender and golden brown. Since sweet potato has a higher sugar, content it will burn so make sure to cook over medium (not high!). The smaller you cut the sweet potato, the quicker it will cook, and the less likely you are to burn it before it's completely cooked!

If I eat this at home, I serve two over easy eggs right on top of the hash. If I'm packing it for breakfast at work, I eat with two hard boiled eggs for more protein. This would also be great as a side to quiche. This recipe is Whole30 as long as you read the labels! Lesson #2 of my Whole30 experience is all about Chicken Sausage. Did you know that most brands of chicken sausage contain sugar? Also, most brands of chicken sausage are made with pork casing?!! PORK??? I DO NOT eat PORK!! This made me cringe the first time I actually read one of the labels. Needless to say, I will always read the labels to all of the food I purchase!! ALWAYS! Thank you Whole30 for this if nothing else (and of course there were many more lessons and positive outcomes).

Asparagus Pea Risotto Dusted with Mint

Life is moving fast these days. I seem to blink my eyes and a week has passed. It's like an out of body experience. I can look down upon each day and it is as if I'm watching an episode on TV. Weird, I know.  Maybe I watch to much TV, but that's for another discussion. I returned from my Costa Rican vacation this past Friday. It was fleeting and not nearly long enough. I'm already planning my return trip and all of the things I would like to explore further. It was relaxing and peaceful. Traveling with my girlfriends Kim and Kate made it all the more fun. We stayed on the western coast in Guanacaste. The people there are so friendly, welcoming, and full of life. Pura Vida!! We enjoyed the beach, the sun, and had an adventure to the Arenal Volcano. The adventure included a 2 mile hike through the rainforest and hours in a thermal hot spring. I'm already dreaming of the poolside cocktails, and the rush of the ocean sounds. 

 I could go on all day about why you should visit Costa Rica, instead you should just do it!  

After a week of eating food that was not my own, I was eager to get back in the kitchen. And with the Easter holiday it was the perfect occasion to get my cook on. This risotto was easy, seasonal, and worth the little effort it took. 

Asparagus, Pea, and Mint Risotto

1 tsp. Extra Virgin Olive Oil

1 Small Onion, chopped

2 Cloves Garlic, minced

1 cup Arborio Rice

1/4 cup White Wine (I used chardonnay this time)

3 1/2 cups Organic Chicken Broth (use Vegetable Broth to make this vegetarian)

1 cup Asparagus, trimmed and chopped into bite sized pieces

1/2 cup English Peas, raw 

1/4 cup Parmesan-Reggiano Cheese (grated with a microplane)

1 Tbsp. butter (Kerry Gold unsalted is the best! )

1 Tbsp. mint, julienned

Salt and Pepper to taste

In a large saute pan on medium heat, heat olive oil and then place onion. Cook onion for 2 minutes then add chopped garlic. While onion is cooking, heat broth in a small sauce pan over low heat. Allow the onion to become translucent, cooking for another 2 minutes. Then add rice. Toast the rice for about 2-3 minutes or until the rice becomes slightly translucent. Next, add the wine and allow the rice to absorb the liquid. Once liquid is absorbed, add one ladle full of broth (about 3/4 cup of broth). Season with salt and pepper. Allow the broth to be absorbed. Continue this process three more times (about 7-9 minutes). Then, add the peas and asparagus and the last bit of broth. Test the risotto, it should have a slight chew but still be creamy (3-4 minutes). At the end add the cheese, butter and garnish with mint. 

It's so easy! You won't be sorry if you add this to your weekly meal plan. Wait, you don't meal plan?! First off, why not? Second, it is the single most valuable tool for keeping to my budget and my diet. This is also great for lunch the next day. I bring it to work and it tastes just as good day two. Question on the recipe?? Let me know! I'm hoping to keep this blog more up to date. Let me know what you like to see, what you don't. There is always one more recipe I would like to try. I hope to see you back here soon.