I love home-cooked meals. I love being in the kitchen and whipping up something simple and delicious for my family after a long day of work. Why? Because it gets the creative juices flowing and I get to show off my "skills" to my parents. I enjoy cooking for people and dinner is becoming one of my favorite meals to prepare. I used to always BAKE BAKE BAKE but I noticed I had gained weight and wasn't feeling as "healthy" as I could feel. So for the New Year I told myself I would eat more protein and cook more healthful meals. I would like to introduced one of my favorite meal combinations-- soup and chicken caesar salad! I made a carrot-ginger bisque with a fried chicken caesar salad. I'll be ordering the soup and salad every night! I am proud to say my dad (the excellent cook in the family) enjoyed this healthier meal and was fully satisfied. I hope you enjoy!
P.S. The soup has been a lovely dish for these cool winter nights... what will I do when the weather warms up?! Eat it anyways. hehe
Fried Chicken Caesar Salad
Yield: 4-5 servings
- 1 lb fried boneless chicken, diced
- 1 (5-ounce) container mixed greens
- 15 cherry tomatoes, washed and cut in halves
- Caesar dressing
- Croutons, optional
- In a large bowl, combine mixed greens, tomatoes and Caesar salad dressing. Toss well.
- Top salad with fried chicken and croutons. Place in fridge for 20 minutes or until chilled. Enjoy!
Carrot Ginger Bisque
Yield: 4-6 servings
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 lb. carrots, peeled and chopped
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 tablespoons fresh ginger, grated
- 2 tablespoons lemongrass puree (found in produce department)
- 2 tablespoons garlic, minced
- 1 (14-ounce) can lite coconut milk
- 4 cups vegetable broth
- salt and pepper, to taste
- parsley, optional
- Heat a large soup pot over medium heat. When hot, add oil and butter. When butter has melted, add carrots, celery, onion, ginger, lemongrass and garlic, cook for 5 minutes or until vegetables are soft and onions/celery are translucent.
- Add coconut milk and vegetable broth. Stir in a dash of salt and pepper. Bring to a boil then reduce heat to low and let soup simmer for 20-25 minutes, or until carrots are soft.
- Turn off heat and let cool for 5 minutes.
- In a heat resistant blender, pour soup mixture into blender and blend until smooth. Repeat task until all of the soup is blended into a bisque.
- Pour into bowls and top it off with fresh parsley.
Note: Depending on how much ginger flavor you like, add more or less to the soup! It will still taste delicious.