Mustard Chicken Salad

I lived in the Hamptons – not as one who comes out on weekends, or one who lives in a big house. I lived there as a local in a family farmhouse built in the mid-1800s. My husband was the 12th generation born in the Hamptons (my 2 oldest are 13th generation born there and sadly the last) since his family arrived in East Hampton in 1632! Yes, I said 1632!

That being said, we knew other locals; You know the kind: the farmers, the baymen, the people who serve you your food, ring up your purchase, or clean your house. I never normally would have spent money in a fancy high-end deli but we were friends with a girl who worked at one. We’d go visit and she’d give us a great discount on the fresh deli stuff. The place was off of Main Street on Newtown Lane in East Hampton. I think you might know it even if you’ve never been to the Hamptons – it was called the Barefoot Contessa and was owned by Ina Garten.

I admit, I was spoiled! The case was filled with the most amazing salads and pre-made food. The bakery area had those picture perfect cupcakes and breads. Our friend, S, told us something I will ALWAYS remember: “if you get a cupcake, get one that has fluffy frosting and nothing on it (like shredded coconut)” Why you ask? Because if a fly were to land on a gooey, luscious fresh butter cream cupcake, it would stick and they’d have to toss the cupcake. If a fly landed and was feasting on one of her ever so famous coconut dream cupcakes, it could fly off and you’d be none the wiser. I never did buy a cupcake from there.

Just about every time, We’d get at least a small container of her Mustard Chicken Salad. I can still taste that perfection! I downloaded the recipe online from the food network site but I did amend it only because it was going to be for my kids as well. Hers was better but in a different ways – hers was a more sophisticated, hard mustard taste while this is a bit creamier and subtle.

I dont use many cookbooks but I do own 2 from Ina because I can vouch for her food that has actually be made by her hands. I am honored to say I have eaten her food and seen her in person. She ran a great shop and love her story of how she started with a small struggling bakery to where she is today.

Now on to my redone over quite a bit recipe.

MUSTARD CHICKEN SALAD

1.5 pounds boneless chicken breasts
1 teaspoon olive oil
salt & pepper
3 cups of fresh broccoli florets
1-1/2 cups mayonnaise
2 tablespoons milk
1/3 cup Dijon mustard
1 teaspoon dried tarragon
1 pint cherry/grape tomatoes, halved

1. Clean and cut chicken in to bite-sized pieces.
2. sprinkle chicken with salt & pepper.
3. Heat olive oil in a large skillet over medium-high heat and cook until the chicken is just cooked.
4. Add broccoli florets to a large pot of salted water.
5. Cook for 1 minute (until crisp tender), drain, and place immediately int oa bowl of ice to stop cooking & set the nice bright green color.
6. Whisk together the may, milk, mustard, tarragon, 1T salt, and 1/2 t black pepper.
7. Add the sauce to to warm chicken and stir gently.
8. Add broccoli & tomatoes and mix gently again.
9. Refrigerate for a few hours so the flavors can mingle.

Better than take-out Orange Beef Stir-Fry

I loved this! I mean, I’m not big on meat at all but I loved this! That speaks volumes. My kids, oddly, weren’t too happy with the mandarin oranges in with their meat – at least they dint like the parts that remain segments as opposed to breaking into tiny pulp bits. Middle kid didn’t want the sesame seeds in there. Anyway, I will make this again slightly am mending the recipe until it comes out to “Family of Five Perfection” (which is all 5 people love it – it’s a rare occurrence). I didnt make rice because I’m tired of no one eating it but me so I just served it on a plate. It’s not super attractive this way but it was super tasty!

Orange Beef Stir-Fry
3 pounds sirloin steak
1/2 cup tart juice (cranberry or pomegranate)
1/3 cup soy sauce
1/3 cup borwn sugar
1 tablespoon minced garlic
2 teaspoons minced ginger
1/2 of an orange zest
1 teaspoon veggie oil
1 11-oz can mandarin oranges, drained
sesame seeds

1. Clean steak and cut into narrow strips (across the grain).
2. Whisk together juice, soy sauce, brown sugar, garlic, ginger, and orange zest.
3. At this point you can either: (a) place meat and sauce in a baggy & freeze for a later time (to use, thaw in fridge and follow on to #4) -or- (b) marinate meat in the sauce in fridge for 4 hours or overnight.
4. Heat a wok or large frying/sauce pan over medium-high heat with oil.
5. Remove the beef from the marinade and stir-fry until well-browned. This takes about 10 minutes. Keep the marinade.
6. When browned, remove from pan, drain off any fat and set aside (preferably kept warm).
7. Add marinade to wok, bring to boil, and reduce heat, simmering for 3-5 minutes.
8. Add beef back to wok along with oranges. Stir to coat & break up oranges.
9. Serve over rice with steamed broccoli for a well-balanced meal. Sprinkle with sesame seeds.

Better than take-out Orange Beef Stir-Fry

Broccoli Salad My Way

I love broccoli salad. I like the sweet and the salad and the crunch. Oh yummy! This is a great recipe! You can sub-out the almonds and use cashews which are also super tasty. You can add bacon which is traditional for broccoli salad but I like it without bacon (I know, I know, I said NO to bacon which is odd for me). You can add in salted (for contrast) sunflower or pumpkin seeds which would add more protein to this. Most people use this as a side dish. I shamefully, eat it as a meal like lunch or for a snack. 🙂

BROCCOLI SALAD MY WAY

2 heads fresh broccoli (about 8 cups)
1 medium sweet onion, diced
1/2 cup raisins
1/2 cup craisins, soaked in hot water so they soften up & then drained
1 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons apple cider vinegar
1/2 cup sunflower seeds, salted (OPTIONAL)
Sea Salt

1. Cut broccoli inro bite-sized pieces.
2. Combine broccoli, onion, raisins, craisins, and almonds (plus sunflower seeds if adding) in a large bowl.
3. Make dressing by combining mayonnaise, sugar & vinegar in a small bowl and whisking until smooth.
4. Add dressing to the brocccoli mix. Stor well to coat.
5. Grind sea salt to taste. Stor again
6. Chill & enjoy! 🙂

 

Broccoli Soup

This recipe makes the perfect amount for a family of 4 or 5 (That is, 2 adults and kids). We didn’t have any leftovers and I got requests to make this again.

Broccoli Soup

2 tablespoons butter
1 medium sweet onion, diced
1 stalk celery, chopped finely
4 cups chicken broth/stock
8 cups fresh broccoli florets (2 heads)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups skim milk (or any milk)
ground black pepper to taste
Directions:

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 20 minutes.
3. Scoop 3/4 of the soup into a blender. Pulse quickly a few times and scoop about half back into the pot.
4. Pulse the remaining soup in blender until pureed smoothly. Add soup back into pot. Stir.
5. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk.
6. Whisk until thick and bubbly, and then add to soup.
7. Stir and season with salt & pepper.
8. top with finely shredded cheddar cheese.

Broccoli Soup with Cheese