Semi-Homemade with IGE: Chicken Caesar Salad

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Look what Santa brought me!

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In this day and age when you seem to know or find out every Christmas gift you’re getting before you get it, it’s a rare occurrence when the wrapping paper reveals a surprise.

Imagine my delight when I opened this totally unexpected gift on Christmas morning – 1001 Foods To Die For!

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1001 Foods to Die For is “…a handbook of exquisite dishes, rare ingredients, sumptuous feasts, authentic home cooking and the finest recipes that world cuisine has to offer. In short, this is a list of the most sensational flavors to be experienced in a lifetime…”

Basically, this is a really cool book filled with recipes, food factoids and history behind the world’s favorite dishes. And what would you know – there’s a whole page dedicated to the subject of tonight’s dinner: Chicken Caesar Salad! Per my book:

  • The salad is said to be the invention of Caesar Cardini, an Italian restaurateur living in San Diego
  • Created sometime in 1920, the original salad contained romaine lettuce, croutons, garlic, parmesan, coddled eggs, olive oil, lemon juice and Worcestershire sauce
  • The big lettuce leafs are meant to be left whole and eaten with the fingers
  • There should be just enough garlic to keep the vampires at bay (really, it says that!)

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I think I did Caesar proud with tonight’s interpretation!

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I started by making some Roasted Brussels Sprouts. True, they’re not called for in the original recipe, but I’ll throw RBS into anything!

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I drizzled my cleaned up Brussels sprouts with olive oil, garlic powder, S&P.

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Mix gently to coat,

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and spread on a foil and non-stick spray lined cookie sheet.

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Pop in the oven for 25-30 minutes at 425 degrees, flipping half way through, and you’re good!

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I carried the Worcestershire sauce flavor in the dressing, into the chicken that was to sit atop my salad. All I did was cook some lean, chicken tenders in about 1/2 cup of the sauce until they were cooked all the way through.

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I took some help for the actual salad and used a Dole Light Caesar Salad Kit. Mr. Cardini probably wouldn’t be pleased with the decision to use pre-made dressing and croutons, but I trump Mr. Cardini.

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Plate some dressed greens on a plate and top with sautéed chicken, roasted Brussels sprouts and garlic croutons. Easy, savory and light!

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And seriously yum! A bite with all four ingredients together was just Heaven! That chicken cooked in Worcestershire sauce was amazing too. It’s like seasoning in a bottle, so it’s literally all you need for the chicken.

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Oh yes, while I was cooking I snacked on some Skittles.

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Look at this bag! That’s an extra large jar of peanut butter being dwarfed by it. :( I might have Ben, who got the bag for Christmas, take it to work with him tomorrow. I operate best on out of sight, out of mind!

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Okie dokie smokie – it’s time to announce the winner of the Vitalicious SuperSampler Pack Giveaway! Congrats to…

Kate: For the Love of Breakfast

Who blogged about the giveaway! Congratulations Kate! Email me @ iowagirleats@hotmail.com with your full mailing address.

Also, a big THANK YOU goes out to all of you who participated in the Month of Holiday Giveaways. It is truly more fun to give than to receive, and it was my pleasure to run these giveaways!

In other news, The Real World: Washington DC starts tonight! I am a huge sucker for the RW. How about you? What was your favorite season?

I loved San Diego. Carmen cracked me up!!


Hop To It!

27

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