This Cobb Salad recipe was adapted from NY Times recipe at https://cooking.nytimes.com/recipes/1018890-cobb-salad. It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6. Photo credit NY Times Recipes.
- 2 hard boiled eggs (make ahead)
- 4 oz bacon
- 6 oz pre-cooked turkey
- 1 small head romaine lettuce
- 2 medium tomatoes
- 1 avocado, thinly sliced or chopped
- 3 oz blue cheese, crumbled
- 2 Tbsp finely chopped chives
- 1 small shallot
- 3 Tbsp red-wine vinegar
- Kosher salt and ground pepper, to taste
- 1 Tbsp whole grain or Dijon mustard
- 3 Tbsp olive oil
- (FYI there will be extra dressing but you will be happy to have some left over next time you make a salad!)
- Make the dressing: Mince shallot and combine with vinegar, salt, and pepper. Let sit for 5 minutes and then add mustard and olive oil and whisk with a fork until blended. Adjust seasonings if needed.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 5-8 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
- Chop or shred turkey into bite-sized pieces. Peel and chop the hard-boiled eggs.
- Arrange lettuce in your largest serving bowl or platter. Drizzle 2 Tbsp of the dressing over the lettuce and toss to combine; season with salt and pepper.
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Drizzle 2 more Tbsp of the dressing over the top and sprinkle with chives.
- Pour remaining dressing into a small bowl and set on table for diners to add more dressing if they like.
Oops, not ready yet. Coming soon!
Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min
I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand. It’s pretty true to the original but we are using leftover chicken instead of making it from scratch. Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold. Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”
Serves: 4 hungry people
Hands-on time: 10-20 min
Total time: 20 min to 1 hr (depending on how you cook the potatoes)
Naturally vegan and gluten free, you won’t miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors.
Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min
This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority. I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me. I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix. Anyway, enough about hot dogs, let’s make some dirty quinoa!
Use the beans recipe here, but make the below adjustments.
- Don’t use sazon, it has MSG in it, just add some adobo seasoning instead, or a mix of garlic powder, paprika and salt.
- Double the recipe
- This will taste way better if you use beans you’ve cooked from dried and stored in your freezer using this recipe. Home cooked beans are always better than canned.
- Serve over long grain brown rice, not white rice.