​How you doin’? I happen to love all types of mixed salads—egg salad, tuna salad, chicken salad and yes, even spam salad. But not just any old kinds of mixed salads—they must have a special zing about them. Let’s take the Chicken Salad… it can be served as a sandwich, in a cup of lettuce or stuffed into a half avocado or large tomato. In fact, all of the aforementioned salads can be served in these ways.
 
The zing comes with the selected ingredients and dressing that really sets your homemade mixed salad ahead of those store-bought deli salads. Don’t you always feel so much better when you know what’s in it and how it’s made? 
 
Once you've nailed the basics of chicken salad, there are endless ways to customize this classic dish to your liking. Let’s start with the chicken.
 
To my taste the best chicken salad is made with boneless, skinless chicken thighs. Yes, I go for the dark meat because it yields a moist, more flavorful result and they are easier on the budget. Chicken breasts are okay as long as they’re not overcooked. Start by seasoning your chicken well with salt, pepper and a little garlic power, covering tightly with aluminum foil and baking at 300°F for 60-minutes or until an instant read thermometer reads 165⁰ F and the juices run clear. The cooked chicken will be tender, ready-to-dice with plenty of rich pan juice.
 
When making a large batch of chicken salad, don’t over mix it. Stir the ingredients just until you get the consistency you like. Always use a good quality mayonnaise, a little sour cream, grainy mustard—don’t forget a tablespoon or two of fresh lemon juice. The citric acid will ‘brighten” the mixture.
 
Next, you'll want to add something sweet—sugar, honey, and sweet relish are all great options for bringing perfect balance to your chicken salad dressing. Freshly chopped celery, scallions, parsley, and dried spices make for highly flavored, crisp finish.
 
To make my sweet, curried chicken salad, just follow the directions and enjoy. Add in grapes, toasted pecans, and chopped apples, too. It is healthy and tasty with a fruity twist. It’s great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
 
Prep time: 50 minutes
Refrigerate time: overnight
Yield:  8 servings
 
Ingredients 
8 skinless, boneless chicken thighs, cooked and diced
1 cup celery, diced
1/2 cup green onions, chopped into rounds
1/2 cup ripe mango diced
1/2 cup green apple, peeled and diced
1/4 cup golden raisins
1/8 teaspoon ground black pepper
1 teaspoon curry powder
3/4 cup mayonnaise
1/2 cup toasted caramelized pecans, rough chopped
1/3 cup seedless green grapes, halved
 
Directions

1. In a large bowl combine the chicken, celery, onion, mango, apple, raisins, pepper, curry powder and mayonnaise; mix well.
2. Refrigerate for 4 hours, or better yet overnight. This allows the ingredients time to chill and blossom giving a better flavor and texture.
3. Right before serving, gently fold in the pecans and grapes; gently mix together the salad.
4. Plate up and serve!

ChefSecret:  Consider serving the Sweet Curried Chicken Salad in a scooped, toasted round brioche loaf, on a warm croissant or stuffed into a split warmed pita.

Quip of the Day: Have you noticed that supermarket clerks are so overworked they never have time to chat? Last week I bought a pound of bird seed, and I asked the checker how long it would take for the birds to grow after planting the seeds. It took a minute, but I did manage to get a chuckle and a bit of a smile. 
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entrees #Lunch #Dinner #Salad #ChickenSalad #CurryChickenSalad #Chicken #Curry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Writing and testing new recipes several times a week is a monumental task. I’m not complaining, but I am always grateful when people send in some of their recipes that they would like memorialized on the Perspectives’ Survival Guide website. Here is one of those recipes—Beet, Blood Orange & Fennel Salad—that was sent to us from the fine people at Gelson’s Markets in California.
 
This salad is the harbinger of healthful eating. It’s dressed in a tart citrus vinaigrette with touches of fresh mint. It is a great companion for earthy sweet beets and Spanish-style blood oranges. We’ve topped the beets with slices of blood orange, onions, roasted fennel and chèvre (goat cheese)—so every forkful of salad is a delightful mix of sweet, tart, crunchy and creamy.
 
Between the golden beets, the blood orange, and the bright green mint, this is a gorgeous salad, and ideally, it should be enjoyed with family as a side or entrée salad. As light and refreshing as it is, the beets give it a certain earthy flavor with hearty versatility. Try pairing this salad with a grilled salmon fillet or slices of rotisserie chicken.
 
Prep time:  45 minutes
Cook time:   1 hour
Cool time:  45 minutes
Yield:  4 servings
 
Ingredients
2 medium golden beets
1 bulb fennel, quartered and sliced ½-inch strips, fronds reserved
1 tablespoon olive oil
2 blood oranges, peeled and sliced 1/4-inch thick
1/2 cup red onion, sliced very thin
2 ounces chèvre
1 tablespoon shredded fresh mint
Flakey sea salt and freshly ground black pepper, to taste
 
Directions

1. Preheat an oven to 375⁰ F.
2. Rinse the beets in water, season with a pinch of flakey salt, wrap them up tightly in aluminum foil, and place them on a foil-lined sheet pan.
3. Toss the fennel strips in olive oil, season with salt and pepper and place them uncovered alongside the beets.
4. Roast the vegetables for one hour, or until the beets are fork tender and the fennel is golden brown in spots.
5. Allow the beets to cool, and then peel and slice them 1/4-inch thick.
6. On a serving platter, layer the beets and oranges randomly and season them with a pinch of salt.
7. Sprinkle the sliced fennel and red onion over the beets and oranges.
8. Add the mint and crumbled chèvre, garnish with fennel fronds, and drizzle with blood orange vinaigrette.
9. Serve immediately.

 
Blood Orange Vinaigrette
Ingredients 
2 tablespoons minced shallot
1 tablespoon lemon juice
2 tablespoons blood orange juice
1 tablespoon champagne vinegar (rice vinegar also works)
1/4 cup olive oil
1/2 tablespoon chopped mint
Freshly ground black pepper, to taste
Sea salt, to taste
 
Directions

1. In a medium bowl, combine the shallot, lemon and blood orange juice and vinegar.
2. Add the olive oil in a slow stream, whisking vigorously.
3. Add the mint, season with salt and pepper, and gently whisk to combine.
4. Vinaigrette will keep in the refrigerator for up to 2 weeks.

ChefSecret:  This salad has great staying power—it doesn’t wilt. It’s a great salad to take to a tailgate, brunch or dinner party or a barbecue.

​Quip of the Day: “I normally knock on the fridge door before I open it, just in case there’s a salad dressing.” Get it?
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

​#Entrees #SideDish #Salad #Lunch #Dinner #Beets #GoldenBeets #BloodOrange #Fennel #Vinaigrette #GoatCheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                            ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Brussels Sprouts are members of the cabbage family, grown for their edible buds. These leaf vegetables are typically 3/4-inch to  1-1/2-inches in diameter and resemble miniature cabbages. Brussels Sprouts has long been popular in Brussels, Belgium, from which the originates. Brussels Sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century in Europe.
 
Production of Brussels Sprouts in the United States began in the 18th century, when the French brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California. Within these micro-climates, which offer an ideal combination of coastal fog and cool temperatures year-round, are perfect from growing Brussel Sprouts.
 
Raw Brussels Sprouts are 86% water, 9% carbohydrates, 3% protein and negligible fat. In a 100 gram reference amount (about 3.5 ounces), they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6; essential minerals and dietary fiber exist in moderate to low amounts. As with broccoli and other brassicas, Brussels Sprouts contain sulforaphane, a phytochemical under basic research for its potential biological properties.
 
So, it is a healthy vegetable, but that’s not the only reason that kids dislike them so. Children have almost 3-times the taste receptors in their mouths than adults and the polarizing, somewhat bitter flavor is not what kids like. Aside from that, some people really suffer from gas bloat after eating them.
 
My Shaved Charred Brussels Sprouts Salad is tangy and crunchy. It starts with the raw crispiness of lightly charred Brussels sprouts smothered in a creamy dressing, topped with crisp bacon and homemade croutons. If you've never liked Brussels sprouts, you're going to love them now.
 
Prep time:  25 minutes
Cook time:  25 minutes
Assembly time:  10 minutes
Yield:  6 servings
 
Ingredients 
For the croutons
1/2 baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 slices bacon, divided
 
For the dressing
2 anchovy fillets or 1 tablespoon anchovy paste
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
1/2 cup light mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
4 tablespoons fresh lemon juice
1/4 teaspoon Worcestershire sauce
salt and ground black pepper to taste
 
For the charred Brussel Sprouts
6 tablespoons extra virgin olive oil
2 pounds Brussels Sprouts
 
Directions

1. Preheat an oven to 350⁰ F.
2. Toss the baguette cubes with olive oil, salt, and pepper in a large bowl.
3. Spread out the bread cubes on a lined sheet pan.
4. Place a wire cooling rack on a separate lined sheet pan; lay bacon slices on top.
5. Bake the bacon slices and the baguette cubes in the oven until the bacon is browned and the bread cubes are toasted; about 15 minutes. Turn the bread cubes halfway through and turn the bacon when cooked on one side. Remove from oven and let cool to room temperature.
6. Place the bacon on paper towel to soak up the excess fat. Finely chop the bacon and set aside.
7. Reset the oven to High Broil.
8. Cut washed and drained Brussel Sprouts in half; place them on a sheet pan and drizzle with 6 tablespoons of olive oil.
9. Place the sheet pan on the top rack in the oven to allow them to lightly char.
10. Remove from the oven and cool.

To make the dressing

1. Mash anchovy fillets, garlic and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire and season with salt and pepper.
2. Whisk dressing until well combined.

To prep the salad

1. Finely shave the cooled, charred Brussels sprouts using a mandolin; place into the bowl with the dressing.
2. Add about half of the bacon and croutons; toss until well coated.
3. Serve with remaining Parmigiano-Reggiano cheese, croutons, and the rest of the bacon on top.

ChefSecret:  You can also use a knife or a food processor to shave the Brussels sprouts. Add chopped toasted almonds for a little added crunch.

Quip of the Day: “When thinking about life consider this:  no amount of guilt can change the past and no amount of anxiety can change the future.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.
#Entrees #Salads #BrusselsSprouts #Bacon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2022

​How you doin’? Okay, I know working from home, plus stress and/or other pressures seems to pack on the pounds. You made a New Year’s Resolution to lose at least 2-1/2 pounds a month. That’s a nice safe weight loss to help you from gaining it right back again. So cut back on the fried foods and the ooey-gooey desserts and try one of our new healthful recipes. Our Survival Guide will publish one new recipe from the Healthful Collection every week. We promise you won’t be disappointed.
 
I love a good chicken salad sandwich, but who needs the high-calorie mayonnaise? Low-cal ranch dressing is the secret ingredient for replacing mayonnaise or other creamy ingredients typically used to dress a chicken salad. You’ll find it is addictively good and absolutely the best replacement for mayo—low on calories and fat and high on flavor!
 
While you can definitely make your own ranch dressing, but you can make this recipe quick and easy with store-bought Hidden Valley Ranch Low Fat Dressing or Bolthouse Farm’s Yogurt Classic Ranch.
 
My Healthy Chicken Salad is made with shredded chicken (left over rotisserie chicken), crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It's tossed in a no-mayo dressing.
 
Prep time:  20 minutes
Yield: 6 -8 small sandwiches
Calories:  270 kcal
 
Ingredients 
3 cups shredded rotisserie chicken (store-bought)
3/4 cup diced celery
1 cup sliced seedless red grapes
1/2 cup slivered almonds
1/2 cup dried cranberries (or dried sweet cherries)
1/4 teaspoon ground rosemary
3/4 cup reduced-fat ranch dressing
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated black pepper
 
For serving
6-8 pieces green leaf lettuce
6-8 miniature or full-sized croissants or other toasted bread
Option: 6-8 hollowed out tomatoes (for stuffing) in place of bread
 
Instructions 
To prepare the chicken

1. Chop or shred the rotisserie chicken to get 3 cups and add to a large bowl.

To prepare the salad

1. Slice the celery in half and then chop to get small pieces.
2. Cut the gapes in half.
3. Add the celery, grapes, 1/2 cup of almonds, cranberries and rosemary to the bowl with the shredded chicken.

To prepare the dressing

1. In a small bowl, add the ranch dressing, lemon juice, Dijon mustard and salt and pepper.
2. Whisk together and then pour over the salad.
3. Gently toss to combine and again taste for seasonings.

To make the sandwiches

1.  Toast the bread and serve the chicken salad on top of the bread with lettuce, or in croissants with lettuce, or add this chicken salad to lettuce to make lettuce wraps or stuff hollowed-out tomatoes!

​ChefSecret:  Eat healthfully, keep an eye to the calories. Remember, not all that goes in comes out.

Quip of the Day: “I never would have known that a few weeks of uncut hair would weigh 20 pounds, but that’s what the scale says.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Lunch #HealthyChickenSalad #RotisserieChicken #LowFatRanchDressing #HiddenValley #BolthouseFarms #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? With so much going on to prepare the holiday dinner why not make a simple Iceberg Wedge Salad which is the perfect starter or side dish. The classic Iceberg Wedge is made of chopped crisp bacon, diced ripe tomatoes, full flavor blue cheese, diced hard boiled eggs and drizzled with homemade blue cheese dressing. This is my original, Monster Iceberg Wedge Salad with Blue Cheese Dressing.
 
First, you have to wash and cut the lettuce by taking a whole head of Iceberg lettuce and removing any wilting or brown leaves from the exterior. See complete directions below.
 
At Margaritaville in Las Vegas Chef Spencer and I created a grilled wedge salad. Yes, you really can grill it. I love the additional layer of flavor—a good, charred taste and look. To grill your lettuce cut and clean as usual. Drizzle some olive oil then sprinkle with salt and pepper. Grill for a couple of minutes on each flat side until you get the desired char.
 
I like to make my own blue cheese dressing to taste. In a small bowl, whisk Greek yogurt, sour cream, mayonnaise, milk, Worcestershire, blue cheese crumbles, white balsamic vinegar, salt and pepper together for the dressing. Drizzle each lettuce wedge generously with dressing and let it run over the lettuce wedge onto the plate. In a pinch you can always use store bought dressings. The best to my taste is Bob’s Blue Cheese Dressing (found in the refrigerated or Produce section) or one of the Ranch Dressings. If you’re not into the flavor of blue cheese try Peter Luger’s Steakhouse Dressing sometime (found refrigerated in the meat department).
 
An Iceberg Wedge Salad with blue cheese dressing and bountiful toppings is the perfect starter that goes with almost any holiday dinner.
 
Prep time:  15 minutes
Yield:  2 servings

Ingredients
For the blue cheese dressing
1/4 cup original tart Greek yogurt plain
3 tablespoons sour cream
1 tablespoon mayonnaise
3 tablespoons milk
1/4 teaspoon Worcestershire sauce
1/3 cup blue cheese crumbles
2 teaspoons white balsamic vinegar (or apple cider vinegar)
1/2 teaspoon freshly-ground coarse black pepper
Salt to taste

for the wedge salads
1/2 head fresh, washed and chilled iceberg lettuce cut in half
1/3 cup bacon cooked and crumbled (I prefer the flavor of Benton smoked bacon)
4 hard boiled chopped eggs
8 grape tomatoes sliced in half
2 to 4 tablespoons extra blue cheese crumbles for topping
2 teaspoons freshly cut chives for garnish

Directions

1. Take a whole head of lettuce and remove any wilting or brown leaves from the exterior.
2. Hold the entire head of lettuce core side down and give it a few good bangs on the counter to loosen the core. Use your fingers to wiggle out the center core.
3. Fill the entire head of lettuce with cold water to rinse all the interior leaves. Since it grows like a cabbage or onion, all the layers will get rinsed! After it is filled with water, rinse the exterior. Dump out all the water you can and shake out any excess. Leave it facing down on a clean drain board to drain for 5-10 minutes.
4. Cut the entire head in half then cut one half in half again, making 2 individual wedges. Place each wedge, curve side down on a plate. Save the other half head of lettuce by wrapping the cut side in paper towel and storing in a gallon size zip top bag leaving the top slightly open.
5. In a small bowl, whisk all ingredients for the dressing together. Set aside.
6. On two dinner plates, place wedges of iceberg lettuce, cut side up. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese, chives and anything else that sounds good to you.
7. Serve on chilled plates with chilled forks.

ChefSecret: Using fresh and cold iceberg lettuce is the best way to make and keep a crispy salad! After you have washed the entire head of lettuce, save it (or any leftover portion of it) by wrapping the cut side in paper towel and storing it in a gallon size zip top bag with the top slightly open. Remove as much water as possible before storage and keep it cut side (or core side) down so it can continue to drain. It should stay fresh for up to 7 days.

Quip of the Day: “Sometimes someone unexpected comes out of the nowhere, makes your heart skip a beat and changes your life forever—we call these people cops.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#ThanksgivingRecipes #Thanksgiving #Salads #IcebergWedge #BentonBacon #BlueCheese #PeterLuger #HolidayRecipes #Holidays2021 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                 ©Perspectives/The Consulting Group, Inc., 2021