Shredded Candy Cane and Green Apple Slaw with Pecans

Platted - Shredded Candy Cane and Green Apple Slaw with Pecans over Boston Lettuce

Candy-cane

Image Credit: Christmas Wow

When you hear the word candy cane, it is always associated with a candy that is in the shape of a small cane with white and red strips through it.

Or a small rounded candy you would receive at a restaurant after enjoying a meal.

Did you know though that there is a root vegetable that is also referred to as a candy cane? Yes, the beet root called “Chioggia,” and it has stripes of red and white on the inside its flesh.

shredded candy cane beetThe beet is nothing new to the vegetable market, as it is a Heirloom, meaning heirloom vegetables are open-pollinated cultivars, and have a reputation for being high quality and easy to grow (The Heirloom Vegetable Gardener’s Assistant).

Open-pollination is a particular cultivar that can be grown from seed and will come back “true to type.”

Our featured recipe contains these heirlooms, the candy striped Chioggia. Here is what you will need to make your “Shredded Candy Cane and Green Apple Slaw with Pecans.”

1 large chioggia beet, peeled and shredded

1 large Granny smith apple, shredded with skin on

1/4 cup pomegranate dressing (can be purchased at your local Whole foods Market)

1/3 cup pecan pieces

pomegranate dressingFirst add the dressing to a large mixing bowl. You can add more than 1/4 cup of the dressing if you wish.

shredded candy cane beets and green applePrepare the the produce, and add to the mixing bowl. After shredding the beet, and apple mix it right away with the dressing, as it contains vinegar, which will coat the produce and stop it from browning to fast. Isn’t that amazing how the chioggia beet looks so much like a candy cane?

adding pecansMix the shredded beet and apple together until it is well coated with the dressing. Next add the pecan pieces and mix in.

Shredded Candy Cane and Green Apple Slaw with PecansNext spoon the slaw into a salad serving bowl.

Platted - Shredded Candy Cane and Green Apple Slaw with Pecans over Boston Lettuce Plate and serve over a piece of Boston lettuce leaf, and your favorite meat dish.

This side salad can make a great addition to your “Turkey Dinner” this coming Thanksgiving (November 26th) or Christmas (December 25th).

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Roasted Chicken Breast With Ginger Carrot Salad

Roasted Chicken Breast With Ginger Carrot Salad - close upWith chicken breasts on hand that are skinless, and boneless , you can always have something quick and satisfying to eat for dinner. Whether you grill, boil, pouch or roast, there will always be an easy chicken breast recipe for any occasion.

roasting skinless, boneless chicken breasts with coconut oilBoneless chicken breasts are a go to fresh meat choice for any time-pressed home cook and their kitchen because they’re quicker to cook than bone-in chicken breasts.

Brushing the chicken breasts with a cooking oil (preferably olive, coconut, or avocado oils) or marinade before roasting or broiling helps prevent the chicken breasts from drying out.

For a quick lunch or dinner, it is really easy to incorporate chicken breast into salads, or pastas (Link here for ideas using chicken and leafy greens as: Salads as a Main Course).

We have the roasted chicken breast recipe, and all you have to do is choose the occasion. Our featured recipe is, Roasted Chicken Breast With Ginger Carrot Salad. Just 45 minutes from start to finish, and here is what you will need.

4 chicken breasts, skinless, boneless

3-4 tablespoons coconut oil, melted

3 medium rainbow carrots shredded, one each: yellow, purple, orange

1/2 cup dried cherries

2 tablespoons cilantro, chopped

1/4 ginger cilantro dressing, best choice is Paleo Chef

Boston Lettuce leaves, about 8 pieces

melted coconut oil Slice breasts into two’s horizontally. Melt coconut oil (it is bought solid, but melts above 76 degrees), and place into a 13 X 9 glass baking dish.

chicken breasts coated with coconut oilNext coat chicken in oil on both sides. You will note that the coconut oil will solidify once again on the cold chicken breasts, as they are colder than 76 degrees.

Place baking dish in to oven on middle rack and roast for 10 minutes, than turn breasts and roast another 10 minutes or until chicken reaches 165 degrees internal temperature.

heating shredded carrots and dried cherries in hot water

While cooking the chicken, you can prepare the salad. Boil some water in a small pot, about 2 cups. Place shredded carrots and dried cherries into a medium glass mixing bowl, and add boiling water. Set aside for 3 minutes.

rinsing shredded carrots and dried cherries under running water Next drain water and rinse carrots and cherries in a colander under running water, and pplace produce back into the glass bowl.

Carrot Ginger Salad

Next add the chopped cilantro with the 1/4 cup of Ginger Cilantro dressing (by Paleo Chef), and mix together. Set aside.

Roasted Chicken Breast With Ginger Carrot SaladNext plate a piece of Boston lettuce leaf, and place piece of chicken breast on top. Then top the chicken breast with the ginger carrot salad, and enjoy!!

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Roasted Chicken With Chipotle Cinnamon Orange Glaze 

Roasted Chicken With Chipotle Cinnamon Orange Glaze The Scovilla scale is the measurement of how hot or spicy a chilli pepper is. The scale was first used in 1912 and named after its inventor Wilbur Scovilla.

According to the scale chipotles are between 3,000 to 10,000 SHU (Scovilla heat units), and that means a hot chili.

The word chipotle is derived from chilpoctli an Aztec word, and is a smoked red dried jalapeño chili from Mexico.

The chili is used in Mexican prepared foods as well as Mexican-American, Tex-Mex, and prepared dishes of the southwestern parts of the US, like New Mexico (Link Here for more information about Mexican vs. Tex-Mex: What Is The Difference?).

Chipotle Cinnamon Orange Glaze Our featured recipe is an inspiration as it uses the chili to glaze the chicken. We found the recipe in Novembers issue (2014) of “Good Housekeeping.” The glaze is prepared to use while roasting a turkey.

We thought why not test it on some chicken breasts and see if our palate could endure the spice while eating the roasted poultry, and if so, it would be used to roast a turkey.

Our featured recipe is Baked Chicken With Chipotle Cinnamon Orange Glaze, and here is what you will need.

Chipotle Cinnamon Orange Glaze

1 teaspoon chipotle in adobe
Juice from 1/2 an orange
1 1/2 teaspoon raw honey
1 teaspoon extra virgin olive oil
1 to 2 garlic cloves
2 teaspoons orange zest
1/2 teaspoon powdered cinnamon
1/4 teaspoon Himalayan salt

Blend together in a blender until smooth.

This recipe was reduced down to accommodate four (4) chicken breasts. For the full recipe to roast a turkey link here: Good Housekeeping.

Now let’s glaze some chicken with that Chipotle Cinnamon Orange Glaze.

preparing chicken breastsUsing a fork or knife, poke holes all over each chicken breast. You can use breast’s with the skin on, but as you can see we have some with the skin removed.

raw chicken breast wih Chipotle Cinnamon Orange Glaze Next, spoon on some sauce or glaze and spread out over the meat. Set aside for about 30 to 40 minutes and allow the flavor of the spices to absorb in.

putting chicken breasts with Chipotle Cinnamon Orange Glaze in oven to roastPlace chicken into a 350 degree preheated oven for for 40 minutes or until internal chicken temperature is 165 degrees.

Roasted Chicken With Chipotle Cinnamon Orange Glaze on a platterPlace the roasted chicken breasts on a platter and serve with an appropriate side dish. Link Here for some suggestions.

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