Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread

Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Breadmultigrain Wasa crackersWasabröd is a Swedish company that is the largest producer in the world of Scandinavian style crisp bread.

Wasabröd produces a wide variety of crisp breads, with the original crisp bread made of rye. Other additions since 1919 include sesame,wheat, oats, flax seed, and other grains. Like matzo, Wasa is noted for its shelf longevity.

Wasa crisp bread is popular during the EuropeanOktoberfest‘ (a festival that takes place from mid-September through October).

Oktoberfest comes once a year, with vibrant music, over-flowing beer, sausage, and colorful German costumes. It is a festival held every Fall to celebrate German heritage, and includes lots of great finger foods.

Our featured recipe is an inspiration of the German festival and the Wasa crisp bread: Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread. Here is what you will need.

Prepartion per serving:

1 multigrain Wasa crisp bread

2 teaspoons Greek yogurt dill spread

1/4 cup chopped red cabbage

1 fresh basil leaf, medium to large

1 slice uncured lunch meat, your choice, without nitrates

steps to preparing food ingredients with Wasa crisp breadYou can find the recipe for the Greek yogurt dill spread by linking here: Greek Marinated Chicken with Butter Leaf Lettuce Salad.

Prepare the yogurt-dill spread. Cut basil leaves from stems and wash (pat dry). Spread yogurt-dill onto a piece of Wasa crisp bread. Next top with a slice of lunch meat. We used a smoked black-forest honey ham. Next top the meat with a fresh basil leaf, and top that with the red cabbage.

multigrain wasa with cabbage - ham - and a greek yogurt dill spreadYou don’t need to wait util the next Oktoberfest to enjoy this healthy and awesomely delicious finger food. When making your shopping list be sure to include a package of Wasa Crisp Bread (your favorite), and the accompanying ingredients. Oh, and it makes a great party favorite finger food.

For more great ideas to topping Wasa Crisp Bread link here: Wasa – Since 1919.

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Italian Five Cheese Chicken Roll Ups

Italian Five Cheese Chicken Roll UpsWith little more than your favorite spaghetti sauce (we used a sauce made with cream and vodka – from the Whole Foods Market), cream cheese and a shredded Italian cheese blend, you can have yourself some chicken roll-ups. They are super easy to prepare.

Here is what you will need:

2 oz. of cream cheese softened

¼ cup bell pepper; diced (red, yellow, orange, green, use all colors, or your choice – we buy tri-colored frozen bell peppers)

¼ tsp. garlic powder

4 chicken breasts; boneless skinless

1 cup Italian 5-cheese blend, finely shredded

½ teaspoon dried oregano leaves

1 cup spaghetti sauce (your favorite)

salt to taste, optional

Heat oven to 400°

ingredients for Italian Five Cheese Chicken Roll Ups

 

mix ingredients  togetherIn a medium bowl mix cream cheese, ½ cup of cheese, bell pepper, oregano, garlic and salt to taste.

When we salt in our recipes, it is always use Himalayan salt.

After you mix up the ingredients, set aside.

slicing chicken breast and flatting it with a robber mallet

Cut chicken long ways across breast. Place each cut chicken piece one at a time in a large plastic bag, seal it and with a rubber mallet or rolling pin flatten chicken to ¼-inch thicknesses.

preparing chicken roll ups

At one end of chicken strip roll up with cheese mixture, tucking in ends around filling to completely enclose the filling.

Place seam sides down in 13 x 19 inch baking dish coated with olive oil. Pour spaghetti sauce evenly over chicken, and cover with aluminum foil.

chicken roll ups out of the ovenPlace in preheated oven and bake for 30 minutes or until chicken is cooked through.

Remove foil, sprinkle chicken with remaining ½ cup shredded cheese. Bake an additional 3 to 5 minutes or until cheese is melted.

 

 

 

Italian Five Cheese Chicken Roll UpsPlate and enjoy your Italian Five Cheese Chicken Roll Ups with a salad or your favorite vegetable.

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Organic BBQ Hot Dogs and Potato Pack

BBQ Hotdogs and Potato PackPreparing your Independence Day (July 4th USA) is always done with either a party, picnic, or a cookout, at which you may try to make easy to have in the backyard, at the park or by the water. Here is an easy and fast way to accomplish that, with our featured recipe: Organic BBQ Hot Dogs and Potato Pack.

You can easily prepare these at home before you leave to the park, or beach. For each serving, you steam 9 to 10 mini colored potatoes (about 40 mini potatoes for a serving of 4), just until a fork can insert with no problem.

preparing BBQ Hotdogs and Potato PackNext, using heavy duty foil, cut a piece 12 inches X 18 inches long. Place a cooked uncured organic all beef hot dog in the center, and arrange 9 to 10 of the small  steamed potatoes around the hot dog. For each packet you will add 3 to 4 tablespoons of diced onion (optional), 1/4 to 1/3 cup of  shredded cheese, of your choice, and pour an organic barbecue sauce over the top.

Foil wrapped BBQ Hotdogs and Potato Pack in a BBQ

Fold foil to form a tent around the food, making sure it is closed tight. Place into your ice cooler, until ready to barbecue at the park or beach.

Foil wrapped BBQ Hotdogs and Potato Pack in a BBQ basketHeat your barbecue grill to medium. Now place your foiled tent wraps in a barbecue basket and place on the warm grill. Close the lid and let the food heat through for about 10 to 12 minutes.

BBQ Hotdogs and Potato PackUsing a pair of barbecue tongs, remove the tent wraps and place each on to individual plates. Open the wraps, top with more cheese (optional) and allow to cool, serve and enjoy.

Organic BBQ Hot Dogs and Potato Pack

1 pound organic colored mini potatoes

4 uncured organic beef hot dogs

1/2 cup diced organic white or purple onion

1 cup shredded organic cheese, your choice

1/2 to 1 cup of organic barbecue sauce

Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.

Grill covered over medium heat 10-12 minutes or until heated through. Using a pair of barbecue tongs, remove from heat to individual plates. Open foil carefully to allow steam to escape. Top with more cheese, if desired.

(Recipe adopted from June/July 2013 Taste of Home Magazine – rearranged to fit our pallet)

 

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Remembering With A BBQ On Memorial Day

Remembering With A BBQ On Memorial Day

In the northern hemisphere summer officially starts the 20th or 21st of June until the first day of the autumn equinox. But for many in the USA Memorial Day kicks off the summer for many, if not for all residence.

History notes that the first Memorial Day June 3, 1861 in Warrenton, Virginia. The first widely-publicized observance of a Memorial Day-type observance after the Civil War, was in Charleston, South Carolina, on May 1, 1865. In that same year, 1865 the federal government began creating national military cemeteries for those who died and were enlisted in the Union Army.

decorating grave site with flowers

May 30th was the official chosen date to celebrate the fallen war veterans, and as the custom was and is to decorate the grave sites with flowers, in 2010 Barack Obama stated that May 30th was selected as an appropriate date to memorialize all who have died while in the armed forces, as it coincides with the time when flowers are in bloom.

Flaming Empty BBQ Grill Many will stay at home, fly or drive to visit loved ones and friends or maybe go to a national park this Memorial Day weekend.

It’s only appropriate to get the grill fired up, as you can’t come together for good conversation and remembering times past without a good plate of food in your hand.

Here at Splendid Recipes and More, we have a few recipe suggestions to BBQ on your grill.

Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

This recipe is baked in the oven, but can be BBQ on the grill.

Just heat your grill, closing the lid to contain the heat.

Place the bacon wrapped chicken breast in an aluminum container and place that on the heated grill.

Keep in mind the meat will cook faster on the BBQ grill than in your electric oven.

 BBQ Garlic Lemon Vegetable Platter

BBQ Garlic Lemon Vegetable PlatterIf your planing a trip to the park to BBQ, just cut the vegetables ahead of time at home, as well as prepare the dipping sauce.

 Mediterranean BBQ Chicken

Mediterranean BBQ Chicken and a side of Garlic Lemon Vegetables

 BBQ Beef and Sweet Pepper Fajitas

BBQ Beef and Sweet Pepper Fajitas

You can also make some tacos on the grill with Mexican Marinated Steak Fajitas

Marinated Steak Fajitas

 

If you don’t have a menu planned yet, we hope you enjoy these selections as part of your Memorial Day BBQ? If you have a planned menu for your BBQ, share it with us in the comment section below.

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BBQ Garlic Lemon Vegetable Platter

BBQ Garlic Lemon Vegetable Platter

BBQ Garlic Lemon Vegetable Platter

If only we could include the smell, of those vegetables barbecuing. You’ll just have to prepare this featured recipe to enjoy that smell.

Grilling vegetables is really easy and a lot of fun. Barbecuing gets you outside to enjoy fresh air. Put on a little music and enjoy the view of your garden. If you bbq in the sun, you’re getting your daily dose of vitamin-D as well.

The general rule to BBQ your vegetables is to cut them into pieces that will cook quickly and evenly. All the cut pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Most will soak their cut vegetables in cold water for about 30 minutes before grilling them to keep them from drying out.

BBQ vegetables are meant for entertaining, and grilling them brings out their natural sweetness, and the the seasoning mix or marinade adds a real punch of flavor your palate is sure to enjoy every time.

Let’s get started with our featured recipe: BBQ Garlic Lemon Vegetable Platter with a Avocado Greek Yogurt Dipping Sauce. This vegetable platter makes for a great appetizer to keep your guests happily waiting while you finish up the main course.

Avocado vinaigrette and Garlic Lemon seasoningHere is what you will need.

1/2 pound green beans, fresh, trimmed

1 medium sweet potato, cut french fry style, 1 inch thick (option to remove or leave peel on)

1 each red, yellow, purple carrots, medium size, cut into strips, 1 inch thick (option to remove or leave peel on)

2 teaspoons garlic lemon seasoning (we purchased the seasoning at Whole Foods Market)

1/8 to 1/4 cup extra virgin olive oil

1 to 2 tablespoons balsamic vinegar

Dipping Sauce

1/2 cup of Cindy’s Kitchen “Fresh Avocado Vinaigrette” (purchased at Whole Foods Market)

4 or 5 tablespoons greek yogurt, with full fat

Seasoned Vegetables for BBQ Garlic Lemon Vegetable PlatterLine your BBQ grill with some aluminum foil, put grill into place, and heat the grill with your favorite method (chips, charcoal, or gas). While waiting for grill to heat, in a large mixing bowl add the oil, vinegar, and seasoning. Next add the cut vegetables and mix until well coated.

After preparing the vegetables (no we did not soak them in water, as the grill is foil lined they are not exposed to the flame) spread out the season coated vegetables onto the hot grill, then turn down fire (if using gas).

Grill the vegetables, turning occasionally, for about 7 to 8 minutes (if using gas). Do not overcook, as the vegetables can dry out, and will become flimsy, which you do not want. You want your vegetables cooked, but still firm and with some crunch.

Remove BBQ vegetables to a plate, and set aside to cool some while preparing the dipping sauce.

BBQ Garlic Lemon Vegetable Platter -close upTo a medium mixing bowl, add the avocado vinaigrette and greek yogurt, and mix until well blended. pour into a smaller bowl that will fit in the middle of a round platter with vegetables arranged around it.

Serve this prepared platter as a side dish or an appetizer to entertain your guests as they arrive, or even put it on your Sunday Brunch menu.

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Quick and Easy BBQ Recipes The Whole Family Will Love

Quick and Easy BBQ Recipes The Whole Family Will Love

Quick and Easy BBQ Recipes The Whole Family Will Love

Just hearing the word barbecue can make one think of a social gathering about to take place, either in your backyard, in the mountains, at the beach, at a friends place, or at the park. Where there is a barbecue, there is always food served.

friends make barbecueBarbecuing is most always outdoors, and either in the late afternoon or evening, and most of the time on a Saturday or Sunday afternoon.

Have you ever wondered about the term BBQ or barbecued? Well, this term is used in two ways, as an adjective that refers to this method of  cooking the food, and secondly used as a verb for the act of cooking the food.

Barbecuing food is cooked either using wood chips, charcoal, or propane gas, and there are many different regional variations depending where you are at in the world.

History Of Barbecuing

Most literature on the history of barbecuing points to Haiti as the origin. Some historians on barbecuing write that when the Spaniards who arrived after Columbus (who landed in North America in 1492) a few years later, found the Haitian people roasting animal meat over a raised wooden framework. The fire was built underneath, and the flames and smoke would rise and envelop the meat.

It is also written that Spanish explorers, Gonzalo Fernández De Oviedo y Valdés, were the first to use the word “barbecoa” in print in Spain in 1526. Barbecoa is the Spanish word for Barbecue in English.

As we noted earlier, barbecuing is used as a verb, and the Oxford English Dictionary cites the first recorded use of the word in the English language as a verb in 1661.

BBQ as a Sport

Barbecuing really isn’t a sport, but it is has permeated all of society and is a tradition in much of the world. There are BBQ competitions held yearsly, and almost all competition grillers use charcoal, most often in large, custom designed brick or steel grills.

Barbecue competitions are held in just about every state in the United States during the warmer months, from April through September. These competitive events feature competitions between teams of cooks and are divided into separate competitions, best BBQ pork, beef, chicken, and including the best barbecue sauces.

Here at Splendid Recipes and More, we are not competitive when it comes to barbecuing, we are just happy that the method was ever invited.

Here are some very simple and easy recipes for barbecuing beef and chicken.

The first one is -Mediterranean BBQ Chicken

basting and BBQ the chicken

To a small boil add about 1/4 cup extra virgin olive oil and about 1/8 cup Mirin (a sweet rice cooking wine).

To the bowl add:

1/2 teaspoon himalayan salt

1 teaspoon dried minced garlic

1 teaspoon Italian seasoning

1 teaspoon dried oregano leaves

Mix spices, mirin, and oil until well incorporated.

Place 1 pound of chicken breasts (about 4) onto a heated foil prepared barbecue (your choice to use wood chips, charcoal or propane).

Next bast each chicken breast with spice mixture, turn breasts and bast the other side. Turn chicken about every 6 to 8 minutes so meat cooks evenly. No need to bast continuously, as the foil protects the meat juices and spices from falling through the grill.

foil tented vegetables on a barbecue

We also have a foil tent of mixed vegetables (you can use what ever type of vegetable you like), this is a great way to utilize the heat from the barbeque without using your kitchen stove top, and possibly warming the house up on a hot day.

mixing in spices and oil

We added about 2 or 3 tablespoons of avocado oil with 1 teaspoon of garlic lemon seasoning, that we purchased at the Whole Foods Market. Cook vegetables until done.

vegetables are being kept warm while meat finishes barbecuing

If the vegetables do finish before the meat is cooked, just leave them in their foiled tent and place them into a cover dish to keep them warm.

Mediterranean BBQ Chicken and a side of Garlic Lemon Vegetables

When everything is cooked and ready to eat…

Plated Mediterranean BBQ Chicken and a side of Garlic Lemon Vegetables and a salad

just plate and enjoy.

Now for our second simple and easy barbecue recipe – BBQ Beef and Sweet Pepper Fajitas –

meat and sweet peppers prepared

Prepare 1 or 2 pounds of carne para asar or carne asada, as it is called in Spanish. It is thin (very thin, less than 1/4 inch thick) cuts of sirloin, which can be found in most meat markets or the meat section of your favorit market to shop for food. Prepare the meat by cutting away any fat, and cutting meat into 1 and half inch long strips by about 1 inch wide. Seed about 7 or 8 sweet mini peppers (use yellow, orange, and red), cut them into strips about 1/2 inch wide.

spices that can be used for making fajitas

Now for the seasoning we had two choices in our spice cupboard. A Mayan Coffee Rub, and a Caribbean Rub, both purchased at the whole foods Market. We used the Caribbean Rub, and how fitting considering the history of barbequing started in Haiti, which is in the Caribbean.

Place 1 tablespoon of Caribbean rub spices into a large mixing bowl with 1/4 cup avocado oil, and a small amount of balsamic vinegar (about 1/2 teaspoon). Mix the liquids and spices together.

adding meat and peppers to oil spice mix

Next add the meat and sweet peppers and mix till well coated. Let set, and fire up the barbeque. Line a piece of tin foil to fit your grill.

Barbecuing Beef strips and Sweet Peppers

When the barbeque is heated, add the meat mixture and cook until done, turning about every 5 or 8 minutes.

BBQ Beef and Sweet Pepper Fajitas

When the meat mix is cooked remove to a platter and serve.

juices of cooked meat and peppers

Because we foil lined the grill, look at the juices that did not trip through. After placing cooked meat mixture onto a platter, pour those juices over the -BBQ Beef and Sweet Pepper Fajitas –

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Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

Bacon Wrapped Garlic Lemon Stuffed Chicken BreastThe website Yummy, features about 136 different ways to prepare a Boneless Chicken Breast Wrap. Our featured recipe consists cutting the chicken breasts horizontally and rolling them up with a garlic lemon cream cheese filling and wrapped with a non-cured pork shoulder bacon for a rich and savory dish.

organic garlic lemon seasoningThe garlic lemon is a seasoning we purchased at the Whole Foods Market, and it was a worth while purchase as it added splendid flavor to the dish.

chopped green onionsTo move things along in the preparation of the ingredients, such as the green onions, we used kitchen shears.

The photo at the start of the post looks to mouth watering, lip smacking good to write more about stuffing a chicken breast, so let’s get to cooking.

Here is what you will need for our Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

2 chicken breasts, boneless and skinless, cut horizontally

1 pound cream cheese, room temperature

3 green onions, chopped

1 tablespoon garlic lemon seasoning

12 pieces bacon, partially cooked

Several tooth picks

Heat oven to 375 degrees

green onion garlic lemon cream cheese mixPrepare chicken breast by cutting each breast horizontally into two pieces, and set aside.

In a medium mixing bowl cream the cheese and add the chopped green onions and garlic lemon seasoning. Set aside.

partially cooked pork shoulder baconIn a large ceramic coated frying pan partially cook the bacon over medium heat.  Set aside in a separate plate.

chicken breast spread with cream cheese  Spread a layer of cream cheese mixture over one side of each breast section, but not to thick. Roll chicken breast up to conceal cream cheese, and secure with toothpicks.

prepared Bacon Wrapped Garlic Lemon Stuffed Chicken Breast for bakingRap two pieces of bacon diagonally and keep in place with toothpicks. Rap one piece of bacon long ways or horizontally and keep in place with toothpicks.

Place all four bacon wrapped chicken breasts into a medium sized glass baking pan. Place pan into heated oven and bake for 30 minutes. Place under broiler for 5 minutes to crisp bacon.

Plated Bacon Wrapped Garlic Lemon Stuffed Chicken BreastPlate and serve.

Green Beans with Coconut and PecansThe side dish is a Green Bean with Coconut and Pecans. Here is what you will need.

3 cups of fresh green beans, cut into 1 inch pieces

1 tablespoon of coconut butter

1/2 cup pecan pieces

1/4 cup dried shredded coconut

Steam cut green beans. Add steamed beans and coconut butter to a serving bowl, and mix till beans are well coated with the butter. Next add dried coconut and pecans and mix in. Enjoy.

 

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Kick Off the 2015 Supper Bowl with Beer Cheese Soup

Beer Cheese Soup

February first (1st) is Supper bowl day, and according to a poll we found on line from 2010, 7 in 10 American adults, about 68 percent, watch the Super Bowl.  Others polls state that most men watch the Supper Bowl for the commercials, which are later talked about on the social net-works they subscribe too.

Most men also love their cheese as well. Why look at all of the food items containing cheese that they sink their taste buds into:  Chili and Cheese, Ham and Grilled Cheese Sandwich, Philly Cheese Sandwich, Pizza with Extra Cheese, Chili Fries with Cheese, and the list goes on.

Because the Supper Bowl always is played on a Sunday, most homes will have a brunch prepared. Here at Splendid Recipes and More we have an item to add to the brunch list, and it contains cheese and a man’s favorite beverage, will most men, BEER!! Yes – Beer Cheese Soup.

Here is what you will need ( soup recipe adapted from Soup Recipes for Men):

Beer Cheese Soup 

1/3 Cup Butter

1/3 Cup Flour

1 ½ Cups Carrots, finely diced

1 ½ Cups Onion, finely diced

1 ½ Cups Celery, finely diced

2 Cloves Garlic, minced

Tabasco

Kosher Salt

Fresh Cracked Pepper

2 Cups Beer

3 Cups Chicken Broth

4 Cups Whole Milk

6 Cups Sharp Wisconsin Cheddar Cheese, grated

1 Tablespoon Dijon Mustard

1 Teaspoon Worcestershire Sauce

Chives (garnish)

Crumbled Bacon (garnish)

Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Ladle into a bowl and serve.

Link here for some more favorite Supper Bowl Day recipes: Enjoy the Supper Bowl with Splendid Recipes.

 

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Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

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Endive and Fruit Salad with Chicken

Endive and Fruit Salad with Chicken

If you enjoy leafy greens or salad greens you will enjoy this unique salad green that was discovered by accident in Belgium in the 1800’s. It grows in the dark with the use of chicory. Another reference for this lettuce is chicory heads. The vegetable we are referencing is “Endive“.

Enjoy the video and we hope you enjoy preparing Endive and Fruit Salad with Chicken.

 

Research on Endives reports the following positive health effects:

  • Lowers glucose levels in the blood stream and helps control insulin resistance.
  • Reduces LDL cholesterol levels (bad).
  • High in dietary fiber.
  • Improves skin health and helps improve eyesight and protects the body from certain types of cancers.
  • The vitamin B complex content in endives such as folic acid, thiamin, niacin, and pantothenic acid encourages the metabolism of carbohydrates and fats.
  • Helps with digestion by increasing and stimulating the appetite because of the bitter juices from the leaves that improve the secretion of bile.
  • Natural diuretic as it consists of 95% water.
  • Eating endives regularly can help clear skin of acne problems.
  • Making a juice of endive leaves, celery and carrot can help to treat respiratory problems like asthma.
  • Parsley and celery juice with endives added to it can be used to treat anemia.
  • You could treat constipation by mixing endive juice with either apple juice or carrot juice.
  • Blend endive juice with carrot and celery or parsley and spinach juices for an effective treatment for eye problems such as glaucoma or cataract.

Endive and Fruit Salad with Chicken

Preparation is for 2 servings.

1 endive

½ grapefruit

1 orange

1 Granny Smith apple, grated

1 leek stalk

2 tbsp. chopped pecans

4 tbsp. Greek yogurt

2 tbsp. cream

2 tbsp. orange juice

2 chicken breasts cut into fillets and into strips

2 tsp olive oil

1 tsp. vinegar

Dash salt and pepper

Heat a large skillet with oil and cook chicken until no more pink. Add pecans and sauté briefly.

Slice endive in ½ inch thick strips, remove peel and cube grapefruit and orange, grate apple and cut leek stalk in rings. Mix all ingredients together in a large salad bowl.

In a small bowl mix yogurt, cream, orange juice, vinegar, salt and pepper and pour over salad and toss.

Plate salad and top with chicken strips.

 

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