Teriyaki Salmon Salad Bowls are one of our favorite salmon dinners. I start these bowls by steaming asparagus and air frying the salmon. Then, I make a lemon vinaigrette and toss it with spring greens lettuce, avocado, radishes, and tomatoes. Finally, I top the veggies …
Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby …
Banana Mochi Bubble Waffles are one of our favorite breakfasts. I start these waffles by making an easy banana rice flour waffle batter. Then, I top the waffles with ice cream, blackberries, and strawberries. We like these bubble waffles for several reasons. First of all, I like that these waffles can feed a small crowd. Each waffle easily feeds two people. Secondly, I like serving these waffles for breakfast for dinner. The whole family gets excited when I make these waffles for dinner. And, lastly, we all love the unique texture that the sweet rice flour gives these waffles. These waffles are crispy on the outside and soft and chewy in the middle.
THE EQUIPMENT I USED
A Bubble Waffle Iron- You’ll need this to cook the waffles. I used the excellent Ald Kitchen bubble waffle maker. I highly recommend this waffle maker.
THE INGREDIENTS NEEDED FOR BANANA MOCHI BUBBLE WAFFLES
Flour- Be sure to use sweet rice flour. I always use Bob’s Red Mill brand of sweet rice flour.
Eggs- Use large eggs at room temperature.
Milk- I also use whole milk.
Bananas- Use any bananas. They don’t need to be especially ripe.
Butter- Use unsalted butter.
HOW I MADE MY BANANA WAFFLES
First, I made the banana waffle batter. When making waffle batter, it’s important to not overmix the batter. You want to mix in each ingredient, until it’s just combined. It’s also important to sift together the dry ingredients, so that the baking powder gets fully combined.
Next, I cooked the batter in the waffle iron. Follow the instructions given by your waffle maker manufacturer.
Then, while the waffles cooked, I cut up the fruit.
Finally, I topped each waffle with some blackberries and some sliced strawberries, some ice cream.
If you like banana bread, you need to try these scrumptious Banana Mochi Bubble Waffles.
Banana Mochi Bubble Waffles
Banana mochi waffles made in the ALD Bubble Waffle Maker.
In a large bowl, whisk together the bananas, sugar, and butter. Whisk in the eggs and then the milk. Beat well. Sift together the flour, salt, and baking powder. Stir them into the wet ingredients, until everything is combined.
Preheat the waffle iron to 180 degrees. Brush well with oil and add a third of the batter. Turn the handle to flip the waffle over. Cook for 4 minutes. Repeat with the remaining batter.
Chicken Parmesan with Brown Butter Tomato Sauce is one of our favorite chicken dinners. I start this chicken dinner by making a buttery marinara sauce, flavored with onion, garlic, and herbs. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I …
Baked Cheesy Bean Taquitos are one of our favorite Tex-Mex dinners. I start this dish by stirring together pinto beans, onions, garlic, cumin, chili powder, chipotle peppers, and chicken stock. Then, I mix it with cream cheese and cheddar cheese. Next, I roll up this mixture in tortillas and bake …
Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweetBlueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole salad in just about thirty minutes. Secondly, I like that I can make this salad ahead of time. I like to steam the asparagus, roast the chicken, and assemble the salad early in the day and add the dressing right before serving. And, lastly, we all love the creamy feta cheese, crisp greens, bright asparagus, rich avocado, and sweet berries in this salad.
THE EQUIPMENT I USED
A Salad Spinner- I use this to dry my salad greens. If your lettuce is wet the dressing won’t cling to them.
A Big Bowl- Use this to toss the salad and dressing all together.
A Food Processor- I use this to make the Blueberry Vinaigrette.
THE INGREDIENTS NEEDED FOR SPRINGTIME STRAWBERRY AND CHICKEN SALAD
Chicken- Use boneless, skinless chicken breasts.
Strawberries – I try to find the freshest and most beautiful berries.
Feta Cheese- I store my feta cheese in the freezer, so it doesn’t go bad. I love the Mt Vikos brand.
Oil- Use a good quality extra virgin olive oil. I like the California Olive Oil Ranch
How I Made my Salad
First, I roasted the chicken. Use a meat thermometer to make sure the chicken is cooked.
Next, use the food processor to make the vinaigrette.
Then, steam the asparagus. Use the ice bath to keep it nice and bright green.
If you like berries you need to try this quick and easy Springtime Strawberry and Chicken Salad.
Springtime Strawberry and Chicken Salad
Roasted chicken, strawberries, asparagus, avocado, and feta cheese all tossed with a Blueberry Balsamic vinaigrette.
¼tsp. eachkosher salt, black pepper, paprika, garlic and onion powders
2tbsp.fresh lemon juice
2tbsp. eachextra virgin olive oil and unsalted butter
4cupsspring greens or other lettuce
2cupsstrawberries, halved
1cupssliced avocado
1bunchfresh asparagus, trimmed
1cupfeta cheese, crumbled
For the Blueberry Balsamic Vinaigrette:
½cupextra virgin olive oil
¼cupblueberry balsamic vinegar
⅛tsp.kosher salt and black pepper
1tsp.honey
Instructions
Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar or processing them in a food processor.
Also, steam the asparagus: In a three-quart saucepan, bring an inch of water to a boil. Add the asparagus. Cover and steam for 5 minutes. Drain and plunge into a bowl of ice water to maintain the green color. Drain well when cool.
Put all the lettuce in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.
Basil Butter Filet Mignon is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a buttery Garlic Rice Pilaf. Finally, I top the rice with the sliced steak and the rich and garlicky Basil Butter. We like …