This was a delicious, fast meal for a busy work night. You may want to double it up if it’s for the whole family and/or serve with a side salad.
Green Onion Dressing
Makes about 1 cup
- 1/2 cup raw cashews, soaked, drained & rinsed (I usually pour boiling water over mine and soak for about 45 minutes)
- 1 cup coconut milk
- 1/4 cup green onions, chopped finely
- 1 Tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- salt & pepper
Add the raw cashews to a blender and process until they are finely ground. Add the coconut milk, lemon juice, and garlic powder. Blend until the mixture is smooth, scraping down the sides a few times.
Stir through the green onions and season to taste with salt & pepper. Refrigerate to thicken before serving.
Smoked Salmon Frittata
- 1/2 teaspoon oil or butter
- 4 large eggs, beaten with a splash of water
- 3 – 4 oz smoked salmon, sliced
Heat oil or butter in a 10-inch nonstick skillet on stove over medium-low heat. Pour in beaten eggs and swirl pan to evenly distribute in a circle. Cook eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.
Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape. Remove the hot pan from the broiler with oven mitts and slide frittata onto a cutting board or plate.
Top frittata with sliced smoked salmon and green onion dressing and garnish with additional green onions if desired.
Adapted from Meatified
I was not prepared for the deliciousness of this one. Super juicy chicken with an incredibly crunchy crust? Woah. And that dressing was fabulous. Ok, let me break this one down…
I used 3 small chicken breasts (I could have done 4) of which I smashed inside a gallon size zip-lock bag with the side of a can of beans to get an even thickness. See? You don’t have to buy every specialized kitchen gadget out there! For the chicken you will need Panko bread crumbs. Do not substitute regular ones… there is a huge difference! Oh, also, the recipe says to mix salt and pepper in with the flour coating. I’d suggest just salt and peppering each breast first before dredging in the flour. It’ll give you better control over how much seasoning there is. I don’t know how much salt and pepper to put in a plate of flour, but I know what a perfectly seasoned chicken breast looks like.
Do not be scared when you look at the dressing ingredients. Yes, there are anchovies in this. No, it does not make the dressing taste fishy at all. Did you know Caesar dressing has anchovies in it? Is it fishy? NO. This recipe tells you to either use a blender or a food processor to make the dressing. My blender was dirty so I went for the food processor. Bad idea. It’s just not suited for liquids and I ended up with a mess and a semi-blended dressing. Then I had a great idea… the hand blender! If you have a hand blender, it would work perfectly here. It emulsified the dressing wonderfully and obliterated the anchovy fillets. The great thing about this dressing recipe is that it makes enough to perfectly coat salad greens and leaves extra for dipping the chicken. This was a fantastic recipe that had a ton of flavor and was also super easy and fast to make! My favorite kind!
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If ever I need to make a “green salad,” this is the one I choose. It’s so simple to make and everyone loves it. Even the spinach haters. It’s not uncommon to have people going back for seconds and thirds of this stuff! Make sure you make the dressing at least a day ahead, otherwise it won’t taste near as good… this part is not negotiable!
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