Roast Chicken with Cherry Salsa, Fresh Succotash and Green Beans with Sunflower Seeds
Well, the new year is finally hear. hopefully things will go back to the old normal soon, or at least partly back.
With the new year, as usual, comes new lists and promises to do better, be better etc. during the new year. Number one is usually food related for me. It's not that I don't like to eat healthy, its just that the healthy food doesn't always taste as good as the "bad stuff". Well, I am going to try to fix that. The next thing is exercise which most of us can relate to I am sure.
On that note, I'd like to give a shout out to Milford Core 4 Fitness, My wife and I have been going there for a while, I try to be there Monday through Friday at 5:30 AM to get it out of the way, while she goes later in the afternoon. Corey, Brittany and Seth do a great job, even though it isn't my favorite thing in the world, it is nice to do. So If you are looking for a great workout in a safe environment, I highly recommend you check them out in either Milford or Wixom.
As part of the new year, they have printed out a high protein diet, which I am hoping to be able to follow. I have laid a lot of ground work for the recipes, and so far I have really enjoyed the ones I have tried although, me being me, I have tweaked them a little here and there, mostly subbing some of the harder to find or less used ingredients. As these come up, I will let you know what I have changed.
The following recipe is not one of the ones I got from them but it is along the same lines as theirs. I haven't figured out the nutritional break down for this yet but I will be doing that in the future and will let you know. I have also made this with salmon and tilapia, and everyone has enjoyed that as well.
Now, Get in the Kitchen and Cook Something!
Honey-Tart
Cherry Glazed Halibut Salmon with Rustic Tart Cherry Salsa
Salsa
1
c Tart Cherries, thawed from frozen, chopped
½
c Red Onion, diced
1
Jalapeno, minced
1
T Honey
1
Clove Garlic, minced
1
t Ginger
Salt
and Pepper TT
Salmon:
4 - 6oz Chicken Breasts
¼
c Tart Cherry Juice
¼
c Honey
- In a medium bowl, stir together the ingredients for the salsa until well combined. Cover and chill until ready to serve.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Rinse the chicken breasts under cool water and pat dry with a paper towel. Arrange on the baking sheet.
- In a small bowl, whisk together the cherry juice and honey. Spread half of the mixture over the chicken breasts, reserving the second half.
- Slide the baking sheet into the oven and bake for 15 minutes then, drizzle the second half of the tart cherry-honey mixture over the chicken and bake for an additional 10 minutes until slightly golden at the edges.
- Serve the chicken on a bed of greens with the tart cherry salsa on top.
Fresh Vegetable and Black Eyed Pea Succotash
1 T Olive Oil
1/2 c Onion, chopped
2 c Mixed fresh vegetables, chopped
(I used green beans, tomatoes, peppers, broccoli, carrots and celery
1 can Black Eyed Peas, drained and rinsed
1/2 c Farro
2 c Vegetable broth
Salt and Pepper TT
- Heat oil in a large skillet
- Add onions and sauté 5 minutes
- Add vegetables and sauté 2 minutes
- Add black eyed peas, farro and broth and bring to a boil
- Reduce to a simmer and cook until broth is almost gone.
- Season to taste with salt and pepper.
1 lb. Green Beans, trimmed
2 T Butter
2 T Sunflower Seeds
Salt and Pepper TT
- Bring a pot of salted water to a boil and drop the beans in for 2 minutes
- Drain the beans and then run them under cool water to stop the cooking process.
- Heat the butter in a sauté pan and add the beans.
- Sauté, tossing the beans to coat them with butter and let them cook and brown slightly in spots
- Add the sunflower seeds and season to taste with salt and pepper.
