The Bounty of Spring

 

 Pecan Crusted Chicken and Arugula Salad

Spring is here and soon our local markets will be filled once again with its bounty.   In Georgia, we can look forward to local spring vegetables like arugula, asparagus, radishes, morel mushrooms and our beloved pecans.  After a long winter of braised meats and roasted root vegetables, the light and bright flavors of spring are a welcome sight.  

The Pecan Crusted Chicken and Arugula Salad is a beautiful dinner salad that showcases the taste of spring in Georgia:  Pecan Crusted Chicken Breast on a bed of fresh Arugula with grilled Asparagus and crumbled Gorgonzola Cheese drizzled with White Peach Balsamic Vinaigrette.   A perfect balance of flavors and textures: Sweet and savory; Light and filling; Raw and roasted; Simple and elegant.

Tossing cooked and fresh vegetables together is an easy way to create an interesting dinner salad.  Grilling or roasting vegetables adds complexity and depth of flavor through the browning process and certain vegetables are more desirable when cooked rather than eaten raw.  Try grilling or roasting these vegetables to create something new and exciting in your next salad: asparagus, Brussels sprouts, parsnips, green beans, sweet corn and radishes. 

Pecan Crusted Chicken and Arugula Salad

 Pecan Crusted Chicken
1 cup Georgia Pecans
½ cup Breadcrumbs
1 tsp Paprika
2 tsp Salt, divided
1 tsp White Pepper
1 tsp Sugar
2 Egg Whites
1 TBSP Water
4 boneless, skinless chicken breasts, pounded thin

 
 
 
 
 
 


INSTRUCTIONS
In food processor, chop Pecans fine until they are consistent in size. Add breadcrumbs, Paprika, 1 tsp of Salt, White Pepper and Sugar and pulse together. Pour Pecan Crumbs mix in pan.  

 

 



 

 

Whisk together egg whites and water.  Dip Chicken breasts in egg wash, sprinkle with salt and then coat in Pecan Crumbs.  Shake off extra coating and set aside.  Repeat process until all chicken breasts are coated.  

 

Heat olive oil in sauté pan.  Transfer Pecan Coated Chicken to hot sauté pan.  Cook over medium heat for 4-5 minutes then flip chicken to cook other side.  Cook for additional 4-5 minutes.  Be Careful not to burn pecans.  Remove chicken and let rest for 2-3 minutes before plating on salad.

 

White Peach Balsamic Vinaigrette

1 Georgia Peach, peeled (substitute 1 cup of drained, canned peaches, if you must.)
2 TBSP Honey
¼ cup White Balsamic Vinegar
¼ tsp Salt
White Pepper, pinch
¾ cup Canola Oil

INSTRUCTIONS
In food processor, add peaches and honey and puree.  Add vinegar, salt and pepper and pulse together.  With food processor running, slowly pour in canola oil.  Continue running food processor until dressing is completely emulsified.  Taste and adjust seasoning. 

 

Arugula Salad

1 Cup Arugula, washed
5-7 stalks of Asparagus, grilled or roasted
2 TBSP Crumbled Gorgonzola Cheese
5-7 Pecan Halves
1 Pecan Crusted Chicken Breast, sliced (see recipe above)
White Peach Balsamic Vinaigrette, (see recipe above)

INSTRUCTIONS

Assemble salad as follows:  Line perimeter of plate with cooked Asparagus.  In center of plate add Arugula.  Slice Chicken and shingle it over the Arugula.  Sprinkle with Gorgonzola Cheese and Pecans.  Garnish with fresh peach slice. Serve with White Peach Balsamic Vinaigrette. 

 

 

 

 

 

Easy Quinoa Granola Recipe by Chef Stacy Maple

Living In Clogs...The Blog

I am a classically trained chef, recipe developer, food stylist and blogger.  As a professional foodie, I wear many hats each day, but my shoes seldom change.  Most days begin and end in my Danish style, kitchen clogs.  No. Mine aren’t bright orange, but even in black, they are just as conspicuous.  Undeniably, these clogs are no 2013 fashion statement, but they do make a statement about what I do and what I have become… slip resistant, dependable, well supported, kitchen approved and Le Cordon Bleu endorsed.  This is me and this is my blog… Living In Clogs.

 

2013 FoodBlog South Conference

Last weekend, my clogs and I made our first trip to Alabama.  I drove the three hour trip from Atlanta to attend the 2013 FoodBlog South conference.  The conference was held in Homewood, just outside of Birmingham. I attended the conference for the chance to network with “professional bloggers”…which, until recently, I believed was an oxymoron….and to gain the know-how and inspiration to launch my own blog.  About 150 bloggers gathered for this two day event: professional chefs, home cooks, foodies, restaurant critics, cook book authors, food stylists and photographers.  Many of them have been blogging for years and others, like me, are new to it.  With sessions like, “Blog to Book”, “Niche Blogging”, “Owning Your Brand” and “Advanced Photography and Food Styling”, the schedule was full and there was much to take away. 

Quinoa Gets Up for Breakfast

The inspiration came at breakfast while at the FoodBlog South Conference.  We were served warm quinoa with cinnamon and sugar in addition to more traditional southern breakfast items: grits, bacon, biscuits, eggs.  That one bite of cinnamon and sugared quinoa was pinned to my creative side and it wasn’t long before Easy Quinoa Granola was developed.

Quinoa: What's All the Fuss About?

Quinoa…Quinoa…Quinoa… it’s the new black!  With all eight essential amino acids, this little seed is the only known complete protein that doesn’t come from animals.  As humans we need protein to build and maintain our muscle mass.  We can’t live without it.  If you are trying to live a vegetarian or vegan lifestyle, quinoa will be your new best friend, if it isn’t already.  Most often used in savory dishes, Quinoa is a blank canvas for the flavors that surround it.  So, why not try it in something sweet.  It can be a great replacement for many grains and seeds in our favorite savory and sweet recipes.  Get creative and give Quinoa a try!

Easy Quinoa Granola Recipe

Ingredients:

1 cup Cooked Quinoa

1 cup Oats

¼ cup chopped Nuts

¼  cup Dried Fruit

¼ cup Seeds

Cinnamon (to taste)

Agave or Honey (to taste)

Organic Cooking Spray

Directions:

Preheat oven to 350 degrees. 


Cooked Quinoa

Cook quinoa by bringing 2/3 cup of water and 1/3 cup of uncooked quinoa to a boil.  Cover and reduce heat to lowest setting for approximately 15 minutes or until all water is absorbed into the quinoa.  Fluff with fork before using. 





Combine Quinoa & Oats
Spray, Sprinkle and Drizzle

Line sheet pan with parchment paper or silpat. Place Quinoa and Oats on parchment lined sheet pan.  Spray liberally with cooking oil, drizzle with Agave, sprinkle liberally with cinnamon and bake in oven for 10 minutes.  Take out and turn granola with spatula.  Repeat process of turning, spraying, sprinkling and drizzling every 10 minutes for a total cooking time of 30 minutes. 





Add Nuts, Fruits & Seeds Last 5 minutes of baking

Remove from oven.  Add Nuts, Fruit and Seeds.  Turn, spray, sprinkle and drizzle one more time.  Return to oven for 5 minutes.  Remove and let cool.  Once it is completely cooled, store it in air tight container.  Keep in refrigerator to extend shelf life.