Slow Cooker Salsa Verde Chicken and Brown Rice Bowls

Last Year's Post: Benedictine Sandwiches
Two Years Ago:  Korean Chicken Lettuce Wraps

I have a thing about chicken thighs.  I know they're more moist and flavorful than chicken breasts, but they also have all those ligament and tendon things that make them more difficult to eat, not to mention disgusting.  My solution is the slow cooker, which causes all that icky stuff to go away and leaves beautiful moist and fall-apart tender chicken in its place.

I recently came across a recipe for slow cooker salsa verde chicken and was attracted to it because I have a favorite recipe for salsa verde that I like to make.  I think it tastes fresher than the jarred version and I can control the sodium, but you could use your favorite brand if you prefer.  I thought of using the salsa verde chicken as a springboard to make brown rice bowls.

In addition to the chicken and rice, I added spinach for nutrition, shredded red cabbage for crunch and color, cherry tomatoes for juicy sweetness, freeze-dried corn for crunch and color (found in the produce section of most stores), and sour cream for a touch of creaminess.  Obviously you can vary the ingredients to your liking - you could add shredded cheese, pepitas, or different vegetables such as radishes. You could also use white rice in place of brown rice if you prefer.  You could even eliminate the salsa verde chicken and substitute black beans to make a vegetarian version.  Just try to add different colors and textures for the most interesting and pretty combination.  Colorful food is more attractive, which means your picky eaters are more likely to try it.

This recipe serves 6 people, but it also works well for two people: dinner tonight, two work lunches later in the week, and one dinner in the freezer for a future hectic day.

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Slow Cooker Salsa Verde Chicken and Brown Rice Bowls

Serves 6

For the chicken:

6 boneless skinless chicken thighs

Salt and freshly ground black pepper

1 (16 oz) jar salsa verde (or homemade)

For the bowls:

1 cup uncooked brown rice

1 ¾ cups water or low-sodium chicken broth

Your favorite southwest spice blend, to taste

6 cups baby spinach

1 ½ cups finely shredded red cabbage

1 ½ cups freeze-dried corn

2 cups halved cherry tomatoes

1 ½ cups sour cream or Mexican crema

Cilantro sprigs, for garnish

Lime wedges, for garnish

Trim the chicken thighs of any excess fat; rinse and pat dry.  Season both sides lightly with salt and pepper and place in a slow cooker in a single layer.  Pour in the salsa verde to cover the chicken evenly.  Place the lid on the slow cooker and cook for 3.5 to 4 hours on high, or 5 to 6 hours on low.  Uncover and shred the chicken using two forks.  Taste and adjust seasonings.

During the last hour the chicken is cooking, prepare the rice; place water or chicken broth in a medium saucepan and bring to a boil.  Add 1-2 teaspoons of your favorite southwest seasoning (depending on your preference and the spice level of the blend) and the rice and stir.  Cover and reduce heat to low.  Cook for 45-50 minutes until the liquid is absorbed.

To assemble the bowls, place 1 cup of baby spinach in each of six shallow bowls.  Divide the chicken and sauce between bowls, then add the rice, cabbage, corn, and cherry tomatoes decoratively.  Dollop the sour cream (or drizzle the crema) and add cilantro sprigs and lime wedges for garnish.

Mayan Quinoa Salad

Last Year's Post:  Wine Bar (or Brewery) Platters
Two Years Ago:   Baked Italian Sandwiches

This salad is a great example of clean eating that won't make you feel deprived even though it's vegetarian.  The secret is the variety of tastes and textures:  juicy tomatoes, creamy avocado and beans, toasty quinoa, and crunchy corn and pepitas.  There's so much going on that you'll never miss the meat, I promise.  The crunch factor is key, and the surprise ingredient is freeze-dried corn which is my newly discovered favorite.   The corn is dried with no additives or other ingredients, and it's naturally gluten, dairy, wheat and nut free.  It's very light and crunchy with a naturally sweet corn taste and is very low in fat and calories.  It makes a great snack but I particularly like it on salads because of its color, flavor and crunch.  You can find it in bags (or possibly a plastic container) in the produce aisle of your upscale grocer or natural foods store.

Note that the quinoa needs to be cooked and cooled for this salad, so you might want to start with that or cook it in advance. After that, you just shake up the vinaigrette, chop a few things, and assemble.  Fast, easy, delicious, and healthy!

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Mayan Quinoa Salad

Serves 4

For the sherry vinaigrette:

1 medium shallot, minced

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

½ cup uncooked red or white quinoa

1 avocado

1 tablespoon lemon or lime juice

2 cups baby spinach, chopped

½ cup freeze-dried corn*

1 (15 oz) can black beans, rinsed and drained

½ cup pepitas (roasted salted pumpkin seeds)

2 cups slivered cherry tomatoes

Cilantro leaves, for garnish

For the vinaigrette:  stir shallot, vinegar, lemon juice and mustard in a small bowl and let stand for at least 15 minutes to blend.  Gradually whisk in oil (or shake in a jar to combine).  Season to taste with salt and pepper.

Prepare the quinoa according to package directions and let cool. 

Cut the avocado in half and remove the pit, then score the flesh in a crosshatch pattern with the tip of a knife.  Using a large spoon, scoop the chunks into a small bowl and toss with the lemon or lime juice to prevent browning.

To assemble the salads, place each ingredient decoratively in strips on the plates with complementary colors next to each other:  avocado, tomatoes, quinoa, spinach, beans, corn, and pepitas.  Garnish with cilantro leaves and drizzle with vinaigrette, passing extra vinaigrette at the table.

*Note:  you will find freeze-dried corn in a bag or package in the produce aisle with other dried vegetables.

Grilled Salmon with Kale and Maple Mustard Vinaigrette

Last Year's Post:  Fresh Cherry Hand Pies
Two Years Ago:   Chicken Curry

If you're one of the people who are still less than enthused about kale even thought you're perfectly aware that it's very good for you, I think I can help.  There are three secrets to making kale taste good:  buy Tuscan kale (also called Lacinato or dinosaur kale), slice it thinly, and add some sweetness to the dish.  Tuscan kale is more tender and less bitter than curly kale (which I think tends to be tough), and slicing it into thin shreds takes care of any chewiness.

 Adding a slight element of sweetness helps to further counter-act the bitterness.  In this recipe, I added dried fruits and freeze-dried corn for texture, taste and sweetness but the real star was the maple mustard vinaigrette.  I've used maple mustard glazes or sauces in the past, but this particular recipe is by far the best I've ever tried.  I think it has something to do with the proportions of the ingredients but also this is the first time I've tried a recipe that includes soy sauce.  Whatever the reason, this will now be my standard go-to vinaigrette for any salad that includes bitter ingredients such as kale or radicchio, it's that good.

The vinaigrette complemented both the salmon and the kale, but the key is to use it sparingly with the kale because the flavors are bold.  Use just enough to moisten the salad - don't drown it in vinaigrette.  Then serve the remainder on the side to drizzle over the salmon.  I found the vinaigrette recipe in "Eating Well" magazine and it had a review from one woman who tried cutting the amount of oil in half to reduce the fat content.  She reported that the result was fantastic but she felt the key was to use walnut oil because it's more flavorful than canola.  I had some pistachio oil in the refrigerator that I wanted to use up so that's what I tried (in the original proportions) and it was fabulous.  Yes, it's a fair amount of oil but it serves four people with some left over for another day.  By the way, walnut oil is completely delicious so it's worth buying - look for it with the other oils in your store.

Freeze-dried corn can typically be found in small bags in the produce section along with other dried fruits and vegetables.  It's a recent discovery for me and I love how it adds sweetness, color and crunch to a variety of recipes.  If you don't feel like buying it, just leave it out and the dish was still be delicious.

All in all I was very pleased with the flavor, presentation and healthy benefits of this meal.  I knew it was a winner when The Lawyer asked if there was more kale to have as a salad the next day.  And by the way, it did make a great lunch salad with just the kale, vinaigrette, a little leftover flaked salmon and a few leftover sliced almonds.

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Grilled Salmon with Kale and Maple Mustard Vinaigrette

For the vinaigrette:

1/2 c walnut oil or canola oil
1/4 c maple syrup
1/4 c cider vinegar
2 T mustard
1 T soy sauce
1/2 t salt
1/2 t pepper

For the salmon and kale

4 (6 oz) pieces salmon

Olive oil, for brushing salmon

Salt and pepper

1 bunch Tuscan (Lacinato) kale, leaves stripped off steams and thinly sliced

½ cup dried cranberries

¼ cup dried currants or raisins

¼ cup toasted sliced almonds

½ cup freeze-dried corn

Whisk all vinaigrette ingredients together in a small bowl and set aside.

Preheat a grill to medium high.  Brush the salmon with olive oil and sprinkle with salt and pepper.  Place the salmon skin-side-down on the grill and grill for 4 minutes, then flip and grill for 2 ½ minutes more until nicely grill-marked.    Remove from the grill.

Toss the kale, cranberries, and currants with just enough vinaigrette to moisten, then divide among four plates or shallow bowls. Sprinkle with the sliced almonds and dried corn.  Remove the skin from the salmon and place one piece on top of each plate.  Serve, passing the remaining vinaigrette on the side for drizzling over the salmon.

Citizen Public House Chopped Salad

Last Year's Post:  Filipino Chicken Adobo
Two Years Ago:   Egg Gratin

Citizen Public House is a very popular Phoenix restaurant, and this is by far the most popular dish on their menu.  It's so popular that when they opened a second restaurant concept they had to offer it at there as well.  The salad even has its own Facebook page: https://www.facebook.com/TheOriginalChoppedSalad .  And the owner has been interviewed on television while making the salad.  So, that was enough for me!  We made it for a recent girls' getaway weekend and all four of us loved it, even Michelle who claims she's never had salmon before. (I mean, really.)

I was slightly skeptical because the combination of ingredients is pretty unusual, especially the "trail mix" of aged Asiago cheese, toasted pepitas (pumpkin seeds) and currants.  Not to mention the freeze-dried corn, which turns out to be very light and crunchy sort of like popcorn. You'll find it in bags in the produce section of upscale grocery stores, and I think Whole Foods carries it as well.  Don't be tempted to leave it out because it's important to the overall mix of flavors and textures.

Speaking of the overall mix, there's a lot going on in this salad but magically it somehow all comes together really well.  Creamy, crunchy, sweet, smoky, bitter, herbal - it's got it all.  If you're not a fan of salmon, try it anyway - it doesn't overwhelm the other ingredients and it does add a nice smokiness.  The chef who created it said he doesn't even usually like salmon but does like it in this salad.  Use hot-smoked salmon, not cold-smoked.  What's the difference?  Hot-smoked salmon is darker on top from the smoke, and is flaky.  Cold-smoked salmon is light in color, soft in texture, and typically sliced into very thin slices much like lox.

Although there are a number of ingredients, you only have to cook the couscous and make the dressing in the blender.  After that, it's just shredding cheese, chopping veggies, and assembling everything.  It's actually very easy.

My suggestion is to cook the couscous in advance so it has time to cool.  It keeps well in the refrigerator covered.  I don't suggest making the dressing in advance because I discovered it thickens when stored in the refrigerator.  If you really need to make it an hour or so early, be sure to stir it well after removing it from the refrigerator and thin if necessary with a little water or additional lemon juice.

This is definitely a company-worthy salad both in terms of presentation and taste, but easy enough to make for your family.  And healthy!

Note:  I slightly adapted the original recipe because it didn't state the number of servings, and to make it a little more clear.  Otherwise it's identical.  Because it's a restaurant recipe, the servings are quite generous.  If desired, you could cut down the amounts of each ingredient a little to make smaller servings.

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Citizen Public House Chopped Salad

Serves 4 generously

Dressing:
1 ½ cups mayo
1/3 cup buttermilk
1 ½ Tbsp. Pecorino Romano cheese
Juice of 1 large lemon
18 basil leaves
1 ½ tsp. minced garlic

Trail mix:

1 cup black currants
1 cup toasted pepitas (pumpkin seeds)
¾ cup ground aged Asiago cheese

Tomato mix:

2 cups chopped Roma tomatoes or cherry tomatoes

3 Tbsp. balsamic vinegar

 2 tablespoons olive oil

Four large basil leaves, chopped

Salt and pepper to taste

2 cups smoked salmon, flaked
2 ½ cups freeze-dried corn
2 ½ cups chopped arugula
2 ½ cups cooked Israeli (pearl) couscous

 Combine all dressing ingredients thoroughly in blender and set aside. Toss all trail mix ingredients together in one bowl, and all tomato mix ingredients in a second bowl.  To assemble the salads, divide ingredients evenly between four plates and assemble in strips in the following order: salmon, couscous, arugula, trail mix, corn, and tomato mix.  Serve with dressing on the side or drizzled over the top.