We’ve been into salad suppers lately. It’s partly because there’s so much fresh produce around, but also because we’ll do anything to avoid turning on the oven in this heat. Many of our nightly salads have been greens-based and vegetarian, but I wanted to make something a little heartier for Bob’s and my Canada Day lunch. So here’s what we had — not very Canadian, I guess, but delicious.
Ingredients for chicken-avocado salad with sliced tomatoes (serves 4)
- 4 boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- Juice of 1 lime
- 2 ripe (but not mushy) avocadoes, cubed
- 4 scallions, sliced
- 1/2 cup chopped cilantro
- 1/2 to 1 jalapeno pepper, finely chopped
- 1 tablespoon olive oil
- Juice of 1 small lime (about 2 tablespoons)
- 1/4 cup regular or low-fat sour cream
- 2 tablespoons regular or reduced-fat mayonnaise
- 2 tablespoons regular or low-fat buttermilk
- 1 teaspoon sugar or honey
- 1 scallion, diced
- 2 tablespoons chopped cilantro
- 1/4 cup diced sweet red pepper (optional)
- Preheat skillet with 1 tablespoon olive oil.
- Sprinkle chicken breasts with salt and chipotle chili powder and brown on both sides.
- Pour juice of 1 lime over chicken, cover skillet and simmer until chicken is fully cooked.
- Set aside chicken to cool. Reserve pan juices, which should be thick and reddish-brown.
- Mix remaining olive oil, lime juice, sugar or honey, salt, sour cream, mayonnaise and buttermilk. Add reserved pan juices and mix.
- Dice chicken, avocado, scallion and jalapeno pepper and toss gently in dressing.
- Mound salad in centre of rimmed soup bowl or luncheon plate and surround with tomato slices.
- Sprinkle additional chopped cilantro and scallion (and red pepper, if using) on salad.
Cousin Natalie gave me a shout-out on Facebook for my traditional sangria recipe, so of course I instantly wanted some. Here is a version of sangria we had yesterday to take advantage of what we had in the house. I never drink Fresita without remembering good times with Summer and Alysha, and yesterday was no exception.
- 2 cups dry rose
- 2 ounces amber or white rum
- Juice of 1 lime
- 1 cup strawberries, sliced
- 2 cups Fresita strawberry sparkling wine (available at the LCBO and many other wine stores)
- 2 cups sparkling water
- Lime slices
- Sprig of mint for each glass
Slice the strawberries and pour the rum and lime juice over them to sit for at least an hour. Add rose and lime slices. Let sit in fridge. To make a glass of strawberry sangria, put ice cubes in a large wine glass. Pour two parts wine-fruit-rum mixture and top with one part each of chilled Fresita and chilled sparkling water.
Lime mousse with strawberries and vanilla whipped cream
For last night’s dessert, we broke with our tradition of having strawberry shortcake on Canada Day. I just couldn’t face turning on the oven to make the biscuits. So instead I made a lime mousse to serve with the strawberries and whipped cream. It was very tasty, but Adrian and I thought the mousse needed to be a bit lighter, so below is the adjusted recipe. It is NOT low-fat, but it sure was tasty!
- 1 tablespoon butter
- 2 whole eggs
- 2 egg yolks
- 1 teaspoon lime zest (or lemon zest)
- 1/2 cup sugar
- 1/4 cup fresh lime juice (or lemon juice)
- 1 cup heavy cream, whipped
- Bring water to a boil in the bottom of a double boiler, then turn heat down so water maintains a vigorous simmer while you cook the lime curd.
- Melt butter in top of double boiler.
- Mix together eggs, egg yolks, lime zest and juice, sugar and salt in bowl, beating until smooth. Pour into double boiler top.
- Stir mixture constantly with whisk until it thickens to the consistency of custard (about 10 minutes).
- Place double boiler top in a bowl of ice water (make sure it is not full enough to allow water to leak into custard.
- Cover custard with plastic wrap — make sure the wrap is against the surface of the custard to prevent a skin from forming.
- Refrigerate custard until cool, usually about an hour.
- Whip cream until it is very stiff.
- Gently fold cream into custard until just blended.
- Spoon mousse into individual serving bowls.
- Surround with unsugared berries and top with vanilla whipped cream.
|Sharon lives in Kingston, Ontario, where she is counting the days until her return to Nova Scotia (10.25 days, give or take a half-hour).|
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