Chicken Curry Salad Lettuce Cups

I just love this recipe for Chicken Curry Salad!

It’s full of flavor, has tender chicken and great crunch from the lettuce!

Curry Chicken Salad on Hearts of Romaine Lettuce

Ingredients

• 4 Boneless Skinless Chicken Breasts 
• Salt & Pepper
• 1 Tablespoon of Olive Oil
• Romaine Lettuce

Directions

Bake chicken in the oven on 350 degrees for 20-25 minutes covered with alumnium foil.  Cut chicken into small dice, set aside and keep covered to retain moisture in the chicken.

In a large bowl combine: 

• 1/2 Onion, Diced Small
• 1-2 Tablespoons Yellow Curry Powder
• 2 Tablespoons Currants (or Craisins)
• 1 Green Apple, Diced
• 2 Stalks of Celery, Diced
• 1/2 Cup Light Mayo
• 3-4 Green Scallions, Diced
• Coarse Salt & Pepper

Directions

Combine well and then add the chicken.  Place in fridge for about an hour.  The longer this sits, the better the flavors! Spoon into romaine lettuce wedges. YUM!

Enjoy! 

HOW TO "QUICKLY" DEFROST A TURKEY

Let's face it... a turkey is a BIG bird and there really is no easy way to defrost it quickly... however short of giving it the traditional 2-3 day thaw slowly, here are a few tricks just in case you get caught in a last minute bind to get that turkey defrosted and ready for family and friends to devour!

How to quickly defrost a turkey

THINGS YOU’LL NEED:

TURKEY

WATER

MICROWAVE

REFRIGERATOR

Step 1

Refrigerator defrost: First of all, you do not want to just put it on a counter to defrost because of bacteria. The best way to defrost it is to do it in the refrigerator. The math is 24 hours for every 5 pounds of turkey, so a 10 pound turkey would take 48 hours and a 20 pound turkey would take 96 hours or 4 days. So, buy an average size frozen turkey on Sunday and put it in the refrigerator and it will be defrosted Thanksgiving day.

Step 2

Microwave Defrost: If you do have a microwave that is big enough for a turkey you can defrost it, but you have to cook immediately after you defrost it. Take off the wrapper, take out the giblets and so forth and put it in the microwave. Every microwave varies but in general it takes about 6 min. per pound of turkey at a medium setting. Also, be cautious as a microwave may defrost one area and cook another. (I find this to be gross... but if you must, then do it) 

Step 3

Defrosting in sink: Leave the plastic around the turkey and put it in a sink full of water. You will have to change the water every 30 minutes and it will take 30 minutes for every pound of turkey, so you are looking at about 8-10 hours to defrost, along with you changing the water every 30 minutes. It's a day's commitment, but the best option. 

Check it out right here! 

A Cranberry Thanksgiving - Three Recipes for the perfect stress free day!

Thanksgiving is literally biting me in my ass at this point.  The stress of knowing that I will be responsible for feeding 30 of our “closest” is no small feat. I’m lucky that I actually like most of my family members.  (Note to family members, please do not ask if you are part of the most list on the table this year)

Luckily I will be armed with something fabulous that will keep my stress, my heart and my health under control.  You’re in luck too… this Thanksgiving, I’m in the spirit of giving!  Three fabulously delicious recipes that should be staples on your table!  All with one of my favorite ingredients… CRANBERRIES! 

Cranberries rock.  They do. I’m not lying.  Cranberries are actually among one of the highest-ranking foods when it comes to proven health benefits.  We all know they come to the aid in a snap when you’ve got a bladder or urinary tract infections… at least we did back in our early 20’s when we were having crazy amounts of sex. (Yes, you’re reading a Thanksgiving recipe post that’s talking about sex. Move along now…) But here’s some facts about those berries that you might not have known. 

·     Cranberries are known antioxidants… meaning they have great anti-aging properties. They actually can give you glowing skin!

·     If you have an ulcer, some studies have shown that drinking unsweetened cranberry juice for a few months can actually kill the bacteria that causes them.

·     Cranberries are proven to relax the blood vessels, lower LDL (bad) cholesterol and help prevent heart disease. 

Here’s a recipe for my absolute all-time favorite all-in-one Thanksgiving…

Cranberry Stuffing Recipe

         1 small onion, diced

         1 cup of diced mushrooms

         3-4 stalks of celery, diced

         1 stick of butter

         1 package of seasoned stuffing (I use Mrs. Cubbison's)

         1-2 cups chicken broth or water (per box instructions)

         1 package of fresh cranberries (may use canned if fresh unavailable)

         Fresh thyme

Note: If you would like to follow step-by-step instructions on how to make this recipe, just click here.

Directions

Melt the butter on a medium heat and add the onion and celery. Allow them to sweat and turn translucent. Add the mushrooms and cook for another 3 to 5 minutes on medium high heat.

Add the fresh cranberries. Don’t worry about the cranberries cooking down too much… you’re not looking for them to turn to mush just yet! They’ll cook down once they’re in the stuffing. Just give them about 3 to 4 minutes to cook.

Now add the stuffing mix straight outta the box. Any brand that you happen to like… I usually use seasoned stuffing mix… it just adds more flavor. Add broth and combine thoroughly.

Transfer mixture into a Pyrex or baking pan that has been coated with non-stick spray or butter. Sprinkle the top with some of the fresh thyme and bake in the oven covered on 375 degrees for about 30 minutes. During the last 5 minutes, remove the cover and allow the top to become golden brown.

Cranberry-Apple Dressing

1          12-ounce bag fresh cranberries

3          Tablespoons sugar

¼         Teaspoon ground cinnamon

2          Medium Golden Delicious apples, peeled and diced

2          Teaspoons fresh lemon juice

¼         Cup Orange Juice or Water

In a saucepan place the cranberries, sugar, and cinnamon and add juice or water- just enough to bring the cranberries to a float. Bring to a simmer for 5 minutes and then drain, but leave a small amount of liquid in the pan.

Add apples and cover mixture for 5-10 more minutes or until apples are tender.  Stir in lemon juice.

Allow cooling - then transferring dressing to a serving bowl. Cover and refrigerate for at least two hours.  Serve chilled.

Makes 3 cups

Cranberry Twist Cocktail

4 ounces Cranberry Juice

2 ounces Vodka

2 ounces Ginger Ale

½ ounce Lemon Juice

1 ounce Simple Syrup

In a cocktail shaker combine all ingredients. Shake. Shake. Shake.

Serve over ice or martini style!