Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Sunday, January 31, 2016

Light Stunt: Buttermilk Battered Chicken Wings for a Big Game Day Party Recipes #SundaySupper

Light Stunt: Buttermilk Battered Chicken Wings for a Big Game Day Party Recipes #SundaySupper


My long time readers might remember a chicken wings dish I published two years ago for a similar #SundaySupper theme. After looking at it again, I'll admit that the dish I published previously is a little labor-intensive, especially if you're hosting a game day party. Call this an update that is a little easier so the host can spend more time with their guests.

Inspiration Behind the Dish

Last autumn, I accepted a consultant role for a student business organization that is working to establish itself at the University of Washington's Bothell campus. I joined the organization when I was at school in California so I am familiar with it's operations. When I met this group of students, I told them I write a food blog so I thought I should put up or shut up when they hosted a barbecue on a Friday night a few weeks ago. I chose chicken wings because they can be served as a finger-food hors-d'oeuvres and it is an easy way to serve a large crowd, which translates well to a big game watch party.

Dish Details

Chicken wings are a sports bar staple, however I found this recipe on foodnetwork.com a little more intriguing. More on that below. The night I prepared this dish for the barbecue, I had to double the ingredient quantities since I was feeding approximately fifty people but I replicated it again a couple of nights later using the original amounts.

Ingredients

1 1/2 cups buttermilk
1/2 teaspoon plus 1/2 teaspoon kosher salt
3 pounds chicken wings, split at the joints with the tips removed
1 1/2 all-purpose flour
1 teaspoon paprika
Vegetable oil, for frying
Flat leaf parsley leaves, for garnish (optional)

Method

1. Place the chicken wings in a resealable bag then pour the buttermilk over them and add 1/2 teaspoon kosher salt. Ensure all of the chicken is submerged in the buttermilk, then refrigerate for 30 minutes. While the wings are soaking, combine the flour, paprika and the remaining 1/2 teaspoon salt in a mixing bowl, then fill a stockpot with vegetable oil to at least a 1-inch depth and heat to a temperature of 350° Fahrenheit.

2. Once 30 minutes have expired, drain the wings, then dredge them in the flour mixture, shaking off any excess.


Deep fry them in batches until the wings are golden, approximately ten minutes. Using a slotted spoon, drain the wings on a paper towel lined plate before serving, garnished with parsley leaves.


Final Thoughts

The link I referenced above has fifty chicken wings recipes but I specifically chose the eighth for a couple of reasons. First, the members of the student organization requested that they not be too spicy and second, I wanted to test the pairing of buttermilk and chicken for myself after hearing of Chef Thomas Keller's legendary buttermilk fried chicken.

The feedback I received from the student organization was positive, but I really only had a bite or two that evening just to evaluate doneness. When I went back and replicated the dish a few nights later, I was surprised to find the wings so well seasoned considering only 1 teaspoon of salt was used.

Hopefully, these other dishes prepared for this week's #SundaySupper theme will be helpful if you're still planning for a watch party. They're listed below.

Appetizers and Sides
Main Dishes
Desserts and Drinks
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

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Tuesday, August 4, 2015

Apple and Chorizo Crostini with Shallots and Basil #‎IsabelsBirthdayBash‬

For Isabel,




My friend Isabel Laessig, founder and CEO of #SundaySupper Movement and Food and Wine Conference in addition to her own blog, Family Foodie, celebrates her birthday today so a few of us at #SundaySupper got together to mark the occasion by channeling the mission of the Sunday Supper Movement: to bring us back around the family table. Isabel certainly has been an inspiration to me, not only for her commitment to the entities she's founded but for her own dishes such as Lobster Ravioli with Shrimp Garlic Caper Sauce and Chicken Fajita Bowls.

Apple and Chorizo Crostini with Shallots and Basil #‎IsabelsBirthdayBash




Inspiration Behind the Dish

If you know Isabel at all, you know that she has a soft spot in her heart for chorizo, so I used that as a starting point for my dish. The Flavor Bible noted that apples pair well with the ingredient so I added some as well. I wanted a dish that would be quick to prepare so the host would not need to spend a lot of time in the kitchen. I also wanted something that would allow party guests to carry it around with a cocktail napkin; a finger-food style hors d'oeuvre or appetizer.

Dish Details

This dish is a Crazy Foodie Stunts original

Ingredients

1 baguette, cut into slices about 1/2-inch wide
1 tablespoon plus more for brushing olive oil, divided
Kosher salt
Freshly ground black pepper
1 shallot, coarsely chopped
1 9-ounce package pork chorizo
1 large Granny Smith apple, peeled and diced
1/4 cup apple juice
Basil leaves, cut into chiffonade (for garnish)

Method

1. Toast the baguette. Preheat the oven to 400° Fahrenheit. Line a baking sheet with aluminum foil and brush each side of the baguette slices with olive oil, then season with salt and pepper. Place in the oven for 4 to 5 minutes to toast. Remove from oven and set aside to cool.


2. Prepare the chorizo and apples. Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add shallots to sweat, approximately 2 to 3 minutes. Add the chorizo to brown and break up the chorizo with a spoon, approximately 5 minutes, then season with salt and pepper. Deglaze the pan with apple juice, and simmer until the pan is mostly dry. To plate, spoon the chorizo onto each baguette slice, then garnish with basil.

Final Thoughts

If I got the opportunity to do this again, I'd shorten the title to just Apple and Chorizo Crostini or Apple and Chorizo Crostini with Caramelized Shallots because I used the basil as a garnish.

The picture of the plated dish above was taken outside one of the buildings in my apartment complex. When I was almost finished setting up, a couple of neighbors happened to walk by and sampled the dish. They were very complementary and inquired about my website. The dish was also liked by Mrs. Stuntman.

Join me in celebrating Isabel's Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:
Birthday Appetizers:
Birthday Main Courses:
Birthday Desserts:
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Sunday, February 22, 2015

Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper

Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper




Before I start, I have a little housekeeping matter to discuss. This past Thursday, my facebook world went through, ahem...let's call it an adjustment. For whatever reason, the website seized my personal profile as Foodie Stuntman and forced me to convert it to a facebook page, so everyone on my friends list are now 'Likes' to Foodie Stuntman, the page. As soon as I can replicate the content that was in the old personal profile, I plan on deleting the page and I won't be updating it any further. In addition, I've opened a new facebook personal profile under DB Stuntman and I ask you send me a friend request there, if you wish and haven't done so already. My Crazy Foodie Stunts facebook page, twitter, pinterest and G+ are unaffected.

Moving onto the dish: I remember watching America's Best Cook on Food Network last spring where one of the challenges was to prepare a burger. It occurred to me that I hadn't addressed the concept here so I prepared one this past August but it had influences and flavors from other cuisines and I wanted to address the dish from a classic American standpoint. The opportunity arose with this week's #SundaySupper theme of Red Carpet Party hosted by Katie of Ruffles and Truffles.

You might be asking yourself right now, How does a burger relate to the Oscars? so let me make the connection. The only nominee in this year's Best Picture category that I've seen is American Sniper. In it, Bradley Cooper plays the title role of Chris Kyle who was born and raised in Texas. I then started to think of food The Lone Star State does well and thought of steakhouses, so I started looking at steakhouse menus, where burgers are common as a happy hour item or appetizer.

So let's discuss this classic American staple. For me, the toppings are secondary to the burger patty. I used bleu cheese, mushrooms, onions and bacon in this instance, but if you want to replicate this dish, feel free to adjust them to your tastes. My father taught me to use 80/20 ground beef because anything leaner will result in a dry burger because there is little fat to render during the process of cooking it, which makes the burger juicy. I further fortify my burger with freshly shredded parmesan cheese, which is my secret ingredient. In addition, parmesan is naturally salty so it also seasons the patty.

The Challenge

Demonstrate my burger recipe and to compare it with others.

The Source

This dish is a Crazy Foodie Stunts original

Ingredients

1 1/2-pound 80/20 ground beef
1/3-1/2 cup fresh parmesan cheese, shredded
1 tablespoon minced garlic
Kosher salt
Freshly ground black pepper
4 ounces (i.e. slices) bacon, cut into batons
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, cut in half, root to stem and then sliced crosswise, thin
1 8-ounced package, pre-sliced cremini or baby bella mushrooms
2 ounces crumbled bleu cheese
Slider buns

Method

1. Prepare the burger patties: In a large mixing bowl, combine the ground beef, parmesan cheese and garlic, then season the mixture with salt and pepper. Form the mixture into patties slightly wider than the slider buns, about 1 dozen.

2. Prepare the toppings: Place the batons in a dry sauté pan over medium heat and cook until crisp and the fat has rendered, approximately 5 minutes. Remove the bacon to a paper towel-lined plate and drain the bacon fat from the pan then replace it with the olive oil and butter. Once the butter has melted, add the onions and mushrooms and cook until the onions have browned and the mushrooms have reduced, approximately 20 to 25 minutes. Season with salt and pepper to taste, then remove to a bowl and set aside to keep warm.



3. Prepare the burgers: Heat a grill pan over medium heat. Sear the patties until cooked through to desired doneness, approximately 3 minutes per side for medium rare. To plate, place a burger patty on a slider bun and top with onions, mushrooms, bacon and bleu cheese. Serve immediately.


Successful?

From the standpoint of the dish itself, Mrs. Stuntman asked if there were any leftover sliders to take for a brown bag lunch the next day after polishing off a couple of them for dinner. Whether or not the challenge was successful is still undetermined because I would need to put my burger patties up against any other home cook's patties. Recipe contest anyone? Let me know if you're up for it.

Meanwhile, I invite you to enjoy the red carpet in addition to the awards show and encourage you to do so with one or more of these other foods featured this week:


Nominees for Best Supporting Appetizers:
Nominees for Best Course in a Leading Role:
Nominees for Best Supporting Sips:
Nominees for Best Delectable Desserts:
Nominees for Best Dressed Table:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Sunday, November 16, 2014

Miso Risotto for a #SundaySupper On The Hunt

Miso Risotto for a #SundaySupper On The Hunt




One difference between where I lived in California and where I live in Washington is the number of ethnic grocery stores. They're more common in the San Francisco Bay Area. I can understand that demand drives their numbers so I had to look to find a supermarket that stocks imported Asian ingredients when I needed them for this dish. How does this fit in with this week's #SundaySupper theme of On The Hunt? Well, the ingredients used may either be sourced through traditional hunting methods, foraged (mushrooms, for example), or hunted down online or at far away ethnic supermarkets. For me, I chose option C because I imagine I'd be just as bad shot as Dick Cheney and didn't know where to begin foraging for other items. I went to a local chain called Uwajimaya for my miso paste and mirin.

Let's discuss the dish. Definitely a fusion concept applying Japanese ingredient substitutions to the Italian risotto method, but would it taste good? I've profiled the risotto method here several times in the past so there's nothing new from an execution standpoint however I was intrigued.

The Challenge

Successfully combine a Japanese flavor profile into an Italian dish.

The Source

I adapted the dish from Foodista

Ingredients

5 to 6 cups water
3 tablespoons white miso paste
2 tablespoons peanut oil
1 shallot, chopped
1 tablespoon fresh ginger, minced (approximately 1-inch piece ginger root, peeled)
1 cup Arborio rice
Green leaves from 2 baby bok choy, julienned
1/2 cup mirin
1 tablespoon soy sauce
Freshly ground black pepper
2 tablespoons slivered almonds
2 green onions, sliced thin

Method

1. Combine the water and miso in a saucepan over medium heat and bring to a light simmer. Stir to dissolve the miso, then reduce the heat to keep warm.


2. Pour the oil in a skillet and place over medium heat. Once hot, sweat the ginger and shallots in the oil then add the rice to toast. Add the bok choy leaves and stir until wilted. Deglaze the skillet with the mirin, stirring until it evaporates. Add in the miso water, 1/2 cup to 1 cup at a time (eyeball it), stirring continually until each addition has been absorbed before adding another. Keep adding miso water and stir until the rice is al dente. (Start tasting the rice after three or four additions.)


3. Once the rice is cooked, stir in the soy and black pepper. Adjust the seasoning, if necessary, with more salt. Serve in warmed bowls garnished with green onions and almonds.

Successful?

Before I proceed, let me first thank Stacy of Food Lust People Love and Tara of Noshing with the Nolands for hosting this week's event!

I made a few ingredient substitutions of my own. I substituted soy sauce for tamari, which is similar to soy, but milder and gluten-free. I also increased the amount of water because I know that three-and-a-half cups of water is insufficient to fully cook 1 cup of Arborio rice. I also found baby bok choy were a little more forgiving when julienned and did not need to remove the white stems.

From an execution standpoint, I found that, as the water evaporated during the process of stirring, the miso remained and became difficult to stir which prevented the grains of rice from cooking as evenly as I would have liked. I would recommend it only for those who are experienced with preparing more traditional risotto flavors. I recommend this more traditional preparation of risotto if you want to prepare risotto and have never done so. Ultimately Mrs. Stuntman only ate about half and quipped "Next time, just prepare my favorite. You know, the one with bacon and peas." I must admit, the dish was reminiscent of a poorly prepared fried rice.

For the record, Uwajimaya is about 8 miles away from my front door, but it's about a twenty minute drive without taking freeways, whereas the closest Asian supermarket from my previous residence was about half in distance and travel time. So despite my troubles with it, I am thankful for this dish because it presented the opportunity to explore my neighborhood and become more familiar with it.

Before you go, please review the other more successful #SundaySupper dishes that also feature ingredients that have been obtained on the hunt:

Spread it on Thick
Nibbles and Sides
The Main Event
Sweet Treats
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Sunday, October 5, 2014

Autumn Panzanella for an Unprocessed #SundaySupper

Autumn Panzanella for an Unprocessed #SundaySupper




Personally, I had difficulty choosing a dish for this week's #SundaySupper event because I found the theme too broad. Let's put aside the argument of what's considered processed for a moment and specify that processed food as convenience food (i.e. boxed macaroni and cheese, spiced ham, cheese out of a can, etc.) I'd have to look but, outside of boxed pasta, I use these types of ingredients so infrequently that the possibilities were almost endless. That's not to say my diet is completely free of processed foods, but the difference is that I don't publish the processed foods here.

Panzanella is a traditional Italian tomato and bread salad eaten in the summer when tomatoes are in season but Chef Michael Chiarello has adapted the concept for the other three seasons of the year.

The Challenge

Prepare a dish that uses as close to unprocessed food as I can get.

The Source

Adapted from page 95 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

1 tablespoon plus 4 tablespoons unsalted butter, divided
6 cups day-old bread, crust removed and cut into 1/2-inch cubes
6 tablespoons Parmesan cheese, finely grated
1 yellow onion, chopped coarsely
3 tablespoons red wine vinegar
5 tablespoons plus 3 tablespoons extra-virgin olive oil, divided
2 tablespoons warm water
Kosher salt
Freshly ground black pepper
1 pound fresh mushrooms of different varieties, coarsely sliced or quartered
1 tablespoons fresh thyme, minced
1 tablespoon garlic, minced
1/2 cup red onion, thinly sliced*
2 ounces baby arugula

Method

1. Make the panzanella croutons. Using the bread, parmesan and4 tablespoons butter, make the panzanella croutons as described in step 1 of my other panzanella dish. Set aside.


2. Prepare the dressing. Melt the remaining tablespoon of butter in a small skillet over medium-low hear. Add the yellow onion and sauté until soft, approximately 15 minutes. Deglaze the pan with the red wine vinegar. Empty the contents of the skillet into a blender and pureé. While the blender is still on, slowly add in 5 tablespoons olive oil. Transfer the dressing to a bowl and season with salt and pepper, to taste. Set aside.


3. Prepare the mushrooms. Add the remaining 3 tablespoons olive oil to a large skillet and place over high heat. Once the oil starts to smoke, add the mushrooms in a single layer, however do not touch them for approximately 2 minutes so they may caramelize. Once caramelized, stir, reduce the heat to medium and continue to cook until well browned. Add the garlic and thyme to the pan and stir for an additional minute to release their fragrance. Season with salt and pepper to taste, then remove from heat. Add the mushrooms to a large bowl along with the croutons and the dressing, then toss. Add in the red onions and arugula and toss again. Season with salt and pepper if necessary, then serve.


*Note: Peel the 'paper' off the onion and slice off both the root and stem ends, then cut in half lengthwise and thinly slice each half lengthwise.

Successful?

Hopefully, you'll agree that this is a dish of unprocessed foods. I did have an issue when tossing the salad, however. Chef Chiarello instructs to toss the ingredients with the croutons which left them soggy and me a little confused. Is the bread in the panzanella supposed to soak up the other flavors in the dish or provide a contrast in texture? Any Italians reading this that can shed some light?

Meanwhile, check out the other dishes of unprocessed foods participating this week:

Alluring Appetizers and Stunning Sides
Enticing Entreés
Decadent Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Thursday, July 10, 2014

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms




One of the issues I had on a prior visit to the Irvington Farmer's Market was that I went not really thinking of what dish could I prepare with (insert produce)? so I went with a different approach this time and brought my copy of The Flavor Bible. As I looked through the offerings, I noticed these cherry tomatoes, and along with some basil I purchased from a different vendor, noticed a flavor affinity of tomato, basil, scallops, and pasta.

Well, things did not go as planned because the basil was used in the chicken salad but I found this dish to use the tomatoes I purchased. One other item I used from the farmer's market was oyster mushrooms in this dish.

The Challenge

Attempt something different. I don't prepare many appetizers here and thought I could use some variety.

The Source

I adapted this dish from Martha Stewart's website. I have issues with it's preparation, however. First, I'd never put the scallop in butter. I use high heat and butter would burn while I waited for the pan to get to the proper temperature. Secondly, cooking a scallop for 3 to 4 minutes per side will result in an overcooked scallop. Third, I advise wilting spinach by just putting the rinsed leaves into a skillet similar to the method demonstrated in my spinach pasta dish because the oil will splatter once wet spinach leaves hit the pan, creating a dangerous situation.

Ingredients

20 grape tomatoes, quartered
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 cup oyster mushrooms, chopped into 1/2-inch pieces
1/4 teaspoon sugar
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 cups packed spinach leaves, washed thoroughly
4 large sea scallops

Method

1. Prepare the salsa. Cut each tomato quarter in half, then place in a small bowl. Add 2 tablespoons olive oil and the red wine vinegar, season with salt and pepper, then toss to combine and set aside.


2. Prepare the mushrooms. Heat butter in a medium skillet over medium heat. Once melted, add the mushrooms and season with salt, pepper and sugar. Cook until softened, approximately 3 to 4 minutes. Stir in the thyme and rosemary. Set aside and keep warm.


3. Prepare the spinach. Put the wet spinach leaves in a large skillet over medium heat and season with salt and pepper. Cook, stirring until wilted, approximately 5 minutes. Set aside and keep warm.

4. Prepare the scallops and finish the dish. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Place the remaining tablespoon olive oil a medium skillet over high heat. Once the oil smokes, sear the scallops in the pan on one side only, approximately 1 to 2 minutes. Remove from the pan and rest to allow for carryover cooking. To plate, spoon some spinach in the center of the plate, then top the spinach with one scallop, seared side up. Surround the scallop by garnishing the dish with the mushrooms and tomatoes.

Successful?

While I was pleased with the flavors of this dish, I believe the photo above could have been better. I'm still learning and took this picture outside about 1pm on a sunny July day. It's difficult to distinguish the edge of the plate from the pink tablecloth I used due to the glare. Live and learn.

In other news, I haven't addressed one of my favorite TV shows that currently airs in a while, Next Food Network Star. I choose my favorite by answering the question who's cooking show would I watch? and for me, the answer is still Loreal so I'm finding it frustrating that the selection committee seems to be favoring Lenny. To me, it appears the Network has over compensated Paula Deen's absence with Ree, Trisha, and Damaris. What are your thoughts on the matter? Leave a comment below.

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Wednesday, June 11, 2014

Presenting: Radicchio and Arugula Salad with Walnuts and Dates

Radicchio and Arugula Salad with Walnuts and Dates




This post will read very similar to the Asian chicken salad I published a couple of weeks ago. Today, my daughter is graduating from Kindergarten and the class scheduled a pot luck-style picnic at a nearby park afterwards. I volunteered a salad and decided to make this one. A quick check of The Flavor Bible yielded a flavor affinity of endive, arugula and radicchio but when I went to purchase my ingredients, two supermarkets didn't have Belgian endive in their inventory so I substituted some iceberg lettuce.

Some other adaptations: I toasted my walnuts in a dry sauté pan instead of in the oven and I also used Emeril's balsamic vinaigrette which has become my go-to mainly because the Dijon holds the oil and vinegar together.

Other than the changes noted above, the main recipe can be found from Food & Wine magazine's website.

I'll be back Sunday with a dessert for Dad.

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Sunday, April 27, 2014

Chicken and Spring Greens Salad with Raspberry Vinaigrette for a Five Ingredient or Less #SundaySupper

Chicken and Spring Greens Salad with Raspberry Vinaigrette




This one sounded like fun from the moment it was announced and presented it's own challenge. This week's #SundaySupper Movement theme is Five Ingredients or Less which is hosted by Alice of Hip Foodie Mom so I knew I had to participate. You might remember her when I welcomed her as a guest last month, so I wanted to participate this week, in part because I admire her so much.

The rules noted that water, salt, pepper and cooking oil did not count towards an ingredient list but the dish I created didn't use any of these ingredients directly anyway. Come to think of it, this challenge would be great to be used on Top Chef either as a Quickfire or Last Chance Kitchen, considering many professional chefs like to use many ingredients in their dishes. However, it has been done in the past, as demonstrated by Claire Robinson on 5 Ingredient Fix.

Before I proceed forward, I'd like to congratulate Brenda from Meal Planning Magic as the winner of my Carla Hall cookbook giveaway.

The Challenge

Prepare a dish using only five ingredients.

The Source

I've adapted the dish from one I found on myrecipes.com.

Ingredients

8 cups mixed spring salad greens
Diced meat from 1 store-bought rotisserie chicken
1 small size red onion, sliced thin
1/4 cup chopped pecans, toasted
3/4 cup store-bought raspberry vinaigrette

Method

1. Toss all ingredients and serve on chilled plates.

Successful?

This salad was well balanced in texture and flavor, with the pecans balancing out the chicken and the sweet dressing balancing out the salad greens.

Other Sunday Supper Participants

One innovation I'm pleased to share that Alice had brought to the Movement was this logo for this week's event. Very colorful, Alice!


Before you go, please check out the other participating bloggers in this week's #SundaySupper event:

Appetizers, Salads and Starters
Sides and Accompaniments
Main Dishes
Desserts and Beverages
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





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