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

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber "Noodle" Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Sides and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Homemade Ricotta from Seduction in the Kitchen
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen

Main Dishes

• Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
• Slow Cooker Turkey Half Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor's Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma's Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy's Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from The Dinner-Mom
• Spaghetti Squash with Simple Red Sauce from Momma's Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi's Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foiled Chicken from Meal Diva

Desserts and Beverages

• Flourless Chocolate Cake from Jane's Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Best Ever Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu's Menu
• Oreo Cookies and Cream Fudge from Alida's Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue's Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni's Food

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.

Adding Some Class with Nancy of Gotta Get Baked

Bacon Pesto Parmesan Rolls

Have I got a treat for you...

Like many of my food blogger friends I've made, I met Nancy of Gotta Get Baked through the #SundaySupper Movement. Like the other ladies I've featured here over the last few months, Nancy has a true talent in the kitchen but her skills are very different than mine. As her blog name suggests, she is a baker which requires precision in what she does which is different from cooking. I'd also like to point out that she's a criminal law attorney so I'm awed that she has the time to maintain a busy career, a family and have time to produce delicious food. I'd like to give you a list of my favorite dishes Nancy has made, but I honestly can't choose because they're all so unique.

Something else I admire about Nancy is her writing style. It's often funny, thought-provoking, candid but always sincere. Her straight-forward approach conveys her thoughts in a clear manner and it's something I wish I had. She even has a category of posts called Angry Asian but what makes her different from others is things that get under her skin are very reasonable. How could you argue against common courtesy, cyber-bullying and the public's obsession with celebrities?

Before I leave you with Nancy, I'd like to note my strong recommendation to follow Nancy on twitter, instagram, and pinterest, plus add her on G+ in addition to giving her facebook page a Like.

And now, I present Nancy:

Howdy, readers of Crazy Foodie Stunts! I’m Nancy and I blog over at gotta get baked. I’m honoured to be featured in DB’s Adding Some Class series today.

I had the pleasure of meeting DB through our Sunday Supper group. He stands out not only for being one of the few men in the group but more importantly because he’s highly intelligent, incredibly talented in the kitchen and he’s always challenging himself to be better at what he does.

Given how much I admire DB, I had to think of something ridiculously awesome to make for him. I wanted to go savoury in keeping with the savoury foods DB usually cooks but I also had to bake because, duh, my blog name. Baking’s in my veins. It’s my everything.

Bacon. Pesto. Parmesan. Carbs. These are some of the foods that make my world go round and they also happened to be in my fridge. I combined them into no-knead, overnight savoury rolls.

In the process, I almost burned my house down. Ok, not really (I’m prone to hyperbole) but I did have a smokin’ hot time baking these, literally. I thought I was being brilliant by baking the rolls in my cheesecake pan for easy removal of the rim after the rolls cooled. People, these rolls were bursting with olive oil from the pesto and a generous amount of parmesan cheese. All of that grease dripped onto the bottom of my oven. The fragrance in the air turned quickly from gloriously delicious to acrid and forest fire-y. Plumes of smokes were billowing out of my oven. I.freaked.out. The fire alarm would not stop ringing. My poor dog was beside herself.

As I stood there fanning the smoke out of the open windows, the words “grease fire” kept running through my head. I wondered if I had enough time to google “what to do when the oven’s on fire and you don’t own a fire extinguisher”. Thankfully, it didn’t come to that. I didn’t burn my house down and I ended up with these fabulously crispy, flavourful bacon pesto parmesan rolls.

I used home made pesto but you can also use the store bought stuff.

No Knead, Overnight, Bacon Pesto Parmesan Rolls (adapted from Jim Lahey’s My Bread, Pancetta Rolls at p. 73)

2 cups bacon, diced

2 tbsp bacon grease, cooled

3 cups bread flour

½ tsp salt

¼ tsp active dry yeast

1 ½ cups cool water (55 to 65 degrees F)

flour for dusting

pesto (as much or as little as you want)

grated parmesan (as much or as little as you want)

Cook the bacon in a heavy skillet over medium heat, stirring until crisp and golden. Place the cooked bacon on paper towels to cool. Reserve 2 tablespoons of the bacon grease.

In a medium bowl, stir together the flour, bacon, salt and yeast. Add the water and reserved bacon grease. Using a wooden spoon or your hand, mix together until you have a wet, sticky dough. Cover the bowl and let sit at room temperature until the surface is covered in bubbles and the dough has doubled in size, anywhere from 12 to 18 hours.

When the first rise is complete, generously flour a work surface. Using a bowl scraper or rubber spatula, scrape the dough out of the bowl in one piece. Flour your hands and lift the edges of the dough towards the center, making a round ball.

Generously dust a tea towel with flour and place the dough in the centre of the towel, seam side down. Flour the top of the dough. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm spot in your kitchen to rise for another 1 to 2 hours. The dough is ready when it has doubled and it holds the impression when you gently poke it with your finger.

Half an hour before the end of the second rise, preheat your oven to 400 degrees F. Use a round 9 inch cake pan or a square 9X13 pan to bake the rolls. I wouldn’t recommend oiling/greasing the pan because oil will pool on the bottom from the pesto as it bakes.

Unwrap the dough and place it back onto the floured work surface. Cut the dough in half. Cut one half into four strips. Place as much pesto and grated parmesan as you want onto each strip. Roll up the strips – note, the dough is very wet and sticky. That’s how it should be so don’t be concerned. Place the rolls in your pan. Repeat the process with the other half of the dough.

Bake in the oven for 30-40 minutes. After the first 20 minutes of baking, I turned the heat down to 380 degrees F because my rolls were browning rapidly. If the top is browning too much for your taste, you can also cover the pan with aluminum foil at this point. The rolls are ready when they’re dark brown.

Allow to cool and then dig in! The edges and bottom of the rolls are incredibly crispy and crunchy, the inside is soft yet a bit chewy, and the bacon and pesto are fabulously flavourful.  The Husband and I couldn’t stop eating them, which isn’t saying much because we’re pigs but honestly, these rolls are delicious.

The rolls are best the day they’re made. Store at room temperature in an air tight container. If they last longer than a couple of days, I recommend toasting them or heating them in the microwave before eating.

That’s it, folks! Thank you so much for inviting me here, DB!

Once again, Nancy has delivered. Bacon, pesto, and parmesan are some of my favorite ingredients. I'd like to thank her for being my guest today!

Before I leave you, please be sure to enter my Carla Hall cookbook giveaway and the garlic lover's prize package giveaway by tomorrow night when they both end!

Garlic Fried Rice for National Garlic Day

Garlic Fried Rice

Among the many perks I have being married to Mrs. Stuntman, one is my mother-in-law who is of Chinese descent. One evening she demonstrated my favorite Chinese dish, fried rice. There were a couple of things that stuck with me from it. First, it is imperative that the mise en place is completed before starting this dish because it cooks quickly. In fact, if you're preparing a protein to accompany this side dish, start this dish while you allow the protein to finish carryover cooking. Second, use little oil, or else the dish becomes a greasy mess.

The Challenge

Successfully execute an authentic Chinese staple.

The Source

This is a Crazy Foodie Stunts original recipe, adapted from my mother-in-law.

Ingredients

1 teaspoon vegetable oil
1 large egg, beaten
2 tablespoons garlic, minced
3 cups cooked white long-grain rice, cooled
1/2 cup frozen peas and carrots, thawed
3 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Flat leaf parsley sprigs, for garnish

Method

1. In a large wok or non-stick skillet, heat the vegetable oil over medium heat. Add the egg and cook until it solidifies, breaking it up into bite sizes pieces as it cooks, approximately 1 to 2 minutes. Once completed, remove from the pan and set aside. Add the garlic to the hot oil and cook until it starts to brown, then add the rice and stir to incorporate the garlic with the rice, breaking up any clumps of rice along the way with your spoon. Add the frozen peas and carrots and stir until heated through, then add the eggs back in and the soy sauce. Stir to incorporate. Taste and adjust the seasoning with salt and pepper, if necessary, then serve on a warmed plate garnished with parsley sprigs family style.

Successful?

I normally take pictures while I am preparing my food but in this case, I didn't have any time to do so because, as I stated above, the dish cooks quickly. This dish is also a great way to clean out the refrigerator because almost anything can be added to it. Got leftover chicken? Dice it up and throw it in with the peas and carrots.

Oh, I almost forgot to note, this dish was prepared to celebrate National Garlic Day and this post is part of a group of bloggers organized by Heather of girlichef. Please check out the other garlic dishes below. In addition, there's a giveaway of some pretty cool items and the details are below.

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen's Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It's Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy's Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

Giveaway

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

1. The Garlic Farmers' Cookbook
2. One-year membership to the Garlic Seed Foundation
3. 5 Garlic Button Covers
4. OXO Good Grips Garlic Press 
5. The Ultimate Garlic Peeler
6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
7. Terra Cotta Garlic Roaster
8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you'd love to try)?

After you've answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.