The Yum’s Top Posts 2016


2016. It’s been a slog of year, honestly.
I removed my self-imposed deadline of a post a week, so this year saw only 20 or so recipes and about 5,000 views, which brings the historical total to 15,000. Inspiration has been elusive, and it is, alas, the impetus for a new recipe worthy to shoot and write about.
I still have the goal of self-publishing a cook book. I still have the goal of increasing readership without resorting to all those awful, grasping ads so many foodbloggers whore themselves out for. We’ll see, I guess. If I could find a way to unobtrusively and tastefully do them, I may be forced to eat some crow. Himself would love to see my hobby offset some of its own costs.

But the food! Far and away, my favorite recipe this year was the tacos de camotes. The interwebs had a different take, though. The lemon pistachio scones were finally edged out of the top three. (Two years running ain’t bad, gals. Good job!) This year’s top are:

Mini Oven Omelettes
Sweet Potato and Kale Skillet
Cucumber Watermelon Salad

The omelettes, of course, have five times the number of hits as each of the others (since they were picked up in an article at Daily Burn about a year and a half ago.) But hell, who knows why one thing hits more than others. Maybe it’s just the red plates.

Let us see where 2017 takes us. I wish us all health, happiness, prosperity and balance. And thanks, you guys. It is just lovely to share with others who also love to eat good stuff.
Brightest blessings for the coming year,
KPM

Cold Steak and Ramen Salad

RamenSalad1Cmed
This all started when I saw gluten-free ramen at Costco. You know, that den of the budget-killing impulse buy. It’s freakin’ hot, but I thought they might make a nice cold salad – you know how you have cold soba noodles? Then of course I Google to see if this an original idea, and nope. It’s called Hiyashi Chuka, but looks like there has to be corn and slivered egg to be called that. Or, I could be wrong. But man there are some tasty-sounding options out there!
This is really best with these noodles just cooled to room temp (since they’re rice-based. You know how rice noodles get hard when they’re ice cold), and all the other ingredients icy cold.
RamenSalad4Cmed
So…..
Cook, rinse and cool the noodles according to package directions.
RamenSalad3Cmed
While that is happening, slice up:
cucumber
green onion
leftover steak (or shrimp, or tofu)
mushrooms
RamenSalad2Cmed
In a small dish, mix together:
1T soy sauce or tamari
1 T rice vinegar
1 tsp sugar
1 tsp grated ginger
1 tsp toasted sesame oil
Serve hot chili oil on the side
Mix it.
Eat it.
The end.

Share if you try it!

BEEF! Potroast with Mushroom Gravy

Beef! (Hopefully pronounced in your best butch voice.)  We really like a roast around these parts for Sunday dinner.

Potroast1Cmed

Typically, I roast my veg and all with the meat, but since I want to set aside some of this bad boy for some barbacoa and some bbq beef later this week, I’m doing him up plain with garlic salt and pepper. 

PotRoastBeforeAfter

This is a recipe for a quiet day at home – it roasts for a good four or five hours. And before you ask about using a crock pot, just, no. What makes this dish work is that the the liquid slowly evaporates during the roasting, so the meat stays meaty and doesn’t turn to mush. 

PotRoastVEG

Since I didn’t roast the veg in the pan, I cook some up on the stove top to go in the gravy. 

There are three secrets that make for a great pot roast at our house: porcini, brandy, and Bisto.  (You can get that magic at Amazon and sometimes World Market. ) What is this sacrilege, you decry?!? Am I using gravy mix??? Hell no. Bisto is a thickener, with some carmel color and potato starch.  It makes your gravy deep brown and shiny. You know how flour slurry can lighten the color of your gravy? Bisto doesn’t do that. It does add some salt, though, so be careful and season at the end.  Seriously, buy some of that shit immediately. You will be SO happy. 

Potroast2Cmed

This recipe has a lot of steps – but don’t be escared. It’s leisurely, and freaking delicious. Try it and tell me how it went!

For the roast
4-5# chuck roast
1 qt beef broth
Garlic salt & pepper.
Past their prime onion, carrot and celery, washed.
For the sauce
¼ c. dried porcini mushrooms, soaked in
1 c. hot water
2 Tbsp. bacon fat or butter
½ c. diced white onion
½ c. diced celery
½ c. diced carrots
8oz pkg button mushrooms, sliced or quartered (your preference)
½ c. brandy, or marsala or dry sherry
1 tsp. dried thyme
3 c. beef broth (defatted from the pan, you may need to add some to get to 3 c.)
½ c. cold water mixed with 2 heaping Tbsp Bisto gravy granules, or with the same quantity of flour if you don’t have Bisto. The Bisto makes the gravy more brown and shiny (it’s potato starch based).
S&P to taste
Instructions
Heat oven to 325*
In a large enameled cast iron dutch oven, put the veg. They’re the roasting rack and you’re tossing them when this is done so no need to peel or chop – just break up the big pieces with your hands.
Place the roast on the veg layer.
Pour over the broth. It should come about 1” up the meat.
Season with the garlic salt and pepper.
Roast with the lid on for five or so hours. You’ll know when it’s done –
the roast will be quite brown and falling apart.
When the meat is done, remove the roast from the pan and use a spatula to scrape down all the brown bits on the sides of the pan in to the juices. Toss the veg, and pour the pan juices in to a defatter or a large pyrex that will be easy to pour from.
This next part you can do about ½ before the roast is done, or after you take it out of the oven. In a very large (12”) skillet, gently sweat the onion, celery, mushroom and carrot in the bacon fat, with salt, pepper and the dried thyme.When they are almost tender, turn the heat to medium and add in the brandy and cook it down. While that is reducing, remove rehydrated porcini from their liquid, mince them and add them to the pan. Strain the porcini soaking liquid through a paper or gold mesh coffee filter and add that liquid to the pan (they can sometimes have fine sand.) Add 3 c. of the defatted beef broth and then whisk in the the bisto or flour slurry. Cook over medium until thick. Season to taste with salt & pepper (if you used flour. ) For four people, slice up about half of your roast, and gently add it to the pan. For 8 people, put it all in. The gravy ratio is higher with the four people version. obvs.
Serve with buttered egg noodles, or mashed potatoes, or cauliflower mash.
Notes
If you like a thicker gravy, cut the stock down to 2c. Don’t go nuts with the Bisto or it will be too salty

serves 4
calories 257
fat 9
cholesterol 35mg
sodium 2980mg
carbs 18g
-fiber 4g
-sugars 7g
protein 23g

Coconut Curry Meatballs

Meatballs.  Coconut. Thai red curry. What is not to like?

CurryMeatballs1med

Mix the turkey with a little grated onion and zucchini, some minced red pepper and jalapeno, and some unsweetened coconut.

MeatballCollage

The zucchini and the onion add some moisture since the turkey is lean.

CurryMeatballs2Cmed

The sauce is simple – just some curry paste and coconut milk.

CurryMeatballs3Cmed

Finish with some fresh basil and call it yum.

 
Ingredients
For the meatballs
1/3c grated zucchini
1/3 c grated onion
¼ c grated unsweeteened coconut
2 Tb chiffonade of basil leaves
1 tsp. lime zest
2 Tbsp finely minced red bell pepper
1 Tbsp finely minced jalapeno or serrano chili
For the sauce
3 Tbsp. Thai red curry paste
1 can (14.5oz) coconut milk
Garnish
fresh basil leaves
fresh cilantro leaves
Instructions
Preheat oven to 375*.
Line a baking tray with parchment or foil
Mix together the meatball mixture.
Roll or ice-cream scoop (2oz) in to 1.5in balls.
Space evenly ½” apart on baking sheet.
Bake 20 mins.
In a 10” skillet, warm the curry paste and slowly whisk in the coconut milk.
Put the meatballs in the sauce, and just barely simmer for 15 mins or so.
tir in the fresh basil right before serving.
(DO NOT BOIL or the coconut milk will break. It will still be delicious tasting, but unappetizing looking)

serves 4
calories 252
fat 24mg
cholesterol 0mg
sodium 129mg
carbs 11g
-fiber 2g
-sugars 5g
protein 4g

Barbacoa Tacos

Tender shredded beef, seasoned to mouth-watering goodness, topped with tangy, crisp onion.
Tender shredded beef, seasoned to mouth-watering goodness, topped with tangy, crisp onion.

If you are not from the southwestern US or Mexico, I need you to sit down. There’s something important you need to know. Diana Kennedy or Rick Bayless may have already told you but just in case, here it is:

Enchilada sauce is not made from tomatoes. Truly. It’s red color comes from red chile.  

In fact, every time enchilada sauce is made with tomatoes, a kitten dies.

Chiles (two kinds!), garlic, onion, laurel
Chiles (two kinds!), garlic, onion, laurel

 

Enchilada (hey – look at the word in the middle of that – chile!) means chile-fied, enrobed in chile, etc. Now, don’t be embarrassed. I remember when my sister-in-law, the one who’s now the chef, explained this to me when I was so excited about a new “decoration” for my front door. It was a beautiful chile ristra and she remembered the last one she got and how her Nana E took them all because the chile was so good.  And I was all like, what? You don’t *eat* that.  And she was all like, what? Why the hell do you think people dry them and hang them up? Well, duh. Color me educated. Think about it – bunches of herbs, garlic braids, chile ristras. They are all for the pantry, in the pre-supermarket way.

So by now we all know my Sunday dinner plan to make a big roast of some kind. That whole “cook once, eat thrice” thing. This week it was a 7-pound chuck roast from Costco.  I knew I wanted to have it potroast style, and then thought some shredded beef soft tacos might be this week’s carb indulgence for Himself.  So I started googling barbacoa recipes and found the most awesome YouTube channel for a lady called Abuela Oti.  She has a chili-based sauce for hers, which led to the little opening spiel. Mmmm…..barbacoa tacos…..

Small corn tortillas, ready to grill and fill.
Small corn tortillas, ready to grill and fill.

That made me think of the plethora of fabulous taco stands we have here, and the wonderful condiments to go with them: radishes, pickled carrots and jalapeños (zanahorias en escabeche), and pickled onions (cebollas en escabeche), grilled spring onions (cebollitas asadas al carbon), grilled jalapeños…..oh my. And wouldn’t that rich, rich beef pair beautifully with some cold, crisp, zingy pickled onion?…my mouth waters just thinking about it.

Cebollas en escabeche
Cebollas en escabeche

So, is this a post about the pickled onions, or the meat? Honestly, it has to be both. But we’ll start with the meat.

 
For the sauce
2 large or 3 medium dried chile california or chile guajillo (those are the smooth, oxblood-colored ones. Get medium or mild unless you’re muy macho.)
1 dried chile pasilla (that’s the crinkly, raisin-looking one)
1 cup boiling hot water
2 cloves garlic
½ small white onion
½ teaspon Mexican oregano leaves
2 bay (laurel) leaves
For the meat
1 # shredded beef (leftover potroast)
S&P to taste
Instructions
Pop the top on the chilis, discard that and the seeds. Put the chilis in a shallow bowl, cover them with the hot water and let them sit for half an hour until they soften. Put them, their soaking liquid and everything for the sauce but the laurel in the blender and blend until smooth.
Pour the puree through a strainer into a 10” saute pan, heat to medium and cook for about ten minutes. Add the shredded beef, reduce heat to medium-low and cook for about fifteen more minutes, or until most of the liquid of the sauce is evaporated. Taste for seasoning at this point, and add S&P to taste.
Remove the laurel leaves, and serve with hot corn tortillas. And those pickled onions, of course. But that is for another post.
Notes
You can serve this with rice, too, like Abuela does in her video.

Bacon Tomato Chicken Salad

So….it would appear I am slightly obsessed with chicken salads. Were I not blogging, I might never have known. However, this chicken salad is so fucking tasty you may just forget every chicken salad post before. 

Tender chicken, crisp bacon, tangy tomato....oh, my!
Tender chicken, crisp bacon, tangy tomato….oh, my!

 

Seriously, this is amazing.  Worth an extreme close up, even.

Where's the toast?!
Where’s the toast?! Dammit, make me a sammich!

 

BacTomChickSAUCE
Easy peasy ! Whisk together the sauce….

 

...add in the chopped.
…add in the chopped.

 

Crunchy bacon! Tender chicken! Tangy tomato! Subtly sweet celery sauce! Let’s do this!
For the dressing
1/3 c. mayo
1 Tbsp. dijon
1Tbsp rice vinegar
1 Tbsp sugar
¼ tsp. celery seed
2 Tbsp. minced fresh parsley
For the salad
2 cooked chicken breasts (about 1#), chopped.*
1/3 c. seeded, diced tomato
1/3-1/2 c. (about 4 strips) of cooked bacon, chopped
3 green onions, chopped
Instructions
Whisk together the dressing ingredients.
Stir in the salad ingredients.
Serve immediately.

Tarragon Chicken Salad

Trader Joe’s gets what they call “champagne grapes” this time of year.  They’re gorgeous, tight bunches of teensy, super-sweet and seedless gems.  I just couldn’t get them out of my mind this week, thinking of them in a variation of a Waldorf salad. Turned out pretty tasty.  I’m losing the light this evening, and alas have but one semi-decent image. 

Creamy avocado, grapes, and pecans with the chicken in a tarragon sauce. Yum.
Creamy avocado, grapes, pecans with the chicken in a tarragon sauce. Yum.

 

Perhaps losing the light foreshadows the coming end to summer. Well, we’re going to enjoy our no-cook late summer supper, and hope you try it, too. 

Tarragon Chicken Salad
Serves 2
Chicken salad with tarragon, mini grapes, pecans and avocado.
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Prep Time
20 min
Prep Time
20 min
502 calories
26 g
12 g
45 g
5 g
6 g
248 g
241 g
8 g
0 g
37 g
Nutrition Facts
Serving Size
248g
Servings
2
Amount Per Serving
Calories 502
Calories from Fat 385
% Daily Value *
Total Fat 45g
69%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 20g
Cholesterol 12mg
4%
Sodium 241mg
10%
Total Carbohydrates 26g
9%
Dietary Fiber 10g
39%
Sugars 8g
Protein 5g
Vitamin A
21%
Vitamin C
42%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Tarragon Chicken Salad
For the sauce
  1. 1/4 c. mayonnaise
  2. 1 tsp. dijon mustard
  3. 1 Tbsp. rice or white balsamic vinegar
  4. 1 Tbsp minced fresh tarragon leaves
  5. Fresh ground pepper to taste
For the Salad
  1. ½ c. diced celery
  2. ½ c. diced sweet onion
  3. ¼ c. minced parsley
  4. ¼ c. chopped pecans
  5. ½ c. “champagne” grapes, or seedless grapes sliced in half
  6. ½ avocado, diced
  7. 1 ½ c. diced leftover roast chicken
Instructions
  1. In a medium-sized mixing bowl, stir together the sauce ingredients until mixed. Stir in the rest.
  2. Bon appétit!
Notes
  1. Lovely on a bed of mesclun or other soft lettuces, or on a crunchy baquette.
  2. You'll notice there's no salt - feel free to add it if you think it's needed. Using jarred mayo and rotissimat chicken, I didn't.
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calories
502
fat
45g
protein
5g
carbs
26g
more
Bucket of Yum http://bucketofyum.com/

Mediterranean Chicken Tajine

Salt and pepper.

Bread and butter. 

Summer and tomatoes……..

A few months back I had a serious cook-on for this tajine at World Market. After dithering over several visits, I finally said “the hell with it!” and just bought the damn thing.  It has looked very lovely collecting dust on my sideboard since.  Until this morning, when I discovered my buttermilk had decided to grow hair and the scheduled asiago thyme scones were off the board. I was bemoaning my fate, looking at these gorgeous tomatoes on the counter when that beautiful cerulean babe called to me from her place of disuse.  And I answered, dammit.

MediterraneanChickenTajine2C
Browned chicken breasts, with a little white wine to deglaze…
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Those gorgeous toms, plus what I had in the fridge.
Tajine joy, ready for the oven.
Tajine joy, ready for the oven.

 

And tender, flavorful lusciousness, ready to consume!
And tender, flavorful lusciousness, ready to consume!

 

Mediterranean Chicken Tajine
Serves 4
Tomatoes, olives, artichoke hearts and tender chicken.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
293 calories
15 g
73 g
12 g
30 g
2 g
312 g
221 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
312g
Servings
4
Amount Per Serving
Calories 293
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 73mg
24%
Sodium 221mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 6g
25%
Sugars 5g
Protein 30g
Vitamin A
42%
Vitamin C
111%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp olive oil
  2. 4 boneless skinless chicken breast (about 1#/500g.)
  3. 1/4 c. dry white wine
  4. 1/2 white onion, cut in to 6 wedges
  5. 4 cloves garlic, peeled and sliced thin
  6. 1 c. red bell pepper, large dice
  7. 1/2 c. kalamata (or other flavorful) olives
  8. 1 c. marinated artichoke hearts
  9. 2 c. cherry tomatoes cut in half, or small tomatoes sliced in quarters.
  10. Fresh basil
  11. Fresh parsley
  12. S&P
Instructions
  1. Wash and pat dry the chicken. Heat the olive oil in a large non-stick skillet at medium-high. Sear the chicken on both sides, about two minutes each side. Get out a 2 quart baking dish (or a tajine, if you also just happen to have one lying about.)
  2. While the chicken is searing, chop your veg. Turn the oven to 350*.
  3. When the chicken is brown on both sides, turn off the heat and pour in the wine. Push the chicken around in the pan to get all those tasty deglazed bits.
  4. Put half the veg in the pan, along with a couple of basil leaves. Layer the chicken next, pouring on the jus from the pan. Put in the rest of the veg. Cover and bake for one hour.
  5. Sometime during the next hour, mince about 1/4 c. of the parsley and chiffonade a couple leaves of the basil (so you have about a tablespoon of basil).
  6. When the dish is done, remove it from the oven and stir in the freshly chopped herbes.
Notes
  1. If you want to go totally nuts, you could plate the meat and veg and monter au beurre the sauce.
  2. Chicken legs or thighs (well-trimmed of fat) would be excellent in this recipe, even a whole cut up would be good (although you'd want a three quart pan for that)! Just be sure to skin the chicken - this slow moist roasting isn't conducive to tasty crisp chicken skin.
  3. Serve this with a gorgeous salad and some crusty bread, or with rice or coucous, or even sautéed zucchini if you are watching your starch intake.
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calories
293
fat
12g
protein
30g
carbs
15g
more
Bucket of Yum http://bucketofyum.com/

Crisp & Crunchy Curry Chicken Salad

Curry1C

 

We do love us some curry chicken salad at our house.  And when I discovered that the deli counter at Safeway sells shredded rotisserie chicken breast for $5.99/# – I was ON IT!  This is fast, easy, moderately healthy and although it does involve some chopping, no cooking is required!

Dudes! Get some chicken!Mix it all up with a little mayo (or Greek yogurt, if you’re lucky enough to be able to eat dairy), and let’s eat!

Curry6BC

Curry Chicken Salad
Serves 4
Tender chicken, crisp jicama, crunchy celery; Sweet onion and red pepper, spicy jalapeño and curry; Creamy mayonnaise with tangy vinegar: An immensely flavorful and satisfying no-cook supper.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
262 calories
13 g
8 g
21 g
7 g
3 g
148 g
132 g
7 g
0 g
18 g
Nutrition Facts
Serving Size
148g
Servings
4
Amount Per Serving
Calories 262
Calories from Fat 185
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 7g
Cholesterol 8mg
3%
Sodium 132mg
6%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 7g
Vitamin A
9%
Vitamin C
54%
Calcium
25%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dressing
  1. 1/3 c mayonnaise (or Greek yogurt)
  2. 2 Tbsp seasoned rice vinegar or white balsamic vinegar
  3. 2 tsp. curry powder
For the salad
  1. 1/3 c. diced yellow or red bell pepper
  2. 1 Tbsp. diced fresh jalapeño
  3. ¼ c. diced sweet onion
  4. 1/3 c. diced celery
  5. 1/3 c. diced jicama
  6. ¼ c. chopped parsley
  7. ¼ c. dried cranberries or raisins
  8. ¼ c. slivered almonds or pistachios
For the protein
  1. ½# shredded chicken or cubed tofu
Instructions
  1. Do all that mis en place - chop and dice.
  2. Mix the dressing in a bowl.
  3. Add the chopped veg et al and the protein, and gently combine til mixed.
Notes
  1. Serve on a roll, in a pita, on a bed of greens. Yum!
  2. If you go the yogurt route, skip the vinegar in the dressing.
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calories
262
fat
21g
protein
7g
carbs
13g
more
Bucket of Yum http://bucketofyum.com/

Sweet Potato Kale Skillet with Chicken, Garlic & Onion

No process shots this week, kids. Just the final product – this is a planned over.  When chicken breasts are on sale for 99 cents a pound, I always buy a big pack and roast them, then dice them and freeze them for quick meals through the week. 

 ChicKale2MED

This dish features beautiful kale – they way it is best. Sautéd with garlic, served with a touch of balsamic vinegar.  Not puréed in to some hipster smoothie like a hamster shat in your glass, or baked to a chip that looks and tastes like the shit petrified in your fridge for six months.  No, this is luscious, tender but firm, sweet and slightly bitter.  A fantastic foil for the melting sweetness of the onion and potato. Yum!

ChicKale3

 

Sweet Potato Kale Skillet with Chicken
Serves 2
Quick planned overs - sweet potato and onion sauteed with kale, garlic and chicken. Served with a nice balsamic vinegar.
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Cook Time
20 min
Cook Time
20 min
272 calories
18 g
37 g
15 g
17 g
2 g
274 g
347 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
274g
Servings
2
Amount Per Serving
Calories 272
Calories from Fat 134
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 37mg
12%
Sodium 347mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
10%
Sugars 4g
Protein 17g
Vitamin A
185%
Vitamin C
9%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2Tbsp olive oil
  2. 1/2 medium white onion, sliced in crescent moons
  3. 3 minced cloves of garlic
  4. 1 large roasted sweet potato, cubed
  5. 1 large cooked chicken breast, cubed
  6. 1 small bunch of kale, chopped
  7. 1 c. chicken broth
  8. S&P
Instructions
  1. First, roast the sweet potato. Pierce it a couple times and roll it up in sheet of wax paper, twisting the ends. Cook it in the microwave for 7-8 minutes. Get the rest of your mis en place done while it cooks. Let it cool for a couple minutes, then peel and cube it. It will be HOT, be careful. And it doesn't have to be 100% done because it's going to cook in the pan with the kale.
  2. Heat the olive oil in a large nonstick skillet.
  3. Add the onions and stir over medium high for a couple minutes until they're halfway translucent. Add the cubed sweet potato and chicken, toss to coat with the oil and onion. Lay all the kale on top, and sprinkle the garlic over the kale. S&P. Reduce the heat to low, pour in the chicken broth and cover.
  4. Cook about 20 minutes, until the kale is what you consider done. Check after 10 if you like it still mostly raw.
  5. Serve with a sprinkling of good balsamic vinegar and a grind or two more of the black pepper.
Notes
  1. You could totally make this with rotisserie chicken, or even those frozen cooked chicken breasts, but I would leave out the salt and use 2/3 c stock and 1/3 c water. You can always add more salt at the end if needed.
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calories
272
fat
15g
protein
17g
carbs
18g
more
Bucket of Yum http://bucketofyum.com/