I positively love quick and easy lunches - especially ones that pack a power punch.

I’ve been looking for something simple, something that I could throw together for impromptu picnics along the river. Sandwiches weren’t doing it for me, and soups seemed unappealing. I wanted something with pizzaz, with a little crunch. Then I found this gem of a recipe. The combination of fresh vegetables and grilled chicken reminded me of summer, add to it the tang of bold Asian flavors and I was hooked.

If you’re looking for a last minute lunch fix, or need to use up leftover chicken, throw this baby together and get ready for one incredible meal.

Asian Chicken Salad

Ingredients:

• 1 cup diced chicken
• 1/4 cup sliced carrots
• 1 zucchini, sliced
• 5 water chestnuts, sliced
• 2 tsp sesame oil
• 2 tsp rice wine vinegar

Combine ingredients in bowl and toss. Serve with sliced pineapple and honey.

The Gouda Life: A Shift in Comfort [Chermoula Chicken with Toasted Almond Couscous & Coriander Yogurt] →

thegoudalife:

And just like that, winter came. And liked us so much it decided to stay for 4 long months.

As the nipping air blows into town and we wrap our bones in layers over layers like flaky croissant dough around a piece of rich Swiss chocolate, I find myself feeling a constant power struggle in the…

Hmm…must make this on my next camp out. Thanks, Kelly!! xo

Dutch Oven Chicken
(adapted from Jamie Oliver’s America)

INGREDIENTS:
4 chicken breasts, bone in, skin on
2 slices smoked bacon, finely chopped
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 sprigs fresh sage, leaves shredded
Olive oil
Sea salt and fresh black pepper
1²/³ cups chicken broth, preferably organic
2/3 cup heavy cream
1 cup grated Parmesan cheese
A few pats of butter

DIRECTIONS:

Preheat Dutch oven to 350°F*. In a bowl, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour into oven and add broth. Cook 30 minutes.

Pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes, or until chicken is golden.

Serve with a light salad and cold beer.

*be sure to have extra coals on hand to replace ones that burn down quickly.

Parmesan Chicken with Roasted Romaine