Thai Chicken Salad

In my continuing effort to avoid turning my kitchen into the sweltering fires of hell,  I decided that this time I would cheat a little.  Just a little,  and it's for the greater good.   The heat index is hovering in the triple digits while beads of sweat are pooling at the nape of my neck.  The least entertaining thought at this moment is "let's fire up the oven".

Store-bought roast chicken: In the winter months, this would be considered sacrilege... but in the blistering heat of summer, it is sweet salvation! 

As if buying the chicken wasn't enough, the food processor is going to do the majority of the work!  Yep, this might be the perfect summer recipe.  The amount of work involved barely even registers.  If you don't own a food processor it isn't the end of the world, just a bit of chopping & grating.

For this recipe I only used the breast meat,  reserve the rest for sandwiches or soups,  the carcass for stock, etc.

For the dressing:

• 3 tbsp rice vinegar
• zest and juice of 2 limes
• 4 tbsp vegetable, canola or grapeseed oil
• 1/2 shallot, finely sliced
• 1 clove garlic, minced
• 1 1/2 tbsp sugar
• 1 red Thai chili (green if you can't find red), minced 
• salt & freshly ground black pepper to taste

I went to 5, yes FIVE stores trying to find a red chili but with no luck, so I ended up with green.  The main difference is the heat level.  I couldn't find a pepper with a decent amount of heat to it, so I had to use what I could find.  If this happens to you as well and you like a little heat in your food, you can add a dash of sriracha or any other hot sauce that you like.

Combine all ingredients and set aside.  Let dressing sit for at least 30 minutes.  The acid will help break down and mellow garlic & shallot and the flavors along with the chili pepper will infuse dressing.   I like the acidic bite of vinegar & lime juice however, if you find it's too much cut the limes to one.

Thai Chicken Salad

• 1 small head green cabbage
• 2 - 3 medium carrots
• 2 cooked chicken breasts, shredded or finely sliced
• small handful of salted peanuts, roughly chopped
• 1 bunch scallions (green onion), sliced on bias
• 1 cup snow peas, thinly sliced on bias
• 1 tbsp cilantro, chopped
• 2 tbsp Thai basil, chopped
• 2 tbsp mint, chopped
• salt & pepper to taste

Shred cabbage and carrots in food processor. 

Combine all ingredients in large bowl, pour dressing over top and mix thoroughly.
How's that for easy?!

Football Fare

Every football fan knows that food is an integral part of the game-watching experience, or is that just me?!
Well, in our house we planned it out like it was a major holiday.  The Ohio State-Michigan game was the pinnacle of football season and for the majority of my football-loving friends and family it still is.
There was one particular year that we had everything you could possibly imagine on the table for the game,  I secretly dubbed it "pig-fest" (you know, pig-skin, football, food, gorging oneself...)  It was unbelievable.  To this day there has never been another one like it, which for our own health is probably a good thing.

Chili is a great football food, you can make it in a huge batch the day before or the morning of the game and the longer it sits, the better it gets.

I made some last night in preparation for today's Buckeye game and as good as it was last night, I know it will have developed even more flavor today.
This recipe is courtesy of my Dad (thank you!) and it's the only chili I ever make.  It is delicious, but it reminds me of home and as is the case with most of the things I make for myself it is familiar and comforting food.

Turkey Chili

• 1 lb. organic ground turkey
• 2 cans diced tomato (14.5 oz can)
• 2 medium yellow onions, diced
• 3 or 4 stalks celery, diced
• 2 cans kidney beans, rinsed (15.5 oz can)
• 1 clove garlic, crushed
• a few tbsp sugar (to cut acidity from tomatoes)
• 3 - 4 tbsp chili powder
• salt & pepper
• 2 tbsp canola oil

1. Heat canola oil over medium heat and add onions and celery.  Cook until soft and translucent.
2. Add turkey, break it up and cook through.  Add whole, crushed clove of garlic, chili powder and season with salt & pepper.
3. Add diced tomato and  sugar.  Simmer for at least a half hour, stirring occasionally.
4. Add beans and simmer an additional 30 minutes, check for seasoning and adjust as needed.
5. Remove clove of garlic, and dig in.