Chicken & Zucchini with Horseradish Dressing

I'm at a point where I want to try a recipe or 2 that introduces new flavors or ingredients I have never cooked myself. Horseradish is an ingredient I don't think has ever made its way to a kitchen I have ever used. The rest of the recipe are items I have used in the past or on a regular basis.

Ingredients
1 tsp of salt
2 fresh bay leaves
4 medium zucchinis
1 large red onion, thickly sliced
1 1/4 lbs of boneless, skinless chicken breast
2 tbs of jarred horesradish
3 tbs of red wine vinegar
1/4 cup of olive oil
2 hard boiled eggs, cut into wedges

Directions
Bring to a boil a pot big enough to hold zucchini, onion and chicken.
Add bay leaves and salt liberally.
When the water is boiling, add zucchini and red onion.
Simmer until zucchini is tender.
Add chicken and continue to simmer until the chicken is fully cooked.
Drain in colander, and remove bay leaves.
Once cool enough to handle, cut zucchinis into moon and slice the chicken.
Toss together the onion, zucchini moons and chicken.
Mix together horseradish, vinegar and olive oil.
Pour over zucchini chicken mix.
Add egg wedges and toss.

Changes I Made!
I couldn't find horseradish, so I made this with 2 tbs of horseradish sauce. The acidity from the vinegar is needed, so I did go heavy on that.

This recipe comes from Celebrate Like an Italian.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades. I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry. So I went online to try and find a recipe, and did not care for it. After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients 1 chicken breast 1 cup of flour 2 tbs of olive oil 1 cup of chicken broth 1 tps of mild curry 1 tps of strong curry 1 carrot, peeled and diced ...

By the Cookbooks

Search This Blog