I forgot how deliciously rewarding it is to prepare and eat a Chef’s Salad.   You get your protein. You get your cheese. You get your veggies. You get your crunchy little croutons. You get a healthy, easy-to-make meal that is tied together with a bouncy light vinaigrette.

Traditionally a Chef’s Salad is made with smoked ox tongue, fresh roasted ham and chicken or turkey cut off the bone and carefully sliced “julienne” style. I’m fine with the ham and chicken or turkey, but the smoked ox tongue is definitely NOT happening in my salad bowl. You go right ahead, and thank you very much.

But what do you do if you don’t have a roasted ham or chicken or turkey hanging out in your refrigerator? You follow my recipe for Super Easy Chef’s Salad. Buy the meat and cheese at the supermarket deli and ask (nicely) for them to cut into ¼-inch thick slices.

You’ll still need to cut the meat and cheese into strips, aka julienne, but that doesn’t take much time. Just stack the slices and cut them all at once. Boiled eggs are easy (and you may already have some in your fridge).

You can use romaine lettuce, but I like to mix it up with iceberg and whatever other leaf lettuce looks good. In this recipe, I used only cucumbers and tomatoes, but you can add whatever veggies you like because, after all, this is a CHEF’S Salad… and you’re the CHEF!

Ahh, Greece… sunbaked sandy beaches, lapis blue ocean waters and the air subtly scented with wild oregano. Yes, I’m dreaming right now…

I’ve always wanted to visit Greece, but until I can make that magical trip, I’m happily making do with this delicious and easy to make Sheet Pan Greek Chicken.

I shared my recipe for Sheet Pan Moroccan Chicken earlier this year, so you know that dinner can be ready in a little more than 30 minutes. Sheet Pan Dinners are especially wonderful because everything is blended together in one pan, so cleanup is a quick and easy.

This Sheet Pan Greek Chicken is loaded with the flavors of the Mediterranean, like oregano, lemons, artichokes and pine nuts. The red bell pepper adds color and crunch and the feta adds a subtle tangy saltiness. You can print the gluten-free recipe… and scroll down for the tutorial.

I threw in some pitted Kalamata olives because they’ve got an interesting (but mild!) umami taste… but you can always leave them out.

If you can’t actually get to Greece…this dish will carry you there. It’s the next best thing to being in Santorini… (well, kinda!).

 

 

Sheet Pan Greek Chicken Tutorial

1. you’ll need… 1½ pounds boneless skinless chicken thighs; 1 can (14 ounces) artichoke hearts (can be halved or quartered), drained; 1 cup chopped onion; 1 cup diced red pepper; 2 lemons cut in quarters or slices; ¼ cup pine nuts (optional); 4 cloves garlic minced; 2 tablespoons olive oil; 2 tablespoons dried oregano; 1 teaspoon ground black pepper; ½ cup Kalamata olives (optional); 8 ounces feta cheese; ½ cup fresh oregano or mint leaves (optional); salt to taste.

2. Move oven rack to center. Heat oven to 425°F. Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.

 

3. Drizzle olive oil over meat and vegetables.

4. Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).

5. Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through. Remove from oven and garnish with fresh oregano or mint leaves if desired.

 

In case you’re hosting an Oscar party, here’s a throwback post to one of my favorite appetizers!

The Oscar for Outstanding Food in an Academy Award nominated film goes to Crabby Snacks and Homemades, starring in “Silver Linings Playbook.”

“Beasts of the Southern Wild” certainly provided some strong competition (the star of the movie is named Hushpuppy, afterall). Messy fresh crabs, fried alligator tail and even (gulp!) cat food had huge scenes.

Another contender: the White Cake that never got served in “Django Unchained.” Of course, “Life of Pi” and “Les Misérables” were most notable for the lack of food.

But back to the winner.

In Matthew Quick’s novel, “The Silver Linings Playbook,” he describes Crabby Snacks as “buttered crabmeat and orange cheese on English Muffins.” Homemades refer to homemade egg pasta.

I thought it would be fun to whip up my version of Crabby Snacks. They’re relatively simple to make. Because they’re made with processed cheese, white bread and mayo, you just know they are going to be absolutely delicious.

This recipe makes 48 bites, so if you aren’t feeding a crowd, cut the recipe in half. And serve it Sunday night during the big broadcast… it’s guaranteed to keep everyone from getting crabby when their Oscar picks don’t win!

 

Poblano peppers are magical.

I’m sure you’ve dived into a plate of them, roasted and stuffed with deliciously gooey cheese. You’ve probably also chipped-dipped the heck out of them in a mild salsa.

Oh… but they’re so much more. They can help you eat healthier and lead a better life (well, eat healthier anyway). Like in this recipe for Fettuccine with Poblano Alfredo.

The poblano peppers add an interesting depth of flavor to this Alfredo sauce and help thicken it. The cream and butter are gone, but you’ll never miss them. I substituted milk for the cream and olive oil for the butter… and let the poblano peppers do all the rest. You’re welcome.

Here’s the recipe… you’re going to love it!

Don’t worry; I’ve still dosed this Fettuccine Alfredo recipe with freshly grated Parmesan cheese. I mean, it’s an Alfredo after all.

I’m not a heretic. (OK…maybe a little bit.)