Tossed Chicken Caprese Salad

We love Caprese Salad and tonight we had half of a leftover rotisserie chicken in the fridge so it became Tossed Chicken Caprese Salad. Gammy has to eat gluten free so it fit just fine.

IMG_2510Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?

IMG_2512Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt.

 

IMG_2513Top it off with a few “unchopped” basil leaves and some grated parmesan cheese. It was real good  and it was totally gluten free for Gammy.

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Tossed Chicken Caprese Salad is a is a real good twist on regular Caprese Salad. you'll like it and it is very easy.
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Cuisine Italian
Prep Time 15 minutes
Servings
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Cuisine Italian
Prep Time 15 minutes
Servings
Ingredients
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Instructions
  1. Instead of the usual sliced style you could go for tossed so it could accommodate the chicken easier. So, cut up the chicken, fresh mozzarella, tomatoes, fresh basil and that extra red stuff that you see in the pic is roasted red peppers. Yeah, I made a batch yesterday and we like them a lot so, what the hell?
  2. Put it all together, drizzle some good extra virgin olive oil, basalmic vinegar, a pinch of salt. Top it off with a few "unchopped" basil leaves and some grated parmesan cheese.
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Roasted Red Peppers

Roasted Red Peppers are so easy to make that after you make them the first time you will always have some in your fridge ready to go on some cheese and/or crackers.They also may find there way into your salads, on your burgers, in your risotto and sometimes your Chicken Cordon Bleu will become Chicken Cordon Rouge. 

You can bake  them in the oven, or under the broiler, or on a BBQ grill, or right on a burner of a gas stove or in a pan with a little olive oil like we’re going to do them now. When you roast them on a flat surface, as opposed to baking or broiling, you will want to stand them on end after the sides are done to get it all roasted. You don’t want to waste any of that good stuff!IMG_1986

 

 

While the peppers are roasting chop up the garlic and the basil leaves. Dried basil is okay.

IMG_2174After the peppers are roasted all over move them to your cutting board and with a serrated  edge steak knife cut out the stem then cut the pepper in half length wise.IMG_2171

.Get the seeds out and trim off the white stuff.

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You don’t have to actually peel the skin off. You just drag the knife across the skin and it comes right off.

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Cut up them up in any size pieces you want and put them a container that has a snap on or screw on lid.

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Add the garlic, basil and just enough good extra virgin olive oil to cover it all. Mix it up and enjoy it. It’ll lkeep about a month in the fridge. You will have it scarfed all up way before that.

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

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Alright, lets open a bottle of wine.

 

 

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

 

Alright, lets open a bottle of wine.

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Roasted Red Peppers are way easier to fix than you thought.
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Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.
  2. With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.
  3. Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.
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Basalmic Caesar Salad Dressing

 Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena basalmic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the skins in. Add a few fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut. It goes great with spinach salad. In fact you can also see it  included in our spinach salad recipe.

It’ll keep for 2-3 weeks in the fridge. Put it in a jar with a screw on cap or a plastic container with a lid. It’ll settle and separate so shake it or whisk it before you use it again.

 Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena basalmic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the skins in. Add a few fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut. It goes great with spinach salad. In fact you can also see it  included in our spinach salad recipe.

It’ll keep for 2-3 weeks in the fridge. Put it in a jar with a screw on cap or a plastic container with a lid. It’ll settle and separate so shake it or whisk it before you use it again.

 

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Best basalmic dressing you will ever have and you made it!
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Cuisine Italian
Prep Time 5 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 5 minutes
Servings
Ingredients
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Spinach Salad with Caesar Salad Dressing

Spinach Salad is great and this dressing makes it even better. And it’s all gluten free. Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena balsamic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the rinds in. Add a couple of fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut.

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Now for the salad.

Put 8-10 slices of bacon on to cook. Keep checking on it and when it gets a little crispier than normal transfer it to a paper towel lined,, something, but you already knew that didn’t  you. We’ve learned from our kids to cook it in the oven, on a baking pan lined with parchment paper.

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A six ounce bag of pre-cleaned baby spinach will be enough for six or eight people. If you don’t need that much just put some of the salad without the dressing on it in a zip lock in the fridge.

Julian half of a medium size onion and add it to the spinach.

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Whenever you chop or julian onions you might want to cut up the whole onion and and put what you don’t use in a zip lock in the fridge so there is some ready to go when we’re in a hurry.

Crinkle up the bacon and add it to the salad.

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Toss it up and add the dressing. When you are going to use it all add all the dressing. If you are going to keep some extra in the fridge in a zip lock, keep a proportionate amount of the dressing in a separate zip lock.