Coronation Chicken Salad - Revised!

I revised this recipe and it turned out quite good!

The former chef for the royal family shares a dish originally created for the coronation of Queen Elizabeth II
CORONATION CHICKEN

Serves 4

2 tbsp. honey

1 tbsp. curry powder

2 tbsp. white wine - 3 Tbsp instead of 2, I used a Pinot Grigio

3 tbsp. mango chutney - Omitted

10 tbsp. mayonnaise

5 tbsp. heavy cream, whipped, or Greek yogurt - I used low fat greek yogurt

4 cold, cooked chicken breasts (about 2 lbs.), chopped - I used a rotisserie chicken

1 tbsp. finely diced dried mango - Omitted

1/3 cup raw cashews, lightly toasted

1 ripe peach, peeled and thinly sliced - I used 2 medium peaches




1. In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add wine and chutney and continue cooking 2 more minutes.

Scrape into a bowl. When cool, stir in mayonnaise and cream.

2. Put chicken in a serving bowl. Add dressing and stir gently to combine. Top with mango, cashews and peach. Serve with mixed grains.

*I also added red grapes sliced in half.

Grilled Pork and Peaches

I am horrible at grilling but I have to admit that last nights dish turned out quite good.

Grilled Pork Steaks

Marinate the pork steaks for at least 2 hours in the following...
- Grapefruit Juice
- Applewood smoked salt
- Fresh crushed garlic

Once the steaks have marinated remove them and place on the grill, medium heat for 3 minutes per side.

If you like you can slice some firm whole peaches in half, remove the pit, baste with lemon olive oil and grill until juicy, just slightly less time than the pork.

Simple, healthy and delicious!

http://www.foodandwine.com/recipes/sausage-apple-and-cranberry-nut-bread-dressing

Sausage, Apple and Cranberry-Nut-Bread Dressing

Contributed by Grace Parisi

• ACTIVE: 40 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 12

Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.

1. 2 pounds sliced cranberry-pecan bread, cut into cubes
2. 6 tablespoons unsalted butter
3. 3 Granny Smith apples—peeled, cored and cut into 1-inch pieces
4. 2 shallots, thinly sliced
5. 1 celery rib, finely chopped
6. 2 tablespoons chopped sage
7. 1 pound bulk breakfast sausage, broken into pieces
8. 6 cups chicken stock or low-sodium broth
9. Salt
10. Freshly ground pepper

1. Preheat the oven to 350°. Spread the bread cubes in a large roasting pan and toast for about 15 minutes, stirring once or twice, until slightly dry. Transfer to a large bowl.
2. In a large, deep skillet, melt 4 tablespoons of the butter. Add the apples, shallots, celery and sage and cook over high heat, stirring occasionally, until the apples are lightly browned in spots, about 8 minutes. Add the sausage pieces and cook over high heat, breaking them up with a spoon, until they're browned and cooked through, about 5 minutes. Add 3 cups of the stock and boil until nearly evaporated, about 6 minutes. Season with salt and pepper.
3. Add the sausage mixture to the bread along with the remaining 3 cups of stock. Stir until evenly moistened. Transfer the dressing to a large, buttered baking dish and dot with the remaining 2 tablespoons of butter.
4. Cover the dressing with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes longer, until the dressing is browned around the edges. Let rest for 15 minutes before serving.

Make Ahead The recipe can be prepared through Step 3 and refrigerated for 3 days.

http://www.foodandwine.com/recipes/quinoa-salad-with-sweet-potatoes-and-apples

Quinoa Salad with Sweet Potatoes and Apples

Contributed by Grace Parisi

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 10 to 12

This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

1. 1/2 cup extra-virgin olive oil
2. 1 1/2 cups quinoa
3. Salt
4. 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
5. Freshly ground pepper
6. 1/4 cup apple cider vinegar
7. 2 large Granny Smith apples, cut into 1/2-inch dice
8. 1/2 cup chopped flat-leaf parsley
9. 1/2 medium red onion, thinly sliced
10. 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Make Ahead The quinoa and sweet potatoes can be refrigerated for up to 2 days.