Lime Garlic Chicken Spinach Salad

It is starting to get hot here in Arizona, today reached 104 degrees. This salad is tasty and refreshing and is perfect for a hot day. I found it on All Recipes.

INGREDIENTS

* 4 skinless, boneless chicken breast halves - cut into thin strips
* 1/2 onion, chopped
* 2 tablespoons minced garlic
* 1 teaspoon fresh ground black pepper
* 1 pinch salt
* 1 teaspoon flour
* 1/4 cup fresh lime juice, or to taste
* 4 1/2 cups baby spinach leaves

DIRECTIONS

1. Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate.
2. Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.

I adjusted the recipe to serve one and gathered my ingredients.







Dijon mustard, vinegar and olive oil. I made a light vinaigrette for the spinach with this because I was not sure how flavorful the chicken would be. It depends on how dry you like your spinach, I like a lot of flavor on mine. (1 tsp olive oil, 1 tsp vinegar, 1/2 tsp mustard whisked together with a dash of salt)



ahh delicious garlic...



mince it up and get it in a zipper bag



chop some shallot



and cut open a lime



get he shallot and lime juice in the bag with the garlic



add a little bit of flour to the marinade.



and your chicken



chop the chicken into bite sized pieces and drop it into the bag with the marinade. The lime juice will start to cook the chicken for you.



don't forget your spinach, the base for the whole salad.



empty the contents of the bag into a pan and fry it up. When its cooked drop it on the spinach and you are done!



I served this with some chips and salsa. The chicken has an AMAZING lime flavor, it was so delicious and so moist.



I will definitely be making this again. It is quick and refreshing. Perfect for a dinner when its hot out!

Steak and Buttermilk Mashed Potatoes

I promised more uses for that buttermilk and I am delivering with a super simple meal of steak and potatoes. I was feeling guilty about using those bagged mashed potatoes so I thought I would make my own. I paired it with a simple pan fried steak.








I don't peel my potatoes, I like to have the skins in them.




Dice them up small so they cook faster, then get them in a nice big pot.




Cover them with water until they are submerged and there is an inch or so of water over them. Get them boiling and let them cook for about 20 minutes.




meanwhile cube up some butter and grab your masher.

when the potatoes are nearly done get your steak and heat up a pan until it is nice and hot.




Season your steak however you like it. I used some seasoned salt and this delicious pepper mix that my sister got me.




Season it on both sides and drop it in the pan.

When your potatoes are done drain them and get them back in the pan for mashing.




That is when you add the delicious and tangy buttermilk.




Mash them until they are at a consistency you like.




Serve with the steak and enjoy this classic steak and potato meal!

Buttermilk Chicken with Sesame Lime Rice from Everyday Food

I told you I would provide some more recipes to use up that buttermilk from the chicken tenders recipe, so I am making Buttermilk Chicken with some of the leftover Lime Rice.




I just used Panko crumbs instead of making my own breadcrumbs.







the ingredients! preheat your oven while gathering your ingredients.



breadcrumbs, cheese, thyme and salt and pepper



the buttermilk and some of the Frank's Red Hot you might have leftover from the Buffalo chicken tenders



add the red hot to the buttermilk



give it a stir to combine.



spray a baking sheet with some oil



I love chicken thighs, you have probably realized this by now.



dip them in the buttermilk and then coat them with the breadcrumbs.



throw them on the baking sheet and bake them for about 30-35 minutes.



yum yum YUM!



The coating crisped up so nice and the chicken stayed very moist. I served it with the extra lime rice I made.

More uses for the buttermilk in the next post!