Great Spring Recipes

 

We love to cook all through the year! We just had all of the savory Fall and Winter recipes. Now we will share some of our Favorite Spring recipes!

 

Parmesan Spring Chicken

One that we are really enjoying is called Parmesan Spring Chicken this recipe is brought to you by bbcgoodfood.com

Ingredients:

1 egg white

5 tbsp grated parmesan

4 boneless, skinless chicken breasts

400g  potatoes, cut into small cubes

140g frozen peas

good handful baby spinach leaves

1 tbsp white wine vinegar

2 tsp olive oil

Directions:

  1. Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.

 

  1. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

 

The Best Tuna Melt

This is a literally the Best Tuna melt brought to you by Delish.com

INGREDIENTS:

1/3 c. mayonnaise

Juice of 1/2 lemon

1/2 tsp. crushed red pepper flakes (optional)

2 (6-oz.) cans tuna

1 ribs celery, finely chopped

2 dill pickles, finely chopped

1/4 c. finely chopped red onion

2 tbsp. freshly chopped parsley

Kosher salt

Freshly ground black pepper

8 slices bread, such as sourdough

2 tbsp. butter

1 tomato, sliced

8 slices cheddar

DIRECTIONS

1. Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).

2. Train tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.

3. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

 

Buffalo Chicken Salad

Are you ready for all the Delicious salads that Spring and summer bring? Well this one is a perfect one to get you all warmed up or maybe cooled down for the Spring or Summer season. This is brought to you by Delish.com

Ingredients:

FOR THE CHICKEN

1 c. buffalo sauce

2 tbsp. honey

Juice of 1 lime

1 tsp. garlic powder

1/2 tsp. onion powder

Kosher salt

Freshly ground black pepper

1 1/2 lb. boneless skinless chicken breasts (about 3 breasts)

1 tbsp. extra-virgin olive oil

FOR THE DRESSING

1/2 c. mayonnaise

1/2 c. sour cream

1/2 c. buttermilk

2 cloves garlic, minced

1/4 c. freshly chopped parsley

2 tbsp. freshly chopped dill

2 tbsp. freshly chopped chives

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. onion powder

Pinch of cayenne pepper

FOR THE SALAD

4 c. chopped romaine

2 c. baby spinach

2 stalks celery, sliced

1 carrot, cut into matchsticks

1 Persian cucumber, cut into half moons

1 avocado, sliced

1/2 red onion, thinly sliced

1 c. halved cherry tomatoes

3/4 c. blue cheese crumbles

Directions:

  1. Make chicken: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours.
  2. In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips.
  3. Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use.
  4. Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.

 

Keto Chicken Salad

We think that all chicken salads would benefit from crispy bacon and this easy Keto version is all the evidence we need. The dressing is flavorful and with added avocado it’s a perfect chicken salad. Serve it on lettuce or your favorite Keto cloud bread! Brought to you by Delish.com.

Ingredients:

1/2 c. mayonnaise

1 tbsp. Dijon mustard

1 tbsp. red wine vinegar

1 small shallot, finely chopped

1 stalk celery, thinly sliced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes

3 c. shredded cooked chicken

4 strips bacon, cooked and crumbled

1 avocado, diced

Butterhead lettuce, for serving

Directions:

  1. In a medium bowl, combine mayonnaise, mustard, red wine vinegar, shallot, and celery. Season with oregano, salt, pepper, and a pinch of red pepper flakes.
  2. Fold in chicken, bacon, and avocado.
  3. Serve in lettuce cups.

 

We hope that you enjoy some of the recipes that we have suggested here on our blogs today! Let us know home they go for you! If you are ready to buy a home with a perfect kitchen for cooking and land for growing your own produce then give Oregon Farm Brokers a call.

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