The Herbalist and The Carnivore

Sidebar/Content

Caldo Verde

by Leave a Comment

Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.

Fall hit us Pacific North Westerners a little early this year. It’s the first of October and the air is CRISP. I mean like instant Fall crisp. And would you believe our stove is on back order? Yes. We have no heat currently. So, soup is a REAL GOOD THING around our place.

I feel like broth based soups are the best at warming your body right down to your bones. This one here, it’s a soul soothing kind of warm. In the 30 minutes it takes to make, and with very few ingredients, Caldo Verde packs in HUGE flavor. I like to use Jimmy Dean Hot Sausage because it really adds a lot of flavor. Traditionalist may frown upon this, so you can substitute a nice chourico sausage if you please. Grab some Dinosaur kale from the garden or collard greens, anything substantially dark and leafy is good. A few potatoes, garlic, onion and broth. It’s really that easy and talk about a budget meal! Stay warm and spend less. My kind of meal.

More Fall Soups:

Print

Caldo Verde

Portuguese green soup, Caldo Verde delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.
Course Appetizer, Main Course
Cuisine Soups, Stews, Chowders
Keyword Broth Based Soup, Fall Soup, Portuguese Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 with extra

Ingredients

  • ½ lb. Jimmy Dean hot sausage
  • ¾ cup yellow onion diced
  • 2 cloves garlic minced
  • ¼ cup white cooking wine
  • 2 cups Yukon Gold potatoes diced
  • 8 cups chicken broth
  • 3 cups Dinosaur kale or collards rough chopped
  • salt and pepper to taste
  • Parmesan for garnish if desired
  • Crusty french bread if desired

Instructions

  • Heat large soup pot over medium heat, add sausage, crumbling as you add to pan.
  • Cook sausage, stirring as it cooks until browned.
  • Add onion and garlic, cook for 1-2 minutes.
  • Add white wine and stir for about 1 minute.
  • Add potatoes and chicken broth, cook until potatoes are fork tender about 10 minutes.
  • Add kale and salt and pepper. Cook for at least 30 minutes, allowing flavors to develop.
  • Serve with crusty french bread and garnish with parmesan.

Chanterelle Carbonara with Burrata and Chive Pistou

by Leave a Comment

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Burrata and Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
Print

Chanterelle Carbonara with Burrata and Chive Pistou

Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

Chanterelle Crostini

by 1 Comment

Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Fall has arrived and so have the Pacific Golden Chanterelles. They’re like GOLD here in the Pacific Northwest and while most foragers like to keep their picking spot secret, I’m sharing a few tips to help you find your very own chanterelles. Look for these tips after my super easy recipe for Chanterelle Crostini.

Whether freshly foraged or fresh from the market, chanterelles don’t take a lot of effort to taste great. Chanterelle Crostini is the perfect first timer recipe for you to try. The chanterelles are gently sauteed in butter and garlic, then placed over a buttered, toasted crostini with a dollop of garlic herb Rondele spreadable cheese.

Print

Chanterelle Crostini

Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Course Appetizer
Cuisine PNW, Vegetarian
Keyword Party Food, Quick Appetizer, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3

Ingredients

  • 1 cup chanterelle mushrooms sliced
  • 2 tbsp butter divided
  • 1 clove garlic minced
  • 1 pinch salt
  • 3 tbsp Rondele garlic herb spreadable cheese
  • 3 crostini

Instructions

  • Preheat oven to 350 degrees.
  • Divide 1 tbsp of butter and spread over each crostini.
  • Toast in oven for a few minutes until golden.
  • Place about 1 tbsp of Rondele spreadable cheese over each crostini.
  • Add butter to a saute pan over medium high heat. Add garlic and chanterelles, continuously stirring for about 3 minutes until cooked through.
  • Top crostini with sauteed chanterelles.

5 Tips for Foraging Chanterelles

  • Pacific Golden Chanterelles are found at higher elevations. Hike up to around 1000 feet before you start looking.
  • Look for Hemlock trees, ferns and mossy areas in the forest.
  • Make sure to bring a walking stick – Use it to lift up the fern leaves. Chanterelles like to hide under ferns and Hemlock needles.
  • Follow deer trails. Deer love chanterelles and like to nibble on them.
  • Stay away from Cedar trees. Chanterelles don’t grow there.
Example of the habitat chanterelles grow in

Forest Etiquette – Yes, Please Follow

We are guests in the forest. Please be respectful of our earth and follow forest etiquette. Remember to walk gently in the forest. There are living creatures everywhere and they all work together as an ecosystem, so be mindful of where and how you step. Always cut chanterelles using your pocket knife, so not to disturb the earth below. We want to keep those chanterelles coming back again!

Most importantly, PACK IT IN – PACK IT OUT. Don’t litter our forest.

Try These Other Chanterelle Recipes

Shop AMAZON for these products:

Apple Bourbon Peach Pie

by Leave a Comment

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust.

Let’s face it, peaches and bourbon go hand in hand. I mean who doesnt love sweet juicy peaches soaked in sugary apple bourbon? Pair that with the flaky all butter crust and you have the perfect end of summer pie.

Why All Butter?

Butter = Flaky It’s that simple. I do have a couple of tips to make your pie crust a success. Keep your butter cold. Grate it using a cheese grater. This makes less work for you when combining with the flour AND gets the job done quicker before the butter melts.

Print

Apple Bourbon Peach Pie

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Servings 8

Ingredients

Filling

  • 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
  • 1 cup sugar
  • 1 cup Jim Beam Apple Bourbon
  • 5 tbsp flour
  • 1 pinch salt
  • 2 ½ cup flour
  • 2 sticks butter, grated
  • ½ tsp salt
  • ½ tsp sugar
  • 2-4 tbsp cold water
  • Other:
  • 1 egg blended for brushing over crust

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine filling ingredients and let sit while you make the crust.
  • Combine flour, salt and sugar in a large bowl.
  • Cut in butter ¼ cup at a time until mixture resembles crumbs.
  • Add cold water and form into a ball.
  • Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
  • Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
  • Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
  • Place filling in pie dish.
  • Place top crust over or make lattice, whatever makes you happy.
  • Brush with blended egg.
  • Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
  • Bake at 450 degrees for about 45 minutes or until golden and bubbly.

More Recipes Like This:

Coffee Rubbed Flank Steak & Pasilla Cream Sauce

by Leave a Comment

Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak. Served in a rich and flavorful pasilla cream sauce that accentuates the coffee rub.

I always keep a jar of espresso powder in my pantry for times when I run out of coffee or want to add a little zip to my baked goods. But, have you tried using it as a rub? Coffee pairs perfectly with cinnamon, smoked paprika and cocoa powder. Add in brown sugar and you have a rub that delivers that sought after caramelized crust on your grilled flank steak.

Now, you could eat that beautiful grilled flank steak just like that, but why? You can whip up Pasilla Cream Sauce that is simple to make, yet yields a complex flavor profile. I’m sure you’re thinking a sauce is too much effort, but it’s really simple. I know most of you have seen those dried peppers in the Mexican aisle of the grocery. Maybe you’ve wondered what they are used for and always wanted to give them a try. Now’s your chance.

Get this easy to follow recipe:

Print

Coffee Rubbed Flank Steak & Pasilla Cream Sauce

Bold and earthy coffee pairs with warm spices and sweet brown sugar to create a caramelized crust on this grilled flank steak.
Course Main Course
Cuisine Beef, Mexican
Keyword Coffee Rub, New Mexican, Southwest Recipes, Tex-Mex
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Grilled Coffee Rubbed Flank Steak

  • 1 flank steak cut into four equal pieces
  • 1 tsp espresso powder
  • 1 tsp cocoa powder
  • 1 small pinch cinnamon
  • ¼ tsp smoked paprika
  • ½ tsp brown sugar
  • 1 tbsp cooking oil

Pasilla Cream Sauce

  • 2 dried Pasilla peppers seeded and stemmed
  • ¼ onion diced
  • 4 large garlic cloves diced
  • 2 tbsp butter
  • ½ cup roasted tomatoes
  • 2 ½ cup chicken broth
  • 1 tbsp brown sugar
  • 1 small corn tortilla torn into pieces
  • 4 tbsp heavy cream
  • salt and pepper to taste

Instructions

Pasilla Cream Sauce

  • In a medium saute pan, dry toast pasilla peppers over medium heat for a few minutes until you smell the aroma and they soften a bit.
  • Add onion to dry saute pan and cook until softened and almost charred.
  • Add butter and garlic and stir, cooking until garlic is translucent, but make sure to not brown the butter.
  • Add roasted tomatoes and chicken broth.
  • Cook for about 15 minutes until Pasilla peppers are softened and tender.
  • Add brown sugar and stir.
  • Add torn corn tortillas and turn off the heat. Let sit for a few minutes.
  • Blend with immersion blender until smooth.
  • Add heavy cream and salt and pepper.
  • Reheat when ready to serve

Grilled Coffee Rubbed Flank Steak

  • Fire up the grill.
  • In a small bowl, combine espresso powder, cocoa powder, cinnamon, smoked paprika and brown sugar.
  • Rub each piece of flank steak with the coffee rub, then with cooking oil.
  • Grill to medium rare and serve with Pasilla Cream Sauce.

More Recipes Like This:

Shop This Post on Amazon:

Grilled Shrimp on a Stick with Corn, Bacon & Tomato

by Leave a Comment

Grilled Shrimp on a Stick with Corn, Bacon & Tomato is a great way to celebrate summer flavors. Seasonal fresh corn and ripe tomatoes are flooding the Farmer’s Markets and they go famously together with grilled shrimp.

Fresh Corn + Vine Ripe Tomatoes are where it’s at right now for all things summer.   I can’t pick my tomatoes quick enough – they are in full on production mode. So, get ready for tomato recipes to come!  AND there is nothing like fresh corn from the Farmer’s Market. Make the most of these peak season finds before summer ends. Shrimp get a little love from a chipotle marinade, kicking it up a notch –  fresh corn, bacon and tomato  lightens it up.

More Recipes Like This:

Print

Grilled Shrimp on a Stick with Corn, Bacon & Tomato

Celebrate summer with fresh corn and ripe tomatoes that go famously with grilled shrimp
Course Main Course
Cuisine Seafood
Keyword 30 Minute Dinner
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 16 large shrimp peeled and deveined
  • 4 strips bacon cut into lardons
  • ½ Walla Walla onion or sweet onion, frenched (cut into slivered pieces)
  • ½ clove garlic minced
  • 2 ears corn cleaned and cut off the cob
  • 10 cherry tomatoes cut in half
  • Salt and pepper to taste
  • 4 wooden kabob sticks soaked in water for 30 minutes
  • 1 lime cut in wedges for garnish
  • ¼ cup cilantro chopped, for garnish

Marinade

  • ½ garlic clove minced
  • ½ cup chipotle in adobo sauce I keep leftovers in the freezer
  • 1/2 lime squeezed
  • 1 tbsp olive oil
  • 1 tbsp cilantro chopped
  • 1 tsp brown sugar

Instructions

  • In a medium bowl combine all of the marinade ingredients and toss together with shrimp. Let sit in the refrigerator while you prepare the grill.
  • Prepare grill and soak wooden kabob sticks in water if you haven;t already pre-soaked.
  • In a large saute pan over medium heat cook bacon until fat is rendered and bacon is cooked through. Remove from pan and drain on paper towel or wire rack. Leave bacon grease in pan.
  • Add onion and garlic to pan and saute for 1-2 minutes.
  • Add corn and saute another 2 minutes.
  • Add cherry tomatoes and saute for about 3 minutes to soften and release juices.
  • Return bacon back to pan and combine.
  • Salt and pepper to taste. Let sit on low heat until shrimp are ready.
  • Remove shrimp from marinade and thread 4 shrimp on each kabob stick.
  • Grill until cooked through. Shrimp should be opaque. Serve with corn mixture, cilantro and squeeze of lime.

Individual Blackberry Pies

by 1 Comment

Fresh picked blackberries come together in a personal size blackberry pie with an all butter crust and vanilla bean ice cream. Simplicity at it’s best.

Time to Get Picking Blackberries

I have the fondest memories of my grandfather out back picking bowls of blackberries. He would spend hours picking these blackberries because, of course, you have to get them while they are good. When he brought them back to the house, my mother would whip up one of her famous blackberry pies and we would eat it warm from the oven with vanilla ice cream.

All About The Crust

I’ve tried sooo many different ways to make crust and have settled on ALL BUTTER. People try too hard when making pie crust. It really just needs to be simple and all butter is the way to go for the flakiest crust. I like taking a very cold stick of butter and grating it straight into the bowl of flour. Then, very gently, crumble the butter and flour into crumbs. Add very cold water a little at a time until dough forms. It’s that simple.

Shop These Products at Amazon:

Print

Individual Blackberry Pies

Fresh picked blackberries come together with an all butter crust in your own individual ramekin. No need to share, it's all you!
Course Dessert
Cuisine Dessert
Keyword Blackberry Pie, Blackberry Cobbler, Personal Pie
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • 4 cups fresh picked blackberries
  • 1 cup sugar
  • 1/3 cup flour

Pie Crust ( Makes 4 ramekin size top crusts )

  • 1 1/2 cup flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 stick butter grated
  • 1/2 cup very cold water

Instructions

  • Combine blackberries, flour and sugar in a large bowl and let sit.
  • Preheat oven to 350 degrees.
  • Divide blackberry mixture into four individual ramekins and top each with dough.
  • Bake at 350 degrees for about 45 minutes or until nice and golden brown.

Pie Crust

  • Combine flour, sugar and salt together. Mix grated butter into dry mixture, crumbling with your fingers. Add cold water until dough forms. Dust counter top very lightly with flour. Roll out dough and cut four circles slightly larger than ramekins.

Peanut-Less Thai Noodle Salad

by Leave a Comment

Peanut-Less Thai Noodle Salad is made creamy sunflower butter with Thai flavors, crunchy fresh vegetables and served cold for those hot summer days.

Ditch the standard peanut butter for sunflower butter. It’s the perfect substitute for feeding friends with allergies. You’ll love how creamy it is when mixed with a blend of Thai flavors.

For those HOT Summer Days

August is time to break out all those cool, keep you out of the kitchen, salad recipes like this Peanut-Less Thai Noodle Bowl. I, personally love Thai peanut sauce, but my girl Lex is allergic to peanuts, so I try to find ways to adapt. Sunflower butter is the closest ‘nut’ butter that I’ve found that tastes the closest to peanut butter and doesn’t cost $10.00 plus a bottle.

Make it Your Own

There are so many options to make this dish your own. Here are a few ideas:

  • Add crunchy chopped wontons, ramen noodles or dried garbanzo
  • Mix up the vegetables by adding diced celery, napa cabbage or radish
  • Use rice noodles and it’s gluten free
  • Grilled chicken or shrimp for a meal

More Recipes Like This:

Shop These Products at Amazon:

Print

Peanut-Less Thai Noodle Salad

Peanut-Less Thai Noodle Salad is made with creamy sunflower butter, packed with fresh colorful vegetables and served cold for those hot summer days.

Course Main Course, Salad
Cuisine Asian
Keyword Peanut Free, Summer Salad, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 cup red cabbage sliced thinly
  • 1 red bell pepper sliced thinly
  • 1 cup sugar peas sliced in 1 inch pieces on the bias
  • 2 carrots sliced thinly matchstick style
  • 1/2 cup green onion chopped
  • 1/4 cup cilantro
  • 1/2 lb dry spaghetti noodles cooked according to package directions, drained and rinsed in cold water

Peanut-Less Sauce

  • 3 tbsp sunflower butter
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger grated
  • 2 tsp sesame oil
  • 1 clove garlic minced
  • 1 pinch red chili flakes
  • 1/2 lime juiced
  • salt and pepper to taste

Toppings

  • 1/2 cup macadamia nuts chopped
  • 1/2 cup cilantro chopped
  • 1 lime cut into wedges

Instructions

  • In a large bowl, combine vegetables and cold cooked noodles. Toss well with Peanut-Less Dressing. Serve with lots of fresh cilantro, lime juice and chopped macadamia nuts. Can be eaten immediately, best if refrigerated for at least 30 minutes.

Peanut-Less Dressing

  • Blend all ingredients together until smooth.

Thai Party Wings

by 2 Comments

Lemongrass infused Thai Party Wings are grilled and tossed with a blend of sweet and spicy Thai inspired ingredients that really pack in the flavor!

My family has a thing for chicken wings. Every so often, I like to switch up the flavor profile like these Thai inspired party wings. For me, wings have to be crispy on the outside, tender on the inside and packed with flavor. It’s a three part process consisting of marinading, grilling/frying/baking and finishing off with a toss in the bowl with desired sauce.

It’s ALL ABOUT the Lemongrass

Lemongrass is the key ingredient for infusing these wings with out of this world flavor. The lemony flavor really lifts these wings to another level, together with fresh ginger and lots of garlic. You can usually find lemongrass stalks in your grocery store. It’s next to ginger root in the produce section. Often when you get the stalks from the grocery, they have a hard woody exterior. Remove a few of the outer layers until you get down to a softer inner core. This is an important step as lemongrass stalks are fibrous and the outer layers are inedible.

Instagram

If you’re following on Instagram, you may see these recipes in action. I like to share photos of what the food looks like as I’m preparing it and often show this in my Instagram Stories @theherbalistandthecarnivore

So, if you’re not sure what lemongrass looks like OR if the sauce should be packed with that many herbs and spices…check my stories and see!

Try These Other Recipes:

Shop These Products at Amazon:

Print

Thai Party Wings

Lemongrass infused Thai Party Wings are grilled and tossed with a blend of sweet and spicy Thai inspired ingredients that really pack in the flavor!
Course Appetizer, Main Course
Cuisine Chicken
Keyword Chicken Wings
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 24 party wings

Thai Party Wing Sauce

  • 2 tbsp garlic powder
  • 2 tbsp fresh ginger grated
  • 2 tbsp fresh lemongrass minced
  • 1/2 cup rice vinegar
  • 1 cup soy sauce
  • 2 tbsp honey
  • 6 tbsp brown sugar
  • 1/2 tsp red chili flakes
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives minced
  • 1 tbsp vegetable oil

Instructions

  • Combine all Thai Party Wings Sauce ingredients in a bowl. Coat the party wings in 1/2 of the mixture and let sit in the fridge for at least 30 minutes.
  • Fire up the grill. If using charcoal, make an indirect heat area so you don't burn your wings.
  • Grill party wings, turning occasionally, until internal temperature of 165 degrees F.
  • Remove to a large bowl and toss with remaining Thai Party Wing Sauce.

Grilled Chicken Caesar Spears

by Leave a Comment

Perfect for a summer soiree, these light and fresh Grilled Chicken Caesar Spears are bite size and packed with flavor. Grill your own chicken breast or use pre-grilled bite size chicken from your local grocery.

Light and fresh Grilled Chicken Caesar Spears are packed with flavor

These Grilled Chicken Caesar Spears are SUPER FUN to eat! Chicken breast gets coated in mayonnaise and my favorite spicy seasoning then grilled up to perfection on my Weber charcoal grill. Of course, you could make this even easier by purchasing pre-grilled chicken bites at your local grocery.

I know I’m always looking for quick and easy recipes during the hot Summer months. Recipes that get you away from the kitchen and outside where all the fun is at. These would be the perfect addition to any picnic at the park, especially if you buy the pre-grilled chicken. Just package everything up in your basket and assembly is a cinch when you get to your destination. Or how about on your Summer camping trip? I always welcome anything fresh while I’m camping. In fact, I CRAVE IT!

More Recipes Like This:

Shop These Products at Amazon:

Leave a Comment:

I would love to hear from you! If you make my recipe, stop back by and leave a comment. Not only would it totally make my day, feedback helps me deliver the best content on my blog.

Print

Grilled Chicken Caesar Spears

Light and fresh Grilled Chicken Caesar Spears are bite size and packed with flavor
Course Main Course, Salad
Cuisine Chicken
Keyword 15 minute meals, Bite Size
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 12 romaine lettuce leaves
  • 3 thin chicken breast fillets
  • 1 tsp Zatarain’s cajun seasoning or your favorite seasoning
  • 2 tbsp mayonnaise
  • ½ cup Marie’s Caesar dressing
  • 2 tsp extra virgin olive oil
  • ¼ cup parmesan fresh grated
  • ½ cup croutons chopped
  • Lemon slices for serving

Instructions

  • Prepare grill
  • Coat chicken with mayonnaise and seasoning
  • Grill chicken getting nice charred grill lines
  • Remove chicken and let sit for 5 minutes
  • Mix together in a ziplock bag dressing and olive oil, cut tip of bag to create a “piping” bag
  • Cut chicken into cubes
  • Lay out all the romaine lettuce leaves
  • Using the ziplock “piping” bag squeeze a line of dressing on each romaine leaf
  • Arrange about ¼ cup chicken cubes on romaine (how much chicken depends on size of romaine leaf)
  • Using “piping” bag squeeze another line of dressing (I like zig-zag pattern over chicken)
  • Top with chopped croutons and parmesan
  • Serve with lemon wedge
  • * Ingredients are approximate and may need to be increased if using larger romaine lettuce leaves