25 June 2012

Tomato, Mozzarella, & Arugula Tower

INGREDIENTS
1/4 cup chopped fresh basil
1 tbsp balsamic vinegar
2 tbsp olive oil
Kosher salt + freshly ground pepper to taste
2 medium, ripe tomatoes
2 cups arugula
3 ounces part skim mozzarella, chopped into six slices

PREPARATION
Combine basil, olive oil, balsamic vinegar, a pinch of salt, and freshly ground pepper. Blend together until smooth.

Slice the very top and bottom of the tomatoes off and discard. Cut each of the tomatoes into three equal slices. Keep the slices intact, so that you may reassemble them in the same way they were cut and season with a pinch of salt.

Place 3/4 cup of arugula onto each plate before creating the tower by layering the tomato, arugula, and mozzarella in alternating slices until you have two towers, one on each plate. Add the remaining arugula to the tops of the towers. Finish with a drizzle of balsamic vinegar and olive oil before one more pinch of salt on each tower. Enjoy this fresh, light salad for a refreshing lunch or as a side paired with grilled chicken for dinner.

Serving size: 2








05 June 2012

Blogger Beach Bag Series



Please check out what I would pack if I were headed back to Costa Rica right now in my guest post for the first installment of Lauren's Blogger Beach Bag Series. Thank you again to Lauren for having me. 



BLOG // TWITTER: @17thandIrving // FACEBOOK: Seventeenth & Irving // PINTEREST





01 June 2012

Chipotle Chicken Taco Salad

IMAGES: LUXE & LACE INSTAGRAM

We tried this salad for the first time a couple of weeks ago after finding the recipe on Pinterest. The recipe is very easy, makes a ton of food, & the leftovers are great.

CHIPOTLE CHICKEN TACO SALAD
RECIPE ADAPTED FROM NUTMEG NOTEBOOK, ORIGINALLY ADAPTED FROM COOKING LIGHT AUGUST 2006

INGREDIENTS
DRESSING:
1/3 cup chopped fresh cilantro, set aside a small amount for garnish
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1-2 tablespoons of adobo sauce to taste for a spicy kick
1 teaspoon ground cumin
1 teaspoon chipotle chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

SALAD:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, diced
1/2 cup diced peeled avocado
1/4 cup diced jalapenos
1/3 cup diced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed & drained

PREPARATION
Combine first 7 ingredients, stirring well, to make the dressing; set aside.

In a large bowl, add chopped lettuce & remaining ingredients. Drizzle the prepared dressing over the entire salad & toss gently to coat. Garnish top, center of the salad with extra diced cilantro & serve immediately thereafter.

Yields: 4 Serving / Serving Size: Approx 2.5 cups

Nutritional Information
Calories: 249 / Fat: 8.2g / Saturated fat: 2.8g / Monounsaturated fat: 2.9g / Polyunsaturated fat: 0.7g / Protein: 23.3g / Carbohydrate: 25.1g / Fiber: 7g / Cholesterol: 50mg / Iron: 2.2mg / Sodium: 650mg / Calcium: 106mg // WWPP: 6