Cherry Pistachio Chicken Salad

Cherry Pistachio Chicken Salad

Cherry Pistachio Chicken Salad

So, back in the day when I could eat pecans, I used to make this chicken salad that was to die for. Seriously, it was so easy and everyone who tried it had to have the recipe and vowed to never make another kind again. It was that good. But then, I realized that pecans, walnuts and almonds don’t agree with me. Awful, I know. And so, I haven’t made said chicken salad in over a year. I have, however made this lovely avocado bacon chicken salad more recently, and it’s delicious, but just not the same.

Anywho, I seem to be able to tolerate pistachios, in small quantities, and they were on sale at the co-op earlier this week, so I got some. I had leftover grilled chicken that was staring at me every time I opened my fridge, along with a bowl of cherries that I got at the request of my 3 year old. The wheels started turning and I figured it was worth an attempt, with some updated flavors! I’m glad to say it worked. The fruit pairs so nicely with the grilled chicken and the pistachios. Plus, the balsamic vinegar just rounds everything out so nicely with a little tang and a little sweet.

3 cups cooked and diced chicken (mine was grilled)
1/3 cup cherries, pitted and diced
1/3 cup pistachios, shelled and chopped (pecans would work nicely too!)
1/3 cup bacon, cooked and chopped
1 cup green onions, chopped into 1/2 inch pieces
1 small red apple, peeled and diced
1/2 cup mayonnaise
2 Tbsp balsamic vinegar
1/2 tsp salt*
1/2 tsp pepper
1 tsp dried parsley (or 1 Tbsp fresh)

In a large bowl, combine all of the chicken salad components, top with the mayo and vinegar. Stir well to combine. TASTE IT. *Depending on the seasoning of your leftover chicken, the saltiness of your pistachios and bacon, you may or may not need more salt. Use your judgment, you can always add more, but once you over-salt, you’re screwed!* Add the remaining spices.

Cover and chill for a few hours or overnight. Serve on a bed of lettuce, a 3 minute roll or simply eat out of a bowl!

Apple Bundt Cake (with a “sneaky” ingredient)

Apple Cinnamon Spaghetti Squash Cake
Apple Cinnamon Spaghetti Squash Cake
Apple Cinnamon (Sketti) Squash Cake

 

Soo, apple cake. I have a love hate relationship with apple cake. I love to eat it, but apples aren’t super low carb, and I have no self control…so I typically stay away. However, my husband requested it, and since I typically make pumpkin bread/rolls for our little ones and he isn’t a huge fan, I try to oblige. The last time I tried an apple cake it was ok. The flavor was spot on, but it wasn’t cakey. It was heavy and a little mealy. Disappointing but edible. This time, I think I was ready. I have a pretty basic fruit/veggie to dry mix ratio figured out from our numerous pumpkin roll batches for little O, who (I think) has some sensory issues and will typically only eat brown/white food. Anywho, this ones a winner. {This is not super low carb due to the apples. I apologize for that. All things considered, it’s still much lower in carbs than a typical cake. It’s a treat…cut a small piece and eat meat for the rest of the day if necessary. It’s that good. Promise!}

Apple Cake

¾ cup cooked spaghetti squash – pureed
5-6 small apples, pureed uncooked
5 eggs
4 egg whites
½ cup butter, melted (coconut oil for dairy free)
2/3 cup erythritol
1 tsp better stevia
½ tsp English toffee stevia
2 Tbsp Apple Cider Vinegar
2 Tbsp vanilla
2 tsp baking powder
1 cup (minus 1 Tbsp) coconut flour
1 cup whole egg powder
½ tsp nutmeg
1 Tbsp cinnamon
1 tsp guar gum

Mix all ingredients except coconut flour and egg powder in a Vitamix or other high powered blender. (Don’t have one? No problem. Puree your squash, grate your apple and use a large mixing bowl and a hand held blender to mix all except coconut flour and egg powder in your bowl.)

If you Vitamixed, sift all the flours and dry into a LARGE bowl. Add the wet to the dry and mix until combined.

If in a bowl already, simply sift the flours over the wet ingredients.

Grease a bundt pan really (really, really) well with coconut oil.

Bake at 375 for 45-55 minutes.

Serve with a little homemade apple sauce or it would also be delightful with a little whipped cream!

Hard Cranberry Sauce (with apple)

Hard Cranberry Sauce (with apple)

2.5 bags of fresh/frozen cranberries

2 large granny smith apples (can sub pears)
1 bottle (12 oz) hard cider – wood chuck, etc
1 Tbsp cinnamon
1 tsp nutmeg
100 drops cinnamon stevia / 1 c. granular splenda (or sugar or brown sugar if you aren’t worried about carbs)
1 Tbsp fresh grated ginger
Optional: Juice of one orange or lime

Wash cranberries.  Peel and dice apples ( I use a peeler/corer…) Put everything in a big pot (I use a 6.5 qt dutch oven). Heat over medium until it simmers, stirring every 10 minutes or so. Allow to simmer for approximately 1 hour, or until all the cranberries pop and the sauce thickens. 

Make approximately 8 cups of sauce. Freezes beautifully. Perfect as a sauce, a jam or jelly, or a pie filling! MMMMMMM….

Cranberry Apple Cheesecake Crumble

Crust and topping
3 cups almond meal
1 stick unsalted butter, softened
1 cup Splenda granular
1½ teaspoons cinnamon
1.5 Tbsp molasses
1 vanilla bean (paste from) or 2 tsp vanilla extract
Pinch of kosher sea salt

Topping only
1/2 cup pecans, whole
2 Tbsp heavy cream

Filling
24 (3 blocks) ounces cream cheese, softened
3 large eggs
5 droppers of vanilla stevia+20 drops regular stevia (or 1/2-3/4 sugar…depends on how sweet you like things)
1/2 c heavy cream
1 large Granny Smith apple (or 2 small)
1 teaspoon ground cinnamon
2 cups cranberry sauce (I used homemade cranberry apple…leftover from thanksgiving, of course!)

Preheat oven to 350° F.

In large bowl, combine almond meal, butter, Splenda, cinnamon, molasses, vanilla bean paste and salt. Mix until crumbly with your hands.

Dump approximately 1/3 of the crust mixture to form a thin bottom crust with your hands or spoon. Go up the sides about 1/2 an inch as well.

Add topping cream and pecans and mix.

In another bowl, use a hand mixer starting low and increasing to high speed until well blended, combine cream cheese, eggs, cream and stevia. Pour into crust.

Core apple and slice into very thin 1/2 circle sections. Arrange in circles around the edge of the cream cheese mixture, all the way to the middle. Sprinkle cinnamon over the apples. Spread the cranberry sauce over the apples.

Gently layer remaining crumble topping evenly over top. Bake for 45 minutes or until topping lightly browned and a sharp knife inserted in the middle comes out clean.