073014 Food City Friday on Daytime Tri-Cities – Salad Days with Peaches

 

 

Hello Folks,

HA!! I was surprised with a note from Morgan that Daytime Tri-Cities was going to be live in Abingdon on Friday soooo, would I like to do the show today, Wednesday? Yep. Quick get to Food City for ingredients and off I go this morning for the show.

The milder summer weather hasn’t slowed my garden down one little bit.  In fact, it’s given me the inspiration for this slightly spicy and sprightly whole-meal salad using many of the sale items from the Food City circular for this week.  Rotisserie chicken is on sale, as are the green peppers, the little tomatoes, the salad mix, the peaches, and the biscuits.  It is quite a haul!

The menu pulls in my favorite flavors, textures, and temperatures for this time of year; spicy, crunchy, a little rich and a tiny bit sweet. I love that the salad is nestled atop the crunchy, toasted biscuit crostini that’s been smeared with soft and savory avocado and red pepper topping. A bite of spicy salad and creamy, crunchy biscuit, this is my idea of a summer meal.

 

All winter and spring I’ve missed free-stone peaches. Now they’re here and sharing their perfume with the entire produce bins. A perfect continuation of the flavors of the meal; pour a tall glass of cold, bubbly Prosecco.

 

Menu:

Chicken Chipotle Salad

Avocado and Red Pepper Biscuit Crostini

Sliced fresh Peaches

Chicken Chipotle Salad

 

Recipe By : Beth Wright

Serving Size : 4 Preparation Time :0:00

Categories : Poultry Salad

 

Ingredients:

2 cups shredded rotisserie chicken 1/4 cup diced red onion
1/4 cup chopped celery 1/4 cup diced green bell pepper
1 cup seeded — chopped tomatoes salt and pepper to taste
1/4 cup mayonnaise 1/4 cup sour cream
2 teaspoons freshly squeezed lime juice 1/4 teaspoon Ground Chipotle
1 teaspoon minced garlic Butter lettuce mix
4 pieces bacon, cooked and crumbled 1 recipe Avocado and Red Pepper Biscuit Crostini

 

Directions:

In large mixing bowl, combine chicken, onion, celery, bell pepper and tomatoes, season with salt and pepper to taste.

In small bowl, combine mayonnaise, sour cream, lime juice, chipotle powder and garlic. Pour over chicken mixture; toss to combine.

Arrange lettuce leaves mix on each of 4 serving plates. Divide topped biscuit halves on plates. Spoon chicken salad on and around biscuits; sprinkle bacon over each salad.

Per Serving (excluding unknown items): 176 Calories; 18g Fat (87.1% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

 

Avocado and Red Pepper Crostini

 

Recipe By : Beth Wright

Serving Size : 0 Preparation Time :0:00

Categories :

 

Ingredients:

 

4 Biscuits — split and toasted 1 avocado — peeled and mashed
1 roasted red pepper — chopped 1/4 teaspoon garlic powder
1 tablespoon lime juice

 

 

Directions:

Arrange toasted biscuits on a plate. Mix the avocado, roasted red pepper, garlic powder and lime juice. Dollop on top of toasted biscuits.

Have a great rest of your week. If you’ve got time, cruise over to the Beth and the Biscuit facebook page. I’ll have the video for today’s Daytime Tri-Cities posted.