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I just recently moved to Texas from Seattle and it has been quite the adjustment. Firstly, I wear flip flops a lot more now and sweaters a lot less (as in all the time and not at all respectively). I am very happy to be in a completely new climate but there are some things that are difficult to adjust to and some things that are a blessing. While feeling a little frustrated during the transition I mentally contemplated the pros and cons of living in Texas. Here’s what I came up with:
Cons:
-the bugs… within 3 days of moving in we had seen 3 cockroaches, many ants, and a SCORPION. WHAT?
-the kitchen requires constant cleaning (bc of afore mentioned bugs) and bc the heat ruins everything that sits out of the fridge. in seattle i could leave fats (bacon grease, butter, etc) and fruits of various sorts out for days and not worry about them getting funky.
-humidity and my hair
-feeling sticky all the time which leads to…
-frequent showers. NBD for some, but for me… i dry out if I wash my body and hair too much.
-it sucks to work out after work which is when i normally workout… at 4pm which is the hottest part of the day

Pros:
-the sun
-the food

I have officially put away the multitude of soup and stew recipes and now I am turning to fresh, cool alternatives. I am loving the freshness of the foods we’ve been eating lately and I’ve learned a few great recipes already. One staple that is going in my “regular” menu list is this Chicken Salad recipe. The first day Buddy and I got keys to our new apartment we had dinner at the diner just around the corner from our place. Buddy had a pot roast (he was still living in the past) and I ordered the chicken salad. Usually chicken salad sounds dull and heavy laden with nasty mayo and little nutritional value, but this recipe had a zesty, light dressing, large chunks of tender shredded chicken, artichokes and fresh dill all tumbling out of half an avocado. Amazing!!! This is my quite close and v delicious version of this chicken salad. Guaranteed to be a hit at any garden party, picnic, BBQ or, in our case, dinner for two. And it’s soooo easy! Enjoy!

Texas Chicken Salad:
1-2 lbs chicken breast
1 cucumber, cut into thin slices
2-3 radishes, cut into thin slices
1/2 small onion, diced (preferably red or sweet)
1 15 oz can of quartered artichokes, sliced
handful of fresh cilantro
1/2 cup mayo
1 tablespoon dijon mustard
1 teaspoon salt
2-3 tablespoons lemon juice
1 ripe avocado

1. The best way to create tender, never overcooked chicken: Boil it! I got the advice to put the cold chicken in a pot of cold, salted water and then turn up the heat to high. Once it starts boiling real good (170 degrees), turn off the heat and put the lid on. Let the chicken cook in the hot water for about 20 minutes or until a thermometer reads 165 degrees when inserted into the thickest part of the chicken. When done, place in the fridge to cool. Meanwhile…
2. Combine mayo-lemon juice. Smother chopped veggies in mayo sauce and place in the fridge.
3. When chicken is cool, slice thinly and combine with veggies. Chop up avocado however you prefer (halves or cubes) and serve chicken salad on top of avocado.
4. Devour.

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