Key West Salad with Mango Mustard Chicken

Key West Salad with Mango Mustard Chicken

There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.

Key West Salad with Mango Mustard Chicken

1 10 oz bag romaine hearts

1/4 c sliced toasted almonds

1/2 c shredded smoked gouda cheese

1 can mandarin oranges drained

1/4 c Nautrally Fresh Poppy Seed dressing

4 chicken breast cutlets

1/4 c mango jelly

2 T Dijon Mustard

salt and pepper

Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.

Mango Mustard Chicken

Mango Mustard Chicken\

Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.

Key West Salad

Slice the chicken and top the salad, makes 2 large or 4 small servings.

Key West Salad with Mango Mustard Chicken

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Cauliflower Bisque with Smoked Gouda

 

It is soup weather, this decadent, silky soup is great for guests and kids.

2 T butter

1 cup chopped leeks

1/2 c chopped celery

2 garlic cloves chopped

1 head of cauliflower, chopped

3 cups chicken or vegetable broth

1/2 c half and half

1/2 t salt

white pepper to taste

2 c shredded smoked Gouda cheese

 

melt butter in a large pot or dutch oven, add leeks, celery and garlic, saute until leeks and celery are soft, about 8 minutes, add cauliflower and saute for 2 minutes more.

 

add broth and bring to a boil, reduce to a simmer and cook uncovered for 20 minutes or until cauliflower is tender. Puree mixture in a large blender. Return to pot add cream, 1 1/2 c cheese, salt and pepper. cook over low until cheese is melted. Ladle into bowls and garnish with remaining cheese.

Andouille Sausage and Peppers over Smoked Gouda Cheese Grits

It’s been a week of go to, easy favorites for dinner in our house. We have graduations, birthdays, and baby showers to plan, not to mention Memorial Day. My kids are not huge seafood fans so this is a nice alternative to the classic shrimp and grits which I regularly crave. It is super quick and easy, yet filling and comforting.

5 links andouille sausage ( you could use Kielbasa if you don’t like the spice or the spice doesn’t like you ) sliced on the bias into bite sized rounds

1 green pepper sliced into thin strips

1 small yellow onion sliced

Saute the sausage in a large skillet for about 3 minutes, add onion and peppers and continue cooking over med heat until they are soft and sausage is cooked through.

Meanwhile cook 4 servings of Quick grits (not instant) according to package directions.

Add the following to the cooked grits:

2 T butter

1/2 c of milk

1 clove of minced garlic

2 cups shredded smoked gouda cheese

1 cup shredded sharp cheddar cheese

1 t cayenne pepper

1/2 t salt

1/4 black pepper

Stir to combine, add more milk if needed

Add grits to serving bowls and top with sausage and pepper mixture.