Chicken Salad Sushi

There’s a sushi place near my house that’s All You Can Eat everyday. It’s actually the best restaurant in the area and not just because you can stuff your face with sushi, sashimi and all the accompaniments (seaweed salad and edamame, please) but because everything is fresh, beautiful and absolutely delicious.

The only thing about eating there is that you have to be hungry enough to make it worth it. While reasonably priced for lots of special rolls, it’s not exactly cheap for an all-the-time kind of thing. Also, the magical experience doesn’t happen if you don’t eat a few appetizers, eat a few rolls, then maybe decide you’re feelin’ some more miso soup.

I was craving sushi the other day but didn’t have anyone to dine with at the time and I wasn’t quite hungry enough anyway. My practical side also reminded me that I had prepped chicken for the week and I needed to save money and eat it.

This isn’t so much a recipe as it is a “throw everything together” kind of thing but it works, and it’s delicious so it’s happening.
IMG_3972Chicken Salad Sushi (makes 2 sushi rolls):

1 piece grilled/baked chicken (this week, I prepped my chicken by rubbing it with a tiny bit of mayonnaise, seasoned with Mrs. Dash salt free seasoning and baked in the oven for about 25 minutes)
1 stalk celery
1/2 slice onion
1 tsp. mayonnaise (I used Hellman’s Canola Mayonnaise)
1/2 TBL. Franks Hot Sauce Ketchup*
1/4 of a cucumber, sliced into thin sticks
1/2 cup baby spinach
2 sheets nori
Small bowl of water

Begin by cutting chicken, onion and celery into small chunks. Place in food processor with mayo and ketchup and process until ground and sticking together (add more mayo/ketchup to taste/consistency if needed).

On one sheet of nori, arrange spinach leaves across the sheet about 1 inch from the bottom. Using your fingers or a fork, gently spread chicken salad on top of spinach.

Place cucumber sticks on top of chicken salad and press down lightly.

Beginning from the bottom, tightly roll nori over the filling and wipe across the sheet with a little water on your finger tip.

Continue rolling to the top and seal with a bit of water.

Repeat with second sheet of nori.

Slice using a sharp, wet knife.

*If you cannot find/don’t have hot sauce ketchup, you could probably use a little more mayonnaise and regular hot sauce.

Advertisements

Crunchy Chocolate Bark

Sorry I’ve been MIA–it’s finals and I have a lot of work to do so I’ve been eating oats, salad and stir-fry on repeat every day. 

I shouldn’t walk down the aisles at the grocery store because they tempt me with sales and things I don’t need. I try to avoid mindless wandering through the store but most of the time, it’s just too tempting.

Example 1: Today there was a sale on Baker’s chocolate making them 2 for $5. I ran out of my unsweetened chocolate a few weeks ago so obviously it was necessary to replace. I also didn’t realize they had white chocolate bars. Into the cart both items went.

Example 2: I’ve been CRAVING graham crackers lately. Is that weird? I just love them. Well, Teddy Grahams were on sale soooo, those made their way into the cart too.

And because it’s finals and I have many other things I should be doing, I decided I would use this chocolate and these grahams to make bark since I’ve been wanting to make some since I saw the Pioneer Woman’s Halloween Bark a few months ago. She defied the law with that one because it seems like people only consume bark during the winter holidays. I don’t know who decided that–chocolate is good 365 days a year.

(As a side note, I don’t think I’ve ever eaten chocolate bark. Or any bark for that matter.)

Image

I was going to use Teddy Grahams as a base but then decided to use puffed millet for some crunch. Warning: puffed millet does not stay still very well and takes a little manipulating. It spreads when the chocolate is poured over it. I haven’t figured out how to fix this.

Also, feel free to use whatever you want for the candy and toppings or leave it relatively plain like I did for half with just some coconut and sea salt. I just used things I had around my house.

Can I give you a suggestion? Gift this to someone. I don’t know about you, but if someone brought this to my house, I’d eat it. It’s fast, cheap, pretty and it tastes good. It’s a winner!

Image

(I am not the best drizzel-er, but I’m working on it)

Puffed Chocolate Bark

You’ll Need:
Bark:
4oz. package unsweetened Baker’s chocolate
Approximately 12oz. dark chocolate (I used a mixture of 60% Ghiardelli and 60% Trader Joes)
1.5 oz. Baker’s white chocolate bar
2 cups puffed millet (I got mine from iHerb.com–get $10 off your first purchase when you use my code WTD353)
1/2 tsp. peanut flour (optional–but also from iherb.com)
Toppings:
1/2 cup unsweetened shredded coconut
Around 1/2 tsp. Pink Himalayan sea salt (or any sea salt)
1/2 fun size pack M&M’s, chopped up
5-8 Teddy Graham’s chopped up
1/2 tablespoon Jet Puff mallowbits

To Make:
Line a baking sheet with parchment paper and pour puffed millet on top, forming a flat layer as best you can.

Melt dark chocolate in a double boiler over medium-high heat. *Pot filled with a little bit of water with a smaller pot or heat proof bowl on top with the chocolate. You could also use a microwave and microwave in 30 second intervals, stirring in-between

When melted, slowly pour over puffed millet in a zig-zag formation then attempt to spread more evenly by using a spatula or fork and lightly moving the chocolate.

Wait one minute for it to cool just enough, then sprinkle toppings over the chocolate. Press down lightly on toppings with a fork if needed.

Melt white chocolate in a new pan/bowl and using a spatula or fork, drizzle half over the top of the bark by quickly moving your instrument of choice over the top in zig-zags. If using, mix peanut flour into the remainder of the white chocolate, and drizzle using the same method.

Place in the refrigerator and allow to harden for at least 45 minutes. Break apart and eat!

*side note: either save the extra puffed millet or toss it. mine has little pieces of chocolate and sea salt from drizzling and sprinkling so it will be eaten on top of yogurt or with almond milk or something! 🙂

No-Bake Cookie Dough

I’ve been looking for a no-bake cookie dough without chickpeas for a really long time. I’ve perused Pinterest, blogs and Google to find a recipe without chickpeas (…or any beans), eggs, sugar, flour and butter and essentially came up with nothing. I’ve made cookie dough before using peanut butter and coconut flour so I decided to go with that base and then switch it up a little.

Don’t just my photography skills–this was hard to take pictures of for some reason (probably because 1) my house is dark 2) i wanted to eat it).

 

ImageImage

No-Bake Cookie Dough 

2 Tablespoons Coconut Flour
1 Tablespoon peanut flour (i got mine from here)
1/2 tsp. butter extract
1/2 tsp. vanilla extract
3/4 tsp. flax egg (ground flax and water, mixed and set in the fridge)
1/2 packet stevia
dark chocolate pieces 
3-4 tablespoons almond milk (didn’t really measure, kept adding and mixing until it was a doughy consistency)

Mix everything but almond milk in a small bowl or mug. 

Slowly pour in almond milk while mixing until it becomes the consistency of cookie dough. You may need a little more or less depending on your preferences.

Put in the fridge for 20 or so minutes (or longer) to get cold. 

Enjoy straight off a spoon without fear of getting salmonella!