Sweet & Spicy Curried Mango Chicken Salad

This week has gone...a little differently than planned. 

I'm not complaining, because this cold and flu season has been easy on us this year. BUT we had a little run in with a tummy bug for the 6 year old this week and he was out of school for two days. Of course, those were meant to be my most productive days of the week. FINE. It's all fine. But I definitely slacked off on taking care of myself while I took care of him. I frantically disinfected the house (anyone else do that when people start getting sick?) and pretty much threw any good eating habits out the window just so I didn't have to think too hard about my meals. Not a good plan. My face is breaking out, I'm exhausted, and I just wish I would have gotten my act together and remembered that caring for myself helps me care for everyone else. Hindsight, am I right? 

Even during regular weeks, I really struggle with lunch. I want to eat something healthy and flavorful and energy boosting, but most of the time I do NOT have any plan for making that happen. Once I prepare whatever my super picky children will eat, I am exhausted. I don't want to make any more decisions. And I end up having some random assortment of things just to get me through to dinner. It isn't usually exciting and it is rarely as well-balanced as I'd like. But then I started making chicken salad and EVERYTHING CHANGED. 

This chicken salad is amped up with mango, homemade curry mayo, and golden raisins. I like mine with a heavy drizzle of sriracha and piled into a lettuce cup. But you could put this on a sandwich, on top of a big salad, or just eat it straight out of the bowl. You can use canned chicken or rotisserie chicken. You an use mango or apple or cucumber. It's literally the easiest, most flavorful lunch and I'm obsessed. 

So, if you're feeling as scatter brained and tired and stretched thing as I am right now, I know this will give you LIFE. Take the 5-10 minutes you need to make this at the beginning of the week and you will be so thankful you did. Part of eating healthy is planning and taking the time to succeed throughout the week. Recipes like this, that require so little time and prep, are my secret to sticking with a way of eating that helps me deal with the uncertainty that is life with young kids. 

Sweet & Spicy Curried Mango Chicken Salad

makes 6 servings

1 lb cubed rotisserie chicken breast, skin removed (or a 12 oz can of chicken, drained)

1 cup cubed mango

1/4 cup golden raisins

1/3 cup toasted cashews

1/2 cup mayonnaise (I like to make my own but you an also use store bought- Whole 30 approved is always a plus!) 

1 tablespoon lime juice

1 tablespoon curry powder

1/2 teaspoon cayenne powder

salt & black pepper to taste

sriracha, extra cashews, fresh cilantro leaves, lettuce for serving

Combine the chicken, mango, raisins, and cashews in a large bowl. In a separate small bowl, combine the mayo, lime juice, curry powder, cayenne, salt and pepper. Mix until well combined. Add the mayo to the chicken and toss to combine. Serve the chicken salad in lettuce cups with desired toppings. 

THAT IS IT! So easy. Now sit down, take a breath, and ENJOY! 

Slow Roasted Potatoes with Citrusy Cilantro Gremolata

Something I learned from doing Whole 30 is that I truly love simple, whole foods. It sounds obvious, but it is easy to forget that working the something as simple as a main vegetable and dressing it up with herbs is often one of the most satisfying and healthy things we can do for our bodies. I also love the process of concentrating and improving the flavors of my favorite foods through low and slow cooking. There is something calming and therapeutic about waiting patiently for the oven to work its magic on something that might otherwise be bland and boring. These potatoes are an excellent example of something humble (and cheap) becoming luxurious, beautiful and flavorful with minimal effort. And don't let the word 'gremolata' scare you! It is just a fancy way of describing what is, in the most basic sense, a rustic pesto-type condiment. 

Every time I make potatoes, I think about my dad. He's a classic meat and potatoes kinda guy. I'm not sure how he'd feel about the gremolata addition, but maybe he'll give it a shot because he trusts me...right? RIGHT DAD? 

These potatoes, after a little browning in a cast iron skillet and a slow roast in the oven, become crispy on the outside and soft and pillowy on the inside. They are comforting and hearty and perfect alongside some roasted chicken, a nice steak, or even as a side to fried eggs. Trust me when I say that you will be making these beauties every week once you realize how hands-off they are! 

Before we move on to the recipe, there are a couple things worth noting: 

• Yes, you can make these WITHOUT adding the gremolata. Just season them with salt to taste and they will be absolutely delicious! 
• Not a fan of cilantro? You can use almost any fresh herb you have on hand. Parsley is fantastic. Basil would also work. If you're using something like sage or rosemary, I would recommend combining them with something brighter like flat leaf parsley. 
• I used ghee to make my potatoes. If you don't have ghee, I don't recommend using butter by itself. You CAN do a combination of butter and avocado or coconut oil. 

Slow Roasted Potatoes with Citrusy Cilantro Gremolata

Makes 4 Servings

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

• 1 1/2 pounds small to medium red, yukon gold, or mixed variety potatoes
• 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon avocado or coconut oil)
• salt to taste
• 1/2 cup cilantro leaves
• 1 clove garlic
• 1/4 cup plain roasted cashews, roughly chopped
• 1 tablespoon orange or lemon zest (or a combination of the two)
• 1 tablespoon fresh squeezed orange juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon avocado oil
• 1/2 teaspoon black pepper

1. Preheat the oven to 350 degrees Fahrenheit. Peel the potatoes but leave them whole.
2. Melt the ghee in a large cast iron skillet over medium high heat. Set the potatoes in the skillet and let them brown, resisting the urge to move them around in the pan, about 4 minutes. Turn the potatoes over and repeat on the other side. Season lightly with salt before transferring the skillet to the oven. Roast the potatoes for 1 hour or until they are tender all the way through. 
3. Meanwhile, make the gremolata. Add the cilantro, garlic, zest, juice, vinegar, 1 tablespoon avocado oil, and black pepper to a small food processor. Pulse until combined, taste and adjust seasoning, and set aside. 
4. Serve the potatoes with the gremolata over the top or in a small bowl on the side. 

Sun Butter Berry Smoothie

Spoiler alert: I'm going to get a little personal about my body and my journey to getting stronger and healthier. If you're not interested, no biggie. But don't miss out on the recipe! Scroll down to make this pretty in pink smoothie. 

A year ago, I was quite literally feeling like I would never get a handle on my health. Nothing catastrophic was happening to me, but I was out of shape, always exhausted, and feeling about 15-20 pounds overweight. It was not a fun period of time for me or my family because I was irritated with myself all the time. I was desperate to get out of this hole I was in and I knew I couldn't look for an "easy" solution. Instead, I had to make some serious lifestyle changes and the most important one was getting my body moving. After 2 c-sections and lots of ups and downs with my weight throughout my entire life, this was a daunting task. 

The first move I made was trying an Orange Theory Fitness class. I. Was. Dead. By the end of the class, I was feeling two things: 1) I need to do this more, and 2) This is impossible.

I remember very clearly doing an ab exercise at the end of the workout and my muscles were just non-existent. I couldn't do the move even one time without feeling like I was going to break in half. I looked at the coach and said, "I guess having two c-sections means I don't have any abdominal muscles left." He looked at me and obviously didn't know how to respond to my desperate, crazy-lady eyes. I mean, I don't blame him. How many men do you know who can directly identify with having your abdomen cut open once, let alone twice, so a living being can be born to this world? Yeah, I don't know any either. And that's OK. The thing about that moment, when he showed me ZERO pity, was that I took that as a challenge. I thought to myself, "I don't want anyone to look at me like that again." And I signed up then and there for one class a week. 

After a year of Orange Theory, I've upped my attendance to 8 classes a month.  I have gone at my own pace, power walking instead of running and pushing myself to work a little harder at each class. And you know what? This morning, I did every exercise at my workout, including the ab exercises. I have muscles. I am stronger than I've ever been and I have accomplished things I never thought I would accomplish. Hello, exploring a cave like a legit Indiana-Jones-wanna-be in Belize! 

Also, someone told me that women rarely burn 600 calories at an Orange Theory class and I was like THEN IMA DO IT EVERY TIME. I'm a little...competitive. And stubborn. It's fine. 

Now, if you've never been to an Orange Theory class, let me break it down for you: if you eat too close to your workout, you WILL feel like vomiting all over your rower. It's just a fact. So, when I workout in the morning, I keep it simple with a collagen protein spiked coffee and a spoonful of nut butter. Then, when I get home, I make a smoothie. The rules I follow are this: 

• NO added sweeteners
• MUST have protein
• NO dairy
• MUST be delicious

That's about it. I've been really stuck on this Sun Butter Berry smoothie. It's delicious and the name is super fun to say. TRY IT YOU WILL LOVE IT. 

The combination of sunflower seed butter and berries is a match made in heaven and gives me life after an empowering workout. Also, kid-friendly and peanut free for those that need it!

There are a lot of other things I do to help keep my physical and mental health in check, but exercising has been the best thing I've done for myself in a long time. That 15-20 pounds I felt like I was carrying around? I honestly don't know if I've lost that or not. I learned that weighing myself is a slippery slope because I start focusing on the wrong thing. I don't want to weigh as little as possible. I DO want to feel good. For now, that is working for me and I'm going to stick with it. I wear smaller sizes than I did a year ago, which is fun, but I don't know exactly what I weigh. 

Why am I telling you all of this? Because I don't think women, specifically moms, talk enough about taking care of our bodies and empowering ourselves to build our confidence as we build physical and emotional strength. I want to encourage the women reading this to take that first step to taking care of your amazing body. Maybe take a break from the scale. Set small goals, take it slow, and in 2 months/6 months/ a year, you'll find that you have made significant strides.

It's so worth it.  

sun butter berry smoothie

Makes 1 large smoothie

total time: 5 minutes

• 1/2 cup frozen raspberries
• 1/2 cup frozen strawberries
• 1/4 cup frozen cauliflower florets
• 1 frozen banana
• 1-2 tablespoons unsweetened sunflower seed butter
• 2 dates (soak for 10 minutes in hot water if you have time)
• 1 1/2 cups cashew or almond milk
• other additions: bee pollen, chia seeds, cinnamon, 1 scoop collagen peptides (all optional)

1. Put the ingredients in a blender in the order listed. For the milk, add about 1 cup to start, then add more if needed to adjust the consistency. Blend until smooth! Enjoy! 

Blueberry Irish Scones + 5 Years of Set the Table

It feels very strange to say that this blog has been in existence for 5 years. In those 5 years, I have experienced a lot of ups and downs. I've worked with some absolutely phenomenal people, met some amazing new blogger friends, and have continued to pursue my passion and love for both photography and food in a way I never could have envisioned. Yes, my dogs try to eat the food I'm photographing. No, my children don't quite understand why I say "I'm working" when I'm still at home. And yes, I will continue posting what I love here on this little site. 

I've been thinking a lot about this blog and what I want it to be. For a while, I was overthinking it. I couldn't wrap my head around where I wanted it to go and it made me feel a little paralyzed. So, I stepped back and thought long and hard about what it is that made me feel so strongly that I needed to start Set the Table in the first place. During that time, I remembered the simple, important things that brought me to this place. It was never about the number of followers I have on Instagram or Facebook. It was always about sharing what I find beautiful about making and sharing food with friends, family, and strangers. That is what I hope to bring to you in Set the Table's 6th year. More of that. 

So, today I want to share a recipe with you that could not be more simple: Blueberry Irish Scones. They are crisp on the outside, soft on the inside, and gently sweetened. They are perfect drenched in salted Kerrygold butter (one of my must-have staples from Trader Joe's) and a cup of tea. And they remind me of being in Ireland with my family last September, which always brings a smile to my face. 

I hope you'll make these and let them fill your house with amazing smells before sharing them with the people you love most. They aren't fancy, but they are sure to bring comfort to anyone who bites into them fresh out of the oven. 

Thank you to everyone who has supported me here at Set the Table for the past 5 years. I can't wait to see how this community grows in the years to come! 

With gratitude,

Rachael 

Blueberry Irish scones

Makes 8-10 scones

Prep Time: 35 minutes

Cook time: 17 minutes

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 5 teaspoons baking powder
• 1/4 cup sugar
• 1/2 cup dried blueberries (or currants, or cranberries)
• 1 stick unsalted butter, cubed and chilled
• 1 egg
• 1/3 cup heavy cream
• 3/4 cup milk
• cream for brushing tops

1. Combine the dry ingredients in a large bowl with a whisk. Add the cubed butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture begins to resemble crumbs. Stir in the dried blueberries. 
2. In a 4 cup liquid measuring cup, whisk together the egg, cream and milk. 
3. Make a well in the dry ingredients and pour the wet ingredients slowly into the well. Use a fork to slowly and gently work the wet ingredients into the dry ingredients until it is mostly combined. Finish mixing the dough using your hand, being sure to keep a light touch. When the dough is combined (the dough will be craggy but should stick together) turn it out onto a floured surface. Pat it into a circle about 1 inch thick.
4. Use a scone or biscuit cutter to cut the scones and place them on a parchment lined baking sheet. Gather the scraps, pat them out again and cut more scones. Brush the tops with cream and place the baking sheet in the refrigerator for 20 minutes and up to 8 hours. 
5. While the dough chills, move a rack to the top third of the oven and heat the oven to 425 degrees Fahrenheit. 
6. Bake the scones for 17 minutes until golden brown. The scones are best served warm from the oven. 

*Notes: You can make these scones the night before and take them out of the fridge and put them in the oven the next morning. Great for brunch with friends or a special weekend treat! 

Mexican Hot Chocolate Mix

Winter and Spring are always duking it out this time of year, aren't they? It was nearly 70 degrees just two days ago and now it is cold and windy. So, I'm still keeping the cabinet stocked with hot chocolate mix because...well...do I really need a reason? Didn't think so. This Mexican hot chocolate is my favorite, so I like to make a big batch of the dry mix to spice things up (see what I did there?) and it never fails to warm us up from the inside out! 

I remember playing outside in Minnesota as a kid. I'd play and play and build snowmen and forts with my sister until I couldn't feel my face. Then, we would go inside and take off our snow packed boots and soaking wet scarves and hats before sitting down to a warm mug of hot chocolate that my mom would make for us. There was nothing like that steam hitting my cold face and that first sip going down my throat, thawing me out. That feeling of hot and cold is so clear in my memory. 

Now, I'm the mom making hot chocolate for my children. I don't often let a snow day go by without giving everyone in the family at least one mug of hot chocolate. And I don't feel bad about it. Not one little bit. 

If you're a hot chocolate lover, this Mexican Hot Chocolate Mix is a must! You can control the amount of sugar (there is almost ALWAYS too much in the stuff I buy at the store) and you can choose how much spice you want. I like mine spicy, but my kids don't. So, I add more cayenne or chili powder to my hot chocolate later. 

I hope you make this for yourself and for someone you love on one of these cold, not-winter-but-not-quite-spring days. Breathe it in. Enjoy it. Share it. 

Mexican Hot Chocolate Mix

Makes about 2 1/3 cups dry mix

Takes 5 minutes to prepare

• 2 cups cocoa powder (I use a high fat version from Penzy's) 
• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon cayenne pepper (adjust based on your family's preferences)
• pinch of salt

1. Mix all the ingredients together in a large bowl using a whisk. Store in an airtight container. 
2. When you want to make your hot chocolate, heat 1 cup of milk slowly over a medium flame. Add 1-2 tablespoons of the hot chocolate mix and whisk well. Pour into a mug and enjoy! 

*notes:

I like to add collagen peptides to my hot chocolate. Just add a scoop to your blender, pour in your prepared hot chocolate, and give it a buzz. You can also use an immersion blender, whisk, or handheld milk frother. 

Use whatever milk you like! I love to use unsweetened cashew milk.  

10 Oscar Worthy Cocktails

***This post contains recipes for adult beverages and is intended for those 21 and older. Please be responsible. Don't drink and drive. 

I love watching awards shows. I don't often know all the shows or movies, but I love looking at the beautiful dresses and judging the acceptance speeches. I CAN'T NOT DO IT. With the Oscars coming up this weekend, I had to put together a list of my favorite Oscar-worthy cocktails for those of you who want to get a little fancy (even if you're still on the couch in your sweatpants). These cocktails are all beautiful and delicious and I promise you will enjoy every sip! 

1. The Black Tie

This stunner is perfect for any celebratory occasion! There is nothing quite like the drastic contrast of black and white and this cocktail is the perfect example. I love how the egg white creates such a beautiful, airy foam on top of this creme de cassis laced cocktail. 

2. French 75 with Broiled Citrus 

Bubbles, citrus, and the added beauty of broiled lemon slices make this classic cocktail extra special! It's a crowd pleaser without being overly tedious. You'll fall in love with this for sure! 

3. The White Thyme

It may be a glorified wine spritzer, but it is also much more sophisticated! There is nothing about this cocktail that isn't absolutely delicious. Crisp white wine with a touch of herby thyme simple syrup and a splash of bubbly soda water make a perfectly elegant and refreshing cocktail! 

4. The Bee's Knees

If you've never tried this gin cocktail, now is the time! And with spring on the way, what better way to celebrate than with a honey and bee pollen accented drink like this! 

5. Strawberry Sour

Sweet, jammy strawberries are perked up with a bit of lemon juice for this pretty pink cocktail! 

6. The Rose

This delicate and delicious drink is full of romance. The light flavor and blush color make it the perfect companion for watching the red carpet walkers! 

7. Rosemary Martini with Frozen Grapes

There is nothing simpler than a martini, but when you add a little rosemary flavor and garnish with these pretty and edible frozen grapes, you've got something really special. 

8. The Spring Fling

The Spring Fling is one of those cocktail recipes to always have in your back pocket. Sparkling raspberry juice, lemon, and lime juice, and a healthy dose of whisky make this an easy cocktail to throw together. If you've been scared of branching out and making your own fancy drinks, this is a great place to start! Plus, you can swap the whisky out for your favorite rum, vodka, or gin. 

9. Tamarind Bourbon Sidecar

If you've been following Set the Table for a while, you know I love to add my own twist to classic recipes. Cocktails are no different! This is my take on a classic sidecar. It's tart and sweet and the tamarind is a perfect ingredient to elevate this wonderful drink! 

10. Boozy Creamsicle Shake

Any dessert lovers out there? This boozy creamsicle shake is for you! Rich vanilla ice cream is mixed with orange sherbet and vodka to make this VERY adult twist on a childhood favorite. ADULTS ONLY. 

And there you have it! My 10 Oscar Worthy Cocktails all in one place so you can be prepared for watching the awards on Sunday. Cheers and please be safe and responsible!