This salad is similar to the other one I posted. However this one has a balsamic drizzle on it and without pasta. It was just as awesome and delicious. There was NO leftovers. Recently we were invited to have dinner at my folks' house before all my brothers went back to college for the semester, so I made this recipe. Dad barbecued burgers...this was a good topping.
Summer Tomato Salad with Balsamic Red Onions
adapted from: http://www.mitzyathome.com/2015/summer-tomato-salad-with-balsamic-red-onion/
2T balsamic vinegar
2T olive oil
1T sea salt
1 medium red onion, thinly sliced
3 Roma tomatoes, chunked into 8ths
3/4 cup fresh cheese (again my husband's homemade stuff - I think cut up string cheese would taste good too)
1T Italian seasoning
1T fresh basil, chopped
In a bowl whisk together balsamic, oil and salt. Stir in onion - coating all the pieces. Cover and place in the fridge for at least 3hours. As the 3 hours winds down, chop up the tomatoes, and cheese. Place all in the bowl with the onions (don't dump the marinade). Toss with Italian seasoning. Let rest for about 45minutes to an hour before serving. Sprinkle with fresh basil.
NOTE: This salad would be tasty as a topping for a crusty baguette.
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Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Friday, August 28, 2015
Saturday, August 15, 2015
Pasta Gone Wild
Recently I was asked to make a salad for one of my dear husband's meetings. I hear it was a hit! It smellled really good.
Pasta Salad with Extras
adapted from: http://catholiccuisine.blogspot.com/2008/08/feasting-for-assumption.html?m=0
Pasta
1 can diced tomatoes with garlic and onions
1/2 can black olives, cut into quarters
1 cup feta cheese (I used some of my husband's homemade cheese)
1 (16oz) medium shell pasta, cooked until al dente
(NOTE: next time I might toss in zucchini cubes)
Vinaigrette
1/2 cup oil
1/3 cup red wine vinegar
1 garlic clove, minced
1 t Italian Seasoning
In large bowl combine tomatoes, olives and cheese with pasta. In a measuring cup combine all dressing ingredients. Pour over pasta mixture. Toss together. Place in a resealable plastic container. Refrigerate about 24hours. Toss again before serving.
Pasta Salad with Extras
adapted from: http://catholiccuisine.blogspot.com/2008/08/feasting-for-assumption.html?m=0
Pasta
1 can diced tomatoes with garlic and onions
1/2 can black olives, cut into quarters
1 cup feta cheese (I used some of my husband's homemade cheese)
1 (16oz) medium shell pasta, cooked until al dente
(NOTE: next time I might toss in zucchini cubes)
Vinaigrette
1/2 cup oil
1/3 cup red wine vinegar
1 garlic clove, minced
1 t Italian Seasoning
In large bowl combine tomatoes, olives and cheese with pasta. In a measuring cup combine all dressing ingredients. Pour over pasta mixture. Toss together. Place in a resealable plastic container. Refrigerate about 24hours. Toss again before serving.
Thursday, May 28, 2015
Perfect Pairing
A few nights back I made a delicious coleslaw to go with our delicious BBQ'd chicken and steamed rice. I had no time to chill a coleslaw recipe ahead of time. I found this one; it was perfect. No chilling required before serving. It was the perfect combination.
Apple Coleslaw
adapted from: http://www.barefeetinthekitchen.com/2015/05/cranberry-apple-coleslaw-recipe.html
1 (10oz) bag Angel Hair Cabbage
1 apple, chopped (I used a gala-I think)
1/2 cup Craisins
2 1/2 T mayonnaise
1 T lemon juice
1/2 T honey
salt/pepper, to taste
In a small bowl whisk together mayonnaise, lemon juice and honey. Add salt/pepper, if desired. In a large bowl put cabbage, apple and Craisins. Toss with dressing.
Apple Coleslaw
adapted from: http://www.barefeetinthekitchen.com/2015/05/cranberry-apple-coleslaw-recipe.html
1 (10oz) bag Angel Hair Cabbage
1 apple, chopped (I used a gala-I think)
1/2 cup Craisins
2 1/2 T mayonnaise
1 T lemon juice
1/2 T honey
salt/pepper, to taste
In a small bowl whisk together mayonnaise, lemon juice and honey. Add salt/pepper, if desired. In a large bowl put cabbage, apple and Craisins. Toss with dressing.
Monday, May 25, 2015
Perfect Balance
With Memorial Day upon us, this recipe is a sure hit. Perfect amount of sweet and salty.
Pretzel Salad
adapted from: http://kidscooking.about.com/od/sidedishes/r/pretzel-salad.htm
2 cups pretzels, crushed
3/4 cup butter/margarine, melted
3/4 cup sugar
2 - 3oz packages strawberry Jell-O (I have done raspberry & lime too)
2 cups boiling water
1 (8oz pkg) cream cheese, softened
1 (8oz) tub Cool Whip, thawed
10oz frozen strawberries/other berries
Preheat oven to 375. Spray a 9x13pan. Combine crushed pretzels, 2T sugar (saving the other 5/8 cup sugar) and butter. Press into baking dish. Bake 10-15minutes until toasted. Cool completely. In a bowl remaining sugar, cream cheese and Cool Whip. Spread on cooled crust. Place berries on top of cream cheese mixture. In another bowl combine water and gelatin. Pour over pretzel/cream cheese mixture. Refrigerate until completely set up.
Pretzel Salad
adapted from: http://kidscooking.about.com/od/sidedishes/r/pretzel-salad.htm
2 cups pretzels, crushed
3/4 cup butter/margarine, melted
3/4 cup sugar
2 - 3oz packages strawberry Jell-O (I have done raspberry & lime too)
2 cups boiling water
1 (8oz pkg) cream cheese, softened
1 (8oz) tub Cool Whip, thawed
10oz frozen strawberries/other berries
Preheat oven to 375. Spray a 9x13pan. Combine crushed pretzels, 2T sugar (saving the other 5/8 cup sugar) and butter. Press into baking dish. Bake 10-15minutes until toasted. Cool completely. In a bowl remaining sugar, cream cheese and Cool Whip. Spread on cooled crust. Place berries on top of cream cheese mixture. In another bowl combine water and gelatin. Pour over pretzel/cream cheese mixture. Refrigerate until completely set up.
Wednesday, May 20, 2015
Welcome to Summer
For as long as I remember I have always enjoyed a good BLT (Bacon Lettuce and Tomato) sandwich --- even if the Tomato was just a smear of ketchup on the toasted bread. Since going Gluten free it is a bit trickier to make one. However I thought I could just make it in salad form....perfection.
BLT Salad
2 cups favorite lettuce, torn to shreds
cherry tomatoes, halved/quartered
bacon, cooked - cooled & crumbled
2 T cheddar cheese, small cubes or shredded
Ranch Dressing
Place all ingredients (except for the dressing) in a bowl. Drizzle with Ranch dressing then toss to coat. If desired, top with crispy croutons.
Sunday, May 10, 2015
Special Salad...For A Special Day
Happy Mother's Day to all moms out there, especially my own. I was fortunate enough to celebrate with both my mom and mother in law this year. My dear husband made this salad for our meal.
Coleslaw
adapted by: http://www.foodnetwork.com/recipes/emeril-lagasse/delta-cole-slaw-recipe2.html
1 head of green cabbage, thinly sliced and chopped
2 apples, peeled and chopped fine
1/2 large onion, shredded
1 1/2 cups shredded carrots
1 cup apple cider vinegar
1 cup sugar
2 t kosher salt
pepper
1 t dry mustard
2 t celery seeds
1/2 cup vegetable oil
In a large (non-metal) bowl, add cabbage, apple, carrots and onion. Cover and let rest for an hour. in the fridge Drain any liquid. In a small saucepan heat vinegar, sugar, salt, pepper, mustard and celery seeds; stir until sugar dissolves. Stir in oil. Toss with cabbage mixture. Cover again and let chill for another 2-3 hours. Drain any excess liquid. Stir. Serve.
Coleslaw
adapted by: http://www.foodnetwork.com/recipes/emeril-lagasse/delta-cole-slaw-recipe2.html
1 head of green cabbage, thinly sliced and chopped
2 apples, peeled and chopped fine
1/2 large onion, shredded
1 1/2 cups shredded carrots
1 cup apple cider vinegar
1 cup sugar
2 t kosher salt
pepper
1 t dry mustard
2 t celery seeds
1/2 cup vegetable oil
In a large (non-metal) bowl, add cabbage, apple, carrots and onion. Cover and let rest for an hour. in the fridge Drain any liquid. In a small saucepan heat vinegar, sugar, salt, pepper, mustard and celery seeds; stir until sugar dissolves. Stir in oil. Toss with cabbage mixture. Cover again and let chill for another 2-3 hours. Drain any excess liquid. Stir. Serve.
Monday, February 2, 2015
Ode to the Green-ness of Veggies
A few years back my sister in law sent me a variation of this recipe. I have been wanting to make it everyday. However I don't think BAP and SSP would appreciate how green it is. Looking back I was a bit skeptical at first. However after one bite, I was hooked (for life). Thank you for the awesome recipe.
Spinach Salad with Warm Bacon Dressing
adapted from: http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/
3 hard cooked eggs, sliced/chopped
7 slices bacon, cooked and crumbled
1 red onion, sliced
1 (8oz) pkg mushrooms, sliced
8 oz baby spinach
3 T bacon grease (reserved from making it above)
3 T red wine vinegar
2 t sugar
1/2 t Dijon mustard
salt/pepper
In a large bowl add spinach, bacon and sliced hard cooked eggs. Saute mushrooms and onions in 2T residual bacon grease. Remove to spinach bowl. Add 3T bacon grease, vinegar, sugar and Dijon in a small pan. Whisk until thoroughly combined. Drizzle over spinach salad. Toss. Enjoy!
Spinach Salad with Warm Bacon Dressing
adapted from: http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/
3 hard cooked eggs, sliced/chopped
7 slices bacon, cooked and crumbled
1 red onion, sliced
1 (8oz) pkg mushrooms, sliced
8 oz baby spinach
3 T bacon grease (reserved from making it above)
3 T red wine vinegar
2 t sugar
1/2 t Dijon mustard
salt/pepper
In a large bowl add spinach, bacon and sliced hard cooked eggs. Saute mushrooms and onions in 2T residual bacon grease. Remove to spinach bowl. Add 3T bacon grease, vinegar, sugar and Dijon in a small pan. Whisk until thoroughly combined. Drizzle over spinach salad. Toss. Enjoy!
Friday, October 17, 2014
Miracle of Miracles...
The other day Mom asked me to make potato salad...not just any potato salad but this recipe. It ended up being perfectly seasoning and textured amazing. Though I was a bit skeptical in making this recipe, it was outrageously delicious.
Ree's Perfect Potato Salad
adapted from: http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/
5lbs potatoes, cut up into chunks
5 hard boiled eggs
7 green onions, diced fine
8 dill pickles, sliced and diced fine
1 1/2 cups mayonnaise
4T mustard
2 T dill pickle juice
1 t salt
1/2 t black pepper
Place potato chunks in a large pot. Cover with water and boil for about 20-25minutes until tender. Drain off water. Mash (or process through the ricer) potatoes and eggs into a large bowl. Toss in onions and pickles. In another bowl combine salt, pepper, pickle juice, mustard and mayo. Stir to mix in with the potato/egg mixture. Chill at least 6hours. Longer the better.
Ree's Perfect Potato Salad
adapted from: http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/
5lbs potatoes, cut up into chunks
5 hard boiled eggs
7 green onions, diced fine
8 dill pickles, sliced and diced fine
1 1/2 cups mayonnaise
4T mustard
2 T dill pickle juice
1 t salt
1/2 t black pepper
Place potato chunks in a large pot. Cover with water and boil for about 20-25minutes until tender. Drain off water. Mash (or process through the ricer) potatoes and eggs into a large bowl. Toss in onions and pickles. In another bowl combine salt, pepper, pickle juice, mustard and mayo. Stir to mix in with the potato/egg mixture. Chill at least 6hours. Longer the better.
Wednesday, July 30, 2014
Light & Refreshing
Happy Birthday to my Sister! I have shared many childhood (and now adulthood) memories with her. I love you and thank God for you everyday, Amy! You are awe-mazing; this salad reminds me of you (since it has the freshest and most delicious ingredients). I recently had a similar salad at a restaurant chain; it was so delicious.
Loaded Strawberry Fields Salad
adapted from: http://iowagirleats.com/2014/06/20/loaded-strawberry-fields-salad/
4 strips bacon, cooked-cooled & crumbled
1 cup candied sunflower seeds (this is how the fast food restaurant did it)
1 T butter
2 T honey
2 large chicken breasts, seasoned with garlic - salt and pepper
Mixed greens (spinach, lettuces, etc)
1 lb strawberries, hulled and sliced
1/2 red onion, thinly sliced
4oz bleu cheese (stronger the better)
Toss sunflower seeds in butter and honey and bake slightly at 350 on parchment paper (5-6minutes until slightly toasted)-it may be easier to find just honey roasted salted sunflower seeds.
Grill chicken breasts until done. Thinly slice once slightly cooled.
Divide lettuce mixture and chicken pieces, evenly among 4 plates. Top with strawberries, onions, sunflower seeds and bleu cheese. Drizzle over with a balsamic vinaigrette (Apple Cider Balsamic Vinaigrette was a delicious accompaniment).
Loaded Strawberry Fields Salad
adapted from: http://iowagirleats.com/2014/06/20/loaded-strawberry-fields-salad/
4 strips bacon, cooked-cooled & crumbled
1 cup candied sunflower seeds (this is how the fast food restaurant did it)
1 T butter
2 T honey
2 large chicken breasts, seasoned with garlic - salt and pepper
Mixed greens (spinach, lettuces, etc)
1 lb strawberries, hulled and sliced
1/2 red onion, thinly sliced
4oz bleu cheese (stronger the better)
Toss sunflower seeds in butter and honey and bake slightly at 350 on parchment paper (5-6minutes until slightly toasted)-it may be easier to find just honey roasted salted sunflower seeds.
Grill chicken breasts until done. Thinly slice once slightly cooled.
Divide lettuce mixture and chicken pieces, evenly among 4 plates. Top with strawberries, onions, sunflower seeds and bleu cheese. Drizzle over with a balsamic vinaigrette (Apple Cider Balsamic Vinaigrette was a delicious accompaniment).
Saturday, February 15, 2014
Not Sure I Could Eat That...But I Will
One of my husband's favorite salads (besides taco) is this little one. Whenever my mom makes it I see him go back for at least seconds. (At least I know he is getting in his veggies). I found this recipe; I am looking forward to trying it. I am using the original recipe for inspiration and just drizzling the dressing over the chopped tomato and mozzarella (and sprinkling with Italian seasoning).
Caprese Salad with Garlic Balsamic Dressing
adapted from: http://www.laurenslatest.com/caprese-salad-with-garlic-balsamic-dressing/
1 (8oz) ball fresh Mozzarella cheese, chopped roughly the same size as the tomatoes
8oz chopped fresh tomatoes
Dressing
1 garlic clove, minced
2 t Dijon mustard
2 T balsamic vinegar
3 1/2 T olive oil
salt/pepper
In a bowl combine garlic, mustard, vinegar, oil and salt/pepper. Add tomatoes and Mozzarella. Sprinkle with Italian seasoning.
Caprese Salad with Garlic Balsamic Dressing
adapted from: http://www.laurenslatest.com/caprese-salad-with-garlic-balsamic-dressing/
1 (8oz) ball fresh Mozzarella cheese, chopped roughly the same size as the tomatoes
8oz chopped fresh tomatoes
Dressing
1 garlic clove, minced
2 t Dijon mustard
2 T balsamic vinegar
3 1/2 T olive oil
salt/pepper
In a bowl combine garlic, mustard, vinegar, oil and salt/pepper. Add tomatoes and Mozzarella. Sprinkle with Italian seasoning.
Saturday, July 6, 2013
Cool Refreshing Goodness
A couple days ago we were invited to friends' annual Independence Day Bash and BBQ. At this party guests are asked to bring something to share with the group - potluck style. It is so much fun seeing/trying new dishes (as well as some of the annual staples.) This year I decided to bring a salad, since something cool and refreshing sounds so good this time of year (it has been in the 90s the last week or so...yuck).
Summer Couscous Salad
adapted from: http://www.melskitchencafe.com/2012/08/summer-couscous-salad.html
2 cups chicken broth
1 1/2 cups whole wheat couscous, uncooked (I had the pearl type)
1/4 cup olive oil
1/3 cup red wine vinegar
1/4 t red pepper flakes
1/2 t salt
1/2 t paprika
1/8 t black pepper
6 green onions, chopped
1 T dried basil (or 1/3 cup sliced fresh)
1 pint cherry tomatoes, halved (I used grape)
zest of 1 lemon
1 cup feta cheese (I found a sun dried tomato and basil flavored)
In a medium saucepan, bring the broth to a boil. Stir in couscous. Cover; remove from heat and let rest 5minutes. Transfer to a large bowl and fluff. Cool to room temperature. In another bowl combine oil, vinegar, red pepper, salt, paprika and pepper. Add onions, basil, tomatoes, lemon zest and feta cheese to cooled couscous. Toss. Pour vinaigrette over salad. Toss again to combine. Serve chilled or at room temperature.
Summer Couscous Salad
adapted from: http://www.melskitchencafe.com/2012/08/summer-couscous-salad.html
2 cups chicken broth
1 1/2 cups whole wheat couscous, uncooked (I had the pearl type)
1/4 cup olive oil
1/3 cup red wine vinegar
1/4 t red pepper flakes
1/2 t salt
1/2 t paprika
1/8 t black pepper
6 green onions, chopped
1 T dried basil (or 1/3 cup sliced fresh)
1 pint cherry tomatoes, halved (I used grape)
zest of 1 lemon
1 cup feta cheese (I found a sun dried tomato and basil flavored)
In a medium saucepan, bring the broth to a boil. Stir in couscous. Cover; remove from heat and let rest 5minutes. Transfer to a large bowl and fluff. Cool to room temperature. In another bowl combine oil, vinegar, red pepper, salt, paprika and pepper. Add onions, basil, tomatoes, lemon zest and feta cheese to cooled couscous. Toss. Pour vinaigrette over salad. Toss again to combine. Serve chilled or at room temperature.
Monday, June 17, 2013
Light & Tasty As Well As Cool & Refreshing
With the weather being so warm lately, I have not really had the energy to do much cooking. Salads are a great refreshing meal after a long warm day as long as they are well-chilled). Here are two recipes we tried lately....they are so good.
Coleslaw
adapted from: http://smittenkitchen.com/blog/2006/11/not-your-mamas-coleslaw/
1 small head green cabbage, shredded (did this in my food processor)
7 baby carrots, shredded (ditto)
1 cup mayonnaise
2 T Dijon mustard
1 1/2 T whole grain mustard (the grainy gritty stuff)
1 T apple cider vinegar
1/2 t celery seed
1/4 t salt
1/2 t pepper
Mix veggies in a bowl. In another bowl combine remaining ingredients to make dressing. About an hour or so before serving time, mix dressing into the veggies. Cover and refrigerate.
Black Bean Salad With Grilled Chicken Breasts
adapted from: http://www.mccormickgourmet.com/Recipes/Main-Dishes/Spicy-Black-Bean-Salad-with-Chicken-and-Roasted-Cumin-Vinaigrette.aspx
Dressing: whisk together in a bowl
1/4 cup olive oil
3 T cider vinegar
1 t mojito lime grill mates seasoning (I marinated my 2 thin sliced chicken breasts in 2T of this mix with with 1/3 cup each water and white vinegar overnight - then grilled & chopped)
2 t dried cilantro
1 t cumin
1 t Dijon mustard
1/2 t garlic powder
pepper
salt
chicken breasts (see above note)
8oz cherry tomatoes, sliced (I omitted)
1 (15oz) can black beans, rinsed and drained well
1/2 cup chopped bell pepper
1 cup corn kernels (I used frozen)
1/2 cup chopped red onion
Combine chicken, tomatoes, beans, pepper, corn and onion in a bowl. Toss with dressing. Cover and refrigerate. Chill.
Coleslaw
adapted from: http://smittenkitchen.com/blog/2006/11/not-your-mamas-coleslaw/
1 small head green cabbage, shredded (did this in my food processor)
7 baby carrots, shredded (ditto)
1 cup mayonnaise
2 T Dijon mustard
1 1/2 T whole grain mustard (the grainy gritty stuff)
1 T apple cider vinegar
1/2 t celery seed
1/4 t salt
1/2 t pepper
Mix veggies in a bowl. In another bowl combine remaining ingredients to make dressing. About an hour or so before serving time, mix dressing into the veggies. Cover and refrigerate.
Black Bean Salad With Grilled Chicken Breasts
adapted from: http://www.mccormickgourmet.com/Recipes/Main-Dishes/Spicy-Black-Bean-Salad-with-Chicken-and-Roasted-Cumin-Vinaigrette.aspx
Dressing: whisk together in a bowl
1/4 cup olive oil
3 T cider vinegar
1 t mojito lime grill mates seasoning (I marinated my 2 thin sliced chicken breasts in 2T of this mix with with 1/3 cup each water and white vinegar overnight - then grilled & chopped)
2 t dried cilantro
1 t cumin
1 t Dijon mustard
1/2 t garlic powder
pepper
salt
chicken breasts (see above note)
8oz cherry tomatoes, sliced (I omitted)
1 (15oz) can black beans, rinsed and drained well
1/2 cup chopped bell pepper
1 cup corn kernels (I used frozen)
1/2 cup chopped red onion
Combine chicken, tomatoes, beans, pepper, corn and onion in a bowl. Toss with dressing. Cover and refrigerate. Chill.
Sunday, June 16, 2013
For The Man Who LOVES Bacon Cheeseburgers
Today being Father's Day we celebrate all dads...grandpas...and Godfathers too. All these men in our lives enjoy a good juicy burger. My husband especially enjoys his with a slab piece or two of bacon to top off his cheeseburger. Please serve this recipe with yummy baked beans and with the following potato salad. Trust it is really yummy.
Juicy Bacon Cheeseburger
adapted from: http://www.kevinandamanda.com/recipes/dinner/real-juicy-bacon-cheeseburgers.html
1/2lb bacon, cooked and crumbled
2lb ground beef
2 T liquid steak seasoning (I used about 4t liquid smoke)
1pkg dry ranch dressing mix (I enjoy Uncle Dan's brand)
2 eggs, beaten
1/3 cup chopped onion
steak seasoning
sharp cheddar cheese
hamburger buns
Combine beef, liquid smoke, ranch mix, onion, bacon crumbles and egg. Knead together well. Shape into 8 patties. Sprinkle with steak seasoning. Barbecue burgers until desired doneness. Top each burger with cheese. Cover and let cheese get melty. Place on burger buns and garnish as desired. (BBQ sauce is really good with this burger)
Easy Peasy Potato Salad
adapted from: http://southernfood.about.com/od/potatosalads/r/bln298.htm
1 cup mayonnaise
2 T dill pickle juice
1 1/2 t salt
1/8 t pepper
1 t sugar
squirt of yellow mustard
2lbs potatoes, cooked, peeled and diced (I use Southern style hashbrowns, cooked in hot water for about 5minutes, as a shortcut)
7 baby dills, diced small
4 green onions, diced
3 eggs, hardboiled and diced
In a bowl combine mayo, juice, salt, pepper, sugar and mustard. Stir in remaining ingredients. Place in the fridge for several hours (longer the better).
Juicy Bacon Cheeseburger
adapted from: http://www.kevinandamanda.com/recipes/dinner/real-juicy-bacon-cheeseburgers.html
1/2lb bacon, cooked and crumbled
2lb ground beef
2 T liquid steak seasoning (I used about 4t liquid smoke)
1pkg dry ranch dressing mix (I enjoy Uncle Dan's brand)
2 eggs, beaten
1/3 cup chopped onion
steak seasoning
sharp cheddar cheese
hamburger buns
Combine beef, liquid smoke, ranch mix, onion, bacon crumbles and egg. Knead together well. Shape into 8 patties. Sprinkle with steak seasoning. Barbecue burgers until desired doneness. Top each burger with cheese. Cover and let cheese get melty. Place on burger buns and garnish as desired. (BBQ sauce is really good with this burger)
Easy Peasy Potato Salad
adapted from: http://southernfood.about.com/od/potatosalads/r/bln298.htm
1 cup mayonnaise
2 T dill pickle juice
1 1/2 t salt
1/8 t pepper
1 t sugar
squirt of yellow mustard
2lbs potatoes, cooked, peeled and diced (I use Southern style hashbrowns, cooked in hot water for about 5minutes, as a shortcut)
7 baby dills, diced small
4 green onions, diced
3 eggs, hardboiled and diced
In a bowl combine mayo, juice, salt, pepper, sugar and mustard. Stir in remaining ingredients. Place in the fridge for several hours (longer the better).
Tuesday, February 12, 2013
Mardi Gras Feast
Today is Fat Tuesday; in other words, Mardi Gras. I am trying to use up all the sugary sweet things we have in the house (with the exception of fruits). I have made this recipe before (incidently for our nephew's Baptism - almost 5 years ago). It was a hit then and is a hit again.
Candy Bar Apple Salad
adapted from: http://www.tasteofhome.com/Recipes/Candy-Bar-Apple-Salad
1 1/2 cups cold milk
1 pkg (3.4oz) instant vanilla pudding (I substitute white chocolate)
1 carton (8oz) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups worth) - I like using Granny Smith
4 Snickers bars (about 15 fun-size Twix bars), cut into thirds
Mix together milk and pudding. Whisk until all the granuales are gone. Stir in whipped topping. Fold in apples and candy bars. Chill and serve.
Candy Bar Apple Salad
adapted from: http://www.tasteofhome.com/Recipes/Candy-Bar-Apple-Salad
1 1/2 cups cold milk
1 pkg (3.4oz) instant vanilla pudding (I substitute white chocolate)
1 carton (8oz) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups worth) - I like using Granny Smith
4 Snickers bars (about 15 fun-size Twix bars), cut into thirds
Mix together milk and pudding. Whisk until all the granuales are gone. Stir in whipped topping. Fold in apples and candy bars. Chill and serve.
Tuesday, July 24, 2012
Gotta Have Something Cool
Lately it has been very hot. Today was not as bad as it has been but it still was a cooker. I decided early in the day that it was not the day that I wanted to labor in the kitchen for long...so how 'bout a nice cool and refreshing salad. This salad was a bit spicy with the dressing cooling the palate. Great recipe for hot weather.
Caribbean Grilled Chicken Salad with Honey-Lime Dressing
loosely adapted from: http://www.myrecipes.com/recipe/caribbean-grilled-chicken-salad-with-honey-lime-dressing-10000001980572/
2 t salt-free Jamaican jerk seasoning, divided (used this recipe-not all of it-substituted the AllSpice & cinnamon for 1 1/2 tChinese 5 spice)
1 skinless, boneless chicken breast (halved)
1/3 cup light mayonnaise
1/4 t ground coriander
3 T honey
2 T lemon juice
10 (6inch) torillas (coated in cooking spray, sprinkled with salt and baked at 450 until just crispy)
1 head romaine lettuce, shredded
1/3 cup shredded cheddar cheese
Rub chicken breast halves with 1 1/2 t jerk seasoning, both sides. Cover and place in fridge for at least 2 hours.
Whisk together mayo, coriander, honey and lemon juice and other half teaspoon of seasoning. Chill with chicken.
Grease BBQ grill. Grill chicken until down. Slice and serve over greens and with cheese sprinkles. Drizzle with dressing. Serve with chips.
Caribbean Grilled Chicken Salad with Honey-Lime Dressing
loosely adapted from: http://www.myrecipes.com/recipe/caribbean-grilled-chicken-salad-with-honey-lime-dressing-10000001980572/
2 t salt-free Jamaican jerk seasoning, divided (used this recipe-not all of it-substituted the AllSpice & cinnamon for 1 1/2 tChinese 5 spice)
1 skinless, boneless chicken breast (halved)
1/3 cup light mayonnaise
1/4 t ground coriander
3 T honey
2 T lemon juice
10 (6inch) torillas (coated in cooking spray, sprinkled with salt and baked at 450 until just crispy)
1 head romaine lettuce, shredded
1/3 cup shredded cheddar cheese
Rub chicken breast halves with 1 1/2 t jerk seasoning, both sides. Cover and place in fridge for at least 2 hours.
Whisk together mayo, coriander, honey and lemon juice and other half teaspoon of seasoning. Chill with chicken.
Grease BBQ grill. Grill chicken until down. Slice and serve over greens and with cheese sprinkles. Drizzle with dressing. Serve with chips.
Thursday, July 12, 2012
Gourmet Feasting
Yesterday we had a feast day celebration at our house for the feast of St Benedict. BAP requested quite a collaboration of food. He really wanted macaroni and cheese for lunch AND dinner. However I let him do this for lunch. For dinner I intercepted and made another of his favorites....TACO SALAD (even if his taco salad just means chips, cheese and very little, if any, meat). He was delighted just the same. Happy Feast Day!
BAP'S FAVORITE TACO SALAD
1 lb ground meat
1/2 large onion diced
1 T chili powder
1 t cumin powder
1 t coriander powder
1 t garlic powder
1/4 t dried oregano
pinch of chipotle powder
15 oz can black beans, rinsed and drained
Brown meat and onion in a large skillet. Add seasonings and beans. Pour in 3/4 cup water. Simmer to evaporate most the liquid (stirring occasionally). Serve over corn chips and lettuce with cheese and other favorite sides. Here is a recipe for my favorite dressing to drizzle over top. (The whole recipe is good too if you want to try it.)
Dressing
adapted from Gourmet Magazine August 2003
1/4 cup lime (or lemon) juice
1/2 cup fresh cilantro chopped (or 1/2 t coriander powder)
1 t sugar
1 T chili powder
1/4 t ground cumin
1/2 t salt
1/4 t black pepper
1/2 cup olive oil
Whisk together juice through pepper in a measuring cup. Pour into blender and slowly emulsify the olive oil into mixture until just creamy-like.
BAP'S FAVORITE TACO SALAD
1 lb ground meat
1/2 large onion diced
1 T chili powder
1 t cumin powder
1 t coriander powder
1 t garlic powder
1/4 t dried oregano
pinch of chipotle powder
15 oz can black beans, rinsed and drained
Brown meat and onion in a large skillet. Add seasonings and beans. Pour in 3/4 cup water. Simmer to evaporate most the liquid (stirring occasionally). Serve over corn chips and lettuce with cheese and other favorite sides. Here is a recipe for my favorite dressing to drizzle over top. (The whole recipe is good too if you want to try it.)
Dressing
adapted from Gourmet Magazine August 2003
1/4 cup lime (or lemon) juice
1/2 cup fresh cilantro chopped (or 1/2 t coriander powder)
1 t sugar
1 T chili powder
1/4 t ground cumin
1/2 t salt
1/4 t black pepper
1/2 cup olive oil
Whisk together juice through pepper in a measuring cup. Pour into blender and slowly emulsify the olive oil into mixture until just creamy-like.
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