MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

STRAWBERRY SPINACH SALAD with BACON VINAIGRETTE

STRAWBERRY SPINACH SALAD

5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
4 slices bacon, chopped
1 teaspoon warm bacon grease
1 teaspoon sugar
1 teaspoon whole-grain mustard
2 1/2 tablespoons golden vinegar
1 tablespoon lemon olive oil
1 tablespoon sliced almonds (optional)
Kosher salt and freshly ground black pepper, to taste

  • Toss together the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes.
  • Transfer to a bowl or plate and set aside to cool.
  • Start the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes.
  • Transfer bacon with a slotted spoon to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and whisk in the mustard and sugar until the sugar is dissolved.
  • Add the vinegar and then whisk in the olive oil.
  • Season with salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

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APPLE FENNEL SALAD

APPLE FENNEL SALAD

per person:

  • 2 leaves radicchio
  • 2 leaves green leaf lettuce
  • 1 green onion, sliced thin
  • 1 stalk fennel, sliced thin, fronds finely chopped for garnish
  • candied pecans or walnuts
  • 2 tablespoons goat cheese crumbles

VINAIGRETTE

  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1/2 teaspoon fresh ground pink Himalayan salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • Whisk all vinaigrette ingredients together until well blended.
  • Tear Radicchio, green leaf into bite sized pieces.
  • Add green onions and fennel slices.
  • Toss with dressing.
  • Add to bowls.
  • Top with candied nuts and goat cheese.

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ROASTED CABBAGE & ONIONS

ROASTED CABBAGE & ONIONS
1 medium head cabbage, chopped
2 large Walla Walla Onions, chopped
1/4 cup avocado oil
3/4 teaspoon fresh ground sea salt
3/4 teaspoon fresh ground black pepper
3 tablespoons minced fresh chives
3 tablespoons minced fresh tarragon

  • Preheat oven to 450°.
  • Place cabbage and onions in a large bowl.
  • Drizzle with oil, sprinkle with salt and pepper, toss to coat well.
  • Transfer to shallow roasting pan.
  • Roast 15 minutes, stir and roast another 15 minutes or so until soft and slightly browned.
  • Return cabbage to large bowl and add chives, tarragon and dressing, tossing to coat.
  • Let Salad rest 5-10 minutes to allow flavors to meld.

DRESSING
2 tablespoons champagne vinegar
2 tablespoons avocado oil
2 tablespoons creamed horseradish
Juice of 1 lemon
1/2 teaspoon fresh ground sea salt
1/2 teaspoon fresh ground black pepper

  • Whisk together. Set aside.

MEXICAN COBB WITH JALAPENO RANCH DRESSING revisited

I originally posted this recipe for the beach party at Seaside Simplicity.   It was perfect to accommodate Martha’s Jalapeno Poppers. But that was last year and this year I’ve updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.

 

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING

2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

HAWAIIAN POTATO SALAD

The original recipe I found said it was where Macaroni salad meets Potato salad in a Hawaiian classic.  I’ve made a few adjustments due to my mustard allergy and family likes/dislikes. I also made a couple instructional changes to make it easier to prepare.  This is the perfect accompaniment for my Aloha BBQ Pork Ribs. I make EVERYTHING without mustard due to being deathly allergic, but hubby always adds mustard in so it is up to you whether or not to add mustard.

HAWAIIAN POTATO SALAD
1 1/2 pounds small red potatoes, diced into bite sized potatoes
1 1/2 cups pasta shells
1 can LeSeur Peas, drained well
4 hard boiled eggs, chopped
2 ribs celery, sliced thin
2 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/4 cup sweet pickle relish
3 large sweet pickles, chopped
1 can crushed pineapple, drained well
Fresh ground salt and pepper

  • Add potatoes to salted boiling water, cooking until tender, about 15 minutes. Drain and rinse in cool water.
  • Add pasta to boiling water, cooking to al dente. Drain and rinse in cool water.
  • While potatoes and pasta are cooking and cooling, prepare dressing. Whisk together the mayonnaise, apple cider vinegar, sweet pickle relish, salt and pepper.
  • Fold in pineapple, pickle pieces, red onion and grated cheese.
  • Fold in potatoes.
  • Fold in pasta.
  • Fold in peas.
  • Top with egg slices.
  • Chill 12-24 hours for best flavor.

LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

LEMON PAPRIKA GRILL CHICKEN
4-6 skin on chicken thighs
Juice of 1 lemon
2 lemons, sliced
1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
1/8-1/4 cup fresh ground Himalayan Pink salt
1/8 cup fresh ground peppercorn medley

  • Prick chicken pieces with fork tines.
  • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
  • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
  • Remove chicken from lemon juice and drain.
  • Whisk together paprika, salt and pepper until well blended.
  • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
  • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
  • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
  • Add lemon slices to grill after turning the chicken and grill both sides.
  • Serve chicken over lemon slices.
  • Garnish with parsley.

BROCCOLI SLAW
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
Juice of 1 lemon
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

Krab Salad Revisited

One of our favorite spring and summer salads is my homemade Krab Salad and homemade 1000 island dressing.  Every time I make it we seem to add a bit more to it.  This time we added some pickled beets and some great cheese slices as well as some shredded shrimp to the mixture.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

PORK SCHNITZEL
6-8 thin pork cutlets
1 cup Panko crumbs
1/2 cup Wondra flour
Coarse sea salt to taste
Fresh ground pepper to taste
1 teaspoon cayenne pepper
2 large eggs, beaten
4 tablespoons butter

  • Stir together the flour salt, pepper and cayenne.
  • Melt butter in large skillet over medium high heat.
  • Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
  • Brown to golden on each side.

PLUM SHALLOT CHUTNEY
1 jar Smuckers Red Plum Jam
1 large shallot, sliced thin

  • In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

GRANDMA DOLL’S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

  • Grate potatoes in a large mixing bowl.
  • Add eggs, onion, pickles and relish, mixing to blend well.
  • Add mustard and mayonnaise to taste and desired consistency.
  • Add seasonings to taste.

GOAT CHEESE SALAD

Hubby used to have this wonderful goat cheese salad at a local little haunt.  We specifically went a few days back so he could have that salad and found they had removed it from the menu.  So I decided to be bold and ask for the recipe so I could re-create it for him and guess what? They gave me the recipe!

When I went to the grocery store yesterday I had trouble finding plain goat cheese so I used a lemon infused one instead.  I also used my Sweet Honey Catalina for dressing instead of bleu cheese this time since I had some on hand that needed used up.

GOAT CHEESE SALAD
Lettuce greens
1 tomato per person
Juice of 1 lemon
pickled beets
small sweet onion, sliced
Fresh ground salt and pepper to taste
3-4 slices goat cheese per person
Panko Crumbs
1 large egg , beaten well
1-2 tablespoons coconut oil
Fresh ground hazelnuts
sliced olives (optional)
bleu cheese dressing 

  • In a shallow bowl place the sliced onions on the bottom.
  • Pour the can of pickled beet slices over the onions. Set aside.
  • Slice goat cheese and place on a plate in a single layer.  Cover and freeze for 15 minutes.  This makes the soft cheese easier to work with.
  • While the cheese is in the freezer prepare the lettuce and tomatoes.
  • Sprinkle the lemon juice, salt and pepper over the lettuce and tomatoes. Set Aside.
  • In a small food processor grind together the Panko crumbs and hazelnuts in equal proportions until you have enough to evenly coat your cheese slices.
  • Dredge the goat cheese in the egg first and then the nut crumbs.
  • Over a fairly high heat melt the coconut oil.
  • Quickly sear the cheese slices on both sides.  The goal here is to brown the crumbs and protect the cheese inside so don’t linger.
  • Drain onions and beets of juice and add to the sides of your salad.
  • Top with dressing and goat cheese slices.
  • Enjoy.

NOTE: Goat cheese is REALLY soft.  The best way to slice it to get even slices is with dental floss.

12 HOUR SALAD

12 HOUR SALAD
1 cup slivered carrots
1 tomato chopped
4 cups torn salad greens
1/2 cup chopped celery
2 bunches green onions, sliced
1 can Le Seur peas, drained well
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoon sugar
1 cup shredded cheddar
4 hard boiled eggs, sliced
1/4 pound bacon, cooked & crumbled
Juice of 1 lemon

  • Put tomatoes on the bottom.
  • Layer carrots, salad greens, chopped celery, sliced green onions, and LeSeur peas in a salad bowl on top of tomatoes.*
  • Whip together the mayonnaise, sour cream, and sugar and spread over vegetable layer making sure to seal the mayonnaise layer to the edge of the bowl – this keeps the air out and prevents the lettuce from wilting.
  • Sprinkle salt, pepper, eggs, cheese and bacon over the mayonnaise layer.
  • Cover and refrigerate over night.
  • Add lemon juice and toss just before serving.

*Add whatever vegetables you like, radishes, green peppers, etc…
NOTE: When adding cucumber or tomato be sure to place UNDER the lettuce!

APPLE COLE SLAW

This is a great fall recipe with the abundance of apples to be had.

APPLE COLE SLAW
1/2 cup buttermilk
4 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 bag (or cut your own) slaw mix (I like the cabbage and carrot combo
1 apple (I like honey crisp), cut into slivered pieces

  • Whisk together buttermilk, apple cider vinegar and avocado oil.
  • Pour over slaw and apple mix in a large bowl
  • Toss to coat.
  • Chill.