Category: SALADS, SALSAS & SLAWS

NEW CLASSIC CAESAR SALAD with or without Chicken

NEW CLASSIC CAESAR SALAD

2 cloves garlic, minced
4 anchovy fillets, minced
1/2 Meyer lemon, juiced
2 tablespoons red wine vinegar
1 1/2 teaspoon Worcestershire sauce
1/4 cup olive oil (I like to use a lemon olive oil)
large egg yolk, beaten
Fresh ground salt and pepper, to taste
Torn Romaine lettuce
1 bunch green onions, sliced thin
grated Parmesan cheese
Croutons

  • In a small food processor combine 7 ingredients until well blended. Garlic and anchovies should become one with the liquid ingredients.
  • Fold olive oil mixture into beaten egg until well blended.
  • Season to taste with fresh ground salt and pepper.
  • Pour over torn lettuce and sliced green onions.
  • Top with croutons and Parmesan cheese.
  • Toss well and serve immediately.

NOTE: When I use chicken I use chicken tenders with salt and pepper browned in a little butter and then shredded into the salad.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.

FOUR WINDS SWEET & SOUR SLAW

When I was in college, I worked at several restaurants, but by far one of my most favorite was a dinner house called the Four Winds. It was originally a steak house, but as time went on it transformed into a more casual menu at lunch and with the sandwiches we served a slaw that we made fresh daily.  Best as I can remember this is the closest version to it and it is soooooooooooooooooo good!

FOUR WINDS SWEET & SOUR SLAW
2 celery stalks, diced small or sliced thin
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
2 tablespoons caraway seeds
1 cup golden raisins
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages, celery and carrots.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.

 

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD – a review

Because of the flu epidemic and my risk of infection still, I have been staying home and this week I ordered from both Hello Fresh and Home Chef for meals. I always make their recipes the way they are written the first time with the exception of allergy ingredients like the mustard in this one. I split the ingredients and did the mustard version for hubby and NOT for me since I’m deadly allergic.

All in all, this was a fantastic recipe! I’m not normally fond of rosemary and will try it with tarragon the next time. I will probably use a spring mix instead of arugula also. The arugula is just a bit bitter for my tastes and since I no longer have any “EMPTY” bites, I want to make them ALL count. If it’s out of season, I believe the blood orange can be substituted for ANY sweet citrus.

MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD serves 2
2 duck breasts, 6 ounces each, scored criss cross on the fat side
3/4 pound fingerling potatoes, washed and halved lengthwise
several sprigs FRESH rosemary, leaves picked from stems (discard stems)
2 cloves garlic, minced
1 blood orange, zested (reserve), peeled and sliced crosswise into rounds
2 ounces arugula (a handful)
2 tablespoons PURE maple syrup
1 tablespoon whole grain mustard
Fresh ground salt and pepper, to taste
Avocado oil

  • Place potatoes in a large pot covered in salted water by 1 inch.
  • Bring to a boil and cook 15 minutes or until easily pierced with a fork.
  • Drain thoroughly. Return drained potatoes to pan. Set aside.
  • While potatoes are cooking, pat duck dry with paper towel.
  • Generously season duck with salt and pepper.
  • Place skin side down in skillet over medium heat, cooking 12-15 minutes until most fat has rendered and skin is crisp. (Lower heat if skin is beginning to burn)
  • Pour off and reserve the fat as it renders.
  • Roughly chop rosemary leaves until you have 1 tablespoon.
  • Return potatoes to medium high heat.
  • Add just enough of the rendered duck fat to the pan to coat the bottom.
  • Add 2 teaspoons of the rosemary, cooking and tossing until potatoes are crisped and browned.
  • Add garlic and cook until fragrant a few minutes more.
  • Season with salt and pepper. Remove from heat.
  • Combine the maple syrup, 1 teaspoon of mustard, orange zest and remaining chopped rosemary in a small bowl.
  • When duck is crisped, flip the duck over.
  • Spoon maple syrup mixture over duck and cook until duck reaches desired doneness, 2-5 minutes.
  • Remove duck from pan and set aside to rest.
  • Pour remaining sauce from pan into a small bowl.
  • In a salad bowl toss together the arugula, orange rounds and drizzle with avocado oil and 1 teaspoon of the mustard.
  • Season with salt and pepper.
  • Stir 1 teaspoon of the mustard into the reserved sauce from the pan along with any pan juices.
  • Slice duck crosswise.
  • Plate duck, potatoes and salad.
  • Drizzle sauce over duck.
  • Serve immediately.

TROPICAL YUM!

Years ago I found this awesome new jello salad recipe over at Mennonite Girls Can Cook called Special Salad. This quickly became a new family favorite! We have even given it a new name and a few changes for our family.

TROPICAL YUM!
1 LARGE box orange jello (next time we’re going to try wild strawberry)**
1 LARGE box lemon jello (we used pineapple)**
3 bananas, sliced (next time we’re going to use 2 and add a kiwi)
1/2 bag mini marshmallows
1/2 pint whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup sugar
2 tablespoons flour
1 egg, well beaten
1 cup pineapple juice*
3/4 cup FINELY grated cheddar cheese
1 small can mandarin orange segments, well drained, reserving juice (we used a large can)
1- 14 ounce can crushed pineapple, *well drained but reserving the juice and adding enough of the mandarin orange
                                            juice to make 1 cup
  • Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved.
  • Add 2 cups of cold water.
  • Place mixture in the refrigerator until partially set.
  • Mix together the orange segments, pineapple and banana slices.
  • Fold into the partially set jello.
  • If using individual or multiple serving dishes, portion it at this time.
  • Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
  • Whip together the whipping cream, 1 tablespoon sugar and vanilla until thick, cover and place in fridge.
  • Whisk together 1/2 cup sugar, *1 cup pineapple juice, egg and flour together in a small sauce pan, stirring constantly until thick..
  • Cool this mixture completely and then fold in the whipped cream mixture.
  • Spread over the marshmallow mixture.
  • Layer the 3/4 cup of cheddar cheese on the top.
  • Return to the refrigerator and chill thoroughly.

NOTE**: This recipe originally called for orange and lemon Jell-o.  I play with the flavors ALL the time.  This time I used lemon, orange crush and strawberry banana small boxes in lieu of the 2 LARGE boxes with delightful results.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

GRAN’S HOLIDAY JELLO SALAD aka FESTIVE CRAN PINEAPPLE JELLO

Now there is much debate over Gran’s cranberry salad recipe, but one thing was for sure, she’d have to make a double batch, one for my mom and aunt and another for everyone else.  Now while I usually helped prepare the above recipe, I hated it!! One year she even decided the grapes needed to be peeled – need I say more? I much prefer the recipe below that is a FUN version of hers.  Shhhh, don’t tell anyone, but I have been known to eat a whole batch by myself.  In my defense it was while I wasn’t feeling good and had a sore throat.

GRAN’S HOLIDAY SALAD aka FESTIVE CRAN PINEAPPLE JELLO
1 package (3 ounces) cherry Jell-o
1 package (3 ounces) black cherry Jell-o
1 1/2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 cups seedless green grapes, quartered
chopped pecans (optional)

  • Dissolve the jell-o in the boiling water in a large bowl.
  • Fold in the pineapple and cranberry sauce.
  • Refrigerate for 30 minutes.
  • Fold in grapes and pecans if desired.
  • Refrigerate until firm.

PANZANELLA SALAD

A true Panzanella is made with stale Italian bread, but croutons can be used in a pinch for a quick week night meal. It also calls for prosciutto, but I rarely have that on hand and have found that bacon works just as well for my family. Personally, I do not like olive oil so have substituted avocado oil and butter. You can also adjust the vegatable combinations to what you have on hand and/or your family’s taste palette.  The key is the bread ratio to making this a true Panzanella salad.

At this time of year especially, I have plenty of homemade croutons for the Thanksgiving stuffing making this the perfect time to have this wonderful salad. **I use a combination of sourdough bread and hamburger buns. I tuck away in the freezer all the stale bread for several weeks/months before the holiday season just to have the versatility of flavors.

PANZANELLA SALAD

2 cups stale rustic Italian bread, torn into bite size pieces**
1/8 cup avocado oil
2 tablespoons butter, melted
1 1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup baby spinach
1 cup torn romaine leaves
1/3 cup diced red onion
1 English cucumber, halved and sliced
1/2 pound grape tomatoes, halved
1/4 cup fresh chopped basil
1/2 pound bacon, diced
1/2 – 3/4 cup shredded mozzarella cheese
Pepperoncinis, to taste (optional)

DRESSING          also see alternate VINAIGRETTE BELOW
1/4 cup + 2 tablespoons avocado oil
2 tablespoons Golden Balsamic Vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste

  • Preheat oven to 300°.
  • Combine avocado oil and melted butter.
  • Add bread pieces and toss to coat.
  • Sprinkle with sea salt and pepper and toss again to mix.
  • Arrange bread pieces in a single layer and toast in oven until crisp – about 30 minutes or so.

 

  • In a large skillet brown bacon pieces in a single layer until browned and crisp. Drain. Set aside to cool.
  • Whisk dressing ingredients together until emulsified. Set aside.

 

  • While the bread is toasting prepare vegetables by washing and chopping.
  • In a large salad bowl toss together the spinach, torn romaine, red onion, basil, tomato halves, mozzarella cheese, cooled bacon pieces and cooled toast pieces.
  • Drizzle dressing over salad and toss.
  • Serve immediately.

MARGARITA VINAIGRETTE
3 tablespoons tequila
3 tablespoons fresh lime juice (2 large limes)
2 tablespoons fresh chopped cilantro, chopped
1⁄4 teaspoon ground cumin
1/2 teaspoon sugar
1⁄2 cup avocado oil
fresh ground salt and black pepper, to taste

  • Whisk together all the ingredients except for the avocado oil in a medium-sized mixing bowl.
  • Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified.
  • Season as necessary.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

CUCUMBER POMEGRANATE SALAD

Need a quick, easy and pretty side dish for Thanksgiving?  I have it right here for you!

 

CUCUMBER POMEGRANATE SALAD

1-2 large cucumbers, sliced thin
1 bunch green onions, sliced
1/2 cup pomegranate seeds
Champagne Dressing
  • Arrange cucumbers, green onions and pomegranate seeds on serving plate.
  • Generously salt and pepper.
  • Drizzle dressing over top.
  • Chill.
  • Enjoy!

CHAMPAGNE DRESSING
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Enjoy!

APPLE POMEGRANATE SALAD with HONEY GINGER VINAIGRETTE

APPLE POMEGRANATE SALAD
1 bunch romaine lettuce, torn and washed
3 green onions, sliced
1/2 cup pomegranate seeds
2 Granny smith apples, peeled, cored and chopped
1 tablespoon lemon juice
1/2 cup candied walnuts (recipe below)
1/2 cup shredded cheese, Parmesan or cheddar
1/3 bacon, diced
vinaigrette dressing (recipe below)

  • In large skillet cook bacon until browned and crispy. Drain on paper toweling and cool.
  • Toss apple pieces with lemon juice.
  • In a large bowl toss together the lettuce, green onions, apples and pomegranate seeds.
  • Top with bacon pieces, cheese, walnuts and toss again.
  • Drizzle with vinaigrette, toss again and serve immediately.

VINAIGRETTE DRESSING
3/4 cup olive oil
1/3 cup golden balsamic or apple cider vinegar
2 tablespoons Sipping Vinegar – Ginger Honey
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon celery seed
1 teaspoon tarragon
1/2 teaspoon paprika
1/2 teaspoon celery flakes
1 tablespoon Ponzu

  • Whisk everything together.
  • Chill for several hours before serving.

CANDIED WALNUTS
1 1/2 tablespoons butter
1 pound chopped walnuts
1 egg white, beaten
1 tablespoon cold water
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt

  • Preheat oven to 225°.
  • Place butter on 15×10 jelly roll pan and place in oven to melt.
  • Whisk together the egg white and water.
  • Toss nuts with egg mixture until well coated.
  • Sift together the sugar, cinnamon and salt.
  • Toss nuts in dry mixture until well coated.
  • Spread in a single layer on jelly roll pan.
  • Bake 1 hour and 15 minutes, stirring to mix EVERY 15 minutes.
  • Cool completely.

NOTE: Nuts will be sticky and gooey if not turned regularly.

Linking up to FULL Plate Thursday.

Save

Save

Save

HOT WING SALAD aka VOODOO CHICKEN SALAD

Do you play games on facebook?  I have to admit I do.  But, I digress, I play a few of the games while sitting on hold or watching TV late at night.  One of the things that came to mind was CAFEWORLD 6-7 years ago and I thought, “are these real recipes?”  So, I did a search for some of the cool ones and I did find a recipe for VOODOO CHICKEN SALAD, but it was nothing like I expected so I am made my own!
HOT WING SALAD aka VOODOO CHICKEN SALAD
Romaine Lettuce, torn and washed
1 large Heirloom tomato, diced
1 small red onion, sliced thin
4 boneless, skinless chicken breasts, cut into bite sized pieces

2 cups Flour
1 teaspoon each salt and pepper
1/2 cup Frank’s Hot Sauce
hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)

1 teaspoon lime juice
2 teaspoons lemon juice
1/2 cup crumbled Bleu Cheese
  • I prepare the chicken breasts the same as you would HOT WINGS.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 4 tablespoons and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt 4 tablespoons of butter in a flat bowl. To that add 1/2 cup of Frank’s hot sauce.  Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Toss the torn lettuce, onion and tomatoes with the lemon and lime juice.
  • Add cooled chicken pieces and bleu cheese crumbles.
  • Pour on the desired amount of dressing and toss well.
  • Enjoy!

DECONSTRUCTED PORK EGG ROLL SALAD

DECONSTRUCTED PORK EGG ROLL SALAD serves 2
1 + 1 tablespoon avocado oil
1 bunch green onions, sliced thin angularly – separate whites from greens
2 stalks celery, halved lengthwise and sliced thin angularly
2 ounces sweet chili sauce
1 teaspoon Dijon mustard
3/4 pound ground pork
2 tablespoons Ponzu sauce (store bought or make your own – recipe below)
1 small package slaw mix (cabbage with shredded carrots and red cabbage)
Fresh Gourmet crispy wonton strips
salt and pepper, to taste

  • Heat oil in skillet.
  • Add pork and white portions of green onions. Add a pinch of salt and cooking until pork is broken up and pink is gone.
  • Add 1 tablespoon of Ponzu sauce and stir to mix well.
  • Remove pork mixture and set aside.
  • Add 1 tablespoon avocado oil to hot pan.
  • Add celery, slaw mix and a pinch of salt and pepper, stirring for a couple minutes until celery is crisp tender.
  • Add pork mixture bak to pan along with remaining Ponzu sauce and stir to mix well.
  • Divide the mixture between bowls and top with crispy wontons and green onion tops.
  • Drizzle sauce over top.
  • Enjoy.

PONZU SAUCE

1/2 cup Bragg’s amino acids
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper

  • Combine all ingredients in a bowl.
  • Cover and chill.

Linked with Deb in Hawaii at Kahakai Kitchen

SLUMBERING VOLCANOES

A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.

SLUMBERING VOLCANOES

4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese

1/2 pound shrimp
1 lemon

  • Preheat oven to 350°.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Spray baking dish with non-stick cooking spray
  • Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
  • In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
  • Remove tomato shells from oven.
  • Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
  • Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
  • While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

Save

HOT CHICKEN CHILE VERDE SALAD

While you cook this, leftovers are good either heated or cold or even on a sandwich.

HOT CHICKEN CHILE VERDE SALAD
3 cups cubed cooked chicken OR 1 Costco rotisserie chicken torn into pieces
3 celery ribs, chopped
8 ounce cans sliced water chestnuts, drained and quartered
1 can green enchilada sauce
3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 small shallot, finely chopped
Juice of 1 lemon
1/2 teaspoon each salt and pepper
1 small can chopped green chiles
1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar)
1/2 cup Almond Accents honey roasted sliced almonds, crushed**

  • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
  • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
  • Turn into a greased baking dish.
  • Combine bread crumbs and almonds.
  • Top with bread crumbs and then cheese.
  • Arrange green chiles around the edge of the baking dish.
  • Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the original cream of chicken soup
**from the produce section – a salad topper