Category: SALADS, SALSAS & SLAWS

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!

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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

GARDEN TOMATO SALSA

Just in time for Football tailgating!!

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

BROCCOLI SLAW

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
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, blend the mayonnaise, sugar and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

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

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CHINESE CHICKEN SALAD

CHINESE CHICKEN SALAD
1/2 head Napa Valley Cabbage, shredded
2 bunches green onions, sliced thin
1/2 cup shredded carrots
1/2 cup shredded purple cabbage

  • Toss all together in a large salad bowl.

4 boneless, skinless chicken thighs, seasoned with salt and pepper

  • In a skillet heat oil over medium high heat.
  • Add chicken pieces searing and cooking through, turning frequently.
  • Cool chicken pieces slightly and shred.
  • Add to salad bowl.

2 tablespoons sugar
3 tablespoons rice wine vinegar
2 teaspoons Bragg’s liquid aminos
1 tablespoon sesame oil
1/4 cup avocado oil

  • Whisk all together until well blended.
  • Pour over salad and toss well.

CRISPY noodles (optional)

  • Top with crispy noodles.

12-24 HOUR SALAD

12-24 HOUR SALAD

3/4 cup slivered carrots
1/3 cup chopped radishes
4 cups torn green leaf lettuce
1 bunch green onions, sliced
1 small red onion, chopped
1 can LeSeur baby peas, drained WELL
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup shredded Fontina or Swiss cheese
6-8 slices bacon, browned crisp and crumbled

  • Wash and dry all produce.
  • In a large salad bowl layer the carrots, radishes, lettuce, onions and peas in the order listed.
  • Whisk together the mayonnaise, sour cream, sugar, salt and pepper.
  • Spread the mayo mixture on top of the peas. The key here is to “SEAL” in the freshness of the lower layers by making sure the mayo mixture completely covers the fresh vegetables and seals against the edge of the bowl.
  • Top with the cheeses and crumbled bacon.
  • Cover tightly with saran or press and seal. You can leaves this in refrigerator for 12-24 hours and still have a crisp, fresh salad.
  • Toss just before serving.

NOTE 1: You can change up the vegetables to anything you like, BUT if using cucumber or tomatoes make sure they are on the bottom so they don’t wilt your lettuce.

Other suggestions are: olives, banana peppers, artichoke hearts, snap peas, sliced celery, red, green or yellow peppers. Be sure and drain well!

NOTE 2 : If using croutons they should be on the top as the salad chills.

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