SALADS, SALSAS & SLAWS – Page 14 – Chasing MY Life WHEREVER it Leads ME

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts

In a small bowl combine the paprika, salt, garlic and pepper.
Brush both sides of chicken lightly with oil.
Sprinkle with rub.
Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix

In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

In a large saucepan combine all the ingredients except the ketchup.
Cook uncovered until sugar is dissolved and all ingredient are well blended.
Add ketchup and bring to a slow boil, stirring constantly.
Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad. Just add veggies.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon white pepper

4 boneless, skinless chicken breasts

In a small bowl combine the paprika, salt, garlic and pepper.

Brush both sides of chicken lightly with oil.

Sprinkle with rub.

Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

1/8 teaspoon white pepper

3 cups shredded coleslaw mix

In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.

Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

In a large saucepan combine all the ingredients except the ketchup.
Cook uncovered until sugar is dissolved and all ingredient are well blended.
Add ketchup and bring to a slow boil, stirring constantly.
Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

First up is:

BULLAI RUBBED CHICKEN

2 pounds chicken tenders, rinsed and dried

1 1/2 teaspoons chili powder

1/2 teaspoon sea salt

2 teaspoons garlic powder

1 KNORR onion bouillon cube, crushed

1 teaspoon California sweet Paprika

1 KNORR chicken homestyle stock tub

2 tablespoons sun dried tomatoes

Juice of 1 lemon

4 tablespoons butter, divided

Combine spices until well blended.
Sprinkle rub on both sides of chicken rubbing in well.
Melt 2 tablespoons of butter over medium high heat.
Cook chicken pieces until just done, about 4 minutes per side.
Remove chicken pieces, keeping them warm.
Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended. Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
Whisk in the lemon juice and whipping cream until well blended.
Add sun dried tomatoes.
Reduce heat, simmering to desired consistency.
Pour over chicken and mashed potatoes.

Next was a super easy and SUPER tasty recipe:

GERMAN SMASHED POTATOES

3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

1/2 pound bacon

4 tablespoons apple cider vinegar

1 teaspoon sugar

Cook bacon until crisp, drain on paper towels.
Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
In a large bowl add the potatoes and smash.
Crumble the bacon over the potatoes.
Pour the vinegar mixture over top and mix well.
Enjoy.

Then came a more time consuming recipe, but one hubs fell in love with:

I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

LAYERED TORTILLA PIE

1 cup salsa

1 pound ground beef

homemade taco seasoning

1 can refried BLACK beans

1 can traditional refried beans

8 inch flour tortillas

2 cups Mexican shredded cheese

sour cream

1/2 cup chopped tomatoes

Brown the hamburger and drain off the grease.
Add 1/2 cup water and taco seasoning to the hamburger.
Cook until liquid is absorbed.
Preheat oven to 400°.
In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
Spray a shallow pie pan with PURE.
Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
Spread with one of the bean mixtures.
Add another tortilla and spread with some meat mixture. Top with a thin layer of cheese.
Repeat layers until you have about 7 or 8 layers.
Top with remaining cheese.
Cover lightly with foil.
Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
Cut into wedges and serve with salsa and sour cream.

Here’s an all-time favorite:

SEAFOOD SALAD

Shredded Romaine

Tomato wedges

Sliced green onions

Juice of 1 lemon

salt and pepper to taste

1 large can tuna, drained really well

Mayo to taste

Toss all together and enjoy with some garlic bread.

And lastly one of our new favorites:

ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

1 pound hamburger

1 pound Italian sausage

2 bunches green onions, chopped

1 sleeve saltines, crushed

2 eggs

1 can Italian tomato paste

8 oz. shredded cheddar cheese

2 cloves garlic

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

Preheat oven to 350 degrees.
Blend all together.
I use the mini loaf pans and fill each one 2/3.
Bake for 45 minutes or until top is crispy.
Pour off excess fat before serving.
Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

PARMA ROSA PASTA

2 tablespoons butter

1/2 cup heavy cream

1 teaspoon minced garlic, jar

1 tablespoon Classico sun-dried tomato paste

1 egg yolk, beaten

1/4 teaspoon thyme

salt and pepper to taste

3/4 cup grated Parmesan cheese

Melt butter in a saucepan.
Add garlic and saute until fragrant.
Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
Whisk in egg quickly and heat through.

Recipes Submitted to:

and TATERTOTS & JELLO’S LINK PARTY PALOOZA

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PEANUT PORK & NOODLES SALAD AND A CHAT

Seems like a VERY long time since I’ve sat and chatted here on my blog. The past 2+ years have been such a jumble of care taking others, the BIG “C”, multiple medical appointments, VA red tape and just plain messed up events that it seems life has gone on without me.

Well, I’m here to tell you I’m taking my life back! I do have one more surgery to get through, but it is trivial in comparison to the past couple years. Fortunately my mom’s winter place is empty for the summer and near my doctors so we are here and able to get it spruced up for her before winter while we deal with everything else. The pool has also been a godsend for me to get some exercise and try to get my strength back. All the anesthesia has taken a toll on me! Right now we’re painting. The house is 5 years old and had never been painted other than by the builder so boy is it soaking up the new paint!

If a messy kitchen truly is a sign of happiness, I must be freaking delirious! We are taking a break tonight and enjoying a new recipe for Peanut Pork and Noodles salad while we watch the Nascar race. I hope everyone had a great 4th and long weekend!

PEANUT PORK AND NOODLES SALAD

DRESSING

1/4 cup rice wine vinegar

1/4 cup creamy peanut butter

3 tablespoons soy sauce

3 tablespoons water

2 tablespoons honey

1 tablespoon minced garlic

1 tablespoon garlic chili paste

SALAD

1/2 pound boneless pork chops

2-3 ounce bundles ramen noodles

8 ounces snow peas, trimmed and cleaned

8 ounces bok choy, trimmed, cleaned and sliced

1 sweet red pepper, cored, seeded

1/8 teaspoon salt

3 tablespoons dry roasted unsalted peanuts (optional)

In a small food processor combine dressing ingredients and blend until smooth.
In a large ziploc bag combine pork chops and half of the dressing. Marinade for 15 minutes minimum.

While chops are grilling bring a pot of water to a boil.
Add ramen noodles for 2 minutes.
Add peas and bok choy, boiling for 1 minute more.
Drain and rinse in cold water.
Place in large salad bowl.

Heat grill to medium high.
Grill chops and red pepper just until done, turning half way through.
Transfer to a cutting board and thinly slice both chops and pepper.

Toss salad with remaining dressing and salt.
Scatter pork and peppers over salad.
Top with peanuts. (optional)
Serve immediately.

Leftovers (minus the bok choy) chill well and would make a perfect lunch to go. Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.

BROCCOLI SALAD/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.

*add another 1 1/2 cups broccoli florets if omitting cabbage.

**can use pineapple juice instead

RECIPE REWIND ~ KRAB SALAD with 1000 ISLAND DRESSING ~ a favorite for a warm evening

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 or green 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.

He all but licked his plate and drank the rest of the dressing straight from the bottle.

LEMONS to LEMONADE, MY NEW MANTRA FOREVER AS I TRAVEL DOWN LIFE’S CRAZY ROAD

Many of you know that despite my normally always positive outlook on life I have not always been the healthiest of people. Years and years ago I began a life style change that would make today’s college student cringe when I was diagnosed with Systemic Lupus during college. I gave up processed food, fast food, drinking and excessive sweets. It worked! I was able to get off most medications, started feeling better and was able to live life to a fuller extent.

I followed a stringent preventative schedule, got well woman exams, took my vitamins, followed a healthy diet and yet several years later was diagnosed with Ovarian Cancer. Miracle of all miracles and a volleyball sized tumor later, my wonderful surgeon got all of the cancer and I began to breathe AND live again as I recovered from surgery.

During the surgery they discovered a Hiatal Hernia, but let it be since the cancer was more important. It was a long surgery with a 10 inch scar to remind me everyday how blessed I am to still be among the living. It was also a long recovery with a multitude of side affects along the way.

As I got stronger and began to live again, the Hiatal Hernia reared its ugly head and made me more and more miserable. The pain and side affects increased day by day and eventually led to a new surgery last June. This surgery was a Nissen Fundoplication that ended in stomach reconstruction when they needed to remove several inches of shredded esophagus and build a new valve. It also left me on a liquid diet for several months. Even after that I have been slowly adding food by food to test my ability to tolerate and digest certain foods – kind of like teaching a baby to eat one food at a time. Recovering from yet another surgery left me fighting for my strength and energy. Water Aerobics and walking became my daily friend and life saver.

The first side affect that is really making life difficult is searing pain. Until recently I was seriously afraid the cancer was back. But after a recent CT scan I’m told there is no sign of recurring metastatic disease. Yet they did manage to find a few other things! DAMN it’s always something. FLD for one. What is FLD aka Non-alcoholic Fatty Liver Disease? Well it’s something I shouldn’t have given how well I eat! But, yet I have it. I will be going for a Cardiac CT scan in the near future to determine if my life is about to change yet again by adding a dreaded lifetime drug to maintain the FLD.

Then comes the second of the side affects that bothers even more, my vision. After the first surgery one of the doctors mentioned that changes in my vision might happen and recommended not changing to contacts right away. Unfortunately I did begin to see changes and my sight was getting worse, blurry and distorted close up. I recently met with a new eye doctor and was told I have a macular hole. Between the eye doctor, my primary and my new oncologist we all agree on one thing – there is NO good reason that these things are happening to me – I eat well, drink plenty of fluids, get plenty of exercise and rest.

So here we go for more drastic changes. ALL my adult life my mantra has been about turning lemons into lemonade and some days I find it difficult to understand how it is even possible that the pitcher of lemonade is still half full and able to replenish itself. I do realize I would do whatever was necessary to stay healthy and be able to care for my family. I’ve been given a list of supplements to add to my diet, to eat even more fish, fruit, leafy greens and told to wear sunglasses ALL the time. The rest I’m choosing to do as I continue to deal with adding foods to my diet and dealing with new conditions that can’t be eliminated, but CAN BE controlled.

Being removed from my diet on a regular basis is bread in general, red meat as a whole, fast food (what little I eat) and ALL processed food! Now you might notice on future menus red meat recipes, but that’s okay as I won’t force hubby to adapt to my new ways all the time.

PERMANENT MENU REVISIONS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	2/25	CHEERIOS, BANANA & YOGURT	TUNA & ORANGE	LEMON GLAZED RED SNAPPER, BROCCOLINI, 4 OUNCES GREEN GODESS & SALAD
TUESDAY	2/26	OATMEAL, BANANA & YOGURT	TOMATOES, CUCUMBERS & SNAP PEAS	PINK LEMON CHICKEN, BROCCOLINI 4 OUNCES GREEN GODESS & SALAD
WEDNESDAY	2/27	CHEERIOS, BANANA & YOGURT	TUNA & ORANGE	AVOCADO SALAD, 4 OUNCES GREEN GODESS & ROAST CHICKEN
THURSDAY	2/28	OATMEAL, BANANA & YOGURT	TOMATOES, CUCUMBERS & SNAP PEAS	CRAB SALAD, TOMATOES, 4 OUNCES GREEN GODESS & SNAP PEAS
FRIDAY	3/1	OATMEAL, BANANA & YOGURT	CRAB SALAD	ROCKFISH COD, SPINACH SALAD, 4 OUNCES GREEN GODESS & FRUIT SALAD
SATURDAY	3/2	CHEERIOS, BANANA & YOGURT	TUNA & ORANGE	BAKED WHITE FISH, BROCCOLINI, TOMATO SLICES & SNAP PEAS
SUNDAY	3/3	SCRAMBLED EGGS	PROTEIN DRINK	MAHI MAHI IN ORANGE SAUCE, 4 OUNCES GREEN GODESS, BROCCOLINI & SALAD

LAYERED PASTA SALAD

LAYERED PASTA SALAD

3 cups medium shell macaroni, cooked and drained

1 large bunch green onions, sliced

1 large can sweet peas, drained well

2 cups diced ham steak

1/2 cup mayonnaise

1/2 cup ranch dressing

1 cup shredded medium cheddar cheese

1 cup halved grape or cherry tomatoes

Layer pasta, onions, peas and ham in serving bowl.*
Whisk together the mayonnaise and ranch dressing.
Spread dressing mixture over the salad, sealing the salad underneath.
Top with the cheese and then the tomatoes.
Refrigerate 5-6 hours or overnight.
Toss gently before serving.

*If you are making this for a group, using a clear bowl makes a great presentation.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

HAPPY VALENTINE’S DAY!

Valentine’s Day is a truly subjective menu. Not everyone wants or dreams of the same foods. So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. What are you doing for Valentine’s Day this year?

STRAWBERRY MARGARITAS

2 cups crushed ice

1/2 cup fresh strawberry puree

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
Puree until smooth.
Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
Add mayonnaise and blend together to form a thick base.
In a slow stream add oil.
Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Optional – Add anchovies to dressing to create a deeper, saltier taste.

PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

Preheat oven to 350 degrees.
Place bread slices on oven rack and bake until dry and golden.
Melt butter in flat bowl.
Combine cheeses in flat bowl.
Dip first in butter and the cheese mixture.
Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
Cut to desired size*

*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

Pierce each steak with a marinater.
Whisk together the garlic, oil, salt and pepper to taste.
Place steak side by side of a large plate.
Pour marinade over top.
Turn steak and make sure each is well coated.
Cover and marinate overnight.
Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
Firmly press garlic pieces into the steak.
Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….

TWICE BAKED POTATOES

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided

Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour or until done through.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
Whisk in the cream and vanilla.
Follow your ice cream maker directions for freezing.

My new favorite salad!

I just wish I’d taken a picture!

This jello salad recipe is just one of the many great recipes I have collected over the years from my mother in law. She loves to entertain and along with her wonderful meals she always has her table beautifully set with china, silver ware and the perfect choice of crystal bowls for her many varieties of salads.

Step one:

-1 box orange jello

-1 box lemon jello

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 and them add 2 cups of cold water.

Place mixture in the fridge until it begins to set. (this does not take long)

Step two:

-3 bananas, sliced

-1 small can mandarin orange segments, well drained

-1 14 oz can crushed pineapple, drained but save the juice in a 1 cup measuring cup for step five.

Mix together the three fruits and stir into partially set jello.

Step three:

Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.

Step four:

-1/2 pint whipping cream

-1 tbsp sugar

-1/2 tsp vanilla

Whip together until thick, cover and place in fridge until step five is ready.

Step five:

-1/2 cup sugar

-2 tbsp flour

-1 egg, well beaten

-1 cup pineapple juice,( use the juice from the fruit and add water and 1 tsp lemon juice to make one cup)

Stir ingredients together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) You can also cook this on the stove top, stirring constantly.

Cool this mixture completely and then fold in the whipped cream. Spread over the marshmallow mixture.

Step six:

For the final layer, use a very fine cheese grater and grate 3/4 cup of cheddar cheese on top.

HOT CHICKEN SALAD

serves 8-10
HOT CHICKEN SALAD
~~4 cups cubed cooked chicken~~ 1 Costco rotisserie chicken torn into pieces
~~2 celery ribs sliced~~ 4 celery ribs, chopped
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
~~1 can cream of chicken soup~~ 1 can green enchilada sauce
~~1 1/2 cups mayonnaise~~ 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
~~1 1/2 cups sour cream~~ 1 1/2 cups plain Greek yogurt
~~1 cup fresh sliced mushrooms~~
2 tablespoons finely chopped onion
~~2 tablespoons lemon juice~~ Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
~~1/2 cup bread crumbs~~ 1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar)
~~1/2 cup slivered almonds, toasted~~, 1/2 cup Almond Accents honey roasted sliced almonds**

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 casserole.
Top with bread crumbs and then cheese.
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 cream of chicken soup
**from the produce section – a salad topper

Loaded Baked Potato Salad

Min here, from The Bad Girl’s Kitchen. Long time no see! I was lured over here yesterday by Melynda’s Apricot Pie, if you must know. Then I just had to come back over and share my new creation with you!!

This recipe came about when I received an email listing “summer salads.” There was a link to a recipe someone had called “Loaded Baked Potato Salad,” which I thought sounded great…but when I read through the recipe, it was really a casserole…?!

What do I mean by “casserole?” It was a potato dish that was assembled and then BAKED in a 9×13 pan. Sort of reminiscent of my Twice Baked Potato Casserole, actually. Totally not a “salad” at all, (salad in my mind means “cold”), and certainly not a dish I would think about serving in the heat of summer.

I set out to create a true potato salad.

First, I used my grill to bake the potatoes. I just clean them, rub them with olive oil, then grill on the top rack over medium-ish heat for about one hour, turning over halfway through. You want them baked but not too soft, keep in mind your grill may cook differently than mine. Remove potatoes from grill and let cool before chopping, of course. I found that using a serrated knife helps the potatoes hold together better, while keeping the skin pieces intact.

Once salad ingredients are prepped, it’s important not to mix it until you’ve added everything, because the potatoes are a bit fragile. You want to gently fold the ingredients together. I used a mixture of sour cream and real mayonnaise because that’s what I prefer. The real mayo adds a bit of flavor you wouldn’t get with sour cream alone. You need to put this salad together ahead of time, and I’d recommend chilling it in the refrigerator for at least an hour or so if you have time.

I have to tell you, this is an amazing potato salad! Make it for your next barbecue, and everyone will be impressed! I think the baked potatoes add so much to the flavor compared to a traditional potato salad made with boiled potatoes, that I may actually try to bake all my potatoes for salads from now on.

My family and I loved this potato salad; in fact my oldest son H-Bomb even asked for seconds although he’s not a huge potato fan. It’s my new favorite, and I’m going to make more today!

Loaded Baked Potato Salad
Serves 6 to 8

6 baked potatoes, skin on
1/2 pound bacon, chopped and cooked until crisp, then drained and cooled on paper towels
3 – 4 scallions, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste

Reserve a few pieces bacon, some green onions and cheese to use as garnish.

Use a serrated knife to gently chop potatoes, leaving skin on. I cut each potato in quarters lengthwise, before chopping in pieces. Add to large mixing bowl.

Add bacon, onions and cheese; do not mix. Season with salt and pepper. Set aside.

In a small bowl, mix sour cream and mayo. Add to potato mixture and mix gently with a rubber spatula. Taste and adjust salt and pepper, if needed. Refrigerate until ready to serve.

Before serving, garnish with reserved cheese, bacon and green onions.

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Category: SALADS, SALSAS & SLAWS