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

CHAMPAGNE SALAD

CHAMPAGNE SALAD

1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
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.
Prepare veggies and toss well.
Drizzle salad all over and toss again.
Enjoy!

CUCUMBER STRAWBERRY SALAD

Here’s a refreshing recipe that screams COOL. I hope you enjoy it! We had with a great Garlic Herb Roasted Chicken.

CUCUMBER STRAWBERRY SALAD

1-2 large cucumbers, sliced thin

1 bunch green onions, sliced thin

10-12 strawberries, quartered

Champagne Salad Dressing

Arrange cucumbers, green onions and strawberry pieces on serving plate.
Generously salt and pepper.
Pour dressing over top. Tonight I had extra strawberries that I pureed and added into the dressing.
Chill.
Enjoy!

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

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.

AWWWWW Summer Salads really hit the spot!

We don’t buy bottled dressing around here as you can see from the list below. I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors.

6 cups torn romaine lettuce

2 vine ripe tomatoes, chopped

1 bunch green onions, sliced thin (I like the larger Mexican ones)

1 chicken breast per person, grilled, & sliced

1/2 cup blueberries

1/2 cup grapes, quartered

salt & pepper to taste
bacon crumbles

1 recipe of one of the following dressings:

FARMHOUSE BUTTERMILK DRESSING
1 cup Buttermilk
1 cup mayonnaise
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon parsley flakes
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar

Blend together in mini food processor or whisk vigorously. Chill overnight before serving.

Home made “BLEU” CHEESE DRESSING

1/2 cup sour cream

1/2 cup large curd cottage cheese

1 cup mayonnaise

4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)

1/2 teaspoon salt

1/2 teaspoon pepper

I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

SWEET SESAME DRESSING
1/3 cup sugar
3 tablespoons champagne vinegar
3 tablespoons rice wine vinegar
3 tablespoons peanut oil
1/2 teaspoon sea salt

Whisk vinegars, sugar and salt together.
Heat over a medium heat until sugar is completely dissolved.
Whisk in oil until well blended.
Cool and pour over salad.

SWEET & SOUR CUCUMBER DRESSING

1 cup dairy sour cream
2 tablespoons Apple Cider Vinegar
Juice of 1 lemon
1 tablespoon granulated sugar
1/2 teaspoon salt
1 small bunch green onions, minced
1/2 cup small peeled and diced cucumber

Whisk sour cream until smooth.
Add lemon juice, salt and vinegar and blend well.
Add cucumbers and onions.
Cover to chill and blend flavors.
Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
Makes 1 1/2 cups give or take.

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!

CELERY SEED DRESSING
1 teaspoon salt
1 teaspoon mustard
1 teaspoon paprika
1 teaspoon celery seed
1/2 teaspoon white pepper
1/3 cup sugar
4 tablespoon lemon juice
1 tablespoon white vinegar
1 cup salad oil

Blend together in small food processor for 3 minutes.
Chill.
This is a thick dressing so shake vigorously before serving. I spooned a small portion into a bowl and microwaved it for a few seconds and served it warm. It thins out dramatically when warmed. It was yummy!
Keep bottled in refrigerator

1000 ISLAND DRESSING (MY FAVORITE)
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.

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

Cook bacon until crisp. Leave drippings in pan and allow to cool.
Drain on paper towels and crumble when cool. Set aside.
In a medium bowl lightly beat the egg.
Add the vinegar, sugar, water, flour, salt and pepper. Blend well. Add to the bacon drippings.
Mix until well blended.
Cook over a low heat, STIRRING CONSTANTLY! Bring to a rolling boil taking off the heat when you reach your desired consistency.
When cool, add the crumbled bacon.
Enjoy!

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

Save

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