Category: SALADS, SALSAS & SLAWS

BROCCOLI SALAD

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

2 and Half Bean Salad

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, add them back in.
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette
8 ounces baby spinach leaves
2 tomatoes, wedges
2 cloves garlic, minced
1 small bunch green onions, halved and sliced thin
1 pound chicken tenders, cut into small pieces
2 tablespoons butter
2 tablespoons safflower oil
Juice of 2 lemons
1 tablespoon tarragon vinegar
1 tablespoon  rice wine vinegar
2 sprigs fresh thyme, minced
1 tablespoon basil paste
salt and pepper to taste

  • Whisk together the safflower oil, Juice of 2 lemons, tarragon vinegar, rice wine vinegar, minced thyme, garlic and basil paste. Set aside.
  • Over a medium high heat melt butter.
  • Saute chicken pieces, salt and peppering to taste until tender and cooked through. Drain on paper towels.
  • Toss together spinach leaves and onions with the dressing.
  • Add chicken and toss again.
  • Arrange salad in bowl and top with tomato wedges.

Bleu cheese crumbles add another layer of flavor.

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.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

  • Cut the cream cheese into 1/2 inch cubes.
  • Coat cream cheese cubes with the walnut pieces.
  • Freeze overnight or up to 2 months.
  • Preheat oven to 350 degrees.
  • Prepare salad.
  • Spray cookie sheet with PURE.
  • Remove as many cream cheese cubes as you need 5 minutes before baking them.
  • Spread out the cream cheese cubes.
  • Bake for 5 minutes until golden brown.
  • Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.

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
  • 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

    BBQ Chicken COBB SaladCHICKEN 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

    BBQ Chicken COBB SaladCHICKEN 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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