SALADS, SALSAS & SLAWS – Page 15 – Chasing MY Life WHEREVER it Leads ME

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.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

I also host the fun monthly food blog event, Taste & Create! Please join us!

Broccoli & Cauliflower Salad

This is a fantastic low calorie tasty salad. I used to make the super fattening broccoli cauliflower with tons of mayo, sugar, sunflower seeds and tons of bacon. Delicious yes, but so fattening, you can eat such a tiny portion compared to this salad. The red wine vinegar is so good in this. It’s a nice make ahead salad but I wait until about an hour or two before serving time to add the dressing.

Broccoli & Cauliflower Salad

3 roma plum tomatoes

1 pound fresh broccoli florets, about 8 cups

1 small head of cauliflower, about 1/2pound

1/4 cup red onion, finely chopped

2 green onions, chopped

1/2 cup light mayonnaise

1/4 cup light sour cream

Salt and pepper, to taste

1/2 cup red wine vinegar

1 cup Splenda

Dice tomatoes, chop broccoli and cauliflower. Mix veggies together in a large bowl. Mix mayo, sour cream, salt and pepper, Splenda and red wine vinegar together in a small bowl. Add to veggies. Stir thoroughly and refrigerate for 1-2 hours, stirring often. Keeps in the fridge for about 24-36 hours nicely in my opinion.

Total calories = 791

13 loose filled cups

FARMERS MARKET SALAD

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons thousand island dressing
2 tablespoons balsamic vinegar

Layer salad ingredients together.
Whisk together vinegar and dressing. Pour over salad ingredients.
Toss & Enjoy.

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
2 cups chopped rotisserie chicken
4 green onions, sliced thin
1 stalk celery, minced
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon blood orange vinegar*
1 tablespoon canola oil
1 tablespoon sugar
salt and pepper to taste
1 avocado or tomato per person

Combine chicken and celery in mixing bowl.
Salt and pepper generously.
In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
Pour vinegar mix into mixing bowl and toss well.
If using tomatoes carve out centers with sharp knife. Slice insides onto plate. Salt and pepper generously.
If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices. Salt and pepper generously.
Fill centers with chicken salad.
Serve with garlic toast points.

*or flavor of your choice

2 1/2 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, just add them back in.

2 1/2 BEAN SALAD
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.

SUMMER APPLE COLESLAW

I love coleslaw. And I love to combine different flavors to make new salads! I am more of a celery and cucumber fan in salads. The husband and my brother both prefer green pepper. So I made this for them. They put up with me putting beans into almost every meal so I can certainly cave and put green pepper into their coleslaw. It admit, it was good.

We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam. It was an excellent meal.

I’ve actually made this a couple times as everyone loved it and it is an easy summer side dish.

Apple Coleslaw

4 cups coleslaw mix

1 green pepper, chopped

2 apples, chopped

1 – 8 oz. Yoplait french vanilla yogurt, light

2 tablespoons mayonnaise, light

2 teaspoon lemon juice

1/4 teaspoon dill weed

Salt and pepper

Combine coleslaw, pepper and apples. In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw. Mix and serve.

Total calories = 467 calories

4 servings = 117 calories per serving

Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner

GREEK SALAD

I can’t even begin to tell you how good this is. I could seriously sit down and eat the entire bowl. If you like feta cheese, you are going to love this.

Greek Salad adapted from A Step Into My Kitchen

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives and green olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions: Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Modifications:
-I didn’t have a cucumber on hand so I just left it out.

Here is some of what you will need. I messed up the first picture and didn’t have all of the ingredients out for the vinaigrette.