Category: SALADS, SALSAS & SLAWS

POWER SALAD

Power Salad Adapted from JJ Twigs
1 bunch/bag of spinach
1 can of black olives, drained
1 can of mandarin oranges, drained
1 container feta cheese
Handful of raisins
Handful of sunflower seeds
Some red onion
2 boneless, skinless chicken breasts

Directions:  I seasoned the chicken breasts and put them on the grill until finished.  I combined all other ingredients.  Once chicken was done, I sliced it up and added it to the salad.

Modifications:
-I left off the bacon bits.
-I added grilled chicken (an extra cost at the restaurant)

Here’s what I started with:
Season the chicken with salt and pepper or your favorite poultry seasoning and grill until chicken juices run clear.  Build your salad with the other ingredients.  Slice the chicken and place on top of salad. Serve with your favorite dressing.

Here’s what you’ll end up with:

A couple of week’s ago we went out to this local restaurant and I ordered their Power Salad and it was SO good.  The ingredients were so easy that I decided to make it at home.  They serve it with a sweet dressing much like this one but, personally, I found that the mandarin oranges added just enough juice to the salad for me.
This is a very healthy, delicious salad and we will be having it all summer long.  Of course, you could add any fruits or vegetables to this salad that you may have on hand.

Tabbouleh (Lebanese Parsley Salad)

Tabbouleh is a well known Lebanese dish, and they even have a National Tabbouleh Day held each summer in Beirut. I am sure like many nationally known dishes each family has their own version of how they make it. Some will use flat leaf parsley and some use curly parsley, but where mine differs from an authentic Lebanese tabbouleh is the amount of parsley. They use mostly parsley and a little bulgar thrown in, so it’s mostly green in appearance.
I still have to get used to eating mostly parsley, which is supposed to be very good for you. The bulgar (cracked wheat)used in the salad is small or fine, which is soaked soft before using. If you can only find medium soak it a little longer. I used sumac in mine, but you can skip it if you can’t find it, it’s a little lemony in flavor.

Dressing:
1 tablespoon sumac
1/2 cup lemon juice (fresh squeezed)
1/4 to 1/2 cup olive oil
1 tsp Lebanese mixed spice

Mmmm..smell that nothing like beautiful squeezed lemons…so fresh…gosh I sound like Giada!

Ingredients:
2 bunches flat leaf parsley (washed and dried)
4 green onions (sliced thin)
1 handful fresh mint or basil (sliced thin)
1/2 cup bulgar (soaked and drained well)
3 tomatoes (diced)
salt and pepper
Cabbage or romaine lettuce leaves for serving

After the parsley is washed and dried chop it finely, try not to overwork the parsley…you don’t want to bruise it. Make sure parsley and the bulgar are dry, mix together in a large bowl. Add the remaining ingredients and toss together until well mixed, squeeze on the lemon juice, and then olive oil, you don’t want it too wet, just nice and moist. Salt and pepper and one last toss together and you have a refreshing summer salad!

Of course you can adjust the amounts and ingredients to what you like. I made it once with diced cucumbers…just a small amount mind you, but my husband (who doesn’t like cucumbers) could really taste them in the salad, and he didn’t like that. So now I leave them out. Oh, and you can make yours more authentic by adding mostly parsley and making it look green!

BEACH PARTY!!!!!!! & MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

It’s beach party time at Seaside Simplicity. Time to grab your virtual beach towels and flip flops, and head on over to the beach!  You can follow me over.  This week I’m taking my MEXICAN COBB SALAD with JALAPENO RANCH DRESSING!  Perfect to accommodate Martha’s Jalapeno Poppers.

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

    MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

    MEXICAN COBB SALAD
    Bed of Lettuce
    Grilled chicken breast, chilled and chopped
    1 roma tomato, chopped
    1 avocado chopped
    1/8 chopped green chiles
    1/4 cup grated jack cheese
    1/4 cup grated cheddar cheese
    Juice of 1 lime

    JALAPENO RANCH DRESSING
    2 cups buttermilk
    2 cups mayonnaise
    1 tablespoon onion powder
    1 tablespoon crushed parsley flakes
    2 tablespoons Penzey’s California crushed jalapenos
    1 tablespoon garlic powder
    1/2 teaspoon salt
    1/2 teaspoon celery salt
    1/4 teaspoon white pepper

    • Whisk all together and chill overnight before serving.

    Mom’s Broccoli, Cauliflower, and Carrot Salad

    This recipe is one of my mom’s best and one of our most favorite.  It is perfect for Memorial Day or any backyard BBQ!

    Mom’s Broccoli, Cauliflower and Carrot Salad
    1 head of broccoli
    1 head of cauliflower
    10-15 sliced carrots
    1/2 diced red onion
    3/4 cup sugar
    3/4 cup apple cider vinegar
    3/4 cup mayo

    Directions:  Wash vegetables.  Cut up broccoli, cauliflower, carrots and red onion.  Combine sugar, mayo and apple cider vinegar.  Pour the dressing over the vegetables, mix and refrigerate.

    Wash and cut off stems from broccoli.  Cut into bite-sized pieces.
    Wash and cut off stems from cauliflower.  Cut into bite-sized pieces.

    Slice up carrots.  I used about 15 baby carrots.

    Measure out 3/4 cup mayo, 3/4 cup sugar, and 3/4 cup apple cider vinegar.  Mix until the mayor is absorbed.
    Dice 1/2 of a red onion and then pour the dressing over the veggies.

    TOMATO SPAGHETTI CUPS

    Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 
    This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.

     TOMATO SPAGHETTI CUPS

    6 firm medium tomatoes
    6 ounces cooked cappelini
    1 tablespoon peanut oil
    2 tablespoons lemon juice
    +2 tablespoons rice wine vinegar
    1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
    1/4+ cup shaved Parmesan cheese
    1/4 cup mayonnaise
    1 celery stalk, minced
    2 teaspoons fresh chives*
    1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
    1 teaspoon Seasoned Salt McCormick Salad Supreme
    • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
    • Toss the pasta with the oil and lemon juice and allow to cool.
    • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
    • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
    • Sprinkle the tops with ground parsley and paprika.

    *I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
    +Not in the original recipe

    TOMATO SPAGHETTI CUPS

    Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com! 
    This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.

     TOMATO SPAGHETTI CUPS

    6 firm medium tomatoes
    6 ounces cooked cappelini
    1 tablespoon peanut oil
    2 tablespoons lemon juice
    +2 tablespoons rice wine vinegar
    1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
    1/4+ cup shaved Parmesan cheese
    1/4 cup mayonnaise
    1 celery stalk, minced
    2 teaspoons fresh chives*
    1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
    1 teaspoon Seasoned Salt McCormick Salad Supreme
    • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
    • Toss the pasta with the oil and lemon juice and allow to cool.
    • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
    • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
    • Sprinkle the tops with ground parsley and paprika.

    *I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
    +Not in the original recipe

    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

    VALENTINE’S DAY ~ WEEKEND OF ROMANCE FOODS

    Last weekend we rolled out the Valentine’s Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I’d share this fun menu with you.  So what did you do for Valentine’s Day this year?
    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. At that time I obviously planned on doing the cooking, but unfortunately since I’m still not allowed to cook, he’ll be the one preparing the recipes, but all is good and we’ll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.
    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.

    CHICKEN SPINACH TOSS

    CHICKEN SPINACH TOSS
    1/4 pound bacon, diced
    2 cups rotisserie chicken pieces
    1 avocado, sliced
    1 large bunch spinach
    1 large green onions, sliced
    1 orange, cut into pieces
    1/2 cup pomegranate pieces
    Juice of 1 lemon
    1 batch Champagne Salad Dressing
    Homemade Parmesan Cheese Bread 

    • Wash spinach leaves and dry well.
    • Toss with the onions, oranges and pomegranate seeds.
    • Sprinkle lemon juice over spinach mix and refrigerate.
    • Brown the bacon pieces until crisp.
    • Add chicken pieces until heated through.
    • Slice avocados, plate them and season with salt and pepper.
    • Pour desired amount of dressing over the spinach mix and toss well. 
    • Top with chicken bacon mixture.
    • Enjoy!