CHILE CORNBREAD SALAD ~ BLOG 365.7B

Perfect side dish for a potluck, picnic or church social. You’ll take home an empty bowl and many requests for the recipe.

CHILE CORNBREAD SALAD serves 8

1 package (8-1/2 ounces) cornbread/muffin mix
4 ounces can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano

  • Prepare cornbread batter according to package directions.
  • Stir in chiles, cumin and oregano.
  • Spread in a greased 8-in. square baking pan.
  • Bake 20-25 minutes at 400° until a toothpick inserted in the center comes out clean.
  • Cool COMPLETELY.

1 cup Duke’s mayonnaise
1 cup Mexican sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped red pepper
1 bunch chopped green onions
1 cup chopped red onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half of the cornbread into a 13×9-in. Baking dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
  • Repeat layers. Dish will be VERY full.
  • Cover and refrigerate for 2 hours.

SNAP PEA SALAD ~ BLOG 366.310

Make the perfect salad for potlucks, picnics or BBQ’s. This recipe is neutral enough to go with any dish, yet crisp, flavorful and fun.

SNAP PEA SALAD ~ serves 4

1 pound sugar snap peas, trimmed, washed & sliced diagonally into several pieces
1/2 SMALL red onion, diced small
3 green onions, sliced thin
2 tablespoons sesame seeds
3 tablespoons rice vinegar
Juice of 1 LARGE lemon (2-3 tablespoons)
2 tablespoons avocado oil
2 teaspoons QUALITY honey
1/2 teaspoon sesame oil
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY chopped
1/4 cup toasted almond

  • Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant.
  • Toss peas, onions, sesame seeds, garlic and almonds in a large mixing bowl.
  • In a small bowl whisk together the oils, vinegar, lemon juice, honey and seasonings.
  • Drizzle over pea mixture and toss until everything is well combined.
  • Taste and adjust seasoning to your liking, if needed. Serve!

BRUSCHETTA CHICKEN PASTA SALAD ~ BLOG 366.250

Bruschetta Chicken Pasta Salad is perfect for backyard BBQ’s, potlucks or as a serve yourself side to a charcuterie board night.

BRUSCHETTA CHICKEN PASTA SALAD adapted from CAFE DELITES who adapted it from her single serve version
1 pound spaghetti
1 1/2 pounds boneless, skinless chicken tenders
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
½ teaspoon garlic powder

FRESH ground sea salt and black pepper, to taste
1 teaspoon + 1-2 tablespoons avocado oil, divided
2 cloves garlic, FINELY minced
1/4 cup red onion FINELY chopped
2-3 tablespoons QUALITY balsamic vinegar, to taste
8 roma tomatoes, diced
½ cup Parmesan cheese grated, plus more to serve
2 tablespoons each FRESH basil, Italian parsley and oregano, FINELY chopped

3-4 cups torn romaine lettuce
1 drizzle balsamic glaze to serve, optional – I use store bought

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl, drizzle with oil; toss and set aside.
  • 
Season chicken with the dried herbs, garlic powder, salt and pepper.
  • Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts 5-6 per side over medium-high heat until browned on both sides and cooked through.
  • Remove from pan; set aside and allow to rest.
  • Add the remaining oil to the same hot skillet.
  • Sauté the garlic and red onion 1-2 minutes until garlic is fragrant.
  • Turn off heat. 

  • Add in the tomatoes, toss them lightly into the mixture to warm them through and combine all of the flavors.
  • Add the tomato mixture onto the pasta. 
Mix in the vinegar, Parmesan cheese, basil and parsley.
  • Season with FRESH ground salt and pepper to your taste.
  • Slice the chicken and add to pasta.
  • Toss the pasta with all of the ingredients until well combined.

  • Top with more Parmesan cheese and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.


NOTES:

  • I prefer FRESH copped herbs, but dried work also. Substitute 1-2 teaspoons, to taste.
  • Salad can be served warm – heated through in the same pan as the oil tomato mixture.

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

SPICED APPLE SALAD ~ BLOG 366.226

ROAST SPICED APPLE SALAD with MAPLE CIDER VINAIGRETTE

APPLES
4 medium Honey Crisp, Fuji, Gala or other firm apples, quartered
1/2 – 1 teaspoon QUALITY cinnamon
2 tablespoons avocado oil

  • Preheat oven to 375°.
  • Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
  • Sprinkle with cinnamon.
  • Roast 20-30 minutes until tender, stirring occasionally.
  • Cool COMPLETELY.

DRESSING
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon PURE maple syrup
1 tablespoon Frank’s chili lime sauce
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk dressing ingredients until blended.

SALAD
4 cups spring mix salad greens (see note)
4-6 plump dried apricots, quartered
4 ounces FRESH goat cheese, crumbled
1/2 cup candied chopped walnuts

  • In a large bowl, combine salad greens and apricots.
  • Drizzle dressing over salad and toss to coat.
  • Divide mixture among 6-8 plates.
  • Top with goat cheese and roasted apples.
  • Sprinkle with candied walnuts.
  • Serve immediately.

NOTE: I like to use a combination of shredded romaine lettuce, super slaw (broccoli, red cabbage and savoy cabbage), sliced green onions and shredded carrots.

DECONSTRUCTED CABBAGE ROLLS ~ BLOG 366.221

DECONSTRUCTED CABBAGE ROLLS

1 medium onion, chopped
1 LARGE carrot, julienned
1/2 head cabbage, sliced
1 pound ground pork
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 can diced tomatoes, drained
1 cup tomato sauce
1/2 cup beef broth
2 tablespoons Worcestershire sauce

  • In a large skillet brown the ground pork breaking it into small pieces.
  • When just about cooked through, add onions cooking 5-6 minutes more until meat is cooked though and the onions opaque.
  • Add the carrots, garlic, salt and pepper cooking 4-5 minutes more.
  • Whisk together the Worcestershire sauce, broth and tomato sauce.
  • Add the tomato sauce mixture, stirring to coat well.
  • Add the cabbage and tomatoes.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 5-8 minutes, stirring occasionally until cabbage is tender.
  • Serve over rice.

NOTE: If you like the taste of the peppers you normally stuff, then dice a red pepper and add in when you add the carrots.

CHICKEN CAESAR PASTA SALAD ~ BLOG 366.177

CHICKEN CAESAR PASTA SALAD

DRESSING
2 teaspoons Dijon mustard (optional)
2 tablespoons FRESH lemon juice
2 teaspoons Worcestershire sauce
3/4 cup DUKE’S mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese

  • In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined.
  • Stir in the grated Parmesan cheese and 1/4 teaspoon pepper. Set dressing aside.

SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken pieces
Croutons (optional)
Parmesan cheese, for serving

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook 9-10 minutes.
  • Drain the pasta and transfer it to a large serving bowl. (see note)
  • Cut the Romaine hearts into 1-inch pieces and add them to the bowl.
  • Add chicken pieces to the bowl.
  • Add the prepared dressing and toss to combine.
  • Add the croutons if using and garnish with Parmesan cheese.
  • Serve immediately or refrigerate, covered, until ready to serve. 

NOTE: I like to prepare the pasta in advance and chill it. If I prepare it beforehand I add a dab of avocado oil to toss it in after it’s drained.

SALT & VINEGAR POTATO SALAD ~ BLOG 366.173

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

  • Thoroughly wash and dry your potatoes.  
  • Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
  • Cover and bring to a boil.
  • Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
  • Drain potatoes and let cool.
  • In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
  • Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
  • Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
  • Sprinkle with paprika just before serving.
  • Serve immediately or keep chilled up to a week.

BALSAMIC BASIL TOMATOES ~ BLOG 366.149

I usually make Sweet and Sour Tomatoes, but every now and then a completely savory version is in the cards!

BALSAMIC BASIL TOMATOES
5 medium tomatoes, cut into thick slices or 3 cups cherry tomatoes, halved
1 LARGE shallot, THINLY sliced
1/2 cup FRESH basil chiffonade
1/4 cup olive oil*
1/3 cup QUALITY balsamic vinegar*
3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper

  • Whisk together olive oil, balsamic vinegar, basil, minced garlic, FRESH ground sea salt and black pepper. Set aside.
  • Arrange tomato slices and sliced shallots in a 3 quart serving dish. If using cherry tomatoes, toss them with the shallots, garlic and basil.
  • Pour marinade over tomatoes.
  • Chill 3-4 hours minimum before serving.

NOTES:

  • I use avocado oil which is more neutral allowing a QUALITY balsamic vinegar and flavorful basil to shine through.
  • I often use a combination of champagne vinegar and white balsamic vinegar.
  • This marinade pairs well with crisp cooked broccoli florets or even green beans substituted for the tomatoes – or any combination of the three.

PEA SALAD ~ BLOG 366.135

I believe this creamy, flavorful dish made with sweet baby peas, cheddar cheese, bacon, and red onion comes from EVERY southern grandmother’s recipe box. You’ve probably had it dozens of times at potlucks, church socials or picnics.

PEA SALAD
4 cups frozen peas, thawed and rinsed
8 slices bacon cooked and crumbled
1/2-1 cup (depending on your taste) diced ham

½ cup cheddar cheese shredded
⅓ + cup red onion diced

DRESSING
⅓ cup mayonnaise
½ cup sour cream
1 tablespoon sugar
1 tablespoon apple cider vinegar
FRESH ground sea salt & pepper, to taste (we like it a bit heavier)

  • 
In a large bowl, whisk together mayonnaise, sour cream, sugar, and vinegar.
  • Season with FRESH ground sea salt and black pepper.
  • Fold in peas, most of the bacon pieces, ham (if your like), red onions and most of the cheese to the bowl and gently stir to coat.

  • Refrigerate at least 2 hours before serving.
  • Season to taste with additional salt & pepper.
  • 
Garnish with additional bacon and cheese. 

NOTES:

  • To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
  • Leftover salad can be stored in the fridge for up to 4 days, but stir to mix before serving.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 16 of 2024 ~ BLOG 366.106

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

It’s cloudy and gray, which is no big surprise 😀 Today’s high is supposed to be around 50 or so and then clear for the rest of the week. Clear will be awesome during the day, but will bring back some cold nights. Levis and a favorite long sleeve t-shirt. I am trading in the UGG’s for tennies in hopes that spring really is here to stay.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got caught up on all the laundry and cleaning this weekend. 😀
  • GROCERIES & ERRANDS I only need a few things for me this week, but I’m preparing dinner Tuesday AND Friday for the Eagles and need several things for those meals. Fortunately, I only have to cook for tomorrow and not serve. I have a hair cut and first pedicure for the season tomorrow and will pick up the groceries I need at that time.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS My main goal today is to get caught up on this category! Yesterday I was heavy into spring cleaning and sorting through linen and bathroom type things. Another friend has been doing the same thing and my car is full of donations from the 2 of us.
  • RECIPE RESEARCH & MENU PLANNING I’m still doing a few slow cooked meals and looking for lighter spring recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX I watched the BRICKLAYER an action packed CIA type movie
  • PRIME We’ve been watching a new series called FALLOUT with Walter Goggins – a bit weird and even raunchy in places, but intriguing too.
  • CABLE The DVR is pretty well cleaned up, but there are a few lingering shows to catch up on – WHEN CALLS THE HEART, SPRING BAKING CHAMPIONSHIP, TRACKER, NCIS, LAW & ORDER, BLUE BLOODS, GHOSTS, YOUNG SHELDON, GOOD DOCTOR…

I’m still trying to finish THE ALICE NETWORK by Kate Quinn on my actual kindle – just can’t talk myself into walking away completely. I did start Fannie Flagg’s I STILL DREAM ABOUT YOU on my kindle phone app which I’ve been reading in waiting rooms and such.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

4/15 MONDAY
4/16 TUESDAY
4/17 WEDNESDAY
4/18 THURSDAY
4/19 FRIDAY
4/20 SATURDAY
4/21 SUNDAY
DINNER
 SLOW COOKER CHICKEN & DRESSING
OVEN BBQ CHICKEN
BAVETTE STEAK
 BROWN SUGAR BOURBON PORK CHOPS
 COBB SALAD with JALAPENO RANCH
HONEY THYME PORK
CHICKEN FAJITA BOWLS
DESSERT
 
MARGARITA CAKE with CREAM CHEESE FROSTING
 LEMON BLUEBERRY COFFEECAKE

I didn’t take many photos this week, but did see these adorable chicks up at the feed store. And these bulls were on opposite sides of the road and VERY vocal when the female came trotting up to one of them. It was fun to watch them. 😀

MOZZARELLA WATERMELON TOMATO SALAD ~ BLOG 366.100

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

  • Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
  • Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
  • Pour marinade over watermelon mixture.
  • Fold in basil chiffonades.
  • Chill 1 hour before serving.