Chicken Caesar Smash Tacos

Ingredients:

2 lbs ground chicken, uncooked

10 mini flour tortillas

Salt and pepper, to taste

Butter and olive oil, for cooking

1 package Caesar salad mix (lettuce, dressing, cheese, croutons), or equivalent

Preparation:

1. Mix up the Caesar salad and set aside.

2. Divide the chicken into 10 equal portions.

3. Place one portion of chicken onto each of the tortillas, then spread it out in an even layer across the entire tortilla.

4. Sprinkle each tortilla topped with chicken with salt and pepper.

5. Heat oil and butter (just enough to coat) in a skillet over high heat.

6. Place the tortillas, meat side down, in the skillet, and cook for 2-3 minutes, or until cooked through.

7. Flip the tortillas once the meat is cooked, and cook the other side until it is crispy and golden.

8. Once the tacos are cooked, top each taco with a generous portion of the Caesar salad, then fold taco in half to serve.

Dill Pickle Pasta Salad

Ingredients:

1 lb. pasta, rotini or other

8 oz. bacon, cooked and crumbled

½ cup cheddar cheese, shredded in thick pieces

2 cups dill pickles, chopped

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup pickle juice

2 tsp. dried dill

½ tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

2 Tblsp. fresh dill, chopped

 

Preparation:

1. Cook pasta according to package (al dente). 

 

2.In a medium size bowl, mix together mayonnaise, sour cream, all seasonings, pickle juice and fresh dill. Set aside.

 

3. Once the pasta is done, drain and rinse under ice cold water to get the heat out. 

 

4. In a large serving bowl, add pasta, cheese, bacon and dressing (reserve 1/4 cup of dressing for serving), and toss together well. 

 

NOTE: If pasta soaks up all of the dressing, mix in reserved dressing before serving.

Ann's Potato Salad

Ingredients:
1/4 cup green pepper or celery

5 medium potatoes

2 to 4 hard boiled eggs, chopped

1/2 cup white onion, diced

1 2-oz. jar pimento

1/2 cup pickles (sweet or dill), diced

13. cup mayonnaise

2 Tblsp. mustard

2 Tblsp. vinegar

1/4 tsp. salt

1/8 tsp. pepper

Preparation:

1. Boil potatoes, then peel and cut into squares. Mash some slightly.

2. In a mixing bowl, combine mayonnaise, mustard, vinegar, salt and pepper to make a sauce.

3. Mix eggs, onion, pimento and pickles into potatoes.

4. Add sauce to potato mixture.

Ann's Macaroni Salad

Ingredients:
3 cups elbow macaroni, cooked and drained

2 Tblsp. oil

1/2 green pepper, chopped

3 boiled eggs, diced

3 Tblsp. mayonnaise

1/4 tsp. garlic powder

1/8 tsp. celery seed

1/8 tsp. dry mustard

Salt and pepper

Preparation:

1. Mix oil into cooked pasta, then add remaining ingredients.

2. Refrigerate to cool before serving.

Tata's Kidney Bean Salad (Grumpy's mom)

Ingredients:
1 egg

1 Tblsp. flour

3 Tblsp. water

3 Tblsp. vinegar

White onion, chopped

1 Tblsp. butter

1 Tblsp. milk

2 Tblsp. sugar

2 cans kidney beans, drained and rinsed

Sweet pickles, chopped

Preparation:

1. Slightly beat egg.

2. Cook egg and flour over low heat, stirring constantly, until mixture thickens.

3. Add water and vinegar and stir vigorously until creamy.

4. Add milk and sugar.

5. Pour mixture over kidney beans.

6. Add sweet pickles and white onion, to taste.

7. Let stand several hours before serving.

NOTE: Sauce can also be used as cole slaw dressing.

Southwest Quinoa Power Bowl

Salad Ingredients:

1/2 cup uncooked quinoa

1 1/2 cups water

1 Tblsp. chicken base (or 2 chicken bouillon cubes)

1/4 tsp. Goya or other Southwest seasoning

1 large chicken breast, tenderized, seasoned with Southwest seasoning, cooked and cubed

1 medium sweet potato, roasted and cubed

1/4 cup purple onion, diced

1/2 cup canned black beans, rinsed

1 small red, yellow or orange bell pepper, diced

1 small avocado, cubed

2 cups kale, massaged with olive oil (can be substituted with fresh spinach)

Dressing Ingredients:

1 cup mayonnaise

3 Tbslp. lime juice

Assorted Southwest seasonings/spices 

Preparation:

1. Rinse quinoa in a fine mesh strainer (if desired, soak for 30 minutes in water), then drain.

2. Place quinoa in stock pot with water and chicken base.

3. Bring quinoa to a boil, then add 1/4 tsp. Goya or other Southwest seasoning.

4. Cover quinoa and reduce heat to a simmer. 

5. Simmer for about 15 minutes, or until water is mostly absorbed and quinoa is tender.

6. While quinoa is cooking, whisk together dressing ingredients. Adjust to taste.

7. Once quinoa is finished, assemble bowls by placing quinoa in first, then top with other vegetables and chicken. 

8. Add dressing and serve.

Asian Ramen Salad

Ingredients:
4 Tblsp butter
1 pkg ramen noodles, noodles only (discard or set aside seasoning packet)
1/2 cup cashews
1/2 cup vegetable or olive oil
1 Tblsp. sesame oil
1/2 cup sugar
1/3 cup rice vinegar
2 Tblsp. soy sauce
~2 cups Mandarin oranges, drained (1 large can)
~8 cups salad mix

Preparation:
1. Break up noodles into small pieces, about the size of a nickel.

2. Melt butter in skillet. Add ramen noodles and cashews, and sauté until lightly browned and crunchy.

3. Mix oils, sugar, vinegar and soy sauce together. This will be the dressing.

4. Toss salad mix and oranges, then add dressing and mix until lettuce is coated.

5. Right before serving, mix in browned noodles and cashews and toss.

Tabouleh

Ingredients:

2/3 cup bulgur wheat

½ cup boiling water

1 cup lemon juice, freshly squeezed

½ cup olive oil

½ tsp salt

1 tsp pepper

2 bunches of fresh parsley (4 cups)

1 bunch green onions (2/3 cup)

4 Roma tomatoes (1 ½ cup)

2 Tblsp minced garlic

Preparation:

1.    Put wheat in a bowl. Pour boiling water over it. Add lemon juice, olive oil, salt and pepper. Stir and set aside for 1 hour.

2.    Thoroughly rinse parsley and dry (use a salad spinner for ease).

3.    Line up parsley leaves and chop finely. Only chop the very tender and small parsley stems. Discard lower portions of stems with no leaves. DO NOT USE A FOOD PROCESSOR.

4.    De-seed the tomatoes and finely dice.

5.    Finely chop the onion, white bottoms and 2/3 of the green part. Discard the upper portion of the green part.

6.    After an hour, check to make sure wheat is tender. Once tender, mix all ingredients together in a large bowl and stir gently.

7.    Add salt and pepper to taste.

NOTE: Can add finely chopped mint and cucumber, if desired.

Spinach Strawberry Salad

Ingredients:
Fresh baby spinach
Sliced strawberries
Purple onion, diced
Honey roasted almonds, slivered
Goat cheese crumbles
Vinaigrette dressing, to taste

Preparation:
1. Mix first four ingredients and lightly toss with dressing.

2. Add goat cheese crumbles and serve immediately.

Salad Combinations

Salad Combinations (no amounts given, just ingredient ideas)
1. Lettuce - Tomatoes - Cucumbers - Purple Onion - Tortilla Strips - Ground Beef or Grilled Chicken or Taco Beef - Roasted Corn - Lime - Ranch Dressing

2. Lettuce - Mix of Tuna: Sliced Red Grapes - Purple Onion - Green Apple - Mayonnaise or Yogurt - Can add Banana Peppers

3. Lettuce - Corn - Grilled Chicken - Bacon - Cucumbers - Tomatoes - Purple Onion - Tortilla Strips - BBQ Sauce - Ranch Dressing

4. Spinach - Sliced Strawberries - Almonds - Grilled Chicken - Vinegarette

5. Lettuce - Grilled Chicken - Kalamata Olives - Pepperoncini Peppers - Purple Onion - Tomatoes - Bell Peppers (red or yellow) - Feta Cheese - Vinegarette or Balsamic

6. Lettuce - Black Beans - Corn - Salsa - Bacon - Grilled Chicken - Green or Purple Onion - Lime - Rance

7. Lettuce - Bacon - Tomatoes - Croutons - Mayo blended with milk, garlic salt and pepper

8. Lettuce or Spinach - Strawberries - Blueberries - Blue or Gorgonzola Cheese - Walnuts - Vinegarette

9. Lettuce - Tomatoes - Cheese (if desired) - Onion - Chili

Sugared Pecans

Ingredients:
1 egg white
1 Tblsp water
1 pound pecan halves
1 C white sugar
3/4 tsp salt
1/2 tsp ground cinnamon

Preparation:
1. Preheat oven to 250 degrees.
2. Grease a rimmed baking sheet, or line with heavy-duty foil.
3. In a mixing bowl, whip together the egg white and water until frothy.
4. In a separate bowl, mix together sugar, salt and cinnamon.
5. Add pecans to egg whites, stir to coat the nuts evenly.
6. Remove the nuts, and toss them in the sugar mixture until coated.
7. Spread the nuts out on the prepared baking sheet.
8. Bake for 1 hour. Stir every 15 minutes. DO NOT INCREASE OVEN TEMP OR NUTS WILL BURN.

Steph's Blue Cheese Salad

Ingredients:
Mixed greens
Craisins
Sweet roasted pecans (http://reneestephrecipes.blogspot.com/2012/12/sweet-roasted-pecans.html)
Blue cheese crumbles
Diced apple, if desired

Preparation:
1. Toss mixed greens in a bowl with Craisins. Use 1 small handful of Craisins to every full serving of greens.

2. Fold pecans into salad. Use 1/2 cup pecan pieces for every serving.

3. Add diced apples, if desired, using 1/2 cup of apples for each serving.

4. Sprinkle blue cheese on top of mixed salad. Use about 1/3 cup per serving; adjust to taste.

5. Serve with pomegranate vinaigrette -- or no dressing, if desired.

Chopped Thai Chicken Salad

Ingredients:
Salad
2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded)
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

Preparation:
1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes.
2. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
3. Chop the cabbage into very thin pieces, like it would be for coleslaw.
4. Peel and grate the carrots.
5. Cut off the skin, remove the seeds, and grate the papaya.
6. Roughly chop the cilantro and green onions.
7. Toss the chicken and vegetables in a large bowl and keep chilled.
8. Mince the garlic and chili peppers.
9. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
10. Add the peanut butter and water and whisk again until smooth and creamy.
11. Toss the salad with the dressing.
12. Add the crushed peanuts.

Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Source: http://pinchofyum.com/

Mexican Cornbread Layered Salad

Ingredients:
2 packs mexican cornbread mix, made according to package directions (Martha White makes a good one)
2 packets ranch dressing mix
2 C buttermilk
2 C mayonnaise
1 lettuce head, finely chopped
2 cans seasoned black beans, rinsed and drained
1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
1 can mexicorn drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jar green olives
1 can sliced black olives
2 tomatoes
1 bunch green onions, sliced
8oz shredded cheddar cheese

Preparation:
1. Prepare cornbread mix according to package directions. Cool.
2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
3. Crumble 1/2 cornbread into large glass trifle bowl or 5 quart ice cream bucket. Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, shredded cheese, and top with bacon bits.
4. Cover and refrigerate at least 2 hours before serving.

Steph's Blue Cheese Salad

Ingredients:
Mixed greens
Craisins
Sweet roasted pecans
Blue cheese crumbles
Diced apple, if desired

Preparation:
1. Toss mixed greens in a bowl with Craisins. Use 1 small handful of Craisins to every full serving of greens.

2. Fold pecans into salad. Use 1/2 cup pecan pieces for every serving.

3. Add diced apples, if desired, using 1/2 cup of apples for each serving.

4. Sprinkle blue cheese on top of mixed salad. Use about 1/3 cup per serving; adjust to taste.

5. Serve with pomegranate vinaigrette -- or no dressing, if desired.

Sweet Roasted Pecans

Ingredients:
1 egg white
1 Tblsp. water
2 1/4 cups fresh pecan halves
1/2 cup white sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon

Preparation:
1. Preheat oven to 225 degrees.

2. Grease a rimmed baking sheet, or cover a sheet with heavy duty foil (makes for easier cleanup).

3. Combine egg and water and beat until fluffy (use whisk).

4. Fold pecans into egg mixture to coat evenly.

5. Put sugar, salt and cinnamon into a shaker and mix.

6. Sprinkle pecans evenly (turn to coat) with sugar mixture.

7. Spread nuts on baking sheet.

8. Bake for approx. 1 hour, stirring every 15 minutes.

9. Store in airtight container.

Honey Mint Oranges

Ingredients

Seedless naval oranges

Honey (fresh is best)

Dash of orange juice

Fresh mint, diced finely in a food processor

Preparation

Peel oranges and use kitchen shears to cut into bite-sized pieces. Place oranges in a large bowl and drizzle with honey. Stir, adding a dash of orange juice to make mixing easier. Sprinkle mint over oranges and toss gently. Serve chilled.

Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

• Extra virgin olive oil (EVOO) for drizzling, plus 1/3 cup
• 8 large portobello mushroom caps, brushed clean with a damp towel
• 1 tablespoons finely chopped rosemary leaves, a few sprigs
• 1 tablespoon, (a palmful), grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand)
• 2 crusty semolina rollsor 1/2 small loaf semolina bread
• 2 cloves garlic, cracked away from skin
• 1 lemon, juiced
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce, (eyeball it)
• 1 teaspoon hot sauce (such as Tabasco brand) (eyeball it)
• 2 teaspoons anchovy paste - a must for me, optional for you
• 3 hearts romaine, chopped
• 1 cup grated Parmigiano or Romano, (a few generous handfuls)
• Ground black pepper

PREPARATION

Heat a grill pan or outdoor grill to medium-high heat. Drizzle EVOO evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3-4 minutes on each side - until dark and tender. Remove the caps and reserve.

While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper then chop bread into cubes.

Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup EVOO. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

Cold Broccoli Salad

Ingredients:

1 c mayonnaise

1/2 c sugar

1/2 c golden raisins

2 tsp apple cider vinegar

2 bunches fresh broccoli, chopped fine

1 1/2 c shredded Cheddar cheese

1 apple, peeled and diced

1 Tblsp sunflower seeds

1/4 c pecans, chopped

Preparation:

1. Mix mayo, sugar, raisins, and vinegar together. Put in fridge overnight.

2. The next day, mix remaining ingredients. Pour the mix from the fridge over the broccoli mixture and stir. Chill before serving. Best if left overnight another night in fridge.

Sweet & Crunchy Salad

Ingredients

• 2 (3 ounce) packages chicken flavored ramen noodles
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup white wine vinegar
• 1 (16 ounce) package shredded coleslaw mix
• 1 (11 ounce) can mandarin oranges, drained and sliced
• 1 (8 ounce) can water chestnuts
• 1 bunch green onions, chopped
• 1/2 cup sunflower seeds
• 1/2 cup cashews

Directions

1. Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
2. Whisk together the oil, sugar, vinegar and seasoning packs.
3. Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
4. Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.