abbie's easier mediterranean-ish salad

I wanted to make THIS salad (saw it via Bloom), but I didn't have all the stuff so I made this one up and it was sooo good and so easy! and it was filling so that's all I made for dinner.

Things you need:

• 8 oz Orzo pasta
• 2 cups fresh spinach
• mozzarella cheese, shredded
• handful grape tomatoes, halved
• 1/4 cup fresh basil (I used my purple basil), finely chopped
• handful of almonds, chopped
• Olde Cape Cod Balsamic Vinaigrette

Cook orzo according to box directions and cool. Layer everything up and top with vinaigrette. Eat and then eat some more and then eat some more.

Chicken Sesame Pasta Salad

I had this at a baby shower last weekend and everyone there agreed that it was fantastic.

1 1/2 c. chicken, cooked and cut up
1 12-oz. bag pasta, cooked and drained (bowtie pasta is great)
1 bag baby spinach
1 green pepper, chopped
2 green onions, chopped
1/2 c. sliced almonds
3 T. sugar

Melt sugar over medium heat and add almonds. Stir until almonds are fully coated and sugar begins to crystallize. Combine all other ingredients in large bowl. Add almonds and dressing just prior to serving. Serves about 8.

Dressing
1/2 c. oil
1/3 c. soy sauce
1/3 c. red wine vinegar
1/4 c. toasted sesame seeds
1/4 c. fresh parsley
2 T. sugar
salt and pepper

cafe rio-ish chicken salad and burrito

Ingredients:
- 4 chicken breasts
- 1 can coke
- ½ cup brown sugar
- 2 small cans of diced green chiles
- 1 8oz can of tomato sauce
- 1 tsp chili powder
- ½ tsp cumin

Put everything in crock-pot. Cook on high for 2 hours, and then cook on low for 2 hours. I usually turn off the crock pot and let it sit for 2 hours, and then shred the chicken. My crock pot cooks things fast, so you might need to adjust cooking time.

Burritos:

Ingredients:
- burrito size tortillas
- black beans
- cheddar cheese
- green chile enchilada sauce (if you want it “enchilada style”)
- tomatoes diced
- avocado

Heat the black beans. Put the chicken, black beans, and cheese in the tortilla. Roll it up and heat for 30 seconds in microwave. Top with enchilada sauce, more cheese, avocado, and tomato.

Salad:
- burrito size tortillas
- black beans
- frozen corn or canned corn
- lettuce
- bell pepper (red or green)
- tomatoes
- avocado
- salsa
- cheddar cheese
- sour cream
- ranch dressing or Cafe Rio Creamy Tomatillo Dressing*

Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.) If you have tortilla molds you can use them instead of the foil balls (duh).

Heat black beans and corn.

Create your salad: I usually put the hot stuff on bottom (chicken, beans, corn), and then all the veggies topped with the salsa, cheese, sour cream, and dressing.

*Cafe Rio Creamy Tomatillo Dressing (one of the many recipes circulating):
- 1 c mayo (full fat not light)
- 1 c cilantro
- 1/2 t cayenne pepper
- 1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing Mix
- 1/2 c buttermilk
- 2 cloves garlic (minced)
- 3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Spinach Pasta Chicken Salad

Recipe given to me from BWeed (who recommended involving a lawyer to sort out who gets the leftovers...and it is that good).

Spinach Pasta Chicken Salad
Dressing:
1/2 C. oil
1/2 C. sugar
1 tsp salt
1 tsp sesame oil
3 Tbs soy sauce
2 Tbs seasoned oregano rice vinegar
1/2 tsp sesame seed oil
1 tsp grated fresh garlic

Salad:
1 sm package baby spinach
1 package bowtie pasta (cooked, drained, and cooled)
2-4 Tbs sesame seeds
1/2 C. sunflower seeds
1 can sliced water chestnuts
1 C. sprouts
3 chicken breasts (cooked, seasoned heavily with lemon pepper and cut into bite-sized pieces)

Mix dressing ingredients together, set aside. In large bowl, combine salad ingredients. Add dressing to salad and mix together. Enjoy.

**I topped each serving with a few chow mein noodles**
**I used olive oil instead of sesame oil (b/c I didn't have any)...still tasted great**
**I used 1/2 tsp of jarred minced garlic instead of grated fresh**
**I couldn't find seasoned oregano rice vinegar, so I used seasoned rice vinegar**

Couscous Salad with Tomato and Mint

So in an attempt to cook with less salt, I have a goal of trying one new fresh herb every week. This week the herb was mint, which has always scared me...I've tasted some dishes with mint that were really bad. Anyway, this couscous salad (from the Food Network website) was my first mint attempt (I made it for lunch today) and I thought it was great! The method of boiling the couscous water gave really great flavor, and I ended up loving the combination of parsley and mint.

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.

Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.

Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Reccomendation

So I tried this Pioneer Woman Cooks recipe. It was yummy, of course. Every recipe she makes is delicious. I cut it in half and I still had enough food to feed at least 12 people. :)

Lunch Group

This is the first time in the last 3 months I've looked at this blog and I haven't wanted to throw up. It has nothing to do with the food - it looks DELICIOUS, I've just been really nauseated. Well, I'm back and looking to gain 25-35lbs over the next 6 months, so let the eating begin!

Anywho, I have a little lunch group that I belong to. We meet every month and try new recipes. I hosted this month and the food was yummy. I'll post some other recipes from other months when I'm not tired.

Thanksgiving Sandwich - inspired by Kneaders
- Rolls or any other bread, whatever you like. This bread would be great!
- Rotisserie turkey breast
- Cranberry sauce from a can (get the whole cranberries)
- Lettuce
- Tomato
- Avocado
- Mayo
- Honey mustard
- Sprouts

Directions: Cut up veggies. Mix the mayo and honey mustard – ½ honey mustard, ½ mayo. Put it on the bread. Eat. Duh.

~~~~~~~~~~~~~~~~~~~~

Butternut Squash Bisque - from this recipe blog, but I changed it a little.
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- ½ cup diced onion
- 1 cup diced carrots
- 4 cups/one whole butternut squash
- 3 cups chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- ½ cup cream

Directions

1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
3. Mix carrots and squash into the pot. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jamie’s Cranberry Salad
-1 tablespoon butter
-3/4 cup almonds, blanched and slivered
-1 pound spinach, rinsed and torn into bite-size pieces
-1 cup dried cranberries
-2 tablespoons toasted sesame seeds
-1 tablespoon poppy seeds
-1/2 cup white sugar
-1/4 teaspoon paprika
-1/2 cup apple cider vinegar
-1/2 cup vegetable oil

Directions
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, cider vinegar, and vegetable oil. Toss with spinach just before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Poached Pears with Vanilla Cream from Everyday Food
- 8 firm, ripe Bosc pears
- 4 Tbsp light-brown sugar
- 2 Tbsp unsalted butter
- ½ cup vanilla ice cream

Directions
1. Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don’t be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.

2. Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add ¼ cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.

Seven Layer Jello Salad

Ok... I debated posting this because this recipe is next to sacred in our household... but for the sake of having it readily available, here you go. Rainbow Jello. A staple for holiday meals in our home.

Ingredients:
4 sm. boxes jello - cherry, orange, lemon, lime
2 c. milk
1 c. sugar
1 t. vanilla
1 envelope Knox gelatin in 1/4 c. cold water
2 c. sour cream

Directions:
Dissolve lime jello in 1 c. hot water. Stir and add 1/2 c. cold water. Put in greased 13 x 9 glass pan. Refrigerate. Scald 2 c. milk, add 1 c. sugar. Remove from heat and dissolve Knox gelatin mixture. Add sour cream and vanilla and beat with beaters until smooth. When lime jello is set, add 1-1/2 c. sour cream mixture on top. Pour very gently to avoid disturbing jello. Make lemon jello next with 1 c. boiling water and 1/2 c. cold water. Set on cupboard until white mixture is set. Alternate white mixture and jello in the following order: lime, white, lemon, white, orange, white, cherry. Voila!

Number Of Servings: 6 - because we each eat about 4 squares each.

Preparation Time: All day

Carver's Salad

Ok, so one last recipe. I finally got one of my recipe files on my computer working.

1 c. sliced almonds
1/3 c. sugar
Mix together on stove, low heat, until caramelized- cool.

Add to salad:
1 bunch spinach
1/8-1/4 onion diced (or less according to taste)
1/2 pkg. Craisens (dried cranberries)

Dressing - Blend in blender until liquid:

1/2 c. oil
1/2 c. red wine vinegar
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 red onion (I put in just a thin slice)
1 1/2 tsp. poppy seeds

Drizzle dressing on salad right before serving and toss. Salad will get wilty if the dressing sits on the salad too long.

Chicken Salad

1 1/2 c. chicken, cooked and cubed
1 c. pineapple tidbits, drained
1/2 c. slivered almonds
1/2 c. diced celery
1/2 c. sour cream
1/3 c. mayonnaise
1/4 tsp. salt
3/4 c. seedless green grapes, cut in half


Mix sour cream, mayonnaise, and salt together. Add remaining ingredients and chill. I like to eat this as a roll or croissant sandwich.

Chicken-rice salad

This tangy, healthy salad is delicious on any bread item. We had it on rolls once, and in hollowed-out tomatoes another time.

Mix together:

3 cups chopped or shredded cooked chicken
1 diced apple
1 can water chestnuts
1/2 cups scallions (I left this out)
1 cup red grapes, halved
1 cup green grapes, halved
1/2 cup chopped celery
3 cups cooked wild rice

Toss with this dressing:

1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon mustard
1 teaspoon dill
salt and pepper to taste

The Only Coleslaw I Have Ever Liked

Coleslaw:

5 cups shredded cabbage
1/2 c. mayo
2 T. apple cider vinegar
1 t. each salt and pepper

Mix and refrigerate!

Cabbage Apple Slaw

I got this recipe tonight from All Recipes...as I had half a head of cabbage and nothing to use it in. This recipe was FANTASTIC. This was SIMPLE and delicious.

Toss together:
1/2 head of cabbage, sliced thinly or shredded
1/4 cup finely minced onion
2 firm apples, thinly sliced into strips or shredded

Dressing:
1 cup mayonnaise
1/2 t. salt
1/8 t. pepper
2 t. sugar
2 T. Lemon or Lime juice
2 T. milk

Toss salad and dressing together...chill for an hour if you can...but I tried it right after I tossed it, and it was really good.

Chinese Chicken Salad

My husband's latest favorite recipe.

3 chicken breasts, cooked and shredded (I like to flavor them with adobo before cooking)
1/2 head shredded lettuce
1 cup (or more) shredded cabbage
1 package Top Ramen
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon sugar
2 tablespoons vinegar

Mix the olive oil, sugar, vinegar, and the seasoning packet from the ramen noodles. This is your dressing. Pour it on top of the tossed lettuce, cabbage and chicken breasts. Crunch up the ramen noodles, sprinkle them over the top, add the almonds, and stir it all up. If you like the noodles to be not-so-crunchy, just leave the salad in the fridge for a couple of hours before serving.

Mexican Salad

Great way to dress up boring lettuce and ranch dressing. Always a hit!

Add chopped lettuce to a large bowl...probably one head or one bag's worth.
Add the following and toss:

one can black beans, drained
crushed corn chips
mozzarella cheese, grated
enough ranch to coat the lettuce

Focaccia and Chicken Salad

Bread Ingredients

1 can refrigerated pizza dough *
4 large cloves garlic, minced

4 TBS olive oil

1 TBS dried rosemary

* I made dough in the bread-maker

Bread Preparation

1. Roll dough into a circle and place on greased cookie sheet.


2. Mix garlic, olive oil and rosemary, and brush 1/2 the mixture onto the bread dough.


3. Cut the dough into quarters (making one horizontal cut and one vertical cut.)Fold each quarter over, making a triangle out of each piece.


4. Brush remaining olive oil mixture over the tops.


5. Bake at 350 degrees for 15-20 minutes, or until light golden brown.

Chicken Salad Ingredients

1 Avocado, peeled and sliced

3 boiled chicken breasts, shredded (The recipes actually calls for a drained 12 oz. can of dark and white meat chicken.)

2 Celery stalks, chopped into small bits

Red wine vinegar

Mayonnaise

2 Green onion stalks

(I think sliced grapes or chopped almonds would be fun to add sometime.)

Chicken Salad Preparation

1. Mix chicken, celery and green onions with desired amount of mayonnaise. (The recipe calls for 1/3 cup, but I bet I used more than that.)


2. Add a few dashes of Red Wine vinegar to a create a subtle flavor. (Probably just about 2 teaspoons.)


3. Let refrigerate while focaccia is baking. (Even more flavorful and delicious the second day.)

Sandwich Preparation

Peel open baked focaccia and add sliced avocado, sliced tomato and desired amount of chicken salad. (I think a small amount is best, so the focaccia's flavor can come through.)

Spinach and Strawberry Salad

1. Toss together 2 bunches of rinsed and dried spinach...combine with about 4 cups of sliced strawberries.

2. Dressing:
Whisk together---
1/2 cup vegetable oil
1/4 cup white wine vinegar (I use regular vinegar and it's FINE)
1/2 cup white sugar
1/4 t paprika
2 T sesame seeds
1 T poppy seeds

3. Chill dressing before tossing on the salad.

4. Add as much of the dressing as you like to the salad and toss. I like to add goat cheese as well...or feta. But it's good without.

Cafe Rio Salad

Ok, so I figure I should post this because all you Cafe Rio fans might like it. However, I have NOT yet tried it so I am breaking the blog rule. But it sounds like it is really good and I have heard it is really good and if it even comes close to the real thing, I will be making it all the time! Let me know if it really is close to the real thing. I just haven't taken the time to get all the ingredients and make it. I got it off a blog that got it off a website....

Recipe By: pinkdaisy (as found at Mormonchic.com)

Sweet Pork:

• 1 (3-5 pound) pork roast-boneless pork loin recommended

• 1 cup salsa-use Pace or one similar, not the fresh salsas

• 1 cup brown sugar, packed

Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours. Shred pork with a fork or potato masher before serving. Keep lid off after shredding for about 15 minutes so juice will thicken. Use meat in burritos, tacos, or salads. If freezing, keep juice and freeze with meat.

Cilantro-Lime Rice:

• 1 cup uncooked rice

• 1 teaspoon butter or margarine

• 2 cloves garlic, minced

• 1 teaspoon lime zest

• 1 can (15 oz) chicken broth

• 1 1/4 cup water

• 2 tablespoons freshly squeezed lime juice

• 2 teaspoons granulated sugar

• 3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Salad Dressing:

• 1 cup light sour cream

• 1 envelope Ranch salad dressing

• 1 1/2 envelope Fiesta Ranch Salad dressing

• 6 tomatillos, husked and cut in half

• 1 clove garlic, minced

• Juice from 2 limes, freshly squeezed

• 1 1/4 cup fresh chopped cilantro

Combine all ingredients in a blender (put the liquids in first!) and blend until smooth. Store in the refrigerator. Can be stored in airtight container for up to 2 weeks.

Black Beans:

• 1 can black beans, rinsed and drained

• 1 1/3 cup tomato juice

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 2 tablespoons olive oil

• 1 1/2 teaspoon salt

• 2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Crispy Corn Chips:

Preheat oven to 400 F. Slice corn tortillas into thin strips. Bake for about 8 minutes.

For the tortilla we like the tortillas from Costco that you bake yourselves. If using these bake as directed and add cheddar cheese to the top until lightly browned. If using regular tortillas, you can put the tortilla in a pie pan in the oven with cheese sprinkled on top until warm

Oriental Grilled Chicken Spinach Pasta Salad

I finally got this yummy recipe from Jodie at a work party. I have been wanting it for 2 years now. It is SO good and people ask for the recipe every time it is served. Enjoy!

Dressing:
1/2 cup oil
1/2 cup sugar
3 Tbsp. Soy Sauce
2 Tbsp. Rice Vinegar
1/2 tsp. sesame seed oil
1 tsp. garlic grated or pressed
1 tsp. sesame seeds


3 chicken breasts, grilled
8 oz bow tie pasta
1 small pkg of spinach
2 cups bean sprouts, rinsed and drained
1 8 oz can water chestnuts, drained and sliced
1/4 cup sunflower seeds
2 Tbsp. sesame seeds

Combine ingredients for dressing in blender or shaker type container. Make dressing ahead of time and refrigerate. Grill 3 chicken breasts seasoned with lemon pepper and garlic salt on both sides. Cook pasta according to directions on package, drain and let cool.

The remaining ingredients can be added together in a large bowl. Add pasta once it has cooled and just before serving add the dressing.

Cafe Rio's Creamy Tomatillo Salad Dressing

This was in a ward cookbook of ours, and I feel OBLIGATED to pass it on to anyone that loves Cafe Rio, especially those of us who are now very far away from the blessed restaurant.

Place the following in a blender:
3 fresh tomatillos, cut into quarters
Juice of 1/2 lime
1/2 cup buttermilk (or make with dry buttermilk mix--did you know this stuff exists?? I recently found it and was very excited)
1 cup fresh cilantro (about one bunch) Don't worry about using the stems, it doesn't matter.
1/2 cup mayonnaise
1/2 cup sour cream
5 stalks (1/2 bunch) of green onions with ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener
1 package of dry Ranch Buttermilk Dressing Mix

Combine well in blender and refrigerate one hour.