salad
This super simple side dish packs a serious punch! I served this alongside grilled chicken, hamburgers and a garden salad. This was so easy to make and I love when I can make something ahead of time and this dish is better if made in advance! There is a small hint of sweet, but a punch of heat with the chili pepper and red chili flakes.
INGREDIENTS
1/3 cup rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 red Thai chili pepper, finely chopped
1 large cucumber, sliced or spiralized
2 shallots, finely diced
1/4 teaspoon red pepper flakes
DIRECTIONS
Combine the rice vinegar, sugar, sesame oil, Thai pepper, shallots and red pepper flakes, mix well.
Add the sliced cucumbers and mix well to coat all of the cucumbers. Store in the refrigerator until you are ready to serve.
Enjoy!
Yesterday I started telling you about this fabulous new book from Taste of Home and how it’s about bringing the family back to the dinner table. Not only ideas about talking with your family or of taking away distraction, it is one of the most user friendly cook books I have. The book is broken down in to the obvious categories but it also has “at a glance icons”so you know exactly what to expect when making the recipe. Let me explain a little more. My recipe yesterday was not only in the CHICKEN AND TURKEY category it was also a fast fix meaning this recipe can be made in thirty minutes or less.
There is also a 5 ingredient icon, a slow cooker icon as well as an eat smart icon which is one of the recipes I am sharing with you today. The eat smart is exactly that, something a little healthier! This is an apple, maple, pecan salad in the NO FUSS SALAD category. We loved this salad and it screams New England with the apples in the salad and the maple syrup in the dressing. There is really so much I love about this book. Before I get to the recipe, I was to let you know this book also includes easy meal plans! I just love this feature! I also think if you have kids and teens interested in cooking this is the perfect book for them to start cooking and learning about recipes! I love this book so much I will be purchasing one for a family member! Now, on to the recipe. Stay tuned tomorrow for another great recipe and more information about the Taste of Home 100 Family Meals!
APPLE, MAPLE & PECAN SALAD
INGREDIENTS
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup maple syrup
1 1/2 teaspoon Dijon mustard
1/2 teaspoon coursely ground pepper
4 cups shredded cabbage
3 large Granny Smith apples, julienned
1/2 cup crumbled Gorgonzola cheese
1 cup chopped pecans, toasted
DIRECTIONS
Whisk the first five ingredients until blended. Combine the cabbage, apples and Gorgonzola, toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
NOTE – To toast pecans bake in a shallow pan on 350 degrees for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring pecans occasionally.
PER SERVING – 3/4 cup equals 169 cal., 13g fat (2g sat. Fat),
4mg chol., 84mg sodium., 14g carb (9 sugars, 3G fiber) 2g pro.
Diabetic exchanges 1 starch, 2 1/2 fat.
Enjoy!
This is a great make ahead dish that can be served warm or cold! I made the salad portion of this dish the night before and just before serving I cooked the beef mixture and served that warm on top of the salad. Super simple on a busy weeknight! This would also be a great dish in the summer served cold with the meat mixture layered on the bottom of the salad layers.
INGREDIENTS
1 pound extra lean ground beef
1 small can green chilis, not drained
1 head of iceburg lettuce, outer leaves removed, chopped
1 packet taco seasoning
1 cup ranch sour cream mixture , divided (recipe below)
1 (15 ounce can) of beans, black beans are great, well drained
1 small can corn, drained
1/2 cup chopped red onion
8 ounces of your favorite salsa
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese
1/2 pound bacon, fried and chopped, optional
Sliced Jalapeño peppers, can also used pickled jalapeños
1 tomato, diced and seeds removed
Crushed tortilla chips or Doritos to top salad
RANCH SOUR CREAM MAYO
3/4 cup real mayo
1/4 cup sour cream
1 Tablespoon dry ranch mix
Mix all ingredients together and refrigerate until ready to use.
DIRECTIONS
In a 9 x 13 in glass baking dish layer half of the chopped iceburg lettuce in the bottom of the pan top with half of the ranch sour cream mayo and spread evenly across the lettuce. Layer beans, corn and onions on an even layer on top of the sour cream layer. Layer the second have of lettuce on an even layer pressing down slightly. Next is the remaining sour cream mixture spread evenly again. Top with salsa, cheese, bacon and tomatoes layering all evenly across the dish. You can cover and refrigerate for up to 24 hours.
Before serving, brown the ground beef in a skillet adding the can of chili’s and taco seasoning. Cook until beef is cooked through. To serve layer the salad on the plate, top with beef mixture and crushed chips if desired.
Enjoy!
This is a quick, easy dinner with lots of heat! I cheated a little with this dinner and used a Caesar salad kit, added the baked, spicy chicken and a drizzle of extra dressing and dinner was done. Jim had this the next day for lunch as well. He added the chicken in a wrap and really enjoyed it that way too. This is not a child friendly dish, you need to enjoy hot sauce for this recipe. My family all loves spice so for us it was great!
INGREDIENTS
Chicken breast strips from three boneless skinless chicken breasts.
1/2 cup of flour
3 eggs
2 Tablespoons of water
1 1/2 cups Panko bread crumbs
SAUCE
1/2 cup brown sugar
1/3 cup Frank’s hot sauce
2 Tablespoons water
Caesar salad kit for serving
DIRECTIONS
Preheat oven to 425 degrees. Spray baking sheet with non-stick cooking spray. Place chicken strips and flour in a Ziploc bag coating all of the chicken with flour. Place Panko bread crumbs in a bowl. Place the eggs and two Tablespoons of water in another bowl mixing the eggs and water together. Dip the flour coated chicken into the egg mixture then into the Panko coating the chicken. Place the chicken on the baking sheet and continue for all of the chicken pieces. When all of the chicken is on the baking sheet, spray the tops of the chicken lightly with non-stick cooking spray and place in the oven to bake for 15-20 minutes until chicken is cooked thoroughly and lightly browned. While the chicken is cooking, add the sauce ingredients into a small saucepan over medium high heat, stir until well combined and slightly reduced. When the chicken is done, remove from oven, toss in sauce and serve over salad adding extra dressing if desired. Serve while chicken is warm.
Enjoy!
This is another super simple, super tasty, dish from chef Michael Simon! This is best made ahead and left to sit in the fridge for a couple hours before serving. This is great for a gathering when you have a lot going on! We have all had the broccoli salads but I really enjoyed this dish as it has dried cherries and spicy brown mustard. The cherries add such a great sweet flavor and the mustard brings some nice spice to the party! This will be on my menu all summer!
INGREDIENTS
1 pound broccoli, trimmed and cut into bite size pieces
2 1/3 cup peanuts or cashews, salted
2 1/3 cup dried cherries
1 cup scallions, thinly sliced
1 cup buttermilk
3/4 cup sour cream
1/4 cup apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon spicy brown mustard
1/2 bunch of dill, finely chopped
Salt to taste
Pepper to taste
DIRECTIONS
Add your cut and trimmed broccoli into a large bowl… add nuts, cherries and scallions. In another bowl add buttermilk, sour cream, apple cider vinegar, brown sugar, mustard and dill. Whisk to combine. Season with salt and pepper. Pour over broccoli mixture and stir well coating all of the broccoli with the sauce. Store covered in the fridge until ready to serve.
Enjoy!
