salad
I may have said it a time or two, but I am a HUGE fan of chef Michael Simon. I enjoy watching him on the Food Network but love him on the show, The Chew! This recipe is one that he made on The Chew and one he makes for his vegetarian wife, as well as serving it at one of his restaurants! I knew this recipe was going to be good and it most certainly was… it was delicious and super easy to make. I cheated slightly and bought the bag of coleslaw mix. If you want to make this ahead you can mix all of the dressing ingredients together and store in the fridge. When you are ready to serve, just pour over the coleslaw mix and serve! This would be fantastic for any party, picnic or family dinner!
INGREDIENTS
1/2 cup apple cider vinegar
1/2 cup sugar
2 Tablespoons mayonnaise
2 Tablespoons spicy brown mustard
1 Tablespoon poppy seeds
1 Cup olive oil
Pinch of salt
Pinch of pepper
16 ounce bag of coleslaw mix
1/4 cup scallions, washed and sliced
DIRECTIONS
In a large bowl add the vinegar, sugar, mayo, mustard, oil, salt, pepper and poppy seeds mixing well. Add the coleslaw mix and scallions. Mix well to coat all of the slaw mix with the dressing. Store covered in the fridge until ready to serve.
Enjoy!
This week to is all about easy Greek recipes. I loved this salad! I shared it with a friend who had never had Halloumi cheese and he was thrilled. He enjoyed the salad as much as I did! You can do the dressing and vegetables ahead of time and pan fry the cheese just before serving to make it a little easier! If you have not tried Halloumi cheese, it is a Greek squeaky cheese that is s great for grilling or pan frying. It does not melt like most cheeses. If we are grilling I will sometimes throw this on the grill for a quick snack before dinner.
INGREDIENTS
1/4 cup olive oil
1 1/2 Tablespoons fresh squeezed lemon juice
2 teaspoons of Greek seasoning (found in your spice aisle)
Pinch of salt
Pinch of fresh cracked pepper
Pinch of red pepper flakes (optional)
12 large green olives, sliced
2 seedless cucumbers, sliced
4 Roma tomatoes, diced
1/2 cup very thinly sliced red onion
8 ounces Halloumi cheese, sliced into one inch sticks
DIRECTIONS
In a medium bowl combine olive oil, lemon juice, Greek seasoning, salt, pepper and red pepper flakes and mix well.
Add the sliced olives, cucumbers, tomatoes and red onion, coating with the dressing. Heat a medium fry pan over medium heat and add the Halloumi cheese slices and cook on one side until golden brown, turn the cheese and cook the second side until golden brown. Remove from heat and slice the cheese into bite size pieces and add to the salad and coating with the dressing. Serve immediately.
Enjoy!
Another great recipe from Taste of Home Magazine! This became an instant favorite of mine so much that I made it twice in two weeks! The recipe calls to make the chicken in a slow cooker, but this would be great with grilled chicken as well. I served this with a choice of ranch and blue cheese dressing and that worked out very nice. This would also make a great pocket sandwich too. My husband will put anything on bread and this is a great recipe for that too! The only ingredient that I left off was bacon, but feel free to add that to yours!
INGREDIENTS (6 servings)
1 bottle (18 ounces) of your favorite BBQ sauce
2 Tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/2 pounds boneless, skinless chicken breasts
12 cups chopped romaine
3 plum tomatoes chopped
2 avocados peeled and chopped
2 small carrots, diced
1 medium red or green pepper, chopped
3 large hard boiled eggs, chopped
6 bacon strips, cooked and crumbled (optional)
1 1/2 cups shredded cheddar cheese
Blue cheese and/or ranch dressing
DIRECTIONS
In a greased 3 quart slow cooker mix the BBQ sauce, brown sugar, garlic powder, and paprika. Add the chicken breasts and coat with the sauce. Cook covered on low 3-4 hours until the chicken is cooked through. Remove the chicken from the slow cooker, cut into bite size pieces. Add back into the slow cooker and coat with the sauce.
Place romaine on a large serving platter, arrange chicken, vegetables, avocado, hard boiled eggs, bacon and cheese. Drizzle with dressing or let everyone add their own dressing.
Enjoy!
This dish was a little bit of a surprise. I thought it would be good and a great way to use up some broccoli, but I did not expect to like it as much as I did! This dish can also be made ahead and is still very tasty a few hours later! It makes enough for two large portions, so feel free to double it! This is a great and healthy side dish!
INGREDIENTS
1 1/2 cups chopped strawberries
1 1/2 cup chopped fresh broccoli
1/2 cup salted cashews, chopped
2 Tablespoons plain Greek yogurt
1 Tablespoon balsamic vinegar
2 Tablespoon honey
Sprinkle of cinnamon
DIRECTIONS
Add the strawberries, broccoli and cashews into a medium size bowl, set aside. In a small bowl whisk the yogurt, balsamic vinegar, honey and cinnamon together. Add the dressing to the broccoli mix and stir well. Serve or store in the fridge until ready to serve.
Enjoy!
This dish can be found at www.thediva-dish.com
We really enjoyed this side dish! If you like cabbage and want something a little different, this was really good! The day I made this it was a 60 degree day in January in New Hampshire! Crazy right!! You can easily roast this in the oven at 450 degrees for 8-10 minutes per side.
INGREDIENTS
1/2 medium green cabbage
1 Tablespoon garlic infused olive oil (can use olive oil)
Salt
Pepper
SAUCE
3 Tablespoons butter
2 Tablespoons minced or grated fresh onion
1 Tablespoon Dijon Mustard
1/2 teaspoon minced garlic
DIRECTIONS
Cut cabbage half into four equal wedges and set on prepared baking sheet, if baking in the oven. Using a pastry brush coat the cut side of the cabbage with oil and sprinkle with salt and pepper, turn wedges over and repeat on the second side. Place baking sheet in oven and roast 8-10 minutes or until next side browned, turn the cabbage over and roast on the second side.
For the grill, place the cabbage directly on the grill and grill over medium high heat until wilted and lightly browned, turn to the second side and do the same.
To make the sauce, add all,of the sauce ingredients into a small saucepan and cook over medium heat until the butter is melted and everything is incorporated. Keep warm until ready to use.
To serve, remove cabbage from oven or grill and drizzle with sauce and serve warm.
Enjoy!
