My New Favorite Salad

A few month's ago, our friends to us to dinner as a thank you for helping with the son's wedding open house.  They took us to a restaurant we had never been to before, and insisted that we try "Mo's Chop Chop Salad."  It quickly became a favorite.  I made a handful of take-out orders for the salad.  And, then, the restaurant owner decided to close Isabella's.  I was super sad because I haven't been able to replicate his dressing yet.  But, because of my love for this salad, I vow to keep trying.

My Version of Mo's Chop Chop Salad
Romaine
chopped Salami
Garbanzo Beans
Red Onion
Red Pepper
shredded Mozzarella
Roma Tomatoes

Spinach Orzo Pasta Salad

Spinach and Orzo Pasta Salad
adapted from Simply Recipes

4 ounces orzo pasta

Salt

2 Tbsp pine nuts

3 ounces feta cheese, roughly crumbled

1 ounce Kalamata Greek olives pitted, roughly chopped, about 1/4 cup (about 10 olives)

2 ounces baby spinach

1/4 cup chopped red onion (about half a red onion)

2 Tbsp olive oil

1/2 Tbsp balsamic vinegar

1/2 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)

1/2 teaspoon Dijon mustard

Pinch dried basil

Pinch dried tarragon

Salt and freshly ground black pepper to taste

Cook the orzo pasta in salted water acording to package directions.  Drain. Rinse with cold water to cool quickly.  Toast the pine nuts.  Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.

In a small jar, combine the remaining olive oil (1 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine.  Pour over orzo spinach mixture and gently mix in until well incorporated.

Chill for at least an hour before serving.

Summer Salad

Tomato Salad with Crushed Croutons
adapted slightly from Smitten Kitchen
Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered

Preheat oven to 350 degrees. Tear bread into chunks and whirl them in a food processor until coarsely ground. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool.

Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.

This salad would also be delicious with the addition of white beans, chopped olives or drizzled basalmic vinegar.

My Dear Friend

I have a dear friend who's name is Becky. She has opened her house to us many times and welcomed us in as if we were part of her family. She is so generous and giving to everyone around her. Recently she did all of the food for not one, but two of my sister's bridal showers. The first was themed "Get in the Moodie for Cookin' with a Foodie." It was such a good time. We had lunch and, then, a Chopped competition. We were divided into 4 teams and given a basket with mystery ingredients. My team got bacon, asparagus, large flake coconut, and dates. Other teams had shrimp, fish, or scallops as their protein.
Overall, the afternoon was delightful but so was the food! Here are two of Becky's recipes for you to enjoy!{Roasted Beet Salad}
Arugula (mostly)
Spring Greens
Red & Yellow Beets, Roasted (recipe follows)
Pistachios
Goat Cheese (really creamy, from Whole Foods)
small amount of Red Onion

To Roast Beets:
Scrub beets really well. Cut in half if they are large, they should easily fit within a 9x13 pan. Sprinkle around 1 onion that was quartered. Drizzle with olive oil and toss. Drizzle with a little maple syrup, salt and pepper, and toss. Turn red beets, flat side up - yellow beets, flat side down. (Each color should be roasted seperately.) Sprinkle each one with brown sugar. Tightly cover with foil and roast at 350 degrees for 1 hour. No peeking. Cool and peel just prior to using.

Fresh Basil Vinaigrette
In a blender, combine:
1 C white basalmice vinegar
1/4 C agave nectar
1/4 C really good honey
1/2 of a cooked yellow beet
a good handful of fresh basil
a good handful of fresh parsley
1/3 C white onion
juice of 2 limes, and a little zest
Blend until really smooth. And, add:
a couple pinches of italian seasoning (roll it around in your fingers first, so that it is very fine)
a couple grinds (1/4 tsp) salt and pepper
1 Tbsp dijon mustard
1 Tbsp (to start) pistachios
Blend, again. Slowly drizzle in 1 C of good olive oil while blender is running. Taste and adjust.
{Homemade Rolls or Bread}
Mix together and proof for 10 minutes:
1 package of yeast
1 C warm water
2 tsp sugar
In a large bowl combine:
3 beaten eggs
1/2 C really soft butter
Mix together, and add 1/2 C sugar. Mix again.
Add yeast mixture, mix with a wooden spoon. Stir in:
4 ½ C flour
1 teaspoon salt

Mix together with a wooden spoon for about 7-8 minutes. Becky said, “Mix until you are is really tired.” Cover with plastic wrap and a damp kitchen towel. Let rise in the bowl until truly doubled.
Punch down and shape into rolls (Becky does crescents). Cover loosely with plastic wrap and rise until “almost double.” Bake at 350 degrees, and begin checking right around 10 minutes.
For bread: Shape loaves and place in well-buttered pan. Place in the fridge, until you are ready to bake them. Take out and let them rise to double. Bake at 350 degrees, and begin checking around 25 minutes – until golden brown.

Quinoa Makes Me Happy

I, recently, had a quinoa salad at a playdate that was so yummy, I decided to give it another go at home. Previously, quinoa didn't fly in our house. Maybe, because the first recipe I tried didn't mention rinsing the quinoa to wash away the bitter taste.
PLEASE READ CAREFULLY: You must wash quinoa before you cook it, or it will be extremely bitter and no one will want to eat it!
My first attempt, was a Southwest Quinoa Salad. Next up, I'm thinking Greek, or really any flavor combination you may like. Quinoa is a very versatile grain that could even be substituted for rice in a lot of dishes.

{Southwest Quinoa Salad}
adapted from this recipe
1/2 cups quinoa, rinsed well and drained
2 Tbsp lime juice
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/2 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1/3 red bell pepper, chopped
1/4 cup chopped fresh cilantro
2 tablespoons red onion, finely minced
salt & pepper, to taste
avocado, sliced or diced

Rinse quinoa well. Bring quinoa, 1 C of water and a pinch of salt to a boil. Reduce heat and simmer 10-15 minutes, or until water is absorbed. While quinoa is cooking, mix together lime juice, oil and cumin. Whisk to combine. Add in slightly cooled quinoa and remaining ingredients. Stir to combine. Taste and adjust seasoning.

Serve with butter lettuce for wrapping, or in a bowl. Top each serving with fresh avocado.

Chicken and Cabbage Salad

This was delicous! I had it at a baby shower, then, stopped for the ingredients on the way home. I ate it for lunch over the next few days. Just thinking about it makes me want it again today!{Chinese Chicken Salad}
recipe from Sandi
4oz. Slivered almonds
3T sesame seeds
2T vegetable oil

Sauté these together until lightly toasted.

2cups diced chicken
1med. Head of cabbage, shredded
6-8 scallions, sliced
1/2 lb. Sliced mushrooms

Combine all the above and toss with dressing.

Dressing:
3/4 cup veg.oil
6T rice vinegar
4T sugar
1/2t. pepper

Top with chow mein noodles.

I used a method I learned from my dad for "tossing the salad." You see, Dad, often takes a salad for lunch at work. And, you cannot dress a salad that early in the day. So, he puts all of the salad together in his container. At lunch time, he pours on the dressing, replaces the lid, and shakes it up.

You can, actually, dress this salad ahead of time because the cabbage is so hearty. It will hold up for a while - even a few days in the fridge!

Dill & Cottage Cheese

As my husband and I spend more time trying to revamp our eating habits, I am having to be more creative with what we eat. I went back to this dip recipe from a dear friend of mine to help us with that. This recipe is easy to whip up, and you probably already have the ingredients in your kitchen.{Dill & Cottage Cheese Vegetable Dip}
recipe adapted from my dear friend, Carol Loveless
1 C cottage cheese
1/4-1/3 C mayonnaise
1/2 T dried minced onion
1/2 T parsley
1/2 t dried dill
1/2 t seasoning salt

Mix all ingredients together. Place in the refrigerator for several hours prior to serving. Serve with vegetables.

Take Two: My mother often eats cottage cheese and tomatoes as a salad. I thought this dill dip would be a great way to add a little extra flavor to that dish!
{Tomato & Cottage Cheese Salad}
dill & cottage cheese dip
quartered cherry tomatoes
diced carrots

Top cottage cheese with tomatoes and carrots. Mix together and enjoy!

Take Two: Almond Chicken

"Breaded" chicken doesn't do so well when it is cooled, stored and reheated. So, I came up with this option for my husband's lunch the next day. Mind you, it was difficult to keep enough away from the children to even have something leftover!{Cobb Salad}
South Beach Diet-friendly
fresh lettuce
cheddar cheese
cucumbers
leftover Almond Chicken
hard-boiled egg
tomatoes
turkey bacon
sliced olives, if you have them

Layer together in a large to-go container. At lunch time, top with dressing and shake. Yumm!

Flying Farmer Chicken Salad

My cousin called recently in a panic. She was hosting a bridal shower and had planned on chicken salad croissants with Sonoma Chicken Salad from Costco. Only, Costco didn't have it beause it was being discontinued. We poked around on the interent for some good alternatives and, then, I remembered this recipe.
I got this recipe from my grandmother, the summer that I visited her in Hong Kong after graduating from high school. It was contributed by a friend to their Ward Cookbook. I ate it in Hong Kong and fell in love. Years later I still come back to it for a special occasion. It is so delicious! I love the citrusy flavor in the dressing. And, the rice helps you add bulk for a crowd without blowing your budget. The recipe makes A LOT, so be prepared to feed the neighborhood or cut it down.

{Flying Farmer Chicken Salad}
Cook, cool and diced chicken breasts. Cut into bite-sized pieces. Combine 5 C. diced chickien with:
2-3 T orange juice
1 t salt
3 T salad oil (vegetable)
2 T vinegar
Let stand overnight in the fridge. The next day add:
3 C cooked rice
1 1/2 C seedless grapes
1 1/2 C thinly sliced celery
1 can pineapple tidbits (12oz), drained
1 can mandarin oranges (11oz), drained
1 C slivered almonds, toasted
1 1/2 C mayo (start with less and see if you really need that much)
Toss together. Serve on a lettuce leaf. Garnish with a slice of orange and a fresh strawberry. Serve with a croissant (optional).

Ball Fresh Taste of Summer Party

At the beginning of June, I hosted a Ball Fresh Taste of Summer Party. I was selected to demo products and teach others how to preserve their summer harvest.

We had a "working lunch" with some close friends to celebrate the wonderful taste of summer. I prepared my version of Pepper Jelly before the party and we made a batch of Homemade Salsa together.{Confetti Pepper Jelly}

4 1/2 C finely chopped green bell pepper (I use 2 red, 1 orange, and 1 yellow pepper)
1/2 C finely chopped jalapeno pepper
1 1/4 C cider vinegar
1 pkg Ball-brand No Sugar Needed Fruit Pectin
2 C sugar
1 C honey
12 - 4 oz. jelly jars (with new seals)

Prepare water bath canner and jars for canning.
Combine bell peppers, jalapeno peppers, and vinegar in a large saucepan. Gradually stir in pectin. Bring to a full rolling boil that cannot be stirred down. Add sugar and honey. Return to a boil. Boil hard for 3 full minutes, stirring constantly. Remove from heat, and skim foam if necessary. Ladle hot jelly into jars leaving 1/4" headspace. Wipe rim and center lid on jar. Screw band on. Process filled jars in a water bath canner for 10 minutes. Remove from canner and allow to cool.

While the salsa was cooking and, then, processing we dined on Pepper Jelly & Cream Cheese appetizers, Chips & Salsa, Lemon Cucumber Water, and Chipotle Chicken Taco Salad. Each guest went home with a reuseable gift bag full of coupons for Ball products, a box of pectin to make their own jam or jelly, recipes, ideas for how to use their Pepper Jelly, a jar of Pepper Jelly, a jar of Salsa, and some with other prizes too.

To watch my Pepper Jelly Canning Demo, shown at the party go here.

Sweet & Spicy Crockpot Chicken

This super easy recipe is so versatile. You can make salads, tacos, burritos, etc. I keep it relatively mild for the kiddos, but you could spice it up quite a bit. {Sweet and Spicy Crockpot Chicken}
adapted from My Kitchen Cafe
2-4 chicken breats
1 can petitie diced tomatoes
1/3 C brown sugar
1/4 - 1/2 tsp crushed red pepper flakes (I use 1/4 tsp)

Place all ingredients into the crock pot and cook on low for 8-10 hours, or high for 4-6 hours. If your chicken breast are frozen, you will be on the longer end of this spectrum.
After the cooking time, pull the chicken out and shred it with two forks. Return to the juices in the pot, which will be absorbed into the chicken as it warms back up.

Serve it up with all the topping for a tasty taco salad.Or, use corn tortillas to make the easiest, yummiest tacos ever!

Celebrating the Holiday Season

We had a few fabulous meals together with family surrounding the Christmas holiday. To me food is love, and I really wanted this year to be special. Our Christmas Eve Dinner included Pumpkin Orecchiette with Goat Cheese and Toasted Pepitas

I love this dish. I love pumpkin and the combination of crunchiness from the pepitas and creaminess from the goat cheese are fabulous.

Herb Garlic Bread from The Barefoot Contessa Back to Basics
Christmas Salad

Roasted Beef Tenderloin with Basil Curry Mayonnaise

And, due to a small change in plans, I ended up hosting Christmas dinner also - which was fabulous. We snacked on brie with fig jam and crackers. Then, we had our traditional ham, "lightened" potato casserole, homemade rolls, carrots, asparagus, and salad. And, finally, dessert was Peppermint Layer Cake.

Layers of white and red velvet cake with peppermint cream cheese frosting and sprinkled with crushed canes.

Couscous Chicken Salad

One of my highschool friends has a baby who recently turned 1! To celebrate his birthday she had a playdate/luchdate party - it was so fun. The kids played while mommies chatted, then, she threw out a large blanket for an indoor picnic. The menu included Chicken Couscous Salad and Fruit salad for the moms. The kiddies feasted on cut-up fruit, crackers, goldfish, string cheese and fruit snacks (for the older siblings). It was a great simple party idea that everyone really enjoyed!
{Couscous Chicken Salad}
adapted from Kim Smith
1 can chicken broth
1 1/4 C quick cooking couscous
1/2 C golden raisins
1 C coarsely chopped cucumber
craisins
1/2 C chopped celery
1 tsp orange zest
2 Tbsp chopped green onion
2 chicken breasts, cooked and diced
1/2 C chopped pecans, toasted

In a medium saucepan, bring the chicken broth to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork. Combine all salad ingredients and stir.

2 Tbsp rice wine vinegar
2 Tbsp orange juice
1 Tbsp dijon mustard
1/4 tsp salt
pinch of pepper
3 Tbsp vegetable oil

Shake to combine all ingredients. Pour over salad and stir to coat.

Blue Cheese Chicken Salad Wrap

My friend made this for us last week when my husband was working late. Super yummy! No real measurements, but you'll get the point.

{Blue Cheese Chicken Salad}
1 rotisserie chicken
mayonnaise
craisins
blue cheese
green onion

Pull the chicken off the bones and chop to bite-size. Add enough mayo to just wet your chicken. Toss in craisins, blue heese, and 1 chopped green onion. Stir to combine. Fabulous served in tortillas as a wrap, or on toasted bread.

Father's Day Menu

We had a fun filled day of spoiling the Dad at our house. I let my three-year-old plan the menu. The night before we talked about what to make Dad for breakfast in bed - popcorn, of course. When I asked what we should make for dinner he said, "I don't know." I suggested that we make something that he really likes, because I bet Daddy would like it, too. "Pizza!" he exclaimed.

And, since I am sure that everyone is wondering about how to make their own wonderfully balanced menu with these foods, the recipes are below.

{Dad's Eggs Benedict}
This one is a little different from your traditional Eggs Benedict. But, you can find my instructions here. The last time I made this, my husband said, "Whoever thought to make eggs benedict on bran muffins is a genius."

{Chocolate Frosting}
Recipe from Sheila Campbell
3 sticks of unsalted butter (room temp)
3/4 c cocoa
1 t. vanilla
4 c powdered sugar
4-5 T whipping/heavy cream

Cream the butter. Add the vanilla. Beat in the cocoa. Then add the sugar a little at a time, alternating with the whipping cream so it doesn't get too hard to work with. You might need more cream, depending on how soft your butter was when you started, etc. Anyway, I get to about 2 1/2 c of sugar and do the rest by taste. The nice thing about using cream instead of milk is it never gets too runny if you're a little heavy handed with the liquid, it'll just get more fluffy.

{Love PB&J}
This one isn't too hard, and technically you don't have to put quite as much "love" into yours. You see, the secret is in the homemade jam. (Pick the berries, wash the berries, make the jam - you get the picture, right?) Then, cut out the center with a mini heart-shaped cutter.

{Award-Winning Pizza}
Adapted from Giorgio Giove
1 pizza crust, uncooked
2 tablespoons heavy cream
3 ounces mozzarella knots, shredded
6 thin slices pancetta
1 (2-inch) piece zucchini, thinly sliced
2 ounces herbed cream cheese

Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
Roll out your pizza crust. Spread on the heavy cream. Place the pancetta slices on so there is pancetta on each slice of pizza. Place the zucchini slices all around. Drop chunks of cream cheese evenly over the pizza. Finally topp with mozzarella. Slide the pizza onto the stone and bake for 8 minutes.

{Tri-Colore Orzo Salad}
Adapted from Giada De Laurentiis
Finally, my "secret" will be out! Here is exactly how I make this a salad.
1/4 C orzo pasta
1 bag fresh spincah (about 1/3 - 1/2 lb)
3/4 C crumbled feta cheese
1/2 C craisins
12 fresh basil leaves, chiffonade
1/4 C toasted pine nuts
1/8 C extra-virgin olive oil
1 1/2 Tbsp lemon juice
3/4 tsp salt
1/4 tsp ground black pepper, plus a pinch more

Cook pasta according to package's al dente instructions. Toast pine nuts, well, until the flavor truly comes out. Place spinach in a bowl top with cooked pasta, pine nuts, feta, craisins, and basil. Mix remaining ingredients together, and shake to combine. Pour over salad and toss to coat. Mmmm!

Roast Beef Salad

1 head iceberg lettuce, shredded (or, buy one bag "taco shred")
grape tomatoes, halved or quartered
avocado, diced
1/2 lb deli roast beef (ask for it shredded, super thinly sliced)
crumbled bacon

Toss all ingredients together in a bowl. Top with REAL Buttermilk Ranch dressing.

Sunday Dinner with the Family

The Menu
Salmon
Roasted Asparagus
Roasted Sweet & Russet Potatoes (This was a great "trick" - something my little one were familiar with and a way to sneak in something new.)
"Grandma's Rice"
Salad - spring greens, pears, red onion, blue cheese and toasted pecans
Apple Crostada
Baguette with Avocado & Salt or Hot Chocolate

Salmon Marinade - Becky Rands

1/4 C butter

1/3 C sour cream

zest of 1/2 lemon
Juice of 1 lemon

1/4 tsp salt and pepper

1/8 tsp garlic salt and lemon pepper

Spread over one salmon fillet and sprinkle with Rub with Love. Bake in a 350 degree oven (or on BBQ) for 10-12 minutes, checking after 5-6 minutes.  Remove when it separates easily and is still translucent in the center.

Tuxedo Salad

We served this for dinner at the Baby's birthday party and it was fabulous. I have altered the recipe for our taste and family size. I hope that you enjoy it as much as we do!Serves 1 family

Marinade:
½ C oil
1/3 C teriyaki sauce
1/3 C vinegar
3 T sugar
¼ tsp salt
¼ tsp pepper

Mix all ingredients for the marinade together, and whisk to combine. Cook the pasta the night before you’re going to serve the salad, add cooked pasta to marinade. Use a large gallon-size freezer bag to mix everything together.

Salad:
1 bag baby spinach
3 oz. Craisins
1 can mandarin oranges
2 chopped green onions
2 T sesame seeds
3 oz. sliced almonds, toasted
3 Teriyaki Chicken breasts

Toss salad ingredients in a large bowl. Add pasta to salad right before serving, toss. Enjoy!
This salad keeps relatively well for leftovers.

Yumminess, Straight Up!

{BBQ Chicken Salad Stackers}

2 sheets thawed puff pastry, each sheet cut into 16 square
homemade BBQ sauce (recipe follows)
1 Rotisserie Chicken, shredded
4 C Spring Salad mix
4 Tbsp prepared Ranch Dressing

1. Preheat oven to 400 degrees F. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.

10 stackers

{Homemade BBQ Sauce}
1 ¼ C ketchup
3 Tbsp Dijon Mustard
4 Tbsp worstershire sauce
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
3 Tbsp brown sugar
1 tsp fresh cracked black pepper
1 tsp honey
Pinch of salt

{A Perfect Fall Pairing}

This meal was a hit with the whole family. I even served it to my 9 month old, thickened with rice cereal.
Harvest Bisque Soup
This recipe is originally from Simply Classic. It will serve 6-8 people, but we recommend that you double it.

3 C butternut squash, peeled, seeded and cubed (about 1 lb)
5 C chicken stock
4 Tbsp flour
4 Tbsp butter
2-3 tsp curry (start with 1 tsp, and flavor to taste)
3/4 C half & half (or evaporated milk)
3/4 C canned coconut milk (ptional, but it enhances the flavor)
3 Tbsp fresh lime juice (again, start with 1 Tbs, and add to taste)
1/2 tsp salt
1/4 tsp pepper
Garnish with:
lime slices
dollop of sour cream or plain yogurt

Cook the cubed squash in the chicken stock for about 15 minutes. Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree. Add this back into the remaining liquid.
In a large pot melt butter, add flour and curry. Cook, stirring often, about 5 minutes. Be careful not to scorch. Add squash and chicken stock puree. Cook to thicken, stirring often, for about 10 minutes. Add half & half, coconut milk and lime juice along with the salt and pepper to taste. Heat through.
Ladle into individual bowls and garnish. Serve immediately.

Apple-Raisin Salad
2 apples, chopped
2-3 celery ribs, chopped
raisins
chopped nuts
Dressing: 1/2 C mayonnaise, 2 Tbsp milk, 4 pkts Equal or sugar

Mix mayo and milk until smooth. Mix in sweetner. Toss with other ingredients. Serve immediately.