Showing posts with label Sizzling Salads. Show all posts
Showing posts with label Sizzling Salads. Show all posts

Monday, February 13, 2023

Zesty Shrimp salad with couscous

 This meal can be prepared in 30 minutes or less!!!

I'm determined to continue on with new recipes for the next month or so.  I know everyone is always looking for new salad recipes and since we still can get a lot of fresh produce I thought this might be a nice choice for the end of summer salads.

This recipe is right out of Woman's day magazine and has lots of healthy ingredients. No cooking is involved. Enjoy!

Original 6/8/17

1 cup couscous

salt and pepper
1 T olive oil
1/2 cup fresh basil, chopped
2 navel oranges
20 large cooked and peeled shrimp
1 lb. cherry tomatoes(I used a gourmet medley for more color 
and taste)
1 avocado  cut into 1/2 inch pieces(I didn't have one)
1/2 small sweet onion slices thin
1/4 cup pitted green olives cut in quarters. (about 10)
2 T fresh lime juice, plus wedges for serving





Note:  my shrimp were lightly seasoned and I recommend using plain shrimp for this dish.



Place couscous and pinch of salt in a medium bowl. Add 1 1/4 cups hot tap water. Cover and let sit for 15 minutes.  Fluff with fork and fold in oil and basil

Next cut away the pith of the oranges and working over the bowl cut the oranges into segments, adding them to the bowl along with any juices. (Note) I didn't feel there was enough juice so I added 1/4 cup orange juice to the mix.

Gently fold in the shrimp, tomatoes, avocado, onion, olives, lime juice and 1/2 tsp. salt and pepper.  Serve over the basil couscous.  Light and Yummy!
5/5/16

3/8/2021

Monday, February 6, 2023

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14


Re-post because it’s so yummy!  And healthy too!


When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..




7/5/12 
7/15/13
1/13/14




Friday, January 6, 2023

Sweet Potato salad

I love sweet potatoes made mostly in the microwave or oven with butter.  When I came across this recipe I knew I had to make it.

I pretty much made it as I read it.

It had everything I liked in it and was easy!  Double score!!!

Enjoy!











3 large sweet potatoes (cubed)
1 small red onion sliced in half moons
2T extra virgin olive oil 
Salt
Pepper

Heat oven to 400°.


In a large bowl place all ingredients .  Toss with olive oil , salt and pepper.  Place on large cookie sheet in a single layer.

Bake until tender approximately 20 minutes.

Remove from oven and cool for 5 to 10 minutes.

Serve warm or room temperature.  I tried it both ways and it’s so delicious….



Dressing

2 T apple cider vinegar 
1 T Dijon mustard 
1T honey
1/2 tsp. Cumin
1/4 tsp. Paprika 
1/4 cup extra virgin olive oil

In a small bowl whisk together vinegar, mustard, honey and spices.  Gradually add in olive oil whisking constantly.

Pour over potatoes, add salt and pepper to taste. Toss gently and serve warm or room temperature.


****Note:Garnish with dried cranberries and feta cheese if desired.

Serve warm or room temperature.

We’re having chicken cutlets and applesauce tonight with it.

Yummy!



















Adapted fromDelish 



Recipe adapted from Delish

Tuesday, June 28, 2022

Watermelon, feta and mint salad







After seeing so many posts of watermelon salad I had to go out a buy a watermelon so I could make this salad.  I had fresh mint and all the other ingredients so I was really looking forward to this salad.

Cutting up a whole watermelon takes time and you definitely have to have time.  Fortunately today I did.



*** make sure when choosing a watermelon there is plenty of yellow on the outside.


I hadn’t had much luck so far this summer so far but this one was definitely a winner.

I also made a small amount of potato salad.  If you’re looking for a good potato salad recipe you’ll find MY recipe by using the search bar on the side of the post.


Hot ham and cheese on Hawaiian rolls complete tonight’s meal,

Enjoy!



1/4 c. extra-virgin olive oil
2 tbsp. red wine vinegar
1/2 tsp. kosher salt
3 c. cubed seedless watermelon
1 c. medium cucumber, chopped(I scored cucumber and left skin on)
1 c. crumbled feta
1/2 c. red onion, thinly sliced( I used about 3 thin slices) * red onion can be overpowering).
1/2 c. coarsely chopped mint, plus more for garish
***Pinch of salt if necessary.  Taste test!

DIRECTIONS
  1. In a small bowl, whisk together oil, vinegar, and salt. 
  2. In a large serving bowl, combine watermelon, cucumber, feta, red onion, and mint. Add dressing and toss to coat.
  3. Garnish with more mint and salt if desired.
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Adapted from Delish




Tuesday, June 7, 2022

Giada’s Orzo salad

Note:  the first time I made this salad I did it Giada’s way.

NOTE:***The second time I cooked the orzo with a little oil in water.  I thought using all the chicken broth was wasteful and I don’t like to waste.

Note: (optional ) I topped with Feta cheese ( you could use shredded mozzarella)and added less vinegar to dressing.




It was delicious!



Today I wanted something different to have with a few sautéed chicken breasts.  Giada to my rescue.

I seldom try any chefs recipe other than my favorite Ina Garten but this was a nice change.  I should try more!

The salad took more prep than the chicken!!! But it’s DELICIOUS!


Red Wine Vinaigrette:


  1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

  1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  2. Yield: 1 3/4 cups
I seasoned the chicken with salt and pepper and sautéed it in butter and olive oil until lightly browned and there is no visible pink in center.  It was moist!

Enjoy!



Tuesday, May 3, 2022

Half and Half Potato salad updated

Updated with asterisks***

Half and half as half mayo and half miracle whip!

***Without eggs!




         Egg slices on top!

When you're in the mood for potato salad quite honestly nothing stops me. It can be Day, night or in between it really doesn't matter.  I put this together last night and ate some while slightly warm. I can't help myself when I want something the hour does not matter.  Just in time for the weekend...One of my favorites side salads........Yummy!




Today's weekend potato salad includes:

5/or 6 good size Idaho baking potatoes
1/2 to 1 cup each...Miracle Whip and Mayonnaise
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 cup diced celery
1/4 cup grated sweet onion or onion powder to taste ***( I find in potato salad I prefer onion powder)
2 hard boiled eggs
Sprinkle or two of paprika




Instructions:


Boil potatoes in salted water until fork inserted in center is slightly soft
Remove, drain and allow to cool a bit.  It'll be easier to remove skin without burning your fingers. Cube potatoes to desired size.  Place in a large bowl. Set aside. 

Mix miracle whip, mayonnaise, salt, pepper, and ***onion powder in a medium size bowl or do as I do after I cut my potatoes in cubes I add all of the ingredients to the potatoes and mix thoroughly with either a large spoon or hands.

Note: the eggs.........you can either clean and dice white of eggs and include or add yolks to mixture making sure to smash eggs thoroughly tossing well to coat all potatoes or slice and top potato salad.  Taste test for correct salt amount. I like salt and feel it adds to flavor but too much is not good so I know in this recipe my amount of salt is good to our liking but you can adjust to your particular taste or salt restrictions.

Sprinkle paprika for a garnish.

Refrigerate a few hours or overnight to allow seasoning to settle and soak up all the wonderful flavor.

 Enjoy!
5/25/17 original 

Wednesday, January 26, 2022

Tuna cucumber lettuce wraps

A little change from your basic tuna salad.

Make it a lettuce wrap!

2 cans white albacore tuna packed in water drained AND fork shredded
1/4 cup diced celery
1/4 cup diced scallions
1/4 cup chopped seeded small baby cucumber (skin on)
2T +mayonnaise 
1T miracle whip OR I tsp. Lemon juice
Several romaine lettuce leaves (rinsed and dried)
Pinch yellow mustard
Taste (if needed add pinch salt and pepper)

Break up tuna so it’s flaky and no chunks.  Add all ingredients and stir with fork to combine.

Add more mayonnaise if needed.  I don’t like my tuna watery.

Enjoy!

***Serve with crackers!

You can cube tomatoes around your lettuce wrap if you would like.

I used some pickled red beets and orange slices to garnish.










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Wednesday, July 29, 2020

Fresh peach salad

Don’t let anyone fool you.. Making a good salad is time consuming but worth it.

While peaches are in season this is a great summer meal.  I added lightly sautéed chicken breasts to it to fill our tummmy!

Hubby and I loved it and I will make it again.


I adapted this salad to my liking as noted.




1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
1 to 2 large ripe peaches, pitted and sliced into thin wedges
1/2 cup candied pecans ( I toasted walnuts with a little brown sugar)**
4 ounces smoked Gouda, crumbled into small pieces( I cut slices into shoestring pieces)**
5 ounces baby arugula( I used Fresh Romaine lettuce)**

Served along with a sautéed chicken breast.**

Served two.





  1. Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
  2. Layer the romaine, pecans, peaches and Gouda on a large plate. Pour the dressing over the top, then toss until everything is coated.  Serve immediately. 
Enjoy!

Cook’s Note

Dressing can be made 1 day in advance and kept refrigerated in an airtight container.





Tuesday, November 26, 2019

Our 2018 Thanksgiving


11/29/18
Rewind to 2018!

We had a wonderful Thanksgiving with our daughter and her family.  Her in laws came for a visit which was wonderful.

Great food, interesting conversation and how blessed I feel to be able to share another Thanksgiving with you.

That's our middle grandson Nate, home from college(Rennsealear Polytechnic Institute who gave me a thumbs up about the Strawberry pretzel salad I made.  I also made an apple pie and her mother in law brought a pumpkin and peach pie.  Everything was delicious.

  So proud of our daughter taking on the challenge of Thanksgiving dinner.  She is not an enthusiastic cook like her mom but steps up when necessary.  The turkey, stuffing, potatoes, sweet potatoes and gravy were perfect.  She kept it simple which worked out fine.  Sometimes basic traditional foods are the best choice for busy holidays.  Being in your comfort zone helps you enjoy time with your friends and family.  







From the left, Dan our son in law, our grandson Daniel home from Penn State, our daughter, our grandson Nate and our youngest grandson Andrew a sophomore in high school.




Hoping your Thanksgiving was wonderful.  Blessings and love to all.