Taco salad my way!

I lb.ground beef

Taco seasoning

Lettuce 

Tomato

Shredded cheddar cheese

Taco scoops 

Taco sauce or hot sauce to garnish.

Fry hamburger in a little oil.  Add onion powder, garlic powder, paprika , salt and pepper.  Don’t skimp on seasonings. ****  If in doubt buy a taco seasoning packet and follow directions.

Rinse lettuce well.  I do it several times in cold water. Add chopped tomato .

 I chopped my lettuce the way I like it.  ( chopped salad version ).  Drain well.  Use salad spinner or as I do most times after I drain the salad well I use  a few paper towels to remove moisture.

I layer taco scoops first, cheddar cheese, hot hamburger mixture and my salad on top. I season the lettuce with a ratio of 1/3 olive oil and 1/4 red wine vinegar, onion powder, garlic powder dried parsley salt and pepper.  .  Note:  remember to add more olive oil than vinegar so it won’t be overpowered by vinegar. Add a Pinch of sugar if you’re not sure . The sugar will balance the mix.

 

Chickpea and tomato salad

• Here’s some photos of a great summer salad made with variegated cherry tomatoes.

  
  
  
  
  
  
  
  
  
  
  
  
  

  I only had crumbled feta and it worked out fine.  I heated my pitas in my toaster and oh so yummy it was.  

  
  

  A first using garlic paste.  It’s so easy to blend in.  I’ll use it again.  Thank you Aldi. That’s where I found it.

  
  

  2 (15-ounce) cans no-salt-added chickpeas, rinsed 

• 3 cups multicolored cherry tomatoes (about 16 ounces)

• 1/4 cup extra-virgin olive oil

• 2 teaspoons fresh rosemary leaves

• 2 teaspoons red-wine vinegar

• 2 teaspoons garlic paste 

• 1/2 teaspoon ground pepper

• 1 (6-ounce) block feta cheese in brine, drained(I used crumbled feta)

• 1 tablespoon fresh basil leaves

• 2 (6-inch) whole-wheat pita rounds, split and warmed) I used small garlic pitas.  They fit in my toaster perfectly.

Directions

1. Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

Note:  the crumbled feta slightly browned and I was able to toss it or leave as in crumbles.  Delicious!

Adapted to my liking.

Acini de Pepe fruit dessert

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  Ever since I had this delicious refreshing salad:dessert at a social gathering I’ve been dying to make it. It didn’t disappoint.  It reminds me a little of tapioca.

  1 cup acini di pepe pasta cooked and drained with cold water 

• 1 (20 ounce) can crushed pineapple, drained with juice reserved

• 1 (15 ounce) can mandarin oranges, drained with liquid reserved

• 1 cup white sugar( I used 1/2 cup)

• 2 large eggs, beaten

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• 1 (8 ounce) container frozen whipped topping, thawed

• 7 ounces miniature marshmallows

• 1 (10 ounce) jar maraschino cherries, drained (Optional)

  
  

  Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside

1. 
   

   Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.

2. Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

   
   

   It’s yummy!

   
   

All recipes.com

Homemade chicken salad

Served with pepperincini slices and red beets. Crackers to scoop up the salad!

Recipe below:

 I use the whole breast of a rotisserie chicken cut in small cubes or shredded.  

1/2 cup chopped celery,

 1/2 tsp. Onion powder or onion granules.

 In a medium size bowl place half mayonnaise and half miracle whip and a pinch of salt, pepper and paprika. Mix well.   Toss with chicken, celery and onion powder.

 I judge the amount of mayo and MW to the consistency we ENJOY.

  We like mild pepperincini on top.


Enjoy!

Spinach salad with orange segments

I added sautéed chicken breast to give some protein to our salad.  Pine nuts would have been a great addition but unfortunately I didn’t have any.  Enjoy!

• 2 tablespoons orange juice

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons lemon juice

• 1 tablespoon rice vinegar

• 1 teaspoon pure maple syrup

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 5 cups packed baby spinach

• 1 1/2 cups orange segments

• 1/2 cup thinly sliced shallot

• 1/2 cup crumbled feta cheese

• ***1/4 cup pine nuts

Whisk orange juice, oil, lemon juice, vinegar, maple syrup, salt and pepper in a large bowl until well combined. Add spinach; toss until well coated.

Eating well.com

 

Cucumber salad

This is a wonder spring /summer pasta salad.  I made some adjustments to my liking and they will be noted with an asterisk.

The lunch light meal was roasted turkey breast ( Boars Head) fresh sliced white bread, fruit salad, imported cheese wedges and Pasta salad served on green butter lettuce.  Dessert was angel food cake with fresh strawberries and real whipped cream.  Delicious and light.

• 12 ounces whole-wheat orecchiette pasta *small ditali pasta ) not whole wheat 

• 1 medium English cucumber, halved lengthwise and thinly sliced*small English cucumbers 

• 1 pint cherry tomatoes, halved

• 1 cup thinly sliced red onion* 1/4 cup

• ¼ cup chopped fresh dill*( 1tsp. Dried dill

• ¾ cup mayonnaise

• 3 tablespoons white vinegar*(cider vinegar)

• 1 ½ teaspoons sugar*(pinch sugar)

• 1 teaspoon salt

• ½ teaspoon ground pepper

  I served it over baby lettuce

Cook pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in cucumber, tomatoes, onion and dill.

Whisk mayonnaise, vinegar, sugar, salt and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.

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

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

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

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