Artichoke Salad

Tonight with some Rotisserie chicken we're having some cold Artichoke Salad. Quick and easy this is another nice side for an add on to chicken, fish or beef!  Enjoy!

1 can Artichoke hearts , drained

1 onion sliced thin

1 cucumber cut in small pieces (I removed seeds)

Greek pitted olives

Green pitted olives

1 tomato seeds removed (cherry tomatoes would be nice)

Pinch dried oregano

Feta cheese

Olive Oil and Red Vinegar to taste

Salt and pepper to taste

Happy Summer Salad Time,

4/3/13

Classic Chopped Salad

I seem to forget basic salad photos but thought maybe you'd like to give this a whirl.

Since this photo was taken I have bought a pair of scissors that I used for a fine chopped salad.

The ingredients below make a great chopped salad. Try it and personally I like sour cream added for it's creamy texture and taste.

Classic Chopped Salad

Ingredients

2

cloves garlic, peeled

1/2

teaspoon kosher salt

1/2

lemon

1

7 oz. sour cream

2

hearts romaine lettuce

2

ears fresh corn, kernels cut from cob

4

ounces green beans, trimmed and cut in 2-inch lengths

1

cup cherry tomatoes, halved

1

cucumber, seeded and chopped

1/4

cup finely chopped fresh chives

 

Salt to taste

 

Freshly ground black pepper

1

avocado, halved, seeded, peeled, and cut into chunks(optional)

6

slices bacon, crisp-cooked and chopped

1. For dressing, peel garlic,
2. 
   
3. . Finely chop the garlic and mix with a generous sprinkling of kosher salt. 
4. 
   
5. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl.
6. 
   
7.  Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in sour cream and season with salt and a few grinds of black pepper. 
8. 
   
9. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.

1. Cut lettuce into bite-size pieces or use special chopping shears. lol Cook corn and green beans in a 
2. 
   
3. large amount of rapidly boiling, lightly salted water for 1 to 3 minutes.

1. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.

Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. 

Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings. 

5/29/14

Antipasto Summer Salad!

Summer salad that I make year round.  

I always make my own Italian dressing but you can use your favorite robust salad dressing.  Enjoy!

 

Note:  You can always substitute turkey, chicken or all veggies in these salads for the healthier version. Also try using lemon or orange juice and olive oil for a refreshing summer taste.  It is a nice touch for a different salad dressing!


In the next few weeks I will be posting some easy summer salads.  They are in no particular order, only recipes that I have found to be wonderful and easy to make. I'll try to mix them up a bit for your enjoyment. Here's hoping you enjoy them and that they will make your time in the kitchen a bit easier.



When I think of pasta salads I immediately think of summer.  I started this day with craving some Italian salami and what better way to enjoy it but in some great pasta salad.



My all time favorite sandwich is a freshly thin sliced piled high salami sandwich on fresh Italian bread with cubed aged provolone on the side.  I seldom eat sandwiches but while I am typing this my mouth is salivating while I write..Yummy!  OOPs..I got off track now back to the pasta salad.

Link: Homemade Italian Salad Dressing 
The original recipe passed on from my Mom!

This is a very easy salad to make and it can handle many add ins, such as hot peppers, cherry tomatoes, mozzarella pieces, provolone cheese, diced peppers ,carrots, diced celery,olives, turkey cubes, fresh broccoli florets and just about any other add in you would like.  You also can use bottled Italian dressing and toss it easily.  I use basic red wine vinegar and olive oil, parsley and a few other herbs and toss and allow to set a bit to enhance the flavor.  When serving you can add a bit for of the dressing to keep it moist.

Note:  If you would like a healthier version of this salad eliminate the salami and replace it with oven roasted turkey and use a light cheese and light Italian salad dressing.

8 oz. pasta of choice( cooked , drained and rinsed)
1- 1/4 in. slice Genoa salami (cut in small pieces)approx. 1/2 lb. or less
1- 1/4 in. slice provolone cheese ( cut in cubes) 1/4 lb.
1/2  cup red, orange or green bell pepper (I used orange in this salad)
1/2 cup diced celery
1/2 tsp. parsley
1/4 cup red onion diced
1/4 tsp. garlic powder
several green olives
several black olives
approx. 1/4 cup red wine vinegar
approx. 1/2 cup plus a bit more olive oil
salt and pepper to taste

From my kitchen to yours,

6/9/14

Mexican Fried Ice Cream Dessert

Ready to serve

1. 
   

I had this delicious dessert for Thanksgiving and it was so delicious I had to share the recipe with you.  Of course it's going to be on our dessert table this Christmas.  

I just made it and it's in the freezer. Doing it ahead of time is a plus.  Less to worry about and it freezes perfectly.
Enjoy!

Note:  I made this in a larger pan than was suggested so if you do it too, make sure you increase the amounts.  Mine looks a little skimpy.  I would have liked it fuller. 

Ingredients

1. 3 cups crushed Corn Flakes cereal
2. 3/4 cup sugar
3. 1/2 cup (1 stick) butter
4. 1 (1.75 quart) container Vanilla ice cream
5. 1 (8 ounce) container Cool Whip
6. 1/2 teaspoon ground cinnamon
7. 1/4 cup honey
8. Chocolate syrup
9. Caramel sauce

Instructions

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. 
   
3. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
4. 
   
5. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
6. 
   
7. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
8. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
9. 
   
10. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥
11. 
    
12. Serves 12

12/23/15

Mediterranean Chicken Salad from my kitchen to yours,

1/3 cup lemon juice

2 T. Fresh mint (I used dried)

2 T. fresh basil (dried)

2 T. olive oil

1 T. honey

1/4  tsp. black pepper

5 cups shredded romaine lettuce or mixed

2 cups cut up cooked chicken breast

2 Roma tomatoes, cut into wedges

1- 15 oz. can garbanzo beans, chick peas, rinsed and drained

Several kalamata olives pitted and quartered

2 T. crumbled reduced fat feta cheese

Dressing:  Place first 6 ingredients in a bowl and whisk well. Set aside

Place lettuce on a platter .  Top with chicken, tomatoes, beans, olives and cheese.

Drizzle dressing over above lettuce .  Garnish with additional  olives, if desired.

adapted from Better Homes and Gardens 2013

11/14/13

4/20/15

1/15/16