Romaine and Orange Salad !

Here's a great Summer or anytime Salad and also one of my favorites.   We never tire of it!


Dressing:
1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 tsp. ground pepper
pinch sugar
1/4 tsp. salt

**Dressing can be easily doubled.


1 - large head Romaine Lettuce, torn in pieces and rinsed well
1 can Mandarin oranges(drained)
1/2 cup silvered almonds(toasted )
Pan fried or grilled chicken boneless chicken breasts

This recipe easily served two.

Prepare dressing by whisking together the orange juice, olive oil, vinegar, salt and pepper..Set aside
In a large bowl, combine the Romaine and the oranges..Add enough dressing to coat and toss..Add almonds

FOR AN ADDED TOUCH GRILL 2 PIECES OF BONELESS CHICKEN BREAST..CUT AND SLICE..TOP SALAD...WONDERFUL AND SO TASTY!

From my kitchen to yours,

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5/29/12
7/9/13

Sesame noodles with green onions & radishes

 This would be a great take along picnic salad.  A little different from your traditional.  I took it to a social and got raves. 


My next few recipes or dishes will be in the salad family.  Some are with grains such as rice, barley,quinoa and today's will be with Linguine noodles.

Served with grilled or broiled chicken or fish; if you like Asian flair this sweet and ginger peanut tasting dish is sure to please all those who like Sesame noodles at your favorite Asian restaurant..  

Enjoy!  Happy Cooking from my kitchen to yours,

No need to add radishes!  I think they were added for crunch

 Check out this dish!  Served with grilled chicken or fish this is a great side.  

It just so happened I had every ingredient so I managed to put this dish together rather quickly. The radishes were all I had to go to the store to buy and I think you can easily eliminate them.  Make it your way!  Fresh raw Broccoli florets or snow peas may do the trick. 

 Sesame noodles with green onions & radishes
3/4 lb. uncooked linguine
1/2 cup creamy peanut butter
1/4 cup soy sauce
1 T fresh ginger chopped (I used dried ginger)
1/2 tsp. or 1 clove minced garlic
2 T red wine vinegar
2 T Asian sesame oil
3/4 tsp. red pepper flakes
1 T honey
4 green onions,sliced (note: I used 3)
6 radishes, sliced thin (note: I used 3)optional 

In a large pot bring salted water to a boil, cook until linguine is al dente.  Drain. Rinse under cold running water and drain again. Set aside

In a blender, puree peanut butter, 1/4 cup warm water, soy sauce, ginger, garlic, vinegar, oil, honey, and pepper flakes.  If necessary, thin with an additional 1 2 T warm water.  Note:  I did not have to thin mine.

Toss pasta with dressing and half of the scallions (optional radishes).  Spoon into a serving bowl.  Top with remaining green onion and radishes.

Happy Salad Making from my kitchen to yours,

adapted from dashrecipes.com

4/23/13

A great light tomato/chicken salad!

Easy and tasty and all in one, this salad is healthy (no mayo) just good for you olive oil and lemon juice.  Adding some cooked  fresh chicken made this a nice easy summer meal.  A plus+ Toasted French Bread is nice addition.

Fire up the grill to 400 to 450 degrees.  Rub 6 French Bread Baguette slices with olive oil and garlic.

Note: You can lightly toast the above bread in your oven as well.  Broil until lightly browned.

Grill bread 1 to 2 minutes each side and brush with extra olive oil until toasted

Note:  You have several options with the chicken. You can grill the chicken as well and cut into small pieces then add to  the salad or buy a fresh rotisserie chicken at the grocery store and shred into pieces and add.

A great salad

Add some Grilled or pan fried seasoned chicken to make this dish a meal!

 

1 lemon

2 lb. assorted tomatoes, halved or chopped

3 cups cooked chicken (to save time buy a already prepared chicken and shred into small pieces)

1 large seedless cucumber sliced

½ cup flat leaf fresh parsley

¼ cup sliced green onion

¼ cup loosely packed fresh basil leaves

2 T. olive oil

1 tsp. salt

½ ground pepper

½ cup crumbled feta cheese

Happy Baking and Cooking from my kitchen to yours,

 

Grate zest from lemon to equal 2 tsp; squeeze juice from lemon to equal 2 T..  Combine lemon zest, juice, tomatoes and next8 ingredients in a large bowl.  Let stand 10 minutes.  Toss with crumbled feta just before serving
.**I found that letting the above set a little longer with the chicken blended the flavors wonderful!


  May 2011  issue Southern Living magazine


5/31/12

Roasted Butternut Squash and navy bean salad

A few side dish suggestions.


When I was on the cruise there were so many wonderful different type salads and I am trying to remember those that really appealed to me.. One in particular had roasted butternut squash and today I am trying to come close to duplicating it.  It was very flavorful and after I tasted mine I think I have a keeper.  Enjoy!!

 .



1 small butternut squash, peeled and diced and roasted (Roast 425 degrees approx. 25 minutes)
 2 tablespoons olive oil
dash of salt
1 can Navy beans rinsed
 1 slice red onion chopped

Place diced squash on cookie sheet..Drizzle with olive oil and pinch of salt..Bake 425 degrees 25 minutes or until tender..Set aside to cool.
Dressing:
1/4 cup lemon juice
1 medium clove garlic minced
2 or more tablespoons olive oil
Whisk to blend

In a medium bowl place beans, onion and cooled squash..Add dressing. Toss and eat!  Very nice chilled as well..A great salad or use as a side with chicken, or fish..

Happy Cooking from my kitchen to yours,

11/29/12
1/3/13

Lemon Meringue Pie

Lemon Meringue Pie   

Ingredients
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1 cup lemon juice
3 tablespoons butter
1 pastry shell (I use Pillsbury Refrigerated Pie shell and bake according to directions).
**Note: You can use cook and serve lemon pie filling with great results.

Directions for pie:

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until

 bubbly. Reduce heat; cook and stir 2 minutes longer or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into baked pastry shell.

 MERINGUE:
1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
 1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

 Note: I bought a container of real egg whites and used them. I  doubled the amount) I like lots of meringue.
If you are using the recipe on the back of the lemon cook n serve pudding recipe for meringue, it only calls for meringue and sugar so we'll see how fluffy it is.




In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.

Spread beaten meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving.

 Refrigerate leftovers.

**Note:  Using cook and serve lemon pie filling works well to save you time.  I use two boxes for a fuller pie.

3/29/14