Steak Salad

We’ve been on a real salad kick for the last few weeks. This steak salad is hearty enough to be the entire meal, as it was for us. I actually had to look at the picture to remember what I put in this salad. My husband is still talking about how wonderful it was. It actually had a little bit of everything in it… greens, cheese, meat, spice, crunch, creaminess. The flavors all just came together so wonderfully. It would be hard not to be satisfied eating this!

In the cheese specialty section at your grocery store they sell a combination of Feta Cheese, Roasted Red Pepper and Black Olives in olive oil with herbs and spices. It’s really yummy and we always have it in our fridge. I used that in this salad, and it was all that was needed as the salad dressing.

I didn’t toss the salad. Instead just start with a layer of lettuces and then sprinkling the other ingredients evenly onto the salad. I’m not going to put any measurements in this recipe, just listing the ingredients. It’s a salad, so it’s super easy!!

INGREDIENTS 

Romaine Lettuce Spring Mix of Baby Greens Corn – cut fresh off the cob Kalamata Olives Pepperoncini (I love these!) Spring Onions, chopped Grilled Mushrooms, quartered Grilled Poblano Pepper, sliced Roasted Red Pepper & Feta Cheese Mixture (as described in intro) Salt & Pepper, to taste Top with thinly sliced grilled Steak Enjoy!!



sumber dari: saucygirlskitchen.com/

Bang Bang Shrimp Salad

We go to Bonefish for dinner every few weeks, and it’s really difficult to resist the Bang Bang Shrimp. I might not be quite as tempted if everyone else in our party didn’t want them, too!! Oh, who am I kidding? I want them and I don’t resist them. Ever. There.

So, the other day when I was getting a craving for Bang Bang Shrimp I decided to give it a try at home. I know that what makes the Bang Bang Shrimp taste so good to me is the crispy crunch factor on the shrimp and the delectable sauce. My recipe below is super easy and it totally satisfied my craving. I actually liked it better because I knew it was healthy and good for you… plus, I kicked the delectable sauce right into incredible land with some extra Sriracha Hot Chili Sauce. I love that stuff!
I didn’t have any green onions, so they are missing from the picture. However, I included them in the recipe because next time I make this I will be sure to have some on hand.

I hope you give this recipe a try.  Seriously, these shrimp are so good!! My new favorite and hopefully yours, too!

INGREDIENTS

1 lb. raw medium Shrimp, peeled and deveined
1/2 cup Cornmeal
1 Tbsp Paprika
2 Tbsp Olive Oil or Coconut Oil
1 large head of Romaine lettuce, cleaned and chopped
Dash of Salt
1/2 tsp Crushed Red Pepper
2 tsp Agave or Honey
Zest of 1 Lime
Juice of 1 Lime
½ cup fresh Corn off the cob
1/4 cup Cilantro, chopped
2 Green Onions, sliced thin


METHOD

After you have peeled and deveined your shrimp, rinse and set aside.
In a large bowl mix together the cornmeal and paprika.
Heat the oil in a large non-stick pan over medium-high heat.
While the oil heats up, toss the shrimp in the cornmeal until they are evenly coated.
Add the shrimp to the pan and cook for 2 to 3 minutes per side, or until golden brown.
While the shrimp is cooking you can get your plates or platter ready by putting down a layer of clean, chopped Romaine lettuce and 2 tablespoonfuls of the Bang Bang Shrimp Sauce per plate (recipe below).

When the shrimp are done, turn off the heat and add a little salt, red pepper flakes, agave, and the zest & juice of the lime.
Lightly toss together and divide the shrimp equally among the 2 plates, topping the lettuce.
Top the shrimp with the corn off the cob, cilantro and green onions.
Serve with extra Bang Bang Shrimp Sauce on the side.

Bang Bang Shrimp Sauce

INGREDIENTS

2 Tbsp Mayonnaise
1 Tbsp Sour Cream
1 to 2 Tbsp Sriracha
1 tsp Lime Juice
Dash of Salt & Pepper
A little water, to thin to desired consistency, if needed

METHOD

Add all the ingredients into a small bowl and whisk together until smooth and combined.
Add a little water, if needed.
Taste and season with more Sriracha, salt and/or pepper, as desired.
Serve on the side of the shrimp, or top the lettuce with a little sauce before placing the shrimp on top.

Enjoy!



sumber dari: saucygirlskitchen.com/

Tailor a salad for your palate

Another great thing about making salads is that you literally can open up the refrigerator and use leftovers or extras from a previous dish. Maybe you grilled salmon the night before and you can add some bites to your salad. When I grill a chicken breast for dinner, I make sure I either buy an extra large one to grill so that I have chunks to add to the next day’s lunch.

Also see what mood you are in that day. Are you craving protein? Then add tofu, salmon or shrimp. If you are craving something sweet, add fruit like strawberries, nectarines or apples. Are you yearning for some salt? Add some olives, pecans, pumpkin seeds or hazelnuts. Be creative by topping your salad with something different. My favorite additions to a simple salad are any of the following: edamame, avocado, hard-boiled egg, peas and dried cranberries. You can also add caramelized onions or crispy fried shallots. If you are like me, I also love cheese as part of my salad, so I usually sprinkle feta or goat cheese on top.

What are your favorite foods to add to your salad?



sumber dari: http://thesolocook.com/

Dinner doesn’t have to be complicated

There are times, after several long days of reporting and writing at the Seattle Times, that I just want a simple and easy dish to eat that doesn’t destroy my clean kitchen. In my younger years that meant grabbing a burger or tacos at a fast-food joint, just to kill the hunger pangs. Since then I’ve learned a few things about single cooking along the way and I hope you can take a few of my ideas into your kitchen.

There are days I’m jazzed about tackling complicated, multi-step recipes, realizing I have the time and patience. But often times we all are in a rush or getting home late from errands or a fun happy hour with friends and we still need to nibble.

If you don’t have the time to cook something elaborate, don’t worry about it. The reason some dinners and snacks are so great is because they are simple and fresh – and that typically means healthy too.

Visit your farmer’s market or local store and grab fruits and vegetables that are in season. Those fresh foods are the foundation of a flavorful, simple dish. So when I’m in a hurry, salads are my go-to meal. Chopping the vegetables, greens and toppings take only a couple minutes and you can create your salad.

I grabbed fresh greens, tomatoes and purple carrots from my garden. The purple carrots catch your eye with the color and surprise the palate with a spicy, sweet flavor.



sumber dari: http://thesolocook.com/

Salad of Green and Yellow Split Peas with Pesto

Large bed of leafy lettuce leaves
1 cup dried green split peas
1 cup dried yellow split peas
1 bunch of sliced scallions to garnish

For the Pesto:

1 cup packed basil leaves
1/4 cup packed Italian leaf parsley
3 cloves garlic, smashed
1/4 cup grated parmesan or grana padano cheese
1/4 cup walnut halves, toasted and roughly chopped
1/3 – 1/2 cup extra virgin olive oil, or more
sprinkle of hot pepper flakes
kosher salt and freshly ground pepper, to taste

To cook the Split Peas:

Rinse the peas and place in a large saucepan.  Cover with salted water, making sure that about two inches of water are above the peas.  Bring to a boil, then reduce to a medium/low.  Cook for about 25 minutes, then begin testing them for doneness.  You may need to cook them longer, depending upon how high your heat was.  You will want them to be soft, but retain their shape.  Be careful not to overcook them, or they will turn to mush.  When done, drain the water and let cool.

To make the Pesto:

As I stated above, you can choose to blanch the greens or not, depending upon how fast you’re going to use the pesto.  You decide.  Place either the blanched or unblanched basil and parsley into a small food processor (use a large one, if making a bigger batch).  Pulse a few times to chop up a bit.  Add the parmesan, walnuts, garlic, red pepper flakes, and a pinch of salt and pepper.  Pulse a couple more times to combine.  With the machine running on low, slowly begin adding the olive oil.  Scrape down the sides, as necessary.  Add as much olive oil to reach your desired consistency.  Or, add a few tablespoons of water at the very end to loosen it up a bit.  Re-season with salt and pepper.  Use right away, or place in the refrigerator with plastic wrap tightly pushed onto it’s surface, or freeze.

Place the lettuce leave onto a large platter.

Mix the cooled split peas with about 1/3 cup of the pesto, use more if desired.  Add salt and pepper, if needed.  Pour mixture over the lettuce, top with sliced scallions, and a drizzle of good olive oil.

Enjoy!



sumber dari: http://relishingit.com/tag/savory/

Mandarin Chicken Pasta Salad

Ingredients 

Original recipe makes 6 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 teaspoon finely chopped, peeled fresh ginger
• 1/3 cup rice vinegar
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 (1 ounce) package dry onion soup mix
• 2 teaspoons white sugar
• 1 clove garlic, pressed
•  
• 1 (8 ounce) package bow tie (farfalle) pasta

• 1/2 cucumber - scored, halved lengthwise, seeded, and sliced
• 1/2 cup diced red bell pepper
• 1/2 cup coarsely chopped red onion
• 2 diced Roma tomatoes
• 1 carrot, shredded
• 1 (6 ounce) bag fresh spinach
• 1 (11 ounce) can mandarin orange segments, drained
• 2 cups diced cooked chicken
• 1/2 cup sliced almonds, toasted

Directions

1. To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
2. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
3. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

sumber dari: http://allrecipes.com/Recipe/

Amy's Barbecue Chicken Salad

Ingredients 

Original recipe makes 8 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 2 skinless, boneless chicken breast halves
• 1 head red leaf lettuce, rinsed and torn
• 1 head green leaf lettuce, rinsed and torn
• 1 fresh tomato, chopped
• 1 bunch cilantro, chopped

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (2.8 ounce) can French fried onions
• 1/2 cup Ranch dressing
• 1/2 cup barbeque sauce

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

sumber dari: http://allrecipes.com/Recipe/