Broccoli Feta and Cherry Tomato Salad

Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor. I learned how to basically clean out the frige and turn odds and ends into something edible. Except now without the pasta. Enjoy this salad as is for lunch or add seared fish or eggs to make a hearty dinner.

Source: The Good Mood Food Blog
1 large head of broccoli, chopped into bite size pieces
Cherry tomatoes.
1/2 pound pancetta or bacon
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
A good pinch of ground black pepper
A good handful of crumbled feta cheese

Bring a large pot of water to the boil.  While the water is boiling, combine the olive oil and balsamic vinegar in a serving bowl.  Add the broccoli to the pot of water and blanch for 60 seconds, you should see the broccoli turn a vibrant green.  Drain the broccoli pieces and run under cold water.  Drain thourghly. Add the broccoli to the serving bowl and set aside.

Place a small frying pan over a high heat and fry the bacon pieces until crispy.  Remove the bacon from the pan, place on on some kitchen paper and allow to cool before adding to the rest of salad.  Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli.  Add the bacon pieces and feta cheese to the serving bowl. Gently toss all the ingredients in the dressing and season with black pepper.  Add walnuts or pine nuts for an extra crunch!

Technorati Tags: 4th of july, BBQ, Broccoli cherry tomato feta salad, cheap meals, food, salad, side dish, summer, vegetable

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Balsamic Chicken with Avocado and Radish Salad

Filed under: RECIPES - Main Dish, RECIPES - Soup / Salad

Sometime ago a friend of mine and I were discussing the cons of eating healthy. We both agreed that every now and then after eating perfect portions of lean proteins, limited carbs and a staple of fresh fruits and veggies we craved a hefty steak with a baked potato to fill us up. Something to sink our teeth into. I side with the fact that eating healthy does not have to be bland and taste like cardboard diet food. But rather there are some recipes that when I eat them I feel completely satisfied. Balsamic chicken with avocado and radish salad is one of those meals. I savor every bite contemplating never having to take another morsel of forbidden delectables.

Source: The Good Mood Food Blog
2 chicken breasts
1 avocado
4-5 small radishes, sliced
A handfull of lettuce leaves
1 red onion, cut in half and sliced wafer thin
1 small garlic clove, peeled and minced
1 tsp of wholegrain mustard
2 tbsp Balsamic vinegar, divided
6 tbsp extra virgin olive oil, divided
1 lemon, halved
Pinch coarse sea salt and freshly ground black peppercorns

Place chicken in a zip loc baggy. Pour in 1 tablespoon Balsamic vinegar, 3 tablespoons olive oil, the juice of half a lemon, and a pinch of black pepper, seal and give a good shake!

In a jar or bowl, combine, 1 tablespoon Balsamic vinegar, 3 tablespoons olive oil, garlic, mustard, and salt. Whisk or shake to combine, set aside.

Place a good handful of lettuce leaves on each plate, and scatter with the red onion.
Slice the Avocado in half and remove the stone, spoon out the green flesh and slice into thin strips, arrange on top of the salad. Add the raddishes.

Heat a large frying pan till just before it begins smoking and place the breasts on, there is no need for extra oil. Cook for approx 3-5 Minutes each side, remove from the heat, let it rest. Slice into thin strips. Arrange on top of the avocado. Drizzle the dressing over the salad. Serve immediately.

Technorati Tags: BBQ, chicken avocado radish salad, entertainment, food, healthly, kids, salads, spring, summer, the good mood food blog

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Fiesta Taco Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

A couple of years ago, all the older kids wanted for dinner was pizza, hot dogs or mac and cheese. Just having baby number three, I complied for a little while until I could get back on my feet. I began asking friends what they usually made for dinner. A couple ideas I liked were “chicken and rice with peas” and taco salad. Taco salad had never crossed my mind. So I asked, “What do you put on a taco salad?” Her reply, “ground beef, corn, black beans, cheese…” The possibilities are endless I imagine. For now, we will start with the basics.

Meat: ground beed, shredded chicken or pork
Beans: chickpeas, kidney beans, black beans, refried beans
Shredded lettuce
Shredded cabbage
Corn, frozen or canned
Chopped veggies: Celery cucumber, raddish, carrots, zucchini, peppers
Salsa
Sour cream or plain yogurt
Salad dressing (optional)
Nacho chips (optional)

Place a cup full of shredded lettuce on a plate. Top with any combination of toppings.

In the photo, I used left-over filling from my “stacked Mexican pie“. For the dressing, I mixed together some yogurt and salsa.

To flavor the meat:
3 cloves of garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon oregano
Pinch red pepper flakes
Salt and pepper, to taste

Technorati Tags: cinco de mayo, fall, family, food, kids, mexican, Stacked Mexican pie, summer, Taco salad

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Mexican Pozole and Hominy Soup

Filed under: RECIPES - Soup / Salad

Every Grandmother has their own recipe for Pozole (or sometimes spelled Posole). My favorite recipe comes from a friend of mine, Mary Rodriques, from Freemont, Texas. She also gave me the recipe for Baked Summer Veggies. The experience of eating Pozole comes from adding your own combination of ingredients that suits your palate. Of course, I forgot limes. A squeeze of lime really makes the dish.

Soup:
3 1/4 pound Pork Shoulder or Pork loin
6 cups Water and/or chicken broth
4 cloves garlic, chopped
Salt
2 large cans Hominy

Toppings:
Limes wedges
Diced avocado
Diced tomatoes
Shredded cabbage
Sliced radishes
Chopped onion
Tabasco sauce
Salsa

Salt pork really generously. Place in a stock pot or slow cooker. Fill the pot with water or broth, enough to cover the meat by 1 inch. Simmer on low for 3-5 hours until tender. Add hominy and continue to simmer 20 minutes more.

To serve ladle broth with hominy and some pork into bowls. Top with desired toppings.

Technorati Tags: cino de mayo, family, food, kids, mexican, posole, pozole

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Glazed Salmon on Green and Orange Salad

Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Soup / Salad

Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ.

Source: unknown
4 (5oz) cooked salmon fillets
1/3 cup Asian Ginger salad dressing
2 tbsp clementine or orange juice
1/2 cup thinly sliced red onion
8 cups mixed salad greens
4 clementines, peeled and sliced
1/3 cup chopped unsalted toasted almonds

Heat broiler. Place salmon on a foil-lined rimmed baking sheet. Spoon on or brush salmon with 2 tablespoons of the dressing. Let sit 15 minutes. Broil salmon 8-10 minutes or until just cooked through.

Meanwhile, put the remaining dressing and the juice in a large bowl; add onions and toss to coat.

To serve, add salad greens and clementines to the bowl with the onion; toss to mix and coat. Arrange salad on serving plates. Place salmon on salad and sprinkle with almonds.

Technorati Tags: asian glazed salmon, dinner party, food, greens, orange salad, salad, salmon, seafood, spring

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Cucumber Salad with Dill Yogurt

Filed under: RECIPES - Sides, RECIPES - Soup / Salad

A friend of mine from Houston Texas introduced me to the pleasures of cucumber salad. She was obsessed with cucumbers and red onions in vinegar. We ate bowl fulls to curb our hunger.

I am the only one in the house who will eat this type of stuff. Stephen is anti condiments especially anything that closely resembles mayonnaise. The kids will only eat salad with Ranch dressing but they will eat cucumbers. I halved the recipe mixing their half with ranch and my half with yogurt rather than sour cream. I wish my friend were here to share a bowl.

Source: Rachael Ray
5 cucumbers (about 2 1/2 pounds)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Technorati Tags: 4th of july, baby shower, bridal shower, cucumber salad, dill sour cream, easter, Memorial Day, picnic, spring, summer

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Limeade or Lemonade Dressing

Filed under: RECIPES - Soup / Salad

With the birth of our first baby, my mom flew out to help me get settled in as a new mother. One day for lunch, she surprised me with a glass of blueberries drizzled with lemonade dressing. It was a special moment, because her mom made fruit cups with lemonade dressing for her when she was a girl.

Source: Grandmother Lois Jepson
3 tbsp undiluted concentrate
3 tbsp oil
3 tbsp honey
1/2 tsp celery or poppy seeds

Mix concentrate and honey with a whisk. Slowly drizzle in oil Mix well. Add seeds. Serve over fruit salads.

Technorati Tags: baby shower, fruit salad, lemonade dressing, summer, wedding

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Italian Steak and Bread Salad

Filed under: RECIPES - Soup / Salad

I enjoy making my own croutons, because they have more flavor than the store-bought kind. It is also another way of using up day-old bread or the crust cut off of the kids sandwiches. I changed the original recipe up a bit mostly because I tend not to buy specialty items unless I have too. Since it was just us I swapped the french bread with whole wheat, X-ed the tomatoes (we did not have any) and dressing, substituted feta for the blue cheese and used olive oil instead of the spray.

Source: Woman’s Day
1 (12-oz) Sirloin steak, 1/2 to 3/4 inch thick
1/2 (1 pound) loaf French bread, split
Garlic oil spray
Salt and pepper
2 cups wedge ripe tomatoes
2 bags (6 oz) baby spinach trio (spinach, arugula and carrots)
1/2 cup bottled olive oil and vinegar dressing
1/2 cup sliced onion
1/2 crumbled blue cheese

Heat outdoor grill or stovetop ridged grill pan. Coat steak and cut surfaces of bread with garlic spray; sprinkle with salt and pepper. Grill steak, turning once, 6 minutes, or until an instant-read thermometer inserted from side to middle registers 155°F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature of steak will continue to rise to 160°F for medium doneness.)

Meanwhile, grill bread, cut sides down, 2 minutes, or until lightly toasted. Cut bread in chunks; thinly slice steak. Combine in a bowl with remaining ingredients; toss to mix.

Technorati Tags: 4th of july, american, beef, food, french bread, grill, Memorial Day, salad

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Spinach and Grape Salad

Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

The weather was absolutely gorgeous today, a perfect day for a picnic. We ran around the backyard with Police Officer Mason in hot pursuit. Mason is a no-nonsense cop. Forget the ticket for speeding, we had to go straight to jail on the trampoline, where I jumped until I had to leave to start dinner. As I cooked, the kids took advantage of the warm weather spraying themselves with the water hose. I did not have the heart to make them come inside and so decided we would have a picnic. A perfect meal for a perfect day.

I know this salad may seem a little weird, but it tastes phenomenal. It is super quick, healthy and goes well with seasoned pork chops and roasted potatoes.

Source: Rachael Ray
1 red onion, halved and thinly sliced
1 cup red seedless grapes, halved
4 oz baby spinach
1/4 cup sliced almonds, toasted
2 tbsp balsamic vinegar

Heat oil in a skillet, cook red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from heat. Stir the spinach, almonds and balsamic vinegar into the onion mixture, season with salt and pepper. Serves 4

Technorati Tags: food, grape salad, picnic, spinach

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Barley Beef Stew

Filed under: RECIPES - Soup / Salad

When I first went off to college in Florida, I rented a room from a friend of mine, Renea Hammock. She was originally from California. So, automatically you know she was hip, sweet and beautiful. I was hired by a team of Navy Seals who were working on a project to uncover Spanish gold they believed to be buried under the ocean floor. Nothing became of the gold or the intended romance I tried to kindle between one of the guys and my friend, Renea. So is Love.

I lived with Renea for about a year when life sent us in separate directions. Eventually, Renea moved back to California taking a job as a flight attendant for Southwest Airlines. I met up with her sometime after I moved to California to see how she was doing. As Stephen and I were leaving, she gave us a container of beef and barley soup. I never thought about cooking with barley before, as I found the soup to be quite tasty. Now, I use barley all the time especially in soups.

I use a beef seasoning my sister-n-law sent me for Christmas. It is the best stuff. I am still trying to get the name from her. Use any seasoning you like to use with pot roast. Taking the time to brown the meat and cook the onions and veggies gives the stew more flavor.

1 1/2 pounds stew meat, cut into bite sized cubes
Beef seasoning
2 tbsp canola oil
1 medium onion, chopped
6 garlic cloves, chopped
2 celery stalk, chopped (with leaves)
2 medium carrots, sliced
2 large potatoes, cubed (can use 1 russet and one sweet potato)
1 tsp dried thyme
2 bay leaves
1 tbsp oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
Salt to taste
1/2 cup medium pearl barley
4 cups beef broth
1 tbsp Worcestershire (optional)
1 28 ounce can diced tomatoes

Season stew meat with salt and pepper and beef seasoning. In a large skillet, add a tablespoon of oil, brown the meat on all sides; remove from pan and set aside.
Using the same pot, add another tablespoon of oil, onions and garlic. Cook for a few minutes, then add celery, carrots and potatoes; cooking for a few minutes more.
Add the herbs, barley, broth, Worcestershire sauce and tomatoes with juice. Bring to boil. Turn the heat down and simmer for at least and hour and a half. The longer the stew simmers the better.

If using a crock pot: you can brown the meat if you want or just throw everything in (add more seasoning) and cook about 6-8 hours on high or 9-12 hours on low or until the meat and veggies are tender.

Variations:
-Try adding sliced mushrooms, chopped parsnips and/or fennel seeds.
-To make it thicker add a tablespoon of flour or cornstarch.
-For a little added flavor add a 1 tbsp balsamic vinegar or 1 cup Irish -Guinness beer or 1/2 cup red wine or cranberry juice.

Technorati Tags: crock pot beef stew, food, irish beef barley stew, st. patricks day

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