Broccoli Tomato Salad

Perhaps this recipe is out of season. That is to say not out of "season"ing, but maybe it is more of a summer dish . I have a difficult time cutting off the cold fresh dishes when the weather gets cooler because I live in Arizona. Here we have "kinda hot "and "just warm" as the standard weather. When it becomes "just warm" or below 100 degrees I whip out the hot soups. I love soup! I often love to compliment the soup with some sort of bread or something salad -like. This is a beautiful salad that I think is great for any occasion. The dressing is delicious while the broccoli and tomato pair well together.

Ingredients:
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced

Dressing:
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Directions:
Cook broccoli in a small amount of water for 5 minutes or until crisp- tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve and Enjoy!

Greek Chicken Souvlaki

Once upon a time I came upon a Greek restaurant at the food court in a mall. I ordered their Chicken Souvlaki and was blown away. I then went home and had to find a recipe like it. I found this recipe and adapted it to my taste. This will be a repeat again and again.

Tzatziki Sauce
1 cups Greek Yogurt
Juice of 1/2 lemon (about 1 T)
1 garlic clove,
chopped 1/2 medium cucumber, seeded and diced ( I did not seed it)
1 T kosher salt
1 T finely chopped fresh dill
 Fresh ground black pepper to taste

Directions: Combine all ingredients, blend, or place in food processor.  Chill in fridge for flavors to marry while preparing chicken.

For the chicken:

3-4 breasts of chicken, cut into 1 1/2″ cubes
3 T lemon juice
1/4 tsp. ground cumin
1/2 tsp. fresh oregano or 1/4 tsp. dried
2 tsp. olive oil
1/4 tsp. freshly ground pepper
1 clove of garlic, minced
Pitas sprayed or spread with olive oil and sprinkled garlic salt

Directions:
Combine the spices with the oil and lemon juice. Cut the chicken into cubes; combine with the marinade and let sit 30 minutes. Assemble the skewers; grill for 5 minutes (or longer depending on temp), turning only once after 3 minutes; when done, the cooking juices from the chicken should be clear.

To serve, I sprayed the pitas with olive oil and sprinkled with garlic salt. I then placed them on the grill for 20 seconds or so on each side. Smear with tzatziki sauce, place chicken, sliced tomatoes, and feta cheese on top for garnish and serve. Opa!

It is delicious my friends, and tastes fresh and healthy (mostly healthy).

Healthy Summer Salad

First off, let's give credit where credit is due. I stole this from Amanda's cookin, and I would do it again because this salad is a good find. The only thing I might change is the cheese next time. I liked the smoked gouda, but I wouldn't mind switching it up either. So if you want to impress your friends, try it!

Summer Vegetable Quinoa Salad

1 15-oz can chicken broth
1 cup uncooked quinoa
1 1/2 cups frozen corn, cooked and cooled
1 medium cucumber, halved lengthwise and sliced
1 package grape tomatoes, halved
1/2 cup diced smoked gouda cheese
1/2 cup diced red onion
1/4 cup minced fresh parsley, packed (I didn't have this and it was still yummy)
1/4 cup extra virgin olive oil
1/4 cup seasoned rice vinegar
2 tablespoons white wine vinegar
1/2 teaspoon mayonnaise
salt, to taste
freshly ground black pepper, about 4 turns

Directions:
Cook quinoa in chicken broth by bringing to a boil and then reduce heat to low and simmer for 10-15 minutes covered. Remove from heat and cool completely. I placed in fridge while preparing the rest.In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine. Pour half of dressing over remaining ingredients and taste before adding more. Chill in fridge for at least two hours before serving. This was great the next day and the next! Serve and enjoy!

Grilled Romaine Hearts

Summer is for grilling. At least it is at my house. When it is 115 degrees outside, using the stove or oven seems like suicide. We often do the usual grilled steak or chicken, some fresh fruit of a sort, and a starch or grain. I found this little recipe in the Parade newspaper insert. I thought it tasted fresh with the lemon and warm crisp of the lettuce. I will say my husband did not care for it: "This is different, I don't know about warm lettuce!"

Ingredients:
2 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
1 small garlic clove minced
1/2 tsp Dijon mustard
1/8 tsp. worcesteshire
1/4 tsp. freshly ground black pepper
3 Tbs. freshly grated paremesan cheese
Olive oil spray
2 hearts of Romaine lettuce

Directions:
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcesteshire, and pepper. Stir in the parmesan cheese.

Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the hearts, then cut the hearts lenghthwise down the middle leaving the ends intact so each half holds together.Spray them lightly with oilive oil spray.

Grill until grill marks from and the lettuce wilts slightly, about 6 minutes turning once or twice. Serve drizzled with above vinaigrette. Yum!

Chinese Chicken Salad

Ingredients for the salad:

2 whole chicken breasts
1 whole ginger root cleaned and trimmed
1-2 heads chopped lettuce
1/2 pkg. rice sticks
3-6 green onions diced
1/2 c. toasted almonds
1/2 c. sesame seeds toasted


Cook the chicken in water with ginger and salt til done. 20 - 30 min. Fry rice sticks(see pictures) in hot oil and drain on paper towel. Cut up cooled chicken. Combine above and add the dressing. See below.

BEFORE:
AFTER:


The rice sticks are really quite fun to make and eat. They can be found in the Asian section of your grocery store near the soy sauce, chow mein noodles, etc. Follow the instructions on the package to cook.


For the salad dressing:

4 T sugar
1/2 tsp pepper
2 tsp. salt
1 tsp. Alpine touch
4 T. red wine vinegar
1/2 c olive oil

Combine all but the oil and heat for 30 sec or so in micro and stir so sugar dissolves and spices blend. Add oil. Refrain from adding the dressing to the salad until you are ready to serve.

Turkey Sandwich that will WOW your tastebuds!

You can have this turkey sandwich:



Or



You can have my new and improved turkey sandwich. It is fairly easy, but tastes like it wasn't.






I personally will never go back.

Here's how:
First, if it is not Thanksgiving and you do not have left over turkey yet, roast a turkey. Do it the way you love it. There is nothing more inviting in a home then the smell of a delicious turkey cooking in the oven.



While that is cooking prepare the coleslaw and sauce.
For the coleslaw-

1 (l6oz) bag coleslaw mix 1/3 cup sugar
2 TBS. diced onion 1 TBS. white or red wine vinegar
2/3 cup creamy salad dressing ( mayo etc.) 1/4 teas. salt
2 TBS. vegetable or canola oil 1/2 tsp. poppy seeds
1/2 tsp celery seed
Combine all ingredients except coleslaw and onions. Stir so sugar etc. is all blended then add slaw and onions.
Chill at least 2 hrs before serving.

For the sauce you can either buy a bottle of Russian salad dressing, or make your own. Here's how:

1 cup Miracle Whip or mayo salad dressing
2 teaspoons lemon juice
2 teaspoons sweet relish
1/3 cup ketchup
1 1/2 teaspoon sugar
1/4 teaspoon salt
Dash of cayenne

Stir the ingredients until well blended.


Now the fun part-

On your favorite Kaiser roll spread the dressing on each side. Place your sliced turkey pieces on next and follow with a generous amount of coleslaw. Serve and Enjoy! Stay tuned for leftover turkey soup.

Poppy Seed Dressing

This is my new favorite salad! It is perfect for spring, easy, and pretty healthy!

1/2 cup oil
1/2 cup seasoned rice vinegar
1 cup sugar
1/4 to 1/2 Tsp paprika
1 Tbs. worcestershire sauce
3 Tbs sesame seed
1 1/2 Tbs poppy seed

Put all of the ingredients in a container that you can shake and then pour over your salad. I just used a mason jar. I then poured it over spinach and romaine with freshly sliced strawberries and sliced pecans. You can glaze your pecans for a sweeter crunch but I didn't since it has a cup of sugar in the dressing. Serve and Enjoy!
(I almost "enjoyed" the entire bowl before I remembered to take a picture! )