Field Fresh Chopped Salad with Grilled Chicken

Today at Trader Joe's I grabbed some lunch for my kids and I (thats what happens when I shop at lunch time!). As always they chose their usual Turkey Club Wrap to share. I usually just grab some Spicy California Rolls or a turkey and swiss sandwich on a pretzel roll (oh those pretzel rolls are tasty!). But today I thought I'd try something new and I guess I was up for something lighter and more fresh...like a salad. The Field Fresh Chopped Salad with Grilled Chicken was looking quite satisfying to me, so I tried it. It was really tasty! Tasty enough for me to post about it. Now I haven't made this myself yet (seeing as I just tried it from the store just an hour or 2 ago), but it is definitely on my list of "To Make Soon." There are no measurements here, just ingredients, so its all measured according to your likings.

(photo by flickr)

• Romaine lettuce, chopped
• Yellow corn (fresh or canned, drained)
• Red cabbage, chopped
• Green onions, chopped
• Red bell peppers, diced
• Israeli couscous, cooked
• Dried currants
• Asiago cheese, grated
• Grilled chicken breast, cubed, sliced, or shredded
• Toasted pecans (optional)
• Trader Joe's Sweet Basil Dressing (If you don't have a T.J.'s, you can try this recipe or this one, but note that I have not tested either one, so I'm not sure what you'll be getting! But then again if you have a T.J.'s you could also just buy the pre-made salad and save your self a lot a of time too)

Chop or cook ingredients as directed above. Toss to your liking and enjoy!

Spicy Peanut Salad

Its been way too long since I've posted any recipes and to be frankly honest I really haven't been making anything new. Actually I haven't really been cooking much at all. Its been too hot. When its hot the last thing I want to do is heat up the stove or the oven. It just makes things worse! I have a bunch of old recipes I want to share, but was kind of waiting until I made it to take pictures, but I think I'm gonna have to just post some.

In the mean time, here's a recipe I actually picked up at Trader Joes. For those of you who've never stepped foot into a T.J.'s (poor souls!), they have a corner in their store where they always have some product you can test. Yesterday they made this cabbage salad to test out their Asian-style Spicy Peanut Vinaigrette. It was surprisingly tasty. I'm not a fan of peanuts. I like Thai peanut sauce with noodles, but thats about it...no peanuts, no peanut butter, no peanut butter cookies. These went great with TJ's Coconut Curry Chicken Stix (they're like Asian taquitos). This is a semi-homemade recipe...nothing much to it, but its tasty. I think it tastes best when you let it sit a little bit so the cabbage and carrots can soak up the dressing and soften up a bit.

• Shredded cabbage
• Shredded carrots
• Salted blister peanuts (I don't like peanuts, so I left this out...cashews might work too)
• Seedless raisins (or I used craisins...dried cherries would work too)
• Asian-Style Spicy Peanut Vinaigrette (from Trader Joes...I'm sure there is an equivilant at your nearest grocery or Asian food store)

Combine cabbage, carrots, peanuts, and raisins in a large bowl, mixing all ingredients. Add Spicy Peanut Vinaigrette to taste, tossing well to combine (I like to let it sit for a little bit so the cabbage can soften up a bit and soak some of the vinaigrette). Serve and enjoy!

KFC Coleslaw

I can't believe I haven't shared this recipe yet. Its a must! I used to hate coleslaw. I've found that a lot of people over do the onion and I don't like raw onions (although I do LOVE caramelized onions!). KFC's is good, Mo's is good (especially with their shredded pork sandwiches!)...this recipe is good. The key really is to let it sit in the fridge for some time after you make it. It says refrigerate for 2 hours, but its even better if you do it over night. This goes great on (or on the side of) a burger. I made it today to go with our slow-cooked bbq pork ribs...mmm! Now thats some good summer southern comfort food for ya!

• 1/2 cup mayonaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 Tbsp lemon juice
• 1 1/2 Tbsp white vinegar
• 1/2 tsp salt
• 1/8 tsp pepper
• 8 cups (1 head) finely chopped cabbage
• 1/4 cup shredded carrot (1 medium or a handful of baby carrots)
• 2 Tbsp minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice - use a food processor). Place in a large bowl. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a smaller bowl and beat until smooth. Add to cabbage, carrots, and onion; mix well. Cover and refrigerate for at least 2 hours before serving (overnight is best).

Serves 10-12.

A Feast for the 4th

We had an excellent feast for the 4th of July.  Some friends came up for the weekend and we ate our hearts out (most likely literally...or rather now our arteries are major clogged).  I really wasn't in the creative mood, so I turned to who other than (yes, you guessed right I'm sure) the Pioneer Woman.  She is just the best (if you can find me someone better, let me know).  Here's what was on the menu:

Jalapeno Poppers (I'm SO addicted!)

• fresh jalapenos
• cream cheese, softened
• bacon, sliced in 1/2 or 1/3 depending on size of bacon & jalapenos

Cut jalapenos in half, length-wise.  With a spoon, remove seeds and membranes (if you want it a little hotter, leave a little in).  Smear softened cream cheese into each jalapeno half.  Wrap jalapeno with bacon piece.  Stick toothpick through the middle.  Bake on a pan with a rack in a 375° oven for 20-25 minutes.  You don't want the bacon to shrink too much, but after 20 minutes if the bacon isn't brown enough, turn on the broiler for a couple minutes to finish it off.  

PW's Potato Salad

• 5 pounds potatoes (she uses russet, I used red)
  
• 1 1/2 cups mayonnaise
  
• 4 Tbsp prepared mustard
  
• 5 green onions, sliced
  
• 8 small pickles (she uses sweet, I used dill)
  
• 1 tsp salt
  
• 1/2 tsp paprika
  
• 1/2 tsp black pepper
  
• 4 hard boiled eggs, coarsely chopped

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy.  Fold potatoes together with mayo, mustard, green onions, salt, pepper.  Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed.  If need more moisture, can add a little pickle juice from the jar.

PW's Sun-Dried Tomato Pasta Salad

Dressing:

• 1 (7 oz) jar sun-dried tomatoes, drained
• 4 cloves garlic
• 3 Tbsp red wine vinegar
• 1 cup extra virgin olive oil
• salt
• pepper

Salad

• 16 oz corkscrew pasta
• 1 jar olives (she used Kalamata, I used plain ol' sliced black olives)
• 1 pint ripe cherry tomatoes, halved
• Several basil leaves, chopped or julienne
• 1 1/2 cups freshly grated Parmesan cheese

Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped.  Blend while drizzling in olive oil; continue blending until mixed together.  Cook pasta according to package directions, drain, and rinse with cold water until no longer hot.  Pour 2/3 of the dressing over the pasta, add olives, and toss together.  Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.  Serve on a big platter with an extra sprinkling of Parmesan cheese.

and these Tasty Burgers of My Husbands Own Creation

I really can't tell you exactly what was in the patty.  Basically into the ground beef he mixed in chopped bacon, goat cheese, Worcestershire, olive oil, balsamic vinegar, cayenne, salt, and pepper (he's the mixing king!).  Then grilled them on up on the bar-b.  I topped mine with sliced avocado, fresh tomato, and caramelized onions.  Oh baby, it was tasty!

Thanksgiving: Snicker Salad

Over the past couple years, this has become a staple at family holiday events.  My youngest sister has become the official snicker salad chef.   This recipe is just approximate measurements – you can add as much or little of everything that you want.  It's supposed to be served as a salad, but both my husband and I usually save it for dessert.

• 5-6 Granny Smith apples (or any tart apple)
  
• 3 king-size Snicker bars
  
• Bunch of red grapes, halved
  
• 12-16 ounces Cool Whip
  

Chop the apples and Snicker bars into small bite-size pieces. Mix apples, snickers, and grapes thoroughly into the Cool Whip. Use the sprinkles for garnish over the top. For best flavor, refrigerate for several hours.

Julie R.

AG, CA

Santa Fe Chicken Salad

A few years ago my husband and I lived in Palm Springs. Our first week there we went to a restaurant called Hamburger Hamlet (which is all over LA), where I had their Santa Fe Chicken Salad.  I thought it was so good that I went home and made it myself.  I've made a coupe adjustments of the years.

(picture courtesy of Kraft Foods)

• Hearts of romaine (or any lettuce you choose)
• Corn (canned, fresh, or frozen)
• Black beans (I also have used kidney beans)
• Tomato, chopped
• Cucumber, chopped
• Cheese (I prefer crumbled Queso Fresco, but you could also use shredded Monterey or Pepper Jack)
• fresh cilantro (optional)
• tortilla strips or crumbled tortilla chips (optional)
• Sliced red onion (optional)
• boneless, skinless chicken breasts (we've also used baked tofu)
• BBQ sauce
• Ranch dressing

Place chicken in skillet. Coat with bbq sauce (or marinade chicken ahead of time in sauce). Heat on med-high until chicken is cooked through. Toss desired ingredients together, top with ranch dressing, mix and enjoy!

Julie R.

AG, CA

Ranch Taco Chicken Salad

I have heard your cries of help Jules for new recipes. The following two are super easy and have become family favorites. This Chicken Salad recipe came from a friend and I'm not sure where she got it from. This is a great dinner when you need something fast. I usually eat this meal all by itself but if I need to stretch it I will add some kind of bread on the side or a baked potatoe.

1 lb. boneless chicken breasts, cut into chunks (about 4 breasts)
1 tbsp. oil
1 tbsp chili powder (this seemed like a lot to me so I just sprinkle over chicken until it is coated)
1 pkg. (16 oz) salad mix
1 jar (8 oz) salsa ( I use the mild Pace picante)
1 bottle (8 oz) ranch dressing
1 c. shredded cheddar cheese
Tortilla chips

Cook chicken, oil and chili powder in skillet on med high for 8 min or 'til chicken is cooked thru. Toss chicken with greens, salsa, dressing and cheese. Serve with chips. (Also yummy in flour tortilla)

Jodi S
Manassas, VA

Spinach Salad

I'm still waiting for more of you to post YOUR recipes, but in the meantime I've had a request for some healthy recipes. I'm not always so good at deciphering if something is healthy, low fat, or low calories (usually when I cook what I cook, I have a little of that and a LOT of the veggies on the side, so I don't watch my calories and fat as well as I know I should), so if these aren't - sorry, I'll try better next time...if you have any, I would love for you to post them and share them with all of us!

• Bunch (or bag) of fresh spinach
• 2 green apples (sliced strawberries are also delicious)
• 2 pkg craisins
• 1 pkg shaved almonds
• Raspberry-Pecan Vinaigrette Dressing (or any other raspberry-like vinaigrette)

Toss all ingredients together.

Tomatoes, Tomatoes, and More Tomatoes

My father-in-law has the most amazing garden where one of the many things that he grows are the tastiest tomatoes you'll ever have...they're so good that you can eat them like apples.  We don't live too close, so when we see him, he stocks us up with a BIG supply, so we've had to get creative on how to eat them so we don't waste them.  If you don't like tomatoes, then you haven't had a good one!  Here are 5 of our favorite tomato recipes thus far.

Fresh Tomatoes & Cheese on Bread

This is my husband's favorite midnight snack.  The picture doesn't quite do it justice.

• Slice of bread (we like Trader Joe's' par baked Artisan bread, but French bread will do as well)
• Fresh tomatoes, sliced
• Fresh Mozzarella log, sliced
• Olive oil
• Balsamic vinegar
• Sea salt
• Fresh basil, optional

Place slice of bread on plate. Sprinkle with olive oil and balsamic vinegar (or if you're like my husband, you might want to add the olive oil on top of the tomatoes instead).  Layer with tomato slices.  Sprinkle with sea salt.  Layer with mozzarella slices.  If you'd like you can add a leaf or 2 of fresh basil.

Fresh Mozzarella Ball & Tomato Salad

• Fresh small Mozzarella balls, halved (or cubed fresh mozzarella log)
• Grape tomatoes, halved (or if you have Roma tomatoes from your garden, they're great sliced)
• Garlic salt, to taste
• Fresh ground pepper, to taste
• Olive oil, to taste
• Balsamic Vinegar, to taste
• Fresh basil, to taste

Mix all ingredients and serve.

Tomato Sandwich

I had one today and it was SO good!

• Bread, sliced
• Mayonnaise
• Mustard
• Fresh tomatoes, sliced
• Fresh mozzarella, sliced
• Avocado, sliced (optional)
• Fresh basil leaves (optional)
• Armenian cucumbers, sliced (optional, but gives a great crunch!)
• Sea salt
• Olive oil (optional)
• Balsamic vinegar (optional)

Spread mayonnaise and mustard on bread slices.  On one slice of bread, layer with sliced mozzarella.  If desired, layer with avocado, basil, and/or Armenian cucumber slices.  Layer with sliced tomatoes.  Sprinkle with sea salt.  If desired, drizzle with olive oil and balsamic vinegar.  Top with remaining bread slice.  Eat with caution - it's delicious and messy!

Artichoke & Tomato Salad

• 1 can artichoke hearts in water, quartered
• Fresh tomatoes cut into bite size chunks
• Italian salad dressing

Mix all ingredients and enjoy!

Fried Green Tomatoes

These are great at the end of tomato season when the tomatoes just don't quite cut it.  Pick them before they turn red and they are delicious!  I had never heard of them before (just the movie), but my mother-in-law makes them and I could seriously eat an entire plate myself.

• Green tomatoes (unripe tomatoes), sliced
• Seasoned breadcrumbs
• Salt
• Pepper
• Eggs, beaten
• Cooking Oil (I prefer Olive Oil)

Mix breadcrumbs, salt, and pepper in pie dish (or any shallow dish).  In another shallow dish, beat eggs.  Warm up skillet with some oil.  Dip tomato slices in egg, then coat with breadcrumb mix.  Place in skillet.  Cook until both sides are golden brown and tomatoes have softened.  Serve warm.

Julie R.

AG, CA