Salad Saturday!
June 7, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It ha
s over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Blue Cheese Potato Salad
—–Mix together—–
2 bunches green onions — washed and chopped
5 stalks celery — chopped
1/2 cup fresh dill — chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
Salt and pepper to taste
—Add—–
1/2 cup crumbled blue cheese — to 3/4, and mix well
Also needed: One bag Red New Potatoes
Let mixture sit overnight (very important), as the blue cheese needs to blend with the dressing. Then, toss dressing with about 5 pounds of cooked, cut potatoes, more salt, and a little vinegar.
For the potato salad, use small red potatoes, and then cut them into quarters or sixths if they are large. Chop them first and then cook them, then rinse them in cold water to stop cooking. Toss them with a little vinegar and salt, and then add the rest of the ingredients.
Salad Saturday!
May 31, 2008 | 2 Comments
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BLACKENED CHICKEN WITH CAESAR SALAD
—–FOR CHICKEN—–
1 Bottle Italian Dressing (8oz)
1/2 cup Dry white wine
4 Chicken breasts halves
Skinned and de-boned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper — freshly ground
1/2 teaspoon Ground red cayenne pepper
1/2 cup Butter, melted
—–FOR SALAD—–
1 can 2 oz Anchovies
3 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley — chopped
1 teaspoon Dijon style mustard
1/2 teaspoon Freshly ground black pepper
1 Garlic clove — crushed
1/4 cup Olive oil
2 tablespoons Parmesan cheese — grated fresh
10 cups Salad greens — mixed
Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of Caesar salad.
CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, Worcestershire sauce, chopped fresh parsley, Dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.
Salad Saturday!
May 24, 2008 | 3 Comments
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BLACK BEAN AND CORN SALAD
2 cups Dried black beans — - (picked over and rinsed) or
30 ounces -Canned black beans — - (rinsed and drained)
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 Garlic clove — minced
1 teaspoon Fine sea salt
1/8 teaspoon Cayenne pepper
2 cups corn canned or (thawed) frozen corn
1 Avocado — - peeled, stone removed, cut into 1/2-inch pieces
1 small Red bell pepper – seeded and cut into 1/2″ pieces
2 medium Tomatoes — - cut into 1/2-inch
6 Green onions — with tops finely chopped
1 Fresh hot Chile pepper — - seeded and minced
1/2 cup Coarsely chopped cilantro — - (optional)
If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, Chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don’t add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)
Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.
Salad Saturday!
May 17, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BLACK BEAN & RICE SALAD
2 cups Cooked rice — cooled to room temp
1 cup Cooked black beans
1 cup Chopped fresh tomato
2 ounces Cheddar cheese (optional) — - shredded
1 tablespoon Snipped fresh parsley
1/4 cup Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves
Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.
Do You Hate Drinking Water?
May 15, 2008 | 2 Comments
Do you hate drinking water? I hear people saying all the time that they don’t like the taste of water. If that’s true of you, have you heard about True Lemon?
It’s pretty cool. It’s a kind of “instant” freeze dried lemon flavor - and it’s all natural. Just a teensy bit in your water and it tastes a little more refreshing. It would also cover up any unpleasant taste of your water if that’s an issue. It also gives you 25% of your RDA for Vitamin C. And it’s got no calories.
You can get a free sample here. Mine is on its way.
Salad Saturday!
May 10, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BLACK & WHITE BEAN SALAD
2 cups Red onions — finely chopped
2 tablespoons Olive or Vegetable Oil
1/3 cup Red Wine Vinegar
1/4 cup Chopped Red Pepper
2 tablespoons Minced Parsley
2 tsp. Garlic — Minced
2 tablespoons Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 15 oz. Great Northern Beans — Rinsed and Drained
1 cup 15 oz, Black Beans — Rinsed and Drained
Sauté onions in oil until crisp-tender in a medium skillet; Remove from heat and cool until warm. Stir in vinegar, red pepper, parsley, garlic, sugar, salt and pepper.
In a serving bowl put the beans, (both types) and pour the onion mixture over them. Mix well and serve.
Makes 8 servings
Salad Saturday!
May 3, 2008 | 2 Comments
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
2 avocados — seed, peel, slice
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.
Salad Saturday!
April 26, 2008 | Leave a Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
Bean and Tuna Salad
3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna — drained
Directions: Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.
Frugal Friday: Nature Made Free Samples
April 18, 2008 | Leave a Comment
NatureMade has a neat online rewards system. Have you joined yet?
NatureMade got my attention because breastfeeding expert Dr. Kathleen Kendall-Tackett, who was on the show several months ago, mentioned them by name. She recommended NatureMade fish oil capsules for breastfeeding women experiencing postpartum depression.
Well, I’m not suffering from PPD, but I do have some inflammation-type stuff going on, and fish oil is just good for anyone, period. I take it for my aches and pains. Dr. Kathleen said that NatureMade fish oil caps were one of the cheapest brands on the market (you can get a ginormous bottle for around $5), yet they were among the safest brands tested in terms of their safety - meaning low or no mercury content.
When you buy NatureMade products, you enter a code from the bottle into your member’s area of the website and can earn freebies, coupons and discounts. I only get an email from them about once a month so it was totally worth my time to register.
I got an email today from them since I’m a member (I love their Fish Oil) and my free 14 day sample of their new liquid capsules women’s multi is on its way to me. Sign up for free here: Nature Made.
You can choose from several of their new products as a freebie.
Also, the GAIAM coupon is still good for $10 - $20 off your order. This one expires April 17th.
Salad Saturday!
April 12, 2008 | 1 Comment
Each Saturday I’ll post a free salad recipe from my new salad cookbook. It has over 365 recipes, so you can either buy it now or just hang around here for the next 6 years. LOL!
BAJA CHICKEN PASTA SALAD
3/4 pound Chicken Breast
6 ounces Dried Mixed Fruit
1 cup Ring Macaroni or Orzo — Raw
1 cup Jicama — Cubed
2 Green Onions/Tops — Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles — Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about 3/4 pounds
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate 2 hours.