Creamy Lime Cilantro Slaw

Our family loves "slaw".  Its crunchy and a change from eating salads.  This slaw is good as a side or used on BBQ beef sandwiches.  I also have used it with fish tacos and regular tacos.  Super delicious, and when I make this, my boys go back fro seconds.  The dressing made enough for 2 separate meals.  I just put it in the fridge and used it later during the week.

Creamy Lime Cilantro Slaw

1/2 head of cabbage, shredded
2-3 green onion, sliced thinly
1/3 c cilantro, chopped

Dressing:
1/2 c mayo
1/2 c sour cream
4-5 tbs lime juice
1 tsp lime zest (optional)
1 small garlic clove, minced
1 tsp sugar
salt and pepper to taste

Combine dressing ingredients, test for flavor.  Combine slaw ingredients, and add dressing right before serving.  Add enough dressing to make it flavorful.  Refrigerate any leftovers.

Southwest Quinoa Salad

I have the most delicious salad for you!  I was skeptical.  I haven't jumped on the whole quinoa bandwagon.  But, I have some baby weight to lose, and I have been looking for healthy alternative to eating carbs.  This recipe doesn't taste like "diet food".  I love all the fresh flavors in this salad, it does not lack any flavor.  Try it, you will love it!  If you don't know how to cook quinoa, here is an fabulous website that tell you how:
http://www.thekitchn.com/how-to-cook-quinoa-63344
 

Southwest Quinoa Salad

1 c quinoa, cooked according to package directions (cooked in chicken broth)
1 can black beans, rinsed
1 cup of frozen corn, defrosted or 1 can of corn, drained
4 green onions, sliced thinly
1/2-1 c cherry tomatoes, sliced in half
1/2 c cilantro, chopped

Lime Vinaigrette:
1/3 c olive oil
juice from a large lime
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 jalapeno pepper, seeded, deveined and chopped finely

Cook quinoa, and let cool for 15 minutes.  Mix all ingredients for the vinaigrette.  Combine all ingredients for the salad, and then toss with the vinaigrette.  Let the salad sit in the fridge for at least an hour before serving.

Fancy Salad with Poppy Seed Dressing and Candied Nuts

This salad is amazing.  Every time I have had it, I have loved it.  Feel free to 1/2 the amounts or double the amounts according to the crowd you are serving.  You can add tons of ingredients to this salad to bulk it up for a meal or to serve as a special side salad.  I have used all romaine lettuce and I have also done it with a combination of romaine and mixed leafy greens.  Both are delicious.  Just use what you have on hand.  The nuts, feta and dressing are key though in making this salad unique, tasty, and special.

Poppy Seed Dressing:

1 medium onion, chopped roughly
1 c sugar
1/2 c cider vinegar
1 tbs poppy seeds
2 c veg or canola oil
1 tsp salt

In a blender combine onion, sugar, cider vinegar and poppy seeds.  Puree mixture.  Then while the blender is running, add oil and salt.  Store in an air tight container for up to 2 weeks.

Candied Nuts:

1/2 pound of nuts (any kind) about 2 1/2 cups
1/2 tsp salt
1 egg white
1/2 tbs. water
1/4 tsp vanilla
1/8 tsp cinnamon

Preheat oven to 250 degrees.  Beat egg white and water in a bowl until soft peaks form.  Add salt, vanilla, sugar, and cinnamon.  Beat with mixer.  Add nuts, and stir to coat nuts evenly.  Line baking sheet with foil and grease with cooking spray.  Spread nuts evenly on cookie sheet.  Bake for 1 hour, stirring every 15 minutes.

Other ingredients for the salad:
Lettuce
Cranberries
Feta Cheese
Chicken (optional)
Nuts
Green onions (optional)
peas (optional)
shredded carrots (optional)
cucumber (optional)
tomato (optional)
strawberries (optional)

TDF Chicken Salad

I have been out of the cooking world for sometime now.  Sorry about that.  There has been a certain something growing in my belly that has sucked the life out of me, and turned me off to food this summer.  Yes, I'm expecting in January, and I'm very excited.
I do have a wonderful recipe to share with you.  Do you hate that chicken salad just tastes like mayonnaise?  I do, and that's why I came up with the TDF version, that I absolutely love.  I usually put this on top of lettuce leaves, eat with crackers or for a party you could put on croissants or rolls.  It really is flavorful, and has lots of crunchy goodness in it.  You will love it!

TDF Chicken Salad

2 c boneless, skinless chicken breast, cubed
1 green apple, chopped
3-4 celery stalks, chopped
1/3 c dried cranberries, cherries, or apricots, chopped
2 green onion, sliced thinly
1/4 c nuts, any kind, chopped (this is optional)

Dressing:
1/3 c mayonnaise
1/3 c sour cream
1 1/2 tsp dried rosemary, crushed up
1 tbs lemon juice
1 tbs honey
1 tsp Dijon mustard
1/2 tsp seasoned salt
salt and pepper to taste

Combine all ingredients together, and chill for flavors to meld together.  Serve on top of lettuce or on bread.

Frog Eye Salad

I know, I know, this recipe title sounds disgusting.  But, honestly I couldn't alter the name for it.  It is what it is.....sort of.  My friend Kristi made this salad for our family a year ago probably, and I loved it.  She said that Hawaii didn't sell Acini De Pepe which is the small ball pasta.  However, our Safeway got some in a couple of months ago.  So like the Hawaiian Hoarder, I stalked up like we usually have to do.  This sweet salad is incredibly light and delicious.  If you like rice pudding or tapioca pudding this is definitely a salad for you.  I like this salad because you make your own pudding, and anything with sweetened condensed milk is always a winner in my book.  (Dad, you will love this one)
However, do NOT call this salad by the name that it is titled when your kids are around.  I would just say it is "fruit salad".  My kids totally would not try it because of the name....so lame.  They missed out.

Frog Eye Salad

1 1/4 c acini de pepe (in the pasta section)
1 (20 oz) can of pineapple chunks (cut into tid bits)
1 (11oz) can of mandarin oranges, cut in half
1/2 c shredded, sweetened coconut
3 tbs cornstarch
1/4 tsp salt
1/4 c plus 2 tbs sugar
2 c milk
1/4 c plus 3 tbs sweetened condensed milk
1/2 tbs vanilla

Cook acini de pepe according to package directions.  Drain pineapple chunks reserving pineapple juice in a cup.  After pasta is done, place into a bowl, and add pineapple juice, toss to coat, and let cool completely.  In a medium sauce pan combine cornstarch and sugar, whisk to get rid of any lumps.  Add milk, sweetened condensed milk, salt, and vanilla to the pot.  Over medium low heat continually stir milk mixture until thickened like pudding (This takes about 10-12 minutes).  Transfer pudding to a bowl and cover with plastic wrap, and chill.  Combine pasta, pudding, coconut and fruits together.  Let chill in fridge for at least an hour before serving.....delicious!

Cilantro Lemon Barley Salad

Want a healthy recipe? Here it is. I really like Tabbouleh salads @ Greek restaurants. They are light, flavorful, and can be served with any kind of meat, or with some pita (or pita chips) for a light lunch. This salad is definitely inspired by the traditional Greek salad. I use cilantro as the herb, pearl barley instead of Bulgar wheat, and some other touches to balance out this awesome salad. Pearl barley has a chewy texture like wheat-berry, so don't keep cooking the barley until soft like baby food...bleh. If you are an olive lover, I'm sure some olives would make you olive lovers love this salad even more. As for me, I can't stand them...if you want to know why, ask me in a comment. Everything in this salad can be adjusted to your taste buds, so have fun with it.

Cilantro Lemon Barley Salad

1 c pearl barley
5 c water
4 tsp chicken bullion
2 tomatoes, seeded and chopped finely
1/2 cucumber, seeded, and roughly chopped
2 green onions, minced
3/4 c chopped cilantro
2 cloves garlic, minced
1 large lemon, juiced
3 tbs extra virgin olive oil
1 tsp cumin
2 tbs crumbled feta cheese
salt and pepper to taste

Combine pearl barley, water and bullion. Bring to boil and boil for 40 minutes. Drain, and rinse with cold water, drain well. Combine all other ingredients in a large bowl. Once barley is at room temperature, add it to the bowl. Mix well, tasting it to make sure it is flavored right. Refrigerate for about 3 hours before serving. It is even better the next day!

Amazing Asian Dressing

This dressing so awesome! I love it! You could throw it on anything and it tastes good. You could drizzle it over any kind of meat for an Asian flare. The recipe doesn't make a ton as written, but could be dobled, or tripled. I love the strong sesame taste, and this tastes as good or even better than any Asian dressing I hvae had at a restaurant.

Amazing Asian Dressing

2 tbs sesame oil
2 tbs soy sauce
2 tbs sugar
2 tbs rice vinegar
2 tsp pepper
1 tbs sesame seeds
1 tbs mayo
1 tsp lemon juice

Mix all ingredients together well to make sure sugar has dissolved. Serve on any salad, drizzled over meat or vegetables.

Tortellini, Broccoli and Bacon Salad

I LOVE this recipe. The combination of the bacon and broccoli pairs so well with the tangy, sweet dressing. The flavors are awesome, and it gets better the longer it sits in the fridge. I have this salad as a side or a main dish with some cut up fruit. It is very filling with the tortellini, and is a perfect meal if you do not want to turn your oven on. I ALWAYS use Marie's Coleslaw Dressing found in the refrigerator section of the store where they sell all the Shi-Shi dressings. It is high quality and tastes best. Or you could make your own....I'm sure there is a recipe online somewhere. This makes a large amount, but the joy of it, is leftovers are better anyways!

Tortellini, Broccoli, and Bacon Salad

2 bags (19 oz each) frozen cheese-filled tortellini
4 broccoli florets, chopped into small bite size pieces
2 c. cherry tomatoes cut in half
2 tbs green onion, chopped
1 c. coleslaw dressing
1 lb bacon, crisply cooked, and then crumbled

Cook and drain tortellini as directedon the package. Rinse with cold water, and drain, let cool. In a large bowl combine tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate for at least one hour to blend flavors. Just before serving, add crumbled bacon, and mix well.

Southwestern Caesar Salad

This salad is a nice change from your regular Caesar salad. I love the use of the lime, garlic and cilantro to really give it a southwestern flair. To make this dish more of an entree I just add grilled chicken on top and it is TDF. Making your own croutons really adds an element to the TDF factor, so don't leave out that step. But, I guess if you are strapped for time you could always use store bought croutons. I LOVE the dressing...it is FAB!

Southwestern Caesar Salad

Dressing:
1/2 c. sour cream
1/2 c. olive oil
1/4 c. fresh lime juice
1/4 c. cilantro, roughly chopped
2 tbs chili powder
1 tsp minced garlic
1/2 tbs minced chili pepper (such as jalapeno or Serrano)
salt and pepper to taste

Salad:
1/3 c olive oil
1 tsp minced garlic
1 tbs cumin
2 c. bread cubes (1/2 inch)
1 head of romaine
2 avocados, sliced
2 tomatoes, chopped
1 small red onion, sliced thinly
1/3 c grated Parmesan cheese

For the salad dressing, whisk olive oil and sour cream together. Add remaining ingredients, and whisk until combined, season with salt and pepper. Set aside. To make croutons in a large bowl combine olive oil, garlic, and cumin and mix well. Add bread cubes and toss to coat. Put cubes on an ungreased baking sheet and bake at 350 degrees for about 10-15 minutes until crispy on the outside and chewy on the inside. Let cool. Assemble salad together, and top with croutons and dressing.

Asian Broccoli Slaw Salad

I LOVE THIS SALAD! I can't tell you how many times I have made this for our family and for get-togethers. Paula Deen made this recipe, but I altered it using green onions in the salad. This is the perfect salad to bring to an outdoor party, I LOVE it! Did I already mention that? I'm sure all of you have heard of the cabbage salad you make with the ramen noodles, and chicken. This is different because you use pre-packages broccoli slaw, it looks like this.
It is shredded broccoli stalks, and they taste delicious. There are all sorts of brands, just check in the prepackaged salad section in your grocery store. This recipe also uses the oriental flavor ramen, so there is the flavor of soy, seseme and ginger. You HAVE to make this the next time you have a get-together or on a hot summer night. I add chicken to it when I want to make the recipe main dish rather than a side dish. Everything in the salad can be done in advanced, and sit until you are ready to serve.

Asian Broccoli Slaw Salad

2 bags broccoli coleslaw
1/4 c. slivered almonds
2 bags oriental flavor ramen noodles, crushed
1 bunch green onion, sliced thinly
1/2 stick butter or margarine

Dressing:
1/4 c. sugar
2 pkgs oriental ramen flavoring (in the ramen bag)
1/2 c. canola oil
1/4 c. cider vinegar
salt and pepper to taste

In a large sauce pan, melt butter and add crushed ramen noodles along with slivered almonds. On medium heat, saute noodles and almonds until golden brown. Remove from pan and cool. Prepare dressing by combining all ingredients. In a large bowl combine broccoli slaw, green onions, noodles and almonds. Toss with dressing just before serving. This recipes makes a large quantity.