Chicken Artichoke Salad

I cut this recipe in 1/2.  We had this for a light lunch with crackers.  Homemade bread would be even better. I had a green bell pepper, but a red would have added a pop of color that would be really nice.  You could also add some toasted pecans or almonds. This would be a great way to use left-over turkey.  Hope I have some.  My mom, Barbara Brown, gave me this recipe.


Printable Version:
https://sites.google.com/site/whatscookingattheedwards/chicken-artichoke-salad

Ingredients:
2--6.2 oz long grain and wild rice mix
2--6oz jars marinated artichoke hearts - drain and save liquid
4 cups chopped cooked chicken or turkey
1 medium chopped red pepper
2 ribs chopped celery
5 scallions, chopped
1--2.2oz can ripe olives (drained)
1 cup mayonnaise
2 teaspoons curry powder
3/4 cup liquid from artichoke hearts
Cook Rice according to directions. Drain Artichokes and reserve 3/4 cup of the liquid
Mix first 7 ingredients in a bowl. Mix artichoke liquid with mayonnaise and curry powder. Add to chicken mixture.

Massaged Kale Salad

I thought I had posted this salad before, but I couldn't find it when I got ready to make it yesterday.  Last time I made it, I thought it was even better the next day, so this time, I decided to make it a day ahead of when I plan to eat it.  Jud is out-of-town so I will probably have this for lunch with some baked chicken, and then eat it for dinner tonight with some shrimp cocktail.
I got this recipe from Aarti Sequeira from Food Network.

Printable Version:
https://sites.google.com/site/whatscookingsherry/massaged-kale-salad
Ingredients:
1 bunch of kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced. I haven't been able to find the black kale at H.E.B.
1 lemon, juiced--I also zest the lemon
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
freshly ground black pepper
1 mango, diced (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2T.
Directions:
In a large serving bowl, add the kale, half of lemon juice and zest if using, a drizzle of olive oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining 1/2 of lemon juice and the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of olive oil while whisking until a dressing forms, and you like how it tastes. Pour dressing over kale and add mango and pepitas. Toss and serve.

Peach, Argula, and Goat Cheese Salad

I do not remember where I got this recipe, but it is a winner.  When I make it next time, I will put the dressing on the salad and then add the grilled peaches and almonds.  It will look prettier. Jud and I didn't have any trouble eating the whole bowl.  It was great.



Printable Recipe:
https://sites.google.com/site/whatscookingsherry/peach-argula-and-goat-cheese-salad
Ingredients for the salad:
1 tablespoon honey
1 tablespoon balsamic vinegar
Mix this together in a small bowl.
The recipe calls for 2 peaches cut in 1/2 and grill for 3 minutes. I only used one peach for Jud and me.
Add 1 pound argula
1 shallot
1 cup toasted almonds
basil
4 oz. goat cheese (I only used about 2 oz. and it was plenty)
Dressing:
In a blender add:
1/3 cup non-fat plain yogurt
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic vinegar
1/3 cup evoo
salt and pepper to taste
To put the salad together add argula to a large bowl. Dice 1 small shallot and add to the bowl of argula. Add basil. Pour a little of the dressing over the argula and mix well.  Cut the peach in slices and add on top of the argula. Then add the toasted almonds.

Black Bean Salad---- Mango Salsa

I have made both of these recipes multiple times. We love them both. The black Bean salad comes from Bobby Flay of Food network. The Mango Salsa comes from Tina Eahart.
I would put 4* by both of these

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/black-bean-salad-and-mango-salsa
Black Bean and Corn Salad
Dressing:
1 small clove garlic
pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15 oz) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Make the dressing: Smash the garlic clove, sprinkle with a pinch of salt, and with the knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and drizzle the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onion in the olive oil until beginning to brown on high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and stir until combined.  Adjust seasoning with salt and pepper. Remove from the heat and gently fold in avocado, tomatoes, and cilantro. Serve

Mango salsa:
2 mango - peeled and cubed
1/4 red bell pepper
1/4 green bell pepper- I just used 1/2 green bell pepper
1 small cucumber, diced
1 small can (about 1/4 cup) crushed pineapple, drained
1 clove garlic, crushed and smeared with salt into a paste
1-2 scallions - green parts too- I used red onion
1-2 Tablespoons cilantro - leaves and stims
juice of 1 lime
salt and pepper to taste
Mix all ingredients except lime juice and garlic in a bowl.  Make the garlic into a paste by crushing the garlic with salt by using the back of your knife.  Add that to a small bowl with the lime juice. Add it to the vegetable/fruit mixture.

Chicken Tabbouleh

This is a very healthy salad. We had some cherry tomatoes from our garden that I was able to use.   I know I'm bragging, but if you saw my garden, you would understand. I don't have much to brag about.  The real reason I made this dish is because I had some bulgur wheat I wanted to use-up. I'm not sure I would make it again. It was just O.K.  That doesn't usually make the cut when I'm trying to decide if this is a do-over.  It has to be above an 8 on our scale and this was not.  It makes a big batch so I will be eating on it for the rest of this week.  Not sure I could get Jud to eat it again.  From Ina Garten's - Cooking Family Style
Printable Recipe:https://sites.google.com/site/whatscookingattheedwards/chicken-tabbouleh

Ingredients:
1 1/2 cups boiling water (I used chicken stock)
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
I also used the zest from 1 lemon
olive oil
Kosher salt
1 whole (2 split) chicke breast, bone in, skin on (I used a baked chicken from the grocery store)
freshly ground black pepper
1 cup minced scallions, white and green parges (1 bunch)
1 cup chopped fresh min leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes (my tomatoes were small so I didn't half them)
1. If you are using a baked chicken from the grocery store, you will skip step 1 and 3.  Preheat oven to 350 degrees.
2. In a heat-proff bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, zest if you are using it, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.
3. Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes, until just cooked. Set aside until cool enough to handle.
4. Remove the chicken meat from the bones and discard the skin.l Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season to taste and serve immediately or cover and refrigerate. The flavors will improve as it sits.
Maybe it will be an 8 or 9 by tomorrow.  Hint:  It was better the next day, but the best thing I did was serve it in wheat pita pockets that had been toasted.  I also added a little olive oil and heated it in the microwave for 20 seconds.  It was really tasty.  I may make it again afterall.

Orzo Salad

A couple of weeks ago I went to buy orzo at the grocery store for some dish I wanted to make.  I didn't realize it, but I already had orzo, so I have been looking-up recipes to use orzo.  I probably have a life-time supply, so if you ever need any, give me a call.  I made this recipe up out of my head. I will try to guess how much of everything I used.  I ate this for lunch. I gave it to Jud with left-over stuffed bell peppers and rissoto.


Ingredients:
1 cup uncooked orzo
6 cup boiling water
1/2 cup diced English cucumber
1 roma tomato, seeded and chopped
1 avocado, chopped
5 sprigs of asparagus, blanched
2 tablespoons basil
1 tablespoon flat-leaf parsley
1 tablespoon purple onion chopped fine
2 tablespoons pine nuts, toasted for about 5-7 minutes in 350 degree oven
Cook to orzo in boiling salted water for about 8-10 minutes until it is aldente'. Drain and set aside.  Chop all vegetables and put in the orzo.  This is just a method. You can use any vegetables you happen to have in the refrigerator.  I loved this dish and will certainly be making it again.
Dressing:
Whisk all ingredients and pour over orzo salad
 1 teaspoon dijon mustard
1/2 teaspoon grainy mustard
1/2  fresh lemon,  juiced
enough olive oil to combine (about 1/4 cup)

Tex-Mex Salad

This is a salad that Stacy made years ago while we were on a skii trip. I don't know why I haven't made it since.  This recipe calls for ground beef which would make it a nice meal for lunch.  I used it as a side-dish for my fish tacos and didn't use the meat. Stacy didn't use it either when she made it.  I forgot to buy catalina salad dressing, so I looked it up online and found an easy recip that I made. I will include it after the salad.

Ingredients:
1 pound lean ground beef
1- 15oz can kidney beans, drained
1 teaspoon salt
1 head lettuce, chopped (I used salad in a bag, so it wasn't a whole head of lettuce)
1 medium onion, chopped (I used 1/2 of a purple onion)
4 medium tomatoes, chopped (I would cut them in half and seed them before cutting them)
1 cup shredded cheddar cheese
1-8oz package tortilla chips, crushed
1 large avocado, peeled, seeded, and sliced
commercial salad dression (Stacy used catalina and I did too)
Cook ground meat until brown, stirring into small pieces. Drain off excess fat. Add beans and salt, stirring well, and simmer for 10 minutes. Combine lettuce, onion, tomatoes, cheese, and tortilla chips in a large bowl. Add beef mixture and toss lightly. Garnish with avocado. Serve with salad dressing.

Catalina Salad Dressing
3/4 cup salad oil
1/2 cup granulated sugar
1/2 cup catsup
1/4 cup vinegar
1/4 cup lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon salt
Put all ingredients in a glass jar and shake.

Mustard-Roasted Fish & Pear, Goat Cheese Salad

 

Instead of using red snapper, I used orange-ruffy. It was really good.  The sauce was good enough to put on cardboard and eat. I will probably use it with pork tenderloin as well. The fish recipe came from Barefoot Contessa, and the Pear Salad came from Carolyn Rawie and South Beach Cookbook.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/mustard-roasted-fish
Mustard-Roasted Fish
Ingredients:
4 (8oz) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 oz. creme fraiche
3 tablespoons dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions:
Preheat oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.  If you use orange-ruffy as I did, there will not be a skin-side.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 - 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it' done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Note:  I halved the recipe.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pear-goat-cheese-salad

Pear, Goat Cheese Salad
1/3 cup walnuts
3 Tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
6 cups green leaf lettuce
1/2 Bosc pear, cored and sliced thinly
3 oz goat cheese
salt and pepper
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Roughly chop nuts.

Place oil, lemon juice, and a pinch of salt and pepper in a jar with a lid. Close tightly and shake vigorously to combine.

Place lettuce and pear slices in a mixing bowl. Season with salt and pepper, add dressing and toss. Divide among plates, sprinkle cheese and nuts on top and serve.