Buffalo Chicken Quinoa Salad Recipe

Buffalo Chicken Quinoa Salad Recipe

Ingredients

Salad
• 1 cup quinoa
• 2 cups water
• 3/4 pound boneless skinless chicken breast, cut into bite size pieces
• 1 cup broccoli florets
• 3/4 cup shredded carrots
• 3/4 cup shredded cabbage
• 1/2 cup blue cheese crumbles, plus more for garnish
• 4 green onions chopped, save half for garnish
Dressing
• 1/3 cup olive oil
• 1/2 cup hot sauce (I recommend Franks)
• 1 teaspoon seasoned salt

Instructions

1. In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2. While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3. Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

Antipasto Bites Recipe

Antipasto Bites Recipe

Ingredients

• 24 slices of hard or genoa salami (about 4 inches in diameter)
• 1 c marinated artichoke hearts, chopped fine
• 1/2 c roasted red peppers, chopped fine
• 4 oz fresh mozzarella, cut into small cubes
• 1/4 c fresh basil, chopped

Instructions

1. press one salami slice down into a regular sized muffin cup in a muffin tin
2. bake at 400 degrees for approx. 10 mins until salami is crisp
3. transfer to a plate to cool
4. mix all other ingredients together and spoon into cups to serve

Guacamole Salad Recipe

Guacamole Salad Recipe

2 ripe avocados, in thick slices

1 red onion, sliced in half moons
A generous handful of coriander
Cherry tomatoes, sliecd in half
Salt and pepper to season

Dressing:
Juice and zest of 1 lime
1 teaspoon of Tabasco sauce
3 tablespoons of extra virgin olive oil

Whisk together the ingredients for the dressing in a bowl and set aside.

Assemble the ingredients for the salad on a serving platter, start with the slices of avocado then top with the red onion slices and then the cherry tomatoes.  Pick off little leaves of coriander and sprinkle all over the top of the salad.

Drizzle over the dressing and then season with sea salt and a good grinding of black pepper.
Serve straight away.

Cranberry Pecan Chicken Salad Recipe

     Ingredients

• 2 C cubed or chopped chicken
• 1/3 C celery, chopped
• 1/3 C sour cream
• 1/3 C mayo
• 1/4 C chopped pecans
• 1/3 C dried cranberries
• 1 tbsp sugar
• 1 tbsp cider vinegar
• 1/5 tsp ground pepper
• 1/8 tsp salt
• 1/8 tsp celery seed
• 1/4 tsp dried dill weed
• 1/4 tsp garlic powder

Instructions

1. In a mixing bowl, combine the chicken, pecans, celery and dried cranberries.
2. In another bowl, whisk together the mayo, sour cream, cider vinegar, celery seed, ground pepper, salt and sugar. Pour your desired amount over the chicken mixture. Mix well.

CARROT AND SUNFLOWER SPROUT SALAD RECIPE

CARROT AND SUNFLOWER SPROUT 

SALAD RECIPE

Ingredients:

• 
  
• 3 carrots, grated (about 2 cups)
• 6 ounces sunflower sprouts (about 3 cups)
• 1 small head radicchio, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 2 tablespoons Basil and Green Peppercorn Oil
• 
  
• Directions:
• Toss carrots, sprouts, raddichio, vinegar and salt together in a large bowl. Drizzle with oil and toss again to coat well. Serve immediately.

Secret Fruit Salad Recipe

Secret Fruit Salad Recipe

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Strawberry Salad with Haloumi

Strawberry Salad with Haloumi

300g strawberries, hulled and cut in half or quartered
balsamic vinegar
juice of 1/2 a lemon
extra virgin olive oil
sea salt and freshly ground black pepper
olive oil
250g halloumi cheese, cut into 8 slices
a small handful of mint leaves
a handful of mixed salad leaves

In a bowl, drizzle the strawberries with a tablespoon of balsamic vinegar, a squeeze of lemon juice and a tablespoon of extra virgin olive oil. Season with sea salt and pepper.

Heat a tablespoon of olive oil in a frying pan and pan fry the halloumi slices on both sides until golden brown (about 1-2 minutes per side should do).

Combine the salad leaves and the mint with the balsamic strawberries and toss well to combine. Place the halloumi slices on plates, top with some salad and strawberries and drizzle with the remaining dressing.

Healthy Chicken Chickpea Chopped Salad

Healthy Chicken Chickpea Chopped Salad

Ingredients

• 2 large romaine hearts, washed and chopped
• 1 cup pulled cooked chicken breast
• 1 (15.5 oz) can chickpeas, rinsed and drained
• 1 cup grape tomatoes, sliced in half
• 3/4 cup sweet corn (I grilled mine)
• 1/4 cup crumbled goat cheese
• 1/3 cup cilantro, washed and chopped
• 1 small avocado, diced
• 1/2 cup BBQ dressing, if desired

Instructions

1. In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently.
2. Place into cold salad bowls. Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips.

Refrigerator Cucumber Salad Recipe

Refrigerator Cucumber Salad Recipe

4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green peppers 1-tbsp salt 2-cup white vinegar 1 1/2-cups sugar 1-tsp celery flakes 1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side. 

Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Remove from heat and  add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers,  store in refrigerator.

Will keep up to 2 months

Makes 2 quart jars

Broccoli Salad

Broccoli Salad

Southwest Quinoa Salad

Southwest Quinoa Salad

INGREDIENTS:

• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tbsp chopped fresh cilantro
• Sea salt and fresh ground black pepper, to taste
• 1 cup quinoa, rinsed and drained
• 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
• High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
• 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
• 1 cup cooked black beans, drained
• 1 plum tomato, diced
• 1 zucchini or yellow zucchini squash, diced
• 1/4 cup finely chopped red onion

INSTRUCTIONS:

1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob. 
4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

(Source)

Sautéed Scallops and Swiss Chard

Sautéed Scallops and Swiss Chard

Ingredients:

• 3 Tbs. olive oil  
• 1 small bunch, red or white chard, stems removed, leaves chopped 
• Coarse kosher salt and freshly ground pepper, to taste 
• 3/4 lb. sea scallops 
• All-purpose flour for dredging 
• 1 small shallot, minced 
• 1/4 cup dry white wine 
• 1/2 cup low-sodium chicken broth 
• 1 Tbs. fresh lemon juice  
• 1/2 tsp. Dijon mustard  
• 1/2 tsp. minced fresh tarragon, plus more for garnish 
• 1 Tbs. unsalted butter (optional) 
• Cooked brown jasmine or basmati rice 
• 2 Tbs. toasted and chopped pecans (optional) 

Directions:

In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.

Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.

Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, mustard and the 1/2 tsp. tarragon and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.

Spoon the rice into the center of 2 warmed plates and top with the chard. Arrange the scallops on top of the chard and spoon the sauce over all. Garnish with minced tarragon and the pecans and serve immediately. Serves 2. 

(Source)

Potato & Bacon Potato Salad

Ingredients

4	cups cubed red potatoes
1	cup chopped onion
7	bacon strips, cooked and crumbled
2	tablespoons minced fresh parsley
1-⅓	cups mayonnaise
3	tablespoons grated Parmesan cheese
3	tablespoons prepared ranch salad dressing
2	tablespoons prepared mustard
4	teaspoons white vinegar
½	teaspoon minced garlic
¼	teaspoon salt
¼	teaspoon pepper (Source)

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.