Category Archives: Salad

Curried Chicken Salad

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Hola, Friends!

It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!

I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.

About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!

 

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This picture isn’t that pretty but when you have it on your plate the color is just amazing!

Curried Chicken Salad

  • 3 pounds cooked chicken, shredded or diced
  • 1/4 cup diced red onion
  • 3 ribs celery, diced
  • 1/2 to 1 cup currants (optional) (I didn’t add currants)
  • 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
  • 1-1/2 cups mayonnaise
  • 2-1/2 to 3 tablespoons curry powder, or to taste
  • Dash turmeric
  • Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.

In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.

Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.

Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.

I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!

Have a fabulous Friday!

Besos,

Flor

Recipe source Whole Foods Curried Chicken Salad

 

 

Ceviche de Coliflor/Cauliflower Ceviche

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Hey!

This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!

A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.

This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.

 

Ceviche de Coliflor

Ingredients

Use as much or as little of each ingredient as you like.

  • Finely chopped cauliflower
  • Finely chopped broccoli
  • Finely chopped tomatoes
  • Finely chopped cucumber
  • Finely chopped purple onion
  • Fresh squeezed lime juice
  • Finely chopped jalapeño pepper, optional
  • Salt to taste

Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.

Enjoy!

Besos,

Flor

 

Brown Rice Greek Salad

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Hola!

I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my  budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.

Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.

I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.

Brown Rice Greek Salad

Ingredients

  • 1 cup cooked brown rice
  • 1 cup chickpeas – drained and rinsed
  • 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
  • 1 cup cucumber – diced
  • ½ cup scallions – minced
  • ½ cup corn – fresh, frozen, leftover grilled, etc.
  • ¼ cup feta cheese – crumbled
  • ½ cup kalamata olives-I used green olives
  • Zest and juice of one lemon
  • 1 tbs olive oil
  • 1 tbs dried oregano
  • 1 tbs dried mint
  • 2 garlic cloves – minced
  • Salt and pepper to taste

Directions

  1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
  2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
  3. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
  4. Check for seasoning and adjust accordingly.

This is such a great main meal or side dish for summer. I love this stuff!

Happy Monday!

Besos,

Flor

Recipe Source The Lemon Bowl

Vinegar Based Coleslaw

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Hey!

How’s it going? Anything exciting going on? Have you gotten to go on vacation? My vacation has come to an end and I should be on my way home about now. I had not been to Mexico in about eight years. How lucky am I to have gone back? Super lucky! Some of the best vacations I have ever had have been with my Dad in Mexico. When he said he wanted as many of us to go as possible it seemed that I was the only one going. I treasure the memories I have spent with my Dad, just sitting on the porch drinking coffee and eating some pan dulce. I love watching the kids trying to help my dad do yard work or something and they just end up playing around and getting my Dad angry…sorry, Dad! I love to shop.  When I go to any tiendita just to check it out my Dad just waits for us in the plaza. He hates to shop. The memory of my my Dad taking us to the rancho and telling us which house belonged to who in the past…priceless! It’s also about my children. I am so glad that they know where we come from. Letting them play in the dirt…amazing moments. Letting them go swimming and fishing in the river. Checking out the old cemeteries…educational. Just being together in the place where my parents, their parents, and so on grew up. My Dad, my children and I have been stuck at the hip many times on vacation to Mexico and I am grateful for every single minute. Thanks, Dad and kids for the memories!

Let’s talk about coleslaw? Are you a fan? To tell you the truth I am not a fan of creamy coleslaws. I love vinegar based coleslaw. I don’t make coleslaw that often so when I found this recipe I made it just for myself.

When I made the coleslaw I happened to make some pulled pork sandwiches too. So why not just pile it on the sandwich? Delicious and tangy. I love tangy!

 

Vinegar Based Coleslaw

Ingredients

  • 1/2 thinly sliced head of green cabbage
  • 1 cup of thinly sliced red cabbage
  • 2 whole shredded carrots
  • 3 thinly sliced green onions
  • 1/4 cup of apple cider vinegar
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of honey
  • 1/4 cup of olive oil
  • 1 1/2 teaspoons of celery seed
  • Kosher salt and fresh cracked pepper to taste

Directions

  1. In a small bowl whisk together vinegar, mustard, honey and olive oil and set aside. In a separate bowl mix together cabbages, carrots, green onions and celery seed. Next, pour a small amount of the dressing on the cabbage mixture and mix together until combined and until desired amount of dressing is achieved. Season with salt and pepper and chill before serving.

This would be great at a BBQ!

Besos,

Flor

Fresh Raspberry Vinaigrette

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Hola!

My whole life I have had an aversion to eating savory foods with sweet additions such as eating pork with applesauce-which i still have never tried. I also couldn’t get why people would eat salads with fruits/berries such as blueberries, strawberries, raspberries, etc.

Just a few weeks ago I tried my first salad with fresh berries and a raspberry vinaigrette. I was amazed at the flavors. Of course I had to run out and get the ingredients for a salad and a raspberry vinaigrette. This was the result.

This is a  beautiful, creamy, pink, sweet yet savory dressing that is currently my favorite. The salad with the dressing is absolutely delicious an beautiful too.

For the salad I just tossed some spinach on the plate and topped with fresh raspberries, some toasted, sliced almonds, some feta cheesed and then dressed with the vinaigrette. This is a total winner!

Fresh Raspberry Vinaigrette

Ingredients

  • 1/2 cup fresh raspberries
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions

  • Purée raspberries with vinegar and honey in a food processor ,blender or in a medium bowl using a hand blender until smooth. While puréeing, add olive oil in a slow, steady stream. Blend until combined.
  • Season with salt and pepper. Store leftover dressing in the refrigerator for up to 2 weeks.

This was adventurous for me and I am so glad I tried it!

Besos,

Flor

Recipe from http://www.walmartlivebetter.ca/

 

 

 

 

Southwest Chicken Salad and Weekend Wanderings

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Hola!

Wow! Last weekend was so great that I was totally exhausted and didn’t post anything on Monday.

It all started on Friday when I went out for dinner with a friend of mine. Another friend had told me about a place that serves Puerto Rican and Cuban food. Well, I had to try it. It was amazing! Cafe 23 has delicious food! I had never had a Jibarito but heard that they are delicious so I had to have one with roast pork…I think I died and went to heaven when I bit into this delicious sandwich!!!

The “bread” was actually plantain. Wow!

The Arroz con Gandules was also delicious!

I need to go back to this place ASAP!

Saturday I participated in my first 5K for The Pink 5K. It’s the first time I had walked so far in about 4 years because of my plantar fascitis. What better way to spend time with friends and get a bit of exercise while we raise money for a good cause?

Here I am with my friends and a good-looking guy that works with my best friend!

Of course we needed some energy after the 5K so we absolutely had to go eat breakfast. I tried to be healthy but it was really hard.

By Saturday evening my feet were killing me. I was in so much pain, but it was well worth it. When I got up Sunday morning my back was also hurting. I am just falling apart! I didn’t want to feel bad on Mother’s Day but there was nothing I could do. What did we do for Mothers Day? We went out to eat of course! I had never been to Smash Burger. Their Smash Fries are amazing. They are made with garlic, rosemary and olive oil.

After lunch we stopped at the cemetery to leave flowers for my Grandmother then went to my parents house . I think my dad can read my mind. He had bought some Micheladas and what do you know? My back ache was cured after having just one giant Michelada! Of course later in the evening at my parents we did what we do best-eat…again! I ate so much this past weekend that I am positive I gained at least five pounds!

Even though all I did was eat this past weekend I still have a great recipe for you. I am not the biggest fan of Chicken Salad because I find it kind of bland but this recipe is a different story!

This was so flavorful.

Southwest Chicken Salad

Ingredients

  • 10 Tbsp mayonnaise
  • 1 lime juice, juiced
  • 1 Tbsp taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • dash crushed red pepper flakes
  • 2 (12 oz) cups cooked chicken
  • 1 (11 oz) can whole kernel corn, drained
  • 1/2 green pepper, finely diced
  • 1/2 cup finely diced celery
  • 2 plum tomatoes, seeded and diced
  • 2 Tbsp finely chopped fresh cilantro (2 tsp dried)

Directions

In medium bowl whisk together mayonnaise, lime juice, taco seasoning, garlic powder, onion powder and red pepper flakes.  Stir in remaining ingredients. Coat evenly.
Cover and refrigerate 25-30 minutes before serving.

Easy and flavorful. Perfect for a spring or summer picnic.

I have enough stored in my belly to last me a couple of weeks, but unfortunately eating seems to be a necessity. I also believe that breaking bread with another person is one of the most satisfying and  personal things in life. So go out and have breakfast, lunch or dinner with  someone you love to spend time with.

Besos,

Flor

Recipe source Plain Chicken

 

 

 

 

 

Roasted Red Cabbage with Ranch Dressing

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Hey!

I hope everyone had a great weekend. I had a very quiet weekend. Ran errands and trying new recipes. I guess it’s also the start of football season. That’s all I saw on Facebook for everyone. I wish I was a sports fan, but alas I am not. But don’t get me wrong, I don’t turn down any invites to any type of sports parties. I like the food and the company!

Summer is winding down and I am grateful. The weather is still a little crazy, hot one day and cooler the next.

I find that red cabbage is one of the vegetables that nobody know what do do with. How about throwing it in the oven?

This is super easy and also great for a crowd. No chopping ten million different vegetables for a salad.

Roasted Red Cabbage with Homemade Ranch Dressing

Ingredients

  • 1 red cabbage, cut into wedges
  • Olive oil for drizzling
  • Salt for sprinkling
  • 1/2 cup homemade ranch dressing

Directions

Preheat the oven to 400.

  • Place the red cabbage wedges into a glass or metal baking dish. Drizzle olive oil and sprinkle salt over the top.
  • Roast in the preheated oven for 35 to 40 minutes.
  • While roasting, prepare the homemade ranch dressing.
  • Let the cabbage cool for 10 to 15 minutes before adding the ranch dressing.

Ranch Dressing Mix

Ingredients

  • 2 Tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp pepper

Directions

  • Add each of the dried spices to a bowl and gently stir.
  • Store in a resealable plastic baggie or small jar with tight-fitting lid  in your spice cabinet.
  • To make the ranch dressing, whisk together 1/3 cup mayonnaise with 1/4 cup milk (more or less depending on the consistency you want) with 1 Tbsp of the homemade ranch dressing seasoning mix.  Season with salt, to taste. Use immediately and can refrigerate for up to 3 days.
  • Makes about 4 Tbsp worth of mix. Or use the ratios above and mix up however much you’ll need!If you prefer to grill these, be sure to place them over indirect heat on the grill. Depending on the temperature of the grill, they would take between 15-20 minutes to cook.

If you prefer to grill these, be sure to place them over indirect heat on the grill. Depending on the temperature of the grill, they would take between 15-20 minutes to cook.

You really can’t go wrong with this as a salad or a side for any meal. Think Thanksgiving maybe?

 

Besos,

Flor

Recipe source 5dollardinners