My Sister's Marvelous Go-To Crunchy Tossed Salad with Fresh Veggies

My sister introduced me to her marvelous crunchy salad when I recently visited her.  The genius of this flavorful salad is that she marinates the vegetables before adding to the lettuce, and all you have to do is toss right before serving!

This is the go-to salad for most entrees and her husband's absolute favorite!  I know you and yours will love this toothsome salad as much as we do!  It also makes a wonderful light meal with cooked shredded or sliced meat, shrimp or salmon.

                                    So Refreshing and Crunchy Good...

                          You Don't Have To Tell Them How Healthy It Is!             
                                                               

Asian Sugar Snap Pea Salad with Crispy Wonton Strips

Looking for inspiration, I recently stopped by Publix's sample booth, where I was fortunate enough to catch a bite of this crunchy and refreshing side salad.  I was excited to make and share this with you, as it's an absolutely delicious accompaniment for most any meat or seafood entree.  As usual, I changed it up a little, making it even more simple for you to prepare.

You'll also enjoy this incredibly easy and healthy salad as a wonderful take-along dish.  Pack it up for your next tailgate:  simply prep the night before, toss in the lettuce and top with the crispy wonton strips right before you serve...then enjoy the party!

                                                 Crunch Away!

Easy, Light and Refreshing Watermelon Salad with Goat Cheese

You'll love this easy, light and refreshing watermelon salad for your lazy summer meals.  It also makes a great take-along for those summertime cookouts and get-togethers...we enjoyed it on the Fourth, and don't forget...Labor Day isn't far away!

This salad is fabulous with crumbled goat or feta cheese...I like it best with goat cheese.  Layering the ingredients, rather than tossing them, preserves the color and texture.  Reserve the dressing until right before you serve the salad; because, otherwise, you'll be draining the dressing along with any accumulated watermelon juice.

                                               Cold and Refreshing...

                                            And Pretty Guilt-Free!                               

Crayons in Summer Salad with Bowties

Keep your summer meals easy and playful with this crayon-colored, bowtie-sporting salad!

I just can't stop myself!  This is another recipe I've created using a Philadelphia Cooking Creme (see my Easy, Breezy Potato Salad with Baby Reds, incorporating a cooking creme, and my White Chocolate Frosting, utilizing a white chocolate cream cheese spread).

                                    Go Ahead, Play with Your Food...
                          

                              
                                        And Color A Summer Salad!


Approximately 12 servings

Ingredients

• 4 1/4 c. uncooked bowtie (farfalle) pasta
• 12 oz. fresh asparagus spears (washed & woody stems removed)
• 1 1/4 c.--approx. 1 large--red bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c.--approx. 1 large--orange (or yellow--I used orange) bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c. cleaned grape tomatoes, cut in half lengthwise
• 1/3 c.--approx. 2 1/4 small stalks--cleaned green onions, thinly sliced (green tops & all)
• 1/3 tsp. freshly ground black pepper
• 2/3 tsp. salt (plus about 1 tsp. salt* to 4 quarts pasta water)
• 1 c. Parmesan & Romano--or Parmesan--cheese (divided)**
• 1 tub (10 oz) Philadelphia Savory Lemon & Herb Cooking Creme

Directions

1. Add about 1 tsp. salt* to cooking water and cook pasta according to package directions, or until al dente (about 11 min.'s).  Drain immediately.  Rinse with cold water and drain again.  Set aside.
2. For the asparagus: Add whole spears to boiling water and cook uncovered about 3 minutes, or until crisp-tender.  Drain immediately.  Rinse with cold water and drain again.  Cut into about 1 1/4" pieces.  Set aside.
3. In a large bowl, mix the bell peppers, tomatoes, green onions, black pepper, 2/3 tsp. salt and 2/3 c. of the cheese**.
4. Add the pasta and asparagus to the bell pepper mixture and gently toss together.  Carefully fold in the cooking creme.
5. Chill at least one hour before serving.  Garnish with the remaining 1/3 c. of cheese**.

Complement your grilled entrees with this refreshing summer salad. Or, add shrimp, chicken, tuna or salmon to this versatile salad and enjoy a one-dish, easy meal!

Printable Recipe

Easy, Breezy Potato Salad with Baby Reds

Paula Deen loves her butter, and I love my cream.  My daughter often laughs at me and says that I always suggest whatever we're eating should have some whipped cream, sour cream or cream cheese (well, not literally everything!).  Adding credence to that, I'm just smitten with the new Philadelphia Cooking Cremes by Kraft (see the White Chocolate Frosting I created using Philadelphia Indulgence White Chocolate Cream Cheese Spread).  I'm all for ingredients that make recipes easier and even tastier, as the Philadelphia Cooking Cremes do.  Oh, I have my more complicated recipes, which I generally reserve for special occasions; but we all want something easy to prepare for our busy, everyday lives...don't we?

This easy potato salad is another magazine inspiration of mine, and I adapted it from a Philadelphia Cooking Creme promotion.  Their recipe called for Kraft Zesty Italian Dressing (if you want to try that), but I really liked a dressing a neighbor gave me which was prepared with Good Seasons Garlic & Herb Salad Dressing Mix by Kraft.  I chose to mix it with white wine vinegar and extra virgin olive oil...yummy!  (Kraft this, Kraft that, they just really need to pay me, huh?)
                       
                                                Summer Time And...

                              

                                   The Potato Salad Should Be Easy!

Serves about 10+

Ingredients

• 3 lbs. baby red potatoes, scrubbed, stems removed, and quartered
• 1/2 c. water
• 1 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 1/4 c. of dressing prepared from 1 pkg. Good Seasons Garlic & Herb Salad Dressing Mix(ed) with 1/4 c. white wine vinegar, 3 TB water & 1/2 c. extra virgin olive oil (follow directions on the pkg. to mix & store)
• 1 tub (10 oz.) Philadelphia Reduced Fat Italian Cheese & Herb Cooking Creme
• 1 TB sugar
• 3/4 c. (divided) shredded Parmesan & Romano cheese 
• 1 1/2 c. grape tomatoes, washed and halved lengthwise
• 2 stalks (about 1 c.) celery, scrubbed & cut into about 1/2" wide, 1/4" thick slices

Directions

1. Cover the potatoes with the water in a microwavable 2 1/2 qt. dish and microwave on high for 12 to 15 minutes, or until tender.  (I have a 1200 watt microwave; and my potatoes were perfect, with a little bite, after 12 minutes.)
2. Drain the potatoes and immediately, while still warm (to assure better absorption), sprinkle with the salt and pepper.
3. Place the potatoes in a large bowl and toss with the 1/4 c. of prepared dressing.  Refrigerate 1 hour, or until cooled.
4. Gently, but thoroughly, fold into the cooled potatoes the cooking creme, sugar, 1/2 c. of the cheese, tomatoes and celery.
5. Pour the salad into a serving dish and garnish the top with the remaining 1/4 c. of cheese.

Serve this potato salad for the Fourth of July, and enjoy an easy, breezy cookout!

(Don't worry, they won't judge you for making such an easy dish, but they may want the recipe!)    
   
     * * *  H A V E   A   H A P P Y   F O U R T H !  * * *                               
                         

Printable Recipe

Crunchy Carrot Salad with Golden Raisins and Walnuts

If you're looking for a super-easy salad as a side or take-along dish, look no further!  Carrot salad seems to be a Southern staple, and I know you'll enjoy my crunchy version with a unique twist of sweet, golden raisins and walnuts.  As an extra bonus, this delicious salad is loaded with healthy nutrients!

                          As Bugs Bunny Would Say..."Carrots Are Divine!"         

            And They Are, Especially With Golden Raisins And Walnuts!

Serves 4 to 6

Ingredients

• 3 c. coarsely shredded carrots (about 6/ea. whole carrots)*
• 1 TB sugar
• 1/8 tsp. salt (or to taste)
• 1/ea.  8 1/4 oz. can crushed pineapple, well drained (about 3/4 c. after drained)
• 1/2 c. golden raisins
• 1/2 c. coarsely chopped walnuts (optional)
• 1/4 c. mayonnaise*

*Tips:  Use prepackaged grated carrots to make it even easier, and I prefer Hellmann's light mayonnaise.

Directions

Toss all ingredients gently, but thoroughly.  You'll enjoy watching your fans multiply (like rabbits) after they munch on this delicious salad!

Printable Recipe

What's That Got to do with This?

My daughter recently taught my 2 1/2 year-old grandson to make cookies for the first time.  Snickerdoodles were the cookie of choice that day...sorry, they disappeared before I got a photo of the gorgeous delectables!

                                          Cooking Is In Our Blood...

 

                                  And We Start Early Around Here!

Simply Nuts for Roasted Corn Salad

I decided I'd like to try to emulate this crunchy and nutty roasted corn salad when I fell in love with it at Fresh To Order Restaurant.  When I made it the first time, I tried to keep it extra simple by using canned corn kernels...wasn't quite what I wanted.  So, I roasted some corn on the cob in the oven (see my super-easy recipe below) and was much happier with the results!  In addition, I decided the taste and color were better preserved by not tossing the salad with dressing or oil. (The little bit of oil applied to the corn before roasting is just enough oil for the salad.)  Also, keeping the onions and seasonings to a minimum emphasized the flavor of the roasted corn.

I know you'll find this salad absolutely delicious as I did!  Because it's so filling, you really don't need very much as a side dish.  The generous serving of nuts makes it wonderful and unusual (you could omit them if necessary).
 
                                          So Crunchy and Satisfying...

 

              

                              You'll Go Nuts for This Roasted Corn Salad!

Serves 4 to 6

Ingredients

• 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
• 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
• 1/4 c. chopped sweet red bell pepper
• 1/2 TB chopped red onion
• 1 TB (tops only!) chopped green onion
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/2 c. canned, salted mixed nuts (reserve and add right before serving)

*The Oven-Roasted Corn on the Cob

Preheat oven to 375º.  Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!).  Place the corn cobs on a foil-lined baking pan with shallow sides.  Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown.  (Flip the corn over halfway through roasting time to assure browning on both sides.)

Directions

Cut the corn from the cobs and mix with all the other ingredients, except the nuts.  (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving.  Enjoy every crunchy bite!

Printable Recipe

What's That Got to do with This?

Well, this sweet girl (and her brother) have been keeping me busy lately...not as busy as her parents, of course!  This photo was taken at two weeks.  My precious granddaughter is now almost seven weeks old. As you can see, she's very prissy.  She was 5 lbs., 13 oz. at birth; and now at almost seven weeks old, she weighs about 10 lbs!  This girl didn't waste any time putting on the weight!

                              She may be a redhead like...guess who?

 I know you love to eat darling, but you may have to wait a while for that corn salad!

So Simple, So Perfect, Crispy Roast Chicken

 (I've had this sitting in draft for a few days.  However, I had a slight interruption...my precious, new baby granddaughter was welcomed into the world on August 2nd!)

Craving some protein?  Make it on Sunday and have it for leftovers during the week...a salad, a sandwich or just more delicious roast chicken.  That wing or leg will haunt you for a late night snack!

Roast chicken just doesn't get any better or any easier than this!  After much experimenting over the years, I came to this simple method for a classic and delicious roast chicken.  No need to stuff or truss!  Roasters are not as dry as baking chickens; all they need is a little seasoning...not even any butter or oil!  Follow this recipe and I guarantee you a succulent roast chicken with a crispy exterior!
                               

The aroma of a chicken roasting in the oven just seems to say:

                              

                                              "Welcome Home!"

                                    Salivating?  Let's Cut Into It...

Serves 4 or more

Ingredients

• 1 plump roasting chicken (about 4 to 5 lbs.)
• garlic powder
• kosher salt
• freshly ground black pepper
• dried thyme leaves
• dried rosemary leaves

Directions

1. Preheat oven to 375º.
2. Place a rack in a shallow roasting (or baking) pan which you've lined w/foil.*
3. Wash the chicken and remove any fat,* neck or giblets from the inside.
4. Pat the chicken dry and place it breast up on the rack in the pan.
5. Sprinkle the inside of the chicken with salt and pepper.
6. Sprinkle all the seasonings on the top of the chicken.
7. Place in the oven and roast uncovered about 30 minutes per lb. or until a drumstick moves easily at the joint and the juices run clear, or the chicken registers at least 180º when a thermometer is inserted.  (Check after about 1 to 1 1/2 hours and if already golden brown, loosely cover with a tent of foil to keep from over browning.)

*Tips 

• You can save any fat for schmaltz, see:  "The Schmaltz" under "Bon Bon's Chicken Soup with Matzo Balls".  
• Over the years, I've used so many different configurations of a roasting pan for this chicken.  Generally I use whatever is handy.  I've even used a toaster-oven rack in a baking pan.  You really don't need anything fancy...just a rack and a pan! (This note is especially for those who don't own a lot of equipment or are just starting out in the kitchen).  However, if you happen to have an impressive roasting pan and rack, enjoy it!
• My Not Just White Chicken Chili would be great for using leftover chicken breast from this roast!

Let the chicken rest a few minutes before slicing. (I prefer an electric knife to achieve attractive slices.) You'll feel like Mama just wrapped her arms around you while you enjoy this with your favorite sides!*

*Suggested Sides:

My Simple Side Salad with Avocado and Satisfying Spatzle Casserole with Swiss Cheese; Sweet Potato Casserole with Crunchy Nut Topping or Yellow Summer Squash Casserole.

Printable Recipe

My Daughter's Tomato/Mozzarella Salad Stacked with My Homegrown Basil

I've been working on a container garden including herbs.  So far, my basil is my biggest herb success.  I moved most of my herbs to my courtyard because I needed more plants there. However, my courtyard is mostly shaded.  I know herbs need a lot of sun, so I keep watching where the sun is coming in and I keep moving the herbs.  My basil plant is doing so well probably because it's still on my porch which gets a lot of sun.  I wonder if I'll give in and move all the herbs to the porch...I'm pretty determined to keep the majority of them in the courtyard, so we'll see.  If you feel you have any advice on growing herbs, please share it!

                                             Isn't It Gorgeous!

                And this is after I stole a large stem for propagation!

If you're looking for an easy, light and delicious salad that makes a fantastic presentation, you'll love...

MY DAUGHTER'S VERSION OF CAPRESE SALAD

Ingredients (Per Serving)

• 1 fresh tomato (I used a vine-ripe tomato* in the photos; my daughter typically uses Roma)
• approx. 3 slices of fresh Mozzarella cheese ball (approx. 2 1/2 oz.)
• approx. 3-4 large, fresh basil leaves + 1 for plate garnish (approx. 3-5 total)
• salt and freshly ground black pepper
• balsamic vinegar

Directions 

1. Wash (under cool water) and dry the tomato and pat dry the basil leaves.
2. Slice the tomato and the cheese into approx. 1/4" slices.
3. Stack or overlap (repeating until one tomato is used) in this order: one tomato slice--add salt & pepper, cheese, basil leaf.*  End with a tomato slice and, if you like, a basil leaf.
4. Lightly sprinkle the vinegar over the salad.
5. Garnish the plate with a basil leaf.

*Tips:  If you can use homegrown tomatoes, all the better!  If you elect to stack the salad, secure the first layer with a toothpick and use additional ones as you need while you stack. (I probably used three toothpicks in the photo of the stacked salad.)

While I was photographing the stacked salad in my courtyard, a big bolt of lightning frightened me! The layered salad was photographed inside!

                                        Beautiful Stacked!

     (Without the basil leaf on top and before the vinegar was added.)

                           Even Easier and Also Impressive Layered!

           (With the basil leaf on top and after the vinegar was added.)

Great, a dish you can enjoy with no guilt!

Printable Recipe

Simple Side Salad with Avocado

If you want easy - this is it!  This salad is simple enough for everyday, yet elegant enough for guests.  It would be fantastic with steak or roasted chicken, in addition to many other entrees.

                                     Making Taste Buds Happy!

Ingredients

Per Serving

• 1/2 ripe avocado (sliced lengthwise)
• 5 to 6 grape tomatoes (sliced lengthwise)
• Salt
• Freshly ground black pepper
• Caesar salad dressing

Directions

Lay the sliced avocado in the same direction on a salad plate.  Scatter the sliced tomatoes over the avocado.  Sprinkle with the salt and freshly ground black pepper.  Drizzle with your favorite Caesar salad dressing.  Smile as you serve your salad with ease.  Enjoy!

Printable Recipe

Holiday Mincemeat Salad

This is another recipe I got from catering school, and the story is that the school secretary created it. If that's true, she should have been teaching the course!  It's one of the best and most unique recipes that was presented during school, and I've been making it every Thanksgiving since.  As a friend suggested, because of it's crimson red color, it would be great for Christmas.  I'm providing you with more in-depth directions and hints from my experience after having made it for so long; and also, I know a lot of today's cooks have not had that much experience in working with gelatin.

Many people do not understand what mincemeat is. Today's product does not contain meat at all. The name, as explained @crosseandblackwell.com, goes back to medieval England, where meat pies were stretched to feed more by including raisins and currants.  By the 1800's, meat was no longer an ingredient, and the minced fruit filling was used in pies and desserts.

Serves 12

Ingredients

• 2 ea. 3 oz. pkgs. (or one 6 oz. pkg.) cherry gelatin
• one 8 oz. can crushed pineapple - drain and save juice (mix saved pineapple juice with water to equal 3 1/2 cups liquid)
• 1 envelope unflavored gelatin plus 1/4 cup cold water
• 20.5 oz jar Crosse and Blackwell Mincemeat with Rum and Brandy*
• 1 small, unpeeled red delicious apple, cored and cubed (to retard browning of the apple, combine with the drained, crushed pineapple)
• 1 cup coarsely chopped pecans

• 1 cup of sour cream (served as an optional side for topping)  

*Tip:  Only use Crosse and Blackwell Mincemeat with Rum and Brandy - Don't compromise on quality in this recipe - This is the best brand, and you want the Rum and Brandy flavor!  Sometimes all the stores may have available is the 29 oz. jar - In this case, just measure out 2 cups and save the rest to use as a condiment or side dish.

Also, consider yourself forewarned - This is a seasonal item - I encourage you to play it safe and stock up now for the following year Thanksgiving and/or Christmas!  It has a very long shelf life.  I typically can find it at Publix during season, but it may not be on the shelves until after Thanksgiving.


Directions

1.  Heat the 3 1/2  cups liquid (pineapple juice mixed with water) to boiling and pour into an approximate 9" x 13" glass dish (using a shallow dish like this will help the gelatin to set more quickly).  With a wire whisk, stir and thoroughly dissolve the cherry gelatin into the hot liquid. Set aside.


2.  In a small custard or similar cup, stir the unflavored gelatin into the 1/4 c. cold water.  After soaking for about five minutes, the gelatin should be thick and well absorbed into the water.  In a small saucepan, bring about one inch of water to a simmer, remove from the stove and set the cup of thick gelatin in the water (the water should come no higher than about half way up the cup).  Stir the gelatin in the cup over the hot water in the pan until the gelatin is thoroughly dissolved.


3.  Whisk the dissolved unflavored gelatin into the liquid cherry gelatin.  Put in the refrigerator and let set until egg-white consistency.  This could take maybe an hour or so.  It's important the gelatin mixture be set to egg-white consistency so the other ingredients will not settle to the bottom and will be well incorporated into the salad, yet you don't want it to set so firmly you can't mix the other ingredients in easily.


4.  Remove the gelatin mixture from the refrigerator, add all the other ingredients and pour into an approximate 8 cup (2 qt.) mold** which has been sprayed with a butter-flavored cooking spray. (This is another recipe where my daughter and I traditionally steal maybe a 1/4 cup for ourselves - soooo good!)  Return the mixture to the refrigerator and set until firm - I generally make the day before and let set overnight. (You could make and set two nights ahead if it helps you).

**I found the fluted plastic mold, which I use exclusively for this recipe, at a dime store (which would now be a dollar store?) years ago - I guess that means I have another vintage piece! Also, this recipe fills about 14 one-half cup individual molds or 21 one-third-cup molds (don't use over one-half cup size individual molds).

5.  To unmold:  Let the mold sit briefly in the sink in a little warm water (about a couple of inches up from the bottom of the mold). Watch carefully - You don't want it to sit in the warm water too long, or it will start to melt.  After removing from the water and drying the mold, I then (and this is one of my biggest tips!) use a plastic collar stay, because it's so thin, to gently run around the edges of the mold to release the salad.  If you can't get your hands on a plastic collar stay (they're like gold to me!), just carefully use a very thin bladed knife. 

Centering over your serving platter, carefully invert the mold and give it a little tap.  Holding the mold to the platter with both hands, shake a little if necessary to release the congealed salad.  As everyone applauds your successful release of the salad, have a sip of wine and pat yourself on the back!

Surround the salad with pretty greens or parsley. You can serve sour cream as an optional side for topping. Congratulations upon creating a great centerpiece!

Now honestly, if you know how to make it, this is a very easy recipe; and my intentions were to hopefully make it just that for you!   Enjoy and Happy Holidays!

Printable Recipe

                                             Thanksgiving 2010        

A Little Anecdote:  I have to tell you I can be very tenacious at times, and I was just that recently when I tried to pick up a jar of my mincemeat at the grocery store which I frequent.  The Rum and Brandy Flavor was not on the shelf, and I was told "they only put out what they were sent."  I explained how important it was to my recipe which I made every year for Thanksgiving! 

There was a lot of back and forth with the stock clerk and the assistant manager (I had asked for the manager!) for longer than I want to admit.  Then I "pulled one" for which my husband was famous:  the dreaded "I would like to have the district manager's name and phone number!"

The assistant manager told me I could go to customer service and fill out a special request for this item.  I explained that I just wanted the D.M.'s contact information to lobby for my product and I would fill out the request after I finished my shopping. Well, not two minutes later, the assistant manager appeared with a jar of my precious Crosse and Blackwell Rum and Brandy Mincemeat in each of his hands!  Wow! How magical!  He said he dug a little deeper "in the back" and discovered it.  Well, how about that - I learned from the pro - my husband!

Disclosure:  I have not been compensated in any respect by Crosse and Blackwell or Publix, or communicated with either regarding endorsement.  I just feel that strongly about the product brand and know Publix is one store that generally stocks it - in season, of course.  (Naturally, I'd be happy if I did hear from them!) 

The Pompous Pomegranate

Well, I had to cut into it - it was perfectly ripe.  Now I feel pompous because I, upon my very first try, have successfully opened and extracted the seeds of a pomegranate.

It was ripe because it was a crimson color; the round shape changed to slightly square sides, and the petals on the crown turned inside. It also felt slightly heavy.

In order to get to these precious seeds, I cut off the flowery end of the pomegranate, scored the fruit into sections and soaked the fruit in a bowl of water for five minutes.  Then I broke the sections open in the bowl of water and gently pulled the seeds out with my fingers, letting the seeds sink to the bottom of the bowl.  I threw the rind and membrane away, and I drained the water from the seeds.

Aren't these beautiful seeds!  I would recommend sprinkling them over a bowl of vanilla ice cream or sliced pear. They're delicious in a bowl of cereal and also on a salad.  The possibilities are endless.  Or, you can just plain eat them as is - nothing wrong with that! The pomegranate isn't so intimidating after all!

This is just to keep you busy until I post the first recipe - it's coming soon, I promise!