Easy Salad Recipes

Salads can be a side dish or the main course. In the summertime, we often opt to have a salad as our dinner to avoid having to heat the house by turning on the oven or the stove. This is one of our favorites.

Antipasto salad

2 heads of romaine lettuce chopped
2 large local tomatoes (if possible, if not, hothouse will do)
1 small Vidalia onion (or other sweet onion)
1 small cucumber
1 can black olives
1/2 pound of sliced provolone cheese
1/4 pound of Genoa salami sliced
1/4 Virginia baked ham
Fresh oregano to taste.
2/3 cup Extra virgin olive oil

1/3 cup red wine vinegar
salt and pepper to taste


Rinse the romaine and then chop into bite size pieces. Place in the bottom of a large glass bowl. Cut the tomatoes into large wedges, about 8 per tomato. Peel and cut the onion into rings. Peel and slice the cucumber. Add all the veggies to the romaine.

Open the cans of olives and drain. Pour into a salad bowl.

Unwrap the cheese and place in a pile. Slice each round into four pieces. Pull the layers apart and add to salad. Do the same with salami and Virginia ham.

Toss the salad. Sprinkle the fresh oregano on the salad and continue to toss. Add the red wine vinegar and the olive oil and continue to toss.

Serve with fresh crusty Italian or French bread and a glass of ice tea and this is a perfect dinner for 2 hearty appetites or 4 smaller appetites.

Another of my favorite salads is  

Antipasto pasta salad


1 pound any large fun shaped pasta or tortellini
1 jar of red roasted peppers
1 bunch scallions
1 can black olives
1 can chickpeas
1 small cucumber
2 tomatoes
1/4 pound small sliced pepperoni
1 jar basil salad dressing

Cook and drain the pasta. Let cool and place in large bowl. Open the jar of peppers and chop.

Wash scallions, remove roots then chop the white and the green. Open cans of olives and chickpeas and add to the pasta. Peel and slice cucumbers, chops the tomatoes and add all the veggies to the pasta. Cut the pepperoni pieces in half and add to the salad.

Toss and add the salad dressing. Any Italian type is fine I just prefer the basil and olive oil.

My last staple is my 

Fruit salad

1 large can pineapple chunks
1 bunch of seedless grapes
1 large piece of watermelon
1 container of blueberries
1 cantaloupe
2 large peaches or nectarines
2 kiwis
sugar to taste

Wash the grapes and put them in the freezer. Wash the blueberries and put in a large bowl. Peel the cantaloupe and cut into bite-size chunks. Cut the watermelon into chunks.

Open the can of pineapple and add to the bowl with the juice. Peel and slice the kiwis. peel and add the peaches or nectarines or both. Get the grapes out of the freezer, they should be frozen solid. This will keep the salad cold throughout a summer picnic. Toss and add a bit of sugar if too tart. This is always the first salad that disappears off of any buffet or picnic I bring it to.

Salad, it is an easy and healthy meal anytime and in the summer it is a lifesaver. That doesn't mean however that these recipes have to be put away for the rest of the year. Nothing adds a nicer touch to a holiday party than a salad and any of these would grace your table nicely. They also are great to take to a potluck or to a meal at someone else's house. Year-round these will become some of your favorites recipes to share.

Cookout Side Dishes We Love

As we are getting closer to summer, most of us are thinking ahead to all the cookouts we will be having. Beyond the hamburgers, hotdogs, chicken, and steak there are the side dishes that make the meal memorable. I hope you enjoy a few of our family favorites. 

Macaroni and Cheese

Macaroni and cheese is a favorite dish to serve at any type of family gathering. It can be baked mac and cheese or just simple macaroni with a cheese sauce of your choosing but no matter what, it is sure to be a guest and family favorite. 

Macaroni salad

Macaroni salad is one of the easiest cookout dishes to make. By changing up the shape of your macaroni, you can make the salad look very different. I prefer corkscrews or farfalle myself but many people like good old elbows. 

To take the salad up a notch, add things like tuna, shrimp, ham or chicken. I always ad peppers and when I want to make it special I use a combination of red, yellow and green peppers. Cherry or grape tomatoes, summer squash or broccoli make it more nutritious as well as delicious. 

Whether you prefer a mayonnaise base or use oil and/or vinegar the salad will taste great. Keep in mind that the salad may be sitting outdoors for a while and if you use mayonnaise it is wise to provide some way to keep it cool. 

Fruit salad

Fruit salad is one of my favorites. It is always a welcome cookout side dish. I like to freeze some grapes before I make my salad, and then I add them just before I take my salad to the cookout. The grapes keep the salad cold for several hours and add great flavor and texture. It is wisest to avoid fruits that turn colors, such as apples or bananas, and choose those that hold their shape well like melons, berries, and pineapple.

Potato salad

What would a cookout be without potato salad? Whether you go for the more traditional mayonnaise and egg variety or the German style you are sure to make everyone happy. Here is my attempt at one. 

Deviled eggs

One of the most requested items at all of my cookouts is my deviled egg. Mine are simple, mayonnaise and Grey Poupon mustard added to the cooked yokes and then beaten to a smooth consistency. I use a piping gun so that they will be not only delicious but appealing. I never sprinkle paprika on the top of mine but I do use a garlic garni!!

Jell-O mold

I love jello molds. It can be simple, just beating some whipped cream in and molding it or my favorite, the pretzel crust jello which is crunchy and delicious. Berries and jello are a great comb, just be creative and it doesn't even have to be molded, a pyrex dish works just as well. 

Baked beans

Whether you doctor up a can of beans or bake your own, baked beans are a cookout favorite. They can be good old Boston-style or a more western barbecue flavor. You can slow cook them in a crockpot or the old-fashioned way in the oven. You can throw in some onions and a little bacon and take them to a whole new level. Whatever you choose, they are sure to be popular.

These are just a few ideas for cookout side dishes. Every cook has a few of their own that get requested at every outing. You will serve the ones that your friends and family love best.

  

Easy Shrimp and Yellow Rice

We love yellow rice. It must be Al's Portuguese heritage since it is nothing that I grew up with. My original recipe calls for just the yellow rice and shrimp but I decided to make it a little more paella-like by adding sausage. In this case, it was some freshly made kielbasa that Steve gave me this week. 

Ingredients:

• 2 bags of Carolina yellow rice
• 1/2 lb of medium shrimp
• link of kielbasa
• 2 tablespoon butter

Cook the rice according to package directions which is 1 2/3 cup water and 1 tablespoon of butter per package of rice. Bring the butter and water to a boil and add the rice and shrimp. They need to cook about 20 minutes. 

While the rice is cooking, slice the kielbasa into disks and saute lightly in a pan. Add to the rice and shrimp for the last 5 minutes cooking. Remove from heat and allow to thicken up. 

Now, in all honesty, if this was for just me I would add a green vegetable to this mix but Al doesn't care for most veggies so to please him I leave it as just protein and starch. When I make shrimp and rice I usually add peas. 

I just scoop the rice, shrimp and kielbasa into bowls and we eat it straight up and simple. It is delicious and certainly comfort food that is easy and inexpensive to prepare. This recipe makes 4 servings. 

Pork fried rice

If you love pork fried rice and don't want to always have to go to your favorite Chinese restaurant to get it, this recipe will make it a dish that you can create at home on a few minutes notice. It is simple enough to make everyday and complex enough to serve at a dinner party.


This recipe will make six servings


Shopping list:


1 1/4 pound of pork tenderloin


4 tablespoons soy sauce
3 teaspoons Asian sesame oil
1 teaspoon red pepper flakes
2 cups brown rice
1 bunch of kale washed and chopped
2 eggs
5 tablespoons vegetable oil
1/8 teaspoon red pepper flakes
4 scallions


Slice the pork tenderloin; combine in a bowl with 2 tablespoons of soy sauce, 1 teaspoon sesame oil and the red pepper flakes. Allow to marinate.


Bring a pot of water to boil add a pinch of salt and add the rice. Cook according to package directions. Drain and return to pan.


Heat a large nonstick skillet over moderate heat, add the pork to the skillet and cook until browned turning as needed. Don't overcook. Remove the meat and add a teaspoon of soy sauce and the kale and cook until the kale wilts about thirty seconds. Remove from pan. Add a few drops of sesame oil to the pan and add the eggs and scramble until just done and remove from pan.


Add the vegetable oil to the pan and add the scallions and 1/8 teaspoons red pepper flakes and cook for one minute. Add the cooked rice and cook for about three minutes add the 2 remaining tablespoons of soy sauce, the pork, the kale and the egg. Heat stirring until it is warmed all the way through.


Plate and drizzle with the remaining teaspoon of sesame oil.

This recipe works just as well with sirloin steak in place of the pork tenderloin and if you remove the meat all together you can have vegetarian fried rice. The taste combination is subtle but delicious so serve with a light white wine so as not to overwhelm the flavors.


Pork fried rice can be a stand-alone meal or makes a generous side dish to accompany other Chinese dishes. It goes well with sweet and sour chicken or beef and broccoli. The kale adds a deep touch of color and makes it look as good as it tastes. This recipe will end up being one of your go-to meals when you want to serve something nourishing and delicious.

Easy Crockpot tortiila soup

As busy women we are always looking for a quick and easy recipe that we can throw into the crock pot before we take off in the morning. This recipe is the perfect choice. Don't let the number of spices scare you. You can premix the spices the night before and store in a zip lock bag to just throw into the pot in the morning. You can also precook the chicken and the tortilla strips for a faster start. This soup is a stick to your ribs variety, it will be slightly spicy and nice and chunky . This is a soup which combines chicken, avocado and lime for a little taste of Mexico with your lunch or dinner.

This recipe will feed eight people.

1/4 cup extra virgin olive oil
8 corn tortillas cut into strips
1 large yellow onion chopped chunky
6 large cloves of garlic smashed
2 tablespoon paprika
4 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoon chili powder
1/2 teaspoons cayenne pepper
3 quarts chicken stock
2 28oz cans of crushed tomatoes in puree
2 bay leaves
2 1/2 teaspoons salt
1/2 cup cilantro leaves
3 pounds boneless chicken breast cut into 1 inch pieces
1 avocado cut into 1/2 inch pieces
1/2 pound tubettini pasta
1/4 pound grated cheddar cheese
lime wedges

In a large pan heat the oil over moderate heat add half of the tortilla chips and cook until golden. 

Drain on paper towel and do other half. Lower the heat and add the onion and the garlic and the spices and cook for five minutes. Add the chicken and cook an additional five minutes. Move the ingredients to a 5 quart or larger Crockpot.

Add the stock, 1/2 of the tortilla chips and the tubettini and set Crockpot on low. Cook for six to seven hours. Half hour before serving add the avocado.

Pour into bowls and sprinkle with the reminder of the tortilla chips and the cheddar cheese. Serve with a lime wedge. If you are a beer drinker Corona is the perfect accompaniment. Add the bread of your choice and a salad and you have a meal sure to please every member of the family.

Strawberry Cheesecake Galette

I found a recipe the other day for a blueberry cheesecake galette and I decided it sounded like something I would enjoy making. When I went to Stop and Shop to get the blueberries I was stunned at how expensive they were so I opted for strawberries. 

I don't make my own crust, I use Pillsbury already made crusts from the dairy case. 

What you need:
2 cups of cut up strawberries
2 tablespoons of lemon juice
4 tablespoons of flour
1/3 cup plus 2 tablespoons of sugar
pinch of Kosher salt

For the cheesecake:
1 8 oz bar of cream cheese
1 large egg and one egg yoke
pinch of nutmeg

Pre-heat the oven to 425 degrees. Put the rack on the second to the bottom setting. 

Put the cream cheese into a small bowl. Add the eggs and beat until smooth. add the pinch of nutmeg. 

In another bowl toss the strawberries with the flour and the sugar add the lemon juice and salt. 

I butter the pie plate and add one pre-made crust. Put half of the cheesecake mixture in the bottom of the pan. Add the strawberry mixture. Swirl the rest of the cheesecake mixture over the top. Crimp the crust to give it the galette shape. 

Put the galette into the fridge for half an hour before cooking. 

#strawberrycheesecakegalette

Bake until the crust is golden brown, 20-25 minutes. Let cool before cutting. 

If like me you have fallen in love with galettes, here is another recipe.