Asian Chicken Salad

The first time I had this salad was back in October of last year.  I was in Georgia visiting old friends and they shared this recipe with me.  I LOVED it!  Not only is it pretty to look at with the red cabbage and green onions, but it tastes FABULOUS.  There is so much fun for your mouth - crunchy cabbage and almonds, soft yet firm ramen noodles, and the slight spice of cilantro.  The recipe makes a lot: doubling it would definitely feed a crowd.  And for a great price!  Many of the ingredients are super cheap.  I plan to take this next time I'm invited to a potluck.

The dressing comes from a bottle, and while I'm usually more inclined to make my own dressing, I doubt I could top the flavor of this one.  It's Ken's Steak House Lite Asian Sesame with Ginger & Soy:

You'll only use 1/2 a bottle for the recipe below, but the flavor of this stuff is amazing.  You won't regret having some left over.

This can be made the day before, but I really think it's best the day of (though it does need to chill an hour or so for the flavors to fully develop).  I've eaten it 2 days later and still been happy with it.  I've been told it holds up left out in the heat on a buffet, but haven't tried that out yet myself.

ASIAN CHICKEN SALAD
serves 6 as a main dish, 8-10 as a side

1/2 head red cabbage, shredded (thinly sliced and chopped)
2-3 cups shredded, cooked chicken (rotisserie chicken works!)
3 pkgs. (3 oz each) ramen noodles (Oriental or Chicken flavor are best)
1 bunch green onions, sliced
heaping 1/2 cup roughly chopped cilantro (about 1/2 a bunch)
1/2 cup sliced or slivered almonds
2 Tbsp. sesame seeds (plus more for garnish, if desired)
1/2 bottle Ken's Steak House Lite Asian Sesame with Ginger & Soy dressing

In a large bowl, toss chicken with about 1/4 cup of dressing.  Set aside.

In a skillet over medium heat, toast sesame seeds and almonds just until fragrant and light, light brown.  Remove from heat and let cool.

In a large pot, bring 2 quarts of water mixed with ramen flavor packets to a boil.  Break ramen into quarters like so:

Add ramen to boiling water and cook for 30 seconds (this is to simply soften the noodles slightly, not cook them); drain and toss with a little olive oil to prevent sticking.  Remove to a cutting board and roughly chop the ramen:

Add the cabbage, ramen, onions, cilantro, almonds, and sesame seeds to the chicken in the large bowl.  Toss with about 1/2 the bottle of dressing, or to taste.  Cover and chill for at least 1 hour before serving. 

Raspberry Chipotle Sauce and Cilantro Avocado Dressing

Last October we had a weekend where we had two family weddings to attend in addition to our church's children's program.  It was crazy, but it was great.  My parents flew out for the occasion and my family was in charge of catering one of the wedding luncheons.  However, this post is about the other wedding luncheon since that is where I encountered something new to me.  The combination of raspberries and chipotle peppers! 

The (other) luncheon was catered by a local Mexican restaurant and was a do-it-yourself taco bar.  Genius!  One of the options was raspberry chipotle chicken.  At first I thought, "Huh?" but I tried it anyway and, oh my, was I hooked!  What a great combination of sweet and tangy and spicy!  And to top it off, they offered a delicious cilantro avocado dressing to drizzle over your tacos.  I loved how it cooled down your mouth from the spice of the chipotle peppers (although, let's be honest - it wasn't that spicy).  I filed it away as something to try at home.

Well, here we are a year later and I finally got around to it.  I investigated recipes for raspberry chipotle sauce and cilantro avocado dressing and never found exactly what I was looking for, but I came close enough.  I ended up adapting each recipe to fit what I wanted.

If you don't already know, chipotle peppers in adobo sauce are most likely found in the Hispanic food section of your grocery store.  They come in a little can like this:
 

They pack some heat, but in this sauce I would say the heat is between mild and medium.  Even my 9-year-old daughter loved it and she's not a fan of spicy.  And if you strain the sauce like I do, you lose not only the raspberry seeds but any remaining bits of pepper that might ignite your tastebuds.  If you're wondering what to do with the remaining peppers and sauce, someone recommended throwing the leftover peppers into a food processor, separating them into tablespoonfuls on a plate, and then freezing them.  Once they are frozen, throw them all into a ziploc bag in the freezer.  Then you have perfect portions for flavoring soups or what not.

I've used the raspberry chipotle sauce two ways so far:  mixed with shredded chicken for tacos (like my first encounter) and used as a glaze over pork chops.  For the chicken, I prepared it with my usual taco seasoning first and then added a few dollops of sauce.  Prepare yourself - the chicken will turn a purple-y color from the raspberries.  If this bothers you, you could always just spoon a little sauce into your taco instead.  I also drizzled the cilantro avocado dressing in the tacos and it was delicious!

For the pork chops, I just sprinkled them with a little seasoned salt and sauteed them in a little olive oil until browned and cooked through.  Then I brushed on the sauce.  Divine!  Serve them with salad drizzled with cilantro avocado dressing and you've got your second meal:

I've also read that people like to pour it over a block of softened cream cheese and serve it with crackers for an appetizer.  There are so many possibilities with this sauce since it pairs well with chicken, beef, pork, and probably fish as well.

Whatever you do, just try it!  I'm pretty sure you'll love it too.

RASPBERRY CHIPOTLE SAUCE
adapted from allrecipes.com

2 (6 oz each) containers fresh raspberries
2 chipotle peppers packed in adobo sauce, chopped
4 tsp. adobo sauce from can
2 cloves of garlic, minced
1/4 cup apple cider vinegar or raspberry vinegar
1/2 tsp. salt
1/4 cup packed brown sugar
1/2 cup sugar

In a small saucepan, combine all ingredients over medium heat, mashing the raspberries.  Bring to a gentle boil, then reduce heat and simmer until sauce is thickened and reduced by half (about 15 minutes), stirring occasionally.  Strain sauce through a fine mesh sieve, if desired.  Makes a little over 1 cup of strained sauce.  Can be refrigerated up to two weeks.


CILANTRO-AVOCADO DRESSING
adapted from EatingWell

1 avocado
1/2 cup packed fresh cilantro
1/2 cup sour cream or plain yogurt
2/3 cup milk or buttermilk
2 green onions, chopped
1 clove garlic, minced
1 Tbsp. lime juice
1 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt

Combine all ingredients in a blender and process until smooth.  Chill until ready to serve.  Makes a little over 2 cups.  Can be refrigerated up to 5 days.  

Peach Berry Salad with Lemon-Mint Syrup

In case you haven't noticed, I've been on a bit of a hiatus.  My daughter and I spent a month and a half in Georgia visiting my family and planning a family reunion.  Once we got back, I was busy packing for said reunion.  Then we spent a week in Utah at the reunion and had a great time.  When we got back, school started for my daughter and that meant, for me, the return of Cub Scouts.

I was starting to get back in the swing of things when my grandfather passed away.  Back to Utah I went for his funeral.  It was a lovely service and I will miss my Papa.  Luckily, I'd gone to visit him during the reunion and had one last special visit with him.  It was a good day.

Anyway, you get a sense of why I've been neglecting this poor little blog.  I feel a little remorseful since summertime is when I get the best light for my photos (meaning I don't have to have a meal ready before 4 pm to get a decent photo of it).  Oh well.

A couple days ago, a friend on Facebook asked for a fruit recipe.  She was invited to a potluck dinner and was assigned to bring a fruit dish.  I had noticed that peaches and berries were on sale at Sprouts and so I suggested a recipe I'd seen on Pinterest and had always wanted to try.  I have no idea if she made it or not, but I was inspired to go ahead and try it myself.  LOVE IT!  I know we're winding down on the summer fruit, but if you can get your hands on some peaches and berries and a handfull of mint, take a moment and make this delicious "salad" from Once Upon a Chef.

PEACH BERRY SALAD WITH LEMON-MINT SYRUP
from Once Upon a Chef

4 ripe peaches, pitted and sliced
1 cup (1/2 pint) fresh blueberries
1/4 cup fresh lemon juice
1/4 cup sugar
2 Tbsp. chopped fresh mint leaves
1 cup (1/2 pint) fresh raspberries
1 cup (1/2 pint) fresh blackberries

Combine peaches, blueberries, lemon juice, sugar, and mint in a bowl and toss gently.  Cover with plastic wrap and chill until serving (up to 6 hours).  Just before serving, gently toss in raspberries and blackberries.  Taste and add more sugar, if necessary.  Garnish with a spring of mint.

I think this Lemon-Mint syrup would be great with a salad made up of watermelon, cantaloupe, and honeydew.  Just mix the lemon juice, sugar, and mint until the sugar dissolves, then toss with the melon before serving.

Chinese Cabbage Salad

I've already shared a family recipe for Chinese Chicken Salad.  This one is a little different.  It uses Napa cabbage instead of lettuce and has a great crunchy topping made up of ramen noodles, almonds, and sesame seeds.  In case you were wondering, Napa cabbage (or Chinese cabbage) looks like this:

 image source

Most grocery stores carry it, but if you can't find it for some reason, you can substitute a head of green cabbage.

There are lots of variations of this cabbage salad.  Some include peanuts or peanut oil, others don't add chicken.  This is my favorite version so far and it comes from Your Homebased Mom.  I've only adapted it slightly.  Leigh Anne recommends using the leftovers of a rotisserie chicken (good flavor that way), but I had some diced cooked chicken already on hand.

CHINESE CABBAGE SALAD
slightly adapted from Your Homebased Mom

Topping:
1 pkg. chicken flavored ramen noodles
3 Tbsp. butter
1/2 cup sliced almonds
1/4 cup sesame seeds

Salad:
1 large head Napa cabbage (about 2 1/2 lbs.), chopped
6 green onions, chopped
2 1/2 cups diced, cooked chicken
1 can mandarin oranges, drained; optional

Dressing:
1/4 cup vegetable oil
1/4 cup rice vinegar
1 Tbsp. soy sauce
2 Tbsp. sugar
1 Tbsp. sesame oil

Break up the ramen noodles into small pieces, reserve the flavor packet.  Melt the butter over medium heat in a skillet; add the noodles, almonds, and sesame seeds and cook, stirring frequently, until golden brown.  Watch it carefully so the sesame seeds don't burn.  Stir in the flavor packet and set aside to cool.

In a large bowl, combine chopped cabbage, green onions, mandarin oranges (if using) and chicken.  In a jar or resealable container, add dressing ingredients and shake to combine.  Pour dressing over salad and toss to coat.  Sprinkle with crunchy topping.

Alternately, you can serve the dressing on the side.

Creamy Fruit and Barley Salad

I got the idea for this salad from a wonderful woman at my church.  She brought something very similar to a get-together a couple months back and I haven't stopped thinking about it since.  Apparently she just threw some things together that she had in her fridge.  Wish I were that creative!

I use pearled barley in this recipe, which is not the same as the quick-cook variety.  I'm able to get it in the bulk foods section of one of my local stores, but you can also buy it pre-packaged in bags or boxes.  Look in the rice and beans section of your grocery store.  By the way, barley is good for you but it is not gluten free.

CREAMY FRUIT AND BARLEY SALAD

1 cup uncooked pearled barley
3 cups water
1/2 tsp. salt
1 (16 oz) container fresh strawberries, rinsed, hulled and quartered
2 (4.4 oz) containers fresh blueberries, rinsed
1 (15 oz) can mandarin oranges, drained
1 cup vanilla or honey vanilla Greek yogurt
2 Tbsp. orange juice
1 - 2 Tbsp. brown sugar, to taste
1/2 tsp. cinnamon, optional

Combine barley, water, and salt in a saucepan and bring to a boil; reduce heat, cover, and cook for 45-50 minutes or until all the water is absorbed.  Remove from heat and let cool to room temp.  Fluff with a fork.

In a large bowl, whisk together the yogurt, orange juice, brown sugar, and cinnamon, if using.  Fold in barley and fruits.  Chill until serving.

Tuscan Kale Salad With Homemade Croutons

At a recent church function, everyone was invited to bring a healthy dish to share with the congregation.  One particular couple brought several different salads that were each incredibly delicious and unique.  I'm slowly getting around to trying to replicate some of them to share on the blog.  This particular salad surprised me.  I never, ever thought I would like kale.  I mean, isn't kale one of those nasty veggies that only granola-types can stand to eat?  I knew it was good for you (as in super good), but I also figured that meant it was...well...disgusting.

And it is, lol.  Just plain, kale is pretty nasty, but if you dress it up a little or know how to cook it, you will be surprised at how palatable it can be.  This is a traditional Tuscan salad, eaten for hundreds of years, and the Italians haven't died from it yet.  ;)  At least I don't think they have....

Aren't you inspired to try kale now?  Ha ha.  Seriously, it's not that bad, and worth introducing into your diet here and there.  Even my husband will eat this salad!  The kid, not so much, but I'm working on her.

There are two general kinds of kale you will find in your local grocery store:

 

Left: Curly (or "Scots" kale) and Right: Lacinato (or "dinosaur" or "Tuscan" kale) 

image via

You really could use either variety for this salad, but it calls for the dinosaur version.  With both varieties, when serving raw, you want to remove the center ribs because they are tough and difficult to eat.

TUSCAN KALE SALAD 

slightly adapted from drweil.com

1 bunch Lacinato kale, mid-ribs removed, and thinly sliced

juice of 1 lemon

3-4 Tbsp. olive oil

1 garlic clove, minced or pressed

salt & pepper, to taste

crushed red pepper flakes, to taste (optional)

2/3 cup freshly grated Asiago or Parmesan cheese

1 cup homemade croutons, recipe below (or 1/2 cup toasted bread crumbs)

Whisk together lemon juice, olive oil, garlic, salt and pepper, and red pepper flakes, if using.  Toss with kale in a large serving bowl.  Add 2/3 of the cheese and toss.  Let kale sit for at least 5 minutes; add croutons or bread crumbs and toss again.  Top with remaining 1/3 cheese.  Serve immediately.

HOMEMADE CROUTONS

slightly adapted from SavorySweetLife.com

6-8 slices day-old bread, cubed

3 Tbsp. melted butter or olive oil

1/2 tsp. garlic powder

pinch of salt

1 tsp. dried parsley flakes

Preheat oven to 300 degrees.  In a small bowl, whisk together butter or olive oil, garlic powder, salt, and parsley until well mixed; pour over cubed bread and toss to coat.  Spread cubes on a baking sheet in an even layer and bake for 10 minutes; stir.  Bake for another 5-10 minutes or until dry and crispy and golden brown.  Allow to cool completely before storing in an airtight container.

Pesto Pasta Salad

This recipe comes from my friend Cathy.  She was very influential in my desire to try new recipes (she always had such great ones).  Some of her other gems include Whole Wheat Muffins, Sweet Potato Casserole, and Almond Chocolate Kiss Cookies.  This is a great pasta salad that can be served warm or cold.

PESTO PASTA SALAD

1 (12 oz) box tri-color penne pasta
1 (0.5 oz) packet Knorr pesto sauce mix
3/4 cup water
1/4 cup olive oil
half an (8.5 oz) jar sun-dried tomatoes packed in oil
3-4 boneless, skinless breasts, cut into 1-inch chunks
1 (6 oz) can medium pitted olives, drained
1/2 cup feta cheese

Cook pasta according to package directions; rinse and drain.

Heat 1 Tbsp. oil from jar of tomatoes in a skillet over med-high heat.  Cook chicken until browned and cooked through; set chicken aside on a plate.  In same skillet add pesto sauce mix with water and olive oil and bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.  Meanwhile, chop 1/2 the jar of tomatoes.

In a large bowl, toss together pasta, chicken, tomatoes, olives, sauce, and feta cheese.  Serve warm or cold.

Cranberry Orange Salad

This is a new twist on an old recipe that I posted on here long ago: Cranberry Jello Salad.  The recipe is from my mother-in-law and it's my favorite gelatin salad to make for Thanksgiving and Christmas.  This year I wanted to change it up a little and decided to try it with some orange juice and a bit of orange zest.  I wish I had added a can of mandarin oranges instead of the zest because that would have added more color and better "orange" flavor.  The zest pretty much got lost in the cranberry sauce.  Next time I am definitely adding the oranges.  But even without them, I now like this salad better with the orange juice.

CRANBERRY ORANGE SALAD
 adapted from Cranberry Jello Salad

2 boxes (3 oz each) cranberry Jello (raspberry or black cherry will also work)
1 (14 oz) can whole cranberry sauce
1 (20 oz) can crushed pineapple, well drained
2 (15 oz each) cans mandarin oranges, drained
1 1/2 cups orange juice
1 1/2 cups boiling water

In a large bowl, dissolve Jello in boiling water.  Add cranberry sauce and stir until well mixed and no lumps (other than cranberries) remain.  Add pineapple, oranges, and orange juice and stir until combined.  Pour into 2 qt. serving dish and refrigerate at least 4 hours or until set.

Chinese Chicken Salad

We've had this recipe in my family for years.  My mother got it from my aunt Renee, who was a wealth of yummy recipes.  This salad is always popular and can serve as a light main course or tasty side.

Traditionally, we've made this with iceberg lettuce, though romaine works as well.  I had to use greenleaf lettuce this time around because neither the iceberg nor romaine looked any good at the store recently.  I don't recommend it.  Greenleaf is way too flimsy to hold up to dressing for more than 10 minutes.  Wilty lettuce is very disappointing.

The best ingredient in this salad, in my humble opinion, is the fried wontons.  Usually we just fry up half a package of won ton wrappers and then break them into bite-size pieces, but lately I have discovered these beauties:

Pre-made crunchy won ton strips!  How cool is that?  Now I don't have to listen to my smoke detector go off while I fry won tons.  I found them in the produce section of my local Fry's (that's the same as Kroger or Smith's).  However, it was a miracle that I saw them because they were hanging up high, over the refrigerated salad dressing.  I mean, how often do you look up in the produce section?  There were even a couple of flavored varieties.  I thought the Ginger and Garlic sounded yummy.  If you can't find them, don't despair.  Here is a video that shows you how easy it is to make your own fried won tons (though I recommend using a pair of tongs instead).

CHINESE CHICKEN SALAD

1 lb. chicken breast, cooked and diced
1 large head of lettuce (iceberg or romaine), rinsed and chopped
3-4 green onions, sliced
1/2 cup sliced almonds
3 Tbsp. sesame seeds
1/2 pkg. of won ton wrappers, fried and broken in pieces
     (or a 3.5 oz bag of crunchy won ton strips)

Marinade for chicken:
3 Tbsp. soy sauce (I like the low-sodium variety)
1 Tbsp. sugar

Dressing:
4 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
1/2 cup vegetable oil
6 Tbsp. rice vinegar (found in Asian food section of grocery store)

In a medium bowl, mix together the soy sauce and 1 Tbsp. sugar for marinade.  Add the chicken and toss to coat.  Cover with plastic wrap and refrigerate for at least one hour to soak up flavor.

Combine dressing ingredients in a jar or plastic container with a tight-fitting lid.  Shake until well mixed.

In a large bowl, combine chopped lettuce, chicken, green onions, almonds, and sesame seeds.  Pour on the dressing, a little at a time (you probably won't need all of it), tossing the salad to coat.  Mix in won tons just before serving.

Orange Dream Salad

I discovered this gem of a recipe in a family cookbook.  It's now my favorite Jell-o salad to make for holidays and get-togethers.  The flavor is creamy and mellow; the combination of orange and vanilla reminiscent of a Dreamsicle.

I've made this with both name brand and store brand puddings and gelatin and I strongly recommend sticking with name brand.  The flavor and texture really is superior.

ORANGE DREAM SALAD

1 small box cook & serve vanilla pudding
1 small box cook & serve tapioca pudding
1 small box orange Jell-o
2 large cans Mandarin oranges, drained
1 (8 oz) tub Cool Whip, thawed


In a medium saucepan, bring 3 cups of water to a boil.  Add the puddings and Jell-o and cook for 3 minutes stirring continuously.  Pour mixture into a bowl and refrigerate until chilled.  Fold in Cool Whip and oranges.

BLT Pasta Salad and Homemade Ranch Dressing

Your favorite sandwich is now a pasta salad! I personally don't care for bottled ranch dressing and I don't always have a packet of dry mix in my pantry, so I've included a recipe for making your own homemade ranch dressing. It makes a little more than you need for this recipe, but I'm sure that you won't have trouble using it up. :)

This recipe serves 6-8 as a side dish. It's easily doubled if you need to serve more.

An easy way to cook bacon is to lay it out evenly on a foil lined cookie sheet and bake it in the oven at 400 degrees for about 20 minutes. To get it crispy enough for crumbling, you may need to leave it in a few minutes longer - but watch it so it doesn't burn. Let cool on a paper towel lined plate.

BLT PASTA SALAD
adapted from Allrecipes.com

8 oz. rotini pasta (half of a 1 lb. box), uncooked
8 oz. (half a pound) bacon, crisp cooked and crumbled
2 Roma tomatoes, seeded and chopped
2 green onions, chopped
1 cup packed, chopped Romaine or Bibb leaf lettuce
1 - 1 1/2 cups prepared ranch dressing
1/4 tsp. black pepper

Prepare pasta according to package directions; drain and rinse with cold water. In a large bowl, combine pasta, tomatoes, and onions. Fold in 1/2 - 3/4 cup ranch dressing until mixture is well coated. Cover and refrigerate for at least 2 hours or overnight.

Just before serving, add lettuce, bacon, and black pepper to pasta. Add more ranch as necessary, to taste.


HOMEMADE RANCH DRESSING
adapted from Allrecipes.com

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 tsp. dried chives
1/2 tsp. dried parsley
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper

Whisk together all ingredients in a small bowl. Cover and refrigerate at least 3 hours before serving to let flavors mingle.

Dilly Potato Salad

Here's a simple potato salad for a picnic or barbecue. Something different from the usual eggs, mustard, and celery variety (that I don't care for much myself). The recipe makes a lot (12 servings), so you can cut it in half if you're only serving 6.

DILLY POTATO SALAD
adapted from Mom's Dill Potato Salad on Allrecipes.com

3 lbs. new red potatoes
1 cup mayonnaise
1 cup sour cream
2 Tbsp. dried dill weed
4 green onions, chopped
salt and pepper, to taste

Place potatoes in a large pot and cover with water. Bring to a boil over high heat; reduce heat, cover, and simmer for about 15 minutes or until potatoes are tender but still firm. Drain and cool in an ice water bath for about 5 minutes.

In a large bowl, whisk together mayo and sour cream. Add dill weed, onions, and salt and pepper as desired (I like a lot of pepper).

Leaving skins on, cut potatoes into 1-inch chunks. Fold potatoes into mayo mixture. Cover and refrigerate at least 2 hours or overnight for flavors to mingle.

Greek Salad

I forgot we were out of olives when I made this, so this photo is not fully representative of the salad. But you can use your imagination. You don't have to serve it on lettuce, but that helps stretch it out a little further.

GREEK SALAD
adapted from Allrecipes.com

3 Roma (plum) tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
1/2 cup thinly sliced onion (or red onion)
1/2 cup pitted kalamata or black olives
1/4 cup crumbled feta cheese
1 (10 oz) package Romaine salad, optional

Dressing:
1/4 cup olive oil
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/2 tsp. dried oregano
1 garlic clove, minced
salt & pepper to taste

Combine dressing ingredients in a small bowl or container and let stand 1 hour.

In a medium bowl, combine tomatoes, cucumbers, onion, and olives (if using). Pour dressing over and stir to coat.

In a large, shallow salad bowl, spread Romaine evenly in bottom. Top with tomato mixture. Sprinkle with feta cheese. (Or you can just toss it all together in a large bowl.)

Broccoli Salad

I had this salad at my cousin's wedding reception and loved it. My aunt Catherine was kind enough to share the recipe with me and now I'm sharing it with you. This is a great light and refreshing salad and has become one of my go-to favorites for get-togethers. If you are making it for a crowd, I recommend doubling or tripling it.

BROCCOLI SALAD

3 crowns of broccoli, cut into bite-size florets
1/2 cup sunflower seeds
1/2 cup craisins
1/4 cup finely chopped red onion
1/2 cup crumbled bacon

Dressing:
1/2 cup mayo
2 Tbsp. apple cider vinegar
1/4 cup sugar

Combine salad ingredients in a large bowl. In a small bowl, whisk together dressing ingredients and pour over salad. Stir to coat. Keep refrigerated until serving.

Fruit and Rice Salad

If you are looking for something different for a fruit salad, this is it. It's almost a dessert. But it's funky. You are probably thinking, "Rice? And fruit?" but give it a shot. You will probably be the only person at the potluck with this baby in tow. And people will look at you weird. And some will be polite enough to try it. And they'll be all, "Whoa. This is actually good. Dude, try this!" And you'll be all, "I'm a genius."

The recipe makes a lot. Probably ... 7(+) cups? Great for get-togethers. It's best the day of: it looses the creaminess after 24 hours. The rice soaks up the cream but the flavor will still be there, so it's not the end of the world if you have leftovers!

Toasting the coconut is not really necessary because it doesn't stay crunchy in the salad, but I prefer the flavor of toasted to raw. If you want to toast it too, preheat your oven to 350 degrees. Line a cookie sheet with aluminum foil and spread the coconut out evenly. Toast for 7-10 minutes, stirring every two minutes after the first 5. Mine was ready after about 9 minutes. This is what it should look like:

A nice golden brown. I used sweetened shredded coconut because that is all they offer in the stores here. It's my understanding that if you use unsweetened, it may take a little longer to brown. The sugar in the sweetened coconut causes it to brown faster. Make sure it's cooled completely before adding it to the salad.

FRUIT AND RICE SALAD
adapted from Fruit Rice Salad on Allrecipes.com

1 cup uncooked white rice
20 oz. can crushed pineapple, drained well
1 cup chopped fresh strawberries
1 cup chopped fresh peaches (about 2 peaches)
1 cup fresh blueberries
1 cup shredded or flaked coconut (toasted, if desired)
1 cup heavy whipping cream
3 Tbsp. sugar
1/4 tsp. vanilla
1/4 tsp. almond extract
pinch of salt
1/2 cup sliced almonds (plus more for garnish, if desired)

In a small saucepan, combine rice, 1 1/2 cups water, and a dash of salt. Bring to a boil; reduce heat, cover, and simmer for about 20 minutes or until all the water is absorbed. Allow to cool, then chill in the refrigerator.

In a large bowl, beat whipping cream, sugar, vanilla, almond extract, and a pinch of salt until stiff peaks form. Fold in chilled rice, pineapple, strawberries, peaches, blueberries, coconut, and sliced almonds until well blended. Sprinkle with sliced almonds for garnish, if desired. Refrigerate leftovers.

Fruited Chicken Salad

This chicken salad was introduced to me by a mother I used to babysit for. She's also the one responsible for Whole Wheat Muffins and Sweet Potato Casserole. You can serve it on whole wheat or scoop it on lettuce leaves.

FRUITED CHICKEN SALAD

3 cups diced or shredded cooked chicken breast
1/2 cup mayonnaise (light is fine)
1/2 tsp. curry powder
dash of salt
1 cup red seedless grapes, cut in half
1 (11 0z) can mandarin oranges, thoroughly drained
1/4 cup sunflower seeds
1/4 cup sliced or slivered almonds

In a large bowl, stir together mayo, curry, and salt. Fold in remaining ingredients. Refrigerate leftovers.

Caprese Chicken Salad Sandwiches

Caprese salad is a traditional Italian salad made of tomatoes, fresh basil, fresh mozzarella, and ground black pepper. For these sandwiches, I'm switching Parmesan for the mozzarella since it has a more distinct flavor.

I used shredded Parmesan instead of grated:

You could use grated Parmesan, but the texture of the chicken salad will be different. It might be drier.

Using left over meat from a rotisserie chicken will probably give you the best flavor, but I just used chicken that had been boiled. We're not fancy around here.

These got two thumbs up from the hubby and the kid, although the kid made me take out the tomatoes.

CAPRESE CHICKEN SALAD SANDWICHES

3 cups diced or shredded cooked chicken
2 Roma tomatoes, seeded and chopped
1 cup mayonnaise (light is fine)
heaping 1/2 cup chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 cloves garlic
1/2 tsp. ground black pepper (or more to taste)
4-6 croissants (depending on size), split

In a food processor (or blender if you're desperate like me), combine mayo, basil, 1/2 cup Parmesan cheese, garlic, and black pepper. Pulse until thoroughly blended.

In a medium bowl, combine mayo mixture with chicken, tomatoes, and remaining 1/4 cup Parmesan. Spread salad on croissants. Refrigerate leftovers.

Strawberry Pretzel Jell-o Salad

Yes, this is a crappy photo. I forgot to take one until this was almost gone (it goes really fast). My mom-in-law got this recipe from a friend. It is Delicious. Some notes:

1. Use full-fat cream cheese. Fat-free does not set up and will ruin this lovely dish. We've been there, done that.

2. Crush your pretzels really well. No big pieces. I'd say "finely crushed," but in my mind that sounds like "powdered." No powdered pretzels - that's going too far. I usually stick the pretzels in a quart-size freezer-weight Ziploc bag and pound away with a meat mallet (on the smooth side). Or you can use a rolling pin or a food processor if you are a lucky duck and have one.

3. This is even better with raspberries (my mom-in-law's suggestion). I made the above salad with half frozen strawberries and half frozen raspberries. Don't be afraid if your frozen berries don't equal 20 oz. - mine were more like 24 oz. and it turned out fine. I also used a 3 oz. strawberry and a 3 oz. raspberry instead of one 6 0z. strawberry Jell-o.

STRAWBERRY PRETZEL JELLO SALAD

2 cups crushed pretzels
1/2 cup (1 stick) butter, melted
3 Tbsp. sugar
1 (8 0z) package cream cheese, softened
1 cup powdered sugar
1 (8 0z.) carton Cool Whip, thawed
1 (6 oz) package strawberry Jell-o
2 cups boiling water
2 (10 oz each) packages frozen sliced strawberries

Preheat oven to 400 degrees. In a medium bowl, mix crushed pretzels, melted butter, and 3 Tbsp. sugar together. Press into a 9x13 baking dish. Bake for 8 minutes. Cool completely.

In a large bowl, blend cream cheese and powdered sugar with an electric mixer. Blend in Cool Whip. Spread onto cooled crust.

In a large bowl, mix Jell-o with water until gelatin is completely dissolved. Add frozen berries and stir until berries soften and Jell-o starts to thicken. Gently pour over cream cheese mixture. Refrigerate for 4 hours or until firm.

Yum! Yum! Yum!

Asian Chicken Pasta Salad

As usual, I've adapted this recipe from one I found on Allrecipes.com.

The original called for bow-tie pasta. Um, yeah. Nothing says "Asian" like bow-ties. So instead I used Ramen noodles. I had some from an Asian market but you can use the packages you buy for super cheap at the grocery store or Wal-mart. Doesn't matter what flavor because you are only using the noodles.

Also, it calls for rice vinegar, but I didn't have any so I used red wine vinegar and it tasted just fine. So if you are like me and don't have rice vinegar, just substitute with what you do have. (Rice vinegar, sesame oil, and sesame seeds should be found in the Asian section at your grocery store).

One more note: I think this dish could benefit from some sliced or slivered almonds. Just a thought.

ASIAN CHICKEN PASTA SALAD

1/4 cup sesame seeds
4 (3 oz.) packages Ramen noodles, any flavor
1/3 cup vegetable oil
1/3 cup less-sodium soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 Tbsp. white sugar
1/2 tsp. ground ginger
1/4 tsp. black pepper
3 cups diced, cooked chicken breast
1/3 cup chopped cilantro
1/3 cup chopped green onion
2 medium carrots, grated
*sliced or slivered almonds for garnish?

Heat a skillet over medium-high heat. Add sesame seeds and cook, stirring frequently until lightly toasted and fragrant. Remove from heat and set aside.

Bring a large pot of lightly salted water to a boil; add pasta (break each brick into at least 4 pieces so the noodles aren't too long) and cook 3-4 minutes or until slightly tender but not soft. Drain and rinse in cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.

Pour dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and carrot. *Sprinkle with almonds.

Loaded Potato Salad

This is my favorite potato salad (and I don't like potato salad).


LOADED POTATO SALAD

6 medium potatoes, peeled and cubed
1 1/4 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped green onions or chives
1 cup shredded sharp cheddar cheese
1/4 cup real bacon bits or chopped, crisp-cooked bacon
ground black pepper to taste

Place potatoes in a large pot and fill with enough water to cover. Bring to a boil, reduce heat, and cook for about 8-10 minutes or until potatoes are fork-tender. Drain, then cool potatoes in fridge.

In a large bowl, combine remaining ingredients. Fold in the potatoes. Refrigerate until ready to serve. Can be garnished with a sprinkling of cheese, bacon bits, and chopped green onions.