Sunshine Chicken Salad

 I have no idea why this wasn't ever published...and no idea where the picture I took ended up...so I'm posting it without a picture and maybe I will run across it in my travels. This was really good served with croissants. I love the chicken salad with the grapes and almonds but this was almost it's equal in my opinion, different but very good overall. I ate it plain with salad the second day and that was good too.

 Sunshine Chicken Salad
Servings 12

6 c. cooked chicken, diced
1 c. celery, finely diced
1 med green pepper, finely diced
8 green onions, sliced
1 can water chestnuts, diced
1/2 tsp onion powder
1/2 tsp garlic powder
1 c. reduced fat mayo
8 T. spicy brown mustard
2 1/2 T. brown sugar
1/4 tsp white pepper
1 large can pineapple tidbits, drained
1 large can mardarin oranges, cut into chunks and drained
1c. cashews (opt) I put mine on the side

Bake chicken, cool and dice. Combine with cut vegetables in a large bowl.
Mix onion powder, garlic powder, pepper, brown sugar, mayo and mustard. Pour over chicken and vegetables. Mix well.
Gently fold in pineapple and oranges. (You could also add grapes or craisins)
Chill overnight or for a couple of hours. Serve over lettuce greens or on croissants.
*Add nuts just before serving. 

Chicken Fajita Pasta Salad

We've been having weekly (ish) neighborhood block parties in my backyard this summer so I've been putting together salads on the regular. This salad was thrown together on a night that I actually forgot that the party was taking place and didn't prepare in advance. Then, 30 minutes before people started to arrive I was standing in front of my pantry and refrigerator trying to think of how things I already had would go together. I'd made fajita chicken for a pot luck at work for lunch and there was just enough left over to use for a salad. The rest of the ingredients were staples that I already had.

Overall it was a good salad, maybe not my favorite but still good. If you had some cilantro that would be good in it as well. Avocado would be good too but I never have those just laying around.

Chicken Fajita Pasta Salad
Servings 12-16

1 lb cooked chicken
1 pkg fajita seasoning
1 lb bow tie pasta
1/4 (ish) c. olive oil
6 Roma tomatoes, diced
1 bunch green onions, diced
2 c. corn
1 can black beans, rinsed and drained
1 1/2 c. green salsa
1 1/2 c. sharp cheddar cheese

Cook chicken chunks with fajita seasoning, let cool.
Cook pasta according to directions, drain. Toss pasta with olive oil.
Mix chicken, pasta, tomatoes, corn, and beans together. Pour salsa over salad and gently mix.
Just before serving add shredded cheese and stir.

Cherry Tomato Orzo Salad

I had a family reunion the other day and had every intention of baking some super cute cupcakes to take. Then I tried to chop my finger off with some sewing shears and had to have a tetanus shot. That really cramped my style with the whole fever, finger glued back together on the left side and crippled shot arm on the right side. Stupid scissors anyway! Maybe someday I will learn how to use big girl scissors but that's not any time soon apparently. :)

I still needed something to take to the luncheon so I rummaged through the pantry in a panic. My mom would have frowned on showing up empty handed, a "gently smiled on the outside but you know she's rolling her eyes on the inside" kind of mom frown but the guilt would have killed me...I don't know how she does it. I've obviously not perfected that look because my kids would totally show up without the assigned dish and be alright with it. Maybe what I haven't perfected is that "Aw shucks mom I know I didn't do what you asked but I'm cute and so you love me anyway" look. I'm thinking if I haven't figured that out by now I should just stick with doing what I'm told.

I found some Orzo pasta that I had bought one day thinking I was going to attempt something Greek, I don't even remember what, but it obviously never actually happened. That was intriguing and I had some grape tomatoes in the fridge. I ran out to my neighbor's garden (Hi Alice!!) and "helped" her pick some of her cute orange cherry tomatoes cause I know she likes to share and I was in business. This was a super easy salad. It had a really clean, not too fussy taste and for those at my house that don't care for Italian dressings this was a good alternative. B doctored hers up with Salad Seasoning when she ate it at home and it was good that way as well. Definitely a do again!!

Cherry Tomato Orzo Salad
Serves 10

1/2 box Orzo pasta cooked to al dente.
1 pt grape tomatoes, halved
1 pt orange cherry tomatoes, halved
1 large cucumber, diced
2 T. chopped fresh oregano
Juice of 1 lemon
1/4 c. olive oil
Black Pepper
1 c. Feta cheese

1. Cook pasta and drain well.
2. Add tomatoes and cucumber and mix.
3. In a small bowl mix together the lemon juice, oil and pepper to taste.
4. Drizzle over the pasta and mix in gently.
5. Just before serving fold the cheese into the salad.

Zesty Lemon Salad Dressing

Have you ever eaten a particular food so often that you finally get to where you just can't make yourself gag it down any more? That's kind of where I'm at with salads. I did that diet a couple of years ago that you eat lettuce until you are sure you are going to sprout bunny ears and start to hop and I honestly can't force myself to eat green salad now. Part of that is I got used to having only vinegar on it instead of gloppy salad dressing but who am I kidding...I'm not going to only eat vinegar unless there's some kind of guaranteed, ginormous weight loss payoff involved and at the rate I consume treats weight loss is not anywhere on my horizon. So, I've kind of gotten into the habit of eating salads that are mainly spring greens or spinach and trying different combinations for homemade salad dressing. It just takes a minute to whip up and there is just no comparison to that goop in a bottle. I may never go back. Remind me to post the strawberry vinaigrette that I concocted a few weeks ago. Yum!

This lemon based dressing came from thesisterscafe.com. I'm pretty sure that I'm their biggest fan, I've praised their blog several times before and I'm sure it will happen again. I didn't fiddle with their formula much at all and it was great. I would maybe double it if you are taking salad to a potluck or something that you needed a bigger version for. And, I'm not a big "dress the whole salad" fan as there are too many people in my family that don't like the same dressing so I just drizzled a little on after plating my salad. I'm sure the end result was the same.

The salad was we ate it on was baby spinach, sliced strawberries, toasted almond slivers and a little bit of feta cheese. Again, we let everyone do their own here so that they can leave the undesired components off if they want. Cuz, you know, I'm a cool mom like that. :0)

Zesty Lemon Salad Dressing
adapted from www.thesisterscafe.com

Juice of 1 lemon (about 3-4 T.)
3 T. sugar
1 T. Dijon mustard
Zest of 1 lemon (about 1/2 Tish)
Pepper to taste
1/4 c. light olive oil

In a blender mix all ingredients until well blended and sugar is dissolved. Drizzle onto salad just before serving.

P-P-Potato Salad

I'm back! I survived a week's worth of girls camp without any lasting ill effects! I am sunburned and stiff from all the hiking but it was totally worth it. Now I just need to figure out how to get myself invited again next year!

It was my mom's birthday this week and we had a family birthday dinner in her honor. My assignment was salad but because I was gone all week the normal choices like pasta salad, fruit salad and spinach salad were already snapped up by my sister and sisters in law. That left me deciding on what to bring that didn't duplicate anyone else and would still be eaten. Bri suggested potato salad so that's what we decided to do. She actually did most of the work while I directed her like the good little sous chef she is. It turned out yum, no real surprise as this is a family recipe that my mom has made for years. There are so many versions of potato salad that I had to reign myself in from trying out something new and different...I got a 50 potato salad recipes insert in my Food Network magazine this month that is just begging to be tried but today it was the old standby.

Everyone has a different twist on this salad. The way we like it uses green onions and pickle juice rather than actual pickles. No one in my family will eat dill pickles except for me so this way we get to have the flavor from the pickles without the little green chunks. I prefer the green onions over yellow or white onions simply because they are milder but you could certainly use whatever you have on hand.

My camera is still in the shop...I'm beginning to think I may never see it again...so the picture was taken with B's point and shoot. It's better than nothing right?

Potato Salad

10-12 med red potatoes, halved and cooked
3/4 tsp onion powder
1/2 tsp salt
1/4 tsp garlic salt
4 T. white wine vinegar
1 1/2 c. Miracle Whip (I used light but will remember to do regular next time so it's gluten free) Sorry Dave!!
1/4 c. dill pickle juice
1/4 c. milk or cream
2 tsp mustard (either prepared or dijon work)
4-5 green onions chopped
5 hard boiled eggs, chopped or smashed
salt and pepper to taste
paprika

Peel and cube potatoes while still warm. Season with onion powder, salt, garlic salt and vinegar and set aside. Let rest for 30 minutes.

Mix Miracle Whip, pickle juice, milk and mustard together until smooth. Stir chopped green onions into dressing and mix well. Add half the eggs to the potato mixture. Toss with dressing until well coated. Add salt and pepper to taste.

Turn into serving bowl. Top salad with remaining eggs and a sprinkle of Paprika. Chill well before serving.

Linked to:
Melt in Your Mouth Mondays Totally Tasty Tuesdays Tasty Tuesday  Tasty Tuesdays 
Foodie Wednesday  Cast Party Wednesday  Made it on Monday  These Chicks Cooked 

BBQ Pasta Salad

Once again I found myself needing a salad for a family dinner this morning and I wanted to do something different. I know, the ABC Shrimp Salad is a perennial favorite but I just wasn't feeling it today. I was watching Food Network again while I was sick this past week and the Neelys made a version of this salad on their show. I was intrigued with the dressing, I love BBQ sauce on just about everything so how wrong could it be on pasta?? It was actually very good. Next time I'll make a bit more sauce so that it's more moist but overall this was a very, very good salad. I can see lots of options to customize it to your individual tastes. They used pulled pork on the show. I had baked chicken in the fridge so I used that instead of the pork. I also added corn and bacon. I can also see a vegetarian version using black beans being very good. I'm also going on the assumption that you can add about any vegetable that you like and it would work. The sky's the limit.

BBQ Pasta Salad
Adapted from Food Network-Down Home with the Neelys
8-10 servings


1 lb curly pasta
2 T. apple cider vinegar
1 tsp hot sauce
1/2 tsp. chili powder
1/8 tsp. garlic powder
Pinch cayenne pepper
1 cup mayo
1/2 c. BBQ sauce (I used Sweet Baby Ray's)
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 green onions, sliced thin
8-12 oz chicken
6 slices bacon, cooked and crumbled
1 cup corn
Salt and pepper

Bring 4 qts water to a boil in a large pot. Salt water and cook the pasta according to package directions. Drain, rinse and cool. Transfer to a large bowl.

In another bowl combine vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayo and BBQ sauce. Whisk together until smooth. Add chopped vegetables and toss to coat. Pour dressing over pasta and mix well. Add chicken and bacon. Stir in if desired.

Honey Poppy Seed Fruit Salad

One of the things that I love the most about spring is the fruit. I love that I start to see the prices in the store inch down to where I feel like I can actually eat fresh fruit again without feeling like I need to get a second job. I'm pretty sure that I could live on fruit salad if it came right down to it.

Bri had to take a salad to a church activity the other day and we both had busy days right up to almost the time she needed to walk out the door. We needed something fast and easy and this definitely qualified and was deliciously yummy to boot.

We used fresh strawberries and bananas with frozen blackberries and blueberries because that is what we had at home that didn't require a special trip to the store. Personally I think that fresh raspberries and pineapple would be particularly good as well. Use the fruit you like and that your family will enjoy the most. The dressing is super mild and just enhances the flavor of the fruit rather than overpowering it so what ever you choose to use will be fabulous!

Honey Poppy Seed Fruit Salad
servings 8-10

3 cups sliced strawberries
3 largish bananas
2 cups blackberries
1 1/2 cup blueberries
5 T. honey
2 tsp lemon juice
1 T. poppy seeds

In a large bowl combine the bananas and berries. In a small bowl combine the honey, lemon juice and poppy seeds. Pour over fruit and toss or stir gently to coat.

Strawberry Banana Fluff

I watched an episode of Top Chef a couple of weeks ago that the challenge was to "update" a recipe from the 60's. The foods they listed are all ones that appear in your standard neighborhood cookbook and there are as many variations of them as there are cooks almost. This salad is kind of in that same category but it's one that I end up taking to family functions quite often because as kitschy and common as it is people like it and I always bring back an empty bowl.

Tonight's the first family BBQ of the season and my assignment is salad. Because this is the family that would rather die than eat lettuce or green things this is the perfect choice. In the winter I typically make this with mandarin oranges and orange jello or a raspberry version using frozen raspberries but the strawberries are so pretty right now that I decided a strawberry banana version was in order today.

Strawberry Banana Fluff
Servings 20

2 cartons lite Cool Whip
32 oz cottage cheese (I used fat free but whatever you like works great)
2 small packages strawberry banana Jello
1 1/2 cartons strawberries cut into small pieces
3 med bananas

1. In a large bowl mix Cool Whip and cottage cheese until blended well.
2. Stir in Jello
3. Gently fold in fruit until evenly distributed.
4. Chill until set.

Christmas Fruit Salad

I didn't manage to get a picture of this super easy salad because it was eaten up so fast! So, I decided to just throw the "recipe" up here pictureless so that the next time I need an easy winter salad I will remember it. As an added bonus it's healthy and diet friendly.

Christmas Fruit Salad
Servings 6-8

1 lg pomengranate, seeded
4 Granny Smith apples, cubed
1/2 c. original Craisins
6 oz. lt vanilla yogurt
1/2 c. pecan pieces

Mix everything together in a large bowl until completely coated with yogurt. Chill well and serve. Can't get much easier than that!!

Melon Salad

It's been a crazy summer around here so cooking hasn't been a huge priority. I made this salad for a BBQ about a month ago and it was really good so I figured I should throw it up here before you can't find melon anymore... I will maybe cut down on the mint just a bit next time but overall it was good, especially after it had had a chance to sit for a couple of hours. Plan ahead, it's worth it

Melon Salad
approx 8 servings
adapted from Giada De Laurentiis

Ingredients:
1/2 cup water
1 cup sugar
3 1/2 cups (approx) watermelon balls (chunks will obviously work as well)
3 1/2 cups (approx) canteloupe balls
1/3-1/2 cup mint leaves packed
1/4 cup lemon juice
1 tsp amaretto opt.

Directions:
Begin by making the simple syrup. Combine the sugar and water in a saucepan over med. heat. Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The liquid will thicken slightly and should remain clear. Remove from heat and let cool. (Remember you are only using a portion of this syrup. Refrigerate the remainder for a few days for use in another recipe)

Cut melon into either balls or chunks. Place in large mixing bowl and set aside.

Once the syrup is cooled, blend 1/4 cup of the simple syrup, mint, lemon juice and amaretto in a blender until mint is finely chopped.

Pour the mixture over the melon pieces and combine well.

Serve right away or cover and refrigerate until needed.

ABC Shrimp Salad

The season of BBQs and potlucks has begun. It seems like I don't make this salad all winter long but when it starts to warm up this is my "go to" salad, particularly if the event is a Hansen event. Maybe they don't think I can make anything else....I guess that's possible but at any rate I do this salad more than any other.

I didn't figure the NI on it because even using "light" mayo and Miracle Whip I am sure that the numbers are kind of scary.

ABC Shrimp Salad

1 pkg ABC macaroni (any macaroni works)
1 cup celery chopped fine
4 boiled eggs, mashed with a fork
1-2 cans shrimp rinsed and drained (I've been using frozen lately, 1 lb of 100-150 size)
2-3 chopped green onions

Combine and mix with the following ingredients:
1 cup Miracle Whip
1 cup mayo
1 1/2 tsp mustard
1 tsp vinegar
paprika, salt and pepper to taste

Chill well before serving.

Tortellini Pasta Salad

My brother is blessing his baby tomorrow morning and my assignment is pasta salad. Now, I love the traditional pasta salad with the corkscrew pasta and lots of veggies dressed with Zesty Italian but I wanted to try something different.

This recipe has a warm lemon vinaigrette instead of the bottled dressing and it's yum. Not just a little yum but a lot YUM. Definitely a do again. This would be good with summer cucumbers and peppers too I think...

Tortellini Pasta Salad
Servings: 10

1 lb refrigerated tortellini
1 cup grape tomatoes halved
5 carrots sliced
1 can olives, halved
8 oz mozzarella chunked
1 cup olive oil
1/2 tsp fresh thyme
2 lemons, zested
1 tsp Dijon mustard
2 T. white wine vinegar
2 tsp kosher salt
1/2 tsp ground black pepper
1/2 bottle McCormick Salad Supreme
1/2 cup grated Parmesan

1. Cook the pasta per directions on package.
2. Toss pasta, tomatoes, olives, mozzarella and carrots in large bowl. Heat the olive oil in a medium saute pan and add thyme, garlic, and lemon zest. Cook over low heat for 1 minute.
3. Remove from heat and add lemon juice, mustard, vinegar, salt and pepper. Whisk together.
4. Pour vinaigrette over the pasta and toss.
5. Stir in grated Parmesan just before serving.

Calories: 422
Fat: 29.8
Carbohydrates: 24.9
Fiber: 2.6
Protein: 14.8

Olive Garden Salad Dressing

This is actually a bit cheesier than Olive Garden. I think they use only Romano cheese in their dressing but I like the Romano, Parmesan, Asiago blend better. Maybe it's because I increased the amount of cheese from the original recipe? Whatever, it's very tasty.

Olive Garden Italian Salad Dressing

½ c white vinegar
1/3 cup water
1/3 c veg oil
¼ c corn syrup
4 T. grated Romano cheese (I like the 3 cheese blend better)
2 T dry pectin
2 T. beaten egg or egg substitute (egg substitute gives this a better texture and is more stable)
1 ¼ t. salt
1 t. lemon juice
½ t. minced garlic
¼ t. dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour; serve over mixed green or use as a marinade