Tuesday, June 21, 2011

Chicken Apple Walnut Salad

I've posted here before about how I like to prep big batches of chicken to keep in my freezer so they're ready for me whenever I want them.

Usually, I measure the prepped chicken into 4 cup quantities. I always seem to have 1 chicken breast leftover. I could add it to a bag in the freezer, but I'd much rather have this delicious salad for lunch! :)

This could be made in larger quantities, obviously. I like to make it just for me for a quick-n-easy & healthy lunch.

Chicken Apple Walnut Salad
(for one)

1 chicken breast, cooked & cut into bite-sized chunks
1 apple, peeled (if desired), cored & cut into bite-sized chunks
1 green onion, chopped
1 - 1 1/2 Tblsp. walnuts
1 - 1 1/2 Tblsp. mayonnaise
salt & pepper to taste

Stir all together in a bowl & enjoy!

You can add halved grapes to this salad too, if you like.

I like my salad drier so I use less mayonnaise. You can use fat-free or low-fat mayo too.

I love this on whole grain bread with lettuce & tomato, or with Triscuit crackers on the side. YUMM!!

Saturday, June 18, 2011

The Best Potato Salad EVER

I LOVE potato salad!! But I'm picky. I really only LOVE mine. :)

I take this recipe with me whenever we're invited to a BBQ or picnic and the host asks us to bring "a salad". The main reason I bring it - so I can eat it! But the compliments I always get are pretty nice too.

My Uncle Lee, at a family picnic, once declared this "the best potato salad EVER", so that's been the recipe's title ever since. (I happen to agree with my Uncle Lee!)

Another Potato Salad recipe from this blog that is Janis' favorite can be found here.


The Best Potato Salad EVER

2 pounds (approx) red potatoes (or Yukon Gold) - washed, cubed & boiled until tender

4 hard boiled eggs, diced

1/2 cup red onion, chopped (about 1 medium onion or 1/2 large)

1 - 1 1/2 cups celery, chopped (2-4 stalks - I like more, my hubby likes less)

1 cup + 1 Tblsp. mayonnaise (not Miracle Whip!!)

1 Tblsp. white vinegar

1 Tblsp. yellow mustard

salt & pepper to taste

Place eggs in a saucepan, cover with cold water and bring to a rolling boil. Remove from heat & set aside (don't drain!), lid on, for 20 minutes. Drain, run cold water over cooked eggs for 1 minute. Move eggs to a towel or rack to cool.

Bring a large pot of water to a boil. Wash & dice about 2 lbs. red potatoes or Yukon Gold potatoes.

Dump diced potatoes into boiling water (watch out for splashes - ouch!). Cook until fork-tender. Drain & set aside to cool.

Wash & dice celery stalks. Dice red onion. Place both in a medium-sized bowl. Add mayonnaise, mustard, & vinegar.

Stir well to combine. (Cover bowl with plastic wrap & place in the refrigerator if your potatoes & eggs aren't cooled yet. You can prepare the onion/celery/mayo mixture the night before, if you want)

Dice the cooled eggs & add to cooled potatoes in a serving bowl. Sprinkle on about 1/2 tsp. pepper & 1/2 tsp. salt. (You might add it plus more later, after you've mixed everything. It's to taste so it's up to you.)

Pour celery/onion/mayo mixture over the potatoes & eggs. Mix well, until all the potatoes are covered with the mayo mixture.

Taste. (YUMM!!!) Add salt/pepper, if desired.

EAT! :)

NOTE: This is even better if it can sit in the fridge for a few hours before you serve it. You can top it with sliced hard-boiled eggs & paprika for "prettiness", but they're definitely not necessary.

Tuesday, June 14, 2011

Cheesy Garlic Drop Biscuits

I could easily eat an entire batch of these - YUMMM!!! They were perfect paired with our Grilled Steak Salad last night (recipe below). I got this recipe from a magazine at least 10 years ago. I think it was Family Circle??....

A quick stir, bake for 10 minutes, and they're ready to go.

Cheesy Garlic Drop Biscuits
Makes 10 biscuits

2 cups baking mix (I used Heart Healthy Bisquick)
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 Tbsps melted butter or margarine
1/8 tsp garlic powder

  • Preheat oven to 450*F.

  • Stir baking mix, milk & cheese until soft dough forms. (I had to add about 2 Tbsps more milk to my dough.)

  • Drop by 10 spoonfuls onto lightly greased cookie sheet.

  • Bake 8-10 minutes or until golden brown.

  • Stir together melted butter/margarine & garlic powder; brush over warm biscuits.

I dare you to eat just one...

Grilled Steak Salad

This one is a no-brainer - steak, hot off the grill, a lucious salad & Cheesy Garlic Drop Biscuits (recipe above). YUMMM!!!

I got New York strip steaks on sale at the grocery store in a value-pak of 4 steaks - just $13.96 for the 4-pack - and I always have salad greens on-hand in my fridge. Watch for steak on sale & take advantage of a great deal for this yummy summer dinner.

It's a perfect summer meal that's healthy too, ready in under 20 minutes.

Grilled Steak Salad
Serves 6

4 New York strip steaks, about 3 lbs
Montreal Steak seasoning
1 lb. pre-packaged salad greens (I used a "spring greens" mix)
2 green onions, chopped
2 radishes, sliced thinly
1 carrot, shredded or julienned (I used pre-packaged shredded carrots)
1/4 cup glazed walnuts
1/4 cup shredded mozzarella (or monterey jack or colby)
1/2 cucumber, chopped
1 tomato, chopped
2 Tbsps roasted, salted, shelled sunflower seeds

  • 1/2 hour before grilling, place steaks, in packaging, on kitchen counter to warm up a bit.

  • Heat grill to 400*F.

  • Place steaks on hot grill to sear. (Once they're down, don't move them until you're going to turn them!)

  • Turn heat down to medium.

  • Cook steaks for 8 minutes.

  • Turn steaks & grill for 4 minutes more.

  • Remove from grill to a platter. Cover loosely with foil. Allow steaks to rest for 5 minutes.

  • Slice steaks against the grain & return to platter.

  • Serve a few strips per person over salad.

While steaks are grilling, assemble your salad. We used the ingredients noted above, but you can build your green salad to match your family's tastes.

We used ranch dressing on our salad 'cause that's what we like best. Your favorite dressing or a squeeze of lemon plus a drizzle of olive oil would be delicious too.

Don't forget the cheesy garlic biscuits! Recipe shown above.


Thursday, June 2, 2011

Turkey & Bacon Sliders

I was browsing my favorite blogs the other day & I came across THESE on The Pioneer Woman's website. Holy moly. They looked SO good, I had to make some sliders ASAP!!

Hers are beef, wrapped in bacon & baked on a broiler pan. It was a warm day & I didn't want to turn on my oven so I just cooked the turkey patties on my stove-top grill pan and cooked the bacon in the microwave. (Do you have the Presto Microwave Bacon cooker?? You should!)

We shucked some corn & cooked it up, and sliced some ice-cold watermelon too. It felt & looked like Summer on a plate.

Enjoy! :)

Turkey & Bacon Sliders
Serves 6

2 lbs ground turkey
1 16oz pkg bacon, cooked & set aside (you can snap these in half to make it easier to place them on the sliders, if you want)
6 slices cheese, cut in half (white American, Provolone, Swiss, Pepper Jack, etc)
Emeril's Original Essence (or your favorite spice blend for burgers)
12 whole wheat dinner rolls

red onion, sliced very thin
sliced tomato
1000 Island dressing (or ketchup, if you're my kids)

  1. Shape ground turkey into patties about the size of your palm. Don't overwork the meat - just lightly shape them & then leave them alone.

  2. Sprinkle with Emeril's seasonings (or your favorite). Don't work the seasoning into the ground turkey. This overworks the meat & makes your turkey patties dry. Just sprinkle it on the outside.

  3. Place on grill over medium-high heat. Cook about 4 minutes each side, depending upon thickness. Make sure they're cooked through - No pink inside turkey burgers!!

  4. Just before they're done cooking on the second side, lay 2 pieces of cooked bacon on top. Lay a half-slice of cheese over the bacon. The cheese will melt down & get all yummy & gooey. It also keeps the bacon in place.

  5. Slice 12 dinner rolls in half. Place a turkey patty w/cheese on each roll's bottom half.

  6. Build your slider with your favorite toppings. Serve & enjoy!

You can always make these with a different ground meat. Beef or lamb would be yummy! Experiment with seasonings & flavors: Greek with the ground lamb, or add some BBQ to beef-bacon sliders.


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