Honey Mustard Dressing

I made a cobb salad for dinner last night but instead of the traditional ranch or blue cheese, I decided to try this honey mustard recipe because David is a huge fan. I was grilling up some chicken to go on it and wanted to give it a little extra flavor so I decided to marinade the meat in this as well. I know that sounds weird but it was actually really good! I loved it! This would also be a good dip if you ever make like chicken fingers or something like that.

1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons water
1/4 cup honey
1/4 cup Dijon mustard
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

Blend all ingredients together. Store in a mason jar in the fridge.

Pina Colada Salad

Go buy yourself some pina colada drink mixer and make this. I'm not gonna tell you twice!

3 romaine lettuce hearts, chopped
2 cans mandarin oranges, drained
1 can pineapple tidbits, drained
toasted almonds
coconut
3-4 grilled chicken breasts cubed (*optional to make this salad a meal)

Toss all of the ingredients together. Serve with Pina Colada Vinaigrette dressing.


PINA COLADA VINAIGRETTE

1/2 cup plus 2 Tbsp. sugar
1/3 cup pina colada drink mix
1/3 cup apple cider vinegar
1/2 tsp. ginger powder
1 tsp. dry mustard
1/2 tsp. salt
1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil. Blend well until light and frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified and thickened. (This will make a lot. Store extra in the fridge).

Sticky Sweet Chicken Finger Salad

I no longer have the need to eat at Winger's!
These are the essentials!

Sauce:

3/4 cups brown sugar

1/8 cup water

2 or more T. Frank's Original Hot Sauce (must be Frank's, no two hot sauces are created equally and it's found by the BBQ sauces at most supermarkets. I've never found it by the Tabasco!)

1 T. light corn syrup

Whisk together in small saucepan and boil for about a minute. It should look like a glossy sauce and no longer sugary. I use 2 T. Frank's for my kids and usually add 1 more T. for my husband and I. Sometimes we double the sauce.

Chicken:

I use the kind shown, found at Costco. Tyson has one, but it's pricey! It's important to use breaded chicken, but not the kind that's peppered! I've tried it and it's gross. I've also tried to bread the chicken myself and it doesn't taste right either. Anyway, I bake them on a cookie sheet and cook them a little longer than the pkg. says so that they're just a little crispy, but not overdone. You can fry them in oil, but that's way more work and too many more calories! When they're done, pour the sauce over!

Ranch:

I use the Hidden Valley Ranch Original, but mix it with buttermilk instead of milk and of course mayo! It's the closest thing to restaraunt ranch I can find. If I don't have buttermilk, I use milk and it's great, but it takes 2nd place in my opinion!

Basic Salad:

lettuce

tomato

cucumber

green bell pepper

purple or green onions

Assemble:

Put your salad on your plate. Put chicken with sauce on top. Pour on the Ranch and wa-la!

We love this and I've tried several mock recipes and have tweeked them into this and we're never disappointed. I love that the sauce is versatile and you can make it mild or very spicy! It's whatever you're in the mood for. I still can't figure out how to do the wings! We've experienced several failed attempts. I like this better myself anyway.

Tuscan Garlic Chicken Pasta

6 garlic cloves, minced
1/4 tsp. red pepper flakes
6 Tbs. olive oil

4 chicken breasts
Salt and pepper
1 lb. penne pasta
1 (5-ounce) bag baby arugula (or baby spinach)
1/2 cup chopped fresh basil (or 1 Tbs. dried)
6 Tbs. juice from 2 lemons (I just used the stuff from a bottle, and did it to taste. I really would not put in 6 Tbs.)
1 cup grated Parmesan cheese

Bring water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute. (This blooms the flavors and infuses the oil.)

Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 Tbs. oil from bowl with garlic mixture to large skillet and heat over medium-high heat until just smoking. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice then and set aside. (okay, to be honest, I didn't do all that.)

Add 1 Tbs. salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve. (again, I didn't do all that. No salt with pasta, and I didn't add any of the cooking water. I liked how it looked more like a salad.)

Fiesta Salad

What kind of salad do you have with mexican food??? Why a fiesta salad of course!

1 head iceburg lettuce, thinly sliced (we used romaine)
1 can black beans, drained and rinsed
1 1/2 cups chopped tomatoes
1 cup corn
1/2up green pepper
1 cup shredded Monterey Jack cheese
1 avocado, sliced
4 slices bacon, cooked and crumbled

Combine and toss with dressing.

Dressing:
3 jalapeno peppers, seeded (or less if you don't like it spicy)
1/4 cup white wine vinegar
1 clove garlic, minced
1 tsp. salt
2/3 cup olive oil
1/2 cup fresh cilantro

In a blender puree the jalapenos with vinegar, garlic and salt. Continue processing and slowly add oil. Add cilantro and blend until finely chopped.

BBQ Chicken Salad

This is one of our favorite salads to make during the summer.

lettuce
bbq chicken cooked on the grill
kidney beans
bacon
cheddar cheese
tomatoes
green onions
fritos

Dressing: equal parts ranch and bbq sauce

For a southwest flare add:
black beans (instead of kidney)
corn
cilantro
jicama
avacodo

Spinach Salad with Poppy Seed Dressing

bunch of spinach, washed
bacon, cooked and crumbled
hard boiled egg, chopped
sunflower seeds
alfalfa sprouts
avocado, diced

Poppy Seed Dressing:
1/4 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. minced onion
1/3 cup red wine vinegar
1 cup salad oil
1 Tbsp. poppy seed

In a large bowl combine spinach with bacon, egg, seeds, and alfalfa sprouts using as much as desired. Chill. Add avocado when ready to serve.

Dressing: Combine all ingredients in a blender and blend until mixed well. Add to salad when ready to serve.

5-minute Southwest Salad

I know it's the time of the year for soups and stews, but with Spencer gone even more I'm looking for very simple and quick dinner ideas. This is super easy and like Spencer said, "My kind of salad."

torn romaine lettuce
1 can black beans
1 cup frozen corn, thawed
3/4 cup salsa
1/2 cup cheese
1/4 cup ranch dressing (I used Italian, and Spencer used hot sauce)
1 cup tortilla chips
Optional 1-2 chicken breasts (I did the Shake and Bake with it)

Arrange lettuce in bottom of glass or serving bowl or on serving plate.

Layer beans, corn, salsa, and cheese, evenly on top.

Drizzle with dressing; sprinkle with chips.

Makes 4 serving, 1 1/2 cups each.

Applebee's Oriental Chicken Salad

Dressing:
3 Tablespoons honey
1 1/2 Tablespoons rice wine vinegar
4 teaspoons mayonnaise
1 Tablespoon Dijon mustard
1/8 teaspoon sesame oil

Salad:
3 Cups Romaine Lettuce
1 Cup Red Cabbage
1 Cup Napa Cabbage
1/2 each Carrot, julienned
1 each Green Onion, chopped
1 Tablespoon sliced almonds, toasted
1/3 Cup Chow Mein noodles
1 each Breaded Chicken Breast, cooked

Prepare salad by tossing the chopped romaine with the chopped napa and red cabbage and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds and chow mein noodles over top. Cut chicken into small bite size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with dressing on the side.

Chicken Salad

I love chicken salad and have tried a few different recipes but this is the only one I actually LOVE. We used it with pita and just as a salad and it is good both ways. We left out the sweet relish and the pimientos but you know, you probably like them. This is half of the recipe and serves 6.

3 cups cubed cooked chicken
1 celery rib, finely chopped
1/2 green bell pepper, chopped
1/3 cup sweet pickle relish
2 Tbsp. shredded carrot
1/2 jar (2 oz) sliced pimientos, drained
1/2 cup mayo
1 Tbsp. lemon juice
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 cups romaine lettuce (more or less depending upon if you are making a salad or sandwich)
1cup shredded Colby cheese
1 cup grapes, halved
1 can (11 oz.) mandarin oranges
1/2 slivered almonds, toasted

In a large bowl combine chicken, celery, green pepper, relish, carrot, and pimientos. In another bowl, combine the mayo, lemon juice, sugar, salt and pepper, Mix into the chicken mixture. Mix in the grapes, cheese, almonds, and gently mix in oranges. Serve over lettuce. (If you are not going to eat it all at once I might not mix in the almonds and just put them as needed on top).

Spinach Salad Dressing

This will make a lot.

2/3 cup vinegar
1 1/2 cups sugar
3 Tbs. chopped onion
1 tsp. mustard
2 tsp. salt
1 1/2 cups vegetable oil, I used canola, etc.

Mix all ingredients except oil in blender. Gradually add oil, mixing thoroughly. Pour into jar and refrigerate. Keeps up to 3 weeks in refrigerator.

Spinach Salad

Here's one that Spencer can't get enough of.

2 (11 oz) cans mandarin orange segments, drained well
1 (24 oz) bag baby leaf spinach
1/2 cup sliced almonds, toasted
1 recipe Spinach Salad Dressing

Mix it all together or layer on each salad plate. This salad can be used as a main dish by adding 1 cooked, boneless skinless chicken breast per person.

Apple and stuff Salad

Okay I know some of you have this already but for those who don't, this is some good stuff. David and I make it all the time, we can't get enough of it.

-a head of romaine lettuce, or we like to use spinach if we have it laying around
-1 apple, diced (fugi, gala,- something sweet)
-some craisins
-some candied slivered almonds (put in pan on stove and add some sugar. cook on medium until they are carmelized then cool on wax paper)

dressing:
3 Tbs. olive oil
3 Tbs. apple cider vineger
1/4 tsp. salt
1/4 tsp. sugar

Mix dressing in plastic baggy and add diced apple and craisins. Let marinade in fridge for 10 minutes. Toss with lettuce (or spinach) and nuts!

Cafe Rio Dressing

2 cups mayo
1 lime, juiced
1 cup buttermilk
1 pkg. ranch dressing
1 jalapeno pepper (with or without seeds)
1/4 tsp. pepper
1/2 bunch cilantro
1 tsp. salt

Blend together in blender.
*optional: 1 tomatillo (chop up and boil for about 1 minute to soften). Marilyn said she has made it with and without and can't taste a difference.

Cafe Rio Salad

We love to make Cafe Rio salad. There are two different recipes for the chicken that we got from the Badhams, we prefer the Cafe Rio Chicken over the Bajio, and I know Heather and Patrick have their own that they like to use. (Maybe they can post it). And here is the recipe for the lime rice as well. We like to make tortilla bowls and put some lettuce, chicken, rice, cheese, black beans, salsa, guacamole, and sour cream. A somewhat labor intensive meal but very good!

Cafe Rio Chicken

5 lbs. Chicken breast
1 small bottle Italian dressing
1 Tbs. Chili powder
1 Tbs. Cumin
3 garlic cloves

Mix together and cook in crockpot about 4 hours on low. Shred chicken with a fork and reserve juice to keep the chicken moist.

Bajio Chicken

3 lbs. boneless chicken breast
1 can green enchilada sauce
1 can diced chilis
juice of 1-2 limes
1/3 cup sugar

Put everything in a crockpot for 4 hours, then shred meat and cook for an additional hour.

Lime Rice

In a sauce pan saute:
2 Tbs. Butter
1 yellow onion chopped
4 garlic cloves, minced

In a large pot, boil:
6 2/3 cups water
8 tsp. chicken bullion (I prefer chicken base- less sodium)
½ bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
1 Tbsp. lime juice
½ tsp. salt

Add onion and garlic to boiling water. Add 3 cups rice. Reduce heat, cover and simmer for 30 minutes

Apple Snickers Salad

6 - large Granny Smith Apples
1 - large Cool Whip
1 - sm box instant Vanilla pudding
1 - 8 oz. pkg Cream Cheese*
6 - Snickers candy bars

Mix cream cheese and pudding powder together ~ Fold in cool whip ~ Chop apples and snickers into bite-size pieces ~ Mix all together in large bowl. *Soften cream cheese in microwave (makes it easier to mix the pudding powder into it).

***Okay now Heather and Patrick need to post their apple dip recipe.***