Asian Rice Noodle Salad

This little heart teaser was ridiculously refreshing and was a perfect sidekick to the Asian Peanut Chicken (see above). I must admit - I got the idea from one of my new favorite salads at Pei Wei. But yet, it's totally different. Don't you love copying something you love and then end up loving it even better than what you were copying? Uh...that's confusing...but yeah. Um, hi - if you like fresh herbs and tart n' sweet vinaigrette's, than this has your mouth's name on it.

Tip: If you want to transform this into a main dish, just add grilled meat of choice. Grilled shrimp or chicken would be my recommendation.

Ingredients:

1/2 package of rice noodles

1 cup shredded romaine lettuce

1 cup bean sprouts

1/2 cup diced green onion

1/2 cup julienned (fancy name for shredded) cucumber

1/4 cup minced fresh basil

1/4 cup minced fresh mint

2 T. chopped salted peanuts

Dressing:

2 T olive oil

2 T rice vinegar

1 1/2 T sugar

juice from 1 med lime

1/4 t. crushed red pepper flakes
dried ginger powder to taste

salt & pepper to taste

Directions:

Prepare rice noodles according to the package. Drain and rinse in cold water. Add all remaining ingredients. In a small bowl, whisk together all dressing ingredients until well incorporated. Pour dressing over salad and lightly toss. Add chopped peanuts to the top as a garnish (optional).

Sundried Tomato Spinach Salad

Sometimes are you in a funk and don't want to worry about the side dishes? Yeah me too. Sometimes slaving over the main dish or dessert takes higher priority and you're just P-to the ooped after it's all said and done. This is a SUPER SIMPLE and easy side item to many a main dish.

Ingredients:
Organic Baby Spinach
Marinated sundried tomatoes in oil
2 T. sundried tomato marinated oil (pour out of the jar)
Juice from 1 lemon
1 can drained and rinsed garbanzo beans
salt and pepper

Directions:
Add all ingredients and toss together. You may need to slightly dice the tomatoes depending on how they come in the jar. Voila - you're done!

Strawberry Poppyseed Salad

Is anyone wondering if I'm still alive and kickin'? Well, in case you were wondering...and even if you're not - life's been...well, h to the ectic! Being a new mommy is hard enough. But being a new mommy on a new diet is even harder! C'mon, we all know I do flips for food but this is no longer the case. Don't get all teary-eyed on me just yet. I'm not shuttin' the pink pistach down. I just haven't been cooking as delish and decidante lately. My lil' newborn boytoy has allergies to dairy, soy, and wheat. So that totally puts royal restrictions on what I can eat (for the time being - say a few months). BOO with a ginormo frowny face!!! Yeah, tell me about it. So pretty much my life has consisted of meat, more meat, veggies - LOADS of veggies, and fruitybatooty up to the ceiling. I guess one positive is I've totally shed all the baby weight. Don't worry; I won't post pics so you don't hate me, already. I'll be courteous - you're welcome. So hmm...maybe I should post the recipes I've been creatin' lately for all you's who want to shed an el bee or two. Let me know your thoughts...

Even if you're not on a diet this salad is one I make every summer and crave it (yes, even though I have no legit excuse now that I'm no longer preggers). I still pull the, "But sweets, I'm craving it" card every now and again - and luverbuns totally gets weak in the knees anyway. Okay, the recipe already. Sorry. Seriously, sorry.

Ingredients:
Organic romaine hearts (I use one per person)
Organic sliced strawberries (so important to go 'ganic on strawberries - they're one of the dirty dozen)
Organic blueberries
Cubed granny smith apples
Chopped walnuts or pecans
-Normally, I also throw in cubed fresh pineapple and diced oranges but didn't have them tonight
One grilled organic chicken breast (per person) sliced thin. I grill it using herbs de provence as the seasoning

Poppy Seed Dressing: Mix Well in a Blender
3/4 cup light olive oil
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 green onion
1/3 teaspoon dry mustard
1/3 cup white vinegar
1/3 cup fructose or sugar

Lemon Chicken Parmesan!!!

OH EMMM GOSHERS...this has got to be one of my newly found favies! Now hush, I'm not over exaggerating even a teensie-tinykins. Sometimes food doesn't taste as good when you're the one cookin' it. Not true with this hot lil' number. I was flippin' out over each and every bite! Quite frankly, my husband's jaw dropped at my reaction. No, not TMI.

So enough blabbin' start taking notes and put it on the menu for this week. It's delish!

Ingredients
4 to 6 boneless, skinless ORGANIC (it makes a different in taste and texture) chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated quality (no Kraft here ladies) Parmesan, plus extra for serving
2 T butter
2 T olive oil
Salad greens for 6
Lemon Vinaigrette (see below)

Directions
Pound the chicken breasts in a sealed baggie until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, making sure to get every last spot covered with goodness.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Place in a warm 200 degree oven to keep warm while you cook the other chicken breasts. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Mmm... SO NUMMY!!!

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Avocado Black Bean Salad

I'd say it's about time I switch from Fall food to a'hem...say fresh food? This reflects my life over the past few months. Have I been starving myself? Um...no - but haven't been eating well as I'm been going through my first tri of pregnancy. Nothing could've prepared this food fanatic to go on food strike! Everything has been BLEK! But I've bounced back and now I'm cookin' up a storm to make up for lost time. Here's one I had over the holidays! There's so many different ways to eat it.
1) As a salsa to your favorite tacos {not gonna lie, the best tacos I've tasted with this bad boy on top}
2) As a dip
3) As a light lunch item

You're going to be CRAVING IT! Oh wait...maybe that's just preggo bellay talking!

Ingredients
1 medium organic beef steak tomato - cut chunky
1 yellow bell pepper, seeded diced chunky
1 (15-ounce) can black beans, rinsed and drained
1 medium shallot minced
1 jalapeno seeded and diced finely [word of warning...wear gloves]
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup light extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic (~ 2 cloves)
1/4 teaspoon ground cayenne pepper
1-2 ripe Hass avocados, seeded, peeled, and diced chunky

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Mix well.

Just before you're ready to serve, add the avocados into the salad. Serve at room temperature.

Mom's Colorado Summer Salad!!!

This summer salad is an extra spesh one! The combo of tangy tart cranberries n' apples, with the sharp swiss, and buttery nuts is ooper delish! For the macho men who say salad is for sissys...then add the chicken for protein! Sheesh, boyz are babies! This will be one that doesn't disappoint. I could eat and eat and eat and.... yeppers, it's that good!

DRESSING – MIX WELL IN BLENDER
3/4 cup light olive oil
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 green onion
1/3 teaspoon dry mustard
1/3 cup white vinegar
1/3 cup fructose or sugar

SALAD INGREDIENTS
1 bunch romaine lettuce
1/3 cup chopped pecans
1/3-1/2 cup granny smith apples
1/3 cup dried cranberries
1/3 cup shredded swiss cheese

*Add chopped chicken if desired



Psst! I serve this salad with the savory breadsticks listed below! A perfect marriage of savory n' sweet!

T'mader n' Cuc Summer Salad

Mmmm... this summer salad is soooo light and oh sooo satisfying. It's a side-kick to many-a-meal during the hot muggy months! I brought this bad boy out last week and my Husby was so excited to reunited with him. Try it. You won't be disappointed. If you have leftovers, try putting it on top of romaine or mixed greens (no need for dicing veggies or making a dressing)!!!

Ingredients

Salad:
4-5 large ripe organic beefsteak tomatoes
1 English cucumber (aka hot house - the long ones)
1 medium red onion

Dressing:
3 T olive oil
1/3 cup red wine vinegar
drizzle of balsamic vinegar
Seasonings (to taste - sprinkle a dash of each):
garlic powder
oregano
basil
salt or season salt (liberally)
ground pepper

Directions

Slice tomatoes (as if for sandwiches). Slice each slice into quarter bite sizes. Slice the cucumber in half length wise. Slice each half into smaller slices. Dice onion into rough pieces. Combine all ingredients in a large bowl. In a separate mixing bowl combine all dressing ingredients (besides the balsamic). Whisk together until combined. Poor the dressing on top of salad. Mix until combined. Drizzle balsamic vinegar on top. Cover and refridgerate for at least 30 min. to chill and marinate the flavors.

Chicken Broccoli Grape Tomatoe Salad: In Mustard Sauce

Ingredients

Poached Chicken:
4-5 organic chicken breasts, raw (3 lbs)
10 sprigs fresh parsley (may substitute dry but use 1 T)
2 sprigs fresh thyme (may substitute dry but use 1 t)
1 yellow onion (halved)
1 carrot (halfed)
1 stalk celery (halved)
5-6 cups chicken stock or broth

Dressing & Salad:
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
pinch of sugar to taste
1 tablespoon minced fresh tarragon leaves
3/4 cup cherry or grape tomatoes (halved)
2 cups frozen broccoli florets

Directions
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. May strain the stock and reserve or freeze for future use.

Meanwhile, add the broccoli florets to a microwaveable safe bowl. Add water to the the bowl. Do NOT salt (the dressing has lots). Microwave covered for 5-7 minutes until cooked. May bowl in a saucepan if preferred. Drain the water and let florets cool.

For the dressing, whisk together the mayonnaise, red wine vinegar, mustards, pinch of sugar, 1/2 tablespoon salt and 1/4 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature on fresh sandwich rolls of choice or alone as a salad.

Mom's Ranch Potato Salad

Ingredients
6 red potatoes (~ 3 cups), washed - keep skins on
1/3 cup chopped green onion
3-4 diced hard boiled eggs
1 cup diced celery
1/4 cup fresh dill
1/4 cup fresh parsley
1 teaspoon dry mustard
Hidden Valley Ranch Dressing (make according to packet)
salt and pepper to taste

Directions
Boil whole potatoes in a large pot until tender with a fork. Drain water and let cool slightly. Cube potatoes and place in a large serving bowl. Pour liberal amount (~1/3 cup) of ranch dressing over warm potatoes. Add celery, eggs, herbs, and green onions. Mix together. Season with dry mustard, salt, and pepper to taste. May add addtional ranch dressing if needed. Refridgerate until completely cooled (~2 hours).

Fruit Salad with Honey Yogurt

Every great treat needs a healthy companion. It's helping a little guilty pleasure feel "balanced". I've found this is the perfect accomplice to help "bail out" our Ooey-Gooey Sticky Bun suspect.

Ingredients
2 cups plain yogurt
2 tablespoons pure honey
1/2 teaspoon pure vanilla extract

1 vanilla bean, sliced and beans scraped (optional)
1/2 orange, juiced
1 banana, sliced

1 peach, cubed
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, cut in halves
1 bunch seedless green grapes, halved

Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt. *garnish with a sprig of mint (optional)