Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Romaine with Fruit and Maple Dressing

 Romaine With Fruit and Maple Dressing (zupa's copycat)

Romaine lettuce, washed and chopped

Blueberries

Granny Smith apple- chopped 

Feta Cheese crumbled

Cinnamon almonds

Maple Dressing-

-1/4t dry mustard

-2T White vinegar

-1/4c pure maple syrup

-1T lemon juice

-1/2t salt

-pepper

-1/2c oil

You can add a squeeze or two of fake maple syrup if you want stronger flavor)

-Omit the apple and use a variety of berries, strawberries, blueberries, blackberries, raspberries/

-Use bleu cheese or gorgonzola crumbles instead of feta

Easy Cinnamon Almonds-

1 c sugar

2 t cinnamon

1and 1/2t vanilla

1/4c water 

Combine sugar and cinnamon. Mix almonds in skillet with cinnamon mixture.

Add vanilla to the water and add to pan.

Beef Carnitas

 Lisa Morby's taco salad with Beef Carnitas

2–3 lbs beef chuck roast
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 onion, sliced (I like sweet onions)
1 green pepper, sliced
1 red pepper, sliced
1 (4oz) can diced green chiles (don’t drain)

FOR SERVING:
corn tortillas*
your favorite taco toppings: shredded lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

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INSTRUCTIONS

If desired, brown your beef roast in a pan or Dutch oven. Heat a small drizzle of oil over medium heat, add the beef roast and cook 5-7 minutes per side, or until it’s very browned and crisped.
Place roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Add onion, bell peppers, and green chiles over the roast as well.

Cook on HIGH 3-4 hours or LOW 7-8 hours, or until beef is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

Chicken, Bacon, Avocado Salad

Le Creme De La Crumb

• 4-6 cups lettuce
• 4 strips of bacon, cooked til crisp and chopped
• 1 avocado, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• 2 cooked boneless skinless chicken breasts OR 2 cups cubed or shredded chicken

vidalia onion dressing

• 1 medium vidalia onion, diced
• 1/2 cup olive oil
• 1/3 cup honey or more to taste
• 1/4 cup apple cider vinegar
• 1 teaspoon minced garlic
• 1/3 cup fresh squeezed orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon pepper or to taste
• 2 tablespoons mayo (optional, to thicken the dressing)

chicken marinade (optional)

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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• If using the chicken marinade, combine all marinade ingredients in a bowl, add chicken and toss to coat, cover and chill for 30 minutes. Bake or grill until cooked through, chop and set aside.
• Combine dressing ingredients in a food processor or quality blender, pulse until smooth.
• Assemble salad with lettuce topped with chicken, bacon, avocado, feta, and sunflower seeds. Drizzle dressing over everything and serve.

Greek Pitas

Chicken
onion chopped
lemon pepper seasoning
tomatoes chopped
Lettuce
olives
Pitas

Tazaki Sauce
1 Cucumber grated
Sour Cream or yogurt
1 tsp Ranch Packet
milk



Season chicken with lemon pepper seasoning, Saute or grill chicken with onion
Make tazaki sauce

Another version

Chicken Marinade

1 pound boneless , skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons
4-5 cloves garlic , pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Add the chicken, Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Tzatziki Sauce- Food and Wine

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice 
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

allow cucumber to drain or squeeze in a cheese cloth to remove excess water.

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

Cilantro Lime Salad Dressing

From Christi Zulim

avocado
1 c loosley packed cilantro, stems removed (I put I bunch of cilantro)
1/2c plain yogurt and or mayo
2 cloves garlic
juice of 1 lime (about 1T) or vinegar
pinch of salt and pepper
1/4c olive oil
jalapeno or cayene


Put everything in the blender and puree. Can put in fridge for a week, could freeze thereafter.

Serve with -
freshly cooked tortilla
sliced lettuce
salsa
shredded chicken (Christi boiled her chicken b/c it shreds nicely)
shredded cheese
avocado chunks
black beans from the can no extra seasonings
sour cream/plain yogurt
A few leaves of cilantro
Crushed tortilla chips

Also serve with Costa Vida Chicken and Costa Vida Salad and Chicken Taquitos

Roasted Beet salad

The Busy Baker


For the salad:
8-10 cups organic mixed greens of your choice (I like a combination of arugula, baby kale, spinach and whatever other organic greens I have on hand) 
4 beets
2 tsp olive oil (for roasting the beets)
A pinch or two of salt 
2 carrots
1/2 cup crumbled goat cheese (I use low-fat) 
1/3 cup raw sunflower seeds
1/3 cup chopped walnuts
1/4 cup chopped green onion 


For the vinaigrette:
3 tbsp honey
1 1/2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Juice and zest of one large orange
salt and pepper to taste 


Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a small baking dish with parchment paper. Wash the beets and cut off the stems. Place them in the parchment-lined baking dish and toss them in 2 tsp olive oil and a pinch of salt.


There's no need to peel the beets at this time. Once they've roasted they'll be very easy to peel. Keeping the peel on while they cook also helps prevent them from bleeding.

Roast the beets at 375 degrees Fahrenheit for 45-50 minutes.
After 45-50 minutes, remove the beets from the oven and let them cool in the pan for about 5-10 minutes. They'll still be very warm after this time, but you'll be able to handle them without burning yourself.

While you're waiting for them to cool, measure the greens into a large bowl.

Grate the carrots, chop the green onions, and measure out the goat cheese, walnuts and sunflower seeds. 

Remove the skin from the beets using a vegetable peeler, and chop the beets into bite-sized chunks.
Sprinkle the carrots over the salad greens, then add the beets, the goat cheese, walnuts, sunflower seeds, and green onions.

Set the salad aside while you prepare the dressing.

To a medium mason jar, add the honey, olive oil, balsamic vinegar, and Dijon mustard. 

Using a microplane zester (you can find the one I use here), zest the orange and add the zest to the mason jar. Be careful not to grate to deeply...it's a good idea to avoid grating any of the white pith because it can be very bitter. Squeeze as much juice as you can out of the orange after it's been zested and add the juice to the mason jar as well.

Add a pinch or two each of salt and pepper. Close the lid of the jar tightly and shake until all the ingredients are combined. The mustard in the dressing not only adds flavour but also acts as an emulsifier (prevents the oil and vinegar from separating).

Drizzle the dressing over the salad (to your taste), toss gently and serve! 

Blueberry & Avocado with grapefruit dressing

A Bountiful Kitchen

• 1 large head of lettuce, preferably Romaine or leaf lettuce, washed,dried and chopped
• OR one 8-12 oz bag of Spring mix or Spinach (about 15 cups total greens)
• 1 pint of blueberries, washed
• 1-2 avocados, cut into chunks or sliced
• 1 cup dried apricots, sliced
• 1 cup crumbled Gorgonzola or Blue cheese, crumbled, I used regular white cheese (mozzarella) and sliced it up in small cubes
• 1 cup toasted pumpkin seeds or sunflower seeds or almonds (salted or unsalted)
• could add cooked quinoa
• 
  

FOR DRESSING- (2 quantities to choose from)
less    More

2/3    ¾ cup fresh squeezed grapefruit juice
1/4    ½ cup white or golden balsamic vinegar
1       2 cups light olive oil or canola oil*
1/2    1 teaspoon salt
1/2    1 teaspoon pepper
1/8    ¼ cup green onion, white part only
1/8    ¼ cup honey or sugar, more or less to taste
optional- 2 cups leftover chicken breast meat, cooked and cut into chunks

I made the less version of the dressing

1. Place the lettuce in a large bowl. Toss with remaining ingredients, reserving some of each of the ingredients for topping the salad for presentation.
2. Make the dressing by whisking all of the ingredients together in blender until green onions are smooth.
3. Drizzle dressing on top of salad or dress the salads individually.
4. Refrigerate any leftovers.

This salad may be made ahead and all of the individual ingredients stored in Ziplock bags until ready to serve. Do not cut the avocados until ready to serve. 
-For serving, reserve some of the ingredients and place on top of the salad after tossing the rest of the ingredients together in bowl. Drizzle dressing on top. 
-If you are doubling the salad, one recipe of the dressing will cover a double or triple batch of salad.
-If you need to cut the avocados early, toss them with some lemon juice and a bit of the dressing and seal with plastic wrap pressed next to the avocado in a bowl or ziplock bag without smashing the avocado. Pressing all of the air out and tossing with something acidic will prevent the avocado from browning! Make sure to refrigerate.
- I used a mixture of Butter lettuce and Spring Mix in the salad photographed, which I love, but don='t recommend if you're going to let the salad sit in the fridge for a while. Butter lettuce is wonderful, but very tender and doesn't hold up well if it has to sit for very long, refrigerated or unrefrigerated! Romaine or other bagged lettuces which have been spun very dry that are pre packaged work well if you have to let the salad sit for a while on a buffet table.