Potato Salad

Yummy! This Potato Salad came from Gary's Mom and I'm not sure where she got it from but it is certainly a family recipe. Gary always said that if the woman he chose to marry could not duplicate this recipe then she really wasn't the one. So, I'll that as a compliment, thank.you.very.much!

Potato Salad
2 1/2 c. cooked potatoes (boiled and then cooled)
4 eggs (I really like more eggs than this, so I add almost double)
1/4 c. chopped onion
1/4 c. chopped sweet pickles (I use the vlasic sweet gherkins)
1/4 c. chopped green pepper

Dressing:
2 T. sugar
1 tsp. mustard
1/2 tsp.celery seed
1 c. salad dressing or miracle whip

Combine it all and if possible refrigerate it for a while before serving.

Chinese Chicken Salad

My husband requested this salad this week. And when my husband actually wants to eat a salad, you better believe I jump at the request. This tasted fresh and delicious...just what he wanted.


Chinese Chicken Salad

2 green onions
1 carrot, grated
1 celery stalk, diced
1 cucumber, diced
1/2 head cabbage, chopped (or you can do a cole slaw mix, whatever)
romaine lettuce (I added about a cup to mine)
chow mein noodles
cooked chicken, diced or cooked
Asian dressing (I went with store bought because we had some)

Toss everything together and enjoy! Simple as that.

Fruit Soup

My mom has made this 3 times now and every time we are licking the bowl. It is that good.

You might think this is "chick food" because it is a fruit dish. But guess what? Boys like it, too.

Fruit Soup

¾ c. sugar (we have used as little as 1/4 cup without noticing a difference!)
1 c. water
1 c. peach juice (or another cup of water)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. We used the tri-berry mix from Costco which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

{from Sister's Cafe}

Chicken and Black Bean Salad

This meal fits right into my mantra of "yummy meals, fast and easy." My mom made this salad growing up and it is flavorful, beautiful, and filling.

Chicken & Black Bean Salad

Dressing

1/3 cup olive oil
1 tablespoon lime juice
2 tablespoons cilantro, chopped
1 1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper, to taste

Mix all together.

Salad

1 can black beans
1 can corn or Mexicorn
1 red bell pepper
1/2 bunch green onions
1 chicken breast
lettuce
cilantro
lime wedges

Combine black beans (rinsed and drained) and corn (drained). Marinate in dressing.

Cook chicken breast in drizzle of olive oil. Slice into chicken strips. Slice red pepper and green onions.

Mix lettuce with black beans, corn, and chicken. Top with red pepper, onions, lime wedges, and cilantro.

NOTE: I usually find that this is enough dressing, but if you need more, drizzle some Italian dressing on your salad.

Cafe Rio Salad...with a twist

One thing I'm dying without is Cafe Rio. None of that amazing fresh-mex up here in the wintry north.

Making them yourself is a daunting task - making the rice, beans, meat, dressing, guac, tortilla strips...because you have to have EVERY PART to make it the real deal.

Another reason I don't like to make them is that only Ry and I eat them (Mady hasn't learned the joys of lettuce yet) which means TONS of food leftover.

Solution? Hint: it has to do with my new quest to simplify and stock my freezer!

I used all the leftovers in an assembly-line to put together some amazing burritos which I stuck in the freezer for quick lunches. A-M-A-Z-I-N-G! Ryan ate one today and about passed out from the goodness.

So lets start with the recipes:

Shredded Sweet Pork

3 lb pork roast

1 c brown sugar

1 c Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice

3 c water (or a little bit more...whatever ratio you use for cooking your rice)

3 c rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked.

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Tortilla Strips
*Cut corn tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Now you know how to put the salads together, so I will just assist in the freezer burrito part.

Step 1: Set up an assembly line with rice, beans, pork, tortillas, cheese, leftover dressing, and salsa (if you want).

Step 2: Center a tortilla on parchment or wax paper. Fill with desired ingredients.

Step 3: Fold the bottom and sides of the tortilla towards the center as tightly as possible. Fold the paper around the burrito as tightly as possible

Step 4: Pack burritos in a freezer ziploc bag.

To eat, microwave for 1 minute on each side or you can cook it in the oven at 375 for about 20-25 minutes.


Glad to help you with those leftovers.

{Recipes for the salad are from The Sisters Cafe}

Chicken Curry Salad

As warm weather is quickly approaching (lets keep our fingers crossed it is here to stay) it makes me crave salads and fruit. This recipe is one of those perfect summer-time meals, courtesy of the Lion House cookbook.

Chicken Curry Salad

2/3 cup mayonnaise
2 TB lemon juice
1 tsp salt
1 tsp curry powder
2 1/2 cups cooked chicken, diced
1 cup diced celery
1/4 cup slivered blanced almonds (optional)
1 cup seedless grapes

Blend mayo, lemon juice, salt, and curry powder.

Pour over the combined chicken and celery and mix lightly. Chill.

Serve over salad greens or on a croissant roll.

Pasta Dill Salad

I didn't even think to check if Steph has posted this already. We both love it and love to make it...and espeically love eating it! (call me lazy to not go back and check) This is a KEEPER...it's the first menu item that comes to mind when I think of bar-b-que up the canyon. LOVE IT!

Pasta Dill Salad
1 C. Mayonnaise
2 T. Cider Vinegar
1-2 T. fresh dill or 1 tsp. dried dill weed
1 tsp. salt
1/8 tsp. pepper
1 C. chopped tomatoes
1/4 C. sliced green onions, chopped, seeded
1 C. cucumber, cut in 1/4 slices
8 oz. pasta shells, cooked, rinsed & drained (and cooled)

Mix all ingredients together. Toss, cover and chill for a few hours. (Can make night before)

Pei Wei Spicy Chicken Salad

Have you eaten at Pei Wei's before? It's the P.F. Chang's guy...a casual restaurant...not one here in Utah (that I know of) Anyhow, this is a salad from there. I've had it...and I've made this, both are unbelievable! I found this recipe online somewhere, can't remember...but I'm sharing it with you for selfish reasons. I NEVER want to lose this recipe again (I've lost and found it about four times). So, consider yourselves LUCKY!

Salad
1-2 heads Romain lettuce
2 tomatoes (chopped)
sugar snap peas (halved)
1 carrot (chopped)
3 sprigs basil (chopped) -*I actually didn't use basil, I used Cilantro...Yummers!
1 bunch green onions (chopped)

Spicy Chicken
Frozen Orange Chicken (can be found at Costco) Cook chicken according to package directions. Use the orange sauce provided in the box (it mixes nicely with the dressing to create the ultimate dressing)
Hot Sauce (totally optional. I did NOT use it...which made this salad not so spicy but totally delicious still)
Lime Vinaigrette
Juice from 2 limes
2 T. water
1 T. sugar
salt & pepper to taste
Oil

Combine lime juice, water, sugar and salt and pepper. Slowly add desired amount of oil while stirring.

As you can see the instructions are vague. But I'm sure you all can put together a salad. TRY THIS! You'll LOVE it! Next time I make it I'm going to add crushed won tons to it too!!! You'll have to let me know what little changes you make when you make it so as to perfect the salad!

Cashew-Curry Chicken Salad

I LOVE LOVE LOVE this! Honestly, it's the yummiest light meal. I think I might make this TOO often and I have yet to get sick of it yet! I got it from my Sister in-law, Liz

12 oz. uncooked Rotini (spiral pasta)
2 C. cubed cooked chicken
1 C. halved red grapes
1/2 C. chopped red bell pepper
1/4 C. chopped green onions
2 oranges, peeled and chopped (I use a can mandarin oranges)

Dressing:
1/2 C. mayonnaise
3 T. orange juice (can use the juice from mandarin oranges)
1 t. curry powder
1/4 C. sour cream
2 T. honey
1/4 t. salt

Cook rotini as directed on package. Drain and rinse with cold water to cool. Combine cooked rotini and all remaining salad ingredients. In small bowl combine dressing ingredients, blend well. Add to salad. Serve immediately or cover and refrigerate until serving time. Makes 8 servings.

I like to make this and split it in half to make two meals. I don't put the cashews on it until it's READY to eat because I don't like the soft nuts. And I don't put it on the stuff I'm keeping in the fridge for later (until I eat it).

Jessica...You guys like Curry right? You'll LOVE this!!!

Poppy Seed and Strawberry Spinach Salad

Ok ladies here it is as promised. ENJOY.

2 bags baby spinach (wash)
1 carton feta cheese (broken in small pieces)
1 basket of strawberries (sliced)
1/2 red onion (sliced thin)
5-8 slices of crispy bacon (cut in to small pieces)
Mix all together.

Dressing:
1/2 cup mayonnaise
1 Tbsp vinegar
1 Tbsp lemon juice (I always add a little more until it tastes more tangy)
1/3 cup sugar
1/4 cup milk
2 Tbsp poppy seeds
Blend in blender and pour over salad.

This makes enough for about 8-10 people. It is delicious.

Strawberry Spinach Salad

Salad:
1/3 cup sugar
1 cup cashew halves
15 wontons, cut into strips
1 large head red leaf lettuce
1 pkg spinach
1/3 cup cooked bacon, broken into pieces
1/3 cup chopped red onion
1 cup sliced strawberries

Dressing:
2 Tbsp red wine vinegar
3 Tbsp sugar
1/2 cup oil
1/2 tsp dry mustard
1/2 tsp salt
2 Tbsp strawberry jam

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Heat a medium fry pan and add sugar and nuts. Stir constantly over med low heat until nuts are coated and slightly brown. Remove from heat and set aside. Fry wontons in oil on med high heat and drain onto paper towel. When ready to serve salad, put lettuce, spinach, bacon, onion, and strawberries into a large bowl and toss. Add dressing (blend again). Add sugared nuts and wontons last. This is my favorite salad!