Salads

Spicy Mediterranean Salad

Jul 19, 2019 ·

Spicy Mediterranean Salad with Calabrian Dressing

Spicy Mediterranean Salad with Calabrian Dressing is a copycat recipe from the restaurant chain Zoe’s Kitchen. It’s delicious as a side or entree and is loaded with vitamins and nutrients from whole grains, legumes and vegetables.

Mediterranean salad offers an enormous amounts of fiber, vitamins, nutrients and antioxidants. Based on fresh spinach and spicy arugula, the salad provides maximum health benefits and flavor. The dressing is what really kicks this dish into the next league offering an unexpected punch of heat and sweet!

What Ingredients Are In Mediterranean Salad?

The base of the salad consists of tender baby spinach and spicy arugula. Other items are:

Garbanzo beans
Whole grain farro
Cannellini beans
Summer squash
Zucchini squash
Red onion
Spicy Calabria dressing

What is Calabrian Dressing?

Calabrian dressing is an oil and vinegar-based salad dressing that contains hot Calabrian peppers and sweet red Pepperazzi peppers.

How Hot are Calabrian Peppers?

Calabrian peppers are small red hot peppers grown in Calabria, Italy. On the Scoville Heat Index, Calabrian peppers fall into the 25,000- 40,000 range. The Scoville Heat Index ranges from 0 (green bell peppers) to 16,000,000 ( pure capsaicin). For comparison, jalapeno peppers are in the 2,500 – 8,000 range.

Where Can I Buy Calabrian Peppers?

These spicy peppers are usually found in the pickle, olive, pepper section of the store. The Pepperazzi and

Craving More? You might like Caesar Salad, Fried Chicken Salad

Spicy Mediterranean Salad

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Spicy Mediterranean Salad is a meal in itself, loaded with grains, squash, farro and a zippy Calabrian pepper dressing!

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean

Servings: 4 servings

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

Salad Ingredients

1 cup farro long grain, semi-pearled
1/2 onion sliced
1 cup cannellini beans rinsed, drained and chilled
1 cup garbanzo beans rinsed, drained and chilled
3 medium yellow squash sliced
3 medium zucchini sliced
4 cups raw spinach rinsed and dried
2 cups arugula chopped

Dressing Ingredients

6 Pepperazzi™ brand peppers
4 cups liquid water or vegetable broth
1/4 cup olive oil
2 tablespoons vinegar
salt and pepper to taste
2 teaspoons Sriracha sauce use in 1/2 teaspoon increments to taste

Instructions

Rinse and cook farro; Bring 4 cups water to boil; add one cup farro; stir and allow to come to boil again; cover and reduce to simmer until liquid is absorbed; once farro is done, rinse and spread over baking sheet; season with salt and refrigerate for about 20 minutes
Rinse beans and refrigerate for 20 minutes
Prepare onion, zucchini and squash; rinse and cut in slices or ribbons (using a potato peeler)
Meanwhile, in a food processor, combine all dressing ingredients; puree until smooth; ADD SRIRACHA SAUCE IN 1/2 teaspoon increments; it is spicy!
Allow dressing to rest at room temperature for a while; re-taste dressing to determine if it needs more sriracha sauce
Plate 1 cup spinach and ½ cup arugula; place one cup farro on greens; add about ¼ cup of each bean; add squash, red onion and 3 olives; lightly drizzle dressing over salad

Salad Ingredients

farro (long grain, semi-pearled)
red onion, sliced
cannellini beans, chilled
garbanzo beans, chilled
yellow squash, sliced or ribbon-style
zucchini, sliced or ribbon-style
fresh, raw spinach
fresh, raw arugula

Calabrian Salad Dressing Ingredients Servings: 1 cup

6 Calabrian or Pepperazzi™ brand peppers
¼ cup olive oil
2 tablespoons vinegar
½ teaspoon salt
½ teaspoon black pepper

Recipe Directions for Spicy Mediterranean Salad

Rinse and cook farro; SEE RECIPE NOTES
Rinse beans and refrigerate for 20 minutes
Prepare onion, zucchini and squash; rinse and cut in slices or ribbons (using a potato peeler)
Meanwhile, in a food processor, combine all dressing ingredients; puree until smooth
Allow dressing to rest for a while; SEE RECIPE
Plate 1 cup spinach and ½ cup arugula; place one cup farro on greens; add about ¼ cup of each bean; add squash, red onion and 3 olives; lightly drizzle dressing over salad

How Do I Cook Farro for the Mediterranean Salad?

Cooking farro: Bring 4 cups water to boil; add one cup farro; stir and allow to come to boil again; cover and reduce to simmer until liquid is absorbed; once farro is done, rinse and spread over baking sheet; season with salt and refrigerate for about 20 minutes
Dressing: The heat of the dressing intensifies upon resting; taste it after the resting time; if you want to add more heat, start by sriracha in ½ teaspoon increments; adjust salt according to taste preference

Fried Chicken Salad

Jul 18, 2019 ·

Fried Chicken Salad

Fried Chicken Salad is the best of both worlds! Fresh, crisp greens with your favorite salad fixins, topped with crunchy and tender bites of fried chicken breast! You can have a restaurant-quality fried chicken salad entree in your own home for a very affordable price–no need to go to Applebee’s®–make your own and put a few bucks in your pocket! White meat chicken tenders cook quickly and this salad is ready is less than 15 minutes!

Can I Use Chicken Breasts for Fried Chicken Salad?

Whole chicken breasts work great in this salad! If the chicken breast is really thick, slice it in half lengthwise, then pound it down until it’s 1/4″ thick. The thinner white meat will cook as quickly as chicken tenderloins.

Heat oil in a skillet on medium-high heat
Dredge tenderloins in egg
Dredge tenderloins in seasoned flour
Place meat in skillet; cook for 5 minutes on one side; then flip
Clean and cut lettuce and other salad ingredients
Plate lettuce and salad ingredients, including salad dressing
Remove chicken and drain on paper towel; slice into bite-sized pieces
Place chicken bites on top of salad and serve

What Type of Oil Should I Use to Fry Chicken?

Use a high-heat oil:

Corn or vegetable oil
Canola oil
Peanut oil
Grapeseed oil
Walnut oil

Do not use olive oil or butter; both have low-smoke points and cannot tolerate the high heat required for frying chicken

What Temperature Do I Cook the Chicken Tenders?

Restaurant frying oil is generally at 350ºF, but this is too hot for a home kitchen. Heat the oil to 312-325ºF; test to see if the oil is hot enough to place the egg and flour-coated chicken in the pan.

How Do I Know if the Oil is Hot Enough?

A meat thermometer is the best way to determine the heat of oil; however, if you do not have a reliable meat thermometer, sprinkle a little flour in the hot oil;if the flour sizzles, then the oil is hot enough to fry the chicken.If it doesn’t sizzle, wait a few minutes and try again. If it’s still not hot enough, turn the heat up on the stove a little.

Craving More? You might like:

Chicken Stew, Chicken Fried Steak or Sweet and Sour Shrimp!

Fried Chicken Salad

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Crispy bites of tender fried chicken atop greens of your choice! The Best of Both Worlds!

Course: Entree, Salad

Cuisine: American

Servings: 5 chicken tenders = 2 per person

Author: SmartyPantsKitchen

Ingredients

1 ½ lbs chicken tenders
¾ cup frying oil canola, vegetable, corn
1 cup flour
2 whole eggs beaten
½ teaspoon salt
¼ teaspoon pepper
salad greens of your choice
salad fixins of your choice
salad dressing of your choice

Instructions

Beat two eggs and pour into a shallow bowl
Put flour, salt and pepper in a big bowl or plastic bag
Heat oil in heavy bottomed skillet on medium high
Dredge chicken tenders in egg; coat thoroughly
Dredge chicken tenders in flour
Place floured chicken tenders in oil for 5 minutes; flip tenders; cook until internal temperature reaches 165ºF; remove from skillet and place on paper towel to drain; repeat if working in batches
While chicken is cooking, prepare, plate and dress salad
Slice chicken into bite sized pieces and place on top of prepared salad

Recipe Notes

Can I Use Chicken Breasts for Fried Chicken Salad?

Whole chicken breasts work great in this salad! If the chicken breast is really thick, slice it in half lengthwise, then pound it down until it's 1/4" thick. The thinner white meat will cook as quickly as chicken tenderloins.

Heat oil in a skillet on medium-high heat
Dredge tenderloins in egg
Dredge tenderloins in seasoned flour
Place meat in skillet; cook for 5 minutes on one side; then flip
Clean and cut lettuce and other salad ingredients
Plate lettuce and salad ingredients, including salad dressing
Remove chicken and drain on paper towel; slice into bite-sized pieces
Place chicken bites on top of salad and serve

Craving More? You might like:

Chicken Stew, Chicken Fried Steak or Sweet and Sour Shrimp!

What Type of Oil Should I Fry Chicken In?

Use a high-heat oil:

Corn or vegetable oil
Canola oil
Peanut oil
Grapeseed oil
Walnut oil

Do not use olive oil or butter; both have low-smoke points and cannot tolerate the high heat required for frying chicken

What Temperature Do I Cook the Chicken Tenders?

How Do I Know if the Oil is Hot Enough?

A meat thermometer is the best way to determine the heat of oil; however, if you do not have a reliable meat thermometer, sprinkle a little flour in the hot oil; if the flour sizzles, then the oil is hot enough to fry the chicken.If it doesn't sizzle, wait a few minutes and try again. If it's still not hot enough, turn the heat up on the stove a little.

Happily Shared at Meal Plan Monday and Weekend Potluck!

Got Comments or Suggestions? I’d Love to Hear from You!

Wedge Salad

Jul 14, 2019 ·

Classic Wedge Salad

Wedge Salad is a simple, yet delicious way to incorporate greens into any menu! Quarters of iceberg lettuce are the base of the salad, usually served with creamy bleu cheese dressing and garnished with tomato, red onion, bacon and bleu cheese crumbles.

History

This popular salad dates back to the 1920’s as an impressive table-side preparation in just about every fine steakhouse in America. The simplicity and unique presentation of the salad fascinated diners until the early 70’s, which coincided with the rising popularity of its table-side competitor, The Caesar Salad.

What is a Wedge Salad?

The classic wedge salad is a head of crisp iceberg lettuce, cut into quarters, served with creamy bleu cheese dressing, tomatoes, bacon and red onion. The secret to a fabulous wedge salad is crisp lettuce, flavorful tomatoes and homemade bleu cheese dressing.

How to Cut the Salad

Rinse and dry iceberg lettuce; remove outer leaves, stem (or core) of lettuce head; place on cutting board (core side as the base)
Cut head of lettuce into quarters, “wedges”; rinse and dry
Place wedges of lettuce on plate
Top with bleu cheese dressing, chopped tomato, diced red onion and cooked bacon bits

How to Eat? : Finger Food or Fork?

The size of the lettuce wedge often determines whether it requires a fork and knife. Typically, the lettuce quarters are large and have enough dressing that warrant a knife and fork; however, if the wedge salad is small, it can be eaten without utensils.

Rule of thumb: When a wedge salad stands alone on a plate, it is most likely intended as a first or second course, so use utensils; if several wedges are on serving platter, consider it a finger food and use your hands. If uncertain, follow the lead of your host or hostess.

Looking for more salad ideas? You might like Classic Caesar Salad, Shrimp Salad or Taco Salad

Bleu Cheese Dressing

Prep Time

10 mins

chill time

10 mins

Total Time

10 mins

This creamy bleu cheese dressing dresses up the ordinary salad or goes well with a nice steak!

Course: Appetizer, Salad Dressing, Sauce

Cuisine: American

Keyword: bleu cheese dressing, bleu cheese salad dressing, salad dressing

Servings: 4 cups

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 tablespoon dried mustard
5 oz bleu cheese Stilton, Maytag
1/4 teaspoon garlic optional
1/2 teaspoon sugar
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Place bleu cheese in bowl and crumble with fork
Add all ingredients; combine well; chill in fridge
Prior to serving, taste for salt and pepper

Recipe Notes

For a chunkier version, double the amount of bleu cheese
Serve as a salad dressing, dip, or steak sauce

Got Comments or Suggestions? I’d Love to Hear From You!

Pistachio Poppy Seed Chicken Salad

Jul 10, 2019 ·

Pistachio Poppy Seed Chicken Salad

Pistachio Chicken Salad gets sassy with the addition of poppy seeds and a dash of a spunky Dijon-Buttermilk dressing. This is great dish to make ahead and serve with Watermelon Salad at a luncheon, wedding, or baby shower. Keep a fresh batch of this shredded chicken salad in the refrigerator during the summer months for a quick snack or entree!

What Ingredients are in Pistachio Chicken Salad?

The ingredients are:

Shredded chicken
Chopped celery, red onion and pistachios

The dressing ingredients are:

Mayonnaise and
Dijon mustard
Buttermilk
Poppy seeds
Sugar, salt, pepper, vinegar

Do I Use Dark or White Meat?

You can use dark or white meat in this healthy recipe. Some people like only white meat in their chicken salad while others prefer a combination of the two. Dark meat seemingly has a little more flavor, but it’s really up to you and your personal preference.

How Do I Cook Chicken for Chicken Salad?

There are a few methods for cooking chicken:

Bake: Lightly season meat with salt and pepper; place in baking dish and cover with foil; cook at 350ºF until the internal temperature reaches 165ºF
Boil: place chicken in salted water and bring to boil; cook until the center of the chicken parts reach 165ºF
Crock pot: place chicken and water in a slow cooker and cook on low 5 hours

After the chicken is cooked, shred the chicken using two forks. If you elect to use a rotisserie chicken from the grocery store, simply remove the skin and shred the chicken.

How Long Does it Last in the Refrigerator?

Generally speaking, foods last 3-5 days in the refrigerator provided they are covered tightly and stored in an uncrowded refrigerator.

Can I Freeze Chicken Salad?

Unfortunately, mayonnaise does not freeze well and separates when frozen. On the other hand, “salad dressings” (like Miracle Whip), are often used as a mayonnaise substitute because they can be frozen without separating.

Pistachio Poppyseed Chicken Salad

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Chicken salad with celery, onion, pistachios and poppy seeds in a creamy Dijon-buttermilk dressing.

Course: Lunch, Salad

Cuisine: American

Keyword: Chicken Salad

Servings: 4 cups

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

4 cups shredded chicken
2 stalks celery chopped
1/3 cup red onion finely chopped
1/4 cup pistachios shelled, finely ground

Dressing

3/4 cup mayonnaise
1/3 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon white vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon poppy seeds

Instructions

Cook the chicken (see recipe notes) or buy a rotisserie chicken; remove any skin and shred the meat
Place shredded chicken, chopped pistachios, onion and celery in a large bowl; set aside
In a small bowl, combine dressing ingredients
Pour half of dressing over chicken; combine well; add more dressing if desired after it's rested in the fridge
Cover and refrigerate for 30 minutes
Remove from refrigerator; add remaining dressing if desired; let sit for 10 minutes prior to serving

Recipe Notes

No buttermilk? Use sour cream, kefir or plain yogurt instead!

Do I Use Dark or White Meat?

How Do I Cook Chicken for Chicken Salad?

There are a few methods for cooking chicken:

Bake: Lightly season meat with salt and pepper; place in baking dish and cover with foil; cook at 350ºF until the internal temperature reaches 165ºF
Boil: place chicken in salted water and bring to boil; cook until the center of the chicken parts reach 165ºF
Crock pot: place chicken and water in a slow cooker and cook on low 5 hours

After the chicken is cooked, shred the chicken using two forks. If you elect to use a rotisserie chicken from the grocery store, simply remove the skin and shred the chicken.

How Long Does it Last in the Refrigerator?

Generally speaking, foods last 3-5 days in the refrigerator provided they are covered tightly and stored in an uncrowded refrigerator.

Can I Freeze Chicken Salad?

Unfortunately, mayonnaise does not freeze well and separates when frozen. On the other hand, "salad dressings" (like Miracle Whip), are often used as a mayonnaise substitute because they can be frozen without separating.

Looking for other light luncheon recipes?

Classic Egg Salad

Shrimp Salad

Got Comments or Questions? I’d Love to Hear from You!

Happily Shared at: Weekend Potluck

Miz Helen’s Country Cottage

Cold Shrimp Salad

Jun 24, 2019 ·

Warmer weather calls for quick and easy recipes and this Cold Shrimp Salad is light and delicious as a salad or sandwich. Tender, seasoned shrimp in a flavorful dressing with a hint of citrus and dill.

Ingredients for Cold Shrimp Salad

Shrimp and Crab Boil
Shrimp
Mayonnaise
Celery
Dried Dill
Red Onion
Lime Juice

How Do I Make Shrimp Salad?

Cook the shrimp (with shells and tails on) for five minutes in a pot of water with Shrimp and Crab boil seasonings
When the shrimp are cooled enough, remove shells and tails; devein; chop shrimp into small pieces; set aside
Finely dice red onion and celery
In a large bowl, combine mayonnaise, dill, diced onion and celery and chopped shrimp
Cover and chill for 15-20 minutes
Taste for salt/pepper seasonings and adjust accordingly

What Size of Shrimp Should I Use?

Shrimp is sold by the count per pound and is labeled at 16/20 or 20/24. In this case, the size of shrimp doesn’t matter because it’s finely chopped. If you want to serve the salad with whole shrimp, either 16/20 or 20/24 work well because both are usually about a two-bite shrimp.

How Do I Boil Shrimp?

In a large stockpot, add the package of shrimp/crab boil seasonings. Do not open the packet–put it in whole. Then, bring the water to a boil, reduce the heat to medium high and add the shrimp; once the shrimp turn pink, usually in about 5-8 minutes, drain them. Do not rinse the shrimp after draining.

How Can I Tell When the Shrimp Are Done?

A pound of shrimp usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue.

How Do I Peel and Devein Shrimp?

The easiest way to peel shrimp is to remove the legs first, then roll the shell back and slide the tail off. To devein shrimp, simply use a sharp knife and score a cut along the back of the shrimp; remove and discard the brown or black part of the shrimp.

Can I Substitute Dried Dill with Fresh Dill?

This shrimp salad recipe calls for 1 1/2 tablespoons of dried dill; however, if you use fresh dill increase the amount X 3, so use 4.5 tablespoons of fresh dill. Recall, dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.

Craving More? Try Caesar Salad or Mexican Shrimp Cocktail

Happily shared at Meal Plan Monday

Cold Shrimp Salad

Prep Time

5 mins

Cook Time

8 mins

Resting Time

15 mins

Total Time

28 mins

Tender seasoned shrimp nestled in a citrus and dill dressing

Course: Appetizer, Entree

Cuisine: American

Keyword: Shrimp Salad

Servings: 4 about 4 cups of shrimp salad

Author: SmartyPantsKitchen

Ingredients

1 package Shrimp and Crab Boil
1 lb. fresh shrimp
2 stalks celery finely chopped
2 tablespoons red onion finely chopped
1 ½ tablespoons dried dill see recipe notes if using fresh
2 tablespoons mayonnaise
1/2 teaspoon lime juice (use more if you like it really tangy)

Instructions

How to Cook the Shrimp

In a large stockpot, add one package of shrimp/crab boil seasoning and fill pot with water
Bring to boil
Once water is boiling, reduce heat to medium high, add shrimp with shell and tail on
When shrimp are light pinkish-orange they are done; remove and drain
Peel and devein shrimp; chop finely and set aside

Make the Dressing

In a large bowl, combine mayonnaise, chopped celery, red onion, dill and lime juice; combine well
Add the chopped shrimp; coat shrimp well; cover and chill for 15 minutes
Taste for salt and pepper after the salad has chilled in the refrigerator; adjust seasonings accordingly

Recipe Notes

What Size of Shrimp Should I Use?

Shrimp is sold by the count per pound and is labeled at 16/20 or 20/24. In this case, the size of shrimp doesn't matter because it's finely chopped. If you want to serve the salad with whole shrimp, either 16/20 or 20/24 work well because both are usually about a two-bite shrimp.

How Do I Boil Shrimp?

In a large stockpot, add the package of shrimp/crab boil seasonings. Do not open the packet--put it in whole. Then, bring the water to a boil, reduce the heat to medium high and add the shrimp; once the shrimp turn pink, usually in about 5-8 minutes, drain them. Do not rinse the shrimp after draining.

How Can I Tell When the Shrimp Are Done?

A pound of shrimp usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue.

How Do I Peel and Devein Shrimp?

Can I Substitute Dried Dill with Fresh Dill?

This shrimp salad recipe calls for 1 1/2 tablespoons of dried dill; however, if you use fresh dill increase the amount X 3. Recall, dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.

Got Questions or Comments?

Happily Shared at Meal Plan Monday, Weekend Potluck and Full Plate Thursday

Miz Helen’s Country Cottage

Caesar Salad Dressing

Jun 8, 2019 ·

Caesar Salad Dressing

Caesar salad dressing is especially good when it’s made from scratch, the romaine is crisp and the Parmesan is plentiful!

Guess What? It Isn’t from Rome

Common sense would have us to believe this famous salad was named after the Roman leader Julius Caesar, but this is not the case. The Caesar Salad was developed on a whim by Italian-American restaurateur Caeser Cardini in July of 1924 in Tijuana, Mexico.

Interestingly, Cardini’s Caesar dressing recipe did not include anchovies, but did contain garlic, croutons, Parmesan cheese, olive oil, boiled eggs and Worcestershire sauce –which contains anchovies.

What Ingredients are in Caesar Salad Dressing?

Today, there are many variations of Cardini’s famous salad and its dressing. This recipe features the original ingredients with a bit of anchovy paste and no boiled eggs.

Good quality olive oil
Egg yolks
Vinegar
Mustard
Parmesan
Lemon
Garlic
Worcestershire sauce

Does Caesar Dressing Have Anchovies?

Cardini’s original dressing did not have anchovies, nor does this recipe. In fact, both recipes use Worcestershire sauce as the vehicle to deliver a slightly salty, fish flavor. Rumor has it Cardini’s brother, Alex, is responsible for adding anchovies to the recipe.

Does the Salad Dressing Contain Mayonnaise?

Caesar salad dressing does not contain mayonnaise, but it does contain egg yolks. The egg yolks are what give it the “creamy” texture and act as a binding agent for the oil and vinegar.

Are Raw Egg Yolks Dangerous to Consume?

Some eggs contain salmonella, but it’s impossible to determine which do or do not just by looking at the egg. If raw eggs are a concern, either substitute with a pasteurized egg yolks or coddle the egg (place the egg in warm water for 1-2 minutes.) Or, you can pasteurize your eggs at home in the microwave. The inclusion of an acid, lemon juice in this case, will get rid of any possible contaminants.

Caesar Salad Dressing

Prep Time

10 mins

Total Time

10 mins

Creamy Caesar dressing

Course: Salad Dressing

Cuisine: International

Keyword: Caesar dressing, Caesar Salad Dressing

Servings: 6 salads

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1/2 tablespoons garlic puree
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
2/3 cup olive oil divided
1 tablespoon anchovy paste
2 egg yolks
2 tablespoons Worchestershire sauce
2 tablespoons lemon juice
1/2 cup Parmesan grated
2 large romaine lettuce washed, chopped and chilled
2 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1-2 cups croutons

Instructions

In a large glass bowl, combine and whisk all ingredients except Parmesan
Allow dressing to chill for 10 minutes, covered in refrigerator
Prior to serving, toss chilled romaine lettuce in dressing; add Parmesan and croutons; add additional ground black pepper if desired
Serve immediately

Recipe Notes

Creamy Caesar dressing will last in the refrigerator up to a week

Craving More?

Chicken Spaghetti

Fried Catfish

Got Comments or Questions?

Foolproof Oven Baked Ribs

Jun 4, 2019 ·

Foolproof Oven Baked Ribs

Foolproof Oven Baked Ribs are perfect any time of the year, but particularly when it’s too hot outside to grill. Just pop the ribs into the baking bag and you’re done!

These low and slow oven baked ribs are fall-off-the-bone-tender.

What Kind of Baking Bag is Used?

Use a “turkey bag” to cook the ribs. Turkey bags are the best choice to use for oven baked foods because they’ve been coated with a special something to keep them from burning. Follow the bag instructions for cooking a turkey, and add a tablespoon of flour to the empty bag before adding the ribs.

How Long Do I Cook Oven-Baked Ribs?

One rack of ribs takes about 3-4 hours because they are cooked at 250ºF. A higher temperature would decrease the cooking time, but then you run the risk of serving tough ribs. The secret is Low and Slow!

What Makes These Ribs So Tender?

These ribs turn out so tender because they are marinated in citric acid and are cooked on a low temperature for quite some time.

When Do I Add the Barbecue Sauce to the Ribs?

After the ribs are cooked thoroughly, remove them from the baking bag;
turn the broiler to high (about 500ºF) and pour the barbecue sauce on them.
Place the ribs under the broiler for a few minutes–until the sauce is bubbly and somewhat thick.

Remove the ribs from the broiler and allow them to sit for a few minutes before serving.

This method of cooking ribs, or any meat, is foolproof in retaining moisture and ensuring a tender protein entree.

Foolproof Ribs

Prep Time

10 mins

Cook Time

4 hrs

Marinade and Cooking Time

5 hrs

Total Time

4 hrs 10 mins

The good thing about this indoor method of cooking ribs is you cook them low and slow, so the kitchen doesn't heat up and the meat remains nice and tender.

Course: Entree

Cuisine: American

Servings: 4 depending upon who you're feeding

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1 rack baby back ribs
1/2 cup orange juice
1/3 cup liquid smoke
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons pepper
2 cups barbecue sauce

Instructions

Preheat oven to 250ºF
Add 1 tablespoon flour to oven bag; shake bag until flour has coated interior
Add ribs to oven bag
Add orange juice and remaining ingredients; massage ingredients to coat ribs
Refrigerate for an hour
Remove from refrigerator; cut slits into the top of the baking bag
Place bag on baking dish; tuck the sides of the bag into the pan so they're not overhanging the baking dish
Bake for 4 hours at 250ºF
Remove ribs from oven; carefully cut away oven bag and slide ribs onto baking dish
Turn oven to broil
Pour barbecue sauce on ribs; coat both sides
Place ribs under broiler to desired crispness
Remove from heat; allow to rest 10 minutes
Slice ribs individually, or in sections (3 ribs per person) with knife.

Recipe Notes

If you don't have four hours to let ribs cook slowly, no big deal! Just turn the oven to 350ºF and cook them for about 50 minutes, or until they've reached an internal temperature of 140ºF

Need a Side Dish ?

Baked Beans

Mayo Free Coleslaw

Edamame Salad

May 19, 2019 ·

Edamame Salad

Edamame Salad is the perfect summer side dish because it doesn’t contain any mayonnaise! A great side dish for outdoor gatherings or picnics and it tastes great with just about anything you throw on the grill!

Edamame is a soybean which is most often found on the appetizer section of the menu at Asian restaurants. Typically, these flavorful beans are served lightly steamed and seasoned with kosher salt and/or toasted sesame seeds.

This edamame salad recipe incorporates a bit of spice, texture and sweet from red bell peppers, soy, garlic, red pepper flakes and more!

Can I Make Edamame Salad in Advance?

This salad can easily be made in advance; in fact, it tastes better after the flavors have mingled a while in the fridge! You can make the entire edamame salad and refrigerate it or, cook the soybeans, store them in an air-tight container, then add the sauce before you plan to serve!

Is Edamame Salad Vegan or Gluten-Free?

Edamame is vegan and gluten-free, however some of the sauces (particularly soy sauce) contains gluten. To make a gluten-free version of this salad, substitute Tamari sauce for soy sauce.

Edamame Salad

Prep Time

10 mins

Refrigerate

15 mins

Total Time

10 mins

Light, flavorful and delicious edamame salad with red peppers, onion, and garlic in a sweet hoisin sauce.

Course: Salad, Side Dish, Snack

Cuisine: Asian, International

Keyword: asian salad, edamame

Servings: 4 servings

Author: SmartyPantsKitchen

Ingredients

4 cups edamame (shelled) cooked, drained and cooled
1/2 red bell pepper chopped
3 tablespoons red onion chopped
2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon red pepper flakes
1/2 cup sesame sticks course chopped
kosher salt to taste
fried rice noodles for garnish optional

Instructions

Bring 4 cups water to boil; add 1/2 teaspoon baking soda to water; add edamame
Reduce heat and cook edamame for 3-5 minutes; drain and rinse with cold water; set aside
In a medium bowl, add hoisin, soy, garlic, vinegar, honey and red pepper flakes; combine well
In a large bowl, add edamame, chopped onions and red bell pepper; pour sauce over edamame and combine well
Cover and refrigerate for at least 15 minutes
Prior to serving, add chopped sesame sticks to edamame and combine; add salt if necessary

Recipe Notes

Edamame salad is a great vegetarian picnic dish!

Craving More Salads that can Stand Up to the Summer Heat?

Mediterranean Orzo Salad

Classic Egg Salad

May 17, 2019 ·

Egg Salad

Classic Egg Salad is not a fancy recipe, nor is it new, but it’s always nice to have some in the fridge to snack on or make a quick sandwich.

This recipe is my Grandmother’s and I always loved her egg salad! She’d make a big batch and when anyone got hungry, they could just help themselves to this yummy treat!

This classic egg salad is creamy and tangy, and ready in less than 30 minutes! In fact, you probably already have the ingredients in your fridge! If you prefer a creamier version of egg salad, feel free to add more mayonnaise.

The trickiest part of egg salad is boiling the eggs so they don’t have a nasty green ring around them. There are a couple of ways to cook the perfect boiled egg.

One of the most important things in making perfect boiled eggs is to use the freshest eggs possible. The second critical step is to remove the eggs from the hot water and immediately place them in a cold ice bath. The cold water stops the eggs from cooking and prevents the nasty green ring.

Variations of Egg Salad

There are many variations of egg salad. Some recipes called for chopped celery, some use Miracle Whip instead of mayonnaise, and so on. This egg salad recipe uses celery salt and dill pickle relish, however, if you don’t have either, simply use celery, salt and a chopped dill pickle or chopped green olives.

Another variation of egg salad is the mustard. Some recipes call for yellow mustard, others may recommend whole grain or Dijon mustard…it’s really up to you! If you like a little heat in your egg salad, add a little smoky paprika or cayenne!

How Long Will Egg Salad Last in the Fridge?

Properly stored egg salad will last up to 5 days in the fridge, however, I personally don’t keep foods past 3 days.

What Can I Serve with Egg Salad?

Egg salad on an avocado is a nice change of pace! You might also consider serving it with celery sticks and carrots. Or, serve it over a fresh tomato. Most of us who grew up eating egg salad sandwiches are familiar with just putting it between two pieces of white bread:) Healthier options are out there, now…whole grain, carb-free and gluten-free breads or tortillas.

Craving More Like This? Try Southern Pimento Cheese

Classic Egg Salad

Prep Time

5 mins

Cook Time

14 mins

Resting time for eggs in cold water

10 mins

Total Time

29 mins

Classic Egg Salad made in the traditional Southern manner...light, fluffy with a hint of tang!

Course: Salad, Sandwich

Cuisine: Southern

Keyword: Authentic Southern Egg Salad Recipe, Southern Egg Salad Recipe

Servings: 2 cups of egg salad (about)

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1 dozen hard boiled eggs (see notes on how to cook eggs)
1/2 cup mayonnaise
1/4 teaspoon white vinegar
1 teaspoon celery salt
1 teaspoon yellow mustard
1 tablespoon dill relish (drained) or one dill pickle, finely chopped
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons minced green onion

Instructions

While eggs are cooking, combine all ingredients in a large bowl
Add chopped eggs to mixture; combine well
Refrigerate if not serving immediately

Recipe Notes

There are a few ways to achieve the Perfect Hard Boiled Egg!

Hot Start Methods

Method 1: Simmering

Bring water to boil
Add eggs to water
Turn down heat to simmering (where a few bubbles form on the bottom and rise gently, but barely get to the surface) NOTE: this works great on a gas stove, but when using an electric stove, gently lift the pan above the burner, turn it to simmer temperature, wait a few seconds then return pan to stove.
Simmer eggs 12-15 minutes

Method 2: Steaming

Same as Method 1 only once the eggs are submerged in the boiling water, place a lid on the pan, remove from heat, and allow to stand for 17-20 minutes.

Cold Start Method

Place eggs in a pan with enough cold water to cover them by about one inch.
Bring water to boil
Once boiling, reduce heat to simmer for 10 minutes

Regardless of the method used, the most important thing to do to produce the perfect boiled egg is to submerge them in icy cold water. This stops the cooking process and prevents the ugly greenish-gray ring around the yolk. The green ring is caused by the reaction of hydrogen sulfide (from the egg white) with the iron from the yolk. A green ring will occur more often in older eggs. Perfectly boiled eggs are easier to peel under running water. Just put a colander in your sink and peel, making sure the shells do not get into the disposal.

Looking for other salad ideas? You might like :

Pistachio Poppy Seed Chicken Salad

Wedge Salad with Bleu Cheese Dressing

Fruit Dip

May 10, 2019 ·

Fruit Dip

This amazingly simple two-ingredient Fruit Dip surprises the palate with hints of sweet and tang. Once you try this, you’ll want to hang onto the recipe because it is simply an all-time-favorite!

Even non-fruit lovers will devour fruit when dipped in this creamy concoction of bliss…

Fruit Dip

Prep Time

5 mins

Total Time

5 mins

This sweet and tangy fruit dip is an all occasion dip you'll want to serve at any gathering! It's so easy to make but quite impressive! Your guests will ask you for the recipe and they'll be amazed when you tell them it's only 2 ingredients!!!

Course: Appetizer

Cuisine: American

Servings: 1 cup +

Author: SmartyPantsKitchen

Ingredients

1 cup marshmallow creme
1 1/2 cup sour cream

Instructions

Combine both ingredients in a bowl
Mix with hand mixer until smooth

Recipe Notes

This fruit dip is truly amazing! If you prefer sweeter, add more marshmallow creme. If you prefer it tangier, add more sour cream!

Adjust the flavors to your palate; if you prefer a sweeter version then add more marshmallow creme. On the other hand, if you prefer more of a tangy flavor, add more sour cream.

Add a few fresh springs of mint to the fruit dip if you like!

This fruit dip recipe also goes well with fresh baked croissants, brioche bread or as a topping for lemon poppy-seed cake. During the summer, I keep a batch of this on hand to entice the non-fruit lovers in my family to eat fruit–and guess what? It works!

Fruit dip can be made in advance; simply combine, cover and refrigerate! Allow to sit at room temperature for 5 minutes prior to serving!

Roasted Organic Beet Salad

Apr 2, 2019 ·

Roasted Organic Beet Salad

Before you say, “I don’t like beets” try this Roasted Organic Beet Salad. It will totally change your opinion of beets because of the roasting process combined with the addition of citrus and herbs. Your taste buds will explode with the flavor/texture combination of sweet, tangy, savory, crunchy and spicy! This fabulous salad has it all and is perfect year-round.

What Type of Beets Should I Use in Roasted Beet Salad?

Genetically Modified Organisms (GMO’s), also known as “bio-engineered” foods are quite controversial. Beets, also known as sugar beets, have gotten a bad rap in the past due to the fact that most of us tried them as kids and hated them and, in U.S. crops are one of the most genetically modified. There’s a plethora of information, legislation and argument for the Pro’s and Con’s of GMO’s. In light of this, this author recommends certified organic beets.

Beets are Nutritious

Beets are believed to offer some healthy benefits including lowering the risk of cardiovascular disease and acting as an anti-inflammatory, and while most of these studies have not been definitively proven, some beet facts are true: Beets offer a big dose of Vitamin C and fiber; other nutrients include iron, Vitamin B6 and magnesium. Beets are inherently low in fat, cholesterol and calories.

Outside of the spicy arugula, sweet beets, crunchy roasted hazelnuts and creamy feta, the sweet and tangy salad dressing is what sets this salad apart from others. It’s a mild combination White Raspberry Balsamic Vinegar, malt vinegar (or red wine vinegar), sugar and a pinch of salt.

If your grocer doesn’t carry White Raspberry Balsamic Vinegar, feel free to contact The Grapevine Olive Oil Company and they can send you some! They carry a wide array of imported and domestic oils and vinegars infused with raspberry, chocolate, garlic–you name it!

Sweet and Tangy Beet Salad

Prep Time

5 mins

Cook Time

30 mins

Allow beets to cool

10 mins

Total Time

35 mins

You'll rethink beets once you have a bite of this sweet and tangy beet salad!

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings: 4 side salads/2 entree

Author: SmartyPantsKitchen

Ingredients

2 large red beets clean and remove stems
1 large Chioggia beet clean and remove stem
1/2 red onion sliced
1 can mandarin oranges drained
1 bag fresh arugula
1/2 cup dry roasted hazelnuts course chopped
1/2 cup feta cheese crumbled
2 tablespoons white raspberry balsamic vinegar
2 tablespoons red wine or malt vinegar
1 tablespoon sugar
salt and pepper to taste

Instructions

Dressing Preparation

In a medium saucepan, heat red wine or malt vinegar and sugar until sugar is dissolved
Combine vinegar/sugar combination with white raspberry balsamic vinegar; set aside

Beet Preparation

Preheat oven to 400º
Wrap whole beets in foil and place in oven; bake 45 minutes
Place oranges and onions in a bowl; pour a little of the dressing over them and refrigerate for 10 minutes
Once beets are cooked, remove from oven, unwrap foil and allow to cool
Once beets are cooled, peel and cut into small quarters (DO NOT place beets directly on counter top; they will stain!!! You might want to wear gloves, too!)

Plating Instructions

Plate arugula, then add beets, orange and onion mixture, nuts and cheese
Pour remaining dressing over salad; salt and pepper to taste

Recipe Notes

Say you hate beets??? Not after you try this delicious version!
Substitute hazelnuts for walnuts or pecans

Pistachio Poppy Seed Chicken Salad

Jan 25, 2019 ·

Pistachio Poppy Seed Chicken Salad is the ultimate luncheon menu item, whether it be a business lunch, ladies’ luncheon, baby or wedding shower!

This quick and easy chicken salad recipe can be made from baked or broiled chicken or even a deli chicken! It really doesn’t matter who cooks the chicken…it’s the seasonings that add a bit of “sass” to this traditional luncheon dish.

Chicken salad was first introduced to the United States in the late 1800’s and by the 1930’s, chicken salad was a Southern staple menu item for “Ladies Who Lunch”, “Bridesmaid’s Luncheons”… (think about the scene in the movie, “The Help”, where the town’s women were lunching, playing cards and hiding from Celia.)

Back then, if you couldn’t afford a fancy wedding reception, your mother or Aunt would make a plate of triangular, crust-less chicken salad finger-sandwiches served with a raspberry lemonade. That’s how cool Chicken Salad was back then.

Since, there have been many variations of chicken salad: some with grapes and nuts, others heavy in herbs and lemon; but no matter what, chicken salad is always a welcome addition to the lunch table. Today, it reigns at many a corner or grocery delicatessen but there’s nothing better than homemade chicken salad.

Can I Used Canned Chicken for Chicken Salad?

I’ve tried using canned chicken before and I found it tasted rubbery and salty. To make a really good chicken salad, you have to either cook the chicken yourself, or buy a rotisserie chicken. There’s no shame in that these days, but the deli chickens are seemingly getting much smaller, so you’ll have to weigh the cost analysis of cooking or buying a chicken, depending upon how many you’re planning on serving.

Is Pistachio Poppy Seed Chicken Salad Served Cold or Hot?

This chicken salad is best when served slightly chilled. Combine the dressing with the chicken, then refrigerate for at least 30 minutes, allowing the flavors to marry. Once you’re ready to serve, place the chicken salad in a serving bowl and allow to rest at room temperature for 10 minutes.

What Should I Serve with Chicken Salad?

If you’re hosting a luncheon, you might want to have a nice tray of mini croissants nearby or a crudités platter offering sliced peppers, olives and cheeses. Water crackers or dark rye bread go with chicken salad, as well. Another addition you might consider is a cup of Southern Tomato Aperitif… it’s like a warm, virgin Bloody Mary and pairs well with the chicken salad.

Pistachio Poppyseed Chicken Salad

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Chicken salad with celery, onion, pistachios and poppy seeds in a creamy Dijon-buttermilk dressing.

Course: Lunch, Salad

Cuisine: American

Keyword: Chicken Salad

Servings: 4 cups

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

4 cups shredded chicken
2 stalks celery chopped
1/3 cup red onion finely chopped
1/4 cup pistachios shelled, finely ground

Dressing

3/4 cup mayonnaise
1/3 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon white vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon poppy seeds

Instructions

Cook the chicken (see recipe notes) or buy a rotisserie chicken; remove any skin and shred the meat
Place shredded chicken, chopped pistachios, onion and celery in a large bowl; set aside
In a small bowl, combine dressing ingredients
Pour half of dressing over chicken; combine well; add more dressing if desired after it's rested in the fridge
Cover and refrigerate for 30 minutes
Remove from refrigerator; add remaining dressing if desired; let sit for 10 minutes prior to serving

Recipe Notes

No buttermilk? Use sour cream, kefir or plain yogurt instead!

Do I Use Dark or White Meat?

How Do I Cook Chicken for Chicken Salad?

There are a few methods for cooking chicken:

Bake: Lightly season meat with salt and pepper; place in baking dish and cover with foil; cook at 350ºF until the internal temperature reaches 165ºF
Boil: place chicken in salted water and bring to boil; cook until the center of the chicken parts reach 165ºF
Crock pot: place chicken and water in a slow cooker and cook on low 5 hours

After the chicken is cooked, shred the chicken using two forks. If you elect to use a rotisserie chicken from the grocery store, simply remove the skin and shred the chicken.

How Long Does it Last in the Refrigerator?

Generally speaking, foods last 3-5 days in the refrigerator provided they are covered tightly and stored in an uncrowded refrigerator.

Can I Freeze Chicken Salad?

Weeknight Taco Salad

Jan 6, 2019 ·

Easy Weeknight Taco Salad is filling and delicious!

Taco Salad is a staple on American dining tables and restaurants due to its simplicity and combination of great flavors with a little healthy lettuce! This recipe focuses on the flavor of the meat and you’ll never believe the secret ingredient that makes it the Best Taco Salad ever!

There are many versions of the taco salad. Some are meatless, with only black beans, corn and avocado. Others include chicken or beef, and some include “fajita beef or chicken” with an array of peppers.

This taco salad recipe is simple, yet delicious. The dressing is a simple combination of a ranch-style dressing mixed with chipotle peppers. Simple, yes. Delicious…more yes!

Weeknight Taco Salad

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Weeknight Taco Salad is quick, easy and quite flavorful due to a secret ingredient in the meat sauce!

Course: Entree, Salad

Cuisine: American, Mexican

Keyword: Best Taco Salad Recipe

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1 lb. ground beef
1/2 cup chopped onion
1 tablespoon oil
1 tablespoon chili powder
1/2 cup red enchilada sauce
1 teaspoon ground cumin

Instructions

In a heavy bottom skillet, add oil and onions; saute on medium heat until onions are semi-tender
Add beef; cook beef until there is no visible pink; drain beef and onions in colander and return to skillet
Add remaining ingredients to beef/onion mixture; cook until mixture has thickened a bit
Taste for seasonings; plate over lettuce and garnish with cheddar cheese, tomatoes, avocado, cilantro and/or tortilla chips

Here’s the recipe for the Chipotle Taco Dressing

Chipotle Taco Dressing

Prep Time

10 mins

Rerigerate

15 mins

Total Time

10 mins

Spicy ranch dressing with a hint of chipotle peppers goes great with tacos as a dip or dressing.

Course: Salad Dressing

Cuisine: International, Mexican

Servings: 1 cup

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1 cup prepared Ranch dressing
2-3 Adobo peppers with sauce chopped
1 teaspoon paprika smoky

Instructions

Combine ranch dressing, chipotle peppers and paprika in a bowl
Mix well with a whisk or immersion blender
Refrigerate about 15 minutes prior to serving

Dill Tuna Salad

Oct 7, 2018 ·

Dill Tuna Salad

Y’all are gonna think I’m crazy writing a post about Dill Tuna Salad. I mean, heck, who can’t make a tuna sandwich, right? Well, I’ve never really liked boiled eggs in my tuna so I came up with a different spin on the traditional tuna salad.

This Dill Tuna Recipe features wild, pole-caught tuna, with crispy celery, lemon, fresh dill and a hint of mayonnaise. The wild tuna is so good, you could get by without adding any mayonnaise and it would still be delicious! The flavor is light and refreshing and is perfect as a stuffing for a juicy ripe tomato or an avocado, or even in between two pieces of whole grain bread:)

I was craving a sandwich due (to my low-carb diet) so rather than have a processed meat sandwich, I just made me an awesome Dill Tuna Salad sandwich!

When I was little, my Mom would make me a tuna fish sandwich for lunch with Fritos® and pink lemonade, almost every day. I remember we’d have that for lunch before we went to Big Town Mall in East Dallas to shop.

She’d boil eggs and put in red onion, celery and mayonnaise. I’d pick out the boiled eggs. She used Starkist® or Chicken of the Sea® tuna because that’s all we had to choose from back then.

Today, tuna is a whole new game and there are many choices. This Dill Tuna Salad recipe is based on high quality tuna, pole-caught, wild tuna packed in water. I like to use the Wild Planet® brand because there’s a lot of tuna in a 5 oz. can and not much water at all! It’s a little more expensive than the brands my Mom bought, but since I don’t eat canned tuna very often, it’s okay to splurge a little on the price.

There are other reputable companies selling canned tuna at your local grocery store. You can see the brands and how they’re ranked here.

Once you’ve drained the tuna and flaked it with a fork, you just add the ingredients and dig in! It’s as simple as that!

What Is Pole-Caught Tuna?

Pole, or line caught tuna is a method of fishing where the fish are caught one at a time versus using the netting method, where schools of fish are caught all at once.

Why is Pole or Line-Caught Tuna a Better Choice?

Pole or line caught methods of fishing are far more sustainable than netting, or purse seining. Because the fish are caught one at a time, the risk of being tangled in a net is less for other sea creatures. Netting, or purse seining, catches whatever the net encompasses, and often times, this includes sea turtles, sharks, and/or dolphins.

Does Pole-Caught Tuna Taste Different Than Tuna Caught by Other Methods?

Interestingly, it depends on the brand. Almost all tuna producers cook the tuna at least once in the can; however, some cook it twice, add salt, oil or other additives that might alter the flavor and texture of the tuna.

Doesn’t Tuna Contain Mercury?

Most large fish, including tuna, contain some mercury. Unfortunately, mercury is a natural occurring element in the environment and it ends up in the marine food chain–bio-accumulation. Large fish such as bluefish, shark, swordfish and tuna tend to accumulate mercury more than smaller fish. For these reasons, it is recommended to consume tuna once in a while…not every day, or even every week.

Does Dill Tuna Salad Require Fresh Dill?

You can use either fresh or dried dill; I prefer fresh dill over dried, but have made this recipe with both and it tasted great! If you use fresh dill, you may need to use more than this recipe calls for, simply because fresh herbs are not as strong as dried herbs.

Dill Tuna Salad

Prep Time

10 mins

Total Time

10 mins

High quality tuna with onion, celery and fresh dill makes an awesome tuna salad or sandwich!

Course: Lunch, Snack

Cuisine: American

Keyword: Tuna Salad

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

1 5 oz. can high quality albacore tuna packed in water
1 tablespoon mayonnaise
1 tablespoon fresh dill
1 stalk celery chopped
1 teaspoon onion chopped
2 teaspoons lemon juice
1/2 teaspoon black pepper
1 teaspoon dill relish (drained) - or-dill pickle, chopped

Instructions

Drain water from tuna can
Place tuna in a bowl and flake with a fork
Add remaining ingredients
Taste for seasonings and enjoy!

Recipe Notes

For best results, use high quality Albacore tuna. Wild Planet is the brand I recommend, but there are others out there-just check to make sure it's pole caught, wild tuna.

Vermicelli Summer Salad

Jun 21, 2018 ·

Vermicelli Summer Salad

Vermicelli Summer Salad is the best dish you can have while lounging by the pool, dreaming of being on the Amalfi coast. Light, flavorful and full of texture and seasonings, you’ll want to keep this recipe nearby!

What is Vermicelli?

Vermicelli is a thin pasta, smaller than spaghetti but larger than capellini. This recipe is a spin-off of a fabulous pasta salad my friend Deb makes. She is an excellent cook and hostess extraordinaire! The secret to this seemingly simple pasta dish is: you must marinate the pasta overnight.

Isn’t Vermicelli a Rice Noodle?

There are two types of Vermicelli noodles: the Italian, which is made with semolina flour, eggs and salt (and is used in this recipe) and the Asian variety, which uses rice flour instead of a semolina flour. If you wanted to prepare this dish gluten-free, you would use rice Vermicelli noodles.

Why Do I Have to Let the Noodles Sit Overnight?

The marination process of the noodles is key to the flavor of this dish. Without the overnight marinading of the noodles, this recipe would just taste like noodles with vegetables. The seasoned salt, lemon juice and olive oil turn the noodles into a truly gourmet pasta dish!

Variations for Vermicelli Pasta Salad

If you want to jazz-up this summer pasta salad, add boiled shrimp to the pasta, then marinate both overnight. This recipe calls for mayonnaise, so don’t let it sit outside for more than two hours. Other variations include:

green olives
artichoke hearts
hearts of palm

Serve this overnight pasta salad at a summer gathering and it will be the talk of the party!

You might also like: Wedge Salad, Shrimp Salad or Caesar Salad!

Vermicelli Summer Salad

Cook Time

5 mins

Light pasta dish that is over the top in flavor, texture and deliciousness! Great dish for a party or a big crowd!!

Course: Entree, Lunch, Main Course

Cuisine: American

Keyword: vermicelli pasta, vermicelli pasta salad

Servings: 12 people

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

Basic Pasta

12 oz Vermicelli Pasta cook, rinse and drain
2 tablespoons Lawry's Seasoned Salt
4 tablespoons fresh lemon juice
4 tablespoons olive oil

Pasta Sauce and Vegetables

2 4 oz. jars pimentos diced, drained
1 cup green pepper chopped
3/4 cup green onions chopped
2 4 oz. cans black olives chopped
1 1/2 cups mayonnaise

Instructions

Cook pasta for 5 minutes: rinse and drain
In a large bowl, combine pasta, seasoned salt, lemon juice and olive oil; cover and refrigerate overnight
The next day, add remaining ingredients to pasta; cover and allow to refrigerate for 2 hours (minimum)
Serve slightly chilled

Recipe Notes

Note: this recipe calls for Vermicelli pasta--not vermicelli rice noodles. You can use any pasta you choose: spaghetti, angel hair, or a tubular pasta (macaroni, rigatoni, etc.)
This recipe works best if you make the pasta and and let it sit overnight; the next day, add the remaining ingredients, cover and store overnight-again.
If you don't have two days, just make sure the pasta (combined with the seasoned salt, lemon juice and olive oil) is refrigerated overnight. The next morning, add the other ingredients, cover and let sit in fridge until ready to serve.

Picnic Side Dishes

May 26, 2018 ·

Three amazingly delicious and easy side dishes for your next gathering! These can be made ahead, served hot, cold or at room temp!

These four delicious, easy, make-ahead side dishes are the perfect complement to any picnic or food gathering! Each is developed with ingredients that can tolerate the heat and remain pretty and tasty till the sun goes down!

Your vegan and vegetarian friends will appreciate you offering something they can actually sink their teeth into, besides the proverbial Crudités plate! And even though these side dishes are healthy, they’re actually terrific!!!

Edamame Salad

Savory edamame in a soy-hoisin infused sauce accented with red bell peppers, crushed red pepper and sesame sticks. This is a great side dish or entree, particularly for your vegan or vegetarian guests.

Smokey Grape Salad

Gouda and grapes– perfect for a wine tasting or barbecue! Red and green grapes accented with a balsamic-honey infused dressing, accented with smoked Gouda cheese.

Mediterranean Orzo Salad

Great little side dish to have on hand for your vegetarian friends. Orzo tossed in a light sauce, accompanied with red onions, grape tomatoes, green peas and fresh dill.

Grilled Peaches with Balsamic Pecan Glaze

Spice is Nice

Feb 7, 2018 ·

Since Ground Hog’s Day, I’ve been thinking about the next six weeks and I’ve decided it’s time to back-off the comfort food and lighten up a bit. It’s not going to warm up outside anytime soon. It will be cold all through February and into March. In May, BAM! Pool season is here and I’m going to be challenged to find a long-sleeve tankini…time to “salad-up”!

This “winteresque” salad provides a ton of fiber, nutrients and vitamins, as well as a nice punch of sweet heat! The dressing is a combination of Calabria peppers, sriracha (or Rooster Sauce) and ground red peppers. This is no sissy salad. In fact, it’s got the heat of a Szechuan warrior. Luckily, you are in control of the degree of heat….The dressing will warm you up and the veggies and fiber from the cannellini and garbanzo beans will keep you full. Garbanzo and cannellini beans are both complex carbohydrates, which means they are slower to break down; this allows the blood sugar levels to operate at a more consistent level, rather than spiking then falling, as is with simple carbohydrates.

Get the Recipe

Sweet and Tangy Beet Salad

Dec 20, 2017 ·

Sweet and Tangy Beet Salad

Beets are a root vegetable, and the edible round portion of the vegetable is called the taproot. Carrots, parsnips and turnips are also taproots.

Beets might be one of the more challenging foods of which to acquire a taste. They’re really one of those foods that is loved or despised, usually resulting from a bad childhood dining experience. Generally, the red beet is the most popular and recognizable, however there other delicious beet options — golden, white and “candy stripe” beets.

Candy stripe beets (as they’re commonly referred in culinary environments) are formally called Chioggia beets. When sliced, they are red and white striped and have a sweeter taste than the red, golden or white beet. The Chioggia beet hails from Chioggia, Italy and can be found in most specialty supermarkets.

This chilled beet salad will convince your taste buds how juicy and delicious beets can be, when prepared correctly. Sweet, tangy, savory, crunchy and spicy, this salad has it all and is perfect for the heat of the summer.

Nutritional Benefits

While a raw beet is approximately 88% water, it still packs a powerful punch of vitamins and nutrients, predominantly vitamin B9, folate.

Folate is essential to the human body in that it assists in cell division. Without cell division, the body cannot form new DNA. Furthermore, folate is critical in preventing neural tube defects in embryo’s, such as spina bifida and cleft palate. Other nutritional benefits of beets are high levels of magnesium, vitamin C, iron, vitamin B6, potassium and both soluble and insoluble fiber. Warmed beets also serve as a natural laxative.

Recipe