Tag Archives: Salads

Rice

Monterrey Mexican Rice Salad

Monterrey Mexican Rice Salad
 
Author:
Recipe type: Rice
Cuisine: Mexican
Serves: 6
Print
 
Ingredients
  • ½ cup sour cream
  • ½ cup red salsa, (not chunky)
  • ½ cup olive oil
  • 1 tsp kosher or sea salt
  • 4 cups cooked long grain brown rice
  • 1 box (10 oz) frozen corn kernels, thawed and drained
  • ½ cup diced green bell pepper
  • 1 small zucchini, washed and diced
  • 3 Roma tomatoes, washed and diced
  • 2 green onions, washed and chopped
  • ½ cup sliced ripe olives
  • 1 cup finely shredded Monterrey Jack Cheese
Instructions
  1. In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
  2. In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
  3. Add the remaining ingredients to bowl and stir well to coat with dressing.

 
Salad, Seafood

Cod Summer Salad

Cod Summer Salad
 
Author:
Recipe type: Fish
Cuisine: American
Serves: 6
Print
 
Ingredients
  • 1 pound cod fillets
  • 4 cups chopped lettuce
  • 3 medium cucumbers -- peeled & seeded and cut into 1" chunks
  • 2 medium tomatoes -- cut into wedges
  • ½ small red onion -- sliced
  • ½ cup Greek olives -- chopped
  • ½ cup feta cheese -- crumbled
  • Sea Salt -- to taste
  • Fresh Ground Black Pepper-- to taste
  • >>>OREGANO VINAIGRETTE<<<
  • 6 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Instructions
  1. Cut cod into 1½-inch chunks
  2. Place cod in a shallow, microwave safe dish
  3. Cover loosely with plastic wrap
  4. Cook in microwave on high for 3 to 4 minutes (fish should be flake when tested with fork), turning ½ way through cooking time.
  5. Remove from microwave and let cool.
  6. >>>OREGANO VINAIGRETTE<<<
  7. Whisk all ingredients together.
  8. Gently toss lettuce, cucumbers, tomatoes, onion, and olives together with Oregano Vinaigrette.
  9. Add feta and cod and gently toss just until combined
  10. Season to taste with salt and pepper.
  11. Serve & Enjoy !
Rice, Salad

Citrus Wild Brown Rice Salad

 

Citrus Wild Brown Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Print
 
Ingredients
  • 1 Tbsp olive oil
  • ½ Tbsp white rice vinegar
  • ½ Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • ½ cup cooked brown rice, chilled
  • ½ cup cooked wild rice, chilled
  • 2 green onions, chopped
  • 1 celery stalk, chopped fine
  • ½ red bell pepper, chopped fine
  • 1 orange, segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds, toasted
  • mixed greens for serving, optional
Instructions
  1. In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  2. Add all remaining ingredients and toss to coat evenly with dressing.
  3. Server over mixed greens.

 
Salad

Red Bell Pepper Jicama Slaw

Red Bell Pepper Jicama Slaw
 
Author:
Recipe type: Salad
Cuisine: Mexican
Print
 
Ingredients
  • 2 large limes, juiced
  • ¼ tsp hot pepper sauce
  • 1 Tbsp brown sugar
  • ½ cup olive oil
  • salt and pepper
  • 1 jicama, peeled and cut into very thin strips
  • 1 red bell pepper, cleaned and cut into very thin strips
  • 1 green onion, chopped
Instructions
  1. Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
  2. Add in olive oil slowly, whisk until dressing thickens.
  3. Taste and add salt and black pepper as needed, then whisk to combine.
  4. Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

 
Seafood

Fish And Cole Slaw Tacos

Fish And Cole Slaw Tacos
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 8
Print
 
Ingredients
  • 2 lbs fresh firm white fish (tilapia, cod, haddock, etc)
  • 2 Tbsp lite soy sauce
  • ¼ cup good olive oil
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp real orange juice
  • 1 Tbsp rice wine vinegar
  • 1 bag (14 oz) cole slaw mix
  • salt and black pepper to taste
  • 8 whole wheat, sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)
Instructions
  1. Cut the fish up into 8 equal pieces and put in a large glass bowl.
  2. Toss fish with soy sauce to coat well.
  3. Cover bowl with plastic wrap and refrigeratorate for 1 hour.
  4. Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
  5. Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
  6. Taste and add salt and black pepper as needed. Set aside.
  7. **FISH**
  8. Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
  9. Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
  10. Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
  11. Add your favorite taco toppings.
  12. Serve.

 
Spices

Chunky Chimichurri

Chunky Chimichurri
 
Author:
Recipe type: Sauce
Cuisine: Mexican
Print
 
Ingredients
  • 1 cup chopped flat leaf parsley
  • 4 garlic cloves, grated
  • ½ tsp kosher or sea salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 Tbsp dried oregano flakes
  • 2 green onions, chopped
  • ½ cup olive oil
  • ¾ cup white wine vinegar
  • 3 Tbsp fresh lemon juice
  • ¼ cup water
Instructions
  1. Place all ingredients in processor and pulse until chunky, not pureed.
  2. Storage in glass container in refrigerate, covered.
  3. Serve as a sauce on grilled meats, poultry, fish and veggies.

 
Breakfast, Cooking Recipes, Eggs

Kale Egg Scramble

 

Kale Egg Scramble
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Print
 
Ingredients
  • 2 large egg
  • 1 Tbsp milk, water, or broth
  • 1 cup finely chopped kale
  • 1 tsp oil
  • pinch red pepper flakes
  • salt and pepper to taste
Instructions
  1. Whisk eggs and milk in a bowl.
  2. Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
  3. Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
  4. Reduce heat to medium-low.
  5. Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.

 
Cooking Recipes, Dip

Feta Bean Dip

Purely Perfect Feta Bean Dip
 
Author:
Recipe type: Dip
Cuisine: American
Print
 
Ingredients
  • 1 - 15oz can Navy beans, drained and rinsed well
  • ½ cup plain yogurt
  • ¼ cup sour cream
  • ½ cup crumbled feta cheese
  • 1 Tbsp lemon juice
  • 1 garlic clove, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • dash cumin
  • ¾ cup fresh herbs, your choice mixture of parsley, dill, and chives
Instructions
  1. Blend together all in food processor until smooth
  2. Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
  3. Server with vegetables.

 
Cooking Recipes, Salad

Eastern Cole Slaw

Easy Eastern Cole Slaw
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Print
 
Ingredients
  • 1 garlic clove, pressed
  • ¼ cup rice vinegar
  • 1 Tbsp olive oil
  • 1 tsp soy sauce
  • dash red pepper flakes
  • 1 - 12 oz bag cole slaw mix (shredded cabbage)
  • 1 cucumber, cut into very thin strips
  • 1 red bell pepper, cut into very thin strips
  • 4 green onions, sliced thin lengthwise into strips
Instructions
  1. Whisk together garlic, rice vinegar, olive oil, soy sauce and red pepper flakes until well combined.
  2. Add all remaining ingredients and toss to mix well.
  3. Season with salt and pepper, if desired.

 
Cooking Recipes, Salad

Mixed Vegetable Slaw

Mixed Vegetable Slaw
 
Author:
Recipe type: Salad
Cuisine: American
Print
 
Ingredients
  • 1 cup yogurt
  • 2 tablespoons miracle whip
  • 2 tablespoons onion -- grated
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried basil -- crumbled
  • ½ teaspoon salt
  • ¼ teaspoon lemon peel -- grated
  • ¼ teaspoon Tabasco sauce
  • 4 cups cabbage -- shredded
  • 1 cup carrot -- shredded
  • 1 red or yellow bell pepper - thinly cut
  • ⅓ cup thinly sliced radishes
Instructions
  1. Mix together well in bowl yogurt, Miracle Whip, onion, mustard, basil, salt, lemon peel and Tabasco sauce.
  2. Add cabbage, carrots, bell peppers and radishes and coat.
  3. Refrigerate in covered dish for approximately 2 to 4 hours.