Macho Salad

               I wasn't sure about this combination of ingredients when I first decided to try this recipe.  (Dates with tomatoes?  Cornbread croutons and almonds?)  But I went with it, and I'm glad I did.  This salad does take some work to prep, but then you can store the prepared ingredients separately and have some quick and delicious lunches or dinners in your future.  (I've found my croutons didn't stay as crisp as I would have liked when stored for leftovers.  They were still okay, but you could either omit the croutons with leftovers or try crisping them up in the oven again if they don't stay as crisp as you'd like.)  If the chicken is omitted, this could also be a great option if you need a good side salad to bring to a dinner get-together or potluck.  

You could simplify this salad by omitting the cornbread croutons, but they are a unique, nice addition if you have the time.                                                                      

Macho Salad

(Update: I definitely like grilled chicken better than rotisserie in this salad.  Last time I made this I used grilled chicken tenders seasoned with salt, pepper and garlic powder.  I also omitted the cornbread croutons and it was still very delicious.)

Serves  4-6

Ingredients:

For the salad:

1/2 of a small pan cornbread (I used half of an 8x8 pan)

Extra virgin olive oil, for croutons

2 heads romaine lettuce, washed and chopped

1/2 of a rotisserie chicken, chopped (grilled chicken should work well, too)

1-2 avocados, chopped

1/4 cup goat cheese, crumbled (I used a honey goat cheese from Aldi.)

1 cup cherry tomatoes, chopped

1/3 cup toasted almonds, crushed

4 ears corn on cob, boiled for ~5 min and cut off cob

1 cup chopped dates

For the dressing:

1/4 cup freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 teaspoon Balsamic vinegar

2 teaspoons brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cloves minced garlic

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

Directions:

1. Combine all dressing ingredients.  Whisk or shake in a jar.  Refrigerate until ready to use.

2. Preheat oven to 350 degrees. Cut desired amount of cornbread into squares for croutons.  (I used about half an 8x8 pan.)  Put in single layer on baking sheet.  Drizzle with extra virgin olive oil and kosher salt.  Stir gently.  Bake for about 10 minutes.  Stir gently.  Bake for another 5-10 minutes, until croutons are crispy and turning golden on the outside.

3. If serving to a crowd, combine all salad ingredients except croutons.  Either pour on desired amount of dressing and toss, or serve dressing on the side.  Add the croutons last.  If using for meal prep, prepare desired amount of salad, then store leftover ingredients in separate containers.

Source: adapted slightly from www.kristinadrus.com and www.tastykitchen.com 

Broccoli Cheese Soup (one pot)

I love a good broccoli cheese soup.  This has become my go-to recipe because it is delicious and is made in one pot.  As you're chopping up the broccoli florets for this soup, you'll have leftover stems.  You can cut some (or all) of the stems up and cook them with the onion to avoid waste.  A note on leftovers: while broccoli cheese soup can look a little grainy when reheated (I think this is because it contains milk), it still tastes good.

Broccoli Cheese Soup (one pot)

Serves 4-6

Ingredients:

5 tablespoons butter, divided

1 small onion, minced

3 cloves garlic, minced

1 cup broccoli stems, chopped (optional)

1/4 cup flour

2 cups milk

2 1/2 cups low-sodium chicken broth
3 cups broccoli florets, chopped into small pieces

1 cup chopped carrot (or shredded carrots)

1 teaspoon salt, or to taste

1/2 teaspoon pepper

8 ounces extra-sharp cheddar cheese, grated

Directions:

1. In a large pot, melt 1 tablespoon butter over medium heat.  Add onion, garlic, and broccoli stems.  Saute for 5 minutes.

2. Add remaining 4 tablespoons butter to pot.  When butter is melted, sprinkle in flour.  Cook over medium heat for 2-3 minutes, until thickened.  Slowly pour in milk, whisking constantly.  Gradually stir in broth, whisking constantly.  Simmer 10 minutes, or until thickened, whisking occasionally.

3. Add broccoli florets, carrot, salt and pepper.  Simmer about 10 minutes, or until the broccoli is bright green and fork-tender.

4. Move the pot off the heat.  Gradually stir in most of the grated cheese, adding one handful at a time and stirring until melted.  

5. Dish into bowls and top with remaining cheese.

Source: adapted from www.pinchofyum.com

 

Caramelized BBQ Chicken and Peach Salad

This salad is a big hit at our house.  The original recipe calls for grilling the peach slices, but I've found I like it best with just fresh sliced peaches.  Chicken with BBQ sauce is good to begin with, but I love the method of caramelizing the BBQ sauce with grilled chicken slices.  The reduced BBQ sauce gets thicker and sticks to the chicken.  This salad is a good combination of flavors!

Caramelized BBQ Chicken and Peach Salad

Serves 4

Ingredients:

4 chicken breasts, seasoned with salt and pepper (can also use chicken tenderloins)

1 head romaine lettuce

3-4 ripe peaches

about 4 ounces white cheddar cheese

BBQ sauce (about 1 1/2 cups)

For the dressing:

1/2 cup buttermilk

1/4 cup plain Greek yogurt

2 tablespoons chopped fresh basil, plus extra for garnish, if desired (or 1 teaspoon dried basil)

1/2 teaspoon minced garlic

1 1/2 teaspoons red wine vinegar

salt and pepper to taste

Directions:

1. Preheat grill to 375 degrees.

2. Whisk together all dressing ingredients.  Refrigerate until ready to use.

3. Wash, dry, and chop lettuce.  Slice peaches fairly thinly.  Chop cheese into cubes.

4. Grill chicken.  A few minutes before chicken is done, brush with BBQ sauce.  Cook until chicken reaches 165 degrees.  Allow chicken to cool for 5-10 minutes, then slice into strips.

5. Heat BBQ sauce over medium high heat in a saucepan until bubbly.  Add grilled chicken strips.  Toss strips in BBQ sauce for a few minutes, until coated and sauce sticks to the chicken.  

6. Assemble salads by placing lettuce, chicken, peaches, and cheese on each plate.  Drizzle on dressing.  Garnish with extra chopped basil, if desired.

Recipe adapted from: A Bountiful Kitchen

Summer Corn, Avocado, Feta and Basil Salad

Fresh corn on the cob is so nice to look forward to each year!  This salad makes good use of it.  It can be served by itself or over a bed of greens (spinach, arugula, etc.).  Paired with grilled chicken and maybe some bread with butter, it makes for a wonderful summer meal.

Summer Corn, Avocado, Feta and Basil Salad

Serves 2-4 as a side salad

Ingredients:

Salad ingredients:

3 ears corn on the cob

2 cups chopped cucumber

1 1/2 cups chopped cherry tomatoes (or 2 chopped roma tomatoes)

1/4 cup red onion, chopped finely

1-2 avocados, diced

1/2 cup feta cheese crumbles (I like to crumble block feta myself rather than buy feta crumbles)

1/4 cup basil, cut into thin ribbons

For the dressing:

3 tablespoons white balsamic vinegar (can substitute regular balsamic or red wine vinegar)

Juice from 1 lemon

1 clove minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions:

1. Bring a large pot of water to a boil.  Add corn on the cob and boil for 5 minutes.  Remove corn from water and let cool.  Once cool, cut corn off the cobs.

2. Whisk together all dressing ingredients.

3. Toss together corn, cucumber, tomatoes, red onion, avocado, feta and basil.  Pour desired amount of dressing over top and stir.  Season with salt and pepper to taste.

Can be served by itself or over a bed of greens (spinach, arugula, etc.)

Source: adapted from Lillie Eats and Tells

Caramelized Onion, Spinach and Feta Frittata

This frittata is easier to make than quiche (no crust!), and is delicious for breakfast, lunch, or dinner.  If you have leftover caramelized onions, you can use them in omelets, grilled cheese, as a burger topping, etc.  The onions take some time to caramelize (about 45 minutes), but you can make them ahead of time (they can sit in the fridge for at least a few days).  Here is a good tutorial on how to caramelize onions.  More caramelized onion help here.

Caramelized Onion, Spinach, and Feta Frittata

Makes 1 pie plate

Ingredients:

2 tablespoon olive oil (divided)

2 yellow onions, sliced into 1/8 inch half circles

4 cups baby spinach or kale (chopped into ribbons)

8 eggs

1/3 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

5 ounces feta cheese crumbles (I prefer to crumble block feta myself rather than buy feta crumbles)

Directions:

1. Heat about 1 1/2 tablespoons olive oil over medium-low heat.  Add yellow onions and a pinch of salt.  Stirring occasionally, cook for about 45-50 minutes, until dark, caramelized, and jammy looking.  If onions start to burn, turn heat down.  If they continue to get too dark before caramelizing, add 1 tablespoon of water, and stir to deglaze pan.  (I usually add water 3-4 times during the process.)  If not using right away, store in the refrigerator, covered.

2. Preheat oven to 400 degrees.  

3. Heat about 1/2 tablespoon olive oil over medium heat.  Add spinach or kale.  Saute for just 1-2 minutes, until wilted.

4. Crack the eggs into a large bowl and whisk well.  Stir in the cream, salt and pepper.  

5. Spray a glass pie plate with nonstick spray.  Cover the bottom with desired amount of caramelized onions, add a layer of sauteed spinach, and then a layer of about 3/4 of the feta.  Slowly pour the egg mixture in an even layer on top.

6. Bake for 15-10 minutes, or until eggs are completely set.  Top with remaining feta cheese crumbles.  Serve warm or cold.

Source: Adapted slightly from https://themodernproper.com/caramelized-onion-frittata

 

Chocolate Peanut Butter Bars (No Bake)

My friend, Jessica, makes these bars every year at Christmas time, and they are a perfect treat for chocolate-peanut butter lovers.  They are simple, quick, no bake, and delicious!

Chocolate Peanut Butter Bars (No Bake)
Makes a 9x13 pan
Ingredients:
1 cup (2 sticks) butter, melted
1 1/4 cup peanut butter, divided
2 cups finely ground graham cracker crumbs (16 full rectangles)
2 cups powdered sugar
2 cups chocolate chips

Directions:
1. Line a 9x13 pan with foil.  No need to grease.  (I like to use a metal pan with fairly straight sides.)

2. Stir together melted butter with 1 cup peanut butter.  Add graham cracker crumbs and powdered sugar.  Stir until combined.  Press evenly into pan.

3. Melt chocolate chips and remaining 1/4 cup peanut butter together in microwave, stirring every 30 seconds or so.  Spread evenly over peanut butter layer.

4. Refrigerate until firm, at least 2 hours.  To cut with clean edges, lift bars out of pan using foil and use a sharp knife to cut into squares.

Source: Adapted slightly from my friend, Jessica, and www.sallysbakingaddiction.com

Big Batch Brownies

Sometimes you just need a lot of brownies!  This makes a big pan perfect for sharing.  Because they freeze well, they are handy to make ahead of when you need them.

Big Batch Brownies
Makes a half sheet pan
Ingredients:
1 1/3 cup melted butter, melted
4 eggs
3/4 cup milk
1 tablespoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoon baking powder
4 cups sugar
1 2/3 cup cocoa powder
1 cup chopped walnuts (optional)
2 cups chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line a half sheet baking pan with parchment paper.

2. Mix eggs, milk, and vanilla.  Slowly add in melted butter, and stir to combine.

3. In a large bowl add flour, salt, baking powder, sugar and cocoa.  Stir to combine.

4. Add wet ingredients to dry and stir just to combine (don't overmix).

5. Spread batter into prepared pan.  Sprinkle on chocolate chips and walnuts (if desired).

6. Bake for 32-40 minutes, until edges separate from the pan but middle does not appear totally done yet.  (Don't overbake!)

7. Allow to cool.  Cut into squares and then put pan in freezer.  Once firm in freezer, pull out pan,  separate into individual brownies, and place brownies in freezer bags.  Remove brownies from freezer about 30 minutes before serving.

Source: adapted from Lillie Loves Macros