Smoky BBQ Seasoning Blend (And Smoky Chicken Cobb Salad)

January 20, 2015 by


Smoky BBQ Seasoning Blend (And Smoky Chicken Cobb Salad)

I found myself reaching for the same mix of spices everytime I made BBQ.  I finally made a blend that’s just how we like.  I buy all of my spices from Penzeys Spices, and once you try them you won’t want to buy them anywhere else either.  Their toasted onion powder alone has changed my cooking.  I love that stuff!
This is a smoky blend and while I use it on things I grill outside because it has a smoky flavor all ready I love it for things cooked on the grill pan inside.  Sprinkle on burgers, or my favorite, on chicken breast, shrimp, or vegetables.

DIY Smoky BBQ Seasoning Blend

1/4 cup smoked paprika
2 T brown sugar (leave out if you want a sugar free version)
2 T garlic powder
2 T toasted onion powder
2 T kosher salt
2 tsp black pepper
1 tsp chili powder (increase for a spicier blend)

Mix all together well and store in a spice jar.

And now for a recipe using it!  This is my favorite way to make cobb salad, but of course you can omit what you want or throw in whatever else you have.
I love the flavor of the chicken so much I don’t even use dressing, or if I do I’ll use a simple oil and vinegar dressing.  The chicken can even be made a day or two ahead of time and kept in the fridge.
SMOKY BBQ CHICKEN COBB SALAD

Chicken breast
Smoky BBQ Seasoning, to taste
Green leaf or romaine lettuce, chopped
Hard boiled eggs, quartered
swiss chesse, cubed
Bacon, cooked and crumbled
Olives
Avocados, chopped
grape tomatoes, halved

Coat chicken breast liberally with seasoning and cook in a grill pan, flipping once, until cooked through.
Let rest for a few minutes, then slice into strips.  Serve with remaining ingredients.

Filed Under: Salad / Dressings

Creamy and Tart Poppyseed Dressing

June 18, 2014 by

DSC03499

Why does salad get such a bad rap?  It is one of my favorite things and there is no end to the versatility of salad.  Wether it’s main dish salads, like this poppyseed salad with lemon chicken, grain salads like asian quinoa salad, or asian green salads like this amazing chinese chicken salad, or how about adding to finish off the amazingness that is grilled pizza with roasted garlic chicken and orange vinaigrette?  Have I won you over yet?   After being married over a decade even my hubby adores salads.  One of our favorite terriyaki restaurants serves a little salad that we love and of course I had to make a homemade version.  This is what I call a “junk food salad” because I use iceberg lettuce instead of dark greens.  But through it on whatever, it’s still good.  I serve it with shredded carrots like they do in the restaurant, and cherry tomatoes are a nice addition too I think.
You can change the sweetness or tartness of the dressing by adding more vinegar or sugar.

CREAMY AND TART POPPYSEED DRESSING

1/2 cup mayonnaise
1/4 cup sugar
1/4 cup white vinegar
1/4 cup milk
1 1/2 tsp poppyseeds
pinch kosher salt

Combine everything in a jar and shake until smooth (or whisk together in a bowl).
Store in the refrigerator until using.

Filed Under: Salad / Dressings

Easy Pesto Pasta Salad

May 22, 2014 by

DSC03479

This is a great make ahead salad, since it tastes even better a few hours later, or even overnight.  You can add lots of other things to this if you want, like olives, roasted red peppers, arugula, or even some pine nuts for texture.  While I like making it plain like this, you can also add some olive oil and vinegar to the pesto to make a vinaigrette, or if you want it creamy add a few spoons each mayonnaise and sour cream to the pesto.

EASY PESTO PASTA SALAD

1 lb pasta, cooked al dente and cool
1 cup Fresh basil pesto (or premade)
Marinated fresh mozzarella (or chopped mozzarella)
2 or 3 tomatoes, seeded and chopped (or grape tomatoes, halved)

Toss all together, add a little olive oil and vinegar to the pesto to make more of a vinaigrette if you want it thinner.  Chill until serving.  Like I said.. Easy! 🙂

Filed Under: Pasta, Salad / Dressings

Asian Quinoa Salad

March 27, 2014 by

DSC02012
This is the quinoa salad to end all quinoa salads.  I can’t even tell you how many times I have made this in the last couple months.  First time I made it I half expected my hubby to grimace and say “bird seed?”… but he didn’t.  Not even after his third helping. 🙂  The dressing I used on it is my all purpose asian dressing I use for lots of things and it adds alot of flavor to the quinoa.  Since quinoa doesn’t really have much flavor of all on its own it is great for soaking up whatever you’re layin’ down.
You could adjust the salad veg to whatever you have or like, but this is most definitely our favorite way.   I even keep a container of finely chopped cooked bacon in the freezer for this salad alone.  If you are local I highly suggest you make a stop at the most amazing Bob’s Red Mill Whole Grain Store and you can buy quinoa in bulk for a fraction of the cost too.  Now go forth and eat quinoa my friends.

ASIAN QUINOA SALAD

1 cup quinoa
2 cups chopped broccoli
1 cup diced carrots
1 cup diced celery
1/4 cup sunflower seeds
1/4 cup finely chopped cooked bacon
1/3 cup thinly sliced green onion
1/4 cup or more chopped cilantro leaves

Asian Dressing:
1/2 cup olive oil
2 T sesame oil
1 cup rice vinegar (or white vinegar or half of each)
2 T soy sauce
2 T sugar or honey
1 tsp kosher salt
1/2 tsp black pepper
1 T sesame seeds
2 tsp dried ginger (or 1 T grated fresh ginger)
4 cloves garlic, minced or grated
2 tsp dried onion

Bring 2 cups of water to a boil in a medium pot.  Add quinoa and return to a boil.  Cover pot, reduce heat to low, and let simmer for 15 minutes.
Fluff quinoa and let sit 5 minutes, covered, and off the heat.   This will make 4 cups cooked quinoa.  You will know it’s cooked because the outer hulls are popped off.
Place all the dressing ingredients in a jar and shake well.  Pour about half over quinoa and chill.  Add remaining salad ingredients.  Serve chilled or at room temperature.
Serve with additional dressing if desired.

Filed Under: Salad / Dressings, Side Dishes

Macaroni Salad with Broccoli and Ham

July 9, 2013 by

DSC01242
This is my homemade version of the Old Fashioned Macaroni Salad with Broccoli and Ham at Sweet Tomatoes Salad Buffet Restaurant.   Went there with my hubby for date night recently and they had this on the buffet.  Totally brought back memories of working there many years ago.  I used to be a trainer for them and would travel around the US to train employees for the new openings.  It was pretty fun (most the time anyways) 😉
I like the crunch in this salad from the raw vegetables.  It adds a much needed texture.  I don’t like alot of dressing on salads or pasta salads, so I wouldn’t use the whole amount of dressing, but add as little or as much as you like.
And I used my homemade Canadian Bacon, but any cooked diced ham would fine.   This holds well, and is maybe even better the second day.

MACARONI SALAD WITH BROCCOLI AND HAM
1 pound large elbow macaroni
2 cups fresh broccoli florets
3/4 cup olives, sliced
1/4 cup thinly sliced green onions
1/2 cup celery, diced
3/4 cup carrots, peeled and diced
1 1/4 cup diced ham (I used my homemade Canadian Bacon)

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream (Or use an additional 1/2 cup mayo)
1/4 cup milk
1 T sugar
salt and pepper to taste

Cook macaroni and rinse with cold water until cool.
Toss with remaining salad ingredients.
Whisk dressing ingredients together in a small bowl.
Toss with salad, reserving some to see how dressed you want it, then add more if needed.
Chill for a couple hours or overnight.

Filed Under: Pasta, Salad / Dressings

Chinese Chicken Salad

November 12, 2012 by


This recipe has been a tradition for us for about 10 years now.  And I don’t see that changing anytime soon, it’s so yummy 🙂
It originated from my friend Janice, and has been tweaked a little to our tastes.  We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night.  The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking.  We eat by candlelight and Christmas music on our china.  I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
It never fails to please, and is wonderful for serving a large crowd as well.  We never seem to have any trouble eating it up though. 🙂

CHINESE CHICKEN SALAD
For Salad:
1/2 to 1 whole head cabbage, green or red*, shredded
2 green onions, thinly sliced
2 T sesame seeds
1/4 c peanuts
1 pkg Ramen noodles, chopped
2 chicken breasts, cooked and shredded
1 carrot, shredded
1/2 pkg wonton wrappers (Or premade crispy wonton strips
1/2 bunch fresh cilantro, leaves removed

For Dressing:
1/2 cup oil
1/2 cup rice vinegar
3 Tablespoons sugar
2 Tablespoons sesame oil
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon powdered ginger
1/2 teaspoon black pepper

Make the crispy wonton strips.  Cut wrappers into 1/2″ strips and fry in  a couple inches of hot oil until crisp.  Drain on paper towels.
Combine all the salad ingredients and toss gently together.
Whisk the dressing ingredients together and toss with the salad.

*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it.  If you’re serving a crowd, this is a great way to stretch it a little more as well.

Make ahead tip: You can have your dressing made days ahead of time, and even the salad.  Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

Filed Under: Chicken / Turkey, Salad / Dressings

Pork and Spinach with Orange Vineagrette

October 3, 2012 by


I have a thing about citrus.  A kind of obsession I suppose.  While lime and lemon are my main addiction, orange will do in some cases, like for this recipe.
Spinach really benefits from the brightness of the orange in the vineagrette and while it goes wonderful with the pork, I love this using baked or grilled or even just sauteed chicken breasts as well.

PORK AND SPINACH WITH ORANGE VINEAGRETTE
4 T olive oil, divided
salt and pepper
2 lbs pork tenderloin or pork loin roast
1/4 cup orange juice
2 T Dijon mustard
1 T honey
1 garlic clove
about 2 lbs fresh spinach

Heat 1 T of the oil in an oven safe skillet over medium heat.  Season pork with salt and pepper and sear on all sides.  Place in skillet in oven and bake at 400 degrees for about 20-30 minutes, or until reaches 145 degrees.  (If using pork loin roast instead of tenderloin it may take just a little longer)
If you don’t have an oven safe skillet, just transfer pork to a baking pan, or skip searing step all together and just bake.
While pork is baking, make vinaigrette   Combine the orange juice, mustard, honey, garlic, and 2 T of the oil in a blender.  Season with salt and pepper, and process until smooth.  Set aside.
When pork is done remove from oven and tent with foil to rest before slicing.
Heat remaining 1 T oil in a skillet over medium high heat.
Cut thick stems off spinach and wash and dry.
Add to hot pan and toss frequently to wilt.  Drain off any liquid and season with salt and pepper.  Slice pork and serve with spinach and pour vinaigrette over both or serve on the side.

Recipe source: Everyday Food

Filed Under: Pork, Salad / Dressings

Grainy Potato Salad with Salami

September 28, 2012 by


My hubby hates regular potato salad, mainly because of the eggs and mayonnaise (2 ingredients he dislikes).  But this is more like a German potato salad, especially if you use a German style mustard and salami.
We thought it was even better the next day, the potatoes really take on more flavor after it sits for a bit.  I used some salami from one of my favorite places, Edelweiss Delicatessen.  I have made it with half each red and yellow baby new potatoes, but it’s just as good using just one variety as well.

GRAINY POTATO SALAD WITH SALAMI
2 lbs new potatoes, (red, yellow, or half of each)
6 T cider vinegar, divided
1 T kosher salt
1/4 cup coarse mustard
3 T sugar
1/4 cup oil
1/3 cup salami, chopped
1/4 cup fresh parsley, finely chopped
2 T thinly sliced green onions
salt and pepper to taste

Half potatoes, and place in a pot with 3 T of the cider vinegar and salt.  Add water to cover.
Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
Drain potatoes and set aside while you make dressing.
Make dressing: In a small bowl, whisk together  the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
Whisk while pouring oil in, then test and add more salt or pepper to taste.
Pour dressing over potatoes along with salami, parsley, and green onions.
Stir once, gently, trying to be gentle on potatoes.
Can be served warm, at room temperature, or cold.

Recipe slightly adapted from Better Homes and Gardens

Filed Under: German, Salad / Dressings, Side Dishes

Greek Salad

August 15, 2012 by


I’ve served this salad 2 ways, and I can’t decide which way I like it better.  One way is to just toss it all together, the other is to serve the feta on the side with some fresh basil, and alongside some homemade hummus and paprika roasted chickpeas.  (Both ways with some soft wrap bread of course, although pita chips would be good as well.)

Either way you serve it, it’s quite yummy and I love it for a cool summer dinner.  If you want, you could serve it with some grilled chicken, or maybe even grilled lemon chicken.  Yeah, that would be good. 🙂

GREEK SALAD
2 roma or 1 large tomato, chopped
1 English Cucumber, chopped
1/2 large red onion, chopped
1/2 cup kalamata (or black if you prefer) olives, halved
feta cheese (on the side with a little fresh basil, or crumble directly into the salad)
To taste: olive oil, lemon juice, kosher salt, and black pepper

Combine the tomato, cucumber, red onion, and olives in a bowl. (And feta if using directly in salad).  Drizzle with olive oil and squeeze fresh lemon juice over the top.  Sprinkle with salt and pepper and gently toss.

Filed Under: Salad / Dressings

Avocado, Tomato, and Mozzarella Salad

July 20, 2012 by


A friend passed this recipe on to me, or at least a version of it. I’ve been meaning to try it for awhile and one night I had some avocados and tomatoes at their peak that needed used so I finally made it.  I added a few other ingredients to our liking and while it isn’t really a salad… I wasn’t sure what it was. 🙂  Maybe a relish?  Either way, it’s super yummy by itself, or with some grilled chicken (my favorite), or even on a burger.

As with anything containing fresh avocado, it just doesn’t keep well for long, so it’s best eaten the same day it’s made.  Which… I suspect won’t be a problem.

AVOCADO, TOMATO, AND MOZZARELLA SALAD
2 avocados, chopped
3 tomatoes, chopped
8 oz ball fresh mozzarella, chopped
2 T fresh basil, chopped
2 shallots, finely diced
1 T olive oil
1 T lemon juice
salt and pepper to taste

Place the avocados, tomatoes, mozzarella, basil, and shallots in a shallow bowl.  Sprinkle with the olive oil and lemon juice and very gently toss to combine.  Season with salt and pepper.  Serve immediately.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Salad / Dressings