Homemade Croutons

It's so easy to make homemade croutons and they're delicious, too.  Make your own because they seriously taste better than the store-bought ones!  I ate lunch at Lee's Sandwiches and saw a big ol' bag of "one day old" french bread pieces for a dollar.  One dollar!  The bag was bigger than a gallon-size ziploc.  What a deal!  They were the ends of the baguettes and they were of various sizes but they were still soft to the touch and seemed pretty fresh.  I bought the bag with intentions of making croutons but I'm saving a few of the bigger pieces and making mini sandwiches for my boys.  They'll love that!  FYI, Lee's serves Vietnamese sandwiches called Banh Mi and they're delicious.  If you haven't tried one, you should!

Ok, back to the croutons.  Rather than making my own combination of seasonings, I use Johnny's Garlic Spread & Seasoning that I bought at Costco.  I love that seasoning for my garlic bread and on fish, too.  It's the perfect combination of garlic, parmesan cheese, salt, and whatever else they put in there.  It's good!  Day old french bread, italian bread, and even the heels of regular loaves are perfect for croutons.  I've tried all three types of bread but my favorite is the french bread croutons.  They're airy and crunchy and can be eaten alone as a tasty little snack.  Yum!  The croutons will last 2-3 weeks in an airtight container.

Bag o' Bread

Toss oil mixture and bread cubes in a large bowl then spread evenly onto baking sheet.

Golden.

Crunchy goodness.

Homemade Croutons

Yield:  4 to 8 cups: depends on the amount of bread you use.

Ingredients:

• 1 loaf bread
• 1/2 c  extra virgin olive oil- amount of oil and seasoning depends on the amount of bread you use.
• 2 tbs Johnny's Garlic Spread & Seasoning- or seasonings of choice (salt, pepper, parmesan cheese, basil, oregano, rosemary, garlic powder, seasoning salt, etc.)

Directions:

1. Preheat oven to 350F.
2. Measure out oil and seasonings.  Stir and set aside.
3. Cut bread into bite size cubes.  Try to keep cubes uniform in size so they bake evenly.
4. Cut all the bread and put cubes into large bowl.
5. Stir the oil/seasoning mixture and slowly pour over bread cubes.  Toss well to coat.
6. Spread cubes evenly onto lined baking sheet.
7. Bake for 20-30 minutes or until bread is golden brown.  Toss cubes several times during baking.
8. ENJOY on salad or by the handfuls!

Pork Pasta Salad

A great way to use up leftover meat is to put it in a salad. I whipped up a tasty pasta salad for my high school's third annual all-class alumni picnic. I watched everyone eat it up and comment on how tasty it was. :) Awesome! It's a light dish, easy to make and delicious, too.

Bow ties.

Pork Pasta Salad

Yield: 10-12 servings

Ingredients:

• 16 oz Farfalle pasta (bow ties or pasta of choice)
• 1/2 red onion, diced
• red, orange and yellow pepper, seeded and diced
• handful cilantro, washed, dried and chopped
• 1 c shredded pork (or meat of choice)
• 1/2 - 1 c salad dressing of choice (I used Bernstein's Light Cheese Fantastico)

Directions:

1. Cook pasta according to directions. Drain, place ice in large bowl of water and add pasta to stop cooking process. When pasta has chilled, drain again and set aside.
2. Add chopped veggies, cilantro and pork. Mix well.
3. Add salad dressing last and mix well. Start with 1/2 c and add more as needed. If too dry, add another 1/4 c just before serving.

Cooked Greens

I've had crazy cravings for veggies and greens the past couple of weeks. I can't seem to consume enough veggies lately. How weird is that? Who the heck craves veggies? Better that than chocolate so I'm not complaining but I just found it odd. Luckily, this week was my CSA basket week and I picked up LOTS of yummy fruits and veggies. 

I wasn't in the mood for a salad so I cooked up some greens and made a warm salad using beet greens and kale. It was simple, delicious and fulfilled my greens craving. At least for tonight. :)

I made this after my boys went to bed so I saved half the greens for them to eat the next day. Friends always ask if my boys really eat all the stuff I make. YES. Yes, they do. Even if it's something they don't particularly care for, they'll still eat 3-5 bites just to get their veggies in. They eat it together with something they do like so it goes down easier. I'm super lucky to have boys that love to eat. :)

Son #1 picked out all the garlic so he could eat those first.

He LOVES garlic!

Cooked Greens

Yield: 2 servings

Ingredients:

• 1 tsp extra virgin olive oil
• 3-4 garlic cloves, minced
• beet greens, chopped
• kale, chopped
• broccoli
• 1/2 tbs balsamic vinegar
• sea salt, to taste

Directions:

1. Heat oil over med-high heat.
2. Add garlic and saute for 2-3 mins.
3. Add greens, kale and broccoli. Saute for 3-5 mins.
4. Remove from heat and stir in balsamic vinegar. Add a pinch of sea salt if desired.

Chinese Chicken Salad

This Chinese Chicken Salad is great! I fell in love with the sweet and crunchy flavors of the salad when a family friend brought it over for a potluck dish to our housewarming party back in 2001. I've changed it up a bit over the years but we love it and it's always a hit with friends and family. The boys love it and they'll eat all their veggies with a little Chinese dressing poured over it. When I add all the fixins, this salad is just as good as any Chinese Chicken Salad from a restaurant. Maybe even better. For reals.

I ate my cabbage salad without the toppings and it was very yummy nonetheless.

I usually add a bunch of ingredients to round out the salad but I was in the mood for a simple salad.

If you make a cabbage salad, it will keep well even after it's been tossed in dressing.

Chinese Chicken Salad

Yield: 4-6 servings

Ingredients:

• 1 bag coleslaw mix of cabbage and carrots (green leaf lettuce tastes great, too)
• 1 small can mandarin orange slices, drained (or diced apples)
• 3-4 green onions, chopped
• 1-2 cooked chicken breasts, sliced or shredded (or cubed firm tofu)
• 2.25 oz package almonds, sliced/slivered and toasted (I omit due to Son #2's allergies)
• 1-2 tbs sesame seeds, toasted
• 1 package Top Ramen (I use chicken flavor), crumble DRY noodles and toast (use seasoning packet for dressing, optional...salad dressing recipe below)

Directions:

1. Make Chinese dressing (see recipe below) and refrigerate. Dressing tastes great if made a day in advance.
2. Toast almonds, sesame seeds and crumbled DRY noodles until slightly browned. Set aside.
3. In a large bowl, add all salad ingredients but reserve a little bit of the ingredients for garnish. Makes for a nice presentation when you add remaining ingredients after the salad's been tossed. :)
4. Add 1/8 c dressing (more or less to taste) and toss well. If unsure of dressing amount, always start with a little to avoid drowning your salad.
5. Transfer to serving bowl, garnish with remaining ingredients and ENJOY!

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Then, there's the dressing. It's SO darn delicious!

This dressing is great on salad, veggies and as a marinade, too.

This is TASTY dressing! It's so easy to make and tastes just as good as store-bought. Actually, I think it tastes better! I've made the dressing with and without the Top Ramen seasoning packet and both versions taste great. To cut down on the amount of sodium, I've been omitting the seasonings lately and nobody's called me out on it yet. This is your typical Chinese salad dressing from the restaurants. At least I think so. ;)

This dressing is great on veggies, too. We invited our friends over for dinner and I made a side of asparagus and tossed it with Chinese dressing. It was the perfect side dish to serve with grilled General Tso's chicken thighs. Just cook the asparagus and toss in dressing. Easy and delicious! YUM.

Chinese Dressing

Yield: ~ 6 oz

Ingredients:

• 2 tbs sesame oil
• 2 tbs sugar
• 6 tbs rice vinegar
• 1 tbs soy sauce
• salt and pepper to taste (or use Top Ramen Chicken Flavor seasoning packet)

Directions:

1. Add all ingredients in a container with lid. One with a pour spout works great.
2. Shake well and keep refrigerated. ENJOY!

Source: Adapted from family friend, M.V.. 

Black Bean/Corn Dip

A fabulous recipe I got from Kat about five years ago was for her black bean and corn dip. She brought it over when I had a get-together and I thought it was amazing. I couldn't stop eating her dip. It's really good stuff...like way good! I found myself going back to it throughout the evening, and with each fully loaded chip, I kept telling myself, "This is my last chip. For reals." Shoot, I probably ate half the dip that night. That's how addicted I was to her dip! Since then, I've made it for potluck parties, my own parties and as a side to go with my Mexican meals if I don't make salsa. I get compliments on it every time. Thanks, Kat, for hooking me up with such a delicious dip!

Light and refreshing.

I portion it out so I don't overdo it. :)

MMMMMM....

To refrain from eating a whole bag of chips with this dip, I eat it on my salads.

Carne Asada Salad...YUM YUM!!!

Black Bean/Corn Dip

Yield: 8-10 servings*

Ingredients:

• 1- 15 oz can corn, drained
• 1- 15 oz can black beans, drained and rinsed
• 2-3 vine-ripened tomatoes, seeded and diced (I used grape tomatoes for this batch)
• 3-4 jalapeños, seeded and minced
• 1/2 small red onion, minced
• 4-6 cloves garlic, minced
• cilantro, minced (I used half bunch)
• 4 limes, juiced (I LOVE my Pampered Chef Citrus Press!)
• 1 tsp sea salt
• 1/2 tbs Emeril's Essence ** 
• 1-2 avocados, pitted and chopped (add just before serving)

Directions:

1. In a large bowl, mix together ingredients except avocados.
2. Refrigerate for 2+ hrs so flavors can mingle.
3. Add chopped avocados prior to serving and fold into dip gently.
4. ENJOY!!!

Notes: 

*If you're "dipped" out, use the leftovers in soups, quesadillas or enchiladas.

**This was the first time I made the dip with Emeril's Essence. I usually use garlic salt, garlic powder, sea salt, pepper, onion powder and cayenne pepper. Since those ingredients (plus some) are already in the "Essence," I decided to give it a try. It was great!

Source: Adapted from Kat, my chef friend. She finally started a blog...YAY!

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With or without the crumbled chips, this is a delicious salad.

I love this dip so much that I could probably eat the whole bowl by myself with a big bag of chips. Not good for my waistline so I've been eating the dip as a salad topper instead. That's a much healthier choice and I don't feel guilty when I pile on the dip. :) I use it as my "dressing" and it's yummilicious! I add chicken or beef and sometimes crumble some chips on top to make a "taco salad." It's filling, healthy and delicious.

Salad with Black Bean/Corn Dip 

Ingredients:

• lettuce, washed and chopped (any green leafy type would taste great)
• 1-2 c chicken or beef, cooked and shredded 
• 1 c orange bell pepper, chopped (additional veggies up to you)
• black bean/corn dip- amount up to you but I add enough to cover top of salad
• tortilla chips, crumbled and sprinkled on top
• add avocado, pepitas, shredded cheese and/or dollop of sour cream, optional
• Mexican Ranch Dressing, optional (I don't use it as the dip is enough "dressing" for me)

Directions:

1. Place lettuce in bowl.
2. Add chicken or beef.
3. Throw in additional veggies if you'd like.
4. Before adding to salad, give dip a good stir and scoop from bottom with LOTS of lime juice. Cover top of salad with dip.
5. Add crumbled tortilla chips and additional toppings/dressing if you'd like.
6. ENJOY!

Greek Salad with Chicken

I had quite a bit of leftovers from our Greek chicken dinner. Since Hubby's out of town, we barely put a dent in the bird. My sis came over and I put together a wonderful Greek salad for us. It was light yet hearty enough that it felt like a "real" meal. :) The boys ate it up...every last bite! I'm so lucky that my kids will eat everything I serve them. That definitely makes meal planning and cooking very easy. YAY!

FRESH!

Greek Salad with Chicken

Yield: 4-6 servings

Salad:

• 1 head Romaine lettuce- washed, dried and chopped into bite-sized pieces (I used spinach)
• 1-2 c shredded, cooked chicken
• 1 c grape tomatoes, sliced in half
• 4-5 mini cucumbers, chopped
• 1/2 c Kalamata olives, pitted and sliced in half (what a bummer...I didn't have any)
• 1 c Feta cheese, crumbled

Directions:

1. Measure dressing ingredients in a jar with tight fitting lid. Shake well and refrigerate.
2. If making a stunning salad for a party, spread out salad ingredients in a "line." It gives the salad a nice layered look. I made salad for the fam so I skipped the fancy schmancy look and threw everything in individual bowls. It was colorful and still had a restaurant look to it. 
3. For a pretty party salad, in large salad bowl, place chopped lettuce on bottom. Use a LARGE bowl that gives you plenty of room to toss the salad. Spread chicken over top of lettuce.
4. Carefully line sliced tomatoes down center of salad.
5. Line chopped cucumbers down both sides of tomatoes.
6. Then Feta goes on outside of cucumbers creating line again.
7. Last, fill in edge of salad bowl on both sides of Feta with Kalamata olives.
8. Leave salad as is until ready to eat. The layered look is quite impressive. :)
9. Right before serving, shake salad dressing well. Pour half the dressing on salad and toss well. Don't overdo the dressing.

Shallot Vinaigrette Dressing

• 1/2 c extra virgin olive oil
• 1/2 c red wine vinegar
• 3 tbs shallots, minced
• 1 tsp oregano
• salt and pepper to taste- go easy on the salt as greek olives and Feta are salty.

Source: Adapted from Week of Menus

Mexican Salad

My neighbor, Julie, made Mexican Salad for our neighborhood Bunco appetizer several months ago. It was soooo good that I had to get the recipe. It saves well since it's a cabbage salad but the pepitas and chips do get soggy. Just add more freshies when eating the second time around...IF you have leftovers.

This is delicious!

Mexican Salad

Salad:

• 1 bag coleslaw
• 1 can mexicorn 
• 1 can black beans, drained and rinsed
• 1-2 c shredded cheddar cheese 
• 2 c chicken, shredded
• cilantro, chopped
• 1 c jicama, chopped
• 1/2 red onion, chopped
• 1 avocado, chopped
• 1 bag pepita seeds 
• 1/2 bag tortilla chips, crunched

Mexican Ranch Dressing*
 *Tastes better if made a day in advance.

• 1 c ranch
• 1 tbs cumin (more or less to taste)
• 1 lime (amount is up to you)

Directions:

1. Put salad ingredients in a very large bowl. 
2. Toss with dressing just before serving. 
3. Transfer to nice serving bowl. 
4. Enjoy!

Notes: Toss all ingredients in a BIG bowl. Use a bigger one than you think you'll need and then transfer final product into a smaller serving bowl. Trust me.

Source: My neighbor, Julie