Lottie’s Taco Salad

LOTTIE’S TACO SALAD
Always serve a crowd, always please a crowd…but go ahead and make extras, in case some “really hungry” guests need small bites before the entrees are served.

1 lb. ground beef or ground turkey
1 medium onion, chopped
1 can (15 oz) tomato sauce
2 teaspoons chili powder
1/2 teaspoon worcestershire sauce
salt and pepper to taste
1 head lettuce, chopped/shredded
2 ripe tomatoes, chopped
1/2 bottle Italian dressing
2 cups grated medium cheddar cheese
1 bag cheese-flavored tortilla chips (crush some chips to garnish top)
Optional:  picante sauce, sour cream, drained canned red kidney beans, sliced black olives and sliced ripe avocados

Brown ground meat and then drain.  Add the tomato sauce, chili powder, worcestershire sauce and salt and pepper.  Let simmer for 20 to 30 minutes to develop flavors; set aside.   In a large bowl, toss together shredded lettuce, chopped tomatoes and Italian dressing.

Just before serving, spoon ground meat mixture on a large serving plate; cover with lettuce mixture.    Add dollops of picante sauce and sour cream on top, if desired. Sprinkle grated cheese and crushed tortilla chips on top.  Arrange kidney beans, black olives and avocado slices around the platter.  Serve with more tortilla chips (you sure can make homemade flour tortilla chips…lightly spray the tortillas with cooking oil spray, sprinkle just one side with little salt, cut them in wedges, spread in parchment-lined large baking tray and bake them at 350 F for about 8 to 10 minutes until crisp).

 

St. Patty Day’s Recipe: Patty’s Pretty-Fruity Salad

 


I’m not letting some leprechauns taking over my kitchen this weekend, I’m in total control.  No drinking…just grinning (or greening!).  Not hosting a party, but was actually invited to a St. Patrick’s Day party — and need to bring something green, of course, I meant a green-colored dish or dessert.  Well, I decided to bring both.   My hubby insisted on my special pizza with Laing (what’s that…oh don’t you worry, you’ll meet this interesting pizza topping on my pizza post)…he really loved loved loved (3 times is a charm) this pizza.   Now what bout dessert…don’t like bringing a cake, am pretty sure there will be lots of store-bought decorated cupcakes, and oh please, I don’t enjoy vegetable shortening frosting (Paula Deen needs to lobby for butter for all store-bought cupcakes hehe).  So….am thinking…am still thinking…and here’s what I finally decided.

Patty’s Pretty-Fruity Salad
Go ahead and freeze this…and let the party guests enjoy this salad partially frozen, yum!

“P” fruits (my Patty fruits):
1 firm-ripe Papaya, peeled and seeded, and then cut into big chunks
1 can Peach halves, drained and cut into chunks
1 can Pineapple chunks, drained
Drain well and combine all fruits in a large bowl.

Pandan Jelly:
2 packets Knox unflavored gelatin, dissolved in 1/2 cup cold water
1/2 cup sugar
1 can (17.6 fl oz) Foco Coconut Juice + enough water to equal 3 cups
1/4 teaspoon Mc Cormick Buco Pandan Extract (available at Oriental stores)
3 drops green food coloring
Slowly sprinkle unflavored gelatin in liquid measuring cup filled with 1/2 cup water; let bloom for a minute.  Zap mixture in microwave 1 minute (may need to zap more in 10 seconds intervals) to fully dissolve gelatin.    In a medium mixing bowl, mix sugar and coconut juice.   Stir in buco pandan extract, green food coloring and dissolved gelatin mixture, whisking well to combine.   Transfer to a Pyrex square dish and refrigerate overnight until set to a firm but soft gel.

Pistachio Fruit Salad Dressing:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 box pistachio flavored Jello instant pudding and pie filling
Whisk all ingredients in a medium mixing bowl to mix well.

Now you’re ready to give this salad a “green” light.   Cut jelly into nice chunks and gently mix with the fruits.  Pour pistachio dressing in fruits, slowly tossing well.   Transfer to plastic containers and freeze away.  And then “grin”!  That’s easy…and be ready for recipe requests at the party.

 

Port Edward’s Coconut Fruit Salad

Port Edward’s Coconut Fruit Salad

Can of Fruit cocktail
Honey Dew
Cantaloupe
Fresh ripe strawberries
Fresh Pineapple
1/4 can Coco Lopez
1 teaspoon vanilla
1 pint Heavy Cream

Open the can of fruit cocktail and place in a collander to drain.  Slice the ends off both the honeydew and cantaloup and then slice in half.  Scrape out the seeds and then medium dice (1/2 inch).  Destem all the strawberries and slice in half.  Slice the top of the pineapple off and then clean down the side of the pineapple removing all the eyes.  Slice the pineapple in quarters and remove the core.  Cut the pineapple to a 1/2 dice.  Place all the fruits in a large mixing bowl.

In a small mixing bowl, combine cream of coconut, vanilla and heavy cream, mixing thoroughly.  Pour over fruits and toss well.  Transfer to a plastic container, label, date and refrigerate.

Source:  Suburban Woman

Sarah’s Best-ever Potato Salad Take 2

Sarah’s Best-ever Potato Salad Take 2
This time I added canned/drained beets and canned chicken meat.

Salad:
2 lb small red-skinned potatoes, cooked in skins in salted boiling water until just tender, peeled and  then diced (about 6 cups)
1/3 cup Italian salad dressing
freshly squeezed juice of 1 lime
1 can cooked white chicken meat, drained
5 large eggs, hard-boiled, peeled and chopped
1/2 medium green pepper, seeded and diced
2 celery stalks, sliced
1 lb carrots, peeled and diced
1 can sliced beets, drained
3 cans Vienna sausage, drained and chopped

Dressing:
1 cup mayonnaise (Regular Hellman’s, my only choice)
1/2 cup sour cream
2/3 cup buttermilk (or whole milk with buttermilk powder)
2-3 tablespoons Roland Foods’ Grained Dijon Mustard with wine
4 tablespoons sweet pickle relish
2 tablespoons sweetened condensed milk
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Garnish (optional):  snipped fresh dill

Add Italian salad dressing and lime juice to warm diced potatoes, tossing well.  Set aside to marinate.

Prepare dressing:  Whisk all ingredients in a medium mixing bowl until blended.  Adjust salt and pepper to taste.  Fold salad dressing along with the rest of salad ingredients to marinated potatoes.  Gently stir to evenly coat.  Cover and refrigerate for at least 6 hours before serving.

Tips:
1)  Don’t overcook potatoes.   Stick a fork in and if it gives and meets a little resistance, the potatoes are done.
2)   For perfect hard-boiled eggs, place eggs in a small saucepan and cover with cold water.  Bring to a boil, then remove from heat and let stand 15 to 20 minutes.  Peel and chop away.

Sarah’s Frozen Fruit Salad

Feel like wanting to beat that heat?  A quick fix is to enjoy a bowl of my frozen fruit salad.  It’s a simple recipe, merely throwing things together in a large bowl.   And when you are ready to serve, just take the container out of the freezer for some 30 minutes and scoop softened fruit salad to individual cups or salad bowls,  and enjoy!

Sarah’s Frozen Fruit Salad

4 ripe yellow mangoes, diced
1 can Chaokoh young coconut meat, drained and snipped into bite-size pieces
1 can Chaokoh jack fruit, drained and snipped into bite-size pieces
1 jar/bottle colored Kaong (chewy fruit of sugar palm tree), drained and rinsed (available at  Asian stores or Asian-foods aisle of supermarkets)
2 boxes Alsa green gulaman (gelatin) or any flavored gelatin
almond extract
1 can sweetened condensed milk
1 1/2 cups heavy whipping cream

Make gulaman (gelatin) squares.   In a medium-size saucepan, empty contents of 2 boxes gulaman.  Add 2 1/2 cups water and a splash of almond extract; whisk to dissolve.  Let boil.  Transfer to pyrex dish and chill until firm.  Cut into squares.

In a large bowl, combine diced yellow mangoes, coconut meat, jack fruit, kaong and gulaman squares.   Blend together condensed milk, whipping cream and a splash of almond extract in a medium bowl; stir into fruits and mix well.   Freeze.

BOB RECIPE: Green Bean Salad

from:  Sam’s Club Spring Catalog

BOB RECIPE:  Green Bean Salad

Preparation and chilling time:  12 1/2 hours

1 can whole kernel corn, drained
1 can sweet peas, drained (I use frozen peas)
1 can green beans, drained
1 cup celery, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can (3 oz) pimentos, chopped
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup extra virgin oil

In a small saucepan, combine sugar, vinegar and oil.  Heat until sugar is dissolved.  Remove from stovetop and let mixture cool.

In a large bowl, combine corn, peas, green beans, celery, onions, peppers and pimentos.  Pour cooled vinegar mixture over vegetables and mix until coated thoroughly.  Cover and refrigerate overnight to let vegetables marinate.  Serve cold.

Serves 12 (1/2 cup servings; 4 oz)

WATERMELON-‘cuke SALAD WITH FETA CHICKEN

I call this a happy meal…a little of everything, a little sweet, a little thang, and a little salty. For the feta cheese, I only use Karoun. And I can’t ask for a better meal, mama mia!

Watermelon-‘cuke Salad:

1/2 large seedless watermelon, peeled, cut into large cubes

1 cucumber, peeled, seeded and sliced into chunks

1/2 large red onion, cut into thin rings

crumbled Karoun feta cheese

freshly squeezed juice of 1/2 lemon

1 tablespoon balsamic vinegar

1/4 cup extra virgin olive oil

salt and pepper

Feta Chicken:

4 boneless, skinless chicken breast halves

1 tablespoon olive oil

freshly squeezed juice of 1/2 lemon, divided

salt and pepper

crumbled Karoun feta cheese

1/4 cup finely chopped fresh parsley

2 tablespoons minced garlic

In a large bowl, put all the watermelon cubes, cucumber chunks, onion rings and crumbled Karoun feta cheese. Whisk in a small bowl the salad dressing: lemon juice, balsamic vinegar, olive oil; season with salt and pepper. Pour salad dressing over the watermelon mix and toss gently to combine. Cover with plastic wrap and refrigerate while making the feta chicken.

Preheat oven to 350 F. In a skillet over medium heat, sear chicken breast halves in about 1 tablespoon oil for 5 minutes; turn and cook 3 minutes more. Drizzle with half of the lemon juice. Season with salt and pepper. Top with Karoun feta cheese, parsley and minced garlic. Drizzle with remaining lemon juice. Bake for 40 minutes until chicken is cooked through.

Serve salad in individual plates topped with baked feta chicken slices.



KAROUN Dairies Handmade Cheese and Seasonal Wine,

the Perfect Pairing for Great Evenings and Good Friends

While cheese and wine pairings are not a new concept, wine and Mediterranean cheese pairings can be just as just fun and sometimes more interesting. Karoun Dairies authentic handmade Mediterranean cheeses are made for chilled white wines and good friends.

All of Karoun Dairies cheeses are natural and handmade at their state-of-the-art California facility, strictly using only milk from cows that are free from growth hormones, BGH/rBST, and are Real California Milk certified.

Many of the same general wine and cheese rules apply when pairing Mediterranean and ethnic cheeses with wines; you never want the wine to overpower the food, but rather to complement the flavors. When tasting the cheeses it is recommended that you start with the savory and move to the sweet. For a perfect night with friends and family try Karoun’s Yanni Grilling Cheese right off the grill, with its buttery texture, paired with a chilled California Chardonnay, or the award-winning Karoun Basket Fetas with a smooth Sauvignon Blanc and Kalamata Olives.

All Karoun’s yogurt products (yogurt, Kefir Cheese (Labne) and Sour Cream) are all natural, rBST-free and OU Kosher certified. For more info, please visit

www.karouncheese.com.