It is going to be in the mid-90s here for the rest of the week...
- Thread starter kathleen
- Start date
sandy-in-baltimore
Well-known member
Re: It is going to be in the mid-90s here for the rest of the week...
I always enjoy a Chef's Salad in the heat. I use a regular garden salad topped with swiss cheese, ham,salami,turkey. (and/or any or all of the listed add-ons) We prefer a Russian or Thousand Island Dressing. Oops, almost forgot the hard-boied eggs
Hope you enjoy
I always enjoy a Chef's Salad in the heat. I use a regular garden salad topped with swiss cheese, ham,salami,turkey. (and/or any or all of the listed add-ons) We prefer a Russian or Thousand Island Dressing. Oops, almost forgot the hard-boied eggs
Hope you enjoy
Here is what I like to do on a busy, and very hot day, when no burner or oven should be on
Line a dinner plate with washed and crisped lettuce leaves. In the center put any sliced, leftover meat you have, or fish, or a good canned tuna. Then make smalls piles all around the center featuring all of the following or pick your own favorites: One plate for each person...
one sliced hard-boiled egg
one sliced or wedged tomato
several avocado slices
black olives or your favorite
garbanzo and/or kidney beans
marinated or fresh asparagus spears
raw radishes
steamed beet slices
use coarse sea salt and freshly gr. pepper over all and your favorite dressing. You can use two dressings over the different kinds of veggie piles you have if you wish. We love this and my husband thinks it is a real treat.
Line a dinner plate with washed and crisped lettuce leaves. In the center put any sliced, leftover meat you have, or fish, or a good canned tuna. Then make smalls piles all around the center featuring all of the following or pick your own favorites: One plate for each person...
one sliced hard-boiled egg
one sliced or wedged tomato
several avocado slices
black olives or your favorite
garbanzo and/or kidney beans
marinated or fresh asparagus spears
raw radishes
steamed beet slices
use coarse sea salt and freshly gr. pepper over all and your favorite dressing. You can use two dressings over the different kinds of veggie piles you have if you wish. We love this and my husband thinks it is a real treat.
dianncy1964
Well-known member
This'll drive you nuts ~ AND I'm in AZ ~ but I like hot soup in the summer ~ strange yes but I love
soup ~ any soup ~ It's fun for me to watch the look on someone's face when it's 114 degrees outside and I'm having HOT tomato or cream of chicken soup for lunch
Most of my family and friends do Caesar Salads with sliced meats, grilled chicken
or chicken quaesadillas (tortilla's cheese, and diced or shredded chicken) can microwave real quick meal
Or pasta salads
soup ~ any soup ~ It's fun for me to watch the look on someone's face when it's 114 degrees outside and I'm having HOT tomato or cream of chicken soup for lunch
Most of my family and friends do Caesar Salads with sliced meats, grilled chicken
or chicken quaesadillas (tortilla's cheese, and diced or shredded chicken) can microwave real quick meal
Or pasta salads
shaun-in-to
Well-known member
This month's Gourmet has six salads you layer in jars. Only two of them require a quick saute or
boiling orzo. (And of course you can just pile them on plates.) I was skeptical about the flavours in the one we had last night, but it was really good, and we'll be trying most of the others throughout the month.
http://www.epicurious.com/recipes/food/views/TUNA-TONNATO-WITH-EGGPLANT-SALAD-243210
boiling orzo. (And of course you can just pile them on plates.) I was skeptical about the flavours in the one we had last night, but it was really good, and we'll be trying most of the others throughout the month.
http://www.epicurious.com/recipes/food/views/TUNA-TONNATO-WITH-EGGPLANT-SALAD-243210
barbara-in-va
Well-known member
I'm a tomato sandwich kinda person. I make it different each time
but it always features thick slices of tomato with salt and pepper. Today's version will be on a crunchy ciabatta roll slathered with pesto and topped with thick slices of purple cherokee tomato and fresh mozz,assorted lettuces drizzled with a little really nice evoo.
but it always features thick slices of tomato with salt and pepper. Today's version will be on a crunchy ciabatta roll slathered with pesto and topped with thick slices of purple cherokee tomato and fresh mozz,assorted lettuces drizzled with a little really nice evoo.
luisa_calif
Well-known member
Muffelata? Just make the olive sald mix and have the cold cuts & cheese in the fridge.
Layered Mexican Salad
This is what I'm making tomorrow. I prefer fresh corn and use picante instead of salsa. It's so refreshing. I also break up up some tostitos just before serving.
Layered Mexican Salad
Dressing:
¼ cup mayonnaise
¼ cup sour cream
¼ cup jarred salsa (I use mild picante)
2 T chopped fresh cilantro
2 tsps lime juice
Salad:
1 romaine heart, torn into bite sized pieces (about 4 cups)
½ small red onion, sliced thin
2 cups cherry tomatoes, halved (quartered if large)
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)
2 cups crushed tortilla chips
For the dressing: Whisk all ingredients in medium bowl.
For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.
Source: Cook’s Country August/September 2008
This is what I'm making tomorrow. I prefer fresh corn and use picante instead of salsa. It's so refreshing. I also break up up some tostitos just before serving.
Layered Mexican Salad
Dressing:
¼ cup mayonnaise
¼ cup sour cream
¼ cup jarred salsa (I use mild picante)
2 T chopped fresh cilantro
2 tsps lime juice
Salad:
1 romaine heart, torn into bite sized pieces (about 4 cups)
½ small red onion, sliced thin
2 cups cherry tomatoes, halved (quartered if large)
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)
2 cups crushed tortilla chips
For the dressing: Whisk all ingredients in medium bowl.
For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.
Source: Cook’s Country August/September 2008
We like salads...
Chicken salad in cantaloupe "bowls"; 1/2 small melon for each serving.
Cold soups...there's a post still on board for cold soups I think...
Cold sandwiches & soup...warm or cold.
Taco salad...
Keep a little water spritzer in the fridge and mist yourself occasionally!
Chicken salad in cantaloupe "bowls"; 1/2 small melon for each serving.
Cold soups...there's a post still on board for cold soups I think...
Cold sandwiches & soup...warm or cold.
Taco salad...
Keep a little water spritzer in the fridge and mist yourself occasionally!
Today's Food section of my newspaper has some great salads. I'll
post a couple and here's the link to the article.
http://www.sun-sentinel.com/features/food/sfl-flwowsaladsbjul31,0,5151314.story
post a couple and here's the link to the article.
http://www.sun-sentinel.com/features/food/sfl-flwowsaladsbjul31,0,5151314.story
Rec: Southwestern Chopped Chicken Salad
Opus 5 Southwestern Chopped Chicken Salad
Chef John Belleme's tip: A nice way to present this salad is to reserve some of the colorful ingredients to place on top. If you are in a hurry, use precooked chicken pieces such as Perdue Short Cuts (Southwestern Style recommended) and use thawed frozen or drained canned corn kernels.
1 tablespoon vegetable or olive oil
1 tablespoon lime juice
1 tablespoon blackening spice
1 clove garlic, minced
1 pound boneless skinless chicken breast
3 cups bite-size pieces romaine lettuce
1/4 cup medium diced roasted red peppers (piquillo peppers recommended; from a jar are fine)
1/2 cup roasted corn kernels*
1/4 cup crisp-cooked bacon pieces
4 scallions, sliced thinly (white and green parts)
1 small whole Hass avocado, peeled, pitted and diced medium
1/2 cup crumbled crispy tortillas chips
6 tablespoons grated monterey jack or manchego cheese
½ cup whole cilantro leaves
Salt and cracked black
pepper, to taste
Chipotle Lime Vinaigrette (recipe given)
Combine the oil, lime juice, blackening spice and garlic. Rub over the chicken and place on a plate. Cover and refrigerate at least 30 minutes or up to two hours. Preheat a gas or charcoal grill or the oven to 375 degrees. Cook about 20 minutes until juices run clear. If you're going to serve the salad immediately after cooking the chicken, cut the chicken into 3/8-inch cubes while still hot. Combine with lettuce, red peppers, corn, bacon, scallions, avocado, chips, cheese, cilantro leaves, salt and pepper. Toss with dressing and serve.
If the salad is to sit on a buffet table, chill the chicken before dicing and combining it with the remaining ingredients. Makes 4 to 6 servings.
To roast in the oven: Preheat oven to 425 degrees. Place drained corn on a baking pan with sides and cover with foil. Roast 25 minutes. Pierce the foil with a skewer or the tip of a knife. You should be able to smell the corn roasting or see steam escape from the pan (be careful you don't burn yourself). If you don't smell it or see steam, raise the oven temperature to 475 degrees and return the corn to the oven 15 minutes. When it is cooked, remove corn from the oven, uncover and let sit until cool enough to handle.
http://www.sun-sentinel.com/features/food/sfl-fd31wowsaladr2sbjul31,0,2222872.story
Opus 5 Southwestern Chopped Chicken Salad
Chef John Belleme's tip: A nice way to present this salad is to reserve some of the colorful ingredients to place on top. If you are in a hurry, use precooked chicken pieces such as Perdue Short Cuts (Southwestern Style recommended) and use thawed frozen or drained canned corn kernels.
1 tablespoon vegetable or olive oil
1 tablespoon lime juice
1 tablespoon blackening spice
1 clove garlic, minced
1 pound boneless skinless chicken breast
3 cups bite-size pieces romaine lettuce
1/4 cup medium diced roasted red peppers (piquillo peppers recommended; from a jar are fine)
1/2 cup roasted corn kernels*
1/4 cup crisp-cooked bacon pieces
4 scallions, sliced thinly (white and green parts)
1 small whole Hass avocado, peeled, pitted and diced medium
1/2 cup crumbled crispy tortillas chips
6 tablespoons grated monterey jack or manchego cheese
½ cup whole cilantro leaves
Salt and cracked black
pepper, to taste
Chipotle Lime Vinaigrette (recipe given)
Combine the oil, lime juice, blackening spice and garlic. Rub over the chicken and place on a plate. Cover and refrigerate at least 30 minutes or up to two hours. Preheat a gas or charcoal grill or the oven to 375 degrees. Cook about 20 minutes until juices run clear. If you're going to serve the salad immediately after cooking the chicken, cut the chicken into 3/8-inch cubes while still hot. Combine with lettuce, red peppers, corn, bacon, scallions, avocado, chips, cheese, cilantro leaves, salt and pepper. Toss with dressing and serve.
If the salad is to sit on a buffet table, chill the chicken before dicing and combining it with the remaining ingredients. Makes 4 to 6 servings.
To roast in the oven: Preheat oven to 425 degrees. Place drained corn on a baking pan with sides and cover with foil. Roast 25 minutes. Pierce the foil with a skewer or the tip of a knife. You should be able to smell the corn roasting or see steam escape from the pan (be careful you don't burn yourself). If you don't smell it or see steam, raise the oven temperature to 475 degrees and return the corn to the oven 15 minutes. When it is cooked, remove corn from the oven, uncover and let sit until cool enough to handle.
http://www.sun-sentinel.com/features/food/sfl-fd31wowsaladr2sbjul31,0,2222872.story
Rec: Chicken Salad with Asparagus, Feta and Strawberries
Aruba's Chicken Salad With Asparagus, Feta and Strawberries
You can serve this as an arranged salad, as instructed here, or cut up the asparagus and chicken and toss.
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 (5-ounce) bag spring mix of greens (baby lettuces, greens, endive, radicchio)
5 large strawberries, hulled and halved
2 tablespoons crumbled feta cheese (2 ounces)
½ cup chopped pecan pieces (2 ounces)
Sea salt and fresh-ground black pepper, to taste
10 ounces boneless, skinless chicken breasts, grilled* and sliced
1/2 pound pencil-thin asparagus, quickly blanched**
In a large bowl, whisk together vinegar and oil. Add greens and lightly toss. Add berries, cheese and nuts; lightly toss. Add salt and pepper. Portion onto chilled plates. Top each with a chicken breast. Garnish with asparagus. Makes 4 to 6 servings.
*To grill chicken: Preheat a gas or charcoal grill or a grill pan over medium heat. Season the boneless skinless chicken breast as desired and spray with no-stick cooking spray. Cook on clean grill grates 6 to 8 minutes a side until cooked through (internal temperature of 165 degrees). Or cook in a grill pan until cooked through. Or substitute a 10-ounce package Grilled Italian Style Perdue Shortcuts.
**To blanch asparagus: Bring a pot of water to a boil. Add asparagus and cook 3 to 4 minutes until they turn bright green. Drain and place in ice water to chill and prevent further cooking. Drain again.
Copyright © 2008, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features/food/sfl-fd31wowsaladr4sbjul31,0,3271450.story
Aruba's Chicken Salad With Asparagus, Feta and Strawberries
You can serve this as an arranged salad, as instructed here, or cut up the asparagus and chicken and toss.
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 (5-ounce) bag spring mix of greens (baby lettuces, greens, endive, radicchio)
5 large strawberries, hulled and halved
2 tablespoons crumbled feta cheese (2 ounces)
½ cup chopped pecan pieces (2 ounces)
Sea salt and fresh-ground black pepper, to taste
10 ounces boneless, skinless chicken breasts, grilled* and sliced
1/2 pound pencil-thin asparagus, quickly blanched**
In a large bowl, whisk together vinegar and oil. Add greens and lightly toss. Add berries, cheese and nuts; lightly toss. Add salt and pepper. Portion onto chilled plates. Top each with a chicken breast. Garnish with asparagus. Makes 4 to 6 servings.
*To grill chicken: Preheat a gas or charcoal grill or a grill pan over medium heat. Season the boneless skinless chicken breast as desired and spray with no-stick cooking spray. Cook on clean grill grates 6 to 8 minutes a side until cooked through (internal temperature of 165 degrees). Or cook in a grill pan until cooked through. Or substitute a 10-ounce package Grilled Italian Style Perdue Shortcuts.
**To blanch asparagus: Bring a pot of water to a boil. Add asparagus and cook 3 to 4 minutes until they turn bright green. Drain and place in ice water to chill and prevent further cooking. Drain again.
Copyright © 2008, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features/food/sfl-fd31wowsaladr4sbjul31,0,3271450.story