AwesomeBites

Tag: Salad

  • Egg in Toast

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    IMG_6016Egg in toast

    I thought my mother was brilliant as she would deliver this wonderfulness to our table.
    Cooking one egg at a time for each of my brothers and sisters.

    Yesterday, I made this for my hubby, Dennis. He lapped it up!

    Rye Bread
    1 large egg
    1 ounce favorite cheese – I used Jack which is what I had in the fridge.

    Coat the frying pan slightly with olive oil or butter.
    Medium heat, not too hot or you will burn your bread!
    Cut a hole in your bread with a small glass.
    Place the bread in the frying pan along with the circle you removed so it gets toasty also.
    Crack your egg into the hole.
    Salt, pepper.

    When it starts to set, flip it over.
    Add cheese.
    Remove from pan when it white is set.

    Serve with tomato salad
    Slice small tomatoes into halves
    Drizzle with olive oil and balsalmic vinegar and a little salt and pepper.

    Makes a world class breakfast with little effort!
    Enjoy this awesomebite!

  • Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Came home late the other night and the kids had put together this salad.  Perfect for dinner.  Thank you Matt and Denny.

    Ingredients:

    Romaine

    Spinach

    Bacon, fried and crumbled

    Tomatoes, Cherry or bite size chop

    Avocado

    Chicken, cooked, chopped bite size pieces (leftovers are good to use here.)

    Sunflower seeds

    pecans

    Cucumber (optional)

    Grated Cheese, finely grated (optional)

    Boiled eggs, quartered

    Blue Cheese Crumbs (optional – don’t use if you don’t love it!)

    Use your favorite dressiong or classic ranch dressing on the side.

    Salad for Dinner – Cobb Salad
  • Chicken Salad Sandwiches with Apples

    Chicken Salad Sandwiches with Apples

    All my kids love chicken salad sandwiches.  They did when they were small one and even in their twenties.  The perfect quick meal. 

    2 big cans chicken white meat in water

    1 onion finely diced

    2 apples finely diced

    2 stalks of celery finely diced

    1 tsp corriander

    1 tsp black pepper

    2 T of lemon juice

    1/2 cup Best Foods Mayonnaise

    Chopped it all up!

    Finely dice everything, sprinkle lemon juice over the apples to prevent from turning brown.  Break the chunks of meat into small pieces.  Mix all together. Season. 

    Serve on croissants for a treat with sliced cranberry sauce. 

    So good!

    Hmmm good.
  • German Hot Potato Salad

    German Hot Potato Salad

    My mother-in-law’s favorite “Company’s coming dinner” was German Hot Potato Salad and Roast Beef served with a green side salad.  Jacque loved bacon probably since it was rationed or hard to come by during World War II.  When she died at age 83, she had about 20 pounds of bacon in her freezer. She never wanted to run out!  This is her recipe, and as simple as it is, it is always delicious. Chunk potatoes, bacon bits, scallions.  Perfect combination. 

    6 Cups boiled potatoes, then either dice or slice potatoes (about 6 medium potatoes)

    2 T chopped chives or parsley

    2 T finely chopped scallions

    4 slices of bacon, fried crispy and crumbled

    2/3 cup mayonnaise

    2/3 cup french salad dressing (Kraft is the type she used)

    1/4 cup cider or wine vinegar or white balsalmic vinegar

    Mix potatoes, chives, scallions, and bacon. Combine mayonnaise, dressing and vinegar: blend.  Pour over potato mixture.  Reheat in the oven for 20-30 minutes at 225 degree oven.

    Serve hot or chilled, although my preference is straight from the oven.  Makes 8 servings.

    Bacon lovers – Another great dish!

  • Salmon Confit with Arugula Salad and Balsalmic

    Salmon Confit in Olive Oil with Arugula Salad and Balsalmic

    by Sandra Nickerson on Saturday, August 7, 2010 at 3:28am
    •4 cups light olive oil
    •Bouquet Garni or bay leaf, thyme or rosemary
    •Four 6-ounce boneless, skinless Copper River salmon filets
    •1 1/2 pounds micro arugula, washed and patted dry
    • Salt to taste
    •4 teaspoons aged balsamic vinegar – reduction

    1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.

    2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.

    3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

  • Green Salad – Beets, Pears and Goat Cheese

    Green Salad – Beets, Pears and Goat Cheese

    Pile it high. It looks beautiful!

    I didn’t discover my love for beets until a year or so ago.  Memories of pickled beets on my salad at the little diner kept me away from beets for years. 

    The earthy sweetness of the beets and the pears are a delicious combination.

    When combined with a sharper goat’s cheese and a dark green such as baby spinach – good and good for you.

    Ingredients

    For Salad
    1/3 pound baby spinach
    2 medium-sized beets
    1 ripe, sweet pear (such as forelle)
    1/4 cup crumbled goat’s cheese
    2 tablespoons roasted and crushed hazlenuts
    snipped chives
    a few pitted kalamata olives (optional)

    Dressing:
    drizzle high-quality olive oil and sherry vinegar over the salad, to taste
    salt and pepper

    Preparation

    Roast Beets:
    Preheat oven to 400 degrees.
    Individually wrap the beets in aluminum foil and roast them for 45 minutes to an hour, until they are tender when pricked with a fork. allow the beets to cool, then peel them. The peel should slip off easily. Cut the beets in half and slice thinly or use a mandolin.

    Cut the pear in half and remove the seeds and core. Slice the pear halves thinly lengthwise or use a mandolin.

    Place spinach on a wide platter, scatter the sliced beets and pears on the top, then the crumbled goat’s cheese and finally the toasted hazlenuts and snipped chives. I usually add a few pitted Kalamata olives, but you don’t have to.

    Sprinkle the salad with sherry vinegar and olive oil, salt and pepper.

  • Black Bean and Corn Salad

    Drain and rinse 1 can black beans

    Drain and rinse 1 can corns

    Add diced white sweet onion

    Add diced bell peppers

    Add 1 diced hot pepper – jalapeno or serano (optional)

    Toss with Champagne Vinegarette

    Chill  and serve

  • Blue Cheese Ceasar

    Blue Cheese Caesar Salad
    Cold greens and dressing on a warm, crunchy crust. Who could resist?

    You can make the dish more substantial with the addition of grilled chicken or shrimp.
    Ingredients
    Serves: Serves 6
    1 tablespoon champagne vinegar
    2 tablespoons freshly squeezed lemon juice
    1 1/2 teaspoons minced garlic
    1 egg yolk
    1 tablespoon Dijon mustard
    Dash Worcestershire sauce
    6 anchovy fillets (if watching salt intake, rinse and pat dry with papertowels)
    Pinch freshly ground pepper
    1 cup pure olive oil
    About 1/4 cup crumbled Gorgonzola or other blue cheese
    2 tablespoons freshly grated Parmesan cheese
    12 cups loosely packed torn romaine lettuce (about 2 heads)
    3/4 pound cooked, shredded chicken or cooked, peeled shrimp (optional)
    6 tablespoons freshly grated Parmesan cheese, plus extra for garnish
    Crumbled Gorgonzola cheese or other blue cheese for garnish
    Directions
    Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
    Put the lettuce in a bowl with the chicken or shrimp, if using. Pour the dressing over and toss well.

    Serve over warm garlic crusty bread.

  • Ham, Parmesan and Pear Salad

    Simple and Delicious. 

    Thinly sliced ham

    Thinly sliced parmesan

    Thinly sliced pears

    Garnish  with Arugula leaves

    Top with toasted pine nuts

    Drizzle with extra Virgin Olive Oil

    Garnish with cracked pepper

  • Curly Pasta Salad

    Cook pasta and chill. 

    Add veggies, meat scraps and lettuce you have on hand.

    Salt and Pepper to taste.

    Toss with Girard’s Light Champagne Vinegarette or go greek or go asian.

    Diced onions

    celery

    apple

    Arugula

    Bell Peppers

    Greek:  Tomatoes, Onions, Cucumber, Greek Olives and Feta Cheese, Pine nuts