Mexican Fiesta Salad

 

Welcome to Red Couch Recipes.   I hope your summer is going well, and that you are finding time to relax a bit.  One of our new favorites this summer is this salad that I call Mexican Fiesta Salad. Why "fiesta' you ask?  I think, although I have not served this at a party yet, it would be a perfect party salad.  Your guests could pick and choose the elements of their salad.  As for my family, we just mix it all together, because I know what they like.

 

First start out with a nice bowl of lettuce.  I used Romaine lettuce.

 

 

 

Look at the cast of characters.  Avocados, bacon, black beans, Mexican cheese, corn, cilantro, corn tortilla strips, green onions all join in the party.    Ooops, I forgot to add the chicken and the tomatoes.

 

 

Then, of course you can serve the salad with the Creamy Cilantro Tomatillo Dressing.  I love this dressing so much, it is a staple at our home.  Ya, and the straw is there for a reason....

 

 

So there is really not a recipe, but I will try to  give a bit more detail.

 

Mexican Fiesta Salad

 

Romaine Lettuce -- I used two Romaine heads

1 pound chicken breasts, brushed in olive oil, rubbed with low-salt taco seasoning, and grilled until done.  After grilling, cover and let it sit for at least 5 minutes before slicing in strips.

1 can (14.5) ounce black beans, drained and washed

1 can (14.5) ounce corn, drained, or 2 cups frozen corn, cooked

12 ounces bacon, well cooked and broken into small pieces 

1 cup Mexican Cheese, crumbled  (the white cheese shaped into rounds)

6 green onions, chopped in small pieces

2 avocados, sliced in large pieces

Corn tortilla strips, I used about 10 corn tortillas, cut in strips, drizzled with olive oil, and sprinkled with salt, in oven until lightly brown

1 cup cherry tomatoes, cut in half

 

 

Creamy Tomatillo Cilantro Dressing Recipe

 

1 cup buttermilk, I like full-fat

1 cup mayonnaise

4 tomatillos, with papery outer covering and stem removed

1 nice handful of cilantro -- I leave the stems on

1-2 cloves of garlic

1/2 jalapeno pepper, seeded, more if you like hot

1 package, dry Ranch dressing

Pepper to season

 

Throw all ingredients in blender and process.  In a pinch, I have even put parsley, in place .of the cilantro, and it turned out fine.

 

Here is the salad with all the ingredients, minus the dressing, combined. 

 

 

This salad makes a lot, and would really be good for a fiesta.  Thanks for dropping by the Couch. 

 

Bacon Ranch Potato Salad

 

Hi, I hope your summer is going well.  Ours has been a different one for sure.  Hospitals and doctor's visits seem to take up our time.  My son was recently hospitalized again,...hopefully he is on the mend.  I hope to return to being a more regular blogger soon.  I miss all of you!  Today I bring to you a really fast and delicious potato salad recipe.  It only has four ingredients and it is super yummy.  My daughter Talley made it the first time,, and we have loved it ever since.  I think it is the dry ranch dressing which makes it so tasty, and of course the bacon.  Trust me, you won't be able to keep your hands off this salad. 

 

I am sure this recipe was not original with me, but I do not have the source.  I always like to credit where I can.

 

Bacon Ranch Potato Salad
 

4 pounds red potatoes, peeled, quartered and boiled until firm, but not mushy --  other potatoes will work but, reds are the best with this.

1 package dry Ranch seasoning

1 cup good quality mayonnaise (NOT Miracle Whip)

12 -16 ounces bacon, cooked and then crumbled

 

 

Cook potatoes and cool,  then cut potato quarters into smaller pieces.  Place potatoes in a large mixing bowl. Add Ranch seasoning, mayonnaise, and bacon and mix well.

 

 

I hope you enjoy this as much as I we do!

 



Thanks for dropping by the couch!

Cranberry Crunch Salad

 

 

A warm welcome to Red Couch Recipes!

 

Today I made one of my favorite salad recipes that is perfect for a holiday get together.  I adapted this recipe many years ago and I have made it repeatedly.  It goes together quickly -- which you will love, and you will also love the sweet and salty taste in just the right combinations.

 

Recipe for Cranberry Crunch Salad

 

1 (16-ounce) package of coleslaw

2 packages of Top Ramen chicken noodles broken in small pieces (do not cook!) -- Reserve the dry flavoring package for the marinade

1/2 cup chopped red onion

1 cup pepitas or sunflower seeds

1 cup dried cranberries

1 cup dried apricots

1/2 cup salad oil -- I usually use Canola oil

1/4 cup white vinegar

2 tablespoons granulated sugar

1 teaspoon salt

2 teaspoons poppy seeds

2 packages Top Ramen Seasoning

 

Directions:

 

Combine coleslaw, Top Ramen Noodles, red onion, pepitas, cranberries, and apricots in a large bowl.  Mix ingredients well.  In a separate, and smaller bowl, combine oil, vinegar, sugar, salt, poppy seeds and Top Ramen Seasoning and mix until well combined.  Just before serving, add the dressing to the coleslaw and Top Ramen noodle mixture and make sure you combine the dressing well with the coleslaw and Top Ramen noodle mixture.

 

Joni's Notes:

I found the pepitas in the nut section of Wal-Mart; they were from the World Table brand.  I don't always add dried apricots, but I had some on hand and I liked the salad with the apricots in it.  This is best eaten when it is freshly made; the cabbage tends to get a little soggy when it sits around a bit.

 

 

 

Thanks for dropping by Red Couch Recipes!

 

Asparagus Panzanella

Springtime around my area brings out foragers for asparagus.  You can see the foragers stopped on the side of the road with bags in hands bending over to harvest asparagus.

My husband and my 10-year old,Talley, enjoy foraging for asparagus.  These are pictures that my husband took last year.  We forage in a field; no, we don't go where we aren't wanted. 

With the abundance of asparagus we have, I am always thinking of ways to incorporate asparagus into our menu.

I came up with this simple recipe for Asparagus Panzanella and added a bit of bacon in to ramp up the dish.  Panzanella is basically an Italian bread salad with vegetables splashed with olive oil and vinegar; the various possibilities are endless.

Asparagus Panzanella

1/3 cup virgin olive oil -- good quality

3 tablespoons red wine vinegar

2 teaspoons garlic, finely minced

1/2 to 1 teaspoon salt - First add 1/2 teaspoon and then adjust right before serving

1/2 teaspoon freshly ground pepper

4 good-sized tomatoes, sliced into small bites -- I used tomatoes on the vine.

1 pound asparagus cooked and then cut into bite-sized pieces -- do not over cook

1/3 cup flat-leaf Italian parsley -- diced.

1 large cucumber, cut in small pieces

1/2 cup sliced red onion, thinly sliced or 1/2 cup sliced green onions; I used green because the red onion I had was way too hot.

6  cups good quality artisan bread -- cubed and baked (see instructions in directions) 

10 strips bacon,  cooked well and then sliced into small pieces



1. Heat oven to 400ºF. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.

2. Meanwhile, in a large mixing bowl, add oil, vinegar, garlic, salt and pepper, and tomatoes in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally. This is an important step. I love how the flavors blend and everything smells so good.

3. Then add asparagus, parsley, cucumbers, and onions to tomato mixture.   Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes and bacon; toss to blend thoroughly.

This is actually a very simple salad, but I wanted to add some notes so that you would be satisfied with your panzanella.

Notes: 

• You need to use good quality artisan bread and good quality olive oil -- squishy french bread sold near the registers won't do.  A grocery store near me clearances day old La Brea Artisan Breads; the day old bread works perfectly for Panzanella.
• Do not overcook the asparagus; mushy asparagus won't taste good.  After cooking the asparagus, you can place it in an ice bath to immediately stop the cooking process and then cut into bite-sized pieces upon cooling.  I grilled the asparagus for this Panzanella. 
• If using red onions, make sure you taste them before you add them; if they are hot, do NOT use them.  I love the color that red onions add to the salad, but a hot onion will wreck the salad.
• Serve right away so that the bread cubes are still somewhat crusty.
• Shoud you salad be a bit dry, add a bit more olive oil and vinegar.

Linked with the following parties:  Tuesday Night Supper Club, Wow Us Wednesdays

Blueberry Week -- Red, White, and Blue Salad/Girard's Dressing Giveaway!

Don't miss the Girard Dressing Giveaway in this post!  A food giveaway on a food blog; it doesn't get much better than that! 

Hope the heat, or the rain in our case, hasn't been getting you down!  Today we had some wonderful thunder showers.  It's Monsoon Season in Utah!  It is not unusual for us to have very warm mornings and stormy afternoons.  Here at Red Couch Recipes we are enjoying a glut of blueberries.  My children eat them by the handfuls!  So what's a girl to do when she has a glut of blueberries, why BLUEBERRY WEEK of course!

I was contacted by the people at Marzetti's to do a product review of Girard premium dressings.  Marzetti is the parent company of Girard's.  They sent me three bottles of  their new dressings, Apple Poppyseed, Creamy Balsamic, and Peach Mimosa. and a fourth bottle of their signature Champagne dressing.  The dressings I will review are Apple Poppyseed and Creamy Balsamic.  I am reviewing Apple Poppyseed today and Creamy Balsamic next week. 

You have probably seen Girard dressings in the supermarkets; they have a distinctive triangular bottle shape.  Chef Girard created his first salad dressings in 1939 in San Francisco.  Girard's dressings come in 18 different varieties!  The Marzetti company, have graciously offered me FIVE (four bottle) sets of their dressing for a giveaway to FIVE lucky followers of Red Couch Recipes!  There are three chances to win.

 Rules for the Giveaway are as follows:

1.  You must be a a follower or become a follower of Red Couch Recipes and tell me, in a separate comment, that you are a follower for a First  Chance.

2.  In a separate comment, please visit the site Everyday Elegance , created by Epicurious.com and Girard's to feature wonderful recipes using Girard's Dressings and entertaining tips for a Second Chance.

3.  In a separate comment, tell me that you blogged about this giveaway on your blog OR left a tweet and provide the direct link to your tweet on your comments for a Third Chance.

4.  This contest is open to only those residing in the United States.

 5.  Your e-mail must be visible on your blog or in your comments to qualify for the giveaway.

6.  One Salad Dressing Set Per Follower which consists of 12 fluid ounces of the following varieties:  Apple Poppyseed, Creamy Balsamic, Peach Mimosa, and Champagne.  This giveaway is being sponsored by the Marzetti Company.

7.  The Giveaway will close at 11:00 pm (Mountain Time) on August 4, 2010.

8.  Winners will be randomly drawn using Random.Org.

The Marzetti Company has also provided a link where you can print off  a $2.00 coupon towards the purchase of one Girard's Dressing.  Click HERE for the coupon.  Please be aware that there are a limited amount of coupons and that they are on a "first come-first serve basis. 

Today I made a salad to highlight the great flavor of the Apple Poppyseed Dressing.  The Apple Poppyseed Dressing is sweet, but not cloyingly so; it is tangy, but not too bitey.  It enhances the flavors of the salad, but does not overpower them.  I have made similar dressings like the Apple Poppyseed Dressing, but mine have always come out too thin; this dressing is the perfect thickness.  It enhances the flavors in the Red, White and Blue salad I have put together.

Recipe for Red, White and Blue Salad with Girard's Apple Poppyseed Dressing:

Romain Lettuce, torn in small pieces

Red Onions, thinly sliced.  I use a mandolin -- "THE RED"

Swiss Cheese, cut in small cubes -- THE WHITE

Blueberries -- You could use dried blueberries in the fall --THE BLUE

Sugared cashews -- Just throw some cashews in a small saute pan along with some sugar at a medium high heat for a few minutes.  Watch carefully!  When the sugar begins to melt, take off heat and stir to separate the cashews from each other.  Cool before using. 

Toss all ingredients together and then serve with Girards Apple Poppyseed Dressing.

Girard's Apple Poppyseed Dressing

The Red, White, and Blue Salad is ready to eat!  Come take a bite!

Thank you for dropping by Red Couch Recipes, where you are always welcome to take a seat on my couch and relax a bit!

I am posting this with the following:

What's for Dinner Mom Meatless Monday.

 Balancing Beauty and Bedlam's Tasty Tuesday.

Blessed With Grace's Tempt My Tummy Tuesday.

All the Small Stuff's Tuesdays at the Table.

Panzanella and CSN Review

Hi everyone!  I hope your Fourth of July weekend was great!  On the menu today is Panzanella.  This recipe will help you use and enjoy your tomatoes from the garden this summer.   I just love the flavors and the smell of this great salad!   Panzanella, is an Italian bread salad that has been around for centuries.  It always includes bread and tomatoes and lots of vegetables.  For bread, use a good quality Artisan bread or sourdough bread.  Make sure that you add the bread right before serving so that the bread is somewhat crispy.

This recipe for Panzanella makes me start singing the song "Dulcinea" from Don Quixote; I just substitute the word Panzanella for Dulcinea!  For the correct pronounciation of Panzanella, click HERE.  I am sure Italian cooks don't use a recipe to make Panzanella, but here is a great recipe for the rest of us!  This recipe is from the Women's Day May 2010 issue.  For the recipe and instructions, please look below the CSN review information.


Recently I was contact by CSN to do a product review; CSN has over 1,000 vanities and you can easily find a vanity for your bedroom or bathroom. They have vanities that range from classic styles to comtemporary styles. Many of them come with free shipping and I doubt you will find a better selection anywhere!  Here are a few that I found that I love.

In the very near future, I will be doing a review of a CSN product.  At this point, I an not going to tell you what product I will be reviewing  but think hot days; cold refreshment!  I will be making several recipes with this product.  Stay tuned...

Recipe for Panzanella

6 cups cubed Italian or rustic bread, cut into cubes
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3 cup extra-virgin olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered lengthwise, cut into 3/4-in. pieces
1/3 cup chopped parsley

1. Heat oven to 400ºF. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.

2. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.  This is an important step.  I love how the flavors blend and everything smells so good.

3. Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.

Although I like this salad just as written, you could add some mozarella cheese or fresh basil.

I am posting this with Tasty Tuesday blog party.

Orzo Asparagus Salad

Do you love fresh spring asparagus?  The first pick of the season always tastes the best!  This pasta salad is enhanced by the clean taste of lemon juice and lemon rind.  The capers provide a bite and the pecans provide a crunch.  My kids didn't like the asparagus in the salad, but liked the rest of the salad.  I did like the asparagus in the salad.  Next time I might make the salad without the asparagus for them.  This pasta salad was made with foraged asparagus.

Going foraging for asparagus is one of the delights we have found in living in the sticks like we do.  My husband likes to takes the kids on walks and forage for asparagus.  No, we don't go where we aren't wanted when we are foraging! 

My husband snapped these pictures of asparagus while foraging.  I think the photos are beautiful!

This recipe was adapted from Culinate.

1 lemon, zested and juiced
¼ cup extra-virgin olive oil
1 bunch green onions, trimmed and chopped
2 cups asparagus, cut into ½-inch lengths, cooked until just tender 
1(16 ounce)package cooked and drained according to package directions
2 tablespoons Italian parsley
2 tablespoons capers, rinsed and drained
1/2 cup chopped pecans or pine nuts
Salt and freshly ground black pepper to taste

In a large bowl, whisk together the lemon zest and juice with the olive oil. Add the chopped green onions, cooked asparagus, cooked orzo, parsley, capers, and nuts. Toss until the pasta is coated with the dressing, then season to taste with salt and freshly ground black pepper.  Note:  Make sure that you do not overcook the asparagus; after cooking run under cold water or set in ice bath.

I am posting this with Michael at Designs By Gollum for Foodie Friday.

Southwest Potato Salad

If you like giving a makeover to a traditional recipe, this potato salad is for you!  I developed this recipe about a year ago.  I recently served it and my 16 year old son pronounced itYetti" good!  I guess that's a compliment!

It is simple and fun recipe.


Southwestern Potato Salad Recipe:

3-4 pounds red potatoes --Leave the skins on.
1 6 ounce container plain yogurt -- I use Greek-style.
1 cup sour cream  -- low-fat or no-fat is fine
1/2 cup chopped red onion
1 package taco seasoning--reduced sodium is fine
1 teaspoon freshly ground pepper
1 teaspoon salt
1/4 cup cilantro leaves, cut into small pieces and a few leaves for garnish

Wash and then cut potatoes and put in large pot to cook until done.  Drain and cool potatoes.  Add yogurt, sour cream, onion, taco seasoning, pepper, salt, and cilantro.  Put salad in refrigerator for at least 2 hours before serving so that flavors can meld together.  Before serving, garnish with cilantro.

Parmesan Pepperoni Pasta Salad

Parmesan Pepperoni Pasta Salad was on the menu last night at our home.  We dined on the the deck last night.  I am so happy some warm weather has decided to come our way.  I am determined to eat outside as many nights as possible!  This recipe is one of my own that is a "go-to" recipe when our nights are busy.  You can make it ahead of time and place it in the fridge until dinner.  In fact, you should make it ahead several hours before serving to allow the flavors to meld together.   So quick and easy peasy!  Serves around 6.

Parmesan Pepperoni Pasta Salad Recipe:

16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces -- I used turkey pepperoni (70 percent less fat!)
2 cups shredded parmesan cheese -- Do NOT use the stuff in a green can.  You can freshly grate your own or buy it in a 6 ounce bag in the cheese section; this is what I use.
1 can black olives, sliced
8 green onions, sliced into small pieces
1  can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy caesar dressing -- I used Ken's Steak House; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.

Place pasta in large cooking pot with 5 to 6 quarts of cold water.  Bring water to a boil and then salt water to season pasta.  Cook for 8 to 12 minutes until al dente.  Take pot off stove and rinse pasta in a colander until cool.  Add pepperoni, parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano.  Then add creamy caesar dressing and add salt and pepper to taste.  Garnish with fresh herbs.

Sticky Finger Chicken Salad

Here in the high desert of Utah (5700 ft.), the wind is howling and it is cold!  I should be serving soup instead of a salad...

This is a copycat recipe for Winger's Sticky Finger Chicken Salad.  Winger's is a chain restaurant in Utah, and maybe other states too.  I found this recipe in the craft magazine, the Country Register.   The author of the recipe has a website which you can link to here:  If you buy already breaded and cooked chicken, it is a very fast meal.  What makes this salad stand out, is the dressing on the chicken!  This is a popular meal with my family; I am happy to share it with you!

Recipe:

Two to three chicken breasts (or about one pound Tyson chicken), breaded and baked until done.  I buy the Tyson chicken patties already cooked and breaded chicken that you find in the meat department (much easier!)

Two to three tomatoes, diced

Lettuce (I use Romaine)

Croutons

1/2 cup cheddar cheese, shredded or cubed

1/2 red onion, thinly sliced (or less if it is strong)

Ranch Dressing

Mock Winger's Dressing:

2 1/2 cups brown sugar

1/3 cup Franks Hot Sauce -- I find this in Wal-Mart

3 Tablespoons corn syrup

1/2 cup apple cider vinegar

Combine all dressing ingredients in sauce pan.  Stirring constantly on medium high heat, boil for one minute.  If you cook mixture longer than one minute it will turn hard like candy. 

Cut breaded, cooked chicken up in small pieces and place on jelly roll pan.  At Winger's they cut the chicken in finger-sized portions; I like to cut them in smaller sized-pieces.  Pour sauce over chicken and heat in a 350 degree oven until chicken is warm.   

Chicken and Dressing Before Going into Oven

Put lettuce, tomatoes, cheese, onions, and croutons in large salad bowl.  Put sticky finger chicken on top and mix.  Serve with Ranch Dressing. 

Note:  Depending on the amount of stickiness you want and the amount of chicken you are using, you may want to halve the dressing.