Tag Archives: lettuce

Seven Layer Salad

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This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!

Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled

Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.

I hope you enjoy our families favorite lettuce salad!

Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).

Club Quesadillas

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Looking for an easy summer dish? Look no further. This comes together quickly, AND griddles up fast!! (This would also be a great side to have with soup in the colder months, so keep it in mind ~ I know I will!)

* I do not like the taste of mayo, so I use Dijon mustard, honey mustard, or one of the “dippers” listed below in place of mayo.
* Serve this cold or cooked on a griddle, either was is good!

Club Quesadillas
8 (8″) flour tortillas
1/2 c. mayonnaise
8 slices deli turkey meat
8 slices deli ham meat
8 slices provolone cheese
8 strips of bacon, cooked
lettuce leaves
tomato slices
“Dippers” ~ such as ranch, salsa, BBQ sauce, a combo of ranch + salsa, or a combo of mayo + BBQ

Lay out all 8 tortillas and spread some mayonnaise on each one. On 4 of those tortillas, layer the meats and cheese. Top with the other 4 tortillas. Cook on a griddle about 3-5 minutes per side. Quarter and serve with lettuce, tomato and “dipper” of choice. Enjoy. (This may also be left un-cooked as well. It is yummy that way too.)

Recipe from the cookbook “Tasteful Traditions” (Trinity PRC).

Mexican Salad

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I found this treasure of a recipe while reading a very old cookbook. There is a small stash of cookbooks that a read and re-read each summer on vacation. Occasionally my grandma will throw a new one in there…..happy happy me. Cookbooks are my “books”. At least am reading….right??

In a constant quest to find the “just right” pairing for tacos or anything Mexican,  I stumbled upon this recipe that I jotted down a few summers ago. Yum. My kids aren’t necessarily fans of all the “extras” in it ~ but they just load it off to the side and it happily joins my plate.  Leave off something if your family will not enjoy OR add something you think they might…..I am thinking you could even add chicken to this for lunch or a light dinner!

* I did change a number of things from the original recipe.

  1. It was straight up mayo in the dressing,  I took out some and added some sour cream.
  2. It also called for a can of diced green chilis, I had JUST used my last can for soup…..so I used some candied jalapenos I had made, it gave it a nice sweet~heat kick.
  3. The recipe called for cheddar cheese, but I had pepper jack cheese JUST begging to join the party…..nice addition as well!

SO, now we go to the recipe!

Mexican Salad 

Salad: 
1-2 heads of Romaine lettuce (I used one large one)
sliced black olives (I used about 10)
2-3 tomatoes (I used about 10 cherry tomatoes, halved)
1/4 – 1/2  of a red onion, diced
1 can of green chilies, chopped (I used candied jalapenos)
8 oz. grated cheddar cheese (I used pepper jack)
1 avocado (cut up and toss with some lemon juice)
good handful of Doritos, crushed

Dressing: 
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. salsa verde (the green salsa)
1/4 c. ketchup
1 tsp. chili powder

Layer the salad ingredients in the order listed. Saving the avocados and the crushed Doritos to add in JUST before serving.

Combine the dressing ingredients. Chill till serving time.

When ready to serve ~ toss together the salad, avocado and chips. Pour about 1/2 the dressing over, toss. Adding all of the dressing would be TOO much in my opinion. Though, my husband likes more……so I put the rest on the table to serve over individual serving. PLUS that makes the leftovers not so soggy.

TIP:Leftover dressing is delicious on wraps or on quesadillas.

Enjoy!

Sorry about my crazy ( )….THAT got a bit out of control.

Good Day.

Recipe adapted from a lovely old Church Cookbook from Kalamazoo.

BBQ Chicken Salad

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This recipe comes from my friend at Kat’s Kitchen. I KNEW we would like it, we are salad people and my hubby and kids are BBQ fans. It was a hit. I was planning on doubling it,  but otherwise following her recipe to a “T” (can any one tell me what that really means?) BUT turns out that I cannot read properly. I changed it, not on purpose. I will give you the way I made it, but be sure to check out her version here. This salad will frequent our table often! Hope you enjoy too!

BBQ Chicken Salad
6 c. chopped lettuce
1/2 c. corn, fresh or canned (drain well) is fine
1/2 c. black beans, drained and rinsed well
16 grape tomatoes sliced in 1/2
2 grilled chicken breasts, sliced
1/2 c. shredded mozzarella cheese
1/2 c. BBQ sauce
1/2 c. Ranch dressing
Layer the lettuce, corn, black beans, tomatoes, chicken and cheese in your serving dish. Combine the BBQ sauce and Ranch, drizzle over top of salad and serve with a smile and enjoy.

Recipe from Kat’s Kitchen, though with my mistake change.

Strawberry Lettuce Salad & Chili Chicken Mozzarella

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Aldi has a couple good buys going on starting May 16. That being said, they are “special buys” so I am not sure how long the sales will last….I am going to assume 1 week, but PLEASE don’t quote me!

* 16 oz. pkg. of strawberries is $1.19.
* A head of lettuce is $0.99. Use both the strawberries AND the lettuce in Strawberry Lettuce Salad…hence the name!
* A 48 oz. bag of Kirkwood frozen chicken breasts, frozen, is $5.49 per bag. (IF my poor math is correct that is about $1.83 per lb. ~ not too shabby.) Grab a bag and use some to make  Chili Chicken Mozzarella…IF you want! 🙂

This is a unique salad because of the use on ramen noodles in it, it makes a lovely crunchy topping ~ one that it hard to keep your’s or your kids hands out of! So you may want to hide it……

* This makes a lot of the noodle crunchy topping, I ended up freezing some. I haven’t used it yet…but I think it should be fine! (Or just eat the extra….)

* If you are uncertain of the soy sauce in it, go ahead and add some salt instead. I wasn’t sure, but added it and was happy with the flavor.

* I did not have red wine vinegar so used apple cider and it was fine.

Strawberry Lettuce Salad  
1 (3 oz.) pkg. ramen noodles
1 c. chopped walnuts
1/4 c. butter
1 tsp. sugar
1/4 c. vegetable oil
1/4 c. sugar
2 TB. red wine vinegar
1/2 tsp. soy sauce
8 c. torn lettuce
1/2 c. green onions, diced
2 c. fresh strawberries, sliced
Discard the seasoning pack from the ramen noodles, or save for another use. Break up the noodles. Heat the butter in a skillet, add the walnuts, uncooked ramen noodles and sugar. Stir and watch this carefully till golden brown, about 8-10 minutes. Take out of pan and set aside to cool. Find a jar with a tight-fitting lid and put the oil, sugar, vinegar and soy sauce in it. Give it a good shake shake shake till good and mixed. Put in fridge. Shake it when you grab a snack or sneak a treat, just to keep that sugar incorporated. Just before serving, combine the lettuce, green onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing or serve on the side. Enjoy!

Recipe adapted from Taste of Home’s Simple & Delicious.

One of my fravrite ((now for a TANGENT of sorts. I have forever said “fravrite” instead of f-a-v-o-r-i-t-e. I think I once told spell check to ignore and it now does! heehee. I have a thing for numbers and words, cannot STAND some and love others….LOVE  to make up words that mean what I want them to mean….sorry to dictionary writers and english teachers, but sometimes my inner “Ramona” comes out….and now, BACK to cooking.)) things to do it to talk about food, and share recipes with people. One of my friends shared this recipe with me, she found it on Facebook and since I, personally, am not on Facebook ~ she thought of me and passed it on. I am learning that I rarely follow a recipe exactly, I change this or that, not sure if that is a good thing or a bad thing……. This is similar to the ever popular Chicken Parmesan, just a different version. I hope you all enjoy and let me know your thoughts!!! The good, the bad, the positive, the negative, the concerns and questions. 🙂

* The orignal recipe calls for 2 tsp. italian seasoning. My spice cabinet failed me that day and did not have italian seasoning, so I made up my own mix and liked it, so that it what I put in the recipe, please use italian seasoning if you would like!

* I added ~at the end of this recipe ~ on option to sprinkle the top with oregano. It’s cause I probably could put oregano near the tippy top of my fravrite herb list. How about you, what ranks high on your list??? Or am I the only one who thinks of herbs that way……

Chili Chicken Mozzarella  
2 TB. finely shredded parmesan cheese
2/3 c. Bisquick
3/4 tsp. dried basil
3/4 tsp. dried parsley
3/4 tsp. dried oregano
1 tsp. paprika
5  chicken breasts, boneless skinless
2/3 c. chili sauce
3/4 c. mozzarella
garlic powder for sprinkling
oregano for sprinkling (opt.)
Mix the parmesan cheese, Bisquick, basil, parsley, oregano and paprika. Mix well and put in a large ziplock bag and add chicken. Toss around to coat well. Put in a greased 9″ x 13″ pan. Bake @ 350* for about 30 minutes, till done. Flip over. Top with chili sauce and cheese. Sprinkle with garlic and oregano, if desired. Bake till cheese is melted or you may broil for nice brown cheesy yumminess. Enjoy.

Thanks to Jill for sharing the original recipe via Facebook and thanks to my friend for sharing….you know who you ARE!!! 🙂