Menu Banner
  1. Thursday, February 10, 2011

    Santa Fe Salad

    Tonight we’re having Santa Fe Salad. I’ve linked to the recipe before, but I’ve never written about it. So here we are!

    I modified this recipe from a salad I used to order at a restaurant in San Diego. The biggest reason I like this salad is the cornbread croutons. They are YUM. I suppose ranch dressing doesn’t hurt either. 😉

    Santa Fe Salad
    Recipe type: Main Dish, Salad
    • 2 hearts of romaine, chopped up
    • 1 granny smith apple, chopped
    • Handful or two of cubed gouda
    • Cornbread croutons (see below)
    • 3 handfuls of corn (canned or frozen or fresh”¦whatever you’ve got!)
    • ½ can black beans, rinsed and drained
    • Chopped walnuts (optional – I always leave these out)
    • Thinly sliced red onion (also optional)
    • Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
    • Ranch dressing
    • BBQ Sauce (optional, good drizzled on the chicken)
    1. Combine all the ingredients and eat!

    Cornbread Croutons
    • Cornbread – premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8”³ x 8”³ pan
    • 3 tablespoons butter, melted
    1. Preheat oven to 400 degrees. Cube cornbread. Spread evenly on a cookie sheet and brush/drizzle with melted butter. Bake for 20 minutes, flipping the croutons over every 5 minutes so the bottoms don’t burn. Serve with Santa Fe Salad or any other salad that strikes your fancy. And, as I’m typing, I’m even thinking this might be a fun topper for chili!


  2. Friday, June 11, 2010

    Pork Tenderloin with Heirloom Tomato Salad

    pork tenderloin with heirloom tomato salad web

    Pork Tenderloin with Heirloom Tomato Salad
    Recipe type: Main Dish, Pork
    Serves: 12-18
    • Marinade:
    • 3 teaspoon coriander seed (I just tossed in some ground coriander)
    • ¾ teaspoon cumin seed, toasted (I just tossed in some ground cumin)
    • Zest and juice of 6 limes
    • 9 tablespoons olive oil
    • 3 teaspoons salt
    • 3 cloves garlic, minced
    • 3 shallots, minced
    • 1½ cups chicken stock (which I forgot when I made this – still came out, but I recommend using it!)
    • ¾ cup red wine vinegar
    • 2 teaspoon honey
    • 1½ cups extra-virgin olive oil
    • Heirloom Tomato Salad:
    • 9 large heirloom tomatoes, cut into bite-sized pieces (whoah – I didn’t use that many”¦would taste good, but now that I’m typing this out I realize I TOTALLY didn’t read the recipe carefully when I made it!)
    • 6 cups watercress
    • ¾ cup mint leaves
    • ¾ cup toasted almonds
    1. Cut pork int 1½ – 2 inch thick medallions. Whisk together coriander, cumin, lime zest and juice, olive oil, salt, garlic and shallot. Pour over pork and marinate for 2 hours (no longer).
    2. Preheat oven to 375 degrees. Preheat a Calphalon Unison Grill pan with Sear Nonstick over medium heat, remove pork from marinad, reserving marinade. Sear pork for 3 minutes per side. When pork is seared, transfer pan to preheated oven for 3 minutes.
    3. Remove pan from the oven and place the pork on a platter. Add marinade, stock, vinegar and honey to pan and bring to a simmer, reducing by ⅓. Whisk in 1½ C olive oil. Mix tomatoes and watercress, mint and almonds. Toss warm dressing over tomato salad and serve with the pork.
    If you don’t have a grill pan, feel free to sear in a regular griddle. And if your griddle can’t go in the oven, just transfer to a cookie sheet to bake the meat for 3 minutes. I actually used the regular griddle so that when I reduced my sauce later it would be easy to whisk. You don’t get those grill marks, but it tastes the same.


  3. Tuesday, November 10, 2009

    Real Simple Giveaway Winners…and a recipe!

    I’m sure you’re all dying to know who is getting this great book!

    real simple final web

    And the {random} winners are…

    Amy Worthington, who said, “I would love to have anything helpful to make simple, delicious meals!”


    t sara, who said, “i love real simple!”

    Congratulations! You will each receive a copy of Real Simple Best Recipes. Enjoy! Big thanks once again to Real Simple!

    And here’s a quick recipe from the book. It’s actually part of one of the recipes in the book. I love it because it tastes good, is healthy and super easy!

    couscous salad web

    Couscous Salad
    Cuisine: Side Dish, Salad
    • 1 10-oz box couscous (1½ cups)
    • 6 scallions, sliced
    • 4 plum tomatoes, quartered (I added a bit more)
    • 1 seedless cucumber, cut into half-moons (mine had seeds and everything was fine. phew.)
    • 3 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1¼ teaspoons salt
    • ¼ teaspoon pepper
    • ¼ cup crumbled feta (optional, but a very delicious option)
    1. Place couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes. Fluff with fork.
    2. Toss couscous with all the ingredients. Enjoy!


  4. Friday, October 10, 2008

    Simple Side Dishes: Spinach Salad a la Lindsay

    I’ve decided to start a new category here at This Week for Dinner – Simple Side Dishes. I don’t always put much thought into side dishes, and I would guess that I’m not alone.  Sometimes all it takes is for someone to remind me of a side or point out an easy way to prepare a vegetable and I’m good to go.  So, whenever I discover or re-discover a simple (e.g. fast, minimal ingredients, easy prep) side, I’ll be sure to share it with you!

    How about a nice salad today?

    Simple Side Dishes: Spinach Salad a la Lindsay
    • Spinach
    • Candied pecans (yes, candy-ing them is pretty easy, but to keep it really simple, jut buy them!)
    • Feta cheese
    • Strawberries, sliced
    • Poppyseed Dressing (or Brianna’s Blush Wine Vinaigrette)
    1. Mix together!

    Poppyseed Dressing
    From Lindsay Rutman Feel free to just buy poppyseed dressing (Brianna’s is AWESOME, by the way)”¦but if you WANT to make your own, this is some dang good dressing
    • ¾ tablespoon poppy seeds
    • ⅓ cup vinegar
    • ⅓ cup sugar
    • ¾ cup vegetable oil
    • ¾ tablespoon grated red onion
    • ¾ teaspoon salt
    • ⅓ teaspoon dry mustard
    1. Mix all the ingredients, and preferably let it sit a few hours before serving so the flavors can combine.


  5. Tuesday, September 30, 2008

    Heavenly Lunch

    My friend Melissa invited the girls and me over for lunch last Friday. It was wonderful! The table was set beautifully and the food, oh the food. I suppose pretty much anything is a step above my usual PB & honey sandwich. But this lunch was probably a million steps above that. It was a real treat. Cate gobbled up the salad. That’s really saying something when a 3-year-old will eat SALAD.

    Melissa was kind enough to share the recipes with me. Enjoy!

    Cranberry Salsa
    Beautiful and delicious!
    Recipe type: Main Dish, Lunch, Salad
    Serves: 3 cups
    • 12 ounce package cranberries (fresh or frozen)
    • ½ cup sugar
    • 1 medium jalapeño
    • 1 bunch green onions
    • 2 tablespoon fresh cilantro
    • ¼ teaspoon cumin
    • ¼ teaspoon ginger
    • juice and zest of a lemon
    1. Blend in food processor and chill for a couple of hours to allow flavors to marinade. For a twist, serve salsa over cream cheese and top with fresh cilantro.

    Bookclub Chicken Salad
    From “Favorites” by Grace Ivory Rock & Jane Ivory Metcalf
    Recipe type: Main Dish, Salad
    • 6-8 chicken breasts
    • 8 ounces slivered almonds
    • 4 tablespoons sugar
    • 2 bags European blend salad mix
    • 1 head iceberg lettuce, torn into pieces
    • 1 pound bacon, cooked and crumbled
    • 1 cup raisins or craisins
    • 1 cup shredded Mozzarella cheese (or Feta and/or Apricot Stilton)
    1. Cook chicken breasts for 30 minutes at 350 degrees (or in the microwave on high 4-6 mins, or until done). Cool and cut into small pieces. In a small skillet sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool.
    2. Mix all ingredients together and top with sweet red onion dressing.

    Sweet Red Onion Dressing
    • ½ red onion, or less if onion is large
    • 2 cups sugar
    • 4 teaspoons dry mustard
    • 1 teaspoon salt
    • 1 cup red wine vinegar
    • 2 cups vegetable oil
    1. Finely chop red onion in food processor (or blender). Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss with salad.


  6. Tuesday, July 8, 2008

    Featured Recipe: Asian Spinach Salad

    I’ve been using your summer meal suggestions and have not disappointed yet! I am so glad I did that ‘Call for Recipes’…you guys know what you’re doing. 🙂

    We had this Asian Spinach Salad on Sunday. It really was the perfect summer dinner.

    All I have to say is…YUM. Thank you, Kristy, for sharing the recipe!

    Featured Recipe: Asian Spinach Salad
    This asian spinach salad is perfect for summer!
    Recipe type: Side Dish, Salad
    Cuisine: American
    • 1 small bag of spinach
    • 8 oz. bowtie pasta (cook, strain, cool)
    • 2-4 Tbsp. Sesame seeds
    • ½ C. Sunflower seeds
    • 1 can sliced water chestnuts
    • 3 chicken breasts – season heavily with lemon pepper, grill and cut into bite size pieces
    • (I didn’t have lemon pepper, so I cooked the chicken on the stove top with olive oil, soy sauce, ginger, garlic, S&P and that worked nicely as well)
    • 1 C. bean sprouts
    • (I also added green bell pepper and green onion b/c I had them and they were yummy)
    • Dressing:
    • ½ C. Canola oil
    • ½ C. sugar
    • 1 tsp salt
    • 1 tsp sesame oil
    • 3 Tbsp soy sauce
    • 2 Tbsp Seasoned Rice vinegar (unseasoned works too)
    • ½ tsp sesame SEED oil
    • 1 tsp grated fresh garlic
    1. Toss together salad ingredients. Then mix all dressing ingredients and store in fridge. Return to room temp before combined.


  7. Wednesday, January 31, 2007

    Jenny’s Green Salad

    Jenny's Green Salad
    From Jenny Roberts
    Cuisine: Side Dish
    • Lettuce – variety (we included spinach in the mix)
    • Sliced mushrooms
    • Chopped green onion
    • Halved grapes
    • Almond slivers or slices
    • Can mandarin oranges
    • ¾ cup sugar
    • 1 teaspoon dry mustard
    • 1 teaspoon salt
    • ⅓ cup cider vinegar
    • 1 tablespoon onion juice
    • 1 cup salad oil
    • 1½ tablespoons poppy seeds

  8. Chicken Salad

    Chicken Salad
    Recipe type: Main Dish, Poultry
    • 4 cup cubed cooked chicken
    • 1½ cup seedless green grapes halved
    • 1 cup chopped celery
    • ¾ cup sliced green onions
    • 3 hard-cooked eggs, chopped (I leave this out!)
    • ½ cup mayo (may need more)
    • ¼ cup sour cream
    • 1 tablespoon prepared mustard
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon celery salt
    • ⅛ teaspoon dry mustard
    • ⅛ teaspoon paprika
    • ½ cup slivered almonds, toasted (add just before serving – I prefer sliced)
    1. Can substitute 2 tsp Onera Salt (or your favorite seasoned salt, like Jane's Crazy Salt) for the salt, onion powder and celery salt.