Baja Fish Taco Salad with Creamy Red Chili Dressing

Often people say to  me, "You like fish tacos?...eewwww!" I will never understand that question/statement. I love, I repeat, LOVE fish tacos. What's not to like? You get the health benefit of eating fish, you get the whole taco experience and on top of that, the cabbage and other ingredients give it so much texture! I love to make beer batter fish tacos, but since I am not 21 yet and can't buy beer....cough cough....since I didn't happen to have a beer lying around my house, I decided to try the Baja fish taco salad recipe I had found earlier in the week in one of my old forgotten recipe magazines. I figured it couldn't hurt to leave off the old shell and have a few less carbs for dinner. I'm so glad I tried it. I tweaked the recipe just a bit and my hubby, who is not  "foodie" like me ( I know....how is it possible not to be) kept commenting how much he loved it! So today, I may not have any fish leftover, but I do have salad and dressing leftover, so that will be my nice healthy lunch!  So I say "FISH TACO LOVERS UNITE" and give this one a try. You will thank me later :)

Recipe Adapted From: Cuisine at Home Magazine February 2012

Calories: 309 per serving
Makes 6 servings
Total time: 45 min

Baja Fish Taco Salad:

For the fish, whisk together:
1 cup cornflake crumbs
3/4 tsp coriander
3/4 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper

To Coat the fish and cook it::
3/4 cup canola oil
3 egg whites, beaten
2 Tbsp water
 1 lb Flounder pieces, cut into 2 inch long strips

For the salad, toss together:
6 cups thinly sliced green cabbage
1 cucumber, seeded and diced
1 cup grape or cherry tomatoes, halved
1 cup thinly sliced radishes
1/2 cup fresh cilantro leaves (you can chop these, but don't chop them too fine)

Whisk the cornmeal, coriander, cumin, salt, pepper and cayenne pepper together in a bowl.
Heat the oil in a large skillet over medium high heat.
Combine egg whites and water in a small bowl.
Cut your fish into pieces that are approximately 2 inches long and 1/2 inch wide.
Dredge the cut pieces of fish into the corn flake crumbs, then into the egg white mixture and then back into the cornflake crumbs. (Make sure you let the excess egg whites drip off before you re-dip them into the cornflake crumb mixture to prevent clumping)
Fry the fish in small batches, until golden (fry in small batches to prevent cooling down the oil) and place on a paper towel lined plate to soak up any excess oil.
For the salad, toss together the cabbage, cucumber, tomatoes, radishes and cilantro in a large bowl. Divide the salad among  the plates and top each salad with as much fish as you would like. Serve with Creamy Jalapeno Dressing. (recipe follows)

Creamy Red Chili Dressing

1/2 cup fat free mayonnaise ( I used Veganaise)
1/4 cup almond milk mixed with 1 tsp lemon juice (orig.recipe used buttermilk and I didn't have any so improvising was necessary)
1/4 cup chopped green onions
3 small red fresno chilies, seeded and roughly chopped (you can substitute jalapeno)
1/2 lime, juiced
1/2 tsp salt
1/2 tsp cumin

Place all the dressing ingredients in a food processor and process until the green onions and chilies are minced well and the dressing is combined.

Bean and Corn Salad

I wish all side dishes came together as quickly as this one. I guess if you bought a bag of pre-mixed salad at the store, it might be quicker, but I guarantee you, it wouldn't taste as good. This was so quick and easy to prepare. It's healthy, yummy and would be a perfect summertime accompaniment to a family BBQ. I know, I know, it's not summer. Well....put this on your "to do" list so you will be ready when summer comes around again. I myself will fix this in Fall, Winter and Spring also! :)

Recipe Adapted From: http://mom-machine.com/my-favorite-summer-side/

1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cups shelled edamame
1 tomato, chopped
1/4 cup roasted red bell peppers, chopped (I used the kind in the jar)
1 cup corn, cooked and cut off the cob (you can substitute frozen that has been thawed)
1 avocado
3 garlic cloves, chopped finely
1 Tbsp olive oil
1/2 cup cilantro, chopped
juice of 2 limes
Salt/Pepper to taste

Mix everything together in a very large bowl. Stir lightly as to not "break up" the avocado and other veggies. Add salt and pepper to taste. Serve cold. (Make sure not to skip the lime juice, this is what prevents the avocado from turning brown)

Grilled Ginger and Sesame Chicken Salad

Who doesn't love a light, refreshing Asian salad? I know this girl sure does. I wanted to make something light and low calorie tonight for dinner. This salad fit that bill. I have never used black sesame seeds before and they definitely have a little different taste than their light counterpart. I liked them though. They added, not only color, but a little different taste and a nice crunch! I guess Fall days in Southern California aren't so bad, if I can keep making salads like this!

Recipe Source: http://menumusings.blogspot.com/2013/05/grilled-ginger-sesame-chicken-salad.html

For two salads:

Marinade and Dressing:

1/8 cup  soy sauce

1 1/2 Tbsp fresh ginger, chopped

1/8 cup olive oil

1 Tbsp hoisin sauce

1/2 Tbsp sesame oil

1/2 tsp sriracha sauce

1/2 tsp salt

 1/8 cup red wine vinegar

1/8 cup finely chopped green onions

Marinade and dressing -

• 1/4 cup soy sauce
• 3 Tbsp fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 tsp sriracha sauce
• 1 tsp kosher salt 

2 small chicken breasts

Salad:

1/2 head Napa Cabbage, sliced thinly
1 carrot, julienned
2 green onions, sliced thin on the diagonal
1/3 cup cilantro, chopped
1/4 cup slivered almonds
1/2 tsp sesame seeds, toasted
1/2  tsp black sesame seeds, toasted

To toast sesame seeds:
Place sesame seeds in a hot dry skillet. Stir them continually and toast on med/high heat for just a couple minutes until you see them start to turn golden. Remove from heat. With the black sesame seeds, just toast for the same amount of time, they will darken just a bit.


To make the marinade:
Whisk together the soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha and salt. Place the 2 chicken breasts in a gallon ziplock bag and add 2 Tbsp of the marinade mixture to the bag. Set the rest o fhe marinade mixture aside. (make sure you do no allow the rest of the marinade mixture to touch any of the raw chicken as it will be used to make the dressing). Squish the marinade around over the chicken and place the bag of chicken in the refrigerator for 30 minutes to marinade.

To make the dressing:
To the reserved marinade, add in the red wine vinegar and green onions. Place in the refrigerator until ready to put on the salad.

To make the chicken:

Grill the chicken on an indoor or outdoor grill until it is cooked through. Let the chicken rest after cooking, before slicing it, to retain the juiciness of it. When it has rested about 10 minutes, slice into thin slices. 

To assemble the salad:

On your salad plates, add the cabbage, carrots, green onions, cilantro and chicken. Drizzle the dressing over the top of the salad and then garnish with almonds, sesame seeds and black sesame seeds. 

Chicken and Fruit Salad with Banana Dressing

Clearly it's Fall, when my nephew's girlfriend that lives in Oregon, posts that they are having the first fire of the season,  in the fireplace. After reading her post, I began to think of good old winter comfort foods. A few passed through my brain, such as: chili, chicken and dumplings, soup etc etc. Then I looked down and realized that I was in capri pants and a tank top. Also, I was too warm to be thinking of these kinds of foods. Clearly, Southern California has not gotten the Fall weather memo yet! Ok, Ok, it could just be that hot flashes now keep me in a permanent state of "summer" ;)
Whatever the cause, I knew that tonight's dinner would have to be of the light and refreshing variety. I scanned my Pinterest boards and this one caught my eye. Wow, I'm so glad it did.. This was super light, wonderfully refreshing and I can see this being a great "go to" summer lunch or dinner meal!

Recipe Adapted From: http://www.chindeep.com/2012/06/25/st-james-hotels-california-chicken-salad-with-creamy-banana-dressing/

For 2 Salads:

2 grilled chicken breasts

Spinach leaves

Spring Salad Mix

1/2 cantaloupe, chopped into chunks

Several red grapes

1 large, ripe banana, sliced

1 orange, sliced

1 Granny Smith apple, sliced

1/4 fresh pineapple, cut into chunks

On two dinner plates, place the spinach leaves and the spring salad mix. You want enough of a bed of greens to place all the chicken and fruit on.

Place one sliced grilled chicken breast in the center of the greens, on each plate. 

Place an equal amount on the fruit on each plate, surrounding the chicken breasts. 

To make the creamy banana dressing:

1 ripe banana

1/2 cup plain Greek yogurt

1/6 cup brown sugar (or 2 and 2/3 Tbsp)

juice of 1/4 lemon

Place all ingredients in the bowl of a food processor or blender. Blend until pureed and creamy. Serve on top of the salads.

Tequilla Lime Flank Steak Salad wtih Chili Lime Vinaigrette

The hubby and I just finished eating these salads. Mine was way smaller and of course because I am always watching my calories/carbs etc.....mine had no avocado, no tortilla chips and way less steak, since I am not much of a red meat eater) Do you see why I took a  picture of his salad? I did take a bite of  his with all the "goodies" on it so I could give you all an honest opinion. Here is my opinion...WOW!!! Mine was even good without all those extra goodies, but the crunch from the chips and the smooth texture and taste of the avocado, only made it that much better. Next time I will make mine with chicken as that just sounds even better to me. But boy oh boy, I'm glad I tried this recipe.

Recipe Adapted From: http://www.howsweeteats.com/2013/02/tequila-lime-flank-steak-fajita-salad-with-chile-lime-vinaigrette/

For the Steak:
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp salt
1/2 tsp pepper

1/2 tsp crushed red pepper flakes
zest of 2 limes

 For the Peppers:

1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 Tbsp olive oil

Pinch of salt and pepper

For the Salad: 

1/2 head of romaine lettuce, washed, dried and torn

2 cups Spinach leaves, washed and dried

1/2 cup black beans
1/2 cup corn salsa (recipe follows)
5 slices Colby Pepper Jack cheese, thinly sliced
1 avocado, sliced

1/4 cup green onions, diced
Tortilla chips for topping

For the Chili Lime Vinaigrette:
2 Tbsp olive oil
1 Tbsp rice vinegar
1/2 Tbsp chile oil (you can usually find this in the Asian section of your local grocery store)
2 tsp honey
Juice of 2 limes
pinch of salt and a pinch of pepper

For the corn salsa: 

1 (12 oz) bag of frozen corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped
3/4 cup fresh cilantro, chopped
Juice of 2  limes
1/2 teaspoon salt
1/2 teaspoon pepper

 To make the corn salsa:  
Combine all ingredients in a bowl and mix.. Season with additional salt and pepper if desired. Set aside.
 

 To make the Chili Lime Vinaigrette: 

 Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined. Set aside.    


To prepare the meal:

Whisk tequila, olive oil, lime juice, salt, pepper, red pepper flakes and lime zest in a bowl until combined. Place your flank  steak in a shallow baking dish or a large Ziplock bag. Pour the marinade over the top of the steak. Marinate for 2 - 24 hours, making sure to flip the steaks over in the marinade every few hours. 

When you're ready to make the salads, turn the broiler onto the highest setting. Place the oven rack on the highest rack under the broiler. Broil steak for 5 minutes, flip and broil for another 5 minutes. Let it rest out of the broiler for about 5-10 minutes. (If you wish to not have pink in your meat at all, then cook it for a little extra time). Slice thin strips at an angle. Set aside.

While the steak is cooking and resting, heat a skillet over medium heat and add 1 Tbsp olive oil. Add peppers with a pinch of salt and pepper, tossing to coat and cook for 5-6 minutes, until slightly soft. Set aside

To assemble the salad:  

Place lettuce and spinach on the plate or in a bowl. On top of the lettuce, place the flank steak, black beans, corn salsa, peppers, cheese, avocado, green onions and tortilla chips. Top with dressing and toss!

Fennel and Apple Salad with Maple Cinnamon Vinaigrette

A friend at work loaned me the book "Two Dudes One Pan". I found this amazing recipe in there and I just knew it would be the first one I would try from the cookbook. Boy oh boy am I glad I did. My daughter came by for dinner the night I served this and it was so nice to hear everyone eating saying "mmmm" while they ate it. I love those kind of meals. It was so light, refreshing and had so many things about it that I loved. Slightly (and I mean oh so slightly) sweet, crunchy, a little anise taste from the fennel and a little punch from the Pecorino cheese. Now I can't wait to go through the book and find my next recipe to try. If you get a chance to look at or buy this book, I would suggest doing so. It really is a great cookbook!

Original Recipe From: http://www.amazon.com/Two-Dudes-One-Pan-Minimalist/dp/0307382605

For  the Salad:
2 fennel bulbs
2 apples
1/2 lemon (used only if you make the salad in advance of the meal, to stop browning)
1/2 cup very small grapes or grapes cut in half
3 Tbsp toasted pine nuts
2 tsp chives, finely chopped
1 tsp salt
2 oz Pecorino cheese, shave with a vegetable peeler (This is a kind of Romano cheese)

For the Vinaigrette:
2 Tbsp champagne vinegar (This can be found at the grocery store next to all the red wine vinegars etc)
1 tsp pure maple syrup
1/4 tsp cinnamon
1/2 tsp salt
1 shallot (or 1/4 of a very small white onion)
3 Tbsp canola oil
2 Tbsp olive oil

Halve and core the fennel bulbs and trim the stalks. Chop up one Tbsp of the green "fronds" (the green feather stuff at the end of the stalks) to garnish the salad and set aside.
Slice the fennel and apples very thin into matchstick cuts. (If you slice the apples and fennel more than 10 minutes before you serve this salad, then here is where you would squeeze the 1/2 of a lemon over the slices to prevent browning.)

Toast the pine nuts by placing them in a dry skillet and turning the heat on medium. Continuously stir the nuts or "swirl" the pan to keep them from burning. The pine nuts are toasted when they begin to turn a darker shade of brown. Remove immediately and set aside. 

In  a bowl, whisk the champagne vinegar,, maple syrup, cinnamon  and salt. Add the shallot and drizzle in both oils while whisking to incorporate it.  Add the fennel, apples, grapes, toasted pine nuts, chives and salt. Transfer the salad to a serving bowl or platter and top with the Pecorino cheese. Garnish with the reserved, chopped fennel fronds. Serve

Serves: 4-6

Brown Rice Salad with Orange Sesame Dressing

As I sit here trying to type up some story or something interesting to put here, I realize my mind is blank. I am plagued with a dreaded annual sinus infection. Last year in July, the night before I was due to fly home from my vacation to Portland, I got hit with the worst sinus infection of my life. Thankfully, Kaiser was able to get me a prescription and I thought I would be ok on the flight home. Well....everything was fine until the plane started it's descent. Oh my goodness, I thought my head was going to explode from all the pressure. Trust me when I say I would rather give birth to another child, before ever doing that again. So you are probably wondering why I would pick that story to tell you. WELL...guess who is leaving again for Portland soon and guess who has another sinus infection? Me..that's right. Let's hope this time, I get rid of this bad boy BEFORE my flight. No more head exploding episodes this year! Oh yeah...so back to this salad. I wasn't feeling so well, so I decided to whip up this super easy salad. So glad I did, because it takes hardly any cooking, just slicing, dicing, stirring and cooking rice...yep that's it! In fact, I think this is what I will have today for leftover lunch. Yummy...I can't wait!

Recipe Adapted From: 
http://thecozyapron.com/cozy-cameo-asian-style-brown-rice-salad-a-salad-for-modern-times/



For the Salad:
4 cups brown rice, cooked and cooled
1 cup edamame 
1 carrot, grated, or thinly sliced
1 cup brocccoli, cut into bite size chunks
1/2 red bell pepper, chopped
2 Tbsp fresh cilantro leaves, chopped
3 green onions, chopped
1 tablespoon toasted sesame seeds

For the Dressing: 
 1 clove garlic, chopped
1 Tbsp fresh orange juice
1 tsp orange zest
1 1/2 Tbsp soy sauce
1 1/2 Tbsp sesame oil
1 Tbsp honey
2 Tbsp rice vinegar
1 tsp toasted sesame seeds
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 cup canola oil

For the top of the salad:
Juice of 1 whole orange
Toasted sesame seeds


To prepare the salad: 
In a large bowl, place the cooled brown rice, edamame, carrot, broccoli, bell pepper, cilantro,green onion and sesame seeds. Toss to mix. Set aside.

To prepare the dressing:
In  a small bowl, stir together all the dressing ingredients. Stir until mixed thoroughly. Pour over rice salad. Toss to coat. When ready to serve, squeeze the juice of one orange over the salad and toss again. Sprinkle the top with toasted sesame seeds. Serve cold.

Grilled Chicken Salad with Honey-Lime Cilantro Vinaigrette

Hot summer days always call for cool summer salads. This was just the right kind of salad and the right kind of dressing to cool off with at the end of a hot day. The tangy, light, refreshing dressing is a perfect blend of tastes. The lime and honey work perfectly together! I can't wait to  make this again and as hot as it's going to be in Southern California for the next couple of months, I'm sure I will be making it again soon.

Recipe Adapted From:
http://www.cookingclassy.com/2013/05/salad-with-grilled-chicken-avocado-tomato-with-honey-lime-cilantro-vinaigrette/

For the Salad:

1 lb boneless, skinless chicken breast, grilled and diced into strips
Fresh Spinach leaves
Tomatoes, sliced into quarters
1 cup fresh corn (cut from cooked corn on the cob)
1/4 small red onion, cut into strips or diced
1 green onion, cut into small slices or diced
1/4 cup fresh pepitas (shelled pumpkin seeds)
2 Avocados, cut into strips
3-4 oz fresh parmesan cheese, grated

Build your salad however you would like. Add any ingredients you enjoy in your salads. Top with Honey Lime and Cilantro Vinaigrette Dressing.

For the Honey, Lime and Cilantro Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp honey
3 Tbsp rice vinegar
1/4 cup lightly packed cilantro
1 clove garlic, minced
1/4 tsp each salt and pepper

Zest of 2 limes
1/2 tsp coriander
dash of cayenne pepper
1/3 cup olive oil

  

In a blender or food processor, combine lime juice, honey, rice vinegar, cilantro, garlic, salt, pepper, zest of limes, coriander and cayenne pepper. Pulse mixture until the cilantro is finely chopped. With the blender or food processor on, slowly drizzle the olive oil into it with a slow and steady stream, then blend until slightly thickened about 20 seconds longer.

Polynesian Coleslaw

Summertime is definitely the time to recapture my love for cold salads and slaws. What is better on a hot day, than sinking your teeth into a nice cold, crisp salad that has some crunch and is completely satisfying? Ok, so maybe jumping into the pool is better than that for cooling you off, but as far as food goes.....this slaw is amazing! I think next time I will add some chicken and call this a main dish!

Recipe Adapted From:
http://allrecipes.com/Recipe/Polynesian-Coleslaw/

1 1/2 Tbsp creamy peanut butter
1 clove garlic, minced
1/4 tsp salt
1 Tbsp rice vinegar
1 tsp honey
1 Tbsp soy sauce
1/4 tsp Franks Red Hot Sauce
1/4 cup cilantro, chopped
1 Tbsp green onions, chopped
1 red bell pepper, cut into bite size strips or chunks
4 cups shredded cabbage
1 mango, cut into bite size chunks
1 Tbsp toasted sesame seeds

In a large bowl, stir together the peanut butter, garlic, salt, rice vinegar, honey, soy sauce and hot sauce until completely smooth. Stir in cilantro, green onions and red bell pepper. Add cabbage and mango and stir or toss, until the cabbage and mango are well coated with the dressing. Cover and refrigerate for at least one hour. Right before serving, sprinkle the top with sesame seeds.

Maragarita and Citrus Shrimp Salad with Mango and Pineapple Chunks and Citrus Honey Viniagrette Dressing

Yum! Nothing says "great summer dinner" like a refreshing and light salad. After working in my garden today, walking 3 miles and generally just getting a lot done, I decided that a nice, light dinner was in order. I opened my freezer, took out some shrimp that I had purchased last week and after unwrapping it, I was shocked to find that  the employee behind the seafood counter had inadvertently given me already cooked shrimp, instead of raw shrimp!  I don't think I have ever bought the pre-cooked kind. So what was I supposed to do with this?  I pondered for a few minutes and then it hit me....make a yummy salad! Since the shrimp was already cooked, I just had to find a way to dress it up a bit. I could have taken the easy route and just served basic shrimp on greens, but that would not have been any fun! So this was the end result and boy oh boy, I'm sure glad it was!

For the Margarita and Citrus Shrimp Marinade:
1/2 lb. pre-cooked, peeled shrimp
1/2 jalapeno pepper, chopped
1 1/2 Tbsp olive oil
1/4 tsp coriander
1/2 clove garlic, chopped
Zest and juice from 1 large lime

Salt/Pepper to taste

Cut the tails off the shrimp and set aside. In a medium bowl, combine the jalapeno, olive oil, coriander, garlic, lime zest, lime juice, salt and pepper. Put the shrimp in this mixture. Toss the shrimp to evenly coat it with the marinade. Marinade the shrimp in the refrigerator for 15-30 min.

For the Margarita and Citrus Shrimp Sauce:
1/8 cup Margarita mix (the sweet and sour mix, not the one with the alcohol already in it)
1/8 cup Tequilla
Juice and Zest of 1 large orange
Juice of 2 large limes
1 green onion, chopped

While your shrimp are marinading, get out a small saucepan to make the sauce. In the saucepan combine the margarita mix, tequilla, zest and juice of the orange, lime juice and the green onion. Bring to a boil and let cook on medium for about 6 minutes. Cool slightly. Drain the marinade off the shrimp that is in the refrigerator then pour the cooled  sauce over your shrimp. Place the shrimp back into the refrigerator to cool down while you prepare the dressing and the salad.

For the Citrus Honey Vinaigrette Dressing: 
1 garlic clove, minced
1/2 Tbsp onion, chopped finely
1 large orange, juiced
2 limes, juiced
2  Tbsp honey
3/4 tsp cumin
1/2 tsp salt
1/4 tsp pepper
dash of Sriracha sauce
1/2 cup olive oil

Place all the dressing ingredients in a container with a tight fitting lid that seals well. Shake it all up and store in the refrigerator until ready to use. Shake again before using!

For the Salad:
Spinach
Kale
Tomato
Red Onion, sliced
Cilantro
Mango, cut into slices or chunks
Fresh Pineapple, cut into slices or chunks
Avocado, cut into slices

You can use as much or as little of each of these ingredients, for the salad, as you would like. Be creative and put whatever salad fixin's you think would taste good with this, into your salad. Assemble the salad in any way you would like. Top with the shrimp and the cold dressing! Enjoy!


*The recipe for the dressing was adapted from: http://www.ourbestbites.com/2008/06/honey-citrus-vinaigrette/

Thai Peanut Cabbage Slaw

There is nothing better on warm days than a refreshing, cold salad to eat for a meal. Since this has been a pretty hot week in Southern California, this was the perfect answer for a meal to "beat the heat." It's light, refreshing and actually healthy! When summer gets into full swing, I intend to make this as a dish I can sit out by the pool with and eat to my hearts content. :)

Recipe Adapted From: http://www.theyummylife.com/Thai_Peanut_Slaw

Dressing Ingredients:

1 Granny Smith apple, peeled, cored & chopped

1 ½ Tbsp soy sauce

1 ½ tsp honey

1 Tbsp sesame oil

1 Tbsp rice vinegar

2 Tbsp creamy peanut butter 

1 Tbsp water

¼ tsp garlic powder

1/8 tsp cayenne pepper

Slaw Ingredients:

5 cups shredded cabbage (or one 16-oz bag cole slaw mix)

3/4 red bell pepper, thinly sliced

2 green onions, thinly sliced 

3 Tbsp chopped fresh cilantro

3 Tbsp chopped fresh Italian Parsley

 1/2 cup salted cocktail peanuts, chopped 

Mix dressing ingredients in a blender or food processor until it's completely pureed. It should have a consistency similar to apple sauce. 

In large bowl, toss together all the slaw ingredients and pour the dressing over the top. Stir thoroughly to coat the slaw with the dressing. Cover and refrigerate for at least 1 hour to allow the flavors to blend together. 

 * Add extra peanuts right as you serve the salad as the ones that were on it might be a little less crunchy after it sits awhile. 

Caesar Salad in Parmesan Cheese Cups

Awhile back I had made some Parmesan disks to go with dinner that were absolutely delicious. I mean seriously, who doesn't like melted Parmesan? I'm not talking about that gross kind that you shake out of a plastic container that smells like dirty socks. I'm talking about fresh shredded Parmesan cheese, that you either purchase in the deli department or shave right off the block of cheese yourself! The Parmesan disks were super easy as you just melt Parmesan on a cookie sheet covered with Parchment paper and eat the hot melty cheese disks as a side dish after they firm up a bit. Well, when I saw the idea on Pinterest to mold those same little disks around something to create a "cup" I just knew I had to try it. So I decided to fill my little cups with Caesar Salad since Parmesan is such an integral part of Caesar Salad. They were tasty, small enough to just pop into your mouth with one or two bites, and who doesn't like eating their bowls? I know I do!

This is where I found the idea: http://duhlicious.com/2010/07/parmesan-cups-make-for-simple-canapes/

Shredded Parmesan Cheese (not the powdery kind, the fresh kind)
Romaine Lettuce or a Bag of Caesar Salad
Caesar Dressing
Croutons

Heat oven to 350°
Line a cookie sheet with Parchment paper.
For each cup, place 1 Tbsp of Parmesan onto the Parchment paper and flatten it out a bit with the back of the tablespoon. Don't flatten it all the way, it will melt and flatten itself out.

 Place each tablespoon full at least 2 inches apart as it will melt and spread out.

Fill up the cookie sheet and place in the oven for 5 minutes. Remove and let stand for about 20 seconds.

Use a spatula and lift each cheese disk and place it either over a shot glass (turned upside down) or a mini muffin tin flipped upside down so the bumps or cavities for the muffins are facing up. Use your fingers to "mold" the cheese around the container to create "cups." Allow these to cool and then remove onto a tray or plate.

Toss your romaine or Caesar Salad mix into a bowl with the Caesar dressing. Place a small amount of salad into each bowl and top with croutons. Enjoy!

Loaded Potato Salad

Oh  my goodness! Can I  just tell you how amazing this potato salad looks and tastes? Ok, ok, so I only took one small bite, but it sure was yummy!! In fact, as I am typing this, I realized that I should probably go get my grand daughter's bib to wear so I won't ruin my keyboard with drool. Just looking at the picture makes me want to run to my fridge, yank open the bowl of potato salad and dig in with a HUGE fork! Fortunately my will power  is kicking in and I will stick to my diet. I am sure my family will thank me tomorrow for not eating it all, so they can enjoy it all for themselves. If you loved loaded baked potatoes, then this certainly will become your new favorite potato salad.

4 large Russet potatoes

1/4 cup mayonnaise

1/2 cup sour cream

1/2 cup grated cheddar cheese

1/4 cup freshly chopped chives, divided

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled

salt and pepper to taste

Serves 4 - 6

In a small bowl, thoroughly mix together mayonnaise, and sour cream. Add cheddar cheese, half of the chives, 6 pieces of crumbled bacon,  salt and pepper. Place in the fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil about 20 minutes. Don't over boil or they will end up too mushy.

When potatoes are ready, drain and let cool completely. Put potatoes in a large bowl and add the sour cream mixture. Top with remaining chives and remaining crumbled bacon.