This dish is the perfect summer side.  It’s easy, colorful, make-ahead and, most importantly, delicious!  I like to pack it up and take along to the beach or on a picnic, serve alongside ribs, or make a batch to take into work to have for lunch for the week.  If enjoying for lunch, you could add shredded chicken, or boiled shrimp, to make it a little more hearty, or serve alongside a summer soup or salad.

cousWhat’s your go-to summer salad?

Suffering Succotash

July 14, 2013

This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.

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I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.

My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.

There are many ways to prepare succotash. What’s your favorite?

I was very excited about this week’s topic of Dishes in 5 Ingredients or Less, because I just made an amazing batch of these crock pot chicken tacos.  Not only does this recipe use only THREE ingredients, but since the meat is prepared in the crock pot, it’s effortless to throw together and comes out extremely juicy and tender.  Since I cook for the girls in the office, I love to toss all the ingredients in the crock pot before I go to bed and cook on low overnight.  In the morning, I pack the chicken to-go and take it in for lunch.

There is a an endless combination of meals you can make featuring this succulent and zesty chicken.  I like to use a wheat wrap and pile on the chicken, low-fat cheese, lettuce, onion, avocado, etc. for a healthy burrito; top shredded lettuce with cowboy caviar, the chicken taco meat, and drizzle with a balsamic vinaigrette for a flavorful salad; or make nachos by topping tortilla chips with cheese, chicken, cowboy caviar, lettuce and Greek Yogurt.

Whichever way you choose to serve it; it’s guaranteed to be a crowd pleaser!

Crock Pot Chicken Tacos

printable version

This recipe is as easy as…

  1. 4 boneless, skinless chicken breasts
  2. 1 packet taco seasoning
  3. 1 16oz. jar of salsa

Place chicken breasts in crock pot. Cover with taco seasoning and top with salsa.  Seal the lid of the crock pot and turn the crock pot on low.

Cook for eight hours and serve!

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step one

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step two

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step three

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step four

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wake up in the morning to this! smells amazing

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shred and it’s ready to serve!

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taco salad is a delicious way to serve

Check out more delicious 5 Ingredient or Less recipes from the #SundaySupper community below!

Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

I made this yesterday for the girls in the office today.  As usual, I tasted a spoonful, to make sure it came out okay.  Oh my goodness.  I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite.  I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!

I’m serving it with a Roasted Butternut Squash Soup.  A healthy menu to kick off fall!

Roasted Broccoli and Farro Salad with Feta

printable version

Ingredients

  • 3/4 cup farro
  • 1 1/2 cup water
  • 1 lb. broccoli
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup crumbled feta
  • 2 scallions, thinly sliced
  • Pinch crushed red pepper flakes
  • 2 Tbs. coarsely chopped fresh Italian parsley
  • 1 Tbs. red wine vinegar

Directions

Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes.  Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

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You won’t miss the meat!

I have to admit. When I saw the #SundaySupper topic was Autumn Apple Party, I thought I might skip this week. I couldn’t think of one dish I’d ever made with apples…and I don’t think dipping them in peanut butter counts.

However, after a bit of thought, I decided to accept the challenge and go outside my comfort zone and try something new. I thought about applesauce or pork chops with apples, but most of the ideas that came to mind were already accounted for.  So, while searching on my favorite recipe website, I stumbled upon this apple salad served in endive and thought not only did it sound tasty, but it’s a great appetizer.  You don’t need utensils and it can be enjoyed in just one, or two, bites.

I tested this recipe on my co-workers earlier this week and it went over okay.  I didn’t follow the recipe to a “t,” and eye-balled everything and it turned out a little too blue-cheesy and mayonnaise-y.  The also didn’t have endive at the Farmer’s Market (well, they had a sign that said “endive” but the lettuce underneath was not endive) so I served it over chopped red lettuce.  It was “eh.”

I made it again last night and followed the recipe almost verbatim (put a little less blue cheese and added pepper) and it came out absolutely delicious — and I found endive at Kroger, whew!  Such a gorgeous presentation and still a hit with the guys that came over to watch football.  Will definitely make again!

P.S. In my hunt for apple recipes, I found an amazing one for apple butter. It may have taken 14 hours to prepare, but it was worth the wait.  I will be sharing that recipe soon!

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Yummy pre-game nibble

Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad

printable recipe

  • 1 large Gala apple, cored and cut into 1/8-inch dice
  • ¼ cup blue cheese, crumbled
  • 2 celery stalks,chopped
  • 3 Tbs. light mayo
  • 1 Tbs. fresh lemon juice
  • Salt and pepper to taste
  • 1 “head” of endive, leaves separated 1/2 cup hazelnuts, toasted and coarsely chopped

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt and pepper.

To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Here’s our Autumn Apple Party Menu from members of the #SundaySupper community!

Soups, Salads, Starters and Breads

Main Meals

Sides

Desserts

Beverages

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Curry in a Hurry

August 10, 2012

I absolutely love curry.  This chicken salad is super fast and easy to throw together in the evening and then perfect in a pita for lunch the next day.  You can make all sorts of alterations by swapping out the flavors of jam; I’ve used guava, mango and apricot.  I’ve also subbed chunks of pineapple for the golden raisins and toasted almonds for the cashews.  I chose to make a twist on Ina Garten‘s recipe by boiling and shredding my chicken, instead of baking it.  Either way, it will turn out great. This is the first chicken salad I’ve made with white wine and it really adds a nice zing, you should give it a try!

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A delicious lunch in the office

Curry Chicken Salad

printable recipe

Ingredients

  • 3 boneless, skinless chicken breasts
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups light mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup jam or chutney
  • 2 tablespoons curry powder
  • 2 celery stalks, chopped
  • 1/4 cup chopped scallions, white and green parts
  • 1/4 cup golden raisins
  • 1 cup whole roasted, salted cashews
  • Whole wheat pitas

Directions

Place the chicken breasts in a pot of salted water and bring to a boil.  Boil for 15 minutes, then remove from water and shred with two forks. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate ovenight to allow the flavors to blend. Add the cashews right before serving,stuffed in half a wheat pita with lettuce.  Enjoy!

 

Just Beet It

December 15, 2011

I may have mentioned that I adore Hugh Acheson.  As a UGA alum, I remember when he opened Five & Ten and I fell in love with his perspective on supporting local produce just a few weeks ago.  Not to mention his beet and carrot salad.  I tweaked the original recipe a bit by roasting the veggies and subbing cilantro for parsley and it still made for a delicious side for the Bison Burgers we had for dinner last night.

Roasted Beet and Carrot Salad

Printable Recipe

For the salad

  • 1 teaspoon salt
  • 1 pound organic carrots, sliced
  • 2  beets, cleaned but not peeled
  • ¼ pound goat cheese
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup Cumin Vinaigrette (recipe follows)
  • 1 cup pulled fresh cilantro leaves

Preheat the oven to 325°F.

Lay out a sheet of aluminum foil and wrap the beets and carrots with it after drizzling with evoo and salt and pepper.  Roast for about 45 minutes.  Remove from oven and let cool.

After the beets cool, peel them using paper towels to rub off the skin. This is easier when they are still warm. Chop the carrots and mix in a bowl with chopped beets.  Crumble the goat cheese on top and set aside.

Add 1 tablespoon of the vinaigrette and ½ cup of the cilantro to the beets and carrots and toss. Add 1 tablespoon of the vinaigrette, the remaining cilantro and toss. Drizzle with a touch more of the vinaigrette.

For the vinaigrette

Makes ¾ cup

  • 1 teaspoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons sherry vinegar
  • 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized
  • 1 tablespoon finely chopped fresh mint
  • Salt and freshly ground black pepper

Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

Summer Salad

July 23, 2010

I love summer.  The abundance of fresh vegetables are so pleasing to the palate.  This little salad is great to serve on a weeknight with homemade pizza, or nice enough to serve alongside a holiday dinner.  This dish really adds color to your plate — whatever the occasion. 

Tomato, Onion & Cucumber Salad 

1 red onion, sliced 

2 cucumbers, sliced 

3 Roma tomatoes, sliced 

1 TBS EVOO 

1.5 TBS vinegar (anything works, red, white, balsamic — here I used Tarragon Vinegar) 

Salt, pepper and garlic powder to taste 

Toss everything together and refrigerate for at least an hour.  Served chilled. 

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Tomato, Onion & Cucumber Salad

Cucumber

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