Cranberry Honey Glazed Walnut Chicken Salad

This is not your typical chicken salad.  Inspired by a local restaurant, I came up with my own version of the best chicken salad I have ever made.  Just take a few minutes to glaze your walnuts and this salad comes together in minutes.  Serve on pita bread, in a wrap or as a simple salad on romaine leaves.

Honey Glazed Walnuts
1-1/2 cups chopped walnuts 1 Tbsp. unsalted butter 3 Tbsp. honey
Melt butter in a medium size saucepan.  Add walnuts and honey and stir until fragrant and thickened, about 3 to 4 minutes.  Spread out on parchment paper or lightly sprayed foil to cool.  

You won't be able to stop munching on these!
Chicken Salad
2 cups cooked, cubed chicken 1 tsp. Dijon Mustard 1 tsp. lemon juice 1/2 cup mayonnaise 1/2 cup dried cranberries 1/2 cup Honey Glazed Walnuts Salt and Pepper to taste
Mix all ingredients in a medium bowl and chill.

Enjoy!

Mediterranean Tuna Antipasto Salad

This salad is packed with protein and fiber.  Makes a filling lunch or a light dinner.

Ingredients:

• 1 15-ounce can beans, chickpeas (garbanzo), black-eyed peas or kidney beans, rinsed
• 2 5-ounce cans water-packed chunk light tuna, drained and flaked
• 1 large red pepper roasted, finely diced
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh parsley, divided
• 4 tsp. capers, rinsed
• 1/2 cup fresh lemon juice, divided
• 4 Tbsp. extra-virgin olive oil, divided
• Freshly ground pepper to taste
• 1/4 tsp salt
• 1/4 tsp. oregano
• 8 cups mixed salad greens

Preparation:

Combine beans, tuna, bell pepper, onion, parsley, capers oregano, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl.  Season with pepper.  Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl.  Add salad greens; toss to coat.  Divide greens among plates and top each with tuna salad. (I added 1/4 cup red wine vinegar to the tuna mixture and a little extra oil - to suit your taste).

~Eating Well for your Health

 Summer Salads!
Gooseberry Patch - Recipe Round Up - Too Hot to Cook! 

Spinach Salad with Warm Cranberry Dijon Vinaigrette

This fabulous Fall salad with a warm vinaigrette pairs perfectly with grilled chicken, roast pork or you could even put the salad on a roasted turkey sandwich (Panera Bread Style).  Next time you make turkey burgers, spread one side of the bun with the cranberry mostarda.

Cranberry Mostarda
1/2 cup dried cranberries 1 tsp. chopped fresh thyme 1 cup water 1/3 cup granulated sugar 2 Tbsp. Dijon mustard 1 Tbsp. white wine vinegar 1 Tbsp. fresh lemon juice 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 tsp. cornstarch
In a small saucepan, combine the cranberries, thyme, and 3/4 cup of water.  Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally.  Add the sugar, mustard, vinegar, lemon juice, salt and pepper.  Continue to simmer for 3 to 5 minutes, stirring regularly.  In a small bowl, combine the remaining water with the cornstarch, then add to the saucepan.  Cook for 1 to 2 minutes, stirring until the mostarda thickens.
Transfer to a covered, food-safe container and refrigerate for up to one month.
Mix one bag (or clamshell) of fresh baby spinach with shredded carrots.  Top with warm vinaigrette and top with sliced, toasted almonds or walnuts.

Barley-Lime Fiesta Salad

When the weather is cold, a big pot of soup simmering on the stove warms the heart.  Adding some whole grain barley to the pot will improve your health along with the flavor of any soup or stew you are cooking.
Barley is a good source of fiber, Vitamin B1, magnesium and niacin.  Barley also makes a great salad!  It's a great grain with a chewy pasta-like consistency that works well in this Mexican-style barley salad.  

Ingredients:
1 cup pearl barley 1/2 can black beans, rinsed and drained 1/2 green pepper, minced 1/2 red pepper, minced 1 small can whole kernel corn, drained 1 can Ro-tel tomatoes and green chilis 1/2 cup red onion, chopped 1 large carrot, chopped fine 1 Tbsp. canola oil 1/2 tsp. ground cumin 1/4 cup water 1 Tbsp. sugar (or to taste) 1/4 cup freshly squeezed lime juice 1/2 tsp. lime zest 1/4 cup chopped fresh cilantro (or parsley) 1 tsp. red wine vinegar 2 Tbsp. canola oil 1 Tbsp. Cholula Hot Sauce (or to taste) Salt and Pepper
Directions:
Rinse barley in cold water.  Add to saucepan with 2 cups water and 1/2 tsp. salt.  Bring to a boil, reduce heat to low, cover and simmer until barley is tender, about 30 minutes.  Remove from heat and chill.
In a large bowl combine cooked barley, black beans, green and red peppers, corn, celery, red onion, carrot, Ro-tel tomatoes (undrained), 1 Tbsp. canola oil, salt, pepper and cumin.  Mix to combine.
In a small bowl, whisk together the water, sugar, 2 Tbsp. canola oil, lime juice, hot sauce, cilantro, lime zest and red wine vinegar.  Pour dressing over barley mixture and toss to combine.  Refrigerate until chilled.

This salad just gets better the longer it sits.  Go perfect with any Mexican meal or great to bring to a party!

Mediterranean Winter ChickPea Pasta Salad

Everyone enjoys a good pasta salad during the summer months when veggies are at their peak.  During the winter, tomatoes, especially, suffer from lack of taste, texture and flavor.  This is a delicious, warm pasta salad made with chickpea pasta!  If you love pasta (and who doesn't) but are trying to watch your carbs or just want to start eating healthy for the new year, this is a great recipe.  High in protein and fiber, this is a nice additional to your pantry on a night that you just need a pasta fix!  The folks at Banza sent in their "Banza Boys" to the local ShopRite to give everyone a sample of their pasta. 

Banza is a small team based in Detroit with a big goal:  To change food for the better!  By making pasta from chickpeas instead of wheat, they have discovered that pasta can be as healthy as it is delicious!

Mediterranean Winter Pasta Salad
1 8 oz. box Banza Shells 1 5 oz. clamshell Organic Baby Spinach 2/3 cup marinated artichoke hearts, roughly chopped 1/2 small red onion, chopped 1 red roasted pepper, drained and chopped 6 sun-dried tomatoes, coarsely chopped 1/2 cup marinated kalamata olives halved 1 plump clove of garlic, minced 1/4 cup liquid from marinated artichoke hearts 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1/2 tsp. dried oregano 1/2 cup feta cheese crumbles Salt and Pepper to taste
Directions:
Bring 6 inches of water to a boil in a large pot.  Salt boiling water and add pasta.  Cook according to package directions or until desired tenderness.  While pasta is cooking, roughly chop baby spinach.  Add spinach into colander where you will drain your pasta.  When pasta is cooked, drain directly over spinach to wilt slightly.  Transfer warm spinach and pasta to a large bowl.  Add artichoke hearts, onion, roasted red pepper, sun-dried tomatoes and olives and mix to combine.
In a one cup measure, combine marinade liquid, olive oil, red wine vinegar, oregano and salt and pepper to taste.  Combine with pasta mixture.  Serve warm with feta cheese crumbles.

Visit Banza to learn about the benefits of chickpeas and for more creative Banza recipes! You can find Banza on Facebook Twitter and Instagram  And yes - their pasta is available nationwide at Wegmans, ShopRite, Whole Foods & Fairway- among many other retailers.

Crouton-Crusted Chicken Caesar Salad

In this recipe for Chicken Caesar Salad, the chicken is almost as crunchy as the croutons!  The secret to a crusted chicken breast that's crisp on the outside and juicy on the inside.  This salad can be made easily on a work night.  Make extra and take for lunch the next day.

Ingredients:
2 large skinless, boneless chicken breast (6-8 oz. each) 1 cup coarsely chopped Texas Toast Croutons (any variety you like)  I used Garlic and Butter. 1 tsp. kosher salt 1/4 tsp. black pepper 1 Tbsp. unsalted butter 1 Tbsp. extra-virgin olive oil 1/2 cup of your favorite Caesar Dressing plus 2 Tbsp. Freshly grated Parmesan cheese 1 large head Romaine Lettuce Extra croutons for garnish
Directions:
Process croutons until coarsely chopped.  Transfer to paper plate or shallow dish. Trim excess skin and fat from chicken.  Slice each breast in half lengthwise.  Place chicken in a plastic bag with a little water inside.  Lightly pound to an even thickness.  Season with salt and pepper. Dip both sides of prepared chicken into 2 Tbsp. Caesar Dressing.  Transfer the chicken to the dish containing crumbs.  Pat crumbs on both sides of chicken - it's OK if some crumbs fall off.
Heat oil in large non-stick pan.  Lay chicken in the pan.  Saute chicken until golden, 3-4 minutes.  Carefully flip chicken and saute until completely cooked.   Slice romaine lettuce in half and remove core.  Slice into thin shreds.  Place in colander and rinse well with cold water.  Dry well with paper towel and refrigerate until ready to prepare salad.  I leave a piece of paper towel in with the lettuce while it's chilling to absorb excess moisture.

Slice chicken breast into strips or cubes.  Toss chilled romaine with Caesar Dressing - just enough to coat the lettuce.  Add chicken and croutons.  Drizzle with a little extra dressing and grate plenty of parmesan cheese on top.

Enjoy!
Prep Time:  15 mins. Cook Time 10 minutes Servings:  4 generous

Pineapple-Avocado Salsa

This is a sweet, refreshing fruity salsa, perfect for summer entertaining.  Pineapple balances perfectly with tart lime and creamy avocado.  You can serve this as an appetizer with fresh tortilla or plantain chips, or part of a main meal over grilled chicken or shrimp.  Heck, you could even add some tequila in place of the pineapple juice!

Ingredients:
2 cups fresh pineapple, diced reserving juice 1 Tbsp. lime juice 1 Tbsp. honey 1 Tbsp. extra-virgin olive oil 1 small jalapeno, seeds removed and diced 1/2 red onion, minced 1 medium avocado, peeled, pitted and diced 1/4 cup cilantro, minced Salt and Pepper to taste
Directions:
In a medium bowl, mix pineapple,  3 Tbsp. pineapple juice, lime juice, honey, olive oil, jalapeno, and red onion.  Add avocado and cilantro and gently mix to combine.  Refrigerate 30 minutes to blend flavors.
Serve with freshly fried tortilla chips.

Tuscan Bean & Kale Salad

This quick and easy recipe for kale salad with marinated artichokes, cannellini beans and roasted peppers is sure to be come your favorite way to enjoy raw kale.  You can vary the ingredients according to your taste.
Massaging your kale makes it tender and sweet!  Who knew we have to massage our food now!

For the vinaigrette:
2 Tbsp. red wine vinegar or lemon juice 1 medium clove garlic, minced 1/2 tsp. dried oregano 1/3 cup extra virgin olive oil Salt and freshly ground pepper to taste
For the salad:
2 cups curly green kale, removed from stem, washed and chopped into 1" pieces 1 can cannellini beans, drained and rinsed 1 jar marinated quartered artichokes (if you like the marinade you can add some to the salad) 1 jar roasted red peppers, cut into strips 1/2 small red onion, sliced thin Parmesan shavings for garnish
In a large bowl add kale, 1/2 tsp. salt, and 1 Tbsp. each of vinegar and oil.  Massage until kale no longer sounds crunchy (6 or 7 massages will do the trick).  Let sit for 10 minutes.
Add remaining ingredients and mix to combine.  Season with additional oil and vinegar to your taste.  Refrigerate as least one hour to blend flavors.

Enjoy!

Iceberg Wedge Salad with Thousand Island Dressing

This chunk of super-crisp iceberg lettuce bathed in creamy dressings, has been making a comeback at some famous restaurants and steakhouses these days.  Making your own fresh dressing takes no time at all with the help of a food processor.

1 head iceberg lettuce, cut into 4 wedges 4 slices bacon, cooked until crispy 2 hard boiled eggs (1 for dressing and 1 grated for topping) Freshly ground black pepper Cherry or grape tomatoes (optional)
Homemade Thousand Island Dressing
1 clove garlic 1/4 tsp. salt 3/4 cup mayonnaise 1/4 cup chili sauce (Heinz) 2 Tbsp. ketchup 1-1/2 Tbsp. minced onion 2 tsp. dill relish (not sweet relish) 1 hard-boiled egg
Put all ingredients in a small food processor and blend until well combined.  Chill until ready to serve.
Put one wedge of lettuce on each plate.  Add dressing and toppings and serve well chilled.

Vegetarian Taco Salad

Nobody will miss the meat in this taco salad.  The rice and beans can be made ahead and just reheated slightly before serving.  I love the combination of crispy, cold lettuce with the warm bean mixture.  Semi-homemade salsa really makes this dish!

Ingredients:
2 Tbsp. extra-virgin olive oil 1/2 large onion chopped 1-1/2 cups fresh or frozen whole kernel corn 1 - 12 oz. steam in bag brown rice, cooked 1 15-ounce can black beans, rinsed 1 Tbsp. chili powder 1/2 tsp. ground cumin 1 tsp. dried oregano Salt to taste 1/4 cup fresh cilantro 1/2 cup prepared salsa 1 Tbsp. fresh lime juice Shredded iceberg or romaine lettuce Shredded Pepper Jack cheese Tortilla chips (I used Sweet/Spicy Chili Doritos) Sour cream, lime, pickled jalapenos for garnish
Directions:
Heat oil in a large non-stick skillet over medium heat.  Add onion and corn, stirring until the onion begins to brown, about 5 minutes.  Coarsely chop 1 tomato.  Add it to the pan along with the rice, beans, chili powder, cumin, oregano and salt.  Cook, stirring frequently until the tomato cooks down, about 5 minutes.  Let cool slightly.
Coarsely chop the remaining 3 tomatoes.  Combine with cilantro, salsa, and lime juice in a medium bowl.
Arrange lettuce on your serving dish.  Top with bean mixture, cheese and salsa.  Serve with tortilla chips of your choice.

~Adapted from Eating Well Makes 6 generous servings

Shrimp Salad Rolls with Tarragon

This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster. Tarragon adds a warm, aromatic flavor with a peppery bite! Warm, toasty buttered rolls make the sandwich!

Ingredients
2 lbs. large shrimp (easy-peel frozen) 3/4 cup finely chopped celery 1/2 cup mayonnaise 1/4 cup thinly sliced fresh chives 1 Tbsp. finely chopped tarragon 1 Tbsp. fresh lemon juice Salt and Pepper Old Bay Seasoning 6 Hot Dog Rolls, New England Style split top preferably

• Bring a large pot of well-salted water to a boil over high heat.  Add the shrimp and cook, stirring, until the shrimp begin to float to the top.  Boil for 2 minutes.  Drain in a colander and run under cold water to stop the cooking.  Shell the shrimp and cut into 1/2-inch pieces.
• In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
• Spread sides of rolls with softened butter.  Heat in a non-stick skillet and until browned on both ends.
• Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.

Serves 6

~Adapted from Fine Cooking

Deviled Potato Salad

The creamy dressing for this potato salad is what makes it taste similar to deviled eggs! This is a cool, creamy potato salad with great old-fashioned flavor.

3 lbs. red-skin potatoes cut into 3/4-inch chunks Salt and Pepper 1/3 cup red wine vinegar 1/4 cup sugar 1 Tbsp. yellow mustard 4 large hard-cooked eggs, peeled 1/2 tsp. celery seed 3/4 cup mayonnaise 1 celery rib, chopped fine
How to Boil Eggs 
Bring potatoes, 1 Tbsp. salt, and enough water to cover by 1 inch to boil in large pot over high heat.  Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. Microwave vinegar and sugar in small bowl until sugar dissolved, about 30 seconds.  Process vinegar mixture, mustard 1 hard-cooked egg yolk (reserve white), celery seed and 1/2 tsp. salt in food processor until smooth.  Transfer to medium bowl. Drain potatoes thoroughly and transfer to large bowl.  Drizzle 2 Tbsp. dressing over hot potatoes and using a rubber spatula, gently toss until evenly coated.  Refrigerate until cooled, about 30 minutes.

Whisk mayonnaise into remaining dressing.  Add remaining egg white and 3 hard-cooked eggs to dressing and using potato masher, mash until only small pieces remain.  Add dressing and celery to cooled potatoes, tossing to combine.  Cover and refrigerate until chilled, about 30 minutes.  Season with salt and pepper to taste.

Roasted Pickled Beets and Onions

This is an easy recipe for delicious pickled beets and onions.  I happen to love beets.  I grew up on them.  Polish and Slovak cuisine include many beet dishes (borscht - beet soup, pickled beets and Red Beets with Horseradish Relish )  These are great on a salad or as a side dish.
This recipe isn't processed so it's meant to be eaten within a few weeks.

Roasted Pickled Beets and Onions
16 baby beets, tops trimmed (you can also used canned or jarred beets) 1 medium onion, julienned 2 Tbsp. sugar 1/3 cup white vinegar 1 tsp. salt 2/3 cup water
To make the beets:

Preheat oven to 400 degrees F.

Trim greens from beets.
Wrap each beet in foil.  Place beet packets directly on oven rack and roast until tender when pierced with a fork, about 1 hour.  Cool and peel beets (I suggest you use gloves or paper towel to do this, beet juice stains everything.

Cut beets into wedges or slices.

To make the marinade:

In a small saucepan, combine onions, vinegar, sugar, salt and 2/3 cup water and bring to a boil; simmer 5 minutes.  

Pour hot marinade over beets and cool to room temperature.  Cover and refrigerate several hours or overnight before serving.

KFC Style Buttermilk Coleslaw

Not very long ago, I made the effort to try and duplicate KFC's Mashed Potato Bowl at home.  I managed to get something quite close to the original.  I had the chicken, the biscuits, even the gravy - but not the coleslaw!  This makes my copycat recipes complete!

KFC Mashed Potato Bowl Recipe

4 cups grated cabbage 1 medium carrot, grated 2 Tbsp. onion, grated 1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2-1/2 Tbsp. fresh lemon juice 1-1/2 Tbsp. white vinegar 1/2 tsp. celery seed Salt and Pepper to taste Roughly slice cabbage and add to food processor.  Pulse 3 or 4 times to get a small chop.  Grate carrot on a box grater and add to cabbage. In a small bowl whisk remaining ingredients until smooth.  Add to cabbage to combine.  Refrigerate at least 2 hours or overnight.

Enjoy!

Broccoli Slaw Waldorf Salad

Have you ever had a Waldorf Salad?  First presented at the Waldorf Astoria Hotel in 1893, this all-American salad included chopped apples, celery, grapes and chopped walnuts.  I have a recipe for Waldorf Coleslaw made with cabbage, but I decided to try this recipe using Broccoli Slaw.  You know that bag in the Produce section of the supermarket that you really don't know what to do with.
This came out better than I expected.  It's crunchy, it's sweet and has the fresh veggie slaw with fruit and nuts.  All things good for you!

1 pkg. Broccoli Slaw Mix 1 large apple, peeled and chopped 1/2 cup craisins (or raisins) 1 cup halved seedless grapes 1/2 cup walnuts, chopped 1/2 cup mayonnaise (which ever one you use) 2 Tbsp. milk 1 tsp. honey 1 tsp. lemon juice 1/8 tsp. celery seed
In a large bowl mix broccoli slaw, fruit and nuts. In a small bowl combine mayo, milk, honey, lemon juice and celery seed. Pour over broccoli mix and toss well. Serve chilled.
Waldorf Coleslaw Recipe Confetti Turkey Meatballs(using Broccoli Slaw)

Bruschetta Chicken with Zucchini "Pasta"

When you are trying to eat a little more healthy, and are missing some of your favorite foods, sometimes you have to be a little creative. This zucchini has the look and the bite of pasta. Since zucchini is a bit bland, it takes on whatever flavors you want to top it with. This would be great with just marinara or a bolognese sauce!

Bruschetta
3 large ripe tomatoes, chopped 15 fresh basil leaves, chiffonade (long strips) 2 garlic cloves, finely minced 3 Tbsp. extra-virgin olive oil 1 Tbsp. Balsamic Vinegar Sea salt to taste
A few hours in advance prepare brushetta topping to allow flavors to blend.  Combine chopped tomato, basil, garlic, olive oil and vinegar in a small bowl.  Sprinkle with salt to taste.  Chill until ready to serve.
Grilled Chicken Breast
4 chicken breast, or 8 thinly sliced Juice and zest from one lemon 1 garlic clove, crushed Mrs. Dash Seasoning (I used Original) 1/4 cup Canola or Olive oil
Combine juice and zest, garlic, oil and seasoning.  Pour over chicken and marinate for at least 30 minutes or overnight.
Zucchini Pasta
2 medium zucchini 1 Tbsp. olive oil 1 garlic clove, sliced 1/4 tsp. red pepper flakes
Prepare zucchini.  I just recently bought this cool spiral vegetable slicer  Turns veggies into pasta! You can also get a Julienne Peeler that does a great job as well!

Heat olive oil in a small saucepan over medium heat.  Add garlic and saute until golden.  Add red pepper flakes and zucchini pasta.  Cook for about 2 minutes or until "pasta" is softened but still al dente.

Arrange "pasta" in a bowl.  Add sliced grilled chicken and a generous serving of bruschetta. The balsamic vinaigrette combined with the warm zucchini is great summer lunch or dinner. You won't miss the pasta!
~Adapted from Everyday Paleo

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