Iron Chef Pembroke Pines: March 2011 - Cilantro-Avocado Potato Salad

Heidi made this yummy potato salad...I was thrilled because i love potato salads and have my fair share of recipes for them...but I don't have this recipe. She adapted it from one by Emeril Lagasse, and it was spicy and cool.

Cilantro-Avocado Potato Salad

• 2 pounds potatoes, peeled, small diced, and cooked in boiling salted water until tender, drained
• 1/3 cup finely minced red onions
• 1 TBS minced garlic
• Kosher salt and freshly ground black pepper
• 3 TBS Extra-Virgin Olive oil
• 4 firm-ripe avocados, peeled, pitted, and diced
• 2 TBS fresh lime juice
• 1 TBS minced jalapeno
• 1 ounce package cilantro, leaves picked and finely chopped

Combine potatoes, onions, and garlic in a large bowl and sprinkle with 1/2 teaspoon salt and 3 turns pepper. Add olive oil, tossing to coat. Add the avocados, lime juice, jalapenos, and cilantro, and toss well to combine. Adjust seasoning with salt and pepper to taste. Cover and refrigerate 1 hour before serving.

courtesy Heidi Tyler, adapted from Emeril Lagasse

New Potato Summer Salad

Ahhh...another potato salad recipe...and this one is aptly named for the season in which the salads appearance is the most common.

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I used red potatoes...not necessarily "new" reds...but very small red's...because that's what I bought at the store and had to use. And this salad is great served chilled OR warm...so you can be pretty flexible if you forgot to make it in the am and have to whip it together real quick before dinner.

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New Potato Summer Salad

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3 lb. new potatoes, cut into 1-inch cubes

1/2 of a small red onion, thinly sliced

1/2 cup of cherry tomatoes, halved

1/4 cup bacon bits (this recipe calls for those bacon bits you buy to top salads with...but you all know my love affair with bacon...so I went ahead and fried up a pound and added it in. It'll make the salad...but perhaps not your waistline... better. Just you try it and see...)

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1/4 cup chopped fresh basil

1/4 cup Italian dressing

1/4 Miracle Whip

2 tsp Dijon mustard

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1. Cook potatoes in boiling water 10 to 12 minutes or until fork tender. Drain. Place in large bowl. Add onions, tomatoes, bacon bits, and basil; mix lightly.

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2. Mix remaining ingredients. Add to potato mixture; toss to coat. Cover.

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3. Refrigerate several hours or until chilled OR...

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...toss ingredients with still warm potatoes and serve WARM.

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courtesy Kraft foods

Summer Chicken Salad Sandwiches

I AM BACK!!!

I have been gone so long...first because I felt sad and silly about posts without pictures, and then because I went on vacation, and THEN because I had surgery. But now I am back...with a NEW camera...and I have made my first meal post-surgery...and I thought I'd share it with you.

I needed something easy that wouldn't keep me on my feet too long and wouldn't upset my still slightly delicate post-surgery stomach. So I turned to a recipe I've been meaning to try, that my dear sister-in-law Tara sent to me way back in June...called Summer Chicken Salad Sandwiches.

Now...I actually didn't double this, as it was just me and 4 of my kids at home...so you do as you feel you need to, okay?

Summer Chicken Salad Sandwiches

1 can (8-1/4 oz) crushed pineapple, undrained

1 8 oz. pkg cream cheese (you can use the light stuff if you want), softened

2 cups cooked cubed chicken

1 8 oz. can water chesnuts, drained

1/2 cup chopped celery

1/2 cup slivered almonds (toasted or glazed...I bought some of those glazed aalmond-pecan mixes that you get in the pre-packaged salad section of the produce department)

1/4 tsp salt

Dash of pepper

8 pita pocket halves

Shredded romaine

1. Drain 1/4 cup liquid from pineapple into small bowl. Add cream cheese; mix until well blended.

2. Add remaining pineapple and liquid, chicken, drained water chesnuts, celery, 1/4 cup almonds, and salt and pepper. Mix lightly; chill.

3. Layer pitas with shredded romaine, and fill with salad mix. (You can also use crusty rolls, if you prefer). Sprinkle with remaining almonds.

courtesy Tara Bennett

Country Kick"N Potato Salad

I don't remember where I got this recipe...off the back of some product, or perhaps in a magazine...I don't really recall...

But it is one of my FAVORITE potato salad recipes EVER...

It is SPICY...but not so hot that you burn your mouth off...it starts off cool and creamy like any old salad, and then WHAM!!!...you get that addicting heat that makes you grab another spoonful to taste the cool creaminess again.

And so the pattern is born.

And you can see why this potato salad goes so fast at parties.

Anyway - I signed up to provide potato salad for our annual church Fourth of July picnic this year, and instead of going for the traditional Great American Potato Salad, or even my German Potato Salad, I chose to make this one.

I thought it coordinated nicely with the Firecrackers!!

I (of course) doubled this...

Country Kick'N Potato Salad

1-1/4 cups mayonnaise
1/4 cup finely chopped cilantro or parsley
1/4 chopped celery
1/4 cup finely chopped shallots or red onion
1/4 cup chopped red bell pepper
2 tsp Tabasco Pepper Sauce
2 tsp Dijonnaise
1 tsp white vinegar
1/2 tsp salt
1/4 tsp sugar
2 lbs. new or red bliss potatoes, cooked and cut in 1/2-inch cubes

1. In large bowl, combine all ingredients except potatoes. Stir in potatoes.

2. Cover and chill to blend flavors.

For a spicier version, add more Tabasco sauce to taste.

Easy-peesey-spicy-pleasey.

Happy Fourth of July!!!

courtesy me!!

Greek Spinach Salad with Tuna

Easy breezy for hot summer nights when you're too worn-out to cook...AND you get to use tuna!!! Hurray!!

(Seriously - its so easy that I almost feel stupid copying the recipe for it)

I didn't need to double...just add about half a recipes worth more, as I served it with lots of crusty garlic breadsticks.


Greek Spinach Salad with Tuna

6 cups baby spinach
2 cups grape tomatoes
1 large green pepper, chopped (about 1 cup)
1 cup halved cucumber slices
1 small red onion, thinly sliced (about 1/2 cup)
1/2 cup Greek Vinaigrette dressing
1 pkg. crumbled feta cheese
2 cans albacore or chunk light tuna

1. Place spinach on a large serving platter or divide evenly among four salad plates; set aside.

2. Combine tomatoes, peppers, onions, cucumbers, and tuna in a large bowl. Add dressing and toss to coat.

3. Spoon over spinach; sprinkle with cheese.

courtesy Kraftfoods.com

Grilled Mediterranean Chicken Salad

The other day I was hanging out with my friend Melodee, and she mentioned that she was going to start her own recipe side-blog, too...which is GREAT. We were discussing dinner, and she mentioned that although she had known about Kraft Food and Family magazine and web-site for years, she had forgotten about it. I CONSTANTLY use recipes from the magazine and web-site, and she got inspired to check it out again. She said: "The thing I love about Kraft is that everything is so easy...and everything comes out tasting GREAT."

It's true. The recipes are simple, call for ingredients that are PROBABLY in your pantry already, and come out delish!!

And here's another one...perfect for summer...

I served this with vegetable kabobs drizzled in the same dressing I used for the chicken...it's called Roasted Red Pepper Italian with Parmesan by Kraft...

(oh...and the recipe serves two...so I tripled it)

Grilled Mediterranean Chicken Salad

2 slices Italian bread
1/4 cup Roasted Red Pepper Italian with Parmesan
2 small boneless skinless chicken breast halves
1/2 cup cherry tomatoes, halved
1/2 cup shredded Mozzarella cheese
2 TBS chopped fresh basil
4 cups lightly packed baby spinach leaves
1/4 cup thinly sliced red onions

1. Preheat grill to medium-high heat. Brush bread slices with 1 TBS of the dressing. Brush chicken with 1 TBS of the dressing.

2. Grill chicken 5 minutes on each side or until cooked through. Meanwhile, grill bread slices 1 minute or until lightly toasted on both sides, turning over after 30 seconds.

3. Mix tomatoes, cheese, and basil; set aside. Toss spinach and onions with remaining 2 TBS dressing; spoon onto serving plate. Top with cooked chicken and the tomato mixture. Serve with bread.

courtesy Kraftfoods.com

German Potato Salad

Yes - it is time for yet another summer potato salad recipe. Since I've already introduced you to the classic American Potato Salad, I thought we'd go traveling abroad and try German Potato Salad. I got this recipe as a newlywed from a lady I worked with. I don't remember her name...I think it started with a "G"...Gloria? Gina? Genvieve?

ANYWAY -

The cool thing about THIS particular potato salad is that it is served warm...and was a perfect compliment to the Country-Style Beef Spare Ribs we had for dinner.

Don't double because it makes A LOT...just Enjoy!!

German Potato Salad

Salad:

5 lbs of potatoes (I used reds), cooked, sliced, and salted

(I cubed mine to make it easier for my kids to handle...but they SHOULD be sliced)

1/2 pound of bacon, cooked crisp and WITH drippings

1 onion, finely chopped (again..I used a red...because it's what I had)

1/4 cup chopped celery

1/4 chopped green pepper

Sauce:

2 TBS corn starch

2 cups water

3/4 cup sugar

2/3 cup vinegar ( I used Apple Cider, but white would be just fine)

1 tsp salt

1. Put cooked potatoes in a large bowl. Pour bacon and drippings over potatoes. Add other vegetables.

2. For sauce, boil ingredients until clear and thickened. Pour over potatoes. Cover and let stand awhile before mixing. Serve warm.

courtesy me (and some long forgotten co-worker with a "G" name)

Frito Salad

WOW!! What a weekend!! I just got back from spending all weekend at Camp Nocatee with my Girl Scout troop and about 225 Girl Scouts and Leaders for our 2009 Camporee: Girl Scouts Making a Difference...Reduce, Reuse, Recycle.

In honor of that momentous weekend of fun and outdoorsy-ness, I am going to post a simple and classic camp recipe.

Unfortunately, during camp, my tote bag somehow got placed in a large puddle of water...and my camera was inside it at the bottom, and got SOAKED. It's been 24 hours of drying and charging...and I've yet to resuscitate it. I am HEARTBROKEN, and am now in the market for a new camera (as any self-respecting blogger-mom will tell you...cameras are a necessity)...so I can't post pictures of this salad. But no worries...it's so easy and simple (hence why it is "camp food"), that pictures aren't REALLY necessary.

No need to double...this recipe is good to go...

Frito Salad

2 cans Ranch beans (black label)

1 bag (3 cups) grated medium cheddar

1 large head of lettuce or 2-3 bags pre-chopped Romaine

1 large tomato, diced (I use more than this...because I like tomato)

1/2 large purple onion, diced

1 15-oz bag Frito corn Chips

Lots and lots of Catalina dressing

Now there are two ways to do this...

Variation one:

1. Prepare and toss together all ingredients and serve immediately

OR...

Variation Two (my preferred way because everyone likes different amounts of dressing and chips, and I prefer to keep my chips as crunchy as possible):

1. Prepare and toss together all ingredients EXCEPT chips and dressing

2. Prepare individual servings, and add chips and dressing to taste

courtesy me!! (well - I got this recipe from someone at church many years ago...but I don't remember who, so now I just claim it!!)

Bistro Chicken Salad and Roasted Tomatoes

I am running very, very behind. There are many things going on at once, and I'm just having a hard time keeping up. My house is a wreck (it's usually the first thing to go), I'm behind in my blogs, my laundry is seriously about to consume the kids closets, and I'm so irritable I've been picking fights with everyone from my hubby, to my son's fifth grade teacher, to a member of my Bishopric.

I think I need a "time-out".

All of that has absolutely nothing to do with dinner...I just wanted to share.

I made this two nights ago. Sorry I'm only getting it up now...this is a recipe whose bones I found on Kraftfoods.com and then tweaked my way. I served with Roasted Tomatoes (recipe following salad recipe), steamed asparagus, and some Italian bread. I also, like, tripled the recipe so there would be leftovers.

Bistro Chicken Salad

8 ounces farfalle pasta, uncooked

1 pound boneless skinless chicken breasts or tenderloins (whatever you got)

1/2 cup Italian dressing, divided

20 cherry or grape tomatoes, halved

1/2 cup sun-dried tomato halves, sliced

1/4 to 1/2 cup roasted red peppers, sliced

1/2 a red onion, peeled and thinly sliced

1/2 cup asparagus hearts (mine are already quartered, so I just put them in that way. Leave them whole or halve or quarter...whatever your pleasure)

8 fresh basil leaves, chopped

4 to 8 ounces feta cheese, crumbled (depending on taste)

4 cups fresh chopped spinach leaves

1. Cook pasta per package directions; drain but do not rinse

2. Brush chicken with a couple TBS of Italian dressing. Grill over medium/hot coals, brushing occasionally with more dressing, until cooked through. Cut into strips.

3. Toss pasta, chicken, tomatoes, peppers, onion, asparagus, basil, and cheese in a large bowl. Add Italian dressing and toss again (add more to taste, if desired). Place spinach on serving plates; top with pasta and chicken mixture.

Roasted Tomatoes

1 lb. Campari or Roma tomatoes

1/4 cup Italian dressing

1/2 cup shredded mozzarella cheese

2 TBS grated Parmesan cheese

1 TBS chopped fresh herbs (basil,chives, and/or parsley)

1. Heat broiler. Place tomatoes, cut side up, in a greased broiler pan or foil pan. Top with dressing and cheeses. Cover with foil and place in broiler.

2. Broil about 8 minutes or until cheese is melted and bottoms are browned. take off foil and let cheeses brown for 30 seconds under broiler.

3. Sprinkle with herbs.

inspiration www.Kraftfoods.com, courtesy me

American Potato Salad

Not to be confused with German Potato Salad, or Hungarian Potato Salad...

...No, this is a completely different beast.
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Potato Salad is one of those things that lends a lot of itself to personal taste. Everyone makes it differently, and those differences are usually based on your ethnic heritage and what part of the country you call home. This is my standard potato salad...and I have A LOT of potato salad recipes...which I'm hoping to share with you over the summer...because potato salad is one of the few ways you can serve such a hearty, starchy vegetable in the oppresive heat of a tropical summer. I hope you alter and adjust it to your personal tastes!!

Anyway - I'm serving this along with simple steamed asparagus and Florentine Soup for dinner tonight. It is a great side...but could be a whole meal if you want. There is no need to double unless you're hosting the Fourth of July picnic.



American Potato Salad

1/2 cup mayonnaise
1 TBS yellow mustard
1/2 tsp celery seed 1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked ( I usually use a mixture of Petite Reds and Yukon Golds)
3 hard-cooked eggs, chopped
1/2 cup onion, chopped
3 stalks celery, sliced
1/3 cup dill pickle relish
1 can of medium black olives, drained well and halved
5 or 6 slices of bacon, cooked and crumbled

1. Mix first 5 ingredients in a large bowl.

2. Add remaining ingredients, mix lightly.

3. Refrigerate several hours or over night until thoroughly chilled.

courtesy me!!!