Applebee's Honey Mustard Dressing

If I go to Applebee's, I usually am known to order their Oriental Chicken Salad. It's one of my favorites... at least up until recently, that is.  The last few times I have had it, the salad consisted mainly of cabbage and chow mein noddles.  Now, don't get me wrong, I love cabbage and I love chow mein noddles, but when I order a salad, I expect it to be full of lettuce first and foremost.  Now that is just me, some people may not feel the same... and that's okay, I'm just expressing my opinion here :)

Despite the lack of lettuce, I still really like the salad and of course, one of my favorite things about it, is the honey mustard dressing.  Now this replica is not exact, but I think it's a pretty close second.  And what's great, you can use the dressing on any type of salad you want.  Heck, you can even use it as the dressing for your next chicken salad sandwich... now that would be really good!!!

P.s.. I have some photos I'll be sharing this week of the wedding.. probably either Wednesday or Thursday, depending on how fast I can get the post ready... so don't forget to stop back by later this week to get a peak at our perfect day!!

Applebee's Honey Mustard Dressing
Adapted from ecookbooks.net
Printable Recipe 
Ingredients:
2 Tablespoons mayonnaise
1 1/4 Tablespoons honey
2-3 teaspoons Dijon mustard
1/2 teaspoon rice wine vinegar
drop of sesame oil

Directions:
In a measuring cup, mix together all ingredients until well combined.  Cover and refrigerate until ready to use.  Can be made up to 3 days in advance.  Serve over your favorite salad or use for a dipping sauce.  Enjoy!

One Year Ago:  Grilled Fish Tacos with Chipotle Cream
Two Years Ago:  Grilled Parmesan Green Beans
Three Years Ago:  There was a man...

Pizza Hut's Creamy Italian Dressing

One day, when Chris and I were talking food, he mentioned that his dad LOVED Pizza Hut's creamy Italian dressing.  They used to buy it by the bottle when he was a kid (not sure if they still sell it that way or not).  I even remember a friend of mine loving it so much and doing the same thing.  A few days later, while on the internet looking for something totally unrelated, I stumbled across a copycat recipe for ... you guessed it... Pizza Hut's Creamy Italian Dressing.  So, of course, I had to try it and see if I could get it as close to what Chris remembered.  Unfortunately, it did not live up to that hype.  It was good, but as Chris said, not quite what he remembered.  So if you have never had their dressing, try this, because it's really good.  If you have, I still encourage you try it, but don't be disappointed when it doesn't take you completely back to those long lost days :)

Pizza Hut's Creamy Italian Dressing
Adapted from Recipe Goldmine
Printable Recipe 
Ingredients:
3 Tablespoons mayonnaise
1 Tablespoon red wine vinegar
1/2 Tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1-2 Tablespoons grated parmesan cheese

Directions:
Add the mayo, vinegar and lemon juice to a small bowl or measuring cup.  Stir until combined.  Crumble in the oregano, basil, thyme, rosemary, salt and pepper.  Stir to combine.  Whisk in the olive oil and parmesan cheese.  Cover or transfer to a jar with a tight lid and store in refrigerator until ready to use.  Shake well before using.  Can be made up to 1 week in advance.  Enjoy!

One Year Ago:  Asian Barbecue Chicken
Two Years Ago:  Big Red Chili
Three Years Ago:  Ancho Chili Spiced Tilapia w/Chipotle Remoulade

Mustard Balsamic Glazed Grilled Chicken

Although I cut up our chicken and put it over a salad, this recipe makes a perfect stand alone piece of chicken.  It's simple and uses very little ingredients, perfect for any time you need a quick meal.  Okay, okay, so I tell you to marinate for at least two hours, but think of it this way - Throw the marinade together and toss with chicken before you leave for work... and viola!  dinner can be ready almost immediately after you get home.  See?  A quick meal :)

Mustard Balsamic Glazed Grilled Chicken
Adapted from Food and Wine
Printable Recipe 
Ingredients:
1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs

Directions:
In a food processor, add all ingredients except the chicken.  Pulse until it smooth.  Place the chicken in a resealable bag or shallow dish and pour the marinade over it.  Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag/dish and discard marinade.  Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs.  Remove from grill and allow to rest for a 3-5 minutes before serving.  Enjoy!

One Year Ago:  Serrano Chile-Rubbed Grilled Chicken
Two Years Ago:  Hoisin Pork Stir Fry
Three Years Ago:  Tilapia with Lemon Vinaigrette

Creamy Avocado Dressing

I know I posted so many salad recipes before it truly was summer for everyone else in the country - so I thought it was time to create something new, just as  a reminder to all the ways you can enjoy a simple salad, no matter what time of year it may be.  Like adding this delicious dressing to your menu!!!  I've been on a bit of an avocado kick lately, probably because I can find really good ones right now.  Okay, I still have a bit of an issue with picking the right ones at the store, but from time to time, I do pretty darn well.  And this was one of those times.  The avocado was perfectly ripe and it was easy to cream into this wonderful tasting dressing that would be a perfect accompaniment to any salad!!

Creamy Avocado Dressing
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 large, ripe avocado
1 Tablespoon lemon or lime juice (I used lemon)
1 Tablespoon mayonnaise
1/4-1/2 teaspoon Worcestershire sauce (to taste)
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Salt and pepper

Directions:
Carefully slice the avocado lengthwise and remove the seed.  Scoop the avocado out with a spoon and place in a bowl of a food processor.  Add all the remaining ingredients except the salt and pepper and pulse until smooth.  Season with salt and pepper to taste.  I added just 1/2 teaspoon of water to thin the dressing out just a tad bit.  Serve over your favorite salad and enjoy!

One Year Ago:  Grilled Tilapia with Old Bay Compound Butter
Two Years Ago:  Pork Chimichurri Kabobs
Three Years Ago:  Oreo Truffles

Creamy Cucumber and Grilled Potato Salad

Oh my gosh.. it RAINED!!! It really RAINED!!!  WOO HOO!!!!

Okay, for some of you out there, you are going to read that and think.. "what the heck is wrong with this girl?  It rains all the time.. in fact, it's been raining for a week straight..."  Let me remind you, I live in the southwest desert.  It does not rain all that often and honestly, I can't remember the last time it did rain here.  I mean really rained.  Not that rain that comes down for 1 minute and then clears out - I'm talking rain that lasts for more than 10 minutes.  And that's exactly what it did Monday AND Tuesday night!  Granted, it came with pretty harsh winds that moved our shed about a foot, but it still rained!!  It gave us some much needed moisture - Maybe I can get the grass in the front yard to grow now!!

Anywhoooo... on to the salad.  It might not be the prettiest thing I've posted, as I got the potatoes a little more grilled than I wanted them, but it was still REALLY good!  When I first saw this recipe, I thought.. potatoes and cucumbers?  and then I thought.. yesssss, potatoes and cucumbers, that could totally work!  And what do you know.... it did :)

P.s.... to all of you that left comments on Chris' post from Monday - we both want to say thank you from the bottom of our hearts!!  We loved reading what you all had to say and your kind words are very much appreciated.  We are both very lucky to have found each other!!  And who knows, maybe with your encouragement, I can get Chris to guest post again!!!

P.s.s... I have been having major internet connection issues over the last two weeks, so I have not been the best at commenting on your blogs and even responding to some emails, but I am still out there and hopefully the problem will be fixed sooner rather than later!

Creamy Cucumber and Grilled Potato Salad
Adapted from Food and Wine
Printable Recipe 
Ingredients:
3 Tablespoons mayonnaise
1/2 Tablespoon red wine vinegar
1/2 teaspoon granulated sugar
1 teaspoon Dijon mustard
2 Tablespoon olive oil, divided
1/8 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper
16 oz baby potatoes, halved
1/4 of an English cucumber, sliced and cut in half

Directions:
Place the potatoes in a large, microwavable safe dish.  Add one tablespoon of water and cover with plastic wrap.  Place in microwave and cook on high for 1 minutes.  Carefully remove the dish and shake to toss potatoes around.  Place back in microwave and cook for 1 minutes.  Carefully remove and check to see if potatoes are just barely fork tender.  If they are not, continue to cook for 30 seconds at a time until they are.  Remove from microwave, uncover and carefully drain out the water.  Let rest uncovered for a few minutes.  Toss with 1 tablespoon of olive oil and set aside.

In a small bowl, mix together the mayo, vinegar, sugar, mustard, remaining tablespoon of olive oil, garlic powder, oregano and parsley until well combined; set aside.

Preheat grill to 375 degrees F.  Clean and oil grill grates or use a grill pan meant for the grill and spray with non stick spray.  Place the potatoes on the grill or grill pan and cook for 5-8 minutes or until golden brown.  Flip and continue to cook until all sides are golden brown.  Carefully remove and place in a bowl to cool for 5-10 minutes.  Once cooled a bit, add the cucumber slices and carefully stir in the mayo mixture.  Season with salt and pepper and serve.  Enjoy!

One Year Ago:  Chorizo and Shrimp Pasta
Two Years Ago:  Grilled Pineapple Pound Cake Delight
Three Years Ago:  Spaghetti with Hot Italian Sausage
 

Italian Chopped Salad with Grilled Chicken

I don't know about where you live.. but here... in the Arizona desert... it's HOT!  I mean really, really HOT!  It's cooled down just a tad over the last week... I mean it was 115 last week.. this week, only like 108... :)  Hey, we take what we can get, right?

Anyway.. with the heat comes my need for really light and very simple meals.  I can't eat a lot of heavy foods when it's hot... so, of course, I choose to make salads for dinner.  And to make it even less of a hassle, i.e. less mess and very simple, I grill the chicken, but you could easily pan sear it or bake it - that's totally up to you.  Heck, you could even buy cooked chicken and throw that on... I mean ease is nothing to stick your nose up at, that is for sure :)

Italian Chopped Salad with Grilled Chicken
Adapted from Taste of Home
- Serves 2 -
Printable Recipe 
Ingredients:
2 small grilled chicken breasts, chopped (I just drizzled a little olive oil on the chicken and seasoned with salt, pepper and Italian seasoning...grilled to perfection and chopped)
2-4 cups green leaf lettuce, chopped or torn
1 cup chopped cherry tomatoes
1/2 cup chopped cucumber
1/2 cup chopped radish
1/2 cup cubed cheese (Mozzarella or Parmesan)
Fresh basil leaves, torn
For the dressing:
2 Tablespoons pesto
1 Tablespoon mayonnaise
1 Tablespoon lemon juice
salt and pepper

Directions:
To make the dressing - mix together the pesto, mayo and lemon juice until well combined.  Season with salt and pepper.  (You can double this if you want or even triple it... this made just the perfect amount of dressing for Chris and I, though)

To build the salad - in a large bowl or plate, add the lettuce.  Top evenly with tomatoes, cucumber, radishes, cheese and basil.  Top with chicken.  Drizzle on the dressing and serve immediately.  Enjoy!

One Year Ago:  Cajun Spiced Grilled Shrimp with Remoulade
Two Years Ago:  Asian Meatball Subs with Hoisin Mayonnaise
Three Years Ago:  The Obsessive Chef's Homemade Tater Tots

Creamy Italian Dressing

You probably have noticed that I've been posting very simple recipes lately.  I mean really, really, REALLY simple recipes.  Some may say I'm lazy, others may say I'm unimaginative (someone actually emailed me and told me that, can you believe that??), but who the hell cares?  I mean, it's my journey.. if I want simple and easy.. so be it!!

Okay, I might be feeling just a bit feisty this week, but nonetheless... it is a pretty darn simple recipe.... which I HAVE been doing a lot of lately, not because I'm lazy (okay, maybe I have been a tiny bit lazy these last few weeks) and not because I'm unimaginative (okay, maybe I have been a tiny bit unimaginative these past two weeks, but so what..happens to everyone), but because I have been tired every single night and uninspired every other night.  And when those two things come together... well, something has to give.....

That's my story and I'm stickin' to it :)

Creamy Italian Dressing
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 Tablespoon red wine vinegar
1 Tablespoon sour cream
1 Tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Directions:
Whisk together all ingredients until well combined.  If dressing is too thick, add a bit more olive oil (but no more than 1 Tablespoon more).  Cover and refrigerate until ready to use.  Can be made up to 5 days in advance.  Serve over your favorite salad.  Enjoy!

One Year Ago:  Tomato Basil Pasta with Tuna
Two Years Ago:  Sweet Soy Garlic Sauce
Three years Ago:  Sugar Ray's Body Blow Ribs

Grilled Chicken Salad with Creamy Balsamic Dressing

As you may have guessed, this post is really not about the actual salad, but about the dressing!  And that doesn't surprise any of you, I'm sure (unless you are just visiting my blog for the first time that is).  You can make any sort of salad you would like.. this just happens to be what we like :)  This just happens to be one of those recipes that I just HAD to post.  Simple and delicious and so much better than store bought dressings!  Heck, this dressing even uses ingredients most everyone has in their pantry... and that is something you just can't beat.  I mean if you can open your pantry/fridge and make a delicious concoction like this without having to go to the store... you are golden!!

Have a great weekend everyone!!

Grilled Chicken Salad with Creamy Balsamic Dressing
Adapted from Food Network Magazine
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
olive oil
salt and pepper
cayenne pepper
3-4 cups torn lettuce
sliced cucumbers, sliced radishes
cherry tomatoes, quartered
For the dressing -
2 Tablespoons mayonnaise
1 Tablespoon balsamic vinegar
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1 Tablespoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon granulated sugar

Directions:
Drizzle olive oil over both sides of each piece of chicken.  Season liberally with salt, pepper and cayenne. Allow to rest, covered, in the refrigerator for at least a hour.

Meanwhile, in a small bowl or measuring cup, whisk together all the ingredients for the dressing until well combined.  Cover and store in refrigerator until ready to use.  Can be made up to three days in advance.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill 5-8 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5-10 minutes before thinly slicing or chopping.

Build the salad by adding the lettuce to two plates or large bowls.  Top with tomatoes, cucumber, radishes and finally the chicken.  Drizzle on as much dressing as desired and serve immediately.  Enjoy!

One Year Ago:  Pasta in Pesto Cream with Chicken and Tomatoes
Two Years Ago: Pasta Primavera with Tuna
Three Years Ago:  Grilled Sriracha Glazed Chicken

Buttermilk-Goat Cheese Dressing

This simple little dressing is so delicious, I wish that I had made a double batch so I could have put it on anything else for the next few days!!  I am a sucker for goat cheese, though.  I love it's creaminess, I love it's tang... I just love it and could eat it on just about anything.  Okay, so I could be a bit bias on this one, but trust me.. if you like goat cheese, you will love this dressing!

Buttermilk-Goat Cheese Dressing
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1/3 cup buttermilk
1.5 oz softened goat cheese
1 Tablespoon white wine vinegar
1/2 Tablespoon olive oil
1 teaspoon horseradish
1/4 teaspoon dried dill

Directions:
In a food processor or blender, pulse together all the ingredients until smooth.  Pour into a bowl or jar, cover, and refrigerate until ready to use.  Enjoy!

One Year Ago:  Honey Tabasco Grilled Pork Chops
Two Years Ago:  Chinese Barbecued Pork
Three Years Ago:  Vanilla Ice Cream

Spicy Basil Beef Salad

I'm so excited that it's becoming salad season for more people!!  It feels odd to be making salads when everyone else is craving casseroles and other comfort foods.  Finally the weather in the rest of the country is catching up to us!!  And what a great way to celebrate!!  This salad is a good way to welcome in the warmer weather!!  Deliciously spicy and wonderful, you will want to put this in your weekly rotation!!  And what's great, you can use any other protein in place of beef...heck, toss some tofu in the dressing and toss that on!  It can work in so many ways!

Spicy Basil Beef Salad
Adapted from Rasa Malaysia: Easy Asian Recipes
- Serves 2 -
Printable Recipe 
Ingredients:
10-12oz boneless New York strip steak
olive oil
salt and pepper
3 Tablespoons low sodium soy sauce
2 Tablespoons lime juice
1/4 teaspoon sesame oil
1 teaspoon fish sauce
2 teaspoons Sambal Oelek chili paste
1/8 teaspoon sugar
10-12 Thai or sweet Italian basil leaves (or to taste)
4-5 cups torn green leaf lettuce
1 cup chopped cucumber
1 cup grape tomatoes, quartered or halved

Directions:
Preheat grill to 400 degrees F.  Clean and oil grill grates.  Drizzle olive oil over both sides of each steak and season with salt and pepper.  Place the steak directly over the fire and grill 5-8 minutes per side.  Remove from grill and allow to rest for at least 5-8 minutes before thinly slicing.

Meanwhile, in a measuring cup, mix together the soy, lime, sesame oil, fish sauce, Sambal and sugar until well combined; set aside.

Place the lettuce in a large bowl or plate, top with basil leaves, cucumber, tomato and steak.  Drizzle with dressing and serve immediately.  Enjoy!

One Year Ago:  Sweet Chili Grilled Chicken
Two Years Ago:  Spicy Grilled Pork Chops with Mango Pineapple Salsa
Three Years Ago:  Chocolate Peanut Butter Ice Cream

Asian Style Grilled Chicken Caesar Salad

With the weather warming up throughout the country, I felt like a delicious little salad post was in order.  We got on a salad kick last summer and it pretty much continued on through the winter.  The salad I experimented the most with over the last year, was the Caesar salad.  I tired at least three different versions and we loved them all.  So, of course, when I stumbled upon this recipe on my Whole Foods app, I knew I was going to have to try it.  I mean, our favorite type of salad AND delicious Asian flavors (which I LOVE) - how could I pass that up?  The great thing about this salad... you could change the dressing up in so many ways to create countless different types of salads... a wasabi and soy dressing, a soy and chili paste dressing...... Ooooohhhh.... yea, this could be the start of something very, very good!!!

Asian Style Grilled Chicken Caesar Salad
Adapted from Whole Foods
- Serves 2 -
Printable Recipe 
Ingredients:
1/2 teaspoon Chinese five spice
1/4 teaspoon sesame oil
1/2 teaspoon vegetable or olive oil
2 boneless, skinless chicken breasts
4-6 cups romaine lettuce (torn/shredded)
cucumber slices
1 cup cherry tomatoes, halved or quartered (optional)
Tortilla strips (optional)
For the dressing -
1 Tablespoons mayonnaise
1 Tablespoon olive oil
1 teaspoon rice vinegar
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon wasabi paste
salt and pepper

Directions:
Mix together the five spice, sesame oil and vegetable oil until well combined.  Rub over both sides of each piece of chicken. (it's going to look like you don't have enough, but trust me, a little goes a long way, both five spice and sesame are packed with a ton of flavor)  Place chicken on a plate and cover with plastic wrap.  Place in refrigerator and allow to marinate for at least 2-4 hours.

Meanwhile, to make the dressing, place the mayo and olive oil in a small bowl or measuring cup and stir to combine.  Whisk in remaining ingredients and season with salt and pepper to taste.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest before slicing into strips or bite sizes pieces.

On a plate or in a bowl, add the lettuce, cucumbers, tomatoes and chicken.  Top with tortilla strips if desired and drizzle on the homemade dressing.  Serve immediately and enjoy!

One Year Ago:  Grilled New York Strip with Balsamic Steak Sauce
Two Years Ago:  Guest Blogger - Filet Mignon w/Creamy Mushroom Sauce
Three Years Ago:  Best Barbecued Sticky Chicken with Lemon and Garlic

BLT Chicken Salad

Uhhhhmmm... Yea..... probably not the healthiest salad out there... but I'm gonna definitely rank it up as one of the tastiest!  Whew doggie ... I could eat this daily... and I just might....  I mean, it's a salad... it's not like it's chili cheese fries drizzled with a ranch aioli....

Mmmmmmmmmmmmm ranch aioli..... :)

BLT Chicken Salad
Inspired by Sunny Anderson, The Food Network
- Serves 2 -
Printable Recipe 
Ingredients:
For the salad:
3-4 cups romaine or green leaf lettuce, thinly sliced or torn
1 cup chopped cherry tomatoes
1 boneless, skinless chicken breast
8 slices center cut bacon, roughly chopped
cucumber slices (optional)
sourdough bread croutons
For the dressing:
3 Tablespoons mayonnaise
2 teaspoons Dijon or whole-grain mustard
1 Tablespoon lemon juice
salt and white pepper, to taste

Directions:
Preheat grill to 375 degrees F.  Clean and oil grill grates.  Season chicken with salt and pepper on both sides.  Place over direct heat and grill 8-10 minutes per side, or until it reaches an internal temperature of 165 degrees F.  Remove and allow to cool before cutting into bite sizes pieces.

Meanwhile, cook the bacon in a skillet over medium heat, until crisp.  Remove with a slotted spoon and let drain on a plate lined with a paper towel.

To make the dressing - add the mayonnaise, mustard and lemon juice to a small bowl or measuring cup.  Season with salt and white pepper to taste.

To build the salad - in a bowl or on a plate, add the lettuce, tomato and cucumber.  Top with chicken and croutons.  Sprinkle on bacon pieces and top with dressing.  Serve and enjoy!

One Year Ago:  Chorizo Empanadas
Two Years Ago:  Queso Blanco Chicken Enchiladas
Three Years Ago:  Pasta with Sausage, Basil and Mustard

Pomegranate Grilled Chicken Salad with Goat Cheese

Ok, with the pomegranate balsamic dressing, it may not be the prettiest salad I have ever made, but man, oh man, did it taste goooooood!!!  So, what do you do if you don't have pomegranate balsamic vinegar?  Easy.. either just stick with some good old balsamic, OR, add a little pomegranate juice to the mix and you should be good.  Don't let a tiny little thing like that stop you from making this.... you'll be highly disappointed if you do :)

Pomegranate Grilled Chicken Salad with Goat Cheese
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1 1/2 Tablespoons pomegranate balsamic vinegar
1 Tablespoon olive oil
1 teaspoon brown sugar
1 garlic clove, minced
2 boneless, skinless chicken breasts
2-3 cups green leave lettuce, chopped or shredded by hand
1/2 avocado, sliced
1 cup cherry tomatoes, halved or quartered
1/2 English cucumber, sliced
2-3 oz goat cheese crumbles
1/4 cup dried pomegranate cranberries
Tortilla strips (optional)
For the dressing -
2 Tablespoons pomegranate balsamic vinegar
1 Tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey

Directions:
Mix together the vinegar, oil, sugar and garlic until well combined.  Place the chicken in a resealable bag and pour the mixture over it.  Seal and place in refrigerator for 1-2 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool before slicing thinly or into bite size chunks.

Meanwhile, whisk together the ingredients for the dressing; set aside.

To build the salad - place lettuce on a large plate or bowl, top with chicken, tomatoes, cucumber, avocado slices, goat cheese and cranberries.  Drizzle with dressing and top with tortilla strips or croutons.  Serve and enjoy!

One Year Ago:  Spicy Soy Chili Chicken Stir Fry
Two Years Ago:  Mac and Cheese Soup
Three Years Ago:  Hamburger Buddy

Hawaiian Pulled Pork with Macaroni Salad

I know I've talked about the extended hours I work from time to time, but what's great about where I work... we may work hard, but we get to play hard too.  For example - two years ago, a couple of the ladies there decided to do a Spring Break Luau.  A lot of the people I work with are fresh out of college and it only seemed natural.  So these wonderful ladies put a little luau lunch together for us.  There were all kinds of decorations, we got to wear our Hawaiian gear, and let's not forget all the luau style food they had.  The most memorable of that food was this Hawaiian pulled pork that one of my co-workers, Carol, made.  It was AMAZING!!  Since I'm always trying to find new recipes, I of course, asked her for this one.  She told me and it sounded really simple and I thought, I should probably write this down, but like most things, by the time I got to my desk, I had already forgotten about it.

Flash forward to a few weeks ago... Carol shows up at work with her crock pot full of some uncooked pork.  When I inquired as to what she was doing, she informed me that she was making her Hawaiian pulled pork as a way of saying sorry to some of her fellow co-workers who she felt she had wronged (don't worry, it wasn't anything serious, she just showed up for kitchen cleaning duty late).  As soon as I heard her say Hawaiian, my mouth started watering and my stomach started growling... oh yes, we remember the pulled pork very, very well, don't we precious????  Lucky for me, there was a TON of it and Carol ended up offering it to everyone.  Well, having it once before, I was not going to pass it up!!  While we were eating, I asked Carol.. "so tell me what's in this again..... sugar?  pineapple juice?"  LOL  Carol was like.. "WHAT?  No there is nothing sweet in this!!"  And what's crazy.. I don't know why I thought there was something sweet.. it doesn't even taste sweet. ANYWAY.. Long story shortened, I text Carol that evening, begged for the recipe and the next night I was making my own!!  WOOT WOOT!!  Thank you Carol, this is now my all time favorite dish!!!

I needed something to go along side the pork (besides the necessary rice and sweet roll that is) so I decided to make a traditional Hawaiian macaroni salad.  Well, traditional mac salads are just pasta, grated onion and carrot, mayo, milk, sugar and salt and pepper... so I sort of stuck with it, but of course, had to jazz it up just a bit.

This is a MUST try for sure........ did I mention it's a MUST try???  :)

Hawaiian Pulled Pork with Macaroni Salad
Pork recipe courtesy Carol K.
Macaroni Salad recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
For the Pork -
1 Pork Shoulder Roast (or pork picnic cut) -sorry, can't remember how much mine weighed, but it was the smallest of the ones in the grocery store
1 cup water
1/4 cup salt (I used kosher salt-but according to Carol, any salt will do)
1-2 teaspoon liquid smoke
Additional items to serve with pork -
1-2 cups cooked white rice
King's Hawaiian Sweet Rolls
For the Macaroni Salad -
8oz elbow macaroni, cooked according to package directions, drained and thoroughly cooled
1/3 cup finely grated carrot (about 1 regular sized carrot)
1/2 cup mayonnaise
2 Tablespoons milk
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped dill pickles 
1 hard boiled egg, roughly chopped

Directions:
For the Pork - Place the pork (I had to cut mine into three pieces to fit properly) in a crock pot.  In a measuring cup add the water, salt and liquid smoke; stirring until the salt has pretty much dissolved.  Pour mixture over pork, cover and cook on low for 8 hours or high for 4-5 hours .... OR.. until the pork pulls apart easily with a fork.  Remove from crock pot and allow to cool a little before shredding.  **Carol will skim the fat off the remaining water in the crock pot, add some flour to thicken it and serve.  I just skimmed the fat and drizzled a little of it over the pork, but Chris left his dry - the pork is so good, you can seriously eat it with no sauce!**

For the macaroni salad -  Place the cooled cooked pasta in a large serving bowl.  Add the carrot, mayo, milk, sugar, salt and pepper; stir to combine.  Fold in the pickles and egg.  Cover and refrigerate until ready to use.

To make your mixed plate - start with some cooked rice and top with pork.  Serve with macaroni salad and rolls.... and enjoy!!  (and you will... TRUST me!!!)

One Year Ago:  Sriracha Glazed Fish
Two Years Ago:  Spicy Caramel Chicken
Three Years Ago:  Snickers Pie

Stir-Fried Chicken Salad

I know it's not really "salad season"...most people are craving more warm and comforting foods -  Heck, even the southwest desert experienced a major cold front this past weekend (lows in the 20's, high's in the low 40's... I don't care where you are from, that's cold!!), BUT, if you are looking for a light meal that takes no time at all to prepare, no matter what time of year.... this recipe is for you.  It's also a great salad to bring for lunch - just keep that dressing on the side!

Stir-Fried Chicken Salad
Adapted from Cooking Light
- Serves 2 -
Printable Recipe 
Ingredients:
1 Tablespoon rice vinegar
1 Tablespoon fish sauce
2 Tablespoons soy sauce, divided
2 Tablespoons chili garlic paste (Sambal Oelek), divided
2 boneless, skinless chicken breasts, cut into 3-4 strips each
2 teaspoons vegetable or peanut oil
2-3 cups salad greens
2 Tablespoons chopped basil
cucumber slices (optional)
cherry tomatoes, quartered (optional)
1/4 cup unsalted peanuts or cashews
2-4 Tablespoons crumbled goat cheese or feta (optional) (I added some, but AFTER I took pictures... of course)

Directions:
In a measuring cup, mix together the vinegar, fish sauce, 1 tablespoon soy sauce and 1 tablespoon chili garlic paste until well combined.  Rinse chicken and pat dry with a paper towel.  Place in shallow dish or resealable plastic back.  Pour the marinade over and place in refrigerator for at least 2 hours.

In a wok or deep, non-stick skillet, heat the oil over medium high heat.  Remove the chicken from the marinade and place on a paper towel quickly to get any excess liquid off of it.  Add the chicken to the hot wok and stir fry 5-8 minutes, or until the chicken is no longer pink in the middle.  Remove from wok and allow to cool for 5 minutes.

Meanwhile, mix together remaining tablespoon of soy and chili garlic paste.  Divide lettuce evenly between two plates or large bowls.  Top with chopped basil, cucumber, tomato, peanuts, goat cheese and chicken.  Drizzle with soy/chili paste mixture.  Enjoy!

One Year Ago:  Chicken Alambre
Two Years Ago:  Biscuits and Sausage Gravy
Three Years Ago:  Chorizo and Rice Casserole

Buffalo Chicken Salad with Homemade Ranch Dressing

The weather is getting quite cold here... Ok, ok, cold might be too much. It's getting cooler here.  Our days have actually been lovely... high's in the 70's... but the nights/mornings are getting cold for me... in the 40's and 50's... Heck, one morning I woke up and it was 37!!  When you live in the southwest desert.. that's cold!!!

Anyway...with the changing of the weather, my food wants/needs will change too.  This will more than likely be my last salad for a while.  But, that's ok, salads and I had a very good run over the last few months, so I don't feel like I will be neglecting them.. at least for awhile :)

This salad is simple and delicious! I made homemade ranch this time, which I found on Mary's site, Barefeet in the Kitchen.  I've been wanting to try it for a while, as Chris is a ranch addict.  I ended up using a bit too much dill, but other than that, it was really good!  The perfect addition to this tasty little meal.

Buffalo Chicken Salad with Homemade Ranch Dressing
Salad recipe created by Jenn's Food Journey
Dressing recipe adapted from Barefeet in the Kitchen
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
1/4-1/2 cup Frank's Hot Sauce (or any hot sauce you would use for buffalo chicken)
4-5 cups green leaf lettuce, shredded or chopped
1 medium to large carrot, peeled and cut into matchsticks
1/2 English cucumber, cut into rounds than cut in half
1 cup cherry or grape tomatoes, halved
For the dressing -
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 Tablespoons buttermilk
1/2 teaspoon dried dill
1/4 teaspoon dried parsley
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 - 1 teaspoon white wine vinegar

Directions:
Rinse off chicken and pat dry with a paper towel.  Place in resealable plastic bag.  Pour the hot sauce over the chicken, seal bag and refrigerator for at least 1 hour.

Meanwhile, make the dressing by adding all ingredients together in a measuring cup or jar with lid.  Stir or shake until everything is well combined.  Taste for seasoning.  Place in refrigerator until ready to use.

Preheat grill to 375 degrees.  Clean and oil grill grates.  Remove chicken from bag and discard any remaining sauce.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill - I poured a little more hot sauce on the chicken as it came off the grill, just for some added flavor - and allow to cool.  Once cooled, cut into thin slices or bite sizes pieces.

Build the salad by placing the lettuce on a plate or in a large bowl.  Top with carrots, tomatoes and cucumbers.  Add the chicken and drizzle on the dressing.  Serve and enjoy!

One Year Ago:  Grilled Romaine Lettuce with Creamy Herb Dressing
Two Years Ago:  Tilapia with Hash Browns