Wednesday, March 2, 2011

Apple Pecan salad

Here is another recent creation that I took to a luncheon where people asked for the recipe so I wrote it down so here it is:

Mixed greens
1 granny smith apple cut into chunks
1/2 cup craisins
1 green onion sliced thin
3/4 cup chopped pecans
1/2 cup brown sugar
pinch of sea salt
1/2 cup feta cheese

In a small skillet over medium heat add brown sugar to pan and let melt.  Stir occasionally to make sure it doesn't burn.  Once it is completely melted, add the pecans and remove from heat.  Quickly stir them till all the pecans are coated and then sprinkle with sea salt.  Transfer to parchment paper and let cool completely.  Chop clumps up into small clusters and serve over the salad.  

for the dressing:
1 cup olive oil
1/2 cup orange champagne vinager (I buy this at Trader Joe's so if you can't get it just substitute half champagne or white wine vinegar and half orange juice)
1 Tbsp dijon mustard
1 tsp honey or more to taste
salt and pepper

Mix all ingredients together except for olive oil.  When they are mixed well, whisk in the olive oil.  Pour over above ingredients and serve immediately.

Tex-Mex chicken salad

I made this up for a mexican themed play group lunch today.  Everyone loved it and several people asked for the recipe which forced me to come home and write it down so here it is.  It tastes very similar to cafe rio salad.  Enjoy!

Tex-mex chicken salad
By Rachel Hall

Beans and corn
Add one can of black beans mostly drained and 1 cup of frozen corn to a saucepan.  Bring to a boil.  Add 1 tsp salt, 1/2 tsp smoked paprika, juice of 1 half of a lime, and 1/8 tsp garlic powder.  Mix well and turn down the heat.  Let simmer for about 5 minutes over low heat stirring occasionally.  Then remove from heat and let cool to room temperature

Tortilla strips
Heat two cups of canola oil in a deep soup pot with a thick bottom.  Cut 6 corn tortillas into thin strips.  Add the strips in three batches and turn frequently till they are lightly brown and crisp.  Remove and lay on a cookie sheet covered with paper towels(2-3).  Sprinkle with sea salt.  Place in 300 degree oven for 3-5 minutes till crisp.  Then remove and let cool completely.  Let the oil cool completely and reserve for later.

Cut one whole stalk of Romaine lettuce into thin strips.  Wash and drain.  Lay in large bowl.  Top with Cooled beans and corn mixture.  Then sprinkle 3 Chopped green onions over the beans.  Then add two diced avacados.  Then about ten grape tomatoes halved over the avacados.  Next add 1/4-1/2 cup shredded monterey jack cheese.  Then shred the breast meat off of a rotisserie chicken and place chicken chunks over the cheese.  Sprinkle with 1/4 cup loosely packed chopped cilantro leaves and tortilla strips.  Then toss all with cilantro-lime dressing.

Cilantro-Lime dressing
1 cup loosely packed cilantro leaves
1/2 cup of the fry oil(canola)
1 large clove garlic
juice of 2 small limes
about 1/4 cup seasoned rice wine vinegar
1/2 tsp salt
Blend together all ingredients in a blender or food processor.