Tag Archives: salad

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Black-Eyed Pea Salad

Are you in the camp that has to have black-eyed peas on New Years Day or your year will be ruined?  Well this is the recipe for you.

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This salad is so good and chock full of things that are good for you too.  What better way to start the new year?

This recipe calls for corn on the cob and I’m going to share my ultra secret tip to cooking corn on the cob.  I eat corn so much more now that I’ve figured this out!

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Lemon Dill Butter Grilled Chicken and Shrimp with Greek Orzo Salad

How did you like the title of this post?  I had to explain all of the elements of this recipe because they are each so delicious! I know I said that this is my sister’s favorite thing that I make, but this orzo salad and grilled chicken and shrimp is also in the running.

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Yum.  I love lemon.  You start by making the lemon dill butter.  You need 2 cups of freshly squeezed lemon juice.

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Pour thru a strainer into a medium saucepan, and boil the heck out of it.  No really just crank up the heat and let it go.

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Your 2 cups will turn into 2 tablespoons of pure goodness.

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While the lemon juice is boiling away, get your butter ready.  Place 2 sticks of butter (I used salted but unsalted is fine too), 2 tablespoons chopped dill, and some salt and pepper in a small bowl.

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Add in your lemon syrup and stir really well.  Set aside until ready to use.

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Now onto the orzo salad. Start by chopping up of your vegetables and things and placing them in a bowl.  Seed the pepper, cucumber, and tomatoes.  Dice everything up bite sized. Then slice up the green onions and kalamata olives. Crumble your feta if you didn’t buy that way already.

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So yummy and fresh.

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Cook up your orzo.

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Make the dressing.  Lemon zest and juice, grated garlic, chopped dill.

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Drizzle in the extra virgin olive oil. Whisk together.

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To the vegetables add the cook orzo and dressing and toss to combine. Refrigerate until ready to eat.

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Now take your lemon dill butter and smear it all over the chicken, shrimp (which I like to skewer so I’m not chasing them around the grill, but hey if you like to chase shrimp around the grill by all means skip this step), and spread it on some pita bread.

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Mmmmmm.  This is the best part of the meal.  Grilled buttery carbs.

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Then throw everything on the grill.  Cook the chicken until no longer pink, just get some grill marks on the bread, and cook the shrimp until they are just pink.

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Serve the grilled chicken, shrimp, and pita with the orzo salad.

5.0 from 1 reviews
Lemon Dill Butter Grilled Chicken and Shrimp with Greek Orzo Salad
 
Prep time
Cook time
Total time
 
Lemon Butter Grilled Chicken and Shrimp with Greek Orzo Salad
Author:
Serves: 6
Ingredients
  • For the lemon dill butter:
  • 2 cups lemon juice
  • 2 sticks butter, softened
  • 2 tablespoons chopped dill
  • salt and pepper to taste
  • 3-4 pounds chicken
  • 1 pound shrimp, peeled and deveined
  • 6 pita rounds
  • For the Greek Orzo Salad:
  • 1 lbs orzo, cooked to package directions
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 3 roma tomatoes, seeded and chopped
  • 5 green onions, sliced
  • ½ cup kalamata olives, pitted and sliced
  • 6 oz feta, crumbled
  • zest of 2 lemons
  • ½ cup lemon juice
  • ¾ cup extra virgin olive oil
  • 3 cloves garlic, minced finely or grated
  • 2 tablespoons chopped dill
  • ½ teaspoon dried oregano
  • salt and pepper to taste
Instructions
  1. For the lemon dill butter and grilled meats:
  2. Pour the 2 cups of lemon juice thru a strainer into a medium saucepan.  Heat over high heat until the juice is reduced to 2-3 tablespoons.  It will be very thick and syrupy.
  3. Place the butter, 2 tablespoons chopped dill and some salt and pepper in a bowl.  Add the reduced lemon juice.  Stir to combine.  Smear all over your chicken, shrimp, and pita bread.
  4. Grill the chicken over medium heat until no longer pink.  Grill the shrimp over medium high heat until just pink all the way thru.  Grill the pita bread until warm and it has some nice grill marks.
  5. For the Greek Orzo Salad:
  6. Whisk together the lemon zest, lemon juice, 2 tablespoons chopped dill, grated garlic, dried oregano, and salt and pepper.  Slowly drizzle in the extra virgin olive oil while whisking.  Set aside.
  7. In a large serving bowl, combine the rest of the ingredients for the salad.  Top with the dressing and toss well. Refrigerate until ready to serve.
  8. Eat!

Recipe adapted from Bobby Flay.

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Tuna Salad

How do you take your tuna?  This is how I like to eat mine.

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I like to use solid white tuna packed in water.  Then I add chopped celery (with the leaves please, so much flavor there), dill pickle relish (not sweet!), and chopped red onion.

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Then I add just enough light mayo to bind it all together.

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This is great over lettuce with whatever veggies I have in the fridge thrown over the top and equally as good in a sandwich.

5.0 from 1 reviews
Tuna Salad
 
Tuna Salad
Author:
Ingredients
  • 1 5 oz can solid white tuna, packed in water
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped red onion
  • 1 tablespoon dill pickle relish
  • 1 tablespoon light mayo
  • salt and pepper
Instructions
  1. Mix all ingredients together.
  2. Eat!

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Annette’s Awesome Salad

Is everyone in a candy coma from Halloween yesterday? This is a quick and easy (and healthy!) salad. Just add some grilled chicken or fish on the side and you are good to go.

My mom’s sister Annette is known for her salad.  It had a place a the table at every big event in our family: baby showers, birthdays, holidays.  If my family is together this salad is on the menu.It has everything a salad should:tartness from the apples, sweetness from the cranberries, crunch from the pine nut, and creaminess from the swiss cheese. Now, I can’t stand swiss cheese but pairs perfectly with everything else in this salad.  Even swiss cheese haters will love this salad.

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Start by peeling and chopping an apple and then toss it will a little bit of lemon juice to keep if from going brown. I used a Fuji apple, but really any kind will work.

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Then get the rest of the salad toppings ready: grated swiss cheese, pine nuts, cranberries, apples.

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Chop up your romaine lettuce, place in a bowl, and sprinkle over the toppings.

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For the dressing mix together: sugar, lemon juice, grated onion, dijon, some salt, and the poppy seeds. Drizzle in the extra virgin olive oil while whisking.

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Pour the dressing over the salad and lunch or dinner is served!

Annette's Awesome Salad
 
Prep time
Total time
 
This salad helps complete any meal.
Author:
Serves: 8
Ingredients
  • 10 cups chopped romaine
  • 1 cup pine nuts
  • 1 cup grated swiss cheese
  • 1 apple, peeled and chopped
  • 1 cup dried cranberries
  • For the dressing:
  • ½ cup sugar
  • ⅓ cup of lemon juice
  • ¾ cup extra virgin olive oil
  • 2 teaspoons grated onion
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
Instructions
  1. Place the lettuce in a serving bowl and top with the pine nuts, apples, cheese, and cranberries.
  2. Mix together all of the dressing ingredients, except for the extra virgin olive oil. While whisking drizzle in the oil.
  3. Pour over the salad and toss.
  4. Eat!