Cherry Dump Salad

My mother-in-law is always surprising us with fun, different desserts.

I'm almost positive this is a recipe she has made for us in the past, so when I saw it on Pinterest last week, I went to the store and grabbed the 4 ingredients it calls for.

The girls and I made this together (but really, it takes no effort to make this), then we all grabbed spoons and dove right in!

So good!!!!!

INGREDIENTS:

1 can (21oz) Cherry Pie filling
1 can (15oz) crushed pineapple (don't drain the juice)
1 can (14oz) sweetened condensed milk
12oz Cool Whip

DIRECTIONS:
Dump all ingredients into a large bowl.
Combine with a wooden spoon until ingredients are evenly blended.
Cover and refrigerate 2 hours or more. Serve and enjoy.

Summer Corn, Avocado, and Black Bean Salad

I've mentioned before how much I love a cold summer salad to snack on during the days.

This one is no exception.  I've been eating this salad off tortilla chips all week!

photo and recipe courtesy of ProduceOnParade

Ingredients

Veggies:
1 3/4 cup thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15 oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 cup cilantro, chopped (use the stems too!)

Dressing:
2 Tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Instructions

Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.

In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.

Store in the fridge and serve alone, with chips, or in a pita!

I was totally stoked about this recipe because I could finally use my herbs I've been growing outside.

I've got a pot of basil, cilantro, and mint (for mojitos)

I was able to utilize my cilantro for this salad which made me so happy!

 

Broccoli, Bacon, and Pasta Salad

I made this salad this weekend for myself....because it was Mother's Day and I love cold pasta salads.

recipe and photo courtesy of MandysRecipeBoxBlog

You will need:

12 oz. package Rotini pasta (I used the tri-color)
1 cup mayonnaise
¼ cup Pompeian Red Wine Vinegar
¼ cup sugar
1 tsp. salt
3 cups raw broccoli, chopped
1 cup cheddar cheese, cubed
½ cup roasted sunflower seeds, salted or unsalted
½ cup crumbled , cooked bacon (I used turkey bacon)
¼ cup diced red onion

Directions

Cook pasta according to package directions.
Drain and rinse in cold water.
Drain again.
Place pasta in a large bowl and add the broccoli, cheese, sunflower seeds, bacon and onion.
In a small bowl, whisk together the mayo, red wine vinegar, sugar and salt.
Pour over the salad and toss to coat.
Refrigerate, covered, until chilled, at least one hour.
Serve.

 Again, I love having fun salads in my fridge during the days to snack on.

Right now, this one is currently in my fridge...and I may or may not have already had two bites this morning before 9:30am.

Greek Orzo Salad

If I see a greek salad on a menu, I can almost guarantee you I'm going to order it. 

So it's no surprise that when I came across this greek salad using orzo, I jumped on it.

recipe and photo courtesy of CookingClassy

Ingredients

Dressing
1/3 cup olive oil
3 Tbsp fresh lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper

Salad
1 1/4 cups (8 oz) dry orzo
1 cup (5 oz) crumbled feta
1 medium English cucumber, diced
1 (10.5 oz) pkg. grape tomatoes, halved
1/2 cup sliced kalamata olives or 3/4 cup sliced black olives
1/2 cup chopped red onion, rinsed under water to removed harsh bite
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley

Directions

In a jar mix together olive oil, lemon juice, garlic and season with salt and pepper to taste (don't add too much salt because the feta and kalamata olives are pretty salty), set aside.
Cook orzo according to directions listed on package.
Drain and let cool (about 5 minutes. They'll start to stick to each other a bit but that's fine the dressing will break it up).
Add all of the salad ingredients, including cooked orzo, to a large bowl and toss.
Pour dressing over top and toss to evenly coat.
Store in refrigerator, serve within a few hours for best results.

 This salad is currently in the fridge and I've been snacking on it for two days now.  

I love the orzo in the salad!

Kinda wishing someone will arrange a fun potluck gathering soon, so I can bring this salad.

It's that good!

Easy Mexican Pasta Salad

It's no secret I love a good pasta salad.  A cold one.  During the Spring and Summer months, I typically always have some sort of cold pasta salad in my fridge that I snack on throughout the day.

Here's a cold pasta salad with a mexican flare.  So good!

What you need:

1 (16-ounce) box rotini tri-colored pasta, cooked and drained according to package directions
2 cans black beans rinsed and drained well
1 small bag frozen corn, thawed and drained
1 can (10-ounces) Rotel, drained
4 green onions, chopped
1/2 bell pepper, chopped
1/4 cup white onion, chopped
2-3 Tablespoons fresh cilantro, chopped
1/2 to 3/4 cup italian dressing, or to taste

Mix all ingredients together and refrigerate for at least 2 hours. Serve cold.

I've been snacking on this salad for days now. Delicious!

Pesto Pasta with Chicken

Pesto Pasta with Chicken

I love having different summer salads in the refrigerator all summer to snack on during the days.  I chose this recipe for this week's salad.  I love pesto, so I knew it would be a hit.

Photo and recipe compliments of SpicedBlog.com

• 2 boneless, skinless chicken breasts (I chose the quick route and used a rotisserie chicken)
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 oz farfalle pasta
• 1 cup basil pesto (homemade or storebought)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, cut into thin strips (i.e. chiffonade)
• Parmesan cheese (optional)

 (skip instructions 1 and 2 if you plan to cut up a rotisserie chicken like I did)

1. Season the chicken breasts with salt and pepper.
2. Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips.
3. Meanwhile, boil the pasta until al dente according to the package instructions. (Note: I usually cook the pasta for 1-2 minutes less than the package suggests so that the pasta still has some texture.)
4. Rinse and drain pasta and set aside. (Tip: When using pasta for a salad, toss it in a large bowl with a couple Tbsp of milk once it's cooked. The milk helps prevent the pasta from sticking together.)
5. Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled.
6. Stir in the cherry tomatoes and fresh basil immediately before serving.
7. Finish with freshly grated Parmesan cheese (optional).

Yum!!

Cucumber Salad

I have two salads in the fridge right now that I've been snacking on:

A Tomato and Mozzarella Salad and this salad,

Cucumber Salad

(photo courtesy of Pinterest)

Ingredients
2 large cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt

Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

Variations: 
Add some honey/agave to the dressing for sweetness. 
Toss in a little minced garlic.
For a punch of spice, add red chili pepper or cayenne.

Enjoy!

Greek Tortellini Salad

One of my favorite summer eats is a cold salad.  

From chicken salad, to pasta salad, to fruit salad.  

I love to make a salad and keep it in the refrigerator to snack on all day during those warm summer days!

I tried a new recipe this week and it is definitely a favorite now!

Greek Tortellini Salad

(photo courtesy of Pinterest)

Greek Tortellini Salad

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 20 minutes

The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals!

ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

Yum!!

Chili Cheese Frito Corn Salad

Chili Cheese Frito Corn Salad 

This isn't a recipe I found on Pinterest.  

I found it on one of my favorite food bloggers site

called Lets Dish

I just love all her recipes!

And this one was no exception

If you are looking for a cold corn salad with a crunch and a kick, this is it!

Here is what you need:

• 2 (15 oz.) cans whole kernel corn, drained
• 1 1/2 cups grated cheddar cheese
• 1 cup chopped red bell pepper
• 1/4 cup chopped green onion
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (10.5 oz.) bag coarsely crushed Chili Cheese Fritos corn chips
• Salt and pepper, to taste.
• 
  

1. In a large bowl, toss together corn, cheese, red pepper and green onion.
2. Stir in sour cream and mayonnaise.
3. 
   

1. Stir in corn chips just before serving.
2. Season with salt and pepper, to taste.

I used this salad as a side dish one night with our dinner.

Then, with the leftovers, I ate that for lunch the next couple of days.

Great salad!

Southwestern Cilantro Rice Salad

Southwestern Cilantro Rice Salad

The other night, my father requested all veggies for dinner.

I came up with several veggie side dishes, and I found this one on Pinterest.

It seemed like a light salad (served cold or warm), and it had cilantro.  I'm a sucker for cilantro!

So I thought I'd include this recipe in our variety of veggie sides for dinner.

(photo courtesy of Pinterest)

Ingredients:

2 cups cold water
1 cup long grain or basmati rice
1 teaspoon kosher salt + salt to taste
3/4 cup chopped fresh cilantro
1/2 cup diced red bell pepper, cut in 1/4-inch dice
1/2 cup diced yellow bell pepper, cut in 1/4-inch rice
1/4 cup olive oil
3 tablespoons tablespoons fresh lime juice
Zest of 1 lime
Freshly cracked pepper to taste

Directions:

1) Bring water to a boil in a 3-quart pan set over high heat. Stir in rice and salt and bring back to a boil. Immediately cover pan and lower heat. Simmer for 20 minutes. Remove from heat. Let rice sit, covered, for another 10 minutes.
2) Transfer rice to a large pan. I use a roasting pan to assure enough space to thoroughly mix rice with other ingredients. Add cilantro, red and yellow peppers, olive oil, lime zest and juice and salt and pepper to taste. Mix well. Serve immediately or cover and let sit at room temperature until ready to serve. Yield: 4 servings.

And here is my final product

This salad would have been good had I not added so much lime zest. 

Yes, the recipe calls for the zest of a lime, but I zested almost an entire lime.

Too much bitterness!

The best part about that evening was being able to sit back and watch this little domestic engineer take over cleaning duties (voluntarily!)

Secret Fruit Salad

It's Spring!!  Which means my fridge and counters are loaded with fruit!  Fruit of all kinds!

I love chilled fruit salads during the warm months of the year!

So when I saw this Secret Fruit Salad on Pinterest, there were two reasons why I wanted to make it

1) It's a fruit salad

2) there's a secret to it!

(Photo courtesy of Pinterest)

Secret Fruit Salad

2 tablespoons dry instant vanilla pudding mix  (the secret!)

1 pound of strawberries, quartered

1/2 pint blueberries

1/2 pint raspberries

1/2 pineapple, cubed

1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Here is mine with the dry pudding sprinkled on top.  Time to mix it.

After mixing, I chilled mine for another hour.

I thought this was a very good fruit salad.  The pudding definitely gives it a extra sweet kick, but not too much.  Did this extra kick blow me away? (you know, because it's a big secret!)  No.  I think I expected a bit more.  But still, I liked it.  I like it better than just a plain bowl of fruit.

I'll keep it pinned for sure.

Chicken Pasta Salad

Chicken Pasta Salad

It's Spring time and nothing screams Spring more than a delicious, cold pasta salad!

I've tried many recipes over the years, from Fruit Pasta Salad

 to Balsamic Chicken, Spinach and Tomato Pasta Salad 

So when I saw this cold pasta salad on Pinterest, of course I'm going to try it.

(photo courtesy of Pinterest)

1 lb. cooked, shredded chicken (I used Rotisserie chicken)
1 lb. cooked rotini or bow tie noodles
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped (I accidentally omitted this)
1 can sliced olives

1 cup shredded cheese (I used cheddar)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving. Serves 8 - 10.

Thumps Up, Pinterest.  I'll keep this one pinned!

This was even better the next day!!!

Layer Salad

Or as Brent refers to it, Inch Salad.

Brent introduced me to this salad 11 years ago.  I had never heard about Inch Salad before.

For him, this was a Christmas staple and that meant I needed to learn to make it.

Over the years, I've had time to play with the recipe and change it up some.

Some recipes call for a layer of cauliflower which I completely take out.  Yuck.

Some recipes call for a full cup of mayo in the dressing. 

I have found that I prefer 1/2 cup of mayo with 1/2 cup of sour cream.

Really, you can play with this recipe however you want.

Here is what you need:

1 pound bacon 1 large head iceberg lettuce - rinsed, dried, and chopped 1 red onion, chopped 1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons white sugar 2/3 cup grated Parmesan cheese

1.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.	In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, and bacon.
3.	Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Drizzle over salad, cover, and refrigerate overnight.  Toss/mix right before serving.

**One thing I change is that I do not drizzle the dressing over the top.  I actually layer it in between the peas and cheese, as you can see above.  It helps so much when you mix it all together before serving.**

Balsamic Chicken, Spinach and Tomato Pasta Salad

I love to have cold veggie or pasta salads hanging out in the refrigerator.  They are the perfect snack for me when I want to grab a quick 2-3 bites of something to fill me up.  This salad has always been one of my favorites, and I made it again today.  It's now hanging out in the refrigerator just waiting for me to snack on it daily throughout the week!

Ingredients:

1 pound  skinned and boned chicken breasts

1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing, divided

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped

1/2 cup fresh basil, chopped

1 ½ cups fresh cherry tomatoes, halved

1/2  cup yellow bell pepper, diced

1 (20-ounce) package cheese tortellini

Instructions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

It's just that good!

Summertime Orzo and Chicken

This easy-as-can-be dish has become a staple in our house this summer! It can be a main meal, or something you keep in your fridge and snack on everyday (which is what I choose to do!)



Summertime Orzo and Chicken
3/4 uncooked orzo pasta
1lb boneless skinless chicken breasts, cut into 1in pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4cup minced fresh parsley
2Tbsp lemon juice
1Tbsp olive oil
1tsp salt
1/4tsp pepper
1/4 crumbled feta cheese

-Cook pasta according to package
-Meanwhile, in large skillet coated with cooking spray, cook chicken over med heat until done (or you can take the easy way out like me and just buy already cooked grilled cubed chicken in the package at the store)
-In a lg bowl, combine the cucumber, red onion, parsley, and chicken.
-Drain pasta; Stir into chicken mixture
-In a sm bowl, whisk the lemon juice, olive oil, salt and pepper
-Pour over chicken mixture and toss to coat.
-Serve warm or cold (I prefer cold)
-Just before serving, sprinkle with feta cheese!

'Texas Cavier'

The other night I made tacos for dinner. I wanted a mexican appetizer to snack on before dinner, but wasn't craving the usual 7 layer dip, queso, etc type items. I wanted something different, something I'd never made before. And after some online researching (almost always on allrecipes.com), I found a recipe for Spicy Bean Salsa, aka 'Texas Cavier'. Sounded yummy, healthy, and Brent would like the spicy part - so the deal was sealed. I was going to make this salsa.

And I did make it. Only problem was - you've got to let it sit overnight in the fridge so the flavors blend. I couldn't wait that long, so I just made the dip and served it as an appetizer minutes later. It was good, sure. But the recipe wasn't misleading you when it said to let it sit in the fridge overnight. Man, that next day it was like a completely different dip. Soooo yummy!



Spicy Bean Salsa
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
Directions

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Fruited Pasta Salad

I've been on a salad kick lately, trying out new recipes to devour!!!
I am a stinker for fruit! I'm always throwing bowls of fruit together. So when I came across this Fruited Pasta Salad, I thought I'd give it a try. It doesn't disappoint! Enjoy!

Fruited Pasta Salad


1.5 cups uncooked spiral pasta
1 can (8oz) unsweetened pineapple chunks
1 carton (8 oz) peach yogurt
2 tbsp sour cream
1.5 cups cubed cantaloupe
1 cup halved seedless grapes
1.5 cups sliced fresh strawberries

Cook Pasta according to package. Drain, rinse in cold water, cool completely
Meanwhile, drain pineapple, reserving 2 tbsp of juice
In sm bowl, combine yogurt, sour cream, and reserved pineapple juice until smooth. Refrigerate.
In lg bowl, combine pasta, pineapple, cantaloupe, grapes. Just before serving, stir in strawberries.
Drizzle with yogurt mixture. Toss to coat.
Enjoy!

Rice and Bean Salad

My friend, Jaime, gave me this recipe awhile back. This is one yummy salad! I just had to share it with you!
Make it! It's easy! You will NOT be disappointed!



Rice and Bean Salad

2/3 cup brown rice cooked with 1 1/3 cup chicken broth
1.5 cups cherry tomato
1/2 red pepper
4 green onions
1/4 red onion
1/3 bunch of cilantro
1/2 jalapeno (seeded)
1/2 cup frozen corn (thawed)
15 oz kidney beans (or black beans)

Optional: carrots, cucumbers, avocado

Dressing
3 tbsp lime juice
1 tbsp olive oil
2 tbsp basalmic vinegar
1/2 tsp salt
1/4 tsp cumin
dash of cayenne
dash of pepper

-Prep the rice
-Chop the pepper, onions. Put in bowl.
-Finely chop cilantro and jalapeno. Add to bowl
-Add corn to bowl
-Drain beans, Add to bowl
-Prep dsg. Shake well
-Let rice cool. Toss veggies and dressing with rice.
-Serve cold!