Steak and Portabella mushroom Quesadilla Salad
Serves 2 1 Striploin Steak 2 Large tortillas 3/4 cup shredded cheddar cheese Thousand Island Dressing 1/2 cup sliced grape tomatoes 3 grilled portobello mushrooms 1/4 cup chopped green onion 1 cup chick peas - sprinkled with garlic powder and cayenne pepper 3 cups shredded romain and iceberg lettuce mix 3 cloves roasted garlic Use your favourite steak spice (the keg or Montreal) and marinate your steak for 1 hour. Grill until medium or medium rare. Cut large pieces of fat off. Chick peas: on a cookie sheet add 1 cup chick peas and sprinkle with garlic powder and cayenne pepper. Bake in 375 degree oven for 30 mins. On 2 large tortillas lay flat on a greased cookie sheet and spread roasted garlic, drizzle with thousand island dressing and spread. Then take 3/4 cup shredded cheddar cheese and sprinkle over top. On one side of tortilla add sliced grape tomato, chopped green onion and sliced grilled portobello mushrooms. On the other side add 4-5 thin slices of grilled steak. Cook in 375 oven for approximately 20 minutes. Take out and add salad mix to one side as well as remaining sliced grape tomato and chick peas. Wrap over and add remaining sliced steak, chick peas, port mushroom, etc. Drizzle with thousand Island dressing and serve! Enjoy!
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Pork tenderloin and pickled beet salad with beet and peanut butter dressing!
Serves 3 *Some of these ingredients are used in both sauce, and salad separately. 1 pork tenderloin 7 cups spring mix (dandelion, red leaf lettuce, and spinach) 1-2 cups shredded iceberg lettuce Garlic powder, sea salt, and pepper 3/4 cup chopped celery 1 3/4 cup pickled beets 1/4 cup balsamic vinegar 1/2 cup chopped red onion 1/2 cup peanut butter 1/8 cup vegetable oil 1/3 cup feta cheese 1 cup milk 1 tbsp sugar 1 tbsp honey 2 tbsp lemon juice Cashews Add grilled fresh pear slices for and extra amazing addition. Slice one pork tenderloin on an angle to make thiner slices. Sprinkle with garlic powder, sea salt, and pepper and marinate in 1/2 cup of pickled beet juice and 1/4 of balsamic vinegar for 2 - 3 hours. Then grill at 400 degrees (approx. 7-8 mins on each side) Sauce/dressing: In a medium frying pan sauté finely chopped onions, garlic and 1/4 cup of finely chopped pickled beets. Then add 1/2 cup peanut butter, and sprinkle of garlic powder, 1 tbsp sugar and then stir and let peanut butter melt. Add 1/8 cup veg oil and 1 cup of milk. 2 tbsp feta cheese, 1 tbsp honey, And 2 tablespoons of lemon juice. Let simmer low. For 5-10 mins - keep stirring. Then let cool for 5 mins. In a large bowl add 7 -8 cups of spring mix, 3/4 cup of chopped celery, 1 1/2 cup pickled beets, and quarter cup of chopped red onion. Then add peanut butter sauce and stir. Sprinkle with another 1/2 teaspoon sugar. Mix everything well together. To plate: First layer salad and then top with sliced pork tenderloin. Sprinkle a little balsamic vinegar on pork. Add Shredded iceberg lettuce to top of salad. Sprinkle with crumbled feta cheese and whole cashews. Add grilled pears for extra flavour if desired. Parmesan Crusted Asparagus with Chicken
Serves 2 2 Chicken Breast (boneless skinless) 1 bundle asparagus 1 cup grape tomatos 4-5 cups dandelion spinach mix 1 cup cubed Monterey jack cheese with jalapinos Chopped Cashews Marinade/Sauce for Chicken: 2/3 cups Knorr cream of vegetable soup pkg. 1/2 cups veg oil 1/8 cup lemon juice 1/8 cup sugar 1/8 cup honey 1/8 cup milk Dressing: 1 tbsp Knorr cream of vegetable soup pkg. 1/8 lemon juice 1/8 cup veg. oil 1/8 cup sugar 2 tbsp honey In a 9x9 lasagna pan add chicken breast and sprinkle with 1/3 of the 2/3 Knorr vegetable soup mix.Then use the remainder of the soup mis and add all other ingredients together in a small bowl and poor over chicken. Place chicken in fridge for 1 hour. When you take the chicken out of pan to grill do not remove sauce/marinade. Grill each side of chicken on 400 degree grill (5 mins on each side) then place back in marinade pan and cook in 350 degree oven for 30- 40 mins. Make sure chicken is fully cooked before serving. Asparagus: On a greased cookie sheet add chopped asparagus and sprinkle with 1/2 cup parmesan cheese, 1/8 cup bread crumbs, sea salt, and 1/8 cup garlic powder. Cook in 400 degree oven for 15 mins and then let cool slightly. To plate: Add dandelion mix, and then your asparagus and grape tomatoes. then add sliced chicken and cubed Monterey jack cheese and sprinkle with parmesan cheese. Add chopped cashews. Drizzle your dressing over salad. Always stir your dressing well before adding to salad. Nacho Salad Serves 3 1 large chicken breast (boneless skinless) 1 lime Salt Garlic powder 4 cups ice burg lettuce - chopped 1/2 bag approx 18-20 chips tortillas restaurant style 3/4 cup shredded marble cheese - plus more for topping 1/2 red pepper 1/2 cup red onion 1/4 cup green onion 1/2 cup slices black olives 1/2 cup chopped tomato 3/4 cup salsa 3 tortilla shells Dressing: 1/4 cup Frank’s hot sauce 1/8 cup Catalina dressing 1/4 cup veg oil 1/8 cup honey 1/2 tsp sugar Slice chicken and fry in greased frying pan. Sprinkle with garlic powder, sea salt, paprika and cayenne pepper and squeeze juice from 1/2 lime. Add a tiny bit of salsa to add moisture. On a large cookie sheet add a flat layer of tortilla chips (18-20 chips)and add half of cooked chicken (chopped), red peppers, red onions, green onions, tomato, black olives and 3/4 ups cheese. Spread evenly over chips. Cook in 375 degree oven approximately 20 mins or until cheese is fully melted and Chips are somewhat crispy/browned. Take out of oven and pour into a large bowl and mash with potato masher until chips (nacho mixture) are smaller than bite-size. Add remainder of red pepper, tomato, onion, black olives, and salsa to nachos. And mix together. And 4 cups of chopped iceberg lettuce. Add half of dressing. And mixed together. Pour onto plates (or in your own tortilla bowls) and add more shredded cheese and add the remainder of chicken, sprinkle with other half of lime and drizzle with dressing. To make tortilla bowls: Using a small round(approx. 5 - 6 inches) oven safe pan. Spray with cooking spray and add tortilla in to pan using pan to help hold sides up. Then Spray tortilla with cooking spray and bake in oven at 375 degrees for approx. 15 min (until hardens and edges are crispy Grilled Salmon salad
Serves 3 1 Boursin (herb and garlic) cream cheese spread 3 Salmon Steaks 1 tbsp garlic powder 2-3 tbsp brown sugar 1- 2 tbsp dried rosemary 1/2 tsp black pepper 1/8 cup lemon Juice 1/8 cup ground brown mustard seeds 1/2 cup pickle juice Let salmon steaks marinade in the fridge with the following for 2 hours: Sprinkle each with garlic powder, brown sugar, soya sauce, dried rosemary, black pepper, lemon juice. Pour 1/2 cup pickle juice over salmon steaks and marinade for 2 hours. Then Grill on 400 degree grill approx 8-10 mins on each side. Spray grill with cooking oil. Salad: spinach and dandelion mix with 1/2 cup chopped green onions, 1/2 cucumber chopped, 1 small tomato chopped, 1/2 red pepper chopped. Dressing: 1 tsp ground mustard seed 1 tsp brown sugar 1/8 cup shredded pickle 1/2 cup veg oil 1/2 teaspoon sea salt 1 tbsp lemon juice 2 tbsp chopped green onions Sauce for salmon: Heat frying pan with 1/8 cup veg oil and 2 tbsp butter. Cover 1 cup sliced pickles with flour and a dash salt and add to frying pan. And fry on med/high until crispy. Remove from pan and using the same pan (do not clean) add Boursin (herb and garlic cheese) and let melt. Then add 1 tsp garlic powder and aprox 3/4 cup milk and let simmer until sauce is smooth. Pour over grilled salmon and top with fried pickles. To top salad: Sprinkle (crumble) with the remainder of the Boursin Cheese Spread! See picture below. Potato and Mushroom Salad with Chicken
Serves 2 1 cooked boneless skinless chicken breast 8-10 small round potatoes cut in half (or 3s if they are large) 1 portabella mushroom - cut in 4 5-6 large white mushrooms - cut in half 1/2 onion - sliced into slivers with a sprinkle of sugar 1/2 cup mayo 1/2 cup ranch dressing 1/8 cup veg. oil 1 celery stock 1/2 red pepper Sprinkle of each:garlic powder, black, pepper, Lemon Juice Sea salt 1 1/2 cup sliced romain lettuce 1 cup shredded cucumber Dressing: 2 tbsp honey Dijon mustard 1/8 cup veg. oil 1 tbsp honey 1/2 tsp sugar sprinkle sea salt 1 tsp fresh ginger - minced On a greased cookie sheet add washed potatoes and mushrooms, sprinkle with sea salt, pepper and garlic powder then cook for 25 mins at 350 degrees and then add slivered/sugared onions and cook everything (including mushrooms and potatoes) for another 20 mins. Then let cool. In a medium/large bowl add cubed pre-cooked chicken(I grilled mine), 1/2 cup mayo, 1/2 cup ranch dressing, 1/8 cup veg. oil, 1 celery stock, 1/2 red pepper, as well as a sprinkle of sea salt, lemon juice. cut portabella mushrooms (and white mushrooms if needed) into smaller pieces. Add mushrooms, potatoes, and onions to mixture and stir together. Then place in fridge for at least one hour. Before serving add Romain lettuce, and shredded cumber. Add dressing and stir together. Then serve. Top salad with more shredded cucumber if desires. Serve as a meal sized salad or bring to your next bbq as a side salad. Sweet Chilli Chicken and Bean Salad - with Chick Peas
Serves 3 1 pkg ground chicken 1 cup sweet chilli jelly (Red Pepper Jelly) - half is for dressing 1 cup chopped red onions - half is for salad 1 cup feta cheese - half is for salad 1 egg 1/2 cup bread crumbs 1/2 tsp sea salt 3 garlic cloves 1/8 cup lemon juice 1/8 cup chopped cilantro 3 cups fresh green beens 1 cup chick peas 1 celery stock 1/8 cup apple cider vinegar 2 cups chopped baby spinach 1 tsp sugar FYI - You can use VH sweet chilli sauce instead of the jelly as well. Chicken: Using 1 pd. package ground chicken add 1/2 cup sweet chilli sauce, 1/2 cup chopped onions, 1/2 cup crumbled feta cheese, 1 egg, bread crumbs, sea salt and 2 of the minced garlic cloves. Mix together and flatten and shape into 3 round flat circles (like flat hamburger patties) and place on a greased cookie sheet. I Sprinkled bread crumbs on top of patties as well. Bake in 400 degree oven for approx. 40 mins. Salad: Slightly cook beans for a few mins but don’t over cook - you want them to be crunchy. I grilled mine slightly and put in covered container for a few mins. Then in a medium bowl add chopped beans, chick peas, 1/2 cup chilli sauce (red pepper jelly),1/2 cup chopped red onions, 1/2 cup crumbled feta cheese, chopped cilantro, chopped celery and half of the chopped spinach, 2 tbsp lemon juice, apple cider vinegar 1 minced garlic cloves, 1 tsp sugar. Mix and leave in fridge for 1 hour. To plate - add the remainder of the chopped spinach and then add the cooked chicken patties and then top with salad. Sprinkle with feta cheese and enjoy! Peppercorn and Garlic Butter Steak Salad
Serves 2 2 Beef tenderloin medallions 1 tbsp pesto 3 cloves garlic - minced 2 table spoons butter 2 tbsp coconut oil 2 table spoons crush peppercorns 1 tsp sea salt - for marinade 1- 2 cups shredded cucumber 1 cup shredded carrots 1/4 cup finely chopped onions 3-4 cups arugula Ranch dressing 3 tbsp honey 2 tbsp lemon juice 1/4 tsp sea salt - for dressing 1 tbsp sugar Cucumber/carrot mix with dressing: Shred cucumber and carrots and chop red onion and add 3 tbsp honey, 2 tbsp lemon juice, 1/4 tsp sea salt, 1 tbsp sugar. Mix together and place in fridge for 30 mins. Then Strain and SAVE juice. Marinade: (Try and let steaks marinade all day if possible) In a small bowl combine 1 tbsp pesto, 3 cloves garlic - minced, 3 table spoons butter, 1 tbsp coconut oil, 2 table spoons crushed peppercorns 1 tsp sea salt. Then rub on both sides of steak - Let sit for a at lest a few hours. Then grill steak to your liking. To Plate: Add arugula to 2 plates, top with cucumber/carrot mix. Take strained dressing from cucumber carrot mix, stir well, and using a spoon pour over a few spoons full over each salad. Add Streak medalions then top with grape tomatoes and grilled mushrooms (if desired) on the side. Drizzle with ranch dressing. Enjoy! Grilled Chicken and Spicy Pineapple Salad - with Goats cheese.
Serves 2 1 large boneless Skinless Chicken breast 1 cup white wine 1/2 pineapple 1 medium onion 1 tsp cinnamon 1/2 tsp cayenne pepper 1/4 cup bread crumbs Sea Salt Garlic powder 1/8 cup brown sugar 1/4 cup apple cider vinegar 1/2 cup milk 1 large red pepper 2- 3 cups shredded romain lettuce 2- 3 cups arugula 1/2 cup goats cheese 1/4 cup parmesan cheese - I used freshly graded but you can use store bought Marinade: Slice chicken Breast in half (making the breast thinner) and marinade for at least 1 hour using white wine, half of the onion chopped, 1 cup chopped pineapple, Sprinkle of sea salt. Grilled pineapple: On a deep plate add and mix together bread crumbs, cinnamon, brown sugar, cayenne pepper. take 3-4 large round slices from the pineapple and pat down on this mixture on each side of pineapple until coated as much as you can and set aside and let sit while chicken is marinating. - Leave pineapple in large slices for grilling. Roasted red pepper: Take full red pepper and cut into 5 Large pieces and discard the seeds. Heat outdoor grill up to 350 -400 degrees and cook each slice of pepper skin side down on grill until skin is burnt. Then remove and place in a container and cover for 30 mins to let them sweat. After 30 mins remove and let cool for a few mins then remove skin. Cut them into smaller pieces if desired. On a 400 degree grill: Spray grill well with oil. Add Chicken and Pineapple. Grill pineapple for 3 mins on each side then remove onto a 9x13” cooking sheet or pan. Meanwhile Grill chicken for approx 6-7 mins on each side (cooking time can depend how hot your grill is and the thickness of your chicken) The add chicken to same pan as pineapple and cook in oven at 350 for 25 mins (be sure that chicken is fully cooked through before eating) Try not to over cook. Sauce/Dressing: In a medium frying pan add reminder of chopped union, 1/2 cup pineapple chopped finely. Add half of the goats cheese and then a generous sprinkle of sea salt. Once goats cheese is melted add 1/4 cup apple cider vinegar and stir in then add 1/2 cup of milk, most of the parmesan cheese, stir and let simmer until sauce somewhat thickens. Once sauce has thickened a little, set aside and let cool for a few mins. 10 - 15 mins. To Plate: Add chopped romaine lettuce then top with arugula, Add grilled chicken, roasted red peppers, grilled pineapple (cut pineapple into smaller pieces) Sprinkle with remainder of goats cheese and then pour somewhat cooled sauce over entire salad. Add croutons and top with parmesan cheese. And Enjoy! Spicy Turkey Stir Fry Salad
Serves 2 (Large sized salads) 2 cups chopped turkey (white and dark meat mix) 1 cup chopped onions 1 red bell pepper chopped 2 cups chopped mushrooms 1 cup chopped celery 1 tbsp curry powder 1 tbsp turmeric 1/2 tsp sea salt 1 tsp cayenne pepper 1 tbsp garlic powder - you can use fresh minced garlic too 1 tsp black pepper 1/8 cup lemon juice 1/2 cup mayo 1/2 cup milk 2-3 cups baby spinach 1 cup chopped cucumber2 -3 tbsp honey Dressing: 2 -3 tbsp honey 1/8 cup apple cider vinegar sprinkle salt sprinkle cracked black pepper tbsp lemon juice 1/8 cup melted coconut oil - this has to be added right before serving In a large frying pan or wok sauté, turkey, onions, celery, mushrooms and add 1/2 of the red bell pepper last. Save 1/2 red pepper for later. Add all spices, and stir. Then add mayo and stir. Add milk and stir and then let cook on low for approx 30 mins. To Serve start by plating your spinach. Then add the remainder of the chopped red pepper, and then cucumber. Using a spoon mix dressing and add over top of salad. Then top with warm stir fry. Enjoy! -Add more cayenne pepper if you want it to be more spicy! |
Karen LangloisTalented Floral Designer and Sugaring for Sugar Bloom Archives
January 2024
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