Avocado/Pineapple Salad

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Avocado/Pineapple Salad

This will be your go to salad all year around.

  • 1 avocado
  • 1 cup fresh ripe pineapple (cubed 1/4 inch )
  • 12 Kalamata pitted olives (sliced in half)
  • 12 grape tomatoes (halved)
  • 1/2 purple onion (chopped)
  • 3-4 tsp organic cilantro (chopped)
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)
  • 1 garlic clove (chopped)
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1-3 drops habanero hot sauce
In a large bowl add all the ingredients except the avocado, salt, pepper and the habanero sauce.  Mix the ingredients with spatula,  slice open the avocado vertically and remove pit place both avocado face down and cut about 1/4 inch cubes.  

Place in a separate bowl and squeeze the fresh lemon over the avocado and mix gently with a spatula add the avocado to the other ingredients and then add the salt, pepper and habanero sauce, gently mix,  being careful  not to break up the avocado cubes and refrigerate for 30 minutes so the flavors will marinate and enjoy immediately. 

This is my favorite salad I enjoy it all year round with minor changes.  

*use as many organic product as possible.

 

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Easy Potato Salad

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Easy Potato Salad

This dish can be on your table in 30 minutes

  • 4 potatoes (cube 1/4 inch)
  • 3-4 tbsp mayonaise (I used 3)
  • 1-2 boiled egg (chopped, I used 1 egg)
  • 3 tbsp onions (chopped)
  • 1/4 tsp yellow mustard
  • 3-4 tsp sweet relish
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika (garnish)
  • In a small pot add your egg to boil,  once it have boiled remove from the heat cover and set aside for 15 minutes the egg will continue to cook. 
  • Peel the potatoes and cube about 1/4 inch rinse well,  in a medium size pot fill with enough water to cover the potatoes,  on medium high heat once the potatoes start to boil turn the heat down on low and let cook for 8-10 minutes or until fork tender.  Do not over boil  your potatoes or you will be eating mashed potato salad, I am no not kidding.  
  • Once the potatoes are done you must work quickly using a colander pour the potatoes into the colander to rid of the hot water and pour the potatoes back into the pot and run very cold water over the potatoes so the potatoes will stop cooking.  You can also fill a glass bowl with cold water add ice once the potatoes are done using a colander pour the potatoes into the colander and then add the potatoes into the cold water bath this will cool the potatoes and stop the cooking process. 
  • In the mean time run cold water over your boiled egg to cool off chop and set aside using a colander let the cool potatoes drain off excess water add the potatoes into a mixing bowl, add all the ingredients except the paprika.  Using a spatula mix well then using a fork I want you to smash the potato as if you are making mashed potatoes using this method you will thicken the potato salad to a smooth  thick consistency you will break up some of the potato cubes but not all leaving some cubes of potatoes.  Once this process is completed add the potato salad to a glass bowl with a cover sprinkle with the paprika and refrigerate until ready to serve.

*You will need about 3 tbsp of salt to salt the water for the potatoes when boiling.

Balsamic Vinegar Reduction

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Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile.

  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey (I used three)
  1. This is how it should look once it coats the spoon
Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, drizzle over a salad, add it to any dish it is endless. 

Once cooled store in a mason jar and refrigerate.  If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.

*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.

 

 

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Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

 

Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Delicious warm or cold

  • 2/3 cup orzo pasta (follow instruction on the box)
  • 1 cucumber peeled (chopped I used the one with the seeds)
  • 8 -10 Marzani mini tomatos quartered or (grape tomatoes halved)
  • 1/4 cup red onion (chopped)
  • 2 tbsp basil leaves (chopped)
  • 2 tbsp parsley (flat leaves)
  • 1/4 cup goat cheese (room temperatured)

Lemon vinagrette dressing

  • 2-3 tbsp organic lemon juice (fresh lemon juice only)
  • 2 tbsp organic apple cider vinegar (Braggs)
  • 2 tbsp rice vinegar
  • 1/2 cup olive oil (extra virgin)
  • 2-3 tsp honey (I used 3)
  • 2-3 tsp kosher salt
  • 1 1/2 tsp fresh black pepper
  • 1 garlic clove (chopped)
In a medium pot of water bring to a boil make sure to salt the water then add the orzo pasta and boil according to the package.

 

Peel the cucumber and chop and set aside in a medium bowl, then chop the Marzani tomatoes they are so sweet and perfect for this dish they are rather long so you can chop them long way and get about five nice bite size pieces, then add to the bowl. Chop the remainder of the ingredients and add to the bowl and set aside.

 

For the lemon vinaigrette add all the ingredients in a mason jar and shake until it is emulsified. It’s as simple as that and taste.

 

Once the orzo is done drain off the water and add to a large bowl and add the salad and stir in the goat cheese while hot then add about 1/4  cup of the vinaigrette and stir.

 

*This dish taste good warm, room temperature and cold. Save your vinaigrette dressing to add more to the dish or to use on bake chicken or another salad.

 

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Buffalo Chicken Salad with Bacon & Blue Cheese Dressing

I love me some buffalo chicken wings but was not in the mood for wings and I was not in the mood for frying chicken so I said maybe I can still have the buffalo flavored chicken with out frying and the messy clean up so that is when I said instead of using wings maybe just use chicken breast and pan sear it then put it into the oven. That is just what I did and boy am I glad I did it.  This was the best darn buffalo chicken I ever made without even frying and cleaning up all that mess  plus it is a healthy way of enjoying the taste of buffalo chicken without frying.                

 

Buffalo Chicken

Buffalo chicken with toasted slivered almonds, cranberries, homemade blue cheese dressing topped with bacon bits.

for the buffalo chicken

  • 2 chicken breast (bone in)
  • 2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1 tbsp olive oil (extra virgin)
  • 2/4 cup hot sauce
  • 2 tbsp butter (unsalted)
  • 2 tbsp lemon vinagrette dressing (optional) (or Italian dressing)

for the Blue cheese dressing

  • 3 oz blue cheese crumbles
  • 3 tbsp buttermilk
  • 3 tbsp sour cream
  • 2 tsp mayonaise
  • 2 tsp champagne vinegar or (white vinegar, white wine vinegar)
  • 1/4 tsp sugar
  • 2 tsp granulated garlic (I used 3tsp)
  • 1 tsp black pepper (I used 2tsp)

romaine lettuce

  • 2 bunch romaine lettuce (chopped)
  • 6 strips bacon (I used butcher bacon)
  • 1/3 cup slivered almonds toasted
  • 4 tbsp cranberries (dry) or (seedles red grapes)
  1. Cook bacon in oven on 375 for about 20 minutes or until golden and crisp, I cook mine in a broiler pan that have a drip pan on the bottom. Once cooled chop bacon into 1/4 pieces put a side.
  2. Heat oven to 350 degrees and season the chicken with the first five ingredients, in the mean time heat a pan with the olive oil on medium heat once pan is hot add the chicken breast skin side down and pan sear it for about 3 minutes or until it is a light golden brown you are not cooking it just browning it a little. Once lightly brown turn skin side up and place into the oven for about 20 minutes.
  3. While chicken is in the oven heat a small pot on medium heat and add the hot sauce, butter and for some extra kick you can add 2 tablespoon of bottled Italian dressing, (I used a homemade lemon vinaigrette) and add it with the hot sauce, butter and cook for about 5 minutes until it is heated through and the butter is melted and set aside.
  4. In a small bowl add the blue cheese, buttermilk and mashed together with a fork until it is well mixed and resemble cottage cheese then add the sour cream and the rest of the ingredients and mix well, if it seems to be to thick add a little more vinegar to thin it out and store in a mason jar or a bowl with a tight lid and refrigerate until ready to use.
  5. Once chicken is done brush the chicken with half of the sauce and put under the broiler on low with skin side up for about five minutes to brown after five minutes remove from oven and brush with the rest of the sauce and let cool.  Once cooled separate the chicken from the bone and chop into bite size pieces/chunks which I prefer mine about 1/2 thick.
  6. In separate bowls add about 2 cups of lettuce add about 1/4 cup of chicken sprinkle some cranberries, almonds and the bacon bits and top with the blue cheese dressing and enjoy.

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