Strawberry-Basil Chicken Salad

The inspiration for the creation of this yummy salad came from a Taste of Home recipe that I found in one of my older cookbooks. The challenge was that the dressing ingredients for this recipe looked nasty, so I decided to try my favorite dressing recipe with the addition of fresh basil. The wonderful flavor of fresh basil and summer-sun-ripened strawberries is perfect for a main dish meal in the heat of summer. This recipe serves two but can easily be adapted for a larger family. Blessings...

Recipe:

4 cups torn salad greens
3/4 cup cubed cooked chicken
3/4 cup sliced fresh strawberries
1/4 cup mandarin orange slices, drained on paper toweling
1 green onion sliced, white and green parts
1/4 cup coarsely broken pecans, lightly toasted

Strawberry Vinaigrette:

2 tbsp. Balsamic vinegar
1 tbsp. water
1-1/2 tsp. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice
1/2 cup strawberry jam
1-2 tbsp. minced fresh basil or 1-2 tsp. dried, crushed

1. Combine salad ingredients in a large serving bowl.
2. In another bowl whisk together first 6 dressing ingredients.
3. In a slow thin stream, whisk olive oil into dressing ingredients until well combined. Stir in strawberry jam and basil.
4. Add desired amount of dressing to salad, toss and serve.

Yield: 2 servings
Dressing Yield: 1 cup
Note: This salad dressing was created by the cooks at smuckers.com. For variations of the dressing see Yummy Spinach Salad posted on 2/13/2013.

Sunshine Salad

There are many variations of "Sunshine Salad", some with strong lemon flavor that is not kid-friendly at all. In fact, I once made one that was too strong for me, and I love lemon. So when I came across this recipe in a Taste of Home magazine I gave it a try and I've been using it ever since. This one is very mild in flavor and very kid-friendly. Blessings...

Recipe:

1 pkg. (3 oz.) lemon gelatin

1 cup boiling water

1 can (8 oz.) crushed pineapple

1/3 cup orange juice concentrate

1 can (11 oz.) mandarin oranges, drained

1. In a bowl, dissolve gelatin in boiling water.

2. Drain pineapple, reserving juice. Set pineapple aside.

3. Add enough water to the juice to equal 1 cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. This will take about 1-1/2 hours.

4. Stir in the pineapple and mandarin oranges. Pour into 4-cup mold, 4 x 8-inch loaf pan, or glass bowl. Chill until set.

Yield: 6 - 8 servings
128 calories each for 6 servings
96   calories each for 8 servings

Burrito Pie

Burrito Pie is a simplified version of individual burritos and it is very kid-friendly, at least in our family it was. Our family has enjoyed this recipe from Good Housekeeping magazine since my son was a kid, and now he has kids of his own.  The recipe goes together very easily in about half-an-hour and then bakes for about half-an-hour while you chop lettuce, tomato and olives for the topping and prepare the rest of the meal. Blessings...

Recipe:

4 - 8" flour tortillas
1/2 lb. lean ground beef
1/2 cup diced onion
1 small clove garlic, minced
1 cup refried beans (see note)
1 can (4 oz.) mild chopped green chilies, drained
1/3 cup mild taco sauce
1/2 tsp. cumin
2 cups shredded Cheddar, Jack, or Mexican Four cheese blend
1 cup shredded lettuce
1 tomato seeded and diced
1/4 cup sliced olives
sour cream

1. Heat a 10" skillet until hot. Fry each tortilla to warm through and set aside.
2. Fry beef, onion, and garlic in the preheated skillet stirring and crumbling until beef is no longer pink and onion is golden brown. Be careful that garlic doesn't burn.
3. Remove the skillet from the heat; stir in the refried beans, chilies, taco sauce, and cumin.
4. Using a 9" pie pan, layer as follows; tortilla, 1/4 of the meat mixture and 1/4 of the cheese. Repeat three times.
5. Bake in a preheated 350 degree oven for 30 minutes.
6. Sprinkle with lettuce, tomato, and olives.
7. Cut into 4 to 6 wedges and serve with sour cream, if desired.

Yield: 4 - 6 servings
Note: A 9-oz. can of bean dip can be used in place of the refried beans. Depending on the seasoning in the bean dip, you might want to omit the chopped chilies.

Grape Caesar Salad with Chicken

My family loves salads of all kinds, but especially Caesar salad. This recipe is a variation of the traditional recipe with the addition of grapes and Swiss cheese for a wonderful new flavor twist. I keep it very simple by using my favorite bottled dressing and packaged Caesar croutons. Blessings...

Recipe:

1 head romaine lettuce
3 cups seedless grapes, halved (I prefer red or black grapes to green)
1/2 cup grated Swiss cheese
3 tbsps. grated Parmesan cheese
2 cups cubed cooked chicken
Caesar salad dressing
Caesar salad croutons

1. Tear lettuce into bite-sized pieces into salad bowl.
2. Add grapes of choice, cheeses, chicken, if using, and croutons; dress with Caesar dressing and toss.
    Taste and add more dressing if needed. Serve immediately

Yield: 6-8 servings as a side dish without the chicken
Yield: 4-5 servings as a main dish salad with chicken

  

Chocolate Chip Vanilla Cake

This one-bowl cake recipe starts with a cake mix for simplicity making it very kid-friendly if you like to have your kids or grandkids work with you in the kitchen. The simple flavors of vanilla and chocolate are kid-friendly, as well. Working in the kitchen with the kids is great for relationship building and memory making. There is also such a wonderful sense of accomplishment for the children when the family sits down together to enjoy the food that they helped to prepare. The cake does not need to be iced, if you would prefer not to, because the chocolate chips give plenty of chocolate flavor on their own. Blessings...

1 Golden Vanilla boxed cake mix with pudding in the mix
1/2 cup Greek vanilla yogurt
1/2 cup light sour cream
1/2 cup vegetable oil
1/2 cup water
3 eggs
1 tsp. vanilla extract
1 cup mini chocolate chips

1. Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan or tube pan.
3. Bake in 350 degree oven for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from Bundt pan and cool completely on wire rack. If using a tube pan, only remove the exterior of the pan leaving the cake to cool completely before removing it from the tube.

Yield: 12 servings
338 calories without icing
Note: I topped my cake with a chocolate fudge glaze which was just enough icing for us.

Chicken Quesadillas

This recipe for chicken quesadillas is fast, fun and full of southwestern flavor. The chicken and bean filling can be as kid-friendly as you like depending on the heat in the salsa and beans. Top the quesadillas with extra salsa, sour cream and avocado or guacamole for real south-of-the-border flair. I served Guacamole Tossed Salad, recipe posted on 6/13/2014, alongside to complete our meal.  Blessings...

Recipe:

2 cups shredded cooked chicken
3/4 cup or more thick salsa
1 cup refried beans
6 flour tortillas (7-8 inches)
1/4 cup chopped green onion
1/4 cup minced fresh cilantro
1-1/2 cups shredded Monterey Jack or Mexican Four Cheese Blend
vegetable oil for frying

1. In a small saucepan, combine chicken, salsa and beans. Stir together and heat through.
2. Spoon about 1/3 cup mixture over half of each tortilla; top with onion, cilantro and cheese. Fold over.
3. In a skillet over medium heat, cook quesadillas in about 1 tbsp. hot oil for 1-2 minutes on each side or until cheese is melted and tortillas are nicely browned, adding more oil to pan as needed. Cut into wedges and serve with additional salsa, sour cream and avocado.

Yield: 3-6 servings.

Maple Crumb Muffins

My son absolutely loved these muffins when he was growing up. My husband and I also like them, but our son was the one who would regularly ask for them, and years later requested the recipe when he was out on his own. I use pure maple syrup so they are rather pricey to make, but maple flavored syrup or even honey could certainly be used with good results. This recipe did come from a special section on inn cooking that Woman's Day Magazine did years ago. This particular recipe came from the Vernon Stiles Inn in Thompson, Connecticut. I don't know if the inn is still open, but my family sure appreciates the chef's contribution to our breakfasts for all of these years. The muffins are cake-like in texture and rich, perfect for a weekend family breakfast. Blessings...

Recipe:

2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1 egg, beaten
1/2 cup sour cream
3/4 cup maple syrup

1. Mix dry ingredients in medium bowl.
2. Whisk together egg, sour cream and syrup, and stir into flour mixture.
3. Spoon into 12 well-greased muffin cups.

Topping:
3/4 cup flour
1/4 cup sugar
1/4 cup melted butter

1. Mix ingredients together until crumbly and sprinkle over muffin batter.
2. Bake in a 400 degree oven for 20 - 25 minutes or until muffins test done with a toothpick.

Yield: 12 muffins
232 calories each

Chicken Salsa Soup

This is one of those recipes that came together when there was leftovers in the fridge that needed to be used up and I was in a hurry to get dinner on the table. Thankfully, this particular time the concoction worked, that isn't always the case. I still have some real failures in the kitchen, but isn't that how we keep learning no matter how long we have been cooking?  Blessings...

Recipe: 

4 cups chicken broth
1-1/2 cups Thick and Chunky Salsa
1 can (16 oz.) black beans, rinsed and drained
3/4 cup whole kernel corn, drained
2 cups cooked, diced chicken
1/2 tsp. ground cumin
1/2 tsp. Southwest seasoning
fresh cilantro, minced, if desired

Combine all of the ingredients in a 3 qt. saucepan. Heat just until soup begins to boil and turn heat down to low; cover and simmer for 30 minutes to blend flavors.

Yield: 7 cups
124 calories per cup
4 grams fiber per cup

Tomato-Cucumber Salad with Basil Dressing

A few years ago, in the middle of summer when tomatoes and cucumber are at their best, my mom sent me this wonderful recipe. The combination of fresh basil, a bit of lemon zest and the sweeter Balsamic vinegar make for a wonderful dressing drizzled over the slices of fresh tomato and bits of cucumber. Blessings...

Recipe:

1 medium tomato cut into 6 slices
1/2 cup chopped cucumber (I prefer the milder English cucumber in this recipe)
1/8 tsp. salt
1-1/2 tsp. fresh basil or parsley chopped fine (basil is best)
1 tsp. fresh lemon zest
1 tsp. sugar
1 tbsp. Balsamic vinegar

1. Place tomato on two plates and sprinkle cucumber on top. Sprinkle with salt.
2. Mix remaining ingredients in a small bowl. Drizzle over tomato and cucumber. Let stand 5 minutes before serving.

Yield: 2 servings
This recipe comes from a Betty Crocker cook book.

Guacamole Tossed Salad

This recipe is yummy, or as I wrote in the Taste of Home Cookbook that it comes from, "Excellent". It is very similar to the Avocado and Tomato Salad posted on 8/9/2012 except that this recipe incorporates lettuce making it a more standard kind of dinner side. It is very Mexican in flavor, just as the title suggests. I didn't have any red onion so I substituted green onion, which tasted great. The salad is served alongside Chicken Quesadillas which I'll post next week. Blessings...

Recipe:

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings or finely chopped
6 bacon strips, fried crisp and crumbled
1/3 cup vegetable oil
2 tbsps. apple cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
2 large ripe avocados, peeled and cubed
4 cups torn salad greens

1. In a bowl, combine the tomatoes, onion and bacon.
2. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados.
3. Place the greens in a large salad bowl; add the avocado mixture and toss to coat.
Serve immediately

Yield: 4 - 6 servings

Rice, Black Bean and Vegetable Salad

Salads come in such a wide variety of flavors and ingredients and, I think, they are just a fun addition to the meal. Just about anything goes with a salad, so be creative. This one tastes great alongside Mexican food as it is shown here with the Easy Chicken and Cheese Enchiladas posted on 6/11/2014. This is a very hearty salad. Chock full of rice, beans, and vegetables, the menu only needs another salad, vegetable, or maybe fruit to be complete for the family. Blessings...

Recipe:

2-2/3 cups canned chicken broth
1-1/3 cups rice
1 can (15.5 oz.) black beans, drained and rinsed
3/4 pound Roma tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped green onion, green and white parts
1/4 cup Balsamic vinegar
3 tbsp. olive oil
2 tbsp. chopped fresh cilantro or basil (2 tsp. dried basil can be used)
1 clove garlic, minced

1. Bring broth to a boil and add rice. Lower heat to low; cover and simmer 20 minutes or until liquid is absorbed. Allow rice to cool while you chop veggies.
2. Transfer rice to a large bowl and add the beans and veggies.
3. Whisk dressing ingredients together and pour over salad. Add salt and pepper to taste. Serve at room temp. for best flavor.

Yield: 8 servings
Note: Add diced leftover chicken or beef for a main dish salad to serve 4 - 6.
This recipe comes from a long-ago Bon Appitit magazine, with a few adaptations by me.

Easy Chicken and Cheese Enchiladas

This easy recipe comes from Campbell's Kitchen, one of my favorite sites to check out on occasion. If you would like to check out the site it is at www.campbellkitchen.com. The recipes are tasty and simple to put together, often with ingredients that we have in our pantries. I also find that most of the recipes are very kid-friendly being made with very simple ingredients. Blessings...

Recipe:

1 can (10 3/4 oz.) Condensed Cream of Chicken Soup (regular or 98% fat free)
1/2 cup sour cream, light is fine
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (I use Mexican blend)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup), optional
1 green onion, sliced (about 2 tbsp.), optional

1. Heat the oven to 350 degrees. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of the soup mixture, chicken and cheese in another bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion if desired.

Serves: 6
Note: The enchiladas are served with Rice, Black Bean and Vegetable Salad. I will post the recipe tomorrow.

Date Nut Bread

This bread is my husband's absolute favorite of all the different quick breads that I make. He would have me make this recipe once a month, if he could. The bread is full of chopped dates and pecans so it is a bit high in calories, but worth every single one of them. The recipe makes two loafs, one for now and one for the freezer for later. This is another recipe from my old McCall's Cook Book that is tattered and has pages falling out of it from all of the years of use. Don't you just love a cook book that represents years of loving the people in your life? I sure do. Blessings...

Recipe:

4 cups pitted dates
2 cups coarsely chopped walnuts (I use pecans)
2 cups boiling water
2-3/4 cups unbleached all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1-1/4 cups light-brown sugar, firmly packed
2 eggs
1 tsp. vanilla

1. Cut the dates into thirds. Place dates and chopped nuts in a large bowl and pour boiling water over; stir and let cool to room temperature - about 45 minutes.
2. Grease two 8-1/2 x 4-1/2-inch loaf pans. Set aside.
3. Combine flour with baking soda and salt; set aside.
4. In a large bowl, with electric mixer at high speed, beat butter with sugar, eggs, and vanilla until smooth. Scrape sides of bowl down to combine well.
5. Stir in cooled date mixture with a wooden spoon. Add flour mixture; stir with the spoon until well combined. Turn into prepared pans.
6. Bake in a preheated 350 degree oven for 60 - 70 minutes, or until toothpick inserted in center comes out clean. Turn pans front to back half-way through baking time for even baking.
7. Cool breads in pans for 10 minutes; remove to wire racks to cool completely.

Yield: 2 loafs, 14 slices each
225 calories per slice
3.5 gms. fiber per slice

Chili

Homemade chili is so much better than the typical chili that comes from a can, and it is so easy to prepare. I've been making this recipe from Better Homes and Gardens New Cook Book since I received the book as a bridal gift in 1979. I did adapt the recipe a bit to our taste. The recipe takes very little time to prepare, an hour to simmer, and dinner is ready. We will often have cornbread or corn muffins, and maybe a green salad alongside for our dinner. You might want to try the recipe for Corn Muffins posted on 3/5/2014. It is excellent. Blessings...

1 pound very lean ground beef (4%)
1 cup chopped onion
3/4 cup chopped green pepper or celery
1 14.5-oz. can diced tomatoes with chilies
1 16-oz. can dark red kidney beans, rinsed and drained
1 8-oz can tomato sauce
1/2 teaspoon salt
1 teaspoon chili powder or to taste
1/8 teaspoon ground allspice
1 bay leaf

1. In a 3 to 4 quart soup pan with lid, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender.
2. Stir in the remaining ingredients and bring to a boil; reduce heat to low, cover and simmer for 1 hour. Remove the bay leaf and serve.

Yield: 6 cups
208 calories per cup
6 gms. fiber

Date Cake

Two of my husbands absolute favorite foods are chocolate and dates. This cake is delicious. The dates add wonderful moistness and flavor to the cake, but the flavor of the dates is not overwhelming or distracting. I did add an extra half-cup of chopped dates to the recipe, much to my husbands liking. The topping of melted, gooey chocolate chips, crunchy sugar and pecans is perfect in place of a rich frosting.
Blessings...

Recipe:

1-1/2 cups finely chopped dates
1 tsp. baking soda
1-1/2 cups boiling water
1/4 tsp. ground nutmeg
1-3/4 cups unbleached flour
1/2 tsp. salt
3/4 tsp. baking soda
1 tsp. baking powder
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla extract
Topping:
1/2 cup sugar
1/2 cup chopped nuts, optional (I use pecans)
2 cups chocolate chips

1. Toss the dates with the baking soda in a medium sized bowl. Pour the boiling water over them and stir. Set aside to cool to room temperature.
2. Grease a 9 x 13-inch baking pan and set aside.
3. Sift together the nutmeg, flour, salt, baking soda and baking powder, set aside.
4. Cream the butter and sugar with an electric mixer. Add the eggs and vanilla; blend well.
5. Pour in the date mixture and blend.
6. With the mixer on low speed, gradually add in the dry ingredients and beat until batter is smooth. Pour the batter into the greased baking pan and smooth top.
7. Sprinkle the sugar over the top, followed by the chocolate chips and nuts.
8. Bake cake in a 350 degree oven for 30 to 35 minutes or until toothpick comes out clean. This is a bit tricky with the melted chocolate so look to find a spot free of chocolate for accurate testing.

Yield: 12 servings
515 calories with pecans
482 calories without pecans
5 gms. fiber
Tip: We love to microwave each piece for about 20 seconds on high to soften the chocolate. Yum!
Note: I use Private Selection chocolate chips, a Kroger product, which has 1 gram fiber per tablespoon. Most of the other brands do not have this amount of fiber, so if this count matters to you, do check the package labels.

Ham and Pea Salad

Making a main dish salad is a simple way of getting the family meal on the table in short order. Salads work great for lunch, dinner or tea as long as there is enough variety for the larger appetites that may be involved. This recipe is very easy to put together and the salad keeps well in the refrigerator for two to three days, so it can easily be prepared in advance. Serving bread and a variety of salads for a meal is a fun way of gathering together a group of friends and/or family for a casual time together. Blessings...

Recipe:

1 pkg. (12 ounces) frozen petite peas, thawed and drained on paper towels
1/2 cup cubed medium Cheddar cheese
1/4 cup onion, finely diced
1 cup cubed fully cooked ham
2 tablespoons light mayonnaise
2 tablespoons low-fat sour cream or plain low-fat yogurt
1/2 teaspoon regular yellow sandwich mustard
1/2 teaspoon milk
1/8 teaspoon shallot salt or onion salt

1. Combine first 4 ingredients in a serving bowl.
2. In a small bowl, whisk together dressing ingredients and stir into salad. Chill for about an hour and serve.

Yield: 3-3/4 cups
189 calories per 1 cup serving
3.5 gms. fiber

Cherry Cola Salad

Are you old enough to remember cherry-flavored cola from the 1950's? Well, even if you aren't, a bite of this sparkling, delicious, ruby-colored cherry salad is sure to become a family favorite. The recipe goes together in minutes and is another one of those gelatin salads that holds it's shape beautifully for a few days. I love it when a gelatin doesn't separate into a puddle of moisture, and this one does not. The salad is full of fruit and very kid-friendly. Blessings...

Recipe:

1 can (20 oz.) crushed pineapple in juice
1/2 cup water
1 pkg. (6 oz.) cherry gelatin (I used the large equivalent of sugar-free gelatin)
1 can (21 oz.) cherry pie filling (I used Lucky Leaf. No high fructose syrup and more fiber)
3/4 cup cola (I used Hansen's natural soda)

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved.
3. Stir in pie filling and cola. Stir in pineapple and pour into a serving bowl or a 9 x 9-inch pan.
4. Refrigerate until firm.

Yield: 9 servings
126 calories per serving
1 gm. fiber

Note: I figured the calorie and fiber counts using the products that I listed above. This is another Taste of Home Cookbook recipe.