Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

Yields 4

Quesadilla Explosion Salad

2 hrPrep Time

5 minCook Time

2 hr, 5 Total Time

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Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
  • For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • chicken seasoning of your choice
  • For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
  • For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the tortilla Strips
  • any 3 tortillas
  • peanut oil
  • For the Quesadillas
  • 8 tortillas
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese

Instructions

  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin
  2. 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  3. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  4. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  5. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  6. Preheat the pannini maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use
  7. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  8. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.
Cuisine: CopyCat | Recipe Type: CopyCat
7.6.2
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Green Bean Salad

May 25, 2015 by

A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won’t take you but 10 minutes to fix it. It always taste better the next day.

Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

Yields 6

Green Bean Salad

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • 1/2 chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing

Instructions

  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.
Cuisine: Universal | Recipe Type: Side Dish
7.6.2
170
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Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.

15 minPrep Time

80 minCook Time

1 hr, 35 Total Time

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Ingredients

    For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • 3/4 cup diced red pepper
  • 3/4 cup diced onion
  • 1/4 raisins
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 1/2 cup water
  • salt and pepper to taste
  • For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans

Instructions

  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 2/3. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.
Recipe Type: Salad
7.6.2
165
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Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.

Celery Root Salad

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 1 celery root
  • 1/2 tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper

Instructions

  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Cuisine: Dutch | Recipe Type: Side Dish/Appetizer
7.6.2
162
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VegiRoni Salad

Jul 13, 2014 by

 

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  4. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

Yields 8

VegiRoni Salad

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.

20 minPrep Time

20 minTotal Time

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Ingredients

  • 1/2 lb elbow macaroni, cooked al dente (7min)
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 cup finely chopped bell pepper
  • 1 tbsp celery seed
  • 1/2 tbsp of black pepper
  • 1 cup of Hellmans mayo
  • 1 cup of prepared pico de gallo
  • For the pice de gallo
  • 1 mango
  • 1/3 cup chopped cilantro (if you donâ??t like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
  3. vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  4. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  5. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.
Cuisine: American | Recipe Type: Salad
7.6.2
151
http://arrisje.com/vegironi-salad/

 

 

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Goat Cheese Salad

May 25, 2014 by

This Goat Cheese Salad Recipe I got from my sister Martha. Simple and tasty.

Ingredients

For the Balsamic Vinaigrettes
1/4 cup extra virgin olive oil
1/4 cup balasamic vinegar
1 tbsp honey
1 tsp dijon mustard
1 large crushed garlic
1/4 tsp pepper
For the Bacon Wrapped Goat Cheese
Goat Cheese
Bacon strips
For the salad
In this case I used Spinach but you can use any you like, like Arugula
boiled eggs
Roma tomatoes
Pine Nuts or Walnuts

Instructions

1.   Combine all the ingredients for the balsamic vinegarette in a small jar and shake it. You can keep this for a while

2.   In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.

3.    Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.

4.    Boil the water,  with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.

 

Yields 2

Goat Cheese Salad

5 minPrep Time

7 minCook Time

12 minTotal Time

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Ingredients

    For the Balsamic Vinaigrettes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balasamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 large crushed garlic
  • 1/4 tsp pepper
  • For the Bacon Wrapped Goat Cheese
  • Goat Cheese
  • Bacon strips
  • For the salad
  • In this case I used Spinach but you can use any you like, like Arugula
  • boiled eggs
  • Roma tomatoes
  • Pine Nuts or Walnuts

Instructions

  1. Combine all the ingredients for the balsamic vinaigrette in a small jar and shake it. You can keep this for a while
  2. In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.
  3. Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.
  4. Boil the water, with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
  5. Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, Roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.
Recipe Type: salad
7.6.2
146
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Fiesta Bean Salad

May 2, 2014 by

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it’s best to make it a day ahead so it gives it some time to marinate.

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.fiesta bean marinadefiesta bean marinade
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.fiesta bean salad storyboard1
  3. Cut up the vegetables and add to the beans.storyboard fiesta beanfiesta beans salad storyboard5
  4. Mix well and chill.

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it's best to make it a day ahead so it gives it some time to marinate.

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.
  3. Cut up the vegetables and add to the beans.
  4. Mix well and chill.
Cuisine: American | Recipe Type: Salad

Notes

Fiesta Bean Salad is one of those dishes that taste better the day after. So my suggestion to you is make it a day ahead.

7.6.2
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Loaded Baked Potato Salad

Jul 7, 2013 by

Who does not like a loaded baked potato? Why not eat it as a cold side salad. A truly tasty side dish.

Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don’t want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

Yields 6

Loaded Baked Potato Salad

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don't want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.
7.6.2
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Black Eye Peas Salad

Sep 3, 2012 by

 

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

Black Eye Peas Salad

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
7.6.2
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Potato Salad (American)

May 30, 2012 by

Some years ago I had my friend Diane over for a BBQ and I had made the Dutch potato salad. Diane mentioned to me that my potato salad taste a lot like her Mom’s. The difference between hers and the Dutch potato salad is that we have meat in the potato salad ;). I asked Diane to share her Moms recipe with me. The secret ingredient to her potato salad is sandwich spread, who would have thought. She was telling me “why do all the work when you can find it all in one jar”? And now I am sharing her recipe with you. Take this recipe to a potluck and I promise you, people will ask for this recipe.

Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.

Diane's Tater Salad (American)

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.
7.6.2
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Mac & Cheese Salad

Apr 23, 2012 by

Ingredients

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • 1/2 bell pepper
  • 1/2 red onion
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.

Mac & Cheese Salad

10 minPrep Time

8 minCook Time

18 minTotal Time

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Ingredients

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • 1/2 bell pepper
  • 1/2 red onion
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.
7.6.2
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Chicken Salad

Apr 22, 2012 by

Chicken salad can really be just about any kind of salad that includes chicken as the primary ingredient. Some very commonly added ingredients can include: Celery, eggs, mayonnaise and different kinds of mustards.

The history of the first chicken salad has been traced back to 1863. In the town of Wakefield, Rhode Island, a man named Liam Gray combined leftover chicken with mayonnaise, tarragon, and grapes and sold it as a salad at his meat market, Town Meats. Today, the meat market is now a delicatessen and still serves the original chicken salad.

In the United States, chicken salad often is comprised of chopped white chicken meat, and salad dressing or mayonnaise. It’s often served as either a salad, or as a sandwich on wheat bread, accompanied by avocados, iceberg lettuce and tomatoes. It’s usually made to use tougher chicken, canned chicken or any leftovers so that they don’t go to waste.

Throughout Asia and most of Europe, chicken salad can be topped by a wide variety of different dressings for flavoring. It can also be accompanied by various vegetables, fresh leaves, pastas, noodles and rice.

Ingredients

  • 1/2 cup mayonaise
  • 1/3 cup yoghurt
  • 1/2 cup sweet pickle relish
  • 1/2 chopped celery
  • 1/2 cup crushed pecans
  • 1/2 cubed apple
  • 1 chicken breast or turkey
  • pepper and salt

Instructions

  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.

 

 

Chicken Salad

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 1/2 cup mayonaise
  • 1/3 cup yoghurt
  • 1/2 cup sweet pickle relish
  • 1/2 chopped celery
  • 1/2 cup crushed pecans
  • 1/2 cubed apple
  • 1 chicken breast or turkey
  • pepper and salt

Instructions

  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.
7.6.2
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