Chicken Souvlaki

431.  There is a great diner, serving Greek dishes, located in Long Beach, New York.  It sits on a corner directly across from another diner.  Rumor has it, there were two friends who opened the Greek diner together.  They couldn't see eye to eye, so one of the friends quit, walked out and went directly across the street and opened their own diner. It's funny because each restaurant is great, but the one that serves Greek dishes is the original diner and always a favorite.  (Although, the second diner has better french fries, breakfast foods and coffee.)

So, the diner that serves Greek dishes makes a killer Chicken Souvlaki served over a large salad.  Each time I go I intend to try something else on the menu but inevitably will choose the Souvlaki.  Missing that great diner, I decided to try to duplicate the meal, impossible, I know, but I took the risk.  

What would I need?  Well, chicken of course, Romain and iceberg lettuce, red onion, feta cheese, pita bread, Kalamata olives, Tzatziki, and tomato. The marinade for my chicken was pretty simple.  I cubed two large chicken breasts and placed the meat in a ziplock adding salt, pepper, minced garlic, fresh thyme, fresh oregano chopped fine, juice from a whole lemon, a shake of garlic salt.  I let this marinade in the refrigerator for several hours.  I then placed it on wooden skewers that I soaked in water, then grilled them.  Trader Joes has a Tzatziki Dip that is very delicious and is a perfect compliment.  Here is a recipe from Yummly that is similar.

You could leave the pita whole and wrap all the items inside to eat like a sandwich.  I prefer everything over a salad.  And that is what we did.

"Yassas"  Meaning, 'To Your Health'"

"Tomatoes and oregano make it Italian; wine and tarragon make it French.  Sour cream makes it Russian; lemon and cinnamon make it Greek.  Soy sauce makes it Chinese; garlic makes it (all) good.

~Alice May Brock

Summer Salad Bowls

419.  When it is hot outside and you have worked a long day, the last thing I am looking for is a heavy carbohydrate meal with red meat.  The thought of a cool, crisp salad with yummy toppings fills me up and satisfies my hunger.

I am enjoying the packaged salad mixes that you can find in stores.  They range from iceberg lettuce for a Caesar salad to a ZaTara salad mix from Trader Joes.  I elevate the salad and make it into a meal by adding proteins, vegetables, seeds, nuts, fruits and cheeses.

In this salad pictured, I broiled a breast of chicken that I butterflied and seasoned with salt, pepper, paprika and garlic salt.  While that was roasting I lined up my bowls, emptied a bag of Sweet Kale salad mix with cabbage. I added sliced cucumbers, red cabbage shredded, spring onions, and Monterey Jack shredded cheese.  In a separate bowl I steamed a cup of green beans, drained them and added olive oil, salt and pepper to taste.  I sprinkled salt and ground black pepper over the salad then drizzled it with olive oil.

Once my chicken was roasted, I sliced it and laid it across the top onto the cheese so it would melt.  The finishing touch was to add a scoop of the cool seasoned green beans and empty the packets that accompany the salad.  This particular salad comes with a poppy seed dressing, pumpkin seeds and dried cranberries.  Perfection!  So cool, crisp, warm chicken and melty cheese with the sweet and savory toppings.

This second Salad Bowl takes on a Southwest flavor.    I started with a piece of fresh salmon, sprinkling it with salt, ground pepper, garlic salt and olive oil.  Broiling salmon is tricky because you can over do the fish easily.  So, I place the pan in a cold oven and turn it on to bake at 400 degrees to be able to monitor the process closer.  The bottom skin will crisp up nicely.

I line up my bowls and add the Southwest salad mix into each bowl, spinach, spring green onions sliced and chopped cilantro. Sprinkle shredded Cheddar Cheese over the salad, salt, ground pepper and drizzle lightly with olive oil.

 I make a batch of guacamole or purchased guacamole and several jalapeños sliced with seeds and all.  On this particular salad I had found broccoli bites in the freezer section so I popped those in the oven with the salmon.  

Once the salmon is to your liking, remove from the oven, gently remove the skin from the bottom of the fish and place hot onto the cheese.  Place a dollop of guacamole to one side and a dollop of Daisy Sour Cream to the other side.  Toss on the jalapeños hot broccoli bites and the crispy fish skin to the side.  Finally, drizzle the packet of Southwest salad dressing over the fish and onto the salad.  You do not need to mix the salad.  The individual portion will be mixed as you eat.

Now it is your turn.  What combinations will you create?  You could create an Asian salad with dumplings or a Steak Salad with fries.  Use your imagination and see what works.  It's a challenge but so enjoyable.

"Too many simple green salads suffer from a lack of imagination."

~ James Beard

"Many people eat salad dutifully because they feel it is good for them, but more enlightened types eat it happily because it is good!"

~Laurie Colwin

Tortellini Pasta Salad

 

418.  For a light refreshing evening meal simply make a pasta salad which incorporates veggies, pasta and light vinaigrette dressing.  But to elevate the salad, why not use tortellini instead?  Why do we only eat pasta salad when we are going to a picnic?  

I coated and baked chicken thighs to accompany the pasta salad.  While the chicken baked, I worked on my salad.  Of course making homemade tortellini would be the ultimate!  But I used the fresh pasta in the refrigerated section of Trader Joes.  It was a three-cheese filling and the regular sized tortellini.  I then chopped white onion, red radishes julienned, yellow bell pepper, cherry tomatoes halved, fresh green peas (also from Trader Joes), celery and celery tops chopped, fresh parsley and basil.  Seasoned with salt and pepper and a bit of garlic salt.  

I do not like to add radishes if my salad will be resting in the refrigerator.  They have a tendency to bleed onto the pasta.  Once my tortellini was perfectly boiled, I rinsed it in cold running water.  Placed it in the bowl with my chopped items then add olive oil and red wine vinegar.  Stir around till everything is evenly distributed and coated with the dressing.  If you think the salad will need more oil or vinegar, simply drizzle over, stir and taste for seasoning.  

What a simple and lovely pairing this meal proved to be.  And so refreshing on a hot summer day.

Trust me, tortellini is a great substitute in pasta salad.  And the filling could be any flavor you choose.  You only need to edit what you would mix with the pasta.  Now wouldn't pesto be a great addition?...hmmmm.

"Life is a combination of magic and pasta."

~Frederico Fellini

Diners, Drive ins and Dives

276.  Recently, we took a trip to California and I fell in love!  The landscape, temperature and weather were just perfect.  We spent a week driving through the back roads and out of the way places exploring.  One of the great finds was a fantastic restaurant featured on Diners Drive-ins and Dives called Putah Creek Cafe.  It is located in Winters, California.

You can check out their website here:  Putah Creek Cafe

The town was quaint and we enjoyed driving through the local streets.   Putah Creek Cafe is in an old refurbished building and has a very homey, inviting atmosphere. We ordered a California Burger, BCO Burger and the Cold Prawn Salad.  So delicious!  The local produce was fresh. Not to mention the awesome macadamia nuts that had a flavor I had never experienced before.  So fresh!!!  The avocado dressing on the salad was memorable!

 We shared the salad and both got burgers for their 2 for 1 Burger Special of the day.

We were not disappointed.  The wait staff  had on Putah Creek Cafe t-shirts and were very friendly. 

"I could put this on a flip-flop and it would taste great!"

~Guy Fieri, Diners, Drive ins and Dives

Mizeria Polish Cucumber Salad

258. A side dish is the special part of a meal that provides the added enjoyment to the main event. How would a Hot Pastrami sandwich taste without that kosher dill pickle or crispy coleslaw? Or, what would roasted turkey do alone without smooth, buttery, whipped, mashed potatoes covered in gravy? These sides provide the framework, the balance to enhance the whole eating experience.

One favorite side is Mizeria, a Polish Cucumber Salad. My mother would make this salad often to accompany pork, seafood or sausage dishes. It was a labor intensive task, but oh so worth the time and effort.

Though some cut the cucumbers with a mandolin, my mother would patiently shave each cucumber slice with her little peeler and chopped the fresh dill perfectly with her little paring knife.

Mizeria Polish Cucumber Salad

1 large cucumber, (option with or without seeds, your preference) thinly sliced

1/2 of a granny smith green apple, thinly sliced (optional)

1/2 cup sour cream

1/4 cup small onion, thinly sliced

1 Tablespoon small chopped fresh dill

kosher salt

fresh ground pepper

Thinly slice the cucumber paper thin. It is not necessary to maintain full slices but half slices work just fine. Place the cucumber in a small colander to drain liquid or simply squeeze the liquid gently from the slices. Place cucumber slices in a bowl.

Thinly slice the apple, paper thin and add to the cucumber. Add sour cream, onion, dill, salt and pepper. Stir all together till sour cream is dispersed evenly. Chill for 10 minutes before serving.

Note: The longer this salad sits, the wetter it becomes. Serve directly after quick chill.

This is a lovely and delicious salad enjoyed any time of the year.

"It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.

~Chef Paul Prudhomme

Chicken Salad with Cranberries and Walnuts

227. Chicken Salad is a year round salad that is simple to make but so satisfying in taste. But everyone makes their Chicken Salad different.

My sweet friend taught me a great trick when making Chicken Salad. She always uses a store bought roasted chicken. She also will make her own oven roaster when she has time, but she prefers the little rotisserie chickens.

So when you pick one up it is smart to refrigerate it over night. Then peel the skin back and begin to pull the meat off the bones.

I prefer to tear the chicken over cutting it. Your finished salad will have a more organic, homemade appearance rather than the perfectly uniformed chunks.

After you have torn all the meat away from the bones go through the meat to make sure the size of each chunk is not too large.

You will garner 4 whole cups of chicken from one rotisserie chicken.

For this particular Chicken Salad I like to have a savory/sweet flavor combination. I then chop up a sort of "mirepoix" of 2 stalks celery with leaf tops, 1 small onion, dried cranberries, 1/4 cup fresh Italian parsley and 1/4 cup walnuts.

Place the chopped mix into a large bowl and then add the 4 cups chicken.

To this add 1 cup mayo, kosher salt, cracked pepper and a dash of sugar. I like to refrigerate overnight and serve with fresh bread for sandwiches or place in a bowl to serve with crackers or flatbread. This particular recipe is dynamite with the Rosemary and Olive oil Triscuit Crackers.

This recipe is beautiful in the summer but also so nice to serve at Christmas time with the red and green bits.

Delicious!

"Obstacles are those frightful things you see when you take your eyes off your goal."

~Henry Ford

Polish Cabbage Salad

208. I made a lovely cabbage salad the other day and just had to share it with you. Not only is it easy but the flavor is so unique. It has no mayo but a light oil and vinegar dressing. It's a Polish recipe and I recall having this salad during my visit to Poland a year ago. You could also use red or purple cabbage or savoy cabbage. What a nice accompaniment this would be to your meal on Easter.

Polish Cabbage Salad

1 medium head of cabbage, shredded

1 medium onion, sliced or chopped

1 small green pepper, shredded

1 carrot, shredded

1/2 cup sugar

Dressing:

1 cup vinegar, white balsamic, white or apple cider

3/4 cup salad oil

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon garlic salt

1 teaspoon dry mustard

1/4 teaspoon celery seed

Arrange vegetables in layers in a bowl, sprinkling the 1/2 cup sugar over each layer.

Combine all dressing ingredients in a saucepan.

Bring to a boil.

Remove from heat and pour hot, over the vegetable cabbage mixture in the bowl.

Cover and let stand for one hour at room temperature. The hot dressing will blanch the vegetables and help them to absorb the dressing.

After one hour, the cabbage will decrees in volume. Mix and refrigerate. For the very best flavor, make the day before serving.

"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

~Oscar Wilde

Salad for Dinner

180. A refreshing change for dinner is taking a break from meat and potatoes. Tonight, we had salad for dinner.

I found a wonderful olive focaccia bread at the local bakery. It was rustic, flavorful and almost a meal in itself.

The salad ingredients were romaine lettuce, chopped scallion, sliced red radish, chopped apple, crumbled feta cheese, ground sea salt, ground gourmet pepper corns, dark balsamic vinegar and olive oil.

This meal was satisfying, and the apple added an extra special sweetness and crunch.

Have salad for dinner and add fruit or nuts for a surprising and delicious change.

"To make a good salad is to be a brilliant diplomatist-the problem is the same in both cases. To know exactly how much oil one must put with one's vinegar."

~ Oscar Wilde

Coleslaw For Barbecue

154. With summer right around the corner it's time to start pulling out your summer salad recipes and accompaniments to your grill.

This recipe for coleslaw is one of my favorite salads. I usually make this around Easter time and all through the summer. One benefit of living in New York are the diners and Jewish Deli's. As soon as you sit down, a bowl of coleslaw and pickles are placed in front of you. You could make a meal just eating these. Coleslaw is so delicious!

My recipe is from the Joy of Cooking Cookbook. This cookbook is a must in every kitchen.

The caption under the title of this recipe reads, "The tangy dressing in this slaw goes well with meat broiled or barbecued outdoors..." You are going to love this.

Coleslaw For Barbecue

Joy of Cooking Cookbook, page 97

Combine:

1 cup Mayonnaise

4 chopped scallions

2 teaspoons vinegar

1/8 teaspoon Worcestershire Sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon sugar

Add this mixture to:

3 cups shredded cabbage

3 cups salad greens

1 thinly sliced carrot

1/2 green pepper, cut into strips

Toss salad lightly and serve.

So good! I like to use a variety of veggies. Sometimes, I replace scallions for red onion chopped fine. Or, I like to use half green cabbage and half red cabbage. Other possibilities are celery seed, dill weed or parsley to change the flavor.

And rather than slicing carrots I like to shred them.

“To remember a successful salad is generally to remember a successful dinner;

at all events, the perfect dinner necessarily includes the perfect salad.”
George Ellwanger 1848-1906