Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing

 

Taco salad is one of those dishes that can be served wildly different each time and yet...it will be just as delicious each and every time.

Normally I like to serve my taco salad with crushed tortilla chips on top in lieu of serving in a tortilla shell. This time around I married two recipes I found on the How Sweet Eats website. I created a blend of Our Favorite Taco Salad with her Chopped Chicken Taco Salad with Cheese Quesadilla Strips to create my very own Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing!

I mean how can we go wrong here?

The thing is, with exception to the recipe for the Cilantro Lime Dressing, there are no amounts here. The salad portion of the recipe is whatever you want it to be. 

I was snowed in this week, so I'm going with what I had on hand. A base of Romaine lettuce mixed with a little bit of cilantro. Ground beef seasoned with taco seasoning. Guacamole, chopped tomato, and some straight up red onion. Some people like the pickled red onions. I like mine just straight up. 

Then I'm topping the salad with some cheese quesadilla croutons made with white corn tortillas and plain old cheddar cheese, but the quesadilla could be any type of cheese quesadilla you'd like to make. Use flour tortilla, use Chihuahua cheese or Oaxaca. Just go with what you have on hand because you can't go wrong.

The Taco Salad is getting topped with a light and refreshing Cilantro Lime Dressing that has a little zip and zest to it in order to bring the whole salad to life.

It's a thing of beauty, it's somewhat healthy, and it's delicious! Make a version and find out for yourself!

Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing

Adapted from How Sweet Eats

by Jessica Merchant

Serves 1-4*

ground turkey or beef, cooked with taco seasoning

chopped romaine lettuce

chopped tomatoes

corn

sliced green onions

pickled onions, or onions

avocado or guacamole

cheese

beans 

corn tortillas

cheese

butter/oil

Cilantro Lime Dressing

3 tablespoons freshly squeezed lime juice

1-1/2 tablespoons honey

1/4 cup fresh cilantro

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

pinch crushed red pepper flakes

1/3 cup extra virgin olive oil

To Make the Cilantro Lime Dressing: Mix all ingredients in a bowl and allow the flavors to come together while you prepare the salad.

To Make The Taco Salad: Cut and wash all the produce and arrange the salad ingredients in a bowl. Cook the ground beef or turkey with the taco seasoning. Make the cheese quesadilla and cut into crouton shapes. Place the seasoned meat and the cheese quesadilla croutons on top of the salad and drizzle with the Cilantro Lime Dressing. Enjoy! 

Cheese, Glorious Cheese @ I Heart Cooking Clubs!
 

Broccoli & Kale Salad {Summer Slim Down Series #4}

I've been wanting to make this hearty vegetable salad ever since I got my hands on a copy of Modern Comfort Food by Ina Garten. The trouble with recipes like this is that they take quite a bit of work and time and I'm usually the only one who will eat them. So after I fool with making something like this, I then have to turn around and cook something more "normal" for the family.

Look, this might not seem like a lot of work and dirty dishes, but it really truly is. First, you have to destem all the broccoli and boil it in a pot, then you'll need a bowl of ice water just for the broccoli, because Ina wants you to blanch it - exactly after 4 minutes of cooking.

Then you need to wash and trim all the ribs off a bunch of kale and julienne the kale. Get out your salad spinner because you'll have to dry the kale as well.

Then, if you made this recipe exactly as written she would have you making a homemade Caesar dressing. I'm dieting and I needed a lighter version, so I went ahead and used my store-bought favorite, Ken's Light Caesar. I feel accomplished because I saved a step.

After all that, she wants you to make your own croutons, so cut up some bread and get out yet another pan and saute up some homemade croutons. Fine, Ina. It's really easy enough.

Then she wants you to get out yet another pan to boil the eggs. For crying out loud, Ina! Why can't we just save a step and use the pan we boiled the broccoli in? I like you Ina, but I really feel like you should mention this and save people some dishes. Sheesh!

Then you get out another bowl and toss all the veggies and cheese and croutons in the dressing and top with the 6-1/2 minute eggs. Then you need 6 bowls so you can divide the salad into bowls and top with the eggs. Take care to cut the egg in half over the salad or you might lose some of the golden goodness on a cutting board instead of on your salad. Also, take note, Ina likes to call this a 6-1/2 minute egg, but my eggs could've used another minute, so maybe do a little practicing to see what works for you.

One plus about this salad is that it would make a lovely lunch or dinner for entertaining. You could prep all the ingredients beforehand and toss it altogether when the guests arrived. You could also prep all these ingredients and then meal prep this salad for lunches throughout the week. In fact, that's what I will likely do. This salad is hearty, healthy, beautiful, and delicious, but it will yield an entire sink of dirty dishes and a rather messy kitchen so be forewarned!

Broccoli & Kale Salad

Adapted from Modern Comfort Food

by Ina Garten 

Serves 6

salt and black pepper

8 cups broccoli florets, stems removed (2 bunches)

1 bunch baby kale

Caesar Salad dressing (recipe follows)

1/4 cup freshly squeezed lemon juice (1 to 2 lemons)

1 cup Toasted Croutons (recipe follows)

1/4 cup grated Italian Parmesan cheese

6 extra-large eggs

Bring a large pot of water with 1 tablespoon of salt to a boil and fill with ice water. Add the broccoli to the boiling water and cook for exactly 4 minutes. Remove the broccoli with a slotted spoon and transfer to the bowl of ice water. When cool, drain well and transfer to a large bowl.

Remove and discard any hard ribs from the kale, stack the leaves on top of each other, and thinly julienne them crosswise. Add to the bowl with the broccoli.

Add enough Caesar Dressing to moisten the broccoli and kale and toss well. Add the croutons, lemon juice, and Parmesan. Divide the salad among six dinner plates.

Meanwhile, fill a medium saucepan with water and bring to a boil (I used the same pan I boiled the broccoli in). With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don't want the eggs knocking around in the pot or they will crack.) Cook the eggs for 6-1/2 minutes exactly, remove them from the saucepan, run them under cool water, and peel. Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.

Caesar Salad Dressing

2 extra large egg yolks, at room temperature

2 teaspoons Dijon mustard, at room temperature

2 teaspoons chopped garlic (2 cloves)

10 anchovy fillets

1/2 cup freshly squeezed lemon juice, at room temperature (2 - 3 lemons)

salt and pepper

1-1/2 cups good mild olive oil

1/2 cup freshly grated Italian Parmesan cheese

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add the Parmesan and pulse 3 times to combine.

Toasted Croutons

good olive oil

2-1/2 ounces country white bread, 1/2" diced

salt and black pepper

Pour 2 tablespoons of olive oil in a small 8-inch saute pan and heat over medium high heat until hot but not smoking. Add the bread and saute, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper. 

 

Every Sunday @ Kahakai Kitchen

 

 

 

 

 

 

Giada's Red, White, And Blue Salad {Summer Slim Down Series #1}!

 

With the Memorial Day holiday coming up this weekend, it is officially the beginning of summer, which also means....NO WORK FOR ME UNTIL MID AUGUST! Woohoo! After a whirlwind year of teaching during the pandemic, I am over the moon for a break!

I'm also in the middle of a pretty big lifestyle change, hence the Summer Slim Down Series. In an effort to get more healthy, I'm going to be experimenting with some healthier ingredients and new recipes over summer break, while I have the time.

So, this recipe marks the beginning of my Summer Slim Down Series and this recipe for Giada's Red, White, and Blue Salad is Summer Slim Down Series #1.

Originally I had this salad tagged to make for July 4th, but I was actually on the ball and realized I could make this for Memorial Day. Yeah, me!

One goal that I have this summer is to make some interesting main dish salads and this salad is a perfect example of that, a hearty mix of fruit, cheese, and nuts. This perfect summer holiday salad gets the red from the grapes, blue from blueberries, and white from the Gorgonzola. It also has some crunchy and salty pistachios and some diced quick pickled cucumber and is tossed in a champagne and mustard vinaigrette. It is healthy and beautiful but also light and satisfying at the same time.

I love a good salad with fruit, cheese, and nuts and this one doesn't disappoint. It has sweetness from the fruit and some acidic tanginess from the dressing and the cucumber quick pickles. I love the little nubs of sharp Gorgonzola and the salty crunchy bites with the pistachios. 

I would take this to any summer potluck and toss it with the dressing right before serving. I would definitely make this again! 

Red, White, And Blue Salad

Adapted from Eat Better, Feel Better

by Giada De Laurentiis

Serves 6

For The Quick Pickle

1 tablespoon sugar

1/4 cup champagne vinegar

1 teaspoon salt

1/2 English cucumber, peeled and diced (about 1 cup)

For The Salad

1 tablespoon champagne vinegar

1 teaspoon whole-grain or Dijon mustard 

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

2 heads of radicchio, chopped*

1-1/2 cups red grapes, halved

1 cup blueberries

1/2 cup chopped roasted and lightly salted pistachios

1/2 cup crumbled Gorgonzola Piccante

Notes: I couldn't find radicchio in the shops so it was omitted.

In a small saucepan, combine the sugar, vinegar, 1/4 cup water, and the salt. Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumber in a small bowl. Pour the brine over the cucumbers and let sit at room temperature for 30 minutes.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, olive oil, and salt. Add the radicchio, endive, grapes, and blueberries. Toss well to coat. Drain the cucumber and sprinkle it over the top along with the pistachios and Gorgonzola. Toss one last time and serve.

 

 

Farmer's Market Salad with Shrimp, Basil Citrus-Honey Vinaigrette, and Herbs de Provence Croutons

Like most of you, I woke up Saturday morning to the devastating news about Anthony Bourdain. I was shocked and saddened to say the least. I immediately thought of the food blogging community and knew this would have a huge impact, but I mostly thought of my best blogging friend, Deb of Kahakai Kitchen. Deb is a much bigger Bourdain fan than me. Over in Hawaii, Deb was sound asleep with no knowledge of the sad news that awaited her.
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Hours later Deb and I messaged about the news. Our hearts went out to Bourdain's family and friends, but our hearts also went out to our current I Heart Cooking Clubs chef Eric Ripert, not only because Eric and Anthony were best friends, but also because the news outlets were reporting that it was Ripert who found Bourdain. I couldn't imagine finding any of my friends that way.

It was then we decided to honor Bourdain, as well as Ripert and Bourdain's friendship, with a special theme at I Heart Cooking Clubs next week, For A Friend.  If anyone would like to join in with a dish to honor Anthony Bourdain, please do so. Your dish doesn't have to be specific to any chef or theme. Your recipe can be anything that speaks to you. A comforting dish. A dish inspired by a story or an adventure. A unique one-of-a-kind dish, like Bourdain. It can be anything, For A Friend.

If you would like to participate in our special theme at I Heart Cooking Clubs, please click on the link to IHCC in this post. It will redirect you to our site where you can link your dish, and a picture, to our post and also see the dishes others share.

I urge everyone to continue discussing mental health and suicide. These issues are simply not discussed enough. If you, or a friend are suffering, please know that you are important, you are loved, and you make a difference. Please call 1-800-273-8255, 24/7 for help.

I'll end with my favorite Bourdain quote, and one I tend to live my life by, "Move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food. Open your mind, get up off the couch, move. - Anthony Bourdain

Farmer's Market Salad w/ Shrimp, Basil Citrus-Honey Vinaigrette, and 

Herbs de Provence Croutons

Recipe Adapted from Avec Eric

by Eric Ripert

Serves 2

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

1 teaspoon Dijon mustard

salt and black pepper, to taste

6 tablespoons canola oil

1/2 cup fresh basil, sliced into ribbons

3 - 4 cups fresh lettuce

1/2 pound shrimp

teaspoon olive oil

1 clove minced garlic

sliced cucumber

sliced tomatoes

 2 slices of country bread

2 tablespoons butter

1 tablespoon Herbs de Provence

For The Dressing: Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.  Add the basil and whisk. Set aside so the flavors can meld.

For The Shrimp: Preheat oven to 400F. In a skillet, or baking sheet, toss the shrimp with one teaspoon olive oil and one clove of minced garlic. Bake at 400F for about 8-10 minutes. (You can arrange the shrimp on a skewer if you like).

For the Croutons: Cut two slices of country bread into cubes. Melt two tablespoons butter and add in about 1 tablespoon Herbs de Provence. You can either toast the croutons in the oven with the shrimp or toast the croutons on the stovetop. I made my croutons on the stovetop over medium heat until the bread was toasty on all sides. It took less than five minutes. Allow to cool.

To Assemble The Salad: In a large bowl, toss the salad with the desired amount of dressing. I added sliced cucumbers and cherry tomatoes, but you can add whatever you like. Any kind of olive would be especially nice with this salad. Arrange the salad in a bowl, decorate with homemade croutons and shrimp. Drizzle the shrimp with a bit of the dressing, both for looks and taste. Serve immediately!

Follow This Link To IHCC

Hugh Fearnely-Whittingstall's Herby, Peanutty, Noodly Salad

Over at I Heart Cooking Clubs we are beginning a new adventure as we cook the recipes of Hugh Fearnley-Whittingstall for the next six months! I didn't have any of Hugh's books in my cookbook collection, so I began my adventure by purchasing his River Cottage Veg cookbook, which happens to be chock-full of purely veggie recipes.

The first recipe that jumped off the page was Hugh's Herby, Peanutty, Noodly Salad.  This salad initially caught my eye because it was so very gorgeous! Long strands of noodles tossed in a fresh Asian-inspired dressing with lots of verdant green veggies and a sprinkling of crunchy peanuts. Who wouldn't enjoy something with all that color and texture? Of course it helped that I had all the ingredients on hand and I also knew the dish would keep extremely well.

So I got started by whisking together a bright and zingy dressing composed of lime juice, chile, garlic, rice vinegar, with a touch of brown sugar, oil, and soy sauce. Then I mixed the dressing with a couple handfuls of steamed snow peas and snap peas, noodles, thinly sliced cucumber, and topped it all off with crunchy roasted peanuts and a good hearty sprinkling of mint, basil, and cilantro for a very light and refreshing pasta salad that satisfies.

This is the type of thing that is even better the next day and is therefore great for packing up in mason jars and taking on the go. I plan on throwing it in my bag to enjoy for lunch throughout the week.

Herby, Peanutty, Noodly Salad

Adapted from River Cottage Veg

By Hugh Fearnley-Whittstall

Serves 4-6 generously

Salad

1/2 cup raw peanuts

 7 ounces noodles (spaghetti or similar)

5 ounces green beans or snow peas, or combo

1/2 English cucumber

6 green onions

12 basil leaves (Thai, if possible) coarsely torn

small bunch of mint, coarsely chopped

small batch cilantro, coarsely chopped 

Dressing

2 tablespoons rice vinegar

Grated zest and juice of 1 lime (depends on how juicy)

small fresh red chile, finely chopped or hot pepper flakes

1 garlic clove, finely chopped

1 teaspoon brown sugar

1 teaspoon toasted sesame oil

1/2 teaspoons soy sauce, plus extra to serve

Roast peanuts on a baking sheet in the oven at 350F for 8 to 10 minutes, until golden brown. Leave to cool, then lightly bash the nuts to break them up a bit, or leave whole if preferred.

Whisk together all of the dressing ingredients in a large bowl.

Cook the noodles according to the instructions on the package. Drain and rinse under cold water. Add to the dressing and toss until well coated. Leave to cool completely in the dressing.

Cook the beans and/or snow peas in a saucepan of lightly salted boiling water until just tender and still a bit crunchy, about 3 minutes. Drain and refresh in cold water, then drain well. 

Halve the cucumber lengthwise and slice thinly.  Finely slice the green onions on the diagonal.

Toss the cooled noodles with the peanuts, cucumber, green onions, beans and/or snow peas and herbs. Serve with soy sauce on the side, for everyone to help themselves.

Welcome Hugh to I Heart Cooking Clubs!

Every Sunday @ Kahakai Kitchen

Tagliata {Italian Steak Salad}

Tagliata, otherwise known as Italian Steak Salad, is an ultimately satisfying salad with rich and luxurious filet, fresh leafy greens, the bright pop of cherry tomatoes, and cheesy curls of Parmesan  tossed in a light and refreshing lemony garlic dressing. It's quite simply a flavor explosion!

This time of year I like to make things that either require no cooking or very minimal cooking. I find it way too hot to be standing over a stove stirring away. Here you simply sear the steaks on both sides and you're all set. The rest is a matter of assembling ingredients.

This is a delightful salad that hits all the right notes and is pleasing on both the eyes, and taste buds. You simply can't go wrong with this one!

Tagliata {Italian Steak Salad}

Adapted from A Change of Appetite

by Diana Henry

Serves 4

2 (10oz tenderloin steaks), fat removed

2 garlic cloves, unpeeled

4 cups mixed greens of your choosing

olive oil

salt and pepper, to taste

1/4 cup extra virgin olive oil

2 sprigs of rosemary

1 strip of lemon zest, plus juice of 1/2 lemon

1-1&1/2 ounce of Parmesan, shaved

You need to work fast for this recipe. Get your steaks to room temperature. Bash the garlic cloves with the side of a knife and put the salad greens in a wide, shallow bow.

Heat a heavy skillet until really hot, add a thin film of regular olive oil, and heat until the oil is just beginning to smoke. Season the steaks all over and saute for about 2 and a half minutes in total, turning every 20 seconds so they cook evenly. Put the steaks on a warm plate, cover with foil, and let rest.

There won't be much oil in the pan, but whatever there is, pour it out. Don't wipe the pan: there's flavor in it. Add the extra virgin oil to the pan and set it over medium heat. Thrown in the garlic, rosemary, and lemon zest. Let the flavorings meld in the oil for three minutes, then add the lemon juice.

Cut the steaks into slices about 1/4 inch thick. Strain half the dressing in the pan through a strainer onto the greens in the bowl. Spread the steak and Parmesan over the greens, too, then strain the rest of the dressing over the top. Sprinkle more salt over the whole dish along with a good grinding of black pepper and serve immediately.

Monthly Featured Chef: Diana Henry

Every Sunday @ Kahakai Kitchen

Apple, Blue Cheese, and Hazelnut Salad

I live in small town in Kentucky so anytime something new opens it's a big deal. When we got the news that Panera was coming to town everyone was beyond excited. I think I've been to Panera at least three times a week since they've opened.  My new favorite is their Ancient Grain, Arugula & Chicken Salad. The salad is sweet and savory, full of texture, reminiscent of autumn, and is tossed in the most delicious white balsamic apple vinaigrette. I have daily cravings for this salad.

Over at I Heart Cooking Clubs it's Mystery Box Madness week and our ten mystery ingredients are: salmon, green peas, hazelnuts, eggplant, Parmesan cheese, kale, apples, blue cheese, rosemary and bread rolls/buns. I had NO IDEA what to make but then my friend Joyce of Kitchen Flavours posted a gorgeous Blue Cheese, Hazelnut, and Apple Salad courtesy of Jamie Oliver. Since I've been craving autumnal apple salads I decided to take Joyce's recipe and add some pumpkin seeds and sunflower seeds. I also decided to look for a copycat recipe for Panera's white balsamic apple vinaigrette.  I found a wonderful copycat recipe, which I will share below, and the salad was a total success! It was a wonderful light dinner on a beautiful fall day and I will certainly be enjoying it again.

Apple, Cheese, & Nut Salad

Adapted from Jamie's 15 Minute Meals

by Jamie Oliver 

found on Kitchen Flavours

  1/4 cup hazelnuts

1/4 cup sunflower seeds

1/4 cup pumpkin seeds
2 cups baby spinach or romaine
1 apple, cut and sliced into thin slivers
   1/2 cup blue cheese in big crumbles

1/4 cup Parmesan 

Wash and dry the lettuce and/or spinach and place in a salad bowl. Cut and slice the apple into thin slivers. Place the apple in a medium bowl, toss in the nuts and seeds and mix thoroughly.  Arrange the apples, nuts and seeds on top of the lettuce. Arrange the blue cheese and Parmesan cheese on top of the apple mixture. Make the Fuji Apple Dressing (shared below) and drizzle on top of salad.  Serve immediately.

Fuji Apple Dressing

recipe found on The Lazy Mom's Blog

Makes 1 cup

1/4 cup plain Greek yogurt

4 tablespoons apple juice concentrate

2 tablespoons apple cider vinegar

1 tablespoon white balsamic vinegar

1 tablespoon honey

Combine all the ingredients in a mason jar and shake.

Theme: September 2015 MBM

A Salad of Lettuce, Peas, and Ham with Creamy Dressing

So I'm driving down the road holding a tablespoon of mustard. Dijon mustard to be exact.  Can't really do that with a straight face so I'm shaking my head and laughing a little.  What a sight I must be driving home in my workout clothes, sweat dripping down my face, holding a heaping tablespoon of mustard in my hand.  All in the name of saving myself a trip to the store. 

I borrowed a tablespoon of Dijon from my friend Gina when I dropped her off.  She offered to give me the whole bottle and I should've taken it, but I said "I only need like a tablespoon."  A minute later, she comes back out with a heaping tablespoon of Dijon mustard and we're both cracking up in her driveway.  Life is full of silly little things.  Laugh whenever you can.

I walked in the house with my mustard and started on the salad dressing immediately.  A creamy dressing of Dijon mustard, champagne vinegar, olive oil, heavy cream, salt, lots of black pepper and pretty green flecks of parsley.  Dressing with heavy cream....you know that's good stuff!

Then it came time to put the salad together and we're talking lots of deliciousness.  Soft butter lettuce with warmed peas, savory bites of ham, buttery homemade croutons, and shards of really good farmhouse cheddar.  Pour that creamy dressing on and you're talking one incredible, satisfying, and totally crave-worthy salad.

A Salad of Lettuce, Peas, and Ham 

with Creamy Dressing

Adapted from Tender

by Nigel Slater

Serves 4

For the Salad

8 ounces cooked ham

1-1/4 cups shelled fresh peas

3 thin slices white bread

about 3-4 tablespoons butter

a head of large, soft-leaved lettuce

5 oz. Deep-flavored/farmhouse cheddar cheese

Creamy Dressing

2 teaspoons Dijon mustard

Champagne/White Wine Vinegar

3 to 4 tablespoons Olive Oil

2 to 3 tablespoons heavy cream
salt, to taste and lots of black pepper

a handful of flat-leaf parsley leaves

To make the dressing:  Mix the mustard, vinegar, and olive oil with a small whisk, then stir in the cream.  Coarsely chop the parsley leaves and add them.  Season with salt and black pepper.

To make the salad: Shred the ham into large bite-sized pieces.  Cook the peas briefly in deep, lightly salted water, then drain.  Tear the bread into small pieces.  Fry in a shallow layer of butter in a nonstick pan.  As soon as they are nicely golden, remove to paper towels to drain.  Salt them lightly.  While the bread is cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl.  Take shavings or shards of the cheese with a vegetable peeler, or knife, and toss them into the lettuce leaves with the peas, golden bread, and shredded ham.  Pour the dressing onto the salad and toss gently.  

 

Theme: Serving Up Salads

Every Sunday at Kahakai Kitchen

Spinach Salad with Warm Chorizo Dressing

I go back and forth on whether or not I want to post my recipe failures.  Usually I decide to go ahead and post them, mainly because it's nice to have a record of what didn't work.  I also feel like things get a little redundant when you love every dish that you make.  Let's face it.  Real life just isn't that way.  We make mistakes.  We have failures.  Sometimes we cook food that we just don't like.  

Nearly every recipe on this site is something that my family and I really enjoyed, but then there are an occasional few that we did not.  It's bound to happen.  This spinach salad with warm chorizo dressing falls under the failure category.

Theoretically, this spinach salad looks like a win.  It's pretty.  It's colorful.  It looks inviting.  The problem was with the warm chorizo dressing.  It was just too vinegary.  In the end, I suppose it comes down to personal taste because this dressing might be wonderful to someone else.  I do enjoy vinegar, but there was just something off about the vinegar when it was mixed with the chorizo. You know how you smell something and you can tell that you're not gonna like it?  That's how I felt about this dressing.  I could smell an overwhelming aroma of vinegar.  In his book, Bayless says you can replace the vinegar with the juice from a jar of pickled jalapenos and I actually wish that I'd done that.  I think using that makes way more sense and would actually taste great.  If only.

In an odd way, I'm a fan of a recipe fail.  My kitchen failures have taught me way more than my successes.  I take away important lessons from each failure.  Lessons that I tend to remember.  In this instance, I'm not likely to go mixing meat with vinegar anytime soon (unless of course it's a vinegary bbq sauce).  

Spinach Salad with Warm Chorizo Dressing

Adapted from Mexican Everyday

by Rick Bayless

1 (9 ounce) bag of spinach

4 hard boiled eggs, halved and quartered

1  (10.5 ounce) container cherub or 1 pint cherry tomatoes

1/2 half red onion, diced or sliced thinly (however you like your onion)

One recipe Warm Chorizo Dressing, recipe follows **

Chorizo Dressing:

2 ounces (a packed 1/4 cup) fresh Mexican chorizo sausage, casing removed

2 garlic cloves, peeled and finely diced

2/3 cup vegetable oil, olive oil or a mixture of the two

1/4 cup apple cider vinegar**

1 teaspoon crumbled dried oregano, preferably Mexican

salt

*Note:  If you like spicy, replace part of the vinegar with the juice from a can of pickled jalapenos.

To make Chorizo Dressing:  Place the chorizo in a small skillet and set over medium heat.  Cook, stirring and breaking up clumps, until the sausage is browned and cooked through, 8 to 10 minutes.  Add the garlic and stir for a minute, then remove from heat.

Scrape the chorizo and garlic into a jar.  Add the oil, vinegar, oregano and 1/2 teaspoon salt if necessary.  Refrigerate until ready to use.  Shake well immediately before dressing a salad.

If you want to use this as a warm dressing (as is common for spinach salad), microwave uncovered for 15 to 20 seconds, secure the lid and shake again.

To Make the Salad:  Arrange spinach leaves on a plate.  Top with halved cherub or cherry tomatoes, quartered hard boiled egg, and sliced/diced red onion.  Pour desired amount of dressing on top and enjoy!

Theme: Summer Salads

Penne with Shrimp and Herbed Cream Sauce and Bibb Salad with Parmesan Butter Crostini

Today in the Stirring the Pot kitchen we have yet another shrimp dish.  In the past few weeks I've made garlicky shrimp, shrimp fried rice, and now Penne with Shrimp and Herbed Cream Sauce.  I've enjoyed all the shrimp dishes that I've made thus far, but this one is probably the most impressive and certainly has a restaurant-quality feel to it.  I can see making this meal for a dinner party, as a romantic meal for two, or even just for me and my girlfriends.  

 Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen

Serves 4-6

1 pound penne pasta

1/4 cup olive oil (I used 1/8 cup)

1 pound medium shrimp, peeled and deveined

4 garlic cloves, minced

1/2 teaspoon kosher salt, plus more to taste

1 (15-ounce) can whole tomatoes, drained and roughly chopped

1/2 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/2 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly.  Add the wine and simmer for another 2 minutes.  Add the clam juice and cream.  Bring the mixture to a boil.  Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/4 cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley.  Toss together until all the ingredients are coated with the sauce.  Season to taste with salt and pepper.

Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

Notes/Results:  Delicious!  I think the key to this recipe is adding a little extra garlic and possibly a little extra red pepper flakes (especially if you like it hot).  I think this is a very quick and impressive meal. 

I also made Giada's Bibb Salad with Parmesan Butter Crostini.  The salad is great and all, but it's the Parmesan Butter Crostini that steal the show.  Giada combines half a stick of butter with 1/3 cup freshly grated Parmesan cheese.  When the crostini come out of the oven, they are coated with the butter mixture.  The butter soaks into the bread and the Parmesan cheese melts onto the surface of the bread.  Those Parmesan Butter Crostini are the stuff dreams are made of.  I have made them at least four times already.  They are great to serve alongside a meal such as this Penne with Shrimp and Herbed Cream Sauce, or any other meal for that matter.

Now Cooking the Recipes of Giada De Laurentiis

Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing

The original name for this salad was Mexican Caesar Salad and I had a few issues with that.  To begin with, Caesar salad originated in Mexico so the title was a bit redundant.  Secondly, it really doesn't resemble a Caesar Salad - does it?  In the end I decided to rename it Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing.  My new title is a bit long, but I think it's suits the salad better, at least that's what I'm telling myself.

Either way,  this is a fun and unique salad that was a big hit at our Mexican-Inspired Thanksgiving this year.  This salad paired very well with Marcela Valladolid's Jalapeno Roasted Chicken, as well as her Chile and Cheese Rice.  (Both Marcela's Jalapeno Roasted Chicken and her Chile Cheese Rice happen to be two of my favorite new recipes this year).  If you're looking for a wonderful family meal with lots of flavor and a hint of spice, this makes for a great menu.


Mexican Tortilla Salad with Cotija Cheese and Cilantro-Pepita Dressing

Adapted from Food.com
Salad:

4 corn tortillas
2 heads of Romain lettuce, cut into chunks
1/3 cup crumbled Cotija Cheese
1 roasted red pepper
1/2 cup roasted pepitas (shelled pumpkin seeds)
Dressing:
1- 4oz. can chopped green chiles
2 tablespoons roasted pepitas (*see above)
1 garlic clove
dash black pepper
1/4 teaspoon salt
1/3 cup olive oil
1 tablespoon lime juice
1 tablespoon Cotija cheese
1/2 bunch fresh cilantro
3 tablespoons mayo
2 tablespoons water 
Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro, mayo and water and blend until combined .  Place in an airtight container and refrigerate, will keep for 3 days.
Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.

Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.  
NOTE***Cojita is a hard and crumbly cheese, similar in texture to feta, found in some grocery stores and most mexican markets.

Notes/Results:  My Mom and I loved this salad with it's creamy and colorful dressing, chunks of Cotija cheese, and crunchy strips of tortilla strips and pepitas.  I didn't have any red peppers on hand, so I wasn't able to include the roasted red pepper strips, but I imagine that the red color of the peppers would make for a stunning red and green salad this holiday season.  This salad would be equally delicious as a main dish with added vegetables, sliced chicken or maybe even shrimp.  This is one of those salad recipes that people will remember, crave, and ask for again. 

For my friend Deb @ Kahakai Kitchen

Michael Symon's Mom's "Bellybuster" Lasagna

This lasagna is definitely a bellybuster! In total there is four pounds of meat, three pounds of cheese, one pound of lasagna noodles, as well as some other seasonings and flavorings. This recipe for lasagna was the recipe that Michael Symon grew up eating every Wednesday night, his Mom's recipe.

Michael says that he could smell the lasagna baking from houses away and I believe it. It was a cool day when I made this lasagna and I had all the windows open. My daughter and her friends were playing outside. Once the meat hit the pan and began to sizzle there were two ten year old boys standing at my window. I had to laugh. I always knew that most men loved meat. I guess I just didn't know that it started at such an early age.

Michael says "You could smell the lasagna baking houses away, and Wednesday was the only night of the week that I was more than happy to come in from outside and be early for dinner."

Mom's Lasagna
Serves 8 (easily serves 10 to 12)
1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
kosher salt
1 pound pork neck bones (**note below)
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from the casing
1/2 cup dry white wine
4 cups chopped peeled tomatoes, or 1 28-ounce can San Marzano, with their juice
3 bay leaves
1 pound dried lasagna noodles
2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1 pound fresh mozzarella cheese, grated
1/2 cup grated Parmesan cheese

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, 2 minutes. Add the neck bones and brown them, about 5 minutes. Add the ground veal and beef and sausage, season with another healthy pinch of salt, and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with the salt and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

Meanwhile, in a medium bowl mix together the ricotta, parsley, basil, oregano, and eggs with a pinch of salt.

Preheat the oven to 350F.

In a lasagna pan 9X13 inches is optimal - ladle about 1 cup sauce on the bottom. Arrange a layer of noodles on this followed by a layer of sauce and then some of the ricotta mixture, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with foil and bake for 1 hour. Uncover and bake for 30 minutes. Let cool for 30 minutes before cutting and serving.

I served the lasagna with a green salad and Michael's Red Wine Vinaigrette.

Red Wine Vinaigrette
Makes About 1-1/2 cups
1 tablespoon minced shallot
1 teaspoon minced garlic
1/2 cup red wine vinegar
1/2 teaspoon kosher salt
1-1/4 cups extra-virgin olive oil
1 tablespoon chopped toasted almonds (optional)
1 teaspoon diced seeded fresno chile pepper (optional)
2 tablespoons sliced fresh mint (optional)
Combine the shallot, garlic, vinegar and salt in a medium mixing bowl. Whisk in a few drops of the oil and then begin adding the oil in a thin stream, whisking continuously. After all the oil has been incorporated, whisk in any optional ingredients you may be using.

Notes/Results: The lasagna received rave reviews. My husband was more than pleased with this meaty version and declared it delicious. You could really taste both the flavors from the beef, as well as the pork. This is not a super saucy lasagna. Since the meat and tomato mixture simmers for 2 hours most of the tomato sauce cooks out. We enjoyed this most served on tomato sauce or with extra tomato sauce poured on top. Michael's Red Wine Vinaigrette and a green salad was the perfect accompaniment.

This brings me to my question regarding pork neck bones. Have any of you ever cooked with them? If so, what did you think?

I chose Michael's lasagna recipe because I was curious about using pork neck bones. I didn't anticipate any issues with them, but found that the bones splintered off into several small pieces after simmering for 2 hours. Does anyone know if this is a common problem when using pork neck bones?

I am submitting this to Symon Sundays hosted by Ashlee of Veggie By Season.

I am also submitting this to Brenda of Brenda's Canadian Kitchen in celebration of her Cookbook Sundays event.