Strawberry Fields Salad

Strawberry Fields Salad

Whereas most people think of strawberries as desserts, these juicy berries can add a delicious sweetness to a savory dish. This fresh and bright salad has the perfect combination of tastes and textures. Each element of the combination … the sweetness from the fruit, tartness from the baby lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.

The blush wine vinaigrette is a homemade version of a popular store-bought dressing. Making homemade dressings is very simple since most dressings, like this one, use ingredients most people already have in their pantry. Don’t be surprised if you prefer homemade versions of dressings better than their grocery store counterparts. This one for example has a brighter flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Add sliced chicken or a salmon filet and you have a complete meal.

Enjoy!

Strawberry Fields Salad

For the blush wine vinaigrette:
3 tbsp. red wine vinegar
2 tbsp. freshly squeezed lemon juice
2 tbsp. granulated sugar
5 tbsp. canola oil
Kosher salt and freshly ground pepper

For the salad:
6 cups mixed baby greens
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup green or red grapes, halved
3 tbsp. chopped fresh chives
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese
Kosher salt and freshly ground pepper

For the blush wine vinaigrette:
In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the salad blend, strawberries, grapes, chives, almond slices, and crumbled goat cheese. Add the dressing to taste and gently toss. Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip: Mix and match this colorful salad using your favorite ingredients. Try substituting spinach or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Photo by the talented Justin Fox Burks.

Food Styling by Jennifer Chandler.

 

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Blackened Snapper Po-Boy

Blackened Snapper Po-Boy

This particular sandwich combines two of my favorite Louisiana treats – blackened fish and the po-boy sandwich.

Legend has it that this sandwich’s name was coined in the Great Depression during a streetcar strike when a New Orleans restaurant owner served the strikers (a.ka. the “poor boys”) free sandwiches. When a striker came by the restaurant, the staff would call out “Here comes another po-boy!”

When making a po-boy, many consider the bread to be the most important part. It should be crispy and flaky on the outside, and soft on the inside. In New Orleans, bakeries make loaves specially designed for po-boy sandwiches. If you are outside of New Orleans, a classic French roll or baguette is the best option. As for the meat of the sandwich, the options are limitless.  Roast beef with gravy, ham and cheese, fried seafood, and grilled fish are some of the most popular. It really up to the creativity of the cook.

I like to use blackened fish on the po-boys I make at home. The main two reasons are that blackening is a really simple cooking technique and that it adds a delicious kick to an otherwise mild fish or meat. The key to blackening is the blackened seasoning. You can find blackened seasoning in the spice department at most neighborhood supermarkets. You simply dust the fish with a light coating of this dry seasoning and then cook it in a cast-iron skillet or on a grill.

I typically use red snapper when I make this sandwich since it’s a Gulf fish often found on New Orleans menus. Any firm white fish, like tilapia or grouper, can easily be substituted for the snapper.

I like to dress my po-boys with the classic lettuce, tomato, and pickle as well as a spicy remoulade sauce.

Enjoy!

Blackened Snapper Po-Boy

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Snapper Po-Boy:
1 tablespoon olive oil
4 red snapper fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil
4 crusty French rolls, split
1/2 cup sliced dill pickles
4 slices tomatoes
4 pieces tender leaf lettuce

To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the blackened snapper po-boy: Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.

Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes.

About 1 minute before the fish is done, lightly toast the rolls.

To serve, spread remoulade sauce on the top and bottom of each roll. Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.

Serves 4.

Cooking Tips:

Don’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper.

This fish can be cooked on a grill.

 

 

Recipe from Simply Grilling by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo by the talented Justin Fox Burks.  Food Styling by Jennifer Chandler.

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

When I was doing my 30-day vegetarian challenge back last Fall, my friend Ellen shared a bunch of her favorite recipes.

While one of Ellen’s daughters has been vegetarian for several years, the rest of her family still eats meat.  She explained that it can be hard preparing meals that everyone at her table will eat.  Since I was in the same situation trying to feed my non-vegetarian family too, she kindly shared several dishes that consistently pleased everyone at her table.

This bean burger was a huge hit when I made it.  No one complained … and in fact, everyone asked for seconds! The chipotle mayonnaise really makes the burger stand out.

Most of the ingredients I already had in my pantry.  The only thing I needed to pick up was the cilantro and canned chipotle peppers.  You might be just as lucky.

A helpful hint (or two!) when cooking these burgers. They tend to be a little moist, so be sure to take the time to let them refrigerate for 10 minutes before cooking.  This little step really helps them stay together better. I also recommend using a non-stick skillet to cook them in for easy flipping.

Enjoy!

Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Recipe from Cooking Light Magazine. Click here for the original recipe.

For the burger:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

For the Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

Crunchy Roast Beef Sandwiches

This is one of my favorite ways to make a roast beef sandwich. Since my friends and family enjoyed it so much, I knew I had to put on the menu of our new restaurant Cheffie’s Cafe. Not surprisingly, it is one of the most popular items on our Signature Sandwich menu!

The secret ingredient is French’s French Fried Onions! They add both a delicious crunch and flavor that turns an ordinary sandwich into a tasty treat!

Enjoy!

Crunchy Roast Beef Sandwiches

4 tablespoons horseradish mayonnaise
8 slices Ciabatta Roll or French bread
4 leaves green leaf lettuce
8 slices tomato
8 slices Cheddar cheese
8 oz. deli Roast Beef
1 cup FRENCH’S® French Fried Onions

Spread the horseradish mayonnaise on 4 slices of bread, dividing evenly. Top each slice of bread with 1 leaf lettuce, 2 slices tomato, 2 slices Cheddar cheese, 2 oz. roast beef, and ¼ cup  FRENCH’S® French Fried Onions

Cover each sandwich with a second slice of bread. Cut in half to serve.

Serves 4.

Cooking Tip: Horseradish mayonnaise is really easy to make and can add great flavor to a sandwich. In a small bowl, whisk together 1/3 cup mayonnaise and 2 tablespoons prepared horseradish.

***Photo by Justin Fox Burks. Food styled by Jennifer Chandler.

BBQ Chicken Salad

When I was on Martha Stewart Living’s Everyday Food Radio Program today talking to host Betsy Karetnick talking about Summertime Salad Suppers, this tasty salad came to mind. 

With the grilled chicken, black bean & corn salsa, and sliced avocados, this salad satisfies as a main course without being too heavy.  It is the perfect summer time meal!

I like to make the black bean & corn salsa and the buttermilk dressing in advance, so when dinner time comes around…I can just sit on my back porch and enjoy the summer evening while my chicken is grilling.

Enjoy!

BBQ Chicken Salad with Black Bean and Corn Salsa
From Simply Salads by Jennifer Chandler

Cowboys look out! This salad combines the best of the Southwest all in one dish.

For the Black Bean and Corn Salsa:
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels, cooked as per package directions, drained, and cooled
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon cayenne
Kosher salt and freshly ground pepper

For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon sour cream
1/4 teaspoon cider vinegar
1/2 teaspoon minced garlic
1/8 teaspoon dry mustard powder
1/4 teaspoon dried thyme
1 tablespoon finely chopped fresh chives
Kosher salt and freshly ground pepper

For the salad:
4 skinless, boneless chicken breasts
3/4 cup your favorite BBQ Sauce
1 bag (12 ounces) American or Romaine salad blend
2 ripe avocados, halved, pit removed, peeled, and thinly sliced
2 cups tortilla chips

For the Black Bean and Corn Salsa:
Combine the black beans, corn, red bell pepper, green bell pepper, red onion, cilantro, oil, vinegar, and cayenne in a medium-size mixing bowl. Season with salt and pepper to taste. Toss to combine. Cover and refrigerate until ready to serve, up to 1 day in advance.

For the Buttermilk Ranch Dressing:
In a small bowl whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, garlic, mustard, thyme, and chives.  Season with salt and pepper to taste.  Refrigerate until ready to use.

For the salad:
Place the chicken breasts in a large bowl and coat with BBQ sauce.  Cover and marinate in a refrigerator for 30 minutes.

Heat a clean grill to medium-high.  Season the marinated chicken with salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side.  Remove the chicken from the grill and let rest for 5 minutes.

Divide the salad blend equally among the individual plates.  Drizzle with the dressing to taste.  Arrange on top a generous spoonful of the black bean and corn salsa, the sliced avocados, tortilla chips, and a chicken breast.  Serve immediately.

Makes 4 dinner salads.

Cooking Tip:  The black bean and corn slaw is such a versatile…and tasty… condiment.  Serve as a dip with chips, serve it with fajitas, or bring it to a barbecue as a side dish.

Mixed Lettuces with Strawberries, Red Grapes, and Almonds

This is of my favorite salads.  It has the perfect combination of tastes and textures. I could wax poetic about how each element of the combination … the sweetness from the fruit, tartness from the lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.  But I will spare you the rhetoric and just tell you in plain terms … it’s darn good!

The Blush Wine Vinaigrette is my homemade version of Brianna’s Blush Wine Vinaigrette.  When I was writing my cookbook Simply Salads, I took some of my favorite store-bought dressings and did my best to imitate them. At times my kitchen resembled a strange sort of vinegar and oil laboratory! Some attempts worked; others didn’t.  But I am proud to say that I may even like my homemade version of this dressing better than the original. It’s brighter in flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Hope this becomes one of your favorite salad combos too!

Enjoy!

Mixed Lettuces with Strawberries, Red Grapes, and Almonds
From my cookbook Simply Salads

For the Blush Wine Vinaigrette:
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
5 tablespoons canola oil
Kosher salt and freshly ground pepper

For the salad:
1 bag (8 ounces) Mediterranean salad blend
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup red grapes, halved
1/4 cup thinly sliced scallions
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese (preferably Maytag)
Kosher salt and freshly ground pepper

For the Blush Wine Vinaigrette:

In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

In a large salad bowl toss together the salad blend, strawberries, grapes, scallions, almond slices, and crumbled blue cheese. Add the dressing to taste and gently toss.  Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip:  Mix and match this colorful salad using your favorite ingredients.  Try substituting spinach or using green grapes or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Roasted Beet Salad with Goat Cheese, Candied Walnuts & Citrus Vinaigrette

Beets are one of those things that I used to always turn my nose up at.  Well…to be honest…that’s putting it mildly.  I’d say for the first thirty-something years of my life, they would have been listed at the top of my “Yuck!” list.  “Why would anyone want to eat those slimy canned red things that seemed to just languish on the salad bar?” was my sentiment.

Then one day…it all changed.

I was at my favorite NYC restaurant (Balthazar) and when my salad arrived, there were beets!  How I missed that on the description I have no idea.  I would have never ordered anything with beets!   

My friend laughed at me as I forked through the lettuce leaves like a picky toddler.  She dared me to eat a beet and, never one to turn down a food challenge, I took a bite. 

I am sure there was a look of shock on my face.  What I tasted was nothing like the beets I had eaten so long ago in my high school cafeteria.  These little red slices were sweet, earthy, and … surprisingly delicious. 

Since that fateful day, I have become a huge fan of fresh roasted beets.  (I still won’t touch the canned variety!) The simple process of roasting these little orbs brings out their almost candy-like sweetness.  Just wrap them in foil, pop them in the oven, and 45 minutes to an hour later…you have a delicious treat.

Give beets a try in this Roasted Beet Salad from my cookbook Simply Salads.  The orangey citrus vinaigrette complements the beet’s sweetness and the tangy goat cheese adds a nice contrast.

Enjoy!

Roasted Beet Salad with Goat Cheese, Candied Walnuts, and Citrus Vinaigrette

Makes 4 dinner salads or 6 appetizer salads   

Roasting beets brings out their natural sweet and earthy flavor. They will taste nothing like the canned beets that you find in the self serve salad bar.

For the Citrus Vinaigrette:

1/2 shallot, minced
1 tablespoon freshly squeezed lemon juice
3 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:

1/2 pound small to medium beets, stems trimmed and scrubbed
1 bag (5 ounces) Sweet Baby Greens salad blend
1 log (4 ounces) fresh goat cheese
1/2 cup candied walnuts 

For the Citrus Vinaigrette:

In small bowl whisk together the shallots, lemon juice, orange juice, orange zest, Dijon mustard, and oil until well combined. Season with salt and pepper to taste.

For the salad:

Preheat oven to 400 degrees. Wrap the beets in aluminum foil. Place the foil packet on a baking sheet and bake until the tip of a sharp knife easily slides through the beets, about 45 minutes to 1 hour. Remove from the oven and cool. Once cool enough to handle, use paper towels to peel the beets. Cut into quarters.

Divide the salad blend equally among the plates.  Top with the beets and then drizzle with the vinaigrette to taste.  Crumble the goat cheese on top and garnish with candied walnuts.