Salad Season…yippee here are my new favorites!!!!

Yummy tropical fruit and grilled chicken salad

Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette

Recipe courtesy Emeril Lagasse, 2007


  • 1 pound boneless, skinless chicken breasts, cut into 4-ounce portions
  • 2 tablespoons lime juice
  • 4 tablespoons freshly chopped cilantro leaves
  • 4 cloves finely chopped garlic
  • 2 teaspoons sugar
  • 4 tablespoons low-sodium soy sauce
  • 2 teaspoons ground Szechuan pepper or crushed red pepper
  • 2 tablespoons freshly chopped mint leaves
  • 8 large butter lettuce leaves
  • 6 ounces diced mango
  • 6 ounces diced papaya
  • 6 ounces diced pineapple
  • 20 toasted, lightly salted marcona almonds
  • 1 recipe Lemon-Ginger Vinaigrette, recipe follows


Combine the chicken, lime juice, cilantro, garlic, sugar, soy sauce, pepper and mint in a plastic, re-sealable food storage bag and seal. Shake to combine, then transfer chicken to the refrigerator and allow to marinate for 24 hours. Remove the chicken from the refrigerator and discard marinade. Allow chicken to come to room temperature for 20 minutes.

Preheat a grill to high.

When the grill is hot, grill the chicken breasts, turning to mark on both sides, until an internal temperature of 165 degrees F, about 8 to 10 minutes, depending on your grill. Remove from the grill and allow to rest briefly before carving each portion into thin slices.

When ready to serve, place 2 lettuce leaves on each of 4 plates, and fan the chicken slices on top of the lettuce leaves. Garnish each plate with 1 1/2 ounces of the mango, 1 1/2 ounces of the papaya, 1 1/2 ounces of the pineapple and 5 marcona almonds. Drizzle 2 tablespoons of the Lemon-Ginger Vinaigrette over each salad and serve immediately.

  • Lemon-Ginger Vinaigrette
  • 1/4 cup lemon juice
  • 1/3 cup unseasoned rice wine vinegar
  • 1/3 cup orange juice
  • 1/3 cup champagne vinegar
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon fish sauce
  • 4 tablespoons fresh ginger root, grated and finely chopped
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped green onion
  • 1 tablespoon freshly chopped cilantro leaves
  • 1 clove garlic, finely chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon sesame oil
  • 7 ounces canola oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons sesame seeds

Combine all ingredients in a nonreactive container with a tight fitting lid, cover, and shake to combine. Serve immediately or refrigerate for up to 2 days before serving.

Light and lovely salad

Bibb Salad with Basil Green Goddess Dressing

2006, Barefoot Contessa at Home, All Rights Reserved


  • 1 cup good mayonnaise
  • 1 cup chopped scallions, white and green parts (6 to 7 scallions)
  • 1 cup chopped fresh basil leaves
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 2 teaspoons chopped garlic (2 cloves)
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 3 heads Bibb lettuce
  • 2 to 3 tomatoes


Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.


Antipasto-Food Network


  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 head butter lettuce, cut into bite-size pieces
  • 1/2 head iceberg lettuce, cut into bite-size pieces
  • 1 cup rinsed canned red kidney beans, patted dry
  • 1 cup rinsed canned garbanzo beans, patted dry
  • 8 ounces salami, cubed
  • 6 ounces Provolone, cubed
  • 2 tomatoes, coarsely chopped
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
  • Yield: 6 to 8 servings
  • Prep Time: 15 minutes
  • Inactive Prep Time: none
  • Cooking Time: none

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 2 teaspoons salt
  • 1 cup olive oil
  • Salt and freshly ground black pepper


Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.

Garlicky Grilled Chicken, Portobello, and Radicchio Salad (see video)

Recipe courtesy Tyler Florence


  • • 4 cloves garlic, smashed and chopped
  • • Kosher salt and freshly ground black pepper
  • • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • • 1/2 cup chopped fresh flat-leaf parsley
  • • 6 sprigs fresh thyme, leaves only
  • • 1 (4 to 4 1/2 pound) chicken, cut in 1/2
  • • 4 portobello mushrooms, brushed clean and stems removed
  • • 2 small heads radicchio, halved
  • • Watercress, to serve


Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.

Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken

Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.

yummy pasta salad

Spring Pasta Salad

Recipe courtesy Jeff Mauro



  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, grated
  • 1 lemon, zested and juiced
  • Salt and freshly cracked black pepper


  • 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
  • 4 ounces asparagus, blanched and thinly sliced on the bias
  • 1 box frozen peas, defrosted
  • One 12-ounce jar roasted yellow peppers, chopped
  • 1 pint grape tomatoes, halved
  • 1 shallot, minced
  • 1/2 cup fresh dill, chopped
  • Ricotta salata, for garnish


For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.

For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.

When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

Neely’s Lemon Pasta Salad

Recipe courtesy The Neelys


  • Salt
  • 1 pound corkscrew pasta
  • 1 pound asparagus
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 1/4 cup freshly chopped dill leaves
  • 1 cup frozen peas, defrosted
  • 7 ounces crumbled feta cheese


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.


Printed from COOKS.COM

1 (10 oz.) bag frozen cut corn, thawed & drained 2 red bell peppers, chopped 4 celery stalks, chopped 2 (16 or 19 oz.) cans garbanzo beans (chick peas), rinsed & drained 2 (10 oz.) pkgs. frozen peas, thawed & drained 2 bunches green onions, chopped 1 c. light mayonnaise 8 tbsp. lemon juice 2 garlic cloves, chopped plus 1/4 tsp. garlic powder 2 tsp. dried oregano Salt & freshly ground black pepper 1 tbsp. ground cumin

In a large bowl, combine corn, peppers, celery, garbanzo beans, peas and green onions and toss gently. Mix mayonnaise, lemon juice, garlic and garlic powder and oregano in a small bowl. Add to bean mixture and toss gently. Season with salt and pepper. Cover and refrigerate until well chilled, about 1 hour. Sprinkle cumin over salad. Serve. Makes about 12 cups.

Thank you for reading my blog, I hope you like this post.
I love salads, summer and grilling! If you have any recipes you think I should try, please let me know. I think food brings people together, my hope is to make healthy food and lots of friends!
Enjoy your holiday week and let me know if you make any of these salads. 4th of July is a great time to bust out a new salad recipe!
Last night we made the Neely’s Lemon Pasta Salad…yum!!
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We love hearing from you thank you for your comments. We are nothing without all of you!
Thank you, Celia

Change up your Burgers this weekend


Burgers are synonymous with America; they are the quintessential summer food!

We researched all the options and came up with our favorites.

We have turkey, lamb, and beef options as well as toppings, stuffing’s and bun choices.

Bobbie Flay Burger How to…

Recipe #1


( recipe)   Read more about it at,1627,152186-250200,00.html
  Content Copyright © 2012 – All rights reserved.

1 lb. ground lamb
  Onion and garlic salt
  1/4 c. softened butter
  1/2 to 3/4 tsp. curry powder

Shape lamb into 4   patties, 1/2 inch thick. Sprinkle both sides with onion and garlic salt. Cook   under broiler or over grill until brown (15 to 20 minutes) turning once. In   meantime, combine butter and curry powder and spread generously on both sides   of cooked patties.

Exchange:   1 patty equals 3 meats and 1 fat exchange.


Recipe #2

Pat’s Stuffed Turkey Burgers (Recipe courtesy The Neelys)

  • Ingredients
  • 2 cloves garlic, finely chopped
  • 1/2 Vidalia onion, finely chopped
  • 1 1/2 pounds ground turkey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • Salt and freshly ground black pepper
  • 8 slices pepper jack cheese, cut from an 8-ounce block
  • 1 beefsteak tomato, sliced into 3/4-inch thick rounds
  • Olive oil
  • 4 large onion buns or rolls
  • Spicy Mayo Sauce, recipe follows
  • Lettuce


Preheat grill over medium-high heat.

Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.

*Cook’s Note: With your finger, press down on the center of the patty. This will keep the juices locked in and prevents the burger from puffing up.

Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.

Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.

Spicy Mayo Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons hot chili sauce (recommended: Sriracha)
  • 1/2 lime, juiced

Combine all the ingredients in a small bowl.

Recipe #3

Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Recipe courtesy Rachael Ray (from Food Network)

Prep Time:10 min

Inactive Prep Time:

Cook Time:12 min


Serves:4 servings

  • 1 1/3      pounds ground sirloin
  • 1/2      cup red burgundy      wine
  • 3      tablespoons fresh thyme leaves, chopped
  • 1      large shallot,      finely chopped
  • 1      tablespoon steak seasoning blend, such as McCormick, or salt and black      pepper, to taste
  • Extra-virgin      olive oil, for drizzling
  • 4      crusty kaiser rolls, split and toasted
  • 1/2      pound mousse style pate, about a 1-inch slice — pates are available near      specialty cheeses in large markets
  • 8 cornichon      pickles or baby gherkins, thinly sliced lengthwise
  • 8      pieces red leaf lettuce
  • Grainy      mustard or Dijon style mustard, to spread on buns
  • Portobello      Mushroom “Fries”, recipe follows
  • 1      sack mixed baby greens,      about 6 cups
  • 4      scallions, thinly sliced on an angle
  • 3      tablespoons chopped fresh tarragon leaves
  • 1      rounded teaspoon grain or Dijon style mustard
  • 1      tablespoon white wine      vinegar, 3 splashes
  • 1/4      cup extra-virgin olive oil, eyeball it
  • Salt      and pepper

Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.

Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.

Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.

Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.

Serve burgers with greens and Portobello Mushroom “Fries”.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 to 16 minutes

Ease of preparation: easy

Portobello Mushroom “Fries”:

4 large portobello mushroom caps

Extra-virgin olive oil, for drizzling, plus 1/4 cup

Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper

2 eggs, beaten

1/4 cup flat-leaf parsley, chopped

1 cup Italian bread crumbs

1/2 cup shredded or grated Parmesan

Preheat a grill pan over medium high to high heat.

Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes


Toppings…be creative

  • Cheese any kind (but smoked cheese they do not melt), Feta, Cheddar, Swiss, Mozzarella, etc
  • Sautéed onions and/or mushrooms, crispy bacon, Roasted peppers & grilled vegetables
  • Salsas, guacamole, tapenades, pesto, mustards, BBQ sauce etc
  • Freshly slice tomatoes, Spinach, lettuce, anything fresh!

Bun Ideas…use what you like!

  • Chibatta rolls
  • French bread rolls
  • Potato rolls
  • Oinion Rolls
  • Bulki Roll
  • Cheese Bread
  • Olive bread

We love these products!

  1. Stonewall Kitchen’s: Chipotle Ketchup, Habanero Mango Aioli, and my favorite: Roasted Garlic Onion Jam
  2. Paula Deen’s: House Seasoning, and peach grilling marinade (great on turkey burgers)
  3. Williams-Sonoma: Williams-Sonoma Ultimate Burger Seasoning, and relish

Let me know what makes your burger the best it can be! Please share recipes and ideas! Thank you for reading.

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Enjoy your weekend!