Tomato, Basil and Bocconcini Salad with Balsamic Glaze

First of all, let me apologize for my extended absence. We just found out that we are expecting our 4th baby (!!) and I have been struggling with morning all-day sickness, so food has been off my radar for the last week or so. However, today I had an unexpected burst of energy (and appetite) and decided to make one of my favorite salads. Here it is for you!!

Blasamic Glaze:

1 c. balsamic vinegar
2 T. whole unrefined cane sugar, or brown sugar
1 T. soy sauce

Combine ingredients in saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy - about 20 minutes. (Do not overcook! This will turn to candy!) Remove from heat, and let cool. Store in the fridge.

Salad:

1 454 g container bocconcini cheese (regular size), sliced
3 roma tomatoes, sliced
2 stems of basil, rolled and sliced
Salt and Pepper

Layer your salad, tomatoes and cheese. Sprinkle with basil, salt and pepper. Drizzle with balsamic glaze, or your favorite balsamic vinagrette.

Ami's Waldorf Salad

I love Waldorf (apple and nut) salad. Normally it is made with a combination of apples and walnuts, but I've always found walnuts to be on the bitter side, so I prefer my Waldorf with pecans. In this recipe you can switch them out for your nut of choice though.

3-4 apples, your choice (I like Gala)

1/2 c. Pecans, roughly chopped

1/2 c. Celery, chopped

1/4 c. dried cranberries

2 green onions, sliced - optional (snip these with scissors, it's way easier)

Dressing:

1/2 Miracle Whip or mayonnaise

2 Tbsp. almond milk

2 t. Lemon juice

1 Tbsp. herb seasoning (I used Epicures Verde vinegrette mix, but a Mrs. Dash or the like would work too)

Sweeten to taste (I used a pinch of powdered Stevia Extract)

Toss apple mixture with dressing and serve.

Chicken Focaccia Melts with Greek Salad

My parents owned a tea room/restaurant when I was in university. I worked there part-time, and not only was the atmosphere lovely (lots of English roses, and old China cups), but the food was amazing. My mom was the cook, and although I don't usually attempt to recreate her delicious meals (she is one of those people who never require a recipe), the Focaccia Melts were one of the most popular menu items for good reason, and they're super easy to make.

3 chicken breast halves

2 tomatoes, sliced

Alfalfa sprouts

Mozzarella Cheese

Miracle Whip

Focaccia bread

In a deep saucepan, place raw chicken. Add water to where the chicken is not quite covered, and bring to a boil. Reduce heat and simmer until chicken is done. Remove from water.

Slice your Focaccia bread, tomatoes, and your cheese (I used goat mozza for the kids). Spread each side of bread with the Miracle Whip. Top with alfalfa sprouts and tomatoes.  

Once the chicken is cool enough to touch, place each breast on the cutting board. With your hand on top to hold it secure, slice sideways through each breast. Put cheese on each piece of chicken. The idea is to melt the cheese, so I put the cheese-topped chicken in the microwave for a few seconds until it is melted. Slide the chicken onto the focaccia bread to make a sandwich.

GREEK SALAD:

I make greek salad a couple of times a week. It is so easy and tasty, and a great way to get some raw veggies.

1 english cucumber

3 roma tomatoes

1 green pepper (or orange, or red)

2 avacadoes (optional)

1/2 sweet onion, or 3 spring (green) onions

1/4 c. feta cheese

Mix all together and add dressing at the table.

DRESSING:

1/3 c. balsamic vinegar

1/2 extra virgin olive oil

1 Tbs. greek seasoning

1/2 t.( or to taste) honey or sweetener of your choice

salt and pepper

Chicken Caesar

This is a super easy meal; great when you need something fast and tasty.

1-2 whole chicken breasts, cut into 3 strips each

Season chicken strips with salt, pepper, & a seasoning blend of your choice (I used a Greek seasoning). Sauté in a bit of butter and olive oil until cooked through and a little crispy.

Caesar Salad:

Romaine lettuce, washed and torn into bite size pieces. Toss with dressing (make this your last step, one else your lettuce will get sloppy).

Dressing:

1 c. Mayonnaise

3 Tbsps. Almond milk ( original)

2 Tbsps. Apple cider vinegar

Pinch of salt

1/2 t. Crushed garlic

2 Tbsp. Parmesan cheese

4 strips bacon - cooked crisp and crumbled (optional)

Croutons

Mix together and toss with the romaine. Top with cooked chicken. Voila! D-Licious!!

Caesar dressing recipe is from the cookbook Crossroads Country Recipes "How-To" Basics & Menus by the Itterman Sisters

Mango and Spinach Salad

Well, this started out as a recipe I found online, but I've made a few adjustments to make it my own. This one's for our very good friends, D & T. Finally you have the recipe!!

1 box fresh spinach, washed and stemmed

`1 large ripe mango, peeled and cubed

1/2 c. candied pecans (see recipe below)

1/2 c. feta cheese

1/2 c. chopped cilantro (optional)
1 ripe avacado, peeled and cubed (optional)
2 green onions (optional)

Toss above ingredients together. Serve with dressing. Mmm-mmmm. Good.

Dressing:

1/3 c. EVOO

4 T. Balsamic Vinegar

1-2 t. honey, stevia or sweetener of your choice

1 T.  italian seasoning
Pinch salt and pepper

Candied Pecans:

1/2 c. pecans
1 Tbsp. Maple Syrup

2 T. Panela Unrefined Cane Sugar, maple syrup or sugar of your choice

1/4 t. salt

Toast nuts in dry frypan over med. low heat for about 30 seconds, stirring constantly. Add other ingredients and stir occassionally until sugar mixture is melted and sticking to the pecans. Remove from pan and cool on an oiled tinfoil.

Quinoa Tabouli

Quinoa (pronounced Keen-wa) is what's called an "ancient grain" and is full of nutrients. It is a wonderful grain because it is both a protein and a carb at the same time! We buy organic quinoa from Costco or Save-On, and use it in place of rice, and it has a mild nutty flavor. This tabouli recipe is also full of fresh vegetables, and can be a great side dish, although we usually eat it as a main course.

1 c. quinoa

2 c. water or chicken broth

3 med. tomatoes, diced

1 lg. cucumber, diced

1 red pepper, chopped

3 gr. onions

1/2 c. cilantro

1/2 c. feta cheese

1/3 c. EVOO (Extra Virgin Olive Oil)

1-2 lemons, juiced

salt and pepper to taste

Add quinoa to 2 cups of water/broth. Cook the same as rice, until liquid is absorbed, and quinoa is tender. Cool completely.

Cut vegetables and stir into quinoa. Drizzle with olive oil and lemon juice. Toss. Top with feta, and serve!