Category: Salad Series

Quick BBQ Pork Sliders And Coleslaw For Those Nights When You Just Don’t Have Time

Quick BBQ Pork Sliders And Coleslaw For Those Nights When You Just Don’t Have Time

BBQ pork sliders #WMTMoms

It seems I barely have a moment to breathe these days. To call my life action packed would be a total understatement…. with work, my boy in school, after school homework, taking him to swimming lessons,  filming videos, creating recipes, traveling, making time for family and friends…. yeah, I’m swamped. In the mist of all the chaos that swirls around me, I still find it necessary to put a wholesome meal on the table every night. I enjoy having that time together as a family to discuss our day and talk about things that happened to each of us while we were apart from each other. Heaven knows sometimes I just don’t have the time it takes to spending hours in the kitchen making dinner, yet I still need to make a yummy meal. In those cases: I make what I call the cheater dinner.

farm-rich-smokehouse-pulled-pork-bbqIt all started a while ago, before my son even took one step into his new school. As you know, I’m a Walmart Mom, and do a lot of shopping, and browsing at the store. So there I was in Walmart slowing cart cruising down the frozen section when something caught my eye. “Farm Rich Smokehouse Pulled Pork BBQ.”  That seems interesting, I thought. I’m a curious one, so it went into the cart. I came home that night and made a platter of BBQ pork sliders for dinner. Since then it has been a regular meal for those nights when I just don’t have time. I make a quick cole slaw to pair it with, and it becomes and everyday feast that my whole family loves. No one even knows it took me a whole ten minutes to make, all they know is we have more time to spend together, and for that I’m grateful.

For more simple meal ideas, click here!

Ingredients for BBQ pork sliders and coleslaw:

  • dinner rolls/mini buns
  • Farm Rich Smokehouse Pulled Pork BBQ
  • cheddar cheese slices
  • red onion (sliced thin)
  • pickles
  • Marketside Tricolor cole slaw
  • 3 – tablespoons mayo
  • 1 – tablespoon dijon mustard
  • 3 – tablespoons italian dressing

Directions:

  1. Slice rolls in half. Set to the side.
  2. Heat bbq pork according to package.
  3. Place a slice of cheese on one side of the bun/roll.
  4. Add a nice mound of pork to the top of the cheese.IMG_3895
  5. Top with sliced onions and pickle.
  6. Top with other half of bun/roll.
  7. To make coleslaw: Add cole slaw mix to a bowl. Set to the side.
  8. In a separate bowl whisk mayo, mustad, and italian dressing together until smooth.
  9. Pour dressing mixture over cole slaw, then mix to combine completely.
  10. Serve sliders and cole slaw.IMG_3915
  11. Enjoy.

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Salami Chopped Salad

Salami Chopped Salad

Salami chopped salad #WMTMoms

“Chop, chop, chop”…  I’m singing the noise of the knife hitting the cutting board that I use for my chopped salad.  This repetitious chopping sounds like a symphony to my ears knowing a lovely salad will be stacked up high in a bowl as soon as I get it all sliced, diced, and slivered.  I’ve come to crave my salami chopped salad more then I want to admit and thus far have only made it for my immediate family.  I think it’s time to spread the lettuce wealth around and unleash it on my blog.

As you know Labor day is around the corner, and everyone I know is getting their last of the Summer Ya-ya’s out, me included!  When my family potluck sheet stumbled upon me and I was forced to pick a dish to bring way in advance, I signed up for my chopped salad. I know it can be severed as a great side with anything else that is being served, or it works well as a little appetizer, or it has enough star power to steal the whole show. Yes, I’m still talking about the salami chopped salad.  I have even made a vegetarian version for my Mom a few times.

So there you have it folks, I’m taking a chopped salad to my family Labor day potluck. Check out the recipe, you may want to chop some salad yourself.

Here’s the best part:  I can get everything I need for my most spectacular salad at Walmart. They got it all.

Ingredients for salami chopped salad #WMTMoms

Ingredients for salami chopped salad:

  • 1 – head iceberg lettuce (sliced thin)
  • 1/2 – head purple cabbage (sliced thin)
  • 1/2 – cup mozzarella cheese (grated)
  • 1 – cup salami (sliced thin)
  • 1/2 – cup yellow raisins
  • 1/2 – cup pistachios (roughly chopped)
  • 1 – peach (sliced and chopped)
  • 1/4 – cup pepperoncini (sliced thin)
  • 1/2 – cup green olives (chopped)
  • 1/2 – cup cucumber (sliced and slivered)
  • Italian dressing
  • Red bell pepper (sliced into slivers)

Directions: 

  1. On a large cutting board slice, chop or grate all ingredients. a peach being cut for salad
  2. Place ingredients into a bowl and toss with salad tongs or with your hands.
  3. Drizzle top with a little bit of italian dressing just to taste.
  4. Top with red bell pepper slices. final shot of salami chopped salad
  5. Enjoy!

For more Labor Day recipe ideas click on the links below!

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The Hundred Foot Journey Movie Review And A Curry Chicken Salad

The Hundred Foot Journey Movie Review And A Curry Chicken Salad

curry chicken champagne grape salad

You know that feeling you get after you just walked out of a film that was so satisfying on every level? The story line was great. The acting was superb. The cinematography was excellent, the art design was dazzling, and you were completely sucked in from start to finish. That was me with The Hundred Foot Journey. I loved everything about it. I roared with laughter, I cried, I had so much food envy throughout the movie… I just loved it! Here…let me give you a briefing on what the movie is about.

An Indian family loses everything they had and owned in India and decides to flee to Europe, the south of France to be exact. Once there, they open a restaurant directly across the street from a very highfalutin 1 Michelin Star restaurant. The culture clash that ensues with the rival restaurateur Madame Mallory (Hellen Mirren) begins and takes us on a visually mouthwatering adventure.

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There is a little bit of everything in this film for everybody. It’s the perfect date film, or a girls night out, or Sunday with your Mom. The Hundred Foot Journey is in theaters now! Go see it!

In complete tribute to the foodie film I wanted to create something I could make quickly but be transported back to the film. Here is my Curry Chicken Salad.

Ingredients for curry chicken salad

Ingredients for curry chicken salad:

  • 1 – pound chicken (cooked and chopped into cubes)
  • 1/3 – cup red onion (cubed)
  • 1/3 – cup pistachio
  • 1/3 – cup champagne grapes ( I used Melissa’s Produce) (stems removed)
  • 1/3 – cup mayo
  • 1 – teaspoon curry powder
  • 1/4 – chili powder
  • salt and pepper to taste

Directions:

  1. Combine chicken, red onion, pistachios, champagne grapes in a bowl. Mix to combine.
  2. Mix mayo, curry powder, and chili powder in a bowl to completely combine.
  3. Pour curry mayo over chicken mixture.
  4. Mix to combine.
  5. Salt and pepper to liking.
  6. Spoon salad over a slice of lettuce. Or put on a slice of bread.
  7. Enjoy!

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Roasted Brussels Sprout And Goat Cheese Salad #KikkomanSabor

Roasted Brussels Sprout And Goat Cheese Salad #KikkomanSabor

This post is part of a compensated campaign between Kikkoman and Latina Bloggers Connect.

Roasted brussels sprout and goat cheese salad #KikkomanSabor #sponsored

I’ve been making roasted vegetables for over a decade now. Once I discovered roasting vegetables was far more superior over boiled or fried in flavor I never turned back. I make roasted veggies quite often, and love to switch up the flavor in my vegetables when ever I can. Let’s take the precious brussels sprout for instance… my family won’t have anything to do with them, unless they’re roasted.

The other day my fiancé said he wanted a salad, and I looked into the fridge but didn’t have a head of lettuce in sight. I saw a nice plump supply of raw brussels sprouts sitting there begging to be made. I thought “What if I make a brussels sprout salad and enhance the flavor with Kikkoman soy sauce? I could coat the brussels sprouts with soy sauce before roasting, then make a soy sauce mustard dressing, and sprinkle the whole thing in goat cheese.” The thought of it made my mouth water. I then started kicking myself for not thinking of making my brussels sprouts with Kikkoman sooner. I skipped the regret and started making my old recipe with a new twist. It was so easy and simple to make and seriously the salad was so cosmic it belonged to the stars. You have to try this super yum-a-licious salad, it makes the perfect accompaniment to dinner, or a solo act for lunch.

Ingredients for brussels sprout salad using #kikkomansabor

Ingredients for roasted brussels sprouts and goat cheese salad:

  • 1 – pound fresh brussels sprouts (stems trimmed off and cut in half)
  • 4 – tablespoons olive oil
  • 4 – teaspoons Kikkoman Soy Sauce
  • 1 – teaspoon minced garlic
  • 2 – teaspoons deli mustard
  • 3 – ounces crumbled goat cheese

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash, trim, and cut brussels sprouts.
  3. Place brussels sprout halves in a large bowl.
  4. Pour in 2 tablespoons olive oil, and 2 tablespoons Kikkoman soy sauce over the brussels sprout halves. Mix with your hands to evenly coat brussels sprouts. coating brussels sprouts with olive oil and #kikkomansabormixing brussels sprouts with hand
  5. Remove the brussels sprouts out of the bowl with your hands ( Note: Do not pour the brussels sprouts out onto the sheet, you don’t want the baking sheet to be wet) and place on a large baking sheet.
  6. Place baking sheet in the oven for 10 minutes to roast. Then remove the brussels sprout halves from oven and using a spatula flip to roast the other side. Place back in the oven for an additional 10 minutes. Brussels sprout halves will be in the oven for a total of 20 minutes. Remove from the oven. Some will be extra crisp and slightly charred and others will be a little browned. Set to the side and allow to cool for 20 minutes.
  7. In a small bowl whisk 2 tablespoons olive oil, 2 teaspoons Kikkoman soy sauce, garlic and mustard. Making a dressing using Kikkoman for brussels sprout saladwhisked dressing #kikkomansabor
  8. Pour dressing over roasted brussels sprouts, and mix to coat evenly. pour dressing over brussels sprouts
  9. Sprinkle goat cheese into the top of the salad, and mix one final time. sprinkle goat cheese on top of salad
  10. Eat either warm or cold. roasted brussels sprouts in a #kikkomansabor dressing with goat cheese mixed in #sponsored
  11. Enjoy!

High res logoKikkoman

 

 

It’s Not Summer Until You Have A Watermelon Margarita! Follow It Up With 7 Wonderful Watermelon Recipes

It’s Not Summer Until You Have A Watermelon Margarita! Follow It Up With 7 Wonderful Watermelon Recipes

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Watermelon – I can’t even say the word or even think it without a flood of images and memories shooting through my mind.  It’s funny because as a child I wouldn’t eat it because I hated the laborious task of having to take out the seeds.  Then came along the genius seedless watermelon.  Since then I’m all over it, and have had a mad amour with the fleshy red fruit.  I have many watermelon recipes here on my blog t0 prove it!  To tell you the truth, in my opinion,  it makes for the perfect Summer after-dinner dessert, or drink / agua, or salad, or eat while you watch t.v., or anything else you might fancy it in.  I must Nicole Presley singing in Boca De Sandíamention  I use to sing in a band many moons ago called “Boca De Sandía” ( which means “Watermelon Mouth” in spanish), and I only have glorious memories as the front person of a band with such a cool name.  Yes, I’m consistent with what I like.  I have always incorporated food into my art or music.  Who nows, maybe it was the influence of Frida Kahlo’s piece “Viva La Vida” (pictured below) that got me so into watermelon and in turn inspired me to name my band that.  All I know is I’m here today and I love me some sandía.

Frida Kahlo's Vida La Viva

I decided as a way to welcome in Summer, I was going to make myself a nice Watermelon margarita and revisit some of the other sandía recipes I have here on my blog.  Heck, I’m even going to showcase a few ideas from my friends.  Get the recipe for my Watermelon margarita below and/or check out a handful of other wonderful watermelon recipes.  Stick around for tips on how to pick the perfect watermelon video.  We are all ready for watermelon and Walmart is the place to buy them.  That’s where I got mine and they’re super sweet, seedless, and 100% fresh guaranteed or your money back!

watermelon margarita ingredients

 

Ingredients for watermelon margaritas: 

  • 1 – small lemon
  • 1 – small lime
  • 1/3 – cup sugar
  • 1 – small seedless watermelon
  • 1/2 – cup tequila
  • 7 – cups ice
  • optional: sugar, or salt, or tajin
  • 2 – strawberries
  • mint

Directions:

  1. Cut the peeling off both the lemon and lime, and place the peelings in a glass. Pour the sugar over the peelings. Then squeeze the inner flesh of the lime over the sugar. Set to the side for 1 hour. This will make a citrus syrup.
  2. Cut watermelon in half. With a large spoon, scoop out the inside of the watermelon. You will now have two watermelon shells, that can be used as cups.
  3. Place all the insides of the watermelon into a blender.
  4. Place a strainer on top of the blender then pour the citrus syrup through the strainer, catching all the citrus peel.
  5. Now pour the tequila through the strainer on top of the citrus peel. This will remove any sugar left on the peel.
  6. Remove the strainer from the top of the blender and place lid on top. Blend watermelon mixture till smooth.
  7. Then add ice to blender and blend again till frosty smooth.
  8. Dip watermelon shell in either sugar, salt or tajin to rim the edges. I used tajin.
  9. Pour margarita into the center.
  10. Garnish with strawberries, lemon slices, and mint. sandia margarita
  11. Enjoy!

MORE WATERMELON RECIPES:

Beet Watermelon Cucumber Salad In A Honey Lime Dressing : Presley’s Pantry

beet watermelon cucumber salad in a honey lime dressing

Bionico (Mexican Fruit Salad): Presley’s Pantry

bionico made with watermelon

Watermelon Jicama Salad: At The Fire Hydrant 

At-The-Fire-Hydrant-Watermelon-Jicama-Salad

Minty Melon Salad: Nibbles and Feasts 

fruit-salad-400x600

Paletas De Sandia Y Pepino: Sassy Mama In LA

SassyPaletadeSandiayPepino

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Strawberry-watermelon-smoothie

Watermelon Granita: MomAdvice

Watermelon_Granita-Header

WATCH THE VIDEO BELOW ON HOW TO PICK A GREAT WATERMELON!!!!!

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Mexican “Stadium” Chicken Salad #GoAuténtico

Mexican “Stadium” Chicken Salad #GoAuténtico

Disclosure: This is a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. However, the recipe and opinions are 100% my own.

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This Thursday, June 12th, be prepared to join the rest of the world in the soccer event known to be followed by millions on Earth.  It doesn’t matter if you call it “football” or “soccer” as long as you don’t miss the “GOALS!”  I will be tuning in with my fellow sport fans to cheer on my relative country of Mexico.  I enjoy watching the match on TV with the volume muted and the sound replaced with a musical soundtrack instead.  Depending on which countries are competing that day usually determines what we will listen to.  That allows me to just watch and focus as the men run back and forth kicking the ball with those legs of pure muscle.  I adore the sportsmanship of the game and the thrilling entertainment it brings into my household.  With complete concentration on every move the athletes make and where the ball will land comes the desire to distract the mind a little with a snack that will help ease the anxiety.  Something edible to celebrate with or cry with, it has to be good.   The first thing that comes to mind is the soothing taste of Cacique crema, then a hard shell crunch, a little pickled chile, some crumbled queso fresco, and it has to represent the colors of Mexico.   Food for the fans, something we could all dig into.  I decided the best thing to fit this description would have to be Mexican “Stadium” Chicken Salad served with crisp corn tortilla strips.  I will serve it as a dip in the middle of the room and me, my family and our lovely friends can all scoop into the luscious good-ness while enjoying the game.

ingredients for Mexican stadium chicken salad

Ingredients for Mexican Stadium Chicken Salad:

  • 10 to 12 – corn tortillas (depending how big your bowl is) (sides trimmed off)
  • 1/2 – cup vegetable oil
  • 1.5 – pounds chicken breasts (boiled for 20 minutes, then shredded with 2 forks)
  • 1/3 – cup Cacique crema Mexicana AgriaCacique-World Cup logo
  • 1/4 – cup mayo
  • 1/2 – lime (squeezed)
  • 1/2 – teaspoon garlic powder
  • 1/4 – teaspoon salt
  • 8 – cherry tomatoes (cut into 4’s)
  • 6 – strips of bacon (cooked and crumbled)
  • 1/3 – cup red onion (diced)
  • 1/3 – cup peas
  • 1/4 – cup pickled jalapenos (diced)
  • 1/4 – cup fresh cilantro leaves (stems removed)
  • 1/2 – avocado (diced)
  • 1/2 – cup Cacique queso fresco

Directions:

  1. Cut tortillas into strips. In a large frying pan over a medium flame add in the vegetable oil. Allow the oil to get hot, then fry the tortilla strips on each side until crisp. corn tortilla strips frying in oil til crisp
  2. Remove tortilla strips from oil and allow to drain on a paper towel. Set strips to the side.
  3. Place cooked shredded chicken in a bowl add in Cacique crema Mexicana Agria, mayo, and lime juice. Mix to combine. Sprinkle with garlic powder and salt. Mix again.
  4. Build the stadium: In a big bowl fill the center with creamy chicken salad, then line the inside edges of the bowl with tortilla strips. building a stadium around chicken salad with tortilla strips
  5. Combine cherry tomatoes, bacon, and red onion together, then on one side of the chicken salad make a solid line of red ingredients.
  6. Combine peas, jalapenos, cilantro, and avocado together, then on the opposite side from the red ingredients make a solid line of green ingredients. Leaving an equal amount of space open in the middle.
  7. Fill the center area with queso fresco. Mexican "stadium" chicken salad - Food For Fans
  8. Eat this now!

one chip dipped into mexican chicken salad #GoAuténtico

Warm Mexican Corn, Black Bean, and Cotija Salad: Esquites Recipe

Warm Mexican Corn, Black Bean, and Cotija Salad: Esquites Recipe

Disclosure: This is not a sponsored post. However; OXO did provide me with a few cooking tools to aid me with this recipe. The opinions and recipe are 100% my own.  I seriously love OXO.

Holy Moly. This salad puts the WOW in factor, as my fiance found out this afternoon. I watched him dip his tortilla chip into his bowl without stopping for a breather over the course of 20 minutes. When he finally took his eyes off his bowl he said to me “SWOON.” I second that emotion. Easy to make and ready to be served after 30 minutes.

Ingredients for esquites recipe:

  • 2 – tablespoons mayo
  • 1 – teaspoon chopped garlic
  • 4 – corn on the cob
  • 1/2 – cup crema (Mexican cream)
  • 2 – limes (juiced)
  • 1/4 – cup cilantro leaves
  • 1 – jalapeno (finely chopped)
  • 1/4 – green onion chopped
  • 5 – ounces cotija cheese (crumbled)
  • 1/2 – teaspoon chili flakes
  • 1/2 – cup black beans (small can, rinsed and drained)
  • Tortilla chips (I prefer nacho cheese Doritos)

Tools Needed:

  • OXO 9″ whisk
  • OXO Thongs
  • OXO Salad Dressing Shaker
  • OXO Corn Peeler
  • OXO 4″ Santoku Chopping Knife

Directions:

  1. In a small bowl whisk mayo and garlic together. Brush mayo on corn, and place on a hot grill. Grill for 15 minutes. Turning the corn with thongs every five minutes.    
  2. While corn is grilling, add any remaining mayo/garlic to the salad dressing shaker also add in crema, and lime juice. Set to the side while you chop cilantro, green onion, and jalapeno. Add chopped greens to salad dressing shaker. Shake well and set to the side till ready to use. 
  3. Remove corn from the grill, and with the corn peeler shave the kernels off the corn and allow to fall into the bowl.  
  4. Add cotija cheese, chili flakes, and black beans to the corn. Mix well to combine. Then pour salad dressing over the mixture. 
  5. Serve salad warm with a nice helping of tortilla chips.