Category: Salad Series

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 

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Paletas De Sandia Y Pepino: Sassy Mama In LA

SassyPaletadeSandiayPepino

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Strawberry-watermelon-smoothie

Watermelon Granita: MomAdvice

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

Walmart-Moms-Disclaimer.2013

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. 
Aromatic Grilled Chicken Panzanella Salad

Aromatic Grilled Chicken Panzanella Salad

Thank you to NatureRaised Foods for sponsoring this article. Learn how NatureRaised Foods is “Doing What’s Right, Right from the Start™” in your area.

It’s as if the grill beckons me once the hotter temperatures start to set in. As you know, I love cooking but am not always up for being in the HOT kitchen during these scorching summer months. With that being said I want to spend less time inside and more time outside. I start to dream up meals that could be prepared on the grill with very little prep inside the house. Yet, I don’t want to just throw anything on the grill, I still want my meal to be wholesome and nutritious.  Majority of the time I want tasty grilled chicken, and NatureRaised Farms® brand chicken makes that part easy…..  They are accountable when needing to feed my family something that is right, right from the start.  Here’s an important side note….  They do not add antibiotics ever, in fact their chickens are fed a 100% vegetarian diet (no animal protein and no bakery by-products), with no added hormones or steroids. I like knowing that and thought you would like knowing that too. No wonder it tastes so good…. It’s 100% all-natural. Okay, I’ll stop with all the scientific part of it and get back to my grilling and chicken love.

One of my all time favorite dishes to make on the grill is chicken panzanella salad. I always start it the night before when the kitchen is nice and cool. I whip together a little marinade drop it in a bowl with my chicken and let it stand over night. Then I chop all my veggies and place then in another bowl and place them in the fridge till I’m ready to eat the next day. It’s so easy. The next day I grill my chicken (depending on my mood, I’ll either use breasts or if I want some dark meat I’ll use thighs) and couple slices of bread. Chop both the chicken and bread, then add it into the veggies. Crumble some feta on top and give it a splash of salad dressing and there you have it….. one of the best salads I know how to make in a matter of minutes. The best part is…. It’s super fresh, yet filling with the bread, and hearty with the grilled chicken. It’s almost like having a deconstructed chicken sandwich but with way more veggies in it. Plus it’s a meal in itself…. No need for anything else on the plate.

Ingredients for Grilled Chicken Panzenella Salad:

  • 1 – package NatureRaised Farms® chicken (either breasts or thighs)
  • 2 – tablespoons brown mustard
  • ½ – cup white wine
  • ½ – onion (sliced into big pieces)
  • 3 – tablespoons olive oil
  • 1 – tablespoon chopped garlic
  • salt and pepper
  • 1 – hothouse cucumber (cut into ¼ of an inch slices)
  • 1 – pint cherry tomatoes (I use both yellow and red) (cut in half)
  • 1 – red bell pepper (sliced into strips)
  • 1 – yellow bell pepper (sliced into strips)
  • 1 – red onion (sliced thinly)
  • 1 – bunch of asparagus (blanched and chopped into 1 to 2 inch pieces)
  • 1 – French bread loaf or mini sourdough loaf (grilled and cubed)
  • 5 – leaves fresh basil (chopped)
  • 5 – ounces crumbled feta cheese
  • ½ – cup Italian dressing

 

Directions:

  1. In a large bowl add chicken, brown mustard, white wine, onion, olive oil, chopped garlic, and salt and pepper to your liking. Place in the fridge over night to marinade. 
  2. In another bowl add cucumber, cherry tomato halves, sliced red and yellow bell pepper, red onion, and asparagus. Cover bowl with plastic wrap and place in the fridge over night.  
  3. When ready to eat slice up the bread and lightly brush with olive oil then place on a hot grill / bar-b-que and grill on each side until crisp, toasty, and golden. Then remove from the grill and set to the side.
  4. Then grill the chicken on both sides until fully cooked. About 7 to 8 minutes on both sides. Then remove from the grill and chop up into 2-inch cubes. Add to the bowl of vegetables.  
  5. Then chop up the grilled bread and add to the vegetables and chicken bowl.
  6. Then top the whole bowl off by adding in basil, feta cheese, and Italian dressing.
  7. Mix the salad to fully incorporate all ingredients, and place salad back in the fridge for 30 minutes to allow bread to soak up some of the dressing and for all flavors to mix.
  8. Serve with your favorite beverage and you’ve got a complete meal.
  9. Enjoy!

Thank you NatureRaised Foods and Technorati for being sponsors of this article. All opinions expressed here are my own.

Grilled Avocado Blue Cheese Rainbow Bruschetta

Grilled Avocado Blue Cheese Rainbow Bruschetta

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico

Summer thus far has been filled with Avocados.  I have been busy whipping up guacamole, avocado pistachio pound cake, avocado corn salad, avocado artichoke dip, avocado grapefruit salad and sliced avocado on everything imaginable.  No, I don’t tire of Avocados from Mexico.  I just keep thinking of new ways to enjoy them.  Last week I added a few chunks to a spicy pasta salad and the results were delightful.  This week I’ve been all about tomatoes and watermelon, and already both those ingredients are compatible counterparts to the creamy avocado.  The question is:  How to mix them?  I’m in constant craving of food that is fresh and light, especially during these summer months.  I want to experience a rainbow of colors in my food and at the same time knock my taste buds out with something exquisite.  I just let my imagination go wild, with no direction to start with except I was going to grill some avocados and use tomato and watermelon.  It’s always a pleasant surprise digging into my fridge and pulling out random things that I think might go well with whatever I’m preparing.  Recently was one of those days.  I pulled open the veggie drawer and found cucumber, red onion, and some fresh basil.  My cheese drawer was supplied with crumbled blue cheese, and I had just bought a french bread loaf.  I quickly started chopping and grilling bread.  Rainbow Bruschetta was on it’s way and in a matter of minutes my family and I would all be enjoying it.  I took a few pictures as I prepped (pictured above and below) and will also post my picture on the Avocados From Mexico recipe page.  It’s a great place for avocado lovers to get ideas on what to make with avocados.  So many great dishes, and lucky for us we have the entire year to be able to try them all.

If you want to upload your Avocado recipe to the Avocados From Mexico recipe page, just click here!  Go ahead…. it’ll inspire someone to make your fabulous avocado dish.

Ingredients for Grilled Avocado Blue Cheese Rainbow Bruschetta:

  • 1 – Avocado from Mexico (sliced in half and grilled)
  • salt to taste
  • french bread loaf (sliced into 2 inch slices)
  • 8 – yellow cherry tomatoes (cut into 1/4 inch chunks)
  • 1 – red tomato (cut into 1/4 inch chunks)
  • 1 – small cucumber (about 3 inches long) (cut into 1/4 inch chunks)
  • 1/2 – red onion (sliced very thinly)
  • 2 – garlic cloves (chopped super small)
  • 1/4 – cup watermelon (cut into 1/4 inch chunks)
  • 3 – fresh basil leaves (chopped into small strips)
  • 2 1/2 – tablespoons olive oil
  • 1/4 – cup crumbled blue cheese

Directions:

  1. Cut avocado in half, and remove the pit.
  2. Sprinkle with a little salt. 
  3. Place avocado on a hot grill for 5 to 10 minutes or until grill marks form on the flesh of the avocado.
  4. Cut french bread loaf into slices and toast on grill until golden crisp. Set to the side. 
  5. In a large bowl add yellow tomato, red tomato, cucumber, red onion, garlic, watermelon, and basil. Mix to combine.
  6. Then pour in olive oil and salt. Mix well and set to the side.
  7. Cut avocado into chunks, then scoop out of shell and add to the tomato/ basil mixture.
  8. Mix to combine.
  9. Then with a tablespoon top each of the grilled bread slices with tomato/avocado mixture. Place on a plate, and continue with the next one.
  10. Then sprinkle the entire place with blue cheese crumbles. 
  11. Eat! Enjoy! Love Avocados From Mexico!
Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico