Chicken Caprese Salad

Chicken Caprese Salad

 

It seems like we have had some pretty healthy years around our house. Some sniffles here and there, but mostly healthy, until this year! It has been our year to make up for lost time!

It all started when Wes came home sick. After that Greg and I both ended up with pneumonia, and I was sick well over three weeks. I do not wish that on anyone!

Thankfully, Savannah never got sick! After all, we needed someone to take care of us! When I finally had an appetite, Savannah made this Chicken Caprese Salad, and I am now obsessed with it! It may be the best salad I have ever had!

I have always loved the freshness of a Caprese salad, but I had never thought about using the same ingredients in a green salad. Everything about this salad is delicious, from the fresh mozzarella and fresh basil to this incredible balsamic dressing!

Chicken Caprese Salad
 
Author:
Serves: 4
 
Ingredients
  • Dressing:
  • ¼ c. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. brown sugar
  • 1 tsp. minced garlic
  • 1 tsp. dried basil
  • 1 tsp. salt
  • Salad:
  • 12 chicken tenders
  • 5 c. Romaine lettuce leaves, washed and dried
  • 1 c. cherry or grape tomatoes, halved
  • ½ c. mini fresh mozzarella balls
  • ¼ c fresh basil leaves, torn into pieces
  • Salt and black pepper, to season
Instructions
  1. Whisk vinegar, oli, brown sugar, garlic, dried basil and salt together to combine. Place uncooked chicken in a shallow dish; pour a small amount of dressing over chicken and toss around to coat. Reserve unused dressing for later.
  2. Heat grill or a small amount of oil in a pan over medium-high heat. Cook chicken until cooked through, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, tomatoes, mozzarella and chicken. Top with fresh basil. Drizzle with reserved dressing; season with salt and pepper if desired. Serve.

 

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Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad
 
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Ingredients
  • 2 large tomatoes, sliced into thin wedges and then cut in half lengthwise
  • 8 pickling cucumbers (about 4 cups), sliced
  • 1 medium Vidalia onion, quartered, then sliced thin
  • ½ c. plus 3 tbsp. apple cider vinegar
  • 2 tbsp. granulated sugar
  • freshly ground black pepper, to taste
  • salt, to taste
  • ¼ c. vegetable oil
  • ½ c. water
Instructions
  1. Slice all of the vegetables and place in a large bowl.
  2. In a small bowl, whisk together the vinegar, sugar, pepper, salt, oil and water.
  3. Pour over veggies and toss. Cover and refrigerate for at least two hours before serving.
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Savannah’s Buffalo Chicken Wrap

Buffalo Chicken Wrap

Visit the Melton house any day of the week and chances are you will be here when we are serving something with buffalo sauce. Savannah is the buffalo sauce queen. It works out well for me, especially when I tell her that I’m craving one of her specialities and SHE cooks dinner! Because even though I enjoy cooking, I love a night off every once in a while.

These awesome buffalo chicken wraps are one of my favorites! On nights that we are grilling, we like to throw a few boneless skinless breasts on the grill to refrigerate and have later in the week.

When ready to assemble wraps, take the chicken out of the refrigerator and cut into cubes, then reheat in a skillet.  Savannah assembles the wraps and then toasts them on a skillet or a panini press. They are delicious served with Ranch or Blue Cheese dressing.

Make sure your tortilla is large enough for its contents because you don’t want a “blow out” as you are eating dinner. A good rule of thumb is to buy tortillas that are at least twice as big as the contents you plan to put in it.

 

5.0 from 1 reviews
Savannah's Buffalo Chicken Wrap
 
Author:
 
Ingredients
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
Instructions
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.

 

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Southern Cornbread Salad

Southern-Cornbread-Salad

 

Do you remember the cornbread salads from twenty years ago? Cornbread layered with tomatoes, pinto beans, peppers, and onions, salsa, and usually Ranch dressing. My cousin could make one that always had you going back for seconds!

Recipes are like clothing styles. Of course, there are classics that will always be around. However, the most popular recipe today will most likely not be the popular recipe ten or fifteen years from now.

This recipe for Southern Cornbread Salad is amazing!  With family reunions, cookouts, and picnics in season, this is a great salad recipe to go into the summer months with.  This version of a cornbread salad is completely different. This salad is full or light and fresh flavors. Very much like an Italian Panzanella salad, but made with Southern cornbread rather than Italian bread.

If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

Southern Cornbread Salad
 
Author:
 
Ingredients
  • ½ to 1 pan cornbread (any recipe, preferably 1 to 2 days old)
  • DRESSING:
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • SALAD INGREDIENTS:
  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 c. cherry tomatoes, quartered (or 2 lg. tomatoes, chopped
  • ½ c. thinly sliced scallions (white and green parts)
  • ¼ c. chopped fresh basil
Instructions
  1. Cube cornbread and place on a baking sheet. Toast in oven, turning to toast all sides of bread. Remove from oven and set aside to cool.
  2. In a small bowl, whisk together olive oil, vinegar, salt and pepper, set aside.
  3. Add toasted cornbread to a salad bowl. Add black beans, bell peppers, tomatoes, scallions, and basil to the salad bowl. Toss gently.
  4. Pour the vinaigrette over the salad and toss to combine well. Serve immediately.
Notes
If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

 

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Guacamole

Guacamole

Mexican food has always been one of my favorite cuisines to prepare and eat. When I was a young, inexperienced cook, I got my hands on a Mexican cookbook that helped fuel my love for cooking.  I had several favorite Mexican dishes that were part of my regular work-day line-up.  Cream Cheese and Mushroom Enchiladas, Spinach Enchiladas, Mexi-Corn Lasagna, and Cheesy ‘Chilada Casserole are just a few.   All of them were even better served with homemade guacamole.

Avocados have become a big part of my diet over the past year. Google avocado health benefits and the list is impressive. They are heart healthy and they may even help prevent cancer. I eat them on sandwiches, halved and stuffed with tuna or chicken salad, for breakfast with eggs, or in this tasty guacamole. Homemade guacamole is super simple and fresh is always best!  You can customize the recipe by adding additional onions or tomatoes, or cayenne pepper or Tabasco for a little heat.  Serve with fresh vegetables for a healthier snack, or corn chips.

4.0 from 1 reviews
Guacamole
 
Author:
 
Ingredients
  • 3 Haas avocados, halved, seeded and peeled
  • ¼ c. chopped onions
  • 2 garlic cloves, minced
  • 2 to 3 tbsp. cilantro leaves, chopped
  • 1 jalapeno, seeds removed and chopped
  • 2 to 3 Roma tomatoes, diced
  • 1 lime, juiced
  • salt and freshly cracked black pepper, to taste
Instructions
  1. Place avocado in a medium bowl and mash a little. When you mix all of the ingredients together it will break up even more, so if you like chunky guacamole don't mash it up too much to begin with.
  2. Add onion, garlic, cilantro, jalapeno, tomatoes, lime, salt and pepper and stir. Taste for seasoning.
  3. Let stand in the refrigerator, or at room temperature, for 1 hour.

 

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