Loaded Chicken Salad with red grapes & pecans

I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago. Loaded Chicken Salad is chock full of the usual onions, celery and mayo but also contains red grapes, pecans and sour cream. Great for sandwiches or served alongside slices of garden tomatoes. 

Loaded Chicken Salad

2 cups cooked chicken, skin removed & cut up into small pieces

1/4 cup minced onions (I used a yellow onion)

1/4 cup minced celery

1 tablespoon fresh lemon juice

1 cup red grapes — I used smaller ones that were cut in half

1/3 cup pecans, chopped

1/4 to 1/3 cup mayonnaise

1/4 to 1/3 cup sour cream

2 tablespoons chopped parsley 

Kosher salt & coarse black pepper to taste

 

Combine all ingredients using lesser amounts of mayo and sour cream and then adding more as needed.

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

Edible Bugs!

A platter for edible bugs!

Our Parents as Teachers staff were busy today assembling edible bugs for an evening picnic. We had a blast making them and let the creative juices flow. They were a "BUG" hit!

EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
   
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

   

   Grape tomato head, mini chocolate chip eyes, chive antennae, cucumber slice body. 

   

   Blueberry bug eyes, chive antennae, strawberry slice wings, blueberry body.

   
   

   

   Blueberry head with chocolate chip eyes, chive antennae, strawberry body.

   

   Blueberry bug eyes with Chex Mix antennae and body parts. 

Instructions without photos . . .
EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

Winter Fruit Salad

So simple and a great way to add fruit to your winter diet. Here's what we used, but add oranges, grapefruit, etc or whatever you have on hand.



Winter Fruit Salad for 4
2  kiwi, diced
About 3/4 cup red seedless grapes, halved
About 3 tablespoons pomegranate seeds
1 apple, diced (we used Fuji)
1 small banana, diced
Celery Seed Dressing

1. Chop fruit right before you plan to serve salad. Or, if you want a head start, chop the kiwi, half grapes and add to pomegranate seeds; refrigerate and add diced apples and bananas right before serving.
   
2. Drizzle with Celery Seed Dressing and lightly toss to lightly coat fruit.
   

Kiwi Christmas Tree -- Holiday Fruit Platter

Adapted from an idea on Pinterest, I just used the fruits I had on hand. The one I saw on Pinterest used pomegranate seeds for "ornaments" and was topped with a pineapple star. A platter that obviously lends itself to creativity!

Kiwi Christmas Tree
Kiwi slices
Red grapes, chopped
Mint leaves
Cinnamon stick

Arrange kiwi slices in a tree shape. Overlap and stack if feeding a crowd.
Arrange red grapes on top.
Garnish with mint and insert a cinnamon stick for the base of the tree.

This is a smaller version that I made for a morning coffee.

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing—Healthy Salad to start the New Year

We welcomed in the New Year with a healthy salad that included fruits that are full or antioxidants and vitamins +   toasted walnuts, a source of healthy omega 3 fat. We topped it off with a flavorful dressing that also includes healthy components. Here’s to 2016!

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing

Pomegranate, Fruit & Walnut Salad

Dark salad greens (I used romaine)

Pomegranate seeds

Red grapes, halved

Tangerine, cut sections in half

Toasted walnuts 

Pomegranate & Blood Orange Dressing

3 tablespoons pomegranate syrup or molasses

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil, plain or flavored (I used The Tasteful Olive’s blood orange extra virgin olive oil) 

1. Combine salad greens and fruit.
2. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
   
3. Whisking constantly, gradually add oil until emulsified.
   
4. Plate salad and drizzle with dressing; top with toasted walnuts.
   

Note: Refrigerate leftover dressing; use within a week’s time.

Recipe without photos . . .

Pomegranate, Fruit & Walnut Salad with Pomegranate & Blood Orange Dressing

Pomegranate, Fruit & Walnut Salad

Dark salad greens (I used romaine)

Pomegranate seeds 

Red grapes, halved

Tangerine, cut sections in half

Toasted walnuts 

Pomegranate & Blood Orange Dressing 

3 tablespoons pomegranate syrup or molasses

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil, plain or flavored (I used The Tasteful Olive’s blood orange extra virgin olive oil) 

1. Combine salad greens and fruit.
2. Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper.
3. Whisking constantly, gradually add oil until emulsified.
4. Plate salad and drizzle with dressing; top with toasted walnuts.

Note: Refrigerate leftover dressing; use within a week’s time.

Fruit Salad Christmas Tree -- fun, festive & nutritious!

  This is the fruit salad I put together for USD 435's Parents as Teachers holiday  
  meal . . . 

Fruit Salad Christmas Tree
Halos or clementines, peeled and divided into segments
Strawberries, hulled and cut in half
Apples, cored and sliced thin (dip in lemon juice to prevent browning)
Kiwi, peeled and cut into slices
Grapes, cut in half
A couple of cinnamon sticks
1 star anise
Fresh mint
Celery Seed Dressing

This is the way I assembled the fruit salad. (Vary amount and types of fruit to suit your own needs.)

1. Create a base with the orange segments. I stacked them a couple of layers high.
2. Add a second layer of strawberries; taper this layer to begin narrowing the tree, as shown above. Each subsequent layer should continue to taper to ultimately form a triangle shape.
3. At this point, I just left a space for the apples as I wanted to add them at the last minutes. (I assembled the rest of the salad several hours in advance of the party.)

   

   I also went ahead and added some grape decorations to the fruit on the platter and cut some extra (which are located near the top of the platter) to add to the apple section).

4. Add a layer of kiwi slices.
5. Add grape decorations to the "tree."
6. Add cinnamon sticks to the bottom of the tree to create a tree trunk.
7. Add a star anise to the top for the "star."
8. Tuck a few springs of mint into the "tree."
9. Drizzle fruit lightly with Celery Seed Dressing.

Fruit with a "Porpoise"

For tonight's  Parents as Teachers (PAT)  Family Fun, Food and Fitness event we prepared Fruit with a "Porpoise." Of course the kids immediately told us that these were dolphins but, the porpoise pun is just too good to pass up. Whatever you call them, this is a cute way to encourage kids to eat fruit! And, they are simple to make.

Fruit with a "Porpoise"
Bananas
Lemon juice
Grapes, removed from their stems

1. Cut off the bottom end of the banana so it will stand up and make a slit in the stem end -- just big enough to form a mouth. 
   
2. Dip cut pieces of the banana in lemon juice (or pour it into the mouth area) to prevent fruit from browning.
   
3. Add either a half or a full grape to the porpoise's mouth.
4. Draw eyes on the porpoise with a washable marker.
   
5. Add to a "sea" of grapes.
   

Instructions without photos . . .

Fruit with a "Porpoise"

Bananas
Lemon juice
Grapes, removed from their stems

1. Cut off the bottom end of the banana so it will stand up and make a slit in the stem end -- just big enough to form a mouth. 
2. Dip cut pieces of the banana in lemon juice (or pour it into the mouth area) to prevent fruit from browning.
3. Add either a half or a full grape to the porpoise's mouth.
4. Draw eyes on the porpoise with a washable marker.
5. Add to a "sea" of grapes.

Cinnamon Chips with Fresh Fruit Salsa – an easy treat for Cinco de Mayo

Combine fresh fruit with baked chips and the result is a light and refreshing spring or summer treat.

Cinnamon Chips

10 (8” diameter) flour tortilla

2 to 3 tablespoons melted butter, or pan spray

¼ to ⅓ cup granulated sugar

1 teaspoon ground cinnamon

1. Brush each tortilla with butter, or mist with pan spray.
2. Cut into 8 wedges.
   
3. Combine sugar and cinnamon; sprinkle over tortillas.
4. Arrange on ungreased baking sheet.
   
5. Bake in preheated 350° oven for 10 to 15 minutes, just until crisp.
6. Serve with Fresh Fruit Salsa. 
   

Fresh Fruit Salsa

Vary fruit to your taste or use whatever is on hand

1 medium orange, peeled & finely chopped

Finely chopped seedless grapes – about ½ cup

½ cup finely chopped strawberries

1 apple, finely chopped

1 tablespoon finely minced fresh mint + mint leaves for garnish — optional

1 tablespoon brown sugar

1. Mix all ingredients and refrigerate until ready to serve.
2. Garnish with fresh mint if desired.

Recipe without photos . . .

Cinnamon Chips

10 (8” diameter) flour tortilla

2 to 3 tablespoons melted butter, or pan spray

¼ to ⅓ cup granulated sugar

1 teaspoon ground cinnamon

1. Brush each tortilla with butter, or mist with pan spray.
2. Cut into 8 wedges.
3. Combine sugar and cinnamon; sprinkle over tortillas.
4. Arrange on ungreased baking sheet.
5. Bake in a preheated 350° oven for 10 to 15 minutes, just until crisp.
6. Serve with Fresh Fruit Salsa.

Fresh Fruit Salsa

Vary fruit to your taste or use whatever is on hand

1 medium orange, peeled & finely chopped

Finely chopped seedless grapes – about ½ cup

½ cup finely chopped strawberries

1 apple, finely chopped

1 tablespoon finely minced fresh mint + mint leaves for garnish — optional

1 tablespoon brown sugar

1. Mix all ingredients and refrigerate until ready to serve.
2. Garnish with fresh mint if desired.

Grape DeLight Salad

     Made this salad a couple of days ago . . . after Heidi Stohs told me about a salad that Amanda Collins had made. I changed it up a bit and we liked it so much that I entered the recipe in a contest that I found on Facebook — Grapes From California (Recipe Contest / View Entries / Meta, Abilene). Check out the recipes under that heading. 
     This is a lightened version of the popular grape salad with cream cheese and pecans.

   

Grape DeLight Salad

Delish, light and refreshing! The well-balanced combination of flavors—sweet, tart and tangy—is incredible. Amounts provided are variable so change it up to please your palate. Lemon flavored olive oil and balsamic vinegar really add to the flavor but if they are not available, use the regular “stuff” and squeeze fresh lemon juice over the salad.

2 to 2 ½ cups red California grapes (approx. 1 lb.) – leave whole or cut in half (I left the smaller ones whole and cut the larger ones in half)

1/3 cup crumbled bleu cheese

½ cup coarsely chopped walnuts

2 to 3 teaspoon honey

2 to 3 tablespoon lemon flavored olive oil 

1 to 2 tablespoons lemon flavored balsamic vinegar (we buy our speciality oil & vinegar @ The Tasteful Olive in Overland Park, Ks.)

Garnish: fresh mint

1. Place grapes in a serving dish.

2. Top with bleu cheese, walnuts, honey, oil and balsamic vinegar. Lightly toss.

3. Garnish with mint.

4. Chill until ready to serve.

Recipe without photos or description . . .

Grape DeLight Salad

2 to 2 ½ cups red California grapes (approx. 1 lb.) – leave whole or cut in half (I left the smaller ones whole and cut the larger ones in half)

1/3 cup crumbled bleu cheese

½ cup coarsely chopped walnuts

2 to 3 teaspoon honey

2 to 3 tablespoon lemon flavored olive oil

1 to 2 tablespoons lemon flavored balsamic vinegar (we buy our speciality oil & vinegar @ The Tasteful Olive in Overland Park, Ks.)

Garnish: fresh mint

1. Place grapes in a serving dish.

2. Top with bleu cheese, walnuts, honey, oil and balsamic vinegar. Lightly toss.

3. Garnish with mint.

4. Chill until ready to serve.