Spicy Honey Chicken Salad
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions

This serves 4 large salads or 6 smaller sized ones.
While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you’re at a fancy restaurant!

Spicy Honey Chicken

 Recipe by Our Best Bites

Ingredients:

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

 2 t vegetable oil

Rub

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar

Instructions:

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Best. Salad. Dressing. EVER!

Photo courtesy of garnishwithlemon.com

I got this recipe from my angel MIL, Ruth, when she came to save my life last year! Seriously, with a cancer diagnosis and an emergency C-section all in the same week, I could NOT have survived without her. Ever since she left (which was 8 months ago now), I shake this dressing up in a mason jar and keep it in the fridge. ALWAYS.

The only weird ingredient in this recipe is onion juice. Before May 2013 I had never heard of the stuff; how about you? But it's supposedly easy to find--look for it in the spice aisle at the grocery store. It comes in a box about the size of vanilla extract. Just FYI...

Onion Vinaigrette
2/3 C sugar
1 tsp dry mustard
1 tsp salt
2/3 C distilled white vinegar
3 TB apple cider vinegar
4 1/2 tsp onion juice
2 TB Worcestershire sauce
1 C vegetable oil

Combine sugar, dry mustard, salt, and vinegars. Stir (or shake) until sugar is dissolved. Whisk in onion juice and Worcestershire sauce. Add oil slowly, whisking continuously until blended.
Note: recipe makes enough for 4-6 times the amount of salad.

You can use any combination you like when you're making a salad to go with this, but here are some suggestions:

4 C mixed greens (Romaine, Spring mix, just something colorful!)
2 green onions, chopped
4 ounces blue cheese, crumbled (feta also works well)
1 tart/crisp apple, cored, seeded and slivered (pears or strawberries also work well)
1/4 C coarsely chopped pecans (almonds or walnuts also work well)
*1/2 C Craisins, optional

It's fun to mix things up with the nuts in a salad! You can either toast them in a toasted oven or in a pan on the stove really quick. But if you've got a couple extra minutes, try this: throw some sugar, cinnamon, and/or cayenne pepper in the pan with the nuts and stir them till the sugar caramelizes. Just watch it carefully, stir constantly, and take it off the heat as soon as the sugar turns to liquid so it doesn't burn. OR you can use Anne's recipe for Sweet & Spicy Pecans from her Baby Blue Salad. Click HERE for the link to that one... Enjoy!

Beet and Bean Salad

So we are both suckers for beets... so are my three girls (2, 5, & 8). Maybe you love them too! We just discovered this salad and love it... Karen, pesto, bacon and beets, can you go wrong??

1 16 oz jar of beets
1 can (15oz) cannellini beans (drained and rinsed)
1/4 cup chopped celery
1/4 cup chopped red onion
4 Cups romaince lettuce/spinach
1/2 C pesto
1/4 C cooked and crumbled bacon (we use turkey bacon, works great)
1/4 tsp black pepper

Drain beets, reserving half the juice. In large bowl, combine beans, celery and onion. Add salad blend and toss gently. Add beets. In a small saucepan, cook and strir beet liquid, pesto, bacon bit, and pepper over medium heat until hot, 1 to 2 min. Add to salad, toss gently. Serve immediately.
variation: I think throwing in some kind of pasta (bowtie, rotini, etc) would be wonderful too!

Baby Blue Salad

At last... my (Anne's) first contribution to the blog! :) Here's the delicious salad from the beach. It may seem like a lot of work, but really only the first time... plus it's worth it! We grill chicken and put it on the top as well. Enjoy!

Baby Blue Salad

3/4 lb mixed greens (I like 1/2 spinach and 1/2 frilly stuff)

Balsamic vinaigrette (see below)

4 oz blue cheese, crumbled

1 pint strawberries (quartered) and/or other good berries (I like blackberries, but I grow them...)

Sweet and spicy pecans (see below)

Toss greens with Balsamic vinaigrette and crumbled blue cheese. Top with Sweet and Spicy Pecans.

Sweet and Spicy Pecans

1/4 c sugar

1 c pecan halves

1 Tbsp chili powder

1 c warm water

2 Tbsp sugar

1/8 tsp ground red pepper

Stir together 1/4 c sugar and 1 cup warm water until sugar dissolves. Add pecan halves; soak 10 minutes. Drain, discarding sugar mixture. Combine 2 Tbsp sugar, chili powder, bear meat, and red pepper. Add pecans, tossing to coat. Place on lightly greased baking sheet. Bake at 350 F for 10 minutes, stirring once.

Balsamic Vinaigrette

1/2 c balsamic vinegar

3 Tbsp honey

2 small shallots, minced

1/4 tsp pepper

3 Tbsp dijon mustard

2 garlic cloves, minced

1/4 tsp salt

1 c olive oil

Whisk together everything but olive oil until blended, then gradually whisk in the oil.

Last days of summer... Watermelon Salad

Last summer when I was pregnant with Caroline, I would crave watermelon something fierce! I'd wake up in the middle of the night thinking about it, and as soon as I got up in the morning, we'd head off to the grocery store for one. Usually it was gone by the end of that day :) Needless to say, I kind of got my fill of watermelon last summer... But this weekend I went to a back-to-school bash at a friend's house, and found watermelon "done" a new way that was surprisingly yummy! Give it a chance, and let me know what you think...

You can find the original recipe (and photo) HERE. While you're there, check out her other recipes--they're great!

Watermelon Salad with Mint and Feta
Seedless watermelon, cut into chunks
Feta cheese, add amount to your liking
Chopped fresh mint
A couple splashes of good olive oil
A couple squeezes of fresh lime juice
A pinch of kosher salt

Toss all ingredients together carefully; serve in a glass bowl (the colors are so pretty), or better yet, in martini glasses if you have them :)

Asian Pork & Pasta Salad

This is one of the best recipes I've picked up from my local Penzeys Spices. It has such a delicious marinade and is so fresh, I always end up making it often during the summer!

Here's the quote from the card: "Light and bright, fresh from the garden and the grill. Leftover grilled pork works great if you have it, just chop and toss with the marinade and proceed from there." We've also just marinated pork chops before, grilled them up and served them alongside the pasta salad as well... Enjoy!


Asian Pork and Pasta Salad
1 1/2 lbs. pork tenderloin
1 lb. pasta, your choice (we use farfalle)
1 lb. snap pea pods (we use edamame pods)
1 large leek
1 C sliced cherry tomatoes
3 Tbsp fresh cilantro, chopped
2 tsp sesame oil (for stir-frying)

Marinade:
1/2 C soy sauce
1/4 C brown sugar
1/4 C rice vinegar
2 Tbsp sesame oil
1 tsp. aleppo (or white) pepper
1/4 tsp minced garlic
1/4 tsp powdered ginger
1/4 tsp crushed red pepper flakes

Dressing:
1/2 C reserved marinade
2-3 Tbsp mayonnaise--enough to lightly thicken
2 Tbsp toasted sesame seeds

Whisk together marinade ingredients. Remove 1/2 cup, cover and refrigerate for dressing later. Cut pork into bite-sized pieces. Clean and chop the leek and the peas. Place pork in one bowl and the peas in another. Divide the leeks, half in each bowl. Pour all but 2 Tbsp of the marinade over the pork, toss well, cover and refrigerate. Toss the peas with the remaining marinade, cover and refrigerate both bowls for at least 15 minutes to develop flavor. Whisk mayo and sesame seeds with reserved marinade for dressing, and set aside. Clean and slice cherry tomatoes, set aside.

Bring water to a rolling boil in a large pot. Add pasta, cook according to directions on box, drain briefly, toss with fresh cilantro, cover and set aside. While pasta is cooking, heat sesame oil in a large skillet. When hot, add half of the pork. Cook until rich brown in color and cooked through. (The sugar in the marinade may cause the pork to blacken, so keep an eye on the pan and turn the heat down if necessary). Add the second half of the pork and cook. Discard the marinade that the pork was in. Once the pork is done, quickly stir-fry the peas, tossing in a bit of the marinade in the bowl. 2 minutes should do it...

Toss the peas and the pork with the pasta, add dressing and toss until coated. (You may not need all of the dressing). Top with sliced cherry tomatoes, a little more cilantro (if you love it like I do), and a sprinkle of extra toasted sesame seeds as desired.

Karen's Mock-Olive-Garden Salad

I crave this salad on an almost-continual basis, but as the closest Olive Garden is about 20 miles away, we don't get there very often. Last night, I decided to try and re-create it on my own with ingredients I had on hand, and I think it worked pretty darn well!

Let me know what you think...

Karen's Mock-Olive-Garden Salad

Romaine lettuce

Spinach

(A mix with red cabbage in it would add extra color)

1 seeded cucumber, chopped

Whole grape tomatoes

Sliced red onion

Sliced pepperoncini (banana peppers in jar)

Assorted croutons (white, pumpernickel, etc.)

Ken's Lite Caesar Dressing

Shredded Parmesan cheese sprinkled on top

Cafe Rio Salad

Doesn't this just make you drool???

I've been playing around with different recipes, trying to re-create my favorite meal in the whole world, the Cafe Rio salad. Fantastic with either chicken or beef, this salad is a delicate combination of amazing ingredients (all of which must be included to get the real effect). Because there isn't a Cafe Rio within 2,000 miles of my house, I have to make do with what I have! I know I posted a while ago with some Cafe Rio knock-off recipes, but I've continued to play around and think I've found some that are better... Let me know what you think!

Here's the all-important order:

1. Toasted tortilla with a little melted cheese

2. Cilantro Lime Rice (the original recipe I posted is still the best I've found)

3. Black or pinto beans (I prefer black, click on "Black" for link to recipe)

4. Romaine lettuce, loosely torn

5. Shredded chicken, pork or beef (click on whichever one you want to make)

6. Pico de gallo, guacamole, tortilla strips, fresh cilantro sprigs, and a lime slice

7. Creamy Tomatillo Dressing (where the magic happens!)

Cafe Rio Black Beans

A very simplified recipe, but it works!

Cafe Rio Black Beans

2 Tbsp olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 C tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving, add cilantro.

Cafe Rio Shredded Chicken

This is the easiest of the three meats to make, IMO...

Cafe Rio Shredded Chicken

5 lbs. boneless, skinless chicken breast

1 small bottle zesty Italian dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

Mix all ingredients together in large crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken; keep warm till served.

Cafe Rio Shredded Pork

We made this over the holidays, and it was absolutely AMAZING!

Cafe Rio Shredded Pork

2 pounds pork (I used pork shoulder butt)

3 cans Coke (NOT diet)

1/4 C brown sugar

dash garlic salt

1/4 C water

1 can sliced or diced green chilies

3/4 can enchilada sauce

1 C brown sugar

Put the pork in a heavy-duty Ziploc bag to marinate. Add about 1 1/2 cans of Coke and 1/4 C brown sugar. Marinate for at least a few hours, but preferably overnight. Drain marinade and put pork, 1/2 can of Coke, water and garlic salt in crock pot on HIGH for about 3-4 hours, or on LOW for about 8 hours--just don't let it get dry. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and 1 C sugar (I used way less--just my preference). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on LOW for 2 hours. Enjoy!!!

Cafe Rio Shredded Beef

I have to preface this with the fact that I didn't make this recipe... but it came from a highly reputable source :o) If anyone wants to try it out and let us know how it turned out, feel free to comment!!!

Cafe Rio Shredded Beef

1 large chuck roast

1 can Coke (NOT diet)

1 1/2 Tbsp ancho chili powder (in the gourmet spice section)

2 tsp. cumin

2 tsp. garlic powder

Red chili pepper flakes

Salt & pepper to taste

Combine all ingredients and cook in crockpot on HIGH for 4-6 hours (don't let meat dry out), until meat is tender and easily falls apart. Remove from crockpot, shred and put back in crockpot. Adjust seasonings as needed. Turn heat to LOW and cook for about 1 more hour in juices.

Cafe Rio Pico de Gallo

Pretty easy, but makes a big difference...

Cafe Rio Pico de Gallo

4 fresh tomatoes, chopped

1/2 white onion, chopped

1/4 bunch cilantro, chopped

2 cloves garlic, minced

1/2 tsp. lime juice

1 tsp. salt

1/2 tsp. pepper

Combine all ingredients and let sit for at least 1 hour. Best when served fresh (not as good the next day)...

Cafe Rio Creamy Tomatillo Dressing, Take 2

I posted a recipe for this dressing a while ago, but I think this new one is better. It tastes more like the real thing, in my opinion. It's important, people! Just trust me on this one...

Cafe Rio Creamy Tomatillo Dressing, Take 2

1 pkg. dry ranch dressing mix

1 C buttermilk

1 C mayonnaise

1-2 tomatillos

1/2 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 tsp. lime juice

1/2 small jalapeno, seeds removed

Blend together in food processor till smooth--NO chunks! Let dressing sit for a few hours for best taste...

Greek Salad

This one is from a friend from our BYU days. She and her sister-in-law were both in our married student ward, and they have a fantastic recipe blog, Edwards Edibles. Check it out for more good recipes, but this one caught my eye--and it's SO good.

The Ultimate Greek  Salad

Dressing:

6 Tbsp olive oil (or less)

1 1/2 Tbsp fresh lemon juice

1 Tbsp red wine vinegar

2 garlic cloves, minced

1 tsp dried oregano

Salad:

1 head lettuce, torn into bite-size pieces

3 large plum tomatoes, sliced thin

1 English cucumber, peeled and coarsely chopped

1 medium red onion, cut into thin rings

1 small green or red pepper, cut into thin rings

3/4 C kalamata olives

3/4 C crumbled Feta cheese

Whisk dressing ingredients together till blended; season to taste. Layer in order (or just combine) all salad ingredients in large bowl; pour dressing over and either toss or leave it for everyone to do individually.

Cafe Rio Rice

As stated before, this is great in a flour tortilla with the pulled pork. The best way I've had it, however, is at the bottom of a toasted tortilla with a little cheese, then topped with black beans, lettuce, guacamole, pico de gallo, cilantro sprigs, shredded chicken and crunchy tortilla strips. Then comes the magic: Creamy Tomatillo dressing. But that's another post... (see below :o)

Cafe Rio Rice

3 cups water

1 can green chilies

1/2 bunch cilantro, stems removed

1/2 onion

4 tsp. chicken base or bouillon

4 tsp. garlic, minced

3/4 tsp. salt

1 Tbsp. butter

2 cups rice

Bring water to boil. While waiting, blend cilantro, green chilies and onion together in food processor till pureed. Once water is boiling, add all ingredients, including puree--then cover and simmer 30 minutes.

Cafe Rio Creamy Tomatillo Dressing

I honestly don't know what to say about this dressing... I hear it has caffeine in it, and that's why it's so addicting--but this recipe doesn't have it, and it's still good. So there!

Cafe Rio Creamy Tomatillo Dressing

1 1/3 cups sour cream

3/4 cup mayonnaise

1 bunch cilantro

1 package dry ranch dressing mix

4 Tbsp. salsa verde (green salsa made with tomatillos)

2 cloves garlic, minced

1/8 tsp. Tabasco sauce

juice of 1 lime

Mix together all ingredients in the blender... and enjoy!

Asian Noodle Salad

OK, if I am breaking the silence that has plagued this blog for the 

last 6 months, you KNOW it's for a good reason...

For Father's Day, my mom made this incredible salad that was even better the next day. It was seriously one of the best salads I've ever had, and you know how many salads I love :o) Granted, my dad and Jeremy weren't as into it as my mom and I were, but that was fine--more for us!!!

If you don't have all of the salad ingredients, just put in what you can. The more varied, the better though... For a great play-by-play and gorgeous pictures of this salad, click here. 

Asian Noodle Salad (from Jamie Oliver)

Salad ingredients: 

1 package linguine noodles, cooked, rinsed and cooled (abt. 8 oz)

1/2 to 1 head each: sliced Napa cabbage, purple cabbage, and baby spinach

1 each sliced thin: red bell pepper, yellow bell pepper, and orange bell pepper

1 small bag (mung) bean sprouts

3 sliced green onions/scallions

3 peeled, sliced cucumbers

1 whole bunch cilantro, chopped (I can't get enough of this stuff--it makes the recipe, IMO)

1 can whole cashews

Dressing ingredients:

Juice of 1 lime

8 Tbsp. olive oil

2 Tbsp. sesame oil

6 Tbsp. soy sauce

1/3 cup brown sugar

3 Tbsp. fresh ginger, chopped

2 cloves fresh garlic, chopped

2 hot peppers or jalapenos, chopped (opt.)

More chopped cilantro :o)

Mix together salad ingredients (my mom layered the ingredients, with the noodles on the bottom--so pretty!). Whisk together dressing ingredients and pour over salad. Mix with tongs (or clean hands :o) and serve on large platter. 

Enjoy!!!

Kay Curtiss Salad

I got this recipe from my mother-in-law, who got it from her sister-in-law's sister (whose name is Kay Curtiss--go figure!) We love it as a main dish in the summertime. In fact, we just had it at Lake Powell last week!

Kay Curtiss Salad
Romaine lettuce
Green pepper, sliced
Broccoli slaw (by bagged lettuce)
Peanuts
Cooked chicken, cubed
Red grapes, sliced in half
Sunflower seeds
Peppercorn Ranch dressing

Just toss everything in this one together to your liking, and enjoy!

Kristin Farnsworth's Las Vegas Ward Salad

Don't I have the greatest names for salads?☺ I make this almost every time I’m asked to bring a salad, so you’ve probably already had it. Oh well... I love it!

Kristin Farnsworth’s Las Vegas Ward Salad
chopped Romaine lettuce and spinach
1-2 gala or fuji apples, sliced and diced
Craisins
Toasted pecan pieces (or sliced almonds or pine nuts)
**Optional—crumbled Feta cheese

Dressing: Make up one Good Seasons Italian salad dressing packet according to directions. Add ½ tsp sugar and ½ tsp. rosemary; shake it up well, pour over salad, and toss!