I had these yummy, light and healthy new chicken dish I cooked for my friend Laurie’s birthday last week.  I realized tonight that in a quick moment at my nephews game yesterday I deleted all my photos.  So, no chicken for you today!

My grandmother always made this whipped strawberry jello and cool whip salad for special occasions.  For many growing up, the salad was the classic Strawberry Pretzel Salad.  When I saw this version I thought it was so cute I wanted to give it a try.

It is salty, sweet, creamy and refreshing all in one bite.  Served in little jars it makes this an great dish to bring to picnics or the beach.  I am thinking of making a trip to the Hollywood Bowl just so I can bring these along.

This is my favorite tool to forming the crusts.  I also use it to form mini pies in mini muffin tins.

This little funnel is also a handy tool in the kitchen.  You can fill the jars without a mess. I used mascarpone cheese but you could easily substitute cream cheese.  You can easily lighten this dish by making it with light butter spread, sugar free Jello and reduced fat cream cheese.

What was your family go to salad at family dinners?  Leave a comment below.  Are you on Pinterest?  Follow me and see what I am making not only here but for Betty Crocker and Pillsbury.

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It is the weekend.  Who else is doing the happy dance? In a sea of Halloween candy and sweets I thought I would serve up a delicious and light salad.  I have lots of fall baking on calendar this weekend along with a few crafts I have put together for the Creating Memorable Holidays Seminar.

My latest obsession is the hazelnut.  I have been working my way through a few new recipes highlighting this nut.  Wait until I share the caramel corn I added it to last night.  This salad has crisp apples, radicchio and endive, sweet dates and toasted hazelnuts tossed in a light lemony vinaigrette.

If you live in Southern California and would like to win a two tickets to the Creating Memorable Holidays Seminar share one timesaving tip you utilize for the holidays in the comments below. The seminar will take place Saturday, November 19 at Crossline Community Church.

For additional entries tweet about the Seminar and or like the Adventures In The Kitchen Facebook page.  

Apple Hazelnut Radicchio Salad
Serves 4

2 apples, peeled and sliced
2 cups radicchio, torn
2 cups endive, torn into pieces
1/4 cup dates, chopped
1/4 cup toasted hazelnuts, chopped

Toss all ingredients with the lemon vinaigrette in a bowl.

Lemon Vinaigrette

2 tablespoons lemon juice
2 tablespoons champagne vinegar
1/3 cup olive oil
salt
pepper

Whisk together in a small bowl.

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On a hot summer day I think many of us are reticent to turn on the oven or even heat up the barbecue. I know I go for easy and refreshing food. One of my good friends was visiting last week and we went to True Foods, a restaurant by.  I had their Summer Chopped Salad and knew I would be home trying to recreate it.

The salad has strawberries, snap peas and fennel topped with a little cheese, toasty almonds and light white balsamic vinaigrette.  I have been loving snap peas this summer.  They are tasty raw or cooked.

This Sunday Adventures In The Kitchen launches on KKLA 99.5 here in Southern California so I thought it was time for a celebration which means a Giveaway!  Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker along with an ice cream  scoop and a California Milk ice cream freezer container.  If you live in Southern California I’d love your help in sharing with your friends.  The show will air on KKLA  99.5 FM.

This week’s guest is Cathe Laurie from Harvest Fellowship Church and her daughter-in-law Brittany.  We’ll be talking about cooking with family, establishing family traditions with your kids and Cathe will share a favorite recipe with us!  I would love to have you tune in.

To enter to win all you need to do is like Adventures In The Kitchen on Facebook and leave a comment below.  For additional entries Tweet “I just entered Adventures in The Kitchen Radio http://ow.ly/5OJ0z giveaway”  After you tweet, come back here and leave a comment letting me know you did. The contest will close Sunday at 3 pm PST.

For a third entry place “Check out Adventures In The Kitchen Radio on KKLA 99.5 and enter to win the giveaway at http://ow.ly/5ON2R ” on your Facebook status.  Good luck!

Strawberry Chopped Salad

1 bag mixed greens
1 cup chopped strawberries
1 cup snap peas, cut in thirds
1/4 cup fennel, chopped
1/2 cup feta cheese, crumbled
1/4 cup almonds, toasted and chopped
Freshly ground pepper

Toss the mixed greens, strawberries, snap peas and fennel together in a bowl.  Sprinkle the cheese and almonds on top and serve with White Balsamic Vinaigrette.

White Balsamic Vinaigrette

1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 cup olive oil

Whisk together in a bowl.  Will keep in the refrigerator for up to a week.

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When summer comes around I love mixing grilled fruit with salad so this week made a Grilled Apricot, Cherries, Pancetta and Goat Cheese Salad.  I was at the local farmers market and bought a bag of sweet dark cherries.  They are my summer candy.  I love the dark crimson color and the sweetness of the cherries. They pair beautifully wit the apricots and the salad quickly comes together.

Things have been a bit busy around here.  I have been knee deep in a project that I am so excited about and can’t wait to share with you.  Hopefully soon!

I have also been working on a new site that I will be launching next week that will focus on low fat healthy meals.  My first few weeks on Weight Watchers has inspired me to create delicious low fat meals and thought I would share them with you.  Stay tuned.

I love the early days of summer.  Most Friday nights I hang out with my niece and nephews. They are days away from the end of school.  I remember the anticipation of summer, the days spent playing in the yard, family barbecues and swim lessons.  We would listen for the music of  the ice cream truck so we could run outside to buy a popsicle.

Once a week we would walk to the library.  I loved walking up and down the aisles looking at the books.  Every so often I would ride my bike down the street to my grandparents.

This weekend includes a barbecue with friends.  I am thinking of introducing my friends to an old favorite.  They are a refreshing drink on a hot summer day.  What will you be doing this weekend?  What will you be grilling this weekend?

Grilled Apricot, Cherries, Pancetta and Goat Cheese Salad

4 cups mixed greens or arugula
4 apricots, halved and pit removed
8 cherries, halved and pit removed
3 ounces of pancetta, cooked crisp
3 ounces goat cheese
Balsamic vinaigrette

Heat a medium non stick skillet that has been sprayed by canola spray.  Place the apricots and cherries cut side down and cook until tender but firm, about 5 minutes. Remove cherries after 3 minutes.

Mix together the greens, pancetta and goat cheese.  Plate and then top with 2 apricots and 4 cherries.  Mix with the balsamic vinaigrette.

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Memorial Day weekend is here and one of the dishes I plan to make for a barbecue is this Asian Coleslaw.  I am not of  fan mayonnaise based salads.  I am sure that puts me in the minority but luckily I discovered that oil and vinegar based coleslaws are pretty tasty.

I first made this many years ago when the summers were spent with beach cookouts and picnics in the park.  I dug through my notebooks of recipes but couldn’t find it so I started playing around in the kitchen.  This dressing is tart and sweet with just the right amount of bite to it.  I love the colors of orange, purple, red and green.  It pretties up any picnic table.

You can add this to your favorite bbq sandwich or add to a wrap with some grilled chicken. If the thought of all that cutting wears you out, buy a bag of prepackage cabbage and carrots, add the peppers and toss with the dressing.  I’ll keep your secret!

Asian Coleslaw

Serves 8   Prep Time:  15 minutes   Start to Finish Time:  20 minutes

1/4 cup rice wine vinegar
1/4 cup canola oil
1 inch piece of ginger, grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 teaspoon lemon juice

5 cups green cabbage, thinly sliced
3 cups red cabbage, thinly sliced
1 large red bell pepper, cut into matchstick size strips
1 large orange bell pepper, cut into matchstick size strips
6 green onions, cut into strips
2 tablespoons peanuts, chopped

Whisk first 6 ingredients in small bowl to blend.

Combine remaining ingredients in large bowl.  Add dressing and toss to coat.  Season with salt and pepper.

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My friend Ali started this seven years ago and just this year added a new location in Yorba Linda.  Each week over 100 girls attend the two evenings.  One of the cool things they do is start each evening by sharing a meal together.  Ali intentionally built that in and feels contributes to the family feel of the groups.  Once a month they celebrate the girls birthday’s with cakes baked by volunteers.

To make up for the decadent Baked Ziti with Sausage I had made the week before I decided to make barbecue chicken salad.  It was fitness night and they were learning about the benefits of exercise and then working out to a Dancing with the Stars video. Over the course of nine months they visit all aspects of their life through a curriculum Ali and her team have developed.

One of her volunteers was so funny.  She was helping me carry in the food and asked if I had made the meal last week.  When I said that I had because cooking is one of my passions she replied “Well, we love to eat so this is a match made in heaven.”

This is based on the recipe from California Pizza Kitchen with a few adaptations.  If you want an even easier version use a bottled ranch dressing, though this one made from scratch is worth the extra effort.

Barbecue Chicken Salad

BBQ Chicken

4 chicken boneless skinless chicken breasts
Bottle of your favorite Barbecue Sauce

Preheat oven to 350 degrees.

Place the chicken in a baking dish.  Sprinkle with salt and pepper.  Brush barbecue sauce on the chicken breasts.

Bake 20-30 minutes, until chicken is cooked through.  Cool and chop up the chicken.  Coat it with 1/2 cup barbecue sauce and refrigerate until ready to mix in salad.

Garden Ranch Herb Dressing

1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil

In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.

Salad

1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8″ strips)
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
2 cups shredded monterey jack cheese
1 cup canned black bean, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce
1 cup tortilla strips

In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

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]]> http://adventuresinthekitchen.com/2011/04/arugula-mango-salad-with-orange-honey-vinaigrette/feed/ 1 http://adventuresinthekitchen.com/2011/01/caesar-salad-and-its-history/ http://adventuresinthekitchen.com/2011/01/caesar-salad-and-its-history/#comments Mon, 10 Jan 2011 04:36:11 +0000 cheri http://adventuresinthekitchen.com/?p=1453

One of my favorite salads is the Caesar Salad.  Not a bottled or bland caesar found in so many restaurants or on the shelves of grocery stores, but a freshly made salad. The salad is romaine lettuce, croutons and parmesan cheese tossed with a dressing made from lemon, olive oil, anchovies, garlic and an egg.

While working for Disneyland I was lucky enough to visit Club 33 a few times, thanks to a few vendors.  It is a private club and is an amazing piece of heaven hidden inside the happiest place on earth.  The secrecy creates anticipation as you wake through New Orlean’s looking for the door.  When you get there you push a button and state your name. At least when I was there last.  I am not sure what it is like today. You tell the person your name and if it is on a reservation they let you in.  You get into birdcage elevator to be taken upstairs and seated at your table.

One of the menu items they were famous for was their Caesar Salad.  The salad is made table side from scratch. They roll a cart to the table, making it while talking to you.  It was crisp, cold and lemony tart.

The salad was originally created in 1924 by Caesar Cardini, an Italian born Mexican restaurateur in Tijuana, Mexico.  The story goes that Cardini invented the dish when a Fourth of July rush depleted the kitchen’s supplies.  Making do with what he had, Cardini added the dramatic flair of tossing it table-side.  Julia Child claims to have eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920′s.

My version is eggless though you could add a room temperature egg to the dressing.  Anchovies are also a part of many Caesar Salad’s.  I have included it as optional in the recipe below. I also like chopping the romaine lettuce up and tossing the salad.

Caesar Salad

4 anchovy filets (optional)
2 large garlic cloves, minced
1/2 teaspoon mustard
1/3 cup olive oil
1 1/2 teaspoons Worcestershire sauce
Juice from 1/2 a lemon
Sea Salt
Freshly cracked black pepper
Head of Romaine lettuce, clean and chopped
3 tablespoons grated parmesan cheese
1/2 cup croutons

In a small bowl place the garlic, mustard, olive oil, Worcestershire sauce and lemon juice and blend with a hand mixer or whisk together.

Pediatrics Heath

Dry the romaine well and place in a large bowl.  Add the parmesan cheese and croutons in the bowl and toss with the dressing.  Place on the plate and sprinkle with parmesan cheese.

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]]> http://adventuresinthekitchen.com/2011/01/caesar-salad-and-its-history/feed/ 1 http://adventuresinthekitchen.com/2010/10/grilled-radicchio-salad-with-apple-vinaigrette-2/ http://adventuresinthekitchen.com/2010/10/grilled-radicchio-salad-with-apple-vinaigrette-2/#comments Fri, 22 Oct 2010 14:32:11 +0000 Cheri http://adventuresinthekitchen.com/?p=1362

Apple season is in full swing.  Last week I came across this Fresh Apple Vinaigrette that is from a new book, Gluten Free Girl and the Chef, by Shauna James Ahern.  I thought it would be a great dressing to a grilled radicchio salad.  The sweet apple dressing complaints the smoky flavor of the radicchio and endive.  I used a Buffalo Blue Cheese from my new favorite cheese store, Bruery Provisions.  It was creamy with just the perfect tang.

This weekend I will be busy preparing for special event I am cooking at.  If you live in Orange County you should stop by the Alley Restaurant on Monday night.  They have started holding monthly art shows where they feature an artist, a musician and a guest chef. I was honored to be asked to join them this week.  It is an Oktoberfest theme.

Nicole Eatherly aka Rockstarsgirl on Etsy.com is a local mixed media artist and I look forward to seeing her work.  The music will be Marc B who is also a Newport Beach local.  The evening will feature a Beer Tasting.  You can make reservations here.  It sounds like a fun evening!  To make it even better they are partnering with Newport Beach Farmer’s Market, a new market that I am looking forward to visiting on Sunday.

I’ll have lots to share next week.

Grilled Radicchio Salad with Apple Vinaigrette
Serves 4

1 head raddichio, quartered lengthwise
2 heads Belgian Endive, halved lengthwise
3-4 ounces Blue Cheese
2 slices bacon, cooked and crumbled
Apple Vinaigrette

Heat a grill pan over high heat.  Place radicchio and endive, cut side down, on grill.  Cook until well marked and slightly charred, 4 to 8 minutes per side.

Transfer to platter and drizzle with Apple Vinaigrette.

Apple Vinaigrette
adapted from Gluten Free
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 cup chopped apple, peeled
2 tablespoon balsamic vinegar
1/3 cup olive oil
salt and pepper

Combine all ingredients except for salt and pepper in a blender. Pulse well until smooth. Season with salt and pepper to taste.

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]]> http://adventuresinthekitchen.com/2010/10/grilled-radicchio-salad-with-apple-vinaigrette-2/feed/ 1 http://adventuresinthekitchen.com/2010/08/cantaloupe-red-onion-and-walnut-salad/ http://adventuresinthekitchen.com/2010/08/cantaloupe-red-onion-and-walnut-salad/#comments Fri, 27 Aug 2010 13:31:44 +0000 cheri http://adventuresinthekitchen.com/?p=1192

I discovered the recipe for this Cantaloupe, Red Onion and Walnut Salad while doing a little menu planning for a lunch this weekend.  Since I was working from home I decided to make this for lunch today.  With our heat wave going I love being able make something without having to turn on the stove or oven.

This is a brief post but I wanted to share this with you before the weekend.  This salad would be a great one to bring to a potluck or picnic.  We are celebrating my sister in law’s birthday tomorrow.  How are you spending this last weekend in August?

Cantaloupe, Red Onion, and Walnut Salad

by Giada De Laurentiis

Orange Vinaigrette
1/4 cup fresh orange juice
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Combine the orange juice, lemon juice, and raspberry vinegar in a small bowl.  Slowly add the olive oil, whisking constantly until the mixture is smooth.  Season with salt and pepper to taste.

Salad
1 cantaloupe, cut into 1-inch cubes
1 small red onion, thinly sliced
2 cups arugula
1 cup chopped walnuts, toasted

Combine the cantaloupe, red onion, arugula, and 1/2 cup of the walnuts in a large salad bowl.  Pour the dressing over the salad and toss well.  Garnish with the remaining walnuts.

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