salad Archives | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

June 28, 2018 by MamaHarris 12 Comments

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart. Although I have been compensated, all opinions are my own. I hope you enjoy this recipe for chili rubbed ribeye tacos with esquites.

Summer is officially here, which means grilling season is underway! One of my favorite things about summer is the abundance of fresh fruits and veggies that are in season that compliment all of those tasty grilled meats so perfectly. Every time I go shopping I am always grabbing all types of colorful fresh ingredients, I just can’t help myself! This Fourth of July will be spent enjoying family time together over some super easy chili rubbed ribeye tacos with esquites (think of an elote in salad form!). For summertime get-togethers I love to create easy meals that taste amazing and are such a cinch to put together. More often than not we have guests over that offer to help, so simple recipes make it so much easier for anyone to help put them together. Plus you get to enjoy your company a bit more that way!

For this amazing meal, I ventured over to Save Mart for all of my grilling essentials. Save Mart always carries high quality fresh ingredients at a reasonable price, sourcing from local Northern California farmers. They even carry some harder to find ingredients, like the jicama that I used for the fruit cups that was served with this meal!

In addition to the huge variety of fresh ingredients, Save Mart has a robust assortment of fresh meats available in the meat department. I also love that if you find a particular meat you want, they will slice or dice it how you want and there are so many premade marinades available. The service in the meat department is always friendly and helpful. If you don’t know exactly which cut you might need for a particular recipe, they will help guide you! If you’re really short on time you can also purchase meat that’s already prepared with marinade and seasonings, so all you have to do is cook or grill it!

For this meal I went with Save Mart’s Angus 43 Thin Cut Boneless Ribeye. This meat is great for a quick grill and doesn’t need to be marinated for hours. Perfect for an easy summer meal!

The Angus 43 Ribeye is placed in a dish and covered with lime juice for 30 minutes. That’s it! The lime juice helps to tenderize the meat helps keep it moist during the grilling process, and adds such a great flavor when paired with the chili rub. A quick 10-12 minutes of cooking on a hot grill and ten minutes to rest and you’re left with a delicious, finger licking flavor!

While the meat is marinating in the lime juice, we put together these ingredients for esquites. We love elotes, however with two kiddos in braces it can get a bit tricky. If you’re not familiar with elotes, they are ears of corn slathered with mayonnaise and/or sour cream, topped with a combination of chili powder, paprika and/or tajin, with lime juice, cilantro, hot sauce and crumbled cheese (like cotija). They are amazing, however they can be a bit messy! Esquites is basically the same thing as an elote, but in a bowl or salad form. I’ve added a few extra ingredients like jalapeno, red bell pepper and green onions. Esquites is perfect for a side dish for an outdoor barbecue, especially for folks that prefer smaller portions or smaller plates!

Since I’m grilling the corn, I combined all of the ingredients for the esquites in a bowl before grilling the corn, adding the cotija when I added the grilled corn kernels after they’ve been shaved off the husk.

The grilling time for this meal is minimal, just 10-12 minutes for the meat. The corn may take a few more minutes to get the char you need, but by the time the meat is ready to cut the corn will be ready as well. Since kids can be picky, I didn’t char my corn too much. Just enough to give it some color. I keep the husks on while grilling because it gives something to grab when turning on the grill, and also when slicing the corn off the husk.

Once the corn has cooled enough, cut it off the ears and add to the bowl with the cheese. Stir it all together and it’s ready to serve!

The meat is so easy to slice into strips. It took all I had not to snack on it while getting it ready to serve. This rub is so flavorful and smells simply amazing!

For summer get-togethers, create a taco bar with all the ingredients you need and everyone can self-serve! I made a delicious peach pico de gallo, threw together my guacamole, added some sliced radishes, lime wedges, Mexican crema, chopped cilantro and a bit more crumbled cotija cheese with some warmed street taco corn tortillas.

I also cut up some mango, watermelon and jicama into strips and added to plastic cups with a bit of lime juice and Tajin to serve as a refreshing side.

This is the perfect Fourth of July meal!

Enjoy!

5.0 from 12 reviews

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Warm up your grill and get ready for these chili rubbed ribeye tacos with esquites (aka elote salad), the perfect meal to entertain with this summer!

Author: Mama Harris' Kitchen

Recipe type: Barbecue

Cuisine: Mexican

Serves: 12 tacos

Ingredients

Chili Rubbed Ribeye Tacos

2 lb Angus 43 Thin Cut Boneless Ribeye from Save Mart
juice of 3 limes
zest of 1 lime
1 tablespoon sea salt
1 teaspoon brown sugar
¾ teaspoon ancho chili powder
¾ teaspoon fresh ground pepper
¾ teaspoon dry oregano
¾ teaspoon ground cumin
½ teaspoon lemon pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
pinch of nutmeg
12 street taco corn tortillas
homemade guacamole (check my recipe!)
Mexican crema
sliced radishes
peach pico de gallo (check my recipe!)
crumbled cotija cheese
chopped cilantro
lime wedges

Esquites (Elote Salad)

3 green onions, chopped
1 jalapeno with seeds removed, chopped
1 garlic clove, minced
½ red bell pepper, diced
½ cup fresh cilantro, chopped
¾ cup Mexican crema
3 tablespoons mayonnaise
1½ teaspoons ancho chili powder
¾ teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
5 ears sweet corn, grilled then corn cut off the ear
1 cup crumbled cotija cheese

Instructions

Chili Rubbed Ribeye Tacos

Place the Angus 43 Thin Cut Boneless Ribeye steaks in a large dish and cover with the juice of all three limes.
While the meat is marinating in lime juice, combine lime zest, sea salt, brown sugar, ancho chili powder, fresh ground pepper, dry oregano, ground cumin, lemon pepper, smoked paprika, onion powder, ground cayenne pepper, ground cinnamon and nutmeg in a small bowl.
Prep the grill and bring it to about 400-420 degrees.
After 30 minutes discard lime juice and rub the chili powder mix onto both sides of the meat.
Brush oil or spray the grill with oil, then place the steaks on the grill just next to where the hottest part is. (This is when you can add the corn as well.)
After about 5-6 minutes, flip the meat to the other side and let cook an additional 4-5 minutes.
Remove the steaks from heat, and place in a dish or on a sheet and tent with foil for about 10 minutes.
Cut against the grain into slim strips that are suitable for tacos, squeeze another lime all over the meat.
Place the tortillas for the tacos on the grill to warm prior to serving.
Add meat to the insides of each tortilla, then top with guacamole, crema, sliced radish, peach pico de gallo, crumbled cotija cheese and a bit of chopped cilantro. If you like a bit more heat, add your favorite hot sauce too!
Serve with a few more lime wedges, and enjoy!

Esquites (Elote Salad)

Add the chopped green onions, chopped jalapenos, minced garlic, diced red bell pepper, chopped cilantro, Mexican crema, mayonnaise, ancho chili powder, sea salt, smoked paprika, ground cumin and ground black pepper to a medium sized serving bowl. Stir until combined.
Add the ears of corn directly to the grill over indirect heat as you're grilling the meat. Turn every 5 minutes or so until you are satisfied with the amount of char on the corn. Remove from heat and allow to cool.
Using the husks to grip, take a sharp knife and carefully shave the corn off the ear of corn.
Add the cut corn to the bowl with the cotija cheese and stir until well combined.

Notes

Cooking time and prep time does not account for the 30 minutes of non-active cooking time when the meat is marinating.

Nutrition Information

Serving size: 2 tacos

What is your favorite cut of beef?

See what’s on sale this week at your local Save Mart and find out how you can get rewards from your purchases with Save Smart Rewards.

Also, if you love these recipes don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

I was asked by Carusele to participate in the #SaveMartSummer campaign, sponsored by Save Mart Although I have been compensated, all opinions are my own.

Fresh Lentil Bean Salad

July 3, 2017 by MamaHarris 1 Comment

I was asked to participate in the #LoveALentil #LetsLentil campaign, sponsored by
Lentils.org. Although I have been compensated, all opinions are my own.

It’s salad season! At least that’s what I consider summertime to be, don’t you? My method of salad building is literally throwing together whatever veggies (and sometimes fruit) that I have on hand until what I’ve come up with seems sufficient. In case you’re wondering, I have the same method for smoothies too, haha!

There’s really so many ways to build a salad, why not experiment with different additions than the traditional leafy salad. I also love to add a little something unexpected to a good salad, like a mixture of kidney beans and garbanzo beans along with with some freshly cooked split red lentils. Pairing that with crispy shredded lettuce and other colorful ingredients creates a fun and tasty fresh lentil bean salad that’s so perfect for summer.

Not familiar with split red lentils? These lentils have their shell removed and the inner part of the lentil has been literally split in half. They cook much faster than traditional lentils due to their small size, and they’re perfect to add to salads like this one. I like to cook mine in a chicken or vegetable broth and a pinch or two of herbs and flavor.

Lentils are great additions for quicker recipes like this because they cook up so fast. They don’t require pre-soaking so they can be prepared while cutting or peeling the other ingredients. They’re also high in protein as well as fiber, and a great source of minerals such as potassium, iron and folate.

Now most people consider lentils to be a colder weather ingredient used in soups and stews, which they are absolutely wonderful for. However, I think they’re great for something like stuffed peppers with rice, adding to scrambled eggs, or in a nice crunchy lentil bean salad like this one.

Before preparing the lentils I soaked the red cabbage in a mixed vinegar concoction with a bit of seasoning and let it sit. The addition of crisp cucumbers and sweet, crunchy yellow bell pepper balanced out the flavors already. Then adding the creaminess of the avocados along with the kidney beans and garbanzo beans this salad is full of texture as well as protein rich! Adding the olives and grape tomatoes adds a kick of color too.

What I really love is the addition of the cooked red split red lentils and how the cooked in flavor combines with this salad. This isn’t a leafy salad soaked in creamy dressing, it’s fresh and full of texture and so much flavor, combined with many healthy benefits. I just added a few more ingredients together for a super simple dressing that really complemented the flavors already provided to really finish off this tasty salad.

Top with a bit of cilantro and stir it all together once the dressing is added and the salad is done. Super easy, no fuss and tons of texture and flavor. Oh, and all of those beautiful colors!

With this recipe there will be some leftover prepared lentils, but prepared lentils can be stored for up to three months in the freezer so if you don’t use it up right away that is an option.

5.0 from 1 reviews

Fresh Lentil Bean Salad

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Prep time

8 mins

Cook time

15 mins

Total time

23 mins

This refreshing fresh lentil bean salad is full of flavor colors and textures, it's the perfect addition to summer festivities!

Author: Mama Harris' Kitchen

Recipe type: salad

Ingredients

For the Fresh Lentil Bean Salad

2 cups shredded red cabbage
1½ tablespoon rice vinegar
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup split red lentils
1½ cup low sodium chicken broth
2 teaspoons dried basil
1 teaspoon dry garlic flakes
½ medium yellow bell pepper, deseeded and diced
½ cup grape tomatoes, halved lengthwise
½ cup black olives with seed removed, halved lengthwise
½ a medium cucumber, sliced then quartered
1 avocado, peel and seed removed, diced
½ cup canned low sodium kidney beans, rinsed thoroughly then patted dry
½ cup canned low sodium garbanzo beans, rinsed thoroughly then patted dry
1-2 tablespoons chopped cilantro, for garnish (optional)

For the simple salad dressing

⅓ cup extra virgin olive oil
juice from 1 medium lemon (about 3 tablespoons)
½ teaspoon red wine vinegar
salt and pepper

Instructions

Begin by shredding the cabbage. You can do this by using a sharp, serrated knife and cutting a large slice off one end of the cabbage. On the open end of the cabbage, graze the sharp knife up the side a few times to get shredded pieces of cabbage.
Place the shredded cabbage in a medium bowl, then top with the rice vinegar, red wine vinegar, and the salt and pepper. Mix until combined, then set aside.
In a small sauce pan add the rinsed split red lentils with low sodium chicken stock. Bring just to a boil, then lower to a simmer. Add the basil and dried garlic then allow to simmer for about 5-7 minutes. If you like the lentils firmer, don't allow to cook as long so they will maintain their shape. Stir every so often and remove from heat when done. Allow to cool.
In a serving bowl add the cabbage, bell pepper, tomatoes, olives, cucumber, and avocado.
Top with the kidney beans, garbanzo beans, and ¼ to ½ cup of the prepared lentils. Garnish with cilantro.
Mix the ingredients for the simple salad dressing and pour on top before mixing the salad together then serving.

How do you like your salads?

For more recipe inspiration using lentils be sure to head over to lentils.org

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

Grilled Pineapple Asparagus Salad

May 28, 2017 by MamaHarris 2 Comments

Summertime is around the corner, which means it’s time for fresh and easy sides to go with all that deliciousness coming off the grill. Why not add some veggies and fruit to the grill too? This Grilled Pineapple Asparagus Salad is the perfect summertime dish for the season. Served atop watercress and frisee with a simple lemon-white wine vinaigrette, topped with avocado and grilled asparagus, red onion and zucchini along with grilled pineapple, then topped with a sprinkle of goat cheese. It’s effortlessly delicious!

You may recognize this salad it was pictured and served with my blackened salmon recipe. I also used the indoor searing grill that I’m giving away in that post for this recipe too. Speaking of which, the giveaway is still open too, you should enter!

I love cooking in the summertime, I try to make dishes and meals that are not only light and colorful, but also easy to put together. One thing I’m not interested in during this time of year is spending hours over the stove. There’s just so much more to do during the summer that I like to keep the food simple and fun. That’s why I knew this salad was the perfect side for all of my grilled meats, or even as a light lunch on its own!

I chose some of my favorite summertime veggies like asparagus, zucchini and red onions and thought they’d pair well with some fresh pineapple. A quick soak of the veggies with some olive oil, salt and pepper and a light spray of coconut oil and a sprinkle of sugar for the pineapple and they are ready to grill. You can add these to your outdoor grill, or if you have an indoor searing grill these can be grilled up in a flash. I prefer to use a coconut oil spray like the one I also used on these roasted sweet potatoes, beets and carrots. It’s easier than melting coconut oil and brushing it on, and honestly the pineapple is sweet and juicy enough, it just needs a tiny bit.

Once the veggies and fruit are oiled and seasoned, heat your grill to 375-400 degrees and cook them on each side for about 5 minutes until you see those delicious grill marks.

If your grill is large enough you can place them all on it together, but I did these in batches which was still relatively quick. The ingredients for this salad make enough for 2 large personal sized salads, with some vinaigrette dressing to spare for more summer meals.

Remove the stems from the watercress and frisee, then toss it in just a bit of the dressing. Top with avocado slices, then the asparagus, zucchini and pineapples. Take the onions and cut them in quarters, adding the little grilled strips to the salad, then top with the goat cheese.

Yum! This salad is so refreshing, the mild flavors blend together with the sweetness of the pineapple, the creaminess of the goat cheese and the slightly tart taste from the vinaigrette. Pairs so well with many grilled meats, or you could even add some grilled chicken or steak to the salad to really take it to the next level!

Grilled Pineapple Asparagus Salad

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Mama Harris' Kitchen

Recipe type: Salad

Serves: 2 servings

Ingredients

For the Grilled Pineapple Asparagus Salad

coconut oil
sugar
6 pineapple slices
extra virgin olive oil
salt + pepper
8 asparagus spears
¼ medium zucchini, sliced thin
2 thin slices red onion
1 cup watercress
1 cup frisee
½ medium avocado, peeled, seed removed and sliced
2 teaspoons goat cheese

For the Lemon-White Wine Vinaigrette

⅓ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoons rice vinegar
2-3 teaspoons lemon juice
¾ teaspoon honey
½ teaspoon minced garlic
¼ teaspoon dry basil
salt and pepper

Instructions

Preheat the grill, preferable to about 375 - 400 degrees.
Coat the pineapple slices with a thin layer of coconut oil, preferably a coconut spray. Sprinkle with just a bit of sugar.
Add the asparagus, zucchini, and red onion to a dish and drizzle with olive oil. Sprinkle with salt and pepper and turn a few times until all veggies are covered.
Add the veggies and fruit to the grill, cooking each side for about 3-5 minutes until you can see grill marks. Flip and cook the other side for about the same amount of time.
As the veggies are cooking, put together the vinaigrette and toss the watercress and frisee in it.
Add the lettuce leave to the bowl with the avocado slices. Include the pineapple and asparagus.
Cut the onions into quarters and separate them, adding them to the salad. Sprinkle with goat cheese and serve.

What are some of your favorite grilled veggies or fruits?

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

September 14, 2016 by MamaHarris 12 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBias

It’s the most wonderful time of the year – I know that sounds like a holidays song but I’m referring to Fall! Yes, my favorite season is upon is, and although the weather in Northern California hasn’t fully reflected the season change, I’m seeing it just a little more every day. Nights are getting darker a little earlier, we’ve already had our first school cold, and Fall flavors are abound. This is the time of year that I’m the most inspired, and I have a mini arsenal of recipe ideas prepared for my favorite season. First up, this crunchy broccoli-apple salad topped with a creamy raspberry poppy seed dressing and little Ocean Spray® Craisins® Dried Cranberries jewels scattered on top. It’s still a nice, light salad for the warmer weather but also has some great Fall flavors like apples, pecans, cranberries and broccoli! Perfect for this little time of transition between seasons.

I love using Craisins® Dried Cranberries in my favorite recipes because of their taste, texture and color – it’s the “zing” that makes them unique! One of my favorite snacks is some simple yogurt topped with granola and dried cranberries, and you already know that I love to include them in my baking. But a truly simple way to enjoy these tasty little gems is by sprinkling them on top of your favorite salads. They always add a touch of color and texture, not to mention the juicy flavor.

For this crunchy broccoli-apple salad I decided to take a bit of a different turn. I mixed up some romaine lettuce with broccoli florets, topped with one of my favorite apples – Pink Lady, then sprinkled a bit of corn, carrots, blue cheese and pecans. A nice crunchy salad with some sweetness and bite, the perfect compliment to dried cranberries. I wanted to keep the sweet taste going, so I mixed up a quick creamy yogurt based dressing with raspberries, lemon, and poppy seeds. I’m hooked!

Creamy Raspberry Poppy Seed Dressing Ingredients:

3/4 cup lowfat Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon salt
1/3 cup fresh raspberries
1 tablespoon poppy seeds

Crunchy Broccoli-Apple Salad Ingredients:

2 cups chopped romaine lettuce
1 head of broccoli, florets cut
1 Pink Lady Apple, cut into thin wedges
juice of 1/2 a lemon
1/4 cup carrot strips
3 tablespoons corn
1/4 cup chopped pecans
1/4 cup blue cheese crumbles
3 tablespoons Craisins® Dried Cranberries

Directions:

Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.

Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.

Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.

Add the chopped romaine and broccoli to a large serving dish.

Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.

Sprinkle with corn.

Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.

Pour the creamy raspberry poppy seed dressing over the salad and enjoy!

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

This crunchy broccoli-apple salad is still light enough for summer with the creamy raspberry poppy seed dressing, with plenty of fall flavors!

Ingredients

Creamy Raspberry Poppy Seed Dressing Ingredients:

3/4 cup lowfat Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon salt
1/3 cup fresh raspberries
1 tablespoon poppy seeds

Crunchy Broccoli-Apple Salad Ingredients:

2 cups chopped romaine lettuce
1 head of broccoli, florets cut
1 Pink Lady Apple, cut into thin wedges
juice of 1/2 a lemon
1/4 cup carrot strips
3 tablespoons corn
1/4 cup chopped pecans
1/4 cup blue cheese crumbles
3 tablespoons Craisins® Dried Cranberries

Instructions

Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.
Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.
Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.
Add the chopped romaine and broccoli to a large serving dish.
Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.
Sprinkle with corn.
Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.
Pour the creamy raspberry poppy seed dressing over the salad and enjoy!

https://mamaharriskitchen.com/2016/09/crunchy-broccoli-apple-salad-with-creamy-raspberry-poppy-seed-dressing/

What’s your favorite thing to add dried cranberries to?

Although Ocean Spray® Craisins® Dried Cranberries are no longer available at Sam’s Club locations, they are still available at a number of retailers! I picked up a bag at Walmart – they’re at a rollback price of $4.98 for a 24 oz bag! Click Here to find more great ideas, recipes and a store near you!

Southwest Chicken Salad with Sweet Potato Fries

January 21, 2016 by MamaHarris Leave a Comment

This post is brought to you courtesy of your friends at NatureRaised Farms® & Alexia® but all the opinions and content are mine.

Around this time of year I am left craving salads morning, noon and night. After months of holiday themed comfort foods and desserts and the impending birthday season that last from January through August in our home – salads sound like the perfect alternative.

One person in my family who is wonderful at whipping up an amazing salad out of scraps is my mother in law. Her salads are always perfect. Just the right amount of everything, cut just the right size and with all the right colors. Always delicious, ALWAYS.

So one of my goals this year is to eat more salads. Try different greens and lettuce and also a variety of mix-ins. I tend to make the same type of salad often, and I want to get out of that funk. I love salads with crumbly blue cheese, so I thought that would be a great starting point. I also recently discovered the Target Cartwheel app and when I saw that both the Alexia® Sweet Potato Fries and the NatureRaised Farms® Chicken were both listed on the app for 15% off with the purchase of goods at Target, I knew I had to pick them up too for a new, epic salad.

I picked up a baby spring/baby spinach blend for the greens and thought it would pair well with the NatureRaised Farms® Southern Style Crispy Chicken Strips and Alexia® Sweet Potato Fries, along with some corn, black beans, cherry tomatoes, avocado, hard-boiled egg, avocado, and of course my beloved blue cheese crumbles. It’s sort of a southwestern Cobb salad hybrid, so I knew I had to get a bit creative with the dressing. I wanted something that complimented all of the flavors without being overbearing… but with a kick of flavor.

I played around and mixed some ranch with buffalo wing sauce and knew that was the winning combo. It was so perfect and my whole family wanted bites off my lunch plate. Score!

Now I know the salad looks tasty, but you might scrunch your nose at the idea of fries in a salad. But really, it’s no different than croutons or tortilla strips. It’s actually better though, because the fries are sweet potato fries that lend a bit of sweetness to the plate. Since Alexia® Sweet Potato Fries and NatureRaised Farms® Chicken products are both all-natural and basically farm to table products. The NatureRaised Farms® Chicken is fed a 100% Vegetarian Diet with no animal protein or bakery by-products as well as no added hormones. They are also certified by third-party independent animal welfare agencies. Alexia® Sweet Potato Fries are made with all-natural ingredients and only the best produce is harvested from the farms. Both of these items will lend a tasty approach to your salads and your dinner table!

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

3 NatureRaised Farms® Southern Style Crispy Chicken Strips
1/2 cup Alexia® Sweet Potato Fries
1 cup Baby Spring Mix with Baby Spinach
2 tablespoons black beans
2 tablespoons yellow corn
1/2 cup cherry tomatoes
1 hard boiled egg
1/4 small avocado, sliced
1 tablespoon crumbled blue cheese
juice from 2 lemon wedges

Ingredients for Buffalo Ranch Dressing

1/4 cup buttermilk ranch dressing
2 tablespoons buffalo wing sauce

Directions:

Begin by preparing both the NatureRaised Farms® Southern Style Crispy Chicken Strips and the Alexia® Sweet Potato Fries according to package instructions. While they are cooking, wash and spin your greens and slice up your avocado and hard-boil your egg.

Add the greens to your plate and frame them with the Sweet Potato Fries.

Add the chicken.

Then add the black beans, corn and tomatoes.

Slice up the hard-boiled egg and add to the salad.

Then add the avocado slices.

Finish it off with the crumbled blue cheese.

In a small mixing bowl combine the ranch with the Buffalo wing sauce.

Drizzle the dressing over the salad and refrigerate the extra. Enjoy!

Southwest Chicken Salad with Sweet Potato Fries

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 large personal salad

Serving Size: 1 large personal salad

Southwest Chicken Salad with Sweet Potato Fries

A southwestern take on a Cobb salad, this southwest chicken salad comes loaded with flavor, sweet potato fries and a buffalo ranch dressing.

Ingredients

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

3 NatureRaised Farms® Southern Style Crispy Chicken Strips
1/2 cup Alexia® Sweet Potato Fries
1 cup Baby Spring Mix with Baby Spinach
2 tablespoons black beans
2 tablespoons yellow corn
1/2 cup cherry tomatoes
1 hard boiled egg
1/4 small avocado, sliced
1 tablespoon crumbled blue cheese
juice from 2 lemon wedges

Ingredients for Buffalo Ranch Dressing

1/4 cup buttermilk ranch dressing
2 tablespoons buffalo wing sauce

Instructions

Begin by preparing both the NatureRaised Farms® Southern Style Crispy Chicken Strips and the Alexia® Sweet Potato Fries according to package instructions. While they are cooking, wash and spin your greens and slice up your avocado and hard-boil your egg.
Add the greens to your plate and frame them with the Sweet Potato Fries.
Add the chicken.
Then add the black beans, corn and tomatoes.
Slice up the hard-boiled egg and add to the salad.
Then add the avocado slices.
Finish it off with the crumbled blue cheese.
In a small mixing bowl combine the ranch with the Buffalo wing sauce.
Drizzle the dressing over the salad and refrigerate the extra.
Enjoy!

https://mamaharriskitchen.com/2016/01/southwest-chicken-salad-with-sweet-potato-fries/

Alexia® Sweet Potato Fries and NatureRaised Farms® Chicken can both be found in the freezer section of your local Target store, as shown in this photo!

Do you like to create interesting and different salads?

This is a sponsored conversation written by me on behalf of NatureRaised Farms® and Alexia®. The opinions and text are all mine.

Cranberry Salad Mini Parfaits

December 1, 2015 by MamaHarris 2 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BIGSeason #BigLots #CollectiveBias

When I think about the holiday season, some of my fondest memories are how it was spent growing up. All the major holidays were spent at my aunts house, for Christmas she would decorate her entire house with holiday festive cheer. Every room would be decorated and I would go through the house admiring every little touch she would add.

She would spend all day in the kitchen preparing our family meal, probably for more hours than I knew because she’d been cooking since before we arrived. Once dinner was close to being ready she would assign the task to my cousin and I to go through her buffet table and find the table linens and candles we wanted for the table setting. She had many different tablecloths and place-mats, pretty napkins and all sorts of different colored candles. We’d set the table together, add a centerpiece and complete each persons place setting with a full set of gold ware. I learned at a young age how to fold the napkins in different fun ways for a beautiful formal holiday table.

Those memories are so special to me, that I wanted to recreate some of those same traditions for my own family. The first time I hosted a family dinner for the holidays I went all out just like my aunt used to. The beautiful table, pretty linens in complimentary colors, formal dinner ware, complete with a full set of gold ware. That year my mom and I went to Big Lots because I didn’t have the dishes I needed and formal linens to have a gorgeous holiday table. I remember my mom and I filled up our cart with a variety of casserole dishes, sets of glassware, and lots of odds and ends to use for the centerpiece as well as other decor.

Well we ended up realizing that not only do they have great decor items for the home and for the holidays, but they also have a pretty extensive selection of food items, too! There’s a full baking aisle with sugar, flour, prepared mixes and all kinds of dried fruits, nuts, chocolate chips, and many other items.

That year I made this cranberry salad with two different types of gelatin (cherry and raspberry), cranberry sauce, crushed pineapple, nuts, and a chopped apple. Even my family that doesn’t usually like cranberry sauce loved it! It’s really so easy to make and most of the items are available right there in the food aisles of Big Lots. I’ve continued to make it each year, and now prefer to serve them in little parfait glasses for a single serving instead of in a large bowl. It looks pretty and there’s no more fighting over who gets a serving of how much!

Now that the youngest boys are getting older, I’d like to reintroduce my family to the type of holidays I grew up with. We’ve only had a handful of formal holiday dinners at our house because shortly after that first time we had D-Man, and then a few years later RoRo came. Since then our dinners have been much more casual and buffet style, and I’d like to move them back to a little more of a festive and formal theme. I still have a lot of the items I purchased from Big Lots several years ago, but each year we also go there for Christmas lights, decor, ornament sets and gift wrap during the holiday season, among other things. I just love finding great quality items at a great price. This past summer we also redid our backyard and purchased two gazebos at Big Lots as well as new decor for our fireplace mantle. My favorite time to stop by is during the holidays though, they always have the best deals. Of course styles and assortment vary by store, but you’re sure to find something that will fit your needs!

I recently stopped in and was trying to get some ideas for this years holiday table. I found a pretty green tablecloth as well as a scroll pattern table runner adorned with pretty red poinsettias. My holiday table for this year just sort of came together, and once I saw these pretty gold bows in the holiday decor section I had the idea to use them for my holiday napkins instead of on a tree.

Just fold the napkins in half diagonally to make a large triangle, then in half again to create a square. Turn the square so the points face towards the top and bottom, like a diamond. Bring the side points in around the back, then wrap the bow around the middle, the fold the top point downwards into the back, almost like a man’s tie.

I just love how the napkins came out! The red napkins with the gold bows pop so well, and it looks so pretty against my white dishes and the green tablecloth. What I find is that sometimes my color theme will just pop out to me, I’ve learned to not plan it. Those types of things just come together based on what is found and how creative you want to get. Once I found the runner, tablecloth and gold bows I was on the hunt for a cool centerpiece. One year I turned a punch bowl upside down and used holiday leaves with glass ornaments that complimented my table linens. That was fun, but since my boys are still a bit young I wanted something simple and inexpensive enough that I wouldn’t have a heart attack when they get near it. I’m still not fully prepared for flammable items on my table, or anything too shiny and breakable.

Once I found this gorgeous faux candle set that spells out “Noel”, I knew this would be the centerpiece. It’s pretty, sparkly, and the candles have an on/off switch and it takes batteries. Perfect! I grabbed some garland with more poinsettias to wrap around the centerpiece and knew it was going to be beautiful.

And it was! I couldn’t wait to get home to set it all up, I just love how the red, green and gold look together. It’s so pretty and festive, you wouldn’t believe everything was as affordable as it was! I couldn’t stop staring, it just came together so well.

I set the table to lay everything out and make sure I still had enough place setting and pieces for everyone while I waited for the gelatin in the cranberry salad to chill. I just might leave it like this all month long!

Would that be weird?

There’s a few different ways to set up a formal place setting. If I get any more fancy than this I will need more gold ware though, and I think as long as my kids know what each of these utensils are used for and in what order, then we are doing good. Don’t you think? Oh, that bow on the napkin just ties it all together, doesn’t it?

Oh, and the cranberry salad mini parfaits look so festive. They’re really the perfect treat during this time of year. I whip up my own little topping to plop on top and sprinkle with a bit of pecans and add a little twist of orange peel to finish. It’s the big season for being festive, and these little cuties are the perfect little treat.

Cranberry Salad Ingredients:

1 can crushed pineapple (20 oz), drained with liquid reserved
1 package cherry flavored gelatin (3 oz)
1 package raspberry flavored gelatin (3 oz)
1 cup cold water
1 can whole cranberry sauce (about 16 oz)
1 can jellied cranberry sauce (about 16 oz)
1 apple (I used Braeburn), peeled, cored and chopped
1/4 cup chopped pecans
1/4 cup chopped walnuts

Parfait Topping Ingredients:

1/4 cup plain yogurt
2 oz cream cheese, softened
2.5 tablespoons sugar
1/4 teaspoon vanilla extract
orange peel, for garnish
crushed pecans, for garnish

Directions:

Begin by draining the pineapple and reserving the juice. Measure the reserved juice, adding water if needed to reach one cup of liquid, and bring to a boil in a saucepan. Add the drained crushed pineapple to a bowl along with the diced apple, cranberry sauce and nuts.

Once the pineapple juice and water mixture comes to a boil, add the packets of flavored gelatin and mix well until dissolved. Remove from heat and add one cup of cold water. Wait until mixture has cooled completely, then stir into the bowl with the fruit and nuts.

Carefully scoop out the mixture using a measuring cup or ladle and pour into parfait glasses. Alternately, you can place it all in one dish to serve instead. Refrigerate for about 2-3 hours, until mixture has gelled completely.

When ready to serve combine the yogurt, cream cheese, sugar and vanilla extract and whip until smooth and slightly thickened.

Add a spoonful or two of the topping and garnish with an orange peel and crushed pecans.

Enjoy!

Cranberry Salad Mini Parfaits

Prep Time: 3 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 25 minutes

Yield: 8 parfaits

Serving Size: 1 parfait

Cranberry Salad Mini Parfaits

It's the season for festivities, so why not celebrate with these adorable mini parfaits filled with delicious cranberry salad!

Ingredients

Cranberry Salad Ingredients:

1 can crushed pineapple (20 oz), drained with liquid reserved
1 package cherry flavored gelatin (3 oz)
1 package raspberry flavored gelatin (3 oz)
1 cup cold water
1 can whole cranberry sauce (about 16 oz)
1 can jellied cranberry sauce (about 16 oz)
1 apple (I used Braeburn), peeled, cored and chopped
1/4 cup chopped pecans
1/4 cup chopped walnuts

Parfait Topping Ingredients:

1/4 cup plain yogurt
2 oz cream cheese, softened
2.5 tablespoons sugar
1/4 teaspoon vanilla extract
orange peel, for garnish
crushed pecans, for garnish

Instructions

Begin by draining the pineapple and reserving the juice. Measure the reserved juice, adding water if needed to reach one cup of liquid, and bring to a boil in a saucepan.
Add the drained crushed pineapple to a bowl along with the diced apple, cranberry sauce and nuts.
Once the pineapple juice and water mixture comes to a boil, add the packets of flavored gelatin and mix well until dissolved. Remove from heat and add one cup of cold water.
Wait until mixture has cooled completely, then stir into the bowl with the fruit and nuts.
Carefully scoop out the mixture using a measuring cup or ladle and pour into parfait glasses. Alternately, you can place it all in one dish to serve instead.
Refrigerate for about 2-3 hours, until mixture has gelled completely.
When ready to serve combine the yogurt, cream cheese, sugar and vanilla extract and whip until smooth and slightly thickened.
Add a spoonful or two of the topping and garnish with an orange peel and crushed pecans.
Enjoy!

https://mamaharriskitchen.com/2015/12/cranberry-salad-mini-parfaits/

Do you have any holiday traditions?

What can you count on your local Big Lots to have in store for you? Are you in it for the many varieties of food like soups, canned items, baking items and snacks, or do you prefer the holiday decor? I love it all!

Garlic Butter Shrimp Over Cucumber Radish Salad

June 26, 2015 by MamaHarris 2 Comments

Lately I’ve been doing a lot of cooking outdoors. We’ve really been enjoying the weather and our backyard, but today I decided I wanted something quick and simple to eat. I had picked up some fresh shrimp from the deli at one of my favorite stores and I’d received some Pure Irish Butter and Blarney Castle Cheese from Kerrygold as a part of their Loyalty Program, so I figured I’d try my hand and combine everything to create the perfect salad for dinnertime.

I used the salted butter with some garlic and lime juice to create some delicious garlic butter shrimp. I resisted the urge to throw them on a pasta, because SERIOUSLY they would be perfect in one! Instead, I opted to make a simple green salad with baby spinach and Spring Mix greens. I’ll admit it’s just one of those premixed green, but it worked out perfect because it was so convenient to just place what I needed on the plate and move onto the next task. My husband loves nights like these where dinner is ready in less than 20 minutes!

When I make salads it’s really just a “whatever is in the fridge” sort of thing. I don’t put much thought into it, if it sounds good together, in it goes. Since the shrimp has a pretty bold flavor, I wanted the salad to be simple and easy, mostly with greens. I did have some fresh radishes I sliced up and added for a bit of texture and color, and I pretty much always include avocados in my salad. I don’t think I need to even explain that one! Cucumbers are always a great addition, and I created a little salad dressing that added a light flavor and the perfect amount of zest. I decided on using the Blarney Castle cheese because it’s a soft and milky texture, similar to Gouda. I thought it would pair nicely with the shrimp and boy was I right. This is just the kind of salad I want to enjoy all throughout the summer with my feet kicked up in the backyard on some comfortable patio furniture with some fresh lemonade, I’m sure you’ll agree too!

Garlic Butter Shrimp Ingredients:

1 tablespoon Kerrygold salted butter
4 cloves garlic, minced
1 lb. shrimp
juice form 1/2 a lime
salt and pepper
zest of 1/2 a lime
1 tablespoon chopped cilantro

Cucumber Radish Salad Ingredients:

garlic butter shrimp (recipe above)
1 cup 50/50 salad mix (Spring Mix and Baby Spinach)
8 slices cucumber, skin peeled then cut in half
2 small radishes
1/4 medium avocado
2-3 oz Kerrygold Blarney Castle cheese
lime vinegar dressing (recipe below)

Lime Vinegar Dressing Ingredients:

juice of 2 limes
2 tablespoons extra light virgin olive oil
1/2 teaspoon white wine vinegar
salt and pepper

Directions:

Begin by preparing the garlic butter shrimp. Gather the ingredients and rinse the shrimp and pat dry.

Over medium heat melt the butter, then add the garlic, lightly sauteing until fragrant.

Add the shrimp to the garlic butter mixture, add the lime juice and lightly season with salt and pepper.

Add a bit of lime zest and continue to saute the shrimp until it’s cooked. The shrimp will curl up tighter and most of the butter will be cooked through the shrimp.

Remove from heat and top with cilantro, set aside while you prepare the salad.

Prepare two plates for the salad, dividing up the ingredients between the two plates. Add the greens, cucumber, radish and avocado.

Cut the cheese into slices, then cut each slice into 4 thin strips, then cut them in half. Sprinkle the cheese on top of the salad.

Mix together the dressing ingredients, then top with shrimp.

You can take the tails off the shrimp before you cook it, or serve with the tails on and take them off as you eat. It’s up to you and completely your preference.

The result is a light and refreshing salad. The dressing balances the vivid taste of the shrimp with the lighter flavors in the salad and the creaminess of the cheese is a delicious match with the avocado as well as the dressing.

Enjoy!

Garlic Butter Shrimp Over Cucumber Radish Salad

Prep Time: 8 minutes

Cook Time: 8 minutes

Total Time: 16 minutes

Yield: makes full size salads

Serving Size: 1 salad per person

Garlic Butter Shrimp Over Cucumber Radish Salad

Baby greens with cucumber, radish, avocado and a light dressing topped with garlic butter shrimp - it's the perfect dinner for a refreshing meal!

Ingredients

Garlic Butter Shrimp Ingredients:

1 tablespoon Kerrygold salted butter
4 cloves garlic, minced
1 lb. shrimp
juice form 1/2 a lime
salt and pepper
zest of 1/2 a lime
1 tablespoon chopped cilantro

Cucumber Radish Salad Ingredients:

garlic butter shrimp (recipe above)
1 cup 50/50 salad mix (Spring Mix and Baby Spinach)
8 slices cucumber, skin peeled then cut in half
2 small radishes
1/4 medium avocado
2-3 oz Kerrygold Blarney Castle cheese
lime vinegar dressing (recipe below)

Lime Vinegar Dressing Ingredients:

juice of 2 limes
2 tablespoons extra light virgin olive oil
1/2 teaspoon white wine vinegar
salt and pepper

Instructions

Begin by preparing the garlic butter shrimp. Gather the ingredients and rinse the shrimp and pat dry.
Over medium heat melt the butter, then add the garlic, lightly sauteing until fragrant.
Add the shrimp to the garlic butter mixture, add the lime juice and lightly season with salt and pepper.
Add a bit of lime zest and continue to saute the shrimp until it's cooked. The shrimp will curl up tighter and most of the butter will be cooked through the shrimp.
Remove from heat and top with cilantro, set aside while you prepare the salad.
Prepare two plates for the salad, dividing up the ingredients between the two plates. Add the greens, cucumber, radish and avocado.
Cut the cheese into slices, then cut each slice into 4 thin strips, then cut them in half. Sprinkle the cheese on top of the salad.
Mix together the dressing ingredients, then top with shrimp.
You can take the tails off the shrimp before you cook it, or serve with the tails on and take them off as you eat. It's up to you and completely your preference.
The result is a light and refreshing salad. The dressing balances the vivid taste of the shrimp with the lighter flavors in the salad and the creaminess of the cheese is a delicious match with the avocado as well as the dressing.
Enjoy!

https://mamaharriskitchen.com/2015/06/garlic-butter-shrimp-over-cucumber-radish-salad/

What is your favorite type of salad?

Do you like big bold flavors or do you a prefer a simpler salad? Are you like me where you add everything but the kitchen sink, or is your preference just a few traditional ingredients. I’m a salad lover and I’d love to read some of your favorite!

Almond, Clementine & Apple Salad with Lemon Vinaigrette

February 26, 2015 by MamaHarris 8 Comments

Thank you to CVS for sending items to keep my family heart healthy year round!

This year has been a whirlwind already. I entered the year planning so much for myself and my family, including vacations and travel, experiencing new things, new organizational and time planning goals, and of course personal and combined health goals I wanted to achieve. One of those goals is to take better care of myself and commit to healthier living for my entire family.

This includes meal planning by the week and taking walks after dinner, among other things. Heart disease runs up and down my husbands family history and we both have family members with diabetes. Personally, I’ve been both underweight and now overweight and both extremes can take a toll on your heart. Thankfully we both got a great bill of health on our recent physicals, but why wait until something is wrong before you make a change?

February is heart health month and I got some goodies from CVS to help us maintain our new lifestyle choices. All items are free from artifical preservatives and flavors, and most importantly they are heart healthy!

My husband is always a fan of warm oats in the morning, partially because he knows his family history, so we were happy to see the quick cook steel cut oats from the Gold Emblem Abound line of foods that CVS carries.

When I’m busy working at home, I can snack on the trail mix (which was the first thing that disappeared.. OOPS!) and a bag of raw natural almonds was included as well. I love that the almonds are sodium free because Mr. Harris is sensitive to the taste of salt, so I thought they would be the perfect addition to one of my favorite things in the world.

A salad!

I could eat salads every day. I love the variety you can create with something so simple. You can have all greens, or add some fruit or chicken. It’s so easy to adjust based on what you have on hand. I love to sprinkle almonds or walnuts on a finished salad, so that’s what I already had planned when I saw these Almonds. An almond, clementine & apple salad with lemon vinaigrette to add to the citrus springtime feel of this salad.

I added a few other foods to this salad that offer a lot of dietary benefits, of course this compliments the already heart healthy benefits of the almonds. Did you know that eating nuts can help improve the health of the lining of your arteries? How about the fact that they can help reduce your risk of developing blood clots that can cause a fatal heart attack? Full of fiber, unsaturated fats and Omega-3 fatty acids, among other things, are some of the benefits of eating nuts. So it’s a no brainer to add to your salads, right?

Well apples are full of antioxidants and fiber and they also help to steady your heart rhythm, so I figured they’d be great in a heart healthy salad as well. Clementines are full of vitamin C, calcium and potassium, so they were a no brainer to add to this fun salad for one. I always use a vitamin rich green in my salad, this time I chose romaine lettuce because it is also chock full of healthy benefits. For a bit of color and more health benefits I added red bell pepper and yellow cherry tomatoes to make this salad full of all the good stuff. By making your own vinaigrette dressing you can control the amount of ingredients and you know it’s fresh and free of preservatives.

Almond, Clementine & Apple Salad Ingredients:

6 romaine leaves, stems removed then chopped
9 slices of cucumber, quartered
1/4 medium red bell pepper, cut into small strips
1/2 clementine, peeled
2-3 slices of a Granny Smith apple, cut into thin slices
5 yellow cherry tomatoes, halved
handful of CVS Gold Emblem Abound Raw Almonds, chopped

Lemon Vinaigrette Ingredients:

1/4 cup white wine vinegar
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
2 fresh lemon juice
1/4 teaspoon lemon zest
1/2 tablespoon dry basil
1/4 teaspoon sugar
1/4 teaspoon black pepper

Directions:

The thing about salads is that they are so easy to throw together. Literally, you just chop up the ingredients and throw it together, You can pretty it up or just throw it together and it will taste the same. The ingredients listed create one large salad, with a lot of salad dressing to spare for future salads. I so prefer making my own dressing to buying the store made kind.

Just add all the salad ingredients into a bowl and combine all of the vinaigrette ingredients and shake it up in a jar or a cruet and you’re good to go. Pour on as much or as little you like, and enjoy!

Almond, Clementine & Apple Salad with Lemon Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 serving

Serving Size: 1 salad

Almond, Clementine & Apple Salad with Lemon Vinaigrette

Stay heart healthy year round with this almond, clementine & apple salad with lemon vinaigrette that's chock full of beneficial nutrients!

Ingredients

Ingredients for the Almond, Clementine & Apple Salad:

6 romaine leaves, stems removed then chopped
9 slices of cucumber, quartered
1/4 medium red bell pepper, cut into small strips
1/2 clementine, peeled
2-3 slices of a Granny Smith apple, cut into thin slices
5 yellow cherry tomatoes, halved
handful of CVS Gold Emblem Abound Raw Almonds, chopped

Ingredients for the Lemon Vinaigrette:

1/4 cup white wine vinegar
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
2 fresh lemon juice
1/4 teaspoon lemon zest
1/2 tablespoon dry basil
1/4 teaspoon sugar
1/4 teaspoon black pepper

Instructions

The thing about salads is that they are so easy to throw together. Literally, you just chop up the ingredients and throw it together, You can pretty it up or just throw it together and it will taste the same. The ingredients listed create one large salad, with a lot of salad dressing to spare for future salads. I so prefer making my own dressing to buying the store made kind.
Just add all the salad ingredients into a bowl and combine all of the vinaigrette ingredients and shake it up in a jar or a cruet and you're good to go. Pour on as much or as little you like, and enjoy!

https://mamaharriskitchen.com/2015/02/almond-clementine-apple-salad-with-lemon-vinaigrette/

Not only does CVS carry their own line of delicious and heart healthy snacks with Gold Emblem Abound, but you can also purchase supplements through their new Radiance Platinum line of products. I received the radiance PLATINUM CoQ-10 Capsules that supports cardivascular and antioxidant health and the radiance PLATINUM Ultra Soya Lecithin Softgels that supports healthy nerve function and heart health.

Between the Gold Emblem Abound products and the supplements available through the Radiance Platinum line of products, CVS has my family covered for heart health, they help make it easy for good choices all year round.

How do you ensure your diet is heart healthy?

Tortellini Pesto Pasta Salad with Sun Dried Tomatoes

June 30, 2014 by MamaHarris 2 Comments

Earlier this month I attended a webcast with that led by olive oil expert, Dr. Luisito Cercaci. We compared six different types and flavors of Pompeian Olive Oils and learned the differences between them. Prior to this tasting session, I hadn’t realized how different each oil could be. Once you are actually tasting them and comparing the color as well as the flavor to one another, you can really see which types stand out to you the most and what they would be paired with in the most complimentary fashion.

We were shown how to “warm up” the oil in our hands. One hand goes under the cup, the other on top and you just rub it for a few minutes to warm up the flavors so they really show up during the tasting. Then you swirl the oil around your tongue, to really get a feel for the body and taste of each oil. Some were stronger than others, with a variety of flavors. This method helps the flavors to stand out, and during testing this can help identify any defects in the flavor.

I discovered that I rather enjoy both the Classic Olive Oil and the Extra Virgin Olive Oil, but they are each used for different reasons. The classic olive oil has a higher smoke point, so it’s better for cooking, while the extra virgin olive oil is wonderful for dressings and marinades. Since I wanted to make a pasta salad with a pesto salad dressing, the Pompeian Extra Virgin Olive Oil was the oil of choice. I look forward to sharing more of what I learned in the coming months with different recipes and flavors that I plan to show you. If you missed my previous recipes with Pompeian Oils and Vinegars, check out my Lemon Chicken with Capers and my Shaved Brussel Sprouts Salad with Orange-Honey Vinaigrette.

Enter the Pesto Pasta Salad

This month I decided to do a super simple pasta salad. We’re getting into the really warm summer months, so I wanted to provide you with an easy side dish to serve for picnics, party, cookouts and barbecues. This is a great option to replace those creamy pasta salads with, as sometimes they don’t sit well in the heat for hours. It’s got very few ingredients and it’s so easy to just throw together in a matter of minutes!

Pasta Salad Ingredients:

1 (20 ounce) package mixed cheese tortellini
4 quarts water
1-2 tablespoons Pompeian Extra Virgin Olive Oil
1 (3.5 ounce) package sun dried tomato halves
1/4 cup black olives, sliced

Pesto Sauce Ingredients:

1 bunch of basil leaves, stems removed
3 cloves garlic
1/4 cup pine nuts
2/3 cup Pompeian Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup Parmesan Cheese

Directions:

Begin by preparing the pasta according to package instructions. Bring the pot of water to a boil, add the tortellini and extra virgin olive oil, boiling over low for about 5 minutes, or until tender.
As the pasta is boiling, put together the pesto sauce. Add the basil, garlic and pine nuts to a food processor, pulse until coarsely chopped.

Add the oil, 1/3 cup at a time, and continue to pulse until smooth.
Add the salt and pepper. Remove from processor and add to a bowl. Slowly stir in the cheese, whisking until mixed in.

Once the pasta is done, strain then rinse with cold water.

Add the chopped sun dried tomatoes and sliced olives, then top with pesto.

Stir until all ingredients are mixed together well.

Serve cold.

Enjoy!

Tortellini Pesto Pasta Salad with Sun Dried Tomatoes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Tortellini Pesto Pasta Salad with Sun Dried Tomatoes

This Tortellini Pesto Pasta Salad with sun dried tomatoes has an easy pesto base paired with mixed cheese tortellini that equals a unique salad for summer.

Ingredients

For the Pasta Salad

1 (20 ounce) package mixed cheese tortellini
4 quarts water
1-2 tablespoons Pompeian Extra Virgin Olive Oil
1 (3.5 ounce) package sun dried tomato halves, chopped
1/4 cup black olives, sliced

For the Pesto Sauce

1 bunch of basil leaves, stems removed
3 cloves garlic
1/4 cup pine nuts
2/3 cup Pompeian Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup Parmesan Cheese

Instructions

Begin by preparing the pasta according to package instructions. Bring the pot of water to a boil, add the tortellini and extra virgin olive oil, boiling over low for about 5 minutes, or until tender.
As the pasta is boiling, put together the pesto sauce. Add the basil, garlic and pine nuts to a food processor, pulse until coarsely chopped. Add the oil, 1/3 cup at a time, and continue to pulse until smooth.
Add the salt and pepper. Remove from processor and add to a bowl. Slowly stir in the cheese, whisking until mixed in.
Once the pasta is done, strain then rinse with cold water.
Add the chopped sun dried tomatoes and sliced olives, then top with pesto.
Stir until all ingredients are mixed together well.
Serve cold.
Enjoy!

https://mamaharriskitchen.com/2014/06/tortellini-pesto-pasta-salad-sun-dried-tomatoes-pantryinsiders/

#PantryInsiders | #OliveOil

What’s your favorite pasta salad?

Sweet Shaved Brussel Sprouts Salad with Orange & Honey Vinaigrette

May 31, 2014 by MamaHarris 13 Comments

Did you know that May was National Salad and Vinegar Month? Earlier this month I was in Miami attending BlogHer Food, an annual conference for food bloggers, when I got up close and personal with Pompeian and I got to create my very own vinaigrette right there at their booth. They even bottled it up and printed a label out for me, if you follow me on Instagram you may have seen it.

Since I’m also a Pompeian Pantry Insider, I created a salad and another vinaigrette right here at home in honor of this month. But really, any day can be Salad and Vinegar day for me, especially if it’s anything like this salad I whipped up. It’s the perfect thing for those hot summer days when you don’t want anything too heavy. It’s filling enough to satisfy your hunger, and sweet enough to remind you of the season. Most of my salads are thought up after staring into my fridge and rifling through my vegetable drawer, and this salad was no different. It’s packed with a variety of fruits and what makes it unique is the base is shredded brussel sprouts and apple pears. When I was younger I hated brussel sprouts. They were served to me boiled, with melted cheese and I had to force myself to chew just one. Now that I’m older I have an appreciation for them, and I’ve found different ways to prepare them that I can stomach. I love them roasted, or shredded in a salad like I’m sharing with you today. For this salad I added some cherry tomatoes, oranges, craisins and some zucchini to round it out, then adding a little sweetness to the vinaigrette by including orange zest and honey in addition to the balsamic vinegar and extra virgin olive oil, salt, pepper, parsley and shallots.

Pompeian has a line of wine vinegars that come in seven varieties. There’s many different infused flavors such as Roasted Garlic, Pomegranate, Blueberry Pomegranate, and a Sherry Aged Wine Vinegar. They are great for adding unique tastes to salad dressings and also a way to add something new to a marinade.

Another option is the Pompeian line of Balsamic Vinegars with are also great for salad dressings, marinades and even sauces. The flavors are deep, luscious and distinctive both in their flavor and aroma, a direct result from the aging process of select grapes in wooden casks. The Balsamic Vinegars come in three varieties – Balsamic Vinegar, White Balsamic Vinegar, and Pomegranate Infused Balsamic Vinegar. Each has a distinct taste, but I chose the best selling Balsamic Vinegar for this recipe. On it’s own it’s dark, rich and full of character. I thought it would be a great addition to an otherwise light salad, which it was.

The salad is great as is for a light lunch, or you can add some grilled chicken for added protein. You can even crumble some feta cheese on top and add some slivered almonds. But the dressing is delicious, light, and definitely a summer staple.

Sweet Shaved Brussel Sprouts Salad Ingredients:

8 large brussel sprouts, shaved/shredded
1 cup zucchini, sliced then quartered
12 cherry tomatoes, quartered
1 large apple pear, cut into wedges then sliced
1 small orange, sliced
1 lemon
1/2 cup craisins

Orange & Honey Vinaigrette Ingredients:

1 shallot, chopped finely
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley
2 tablespoons Pompeian Balsamic Vinegar
1/4 cup + 2 tablespoons Pompeian Extra Virgin Olive Oil

Directions:

Prepare all of your ingredients, once prepared we just dump & go.
*Note – the lemon is not pictured. Once the apple pear is sliced, squeeze all of the lemon juice over it and toss. It’s just listed to prevent browning.

Begin by adding the honey, Dijon mustard, shallots, seasonings and orange zest to a small mixing bowl. Add Balsamic vinegar.

Whisk until well combined.

Add in the Extra Virgin Olive Oil.
Whisk it all together until completely combined.

Add the zucchini into the bowl with the shaved brussel sprouts.

Add the tomatoes, and then pour the vinaigrette over the top.
Toss well, until everything is combined.

Gently stir in the apple pears and oranges.

Top with craisins, mix, and serve.

Enjoy!

Sweet Shaved Brussel Sprouts Salad with Orange & Honey Vinaigrette #PantryInsiders

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 servings

Serving Size: 1 salad

Sweet Shaved Brussel Sprouts Salad with Orange & Honey Vinaigrette #PantryInsiders

Perfect for summer, this fruit filled shaved brussel sprouts salad is accompanied by a deliciously light Orange & Honey Vinaigrette.

Ingredients

For the Sweet Shaved Brussel Sprouts Salad

8 large brussel sprouts, shaved/shredded
1 cup zucchini, sliced then quartered
12 cherry tomatoes, quartered
1 large apple pear, cut into wedges then sliced
1 small orange, sliced
1 lemon
1/2 cup craisins

For the Orange & Honey Vinaigrette

1 shallot, chopped finely
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley
2 tablespoons Pompeian Balsamic Vinegar
1/4 cup + 2 tablespoons Pompeian Extra Virgin Olive Oil

Instructions

Prepare all of your ingredients, once prepared we just dump & go.
*Note - the lemon is not pictured. Once the apple pear is sliced, squeeze all of the lemon juice over it and toss. It's just listed to prevent browning.
Begin by adding the honey, Dijon mustard, shallots, seasonings and orange zest to a small mixing bowl. Add Balsamic vinegar.
Whisk until well combined.
Add in the Extra Virgin Olive Oil.
Whisk it all together until completely combined.
Add the zucchini into the bowl with the shaved brussel sprouts.
Add the tomatoes, and then pour the vinaigrette over the top.
Toss well, until everything is combined.
Gently stir in the apple pears and oranges.
Top with craisins, mix, and serve.
Enjoy!

Notes

For extra protein, add some grilled chicken cubes or slices. You can also sprinkle feta cheese and/or slivered almonds on top.

https://mamaharriskitchen.com/2014/05/sweet-shaved-brussel-sprouts-salad-orange-honey-vinaigrette-pantryinsiders/

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