Hot Dog Salad Recipe


Hot Dog Salad

Every time summer rolls around, I get excited to make this salad. Hot dogs and salad ingredients are always on sale during July and August – so I take advantage and make this salad as much as I can.

We love it (well, Elliott and I love it – Richard isn’t a big fan of hot dogs)!

Hot Dog Salad Recipe (Click here to print this recipe.)

Ingredients:
- 8 Hot Dogs, Sliced Into Bite-Size Pieces
- 1 Head of Lettuce, Roughly Chopped
- 1/4 Cup Mustard
- 2 Tablespoons Vinegar
- 3 Tablespoons Oil
- 1/2 Small Red Onion, Thinly Sliced
- 3 Pickles, Chopped
- 1 Teaspoon Sugar
- Salt and Pepper

Instructions:
1. Combine mustard, vinegar, sugar, and 2 tablespoons of oil in a large bowl. Add salt & pepper, onions, lettuce, and pickles and toss. Set aside.

2. Heat a large frying pan over medium-high heat. Add 1 tablespoon of oil and add the sliced hot dogs. Heat through – about 2 minutes on each side.

3. Serve salad with hot dogs on top and enjoy!

Serves 4

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Shredded Chicken Salad Recipe


Shredded Chicken Salad

This salad is one of our favourites. It’s not your typical salad with some greens, tomatoes and balsamic vinaigrette (although that’s good, too!) – no, this salad has chicken, tomato sauce and lots of spices. It is bursting with Latin flavour!

You could also serve the chicken over rice instead of lettuce – that’s delicious, too!

Shredded Chicken Salad Recipe (Click here to print this recipe.)

Ingredients:
- 1 Head Iceberg Lettuce
- 3 Boneless, Skinless Chicken Breasts
- 1/2 Small Onion, Minced
- 2 Garlic Cloves, Minced
- 2 Tablespoons Olive Oil
- 1 Medium Pepper, Seeded and Minced
- 1/2 Cup Chicken Broth
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Tomato Sauce
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper

Instructions:
1. Heat 1 tablespoon of oil in a medium skillet on low-medium.

2. Cook chicken until tender, about 8 minutes on each side.

3. Remove chicken from pan and shred into strips.

4. Heat one tablespoon of oil in the same pan you cooked your chicken and add garlic and peppers. Cook until soft, about 5-10 minutes.

5. Add chicken broth to your skillet and scrape up all the yummy chicken, garlic and pepper bits. Add shredded chicken, tomato sauce and spices and let simmer on low heat for about 5 minutes.

6. Serve over lettuce and sprinkle with cheddar cheese.

Serves 4.

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My Top 3 Simple Summer Salads


I love making simple summer salads when the warm weather hits. It’s not much fun to be cooped up in the house slaving over a hot stove when it is so incredibly hot outside, and that’s why we choose to eat salads more often in the summer. Less work for me and I’m not a sweaty mess when I’m done cooking (which is always a bonus)!

The Canadian yearly sales cycle shows that salad dressing is on sale all throughout the summer and if you check out the in season produce guide, you will find that fresh lettuce, peppers, celery and tomatoes are all on sale for deep discounts during the summer months as well.

Here are some of my favourite salads (good all year round, but especially during summer).

Tomato & Mozarella Salad

Tomato & Mozzarella Salad: This salad is not only simple to make, but it tastes delicious! It’s great as an appetizer or even for lunch.

Sesame Chicken Salad

Sesame Chicken Salad: The dressing for this salad is made up of the same ingredients of the marinade, so it’s very easy to put together. Simple is best!

Crazy Asian Salad

Crazy Asian Salad: Alright, so this recipe has quite a few ingredients in it, but I promise – you will understand why once you eat this salad. It’s fresh and light and full of flavour. A definate winner come summer time!

Balsamic Vinaigrette

Balsamic Vinaigrette Dressing: This is one of my favourite dressings. It is really easy to make and it goes well with any house salad.

What is YOUR favourite summer salad?

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Balsamic Vinaigrette Recipe


Balsamic Vinaigrette

I like making salad dressing myself so that I know exactly what goes ins it. No preservatives!

This is pretty much the only salad dressing that we use for our homemade salads. It’s SO MUCH better than any bottled variety that I have ever tried.

Balsamic Vinaigrette Recipe (Click here to print this recipe.)

Ingredients:
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Dijon Mustard
- 1/4 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper

Instructions:
1. Add Mustard, brown sugar, salt, pepper and balsamic vinegar to a small bowl. Mix very well, making sure there are no clumps of brown sugar.

2. Slowly add in the olive oil, whisking the vinaigrette as you go.

3. Pour over salad and enjoy. :)

Serves 6

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Easy Recipes: Slow Cooker Minestrone Soup


Slow Cooker Minestrone

This is one of our favourite soup recipes. We try to make this soup at least once a month, but if we can get the produce cheap enough, we will make it more than that.

Leftovers of this soup also taste great!

Slow Cooker Minestrone Soup (Print this recipe)

Ingredients:
- 1/4 Onion, Minced
- 2 Cups Spinach
- 2 Cups Small Pasta, Cooked
- 2 Large Carrots, Chopped
- 2 Celery Stalks, Chopped
- 1 Can Diced Tomatoes
- 3 Cups Chicken Broth
- 1 Chunk of Parmesan Cheese Rind
- 1 Teaspoon Basil
- 3 Garlic Cloves, Minced
- 1/2 Teaspoom Thyme
- Salt & Pepper
- Parmesan Cheese
- 1 Kidney Beans, Drained & Rinsed

Instructions:
1. In a slow cooker/crock pot, combine tomatoes, beans, broth, onions, celery, carrots, herbs, garlic, parmesan cheese rind, salt & pepper. Cover and cook on low for 6 hours.

2. about 35 minutes before the soup is finished, add spinach and cook for another 25 minutes – then add cooked pasta, cook for 5 minutes more.

3. Remove parmesan cheese rind and ladle soup into bowls. Top with extra parmesan cheese.

Makes 4 servings.

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Easy Recipes: Homemade Croutons


Croutons Picture

We have been enjoying lots of salad now that the weather is warming up. I don’t know what it is about the warm weather that makes me want to eat salad all the time. I crave it like crazy!

Along with our homemade dressing (which I will be posting the recipe for in the next few weeks), we often top off our salads with homemade croutons. Not only are they much cheaper than the store-bought variety, but I find that they taste much better as well.

Homemade Croutons (Print this recipe)

Ingredients:
- Stale Bread
- Extra Virgin Olive Oil
- Dried Herbs Of Your Choice (We use Basil, Garlic Powder, Onion Powder, Salt & Pepper)

Instructions:
1. Pre-heat oven to 400F.
2. Cut stale bread into small, bite-size pieces and place on a baking sheet.
3. Drizzle a bit of olive oil onto to bread pieces and then sprinkle with herbs.
4. Mix so that all croutons are evenly covered in oil and herbs.
5. Bake in pre-heated oven for 5 minutes or until lightly browned and crispy.

Makes as many as you want!

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Easy Recipes – Roasted Cauliflower Soup


Cauliflower Soup

Click here to print this recipe.

Ingredients:
- 1 Large Head Cauliflower, Chopped
- 4 Cloves Garlic, Chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 4 Cups Chicken Broth
- 1 1/2 Cups Mozzarella Cheese, Shredded
- 1 Teaspoon Basil
- Salt & Pepper

Instructions:
1. Preheat oven to 400F. Put your cauliflower and garlic on a large baking sheet and then drizzle with olive oil and season with salt. Roast for about 40 minutes or until the cauliflower is tender.

2. Dump everything from the baking sheet into a food processor or blender and puree.

3. Place the pureed mixture into a large pot, add the chicken broth and then bring to a boil. Reduce heat and simmer for 8 minutes. Add the cheese, basil and some pepper and let simmer for another 5 minutes.

Makes 4 servings.

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Easy Recipes – Broccoli & Cheddar Soup


Broccoli & Cheddar Soup

Click here to print this recipe.

Ingredients:
- 6 Cups Broccoli
- 1/2 Cup Flour
- 6 Cups Chicken Broth
- 2 1/2 Cups Grated Cheddar Cheese
- Bacon, Crumbled (Optional)
- 1 1/2 Cups Milk

Instructions:
1. Chop broccoli finely and cook until tender. Set aside.
2. In a large pot, combine broth and milk. Slowly whisk in the flour and then cook over medium-high heat until it starts to boil.
3. Add chopped broccoli and reduce heat to medium.
4. Cook 4-5 minutes and then add cheese. Once cheese has melted, you’re done!
5. Serve, topped with bacon if you wish.

Makes 3 servings.

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