Fall Harvest Salad

Fall Harvest Salad

*****

 

So this is another creation from our Winder Farms produce box.  This week we got spaghetti squash (which I've never made before), fingerling potatoes (which my husband mocked until he tried them), lettuce, red onion, and some other things we ate much quicker than when I tried this recipe.  The recipe given again had lots of stuff I don't keep on hand and/or am not a fan of, so I tweaked it to come up with this.

Find the PDF for the recipe HERE

The first thing I started with was the squash.  I had to have the hubby cut this sucker in half, it's NOT easy! (Or maybe I'm just a weakling in my current pregnant not able to run or train state.)  Either way it still took the hubs quite a few minutes and 3 knives before he got it open.  I wasn't quite sure what to do since I've never made spaghetti squash and I was wondering if maybe those strings around the seeds were what I was supposed to cook.  After a few google searches I cleared out the seeds and strings, just like when you take the guts out of a pumpkin.

Then I brushed the meat of the squash with olive oil and seasoned with salt and pepper.  I lined a baking sheet with foil and popped this into a preheated 450* oven.  I set the timer for 30 minutes and got to work chopping.

I washed and cut the fingerling potatoes in half.  I put them in a bowl and tossed with olive oil and garlic salt and pepper.

Then I chopped the red onion, lettuce and chicken (I used some cooked grilled chicken.)

When the squash timer rang, I took it out and then put those potatoes right on the same baking sheet and back into the oven for another 10-15 minutes.

Once the spaghetti squash is finished use a fork to scrape at it, and it will become stringy like noodles.

Then layer the salad.  I did lettuce, squash, potatoes, chicken, and onions.

I really found that this salad didn't need any dressing.  The squash, seasoned potatoes and onions really gave it plenty of flavor.

I personally did whip up a quick honey mustard vinaigrette, but if you use any dressing, use very sparingly, especially a vinaigrette.

You don't want it to overpower the taste of fall.

(I cooked the whole squash and used a little more than half, if you have a smaller family you can probably get away with only using half.)

**This recipe is gluten free. Verify all your ingredients are gluten free.**

ENJOY!!!

Tomatillo Ranch Dressing

Tomatillo Ranch Dressing

*****

When we lived in Roosevelt, one of the only decent places to eat was Cafe Rio which was about 30 minutes away but worth the drive and we made it often.  There were times we just couldn't make the drive and were dying for some deliciousness.  I found a couple of copycat recipes online and tweaked them to make my favorite meal.  The Cafe Rio Style Chicken and Cafe Rio Style Rice.  And I realized as I opened tomatillos in my Winder Farms order, that I've never posted the dressing.  That just won't do.
I found the recipe HERE from The Girl Who Ate Everything.  And other than adding a little bit more tomatillos and jalapenos and making poor man's buttermilk, I pretty much left it alone.  She did a great job!

Find the PDF for the recipe HERE

I made this dressing the night before the chicken because I like to let the flavors get all combined and spicy.

I started by making poor man's buttermilk.  One Tbsp of vinegar in a liquid measuring cup and then enough whole milk to make 1 c.
I chopped up my ingredients, just so they'd blend easier.

I poured my "buttermilk" into my blender and then added
1 oz ranch dressing mix (or 3 Tbsp. if you buy in bulk)
1 c. mayo
2-3 tomatillos (they are green, near the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro chopped
1/2 tsp. lime juice
1 small jalapeno, seeds removed

I just blended that all up

and then poured into my jars.

Please note in these pictures the recipe is DOUBLED!  You will only need one jar for the recipe listed.

I ALWAYS make double of this, but one batch will make more than enough to feed everyone for a meal.  My hubby likes to put this on most everything including baked potatoes!  If kept sealed in the fridge this will last at least 2 weeks.  (I doubt it will last that long!)  Remember to stir before pouring.

**This recipe is gluten free. Verify all your ingredients are gluten free (especially soy sauce!!).**

ENJOY!!!

Curried Chicken Salad

Curried Chicken Salad

*****

Found this Recipe from Pampered Chef's Main Dishes Cookbook, which I just found out is now discontinued.  Sad! Well... good thing you have me!  Made this for Zilch group the other night and it was a HUGE hit.  One of my favorite Chicken Salad recipes.

PDF Version HERE

So the recipe actually calls for light mayo and low-fat yogurt, and you can all follow such directions; however, with my underweight kiddos I pack on the full fat business!  And it's full of other good stuff for you so I don't stress.

I didn't do step by step pics of this one, cause, well, it was basically a whole lot of chopping.  And I was entertaining 12 girls that night so pictures were limited.

Anyway... on to the recipe!

INGREDIENTS:
1/2 c. (light - HA!) mayo
1/2 c. (low-fat again with the HA!) plain yogurt
3/4 tsp. curry powder
1/4 tsp. salt (I don't do salt much I added just a dash)
3 c. diced cooked chicken (I used canned because I was short on time, leftover rotisserie or grilled works great as well)
1 1/2 c. red seedless grapes, cut in half
3/4 c. celery, sliced
1/3 c. green onions with tops, thinly sliced
2 Granny Smith apples (I used something redder.. Jonathan I think, they came in my Bountiful Basket)
** I DIDN'T DO THE REST**
1/3 c. pecans, chopped (I never add the nuts)
1 medium cantaloupe

DIRECTIONS:
1. Blend mayo, yogurt, curry powder and salt; set aside.
2. Dice chicken, cut grapes in half and thinly slice celery and green onions.  Core, slice and peel apples and cut into thin bite size pieces.  (Mine was eighths after the slicing).
3.  Combine chicken, grapes, celery, green onions, apples in large bowl.
4.  Add mayo mixture and mix lightly.
5.  Cover and refrigerate at least 1 hr or overnight.

Pampered Chef says to serve this on slices of cantaloupe.  But I guess I'm a traditionalist with chicken salad and I served on croissants.  (But I did also serve cantaloupe to go with this delicious Fruit Dip! )

(Serve on gluten free or with the cantaloupe and it is Gluten-free!)

Find the PDF Version HERE

ENJOY!!