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Category: Spring Salads

Grilled Chicken and Fresh Mozzarella Cheese over Field Greens with Tomatoes and Balsamic Dressing over Warm Flat Bread

 

flat bread

Grilled Chicken and Fresh Mozzarella Cheese over Field Greens with Tomatoes and Balsamic Dressing over Warm Flat Bread

Featured today on the “Underground” Food Truck

Makes four Salads:

pizza dough one ball homemade or store

Italian seasonings 1/2 teaspoon

granulated garlic 1/4 teaspoon

Parmesan cheese 1 tablespoon

olive oil 1 teaspoon

Make a 16 inch pizza pie. Rub with olive oil and sprinkle with seasonings and cheese. Cook till golden. Cut into four wedges and place on four plates.

field greens salad mix 4 cups

Roma tomatoes 4 cut into large dice

fresh mozzarella cheese 1 ball homemade or store

balsamic vinaigrette homemade or store

Grilled Chicken four 4 oz. pieces your own recipe or follow link

Place 1 cup of field greens on top of middle of warm flat bread. Add equal parts of tomatoes and fresh mozzarella cheese on each salad. Drizzle the top of each salad with balsamic vinaigrette. Julienne cut 1 piece of warm grilled chicken over salad. Follow homemade casaculinarian.com recipes if you choose. Links below. Enjoy, Jason.

Basic Grilled or Seared Boneless Chicken Breast

Simple Balsamic Vinaigrette

Pizza Dough for Home

Making Fresh Mozzarella at Home

Casaculinarian.com Simple Arugula Salad

 

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Casaculinarian.com “Simple Arugula Salad”

Our Spring Salad for the week is a simple Arugula Salad, with seasoned Plum Tomatoes and Balsamic Vinaigrette with Lemon & Honey. Quick and easy and great as a side at the Dinner table.

baby arugula 4 cups

plum tomatoes 6 sliced and tossed with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

homemade balsamic vinaigrette, link below: Add 1 tablespoon of lemon juice to the recipe.

Simple Balsamic Vinaigrette

Make Vinaigrette and add to a squeeze bottle. Place Arugula in a Salad bowl. Add your seasoned tomatoes around the outer rim like the picture above. Drizzle the vinaigrette on top of salad and tomatoes. Enjoy! Jason.

Casaculinarian.com featured Spring Salad for Week 5/2/2016 “Green Salad with Potatoes, and String Beans topped with Grilled Thin Cut New York Strip”

 

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Casaculinarian.com featured Spring Salad for Week 5/2/2016

“Green Salad with Potatoes, and String Beans topped with Grilled Thin Cut New York Strip”

Salad:

1 head Romaine Lettuce washed drained and chopped

plum tomatoes 2 cut in wedges

yellow onion 1/4 sliced

string beans 2 dozed cleaned and cooked then shocked with cold water

2 potatoes peeled and cut in half then wedges. Boiled till tender and shocked with cold water

olive oil 3 tablespoons

salt and pepper for taste

lemon juice 1 teaspoon

granulated garlic 1/8 teaspoon

onion powder 1/8 teaspoon

fresh parsley chopped 1 teaspoon

fresh basil chopped 1 teaspoon

In a large glass salad bowl add all ingredients except for oil and lemon juice. You will add when the steaks come off the grill. Toss and serve.

Steak Marinate:

fresh chopped garlic 2 tablespoons

salt and pepper for taste

teriyaki sauce 1 teaspoon

Worcestershire sauce 1 tablespoon

onion powder 1/4 teaspoon.

Add all ingredients to a deep plate that can hold 4 thin cut New York strip steaks. Mix with fork. Then add steaks, turning them to get marinate on both sides. Marinate for 20 minutes. Flip them over at the 10 minutes again. Grill on high heat to your liking. Well done is 160 degrees. I like to cook New York Strip Medium Rare to Medium.

Enjoy, Jason

Casaculinarian.com Featured Spring Salad for the Week 4/25/2016 “Grilled Balsamic Vegetables with Grilled Chicken Breast”

 

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Casaculinarian.com Featured Spring Salad for the Week 4/25/2016

“Grilled Balsamic Vegetables with Grilled Chicken Breast”

Recipe is for 4 salads:

red bell peppers 3 cut into 2 inch squares

eggplant 1 skinned and sliced 1/4 inch circles

large yellow onion sliced 1/4 inch circles

10 mushrooms whole

Brussel sprouts 10-15 cut in half

olive oil 3 tablespoons

balsamic vinegar 2 tablespoons

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

dry parsley 1/2 teaspoon

salt and pepper for taste

raw chicken breasts 4 four oz. portions seasoned with salt and pepper for taste.

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate.

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Grill your chicken breasts on both sides until internal temperature reaches 165 degrees. Build your 4 salads be equally distributing vegetables. Then top with cut grilled chicken strips. Enjoy, Jason.

Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

 

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Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

This is the perfect time of year for this great classic salad. It can be an appetizer, a salad, or a side dish with your dinner.

plum tomatoes 5 cut in six wedges then in half

red onion 1/2 sliced

fresh garlic cloves 2 chopped

olive oil 1/8 cup

fresh mozzarella cheese two 4 oz. balls cubed

balsamic vinegar 2 tablespoons

Italian seasonings 1/2 teaspoon

Kosher salt 1/2 teaspoon

black pepper 1/4 teaspoon

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

fresh parsley chopped 1 tablespoon

fresh basil chiffonade 1 tablespoon

grated Parmesan 1 tablespoon

In a mixing bowl chop all your vegetables, add seasonings, all cheese, olive oil, and vinegar. Mix well. Let sit 30 minutes to marinate. Mix again before serving. Enjoy, Jason.

Casaculinarian.com Featured Spring Salad for week 4/18/2016 “BBQ Chicken Ranch Salad over Flat Bread”

 

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Casaculinarian.com Featured Spring Salad for week 4/18/2016

“BBQ Chicken Ranch Salad over Flat Bread”

Yummy!!! This is a great dinner and good calorie count for dinner… Recipe is for 4 Salads

Flat Bread Recipe. Follow Pizza Dough link below. Always try to use High Gluten Flour or Bread Flour if possible…

Pizza Dough for Home

Use half a ball of dough about 11 oz. Spread out in a rustic look.  Not your typical round pizza look.

olive oil 1 tablespoon spread on dough

parsley 1/2 teaspoon sprinkled on dough

Parmesan cheese 1 teaspoon sprinkled on dough

Mozzarella cheese 2 oz. shredded sprinkled on dough

Italian seasonings 1/2 teaspoon sprinkled on dough

granulated garlic 1/4 teaspoon sprinkled on dough

Cook in oven on pizza screen or stone at 400 degrees till crispy, example below.

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Cut into 4 squares.

Lets prepare salad

Purdue Chicken chunks 8 oz. baked

purdue

BBQ sauce 2 oz.

6 cooked slices of bacon chopped

plum tomatoes 2 chopped

red onion 1/4 sliced

light ranch dressing 3 oz.

iceberg lettuce 1/2 head cut into salad

Place your cleaned iceberg lettuce in a mixing bowl. Add tomatoes, onions, and light ranch dressing. Mix well. Cut flat bread into 4 pieces. Place on plates. Add salad to each flat bread. slice chicken and mix with BBQ sauce and equally distribute to each flat bread. Garnish with the chopped bacon… Yummy. We stayed on the BBQ ranch theme for the week. Everyone loved it!!! Enjoy, Jason.

Casaculinarian.com Featured Spring Salad for week 4/11/2016- Classic Wedge Salad

 

wedge Salad

Casaculinarian.com Featured Spring Salad

Classic Wedge Salad

A great classic salad. Yes the bacon and bleu cheese are not the most healthiest ingredients, but the protein is the egg. So believe it or not, as a meal its still a good choice. As a salad for before dinner, eat a light dinner.

Iceberg lettuce wedge 1/6 head

cooked bacon 1 slice chopped

crumbled bleu cheese 1/8 cup

chopped plum or cherry tomatoes 1/8 cup

diced cucumber 1/4 of the cup

hard boiled egg 1 shredded on large side of cheese grater

bleu cheese dressing 1/8 cup

Place your wedge of Iceberg on a plate or bowl. Top with vegetables, bacon, and grated egg. Finish with bleu cheese dressing.

This is a classic, so enjoy. Jason

Panko Chicken Breast over Baby Arugula Caprese Salad with Fresh Pesto (no nuts)

 

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Panko Chicken Breast over Baby Arugula Caprese Salad with Fresh Pesto (no nuts)

This was for Baker Pippi’s Birthday… It was awesome….

Serves 4, Salad:

baby arugula 4 cups

plum tomatoes 3 diced no seeds

red onion 1/2 Julienne

fresh mozzarella one 4-5 oz. ball cubed. Homemade recipe link below.

olive oil 1 tablespoon

salt and pepper for taste

Panko Chicken Cutlets:

Panko bread crumbs 2 cups

raw chicken breast four 3 oz.

all-purpose flour 2 cups

eggs 4

milk 2 oz.

salt and pepper taste

vegetable oil 1/2 cup

Let start by rinsing the raw chicken breast and cleaning it. Trim all fat off. I like to cut the chicken into 3 oz. medallion. Then season with salt and pepper and use a tenderizer to pound meat thin. I use plastic wrap so the tenderizer does not get raw chicken on it. Example:

chick scallopini

Next we will bread the cutlets. Add Panko Bread Crumbs to a plate. 2 cups. Add salt and pepper for taste, 1/8 cup parmesan cheese, and 2 tablespoons Italian Seasonings.

 Have a plate for flour, and a plate of 4 eggs mixed with milk. Dredge Chicken in Flour, Egg, and Panko. Plate all pieces of Chicken.

Sauté in Canola Oil till cooked and Crispy. Place on paper towel to drain off oil… 165 degrees.

Pesto, no nuts:

1 Bunch of Basil

4 tablespoons of olive oil

Garlic Bulbs cleaned 3

salt and pepper for taste

parmesan cheese 1/8 cup

Blend all in a food Processor.

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Plate your Greens tossed in olive oil on a plate. Slice your Panko Breaded Chicken on top. Drizzle Pesto Sauce on Chicken. Enjoy, Jason!

 

 

Seared Skirt Steak over Baby Arugula Salad with Balsamic Dressing

 

skirt steak salad

Signature Spring Salad of the Week on Casaculinarian.com

Seared or Grilled Skirt Steak over Baby Arugula Salad with Balsamic Dressing:

16 oz.  seasoned and seared Skirt Steak for 4 Salads.

Marinate:

3 tablespoons oil, 2 tablespoons soy sauce, 1 teaspoon chopped garlic, salt and pepper for taste, and 1 teaspoon Montreal Steak seasoning

baby arugula 6 cups

red onion (Julienne) 1/2

cherry tomato 1 cup

Balsamic dressing link on bottom of page.

Crumbled Bleu Cheese 1/4 cup

In a mixing Bowl add your greens and veggies. Drizzle the desired amount of dressing and mix. Place even parts on 4 plates. Top with crumbled Bleu cheese and warm Sliced Steak. Enjoy, Jason.

Simple Balsamic Vinaigrette

 

 

Spinach Salad with Candied Walnuts, Sliced Pears, Crumbled Bleu Cheese, and Champagne Vinaigrette

 

walnut and pears salad

This is a wonderful Spring Salad. Also very few ingredients, they all compliment each other so well. Simple is better for this Spring Salad…

Candied Walnuts:

1/2 cup sugar and 1/2 cup water. Bring to a low boil mixing. This is  simple syrup.  In a bowl toss 1/4 cup of walnuts with simple syrup and bake at 300 degrees for 8-10 minutes. Let Rest.

Salad:

baby spinach 4 cups

pears 2 sliced and placed in cold water with lemon juice for a few minutes, the acid will help keep the pears from turning

crumbles bleu cheese 1/4 cup

minced onions 1 teaspoon

Champagne Vinaigrette:

olive oil 1/2 cup

champagne vinegar 1/8 cup

dry mustard 1 teaspoon

fresh garlic bulb 1

tarragon 1/2 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

lemon juice 1 teaspoon

In a food processor add all the above ingredients and process for 30 seconds. There will be extra dressing left for other applications. Add Spinach and ingredients to the bowl and add dressing. Coat all the ingredients well and serve on two plates. Enjoy, Jason.