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Category: Spring Salads

Santé Fe Salmon Salad- Casaculinarian.com Spring Salads

 

salmon

Santé Fe Salmon Salad:

Recipe is for 2 Salads

Fresh Salmon Fillet two 4 oz. pieces

Generously season with Cajun seasoning

Sear on flat top

Finish in oven at 350 until cooked thoroughly

Cold Toppings:

Black Beans drained and rinsed 2 tablespoons

Roasted Corn 2 Tablespoons, roast with little olive oil and salt and pepper for taste. Brown lightly

 Pico De Gallo 2 tablespoons

Sliced Avocado 1/2 sliced

Cucumbers 1 sliced

Chile Lime vinaigrette:

2 Cups Olive Oil

½ Cup White Vinegar

¼ cup chili sauce

Fresh lime juice 1 teaspoon

Cilantro chopped 1 teaspoon

Salt and pepper for taste

Dry Mustard 1 teaspoon

Blend with a hand blender, food processor, or regular blender…

On 2 plates add Field Greens evenly, and add all ingredients on top of greens. Drizzle the desired amount of dressing needed. Save the rest of the dressing for other great salads!!! Thanks Jason

Spring “Sexy” Salad

 

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Casaculinarian.com featured Spring Salad for the week. 3/21/2016

“Sexy Salad”

This Salad got its name in Paramus New Jersey about 18 years ago. I was running the 4 Star Cafe in Stearns Department Store in the Bergen Mall. We would do Fresh Mozzarella demonstrations in the Mall to bring folks up to the 3rd Floor Restaurant. My great friend and co-worker Mike Hornidge was the Chef- he named the Salad with Crispy Chicken or Grilled Chicken, Roasted Red Peppers, and Homemade Fresh Mozzarella Cheese the Sexy Salad. It was in the Bergen Mall News Letter back in the day… Good old times. It’s actually a very simple salad with simple ingredients. Not a heavy dressing so you can taste all the ingredients…

Recipe for 4 Salads.

Grilled or Breaded Chicken Breast, we used grilled. 1 pound cut into 3 oz. thin portions. Link Below.

Basic Grilled or Seared Boneless Chicken Breast

Fresh Mozzarella Cheese 6 oz. diced- store or link at bottom of page.

Iceberg Lettuce 1/2 head chopped

Romaine Lettuce 1/2 head chopped

carrot 1 box grated

onion red or white 1/2 Julienne

English cucumber 1/4 diced

Roma tomatoes 4 diced no seeds

roasted red peppers 1 whole pepper diced, drain liquid

sliced black olives 1/8 cup

Dressing:

4 tablespoons olive oil

kosher salt 1/2 teaspoon

black pepper 1/2 teaspoon

lemon 1/2 juiced squeezed

parmesan cheese sprinkles lightly over salad

Clean your lettuce and dry. Add to a salad bowl. Place your cut vegetables and mozzarella cheese in the salad bowl. Add your dressing by drizzling olive oil, lemon juice, salt, pepper, and parmesan cheese  over greens. Mix well and serve on 4 plates. Add warm grilled chicken over each plate…

Enjoy your “Sexy Salad”, Jason.

Making Fresh Mozzarella at Home

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Classic Cobb Salad with Grilled Chicken and Green Goddess Dressing

 

cobb salad

Great Classic Salad- Grilled Chicken Cobb Salad

This Recipe will yield 2 Salads

Hard boiled eggs 3 diced

Cooked Bacon cut 6 slices

Diced tomato 1

Diced cucumber 1

Crumbled Bleu cheese 1/4 cup

Diced Avocado 1

Romaine and Iceberg a cleaned mixture of both 3 cups

Green Goddess Dressing:

1 tsp chopped garlic

1 cup mayo

1 cup sour cream

.5 cup chopped parsley

.25 cup chopped tarragon

3 tsp chopped chives

2 tbsp lemon juice

Salt and pepper to taste

Mix till smooth in texture.

Grilled Chicken or Seared Chicken two 4 oz pieces. Simple marinate link below or use your own.

Basic Grilled or Seared Boneless Chicken Breast

Start off with marinating your chicken and cooking it. Next cook the bacon. Time to make the dressing, follow recipe above. This dressing really makes this salad great!!!

Now lets chop all our ingredients and clean the lettuce. Next after lettuce has dried add it to the mixing bowl. Add your preferred amount of dressing. Coat Greens lightly. Place on two plates and add rows of each chopped ingredients to the top! Enjoy, Jason.

 

 

Crispy Asian Chicken Salad

 

crispy asian chicken salad

This is a Great Spring Salad… Recipe is for 2 Salads

Arcadia Blend greens 2 cups

canned mandarin oranges 1/8 cup

snow peas 1/8 cup

crispy noodles (chow mien noodles in the store) for garnish 1/8 cup

baby corn 1/8 cup

water chestnuts 1/8 cup

mushrooms sliced 6

fresh bean sprouts 1/8 cup

crispy chicken homemade with panko bread crumbs 2 4 oz. pieces

Kens sesame ginger vinaigrette store amount desired.

In a mixing bowl place your greens and vegetables and toss with desired amount of dressing. Serve on 2 plates. In the same mixing bowl add sliced crispy chicken breasts and add 1 and 1/2 table spoons and toss and place over salad. Garnish with crispy noodles… Easy and Great!!! Enjoy, Jason!

Grilled Chicken Italian Salad

 

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Spring Salads are here!!!!

This is an accompaniment for a late Weeknight Pizza Dinner

Grilled Chicken Italian Salad:

serves approximately 3-4 as an appetizer.

Italian mix greens- Romaine, Radicchio, and Iceberg 3 cups

small cucumber sliced

bacon 2 slices cooked well and chopped

fresh mozzarella cheese 3 oz. cut small

mushrooms 2 cleaned and sliced

Balsamic Vinaigrette with honey- link below.

Chicken Breast 1 cleaned and sprinkled with salt, pepper, onion powder, granulated garlic, splash of olive oil, and oregano.

Cook bacon and chicken and set aside. Make the Balsamic Dressing. Add the rest of the ingredients into a salad bowl. Cut chicken and bacon and add to salad. Add the desired amount of dressing and toss. Enjoy! Jason.

Simple Balsamic Vinaigrette

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Grilled Chicken Caesar Salad over Flat Bread

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caesar cut

Here’s a different spin on Pizza for your Super Bowl Party!!!

Grilled Chicken Caesar Salad on Warm Flat Bread. (Pizza Dough very thin)

Lets start with the Pizza Dough:

Follow the recipe of the link below for Casaculinarian.com Pizza Dough. Cut dough into 2 balls so crust is ultra Crispy and Thin…

Pizza Dough for Home

Always try to use high gluten flour if you can find it in the store….

Cut your dough in two. On a floured surface flatten dough ultra thin with a rolling-pin. Spray a cookie sheet or a pizza screen with cooking spray. Add thin dough. Spray dough with Canola cooking spray.

grated parmesan cheese 1 tablespoon sprinkled on dough

Italian seasonings 1 teaspoon sprinkled on dough

parsley 1 teaspoon sprinkled on dough

garlic salt 1/2 teaspoon sprinkled on dough

Example below.

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Set oven for 425 degrees and when oven is ready cook until crispy. The dough will form bubbles when cooking, you must open the oven and put fork holes in the bubbles so the go down. When cooked Flat Bread should look like the example below.

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Cut long ways down the middle and then two more cuts on the short side to make 6 rectangle slices.

Grilled Chicken Caesar Salad:

romaine lettuce washed 1/4 head cut and dried

croutons from the store 1/2 cup

Caesar dressing store 2-3 tablespoons

grated parmesan cheese 1 tablespoon

black pepper for taste

grilled chicken 1- 2 pieces cubed, see link below for low-fat boneless chicken breast

Basic Grilled or Seared Boneless Chicken Breast

double this recipe to make two pizza’s, I made a nice thin crust pizza for the kids with the other dough… If your from Bergen County NJ, this is like the Lido Pizza from Hackensack.

thin pizza

Sorry to get you off track, lets mix the Caesar Salad up…

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Now top your 6 triangles and serve at the Big Game with utensils… Enjoy, Jason.

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Basic Grilled or Seared Boneless Chicken Breast

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A friend asked for a Healthy Chicken Recipe that she can use in different applications during the week. So Mrs. “C” can cook 4 of these on Sunday and use them during the week…

Balsamic, Garlic, and Lemon Herb Marinated Chicken Breasts:

2-3 raw chicken breasts rinsed and cleaned. Each breast sliced in two.

olive oil 1/8 cup

balsamic vinegar 2 tablespoons

garlic minced fine 1 teaspoon full

lemon 1- freshly squeeze all the lemon juice in marinate

salt and pepper taste (means as little as you want)

parsley 1/2 teaspoon

dry rosemary 1/2 teaspoon

Italian seasonings 1/2 teaspoon

onion powder 1/4 teaspoon

garlic powder 1/4 teaspoon

Mix all ingredients in a bowl and whisk together. Add chicken and mix thoroughly and let marinate for 30 minutes. Example below.

basic chicken raw

Grill or use a Flat Griddle and cook both sides until brown. Internal temperature should be 165 degrees. Light and Delicious…

Enjoy, Jason

Mardi Gras Salad with Cajun Sea Scallops

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This is a Beautiful Salad. It can be a nice Lunch or even Dinner.

The Salad is for 2. Lets start with the dressing.

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. Prep the dressing and process before you mix the salad.

Scallops:

fresh Sea Scallops 6 large (if you want more add them. Three is plenty for lunch)

seasonings for Scallops:

flour 1 tablespoon

Cajun seasoning 1 tablespoon

salt and pepper taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix flour with spices well. Sifting evens the ingredients out well. In a sauté pan add olive oil (1 teaspoon) on medium to high heat. Dry scallops on paper towel. Dredge them in mixture. When oil is very hot, sear them off on both sides. Finish in the oven on 350 degrees for 5 minutes or until cooked to your liking.

Salad:

Portobello mushrooms 2

Roast in the oven skin down, drizzle with olive oil and season with salt and pepper, cook till tender. When cooled julienne them

baby spinach 3 cups

bacon 4 slices cooked well and diced

plum tomatoes 1 cut into 6 wedges

crumbled bleu cheese 1/8 cup

In a mixing bowl add baby spinach, slice mushrooms, tomatoes, crumbled bleu cheese, cut bacon, and the amount of vinaigrette appropriate for you. Mix well. Add to 2 plates and top with Scallops.

Enjoy, Jason

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Insalta: Veal Milanese

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This is a traditional Italian dish. The veal cutlet on the bottom and a wonderful mixed green salad above, featuring Fresh Mozzarella Cheese, Vine Ripe Tomatoes, Red Onions, and Lemon Vinaigrette:

Salad for 4-6

fresh mozzarella balls 6 oz. 2 chopped in cubes

vine ripe tomatoes 2 chopped without seeds

fresh garlic chopped 1 tablespoon

red onions sliced 1/2 onion

iceberg lettuce 1/2 head chopped

romaine lettuce 1 head cleaned and chopped.

In a large salad bowl add all ingredients.

salt and pepper taste

parmesan cheese 1/8 cup

Vinaigrette:

In a food processor or by hand add-

olive oil 1/4 cup

salt and pepper taste

lemon juice 2 teaspoons

parmesan cheese 1 tablespoon

parsley 1/2 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

dry mustard 1/2 teaspoon.

Blend the dressing. Let sit.

Whip or processes and wait.

Veal Cutlets:

1/2 to 3/4 pound of veal scaloppini

Clean and pound with tenderizer

Make egg mixture with 3 whole eggs, salt and pepper

Make bread crumb mixture with 2 cups Italian breadcrumbs

dust veal in bread crumbs, then in egg mixture, then final coat in breadcrumb mixtures.

In a Sauté pan with canola oil (1/2 cup) on medium heat sauté cutlets till brown on both sides. Drain cutlets on paper towel. Add to to the bottom of the plate for each guest. Mix salad and dressing and serve on top. Enjoy!

Caprese Salad over a Warm Flat Bread with our own Homemade Fresh Mozzarella Cheese

Caprese on Flat bread

Caprese is a beautiful Italian word that means (In my mind at least) Italian Plum Tomatoes, Red Onions, Fresh Mozzarella to me. If I ever do open a Restaurant I considered calling it “Caprese”

This recipe has some moving parts if you want to create it all from scratch, of course you can buy a Pita and the Fresh Mozzarella from the store to make it easy. I learned a lot of my simple ingredient recipes from a Wonderful Chef I worked with years ago. Her name is Lauren Collura, she has her own Catering Buisness in New York and New Jersey. She was as good a Chef I ever worked side by side with. She spent years in Europe before I met her and worked with me. She told me something the first day we started working together. “In Europe they use very little ingredients- so you can taste the food.”

Thanks Chef Collura.

Flat Bread-

I use my pizza dough recipe. Link below. I cut into 4 sections and rustic shapes. You can buy Pitas and season as well. If you use my recipe try to substitute All Purpose Flour with High Gluten Flour.

Pizza Dough for Home

olive oil spray

pepper taste

parmesan cheese sprinkled on dough

Italian seasonings sprinkled on dough

parsley sprinkled on dough

granulated garlic salt sprinkled on dough.

Take your dough ball and cut into four sections. Roll dough out in any shape for a rustic dough. Place them on a pizza screen. Spray them all with olive oil spray. Or use a pastry brush and coat lightly with olive oil. Season with all the above seasonings and spices. Example below.

flat bread

Cook in oven at 400 degrees. Cook till dough is lightly brown on bottom.

Now time to make the Caprese Salad:

ball of fresh mozzarella homemade or from the store. Link will be at end of recipe.

Baby Arugula 3 cups

Plum Tomatoes 2 diced without seeds

red onion 1/2 julienned

olive oil 3 tablespoons

lemon juice (no vinegar this is your acid) 1 tablespoon

salt and pepper taste

Making Fresh Mozzarella at Home

Put all ingredients in a mixing bowl and mix thoroughly. Example below.

capese sald undressed

Serve over warm Flat Bread. Enjoy! Jason