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Tag: Salad Recipes

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



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 the Week 4/25/2016 “Grilled Balsamic Vegetables with Grilled Chicken Breast”



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.



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



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.

Spring “Sexy” Salad



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


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


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!