Monday, May 22, 2017

Refreshing Quinoa, Fennel, and Grape Salad


Yum

This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

Memorial Day always marked the beginning of summer growing up.  The pool parties we abundant on our block and all of us kids spent time swimming while all the parents would be grilling up great food!

Instead of the hot dogs and burgers (which I still love) I've grown to include salads as a typical summer item.   My idea of salads now run the gamut from pasta, green salads, and grain salads such as the one I'm showing you today.


This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern


REFRESHING QUINOA, FENNEL, AND GRAPE SALAD

This is the PERFECT summer salad, with hearty grains, a bit of sweet from the grapes and a bit of bite from the fennel.  All drizzled with a fresh lemon vinaigrette.  What an excellent compliment to any grilled dish you may be serving up for Memorial Day.

You have to trust this combination.  It's absolutely fabulous!  The quinoa lends a bit of crunch, and helps fill you with hearty grains.  Now I bet a lot of you are going "OH NO! Fennel!" but don't count it out.  I don't even like licorice and although fennel has a slight hint of this flavor, eaten raw it is mildly sweet and bitey at the same time, and tastes wonderful!  The grapes really hold their shape in the salad and give it a wonderful sweetness.  What a great thing to use a fruit in place of a vegetable to jazz up a salad!


This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

So make something that is light and refreshing, easy to make and taste wonderful with any main entrée!

Happy Memorial Day!



This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern
Refreshing Quinoa, Fennel, and Grape Salad & Garden Ribbon Salad

Oh, and take a look at this Garden Ribbon Salad...isn't it gorgeous?!?!  Recipe coming soon!







Refreshing Quinoa, Fennel, and Grape Salad


Salad:
1/2 cup cooked quinoa, cooled ( I used tri-colored quinoa)
1 cup red grapes, halved
1/4 cup thinly shaved fennel

Dressing:
2 tablespoons olive oil
1 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey or agave
Salt and pepper

Combine ingredients for the salad in a bowl and toss to combine. In a small jar, add oil, juice, zest, honey, salt and pepper. Shake until well combined.  Pour over the ingredients for the salad and toss. Serve chilled or at room temperature.


This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern


Saturday, May 20, 2017

Sizzling Cinnamon Thyme Sweet Potato Fries


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30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

For Cinco de Mayo I brought you a wonderful recipe for Grilled Cuban Flank Steak, and as a side dish we had Sizzling Cinnamon Thyme Sweet Potato Fries.

I completely forgot to post the recipe for the Sizzling Cinnamon Thyme Sweet Potato Fries so I'm sharing that here with you today!


30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

These are a wonderful variation on sweet potato fries that combines both sweet (cinnamon) and savory (thyme) seasonings sprinkled over the cut sweet potatoes and baked to perfection.

What a great side dish!  Baking sweet potato fries is a healthier substitute to French fries and they taste fantastic!  Crispy edges on the outside and tender on the inside, these fries are taken up a notch with the cinnamon and thyme, so don't be surprised if you start eating them with abandon!


30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

These are the perfect side dish, or a tasty snack.  Serve them all summer long with your grilled recipes.  30 minutes to the BADDEST sweet potato fries you've ever had!

Enjoy!






Sizzling Cinnamon Thyme Sweet Potato Fries

2 large sweet potatoes, peeled
3 tablespoons of olive
2 Tbls fresh thyme, chopped 
1 tsp of ground cinnamon

    Preheat your oven to 450 degrees and spray a large baking sheet with non stick spray

    Slice your sweet potatoes into planks and then into sticks.  Then add them to a bowl.  Add the olive oil and the seasonings and toss well to coat.  

    Add the potatoes to your baking sheets and spread them out so they don't overlap. 

    Bake for 15-20 minutes tossing them 1 or 2 times until they are golden brown.  Remove from the oven and allow to sit 2 minutes, then serve hot.

    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern


    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern











    Tuesday, May 16, 2017

    No Fuss Spicy Chicken Taco Meat


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    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!

    This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking!  They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.  


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store.  Or you can use any leftover chicken you may have, just shred it up!  The opportune word in this title is SPICY, at least to me it is.  


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it.  The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor.  Now chilies have a heat source that hit people differently in their mouth.  This particular chile that is used is way up there for me on the heat scale, but may be milder to others.  So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken.  I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed.  Also, I would be careful if feeding this to kids, it may be too spicy.


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    This dish is pretty simple.  Sauté some onions, and then add the chicken and the sauce and some water and let it simmer.  This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup.  It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.

    Enjoy!





    No Fuss Spicy Chicken Taco Meat

    1 rotisserie chicken, shredded or leftover shredded chicken
    1 can of El Pato Hot Style Tomato Sauce (yellow can)
    1/2 cup water
    1 Onion, sliced
    1 Tbls canola oil

    Preheat a large skillet over medium heat.  Add canola oil and allow to warm up.  Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent.  Add shredded chicken, tomato sauce and water.  Bring to a boil and then reduce heat to low.  Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened.  This should not be a watery sauce.  If need be add additional time to cooking to thicken sauce to your liking.

    Use taco meat in enchiladas, soft tacos, tostadas, etc...  Any leftover can be refrigerated for several days.


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern



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