Hey everyone! I hope life has been treating you well. I’m loving all of the fall weather changes and am excited to cook lots of tasty, hearty meals – however sometimes I still crave a delicious salad! Salads are great because they are truly quick meals to make, which is perfect on busy school nights. Pair it with some toast or even a bowl of soup and voila! Dinner is served. I also enjoy eating them for lunch too. I’ve recently been cooking with Mazola® Corn Oil more frequently and created a honey vinaigrette with it that I’m going to share with you today. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Summer is here! The kids have been out of school for a couple of weeks, and we’ve been enjoying transitioning into a slightly slower paced week. It’s still pretty structured in the evenings because Emma and Noah will play softball and baseball for several more weeks. With Anika in highschool she always keeps busy with soccer practices and games (the high school team is playing in a summer 4H league). She is also raising a lamb to show at the county fair again, which will take up all of our time the first week of August.
The weather has been absolutely perfect these last few days and I’m currently working outside in the shade at a park while the kids are playing in water and exploring the area. It’s warm, but there’s a slight breeze.
When the weather gets warmer I find myself leaning towards fresh and simple dinners that don’t take long to prepare. I’m also a sucker for making things that are pretty. After all, we all want to eat something that’s pleasing on the eyes, right?
So the other night I made chef salad for dinner. Not just any chef salad though, I decided to deconstruct it.
Deconstructed food: taking food that is normally combined, separating it, and then plating it in a unique way that can still be placed back together.
Did you make any resolutions this year? I don’t necessarily do resolutions, however I have a list of goals that I want to accomplish, and of course one of those is to get into better shape this year. Over the last year and a half I definitely let my body go downhill! I quit working out regularly and haven’t eaten as many vegetables as I should – so I’m on a quest to create more salad recipes.
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Have you ever made a Hawaiian salad before? It’s kind of like a simpler version of a cobb salad – it’s perfect for any celebration!
I love hanging out in the summer and preparing fresh, simple meals for the family. Whether we are just hanging out in the backyard, or Glamping on the Oregon coast, I enjoy making simple things slightly fancy.
I’ll be honest, sometimes I get a little bored with salads, so I find myself coming up with ideas to make them more fun, not just for me, but for the entire family. I recently came up with this Hawaiian salad, inspired by one of my favorite pizza flavors. It’s shredded leafy greens mixed with chopped Canadian bacon, diced pineapples, olives, shredded mozzarella and cheddar cheeses, and served inside of a “cabbage bowl”.
- 4 or 5 boneless skinless chicken breasts
- 1 20 ounce bottle of your favorite brand of teriyaki sauce
- 1 cup of diced pineapple (fresh or canned)
- 1 cup of onion, diced
on high heat (my setting is for 4 hours.)
Add sautéed vegetables if desired.
I love the beautiful weather that we’ve been having here in Oregon lately! It seems that it’s been such a long time since we’ve seen the warm sun and it’s one of those things that you don’t realize just how much you’ve missed it until it’s came back to visit again.
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This week our weather is kicking it in to high gear again. We were in the 50’s this last week, and this week it may even hit 90 degrees. It’s crazy – I’m not quite ready yet for summer weather! It seems as if every year I vow to be in better shape before the season begins, and every year I am not quite where I’d like to be, but I continue to make little changes to keep me moving in the right direction.
I’ve mentioned before that when the weather warms up we eat a lot more salads. They are easy and so versatile that I could pretty much eat one for lunch any day and not complain.
- 1 Bag Tyson Grilled & Read Chicken Breast Strips (6 oz)
- 2 Small heads of lettuce, or bag of mixed greans
- 1 Granny Smith apple
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 4 oz Feta cheese
- Your favorite salad dressing