Over Easy Southwest Salad

Chopped lettuce of choice (I like the crunch of iceberg in this salad)
1 diced Avocado (Pricey in Korea, but worth the splurge for this salad!)
1/2 diced Bell pepper (Your preference on color)
1 diced roma tomato
1/3 C rinsed canned black beans
Salsa/ rotel
1 over easy Fried egg
Salt and pepper

First chop up all your veggies. Toss them together for your single serve salad.
While you fry your egg to runny perfection (season with salt and pepper), warm up those beans in a pan or microwave.
Top your chopped salad with salsa, warm black beans(pintos would work too), and place that beauty of an egg on top. To enjoy, simply cut up the egg and stir into the salad. The yolk and salsa create an amazing dressing and it is a lean protein packed treat to boot! (It makes me think of a southwest version of bibimbap sans the rice.)
Beware. It is addicting!

courtesy ovenless chef. Sorry, no pics. I will try to remember before I dig in next time!

Persimmon, Orange, and Pomegranate Salad

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

You could easily serve with pan seared chicken or better yet, grab a rotisserie at the store!

~The ovenlesschef

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.


Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

Summer Staples (Great for picnics and get togethers!)

image courtesy google

The name of the food is hidden in the link, so just read the link to see what tasty treat you could create!

***Salads Galore:

*Pasta Salads:

http://ovenlesschef.blogspot.com/2011/05/italian-pasta-salad.html
http://allrecipes.com/recipe/sesame-pasta-chicken-salad/detail.aspx
http://allrecipes.com/recipe/blt-pasta-salad/detail.aspx
http://allrecipes.com/recipe/taco-pasta-salad/detail.aspx
http://ovenlesschef.blogspot.com/2010/04/macaroni-salad.html

*Fruit Salads: (A wide variety of canned fruits at Home Plus)

http://allrecipes.com/recipe/ambrosia-fruit-salad/detail.aspx
http://allrecipes.com/recipe/sunday-best-fruit-salad/detail.aspx
**tip** Use yogurt as a base with any mix of fruit to create a cool,creamy fruit salad in minutes! (You can also sprinkle with a little cinnamon or nutmeg for a little spice, or sweeten it up even more with some mini marshmallows!!)

*Veggie Salads:

http://ovenlesschef.blogspot.com/2011/06/fattoush-lebanese-salad.html
http://ovenlesschef.blogspot.com/2010/11/eriks-broccoli-salad.html
http://ovenlesschef.blogspot.com/2010/04/cucumber-salad.html

*Chicken Salads:

http://ovenlesschef.blogspot.com/2010/08/cabbage-chicken-salad-with-ramen.html
http://allrecipes.com/recipe/holiday-chicken-salad/detail.aspx
http://allrecipes.com/recipe/fruity-curry-chicken-salad/detail.aspx
http://ovenlesschef.blogspot.com/2010/04/dijon-chicken-salad.html

*Green Salads with your favorite Dressing:

http://ovenlesschef.blogspot.com/2011/06/ranch-dressing-or-dip.html
http://ovenlesschef.blogspot.com/2011/06/grandmas-dressing-catalina-style.html
http://ovenlesschef.blogspot.com/2011/06/honey-mustard-dressing.html
http://ovenlesschef.blogspot.com/2011/06/italian-dressing-mix.html
http://ovenlesschef.blogspot.com/2011/06/raspberry-vinaigrette.html

***Dip the Day Away:

*Sweet:

http://ovenlesschef.blogspot.com/2010/12/cookie-dough-dips.html
http://ovenlesschef.blogspot.com/2010/04/annies-fruit-salsa-and-cinnamon-chips.html
http://ovenlesschef.blogspot.com/2010/05/chocolate-syrup.html

*Savory:

http://ovenlesschef.blogspot.com/2011/01/disappearing-taco-dip.html
http://ovenlesschef.blogspot.com/2010/12/black-eyed-pea-dip.html
http://ovenlesschef.blogspot.com/2010/12/easy-cheese-ball.html
http://ovenlesschef.blogspot.com/2010/04/layered-black-bean-dip.html
http://ovenlesschef.blogspot.com/2010/04/hummus.html
http://ovenlesschef.blogspot.com/2011/06/ranch-dressing-or-dip.html
**Tip** Try mixing equal parts Salsa and sour cream/cream cheese for a yummy dip with tortilla chips! :)

***Cool Treats:

http://ovenlesschef.blogspot.com/2011/06/homemade-vanilla-pudding.html
http://ovenlesschef.blogspot.com/2011/06/homemade-chocolate-pudding.html
http://ovenlesschef.blogspot.com/2010/12/choc-chip-cookies-ovenless-style.html
http://ovenlesschef.blogspot.com/2010/10/south-african-dessert-milktart.html
http://ovenlesschef.blogspot.com/2010/04/sarahs-applesauce.html
http://ovenlesschef.blogspot.com/2010/04/easy-cheesecake.html
http://ovenlesschef.blogspot.com/2011/06/no-bake-peanut-butter-pie.html

**Get creative and find ways to cook yummy meals that won't heat up the kitchen too much this summer!
**Try adding flavor to your meals by soaking your meats or veggies in your favorite marinade!
**Freeze your leftover coffee in the mornings in Ice cube trays for a refresshing iced Coffee after work... or if you need a morning perk without the sweat!
**Utilize those fresh seasonla fruits and veggies to create cool snacks and meals!
**Buy clearanced fruit that is starting to turn and cut them up, freeze them and use them for inexpensive smoothies or make a crisp for a fresh dessert!


Want to make a yummy fruit dip? Can't find marshmallow creme? Try this recipe:
http://www.grouprecipes.com/58165/home-made-marshmallow-fluff.html
and combine like so:
http://allrecipes.com/recipe/fruit-dip-ii/detail.aspx

For some summer sips check out this post:
http://grabafork.blogspot.com/2011/06/summer-sips.html

Happy Fourth of July from the Ovenless Chef!

Italian Dressing Mix

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

Directions
1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Courtesy allrecipes

Ranch Dressing or Dip

1 cup mayonnaise
1/2 cup sour cream for dip or ½ C buttermilk for dressing **
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
** You can make your own buttermilk by adding 1 T white vinegar or lemon juice per cup of milk.

Courtesy allrecipe

Grandma's Dressing (Catalina Style)

1 cup vegetable oil
3/4 cup white wine vinegar
1 cup white sugar
1/2 cup ketchup
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 onion, chopped

Directions
1. Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.

Courtesy allrecipes

Honey Mustard Dressing

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Directions
1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

courtesy allrecipes

Oriental Vinaigrette

3 tablespoons honey
2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon sesame oil

Directions
1. In a small bowl, whisk together the honey, vinegar, mayonnaise, mustard and sesame oil. Pour atop salad and serve.

Courtesy allrecipes

Raspberry Vinaigrette

1/2 C vegetable oil/ canola oil
1/2 C applecider or redwine vinegar
1/2 C raspberry preserves (Homeplus)
2 tsp Dijon mustard
1/4 tsp dried oregano
1/4 tsp black pepper

Whisk all ingredients together or blend in blender and set in fridge for about 0 minutes before use to allow flavors to meld.

Fattoush: Lebanese Salad

image courtesy google :)

1 large tomato, cubed into 16 pieces
1 medium cucumber, cut into 1/2 inch slices and each slice halved
1 small onion, sliced
1/4 green pepper, sliced and cut into 1 inch segments
2 toasted pita breads (can find on nicedeli.com)
1/4 C chopped parsley
1 T chopped mint (can find on nicedeli.com)
1/4 C lemon juice
1/4 C olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp sumac

1. Put all vegetables in bowl. Add lemon juice, oil, spices, mint and parsley. Mix lightly.
2. Just before serving, add toasted crumbled pita bread. Mix and serve.

This salad works well, even without the pita crumbs or sumac... so give it a try for a fresh and flavorful salad alternative! It would be great with some hummus or grilled chicken breast!

courtesy Ashleigh Johnson

Italian Pasta Salad

1 lb farfalle or spiral pasta (450-500g)
1 onion, small dice (red or yellow onion)
2 cloves garlic, minced
1 C chopped spinach
1/2 C shredded carrot
1/2 C chopped bell pepper (red, yellow or orange)
1/2 C chopped cucumber
1 - 1 1/2 C quartered cherry tomatoes
1/2 C parmesan cheese
1 C Italian dressing
1/4 C Balsamic Dressing
2 T lemon juice
Pepper and Salt to taste

1. Boil pasta to al dente, or just before tender.
2. In large bowl, combine all chopped veggies.
3. Add pasta once cooked and drained.
4. In separate bowl, combine Italian dressing, Balsamic dressing, lemon juice, and parmesan cheese.
5. Pour dressing over salad and stir until fully coated.
6. Season to taste.
7. Set in refridgerator for at least two hours.
8. Drizzle with olive oil if too dry before serving.

This works great for big batches as well as make ahead lunches. You can easily add meat such as diced chicken or tuna. Enjoy!

Courtesy ovenlesschef.

Erik's Broccoli Salad

5/6 C broccoli florets
1 red onion, finely diced
1/2 C raisins
1/2 C dried cranberries
10/12 slices of cooked bacon

Dressing:
1 C mayo
2 T balsamic vinegar
1 T sugar

1.Chop veggies and bacon and place in large salad bowl
2.In separate bowl, whisk together dressing ingredients.
3. Pour dressing over salad and stir until fully incorporated.
Chill until ready to serve! :)

courtesy Erik Floyd

Cabbage Chicken Salad with Ramen

2 chicken breasts, cooked and cut up (or equivalent)
2 Tbsp. toasted sesame seeds (bake on cookie sheet until light brown)
2 oz. slivered toasted almonds (bake as above, but keep separate since they brown faster than the sesame seeds)
1/2 of a large head of green cabbage, finely shredded
1/4 head red (purple) cabbage, finely shredded (optional, but it's good for you and makes it much prettier) (:
2 carrots, grated
2 green onions, sliced
1 pkg. (3 oz.) chicken (or other) flavor Ramen noodles

Salad Dressing:
Ramen noodles seasoning mix
3 Tbsp. sugar
1/2 c. vegetable oil (I use a few Tbsps. of sesame oil for part of it--fabulous flavor)
3 Tbsp. rice vinegar (or wine vinegar)
1/2 tsp. pepper

Combine the chicken with sesame seeds, almonds, cabbage, carrots, onions, and the UNCOOKED noodles which have been broken apart into chunks. Combine all dressing ingredients; pour over salad and toss well. Cover and refrigerate for at least a few hours, until serving time.

Note: If served after several hours, the noodles retain some crunch. If served the next day, the noodles absorb the juices from the vegetables, and taste like cooked noodles. Either way it's yummy.

(Courtesy Melody Thibodeau)

Honey Garlic Vinaigrette

1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

Directions
1.In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

A light and refreshing dressing that you can make in a flash! :)
(courtesy allrecipes.com)

Crunchy Romaine Toss Salad

1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 green onions, chopped
1/2 cup chopped walnuts

Directions
1.In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.
(courtesy allrecipes.com)

Tuna and Vegetable Salad

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
1 (15-ounce) can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
2 (6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper
Directions
In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

(courtesy foodnetwork.com)

Macaroni Salad

Ingredients
2 cups cooked elbow macaroni
3 hard-boiled eggs, chopped
1 cup diced celery
1/4 cup diced green bell pepper
2 tablespoons diced green onions
1 tablespoon chopped pimento
1 cup mayonnaise
1 teaspoon lemon pepper
1 teaspoon House Seasoning, recipe follows
1 tablespoon prepared yellow mustard
Salt and freshly cracked black pepper
Directions
Mix all the ingredients together in a large bowl. Cover and put into the refrigerator until ready to serve.


House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper
Mix ingredients together and store in an airtight container for up to 6 months.
( courtesy Paula Deen/foodnetwork)

Dijon Chicken Salad

4 c. chopped cooked chicken

1 c. sliced celery

1 c. green grapes, halved

1 c. red grapes, halved

¼ c. chopped dried apricots

¼ c. sliced green onions

¾ c. mayonnaise

2 Tbsp. honey

1 Tbsp. Dijon mustard

½ tsp. salt

1/8 tsp. pepper

½ c. sliced almonds (optional)



In bowl, combine first six ingredients. In a separate small bowl, mix together mayo, honey, mustard, salt, and pepper. Stir into chicken mixture. Cover and refrigerate until serving. Sprinkle servings with sliced almonds, if desired.
(courtesy Rebecca Navokovich)

Italian Salad Dressing

Ingredients
3/4 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons water
1 teaspoon minced garlic
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon grated parmesan cheese
Directions
1Combine all ingredients in a bottle.
2Shake to blend.
3Allow flavors to blend about an hour or so, Will even be more flavorful the following day. Be sure to refrigerate any leftovers.
4Makes about 1 cup.
(courtesy recipezaar.com)