1 C canola oil
1/2 c sugar
1/3 c ketchup
1/4 c apple cider vinegar
1 tsp Worcestershire sauce
1 tsp salt
1 c chopped sweet onion
Mix the above ingredients together to make the dressing.
3 hard boiled eggs
1 can water chestnuts (optional)
6 strips bacon fried and crumbled ( NOT optional)
1 lb bagged spinach, baby and organic (if you can find it)
Toss the above ingredients together and pour the dressing over and mix
The date stamp on the electronic file for this recipe was 2007. Friends of ours across the street served this salad one night and we thought the spinach salad was the best we had tasted. This simple salad is a staple in our home for five years according to the date stamp
A couple of weeks ago we were at the same friend’s house for a rousing Friday evening of cards. I said we’ll bring dinner. We bought some prepared potato and corn salads, spinach salad, and one carved up rotisserie chicken. The reaction was somewhat surprising:
“We’ve never put chicken on this spinach salad before.”
And another simple supper recipe is born.
I like to cook. But let’s be honest, cooking is work. During my exploratory twenties, I seriously entertained the idea of becoming a professional chef. I researched the topic extensively. My sights were set on the CIA (Culinary Institute of America). But the more I learned about the profession the more I realized that I wanted cooking to remain fun. So I let that dream die.
During the same time frame I got the best compliment ever about my food. My roommate told me,
“You’re the best everyday cook I’ve ever known.”
Joe was a good business manager and a better motivator. I seem to recall he didn’t fix another meal the rest of the time we lived together. Just another one of those things that make you go hmm….
But I didn’t mind because I like to cook. And one of the things I learned was there is nothing wrong with shortcuts.
One of the greatest time savers for the cook is the rotisserie chicken. It’s already cooked and the perfect starting point for many dishes. I’m not quite sure I have 50 recipes that use rotisserie chicken but it sure will be a lot of fun getting there. Check ’em out.
One Rotisserie Chicken, 50 Meals – #1 Salad
PS. Yes, there’s just 3 recipes in the series…for now.
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small dice
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
2 pounds ground beef (or 1 pound ground turkey and 1 pound beef)
3/4 cup bread crumbs (Italian or Panko)
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
- When the peppers and onions are cool, combine all of the remaining ingredients together.
- Form the meat mixture into 2 loaf (brain) shapes on an oiled oven tray or baking dish.
- Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
When the kids were little I never made meatloaf. They hated meatloaf. When I was growing up as a kid my parents never made meatloaf. I hated meatloaf.
Time passes, people change, tastes change. I guess decades of going meatloaf-less made me want meatloaf more. I only started making meatloaf when MedFed began. MedFed is the code name for meals that freeze well that can be defrosted, heated up, and eaten by time starved medical school students who would quite frankly probably eat anything you put in front of them. The only problem with my new found meatloaf craving was finding the perfect recipe.
This recipe is adapted from the Food Network’s Michael Chiarello. It’s tasty, simple, and hearty. Serve this up with some loaded mashed potatoes and a green vegetable.
TIP – The recipe will make two meatloaves. There’s nothing better than a cold meatloaf sandwich the next day. I’ve also heard rumors that you can chop up this leftover meatloaf, heat it up in some marinara sauce, and serve over pasta. Sounds like something a medical school student would do.
Substituting dried for fresh herbs is OK. I usually make this with a mixture of beef and turkey. 85/15 is good. Don’t use ground turkey breast, use regular ground turkey.
Rotisserie Chicken Salad
One fully cooked rotisserie chicken
One bag salad
- Carve the chicken off the bones. Set aside.
- Open one bag of salad into a large serving bowl.
- Add sliced tomatoes, cucumbers, carrots, etc.
- Arrange the chicken on top.
- Serve with your favorite bottled salad dressing.
It’s been an interesting week. I really didn’t cook that much. When it’s hot outside, you don’t feel like cooking and you just want something light. With this recipe I’m starting two new Tags:
- One Rotisserie Chicken 50 Meals and
- Super Simple
Every grocery store now sells Rotisserie Chickens. It’s cooked. All you have to do is cut it up. Bagged salads are the greatest food invention since sliced bread. You should always have several different varieties of salad dressing in the house. Add a few chopped fresh vegetables. Grab a loaf of bread, a nice Chardonnay and you have dinner.
Yes, the picture was taken with a cell phone. Super simple like this recipe.
¾ cup Parmesan cheese
¾ cup seasoned Italian bread crumbs
2 T melted butter or margarine
4 tilapia fillets
1 lemon, cut into wedges
- Preheat the oven to 375°.
- In a shallow dish, combine the cheese with the bread crumbs. Coat the fish with butter and dredge in the cheese/bread crumb mixture.
- Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 15 to 17 minutes. Serve the fish with the lemon wedges.
I really don’t have a clue where this recipe came from. James Beard has a recipe for chicken that is similar and when I looked up my Parmesan-Crusted Tilapia recipe it was different than what I’ve presented here.
It was a Rachel Ray recipe. I had to change it.
The Butcher’s Info Blog: On A Beef Chuck Roll.
via The Butcher’s Info Blog: On A Beef Chuck Roll.
I know the economy is pretty bad but I am absolutely convinced one of the reasons why some items in the grocery store go unsold is due to the fact that people don’t know what it is or don’t know how to cook it. My local market deep discounts meat a day or two before the last sale date. I love a bargain and the other day I found Country Style Boneless Beef Ribs selling for $2.29 a pound. The original price was $6 a pound. There were four packages begging passers by please buy me.
So I did. I’ve used this cut before and found the resulting dishes to be extremely flavorful so I wanted to know where on the animal it came from.
Chuck. Now you know.