Do you ever have those days where you buy lettuce with the full intention of making a salad, but by the time you get around to making it, it’s just not that appetizing anymore? Many a lettuce heads have gone bad because I couldn’t eat another boring salad…
However, the other day when I was pantry-diving, like I mention here, I found a can of mandarin oranges along with some almonds. Light bulb! I made my own version of a fruit salad…sans most of the fruit. :) Liven up your salad and get your taste buds going with this citrus-y combo! I promise it won’t disappoint.
1 bag mixed leafy greens
1 small can of mandarin oranges
1/4 cup sliced almonds
Handful of snow peas or sugar snap peas, cut in half
2 tbsp olive oil
1/4 cup grapefruit juice (trust me on this one)
1/4 cup juice from the can of mandarin oranges
Dash of salt and pepper
Mix the dressing together in a small bowl, then toss with all of the salad ingredients.
I like my salads chopped, so I put everything in my chopper – dressing ingredients included – and mix/chopped it all up. Super simple guys.
“But wait, there’s more!” Check out our other sultry salads to get out of your bland salad rut.
Football season is in full swing. However, as much as I love me some pizza and wings during NFL Sundays, I am trying to conserve some money. I figured chili is just the way to cook at home, eat yummy Fall food, and still have enough leftovers for the Monday night game. So fire up the crockpot when you wake up next Sunday and have a delish serve your self “buffet” set up for all day game watching. Your wallet will thank you and you can always check out the cute delivery guy next Sunday.
2 yellow onions, chopped
3 tablespoons butter
3 tablespoons of minced garlic (fresh not powder)
1/2 teaspoon salt
2 pounds Hot (or Mild) Italian Johnsonville Sausage crumbled (and then 1 pound ground beef, or turkey or even all 3 lbs. sausage, you pick!)
2 cans of diced tomatoes with green chilies (I used Rotel)
2 packages McCormick Chili Seasoning Mix (any flavor)
2 – 15 oz. cans Bush’s dark or light red kidney beans
2 green bell peppers chopped small
2 cans yellow corn
Pinch of cumin & red pepper flakes to taste (I ended up just throwing in a jalapeno instead of red pep flakes)
chicken broth, as desired for thinner consistency chili. It can also be stirred in at end.
Dump all ingredients in the order listed above and cook for 6-8 hrs. in crockpot. (I stirred half way through to make sure the meat was cooking evenly). I served with a platter of “garnishes” such as: shredded cheese, sour cream, pea shoots (or shredded lettuce), diced green onion, chopped avocado with a side warm baked corn bread. (don’t hate, but I cheated and used the store bought mixes vs. making from scratch). You can even skip the cornbread and crush up some tortilla chips as a topping as well. That’s why I love chili, its so versatile. Spicy, mild, whatever meat, veggies, and toppings galore, just eat and enjoy how you like it best!
Get the last of the fresh herbs in while you can with this fresh and super simple recipe! It’s honestly so easy a cave man can do it. And I think this may even qualify for the paleo diet?!
I had friends coming over and literally had no finger food ready, so I went pantry-diving. Chic peas? Check. Basil about to go bad? Check. So many lemons I couldn’t possibly use them all myself? Check. All of my friends like hummus, so why not give it a whirl? Like literally, whirl it in a food processor. (I crack myself up…)
1 can of chic peas
1 cup of fresh basil leaves
2 lemons (1 tsp of lemon juice and 1 tsp of zest)
1 tbsp of olive oil
Break out the food processor (or mortar and pestle) and pour in all of the ingredients. Puree until smooth. That’s it! Seriously. But I mean, don’t forget to service it with pita chips (I’m addicted to Stacy’s sea salt pita chips). Or you can stuff it in to a cucumber for a healthier snack like we did here.
Chic peas/hummus is such a versatile ingredient, get creative! Mix your own flavors (red pepper and lemon, anyone?) and let us know what you come up with! Tweet it to us @damn_delish.
Now that the nights are getting cooler, we can start turning to some cozy, spicy, comfort food. I’m not saying jump straight to the heavy chili, but you can definitely ease in to it with these lettuce wraps! They’ll make you sweat and cool you down all at once. Warning: Do not eat these in front of potential significant others! After seeing how messy these can get, they may not come back for seconds, if you know what I’m sayin’.
1 sliced cucumber
1/4 cup scallions
1 cup rice vinegar
1/2 cup water
2 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut oil
1/2 sweet onion, diced
2 minced garlic cloves
1/4 cup scallions (don’t worry, the pickles will take care of any rank breath from the garlic and scallions!)
1 tbsp Sriracha (in a pinch, you can use Franks red hot sauce. It won’t be nearly as spicy, but still gets the job done.)
2 tbsp soy sauce
2 tbsp rice vinegar
1 lb ground beef (feel free to use ground chicken or turkey)
1 head boston lettuce
Throw all of the ingredients for the pickles in to a jar or bowl and store in the fridge while you prep the wraps.
For the wraps, heat the peanut oil over medium heat. Add in the onions, garlic, scallions, and meat and cook until brown. Slowly stir in all of the sauces – Sriracha, soy sauce, and rice vinegar. Cook until they’ve been absorbed by the meat, and serve immediately.
Scoop the meat in to a lettuce leaf and top with the pickled cucumbers. The heat from the meat and spices, paired with the chilled pickled cucumbers will be like a party in your mouth!
Dust off the crockpot guys, this is a Northerner’s solution to the Southern classic.
4 frozen chicken breasts (I love this, I always forget to defrost my meats and then am stressed out that I don’t have food to make, this can go straight from freezer to crockpot, no defrosting needed)
1-2 cups of the mirepoix mix (See its used for things other than the meatloaf recipe. p/s I added some frozen corn too because I love it and can’t put it enough recipes, Id say 1/2-1 cup)
1 can cream of chicken soup
1 can cream of mushroom soup (if you’re like my sister and hate mushrooms, just use another can of chicken soup)
1 can biscuits (I usually just dice up 4-5 biscuits into small pieces since they expand when cooking, but shit use the whole can if you want, I don’t judge)
1 can of low sodium chicken broth (you can use water instead, but I like the flavor of broth)
Italian seasoning, garlic powder, and black pepper (all to taste, no measurements, just eyeball it. I also add a dash of hot sauce to this as well)
Layer the chicken and seasoning at the bottom of the pot. Then toss in the veggie mix and soups. Stir and let cook on HIGH for 6 hrs, yes for that long, remember how the chicken is frozen, remember how undercooked chicken is deathly. However, at about 5 to 5.5 hours in, add the chopped up biscuits (take the biscuit and cut into quarters) throw on top & re-cover with lid for the remaining 30-45 minutes. Yup, total time on high for 6 hrs. take a nap, clean, watch a movie, do whatever you want for those 6 hrs :)