Fried Goat Cheese Salad

Sooo, 3 of my last 5 recipes have included goat cheese. I'm just a tiny bit obsessed...

This, however. THIS is the recipe for only the BIGGEST lovers of goat cheese. Those of us who order a dish at a restaurant simply because there's goat cheese in it. Anyone who can make a meal of crackers with goat cheese and fig jam. Someone who understands that the funky tang and creaminess of goat cheese is something you can't get anywhere else.

This is a Fried Goat Cheese Salad and it is basically everything I have ever wanted. It is tangy, tart, sweet, and crunchy. Although there is a little bit of work involved to bread and fry the cheese, it's an elegant appetizer or meal that can be made in no time at all with just a bit of planning.

Besides the goat cheese, which, no doubt, is the star of this dish, this salad is made up of some very simple but very delicious ingredients. I like mixed field greens as the base, topped off with a sliced green apple, toasted walnuts, dried cranberries, finely crumbled feta, thinly sliced scallions and your favorite balsamic vinaigrette. If goat cheese doesn't tickle your fancy, this salad base would be just as delicious with grilled chicken or shrimp!

To be sure the goat cheese fritters stay together, keep their shape and don't melt all over the pan, you want to be sure to freeze the cheese at 2 different intervals. First, after slicing into rounds and then again after breading. I did notice that the egg at times would slide right off the goat cheese round. The best way to avoid this and get a really strong breading is to beat the egg vigorously until totally combined. Beyond these minor modifications, if you've ever breaded chicken before - you can absolutely make this! And you should! Seriously, I am soooo obsessed with this recipe! I hope you are too!

Sweet Chili Chicken Salad with Peanut Dressing

Sweet, spicy, crunchy salad alert! This salad is so super tasty, you can almost forget that it's a salad. Which is, quite frankly, the best way to eat a salad. 

My Sweet Chili Chicken Salad with Peanut Dressing is packed with so many flavors and textures that are ta-dieee for! I'm sure I've mentioned once or twice before that my favorite type of salad is one in which there is very little lettuce. That's why. although this recipe starts with a bed of mixed greens, it's the extra accoutrement that separate it from the rest!

Let's talk about the veggies quick. Lots of good ones, including cucumber, carrots, red bell pepper, scallions and sprouts. Big crunch factor, and each one will hold up well to our addicting-ly thick and creamy peanut dressing. This dressing is so simple to make and a little goes a long way. It's just creamy peanut butter mixed with soy sauce, lime juice, a pinch of red pepper flakes plus some water to thin it out. I give it a quick zap in the microwave to make sure it's totally combined and perfectly pourable.

This salad, however, is nothing without this sticky, spicy and sweet chicken. I used a very similar method to the chicken in this super popular ramen recipe. The key is to really caramelize the chicken, which marinates for just a few minutes in a sweet chili glaze. I start by searing it on the stove in a cast iron skillet for about 5 minutes on each side, then transfer it to the oven to cook through (and brown a bit more). Because we are really cooking the meat, chicken thighs are much preferred as they aren't as prone to drying out as chicken breasts.

You could also cook up the chicken out on your grill, which makes this an all-around summer recipe winner in my book. I hope you enjoy!

Grilled Steak Greek Salad

I made you a big salad!

And this is one tasty salad, indeed. Whether you are an avid resolution-er or are just looking for a delicious and easy dinner, today's recipe has it all. 

Grilled Steak Greek Salad is one of our favorite meals. Since I made it for the first time a few weeks ago, we've had it at least 3 times! All you need is fresh veggies, salty feta cheese, a nice piece of steak and your favorite Greek dressing, and in 20 minutes dinner is served. That's a winning recipe in my book.

So, let's talk about the vegetables. When it comes to Greek salad, I like to keep it simple...the crunchier the better. For the base, we are going with classic romaine lettuce (though, of course, you could use any leafy green you want...spinach, kale, baby arugula, iceberg, et al). Juicy tomatoes, crisp cucumber, tangy scallions and bitter radishes, sliced paper thin, are all a must. If olives are your thing, I'd throw a handful of those on top. If a red onion has found it's way into your produce drawer, swap in sliced onion for the scallions. So fresh!

All these crunchy veggies hold up well to a nice, strong protein. I love this perfectly grilled steak, just the right amount of golden brown crust to a juicy, medium center. I recently started sprinkling a bit of corn starch after patting my steak dry with a paper towel to help achieve the most beautiful golden brown grill marks. Be sure to give this a try, especially if you are working on an indoor grill pan. 

Oh my. I nearly forgot. The cheese! Feta cheese! A lot of it. It's necessary. Be generous.

Breaded Pork Chops with Warm Bulgar Wheat and Arugula Salad

Let's talk dinner!

Really good, incredibly tasty, fast and wholesome dinner.

That, after all, is exactly what this recipe is! It's comfort food, but lightened up. It's fresh but fulfilling. The flavors are bold and full of that summer brightness. I just love it, and I'm sure you will too!

I served this recipe for Breaded Pork Chops with Warm Bulgar Wheat and Arugula Salad for Monday night dinner and it was the perfect start to a busy week. I had a couple of 3 ounce pork chops that I sliced in half lengthwise then pounded them out thin. I breaded them the way all good cutlets are breaded: dredged in flour, dipped in egg, pressed into whole wheat seasoned bread crumbs. Fool-proof and delicious.

Along with the crispy and juicy chops, we need a light and refreshing salad. Summertime means lemon, tomatoes, arugula and basil are plentiful, so we must be sure to utilize this season's bounty. For a nutty bite, try ditching the quinoa or rice or barley and walk on the wild side with a bit of bulgar wheat. Bulgar wheat is a whole wheat grain that has been cracked and partially cooked. It has a texture similar to cous cous but is less starchy and a bit more flavorful.

Summer, if you can believe it, is flying by but you can really savor it with this dish. It's quick enough to enjoy on a weeknight, but pretty (and pretty delicious!) enough to serve for a dinner party. Break out a chilled bottle of prosecco or sauvignon blanc and savor every bite!

Steak and Ramen Salad with Peanut Dressing

HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.

I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!

OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.

P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!

Fresh Corn and Pesto Salad

Summer in a dish. Here it is, here it is. And it is tastier than you could have ever imagined.

Fresh is best, and this salad is all that and a bag of chips. Minus the chips.

Fresh Corn and Pesto Salad is the perfect side dish for your next cookout! I'm thinking any Fourth of July spread would be made better with this recipe on the table. All of the greatest gifts of summer are jam packed into one wonderful and tasty salad.

Let's first talk about fresh corn. Crisp and slightly sweet. Perfectly golden. Ugh. Love it. I literally love corn. There, I said it. And when you can get fresh corn, on the cob, well--what are you waiting for? Make this salad!!

Along with juicy/sweet/crisp corn, cut right off the cob, we are going to throw chopped cherry tomatoes and green bell peppers into a nice, big serving bowl. After a little toss to mix things up, we are going to coat the whole she-bang in a delicious pesto sauce. Traditional pesto is all we need here. The freshness of the basil with the rich bite of pine nuts and the salty tang of parmesan cheese elevates the flavor and send it off the charts.

Enjoy this salad with a burger. Or hot dog. Or grilled sausage. Or a shrimp bake. Anything! I have eaten this salad 3 times in the past week and I think it will be a staple on your summer table as well :-) Enjoy!

BBQ Chicken Quesadillas with Corn and Avocado Salad

I have a very urgent message from my kitchen to yours: YOU NEED TO MAKE THESE QUESADILLAS.

I was telling my friend about this mouthwatering creation and she said: "I am convinced that barbecue sauce is the greatest condiment of all time." This was such a wonderful nugget of wisdom--it is so true!

I had a hard time photographing these BBQ Chicken Quesadillas with Corn and Avocado Salad but I knew I needed to share this recipe with you immediately. This was one of those meals that I cooked, plated, took a bite and immediately closed my eyes and said "MMMMmmmmMMmmmm." When that happens...well, people need to know about it.

There are a few key components take these quesadillas above and beyond. Tender chicken breast that is baked to perfection, crusted in a bunch of tasty spices is a good place to start. Thinly sliced red onions add a necessary tang. Sweet Baby Ray's BBQ sauce because...well...see comment above. Monterey Jack cheese is an absolute necessity--it melts so wonderfully and keeps all the tasty goodness packed inside crispy whole wheat tortillas.

Because we can't stop, won't stop, I also add some crispy bacon strips. Duh.

There are a few different ways that people build quesadillas. I prefer laying one tortilla in a big pan, adding all the fillings to one side then folding the tortilla in half to form a half moon. Some people layer one tortilla on top of another and cut it like a pizza, but I tend to lose all my filling this way.

When it comes to bringing this whole meal together, sour cream is a great way to cool down the spicy tang of the barbecue sauce. The corn and avocado salad is fresh and light, the perfect compliment to our crispy, gooey quesadillas. Let's get to it -- I know you can't wait any longer!

Baby Kale Salad with Sweet Potato, Dried Cranberries, Pecans and Goat Cheese

That title is long-winded, but I find it really hard to "name" salads. I just want you to know what is in it, that way you are still tempted to read the recipe even though the name "salad" is in the title.

In the vein, let me tell you about this salad. Let me tell you how delicious it is. I want you to know that I ate a big plate of this salad in about 5 minutes flat, maybe less. I just couldn't stop eating it! I'm not exaggerating. The flavors are big and compliment each other wonderfully.

Sweet and tangy. Crunchy and smooth. Flavors and textures are what make this salad interesting--and irresistible to boot!

This Baby Kale Salad with Sweet Potato, Dried Cranberries, Pecans and Goat Cheese is a wonderful winter salad.

Baby Kale is a great find that you can get in the grocery store -- it's actually a mix of different greens including baby kale and baby spinach. I find fully grown kale to be really rough for a salad unless treated correctly. On the other hand, baby kale packs a great punch of the same nutrients without any of the harsh stalks and chewy leaves of adult kale. With the other bold flavors of this salad, I think baby kale is the perfect green to use as the base.

I roast my sweet potatoes in a 400 degree oven tossed in a bit of olive oil sprinkled with salt and pepper until tender and golden. I also toast my pecans in a dry skillet until fragrant and nutty. You want to be careful not to burn the nuts!

So we have baby kale, roasted delicious sweet potatoes, and nutty pecans. Dried cranberries are just the sweetness we need--plus they are slightly tart and juicy. I just love them! Goat cheese is everything that is right in the world, and it's smoothness is just divine in this salad. The tang of goat cheese compliments the cranberries and pecans and coats everything in a blanket of rich, creamy deliciousness.

I almost forgot to mention the icing on the cake! A tangy Dijon vinaigrette that comes together in no time at all. All you have to do is shake up Dijon mustard, olive oil, red wine vinegar, honey, lemon zest, and a bit of salt and pepper in a jar--yummy!

Alright -- enough blabbing! The handy dandy printable is below. This will serve 3 to 4. Treat yourself well and treat yourself to this salad!