Fried Pies & Fireflies

Salads

BLT Pasta Salad Recipe

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The bad new is…I didn’t have this recipe up for National BLT Week…

The good news is…you can still enjoy it any week of the year!

It was truly yummy and would be a great side for a potluck or summer get-together…

The lettuce did stay fresh enough for a couple of days, but if making it for home and for

just a couple of people…I would recommend keeping the lettuce and tomatoes

separate and add them when enjoying each individual bowl of the salad.

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Christopher’s Grilled Watermelon & Arugula Salad Recipe

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All of my children enjoy cooking and I’d like to think they got that enjoyment from their mom!

I love to watch each one of them think about creating recipes, thinking outside the box and putting their ideas on a plate.

They are all very different in what they love to cook…my oldest, Christopher, is quite the grill, spice and sauce master!

Recently, he promised his wife, Amy, a restaurant-quality meal at home which included this amazing salad.

He wanted me to taste the left-overs the next day and I happily finished it off!

I told him it was surely going to be one of my new summer recipes…with a couple of twists of my own!

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Lisa’s Summer Crab Pasta Salad Recipe

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Summer is not even here yet, but in Pensacola, it was well over 90 degrees today!

Since it’s already too hot to turn on the stove, I mixed up this delicious crab pasta salad that will keep you out of the kitchen for days!

You’re welcome!

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Orzo & Veggie Salad Recipe

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IMG_7881

I promised you more Orzo recipes and this one is soooo good!

Make it today and let those flavors marinate overnight and you’ll have a delicious and filling salad to enjoy all week!

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Grilled Greek Chicken Salad Recipe

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This salad makes such a delicious and filling meal.  
Grilled chicken prepared with this simple marinade complimented by Cavender’s Greek Seasoning is amazing!  

Grilled Greek Chicken Salad
2 boneless chicken breasts
1/2 cup olive oil
2 TBSP lemon juice
1 tsp garlic salt
1 tsp rosmary
1 tsp thyme
2-3 TBSP Cavender’s Greek Seasoning
 
 Place chicken in a ziploc bag.  
Whisk marinade ingredients together and pour over chicken. 
 Place in refrigerator and let sit for a few hours or overnight.  
Salad Ingredients:
Lettuce 
Cucumber
Tomato
Greek Olives
1 onion
Feta Cheese
Pita Bread 
 
**********
 
 
This seasoning is so good!  
Try it on your fries too!
 
 
Marinate your chicken a while…

 
 When ready, fire up the grill and cook 
the chicken and onion to perfection…
Yum!
Get the assembly line ready…
Chop the grilled onion and the chicken very small…

  

 

In your bowl, layer the chopped lettuce, the feta, 
the cucumbers and tomato and the olives…
Place the onions and chicken on next…
Drizzle with the Creamy Greek Dressing 
or dressing of your choice
and enjoy!

 

 
Lisa’s Creamy Greek Dressing
1 cup buttermilk
1 cup mayo
1 tsp garlic salt
1/4 tsp cayenne
1/4 cup olive oil
2 TBSP crumbled feta cheese
1-2 tsp Cavender’s Greek Seasoning
1 tsp lemon dill seasoning
Whisk all together and refrigerate 
1 hour or more before adding to salad.  
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Grilled Greek Chicken Salad Recipe

  • Author: Lisa Pinney

Ingredients

Scale
Grilled Greek Chicken Salad
2 boneless chicken breasts
1/2 cup olive oil
2 TBSP lemon juice
1 tsp garlic salt
1 tsp rosary
1 tsp thyme
2-3 TBSP Cavender’s Greek Seasoning
Salad Ingredients:
Lettuce
Cucumber
Tomato
Greek Olives
1 onion
Feta Cheese
Pita Bread
Lisa’s Creamy Greek Dressing
1 cup buttermilk
1 cup mayo
1 tsp garlic salt
1/4 tsp cayenne
1/4 cup olive oil
2 TBSP crumbled feta cheese
1-2 tsp Cavender’s Greek Seasoning
1 tsp lemon dill seasoning
Salad Ingredients:
Lettuce
Cucumber
Tomato
Greek Olives
1 onion
Feta Cheese
Pita Bread

Instructions

The Chicken:

Place chicken in a ziploc bag.
Whisk marinade ingredients together and pour over chicken.
Place in refrigerator and let sit for a few hours or overnight.
When ready, grill the chicken until done.
Slice the onion into rounds and brush with olive oil and grill as well.
Chop both into small pieces.
Salad:
In your bowl, layer the chopped lettuce, the feta,
the cucumbers and tomato and the olives.
Place the onions and chicken on next.
Drizzle with the Creamy Greek Dressing.
Greek Dressing:
Whisk all together and refrigerate 
1 hour or more before adding to salad.  

Did you make this recipe?

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Southwest Quinoa Veggie Salad Recipe

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Yes, my friends and family, it’s another Monday…
It’s really gonna be ok, though…
we’re gonna get back on track with our “Healthy Monday” recipes and they will change your world this week…
trust me…🙂
This is a delicious salad I made last week 
and it stayed very fresh all week long.  
You can eat it in a bowl or my favorite way–in a wrap!  
It was very wonderful!
I sent one to work with that sweet man–he text me later and said,
 “Where’s the meat in this wrap and what are 
the little black things that 
keep falling out all over the place?”  
“No, meat,” I replied.  It’s a ‘healthy wrap’.”–sigh…
Well, I really enjoyed it anyway and I hope you do too 🙂 
 
*********************************************************************************
Southwest Quinoa Veggie Salad
 
1 cup cooked Quinoa–according to directions on box
1 can black beans, drained and rinsed
2 cups chopped peppers–I used the small sweet ones, 
but any bell peppers will do
1/2 cup chopped cilantro
1/2 cup chopped green onion
2 TBSP fresh lime juice
1 tsp chili powder
1 tsp cumin
1/4 cup olive oil
salt and pepper to taste
 
In a bowl, combine quinoa, black beans, chopped peppers, 
cilantro, and green onion. 
In a small bowl, combine the remaining ingredients 
and pour over salad and stir until combined.
Enjoy! 
 
The Cast of Characters…
 
 
In a large bowl, combine the quinoa,
 
 
the drained and rinsed black beans..
 
 
Look at these beautiful tiny peppers!  
They make me smile–I don’t know why–but they do 🙂
 
 
Chop those babies up…
 
 
Add them to the bowl…
 
 
Chop the green onions…
 
 
Like this…
 
 
Throw them in the bowl…
 
 
Add the chopped cilantro…
 
 
Slice the limes and give them a squeeze…
 
 
Add about 2 TBSP in a small bowl…
 
 
Add the cumin…
 
 
And the chili powder…
 
 
Pour the oil in next…
 
 
Give it a stir and pour it over the salad…
 
 
Isn’t it pretty??
 
 
Stir and serve it up!
 
 
This is how I enjoyed mine 
all week at work–
in a wrap!
 
I love the Joseph’s flatbread–I get it at Walmart by 
the deli counter–very healthy and tasty…
 
It is really huge…
I love sour cream on my wraps, but I am tricking myself into thinking this Greek yogurt is the same…
It worked pretty well 🙂
I threw on just a little shredded cheese…
I rolled it up and had a wrap for a couple of days at work.
It was wonderful 🙂
 

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Healthy Veggie Salad Recipe

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  1.  
    Resolutions, yes, I make some every year!  
I even have a “pin board” on Pinterest called “Shape Up 2013!”
Boy I hope it does its job!
  
This year, I’m trying to incorporate much more 
healthy food recipes into my life.  
Many, many more vegetables!  
Maybe every Monday on my blog will have to be 
“Healthy Recipe Monday!” 
My son Daniel and his sweet girlfriend Paige are vegetarians–
he and I have many food discussions!  
Stay tuned for maybe 2014–Daniel and I want to have a 
YouTube show that features my recipes and then 
him turning them into something healthy!  🙂 
They gave me two cookbooks for Christmas–
a Southern Pie cookbook and a Vegan one. 
Doubly blessed! 
This recipe is for you Paige!  
And for my Aunt Betty who keeps threatening me 
with her gym bill!  
This salad is really good–it’s very healthy and it’s 
 supposed to give you lots of energy.  
I really love the original “broccoli salad” but 
we Southern cooks ruin the healthiness of 
the broccoli with a lot of mayo and sugar.  
I really didn’t miss it in this salad. 
 
Well, here goes week one…
you know, they say, the best way 
to eat an elephant is one bite at a time…
Mmm...elephant…is that white or dark meat?? ;)
 
*******************************************************
Healthy Veggie Salad
 
You’ll need these healthy ingredients:
  • 2 heads broccoli (1 bunch), stems removed
  • 1 head cauliflower, stems removed
  • 2.5 cups shredded carrots
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins
  • 4-6 TBSP fresh lemon juice, to taste
  • kosher salt and pepper to taste
  • 3-4 TBSP Pure maple syrup
In a food processor (or chop by hand) process 
the broccoli (no stems) until fine.
Now process the cauliflower (no stems) 
until fine and add into bowl. 
Do the same with the carrots.
Stir in the sunflower seeds, and  raisins. 
Add lemon juice and seasonings to taste.
Drizzle with maple syrup to taste–I added about 3-4 TBSP.
 
 
The healthy participants…
 
 
Take your broccoli…
 
And turn it into this…
 
 
Take your cauliflower…
 
And do the same thing..
 
Next, the carrots…
 
 
Add it all to a huge bowl…
 
 
Add the sunflower seeds…
 
and the raisins…
I threw in regular raisins and golden…
just because I had both…
 
 
Lemon juice…
 
 
And the lovely maple syrup…
 
 
 
Beautiful and Yummy!
 
 
Enjoy!

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Barbecue Fried Chicken Salad Recipe

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 Barbecue Fried Chicken Salad
I really don’t fry food too much anymore…you know that “not healthy for you” thing and such…sigh…
But, I really enjoy fried chicken from time to time.  
I also love to incorporate it into a salad…hey, doesn’t that negate the “not healthy” status…
you know…
 when you put it in a salad?  
 
Yeah, I know…I’m dreaming…
 
But this is a pretty, simple and scrumptious dish to serve as a 
full meal or to take to a pot-luck.  
 
Everybody will think you’ve spent all day creating the masterpiece but only you will have to know just how easy this recipe is! 
 Ingredients:
4-6 Frozen Breaded Chicken Tenders
Lettuce of your choice
Chopped Tomatoes
1 chopped Granny Smith Apple
1 can Mexicorn, drained
1 cup French’s Fried Onions
1 1/2 cup shredded Mexican Queso Cheese
1/2 cup Ranch Dressing of your choice
2-3 TBSP BBQ sauce of your choice
The Cast Of Characters…
 
I seem to be missing some from the list above…I’m not sure why they weren’t there for the photo shoot….sometimes ingredients are just temperamental…just saying..
 
 Combine the Ranch Dressing and the BBQ Sauce to make the lovely drizzling sauce…
Dust off that deep fryer you have in the back of the cabinet 
and fire it up…
You’ll next start placing your ingredients in a pretty pattern 
on the serving plate…
Lettuce….apples….
Chopped tomatoes…
Mexicorn….
 
 French Fried Onions…
 
 Chop up that lovely fried chicken…
 
 Place it on the lettuce…
(Right after you put the cheese on…)
 
 Next, right before serving, drizzle on that yummy sauce…
 



Perfection!!
Another thing that’s so great about this salad is that you can substitute the dressings–Honey Mustard, Ranch, etc. 
You can also change up the fruit or lettuce. 
If you don’t like your chicken fried, you can change it to grilled or change the meat all together…
 but…if you don’t enjoy your chicken fried…
what’s wrong with you??   
If you really want to go crazy, you can also add nuts…
but,  if you do…what’s wrong with you??  
I only like my pecans in a pie or a pan of brownies…just saying…
 
As you can see, crazy or not, many different combinations 
can be made–just have fun and enjoy–yum! 

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