Ingredient: romaine lettuce

Cobb Salad

A crisp salad for a warm day

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 Cobb Salad
Your choice of dressing, I used Green Goddess but generally served with blue cheese. For Vegetarian option I used Vegi chicken.
Course salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Season the chicken breast with salt and pepper and place in baking dish. Cook for 20-30 minutes depending on size of chicken until done. While chicken is cooking assemble the salad. Gather two bowls. Place romaine in bottom of bowls. Add the radish, avocado, and cherry tomatoes. Peel and slice the eggs and add to bowl. Once chicken is done cube and add to bowls. Serve with your favorite dressing.

Haystacks

This is a dish that was introduced to me when I met my mother in law.   It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.

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 Haystacks
Combination of nacho with a taco salad twist
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the refried beans in a pan. Stir occasionally until texture is smooth. Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls. To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.

Chicken Shawarma

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 Chicken Shawarma
This chicken is marinated in spices and grilled then served on soft pita bread with a yogurt sauce. It's so good. FYI you need to marinate overnight.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine 1/2 the garlic, the coriander, 1 Tbsp. cumin, cardamom, cayenne, paprika, salt, 2 Tbsp. lemon juice, olive oil, and pepper to taste to a large zip lock bag. Add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
  2. Combine yogurt, remaining garlic, cumin, lemon juice, salt and pepper to taste. Cover and put in fridge (it will last in fridge for 3 days).
  3. Heat grill to medium high. Place chicken on the grill and cook fro 4-5 minutes until nicely charred, then turn and cook 3-4 minutes more. Remove chicken from grill and cover loosely with foil. Set aside to rest for 5 minutes.
  4. To serve slice chicken and place evenly on pitas, top with yogurt sauce, romaine, tomato, and cucumber. Roll up and enjoy!
Recipe Notes

Recipe adapted from Recipe Tin