This recipe, inspired by south-of-the-border flavors,  is a delicious twist on classic chicken salad. It’s got kick from the pickled jalapeños, crunch from the chopped veggies, and flavor from the cilantro and fresh lime. Serve the jalapeño chicken salad in the easy-to-make tortilla bowls or use it as a filling for wraps. The tortilla bowl isn’t as crisp and crunchy as the fried kind you get in a restaurant. It’s edible, of course, but it’s main purpose in this recipe is for presentation. Enjoy!

Jalapeño Chicken Salad
-recipe from Cook’s Country Magazine

Chicken salad is a great use for chicken left over from the night before or the rotisserie chickens sold by many chain restaurants and supermarkets. Any meat can be used–dark meat tends to be moister. Pickled jalapeños can be found in the international aisle at the supermarket, near the taco fixings. They add a bright, spicy flavor and crunchy texture to the salad. Cilantro stems have just as much flavor as the leaves, so you don’t have to be too thorough when picking and chopping the herb for the salad.

Makes about 5 cups.

2/3 cup mayonnaise  
1 tablespoon lime juice  
3 cups shredded cooked chicken  
1/2 medium rib celery, chopped fine 
1/2 small red onion, chopped fine 
1/2 red bell pepper, seeded and chopped fine 
2 tablespoons chopped fresh cilantro leaves   
1/4 cup sliced pickled jalapeños, chopped fine 

Mix mayonnaise and lime juice in small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in large bowl. Add mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

Note: To make a tortilla bowl, spray both sides of large flour tortilla with nonstick cooking spray. Toast tortilla in nonstick skillet over medium heat until spotty brown on both sides but still soft, about 3 minutes. Using tongs, drape tortilla over small overturned bowl. Place second overturned bowl over tortilla and cool completely.

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Tags: celery, cilantro, Jalapeño Chicken Salad, jalapeno chiles, lime, lunch, red onion, red pepper, sandwich, wrap

Words can not express how much I love this appetizer! In fact, it’s what I had for dinner last night. I didn’t intend to eat only the crostini for dinner but I ate several of them, which led to several more and before I knew it, I was full. This is one of those appetizers that is always a hit at parties and potlucks. Plus, it’s delicious, full of fresh flavors and easy to make. I seriously think I could eat it everyday and never grow tired of it!

Since it’s hot right now, I grilled the bread outside on the grill so I wouldn’t heat up the house by turning on the oven. I used small mozzarella balls called ciliegine that I got at Trader Joe’s. I sliced each cherry-sized ball of mozzarella into several slices and put 2-3 slices on each piece of grilled bread. Sometimes I like to put the cheese on the bread while it’s on the grill so it melts. If you want a little zip, add a few dashes of crushed red pepper flakes to the tomato-basil topping. Yumm!

Fresh Mozzarella and Tomato Crostini
-recipe from Williams-Sonoma

Easy to make, crostini are an excellent way to showcase fresh seasonal ingredients. This simple combination of ripe tomatoes, basil and mozzarella cheese makes a perfect beginning to an alfresco meal.

Extra-virgin olive oil for brushing, plus 1/4 cup
1 baguette, cut crosswise into 1/4-inch-thick slices
Salt and coarsely ground pepper, to taste
8 vine-ripened tomatoes, about 1 1/2 lb. total
1/2 cup slivered fresh basil leaves
2 Tbs. finely minced red onion
1/4 tsp. minced garlic
1 Tbs. aged balsamic vinegar
1 1/2 lb. fresh mozzarella cheese

Preheat an oven to 350°F. Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer. Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes. If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.

Core, seed and dice the tomatoes. In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, salt and pepper.

Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini. To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbs. of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.

Serves 8.

Williams-Sonoma Kitchen.

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Tags: balsamic vinegar, basil, bruschetta, crostini, fresh mozzarella, garlic, olive oil, red onion, tomato

Feta Wheat-Berry Salad, which is basically a Greek salad with the addition of wheat berries, is one of my favorite summer recipes. Wheat berries are whole kernels of wheat without the hull, are an excellent source of fiber, and have a chewy texture when cooked. My folks went through a health food kick when I was growing up so Mom snuck wheat berries into a variety of foods (homemade bread, casseroles, hot cereal, etc.).

I pretty much follow the recipe for the salad except for reducing the amount of red onions to 1/4 cup, substituting 1/2 cup fresh red bell peppers for the roasted peppers, and increasing the olives to 1/3 cup (I use kalamata olives). For the veggies, I chop them into small pieces (instead of julienning), and I usually just use Italian parsley (not a blend of herbs). I always let the cooked wheat berries cool before making the salad. Enjoy!

Feta Wheat Berry Salad
-recipe from Gourmet Magazine

Yield: Serves 4 to 6

1 cup wheat, spelt, or rye berries (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup thinly sliced red onion (I use 1/4 cup)
1/2 cup julienne strips of seedless cucumber
5 tablespoons olive oil
1/4 cup julienne strips of drained bottled roasted red pepper (I use 1/2 cup fresh red bell pepper)
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives (I use 1/3 cup chopped Kalamata olives)
1 teaspoon ground cumin
1 garlic clove, minced
dried hot red pepper flakes to taste

In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.

Tags: black olives, cucumber, cumin, Feta cheese, garlic, lemon juice, parsley, red bell pepper, red onion, red wine vinegar, Salad, Side Dish, wheat berry, wheatberry

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

If you like blue cheese then you’ll love these sandwiches…they are soooo good! Peppery arugula, smoked turkey, sweet caramelized red onion and bold blue cheese…great combo!

Husband thought it was a great sandwich but that I put a bit too much blue cheese on his sandwich…it overpowered the smoked turkey, he said. You can always use less blue cheese if you just wanted a hint of it.

For the onions, cut them into thin slices (rounds). I didn’t cut mine thin enough so they took a lot longer to cook. Once they were lightly browned and softened, I added the vinegar (using 1 tablespoon of balsamic vinegar and 2 1/2 tablespoons of red wine vinegar). The balsamic vinegar added a nice sweetness that was great with the blue cheese.

This sandwich deserves something better than typical sandwich bread. The sliced Rustic Wheat Bread (made by Portland French Bakery) that I bought was perfect; it was hearty, chewy and a delicious foundation for the sandwiches. Yumm!

Smoked Turkey, Blue Cheese, and Red Onion Sandwiches
-recipe from Bon Appétit Magazine (September 2008)

by The Bon Appétit Test Kitchen

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

Yield: Makes 4
Active Time: 20 minutes
Total Time: 20 minutes

1 1/2 tablespoons olive oil
2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
3 1/2 tablespoons red wine vinegar
6 cups trimmed large arugula leaves (about 4 ounces), divided
3/4 cup mayonnaise
8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half
12 ounces thinly sliced smoked turkey
3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)

Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.

Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

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Tags: arugula, arugula mayonnaise, blue cheese, red onion, sandwiches, smoked turkey, wheat bread

This delicious sandwich is basically a fancy tuna melt. The addition of roasted red peppers, red onions and a little fresh lemon juice all piled inside a grilled Italian roll makes for an exciting variation on a lunch-time classic. The recipe calls for tuna packed in olive oil, a more flavorful variety than water-packed tuna.  

Since I didn’t have hot cherry peppers, I substituted a chopped pepperoncini pepper to the tuna mixture. Husband wolfed his sandwich down in no-time and heartily voiced his approval of the recipe. I will definitely be making these sandwiches again soon!!!

Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches
-recipe from epicurious.com

Yield: Serves 2

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced
two 5-inch-long soft Italian rolls
1/2 small red onion, sliced thin
4 slices of Swiss cheese
2 tablespoons olive oil

In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

Tags: hard-boiled egg, lemon juice, mayonnaise, red onion, roasted red peppers, soft Italian rolls, swiss cheese, tuna

Here’s a delicious, summery salad that is perfect for your next potluck: roasted red potatoes and crisp-tender green beans tossed in a flavorful rosemary dressing. Yumm!!!

For the dressing, I add a little Dijon mustard for extra flavor and a bit of sugar to soften up the acidity. Also, I roast the potatoes until they are nicely browned, which can take longer than 30 minutes (depending on the size of the potato chunks). I use the ice water that the onions soaked in to cool the cooked green beans. The salad is also really good with the addition of crumbled feta, blue cheese or goat cheese. Enjoy!

For other recipes, check out: Ultimate Recipe Swap hosted by Life As Mom.

Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette
-recipe adapted from Gourmet Magazine

Serves 8 to 10

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. Add 1/3 cup of oil to a large roasting pan then add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender in a preheated 425 degree oven. Let the potatoes cool in the pan.

In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified.

In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry.

In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry.

In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Tags: green beans, kalamata olives, potato salad, potatoes, red onion, rosemary, Salad, Side Dish