Warm Swiss Chard

This is self explanatory. Swiss Chard, Garlic, Olive Oil, Vinegar, Salt and Pepper. The Swiss Chard is rolled to cut into ribbons. Warm the garlic in the olive oil, add the Swiss Chard, add the vinegar to taste.

Creamy Chicken Salad

I haven't posted much this week; I've been pretty lazy in the kitchen. Yesterday I made a chicken noodle soup which I totally did not photograph, and today a quick creamy chicken salad which I did photograph. I mention the soup because I took the two chicken breasts from it to make the chicken salad. I put the boiled chicken breasts through a food processor to grind them (I had intended to make croquetas de pollo, but did I mention I've been lazy?)  Anyway, it's pretty simple and tasty.

2 cooked chicken breasts passed through a food processor
1/4 cup red onion, thinly chopped
1 celery stalk, thinly chopped
1 small carrot stick, grated
3 to 4 tablespoons of mayonnaise (you can use about 4 ounces of cream cheese and less mayonnaise if you prefer)
salt and pepper to taste

Mix all these ingredients together. That's it!

The Heat Is On!

Still extremely hot in the Midwest.  I thought a salad for lunch would be pleasant. I prepared a large chef salad for everyone, and chilled some steamed shrimp to top it off.

I used romaine lettuce, tomatoes, carrots, green olives, Genoa salami, turkey, swiss cheese, edam cheese, and hard boiled eggs

I steamed the shrimp with some spices I threw into the water along with lime juice. The salad dressing was served on the side.

Camarones al Ajillo: Garlic Shrimp

This didn't fit into my diet, so I'm not writing it as a diet post, but I did eat a little of it (2 shrimp and a little pasta). I mostly had salad.

1 lb shrimp deveined, tail on
3-4 cloves garlic, pressed or chopped
olive oil (enough to coat the bottom of your pan and then some)
1 tsp paprika
sprinking of cilantro
salt and pepper to taste


This is so simple, it's almost silly to post it. Heat your olive oil in a skillet with your pressed garlic until it becomes fragrant. Add your paprika and shrimp. Add your cilantro (I was going to originally use parsley which would have been the more "obvious" choice, but I only had cilantro and it was marvelous), salt and pepper. Toss back and forth. The shrimp cook rather quickly.


Serve on a layer of rice or as in my case fettucini. Accompany with a salad.

Ensalada de Pollo: Chicken Salad

1/2 a roast chicken
3 medium red potatoes
1 apple
1 cup of sliced olives
3 heaping tablespoons of mayonnaise
salt and pepper to taste
pimentos and petits pois for garnish

So I had about 1/2 the roast chicken leftover from last night. I pulled the meat off the bones and cut it into small chunks.  I peeled the potatoes and cut them into large rounds and boiled them. (I didn't want to cut them into small cubes yet because I forget and walk away, and come back to find mush, so I cube them later.) While your potatoes are boiling, peel your apple (I used a green granny smith because I like the tartness of it, my grandmother would use the red delicious) and cut it into little chunks. Slice your olives. Drain and rinse your softened potatoes in cold water then cut them into cubes. Place all your ingredients in a bowl and mix in the mayonnaise. Garnish with pimentos and petits pois. (I tend to cut my "chunks" rather large because I have picky eaters who like to pick certain ingredients out of their food, you can cut your ingredients smaller and make the salad more pasty.)

Ensalada Rusa: Russian Potato & Egg Salad

I came across this recipe searching for something new to make, and it sounded very familiar. I'm pretty sure that my grandmother used to make this.

There are five main ingredients: potatoes, carrots, sweet peas, hard boiled eggs, mayonnaise

In doing some research I found that this basic recipe varies greatly. Ingredients that can be added are: beets, tuna, olives, green beans, asparagus, apples and sweet corn

I'm sticking with the basic salad plus olives.

The proportions are:
4 medium potatoes, peeled, cubed and boiled
4 large carrots, scraped, cubed and boiled
4 large eggs, hard boiled and chopped
1 cup drained cannet sweet peas
1 cup mayonnaise
half a dozen pimento stuffed olives, sliced
a dash of paprika
salt and pepper to taste

I'm going to cut this recipe in half, since this is not something that will keep for too long.  There's not much for instructions, once you've chopped, sliced and boiled, you need only assemble.

Pedro's Ensalada Guacamola

My friend in California commented on my BLTA suggesting I try an Ensalada Guacamola (not to be confused with Mexican Guacamole). Here it is.

"Peel and cube equal amounts of fresh (I used canned) pineapple and avocado, slice a red or sweet onion (Vidalia or Maui will do) very thinly. Season to taste with salt and pepper. Dress with a simple vinaigrette. It's so fresh and to die for!"
Thanks Pedro!

Quick Tuna/Pasta Salad

I'm always in a hurry to make lunch. This is quick and serves 4-6

6 oz. boiled pasta
2 cans of tuna (10 oz)
1/4 cup onions, diced
1 celery stalk diced
1/4 cup tomatoes, diced
sliced olives, green and black
2 to 3 large dollops of mayonnaise
salt and pepper

Quick Ham & Potato Salad

I bet you have leftover Easter ham. I made a quick salad for lunch.

4 ingredients:
potatoes, peeled, chopped and boiled
ham, chopped
onions, chopped
mayonnaise
(salt and pepper if needed)

That's it. I didn't write the amounts, but you can eyeball it depending on how much ham you've got left.