Winter Fruit Salad

I call this my winter fruit salad because it is made from ingredients you can buy year round.  Because of the miracle of interstate shipping and trading we can get frozen berries and fruit year round.  This is a simple and fast recipe you can mix up in a few minutes and maybe bring a little of that summer feeling into your winter days!  Thanks to my daughter in law Brittany who gave me this recipe.

Winter Fruit Salad

2 boxes of Instant cheesecake (or 1 cheesecake and 1 white chocolate) Pudding Mix
1 - 8 oz. thawed whipped topping
1 quart (32 oz) Vanilla Yogurt
2 lbs frozen berry mix (I used Walmart's Triple Berry Mix and added frozen

blackberries too)

In a large bowl combine the whipped topping, vanilla yogurt, and powdered pudding with a whisk.

Keep stirring, (whisking is that a word?)  until the pudding is dissolved and smooth. 

I usually take my frozen berries and thaw them about 1/2 way in the microwave, stirring them carefully through the process so they are uniformly thawed.  I stop when they are still a little frozen so they don't turn to mush when they are stirred into the salad.  Gently fold the berries in to the cream mixture until they are evenly spread out.

  You can eat it immediately but I like to put it in the fridge for at least a few minutes to set up.  This is sooo creamy and good!

This was shared with the following wonderful sites!

Plucky's Second Thought

Naptime Creations 

Memories by the Mile 

Lou Lou Girls
a Dish of Daily Life
The Country Cook
The Sits Girls

Southwest Avacado Ranch Dressing- Part 2

Southwest Avocado Ranch Dressing

 I have tried many recipes that try to imitate the tomatillo Ranch dressing from a local restaurant called Cafe Rio's.  Likely, it was just me but none of them ever really was a good imitation.  The flavor just wasn't there.  Then after working with a few recipes and combining the best ideas, it happened!  Just the right combination of ingredients make this amazing!  You can adjust the heat by using more or less Jalapeno and cayenne pepper.  I like mine with just a little more kick than mild so here it is:
(Part 3 to Sweet Chicken Tortilla Salad)
Southwest Avocado Ranch Dressing

Combine in a small food processor or blender:

1/2 small to average ripe avocado
1/2 cup Ranch Dressing (I use a Hidden Valley mix with milk and mayo)
1 small diced jalapeno (1 inch to 1 1/2 inch)
1/4 to 1/2 tsp. cayenne pepper to taste
1 Tablespoon lime juice
3 sprigs of chopped cilantro (optional, but it is sooo good!)

Blend all together until smooth. Store in refrigerator.

Isn't that beautiful?

 

This dressing can be used for with many foods.  I use it with Sweet Chicken Tortilla Salad
Click on this link to get the recipe.  You'll love it!
What ideas do you have that would taste good with it?  Comments are loved and appreciated!

This is an original recipe and was first seen here on Scrumptilicious 4 you!
This recipe was shared on these great blogs:
Chef in Training
Whimsy Wednesday
Our Table for Seven

Sweet Chicken Tortilla Salad - part 1

Get ready for summer with this fabulous lunch or dinner salad.  This is really gonna knock your socks off!  No kidding you guys, this is so great for hot weather.  It is fresh and crisp, yet filling with chicken, black beans, and cheese.  It is very good just as it comes in this recipe but if you combine it with my homemade tortillas here and Avocado Ranch dressing(found here -click on this link) it just might make you famous!  Lightly sweet with a southwest flavor.  

This recipe has several steps so to make it easy on everyone it is best to prepare some parts ahead even a few days before when you have time.  Then when the chicken and tortillas are already made it is fast to put together and not difficult at all!  

Part 1
This recipe comes from a really great blog..Your Home Based Mom.  I use my own home canned salsa which is quite sweet and not hot at all but you can use your favorite kind.  

Bajio Chicken (Slo Cooker)

4 large boneless, skinless Chicken breasts
1/2 cup salsa
1/2 cup brown sugar
1 Tablespoon Cumin
1 (4oz) can diced Chilies
6 oz Sprite 

Put all ingredients in a slow cooker and cook on low for 5-6 hours.  Shred chicken and let simmer for 1 more hour.  (Not hard at all was it?)  This can be used for multiple purposes which makes your efforts even more productive.  Try it not only for salad but tacos, burritos, enchiladas,nachos, etc!!  It is divine!

This will just get you started.  Now that blog posts for Avocado Ranch Dressing and Soft Flour Tortillas are posted you can make this chicken, make the Tortillas, and you are ready to go!  

First place a tortilla on a plate.  Sprinkle it with cheddar cheese and warm a few seconds in the microwave to melt it.

  Warm some black beans with some of the juice from the can.  Top the cheese with some beans and a small amount of juice.  Place some of the shredded chicken on top of these and then top all this with Romaine lettuce and some sprigs (if you are like me...alot of sprigs) of cilantro. 

You can pour the Avocado dressing on top but I like to keep it on the side and dip the salad into it.  This is the bomb!!! 

This recipe has been shared on these wonderful blogs:
Nap Time Creations 
Any Onita Nibbles 
Mandy's Recipe Box 
The Recipe Critic 
chef-in-training 
Whimsy Wednesdays 
High Heels and Grills
Our Table for Seven
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Barbecue Chicken Salad

How was your Mother's Day weekend?  I hope it was as good as mine was.  The best part was that all my family was here and we had some time together.  We ate, talked and laughed together and that was the best gift I could have asked for!  It has become harder to get together as my children get lives of their own so when those rare times come I have to really appreciate them!
That recipe will be coming soon! Now for the Recipe of the Day!!!  

     This is such a super summer salad recipe, I thought I would share it early so you could have for the whole season.  It can be a meal of course because of the chicken it has in it, or a side dish but however you have it one thing is for sure, you will want more!  This is how it is done...

     First you will want to prepare 2 boneless, skinless chicken breast.  I weighed mine after cooking and they weighed 1 lb. , So they should be quite large especially if this is the main course. You may want to pound them down to about 3/4 inch with a meat mallet so they will cook evenly and quicker. 

    I like to prepare mine by marinating them in a Chef Mates marinade package mix (available at most supermarkets) for 15 minutes to a few hours.  Do this with your favorite Barbecue or Hickory flavor.  The one I have usually used isn't sold anymore but I saw a couple at the store this week that have a hickory flavor to them. Any that give it a barbecue flavor will be fine.   

     After marinating, I broil them in the oven for about 6-7 min. per side.   Be careful not to overcook because they will be dry and tough! 

 I test them to see if they are 145 degrees and cut them to make sure the juices are clear.  Let them cool and then slice in 1 inch x 1/4 inch pieces.  Set them aside or in the fridge if using at a later time. 



Next, rip both lettuces into a large bowl, chop tomatoes, and drain beans and corn. Add all into the bow
l.

Chop a bunch of cilantro and add to the lettuce in the bowl.

It is easier to chop the cilantro if you bend it in half and hold it while chopping from the rounded end first.

              Mix cilantro into the lettuce mixture until well combined. 

     In a small bowl, mix the Ranch dressing and barbecue sauce.  You can serve it in a salad dressing bottle so it is easy to control the amount that goes on.  It is an amazing flavor so I usually double the sauce! 

 Sweet Baby Ray's Barbecue Sauce is great because it is mild and sweet.  Then I add 2 or 3 Tablespoons of a more bold sauce to give it some kick!  I make my own Hidden Valley Ranch (with a mix and milk and mayo).

      Serve and enjoy!  If you make this and love it please leave a comment!  I would love hearing from you!  

     This recipe is slightly adapted from a recipe on All Recipes here.  This was also shared on these blogs: Mandy's Recipe Box ,  Make ahead meals for busy moms,
A pinch of Joy

Barbecue Chicken Salad

 2 boneless, skinless chicken breast halves, marinated, cooked, and sliced.

1 head red leaf lettuce,

1 head green leaf lettuce

2 fresh med. tomatoes, chopped

1 bunch cilantro, chopped

1 15 oz. can whole kernel corn, drained

1 15 oz. can black beans, drained

Dressing

 2/3 cup Ranch Dressing

1/3 cup barbecue Sauce

In a large bowl, mix the 2 leaf lettuces, tomato, cilantro,corn, and black beans.

Top with grilled chicken slices.

In a small bowl, mix Ranch dressing an barbecue sauce.  Serve with the salad.

Serves 8-12