It’s summertime and beautiful outside! Maybe a bit warm depending on where you live and time to lighten up what you eat. I love salads in the summer but sometimes they can be boring and it’s even more challenging for me because I don’t really care for lettuce. I like arugula, butter lettuce and romaine. Mostly I prefer romaine because it’s light and crunchy and holds up well to all the yummy veggies and protein I like to toss in. Here’s a tasty salad to add to your summer menu! (pick up a roasted chicken breast from your deli or rotisserie chicken).
- 1 Roasted Chicken Breast
- Romain lettuce
- 1 sm Poblano Pepper
- 1 Vine Ripe Tomato
- Extra Virgin Olive Oil
- Lime and Zest
- Agave Nectar
- in a small bowl whisk together 1/4 cup of extra vigin olive oil, lime juice with zest, a heaping tSp of agave nectar and salt & pepper.
- drizzle 1 tBs of dressing over lettuce and toss to coat.
- shred chicken, slice: poblano, tomato, and avocado. lay over lettuce and drizzle with the remaining dressing.
The fish monger had the most beautiful giant catfish filets and I just had to have some. They usually have the catfish nuggets but I prefer the whole fish. That way I can control the shape and size. And like I said, these were beautiful! I love catfish. Probably because it reminds me of my childhood. When I would got visit my grandmother in east Texas, we’d always go have catfish at Caddo Lake. These catfish fish sticks remind me of that delicious catfish and I didn’t even deep fry them!
Breading: cornmeal, flour, eggs. red pepper flakes, salt & cracked black pepper.
- heat oven to 400°
- set up breading station. season cornmeal (about 2 cups) with salt, pepper and red pepper flakes (1-2 tbs.). whisk 3 eggs together and use about 1/2 cup of flour for dusting. slice catfish filets in half lengthwise. then slice across into 2 in. strips. (slice fish at a bias)
- lay fish strip in flour and lightly coat. dip it in egg, then cover with cornmeal. lay it onto a cookie sheet. repeat until all fish is breaded. drizzle top with olive oil and place in oven. cook for about 20 min. until golden brown.
- serve over a bed of lettuce tossed in a little olive oil and salt & pepper. options for salad: add tomatoes, avocados and queso fressco to lettuce. finish it up by squeezing lemon juice over it all. also, i added a little ranch dressing to my fish sticks. try making it with plain yogurt and ranch seasoning for a healthier take. it’s delicious!
What’s for lunch at Cooking JJ’s Way? A Lemon Pepper Shrimp Salad!
It’s quite simple to throw together. I had…
- peeled deveined shrimp (med size)
- an heirloom green tomato
- some goat cheese
- salt & pepper
- and lettuce
- (peel and devein shrimp) squeeze juice from 1/2 lemon over shrimp season with salt & cracked black pepper.
- heat a saute pan over med high heat. drizzle with olive oil lay shrimp in pan. flip over when they start turning pink. takes about 3 min all together. turn off heat and squeeze a little more lemon juice over top.
- place lettuce in a big bowl and squeeze lemon over it. season with salt & pepper and give it a quick toss.
- lay sliced tomatoes, cucumber, avocado and goat cheese on top. season with a little more salt & pepper.
- lay shrimp on top and pour juice from pan over salad.
Ingredients: 6 chicken tenders, 2 cups buttermilk, flour, olive oil, 1 bag of salad mix, tomatoes, avocado, 1/2 lemon, 1tbs. red wine vinegar.
- heat 1 cup of olive oil in a skillet over medium high heat.
- pour about 2 cups of flour on a plate and season with salt & pepper. dredge marinated tenders through flour.
- place tenders in hot oil. fry for about 3-5 min each side, until golden brown.
- drain on a rack. don’t over crowd skillet. cook in batches if needed.
- in a bowl mix 3 tbs. of olive oil, 2 tbs. of lemon juice and a splash of red wine vinegar. whisk together until creamy looking. add 1 avocado sliced up, and sliced tomatoes to bowl. season with salt & pepper. lay greens on top of that then toss everything together.
Serve greens on a plate and lay sliced pieces of chicken tenders on top.
This dish started with some N.Y. strip steak I had marinating in worcestershire sauce for a couple of days and some mixed olives out of a salad my boyfriend had left at my house. I think the olives were nicoise olives and picholine olives. I added some kalamata olives as well. I had to pit the leftover olives. A lot of times it’s hard to find fancier Mediterranean olives pitted but I can’t stand biting down on a pit! It’s not hard to get the pit out. All I did is break the olive with my fingernail than pull it apart to get the pit out. Of course you can use an olive pitter too. I kinda wanted the olive to be broken up so I used my hands. Be sure and take steak out of fridge to take the chill off, about 20 min. before cooking.
Ingredients: N.Y strip steak, spring salad mix, avocado, lemon, extra virgin olive oil, cherry tomatoes, olives, parmesan cheese.
- Heat grill pan up over high heat. place steaks on grill. let them sear about 5-10min. on each side, until they are dark and crispy on the out side. Turn off heat and let the steaks rest.
- In a bowl pour in 3 tbs of extra virgin olive oil and 2 tbs. of fresh lemon juice, season with salt & pepper. Whisk together.
- Add pitted olives and cherry tomatoes, a small handful of both, to bowl. Add 1 avocado, cut into bite size pieces. Add lettuce on top of that. Toss everything together. Use a peeler and shave in pieces of parmesan cheese.
- Slice thin pieces of steak up. Lay salad on a plate and lay pieces of steak on top.
Have a glass of your favorite red wine and you’ve got a healthy and flavorful meal!