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Light n Crisp Summer Salad

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).

Ingredients:

  • 1 Roasted Chicken Breast
  • Romain lettuce
  • 1 sm Poblano Pepper
  • 1 Vine Ripe Tomato
  • Avocado
  • Extra Virgin Olive Oil
  • Lime and Zest
  • Agave Nectar
  1. 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.
  2. drizzle 1 tBs of dressing over lettuce and toss to coat.
  3. shred chicken, slice: poblano, tomato, and avocado. lay over lettuce and drizzle with the remaining dressing.
Light n Crisp Summer Salad

Light n Crisp Summer Salad

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FishStick Salad : )

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)

catfish breading station

  • 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.

breaded catfish

  • 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!

fish stick salad

 

Lemon Pepper Shrimp Salad

What’s for lunch at Cooking JJ’s Way? A Lemon Pepper Shrimp Salad!

It’s quite simple to throw together. I had

  1. peeled deveined shrimp (med size)
  2. an heirloom green tomato
  3. avocado
  4. cucumber
  5. some goat cheese
  6. lemon
  7. salt & pepper
  8. 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.

Now Eat!

lemon pepper shrimp salad

Chicken Tender Salad

Another delicious salad out of JJ’s kitchen. I soaked the tenders in buttermilk for about 2 days, but you can get away with a few hours.

Ingredients: 6 chicken tenders, 2 cups buttermilk, flour, olive oil, 1 bag of salad mix, tomatoes, avocado, 1/2 lemon, 1tbs. red wine vinegar.

  1. heat 1 cup of olive oil in a skillet over medium high heat.
  2. pour about 2 cups of flour on a plate and season with salt & pepper. dredge marinated tenders through flour.
  3. place tenders in hot oil. fry for about 3-5 min each side, until golden brown.
  4. drain on a rack. don’t over crowd skillet. cook in batches if needed.
  5. 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.

Mediterranean Steak Salad

I’m on a roll. Another really tasty salad out of JJ’s kitchen.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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