Recipe Spotlight

Citrus Marinated Shrimp - Fish Food

1 cup orange juice 1 cup fresh lemon juice ¾ cup ketchup ⅓ cup vodka (or flavored vinegar) ¼ teaspoon hot pepper sauce ¼ cup oli...

Thursday, March 12, 2020

Turkey Salad - Salads in a Jar

1 pound turkey meat  (you can use roast beef, pork or ham)
2 cups Miracle Whip
4 TBSP sweet pickle relish



Dice meat into very small pieces or use a food processor and pulse the meat until finely cut up.  Mix with the Miracle Whip and pickle relish. Refrigerate in a covered container.  
Serve on bread as a sandwich or on crackers like a pate.

To put in a jar, put in a small jar and pair with preset bags of crackers.

Spring Roll Salad in a Jar - Salads in a Jar

Salad
1 cucumber, peeled and julienned 
1 small carrot, peeled and julienned 
1 red bell pepper, cut into strips 
1 green bell pepper, cut into strips 
1 yellow bell pepper, cut into strips
¼ cup Beijing cabbage, shredded
2 Tablespoons purple cabbage, shredded
10 mint leaves, finely chopped 
2 Tablespoons coriander leaves, finely chopped
⅓ cup uncooked rice noodles 



Dressing
1 Tablespoon peanut butter
1 Tablespoon sriracha sauce 
1 teaspoon soy sauce 
2 teaspoons lemon juice 

Cook rice noodles according to package directions. When done, drain noodles completely. For  dressing, mix peanut butter, sriracha, soy sauce and lemon juice until smooth. To assemble, begin with carrots at the bottom, then layer vegetables, herbs and noodles. Pour dressing over the jar and chill for at least an hour.

Rainbow Fruit Salad in a Jar with Citrus Yogurt Dressing - Salads in a Jar

3 kiwi, peeled and diced 
3 cups fresh pineapple, diced 
2 cups orange, diced 
2 cups fresh strawberries, hulled and sliced 
1 cup fresh blueberries

Dressing
½ cup plain yogurt
¼ cup mayonnaise 
¼ cup orange juice 
¼ cup sugar 
2 teaspoons vanilla extract



Divide  fruit and layer between 4 mason jars (or 6 mason jars, depending on size).
In a small bowl, whisk all dressing ingredients together until smooth. 
Pour dressing over layered fruit, screw lids on jars and refrigerate until ready to serve. (Best served within 30 minutes of pouring dressing on top)

Panzanella Salad with Red Wine Vinaigrette - Salads in a Jar

For salad
1 small loaf french bread, cut into 1 inch cubes 
3 Tablespoons olive oil 
1 teaspoon salt 
1 cucumber, seeded and cut into 1 inch cubes 
1 large tomatoes, cut in 1 inch cubes 
1 yellow bell pepper, cut into cubes 
1 red bell pepper, cut into cubes 
½ red onion, thinly sliced 
20 fresh basil leaves, chopped.

For Vinaigrette
1 teaspoon minced garlic 
½ Tablespoon Dijon mustard
3 Tablespoons red wine vinegar
½ cup olive oil 
½ teaspoon salt
¼ teaspoon crushed black pepper 


Coat bread pieces in olive oil, then salt and pepper. Brown in skillet until crisp. Mix all ingredients of vinaigrette and either layer on the bottom of the jar or store separately in an airtight container. 
Layer cucumber, bell pepper, tomatoes then onion and basil leaves on top of the jar. When ready to eat, pour ingredients of salad into bowl, shake vinaigrette to mix and then pour dressing over salad.

New Orleans Cajun Salad Chutney - Salads in a Jar

1 clove garlic
2 teaspoons salt
1 cup olive oil 
½ cup red wine vinegar 
2 Tablespoons lemon juice 
1 teaspoon Worcestershire sauce 
1 Tablespoon hot sauce 
½ cup capers 
½ cup dill pickles, minced
½ cup pimento, minced 
½ cup black olives, minced 
½ cup fresh parsley, chopped
1 hard boiled egg, minced 



Grind salt into garlic clove. Add remaining ingredients and mix thoroughly. If putting in a jar, fill the jar ⅓ full of chutney and fill the jar with the remaining ⅔ with lettuce. When ready to eat, pour jar contents into a bowl and enjoy.  Store remaining chutney in an airtight container for 3-5 days.



Mason Jar Salad Recipe with Chicken - Salads in a Jar

3 Tablespoons extra virgin olive oil 
1 Tablespoon balsamic vinegar 
½ teaspoon sea salt 
¼ teaspoon black pepper 
⅔ cup grape tomatoes, halved 
⅔ cup cucumbers, chopped
2 Tablespoons red onions, diced or sliced 
3 ounces cooked chicken breast, cubed
¼ cup Feta cheese, crumbled 
1 cup Romaine lettuce, chopped

Whisk together olive oil, vinegar, sea salt, and black pepper until it forms a balsamic vinaigrette dressing. Pour dressing into the bottom of a large glass jar. 
Layer remaining ingredients in order listed - tomatoes, cucumbers, red onions, chicken, feta cheese and romaine lettuce. Do not mix together. Cover jar with a lid and refrigerate until ready to eat; saves up to 3-5 days. 

When ready to eat, shake thoroughly, pour in bowl and eat.

Chopped Antipasto Salad - Salads in a Jar

 Salad
6 cups chopped romaine lettuce 
14 ounces artichoke hearts, diced 
15 ounces roasted red peppers, drained and diced 
½ cup Greek Kalamata olives, halved 
¼ cup pepperoncini peppers or banana peppers, chopped
½ red onion, diced 
½ cup mozzarella pearls or shaved mozzarella
⅓ cup diced ham 
⅓ cup diced salami 
1 cup balsamic salad dressing OR recipe shown below 


Dressing
¼ cup red onion, diced 
¼ cup balsamic vinegar
½ cup oil 
1 teaspoon garlic, minced 
1 teaspoon apple cider vinegar
1 teaspoon Italian seasoning
1 teaspoon sugar 
Salt and pepper to taste


Toss together romaine lettuce and next 8 ingredients. If making dressing, pulse all dressing ingredients until smooth. Chill until ready to serve. If putting in jars, put dressing on bottom, followed by mixed salad. When ready to eat, empty into a bowl and mix. Garnish with basil, if desired.

3 Ingredient Coleslaw - Salads in a Jar

16 ounce bag of raw coleslaw
½ cup raw whole pine nuts
½ cup poppy seed dressing

Mix all ingredients and refrigerate for at least 2-3 hours. Pour into bowl and enjoy. This salad is sweet, easy and delicious.

American Shepherd's Pie

1 lb ground beef
1 can beef gravy
1 package frozen green beans
1 package frozen corn
1 (20 ounce) package Bob Evans mashed potatoes
Paprika, to taste



Set oven to 350 degrees Fahrenheit. Cook vegetables according to package directions. Brown ground beef in skillet and drain excess liquid. While beef is browning, grease casserole dish or use nonstick cooking spray. Pour browned beef into casserole dish and mix with beef gravy, green beans and corn. Mix thoroughly. Top with a layer of mashed potatoes and sprinkle of paprika. Bake in oven for 20 minutes, or until potatoes and beef mixture are heated through. Serve hot.

You can set this up a day or two in advance, and then bake on a busy night for a quick dinner.