Poached Salmon with Egg Sauce
Poached salmon with egg sauce is a really delicious recipe to make. It is not a difficult meal to make and is so very tasty when done. You’ll also be surprised at how easy the egg sauce is to make. I do have to admit …
Author: Beryl
Cottage Cheese in Tomatoes
Cottage cheese in tomatoes is a great low-calorie dish to make. I have never been a big cottage cheese person, but this is a great alternative to a big heavy salad or meal. This I have made when I just want something light to eat. …
Chef’s Salad Bowl
The chef’s salad bowl is a great addition to anyone’s menu. I don’t know about you but I really love a good salad. I could eat salad’s probably almost three or four times a week. When I was younger I did go through a vegetarian stage for a while, but finally decided to go back to eating meat. Why? I suppose because it got a little expensive trying to keep up a vegetarian diet for just me, and a meat-filled diet for the other eight family members.
Well, enough about me and my family. On to what you came here to see, the recipe.
What alternatives can be added to the chef’s salad bowl recipe
Whether you’re a beginner cook or an experienced chef, you can make the classic chef’s salad bowl recipe your own. With a few simple ingredients, such as lettuce, tomatoes, olives, and cheese, you can add a variety of alternatives to the bowl.
Try adding hard-boiled eggs, grilled chicken breast, ham, bacon bits, or even avocado slices for an extra kick of flavor. You can also switch up the dressing by using balsamic vinaigrette, ranch dressing, or even hummus. Get creative and create a unique chef’s salad bowl recipe that will tantalize your taste buds!
Chef’s Salad Bowl
The Chef's Salad Bowl is an amazing salad to make any time of the year. Growing up my grandma use to use cooked tongue instead of the ham. My preference is the ham, even though it is delicious either way.
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Rate RecipeServings: 1 servings
Calories: 130kcal
Cost: $12.00
Equipment
- 1 small bowl
- 1 wire whisk or rotary beater
- 1 wooden spoon
- 1 large salad bowl
- 1 knife
- 2 salad spoons for tossing
Ingredients
- 2 tbsps low-calorie mayonnaise
- ½ bottle 8-oz low-calorie oil and vinegar-type of dressing
- crisp salad greens
- 2 tbsps fresh chives
- 2 cups slivered ham 1/2 lb
- 11/2 cups slivered cooked chicken 1/2 lb
- ¼ lb natural swiss cheese slivered
- 1 medium tomato cut into 8 wedges
Instructions
- In a small bowl, combine the dressing with the mayonnaise. Take either a wire whisk or a rotary beater and beat the mixture really well. Cover this mixture and refrigerate it.
- Before serving shred the salad greens to bite-size, and place the greens and chives into a salad bowl. Add the ham. chicken and cheese.
- Stir the dressing really well, and pour over the salad. Then be sure to toss the dressing mixture to be sure and coat the meat and greens thoroughly. Garnish with tomato wedges and serve.
Nutrition
Nutrition Facts
Chef's Salad Bowl
Serving Size
200 g
Amount per Serving
Calories
130
% Daily Value*
Fat
3.5
g
5
%
Trans Fat
4
g
Carbohydrates
2.5
g
1
%
Sugar
3
g
3
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @KaleandCroutons or tag #kaleandcroutons!
The chef’s salad bowl is really simply an easy recipe to make. I feel that the majority of the prep time is due to having to cut up all the ingredients that you will be adding to this delicious and filling salad.
When I am not wanting to heat up the kitchen in the summertime, or get off work and perhaps may be too tired to want to cook much, I simply decide to prepare this extremely easy salad and can have this salad all ready to eat in less than twenty to thirty minutes.
I also love the fact that you are able to substitute any of the ingredients that I chose to use in this recipe for any of your family favorites, and it won’t change the taste of this salad. This recipe is definitely a great addition to anyone’s menu. Once you try the salad, please leave me a comment below and let me know what you thought of it.
Baked Stuffed Red Snapper
The baked stuffed red snapper is a really fantastic recipe. Now if you are a fish eater and lover like I am, you will completely enjoy making and eating this dish. Once you have tried this one please leave me a comment below and let …
Baked Country Ham
To make a baked country ham is actually a two-day process if done correctly. Yep, most people cram it into a one-day process. The baked ham should not still be super salty when done. So just follow this recipe and enjoy!! The Difference Between A …
Stuffed Pepper
Stuffed peppers are so easy to make. Yes, like any other dish, you have to put a little work into making it but think of how delicious it is when you are done. I use to make these about once a month, but not so much lately. The reason is only that I could not find decent-sized green peppers at the stores around here. I lucked up and did find some nice-sized ones. So guess what is being prepared for dinner tonight!
What do you stuff the peppers with
We believe in passing on the best family recipes. Our stuffed peppers are no exception! We stuff them with a mix of ground beef and rice, combined with spices to give them that extra kick. You can also add other ingredients such as vegetables or cheese to make it unique!
How do you store stuffed peppers?
Stuffed peppers are a popular, delicious dish that can be eaten as an appetizer or main course. The best way to store stuffed peppers is to place them in an airtight container and refrigerate them for up to three days. You can also freeze stuffed peppers for up to six months, however, be sure to wrap them tightly before freezing. With proper storage, your stuffed peppers will stay fresh and flavorful!
Stuffed Pepper
Stuffed peppers are a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings. The dish is usually assembled by filling the cavities of the peppers and then cooking.
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Rate RecipeServings: 1 pepper
Calories: 195kcal
Cost: $7.00
Equipment
- 1 knife
- 1 large kettle with a lid
- 1 large serving spoon or a wooden spoon
- 1 medium skillet
- 1 large mixing bowl
- 1 3-quart casserole dish
Ingredients
- 6 large green peppers about 2 1/2 lb
- 2 tbsps margarine melted
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 2½ tsp salt
- ½ tsp pepper
- 1 egg
- 1 tsp Worcestershire sauce
- 1½ lb ground chuck
- 1½ cups cooked white rice
- ½ cup chopped onion
- ½ cup chopped celery
- 1 can 1 lb tomatoes, undrained
- 1 can 8 oz tomato sauce
- 1 clove garlic crushed
Instructions
- Cut off the tops of the peppers and remove the ribs and seeds. Then chop the edible part of the tops, and set them aside. Wash the peppers.
- Place the peppers in a large kettle with 2 quarts of salted water. Bring this to a boil, then cover the peppers, reduce the heat, and then simmer for about 5 minutes. Now you need to drain the peppers and then set them aside.
- Place the margarine in a medium-sized skillet, and allow the margarine to get hot. Once the margarine is hot saute’ the chopped green pepper, celery, and onion until tender for about 3 to 5 minutes.
- Add the tomatoes, oregano, basil, garlic, tomato sauce, ¼ tsp pepper, 1½ tsp salt, and simmer this mixture uncovered for about 10 minutes.
- Preheat the oven to 350F.
- Meanwhile, in a large mixing bowl, you should combine the egg, the rest of the pepper and salt, and the Worcestershire sauce. Beat this mixture with a spoon until well blended. Add the ground chuck, 1 cup of the tomato mixture, and the rice. Make sure to mix the mixture well.
- Now, stuff the peppers with the meat mixture, and place it into the 3-quart casserole dish. Now pour the remaining amount of the tomato mixture over the peppers. Let this bake uncovered for about 1 hour. Then serve.
Nutrition
Nutrition Facts
Stuffed Pepper
Serving Size
1 pepper
Amount per Serving
Calories
195
% Daily Value*
Fat
8
g
12
%
Trans Fat
0.3
g
Cholesterol
43
mg
14
%
Sodium
220
mg
10
%
Carbohydrates
10.5
g
4
%
Protein
9.5
g
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @KaleandCroutons or tag #kaleandcroutons!
Stuffed Peppers smell so sensational while they are baking. I can hardly wait for them to get done. I am ready to get my munch on. OMG! I wish you could actually smell these right now. I have not decided what to make to go with this besides garlic bread. Maybe some sort of easy salad.
I had not made these stuffed peppers, for at least a year or two, yes it had been that long ago, however, now that it has become easier for me to get hold of the green peppers when I want them from the local farmers market, I decided to go ahead and make this recipe again. I really found this recipe easier to make than I did in the past.
How amazing that it still turned out perfectly even with me leaving out the garlic and the oregano. I am not such a big fan of ground chuck, so therefore I did substitute ground beef for the ground chuck when making this stuffed pepper recipe this time around, and it still turned out so amazing. I could not have been happier with the end result.
Braised Beef with Cabbage
Braised Beef with Cabbage is two of my favorite dishes all rolled into one. Well, another weekend is here and so is another one of my grandma’s one-dish meals. There are many different ways of making this dish, and this is my and my family’s …
Peach Cobbler
This peach cobbler recipe is simply one of my all-time favorite recipes of all that I have posted so far. Even though I am not a sweets eater, my sisters, brothers, friends, and most of the rest of the family most definitely are. I do …
Irish Stew Recipe
This Irish stew recipe is so sensational, and although Grandma’s recipe calls for lamb, I am not a big lamb eater so I normally substitute boneless pot roast for the lamb in the Irish stew recipe.
The texture because of the meat substitute may be slightly different, but I do not think you will notice once it is completed.
The Difference Between Irish Stew and Beef Stew
There is a difference between an Irish Stew recipe and a Brown Stew. An Irish Stew is made with mutton and vegetables and should be pale with a vegetable broth-type consistency.
The brown Stew is made with beef. The beef is cubed, coated in flour, and then seared on the outside until the meat is brown.
I simply love all of the vegetables I use in this recipe. At times I may add additional vegetables, that I have not named here. Since I am a vegetable lover, for me the more vegetables I use in the Irish stew recipe the better.
How to store leftover Irish stew
Leftover Irish stew can easily be stored and saved for later. Simply place it in an airtight container and place it in the refrigerator for up to three days. Alternatively, you can freeze your leftover Irish stew for up to six months. If you’re looking for a quick way to enjoy delicious homemade stew, storing it is the way to go!
Irish Stew Recipe
The Irish Stew recipe is so delicious whether you choose to use lamb or beef. The beef stew is my all time favorite, but the Irish stew recipe is also delish.
Print Recipe
Pin Recipe
Rate RecipeServings: 1 servings
Calories: 255kcal
Cost: $16.00
Equipment
- 1 medium kettle with a lid
- 1 large wooden spoon
- 1 knife
- 1 small bowl
- 1 liquid measuring cup
Ingredients
- 2 lb boneless lamb shoulder cut in 1½-inch cubes
- 2 large onions peeled and quartered
- 4 medium potatoes peeled and quartered
- 2¼ tsps salt
- ⅛ tsp pepper
- 3 cups boiling water
- 1 small bay leaf
- 2 tbsps chopped parsley
- 2 large carrots peeled and cut into ½-inch slices
- ½ cup chopped celery
- ¼ cup flour
Instructions
- In a medium kettle, add the lamb, boiling water, bay leaf, pepper, and salt, and bring all of this to a boil. Turn your heat down, cover, and let it simmer for about 1 hour.
- Then you need to add the carrot, onion, celery, and the potato. Next, bring this to a boil, turn your heat down yet again, cover, and let this simmer for about 25 minutes or till your lamb and veggies are tender. Once they are tender you can now remove the bay leaf.
- In a small bowl, mix together the flour and ¼ cup of the water and continue to mix till you have a really smooth paste. No lumps, please!
- Once you have a smooth paste you can stir this mixture into the hot stew, and then add your parsley. Bring this back to a boil. Make sure to continuously stir the stew and let it continue to boil until the stew has thickened up.
Nutrition
Nutrition Facts
Irish Stew Recipe
Serving Size
1 serving
Amount per Serving
Calories
255
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.3
g
Cholesterol
84
mg
28
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @KaleandCroutons or tag #kaleandcroutons!
I made this dish with grandma’s supervision at the age of 11 years old, and it turned out so great. Now that I have grown in age and knowledge, I love making this dish even more now about 60 years later.
It is still such a great dish to make, and for me pretty inexpensive. I normally have all the ingredients already, therefore it is no additional expense for me to make this sensational recipe.
This Irish stew recipe has always been a great meal to make. Add some cornbread or yeast rolls and you have a really filling meal. Try this Irish stew recipe, I believe you will love it.
Feel free after trying the recipe, to please leave a comment below and let me know your thoughts on the recipe.
Baked Lobster
Baked lobster is a really delicious treat at any time. When I was young, I use to think that baked lobsters were the ugliest things I had ever seen. More or less wanting to put one in my mouth. But as we grow up we …