Salads

Crispy Sesame Pork with Spring Greens, Cherry Tomatoes & Teriyaki Salad Dressing

Topped with a quickly-simmered salad dressing of soy sauce, teriyaki sauce and brown sugar, this meal comes together very quickly. The crispy sesame pork takes just a few minutes to cook after being dipped in beaten egg and bread crumbs. Add cherry tomatoes – or whatever else you wish – and dinner is served.

I had a bit of a hard time photographing this salad. Who knew photographing a simple salad could be so difficult? (And I thought soup was hard to photograph.) Salad, by nature, is loaded with bold colors. So why was it so hard?

Well . . the salad flattened down a bit once the dressing was poured on – the greens just lay there looking like they’d been caught in a deluge. So I added more spring greens and mixed them in. Big bummer, all those carefully placed bits of crispy sesame pork and cherry tomatoes got lost amongst the greens, which meant I had to ‘artfully arrange’ things once again. I do think, in the end, the above photo, though not award winning, captures a bit of how good this main dish salad really is!

Have chicken, ham, fish etc.? Substitute the pork for whatever you have on hand!

INGREDIENTS Serves 4

3 Tbs. canola oil or olive oil – for frying
4 thin boneless pork chops (about 1 lb.) ++ You can cut thick pork chops in half lengthwise – but if you do, don’t cook pork as long. Maybe 2 minutes on each side.
1 egg, beaten
2 cups (more or less) Italian bread crumbs ++ Or ‘Panko’ with Italian seasoning!
2 Tbs. sesame seeds

SALAD DRESSING ++ Teriyaki Salad Dressing is very rich and delicious – but a little goes a long way. I recommend ‘drizzling’ rather than ‘pouring’ this dressing!! ; o )

2 Tbs.soy sauce
1 Tbs. teriyaki sauce
2 Tbs. brown sugar
2 Tbs. oil oil
3 Tbs. water
freshly cracked pepper, to taste
‘Spring Mix’ salad greens
cherry tomatoes, cut in half
sesame seeds to sprinkle on top

METHOD

In a small saucepan over medium heat whisk together 2 Tbs.soy sauce, 1 Tbs. teriyaki sauce, 2 Tbs. brown sugar, 2 Tbs. oil oil, 3 Tbs. water and freshly cracked pepper, to taste. Heat to simmering, lower heat and simmer on low for 2 minutes. Allow to cool while you prepare the pork chops. Makes 1/2 cup.

In a shallow bowl beat 1 egg. Add a bit of salt and pepper. Place 2 cups Italian bread crumbs on a plate. One by one, dip boneless a pork chop into beaten egg, then coat with bread crumbs. ++ I find it helps the bread crumbs to adhere if you press them down a bit with your hand.

Set pork chops aside. Add 3 Tbs. canola or olive oil in a large skillet and heat over medium-high heat until hot. ++ Here’s a trick for checking if the pan is hot enough – sprinkle in a bit of water. If the water sizzles, the pan is hot enough.

Add your pork chops to the pan and cook approximately 3 minutes per side, depending upon the thickness of the chop. ++ You may have to lower heat after a few minutes.

++ You want the pork to be slightly pink on the inside so it’s juicy and flavorful.

++ Here’s a trick which helps the bread crumb coating stay on – try not move the pork chops around in the pan until the time to turn them over. This gives the bread crumb coating time to set.

While pork is cooking, arrange salad greens, either in 4 plates or a large serving bowl. Add cherry tomatoes, cut in half.

Drain cooked pork on a paper towel lined plate. Cut pork into bite-sized chunks and add to the salad.

Drizzle on the teriyaki dressing and sprinkle salad with sesame seeds. Enjoy! ++ Remember to ‘drizzle’ rather than ‘pour’ – you can always add more.

Crispy Sesame Pork with Mixed Greens, Cherry Tomatoes & Teriyaki Salad Dressing - myyellowfarmhouse.com

Crispy Sesame Pork with Mixed Greens, Cherry Tomatoes & Teriyaki Salad Dressing

I cut thicker boneless pork chops in half ’cause that’s what I had on hand.

Recipe adapted from “Good Housekeeping – 20-MINUTE MEALS”, April 2015.

February 21, 2016March 8, 2016

My Yellow Farmhouse - Cooking with Love!14 Comments

Pea Salad – A delicious and easy ‘make-ahead’ salad ! UPDATE – An even tastier and easier version!!

Pocono House - View from Lodge at Arrowhead Lake - myyellowfarmhouse.com — View from the Lodge at Arrow Head Lake – PA

I just returned from spending two weeks at our home in the Pocono Mountains where we don’t have an internet or TV connection, which actually makes it very relaxing. I also spent a few days outside of Philadelphia with one of my sons and his family & they ‘gifted me’ by bringing me to see The Lion King – what a colorful, lively and just plain fabulous play it is!!

While at the Pocono house I did some spring projects, such as giving the deck a BIG SCRUB with some pretty powerful cleaning products. When the directions tell you not to get any of it on your skin etc., you know it’s strong. But it works!! (DO NOT invite me to your home to scrub your deck, thank you! LOL!)

I didn’t have time to scrub the deck last spring… and look how bad it got in just 1 year!

spring 2015 - deck — I used ‘Clorox – Pro-Results’ – it worked great!

Pea Salad – Ingredients and Method

I LOVE Pea Salad!! This version is guaranteed to turn Pea Haters in Pea Lovers – even people who aren’t overly fond of peas end up going back for seconds and even thirds.

Ingredients

1 (14.4 oz.) package of frozen peas ++ Allow to thaw and drain in a colander. No need to cook! ++ 2015 – New version. Microwave peas with 1/4 cup water for a minute – stir. Microwave another minute – stir, then microwave for about 30 more seconds and drain in a colander. (Shaking the colander helps to remove all the water. You don’t want a watery salad!)
1/3 cup celery, diced
1/2 cup red onion, sliced thin
6 oz. Cheddar (or American) cheese, cut into small cubes ++ ALTERNATIVE – substitute 1 cup purchased shredded Cheddar cheese … or … shred the cheese yourself for the BEST flavor!

2 – 3 hard-cooked eggs, sliced thin
1/4 cup mayonnaise
1/4 tsp. dried basil
1/4 cup chopped sweet pimentos
1/2 tsp. salt
1/4 tsp. pepper

Mix all ingredients in a medium-sized bowl – it’s as easy as that! Cover with plastic wrap and refrigerate for a few hours – or overnight. How’s that for quick and easy? Enjoy!

Here’s my friend Joanne’s presentation of ‘Pea Salad’ – great job my friend!!

June 6, 2015July 3, 2016

My Yellow Farmhouse - Cooking with Love!22 Comments

What Happens When Arugula, Baby Spinach, Artichoke Hearts, Kalamata Olives & Parmesan Meet Bowtie Pasta – Creamy Caesar Pasta Salad !

This is NOT one of those Plain-Jane Pasta Salads! There’s tons of flavor from the artichoke hearts, Kalamata olives and Caesar dressing!

I attended a fun Kentucky Derby party yesterday. Luckily the weather cooperated and it was lovely and sunny outside. The guests were asked to bring a dish to share and I decided to make some type of salad. Liking the looks of the Kale Caesar Pasta Salad in the May issue of Good Housekeeping magazine, I riffed off that – and ended up changing pretty much everything. However, I did stick pretty close to their caesar dressing ingredients ’cause it’s easy and delicious. (In fact, yesterday one guy returned three times for more of this salad. Now THAT’S a recommendation!!)

I used spinach and arugula instead of the kale called for in the original recipe. I HIGHLY recommend being sure to add arugula – no matter what other greens you may decide to use!! The slight peppery flavor of arugula is perfect combined with the artichoke hearts, Kalamata olives and red onion.

+ I know this isn’t a traditional Caesar Salad dressing but it’s not a good idea to eat raw eggs. +

++ Arugula, also known as salad or garden rocket, is one of the nutritious green leafy vegetables of Mediterranean origin. In fact, when we lived in Malta, we could pick arugula in a meadow or the side of the road. And I believe the British simply call it ‘rocket’. ++ The young leaves are tender and less peppery than those of a mature plant.

Ingredients

1 (12 oz.) box Farfalle (bowtie) pasta, cooked according to directions – drained and cooled.
1 Tbs. olive oil
1 tsp. salt
6 Tbs. mayonnaise
2 Tbs. fresh lemon juice
1/3 freshly grated Parmesan
1 Tbs. olive oil
1 Tbs. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 (5 oz.) bag spinach/arugula mix ++ This is the first time I’ve found this mixture. Otherwise, purchase spinach and mix with equal parts arugula.
1 (6 oz.) jar brined, PITTED Kalamata olive – drained
1 (12 oz.) jar marinated artichoke hearts – drained and cut into bite-size pieces
1/3 cup chopped red onion

Method

Cook Farfalle (bowtie) pasta according to package directions but add 1 Tbs. olive oil and 1 tsp. salt to cooking water. ++ I recommend covering cooked, drained pasta once or twice with cold water to eliminate any heat. ++ Be sure to drain pasta well.

In a small bowl whisk together 6 Tbs. mayonnaise, 2 Tbs. fresh lemon juice, 1/3 freshly grated Parmesan, 1 Tbs. olive oil, 1 Tbs. milk, 1 clove garlic, minced, 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.

Place 1 (5 oz.) bag spinach/arugula mix, 1 (6 oz.) jar brined, PITTED Kalamata olive – drained, 1 (12 oz.) jar marinated artichoke hearts – drained and 1/3 cup chopped red onion in a large salad bowl.

Add cooled cooked pasta. Mix pasta with greens. Pour the caesar dressing over all and mix to cover all your salad ingredients. And that’s all there is to it – your Creamy Caesar Pasta Salad is ready. ENJOY!!

May 3, 2015April 9, 2018

My Yellow Farmhouse - Cooking with Love!11 Comments

‘Not Your Grandmother’s Potato Salad’ – Roasted New Potatoes with Creamy Parsley Dressing and Avocados

UPDATE – A Reddit follower said she swapped out the black olives for (drained) marinated artichoke hearts. I LOVE that idea!!

Our summer family tradition of ‘Swim & Feast’ continued last night and my contribution was Roasted New Potatoes with Creamy Parsley Dressing. This salad is fully-loaded with crunchy shredded carrots and celery, avocado, sliced black olives and hard-boiled eggs. Most of us returned for second helpings – even the children!

The stars of this dish are the new potatoes which are roasted in the oven with red onion wedges and minced garlic. With the addition of chicken, salmon or ham etc. you’ve got yourself a great meal!

++ You don’t have to peel new potatoes – how’s that for easy?

++ This salad can be made the day before – and it can also be served warm.

INGREDIENTS & METHOD

Preheat oven to 425F Total time for baking potatoes 35 – 40 minutes

3 lbs. new potatoes (I used White Delights which have a firm texture.)
1 cup red onion, sliced thick
3 large cloves of garlic, minced (About 1 Tbs.)
3 Tbs. olive oil
1/2 cup shredded carrots
1 Tbs. chopped fresh parsley
1/2 cup chopped celery (One stalk.)
1 can (3.8 oz.) DRAINED sliced black olives
6 hard boiled eggs, cut into large slices (3 of the eggs are mixed into the salad – the other 3 are placed on top of the salad.)
3/4 cup mayonnaise
3 Tbs. chicken stock (I used “College Inn – Bold Stock) ++ You can freeze the leftover stock or use it when making scrambled eggs instead of milk or in gravy etc. etc.
1/2 tsp. salt – or to taste
1/4 tsp. pepper
3 Tbs. minced fresh parsley
One chopped avocado – placed on top of salad right before serving. (Why? Because avocados become brown when exposed to air.)

Rinse 3 lbs. new potatoes – no need to peel. Cut into 1 1/2′ pieces. Place chopped potatoes, 1 cup sliced red onion & 1 Tbs. minced garlic in a medium size bowl. Add 3 Tbs. olive oil – mix everything together. Place onto a greased 15″ x 10″ cookie sheet, spreading out potatoes etc. to form one layer. Roast potatoes at 425 for 20 minutes.

After 20 minutes, stir potatoes and roast for 15 – 20 minutes more – or until you can pierce potatoes easily with a knife. (You don’t want to overcook them either or they won’t hold their shape in the salad.)

Place the cooked potatoes back into the medium sized bowl and add 1/2 cup shredded carrots, 1 Tbs. chopped fresh parsley, 1/2 cup chopped celery, 1 can (3.8 oz.) DRAINED sliced black olives and 3 sliced hard cooked eggs.

In a small bowl mix 3/4 cup mayonnaise, 3 Tbs. chicken stock, 1/2 tsp. salt – or to taste, 1/4 tsp. pepper and 3 Tbs. minced fresh parsley. Pour sauce into bowl containing potatoes and mix well. Top salad with the remaining 3 (sliced) hard cooked eggs & sprinkle on a bit of minced fresh parsley.

** Just Before Serving – add 1 chopped avocado to top of salad.

You can serve salad warm. OR – you can let it sit in the fridge overnight, which gives the flavors time to blend. Enjoy!

August 6, 2014April 11, 2018

My Yellow Farmhouse - Cooking with Love!27 Comments

Quick ‘n Easy Corn Salad

UPDATE – My friend Betsy at Bits and Breadcrumbs.com suggested heating up the Corn Salad in a 350 oven until bubbly, then serving it with tortilla chips. I love that idea !! I think I might add a bit of cumin to the corn, peppers & onions etc., then sprinkle some extra cheese on the top. I can’t wait to try it. Thanks Betsy !

—–It’s been so long since I’ve posted a new recipe here on My Yellow Farmhouse….for several reasons – but I’m planning to make up for lost time, starting right now!!

The other day I spotted a recipe on Pinterest for Corn Salad and it looked so delicious I decided to make it, with a few small changes, for a barbeque last night. Everyone really enjoyed it – including my brother-in-law, who, I was told, “Hates Corn”!

Corn Salad is quick and easy to make. The only thing that takes any time at all is chopping the red, green and yellow peppers – and onion. I was lucky – my sister-in-law did all the chopping while I swam in the pool with the children!!

It seems Corn Salad is often served with crushed “Fritos Corn Chips” mixed in. I decided not to do that, but I did put some tortilla chips in a small basket for anyone who wished to add a them. As for me, I enjoyed the Corn Salad with, and without, the tortilla chips.

++ JUST IN CASE YOU WERE WONDERING ++

Most of the differences in bell pepper color stem from time of harvest and degree of ripening. Green peppers are bell peppers that have been harvested before being allowed to fully ripen. While green bell peppers usually turn yellow-orange and then red this is not always the case. Red, orange, and yellow bell peppers are always more ripe than green ones and therefore require more time before they can be harvested; that’s why they are more expensive. Bottom line: all of the bell peppers originate from the same species of plant, and they achieve their different colors naturally, not by any artificial means.

It’s interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids. (From http://www.whfoods.org)

Ingredients & Method Serves approximately 5 – 6 – – – – recipe is easily doubled

2 cans yellow corn – DRAINED WELL
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped ++ I recommend using the three different colors of bell pepper because each color has a different flavor.
1/2 green bell pepper, chopped
1/2 medium purple onion, chopped
1 cup shredded cheddar cheese ++ I used “Sargento Cheddar Jack”.. Mild Cheddar & Monterey Jack Cheeses
3/4 to 1 cup of mayonnaise
“Fritos Corn Chips” or tortilla chips, optional

In a medium bowl, place the 2 cans of DRAINED yellow corn, the chopped red, yellow and green bell pepper and chopped onion. Add 1 cup shredded cheddar cheese – or a mix of mild shredded cheese.

Add 3/4 to 1 cup mayonnaise and mix all ingredients together well. Your Corn Salad is now ready to eat – or you can prepare it early and allow the flavors to blend. Enjoy !!