Roasted Corn & Avocado Salad.....

This is salad is full of flavor! It was so good... we had to stop between bites & chews to tell each other how GOOD it was! You wont be dissappointed in this recipe!

Roasted Corn & Avocado Salad
  from PineCreekStyle

Yields 2 salads, meal size or 4-6 entree salads

Ingredients:

• 2 stalks of Romanine Salad, washed & chilled
• 1 heaping cup of Corn, fresh or frozen, roasted
• 1 small yellow onion, chopped and roasted with the corn
• 1 tablespoon of Butter
• 2 small or 1 large Avocado, chopped and tossed with Lime juice
• 1/2 cup of bell peppers, chopped small *Tri Colored makes a pretty presentation
• Garlic Pepper Seasoning to taste, I recommend our "PineCreek Ranch Blend"
• Cilantro. chopped about 1/4 heaping cup
• Chives for garnish, *optional
• Pepita's, roasted pumpkin seeds for garnish, *optional
• Cilantro/Jalepeno Ranch salad dressing (store bought)  drizzled across the salad

Directions:

1. Prepare the lettuce and chill
2. Roast in a fry pan, the corn , bell peppers & onions in the butter, season with the Garlic Pepper Blend
3. Prepare the  Avocado, drizzle with lime juice and chill
4. Prepare the Cilantro
5. Let Corn mixture, cool slightly, quickly toss the Avocado & Cilantro with the Corn mixture.
6. Layer the mixture in the lettuce leaves
7. Drizzle with the salad dressing
8. Garnish the top with Pepita's &/or Chives and serve!

Note: Full of Robust flavor! The roasted Corn takes this salad over the top! Ornery gave it a high five!!!! It was THAT good!

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Heirloom Tomato Salad w/ Mozzarella Cheese...

It was a hot day by noon...We wanted something refreshing for lunch...This tomato Salad hit the spot!
Simple, quick and bursting with flavor !

Yellow Heirloom Tomato Salad with Mozzarella Cheese
    The CattleQueen Cooks
Serves: 2

Ingredients:

• 1 large , yellow heirloom tomato, washed and lived into 4 thick rounds, Chop remaining pieces  for garnish
• 2 green onions, chopped
• 1/8 cup of roasted & salted sunflower seeds, divided for garnish
• 2 slices of fresh Mozzarella Cheese, one per salad
• Salad dressing, store bought Tomato Vinaigrette, as desired

Directions:

• On a salad place, layer the tomato & mozzarella
• Garnish the top of the salad with remaining chopped tomato, sliced green onions and sunflower seeds.
• Drizzle the desired amount of dressing across the top of salad. Then salt & pepper to taste.

Awesome light meal for a hot day!

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Crab Salad...

Crab Salad from PineCreekStyle.... The perfect mix for a salad or a spread on crackers/sourbread.

Crab Salad
  from PineCreekStyle

• 1 package of prepared Crab Meat, rinsed and drained. Pat dry with a paper towel.
• 3 green onions, washed and sliced
• 1 seedless cucumber. peeled, and diced small
• 1/8 cup of capers, drained
• 1/4 cup of chopped cilantro leaves or 1 leveled tablespoon of prepared cilantro
• 2 teaspoons of prepared red peppers (in a tube)
• Dill Weed, to taste
• garlic pepper seasoning, to taste 
• 1/2 cup of sour cream
• 2-3 tablespoons of mayonaise
• small squeeze of lemon juice, optional

Instructions:

Mix all together well, serve as a salad on a bed of lettuce, in a sandwich or with crackers

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Taco Salad....

Taco Salad....
Served this for Dice night with the girls....Oh YUM!

 Taco Salad
 PineCreekStyle
Serves 4-6

     *I usually set up "Buffet Style" so people may pick & choose the food items they want on their  salads.

Ingredients:

• 1 1/2- 2 pounds of hamburger, cooked & crumbled with seasoning.
• 1 can of black beans drained, chilled
• 4-6 tomatoes, seeded and chopped
• 1 stalk of green onions, sliced
• 5-6 radishes, sliced thin & halved
• 1 can of black olives, sliced
• 2-3 cups of shredded Cheddar or Mexican cheese
• 1 can of green chili's, drained and chopped
• 1 head of Lettuce, prepared and sliced or chopped small
• Sour Cream
• Guacamole, see recipe here (500* hits on this recipe)
• 1 package of Taco seasoning for meat
• Garlic Pepper to taste...see recipe here ( over 1k hits on this recipe)
• 4-6 extra large tortillas
• Sliced Jalopeno's as desired!
• small amount of oil for cooking

Directions:

1. Prepare all the veggies & chill till serving 
2. On a grill or a large frying pan, prepared with oil, roast the tortilla's, frying on both side, lightly cooking
3. In large individual salad bowls prepared with cooking spray, place each tortilla in the bowl...place a coffee cup or smaller bowl on top..See photo below...Bake in the oven at 250 degrees for about 15 minutes...watch for browinng...turn off the oven and let the bowls cool slowly in the oven while you prepare the meat
4. Cook the hamburger with the seasonings until done

Assembly:

• Use the cooked Taco shells for your salad bowl...(I removed coffee cups, but left the shell in the bowl for serving)
• Fill your taco salad as desired...**I started with the meat first
• Top with Guacamole & Sour Cream, Sprinkle with Cumin
• Serve alone or with your favorite dressing...
• Fix and Serve

Enjoy!

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Asparagus Salad...

This is a wonderful Spring Salad and perfect for Easter...

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Sangria Salad

Granddaughter K-8 asked if I could make Sangria for our Holiday dinner....Of course, aiming to please, I did! (I will share that recipe later this week) When I was making the sangria, the aroma was amazing...So amazing I decided to make Sangria Salad instead of the traditional Ambrosia Salad. The result was amazing!

Sangria Salad
 The CattleQueen Cooks

Ingredients:

• 1 package of miniature marshmallows
• 1 large, family size,  tub of Cool Whip, softened
• 1 can of crushed pineapple, drained
• 2 medium apples, cored and cubed small
• 1 to 1 1/2 cups of chopped, roasted pecans
• 1 large can of mandrian oranges, drained
• 1 large package of frozen cranberries
• 1 cup of water
• 1 cup of cabernet wine
• 1/2 cup of bakers extra fine, sugar
• 1 level teaspoon of cinnamon
• 1/2 leveled teaspoon of cloves
• Scant amount of salt & a small amount of olive oil for roasting the pecans

Directions

1. In a medium sauce pan, add the water and wine, turn burner to medium high
2. Slowly add the sugar & spices to the liquid, disolve the sugar and stir slowly
3. Add the frozen cranberries, cook continuously until the berries and liquid cook down. Bring to a slight boil. It will make a thick sauce. Do not leave the sauce while cooking, stir occasionally. Remove sauce from the heat and cool. Place in a bowl & cool further in the refridgerator.
4. Next, roast the pecans in a fry pan, over medium heat, with a scant amount of salt and olive oil. These will roast quickly, do not leave the pan.  After cooked, place on paper towels to cool.
5. In a large bowl, place drained pineapple & oranges. Add the chopped apples & roasted pecans.
6. Fold in the marshmallows, mix well. 
7. Add the softened cool whip and blend.
8. Finally, fold in the cooled cranberry sauce and blend well.
9. Place the salad in the refridgerator, cool until serving.

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Kumato Salad & Appetizer...

These little Brown Tomatoes (Kumato's) are very tasty . They make a beautiful salad...Although, you might get an odd look or two...they are brownish green in color, :))) Great taste & presentation awaits!
Included are two ways to serve this lovely fruit....

Kumato Salad

  Author: The CattleQueen Cooks

Ingredients per Salad serving:

• Thin slices of Salami, about 1/8 of a cup per salad
• Fresh Mozzarella, cubed small, about 1/8 cup
• Shredded lettuce, 1/2 cup per salad
• Garlic nuggets toasted, sprinkle on desired amount
• 5 or 6 greek olives, pitted
• 1 kumato tomato, sliced per salad serving
• 1 green onion, sliced per single serving
• Salt & peppered as desired
• Balsamic Dressing...mine was a Champagne Style from the grocery

Assemble:

Assemble as desired....

I layered the lettuce first saving the tomato for last ,with one salami slice and an olive to top off the top.

Then I drizzled on the dressing & sprinkled with garlic, salt and pepper

Serve as an appetizer:

Kumato Appetizer

 Author: The CattleQueen Cooks

Per appetizer

• One slice of Kumato
• One slice of salami
• Top with a little lettuce, green onion, mozzarella cheese & a greek olive
• Drizzle with balsamic dressing , salt & pepper to taste

So delicious, perfect for Summer

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Roasted Spinach Salad...

Roasted Spinach Salad...Popeye would Love...

Roasted Spinach Salad

   The CattleQueen Cooks at PineCreekStyle

Recipe Based on 2-4 depending if it is a main meal or served as a side dish

Ingredients:

• 4 cups of fresh Spinach for cooking
• 2 cups of fresh Spinach, reserve for the finishing touch on the salad
• 1 box of fresh sliced mushrooms
• 1 heaping tablesppon of dehydrated onions
• 3 or four gloves of garlic, roasted or not, sliced
• Pine Creek Seasoning (see recipe here) or Garlic Pepper, to taste
• 4-5 pieces of Bacon, cooked crisp and crumbled, devided in half
• 6-8 small tomatos, slice in half (*I used multi colored for color in the salad)
• 2 tablespoons of butter

Garnishes:

~Small amount of Italian Cheese blend or Parmesan

~Half of the Reserved cooked Bacon

~Fried Cheese Crisps (see recipe here)

~1-2 tablespoons per plate, your favorite salad dressing, if desired. *We used a Tomato/Artichoke Vinagerette for added tanginess....Or None at all

Directions:

1. In a large skillet or fry pan, saute the butter, mushrooms, onions, garlic & seasonings together until it reaches desired finish
2. Next, place the fresh (4 cups) of Spinach in the pan, lightly steam with a lid on low heat, then remove lid
3. Add in the bacon, half or all, according to your preference & toss
4. Then add the tomatoes for a few moments 
5. To finish, toss in the remaining fresh Spinach and quickly mix, slightly cooking.

Serve Immediately...

Serve. Eat. Repeat...

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Summer on a Plate... Salad

While crusing through Facebook, I happened across a friends page...her photo stopped me in my tracks! There it was... a beautiful salad, looking good enough to eat right off the page. Of course I had to message her and asked , " Please, please, please let me share you wonderful recipe!" She was happy to do so....This salad would be great alone or served with a meal!
Thank you Suniti M. from Kentucky....You are so gracious to share your recipe with us!

Plating (Serves 2)

Place asparagus as the base, top with shrimp, add a bit more citrus juice if you like & generously spoon mango salsa on top. Grab you Fork and knife. Let's EAT!

XO

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Devil w/the Blue Dress On...Egg Salad w/a Kick

This egg salad was awesome...a little kick of red pepper & blue cheese...A twist on the deviled egg!
I used this Egg Salad as an appetizer for a dinner with friends, serving it as a dip with crackers and celery sticks. It was also awesome served as a grilled egg salad sandwic the next day! YUMMO!

Devil w/the Blue Dress On! Egg salad w'a Kick!
PineCreekStyle

Directions:

• 10-12 Eggs, boiled, peeled and grated
• 3/4 cup of Blue Cheese salad dressing
• 1/2 cup of sour cream
• Red Pepper to taste, I made mine to Kick at first bite!
• 3-4 pieces of cooked bacon, crumbled
• garlic pepper, to taste
• Minced chives, as desired
• Garnish with Blue Cheese Crumbles

Directions:

1. Mix well and let chill to help the flavors meld together
2. Serve with Crackers, veggies or on bread, *I grilled mine on sourdough bread! YUM!

As I was making this salad and adding the Blue Cheese dressing the Song...
"Devil with the Blue Dress" came on over the radio! Perfect timing for the name of my recipe! :)))
Bite, Chew, Repeat...Enjoy!
XO

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Stacked Blue Cheese & 'Mater Salad...

Stacked Blue Cheese & Mater Salad
        From Pine Creek Style

This salad was delicious and the presentation was impressive...a few WOW'S were blurted out!
      Love, Like & Share with Style....Find us on Facebook & Pinterest

Bite, Chew & Repeat

Stacked Blue Cheese & 'Mater Salad

   from PineCreekStyle

~~Please read the complete recipe before starting as you will want to make the Parmesan Fried Cheese "Plate" prior to assembling the salad.

Per Salad: Indredients...

** Second Recipe for Parmensan Fried Cheese Garnish below

• 1 large Herloom Tomato, sliced thick into four or five pieces, place on a paper towel to soak up juices while preparing other ingredients.
• 1 jar of Artichoke Salad (including pimentos & green olives), use 1/4 of the jar per salad, drained
• 1 jar of Artichoke Hearts, use 1/4 of the jarper salad, drained, I remove large leaves that are woody.
• Parmesan Cheese, Fresh & Shaved, 1/4 cup per salad
• 1 wooden skewer per salad, to secure
• Chives for garnish
• Blue Cheese Dressing for stacking and drizzling
• 2 large green olives stuffed with Blue Cheese for garnish per salad
• Salt & Pepper to taste

Parmesan Fried Cheese base: See recipe below

Driections for the Salad assembly:

1. Place the Parmesan Fried Cheese "Plate" on your dish
2. Next, layer as folows: one tomato slice,place 1 teaspoon of blue cheese dressing in the center of the tomato 
3.  Add the Artichoke hearts & artichoke mixture
4. Repeat steps 2 & 3 three more times, in a stacking order
5. Place a wooden skewer through the center of the tomatoe salad. Securing the stack.
6. Drizzle the salad with more blue cheese dressing as desired
7. Sprinkle the salad with shaved fresh Parmesan Cheese
8. Season with Salt & Pepper to taste
9. Garnish the top of the salad/skewer with two large green olives and/or some left over fried cheese pieces

Serve with a fork and a sharp knife

Parmesan Fried Cheese Garnish/Base:

Ingredients: 1 per salad, recipe is for one...

• !/2 cup of Parmesan Cheese, Shredded
• 1/4 cup of chopped Pecans
• Garlic Pepper to taste or Pine Creek Ranch Seasoning
• Olive oil for cooking

Directions:

Mix the cheese, nuts & garlic pepper together.

In a frying pan, heat a small amount of olive oil, 

Sprinkle the cheese mixture in the bottom of the hot pan, spreading the cheese out to  form a flat "plate" of fried cheese. Flip the cheese over when golden and cook until golden on both sides. This cooks very quickly, do not leave the pan. ** Spray the spatula with cooking spray to easliy flip the cheese "Plate". Place on a paper towel until ready to use.

"A Gourmet Salad to Serve for a Special Occasion"

  Happy Hearts Day!

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Balsamic & Dijon Pasta Salad...

Balsamic & Dijon Pasta Salad a refreshing Summer Salad.

Balsamic & Dijon Pasta Salad
    from Pine Creek Style

• 1 package of Tri Color Pasta, spiral style, cooked al dente & drain
• 1 cup of water packed artichoke hearts, drain, remove leaves and dice hearts into chunks
• 1/3 cup of fresh tomatoes, remove seeds and dice
• 1/4 (heaping) red onion, diced
• 2 medium bell peppers, 1 red & 1 yellow, diced
• 1 small can of sliced black olives, drained
• 2 tablespoons of grated Romano or Parmesan cheese
• 1/2 cup of grated mozzarella cheese
• 1/4 cup of white balsamic vinegar
• 1 tablespoon of Dijon mustard
• 2/3 cup of extra virgin olive oil
• lightly season with black pepper

Directions:

1. Prepare and toss lightly all ingredients together, except the vinegar, mustard, olive oil & pepper
2. Mix the Balsamic Vinegar, Dijon Mustard, Olive Oil together, mix well
3. Add the dressing to the Pasta mixture, mix well.
4. Season with black pepper.
5. *You may want to make extra dressing and set aside in the refrigerator .  Use the extra  dressing to add to the salad if needed the next day. Pasta will sometimes soak up the dressing, the extra dressing will quickly refresh your salad. ** you may also use a pre-made White Balsamic dressing and add the Dijon mustard .

Summer Salad with Refreshing Taste & Style....

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Mexi-Cali Rose Salad...

This is a great Summer Salad. Recently my Granddaughter "Squiggles" and I were having a Nana Day! She, along with several other of our grandchildren...(haha all 9) love to cook & create new recipes! This salad is easy, quick & refreshing! Please Love, Like & Share with Style...
Check out this Yummy recipe....

 On this special cooking day...."I".... was "Squiggles" Sous Chef! She was awesome....She & I worked amazingly well together! It was magical...we had dinner ready very quick, everything looked delicious & our guests were arriving soon! Yep! Dinner guests! We had invited some friends over for Dice night! Another fun family "favorite" to do together!

Mexi-Cali Rose Salad
 from Squiggles & PineCreekStyle

• 1 bag for frozen yellow corn. lightly sautéed in 1 tablespoon of butter, until golden, let cool
• 1/4 head of lettuce, chopped small
• 1-2 Avocado's, diced, sprinkled with some lemon or lime juice
• 2 tomatoes, seeded and chopped *when the seeds are removed, it will not make the salad watery
• 1 yellow & 1 orange bell pepper, seeded and diced
• 3 radishes, diced
• 2-3 green onions, sliced
• 1 medium can of sliced black olives, drained
• 4 or 5 sticks of Jicama (I used a prepared container, bought at the store), diced
• Cilantro, chopped small, add amount to taste
• Salt & pepper to taste and a sprinkle of Cumin to Taste

Instructions:
Mix all ingredients together, tossing gently
Season with spices and serve with a dressing or alone!
Chill & Serve

We use a semi homemade Avocado Ranch Dressing. Simply mash some Avocado into some store bought Ranch Dressing or just some sour cream and mix well! You can do the same with taco seasoning mix and Ranch Dressing or Sour Cream! Yum!

My junior Chef did and awesome job fixing this salad! There wasn't much leftover! Thanks Squiggles for sharing my kitchen & your awesome cooking style! Nana loves You!
Serving a Summer Time Salad with Style...

Ohhh....And by the Way....I scored in Dice!

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Bacon Cheeseburger Salad...

Craving a Bacon Cheese Burger? Started your Swim Suit diet?? No worries....This Cheeseburger is Bun less! It's so good you won't miss the bread! Ornery said it was his new go-to salad for summer! WELL,...he does love the Hot Dog Salad too...(here). Both these salads would be awesome for Summer....

 Bacon Cheeseburger Salad from PineCreekStyle

For each Salad you will need...

• Lettuce, I used romaine lettuce; washed and roll in a paper towel to chill, 4 leaves per salad.
• 1 small-medium tomato, sliced or diced 
• 1/2 avocado, peeled and sliced in to small wedges., spritz with lemon juice to keep from browning
• Hamburger, 1-2 patties cooked and crumble or cut into small pieces or *I used a hamburger roll, (shaped like a hot dog, precooked, reheated & sliced into rounds). I make these Hamburger Rolls ahead, cook until they are medium rare & freeze... When needed, I thaw & heat in the oven until hot at 275 degrees. This is an awesome way to fix a meal quick!
• Cooked bacon, 1 or 2 slices, cut or broken into pieces
• 1/2 small-medium yellow Onion, sliced. Serve either raw or lightly sautéed .
• 1/2 cheese sauce, such as nacho cheese to use as a dressing, slightly warmed
• 1/2 cup of grated cheese, any flavor you desire
• Salt & Pepper to taste
• **Dressing is optional, Ranch or Thousand Island (whatever kind you like) & drizzle..We just use the Cheese sauce.

Assembly:
Line your bowl or dish with the lettuce first, then start layering the ingredients, leaving the cheese for last (to drizzle & sprinkle on top)...And Serve!

**I served a chunky Pickle Relish on the side to go with the salad! You can't forget the Pickles! :)

We had come home from a Cattle Auction and were hungry! I had everything in the house except hamburger buns....So...you know Me! I suggested a Bacon Cheeseburger Salad!
It was a hit! 'Nuff said!
Re-Inventing Lunch with Style...

Cooking Tip: Slice an Avocado in half lengthwise, lightly twist off top half, run a teaspoon around the edge of the pit, lift the pit out with the spoon (see photo above), peel & slice. Spritz with Lemon juice to keep from turning brown.

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Hot Dog Salad...

YES...Hot Dog Salad... Ornery & Myself are doing great sticking to our current diet...BUT we LOVE Hot Dogs! Well that's what we were craving...So I suggested BUN-LESS Hot Dogs for lunch! They were AMAZING! Sometimes the simplest foods taste the BEST! Take a look....

 Hot Dog Salad....
Ingredients are based per Salad

Small amount of lettuce for the base of the salad
1/2 Small tomato, sliced and cut
1/2 avocado, sliced and chopped
1/2 grilled onion, sliced
Cheddar Cheese, grated, sprinkle on your choice amount
1 got dog, grilled & hot
Garnish with Thousand Island Dressing, chives and garlic powder
Season with Salt & Pepper

It's soooo good! If a hamburger can go bun-less ( such as protein wraps)...Then WHY not a HotDog too!
Eat'n our Hot Dog Salad's with Style....
Enjoy the Yum!

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Classic Tuna Salad with a Twist...

Who hasn't had Tuna Salad? Oh, there may be a few...but most of us have had the traditional dill pickle tuna salad. Well...this one has a little twist on flavor...Hubby LOVED it!

 Classic Tuna Salad with a Twist...Lunch is served!

Recipe: 
1 can of White Tuna, packed in water, drain and rinse
1 large dill pickle, cut into small chunks
1/2 seedless cucumber, cut into small chunks, save some rounds of cucumber for garnish
1 tablespoon of Cilantro Pesto *(or cilantro paste in a tube mixed with a teaspoon of olive oil)
1/2 cup of mayonnaise with a small squeeze of lime mixed with it
Squeeze of Lime, see mayo above
Garlic Salt & Pepper to taste
1 slice of red bell pepper for salad garnish
Leaves of Lettuce, for the base of the tuna salad
**Toasted garlic chunks for garnishing if desired...

 Mix pickles, cucumber, tuna, cilantro pesto...season with garlic salt & pepper
Then blend in the mayo with lime. Mix well.

I then packed each serving of tuna salad into juice glasses and placed them into the fridge to cool. Cold is better when making a salad mold presentation.

While the tuna salad is getting cold, prepare your salad dish/bowl.
Layer lettuce leaves and place a bell pepper ring on top! 

 YUM...LUNCH is almost ready!

 When the tuna salad is cold, run a table knife around the glass then...

Turn the glass upside down over the bed of lettuce!

 Ta-Dah.....
Top with a cucumber round and garnish with toasted garlic

We loved the cilantro taste added to the Tuna Salad!
 Adding the cucumber with the dill pickle, was perfect....The dill pickle didn't over power the taste! 
The cilantro was mild & complimentary to the salad...
 PERFECT!
Lunch is Served with Style...

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