There’s an exception to every rule, and this salad is the perfect example. It’s not dessert, but it’s well-worth going against my rule following instinct to share it with you. I am a huge fan of the barbeque chicken salad at California Pizza Kitchen.  This grilled chicken salad that my mom made last week reminded me of it, but was so much better. I’m so glad she’s sharing the recipe. The dressing has a serious zip to it.

Don’t think I’m going all healthy on you now. Next week I have a bunch of sweet desserts to share, including my new favorite cupcake! And I have BIG plans for the weekend! I can’t wait to post the details next week.

Have a great weekend everyone!

Grilled Chicken Salad With Lemon Jalapeno Dressing

2 chicken breasts, skinned, boned and nhalved

1 teaspoon southwest seasoning

kernals from 1 ear of grilled corn

1 grilled red pepper, chopped

2 Roma tomatoes, seeded and chopped

1/4 cup red onion, chopped

1 avocado, chopped

1/4 cup jalapeno jack cheese, grated

1 can black beans, rinsed

LEMON DRESSING

juice of one lemon

1/4 cup olive oil

2 tablespoons honey

1 tablespoon fresh cilantro, chopped

2 cloves garlic, minced

1 small jalapeno pepper, seeded and chopped

salt and pepper to taste

1. Mix salad dressing and drizzle 1 teaspoon over each chicken breast.  Sprinkle breasts with southwest seasoning.  Set aside.

2. Grill corn and red pepper first.  Chop pepper and remove corn from cob.  Place in medium salad bowl.

3.  Grill chicken.

4.  While chicken is grilling place lettuce, tomatoes, onions, avocado, pepper cheese andd black beans in bowl with corn and red pepper. 

5.  Sprinkle dressing over salad.  Season with salt and pepper and toss.  Arrange on 4 plates.

6.  Slice grilled chicken in 1 1/2-inch pieces and arrange on top of salad.

Serves 4

Have you seen Epicurious’ annual list of food trends for 2010? Take a look and see which ones you’re on board with. Though the format is clever, “front burner” vs. “back burner”, I’m not putting a few of these on my “back burner”, even if that counts me out of the Food Fashionista award for 2010. Can you guess which ones I’m keeping on my “front burner”?

Dish
Front Burner – Fried Chicken
Back Burner –  Burgers

Dessert
Front Burner  - Whoopie Pies
Back Burner -  Mini Cupcakes

Ingredient
Front Burner - Lamb
Back Burner –  Pork

Health Trend
Front Burner – Immunity
Back Burner –  Omega-3

Profession
Front Burner – Butcher
Back Burner –  Mixologist

Drink
Front Burner – Homemade Beer
Back Burner –  Mad-Science Cocktails

Entertaining
Front Burner – Potlucks
Back Burner –  Formal Dinners at Home

                                                                                                                                                        I’m okay with potlucks taking the leading role and formal dinners being assigned understudy, but I do take issue with a few of these. Whoopie Pies? Hmmm…maybe once in awhile, but whoopie pies trumping any kind of cupcake – not happening. And no matter what the trend-setters say, I will continue to pursue my degree in mixology and keep posting “mad-science” cocktails regularly. I know that homemade beer is becoming the latest craze, but that is not even close to persuading me to give up my cosmo.

Since immunity is on the front-burner, and since everyone seems to be on hiatus from sweets  right now (self not included), I have a new, simple to throw together, salad that’s loaded with cancer-fighting, immunity-building foods – spinach, cranberries, and almonds. The almonds and dried cranberries give it that sweet-salty combo that is hard to resist, and it looks oh-so-pretty on the table.

Cranberry Spinach Salad (Adapted from AllRecipes.com)

3/4 cup almonds slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

1 tablespoons toasted sesame seeds

1/4 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, sugar, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

On a cruise to Mexico this summer I found some pretty funny items for Bunco, like the naughty shot glasses I used for party favors and the small sombreros that topped the napkins. 

I’m into making party planning easy so I prepared the chicken and corn for dinner the night before and made extra for the Mexican salad.  The enchiladas were made the day before so on the day of the party all you need to make is the guacamole and salad dressing.

Chipotle Grilled Chicken

1/4 cup canned chipotle chili in adobo sauce

3 tablespoons olive oil

2 cloves garlic, minced

1/4 cup onion, chopped

2 tablespoons cilantro, freshly chopped

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

4 chicken breasts, skinned and boned

1.  Combine chipotle chili, olive oil, garlic, onion, cilantro, paprika, ground cumin, chili powder and salt.

2.  Place chicken in Ziplock and pour above mixture over chicken.  Marinate at least 1 hour and preferably overnight.

3.  Grill on medium-high until chicken is done, brushing occasionally with reserved marinade.

Chipotle Grilled Corn

1/2 stick butter

2 tablespoons orange juice

2 teaspoons chipotle in adobo sauce, minced

2 teaspoons molasses

1/4 teaspoon salt

2 tablespoons fresh cilantro, chopped

6 ears of corn, shucked and cleaned.

1.  Add butter, orange juice, chipotle, molasses and salt in a small bowl and microwave until melted.  Stir in cilantro.

2.  Place corn on grill and brush with butter mixture until corn reaches 120 degrees.

Mexican Salad

1 bag romaine lettuce

3 Roma tomatoes, seeded and chopped

chipotle grilled corn removed from 2 cobs

1/2 red bell pepper, chopped

1/2 cup jalepeno jack cheese, grated

Honey Lime Dressing

1/4 cup fresh lime juice

1/4 cup olive oil

2 tablespoons honey

1 tablespoon fresh cilantro, finely chopped

2 cloves garlic, minced

1 teaspoon jalepeno pepper, seeded and chopped

1.  Toss all salad ingredients in large bowl.

2.  Whisk dressing ingredients and pour over salad.  Season to taste with salt and pepper.

3.  For the Mexican Bunco I deep fried a medium size flour tortilla in a tortilla basket maker (Sur La Table) and served the salad in the fried tortilla basket with a dollop of guacamole.

My husband made enchiladas for the Pillsbury Bake Off.  We call them Kenchiladas!  They are delicious and the best part is they can be comletely made the day before.

Kenchiladas                                                                     

2 cups Ricotta cheese

1 1/2 cups jalepeno jack cheese, grated

1 tablespoon chopped green chiles

1/4 cup chopped green onions

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 egg

8 flour tortillas

1 can enchilada sauce

2 cups cheddar cheese

1.  Preheat oven to 350 degrees.

2.  In a large bowl mix Ricotta and jack cheese.  Add chilies, green onions, cumin, and cayenne.  Stir in egg.

3.  Place mixture on 8 tortillas, dividing evenly and covering each tortilla.  Roll tortillas and place seam side down, in an 8 1/2 X 11 pan.

4.  Pour enchilada sauce over tortillas and top with cheddar cheese.  Bake for 50 minutes.

The  Bunco theme  this year is “Dance.”  Each month the hostess chooses a  different type of dance for her Bunco party.

I started off the year with “The Mexican Hat Dance Bunco.” All the girls in this Bunco group have the competitive, creative, “I can top that” gene.  We spend months looking for theme gifts, devising the perfect theme menu and thinking up ways to surprise the hostess.  This month was no different. 

 At 6:30 p.m. my doorbell rang.  Serape wearing Frito Banditos, sporting mariachi mustaches and strumming a guitar, greeted me singing some version of La Bamba.  I was introduced to the newest member of our group, Allison; I fear I will always look at her and see a black mustache.

We started the festivities with my amazing, if I do say so myself, Diet Margaritas, and the traditional Mexican 7-Layer Dip.  Keeping with the Mexican Hat Dance theme I served Jello Shooters in the shape of hats!  Kenchilada’s, my husband’s super recipe for enchiladas, and Chipotle Grilled Chicken Salad with Honey Lime Dressing were served for dinner.  Stay tuned for part two of Mexican Hat Dance Bunco. 

MEXICAN 7-LAYER DIP

1 can Frito Bean Dip

2 cups iceberg lettuce, chopped

1 cup cheddar cheese, grated

1 cup jalepeno jack cheese, grated

1 cup sour cream

2 tablespoons taco mix

1 cup tomatoes, chopped

1 cup guacamole

1.  Spread the bean dip on a medium size plate.

2.  Place chopped lettuce on bean dip leaving a narrow border of dip.

3.  Place grated cheddar cheese on lettuce leaving a narrow border of lettuce.

4.  Place jack cheese on cheddar cheese leaving a narrow border on cheddar.

5.  Mix sour cream and taco mix and place on top of jack cheese leaving a narrow border of jack cheese.

6.  Place chopped tomatoes on top of sour cream leaving a narrow border of sour cream mixture.

7.  Top with guacamole.  My recipe for guacamole is really simple.  Mash an avacado.  Add a heaping tablespoon of finely chopped onions, 1 teaspoon of garlic salt and a teaspoon of sour cream.  Mix and taste.  Add more garlic salt to taste.  Serve with tortilla chips.

Jello Shooters 

4 packages Knox gelatin

3 3-ounce packages Jello (raspberry)

2 1/2 cups boiling water

1 1/2 cups alcohol (vodka)

Mix jello, gelatin and boiling water.  Stir in alcohol.  Pour into 11 X 13 pan.  Cut into squares or use your favorite cookie cutter

In spite of everything, we have each other.  We laugh until our sides hurt and tears are running down our cheeks.  We vow whatever happens we will take care of each other and enjoy life no matter what comes our way.  Inside we are always in our 20′s looking for the next crazy adventure, while outside we are searching for the perfect acid-reflux cure. 

Check out Peggy’s table setting and the easy flower centerpieces.  Our “take-away” favor doubled as part of the arrangement.  Kate has trained me to measure for the recipes I submit, but I haven’t been able to train my BFF’s.  Peggy did provide the recipes for the fish, potatoes and vegetables, but I’ll have to get back with you on the salad and dessert. 

Don’t forget to check out the croissants at Trader Joe’s – AMAZING!!!  Take them out of the freezer the night before and they bake like home-made. 

BROCCOLINI AND GREEN BEANS

2 pounds broccolini

1/2 pound green beans, trimmed

1/2 cup garlic flavored olive oil

1 1/2 teaspoon dried crushed red pepper flakes

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil.  Add broccolini and boil for 2 minutes.  Using tongs quickly  add broccolini to a large bowl of ice water.  drain and set aside.

In the same pot of boiling water add the green beans and cook for 4 minutes.  Using tongs, quickly add green beans to another large bowl of ice water.  Drain and set aside.  (The vegetables can be made 8 hours ahead if you dry them and then refrigerate in a Ziplock.

Heat oil in a large saute pan over medium high heat.  Add vegetables and 1/2 teaspoon salt and pepper.  Saute vegetables for about 5 minutes until vegetables are heated through.  Taste and add additional red pepper flakes and salt and pepper to taste.

LEMON BUTTERED DILL POTATOES

4 large potatoes, baked

8 tablespoons butter, melted

1/3 cup sour cream

2 tablespoons fresh dill, finely chopped

4 teaspoons lemon juice

1/2 teaspoon garlic salt

1 tablespoon onion, finely minced

salt and freshly ground pepper to taste

paprika for garnish

1.  Preheat 400 degrees.  Bake potatoes for 1 hour until fork tender.

2.  Lower heat to 350 degrees.

3.  Cut each baked potato in half lengthwise and scoop out pulp.

4.  In a large bowl mix potato pulp with 5 tablespoons melted butter and remaining ingredients, except paprika.

5.  Put mixture into casserole dish and drizzle with remaining 3 tablespoons of melted butter.  Sprinkle with paprika.  (Can be prepared a day ahead, cover and chill overnight.)

6.  Bring to room temperature and bake 20 minutes until lightly browned.

GLO’S SALAD (TBA)

VEGETABLE TOPPED SALMON

8 6-ounce fillets

3/4 cup fresh lemon juice

2 cups carrot, finely grated

2 cups tomato, finely chopped

3/4 cup green onions, chopped

3/4 cup mayonnaise

1/2 cup cream cheese, softened

1/2 cup fresh parsley, minced

1 teaspoon salt

1/2 teaspoon pepper

1.  Arrange fillets in a baking dish and drizzle with lemon juice.

2.  Combine the remaining ingredients in a bowl and mix well.

3.  Mound on top of fillets, covering completely.

4.  Bake 400 degrees for 20 minutes or until fish flakes easily. (Can be prepared 1 day ahead, cover and chill overnight).