DEFINITELY DEBI: August 2012

I've been eating this Taco Salad since I was a kid and I love it just as much today as I did then. This was one of my Mom's big "go to" meals especially for Summer. It's one of those recipes that doesn't have any measurements to follow you just add as much or as little as you like of the ingrediants.

Here is what you will need:

A mix of Romaine and iceberg lettuce
Chopped tomatoes
Kidney Beans (drained and rinsed)
Cheddar Cheese (shredded)
Avocado
Ground Beef, Turkey or Chicken
Lawry's Taco Seasoning
Nacho Cheese Dorritos or Taco/cheese flavored tortilla chips of choice
Lite Thousand Island Dressing

(I've also been known to add thawed frozen corn niblets and black olives to this salad...really anything goes!)

I like to brown the meat in the morning with the taco seasoning (follow directions on package). Then I refrigerate the meat all day so it will be cold for the salad that night.

I use a combo of Romaine and iceberg lettuce that I tear into small pieces. Then I add the chopped tomatoes, drained and rinsed kidney beans, cheddar cheese, avocado and cold, cooked meat. Toss all together and then pour on just enough of the thousand island dressing to moisten. Finish with a few handfuls of crushed nacho cheese chips. (I no longer use Dorritos brand because they have MSG in them...I just buy whatever taco or cheese flavored tortilla chips I can find on sale at Whole Foods)

Don't turn your nose up to the Thousand Island Dressing. It is AMAZING on this salad. I've tried making it with Salsa flavored ranch and cilantro dressing but nothing compares to thousand island on this salad. The combination of seasoned meat, chips and dressing are delicious.

ENJOY!

The country is experiencing a heat wave right now, so I figured what better time to post a recipe for a delicious, COOL salad! You can make it with regular or gluten free noodles. This salad is made with an incredible home made pesto dressing, however if you want to simplify it you can buy a jar of pesto or a container of fresh pesto at most grocery stores. However if you have the time and inclination I recommend that you make it by scratch as it is to die for!

I live on the coast of Southern California and 360 days a year our weather is in the 63-73 degree range and we don't have a need for an a/c. However approx. 5 days out of each year we get hit with a heat wave and that is the time that we really miss not having one!

This week our temps have been in the mid/high 80's which mean my house has been in the 90-95 degree range inside. Therefore I've been trying to find meals that I can prepare early in the morning while it is cooler...requiring just a few finishing touches right before eating in the evening. This recipe is ideal for that.

Here is what you will need to make the pesto dressing. As with all the food I prepare, I buy ORGANIC. Yes it is more expensive....however you can't put a price on protecting yourself and family from ingesting harmful pesticides. Eating organic has been proven to reduce your risk of Cancer.

1/2 c. packed basil leaves
1/4 c. each fresh flat leave Italian parsley leaves and fresh thyme leaves
3 T. white wine vinegar
1 T. fresh lemon juice
1/4 c. grated Parmesan Cheese
1/4 c. extra-virgin olive oil
Salt and pepper to taste

DIRECTIONS FOR PESTO DRESSING

Rinse, dry and measure out the basil leaves.

(*tip: I use a salad spinner to dry lettuce and herbs)

Rinse, dry and measure out the thyme leaves. Holding the stem firmly with one hand, slide the leaves off the stem and discard the stem.

Using a food processor or blender (I used a blender), toss the basil and thyme into the blender.

Rinse, dry and measure out the flat leaf Italian parsley.

Toss into blender with the other herbs.

Using the chop option and pulsing as you go.....mince up the herbs in your blender.

Once they are finely minced, add 3 T. vinegar..

Extract juice from 1/2 a lemon.

Add a 1 T. fresh squeezed lemon juice to the blender...

Then add 1/4 cup grated Parmesan Cheese.

Pulse and blend till combined.

Using a spatula, scrape the sides of the blender...

Lastly, while the blender is blending, pour in 1/4 c. extra virgin olive oil...

Your finished pesto will have a smooth, frothy appearance. Pour the pesto dressing into a container with lid. I love this salad dressing container from Pampered Chef. It has a plunger/mixer in it so you can mix up again prior to using.

....and store in the fridge until you are ready to use. (I made it in the am and let it sit in fridge all day)

Here is what you will need for the salad.

1/2 lb. asparagus, trimmed
2 T. extra virgin olive oil
1 cup dry rotini/spiral pasta
2 boneless/skinless chicken breasts, grilled and cut into bite sized chunks (OR 1 fully cooked rotisserie chicken, cut into bite sized chunks)
2 c. halved red grape tomatoes
1/4 c. pine nuts, toasted

DIRECTIONS:

Preheat oven to 425 degrees

Rinse and dry the asparagus.

Bending each stalk of asparagus, you will see that it has a natural place that it wants to break. Break off and discard the ends of the asparagus. Arrange on a baking stone or sheet in a single layer.

Drizzle 2 T. olive oil evenly over the asparagus. Roast in the pre-heated oven until lightly browned for 12-15 mins. In the meanwhile, measure out 1/4 c. of pine nuts into a small skillet. Toast over medium heat tossing or stirring constantly for about 3-5 mins. Toasting brings out the oils/aroma in the nuts. Set aside.

Rinse and dry the grape tomatoes. Slice in 1/2 lengthwise. Set aside.

Using a grill pan, spray it with olive oil spray. Rinse and pat dry the chicken breasts, (season with salt and pepper) and grill on medium heat 5 mins on each side. Then turn down the heat to low and cook an additional 7-10 mins each side until cooked all the way through. If you do not have a grill pan you can grill outdoors, pan fry, bake in oven OR use a rotisserie chicken.

Set aside chicken when done. Cook pasta according to package directions until pasta is a little past the al dente stage. You don't want it undercooked, but don't want it mushy either.

At some point in the salad ingrediant preparations, the asparagus will be done roasting. Remove from oven and using tongs, remove the asparagus from the baking sheet.

Drain pasta when done.

Rinse the pasta with cold water. Put all the prepared salad ingrediants in containers with lids and refrigerate until ready to assemble to salad.

*A tip in storing cooked pasta...to prevent it from sticking together stir in a T of olive oil.

When you are ready to assemble the salad, chop the chicken breast and asparagus into bite sized pieces.

Toss all of the ingredients for the salad into a large salad bowl. Pour the dressing over the salad. Use it all even though it may seem like too much...the pasta absorbs a lot of the dressing.

Toss evenly to coat all the ingredients with the dressing.I SWEAR by this seasoning for seasoning many things I make. It works perfectly in this salad. It does have salt in it, so be careful not to use too much. Just lightly sprinkle over the salad and toss.