Your cart

Blog

Pork Verde With Lime Dressing Salad

Pork Verde With Lime Dressing Salad
I love all the flavors and can't get enough of the pork or this dressing. Love it in the salad! Try it in tacos and burritos too. There are so many great new Mexican flavors out there. This is one of our favorites! xo

Pork Verde with Lime Dressing Salad

Plan Ahead: Cook pork the day before. Can be made into Tacos, Burritos or a Salad.

Lime Ranch Dressing:

  • 1 packet Hidden Valley Ranch Buttermilk Dressing and Zest and juice both
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 2 tomatillos peeled and cut into pieces
  • ½ bunch cilantro leaves only - cleaned and chopped
  • 2 cloves garlic minced Zest and juice of one lime
  • 1 jalapeno pepper chopped Use the seeds if you like extra heat. Go easy according to your taste.

Sweet Pork:

  • 1½ pounds boneless pork roast
  • Garlic salt to taste
  • 1 12 oz. can of regular not diet Coca Cola
  • 8 oz. salsa – or Everyday Salsa page 227
  • 1 cup brown sugar

Lime Ranch Dressing:

  1. Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest and juice of one lime and the jalapeno. Mix until well blended.

  2. Keep refrigerated until ready to use. Serve at room temperature.

Sweet Pork:

  1. Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3½ hours.

  2. Drain all the water off the roast and divide the roast into 4 sections.
  3. Use an immersion blender or regular blender to mix coke, salsa and brown sugar together until smooth. Pour over the roast and continue to cook on high for another 1½ hours.

  4. Shred pork with a fork.
  5. Pour the Lime Ranch Dressing over the pork and enjoy with rice and beans; or make Tacos, Burritos or a Sweet Pork Salad.

Sweet Pork Salad:

  1. Place a 6 to 8 inch flour tortilla sprinkled with Mexican blend cheese on a cookie sheet. Broil about 6 inches away from the broiler element until the cheese melts.

  2. Place the flour tortilla in a one-serving size pasta bowl.
  3. Top with shredded pork.
  4. Food Nanny Lime Rice or Mexican Rice (Book #1).
  5. Black Beans.
  6. Romaine lettuce, chopped.
  7. Fresh Roma tomatoes, chopped.
  8. Avocado, chopped.
  9. Corn tortilla strips, available in any store.
  10. Lime Ranch Dressing over all. Serve immediately.

Variations: You may serve this pork with Food Nanny Lime Rice and black or pinto beans on the side. The pork is also terrific in tacos, burritos. Always serve the Lime Ranch Dressing on the side.

Everyday Salsa

  • 1 10 oz. can diced tomatoes and green chilies
  • 1 14.5 oz. can diced tomatoes ½ cup fresh cilantro leaves
  • ½ yellow onion cut in half
  • 2 medium garlic cloves
  • ½ teaspoon cumin
  • 1 teaspoon cider vinegar
  1. Mix everything in a blender or food processor. Pulse it if you like it chunkier.

Serve with: Tortilla Chips of choice.

Variations: Of course you can add jalapeno or serrano chilies to this recipe if you like it with a lot more heat!

Jamie and Adam made this recipe for us years ago and it has become our go to salsa when we need salsa in less than 5 minutes. I keep a few cans of diced tomatoes and green chilies, on my shelf just for this salsa.

Santa Fe Lime Rice

  • 1 cup uncooked long-grain white rice or calrose rice
  • 2 cups chicken broth
  • 1/4 teaspoon salt
  • Juice of 1/2 lime
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  1. To use a rice cooker, combine all the ingredients in the cooker. Cover and turn on.
  2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender.

Variation: Add 3 cups (about 1 pound) shredded cooked chicken to take this recipe from side dish to main dish.

Lisa's Raspberry Dressing Salad

Lisa's Raspberry Dressing Salad
Our dear Sister-in-law, Lisa, always makes THE best salads! We're finally posting her recipe that you have all been wanting. Its from the shower we put together for our cousin. It's seriously soooooo amazing! This is a great salad to enjoy with raspberries or strawberries. xo Liz + Lizi

Lisa's Raspberry Dressing Salad

Salad

  • 1 cup Feta
  • 6 strips Bacon
  • 1/4 Red Onion
  • 1 Avocado
  • 1 cup Pecans
  • 1/2 cups Craisins
  • 1 small package Raspberries

Raspberry Dressing

  • 1/4 cup Red Onion
  • 1 cup Sugar (I added less 3/4 cup)
  • 2 tsp Dry Mustard
  • 1/2 tsp Salt
  • 1/2 cup Red Wine Vinegar or Raspberry Vinegar
  • 1 Tbsp Raspberries
  1. Puree then add 1 cup oil slowly

Makes 2 Cups Dressing

Signature Salad

Signature Salad

Signature Salad

Plan Ahead: Rinse arugula, spinach and romaine ahead of time. Store separately. Keep cold. Chop the vegetables ahead of time and keep cold separately. Chop nuts and keep separate as well. Prepare grapes ahead of time.

3 cups arugula or mixed greens

    3 cups spinach

      3 cups romaine, rinsed and chopped

        Coarse salt

          Fresh ground black pepper

            Ground ginger

              ¼ cup EACH - red, green and yellow Bell peppers diced

                ¼ cup cocktail peanuts (roasted and salted)whole

                  ¼ cup walnuts, chopped

                    ⅓ cup cashews, chopped

                      ⅓ cup golden raisins

                        ½ cup green or red grapes, cut half

                          1 crisp apple, skin on, diced Honey

                            Juice of 1 fresh lemon

                              Olive oil

                                1. 1. On a medium size platter or a medium size shallow bowl, spread out the arugula. Lightly sprinkle with coarse salt, fresh ground black pepper, and dried ginger. Sprinkle on the diced bell peppers. Drizzle with honey. This is the first of 3 layers. 2. Spread out the spinach. Lightly sprinkle with coarse salt, fresh ground black pepper and ground ginger. Sprinkle on the nuts. Drizzle with honey. 3. Spread out the romaine. Lightly sprinkle with coarse salt fresh ground black pepper and ground ginger. Sprinkle on the raisins, grapes and apple. Drizzle with honey. 4. Drizzle with lemon juice and olive oil. Serve immediately.

                                Serve with: Warm Nann bread page 239, Artisan Beer Bread page 247.

                                Variations: The key to this salad is the 3 different kinds of lettuce and the nuts. Use what you have on hand. Butter lettuce is a nice substitute. Pecans and pistachios are a nice variation as well. Add chopped cilantro and mint to the greens for more flavor, if desired. If using carrots cut in half, steam, then dice. Add diced kiwi, tomato or avocado.

                                OUR FAVORITE CITRUS SALAD

                                OUR FAVORITE CITRUS SALAD

                                Our Favorite Citrus Salad

                                • Spring mix lettuce
                                • 1 head romaine lettuce cut
                                • 1 avocado pieced
                                • 1 orange peeled and diced
                                • ½ pomegranate seeded
                                • 1/3 cup pistachio nuts whole
                                • ½ cup asiago Cheese thinly sliced (1/2 inch pieces approx.)

                                Dressing:

                                • ½ teaspoon grated orange peel (or a couple drops wild orange essential oil, or both.)
                                • 1/3 cup fresh orange juice
                                • 2 Tablespoons red wine vinegar
                                • ½ cup vegetable oil
                                • 2 tablespoons sugar
                                • 1 Tablespoon dry Italian dressing mix

                                Two Basic Salads & Broccoli & Bacon Salad

                                Two Basic Salads & Broccoli & Bacon Salad
                                I learned how to make these simple delicious salads in Italy. There is nothing better than wonderful tomatoes. The Italian tomatoes have a very thin skin and are delicious. Garden tomatoes are the best yet! Heirloom tomato varieties have great taste if you can find them. Look for them at your local Farmer’s Market. xo

                                Basic Italian Salad #1

                                • 3 fresh Roma or heirloom Tomatoes (chopped)
                                • ½ head Butter lettuce (torn)
                                • Olive oil (to taste)
                                • Fresh lemon juice (to taste)
                                • Apple cider vinegar (to taste)
                                1. Toss and serve

                                Basic Italian Salad #2

                                • 3 fresh Roma or heirloom tomatoes (chopped)
                                • 2 2- inch balls Buffalo Mozzarella Cheese (cut up)
                                • Olive oil (to taste)
                                • 4 large fresh basil leaves (torn)
                                • apple cider vinegar (to taste)
                                • lemon juice (to taste)
                                • Coarse salt (to taste)
                                1. Toss and serve

                                Broccoli Salad with Bacon

                                Plan Ahead: Make salad up to 24 hours ahead.

                                • 1 broccoli head (4 cups, fresh cleaned broccoli flowerets)
                                • ½ cup red onion (minced)
                                • ¾ cup raisins
                                • 12 bacon slices (cooked and crumbled)
                                • 1 cup mayonnaise
                                • 2 Tbsp cider vinegar
                                • ¼ cup sugar
                                1. In a medium sized bowl mix the diced broccoli (diced broccoli, small is key), onion, raisins and crumbled bacon pieces.
                                2. In a small bowl mix the mayonnaise with the vinegar and sugar. Pour over the salad. Mix.
                                3. Cover and place in refrigerator for at least 2 hours or overnight before serving.

                                Serve as a vegetable with nearly any main.

                                Orzo Salad

                                Orzo Salad
                                Orzo Salad... We ate this salad a few years ago in Belmont Shore, Calif. We fell in love and made up our own recipe. Your gonna love this Orzo salad as a main dish or side. This is also a fun one to serve your friends for lunch. prep orzo orzo

                                Orzo Salad

                                • Dressing:
                                • 3 Tablespoons olive oil
                                • 3 Tablespoons fresh lemon juice
                                • 3/4 teaspoon salt
                                • Fresh ground black pepper
                                • Pasta: 3/4 cup Orzo Pasta (cooked)
                                • Sauteed Chicken:
                                • 1 boneless/skinless Chicken breast (chopped)
                                • 2 teaspoons olive oil
                                • 2 teaspoons unsalted butter
                                • Other ingredients:
                                • 3 Tablespoons shallot or red onion (chopped)
                                • 3 Tablespoons fresh dill chopped
                                • 3 Tablespoons fresh parsley (chopped)
                                • 6 grape tomatoes cut in half lengthwise
                                • 1/4 cup Feta cheese (crumbled)
                                • 1/2 cup pine nuts or toasted almonds (optional)
                                • 1 1/2 cups baby Arugula
                                1. In a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper. Set aside
                                2. Cook the Orzo according to package directions. Drain. Keep warm. Set aside
                                3. Wipe off the chicken with a wet paper towel. Chop. Salute the chopped chicken in the olive oil and butter until cooked through about 4 min. Keep warm. Set aside.
                                4. In a medium size bowl add: cooked orzo, onion,dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula.. Toss with the dressing and serve immediately.
                                5. Serve with warm Nann bread or french Baguette.

                                WARM ORZO SALAD WITH CHICKEN

                                WARM ORZO SALAD WITH CHICKEN
                                Variations: Instead of chicken, use ½ lb. raw shrimp, cleaned, tails removed, diced. Place diced shrimp on a baking sheet and drizzle with olive oil and fresh lemon juice. Sprinkle with coarse salt and fresh ground black pepper. Bake at 350°on the middle oven rack for 5 to 6 min. Add (optional) dried cherries or cranberries.

                                WARM ORZO SALAD WITH CHICKEN

                                Dressing

                                • 3 Tablespoons olive oil
                                • 3 Tablespoons fresh lemon juice
                                • ¾ teaspoon salt
                                • Fresh ground black pepper

                                Pasta

                                • ¾ cup Orzo pasta (cooked)

                                Sautéed Chicken:

                                • 1 boneless/skinless chicken breast (chopped)
                                • 2 teaspoons olive oil
                                • 2 teaspoons unsalted butter

                                Other Ingredients

                                • 3 Tablespoons shallot or red onion (chopped)
                                • 3 Tablespoons fresh dill, chopped
                                • 3 Tablespoons fresh parsley, chopped
                                • 6 grape tomatoes cut in half lengthwise
                                • ¼ cup Feta cheese (crumbled)
                                • ½ cup Pine nuts or toasted almonds (optional)
                                • 1½ cups baby arugula
                                1. In a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper. Set aside.

                                2. Cook the Orzo according to package directions. Drain. Keep warm. Set aside.

                                3. Wipe off the chicken with a wet paper towel. Chop. Sauté the chopped chicken in the olive oil and butter until cooked through about 4 min. Keep warm. Set aside.

                                4. In a medium size bowl add: cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula. Toss with the dressing and serve immediately.

                                Strawberry Days Salad

                                Strawberry Days Salad

                                STRAWBERRY DAYS SALAD
                                This salad is a serious KEEPER!!! You could serve this with anything or anytime of year! We cant get enough of it lately... its so refreshing and so delicious!! We love to entertain and make lunches for friends!! Its the perfect salad to serve with our french baguettes and one of our amazing desserts! This will become your new favorite for sure!

                                STRAWBERRY DAYS SALAD

                                Serves 6 Time: 15 minutes

                                • Dressing:
                                • 1/4 cup red wine vinegar
                                • 1/4 teaspoon dry mustard
                                • 1/2 teaspoon salt
                                • 2 1/2 Tablespoon sugar
                                • 1/4 cup strawberry jam
                                • 1/3 cup olive oil
                                • Sugared Almonds:
                                • 1/2 cup sliced raw almonds
                                • 2 tablespoons sugar
                                • Salad:
                                • 5 cups Romaine lettuce (chopped)
                                • 1 cup baby arugula
                                • 1/4 cup red onion (little strips)
                                • 1 cup fresh strawberries (sliced)
                                • 1/4 cup fresh Parmesan cheese (grated)
                                • 1/2 to mato chopped (or 6 grape tomatoes, halved)
                                1. Dressing:
                                2. Prepare the dressing in a small bowl. Whisk together the vinegar, dry mustard, salt, sugar, jam and olive oil. Keep in the refrigerator for up to 1 day.
                                3. Sugared Almonds:
                                4. Stir the almonds and sugar together in a small saucepan over low heat. When the sugar is melted and the almonds begin to barley turn brown, (about 5 min) the almonds are ready. Put the almonds on foil to cool. Store in a plastic bag when cool.
                                5. Salad:
                                6. Mix the romaine, arugula, red onion, strawberries, Parmesan cheese and tomatoes together. Mix in the sugared almonds. Pour on the dressing. Mix.
                                7. Serve with: Almost Anything

                                Fruit, Nut, and Cheese Toss Salad

                                Fruit, Nut, and Cheese Toss Salad

                                Fruit, nut, and cheese toss salad is one of our GO-TO's! It doesn't disappoint!
                                Food Nanny Food Photography

                                Food Nanny Food Photography

                                This fruit, nut, and cheese toss salad with creamy raspberry vinaigrette is one of our GO-TO's!!! We always keep these simple ingredients around so that we can whip this salad up with just about any meal! It is so easy to make! The creamy raspberry vinaigrette is surprisingly light and tasty, but not too strong. And nothing tastes better than a fresh, homemade dressing.......you can't buy them to taste this good!

                                Everyone needs a quick and simple salad they can make for a side to any meal. We don't think this fruit, nut, and cheese toss salad with creamy raspberry dressing will disappoint! This salad can be a whole meal by itself too! Serve it with some hot yummy Honey White Bread from The Food Nanny Rescues Dinner Again pg. 245.. YUM!!!!!

                                You can find this fabulous fruit, nut, and cheese toss salad with creamy raspberry vinaigrette recipe along with all my other amazing salads in my books!!! http://www.amazon.com/Food-Nanny-Rescues-Dinner-Again/dp/1467575100/ref=sr_1_2?s=books&ie=UTF8&qid=1458679128&sr=1-2&keywords=food+nanny

                                Apple, Dried Cherry, and Walnut Salad with Maple Dressing

                                • 8 cups mixed salad greens
                                • 1 Fuji apple (diced)
                                • 1/3 cup shredded Swiss cheese
                                • 1/4 cup chopped pecans or walnuts
                                • 1/4 cup dried cranberries
                                • Dressing:
                                • 1/2 cup mayonnaise
                                • 1 Tablespoon raspberry vinegar
                                • 1/8 teaspoon salt
                                • 1/8 teaspoon ground black pepper
                                • 1/2 cup olive oil
                                • 1/8 teaspoon sugar (optional)
                                1. Put the greens, apple, cheese, nuts, and dried cranberries into a large bowl.
                                2. Just before serving, add just enough dressing to moisten the ingredients, and toss to coat and combine.
                                3. Dressing:
                                4. Whisk the mayonnaise with the vinegar in a small bowl. Add the salt and pepper.
                                5. Drizzle in the olive oil and continue to whisk. Adjust the seasonings to taste, adding the sugar if desired.
                                6. Use immediately or store in refrigerator up to 1 week in a tightly sealed container. Shake before using.

                                Dill Dip for Veggies

                                Dill Dip for Veggies

                                Food Nanny Food & Lifestyle Photography
                                Food Nanny Food & Lifestyle Photography

                                When gathering loved ones together...what's more perfect than a beautiful tray with amazing Dill Dip and crisp vegetables? Our Dill Dip for veggies and artisan bread are worthy of any party. There are so many recipes out there...but, this dill dip has a few secret ingredients that we bet you have never tried before! Dill Dip for veggies is simple to make and delicious to serve with an assortment of raw vegetables and focaccia or Artisan Beer Bread. Simple and oh so Classic.

                                We take this dill dip for veggies whenever we are asked to bring a vegetable platter. It's always shocking when friends tell us that they don't even have a great veggie dip recipe! Of course, they want our recipe and we are happy to share it. It's found in the last pages of our mom's cookbook, The Food Nanny Rescues Dinner, under Snack Ideas.

                                Enjoy!!

                                Dill Dip for Veggies

                                • 1 cup sour cream
                                • 1 cup mayonnaise
                                • 1 Tablespoon Bon Appetit seasoning salt or Beau Monde seasoning
                                • 1 Tablespoon dried minced onion
                                • 1 Tablespoon dried dill weed
                                1. Mix all the ingredients in a small bowl. Refrigerate. Keep covered in the refrigerator for up to one week. Serve with your choice of fresh, crisp vegetables and Artisan breads cut into small pieces.

                                Tags