Coaching Cooking

In the storm...wind powerful SW photo by Mary MacIntyre

Create your own salads. Use these as a guide and do watch the videos! Lots of ideas and instruction as well as entertainment there.

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados — cubed
8 slices bacon

1/2 cup chopped onions — chopped

1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar

salt
black pepper
paprika

1/4 teaspoon mustard powder
2 tablespoons fresh parsley — chopped
1 tablespoon fresh cilantro — chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and
toss with lime juice. Chop bacon into one inch pieces and fry until
crisp in a large skillet. Remove bacon to paper towels to drain. In
bacon fat, saute onions until golden. Remove pan from heat and stir in
wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room
temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at
room temperature or chill one hour or longer.

BAJA CHICKEN PASTA SALAD

3/4 pound Chicken Breast — *

6 ounces Dried Mixed Fruit — **

1 cup Ring Macaroni Or Orzo — Raw

1 cup Jicama — Cubed

2 Green Onions/Tops — Sliced

1/2 cup Mayonnaise Or Salad Dressing

2 tablespoons Sour Cream Or Plain Yogurt

1 teaspoon Red Chiles — Ground

1/4 teaspoon Salt

* The chicken breast should be boneless, skinless and weigh about
3/4
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken
breast. Cover and heat to boiling, reduce the heat and simmer until the
chicken is done, about 15 to 20 minutes. Remove the chicken with a
slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered,
stirring occasionally, just until the ring macaroni is tender, about 6
to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold
water and drain again. Cut the chicken into 1/2-inch pieces and mix
with the fruit, macaroni, jicama and onions. Mix the remaining
ingredients and toss with the chicken mixture. Cover and refrigerate
until chilled, at least 2 hours.

Balsamic Dressing

3/4 cup Water

1/4 cup Balsamic vinegar

3 teaspoons Capers

2 teaspoons Dijon mustard

1 1/2 teaspoons Dried basil

1 tablespoon Fresh parsley — chopped (opt)

—–PER TBLSPOON—-

*cals

*mg sodium

Combine the ingredients. Adjust vinegar to taste, since it has a
strong flavor. Store in a covered container in the refrigerator. Makes
about 1 cup.

Note: If you don’t have balsamic vinegar, you may substitute
another kind. But, if this be the case, start with water and vinegar in
equal proportions.