Cranberry Chicken Salad

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

This cranberry chicken salad has been sitting in my drafts for a few months now, but I haven't really had a chance to post anything due to a translation project that came up in the middle of my A to Z Recipe Challenge (which I will be continuing soon) and took me about a month and half to finish. And then came some technical difficulties with my laptop. Ay, ay, ay! Thankfully, the problems seem to have been resolved, so I will be back to posting recipes regularly here in my cocina, three days a week. Woo-hoo! Thank you all so much for your patience and kind emails/messages asking where I've been and when I'll be back.

And now on to the recipe...

This chicken salad is one of my all-time favorites made with tender pieces of shredded chicken, crisp Granny Smith apples, tart dried cranberries, crunchy pecans, celery, red onion, and a mixture of mayonnaise and Mexican crema. It's one of those salads that can be prepared year round. During the hot spring and summer months, we like to eat this atop cruchy tostada shells or served on a bed of romaine lettuce or baby spinach leaves. During the holiday season I like to serve it as an appetizer atop crackers or as a filling for volovanes. And for sporting events or the kiddies' graduation parties, I serve it as a filling for cute little finger sandwiches.

No matter how or when you serve this flavorful chicken salad, it is sure to become a family favorite!

You may have noticed that I've added a new printable recipe card to my posts this week. What do you think? Do you like them?

Yield: 8 servingsAuthor: Leslie Limón

Cranberry Chicken Salad

prep time: 15 MINScook time: 3 hourstotal time: 3 hours and 15 mins

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

INGREDIENTS:

• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 4 tablespoons granulated sugar
• 4 cups shredded chicken
• 1 medium red onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup dried cranberries
• 1/2 cup pecans, finely chopped

INSTRUCTIONS:

1. Whisk the mayonnaise, Mexican crema, and granulated sugar in a medium bowl until the sugar dissolves completely.
2. Mix together the chicken, apples, onion, celery, and dried cranberries in a large bowl. Season with salt and black pepper to taste. Cover and refrigerate for 3 hours before serving. Stir in the chopped pecans just before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/cranberry-chicken-salad.html

©La Cocina de Leslie

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07 July 2017

Cranberry Chicken Salad

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Comfort Food Classics: Potato Salad

The creamy potato salad that we remember and love from our childhood with a spicy kick!

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.

Yield: 8 servingsAuthor: Leslie Limón

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!

prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins

INGREDIENTS:

• 3 celery ribs, diced
• 1/2 medium red onion, finely chopped
• 2 to 3 serrano chiles, finely chopped
• 2/3 cup mayonnaise
• 1/3 cup Mexican crema
• 1 tablespoon classic yellow mustard
• 6 medium potatoes, peeled, diced, and cooked
• 4 hard-boiled eggs, peeled and chopped
• 8 oz. bacon, cooked and crumbled
• 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

1. Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/classic-potato-salad.html

© 2009-2017 La Cocina de Leslie

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03 July 2017

Comfort Food Classics: Potato Salad

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Italian Pasta Salad #AtoZrecipechallenge

Creamy Italian Pasta Salad made with rotini pasta, bacon, salami, pepperoni, olives, Mexican crema, two types of cheese (parmesan and Manchego), and Italian dressing.

For today's recipe in my A to Z Recipe Challenge, I could not think of a Mexican recipe or ingredient with the letter I. (If you have any suggestions, let me know in the comments, in case I ever decide to do another A to Z Challenge.) Ice cream is always the first thing that comes to mind when thinking about foods that start with the letter I (we play a lot of Scattergories), but I already had an ice cream recipe planned for another letter of the alphabet, which I'll be posting later this week.

12 April 2017

Italian Pasta Salad #AtoZrecipechallenge

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Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

All the flavor of traditional Mexican street corn in a cool, refreshing salad perfect for your next barbecue!

If you've never tasted a Mexican elote (corn on the cob), topped with a combination of Mexican crema, mayo, crumbled queso fresco, and Tajín, you are really missing out! It is a popular Mexican street snack that is impossible to resist.

Traditionally, Mexican street corn is served whole on the cob, but the corn can also be served sliced off the cob into a cup with all the toppings. When served in a cup, this dish is often called esquites or elote en vaso (corn in a cup). The corn is usually served warm, but it's also really good served cold and makes for a delicious salad perfect for a family cookout or barbecue.

Ensalada de Esquites 
(Mexican Street Corn Salad) 


Ingredients:

• 3 cups corn kernels, drained or defrosted 
• 1-1/4 cups queso fresco, crumbled
• 1/3 cup Mexican crema 
• 1/3 cup mayonnaise
• 1/4 cup Parmesan cheese 
• 1-1/2 tablespoons Tajín (chile lime powder)

Directions: 

Mix together the Mexican crema, mayonnaise, Parmesan cheese, and Tajín in a medium bowl. Stir in the corn kernels and queso fresco; season lightly with salt, if desired. Cover and refrigerate for at least 2 hours before serving. Enjoy! 

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05 April 2017

Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

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Ceviche de Surimi (Crab Ceviche)

This refreshing crab ceviche with lots of fresh veggies, including cucumber and carrot, is perfect for Lent Fridays or a light warm-weather meal.

Ceviche is another of my go-to recipes for Lent Fridays. I have so many ceviche recipes in my repertoire, that I could easily serve a different Mexican ceviche for each Friday of Lent. Some of my favorites include: Soy Ceviche, Shrimp Ceviche, Cauliflower Ceviche, Cabbage Ceviche, traditional fish ceviche, a Mushroom Ceviche that non-mushroom lovers actually love (recipe coming soon), and this Ceviche de Surimi (imitation crab ceviche).

While most ceviches have a few key ingredients in common--like onion, tomato, cilantro, green chiles, and oodles of lime juice--I like to add a few extra ingredients to certain ceviches to make them extra special. For example, adding shredded carrot and diced cucumber help make this Crab Ceviche even more refreshing.

What's your favorite kind of ceviche?

Ceviche de Surimi
(Crab Ceviche)


Ingredients: 

• 1 lb. imitation crab meat, chopped 
• 2 roma tomatoes, finely chopped  
• 2 medium carrots, peeled and shredded 
• 1 medium cucumber, seeded and finely chopped 
• 2 serrano chiles, finely chopped 
• 1/2 medium red onion, finely chopped 
• 1/2 cup cilantro, finely chopped 
• 1 cup fresh lime juice 
• 3 ripe avocados 
• Tostada shells 

Directions: 
Combine imitation crab meat, tomatoes, carrots, cucumber, serrano chiles, red onion, and cilantro in a large mixing bowl. Stir in lime juice; season with salt to taste. Cover and refrigerate for at least 2 hours before serving for the flavors to blend.

Mash the avocados with a fork in a medium bowl; season lightly with salt. Spread 2 tablespoons of mashed avocado atop of a tostada shell. Spoon about 3 heaping tablespoons of crab ceviche on top of the mashed avocado. Enjoy!


Tip: Feel free to substitute 1lb. of real crab meat for the surimi. 

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10 March 2017

Ceviche de Surimi (Crab Ceviche)

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Buffalo Crab Dip w/ Salsa Valentina

Valentina brand hot sauce not only adds a spicy kick to this creamy crab dip, it also adds tons of flavor.

This spicy Buffalo Crab Dip is one of my family's favorites during Cuaresma (Lent). Made with surimi (imitation crab meat), cream cheese, Mexican crema, mayonnaise, and Salsa Valentina, this easy-to-make crab dip is creamy, delicious, and can be served a number of ways.

07 March 2017

Buffalo Crab Dip w/ Salsa Valentina

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Shredded Chicken Salpicón

Salpicón de Pollo is a refreshing Mexican chicken salad seasoned with cilantro, serrano chiles, lime juice, onion, tomato, and avocado.

Salpicón is a classic Mexican salad traditionally made with shredded beef, but it can also be made with pork, fish, shrimp, and chicken. All versions are absolutely delicious, but my favorite is this one made with shredded chicken breast. The fresh lime juice and olive oil combined with the onion, tomato, cilantro and serrano chiles makes for a simple yet slightly tangy dressing. Chicken Salpicón is perfect for hot summer days because it's light, refreshing and super easy to make.

22 April 2016

Shredded Chicken Salpicón

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Secret Recipe Club: Pimento Cheese Pasta Salad

All the creamy and cheesy goodness of pimento cheese in a delicious pasta salad.

Happy November, friends! I can't believe it's already November. And it's the first Monday of the month which means it's time once again for The Secret Recipe Club. This month my assignment was Lori's Culniary Creations. Lori is a fun, spirited Harley Davidson-riding wife and stepmom with an amazing outlook on life:

"Today is life - the only life you are sure of. Make the most of today. Get interested in something. Shake yourself awake. Develop a hobby. Let the winds of enthusiasm sweep through you. Live today with gusto." 

Lori's brings her enthusiasm and sense of adventure to her blog which is filled with quick and easy on-the-go meals perfect for busy wives and moms looking to be a little more adventurous in the kitchen. I have a long list of Lori's recipes that I've added to my "to make" list including her Peachy Cream Crepes, Zucchini Stuffed Burgers, Avocado Kiwi Ice Cream w/ Caramel Swirl, Tomato Florentine Soup with Peanut Butter Crostini, and her Tropical Pumpkin Pie.

01 November 2015

Secret Recipe Club: Pimento Cheese Pasta Salad

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Chopped Salad w/ Garlic-Mexican Crema Dressing

When coming up with this month's theme for The Food of the Month Club, I started to think about the salads I grew up eating.  I was one of those weird little kids who loved her veggies, with the exception of onions, and I especially loved salads.  When I went to live with my parents in Amarillo, I remember taking regular walks to the fast food restaurant that was down the street, to order a small salad instead of the burger & fries kid's meal that most 8 year olds would have ordered.

Once I was back in California with my grandparents, I still loved salads.  Gramm would occasionally make egg or potato salad, but those were reserved mostly for church functions or potlucks.  But the salad I remember the most was Gramm's BLT salad, which consisted of bacon, iceberg lettuce, and chopped tomato mixed together with mayonnaise.  It was my absolute favorite.

Years later, when Pappy retired and took over most of the cooking, he'd start out making Gramm's BLT salad, but would then add an ingredient here or there, like red onion and golden corn kernels, because according to him, "algo le faltaba."  (Something was missing.)  But it still wasn't quite what he wanted.  After a couple more tries, and the addition of avocado and ham, Pappy was pleased enough that he said, "Ya no le falta nada!" (It's not missing a thing!)

Now that I'm all grown up with kiddies of my own, I still make Pappy's salad, with the same ingredients.  The only thing I've changed is the dressing.  There's still mayonnaise in the mix, but I've also added Mexican crema, garlic, and lots of black pepper.   The dressing alone is so good, every time I make it, I have to resist the urge to drink it.

What salads did you grow up eating?

Chopped Salad w/ Garlic-Mexican Crema Dressing

Ingredients:

• 6 slices bacon
• 1/2 cup Mexican crema
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 to 1 teaspoon ground black pepper (depending on how much you like pepper)
• 2 to 4 tablespoons milk
• 6 cups chopped lettuce (iceberg or romaine), rinsed and dried
• 2 roma tomatoes, chopped
• 1/2 medium red onion, chopped
• 1 small can yellow corn kernels, drained
• 4 slices ham, chopped
• 1 avocado, peeled and chopped

Directions: 

In a medium non-stick skillet, cook the bacon until crisp and fully cooked.  Transfer to a paper towel-lined plate to drain off excess bacon fat; set aside

For the salad dressing: Whisk together the Mexican crema, mayonnaise, minced garlic, salt, and ground black pepper in a small bowl.  Stir in milk, 1 tablespoon at a time, until desired consistency.   

In a large bowl or serving platter, layer the lettuce, tomato, onion, corn kernels, ham, avocado, and bacon.

Drizzle the Garlic-Mexican Crema dressing on top.  You can serve the salad as is, or lightly toss it all together until every piece of lettuce is coated with dressing. 

Enjoy!!!

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08 February 2013

Chopped Salad w/ Garlic-Mexican Crema Dressing

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Ensalada de Lomo de Cerdo {Pork & Veggie Salad}

In case you missed this week's Food of the Month Club announcement, it's Salad Month here in La Cocina.  To kick things off, I'm sharing Hubby's all-time favorite salad: Ensalada de Lomo, a shredded pork & veggie salad.  Yes, shredded pork!  I know shredded pork isn't your typical salad meat, but believe me when I say that it's absolutely delicious.  I make it at least once a month, and every year for Hubby's birthday. I love that it's so easy to put together, you can make it a day or two ahead of time, and it feeds a crowd.  But if you're still not convinced about using shredded pork in a salad, you can also make this salad with shredded chicken breast.

Ensalada de Lomo (de Cerdo) 
(Pork & Veggie Salad)

Ingredients: 

• 2 pounds pork tenderloin (lomo), cut in large chunks 
• 1/2 medium onion
• 1 garlic clove
• Cilantro
• 4 large carrots
• 2 cups chopped fresh green beans
• 4 potatoes, peeled and chopped
• 1 medium can corn kernels, drained
• 1 cup frozen peas* 
• 1 cup Mexican Crema
• 1 cup mayonnaise
• 2 tablespoons diced canned jalapeño peppers (optional)
• 2 tablespoons jalapeño vinagre (the liquid the jalapeños are packed in)
• Tostada Shells

Directions:
Cook the meat in a large pot with 8 cups of water, 1/2 medium onion, a couple sprigs of cilantro, and 1-1/2 teaspoons salt, over medium heat for about 2 hours, or until the meat is tender.  (This can be done a day ahead.)

Peel and chop the carrots.  Set in a medium saucepan with the chopped green beans.  Fill the saucepan with about 4 cups of water, or enough to cover the veggies.  Bring to a boil over medium-high heat. Reduce heat to low, cover saucepan and let simmer for about 15 minutes. Meanwhile, peel and chop the potatoes.  Add the potatoes to the carrots and green beans, let cook for an additional 15 minutes, or until the potatoes are fork tender.  Remove from heat.

Strain the veggies and rinse with cold water.  Add the corn kernels and frozen peas to the veggie mix.  Season with salt; set aside.  (*You can use canned peas if you want, but for those of you here in Mexico...the frozen peas are so much better than the canned.) 

Shred or finely chop the cooked pork meat.

In a large mixing bowl, combine the shredded pork meat and cooked veggies.  Stir in the Mexican crema, mayonnaise, chopped jalapeño peppers and the jalapeño vinagre; season with salt and pepper.  Stir gently until well combined.  Refrigerate until ready to serve.  Serve with tostadas, crackers, and/or sandwich bread.  Enjoy!!! 

*Sharing this Salad Recipe with The Food of the Month Club.



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06 February 2013

Ensalada de Lomo de Cerdo {Pork & Veggie Salad}

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February Food of the Month Club: Salad {w/ Linky}

Welcome to another edition of the new & improved Food of the Month Club.  In case you missed last month's announcement, there have been a few changes.  Instead of emailing your entries to me for the round-up at the end of the month, you now just add your links to the Linky tool located at the bottom of each announcement post.  That way we have the announcement and all of the entries in one place and we no longer have two Food of the Month Club posts confusing everyone. 

This month's theme is Salads.  Again, we have a wide selection from which to choose: leafy green salads, creamy pasta salads, whole grain salads, sweet fruity salads, cold salads, warm salads... And let's not forget those good old-fashioned stand-by's like potato salad, egg salad, and tuna salad.

What's your favorite kind of salad?

How to Participate:  

1.)  Head to the kitchen and whip up your favorite Salad recipe. 

2.)  Post the Salad recipe(s) on your blog.  You can submit more than one recipe, but no more than 3.  All posts must be current and must link back to this announcement post!) 

3.)  Come back to this announcement post and add the link(s) to your Salad recipe to the Linky Tool widget located at the bottom of this post.  Then leave a comment so we don't miss out on your dish.   

4.) Show some love to the other entries by visiting and commenting on their posts and maybe make a new foodie friend in the process.  

5.)  Have fun!  And share about The Food of the Month Club with your friends.

*The Linky Tool will be open until 11:59PM (CST) on February 28th
. 








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04 February 2013

February Food of the Month Club: Salad {w/ Linky}

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Lime-Cilantro Vinagreta

When searching for Sauce & Salsa recipes on the Rick Bayless website for last week's I Heart Cooking Clubs theme, I was torn between two recipes.  After much thought and consideration, and a little input from Hubby and the kiddies, I went with the Tangy Peanut-Avocado salsa.  A wise and delicious decision, if I do say so myself.   One Hubby is still raving about it.

BUT...as the days passed by and the temperature outside continued to soar to the mid-90's, I couldn't stop thinking about that other recipe: a Lime-Cilantro dressing with serrano chilies.  April and May are the hottest months of the year here.  Perfect weather for a cool, crisp salad.   The salad I had in mind - made with romaine lettuce, sliced tomato and red onion, golden kernels of corn, and ripe avocado - would taste even better with the addition of lime and cilantro.

This Lime-Cilantro Vinagreta was superb.  Not the least bit overpowering, like some dressings can be.  My only complaint is that it didn't have enough heat.  (This from the Gringa who swears she can't handle spicy food.  I guess times, they are a changin'.)  Next time I make this, and believe me there will be a next time very soon, I'll either add more serrano chilies or try using jalapeño peppers instead.  I would love to try a creamier version using Mexican crema.

Have you ever made your own salad dressing?

Lime-Cilantro Vinagreta
(recipe from RickBayless.com)

Ingredients:

• 3/4 cup olive oil
• 1/3 cup fresh lime juice
• 1/2 teaspoon grated lime zest
• 1/2 cup cilantro
• 2 serrano chilies (or 1 fresh jalapeño)
• salt

Directions: 

In a blender cup, puree the olive oil, lime juice, grated lime zest, cilantro, and serrano chilies until smooth; season with salt.  Pour the vinagreta into a jar, cover tightly, and refrigerate until ready to use.  Shake well before serving.  Enjoy!!!

IHCC theme: From the Earth

Also sharing this post with: The Food of the Month Club

29 April 2012

Lime-Cilantro Vinagreta

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Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

I usually only prepare this salad duing the summer, when I'm in the mood for something light and refreshing.  But lately, my favorite produce vendor has had these gorgeous little cherry tomatoes that are so full of flavor, I just had to try them in this salad.

Granted, this salad isn't a traditional Mexican recipe, but it is my Mexican twist on the Italian Caprese Salad, substituting Queso Panela and chopped cilantro for the fresh mozzarella cheese and basil.  And to top it all off, a spicy Chile de Arbol infused olive oil.

I can't remember the last time I had such great tasting tomatoes.  One of my fellow Mexpats described them best saying, "They're like little sugar bombs going off in your mouth!"  And I couldn't agree more.  I don't know how long these tasty little gems will be available at the markets here in Mexico, but for now, I can't get enough of them.

Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

Ingredients:

• 1 lb. cherry tomatoes, quartered
• 6 to 8 oz. Panela cheese, cut into bite-size pieces
• 1 to 2 tablespoons fresh cilantro, chopped
• Chile de Arbol Olive Oil (recipe below) 

Directions:
In a medium bow, gently toss together the cherry tomatoes, panela cheese and cilantro.  Season with salt and pepper.

Just before serving, drizzle with Chile de Arbol olive oil.  Enjoy!!!

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Chile de Arbol Olive Oil is a fragrant, chile infused oil that can be used in salad dressings and vinaigrettes, to saute fish, shrimp, chicken, beef or pork and can be used in just about any savory recipe that calls for olive oil.

Chile de Arbol Olive Oil

Ingredients:

• 3/4 cup extra virgin olive oil (you can also use canola oil)
• 3 to 5 dried arbol chilies

Directions:

Heat a medium skillet over medium heat.  Toast the arbol chilies for about a minute.  Carefully pour in the oil and reduce heat.  Simmer over low heat for about 5 minutes or until the chilies start to darken.  Remove from heat and let cool.  

Pour cooled oil into glass bottle and stir in 1 chopped arbol chile.  Cover tightly and store at room temperature.  Enjoy!!! 

Don't forget to join me this month as we celebrate Tomatoes for this month's Food of the Month Club.

 

14 January 2012

Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

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