Bacon, Lettuce, and Salsa Wraps

I'm not a summer person. The heat reduces me into a whiny, unmotivated puddle. It is a testament to Rob's saintliness that we survived our first summer of marriage without an air conditioner. When it gets hot, I find myself getting creative in the kitchen so I can turn that darn stove off as quickly as possible. So I was delighted to come across this recipe I'd clipped from my Better Homes and Garden magazine a few months back. The only cooking involved is microwaving some bacon (and who doesn't love bacon?). The flavors are simple enough to remind me why I adore BLTs, but with enough differences from BLTs to feel like I made a genuine meal.

Bacon, Lettuce, and Salsa Wraps
3 tomatoes, diced
1/4 cup red onion, finely diced
1/4 cup cilantro, chopped
1 Tbsp lime juice
salt to taste
8 slices bacon (plus a few more to munch on while you cook, or is that just me?)
Roughly 2 cups lettuce (I used romaine, but go with any variety you like)
4 flour tortillas (optional: veggie-flavored flour tortillas)
Mayonnaise

Combine first five ingredients. Set aside.
Microwave the bacon according to package directions on paper towels.
To assemble wraps, spread a thin layer of mayonnaise on each tortilla. Top with salad, then fresh salsa, then 2 slices bacon (whole or chopped, whatever you prefer). Roll up and serve.

*Note: You can sub in whatever variety of fresh salsa you like; I used this combination to keep the flavors uncomplicated.

Corn & Tomato Salad

I LOVE this Salad! It is great, tasty and super fast to make. What more can you ask for in a salad. I usually make this salad in the summer time, the ingredients explain why.

Corn (2 bags of frozen or 6 ears of fresh, cut from the cob after cooking)

2 cups cherry Tomatoes. Cut into halves (2 cups)

8 oz. Buffalo Mozzarella cheese (I get the small size and cut in half)

1 1/2 cups fresh Basil, cut into long slivers

1/4 cup chopped red onion (or 1 bunch of scallions, thinly sliced)

Sauce:

3 Tbsp. white wine vinegar

2 tsp. kosher salt

fresh ground black pepper

1/4 cup Extra Virgin Olive Oil

Whisk vinegar, salt, pepper in a small bowl. Gradually whisk in the oil starting with a few drop and then

adding the rest in a steady stream to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for 15 minutes-2 hours. Before serving, teat the basil over the salad and stir.

Notes: I tend to use frozen corn. I actually make the salad while the corn is still frozen and let it de-thaw in the frig. It is great for a BBQ or pot luck outside because the salad really does not need to stay refrigerated after made and marinated. And it is really, really good. But tonight we are having it with Hamburgers for dinner. Yum, Yum. I cannot wait.

Summer Ready Salad

Chicken Salad

As I am getting ready for summer clothing season and trying to eat FIVE vegetables a day, I have come up with some salad recipes that help with these two goals. This is one of my current salads I am eating a lot. It provides, veggies, protein, a little bit of fat (the good kind) and a treat all in one Salad. What more can a girl ask for from a Salad. So here it is....

Lettuce

red peppers

tomatoes

gucamole

cooked chicken

cheese

carrots

crushed corn chips

or any other type of veggie you like on your salads

Yep super simple. Cut, chop, shred all ingredients above. Toss in a salad bowl and top with ranch dressing. Super simple, tasty and healthy! Got to love a salad.

NOTES:

So I usually will cook one or two breast of chicken (with just salt and pepper for taste) and shred it immediately, place in a baggie or container. Freeze if you must, but I usually just place in the frig. I also cut up my lettuce and place in a baggie with a paper towel (to help with extra moisture, plus it makes it quick and easy to prepare). Then when I am ready to assemble, I chop and cut the remaining ingredients, place on top of lettuce and chicken and ta da, a great, healthy salad. Plus it allows me to eat 5 servings of veggies in a meal. I must admit you can leave out the chips, but I like a little crunch in my salad, so I add them. This salad is also good with roasted fresh corn. So if you make corn on the cob or roasted corn on the grill, save an extra ear, cut corn off the ear and add to the Salad. It adds a different yet yummy flavor.

Spinach with Butter & Honey Salad

I love this Salad. It is Super tasty and healthy. It is also amazingly easy. I am always low on iron, so I love that I can get plenty of iron from this meal as well. I have used it as the main meal or a great side dish.

1 bag of baby spinach

1/2 stick of butter

1 Tbsp. shallot- finely chopped

2 Tbsp. honey

Wash and clean spinach. Place in bowl.

Cook butter in pan on stove top. Add in shallots once butter is melted and starting to boil. You want to brown the butter and saute the shallot. Once butter is brown at edges, remove from stove top and add in honey. Once honey, butter and shallots are melted together, pour over spinach and serve.