Delicio Recipe List

This Skinny Taco Salad recipe, made with ground turkey, is my at-home version of a classic restaurant salad. This Mexican-inspired salad is easy to make and healthy too! Taco salad was one of the first �adult� meals I ever ordered in a restaurant. An all-knowing teenager, I was eager to prove to my mom that I was mature in every way, including my meal choices. Surely if I selected a dish from the salad section of the menu as I assumed other mature, responsible women did too, she would extend my curfew Although my logic turned out to be flawed (didn�t she hear me ask for the dressing on the side?), I happily discovered that taco salad tastes absolutely delightful. Skinny Taco Salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing. An easy, delicious, low-carb recipe. Ingredients : FOR THE TACO SALAD: 2 fajita-size flour tortillas � swap corn tortillas to make gluten free 2 teaspoons extra-virgin olive oil � divided 3/4 teaspoon kosher salt � divided 1/2 teaspoon...

This salad is very easy to adjust to personal preference and doesn�t take long to throw together. The best part is the dressing! The dressing, adapted from Once Upon a Chef, is my favorite � so fresh tasting and filled with flavor. This salad is light, healthy, and the perfect complement to the amazing Michael Angelo entrees! This Italian Salad is light, healthy, and easy to make! Ingredients : For the Dressing 1/4 cup packed fresh basil leaves,chopped 1 cup loosely packed fresh flat-leaf Italian parsley, chopped (measured into 1 cup before chopping) 1/2 teaspoon dried oregano 2 cloves garlic, minced 1/4 cup red wine vinegar 1 teaspoon white sugar 3/4 cup extra virgin olive oil Freshly cracked black pepper and fine sea salt For the Salad 1 large head romaine lettuce, washed, dried and cut into bite-sized pieces 3/4 cup English cucumbers, halved and quartered 1/2 cup artichokes, drained and coarsely chopped 1/2 cup grape tomatoes, halved 1/3 cup pitted black olives, halved 1 small avoca...

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-salty vib... Servings: 4 Prep: 10 Mins. Toast bread cubes: 12 Mins. Let stand: 10 Mins. Sourdough Baguette (recipe) INGREDIENTS Panzanella: 2 cups cubed sourdough baguette (measure after cubing) 2 cups chopped tomatoes (measure after chopping) 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 cup sliced pickled red onions 2 tablespoons thinly sliced fresh basil leaves 1/4 teaspoon freshly ground black pepper Final addition: 1 avocado, cut into 1/2" cubes METHOD Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes. Pickled Red Onions (recipe) Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to dra...

A classic dressing that I've been making for years! It's my 'go to' dressing to enhance grilled Reuben sandwiches, moose and venison burgers, iceberg wedge salads, as a dip for fresh veggie sticks, etc... Yield: Appx. 2 cups Prep: 15 mins. Chill: 2 hrs. minimum INGREDIENTS 1 cup prepared mayonnaise (I use Best Foods) 1/2 cup Ketchup (I use Heinz) 2 Tablespoons Worcestershire sauce 2 Tablespoons freshly squeezed lemon juice 1/4 cup finely diced sweet gherkins 1 large egg, hard boiled, cooled, peeled and finely diced METHOD Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!

I used leftover fried tenders and made myself a Fried Chicken Caesar Salad for lunch! I love Caesar Salad of all kinds. Adding fried chicken, shrimp or crab to a Caesar Salad is a real treat on a hot summer day!  Fried Chicken Tenders 6-8 chicken Tenders  2 eggs 1 1/2 cups buttermilk 1 Tablespoon Hot Sauce 2 cups all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 teaspoon cayenne pepper, or to taste Oil for frying Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stic...

It's a rainy day in Columbus, Ohio, today. On rainy weekend days like this, I love to explore new recipes. During the work week, there's not much time for preparing nice lunches. Generally, I eat a big bowl of finely chopped cruciferous vegetables, a hard-boiled egg, along with a few toppings, such as dried cranberries and pumpkin seeds, and a splash (or a bit more ;o) of salad dressing. You can find many washed and-ready-to-serve salad blends at most grocery stores. This recipe is a take on that salad but served in a Tandoor Baked mini NAAN Ancient Grain flatbread (only 150 calories per naan!). Serves 2 Ingredients : 2 mini whole grain flatbreads (or 1 large cut in half) 2 cups of various cruciferous vegetables such as kale, broccoli, brussels sprouts, cabbage and radicchio 1/2 an avocado, sliced 1 hard-boiled egg, peeled and sliced A handful of grape tomatoes, cut in half 4-5 ounces white tuna in water 1 tablespoon olive oil and mayo blend dressing Balsamic vinegar and extra ...

Salad: 1 box bow tie pasta 1 rotisserie chicken, shredded 1 bag fresh spinach 1/3 cup chopped green onions 1 can mandarin oranges, drained 1/2 to 1 cup cashews or sliced almonds 1/2 cup craisins (optional) Dressing: 1/2 cup oil 1/3 cup soy sauce 1/3 rice vinegar 1 tsp sesame oil 3 Tbsp sugar 1 tsp fresh ginger, grated 1/4 cup sesame seeds Marinate shredded chicken in dressing at least 2 hours or overnight. Cook pasta according to package directions. Drain and cool. Combine with salad ingredients and add chicken and dressing. Mix and enjoy!

This fruit salad is colorful, easy, and delicious! What more could one ask for? And you can substitute a variety of fresh fruits, depending on what you prefer and what is in season. The recipe is slightly adapted from Mel's Kitchen Cafe . 1 (20�-ounce) can pineapple chunks, drained well, or about 1 1/2 to 2 cups chopped fresh pineapple 1 (15-�ounce) can mandarin oranges, drained well 1 cup blueberries 1 cup green grapes, halved 1 cup strawberries, quartered Zest from one lime, about 1/2 tablespoon 1 to 2 tablespoons honey 1/2 to 1 teaspoon poppy seeds (optional) Combine the fruit in a serving bowl. Add the lime zest and toss. Drizzle the honey over the fruit and gently mix until the fruit is evenly coated. ...

This delicious and very simple salad dressing comes from my sister Emily. Although the list of ingredients is short, this is very flavorful. I can't believe how good this is. 1 cup canola oil 3/4 cup sugar 1/2 cup red wine vinegar (white or apple cider works too) 2 garlic cloves, minced (I used prepared chopped garlic) 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon ground black pepper Combine above ingredients and serve. This dressing works well with baby spinach or other greens; fruit such as chopped apple, mandarin oranges, red grapefruit, or seasonal berries; avacado, shredded Monterey Jack cheese, and sugared pecans. For sugared pecans, combine 1 cup nuts and 1 cup sugar with 1-2 tablespoons butter in a saucepan over medium/low heat; cook until sugar melts (watch carefully!)

I created this lasagna recipe using ingredients I had on hand this morning. It turned out fabulous just in time for lunch! We'll be enjoying this for dinner as well... Servings: (12) Prep: 15 Mins. Bake: 1 Hr. Let Stand: 15 Mins. INGREDIENTS: Moose meat sauce:  --(When using no-boil lasagna noodles, it's imperative that the sauce be thinner than normal so the correct lasagna consistency is achieved): 1 lb. extra-lean moose burger  --(or other types of meat, although drain after browning if non-extra-lean burger is not used) 1/4 cup finely chopped sweet onion 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped button mushrooms 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 2 teaspoons balsamic 1 teaspoon worcestershire 2 teaspoons amber agave 1 (24 oz jar) Newman's Own Organic Tomato Basil marinara sauce 1/4 cup water (to rinse marinara jar, as this sauce is rather thick) 1 (15. oz. can) Itali...

Or "Salad so easy your kid can make it" No measuring, just dump and stir. This is perfect for a summer barbecue or Sunday dinner. This is what it looks like freshly made when the berries are still frozen. Once the berries thaw and you stir it up, it gets bright pink. It's delicious to eat both ways. 32 oz vanilla yogurt 1 large box vanilla pudding 8 oz container Cool Whip 1 bag frozen raspberries In a large mixing bowl, mix the vanilla pudding powder into the yogurt unit there's no powder lumps. Fold in the Cool Whip and raspberries. It's good right then, even better in a few hours, and sooo good the next day.

Cucumber, Tomato and Bell Pepper Salad            Hi friends!  The summer is finally starting to settle down a little!  We've been having so much fun and I hope you have too!  We had a fantastic time in Cozumel, Mexico, Salt Lake City and Park City, Utah. We've also had cousins come out to visit and had a great time with them in Washington D.C. I'll be sharing some photos from the trips soon!   I wanted to share this recipe from my sister- in- law and dear friend, Dawn Ann.  She served this salad at a family reunion years back and it's been a summertime favorite ever since.   It's so colorful and the flavor is so garden fresh, I love it! For a Mediterranean twist add a cup of Kalamata olives and a cup of crumbled Feta cheese.   Helpful hint: seed a cucumber by cutting it in half lengthwise and running  a spoon down the center scraping the seeds out as you go.   This salad lends itself wel...

This is a perfect day to re-post my favorite salad for the Fourth of July. This afternoon we will be having a huge family BBQ. I am in charge of salads. So I will be. Asking the traditional potato salad for many in my family but also the alternative salad with cauliflower in place of potatoes. I have been using a truvia instead of sugar which really helps.  So...here it is! 6 boiled eggs 1 package of frozen cauliflower 1 1/2 cup mayonnaise  1 tsp. mustard 1 Tbl. Sugar substitute 1/4 cup table cream 1/2 tsp. onion powder or you can put real onions in it. Pimentos, celery or dill pickles would also be a great low carb addition to this salad. After the eggs are boiled, peel them and chop them into bite sized pieces. Boil, drain and chop the cauliflower, again into bite sized pieces. Put these in a bowl. In take separate bowl mix the rest of the ingredients together and then pour over the eggs and cauliflower. You can a season it with salt and pepper and maybe a bit of paprika. If...

Cranberry-Pecan Romaine Wedge Salad After a really fun 12 mile bike ride, along the beautiful C&O Canal to the quaint little Civil War town of Harper's Ferry, West Virginia, we were famished!  We dove into a little cafe for lunch where I had a delicious salad similar to this one.  I love this salad combination of the cranberries, pecans and blue cheese!  Plus, it's really fast and easy enough for week night dinners and elegant enough for lunches and dinner parties.  Hope you enjoy!   3 hearts of Romaine lettuce 3/4 cup chopped pecans  1/2 cup dried cranberries Blue Cheese Dressing extra blue cheese, crumbled Cut hearts of romaine in half lengthwise, giving you 6 romaine wedges. Place romaine wedges on individual plates or on a platter.  Dress each romaine wedge with Blue Cheese Dressing, sprinkle chopped pecans and dried cranberries over the top and garnish with a little extra crumbled blue cheese.      Blue Cheese Dressing I L-O-V-E...

Beet and Roma Salad This delicious salad is a perfect use for summer time tomatoes and fresh beets.  Roast the beets early in the day or even the day before to cut down on prep time.  1-2 lbs. Roma tomatoes, sliced in half lengthwise 2-4 fresh beets (wrap in foil and roast at 450 degrees for 60-90 minutes) peel and cube 8 ounces fresh mozzarella cubed Handful or two fresh basil leaves Olive oil Balsamic vinegar Salt and fresh ground pepper In a salad bowl place Roma tomatoes.  Stir in cubed beets, cubed fresh mozzarella and basil leaves.  Sprinkle with salt and fresh ground pepper. Drizzle with olive oil and balsamic vinegar.  Toss gently and serve with a crusty bread on the side.  

Chopped Kale Caesar Salad A visit to Bryan Voltaggio's Family Meal in Frederick, Maryland last weekend was all the inspiration I needed to make this variation of the ever popular Caesar Salad.  I love the idea of making this salad with kale instead of romaine!  It definitely adds some extra vitamins and minerals.  Okay, so I adore this homemade dressing! You've gotta have some great dressing to go with all that kale, right?  Well this is it!  I love the dressing without the mayonnaise, it makes a lighter dressing without sacrificing flavor.  But if you like the more traditional creamy Caesar dressing, simply add the mayonnaise.   These homemade croutons are definitely a cut above store bought ones, but if you are short of time or ingredients just pick some up at the store. Enjoy!   pretty salad bowl full of chopped kale  (cut tough stems off kale before chopping into rather small pieces) Homemade Caesar Salad Dressing fine ground Parmesan che...