Archive for the ‘Salads’ Category

Last year I spent some time trying to figure out the recipe for Costa Vida’s Sweet Pork. I made it so many times that I quickly became sick of sweet pork. My husband and I even held a taste-off. And I documented the whole thing on my personal blog. Things got a little crazy after that. I started getting e-mails and comments from people looking for the recipe, those that had tried it, and from a guy that actually WORKS for Costa Vida as a cook. I got a lot of interesting feedback, and some pretty good hints as to what my recipe might be lacking.

Today, more than I year later, I find myself still getting e-mail inquiries, and my past blog entries are at the top of google search results for Costa Vida sweet pork recipes.

The only real problem, is that after all that mayhem last year, I still never posted my final recipe for sweet pork. And I’ve made some modifications to the Cilantro Lime Rice and this Tomatillo Ranch Dressing as well. Part of the purpose of setting up this blog was to have a final resting place for all these Costa Vida recipe knock-offs. So about a week ago, I rolled up my sleeves and got cooking again. This time photographing each step of the process. Over the next couple of weeks I’ll post all of the recipes here.

Today, we’ll start with the Tomatillo Ranch Salad Dressing.
Its thick and Creamy. Its flavorful. Its fabulous.

And you don’t just have to use it on the sweet pork salads. You can use it on any salad. Or as a vegetable/chip dip.
(Or you can pour the leftovers over some cooked pasta and add a little meat and cheese, like I did)

Don’t be tempted to use canned tomatillos either. You simply have to use the fresh kind.

Here’s the recipe. You can thank me later.

Tomatillo Ranch Salad Dressing

– 7-8 tomatillos, husked and cut in half
– 1 cup sour cream
– 1 envelope Ranch Salad Dressing Mix (any brand)
– 1⁄2 envelope (Hidden Valley) Fiesta Ranch Salad Dressing
– 1 clove garlic, minced
– Juice from 2 freshly squeezed limes
– 2 Tbsp. milk
– 1⁄3 cup freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth.

(Store in refrigerator 5-7 days)

Easy Peasy! And super yummy.

Chinese Chicken Salad

My cousin came up to visit me a couple of weeks ago, and we made this super yummy Chinese Chicken Salad. It kind of has some odd ingredients, but its pretty easy to make – and one batch goes a long way! My mom used to make it years ago, and I almost forgot about it until I had some at a baby shower recently.

Its not really ‘picky husband’ food. Or little kid food.

Its more like girlfriend, or relief society gathering food. Or bridal/baby shower food.

My cousin and I sure enjoyed it!

I could literally just eat and eat this… wait, that’s exactly what I did.

At any rate, its worth trying!

The following recipe is somewhat approximate. The amount of almonds, onions, etc… is really up to the individual.

Chinese Chicken Salad

2 chicken breasts
1 head iceberg lettuce
sliced almonds (about 1 cup)
green onions (about 5-6)
sesame seeds (about 2 Tbsp)
Maifun rice sticks
oil for frying
.
4 Tbsp. apple cider vinegar
8 Tbsp. sugar
1 T. sesame oil
Salt/pepper to taste

Cook Chicken breasts (bake or boil). Cool, and shred – removing any bones in the process. Set Aside.

Heat oil to 400 degrees. Should be at least a couple of inches deep.

Wash lettuce and cut into thick strips, or just break apart with hands.

Slice green onions

Toast Sesame seeds in a frying pan for a couple of minutes until lightly browned or until they start to pop.

Toast Almonds on a try in a 350 degree oven, until browned. It should only take a couple of minutes. Stir at least once in the process.

Crush Maifun noodles in the package and drop in small amounts into the hot oil. Noodles should immediately expand. Remove them with a fork and drain on a paper towel.
Note: If the oil isn’t hot enough, the noodles won’t expand. It really does need to be at 400 degrees.

…
Prepare the Dressing:

Combine apple cider vinegar, sugar, sesame oil in a bowl, bottle, or jar. Stir to combine. Add salt and pepper to taste.

…
Building the salad:

Lettuce first, then chicken. Followed by Maifun noodles, toasted almonds, and green onions.

Pour on dressing and top with toasted sesame seeds.

Note: This salad will easily feed a dozen people.

Also note: The image above lacks green onions. I forgot to add them before I took the picture.