Strawberry Salad

It has been quite some time since I posted because of the holidays but I have no excuses why I can't now. I have been thinking of some of the favorite dishes that my immediate loves especially my sister Cody. Some of her favorites are dishes that my Grandmother makes: Strawberry Salad, Broccoli Casserole, and Keylime Pie. 

In this blog I wanted to share the recipe for the Strawberry Salad. My Aunt Carol gave the recipe to my Grandmother and she recently gave it to me. I would recommend this salad as an appetizer or served with grilled chicken for an entree.

Dressing:

1/2 cup vinegar

3/4 cup sugar

1 tsp dry mustard

1/4 tsp salt

1 1/2 tbsp grated yellow onion on parmesan setting

1 cup vegetable oil or light olive oil 

1 1/2 tbsp poppy seeds

Combine vinegar, sugar, mustard, and salt either by shaking or whisking it together. Add grated yellow onion, oil, and poppy seeds. Shake all ingredients together.

* Keep refrigerated until needed because of the onions

Salad:

Small round brie 

1 pint of cut strawberries 

1/2 to 1 cup thick almond slices

Romaine lettuce

Cut brie into small bite size pieces. Sauteed almond slices in butter and sugar. Cut romaine lettuce. Mix all ingredients together and serve with dressing.

I hope that you enjoy this salad as much as my family has! 

Picate Chicken

I found this recipe in an ad for pace picate salsa recently. I thought my husband would love it because the recipe included salsa. I tried it tonight and the chicken turned out amazing! Super tender and just a hint of spice. I served it with a baked potato. The pairing was perfect! So for all of you who enjoy mexican food you have to try it!

4 boneless chicken breasts
2 minced garlic cloves
1/4 cup orange juice
1 tbsp brown sugar
3/4 cup pace picate salsa
1 tbsp vegetable oil

Heat vegetable oil in a pan over high heat and brown chicken on both sides. Remove chicken and lower heat to medium. Add garlic to pan and stir for about a minute. Next add orange juice, brown sugar, and salsa and bring to a boil. Lower the heat, place chicken back into pan, and cover. Allow the chicken to simmer in the sauce for 5 minutes or until cooked all the way through.

Enjoy!