Loaded Burger Bowls

Special House Sauce:

3/4 c mayonnaise

2 Tbs ketchup or BBQ sauce

1 Tbs mustard (yellow or Dijon)

1 Tbs pickle juice brine from a pickle jar

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp sweet or smoked paprika

Cayenne pepper, to taste

Bowl Ingredients:

4 to 6 c chopped or shredded lettuce

1 cup diced tomatoes

1 to 1.5 c shredded cheddar cheese

1 c thinly sliced red onions (or caramelized or pickled onions)

1 c diced avocados

Optional: French fries or tater tots

Beef:

1.5 tsp coarse salt

1 tsp garlic powder

1 tsp sweet or smoked paprika

1/2 tsp onion powder

1/8 tsp black pepper

1 to 1.5 lbs ground beef

For the sauce, mix all the ingredients until well-combined and creamy.  The sauce can be made several days ahead of time and refrigerated.

For the bowl ingredients: prep and chop all the bowl ingredients and set aside (or refrigerate if prepping ahead of time).  If cooking fries, get those in the oven/air fryer!

For the beef, add the beef to a medium bowl.  Sprinkle in the seasonings and mix until evenly combined.  Pat the beef mixture into a large, thick patty, about 3/4-inch to 1-inch thick.  Heat a nonstick or cast iron skillet over medium heat (if the beef is extra lean, add a drizzle of olive oil to the pan).  Place the beef patty in the hot skillet and let cook, undisturbed, for 1 to 2 minutes until well-browned (you want the beef to get delicious little crispy bits on the outside).  Carefully flip and cook for another minute on the other side.  Once both sides are browned, break the meat into 1-inch pieces and continue cooking until no longer pink.  Drain excess grease.

Serve the beef in bowls with the prepped vegetables and drizzle special house sauce on top!

From Mel's Kitchen Cafe

Harvest Apple Salad

Candied Pecans:

3 Tbs butter

1 large egg white

1/8 tsp salt

3/8 c sugar

3/4 tsp cinnamon

1/8 cayenne powder

2 c raw pecans, chopped

Preheat oven to 325℉.  Melt butter on small, rimmed baking sheet (line it with aluminum first!), making sure butter doesn't burn.

In a medium sized bowl, add the egg white and salt and whisk until foamy but still liquidy, 30 seconds or so.  Add the sugar and cinnamon and cayenne powder and mix until well blended and the cinnamon is completely mixed in.

Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.

Spread the pecan mixture in an even layer over the melted butter in the pan.  Bake for 10 minutes.  Remove the pan from the oven and, using a spatula (the pancake flipping kind), quickly stir the pecans and spread them back into an even layer.  Bake for another 10 minutes, stir again, and spread into an even layer.  Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden.  Remove pan from the oven, give the pecans another good stir, scraping the bottom of the pan.  Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set.  The pecans will keep for up to a week well-covered in a cool, dry place (not the fridge).

While the pecans are baking combine all ingredients for your Vinaigrette Dressing in a blender, blending until smooth (refrigerate until ready to use):

1/2 c olive oil

1/4 c apple cider vinegar

1 to 2 Tbs honey

1 tsp Dijon mustard

1 clove garlic, finely minced

1/4 tsp coarse kosher salt (if using table salt, use half)

pinch of black pepper

Salad:

6 c baby spring greens, baby arugula, baby kale, or combination

1 c chopped apple (about 1 medium apple-- fuji, cosmic crisp, or honeycrisp works well here)

3/4 c candied pecans

1/2 c craisins

1/2 c lightly salted, roasted pumpkin seeds (can sub salted, shelled sunflower seeds)

1/2 cooked and crumbled bacon (about 6 strips)

1/2 c crumbled feta cheese (this is way better if you buy a block of feta and crumble it yourself!)

1/4 c thinly sliced red onions

From Mel's Kitchen Cafe

Cucumber Avocado Salad

3/4-1 lb seedless cucumber, washed and cut into chunks

2 thin or 1 regular scallion(s), thinly sliced

1 large avocado, pitted and diced

2 Tbs mayonnaise

1 Tbs lime juice

Salt and hot sauce (sriracha works great!) to taste

Chopped cilantro

Combine cucumber, scallions, and avocado in a bowl.  Whisk together sauce (mayo, lime juice, hot sauce, salt), drizzle over vegetables and stir to combine.  Sprinkle with cilantro.  Enjoy immediately!

From Smitten Kitchen

Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites

Watermelon Salad

Place bite-sized pieces of watermelon on a large plate.

Pour small amount of olive oil over watermelon

Grate goat cheese around the sides of the plate (the more the better!)

Put arugula on top.

Sprinkle salt over everything!

From Leah Bentley

Kathy's Chicken Salad

2 c diced/shredded cooked chicken

1/2 c diced celery

1/4 sliced green onions

1 1/2 c shredded or thinly sliced cabbage

1/3 c dried cranberries

1/4 c chopped fresh cilantro

1/4 c toasted silvered almonds

1/4 c Mango Chutney (I found this in the Indian section of the grocery store)

1/4 c mayonnaise

1/2 tsp apple cider vinegar

kosher salt 

pepper

Combine chicken through almonds in a medium-large bowl.  Whisk together chutney, mayo, and vinegar in a small bowl, add to salad and gently combine.  Season to taste.  Chill for 30 minutes before serving.

From Our Best Bites

Broccoli Salad

2 large bunches broccoli (using only the florets)

1 med. onion chopped
1 can water chestnuts, drained, chopped smaller
1 lb. bacon, cooked & crumbled
1 1/2 cups sunflower seeds (salted or unsalted)

Dressing:
1 c. Miracle whip
1/2 c. sugar
2 Tbs. vinegar
Optional: 2 tsp. hot sesame oil for an "Asian" taste.

Mix dressing, then pour over salad. Save bacon and sunflower seeds to mix in last before serving.

From Jacqui Skousen

Festive Salad

Dressing:
1/2 c sugar
1/3 c red wine vinegar
2 Tbs lemon juice
2 Tbs finely chopped onion
1/2 tsp salt
2/3 c oil
2-3 Tbs poppy seeds

Blend all together

Salad:
10 c (1 large) romaine lettuce
1 c shredded Swiss cheese
1 med apple, cubed (fuji, gala works great)
1 med pear, cubed
1/4 c cranberries
1/2-1 c cashews

Toss salad together, toss dressing over salad just prior to serving.


From Emily Kartchner

Spinach Orzo Salad with Cranberries

1/2 Tbs light olive oil
8 oz. orzo pasta
4 c fresh baby spinach, roughly chopped
1/2 c sliced almonds
1/2 c craisins or dried cranberries
2-4 oz. goat cheese, crumbled
Optional: 2 c cooked chicken, chopped bite-size

Dressing:
1/4 c olive oil
3 Tbs white balsamic vinegar (or champagne vinegar)
1 Tbs honey
1/2 tsp kosher salt
1/4 tsp pepper


Toast the orzo in the 1/2 Tbs. of olive oil over medium heat, about 5 minutes, until golden brown.  Add 4 cups water and bring to a boil.  Reduce to simmer, cover with a lid.  Cook 7-8 minutes.  Drain liquid and fluff with a fork.

Place the spinach in a large salad bowl.  Add the cooked orzo, cranberries, almonds, and cooked chicken (if desired).  In a small bowl or jar with well-fitting lid, combine the dressing ingredients, shaking vigorously and pour over the salad, tossing well to coat.  Top with goat cheese and toss lightly.  Serve immediately or store in refrigerator for up to 2 days.


From Barefeet in the Kitchen

Ramen Noodle Salad

Dressing:
1/2 c butter
1/4 c vinegar (plain white)
1/2 c white sugar
2 Tbs low-sodium soy sauce

Ingredients:
2 Tbs butter
3 oz. package ramen noodles, seasoning packet removed
1/2 c silvered almonds
3 Tbs sesame seeds
1 large Napa cabbage
1 bunch green onions, sliced thin (about 1/2 c)


Make the dressing.  Combine ingredients in a medium saucepan and heat, stirring frequently, until it comes to a boil.  Set aside and let it cool completely.

Melt butter in a large skillet over medium heat.  Crush the ramen noodles inside packet (use a hammer-- you don't want huge chunks) and discard the flavor packet.  Add the noodles, almonds, and sesame seeds to melted butter and saute, stirring frequently, until golden brown.  Remove to a plate and let cool.

Shred cabbage and combine with chopped onions in a large mixing bowl.  Add noodle mixture, pour dressing over salad and toss well to combine.  Serve immediately.


From Barefeet in the Kitchen

Chipotle Taco Salad

Salad: 
4 c chopped Romaine lettuce
2 c chopped grilled chicken (optional)
1 c cherry or grape tomatoes, washed
1/3 c vertically-sliced red onions
15 oz. black beans, rinsed and drained
8 3/4 oz. can of corn, rinsed and drained
1 avacado, cubed

Dressing:
1/3 c chopped fresh cilantro
2/3 c sour cream
1 1/2 tsp adobo sauce from canned chipotle chilies
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Tortilla strips (optional, but yummy!)



Rinse all the salad ingredients that need it and gently toss together (except the avacado!).  Mix dressing ingredients in a small bowl, set aside.  Fry up tortilla strips if using, allow to cool.  When ready to serve, add avacado, tortilla strips, and dressing.  Gently combine and serve.


From Our Best Bites

Roasted Broccoli Salad

Sesame Dressing
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds

Whisk ingredients together and set aside to let flavors blend.  Preheat oven to 400. 

1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions

Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked).  Add almonds and mix together, flipping florets, then continue baking for another 5 minutes.  Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy! 

From Budget Bytes

Layered Mexican Cornbread Salad

Cornbread:
1 c cornmeal
3 c flour
2/3 c sugar
2 tbs baking powder
1 tsp salt
1 c coconut oil
6 tbs butter, melted
4 eggs beaten
2 1/2 c milk

Salad:
3 c chopped romaine lettuce
3 c cubed or crumbled cornbread
15 oz. black beans, rinsed and drained
1 1/2 c corn (fresh or frozen, thawed if frozen)
1 red bell pepper, finely diced
3 green onions, finely chopped
4 roma tomatoes, liquid squeezed out and chopped
2 c shredded cheddar cheese

Dressing:
1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove

1 ripe avocado
juice from 1/2 lime

For cornbread, add dry ingredients, make a well and then add oil, butter, eggs and milk into center.  Stir until just mixed (batter will be runny).  Bake in a 9 X 13 pan at 350 degrees for 45+ minutes. 

Blend dressing ingredients in a blender, and chill.

In a 9 X 13 pan, layer ingredients in the following order: lettuce, cornbread, beans, corn, pepper, green onion, tomato, cheese.  Pour dressing over the cheese.  Cover with plastic and refrigerate for 1/2 hours, serve chilled.


From Melskitchencafe.com