When I hear ‘blue cheese’ my mouth waters…..This combo with either our Filipino or Spicy Filipino dressings hits all corners of your mouth. If you have any creative salad ideas you want to share, don’t be shy and send me you recipe to firstname.lastname@example.org. I’d love to share your ideas!
Far too often, we eat while doing other tasks. Whether its checking emails while eating lunch or snacking on a protein bar while driving around the valley. Lately, we’ve been working on changing that behavior and dedicating time to tuning out work and taking a few hours to enjoy one of the area restaurants. Last Friday, we went to The Italian Restaurant at the Town & Country Plaza in Phoenix/Biltmore area. We shared a simple green salad, spiced olives and vegetarian lasagna at The Italian Restaurant in Phoenix in the Town & Country Plaza. The setting is extremely cozy and pleasantly casual. What we loved about our meal was that the ingredients were simple yet delicious. So delicious we did a repeat on Saturday of the exact same thing.
My obsession with Kale continues with this simple combination that’s refreshing and savory at the same time. This flavor combination goes well with either of our dressings. Pink grapefruit, pear, dried cranberry, smoked almond, white cheddar, shredded purple cabbage and shredded kale. Be sure to massage the dressing into the kale to soften the texture. Because Kale doesn’t wilt like other greens, you can even dress your salad as much as 24 hours ahead of time – make it delicious!
I love when customers share their creative ideas like this one for Little Rosie’s Dressings. The ingredients are perfect since there’s an abundance of grapefruit grown locally and fresh avocados from Mexico and California available in the markets year round. Plus, it’s always good to change up salad combinations to keep things sexy. Although we’re not in any farm markets right now, you can find us in all of the AJ’s Fine Food Stores in Arizona and on line at www.littlerosies.com.
-6 cups torn green or butter lettuce
-3 large pink grapefruit, peeled and sectioned
-1 medium ripe avocado, peeled and sliced
-1 small red onion, thinly sliced
-1/4 cup chopped pecans or pepitas, toasted
-1/4 cup of Little Rosie’s Filipino (original) or Spicy dressing
*add roasted, pull chicken as an option to make more of a meal
-Divide lettuce among eight salad plates.
-Arrange the grapefruit, avocado and onion over lettuce.
-Drizzle dressing over salads.
-Sprinkle with pecans or pepitas.
This colorful, healthy and satisfying salad is great as a meal or a side dish. I basically decide to use whatever was left in my fridge to make a meal. I like using our spicy dressing to satisfy a craving for more flavor. Make this in advance – good for up to 3 days in refrigerator.
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrot
1 cup diced cucumber
*garnish with chopped green onion
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Add dressing to taste and Enjoy!
When in doubt – keep things simple. Fresh mixed greens and either of our dressings: Filipino or Spicy Filipino make a delicious snack or compliment to a meal. *We are finished for the summer at Old Town Scottsdale Farmers’ Market until the October 24th, 2015 but if you need a fix, you can find us in any of the AJ’s Fine Foods Stores www.ajsfinefoods.com in Arizona or on our web store www.littlerosie.com. Thank you for your support and have a great weekend!
Pancit means noodles in the Filipino language. It was introduced into Filipino cuisines by the Chinese. Pancit are standard fare in most restaurants in the Philippines and are served in a variety of ways. I like this as a side course with only vegetables but if you want to make it more of a meal, you can add chicken, shrimp or pork.
-1 package of rice noodles. *Maifun Rice Sticks made by Dynasty can be found in the Asian section of most main stream grocery stores.
-2 tablespoons of vegetable oil for cooking
-1/2 small onion, chopped
-1/4 cup carrot sliced thinly. * I like to buy the carrots already shredded
-2 garlic cloves sliced thinly
-1 cup of chicken broth
-1/4 cup soy sauce
-2-4 green onion sliced for garnish
-1 lemon for garnish
- Place noodles in bowl and cover with warm water and set aside.The direction call for 10 minutes but for the way we’re preparing this, the noodles will stay in the water only for the time of the next steps.
- Heat oil in cooking pan on medium heat
- Sautee onions until soft, add carrots and garlic.* garlic is added last since it cooks so quickly.
- When garlic begins to brown, add chicken broth and soy sauce. Bring to a boil on medium heat.
- Add noodles to medium/low heat and toss noodles in mixture. *As you toss the noodles the mixture will absorb into the noodles. When all of mixture is absorbed, remove from heat. * If noodles seem too dry, just add more broth as needed.
- Garnish with green onion, lemon and serve!
While much of the nation is ankle or even knee deep in snow, we’re enjoying our winter in the Southwest which consists of 85 degree weather and mostly sunny skies. For some reason since I was a small girl, beautiful weather inspired me to eat tacos. This is a since taco recipe with a Filipino twist which is a no brainer.
- 2.5 lbs boneless skinless chicken breast halves
- 3/4 cup chicken broth
- 1/2 cup Little Rosie’s Filipino or Spicy Filipino Dressing
- 1 Tbsp fresh lime juice
- Place chicken breast halves in the slow cooker. In a mixing bowl whisk together dressing and lime juice. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 – 8 hours. Shred chicken (it’s so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Garnish with your favorite toppings and enjoy!
For someone who loves sweets as much as I do, surprisingly I’m not totally crazing about chocolate. However, I have found some chocolates I really do love made by Stone Grindz here in Arizona – their products are as lovely as the packaging designs. I happen to neighbor their booth at the Old Town Scottsdale Farmers’ Market and am getting schooled on vegan products. I’m am obsessed with their raw organic food bars and am starting to develop a liking for their dairy-free, soy-free, gluten-free vegan chocolates. Before I started to learn more about food, the word ‘vegan’ kinda put me off – now, it’s quite the opposite. I have nothing against dairy but to put it simply, these chocolates have very fewer ingredients covering up the delicious taste of pure cacao. These young artisans are relatively new but have amazing products that can be found in several local farmers’ markets and on-line.