Tag Archives: salad

How to Get Perfectly Cooked Eggs Every Time

Friday, March 23, 2018 at 10:41 am by Sarah DiPeppe

If you’ve boiled eggs on the stovetop, you know it can be difficult to achieve the consistency you want. Whether you like soft, medium, or hard boiled eggs, timing is everything.

With the Hamilton Beach® Egg Cooker, you won’t have to worry about over or under cooking your eggs ever again. This little appliance (seriously, it takes up very little room) eliminates the guesswork and perfectly cooks eggs each and every time.

Whether you want soft, medium, hard, or even poached eggs – the work is done for you. All you have to do is read the side of the measuring cup (that comes with the egg cooker) and fill to the marked line with cold water. The designated fill-line will vary depending on your desired consistency and the number of eggs you are cooking.

Pour the water into the reservoir then cover with the lid and press the ON switch. The appliance will sound when the eggs are cooked and all the water has evaporated. It’s just that easy.

This little appliance gets a workout in my kitchen year-round, but I find it especially useful in the springtime. With Easter approaching, this egg cooker makes easy work out of whipping together your famous deviled eggs, egg salad, or salad nicoise.

If you’re not planning an Easter feast, the Egg Cooker is a great tool for meal prep any time of year. I hard boil 6 eggs over the weekend and store them in the refrigerator to throw into salads, peel for a quick protein-packed snack or for a no-brainer breakfast during the week. Now that the Egg Cooker has erased the hassle from boiling eggs, you’ll find excuses to use it over and over again.

The Egg Cooker can also help you make perfectly poached eggs, too. Watch the video to see this amazing little egg cooker in action.

How to Get Perfectly Cooked Eggs Every Time

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TAGS: breakfast, Egg, egg cooker, egg salad, eggs, salad
CATEGORIES: Everyday Recipes

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Spring Green Salad with Radishes

Monday, March 19, 2018 at 2:00 pm by Sarah DiPeppe

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Spring has sprung and we’ve started to lighten – and brighten – things up in the kitchen. We’re swapping winter’s hearty soups and stews for fresh salads. This spring green salad with lemon vinaigrette is the perfect dish to help you dive into your new seasonal menu.

This simple salad is packed with some of our favorite springtime ingredients – asparagus, radish, and spring peas.

Start with your favorite greens, then add blanched asparagus (blanching them will make the spears easier to eat and brighten their color), blanched peas, beautiful red radishes, and some lemon slices for color.

The Hamilton Beach® Professional 14-Cup Dicing Food Processor was used to expertly slice the radishes. This food processor comes equipped with an adjustable slicing blade. With 14 thickness settings, the food processor makes it easy to achieve everything from paper thin radish to thick pepperoni slices in a matter of seconds.

We drizzled this fresh salad with our blender-made lemon vinaigrette. The Hamilton Beach® single-serve blender is great for making quick dressings and marinades. Bottled dressings can be expensive and making your own lets you save a little money and control the ingredients (especially the salt and sugar). Use yours to blend fresh lemon juice, olive oil, shallot, honey, salt & pepper.

The citrus dressing is the perfect accompaniment to this spring salad. Serve this spring green salad by itself for a light lunch or serve it alongside grilled chicken or fish for a seasonal supper.

Spring-Salad-with-Radishes-Peas-and-Asparagus-18

Spring Green Salad with Radishes

Ingredients

Lemon Vinaigrette

1/2 cup olive oil
6 tablespoons fresh lemon juice
2 tablespoons chopped shallot
4 teaspoons honey
1 teaspoon salt
1/2 teaspoon coarse black pepper

Servings:

Units:

Instructions

Salad

In a medium saucepan over high, heat 4 cups of water to a boil. Quickly blanch asparagus spears and fresh peas, 30 seconds to 1 minute. Immediately, place in ice water to chill. Drain and set aside. If using frozen peas, defrost in microwave.
Divide greens between 8 salad plates. Arrange asparagus spears, peas and sliced radishes on top of greens. Add one slice lemon to each plate.
Drizzle with Lemon Vinaigrette.

Lemon Vinaigrette

In a single-serve blender, combine olive oil, lemon juice, shallot, honey, salt and black pepper. Blend until smooth.

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TAGS: asparagus, food processor, lemon, radish, salad, single-serve blender, spring
CATEGORIES: Healthy Eating, salads

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The Best Buffalo Chicken Pasta Salad

Friday, January 26, 2018 at 12:24 pm by Sarah DiPeppe

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The big game marks the end of football season – one last hurrah. And what better excuse to pull out all the stops at your watch party? If you’re already brainstorming gameday goodies, put this Buffalo Chicken Pasta Salad on the menu. It’s a guaranteed W.

This recipe is everything you love about Buffalo wings – plus pasta. Sign. Me. Up.

In a large bowl, stir together mayonnaise, hot pepper sauce (we used Frank’s Red Hot for that authentic Buffalo wing flavor), white vinegar, salt, black pepper, and cayenne pepper.

Add shredded chicken, pasta (we used bowtie), celery, blue cheese (plenty of it), and green onion to the mayonnaise mixture. We used a rotisserie chicken to save on time, but you could use leftover slow cooker shredded chicken or canned if you have it in the pantry.

Toss it all together until the pasta and chicken are fully coated with the spicy, creamy sauce.

The blue cheese is the perfect complement to the heat in the sauce, while the celery adds texture – a nice crunch – to the pasta salad. It’s bright, it’s flavourful, it’s perfect for feeding a crowd.

Serve it chilled alongside Buffalo wings and Buffalo chicken dip for an all-Buffalo-everything watch party or put it in your back pocket and make it for the first backyard BBQ of the summer. No matter the season, this Buffalo chicken pasta salad is sure to put you on the winning (menu-planning) team.

The Best Buffalo Chicken Pasta Salad

Ingredients

1 1/2 cups mayonnaise
1/2 cup hot pepper sauce
1 tablespoon white vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon ground cayenne pepper, optional
4 cups shredded cooked chicken
1 package (12 ounces) bow tie pasta, cooked
2 cups sliced celery
1 1/2 cups crumbled blue cheese
1 cup sliced green onion

Servings:

Units:

Instructions

In a large bowl, stir together mayonnaise, hot pepper sauce, vinegar, salt, black pepper and cayenne pepper.
Add chicken, pasta, celery, blue cheese and green onion to mayonnaise mixture. Toss until pasta and chicken are coated with mixture.
Cover and refrigerate for several hours or until ready to serve.

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TAGS: buffalo chicken, buffalo chicken pasta, buffalo sauce, pasta, pasta salad, salad, super bowl
CATEGORIES: appetizers & snacks, side dishes

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Grilled Greens: Grilled Romaine Caesar

Friday, June 23, 2017 at 2:40 pm by Sarah DiPeppe

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There are a few dishes that automatically come to mind when I’m meal planning in the summertime – burgers, kebabs, thick, juicy steaks. You know, the foods that – in my mind – should definitely have grill marks.

There really is nothing better than a hot burger that drops straight from the grill spatula onto your bun, but don’t forget about fruits and vegetables during grilling season. Grilled fruits like pineapple slices and peaches (maybe topped with a scoop of your favorite ice cream) make simple, seasonal desserts, while grilling a variety of vegetables like corn and lettuce can upgrade your summer side dish recipes instantly.

This grilled romaine caesar is a prime example of why veggies should absolutely go on the grill. We grilled sliced heads of romaine lettuce on the Hamilton Beach® Searing Grill to make a summer salad that doesn’t start with potato or macaroni.

Preheat the grill to medium-high and slice the romaine lengthwise through the root end. Leaving the root end in tact will help keep the leaves together as it grills. Brush the romaine halves lightly with olive oil and grill for about 2 to 4 minutes until the lettuce is charred and slightly wilted.

We drizzled our grilled romaine with homemade Caesar dressing that we whipped up in no time in the Hamilton Beach® single serve blender. We finished the salad with crumbled bacon (you will never – and should never – eat a Caesar without bacon again) and cracked black pepper. A squeeze of lemon, shaved parmesan, or even a sprinkle of your favorite croutons would also pair wonderfully with these grilled greens.

If you’re already grilling burgers, throw romaine alongside for an easy side salad or serve this grilled salad alone for a light summer lunch – no salad spinner or tossers necessary.

Grilled Greens: Grilled Romaine Caesar

Servings

Grilled Greens: Grilled Romaine Caesar

Servings

Ingredients

3 anchovies
1 clove garlic
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
1/2 cup mayonnaise
3/4 cup grated Parmesan cheese
1/3 cup olive oil
1 head romane lettuce
crumbled cooked bacon
2 cups croutons

Servings:

Units:

Instructions

For dressing, place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, 1/2 cup Parmesan cheese and oil to blender. Blend until smooth.
Preheat grill to medium-high.
Slice head of romaine lettuce in half lengthwise through root end. (Root end will help hold romaine together.) Use wooden skewers to hold lettuce leaves together, if necessary.
Spray romaine with nonstick cooking spray or brush lightly with olive oil. Place romaine halves on grill.
Grill 2 to 4 minutes each side until romaine is charred and slightly wilted.
Drizzle dressing over grilled romaine. Sprinkle with remaining 1/4 cup Parmesan cheese and croutons.

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TAGS: bacon, Caesar, Caesar salad, grill, grilled romaine, grilling, indoor grill, indoor searing grill, romaine, salad, searing grill, summer
CATEGORIES: appetizers & snacks, Canada Day, Everyday Recipes, From the Test Kitchen, salads

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A Twist on a Classic: Spiralizer Cucumber Caprese Salad

Thursday, January 5, 2017 at 11:39 am by Sarah DiPeppe

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Tomatoes, mozzarella, and fresh basil is one of those perfect combinations for any time of year. Usually, I lightly dress my caprese with olive oil and balsamic vinegar and call it a day. The Test Kitchen wanted to put a (literal) twist on this classic dish using the 3-in-1 Electric Spiralizer.

Using your spiralizer, spiralize 2 seedless cucumbers using the ribbon disc. Arrange the cucumber ribbons, red and yellow cherry tomatoes (or any garden-fresh, seasonal tomatoes you have on hand), and mozzarella balls on salad plates or in a serving dish. Sprinkle with salt and pepper, then prepare your vinaigrette.

We used our single-serve blender to make our dressing – remember, blenders aren’t only meant for smoothies. In the blender, combine olive oil, white vinegar, garlic, sugar, Italian seasoning, salt and pepper. Blend until smooth then drizzle over your colourful caprese. We added yet another pop of colour and summer flavor by sprinkling fresh basil to finish the dish.

The red and yellow tomatoes pop next to the soft green cucumber ribbons. The addition of mozzarella cheese takes care of the salt and creaminess you crave and the basil ties it all together into a perfect summer side dish. Serve as a side at a backyard barbecue or alongside grilled fish for a light, seasonal dinner on the patio.

Spiralizer Cucumber Caprese Salad

Servings

Spiralizer Cucumber Caprese Salad

Servings

Ingredients

Servings:

Units:

Instructions

Using a spiralizer, make ribbons of the cucumber.
Arrange cucumber ribbons, tomatoes and mozzarella on salad plates. Sprinkle with salt and coarse black pepper.
To make vinaigrette, in a single-serve blender, add olive oil, vinegar, garlic, sugar, Italian seasoning, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Blend until smooth and slightly thickened.
Drizzle salads with vinaigrette and sprinkle with basil.

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TAGS: 3-in-1 Electric Spiralizer, caprese, cucumber, mozzarella cheese, salad, spiralizer, summer, tomato, tomatoes
CATEGORIES: Everyday Recipes, From the Test Kitchen, Healthy Eating, salads

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