Tag: simple recipe

Bermuda Salad

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This light, refreshing and easy salad has a bit of a history for me. I had this salad at a resort in Bermuda. I don’t remember the resort name, but I sure remember this salad. The salad wasn’t hard to replicate. It is super easy, delicious and beautiful, even though there really isn’t much to it. See the recipe at the bottom of this post.

There a just 4 ingredients, plus the dressing. This is perfect for a busy weeknight dinner. When I make it, I don’t really measure anything, I just mix until it looks good. But, I have added some amounts to my recipe for a place to start when you make it. Adjust the amounts to your tastes.

I like to make my own Thousand Island Dressing, but store bought could certainly be used. One of the reasons I make my own is that I like dill pickle relish in it instead of sweet. This makes way more dressing than needed for the salad recipe, so if it won’t be used for anything else, cut the recipe in half.

Drain the Mandarin oranges.
Mix the chicken and celery.
Add the dressing to taste.
Add the Mandarin oranges and mix lightly, so as not to break them up too much.
Top with cashews and serve.

If we are going to eat the salad right away and I know there won’t be leftovers, I mix the cashews in with the chicken and celery. But if I am making it ahead or know there will be leftovers, I top the salad with them, so that they won’t get soft in the fridge.

I often serve this salad with my Bran Muffins, as pictured, which are the best I have ever had. They are so moist and delicious. Look for a blog on them in the near future.

Bermuda Salad

  • Salad
  • 2 cups cooked chicken, chopped
  • 2 cups chopped celery
  • 1 cup cashews, approximately, to taste
  • 15 ounces canned mandarin oranges, in juice, chilled, drained
  • ½ cup Thousand Island Salad Dressing, or to taste, see below for recipe (or use store-bought)
  • salt and freshly ground black pepper, to taste
  • Thousand Island Dressing
  • 1 cup buttermilk
  • ½ cup sour cream, full or low fat
  • ¼ cup mayonnaise, full or low fat
  • ½ cup ketchup
  • 3 tablespoons pickle relish, I like dill relish in this
  • salt and freshly ground black pepper, to taste
1. Salad: Combine celery, chicken, salt and pepper; mix. Add dressing to taste and mix again. Add oranges and mix lightly. Top with cashews and serve.
2. Dressing: In a medium bowl, whisk all ingredients together. Add salt and pepper to taste.

Autumn Soup

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Homemade soup can be very easy to make, and so much better than soup from a can.  With a few fresh ingredients and store bought stock, delicious soup can be made by even novice cooks.

I started making this soup right after I got married, and have been making it ever since.   I really had not cooked much at all up until then.  The original recipe came from a Betty Crocker recipe card.  Remember, this is way before the internet was around, and I used to get a set of these recipe cards each month in the mail. I have updated and changed the recipe some over the years, but it remains a favorite, especially for my husband. Recipe is at the bottom of this post.

The ingredients for this soup may be in your kitchen right now. You might be wondering about where we get the ground beef. We are fortunate to know an organic farmer, from whom we get our beef. A butcher processes it to our specifications. Store bought unsalted beef stock or Better than Bouillon can be used for the liquid (1 teaspoon per cup of water). Either basil or oregano can be used as an herb – I prefer oregano.

First, brown the ground beef.
Then add the onions and saute until softened.
Add the remaining ingredients and simmer.

It’s as easy as that! How much better can soup be – easy, healthy, fresh, and, most important, delicious!

The recipe makes quite a bit, but I often double it because it freezes really well. I like to freeze it in single portions. I can always make more than one if I need it. You may have noticed the Parmesan Scones on the plate. Look for a future post about how to make these really, really easy savory scones.

Autumn Soup

1 1/2 pounds lean ground beef

2 cups chopped onion

2 quarts beef stock, low or no salt

2 cups carrots, chopped

2 cups celery, chopped

1 large can chopped tomatoes

1 1/3 tablespoons salt (less if using salted stock)

1/2 teaspoon pepper

2 bay leaves

1/4 teaspoon dried basil or oregano

Heat a Dutch oven over low to medium heat; add a little olive oil and brush around to make pot almost non-stick.  Add beef and brown, breaking it up as it cooks.  Stir in the onions and cook until softened.  Stir in the remaining ingredients.  Bring the soup to a boil, reduce the heat to simmer, cover, and simmer for 1 hour.  Remove bay leaves before serving. Enjoy!