Home Maid Simple

Category: Salads

  • Chalupa Salad

    Chalupa Salad

    Recipe originally published 8/9/2013
    Photos and text have been updated
    Chalupa Salad
     

    Growing up my family ate a dish we called Chalupa. It was always a favorite for us kids because it meant everyone got a little something they liked. Whether it was the rice – blech – olives, tomato sauce, cheese, or chips, we all had something we would eat. As a mother of 4 semi picky children, I finally understood why my mom loved to make this dinner. 

    Chalupa Salad

    Chalupa Salad is the perfect meal to sneak in veggies, and use up leftover rice. This is what we called Chalupa. It wasn’t until I was an adult that I learned Chalupa was more like a burrito, not a salad. The main difference between my Chalupa, and yours, would be the base. Instead of a fried corn tortilla, we use corn chips. From there the fillings, or in our case the toppings, are all pretty similar. Stack rice, lettuce, tomatoes, beans, olives, sour cream, and cheese. 

    Our last big change is the sauce. While traditional chalupa adds salsa, in my family we topped our Chalupa salad with tomato sauce. I promise it is delicious and a real treat your family will love! Granted they may just pick out the chips, or eat the cheese, but usually, the mix of the cheese, sauce, and chips has the kids trying a little of it all. 

    Chalupa Salad
    Traditional Chalupa deconstructed and layered in a Salad with only 2 simple changes.
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 1 bag Corn Chips
    2. 3 Cups Cooked Rice
    3. Chopped Lettuce
    4. Canned Black Beans
    5. Olives
    6. Sour Cream
    7. Tomato Sauce
    8. Shredded Cheddar Cheese
    9. Sour Cream
    Instructions
    1. Prep ingredients. Warm up rice and tomato sauce if need be. Chop lettuce and tomatoes. Drain beans.
    2. On individual serving plates, layer Corn Chips, Rice, beans, vegetables, tomato sauce, sour cream and cheese.
    3. Serve and enjoy.
    Notes
    1. Amounts really depend on your family. If your family likes olives, you’ll want more, don’t like beans, use less.
    Home Maid Simple https://www.homemaidsimple.com/
     
    When I first shared this recipe with you, I added chopped Zucchini, because we had a plethora of zucchini from our garden that year. That is the beauty of Chalupa – you can add whatever your family enjoys, or use up leftovers of all kinds!

    Enjoyed this recipe? I think you’ll like this Taco Salad too!

    Taco Salad in Homemade Tortilla Bowls

  • Malagasy Vanilla Fruit Salad

    Malagasy Vanilla Fruit Salad

    Enjoy a bowl of fresh fruit flavored with vanilla bean and transport yourself to the island of Madagascar. 
    Malagasy Vanilla Fruit Salad
     
    Well I’m a week late getting this up, so I apologize about that. I had it all made and ready to go last week, but it was one of those high stress times in my life. Not much got done except around the house. I’ve been doing some huge purging everyday, and then I repurge the same room a few days later. When did we collect so much stuff?
     

    I would love to move to some tropical island, where we live off the fruit that grows abundantly, and a small garden. Our toys would be the sand, and the kids would enjoy working and playing outside all day. Ah that would be the life. 
     
    This month Food of the World is visiting Madagascar. The cuisine there is referred to as Malagasy, which I learned came from the old country name of Malagasy. They eat quite a variety of foods, as they have influence from many countries. When it comes to dessert’s though, it’s usually a bowl of fresh fruit. I was quite excited when walking through Walmart and found a papaya. Here in the frigid north I did not expect to ever find fresh papaya! Sadly it was not the most flavourful fruit I’ve had, but it worked nicely in this mix with mango and vanilla bean. 
     
    Malagasy Vanilla Fruit Salad
     
     
    Malagasy Vanilla Fruit Salad
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 1 Papaya, cut into chunks
    2. 3 mangoes, cut into chunks
    3. 1 vanilla bean
    Instructions
    1. Mix the papaya and mango together.
    2. Slice the vanilla bean lengthwise.
    3. Using the back of your knife, scrape out the seeds, and mix with the fruit.
    4. Enjoy a bit of Madagascar.
    Home Maid Simple https://www.homemaidsimple.com/
     
    Fun Fact! I use Rodelle Vanilla beans which are considered “Bourbon” vanilla beans. This is because they come from Madagascar, not because they use Bourbon. 


     
    Join us next month when we visit Cuba
    on July 14th
     
    Linky Party on June 9th :
    Please visit their blogs and follow their sites!
     
    Mireille: http://www.theschizochef.com/blog/
     
     
  • Taco Salad in Home Made Tortilla Bowls

    Taco Salad in Home Made Tortilla Bowls

    Taco Salad in homemade Tortilla Bowls

    So we’re lying in bed one night, and Mark turns to me, and says “Taco Salad”.

    That’s all it took. I had recently gone shopping and filled our vegetable drawer to overflowing, so I had everything on hand for the salad. I just needed to figure out the tortilla bowls.

    Taco Salad in homemade Tortilla Bowls
     

    I thought about going out and purchasing some premade bowls, or seeing if I could just bake the premade flour tortillas into a bowl shape, but why make it easy?  I decided to pull out an old favorite for homemade tortillas, but instead of frying them on the stove, to bake them over a bowl in the oven.

    Yum!  Besides being extremely simple, the kids loved the tortilla bowls, and I think managed to eat some vegetables with their dinner. I debated putting radishes in since it’s not something you find in a normal taco salad, but I couldn’t resist their pretty red color.

    Taco Salad in homemade Tortilla Bowls

     

    Taco Salad in Homemade Tortilla Bowls
    Taco Salad tossed in homemade tortilla bowls with choice of dressing.
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 1 batch of dough for home made flour tortillas – http://bit.ly/1Q9ymXP
    2. 1/2 cup iceberg lettuce, chopped
    3. 1/2 cup Romaine Lettuce, chopped
    4. 1 tomato, chopped
    5. 1 radish, sliced and quartered
    6. 1 TBS chopped olives
    7. 2 TBS Black Beans
    8. Dressing of your choice
    Instructions
    1. Preheat oven to 350 F.
    2. Roll out the dough, and drape across an overturned, oven-safe bowl** sprayed lightly with cooking spray.
    3. Pinch around the edges to make some nice creases in your shell.
    4. Bake for 15 minutes.
    5. Prep your vegetable while the bowls are baking.
    6. When removing the shells from the bowl, gently slide a knife between the shell and the bowl to loosen, and then carefully flip it off.
    7. Toss ingredients gently together inside shell.
    8. Drizzle with your favorite dressing*** and enjoy.
    Notes
    1. *Will make up to 12 shells.  Salad ingredients are for one salad.
    2. **I used an overturned muffin tin and draped it across 4 muffin wells.
    3. ***In the photo’s I was using Poppyseed dressing, but I also enjoy this with Kraft’s Sun dried Tomato Dressing. Absolutely delicious no matter your preference. My kids preferred ranch. If you’re looking for more of a traditional taco flavor, toss it with a scoop of sour cream, and leave off the dressing
    Home Maid Simple https://www.homemaidsimple.com/
     Grab the recipe for Flour Tortillas.
     
     
    Enjoy!
    Taco Salad in homemade Tortilla Bowls
  • Tropical Salad with Marshmallows

    Tropical Salad with Marshmallows

    Tropical Salad with Marshmallows from Home Maid Simple

    I don’t normally go for anything with marshmallows…unless it’s smores or hot chocolate. I found this recipe for a Peachy Salad in one of my Taste of Home magazines. I debated on it for a couple weeks, all because of those pesky marshmallows.

    I am so glad I gave it a try!  The marshmallows start to dissolve with all the fruity goodness and give a little extra airy texture to the salad. I decided to change up some of the fruits from the original recipe to create my own flavor combo.
    .

    The marshmallows add an airy texture to this Tropical Salad from Home Maid Simple

    Every Friday we have pizza and a movie night. It’s the one night of the week the kids really look forward to, and I don’t have to fight anyone to eat their dinner. Sometimes we’ll have bread sticks, or chips, or other not so good for you sides with it. After all, it’s supposed to be a fun night right?

    When I made the Tropical Salad I thought it would make a great side for pizza while the marshmallows kept it fun and exciting for the kids. I think for once I ate more of my side than I did the pizza. It was amazing!!

    Tropical Salad with Marshmallows from Home Maid Simple

     

    Tropical Salad with Marshmallows
    Fruit and Marshmallows combine for a fun salad kids will eat.
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 21 oz can peach pie filling
    2. 20 oz can crushed pineapple
    3. 11 oz can mandarin oranges
    4. 1 banana
    5. 1 1/2 cups mini marshmallows
    6. 1/4 cup frozen raspberries
    Instructions
    1. In a large bowl combine all ingredients. Refrigerate until ready to serve.
    Home Maid Simple https://www.homemaidsimple.com/
  • Summer Pasta Salad

    Summer Pasta Salad

    We have been enjoying quite the garden produce this year.  After my pear salad I discovered peas, feta and Italian taste wonderfully together.  Normally I don’t really like pasta salads, but I knew those peas and feta would be wonderful with pasta and some more veggies.  The green onions, peas and zucchini all came out of my garden.  I hope you enjoy this Summer Pasta Salad as much as we did.  
     
    Summer Pasta Salad

     

    Summer Pasta Salad
    A light flavorful dish to use up some garden produce, Summer Pasta Salad is a hit!
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 12 oz Small Penne Pasta
    2. 2 TBS Green Onion, chopped
    3. 1 medium Zucchini, sliced and quartered
    4. 1 red Bell Pepper, chopped
    5. 1 cup Fresh Garden Peas
    6. 1/2 cup Italian Dressing
    7. 8oz crumbled Feta
    Instructions
    1. Cook Penne according to box directions. Rinse in cold water.
    2. In a large bowl toss pasta with vegetable and feta.
    3. Drizzle over Italian Dressing and toss to coat evenly.
    Home Maid Simple https://www.homemaidsimple.com/
     
     
    ~FEATURES~
    I need to apologize that I have not been commenting as much this week.  We found some renters for our home, and only have until the end of July to get out.  On top of it I developed a horrible ear infection that has just taken me out.  Please know that I am visiting and browsing your recipes. I appreciate all the amazing links I see each week.
     
    I saw a few salads at last weeks party that were different from your normal side salad. 
     

    Red, White and Blue Watermelon Salad
    I never would have thought to put feta with a fruit salad but it makes this salad look beautiful
     
    Southwest Quinoa Salad #quinoarecipes #quinoasalad
    Southwest Quinoa Salad with Honey Lime Vinaigrette
    I love the mix of this vinaigrette with quinoa. 


    Roasted Pepper Pasta Salad
    Roasted Pepper Pasta Salad
    Peppers and pasta just go together!
     

    Cinnamon Caramel Fried Ice Cream
    Cinnamon Caramel Fried Ice Cream

    Ok I know it’s not a salad, but I had to feature this! Caramel, fried ice cream, I am sold!

    Please visit my cohost Diane at Simple Living and Eating
    We ask that you only link up food related posts, and no more than 3 links each week.
    Thanks and have fun finding new recipes

     

     

  • Foodie Friday – Grilled Chicken Salad

    Foodie Friday – Grilled Chicken Salad

     
    Hosted by
    and
     
    I love salads! I remember one year as a preteen where all I ever wanted were salads. We had a foreign exchange student one summer. My mom, sisters, the exchange student and I took a weekend trip up to Quebec. Every where we went I ordered a salad.
    It’s no wonder then that when I’m pregnant I tend to crave salads and fresh fruit and veggies. After this last pregnancy, I’m determined to continue eating healthier.
    Would you believe I’ve never created my own salad before?  I tend to use recipes for just about everything. Well, this week I decided, salads really don’t need a recipe to make. So I created this Grilled Chicken Salad using items I had in my pantry.
     
    Grilled Chicken Salad
     
     
    Grilled Chicken Salad
    Write a review
    Save Recipe
    Print
    Ingredients
    1. 1/2 head of Iceberg lettuce, torn into chunks
    2. 4 medium carrots, sliced
    3. Craisins
    4. Asian Noodles
    5. 2 Oranges, peeled and sectioned
    6. Grilled Chicken (I used a precooked frozen grilled chicken)
    7. Thousand Island Dressing
    Instructions
    1. Assemble the ingredients in 4 salad bowls. Serve and Enjoy!
    Home Maid Simple https://www.homemaidsimple.com/
     
    I had such a hard time choosing what recipes to feature this week! You guys are awesome and linked up some pretty yummy looking stuff!  With the inspiration, I’ve added the following to my menu plan this week!
    If you were featured please grab the featured button to display on your blog!
    Photobucket
     
     
    Tonight we’ll be cooking up some Key West Grilled Chicken from FESTAnd I might have to throw some kind of party so I can have a Cupcake bar, idea courtesy of Simply…This, that and the other
    On Sunday, I’m planning another attempt at meatloaf with Olla-Podrida’s Tantalizingly Tangy Meatloaf