Reel Nice Productions

Fresh Tomato & Chicken Salad

1 lb Chicken Breasts, trimmed, split lengthwise the flat way and marinated for grilling
1 lb plum tomatoes, chopped
1/3 cup fresh mozzarella, diced
½ cup Kalamata olives, pitted and sliced
1 lb Penne Pasta, Cooked and kept warm
1 clove garlic, minced
2 teaspoons fresh basil, chopped
Fresh Parmesan cheese for grating
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt & Fresh Cracked Pepper

Chicken Marinade
¼ cup Olive oil
3 Tbsp lemon juice
3 Tbsp Red Wine Vinegar
1 Tbsp Dried Oregano
1 Tsp each salt and pepper

Put the chicken marinade and the prepared chicken breasts in a zip top bag.
Allow the chicken to marinate for atleast 1 hour up to overnight.

Preheat your grill on medium and grill the chicken until done.
In a large serving bowl toss the warm pasta, tomatoes, olives, cheese, basil, garlic, oil and vinegar and salt and pepper.

Top the dish with sliced chicken breast and freshly grated parmesan cheese and a few whole basil leaves.

Serve with a nice toasted crusty bread.

Enjoy!

Fresh Tomato Salad with Goat Cheese Crostini

2 Plum Tomatoes, washed and cut into 1/8th’s
2 Yellow Tomatoes, washed and sliced into 1/8th’s
1 pkg grape tomatoes, washed
1 english Cucumber, Cut into ½ inch pieces
6-8 fresh basil leaves, jullianed
¼ cup fresh parsley, chopped
3-4 tbsp Good Extra Virgin Olive Oil
1 pkg Goat Cheese
1 Pkg Naan Bread, cut into 1/8th’s
Sea Salt
Fresh Cracked Pepper

Preheat your broiler or grill to medium heat.
Spread about a tablespoon of the goat cheese on each piece of Naan bread and sprinkle with parsley.
Place the Naan on a cookie sheet lined with foil for the broiler or directly on a lightly oiled grill and cook just until the cheese begins to melt and brown. (you wont get much cheese browning on the grill so remove the bread when the cheese is melted)

In a large bowl toss together the tomatoes and cucumber and place a serving on each dish. Place a few shreds of basil on top and drizzle with the olive oil. Sprinkle with sea salt and fresh cracked pepper and serve with the cheese crostini.

Enjoy!

Cool Honey & Lemon Bean Salad

1 can chick peas, drained and rinsed
1 can red kidney beans, drained and rinsed
1 green pepper, diced
1 vidalia onion diced
½ English cucumber, de-seeded and diced
1 tbsp fresh cilantro, chopped
1 tbsp fresh parsley, chopped
¼ cup olive oil
1 lemon, juiced and zested
1 tbsp honey
Salt and Pepper to taste

In a medium sized bowl combine the chick peas, kidney beans, pepper, onion, cucumber and fresh herbs and toss to combine everything.
In a small bowl pour in the lemon juice, lemon zest and honey and stir. Continuously stirring the lemon juice mix, slowly pour in all the olive oil until completely combined.
Taste and season the dressing with salt and pepper.
Pour the dressing over the bean salad and toss to coat.

Try adding precooked chopped chicken or chopped ham steak to the salad and serving over mesclun greens and chopped romaine lettuce.
Maybe even some lightly grilled French loaf or ciabatta bread.

Enjoy and experiment!

Grilled Corn Confetti Salad

1 lb Chicken Breast, marinated (EVOO, red wine vinegar, oregano, salt and pepper)
4 ears of corn, de-husked & de-silked
1 red pepper
1 sweet onion, peeled and cut into wheels
1 small zucchini, washed and cut lengthwise and deseeded
1 small summer squash , washed gut lengthwise and deseeded
¼ lb feta cheese crumbled
1 head Boston bib lettuce, leaves removed and washed
2 cups grape tomatoes, washed ( you can also use halved cherry tomatoes)
2-3 tbsp fresh chopped basil
3-4 tbsp EVOO
3-4 tbsp red wine vinegar
2 tsp cumin
1 tsp cayenne pepper
salt & fresh cracked black pepper to taste

Directions:
Allow the chicken breast to marinate in the EVOO, Vinegar, oregano, salt & pepper in a ziptop bag for atleast 1 hour.
Preheat your charcoal or propane grill to a medium heat and oil the grate with a small rag soaked in vegetable oil.
Place the corn on the grill along with the onion slices, zucchini, summer squash and chicken breast.
Grill the corn until it is lightly browned on all sides. Grill the onion and squashes only lightly for 3 minutes per side.
Grill the pepper until it is completely blackened on all sides and grill the chicken, turning it once until completely cooked through.
Before putting the salad together allow everything to cool slightly.
Under cool running water, peel the blackened skin off on the red pepper and remove the seeds and ribs but use caution as the pepper may still have hot steam inside.
Slice the red pepper flesh into strip.
Using a sharp knife, carefully cut all the corn off the cob and place it in a large bowl along with the red pepper strips.
Cut the onion, squashes and chicken into bit size chunks and mix them with the corn and pepper.
Next add in the crumbled feta, basil, EVOO, vinegar, cumin, cayenne and some alt and pepper and gently toss everything together. Check for seasoning and adjust to your taste.

Arrange a few lettuce leaves on serving plates and spoon some of the salad over top.
Garnish the dish with the grape tomatoes and more fresh basil.
Enjoy!

Toasted Beet Salad with Spinach and a Fresh Herb Vinaigrette

4 small beets peeled and cut into ½ inch cubes
½ lb fresh spinach washed and stems removed ( just wash if using baby spinach)
4 ounces plain goat cheese or feta
1 bunch fresh parsley washed
1 tbsp peanut oil
1/2 tsp white sugar
1/4 cup rice wine vinegar
¾ cup olive oil
salt and pepper to taste

Directions
Heat a large skillet over medium heat. Once the pan is warm add 1 tbsp of peanut oil to the pan and the cubed beets. Sprinkle the beets with a few pinches of white sugar and sauté until the beets are lightly browned.
Remove the beets from the heat and set aside to cool.
Add a handful of parsley and the rice vinegar to a blender and pulse for 5 seconds.
Turn the blender on and remove the center cap from the blender lid .
Slowly pour in the olive oil until it is completely incorporated, stop the blender, taste the dressing and season with salt and pepper.
In a large mixing bowl combine the fresh spinach and sauted beets and a few tablespoons of the vinaigrette and toss gently.
On a serving plate arrange the salad and sprinkle with crumbled goat cheese.
Enjoy!

German Potato Salad

3 lbs red bliss potatoes boiled whole until fork tender
½ lb bacon cooked and cut into bits ( save the grease for cooking)
¾ c apple cider vinegar
1 tbsp mustard seed
¼ cup olive oil
¼ cup parsley freshly chopped
6-8 green onions sliced
salt & pepper to taste

Once the potatoes have been cook to fork tender allow them to cool slightly then peel off the skin. The skin should come off easily with only a little rubbing from a towel.
Slice the potatoes while still warm and set aside in a large mixing bowl.
In a small mixing bowl combine the cider vinegar & mustard seed. Slowly whisk in the olive oil until it is completely incorporated into the vinegar.
Pour the dressing over the warm sliced potatoes along with the parsley, green onion and bacon. Season everything with a generous amount of salt and pepper and toss together.
Serve warm with your favorite BBQ recipe.
Enjoy!

Easy Pasta Salad

1 lb box tri color rotini pasta cooked
1 bag fresh broccoli, cauliflower, carrots
1/2 cup kalamata olives pitted
1/2 cup grape tomatoes
4 green onions cut into 1/4 in pieces
1/4 cup grated parmesan cheese
1 small bunch fresh parsley chopped

Dressing:
1/2 cup olive oil
4 tbsp lemon juice
4 tbsp red wine vinegar
1 tbsp chopped fresh thyme
salt and pepper to taste

In a large mixing bowl combine the cooked pasta, kalamata olives, grape tomatoes, green onions, chopped fresh parsley and parmesan cheese. Remove the broccoli, cauliflower, carrots mix from the bag and cut each piece in half and add these to the bowl.
Toss everything to combine.
Dressing:
In a small bowl mix the lemon juice, vinegar and thyme. Add the olive oil in a small steady stream while continuously whisking the dressing until all the oil is incorporated. Season with salt and pepper.

Pour the dressing over the pasta salad and toss.
Garnish with some more fresh parsley.
Enjoy!

Carrot & Apple Coleslaw

2 carrots shredded and drained
2 apples cored, quartered and sliced thinly
1 small red cabbage shaved thin
1/4 cup olive oil
3 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 tbsp honey
1 tbsp brown sugar
1/2 tsp cayenne pepper
salt and pepper to taste

In a large bowl combine the cabbage, carrots and apple and toss together.
In a small bowl combine the cider vinegar, lemon & lime juice, honey, brown sugar, cayenne pepper and salt and pepper. Whisk in the olive oil a little at a time until finished.
Toss the cabbage mix with the dressing, check for seasoning and serve.
Enjoy!

Southwestern Corn & Black Bean Salad

3 large ears of corn, husked
1/3 cup pine nuts
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onion
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Freshly ground pepper to taste

Directions:
Steam or boil the ears of corn until tender. Allow them to cool and remove the
kernels to a mixing bowl. Add the pine nuts, beans, cabbage, tomato and
onion to the corn.

In a separate mixing bowl whisk the lime juice, oil, cilantro and salt & pepper
and pour over the corn and bean mixture.
The the mixture lightly and serve.

Wild Rice Salad

8 cups water
2 cups wild rice
1 red bell pepper, chopped?1/2 red onion, chopped fine
2 teaspoons minced red jalapeño chili
1/3 cup chopped fresh chives
1/3 cup chopped fresh Italian parsley?2 teaspoons grated lemon peel
3 tablespoons fresh lemon juice?1/3 cup extra-virgin olive oil

Directions:
Bring 8 cups water to boil in large saucepan. Add rice; reduce heat to medium. Cook until just tender but not split, stirring occasionally, about 40 minutes. Drain. Rinse with cold water; drain well.
Place rice in large bowl. Mix remaining ingredients into rice. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature.)