Southwest 7 Layer Salad / Recipes From Our Dinner Table

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If you have read any of the recipes on my blog, you already know that I am quite fond of southwestern food. Well, actually, I am crazy for it! I love all the flavors that meld together to tickle your tongue and deliver an amazing taste sensation. So, when I heard that we were creating layers of salad for today's theme, I thought Southwestern Salad, and I was in! 

I used large glasses. I wasn't sure if they would be easy to eat from, but they work perfectly. They are easy to use for a catering or a backyard party! Also, it is just a fun way to serve, and everyone gets their own glass.

This recipe is easy to put together. I started by cooking the chicken the day before I wanted to serve the salad. However, I waited until the day I wanted to serve them to put it all together .This salad is served cold, which makes things easier. These would be great for any informal or formal get together or party! 

Southwest 7 Layer Salad

(makes 2 salads)

(printable recipe at end of page)

1-8 ounce raw Chicken Breast

Southwest Chipotle Seasoning Blend

1 Corn on the Cob, husked

1/2 tbl soft Butter

1 bag Chopped Romaine Mix

4 tablespoons Black Beans, drained

2 slices Red Onion

6 tablespoon Salsa

4 scoops Sour Cream

1-2 tablespoons shredded 4 cheese Mexican Blend

1/2 of an Avocado, cut into chunks

crushed tortilla chips

Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.

 

Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.

Cut the corn from the cob with a sharp knife. 

Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture. 

Add 3 tablespoons of salsa to each glass, on top of the red onion.

Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2  tablespoons  of sour cream to each glass. 

Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve. 

*A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.

Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

Thank you for stopping by today! I hope you will try this fun and tasty Southwest 7 Layer Salad!

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor's Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen's Kitchen Stories


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salad, southwestern style, grilled chicken, corn on the cob, red onions, lettuce, salsa, avocado, cheese, crushed tortilla chips, salad, layered salad

main meal, grilled, chicken, poultry, salad, corn on the cob

salad, lunch, chicken, picnic food, party food,

Yield: 2

Author: The Freshman Cook

Southwest 7 Layer Salad

This Southwest 7 Layer Salad is full of amazingly tasty southwestern flavors. This salad is bursting with southwest favorites such as black beans, red onions, salsa, grilled corn, avocado and crushed tortilla chips.

Ingredients

Southwest 7 Layer Salad

• 8 ounce raw Chicken Breast
• Southwest Chipotle Seasoning Blend
• 1 Corn on the Cob, husked
• 1/2 tbl soft Butter
• 1 bag Chopped Romaine Mix
• 4 tablespoons Black Beans, drained
• 2 slices Red Onion
• 6 tablespoon Salsa
• 4 scoops Sour Cream
• 2 tablespoons shredded 4 cheese Mexican Blend
• 1/2 of an Avocado, cut into chunks
• crushed tortilla chips

Instructions

1. Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
2. Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.
3. Cut the corn from the cob with a sharp knife.
4. Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.
5. Add 3 tablespoons of salsa to each glass, on top of the red onion.
6. Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.
7. Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
8. *A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
9. Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

https://www.thefreshmancook.com/2021/08/southwest-7-layer-salad-recipes-from.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Southwest 7 Layer Salad

Thanks so much for stopping by!

Grilled Double Cherry Naan Bread Dessert / #FarmersMarketWeek

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Welcome to #FarmersMarketWeek! I am so glad you are here! This week I am joining my fellow bloggers in making and sharing some wonderful and delicious recipes using products found at your local farmers market. I love the farmers market for their fresh and delicious  fruit! Have you ever bought fruit at a Farmers Market? I found both Rainier cherries and Bing cherries the last time I was there, and they smelled so incredible, I had to make them mine! Later that day I stopped at the grocery, picked up a package of Naan Bread and the result is the recipe below! I hope you enjoy these Grilled Double Cherry Naan Bread Desserts!

Grilled Double Cherry Naan Bread Dessert 
(makes 4 desserts)
(printable recipe at end of page)

1/2 pound fresh Bing Cherries
1/2 pound fresh Rainier Cherries
8 ounce Cream Cheese, softened
4 tablespoons Sour Cream
4 pieces of Naan Bread
1/4 pound Milk Chocolate

Wash the Bing cherries, and pit each one. Chop the cherries in half, and chop some of them in quarters. This gives the cherries an eye catching presentation, and makes this dessert easy to eat.

Do the same with the Rainier cherries.

Make the sauce by mixing together the softened cream cheese and the sour cream. Blend with a mixer to get a smooth finish. 

Grill the naan breads on the grill. The grill flavor on the bread is awesome, and it lends some crispiness to the finish product. Flip the bread over twice on each side.

Melt the chocolate in a double boiler or microwave. Now let's put it all together: Spread the sauce over the grilled breads. Add the cherries, distributing them evenly on the bread. Drizzle the chocolate over the top. Enjoy!

 There are a lot of blogging friends joining in today and the rest of the week, to share their #FarmersMarketWeek recipes! Check through the list below for today's scrumptious ideas!

Monday's Farmers Market Week Recipes

• Air Fryer Kale Chips by Blogghetti
• Blueberry Peach Coffee Cake by Making Miracles
• Brown Butter Peach Scones by The Spiffy Cookie
• Corn and Tomato Salad by A Kitchen Hoor's Adventures
• Fresh Peach French Toast Casserole by Our Sutton Place
• Grandma's Banana Cake by Family Around the Table
• Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
• Grilled Zucchini Pesto Pizza by Jolene's Recipe Journal
• Kohlrabi and Radish Slaw by Savory Moments
• Mexican Street Corn Salad by Books n' Cooks
• Parmesan Roasted Spaghetti Squash by Intelligent Domestications
• Peach and Strawberry Salad by A Day in the Life on the Farm
• Peach Upside Down Cake by Red Cottage Chronicles
• Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen's Kitchen Stories
• Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D's Books and Cooks
• Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
• Watermelon Salsa by Kate's Recipe Box
• Zucchini and Tomato Tian by Palatable Pastime

Print

Grilled Double Cherry Naan Bread Dessert

Yield: 4

Author: The Freshman Cook

Ingredients:

• 1/2 pound fresh Bing Cherries
• 1/2 pound fresh Rainier Cherries
• 8 ounce Cream Cheese, softened
• 4 tablespoons Sour Cream
• 4 pieces of Naan Bread
• 1/4 pound Milk Chocolate

Instructions:

1. Wash the Bing cherries, and pit each one. Chop the cherries in half, and chop some of them in quarters. This gives the cherries an eye catching presentation, and makes this dessert easy to eat.
2. Do the same with the Rainier cherries.
3. Make the sauce by mixing together the softened cream cheese and the sour cream. Blend with a mixer to get a smooth finish.
4. Grill the naan breads on the grill. The grill flavor on the bread is awesome, and it lends some crispiness to the finish product. Flip the bread over twice on each side.
5. Melt the chocolate in a double boiler or microwave.
6. Spread the sauce over the grilled breads. Add the cherries, distributing them evenly on the bread. Drizzle the chocolate over the top. Enjoy!

https://www.thefreshmancook.com/2020/08/grilled-double-cherry-naan-bread.html

dessert, naan bread, raineer cherries, bing cherries, fresh cherries, cream cheese spread

dessert, treat, after school snack, snack

dessert, snack

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

Created using The Recipes Generator

Improv Challenge~Simple Lemon Pound Cake

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This months Improv Cooking Challenge is upon us again!! This month our two products to use are  Lemon and Sour Cream. A lot of different recipes went thru my head. I thought about dips, certainly appropriate for all the football parties going on everywhere. I considered some type of bread, but I just wasn't sure. I finally decided on a Lemon Pound Cake that I have baked several times in the past.  It's a simple cake, and if you are a lemon lover, it's perfect!

Simple Lemon Pound Cake 
(adapted from Southern Living)

Ingredients:

1 cup Butter, softened

2 1/2 cups Sugar

6 large Eggs, separated

3 cups Flour

1/4 teaspoon Baking Soda

8 oz. Sour Cream

1 teaspoon Vanilla Extract

1 teaspoon Lemon Extract

2 tablespoon Grated Lemon Rind

1/2 cup Sugar

Confectioners Sugar

Prep Work:

Preheat your oven to 325 degrees.

Make sure your butter is softened.

Separate your eggs, into 2 different bowls

 Mix your baking soda into the flour.

Grate your lemon rind.

Grease and flour pan.

Cream your butter on medium speed.

Add your sugar, and beat, still on medium for 4-5 minutes.

I don't have any pictures of this, but add your egg yolks only,

1 at a time, beating after each one.

Now, we are going to add flour and sour cream alternately.

Starting with the flour and baking soda mixture, 

add some to your butter mix.

I usually scoop 2 spoonfuls each time.

Let the mixer mix in the flour mix.

Add a spoonful of sour cream.

Alternate with each until it has all be added.

You don't have to stop the mixer each time, but you 

might want to when you are adding the sour cream.

You don't want to be hit by flying batter!

Because you started with the flour,

the last thing in should be the last of the flour.

Add your lemon extract and vanilla extract.

Add your grated lemon rind.

Mix well.

Now we are going to make meringue.

If you don't have another mixer, put your batter in 

a large bowl until you are done making the meringue.

In your bowl, add your egg whites. 

Beat until foamy.

While the whites are mixing, add the sugar,

1 tablespoon at a time, until the peaks are stiff.

Gently fold the meringue into the batter. 

Pour batter into prepared pan.

 Bake at 325 degrees for 1 1/2 hours.

Let cool on rack for 10 - 15 minutes, 

then remove from pan.

Sprinkle with confectioners sugar.

Cake can  be served warm or room temperature.

Enjoy!

Don't forget to check out what everyone else
made with Lemon and Sour Cream!!






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Check 'em out!!