Viviana's Chilean Curly Celery Salad

This Chilean salad is a family tradition for Viviana whenever a large meat course is the main event. It is especially wonderful alongside ham, roast turkey, or chicken. 

The nutrition facts were created at Calorie Count!

Viviana’s Chilean Curly Celery Salad

Serves two

Ingredients:

2 stalks celery

Pinch salt

1/8 t fresh cracked black pepper

2 t lemon juice, fresh squeezed is always best

2 t olive oil

1/4 cup black olives, cut into thick slices

Directions:

Cut the rinsed and dried celery into 2 inch lengths across the grain. Then slice each piece into three or four lengths cutting from top to bottom - do not cut all the way to the top. Place the slices in a bowl, cover with very cold water, add a few ice cubes, and allow to sit for about an hour or so until the celery pieces curl. The thinner the slices, the greater the curl.

Drain the celery and pat dry. Toss with salt, pepper, lemon juice, and olive oil. Taste and adjust the seasonings. Add the olives and toss gently.

Janice's Light Waldorf Salad

This was the "fancy salad" that someone always brought to the nicer family gatherings. I was never a fan as I was in an anti-mayo phase for most of my youth. Now I just want to give a skip to the mayo for health reasons and this salad is one of my new favorites!

The nutrition facts were designed on Calorie Count! Enjoy

Waldorf Salad

serves four

Salad Ingredients:

1 cup celery, sliced

2 apples, Fuji, cut into chunks

2 T dried cranberries

1 T parsley, minced

2 T walnut pieces

4 lettuce leaves, such as Boston or Bibb

Dressing Ingredients:

2 T Greek Yogurt, 2%

2 T lemon juice, fresh squeezed

Pinch salt

1/8 t ground white pepper

1/8 t dried ground mustard

1 t honey

Directions:

Prepare all the salad ingredients, except the lettuce, and place in a bowl.

Mix the dressing, taste, and adjust the seasonings to suit you.

Add the dressing to the salad and toss gently to combine.

Divide the salad evenly on top of each of the four lettuce cups. Enjoy all by itself for lunch, or as a delectable addition to dinner. Eat with a fork. Or as a fun salad wrap!

Aline's Crawfish Etouffee

My wonderful Cajun friend Aline is a terrific source for a lot of Louisiana style cookery! This recipe was her submission for the Football Futbol Chefery Challenge.  The nutrition facts can be found at Calorie Count!

Her team: The New Orleans Saints

Her recipe: Crawfish Etouffee

Ingredients:

1 Lb. Crayfish (bag of peeled tails*)

1 Medium Onion (Chopped Fine)

2 Stalks Celery

1/2 large Green Bell Pepper (or one small)

1 Stick Butter

3 Tablespoons Tony Chachere Instant Roux**

1 Cup Water Cold Water

1 clove garlic

1/2  Tsp. of Salt or Salt or to your Taste

1/2 Tsp. Red Hot Pepper Sauce
1/4 t ground black pepper or to your Taste

1/3 can Cream of Mushroom soup

3 Stalks Green Onions (Chopped)

1 to 1-1/2 cups of white rice, cooked per package directions

Directions:

Saute onion, celery, bell pepper , and garlic for 10 to 12 minutes.  Add crayfish, salt, red pepper, cream of mushroom soup and Roux simmer for about 20 minutes.  Add 1 cup of water and simmer for another 15 minutes (if too thick add more water).  Turn off and mix in green onions and let cool for about 10 minutes.

Serve over white rice.

Options:

yup, that's a crawfish/crayfish/crawdad

* Peeling a crawfish is very similar to prepping a shrimp, except that the shell is harder and more red in color. They are common in South Louisiana.. Break off the head and peel the tail and pop them in the Etouffee! There are many ways to cook a crawfish - many love to boil them in the same way you do a shrimp boil.

**make your own roux if you prefer, but Tony Chachere makes a great instant version!