TaylorMade

DIY, Home Decor & Sewing

Wedge Salad

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OK, this might be really obvious and something that everyone makes already, but sometimes you have to be reminded. It is so hot here in Houston so I have been craving cold food. This salad is cold and crisp and so flavorful! Not to mention super easy and cheap! 

 



Quarter a head of iceberg lettuce and top with chopped tomatoes, purple onion or scallions, bacon and blue cheese dressing. Yum!

 

Now, I have seriously been slacking on my bedroom re-do because Finn learned to walk so it has become far too dangerous to have scissors and pins lying around. Imagine that! So, now I can only craft during nap time. Wish me luck!

Baja Fish Tacos with Mango Salsa

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Feels like summer doesn’t it? Well, this is the perfect summer dish with a glass of wine or an ice cold Blue Moon. My mom has been making these Baja Fish Tacos for years so props to her. Also, this dish HAS to be served with Mango Salsa! We used Mahi for our tacos but any white fish like Tilapia etc. would be excellent.

Tacos:
  • Grilled Mahi  (one fillet for each person)
  • Red Cabbage
  • Corn Tortillas
  • Avocado
  • Ranch Dressing
  • Cilantro
  • lemons/limes to squeeze on top

Mango Salsa:

  • Mangos
  • Red Onion
  • Cilantro
  • Diced Pickled Jalapenos 
  • Sugar
  • Vinegar

Chop your mango, red onion, and cilantro together in a bowl. Next, add the jalapeno. I like the pickled jalapenos because they aren’t as hot as fresh jalapenos. Add a little juice from the jar for some kick! In a separate bowl mix together a few teaspoons of sugar, water and vinegar. Dissolve sugar and pour over salsa. Make this at least an hour before so it can all “blend” together, (it is even better if you make it the day before).

Chop your red cabbage and avocado. You are now ready to assemble your fish tacos. I am not going to attempt to give directions on how to grill fish because that is not my expertise at my house, now you know why I keep Bryan around :)

Now don’t forget about that ice cold Blue Moon. Enjoy!




Greek Salad

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This is an Urban family staple! We are in love with our Greek Salad! We make it about 2-3 times a month and every time it is even more delicious than the last! At least we over-do something healthy right? It is very simple but there is something so fresh about it! We do change it up from time to time and add some extra flair, but here is the recipe for our simple yet amazing Grilled Chicken Greek Salad.

Greek Salad:
-Head of romaine lettuce (if you are really lucky, you Mom grows it in her garden and brings it over fresh out of the dirt :)
– 2 grilled chicken breasts (set aside to cool down)
– cherry tomatoes
– carrots
– celery
– bell pepper
– green scallions
– capers
– feta cheese
– lemon (squeezed on top!)
– vinaigrette dressing, I recommend Newman’s Own “Olive Oil & Vinegar” 
– top with a little oregano and fresh cracked pepper

 
You have to toss it all together to get the true Greek Salad experience. Pour a glass of wine and serve with some crusty french bread; dinner is served!

California BLT and Homemade Potato Salad

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Did you know if you add avocado to something you can put the word “California” in it’s title? It’s true. So this is the California BLT with my Homemade Potato Salad.
 
For the California BLT:
peppered bacon
Boston Bibb lettuce
tomato
avocado (or we can’t call it California)
hoagie rolls or croissants (toasted)
light mayo or butter 
sprouts
 
Potato Salad:
6 yukon gold potatoes – quarter and boil for 25 mins. Drain and cool.
1/2 c mayo
1/2 c mustard
4 tsp relish
4 celery stalks chopped
3 green scallions
1/2 red bell pepper
1/2 tsp pepper
1/4 tsp celery salt
dash of paprika




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