M-J’s Elegant Southwestern Salad

Southwest_Salad_Elegant_Design_M-J_de_Mesterton
M-J’s low-carb southwestern-style salad starts with warm sautéed ground beef, onion and celery that has been flavored with chile powder or taco seasoning, which is topped with shredded cheddar cheese, finely-chopped romaine lettuce, tomato-chunks, dots of sour cream and green salsa. The ingredients in this individual salad are arranged elegantly and are only mixed together by the person to whom it is served. Bowls of additional sour cream and salsa can be available at your table, as well as strips or chunks of avocado doused with lemon or lime to prevent turning brown. Eating hot salsa can raise one’s resistance to colds and flu, which are no longer just seasonal. Hot peppers such as cayenne, jalapeño and serrano also enhance one’s metabolism. Ground beef can be substituted with grilled chicken, and for the chile-pepper enthusiast, strips of broiled serranos can be artfully placed on the lettuce. This hearty salad is a good source of protein and health-promoting produce any time of year.

©M-J de Mesterton 2017

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M-J’s Autumn Potato Salad

Elegant Autumn Potato Salad
M-J’s Autumn Potato Salad is made with boiled potatoes, chopped Fuji apples, onions and bacon. The dressing is made with white vinegar, safflower oil and a bit of bacon-drippings. Please Visit ELEGANT SALAD for more of M-J’s Original Salad Recipes

Swedish Potato Salad ©M-J de Mesterton Elegant Cook

Featured post

Chocolate Pie

Chocolate Mousse Pie with Short Crust and Whipped Cream ©M-J de Mesterton 2015
Chocolate Pie with Short Crust and Whipped Cream ©M-J de Mesterton

I long ago published a recipe for my chocolate pie in a graham cracker-crust. Now, I prefer the contrast of a slightly salty short crust. For this pie, I let my traditional filling cool in the baked pie-shell, for which I used a spring-form pan. Then, I removed most of the chocolate filling  into a bowl, leaving a coating of it inside the crust. I then folded into the bowl of pie-filling a cup of whipped, unsweetened cream, creating a mousse au chocolat. After pouring the mousse into the pie shell, I put blobs of sweetened whipped cream on top with a pastry bag.
Chocolate_Pie_Copyright_M-J_de_Mesterton

©M-J de Mesterton 2015

M-J’s Low-Carb Faerie Cakes

M-J's Original Almond-Lemon Flavoured Faerie Cakes, an Elegant Low-Carb Dessert or Tea Offering

M-J’s Low-Carb Faerie Cakes

3 egg whites, beaten until stiff
1/2 cup of ground plain almonds
Two tablespoons of white flour
1 teaspoon of baking powder
One teaspoon of lemon juice
One half-teaspoon of very fine lemon zest (optional)
1/2 cup of cream
1/2cup of plain or vanilla  almond milk, unsweetened
1/2 teaspoon of salt
1 teaspoon of vanilla
6 tablespoons of sucralose or Splenda

Combine all ingredients except the egg-whites in a mixing bowl and beat together until relatively smooth (almonds will be visible in tiny particles). Fold in beaten egg-whites. Ladle this batter into mini-muffin cups that have been greased with butter. Bake until golden brown in a medium-hot oven, 180°C, (350°F), gas-mark 4 for approximately fifteen minutes. Frosting is optional: I use cream cheese sweetened with vanilla and Splenda.
©M-J de Mesterton 2010

M-J’s Low-Carb Cupcakes

M-J’s Elegant Low-Carb, High-Protein Cupcakes


One-half cup of ground almonds
One-third cup of unsweetened coconut 
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder 
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)


Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites. 
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.


When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag. 


Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011



M-J’s Low-Carb Cupcakes

M-J’s Elegant Low-Carb, High-Protein Cupcakes


One-half cup of ground almonds
One-third cup of unsweetened coconut 
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder 
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)


Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites. 
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.


When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag. 


Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011



Elegant Saffron Potatoes

M-J’s Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

Elegant Saffron Potatoes

M-J’s Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

Elegant Saffron Potatoes

M-J’s Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

>Elegant Saffron Potatoes

>M-J’s Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

Elegant Saffron Potatoes

M-J’s Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

>M-J’s Elegant Autumn Potato Salad

>



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Elegant Autumn Potato Salad



M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out  half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.
~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008 

M-J’s Original Recipe: Elegant Pink Lemonade Chicken

25 Feb 2008

M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

>M-J’s Original Recipe: Elegant Pink Lemonade Chicken

>

M-J’s Pink Lemonade Chicken

25 Feb 2008
M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

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