Best 4 Rock N Roll Salad Recipes

ROCK & ROLL JALAPENO MACARONI AND CHEESE

Steps:

• In a saucepan melt butter, then add cream cheese and mix until smooth.
• Add heavy cream and whisk it inches Then add jalapeño juice and whisk that in
• Mix in Cheese, stir until cheese is completely melted.
• Mix in Jalapeños, Salt, Cajun Seasoning, and Flour.
• Continue whisking until all ingredients are completely mixed.
• Grease a casserole dish and layer bottom of pan with half of the cooked macaroni.
• Gently pour half the mixture over noodles.
• Add another layer of noodles and cheese mixture.
• Sprinkle top with bread crumbs. Cover with foil and bake at 350 for 30 minutes.
• Uncover and bake for another 20 to 30 minutes or until golden brown on top.

ROCK-N-ROLL SALAD

Steps:

• 1. Chop the lettuce carrot spinach in small bite sized pieces and separate into 3 plates
• 2. Crisp your bacon take out of skillet and drain on paper towel leave bacon grease in skillet and add shredded chicken ranch and onion cook till onion is transparent add a little water and simmer until absorbed
• 3. Slice potato in French fry pieces cool in an inch or so of oil until crispy and drain
• 4. Arrange French fries on top of chopped salad veggies, put chicken and onions on top, then bacon, then shredded cheese, drizzle ranch dressing on top and serve immediately. Enjoy!
• 5. Ps you can add other veggies like olives chopped broccoli cucumber etc, but this is very filling as is!

ROCK-SHRIMP ROLL

Steps:

• In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
• Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
• Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
• Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
• To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.

ROCK N ROLL SPINACH SALAD

Steps:

• In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
• Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
• Pour all the dressing over the salad and mix very well.
• Get a glass of wine and dig in!