Sonoma Chicken Salad

It's finally summertime here in Florida and if the last few weeks are any indication, it's going to be a very hot season.  With temperatures reaching the upper 90's, we were looking forward to something cool and refreshing for dinner, and this recipe was the perfect solution.

With a combination of poached chicken breast, crunchy pecans and sweet juicy grapes, a tangy honey and mayonnaise dressing was the perfect finish to this dinner salad.  Serve with a glass of light, fruity chardonnay, sauvignon blanc or a bright, juicy riesling wine.

To save time, the dressing can be made several hours ahead of serving time.  Enjoy!!

Dressing:
1 cup Light or Regular Mayonnaise
2 tsp  Dijon Mustard
4 tsp Apple Cider Vinegar
5 tsp Honey
1 or 2 tsp Poppy Seeds, to taste
Salt and Ground Black Pepper, to taste

Salad:
3  boneless, skinless Chicken Breasts, thinly slices horizontally to create 6 pieces
1 cup  Pecan Pieces, chopped
2 cups Red Seedless Grapes, rinsed
3 stalks Celery, thinly sliced
Chopped Romaine or Mixed Greens

Prepare the dressing by mixing the mayo, mustard, vinegar, honey, poppy seeds and salt and pepper in a bowl. Refrigerate at least 1 hour before you are ready to dress the salad.

Place the chicken breasts in one layer in a large skillet and season generously with salt and pepper.  Add 2 cups water to the pan and bring the chicken to a boil over medium-high heat.  Reduce heat to a simmer and cook until the chicken is cooked through.  Remove the cooked chicken from the pan and place on a platter to cool for 20 minutes.  Refrigerate the chicken for about 30 minutes or until chilled.

Cut the cooled chicken into bite-sized pieces and transfer to a large bowl. Stir in the pecans, grapes, celery and dressing, adding salt or pepper, if needed.  Place 2 cups of chopped romaine on a plate and top with 2 cups of the salad mixture.  Serve about 6.

Macaroni and Cheese Stuffed Peppers

Yum!  This was a delicious way to use some of the last green peppers from our garden.  Although you could use any type of macaroni and cheese to stuff these peppers, we knew we wanted to use something with a little spice to blend with the bright fresh flavor of the green peppers, so we chose our favorite, Chipotle Gouda Macaroni and Cheese.

The peppers are super easy to make and this is not so much a recipe as just a guideline for making the stuffed peppers.  These make a great side dish, especially for anything grilled, but they are filling enough to be the main part of a meatless meal, served with a small salad on the side.

This is a also great way to get your kids to enjoy green peppers.  (If it's stuffed with a little mac 'n cheese they might just try it!)   Ideally for this dish try to find large green peppers if you would like to serve just one half per person, but if you can only find the smaller peppers, like the ones from our garden, they will work great, too.  My husband was more than happy to take 2 halves, and I think he even grabbed a 3rd before he was finished..lol.

Large or Medium Green Peppers, cut in half, tops cut off and seeds removed
1 TB  Salt
Your Choice of Prepared Macaroni and Cheese, homemade or packaged will work here too
1/2 cup  Panko Crumbs
1/2 cup  Shredded Parmesan  or Romano Cheese

In a large pot, bring 3 quarts of water to a boil.  Add salt and then add the pepper halves to the water, pushing them down into the pot.

Reduce heat to medium-high and simmer the peppers until they are just flexible, but not overly soft, about 5 - 6 minutes.  Use a slotted spoon to remove the peppers from the pot and place them upside down on a paper towel lined platter to drain.  Allow to cool until easy enough to handle.

In a small bowl combine the panko crumbs and Parmesan cheese, stir and set aside.

Once the peppers are cool, spoon the prepared macaroni and cheese into the pepper halves, pressing lightly to completely fill the peppers.  Sprinkle with the panko and Parmesan mixture and place the peppers in a glass baking dish.

Place the dish of peppers under the broiler for 3 -4 minutes or until browned on top.  Serve immediately and Enjoy!!

Calamari Po'Boy Sandwiches

Until a few years ago I had never tasted calamari.  Growing up in the Midwest, fresh seafood was pretty scarce, and the thought of eating "squid" would have made me cringe, so, I was a little nervous the first time I tried these little rings. Fortunately they had been prepared in a light tempura batter and quickly fried to ensure they were not overcooked, and they were delicious.  (That is the main secret to preparing calamari, don't overcook it or the rings will be rubber bands.)

Since calamari has become so common on restaurant menus, I was looking forward to cooking some at home.  When I spotted calamari on sale at our local fish market, that was just the incentive I needed to give it a try.

For our Calamari Po'Boy Sandwiches we used a double batter.  First the rings are coated in cornmeal, then dipped in an egg wash before being lightly coated in Italian seasoned breadcrumbs.  The result is a crispy coating that cooks fast and doesn't taste heavy.  We used a wok to fry the rings and it worked great to keep the oil at an even temperature, even when cooking multiple batches.

To add a little extra flavor to our Po'Boys we added a few goodies from our garden, a layer of fresh basil leaves and a spoonful of marinated cucumbers.  The cucumbers, with a nice cool sauce, added a delicious contrast to the calamari and all we needed to finish the sandwich was a drizzle of homemade sriracha sauce.

  

The calamari rings were so good my hubby even made his own snacks while he was waiting for dinner.  A piece of calamari, a slice of cucumber, a little basil leaf and a generous drop of sriracha, and he was a happy man.  Enjoy!!

Cucumber Salad

2 large  Cucumbers, peeled and sliced
1/2 tsp  Salt
Pinch of Black Pepper
1 TB  Minced Chives
1 cup  Sour Cream
1-1/2 TB  Lemon Juice

In a medium glass bowl combine all ingredients, stirring to evenly coat the cucumbers.  Chill for at least 20 minutes before serving.

Fried Calamari Rings

1 lb  Calamari Rings
1/4 cup  Yellow Cornmeal
2  Eggs, beaten
1 cup  Italian Breadcrumbs
Canola Oil for Frying
Whole Sandwich Buns or Hoagie Rolls
Fresh Basil Leaves, washed
Cucumber Salad
Sriracha Sauce, optional

In a large deep pot, or a wok works great if you have one, heat the oil until very hot and shimmering.

Coat the calamari rings in the cornmeal, shaking off any excess breading.  Then dip the rings in the eggs, then into the breadcrumb mixture.  Again, shake off excess breading and lay the rings on a baking sheet.

Carefully drop the rings into the hot oil and cook until golden brown, about 1 - 2 minutes.  Remove the rings with a slotted spoon and place on paper towels to drain.

Place a layer of the basil leaves on the bottom bun, followed by a layer of cucumbers and finally several calamari rings.  A drizzle of sriracha sauce on top adds a little extra spice.  Enjoy!!

Back to Blogging and a Garden Update

After a crazy couple of months, I am so glad to finally get back to working on the web site.  After working from home for 6 years, in March I went back to working in the real world.  Although I'm super excited to be back at work, it has been a bit of an adjustment.

Although only part time hours, I quickly realized that I would have to reschedule the whole family.  From dropping the kids off at school, to arranging their after school activities, to simply finding time to grocery shop, it has been incredibly busy.  But even with all of the changes, we did have time to make some tasty new recipes and those will be popping up here in the next few days, so stay tuned!

To make things even more crazy, the day after school was out we went on our first cruise to the Caribbean.  Like I said, crazy busy.

The Caribbean is a beautiful place and we were able to visit Costa Maya and Cozumel, Mexico, Belize and Mahogony Bay, Roatan, which is a small island off the coast of Honduras.  Of the sites we visited, Roatan was by far my favorite and I'm hoping we can make a return trip in the future.  Here are a few pictures from the trip.

              

Roatan Rum Company - Cocoa Infused Rum and Spiced Rum found there way into my suitcase! Delicious!

        

   

On our return trip, I was a little worried about the garden I had left behind.  Although daily afternoon rain showers in Florida are pretty common, I was hoping all of our springtime plantings had enough water to keep them happy.  We were very pleasantly surprised.

I was excited to find yellow, orange, and juicy grape tomatoes all waiting to be picked along with green and purple peppers.  We even had a few early blueberries that were ripe and ready to eat. Yummy!

To begin enjoying this summer harvest we decided to start with something quick and simple, but delicious. Sliced yellow tomatoes layered with fresh basil leaves and slices of mozzarella cheese with a little salt and cracked pepper, topped off with a drizzle of good quality balsamic vinegar was the perfect side dish for our grilled burgers.  Ahh..let the summer begin!

Chipotle Gouda Mac and Cheese

Is it ever going to be Spring?  Although it's warmed up a little here in Florida, this has been one chilly Winter, and I'm ready for it to be over.

Since it still feels bit like Winter we wanted a little comfort food for dinner tonight.  We started with a couple of grilled New York Strip steaks, and mac and cheese sounded like just the right thing to compliment the steaks.  But what kind of mac and cheese?  Something with lots of flavor and maybe a little kick of heat to go along with the steaks sounded great.

A while back we made a Penne Pasta with Gouda and Prosciutto that was delicious, but tonight we wanted something a bit different.  So, when I found this Chipotle Gouda Cheese from Boar's Head, I knew this was going to be good.

Gouda is very easy to shred on a grater and it melts almost instantly.  Combining the Gouda with a little montery jack was the perfect amount of spice and flavor I was looking for, and adding the poblano gave the pasta a little extra boost of flavor without a lot of heat.  This was perfect because the Chipotle Gouda has a nice amount of heat on its own and I wanted that chipotle to come across in the sauce.  A sprinkle of panko and Parmesan on top adds just a little crunch to the creamy sauce and a couple of minutes under the broiler will brown the top to perfection.

  

This recipe is super easy and takes less than 30 minutes to prepare.  If you want to make a really special pasta dish, skip the box of mac and cheese with the packet of orange powder and make this instead.  You will never want the packaged stuff again!  Enjoy!!

1 TB  Salted Butter
1  Poblano Pepper, seeds removed, diced
2 cups  Half and Half
12 oz  Shell Pasta, or other shape
1 tsp  Kosher Salt
1/2 tsp White Pepper
8 oz  Chipotle Gouda Cheese, shredded
4 oz  Monterey Jack Cheese, shredded
3 TB   Grated Parmesan Cheese
3 TB  Panko Bread Crumbs

Place 1 quart of water in a large pot and bring to a low boil.

In a large deep ovenproof skillet, melt the butter over medium-high heat.  Add the diced peppers and saute for 4 minutes until tender.

Dip 2-1/2 cups of water from the pot and pour into the skillet, along with the half and half, salt and pepper and bring to a simmer.  Add the pasta and boil for 10 minutes if using the shell pasta (maybe a few minutes less for smaller pasta) or until the pasta is just al dente.

Reduce heat to medium-low and add both shredded cheeses to the skillet and stir to combine.  If the mixture is a little too thick, add about 1/4 cup of hot water to the pasta and stir.

In a small bowl combine the Parmesan cheese and panko crumbs and sprinkle the mixture over the pasta.  Place the skillet under the broiler for 3 to 4 minutes or until the top is golden and serve immediately.   Makes 6 - 8 servings.

Red Potato Salad

On a hot summer night, nothing tastes better with a grilled steak dinner than a cool and creamy Red Potato Salad.  This recipe is one of my favorites and is a great go-to recipe for weekend barbecues.

We combined the cooked potatoes with bacon, chopped hard-boiled eggs and grated cheese, and added cool cucumbers and radishes for some bright summer flavor and color.  The Green Goddess Dressing, which is made with lots of fresh herbs, adds a nice creamy coating to the salad, but if you don't have time to prepare the dressing, you can also use bottled Caesar dressing, or any of your favorite creamy dressings that you have on hand would work fine.

3 lbs Red Potatoes, washed and rinsed
1/2 lb thick cut Bacon, diced in small pieces
1  medium Cucumber, peeled, sliced in half lengthwise, seeds removed and then diced
6-8  Radishes, thinly sliced
6  Hard-Boiled Eggs, cooled and coarsely chopped
1/4 cup grated Parmesan and Romano Cheese
1 tsp  Salt
1/2 tsp  Black Pepper
Green Goddess Dressing - click here for recipe, or use your favorite bottled dressing
Fresh Chives, chopped, for garnish
Diced Pimiento for garnish

Cut red potatoes into 1-inch cubes and place in a large pot.  cover the potatoes with water and boil gently until just tender, but not fully cooked. Drain and cool completely. While potatoes cool, cook bacon and then set it aside to cool.

To assemble the salad: Place potatoes in a large bowl and add bacon, cucumbers, radishes, eggs, cheese, salt and pepper. Pour the Green Goddess Dressing over the salad, adding about a 3/4 cup to start, then gently blend the salad with a spatula. You can add more dressing, if needed, to suit your own taste. Chill for at least 1 hour before serving.  Sprinkle with chopped fresh chives and diced pimiento before serving.

Potatoes Gratin with Creamy Toscano Cheese

The inspiration for this rich and creamy Potato Gratin came from an episode of Jacques Pepin.  Although he did not use cheese in his recipe, instead relying on the milk and cream as a base, he did mention that he sometimes added Gruyere cheese to the creamy sauce, so we included cheese in ours.

Since we did not have Gruyere on hand, we decided to try a Creamy Toscano Cheese we recently picked up at Trader Joe's.  This cheese is similar to an aged Parmesan, but the cheese has been soaked in Syrah wine and is absolutely incredible.  With such a bold flavor, I knew this cheese would be the perfect addition to the creamy gratin.

These potatoes do take a little extra time to prepare, and the 20 minutes of resting time after baking is very important to let the sauce pull together and thicken.  Other than the extra time involved, this is a very simple side dish and with the golden brown crust on the top, you are sure to get rave reviews. 

Serve with a grilled New York Strip steak and a glass of hearty red wine such as the NV Marietta Cellars Old Vine Red Lot 58  or if you are a Cabernet fan, try the 2008 Hendry HRW Cabernet Sauvignon.  Enjoy!!

2 lbs  Potatoes  (Yukon Gold potatoes work great as they will not crumble as easily)
2-1/2 cups  Milk
1 TB  Minced Garlic
1-1/2 tsp  Kosher Salt
1 tsp  Ground Black Pepper
6 oz  Creamy Toscano Cheese  (or substitute Gruyere, Parmesan, Gouda or even Monterey Jack)
1 cup  Heavy Cream

Preheat oven to 350 degrees.

Peel the potatoes and slice into 1/4-inch rounds.  Do not rinse the potatoes as the starch will help the sauce thicken.

In a large saucepan combine the potatoes, milk, garlic, salt and pepper and bring the mixture to a low boil, stirring gently to separate the slices and prevent the milk from scorching.  The sauce will begin to thicken as it boils.

Pour the mixture into a large gratin dish, crumble the cheese over the potatoes, then drizzle the cream over the top.  Place the dish on a baking sheet and bake for about 45 minutes or until golden and bubbly on top.  (Test the potatoes with a fork to make sure they are fully cooked.) 

Let the potatoes rest for about 20 minutes before serving.  This will allow the sauce to cool slightly and thicken.

Green Goddess Dressing over Cobb Salad

Tonight we made one of my favorite salads, the Cobb Salad.  This is a classic meal that really comes down to using whatever ingredients you have on hand to make a big, platter-style salad.  Start with a bed of chopped romaine, add any protein toppings you like, such as chopped turkey, ham or cooked chicken, add a few veggies like chopped tomatoes, green onions, or avocado, then a few yummy accompaniments, like crumbled cooked bacon, crumbled blue cheese or cheddar and a few diced hard-boiled eggs.  As many or as few toppings, any way you like it. (Kids love this meal!)

For the dressing we went with another classic that usually does not appear with the Cobb salad, a creamy, herb-infused, Green Goddess Dressing.

Green Goddess Salad Dressing is a restaurant classic created back in the 1920's in San Francisco.  The dressing was hugely popular during the 1960's and 1970's, and could be found on almost any restaurant menu in the country.  Then something happened.  This incredible dressing disappeared from diner menus in favor of ...Ranch!  Ugh.  Don't get me wrong, some homemade ranch dressings are OK, sort of, but they are not something I've ever been a fan of.  Especially the bottled ranch.

This recipe will explain why this dressing had such a huge following, it tastes amazing!  There are dozens of recipes that claim to be the "original".  Some recipes call for avocado or garlic, while others, like my version, do not contain either.  But the ingredients that are consistent are mayo, vinegar, fresh herbs, and anchovies.  Just a few ingredients and 30 seconds of blending time and that's it.  You have homemade dressing, full of bright herb flavors and no preservatives.  This recipe makes about 2 cups of dressing and will keep for 10 days in the refrigerator.

This dressing also makes a great veggie dip.  The kids and I tested this on carrots, tomatoes, cucumbers and even pretzels and it was equally amazing on everything. lol  To serve this as a dip, just reduce the half and half in the recipe down to 2 or 3 tablespoons.  It is excellent!  Enjoy!!

Green Goddess Dressing
1 cup  Hellman's Light Mayonnaise
1/2 cup  Sour Cream
2 TB  Snipped Fresh Chives
2 TB  Chopped Fresh Parsley
2 TB  Chopped Fresh Tarragon
1 TB  Lemon Juice
1 TB  White Wine Vinegar
3 Anchovies + 1/2 tsp liquid from the can
Salt and Pepper to Taste
4 - 5 TB  Half and Half

Combine all ingredients in a food processor and pulse several times.  Add half and half, one tablespoon at a time until the dressing is the desired consistency.  Keep chilled until ready to serve.

7 Day Slaw

If you have potlucks or picnics coming up or you are planning a camping trip, this is a great salad option.  Since this slaw does not contain any mayonnaise, it does not require the level of refrigeration that a mayo-based salad would need.  That's also where the name comes from.  Without the mayo, the salad has a refrigerated shelf life of one week, if it lasts that long!

After allowing a little time to marinate in the vinaigrette, at least 2-3 hours for the best results, this slaw is crisp-tender and has lots of flavor from the cider vinegar, with just a bit of sweetness from the carrot and sugar.  We served this slaw with the El Diablo Burger, and it also tastes delicious with Country Style Pork Ribs with Mustard or your favorite BBQ.  Enjoy!!

3/4 cup  Olive Oil
2 tsp  Kosher Salt
2 tsp  Dry Mustard
1 tsp  Whole Celery Seeds
2 TB  Sugar
2/3 cup  Cider Vinegar
1/4 cup  Sugar
1 medium  Onion, thinly sliced
1 medium  Green Pepper, seeded and thinly sliced
1 medium  Carrot, peeled and shredded
2-1/2 lbs  Green Cabbage, thinly sliced

Place cabbage in large bowl with bell peppers, onion, carrot and 1/4 cup sugar. Toss together and set aside.

In a small saucepan, add the 2 tablespoons sugar, vinegar, celery seed, dry mustard and salt. Bring mixture to a boil, stir, then simmer for 2 minutes until the sugar is fully dissolved.  Remove the pan from the heat and let the mixture cool, about 15 minutes.

Pour the vinaigrette over the cabbage, then add the olive oil and salt and pepper to taste. Toss the slaw to combine, cover and refrigerate for several hours until ready to serve.  Be sure to toss the slaw a few times while it is chilling.

Old Fashioned Pea Salad

With summer upon us and the 4th of July right around the corner, this is a super easy recipe that will be a welcome change at your next cookout.  Instead of the usual macaroni or potato salad, this simple, old-fashioned recipe is something everyone will love, and they will be asking for the recipe!

We wanted something light and cool to serve at our barbecue tonight, and I was trying to come up with something new.  Then this recipe popped into my head and I knew it would be perfect.  Pea Salad is something I have not made in many years, and I can't believe I had not thought about it before now.  With a very short list of ingredients, and literally one or two minutes of stirring, this will be the easiest salad you've ever made.  Sweet baby peas, chopped eggs, a little grated cheese and mayo plus a few seasonings and you are ready to serve.  That's all there is to it.  Enjoy!!

16 oz  Frozen Peas, defrosted
2 TB  Chopped Pimentos
1/2 cup  Light Mayonnaise
2  Large  Hard-Boiled Eggs, peeled and chopped
1/2 cup  Grated Cheddar Cheese
1/2 tsp  Salt
1/4 tsp  Ground Black Pepper
1/4 tsp  Ground White Pepper

In a medium bowl combine all ingredients and stir until blended.  Will keep in refrigerator for up to 1 week.

Buffalo Chicken Salad with Blue Cheese Dressing

With the school year almost over, each day seems to get more and more busy.  Between field trips, class projects, award ceremonies and graduations, the calendar for this month is fully booked!  As a result, our weeknight dinners have been quick meals that we can work in among all of the activities.  I'm ready for a nice relaxing summer, where most of the meals can be prepared on the grill.  Until then, I'm always looking forward to our weekly Sunday Salad feature, so I actually have a little time to do some cooking.

Sunday Salad continues this week with a healthier version of Buffalo Chicken Wings, and this salad was a huge success!  For this dinner salad, instead of using chicken wings, we used boneless and skinless chicken breast and lightly coated the chicken with a flour and cornmeal breading.  The breading gave the chicken the familiar taste and texture you would find on wings, but without the fat from the chicken skin.  Even better, the chicken breast is baked, then quickly broiled for just a few minutes to give the chicken a nice exterior, while keeping the interior moist and tender.

To complete this salad, we mixed up a homemade Blue Cheese Dressing that requires just a few basic ingredients.  The dressing itself is amazing!  If you are a connoisseur of blue cheese dressing, this is going to be some of the best stuff you have ever tasted.

Although this recipe has several steps, it can be pulled together pretty quickly.  If you prepare the dressing and salad ahead of time, the chicken and sauce will be ready in about 20 minutes, start to finish.

Blue Cheese Dressing
8 oz  Blue Cheese Crumbles
1 tsp  Sea Salt
1/2 tsp  Freshly Ground Black Pepper
1 TB  Chopped Chives
1/2 cup  Buttermilk
1/2 cup + 2 TB  Sour Cream (regular or low-fat)
2 TB  Lemon Juice
1/2 tsp  Red Wine Vinegar

Combine all ingredients in a glass bowl and stir with a fork to combine.  For best results, refrigerate for at least one hour before serving to allow the flavors to blend.

For the Salad
1  3-pack  Romaine Lettuce Hearts, washed and chopped
1 small  Carrot, shredded

Combine the lettuce and carrot in a large bowl and refrigerate until ready to serve.

To prepare the Buffalo Wing Sauce
6TB  Salted Butter
1 TB  Red Pepper Flakes
3 TB  Garlic Powder
1 tsp  Black Pepper
1/4 tsp  Salt
3/4 cup  Frank's Red Hot Sauce
1 TB  White Vinegar

In a small saucepan, melt the butter over medium-low heat, then add the red pepper flakes, garlic powder, salt and pepper, stirring to combine.  Stir the mixture until you have a roux consistency, then add the hot sauce and vinegar.  Bring the mixture to a low simmer and continue for 10 - 15 minutes on low heat.

Keep the mixture warm until ready to prepare the chicken pieces.

To prepare the Buffalo Chicken
2 lbs  Boneless Skinless Chicken Breast, cut into 1-inch cubes
3/4 cup  Flour
1/2 cup  Cornmeal
1 TB  Garlic Powder
1 TB  Seasoned Salt
1 tsp  Freshly Ground Black Pepper
Olive Oil in a Spritz Bottle

Preheat oven to 400 degrees.  Line a baking sheet with non-stick foil and set aside.

In a large bowl combine the flour, cornmeal, garlic powder, salt and pepper, and stir to combine.

Add the chicken pieces to the breading and lightly toss to coat each piece.  Place the chicken pieces on the lined baking sheet so they are not touching, and spritz the chicken lightly with olive oil.

Bake the chicken for 6 minutes, remove from oven and turn the chicken over.  Lightly spritz the chicken with olive oil and return to the oven until lightly golden, about 6 minutes.  Turn the oven to a broil setting and broil the chicken for 3 - 4 minutes or until browned.

Remove chicken from the oven and dip the pieces into the wing sauce, one at a time, to evenly coat, and place the chicken in a bowl.

To assemble the salads:  Place a serving of lettuce in a large salad bowl and place several pieces of the Buffalo chicken in the center.  Drizzle the salad with blue cheese dressing and garnish with carrot and celery sticks.  Serves about 6.  Enjoy!!

Grilled Chicken and Buttermilk Dressing Salad

We are really enjoying our Sunday Salad dinners and this week we have one of my favorite combinations, a grilled chicken breast over a mixed romaine salad, with homemade buttermilk and herb dressing.  Even better, we were able to garnish the salad with a few little tomatoes, straight from our garden. Yummy.

The chicken is very easy to prepare on an outdoor grill, but, if you find your gas tank empty, like we did today, the chicken cooks quickly in a skillet.  The chicken is sautéed with olive oil, butter and fresh garlic, and only needs a generous sprinkle of pepper for seasoning.

The salad dressing is very easy to prepare and most of the ingredients you probably already have on hand.  This dressing is almost a vinaigrette, but the buttermilk plus a touch of mayonnaise and Dijon mustard add a bit more body to the dressing and allows it to stick to the salad, without being too heavy.  I love making homemade salad dressings because you can control the flavors to your own liking, and keep the sodium content much lower than the bottled dressings.

This is a very quick meal to assemble, which makes it ideal for an easy Sunday night dinner.  If you blend the dressing ahead of time, the chicken and salad only take about 15 minutes to prepare.  Enjoy!!

3  Whole Romaine Hearts, washed and chopped
2 cups  Fresh Baby Spinach, washed
1-1/2 lbs  Boneless, Skinless Chicken Breasts, about 3 or 4
1 TB  Olive Oil
1 TB  Salted Butter
1 TB  Minced Fresh Garlic
1 cup  Buttermilk
1/2 cup  Grated Parmesan Cheese
4 TB  Red Wine Vinegar
2 TB  Chopped Fresh Basil
1 TB  Chopped Fresh Chives
2 TB  Olive Oil
2 TB  Light Mayonnaise
1 TB  Dijon Mustard
2 tsp  Minced Garlic
Salt and Pepper to Taste

Prepare the salad dressing at least one hour, or up to several hours, prior to serving to allow the flavors to fully blend.  The longer it has to sit, the better the flavor will be.

In a glass bowl combine the buttermilk, Parmesan, vinegar, basil and chives, olive oil, mayonnaise, mustard and garlic.  Use a whisk to stir the dressing, whisking until the olive oil is fully combined. Season with salt and pepper and refrigerate until ready to serve. 

Prepare the romaine and spinach, place in a large bowl and set aside.

In a large skillet, heat the olive oil and butter over medium-high heat.  Add the garlic and sauté for 3 minutes until lightly browned.

Slice the chicken breasts horizontally to create thin fillets.  Add the chicken to the skillet and sauté for 4 minutes, turn the chicken over and cook for 4 minutes longer, or until the chicken is cooked through and the juices run clear. Transfer the chicken to a cutting board and rest for 5 minutes.

Pour half of the salad dressing over the romaine and spinach, stir to combine, then divide the salad among each of the dinner plates.  (To keep the salad nice and cold, chill the plates in the refrigerator for one hour.)

Slice the chicken breasts for each plate, place the chicken on top of the salad and garnish with fresh cherry tomatoes, a few croutons and a generous sprinkle of freshly ground black pepper.  Serve the remaining dressing on the side.  Serves 6 - 8.

Greek Pasta Salad

This is the second installment in our series of Salad Sunday dinners.  Throughout the summer months, we are going to try a new dinner salad each and every Sunday night, and we have lots of new recipes coming up.  Dinner salads are a great way to try new vegetables, vinaigrettes and dressings, or even a couple of new salad toppings.

 

Tonight we made a salad that can be served as a side salad or as a main dish for those warm summer evenings that are fast approaching.  This Greek Pasta Salad has a delicious mix of pasta, kalamata olives, fresh cucumbers and tomatoes, a light olive oil and red wine vinegar dressing, and is topped off with a sprinkle of feta cheese.  If you want to increase the protein in this salad, you could easily add one cup of diced cooked chicken and it would taste great.

This is a very simple to prepare salad and it can actually be made several hours in advance.  The longer the salad has to marinate, the better the dressing will taste, so you could easily make the salad in the early afternoon and serve it for dinner.  Enjoy!!

8 oz  Dry Pasta, such as Mostaccioli Rigati or Penne, regular or whole wheat
1-1/2 cups  Grape Tomatoes, whole or halved
1 medium  Cucumber, peeled and cut in half lengthwise, seeds removed
1 or 2  Green Onions, chopped
1/2 cup  Pitted Kalamata Olives, cut in half
1/3 cup  Olive Oil
2 TB  Red Wine Vinegar
1 tsp  Dried Basil (or 1 TB fresh, chopped)
1 tsp  Dried Greek Oregano (or 1 TB fresh, chopped)
1/2 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
4 oz  Feta Cheese, crumbled

In a medium pot, cook pasta according to package directions.  Drain the cooked pasta, then rinse under cool water.  Transfer the pasta to a large serving bowl.

Add the tomatoes, cucumber, green onions, and olives to the pasta.

In a small bowl combine the olive oil, vinegar, basil, oregano and salt and pepper.  Whisk to combine then add to the pasta and stir gently to coat.  Refrigerate for 1 hour, if possible, and sprinkle with crumbled feta cheese just before serving.

Chipotle Slaw

This is not your ordinary coleslaw.  For this slaw we used a combination of thinly sliced green cabbage, some shredded carrots, along with lime juice, cider vinegar and chipotle powder, to create a zesty slaw that's a great addition to any summer dinner, but is even better as a topping for Catfish Tacos.

 

1/2 medium Green Cabbage, thinly sliced and coarsely chopped
1 Carrot, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
1/2 - 1 tsp Chipotle Powder (1/2 tsp for medium spicy and 1 tsp for extra spicy)
4 TB Cider Vinegar
1 TB Lime Juice
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/4 tsp Celery Salt (optional)

In a large bowl combine sliced cabbage and shredded carrot and set aside.

In a glass bowl, combine remaining ingredients and blend until smooth. Pour mixture over the cabbage and carrots and stir, making sure to coat all of the cabbage.

Refrigerate at least 2 - 3 hours or overnight for the best flavor. Serve with lime wedges.

Salmon Salad with Mango-Avocado Salsa

Salad Sunday is a new feature we've started at our house, and it's sure to be lots of fun as we work our way into the warmer summer months.  Making a dinner salad is a great way to save money by using lots of fresh produce that's currently in season.  It's also a great way to boost your fruit and veggie intake, which is something that's good for everyone, especially kids.

Another reason for our Sunday Salad idea is that Sunday is a really busy day at our house and making a salad is a simple way to get a healthy dinner on the table fast.  So check back each Monday for a new dinner salad idea.  We've got lots of great salads coming up.

For this week's dinner we started off with a piece of seared salmon.  With just salt and pepper for seasoning, it's a healthy protein that cooks quickly and keeps the meal nice and light.  We placed the cooked salmon on a bed of mixed greens including spinach, radicchio, and romaine lettuce, then we were ready for a colorful salsa on top.

The salsa can be made an hour early to let all of the flavors blend, which makes dinner prep quick and easy.  Fresh mango, avocado, red onion and garlic are combined with a vinaigrette of red wine vinegar, lime juice and honey to create a light and summery sauce to spoon over the salmon.

4 - 5 portions of  Salmon Fillet, skin removed
1-1/2 TB  Olive Oil
Salt and Ground Black Pepper
2 TB  Red Wine Vinegar
2 TB  Lime Juice
2 tsp  Honey
6 TB  Olive Oil
1/4 cup  Minced Red Onion
1 small  Jalapeno Pepper, minced
1 tsp  Minced Garlic
1  Mango, diced
1 Avocado, diced
1/2 tsp  Kosher Salt
Dash of White Pepper
6 cups  Mixed Greens or Romaine Lettuce, washed

Whisk together the red wine vinegar, lime juice and honey, then whisk in the olive oil.  When the vinaigrette is fully blended, add the onion, jalapeno, garlic, mango, avocado, salt and white pepper.  Stir with a spoon to combine, then chill until ready to serve.

In a large skillet, heat 1-1/2 tablespoons olive oil over medium-high heat.  Season the salmon portions with salt and pepper.  When the oil is shimmering, place the salmon in the skillet, top side down and cook for about 4 - 5 minutes, depending on thickness, or until browned.  Gently turn the salmon over and cook 4 - 6 minutes longer or until cooked through, but still a little pink in the center.  Turn the heat off and remove the skillet from the stove to allow the salmon to rest until the salads are ready to be plated.

Place a bed of salad greens on each plate, then place a portion of salmon on top of the greens.  Spoon the salsa over the salmon and serve.  Enjoy!!

Sauteed Collard Greens with Bacon

This was the main focus of our Southern dinner tonight, the Sautéed Collard Greens.  My husband brought these giant leaves home from work, saying all of his co-workers loved them, so maybe I could cook something with greens, too. Surprise!!

These huge greens were quite a mystery to me but I was pleased with the way they turned out.  In order convince my youngest daughter, a.k.a. - the picky eater, to try these, I knew I would have to include something to spark her interest, and I thought Bacon!  That almost always works.

 

So we started with sautéed bacon and onions, which is a great start for just about anything, then added the greens and let them cook down for about 20 minutes.  The greens were actually delicious with a flavor somewhat similar to cabbage, but also like spinach.  The 20 minutes of cooking time can be extended depending on your own preferences.  After 20 minutes they were nicely softened, but still tender-crisp.

Collard greens are very different but I can't wait to try them in other recipes.  They might even be good in a quiche, so stay tuned for that at a later date.

My daughter liked the greens, too.  She added a little dash of cider vinegar to hers, which is also the way she likes to eat spinach.  So whatever works for her, works for me. Collard greens might have a bit of a bad reputation, especially for Northerners, but they are definitely worth trying.  The nutritional content is pretty amazing, with just 46 calories in a 1/4 pound of greens and they are a great source of vitamins C, K, and fiber.

We served the Collard Greens with Crispy Crunchy Fried Chicken and Baked Corn Pudding.  Enjoy!!

1  lb  Collard Greens
1/4 lb  Bacon, chopped
1 medium  Onion, chopped
Water, if needed
Salt and Pepper to Taste

In a large bowl, wash the greens in cool water, then let them sit for about 15 minutes, then rinse once more under cool water.

Use a large knife to cut the center thick stalk from each of the large leaves.  Stack 3 or 4 leaves on top of each other, then roll them into a tube and slice the greens into ribbons.  Place the sliced greens into cool water until ready to cook.

In a large skillet, sauté the bacon and onion until both are softened.  Add the greens all at once to the top of the bacon and onions, but do not stir.  Cover and cook for 10 minutes.

Stir the greens to combine with the bacon and onions, then add a little water, if needed, to allow the greens to continue to steam, cooking for 10 minutes longer, then serve.

Penne Pasta with Gouda and Prosciutto

Tonight's recipe is something that came together as a bit of a surprise.  We wanted to make salads for dinner with a little something on the side, and I had a few requests for mac n cheese.  But if I was going to make pasta, I wanted it to be special.  Not only did this dish taste great for dinner, the kids grabbed the leftovers the next day for lunch.  My youngest (a.k.a. - the picky eater) has even requested I make this again soon.  That's the ultimate compliment!

  

After a little fridge investigation, I found a wheel of smoked Gouda cheese and some prosciutto ham that I had picked up at Trader Joe's, and those became the base for this dish.  Although macaroni and cheese is not a difficult dish to make, there are a few ingredients that elevate simple pasta into more of a grown-up dish.  The key to really great macaroni and cheese is, dry mustard.  Regardless of which cheese or meat you choose to include, that little touch of dry mustard is what brings all of the other flavors together.

Another great seasoning to add to a creamy cheese sauce is white pepper.  Using ground black pepper is an option, but white pepper adds a mild, subtle flavor and it eliminates the little black specks in the beautiful white sauce.

The balance of flavors from the Gouda and prosciutto were amazing in this dish. Each bite had the salty, sweet edge of Gouda, but also the bits of slightly salty prosciutto.  This dish would be great served with steaks, a baked ham or is even suitable for Thanksgiving dinner.  It's that good!  Give this recipe a try and Enjoy!!

2 quarts  Water
2 tsp  Kosher Salt
1 lb  Dry Penne Pasta
4 oz  Prosciutto Ham Slices, chopped into small pieces
2 TB  Butter
2 TB  Flour
1 cup  Half and Half
1 1/2 cups  Milk
1 tsp   Kosher Salt
1/4 tsp  Dry Mustard
1/4 tsp  White Pepper
5 oz  Smoked Gouda Cheese, grated
1/2 cup  Grated Parmesan Cheese

Preheat oven to 375 degrees.  Lightly grease a medium casserole dish with butter and set aside.

In a large saucepan bring the water and 2 tsp salt to a boil.  Add the pasta and cook until almost al dente, but not fully cooked.  Drain the pasta in a colander and set aside.

Add the prosciutto to the same pot and pour the pasta over the prosciutto.  Stir to combine and set the pasta aside.

While the pasta is cooking you can prepare the cheese sauce. 

In a small saucepan, melt the 2 TB butter over medium heat.  Add the flour, stir and cook for 2 minutes.  Slowly add the half and half, followed by the milk, whisking constantly to blend.  Add the salt, dry mustard and white pepper, and continue to whisk until the sauce is smooth and is thick enough to coat the back of the spoon, about 10 minutes.

Remove the sauce from the heat and stir in the cheese a little at a time.  Continue to stir until the cheese is melted into the sauce.  Pour the cheese sauce over the pasta and mix well to coat the pasta, then pour the pasta into the casserole dish.  Sprinkle with Parmesan cheese and bake until the golden on top, about 20 minutes.

Roquefort Red Potatoes

These yummy potatoes are made with one of my husband's favorite cheeses.  Roquefort cheese is a slightly salty type of blue cheese made from sheep's milk, and the flavor combines well with many dishes.  A few appetizers like Roquefort Deviled Eggs or Stuffed Olives really highlight the tanginess of the cheese, and it would also works nicely in a ham, mushroom and onion quiche.

Roquefort also goes well with beef, in the form of Roquefort Burgers, or for tonight with a simple grilled steak.  Using red potatoes and adding a drizzle of creamy buttermilk and some crumbled Roquefort cheese on top, these potatoes are super easy to prepare and actually look quite elegant when served with a beautiful New York Strip steak.  Enjoy!!

8  Medium Red Potatoes, scrubbed and sliced in half
1/3 cup  Lowfat Buttermilk
2 oz  Roquefort Cheese, crumbled  (or substitute Blue cheese)
Salt and Black Pepper to Taste

In a large pot, add 3 quarts of water, 1 tablespoon salt and the red potatoes.  Bring the potatoes to a boil and cook until the potatoes are fork tender.

Use a slotted spoon to transfer the potatoes to a baking dish, sprinkle with salt and pepper, then drizzle the buttermilk over the potatoes.  Add the crumbled Roquefort cheese evenly over the potatoes then bake for 15 minutes at 425 degrees or until the cheese is melted and the potatoes are slightly browned on the edges.

Salmon on Spinach Salad with Warm Bacon Dressing

When my husband told me our local market had salmon on sale this week, I wanted to come up with something new and yummy to take advantage of the rare sale price.  The only problem was, this idea came to me in the middle of the night!  (It's really sad when you start dreaming of tomorrow night's dinner!...lol)

So I ended up dreaming about this classic 1970's-style spinach salad that was served at a little Irish Pub we used to frequent.  It was topped with sauteed onions and mushrooms, and a warm bacon dressing, and it was absolutely amazing.  I'm not even sure if the Pub is still open, but that salad was definitely memorable.

Then I started thinking about the Salmon BLT we made recently.  Salmon wrapped in bacon, served on sourdough bread..yum!  Salmon and bacon is my new favorite combo in any way, shape or form!

The results of all of this was simple.  Combine the spinach salad, with a seared salmon fillet and you have one delicious dinner.  And so it was.  We added the cute little sliced eggs, which my daughters loved, and the tangy, slightly sweet, slightly acidic dressing brought all of the flavors together.  This is truly a classic salad brought up to a new level, and made into a complete meal.

If your children are a little leery of eating spinach, this is a great way to get them involved in making dinner.  Show them how to take the stems off of the spinach, then let them make the egg slices and get the plates ready.  If your kids get to help prepare the basics of the meal, they might just learn to like spinach!  Enjoy!!

1/2 lb  Bacon
1 cup  Thinly Sliced Red Onion
8 - 10  Button Mushrooms
1 tsp  Worcestershire Sauce
1 1/2 lbs  Salmon Fillets, about 1-inch thick, cut into 4 potions, skin removed
Kosher Salt and Ground Black Pepper
4 TB  Red Wine Vinegar
2 tsp  Sugar
1 tsp  Dijon Mustard
1/4 tsp  Kosher Salt
1 bag  Baby Spinach, rinsed, dried and stems removed
3 Hard-Boil Eggs

In a large skillet, fry the bacon until slightly crisp, then remove the bacon from the skillet and drain on a paper towel.  Reserve skillet.

Remove 3 tablespoons of bacon grease from the large skillet to a small saucepan and set aside.

Remove 4 tablespoons bacon grease from the large skillet and place in a small skillet.  Add the onions, mushrooms, and Worcestershire sauce to the small skillet and saute vegetables over medium heat until caramelized.  Reduce heat to low and keep warm.

While the onion and mushrooms and cooking, increase the heat for the large skillet to medium-high.  Season the salmon fillets with salt and a generous coating of pepper, then add fillets to the large skillet.  Cook the salmon for about 4 minutes, or until the edges begin to brown, then turn fillets over and cook for 4 - 5 minutes longer, or until lightly browned on both sides.  Now turn the burner off while you prepare the dressing.

Back to the saucepan, add vinegar, sugar, Dijon mustard, and salt to the bacon grease and heat over medium-low heat.  Whisk to combine and keep warm while you assemble the plates.

Place a handful of baby spinach on each plate, then top with a spoonful of sauteed onions and mushrooms, then a salmon fillet.  To complete the salad add a sprinkle of chopped bacon, a few slices of hard-boiled eggs and a generous drizzle of warm dressing.    Serves 4.

Sausage Stuffing with Sage

The secret stuffing.  Sausage Stuffing with Sage, to be exact.  It's the recipe that has never been formally written down, and yet all of my sisters and I know the recipe by heart.  Some of us make this stuffing better (me) than others (them), but we won't get into that..LOL.  Homemade stuffing is easy to make and is much better than pouring dried crumbs out of a bag and soaking them with broth! (Dreadfully bad stuff.)

Everyone in my family remembers the early Thanksgiving mornings, with my parents getting everything ready for the day.  Dinner for a family of 8 was no easy task, and the number of guests grew each year as spouses and grandchildren were added to the gathering.  I think we topped out at almost 30 people one year, and that meant two things, we needed a BIG turkey and a LOT of stuffing! 

My Mom always prepared this stuffing so she had enough to stuff a 20-22 pound turkey and also have a 13 x 9-inch pan on the side, which is a lot of stuffing.  For this recipe I've cut the portion down to serve about 8 - 10 people, with a bit left over for the next day.  (The leftovers are even better!)  

This year, make your own homemade stuffing to share with your family and create your own Thanksgiving memories.  Those memories will last a lifetime.  Enjoy!!

2  Loaves of White, Wheat, Pumpernickel Bread, etc (day old bread works best)
1 stick  Butter
1 large  Onion, finely chopped
2 - 3 stalks  Celery, finely chopped
1 tsp  Salt
1 tsp  Ground Black Pepper
1 TB  Dried Ground Sage
1 lb  Sage Sausage, browned and crumbled into small pieces
3  Large Eggs
Chicken Broth (optional-as needed)
1 can  Campbell's Cream of Chicken Soup (optional)

Preheat oven to 350 degrees.  Butter a 9 x 13-inch baking pan and set aside.

Break the bread into 1-inch pieces and place in a large mixing bowl; set aside.

In a large skillet, melt the butter over medium-high heat.  Add the onion and celery and saute for 5 - 6 minutes or until softened.  Add salt, pepper, and sage to the skillet and stir to combine.  Set aside to cool for 5 minutes.

Pour the mixture over the bread pieces, then add the cooked sausage and the eggs.  Blend the stuffing to fully combine all of the ingredients.  (You can use a spoon, but this step is much easier to do if you mix it with your hands.)  The texture of the stuffing at this point will be a little different depending on the type of bread you use.  If you are using a dense wheat or pumpernickel-type bread it will absorb more moisture than white breads, and there are two ways to add moisture to the stuffing.  If needed, add 1/4 cup of chicken broth to the stuffing and stir to combine.  (You want the stuffing to be moist but not soaked or watery.)  For more of a creamy texture, add a few tablespoons of cream of chicken soup, as needed, to moisten the stuffing.

Scoop the stuffing into the baking pan, cover with foil and bake for 30 minutes.  Uncover the pan and cook for 15 - 20 minutes longer or until crispy and golden on top.  Enjoy!!