Caprese Salad

9 years ago From The Kitchen

Of course, this is such a classic dish.  Admittedly it is super easy.  However I add it here because I feel that to get the ultimate result for this you need absolutely the freshest of ingredients.  I use basil straight from the garden and cut it on top shortly before I serve to preserve the flavor and to keep it from discoloring.  Use home-grown, or the best beefsteak tomatoes you can find and naturally, fresh mozzarella.  Extra virgin olive oil is a must.  I have also drizzled a small abount of reduced balsamic over the salad in the past for another twist.

Dill Potato Salad

9 years ago From The Kitchen

This is a recipe from my sister-in-law.  We tried it once and it has become a go-to dish for summer.  Just 3 ingredients – yes, just 3.  My measurements are “general” because you can customize the quantity to your needs.

Small potatoes – preferably red or golden.  Cut in half, boiled with peel on.  Set aside to cool.  When cooled, mix in sour cream and fresh (must be fresh to get the best flavor) finely chopped dill.  Combine and add salt and pepper to your liking.  Cool thoroughly and enjoy!

Macaroni Salad

9 years ago From The Kitchen

Summer isn’t summer without an old-fashioned traditional macaroni salad.  My mother-in-law used to make this and I just loved it.  Just the right dish to serve with hot dogs, hamburgers, ribs….can you say ‘cookout’?

1 16 oz. box of small sized pasta (rings, elbows, small shells, penne)

1/3 of a full stalk of celery, chop from the top down in 1/4 inch size (you want the leafy parts)

3 eggs hard boiled, peeled and rough chopped

1 cup frozen peas – flash boiled, drained and cooled

1/2 sweet onion chopped

1/2 green pepper chopped

2 cloves of garlic, crushed

small bunch of fresh chives, chopped

1 cup of mayonnaise*

milk to thin – if needed

salt and pepper to taste

Cook the pasta until al dente.  Drain and allow to cool.  Meanwhile, combine all the ingredients, except the mayonnaise in a large bowl.  When the pasta is completely cooled mix in with the vegetables and add the mayonnaise.  If the consistency is too ‘thick’, you can thin by adding a little milk – approx. 1/3 cup to your preference.  This works especially well, if you are serving the next day and the pasta has absorbed some of the moisture of the mayonnaise.  Cool thoroughly.  Enjoy!

*If you prefer not to use as much mayonnaise, I have cut the mayo in half and added sour cream in the past to just as good results.  Remember to keep this dish cool on hot days.

Provencal Style Vegetable Tartin

9 years ago From The Kitchen

I found this recipe years ago, added my own touches and it has always been a favorite.  I love serving this room temp at al fresco dinner parties, paired with a crisp dry Sauvignon Blanc, the combination is pure bliss.

6 tablespoons extra virgin olive oil

2 cups thinly sliced leeks, rinsed well

1 large yellow potato sliced 1/4 inch thick

1 small eggplant, sliced 1/4 inch thick

1 large zucchini sliced 1/4 inch thick

3 large beefsteak tomatoes sliced 1/4 inch thick

1/4 cup pitted greek olive mix – or just use calamata, roughly chopped

2 tsps. fresh thyme

several springs of fresh rosemary

coarse ground salt and pepper

Drizzle 1 tbsp. olive oil in a 2-quart baking dish.  Layer half the leeks in the dish, then cover with half the potato, season with salt and pepper.  Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes, season with salt and pepper.  Scatter half the olives and half the thyme and a few sprigs rosemary.  Drizzle with 2 tbsp. olive oil.  Repeat the layers and seasoning with the remaining vegetables, finish with the olives and rosemary sprigs.  Drizzle with remaining olive oil and cover loosely with foil.  Bake 20 minutes in preheated 450 F oven.  Press vegetables down with a spatula and bake until potato is tender and edges are carmelized, about 45 minutes more.  Remove and cool somewhat before slicing.

Stuffed Tomatoes with Lentils

9 years ago From The Kitchen

I have an earlier recipe for stuffed tomatoes posted, but I decided to try a twist on that recipe by adding lentils and a few other ingredients to change up the stuffing.  The results – very tasty!

approx. 6 medium sized tomatoes

1/4 cup cooked lentils

3/4 cup breadcrumbs

1/2 cup grated parmesan cheese

1 clove garlic – crushed

1/2 tbsp. fresh thyme

3 -4 tbsp. extra virgin olive oil

salt and pepper to taste

Cut the tops off the tomatoes and discard, lightly scoop out most of the seeds and pulp, lay upside down on paper towels to drain for about 30 minutes.  Combine all the remaining ingredients.  Consistency should be a course meal.  Fill each tomato and place in a roasting dish.  If you have remaining filling top the tomatoes to over-fill.  Bake in preheated 350 oven for 40 minutes.  Turn on broiler and broil tops until lightly browned.  You may sprinkle with extra parmesan if desired.  Serve immediately.

Note: in the photos above, I used plum tomatoes and cut them in half length-wise.  I forgot to take a picture of the “fresh from the oven” finished product!  Will provide in the future.

The Best Chicken Salad!

9 years ago From The Kitchen

A friend of mine used to have a terrific ladies get-together mid-morning, mid-winter.  The perfect way to get out, mingle and have a little fun and then still go about your day.  She always served a fabulous chicken salad on small tea-sized sandwiches…yum.  Needless to say, I beat her down until she gave up the recipe.  I have tweaked it here and there to make it my own, but it is still just as fabulous.  I think you’ll agree.

2 – 3 lbs. cooked chicken breast.   Chopped into large pieces

Celery – I like to keep the entire stalk whole, cut off the top 1/2 inch and throw away.  Chop starting from the top where the greens are and rough chop about 3/4 cups worth.

1/2 Cup finely chopped sweet onion

Fresh chives – about 2 – 3 tbsp.

Fresh rosemary – chopped about 2 tbsp.

1/3 Cup sliced almonds

1/4 Cup sweetened dried cranberries

Dressing:

3/4 cup mayonnaise

3 – 4 tbsp. Dijon mustard

2 tbsp. lemon juice

Mix the salad ingredients together.  In a separate bowl, whisk the dressing ingredients together until blended.  Pour over the chicken and toss well.  Finish with fresh ground sea salt and pepper.  Chill.

Black Bean Salad

9 years ago From The Kitchen

Now that the warmer weather has arrived, I love coming up with salads with fresh ingredients that are easily transported to outdoor tables as well as outdoor events.  Here is a salad that is simple to make ahead and keeps for several days.

Three cans black beans, rinsed

1/2 green bell pepper chopped

1/2 red bell pepper chopped

fresh corn from two cooked cobs – cut off

1/2 medium sized sweet onion – chopped

small bunch of fresh cilantro, rinsed well and finely chopped

1 medium clove garlic – crushed

juice from 3 limes

1/3 cup olive oil

salt and pepper to taste

Mix all ingredients together and allow to ‘marinate’ for a few hours to blend flavors.  Serve chilled.

Easy Homemade Tzatziki

9 years ago From The Kitchen

My husband and I honeymooned in the Greek Isles.  Every meal was eaten alfresco.  We became so accustomed to this that when we returned home, it felt strange to be eating inside!  I will never forget the delicious tomato salads, warm from the sun.  However, it was the tzatziki that I became obsessed with.  Back then, it was not to be found in stores so I developed a recipe that captured that tangy, fresh flavor.  This was before greek yogurt, so I used to strain plain yogurt for 1/2 day to remove the whey liquid – resulting in greek yogurt.  Now with greek yogurt aplenty, we can eliminate that step.  This recipe is so simple, it can be made in minutes.  Serve with pita cut up as a dip or an accompaniment to veggie burgers or falafel.

2, 5oz. containers good quality greek yogurt – drain any liquid on top before using

1/2 cucumber peeled and grated.  Squeeze with the back of a spatula to drain off excess liquid

1 large clove garlic, crushed

2 tbsp. extra virgin olive oil

course ground sea salt and pepper to taste

Mix all the ingredients together until blended.  Serve chilled.  Enjoy!

Not-so-boring Healthy Snack

9 years ago From The Kitchen

Have you ever noticed how kids really like color?  Try making these brightly colored fruit kabobs.  Or, have the kids make them.  Stack brightly colored berries and assorted fruits as suggested here.  They’re sure to disappear quickly!

Faux Strawberry Margaritas

9 years ago From The Kitchen

My kids love making faux strawberry margaritas.  We just use the traditional mix, blend it up with ice and add a few strawberries as well.  Serve in a fun glass and there you have it.  A great after school refreshing treat for when the weather starts to turn and those kids come off the bus looking a little droopy, this is sure to perk them up!