Grilled Broccoli Salad

Ingredients

  • Head broccoli
  • 3/4 tsp of Jalapeño
  • juice of 1 lime
  • 2 tbsp olive oil
  • 1/4 cup cilantro
  • 1 tsp ground cumin
  • 1/2 salt
  • 1 clove chopped garlic

Toss all the ingredients in a bowl, marinate for 45-60 minutes.

Heat your grill to medium (about 400 degrees). Grill broccoli for 2-3 minutes per side.

Once cooked place back in the bowl and toss. You can serve this hot or refrigerate it.

If you want to add more to this dish you can add chopped tomatoes, Cotija cheese, nuts, etc!

Hope you are enjoying summer!

Thank you for stopping by.

Celia

Sometimes I wish I WAS Martha…

Sometimes I wish I was Martha.

I like many creative do it yourselfers, am referred to as being like Martha Stewart. I flip-flop between being flattered, and being annoyed by this comparison. I am my own creative personality, and Martha although I respect the heck out of her, is a corporation of creative people.

Martha Stewart Living Turkey

I am currently getting ready to host Thanksgiving for 25 of my favorite in-laws. My husband is the youngest of five children, all of whom are married and many of whom have several off spring…and this year we have the first grandchild. So we are a big group.

We all enjoy a party and a well made meal. This group also likes to drink, and I am providing only Pine State Trading wine, beer and spirits as this company’s owners are responsible for keeping my business afloat! If I have to be spending money I like to stay local!

Naturally, when I am four days away from Thanksgiving, I wish I was Martha. I could use a staff of trained professionals at my beck and call. I am a one woman show, my husband has been very helpful but most of the work still falls on my shoulders. I would kill for a housekeeper right now, between cleaning for house guests and the holiday, I am swamped with chores.  I have a four page to-do list.

Today was shopping day, I hit the grocery store, Trader Joe’s & Wholefoods…magically my debit card kept accepting the charges.

My plan was also to set the tables today. I have turned into my mother. I can’t believe it!  I used to joke that my mother set the table a week before an event, and here I am setting my tables Sunday for a dinner on Thursday. Professional chefs use the term Mise en plas, meaning putting in place. The idea is do not start cooking until you have everything in place. I am taking this to the extreme and putting everything for Thursday in place…today.  I have a business and family to run as well as a holiday and guest quarter to prepare. I better get started!

If you are a follower of my blog you know that earlier in the week I was looking for centerpiece ideas that could be done ahead and perhaps even reused next year.

I came up with this for the main table…Pottery Barn pumpkins and gourds, a pheasant I found last year at Dwellings In Falmouth, Maine and flameless candles leftover from the wedding I did in October.

The two smaller tables have flameless candles and orchid arrangements. Here is a photo of the arrangement. You need orchids (I got mine at Trader Joe’s for $5.99), a container, sheet moss, and curly willow. These are fantastic arrangements and they last for months!!!!

After the tables are set, it is time to move into the kitchen. To begin the festivities, I am offering shrimp cocktail, nuts and a vegetable crudités.

The main course will include two turkeys, one will be honey glazed and one will have a sage butter under the skin. I am debating about using brine…what do you think? Is it worth making brine for turkey or not?

I might do this Rachel Ray recipe….

http://www.rachaelraymag.com/recipe/brined-dijon-turkey-with-pan-gravy/  it looks very tasty.

I have also picked two stuffing recipes,  http://www.foodnetwork.com/recipes/ina-garten/sausage-and-herb-stuffing-recipe/index.html and http://www.foodnetwork.com/recipes/sandra-lee/sage-and-mushroom-stuffing-recipe/index.html .

I am going to make smashed red bliss potatoes with fat-free cream cheese, skim milk, parmesan and salt & pepper.  They are so good! I am also grilling tons of vegetables.

My sister-in-law Tina is bringing a salad, blue Hubbard squash and green bean casserole, and another sister-in-law Betsey is bringing pies!

I think I have everything under control…wish me luck!

I hope you all have a wonderful Thanksgiving. I am thankful to have such wonderful friends, a great family and you readers! I hope you enjoyed this post. Let me know by commenting or liking the post! Also if you don’t already follow my blog sign up now!

Enjoy your holiday.

Best, Celia

Great resources to help

http://www.marthastewart.com/274491/how-to-roast-a-turkey/@center/276949/everything-thanksgiving

http://www.foodnetwork.com/thanksgiving-planning-calendar/package/index.html

http://www.butterball.com/tips-how-tos/turkey-experts/overview

Pesto-rific

I love Pesto; it is one of the pleasures of summer. I have included wikipedia’s information on the subject and then a few of my favorite recipes and resources!

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese),[1] and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk).[2] The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not “pounded” but “ground” with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.[3]

History

The ancient Romans ate a paste called moretum, which was made by crushing cheese, garlic and herbs together.[1] Basil, the main ingredient of modern pesto, likely originated in North Africa; however, it was first domesticated in India.[4] Basil took the firmest root in the regions of Liguria, Italy and Provence, France. The Ligurians around Genoa took the dish and adapted it, using a combination of basil, crushed garlic, grated hard cheese (a mix of parmigiano-reggiano and pecorino or just one of the two), and pine nuts with a little olive oil to form pesto. The first mention of recipe for pesto as it is known today, is from the book La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto.[1] In French Provence, the dish evolved into the modern pistou, a combination of basil, parsley, crushed garlic, and grated cheese (optional). However, pine nuts are not included.

In 1944, The New York Times mentioned an imported canned pesto paste. In 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s.[5]

 Ingredients and preparation

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First garlic and pine nuts are placed in the mortar and reduced to a cream,[2] then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help to incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can also be frozen for later use.[6]

Pesto is commonly used on pasta, traditionally with Mandilli de Sæa (Genovese dialect – literally “silk handkerchiefs”),[7] trofie or trenette. Potatoes and little green beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. It is sometimes used in minestrone. Pesto is sometimes served on sliced beef tomatoes and sliced boiled potatoes.

Variations

Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. For this reason, the original (and most common) pesto is now called pesto alla genovese or pesto genovese (both forms are used in both English and Italian), in order to help differentiate the original basil based pesto from alternatives[citation needed].

Pesto alla genovese is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino Sardo or pecorino romano).[6]

A slightly different version of the sauce exists in Provence, where it is known as pistou. In contrast with pesto genovese, pistou is, in general, made with olive oil, basil, and garlic only: While cheese may be added, usually no nuts are included. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents[citation needed].

Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves.

Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto genovese but with the addition of tomato, almonds instead of pine nuts, and much less basil. Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste[citation needed].

Outside Italy, the household name “pesto” has been used for all sort of cold sauces or dips mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms.[8] A German variety uses ramson leaves instead of basil.[9] In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as “tallarines verdes” (meaning green noodles, from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak. Lots of industrially made Pestos use cashew nuts[citation needed].

Pesto in the US is commonly available in supermarkets in either green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a generic or cheaper brand. Cashew nuts, walnuts or Chinese pine nuts are often used instead of European pine nuts, because they are less expensive and have a similar texture (although not the same taste). Cheaper oils and other herbs, like parsley, may also be used to further reduce the price.

In Singapore, an Italian-Peranakan fusion version called laksa pesto is popular. The recipe has the flavour of the local curry noodle soup, laksa but is made using the pesto method.[10]

Vegan variations of pesto can include mixes of fresh basil, nuts such as walnut or pine nut, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor enhancement to the dish.[11]

Cilantro Pesto Chicken (YUMMY)

  • Boneless skinless chicken breasts, cut off anything white and cut the breast in half length wise. I like to pound the pieces out a little
  • Sprinkle the breast with salt and pepper
  • Put into a zip lock bag with ½ the pesto
  • Marinade chicken 4-12 hours
  • Put these on a hot grill and cook until done (about 5-7 mins per side depending on thickness)

Yum

Cilantro Pesto

  • 1 ½ cups Cilantro
  • ¼ dry roasted pepitas
  • 2 cloves garlic
  • 1/3 cup olive Oil
  • ¾ tsp salt (I like more than this but you may not be as into salt as I am)
  • Several grinds of pepper
  • ¼ cup Queso cotija (grated)

*Named for the town of Cotija, Michoacan, where it originated, this is a sharp, crumbly goat cheese. It has been called “the Parmesan of Mexico” and is usually served over beans and salads.

Put all ingredients into a food processor and pulse until creamy.

I serve this chicken topped with a salad of baby greens with orange dressing

  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style prepared mustard
  • 2 teaspoons honey
  • 1/8 teaspoon cracked black pepper

 

Maine
Maine Strawberries are the best!!!

 

Mint Pesto & Strawberries over Angel Food Cake

  • 2 cups mint
  • ¼ cup blanched almonds
  • ¼ cup grape seed oil
  • 2-3 cups sliced strawberries
  • Store bought or homemade Angel food cake

Pulse first three ingredients in a food processor until creamy, toss with strawberries and serve over a slice of cake.

Toss the sliced berries with the pest and serve over a slice of cake!

 

Check these resources out for more information on pesto

http://www.mexconnect.com/articles/2155-a-guide-to-mexican-cheese-queso-mexicano

http://www.makeandtakes.com/oh-so-yummy-chicken-pesto-pasta

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html

http://allrecipes.com/howto/homemade-pesto/

Ok so now you know how much I love pesto. Be creative and let me know what you come up with. I love to try new recipes. Thank you for reading my blog and if you do not follow us…click the follow button and never miss a post.

Please let me know if you have a topic you would like us to feature!

Best, Celia

FINGER LICKING GOOD…4TH OF JULY

Happy 4th of July…wow summer is flying by. I am so sorry for all my followers in the Washington DC/Virginia/Maryland area for your power outages and the stifling heat. Please come to Maine, we know how to summer here warm days and cool nights.

I have put a 4TH OF JULY party together on my blog, tablescape ideas, table runners, drink ideas served in mason jars and the galvanized buckets to serve them in!

As for food RIBS on the grill (yum), salads and dessert!

http://decorate.tipjunkie.com/how-to-make-denim-pocket-placemats-tablescape

http://decorate.tipjunkie.com/how-to-make-denim-pocket-placemats-tablescape

$34.99

www.tractorsupply.com

www.Potterybarn.com   $69 flag runner

Cran-Lime Margarita

  • 8 cups water
  • 3 cups Tequila
  • 3 cups Cranberry Juice
  • 2 large can frozen limeade

RIB RACK $13 www.foodnetwork.com

Dry Rub Recipe: Recipe courtesy The Deen Brothers, 2008

Ingredients

  • 1 tablespoon paprika
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons finely grated orange zest
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper, to taste
  • 4 pounds baby back ribs, cut into 2-rib portions

Directions

In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.

Preheat the grill to medium heat.

Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.

Kansas City Style Pork Ribs

Recipe courtesy The Neelys

Prep Time:
15 min

Ingredients

2 slabs pork spare ribs, 3 pounds each

  • Kansas City Barbeque Sauce, recipe follows

Dry Rub:

  • 2 cups brown sugar
  • 1/2 cup dry mustard
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Directions

Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.

If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.

If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.

Kansas City barbeque Sauce:

  • 2 tablespoons vegetable oil
  • 1 (about 2/3 cup)small onion, finely diced
  • 3 cups water
  • 1 cup (2 (6-ounce) cans) tomato paste
  • 1/2 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.

Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.

Do not forget the salad…https://celiabedilia.com/2012/07/01/salad-season-yippee-here-are-my-new-favorites/ 

 BEST PART OF THE DAY…LOVE THIS RECIPE

http://www.bhg.com – yummy

From WWW.BHG.COM Berry Trifle

Makes: 8 to 10 servings Serving size: 2/3cup trifle + 2 tablespoons sauce

Prep: 25 mins Chill: 4 hrs
Ingredients
  • 1 4-serving-size package instant vanilla pudding mix
  • 2 cups milk
  • 1 8 ounce package cream cheese, softened
  • 1 6 ounce container vanilla yogurt
  • 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
  • 6 cups strawberries, quartered
  • 2 cups blueberries and/or raspberries
  • 1 recipe Berry Sauce
Directions1.Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

Berry Sauce
Yield: 1 cup

Ingredients
  • 2 cups fresh or frozen (thawed) strawberries or raspberries
  • 2 – 3 tablespoons sugar
  • 1 tablespoon raspberry liqueur, rum, or orange juice
Directions

In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.

Happy 4th of July!  You guys are the best friends a blogger could have, thank you for your comments and likes. I love blogging! If you do not follow please click the follow button! Let me know you favorite recipes or ideas I love your comments.

HAPPY BIRTHDAY AMERICA

XO, CELIA

Salad Season…yippee here are my new favorites!!!!

KICK OFF YOUR SALAD SEASON
Yummy tropical fruit and grilled chicken salad

Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette

Recipe courtesy Emeril Lagasse, 2007

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 4-ounce portions
  • 2 tablespoons lime juice
  • 4 tablespoons freshly chopped cilantro leaves
  • 4 cloves finely chopped garlic
  • 2 teaspoons sugar
  • 4 tablespoons low-sodium soy sauce
  • 2 teaspoons ground Szechuan pepper or crushed red pepper
  • 2 tablespoons freshly chopped mint leaves
  • 8 large butter lettuce leaves
  • 6 ounces diced mango
  • 6 ounces diced papaya
  • 6 ounces diced pineapple
  • 20 toasted, lightly salted marcona almonds
  • 1 recipe Lemon-Ginger Vinaigrette, recipe follows

Directions

Combine the chicken, lime juice, cilantro, garlic, sugar, soy sauce, pepper and mint in a plastic, re-sealable food storage bag and seal. Shake to combine, then transfer chicken to the refrigerator and allow to marinate for 24 hours. Remove the chicken from the refrigerator and discard marinade. Allow chicken to come to room temperature for 20 minutes.

Preheat a grill to high.

When the grill is hot, grill the chicken breasts, turning to mark on both sides, until an internal temperature of 165 degrees F, about 8 to 10 minutes, depending on your grill. Remove from the grill and allow to rest briefly before carving each portion into thin slices.

When ready to serve, place 2 lettuce leaves on each of 4 plates, and fan the chicken slices on top of the lettuce leaves. Garnish each plate with 1 1/2 ounces of the mango, 1 1/2 ounces of the papaya, 1 1/2 ounces of the pineapple and 5 marcona almonds. Drizzle 2 tablespoons of the Lemon-Ginger Vinaigrette over each salad and serve immediately.

  • Lemon-Ginger Vinaigrette
  • 1/4 cup lemon juice
  • 1/3 cup unseasoned rice wine vinegar
  • 1/3 cup orange juice
  • 1/3 cup champagne vinegar
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon fish sauce
  • 4 tablespoons fresh ginger root, grated and finely chopped
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped green onion
  • 1 tablespoon freshly chopped cilantro leaves
  • 1 clove garlic, finely chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon sesame oil
  • 7 ounces canola oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons sesame seeds

Combine all ingredients in a nonreactive container with a tight fitting lid, cover, and shake to combine. Serve immediately or refrigerate for up to 2 days before serving.

Light and lovely salad

Bibb Salad with Basil Green Goddess Dressing

2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients

  • 1 cup good mayonnaise
  • 1 cup chopped scallions, white and green parts (6 to 7 scallions)
  • 1 cup chopped fresh basil leaves
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 2 teaspoons chopped garlic (2 cloves)
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 3 heads Bibb lettuce
  • 2 to 3 tomatoes

Directions

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

 

Antipasto-Food Network

Ingredients

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 head butter lettuce, cut into bite-size pieces
  • 1/2 head iceberg lettuce, cut into bite-size pieces
  • 1 cup rinsed canned red kidney beans, patted dry
  • 1 cup rinsed canned garbanzo beans, patted dry
  • 8 ounces salami, cubed
  • 6 ounces Provolone, cubed
  • 2 tomatoes, coarsely chopped
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
  • Yield: 6 to 8 servings
  • Prep Time: 15 minutes
  • Inactive Prep Time: none
  • Cooking Time: none

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 2 teaspoons salt
  • 1 cup olive oil
  • Salt and freshly ground black pepper

Directions

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.

Garlicky Grilled Chicken, Portobello, and Radicchio Salad (see video)

http://www.foodnetwork.com/tylers-garlicky-grilled-chicken-portobello-and-radicchio-salad/video/index.html

Recipe courtesy Tyler Florence

Ingredients

  • • 4 cloves garlic, smashed and chopped
  • • Kosher salt and freshly ground black pepper
  • • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • • 1/2 cup chopped fresh flat-leaf parsley
  • • 6 sprigs fresh thyme, leaves only
  • • 1 (4 to 4 1/2 pound) chicken, cut in 1/2
  • • 4 portobello mushrooms, brushed clean and stems removed
  • • 2 small heads radicchio, halved
  • • Watercress, to serve

Directions

Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.

Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken

Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.

yummy pasta salad

Spring Pasta Salad

Recipe courtesy Jeff Mauro

Ingredients

Dressing:

  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, grated
  • 1 lemon, zested and juiced
  • Salt and freshly cracked black pepper
  •  

Pasta:

  • 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
  • 4 ounces asparagus, blanched and thinly sliced on the bias
  • 1 box frozen peas, defrosted
  • One 12-ounce jar roasted yellow peppers, chopped
  • 1 pint grape tomatoes, halved
  • 1 shallot, minced
  • 1/2 cup fresh dill, chopped
  • Ricotta salata, for garnish

Directions

For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.

For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.

When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

Neely’s Lemon Pasta Salad

Recipe courtesy The Neelys

Ingredients

  • Salt
  • 1 pound corkscrew pasta
  • 1 pound asparagus
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 1/4 cup freshly chopped dill leaves
  • 1 cup frozen peas, defrosted
  • 7 ounces crumbled feta cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

GARBANZO BEAN & MIXED VEGETABLE SALAD

Printed from COOKS.COM


1 (10 oz.) bag frozen cut corn, thawed & drained 2 red bell peppers, chopped 4 celery stalks, chopped 2 (16 or 19 oz.) cans garbanzo beans (chick peas), rinsed & drained 2 (10 oz.) pkgs. frozen peas, thawed & drained 2 bunches green onions, chopped 1 c. light mayonnaise 8 tbsp. lemon juice 2 garlic cloves, chopped plus 1/4 tsp. garlic powder 2 tsp. dried oregano Salt & freshly ground black pepper 1 tbsp. ground cumin

In a large bowl, combine corn, peppers, celery, garbanzo beans, peas and green onions and toss gently. Mix mayonnaise, lemon juice, garlic and garlic powder and oregano in a small bowl. Add to bean mixture and toss gently. Season with salt and pepper. Cover and refrigerate until well chilled, about 1 hour. Sprinkle cumin over salad. Serve. Makes about 12 cups.

Thank you for reading my blog, I hope you like this post.
I love salads, summer and grilling! If you have any recipes you think I should try, please let me know. I think food brings people together, my hope is to make healthy food and lots of friends!
Enjoy your holiday week and let me know if you make any of these salads. 4th of July is a great time to bust out a new salad recipe!
Last night we made the Neely’s Lemon Pasta Salad…yum!!
Click on the follow button if you like our blog!
We love hearing from you thank you for your comments. We are nothing without all of you!
Thank you, Celia

How to put together a fabulous Father’s Day

Setting the tableTips & ideas for a Happy Father’s Day

  • Host a party only if your husband or father will not have to help. Do not make Dad work on his day.
  • Do not buy him a gift that directly benefits you like a lawn mower, drill etc.
  • Do buy him a gift he would like. My husband has wanted a canoe for years so this year I am buying him a canoe.
  • Make him breakfast in bed, or at least coffee
  • Let him go off for the day and enjoy his hobby or sport. If he like to golf arrange for a game for him and a friend. Or perhaps book him a lesson as his gift. If fishing is his thing let him go and maybe even pack a nice lunch for him.
  • Plan a family meal (this can just be you, your husband, and your kids, or your siblings and father)
  • Tell dad what you love about him.

Table wrap is a great product. It makes clean up so easy. I write the names of my guests right on the table wrap this way everyone will know where you want them to sit. You  or kids can even write a special note to Dad!

Flowers help to complete the table, if possible cut them from your own garden or get them from a local source.

Table Wrap-photos by Liz Donnelly

My Father’s Day Menu

Cilantro Rubbed Grilled Beef Tenderloin

  •  4 LB Beef Tenderloin
  • 1 cup chopped cilantro
  • 5 cloves minced garlic
  • 1 minced jalapeño pepper
  • Juice of 2 limes
  • ¼ cup olive oil

Marinate meat for 4-12 hours. Pre-heat grill for  10-15 minutes, then grill meat on med-high heat until a meat thermometer reads 130⁰-140⁰ turn 4 times.

Cold-Fashioned Potato Salad

Recipe courtesy Alton Brown

Ingredients

  • 2 1/2 pounds red potatoes, large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade if possible)
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

Yummy

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Grilled Vegetables

Recipe courtesy Giada De Laurentiis

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Grilled Vegetables

Grilled Vegetables

Recipe courtesy Giada De Laurentiis

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Strawberry Shortcake

Sources:

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Happy Father’s Day!!!

Best, Celia

Change up your Burgers this weekend

BURGER HEAVEN

Burgers are synonymous with America; they are the quintessential summer food!

We researched all the options and came up with our favorites.

We have turkey, lamb, and beef options as well as toppings, stuffing’s and bun choices.

Bobbie Flay Burger How to…

http://www.foodnetwork.com/burgers/video/index.html

Recipe #1

CURRIED LAMB BURGERS

(Cooks.com recipe)   Read more about it at http://www.cooks.com/rec/view/0,1627,152186-250200,00.html
  Content Copyright © 2012 Cooks.com – All rights reserved.

1 lb. ground lamb
  Onion and garlic salt
  1/4 c. softened butter
  1/2 to 3/4 tsp. curry powder

Shape lamb into 4   patties, 1/2 inch thick. Sprinkle both sides with onion and garlic salt. Cook   under broiler or over grill until brown (15 to 20 minutes) turning once. In   meantime, combine butter and curry powder and spread generously on both sides   of cooked patties.

Exchange:   1 patty equals 3 meats and 1 fat exchange.

 

Recipe #2

Pat’s Stuffed Turkey Burgers (Recipe courtesy The Neelys)

  • Ingredients
  • 2 cloves garlic, finely chopped
  • 1/2 Vidalia onion, finely chopped
  • 1 1/2 pounds ground turkey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • Salt and freshly ground black pepper
  • 8 slices pepper jack cheese, cut from an 8-ounce block
  • 1 beefsteak tomato, sliced into 3/4-inch thick rounds
  • Olive oil
  • 4 large onion buns or rolls
  • Spicy Mayo Sauce, recipe follows
  • Lettuce

Directions

Preheat grill over medium-high heat.

Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out.

*Cook’s Note: With your finger, press down on the center of the patty. This will keep the juices locked in and prevents the burger from puffing up.

Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside.

Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes.

Spicy Mayo Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons hot chili sauce (recommended: Sriracha)
  • 1/2 lime, juiced

Combine all the ingredients in a small bowl.

Recipe #3

Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette

Recipe courtesy Rachael Ray (from Food Network)

Prep Time:10 min

Inactive Prep Time:

Cook Time:12 min

Level:Easy

Serves:4 servings

Ingredients
  • 1 1/3      pounds ground sirloin
  • 1/2      cup red burgundy      wine
  • 3      tablespoons fresh thyme leaves, chopped
  • 1      large shallot,      finely chopped
  • 1      tablespoon steak seasoning blend, such as McCormick, or salt and black      pepper, to taste
  • Extra-virgin      olive oil, for drizzling
  • 4      crusty kaiser rolls, split and toasted
  • 1/2      pound mousse style pate, about a 1-inch slice — pates are available near      specialty cheeses in large markets
  • 8 cornichon      pickles or baby gherkins, thinly sliced lengthwise
  • 8      pieces red leaf lettuce
  • Grainy      mustard or Dijon style mustard, to spread on buns
  • Portobello      Mushroom “Fries”, recipe follows
Salad:
  • 1      sack mixed baby greens,      about 6 cups
  • 4      scallions, thinly sliced on an angle
  • 3      tablespoons chopped fresh tarragon leaves
  • 1      rounded teaspoon grain or Dijon style mustard
  • 1      tablespoon white wine      vinegar, 3 splashes
  • 1/4      cup extra-virgin olive oil, eyeball it
  • Salt      and pepper
Directions

Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.

Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.

Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.

Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.

Serve burgers with greens and Portobello Mushroom “Fries”.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 10 to 16 minutes

Ease of preparation: easy

Portobello Mushroom “Fries”:

4 large portobello mushroom caps

Extra-virgin olive oil, for drizzling, plus 1/4 cup

Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper

2 eggs, beaten

1/4 cup flat-leaf parsley, chopped

1 cup Italian bread crumbs

1/2 cup shredded or grated Parmesan

Preheat a grill pan over medium high to high heat.

Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

 

Toppings…be creative

  • Cheese any kind (but smoked cheese they do not melt), Feta, Cheddar, Swiss, Mozzarella, etc
  • Sautéed onions and/or mushrooms, crispy bacon, Roasted peppers & grilled vegetables
  • Salsas, guacamole, tapenades, pesto, mustards, BBQ sauce etc
  • Freshly slice tomatoes, Spinach, lettuce, anything fresh!

Bun Ideas…use what you like!

  • Chibatta rolls
  • French bread rolls
  • Potato rolls
  • Oinion Rolls
  • Bulki Roll
  • Cheese Bread
  • Olive bread

We love these products!

  1. Stonewall Kitchen’s: Chipotle Ketchup, Habanero Mango Aioli, and my favorite: Roasted Garlic Onion Jam http://www.stonewallkitchen.com/
  2. Paula Deen’s: House Seasoning, and peach grilling marinade (great on turkey burgers) http://www.pauladeenstore.com
  3. Williams-Sonoma: Williams-Sonoma Ultimate Burger Seasoning, and relish http://www.williams-sonoma.com

Let me know what makes your burger the best it can be! Please share recipes and ideas! Thank you for reading.

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Enjoy your weekend!

Celia