Sunday, May 30, 2010
Salad is like an art. They can be served layered, the toppings can be placed in strips on top, or simply put in a bowl all mixed together. There really is no right or wrong way to make a salad.
I could eat a salad everyday. I enjoy tasting the fresh ingredients, and the satisfying crunch. One of my most recent creations of a salad is a bowl with a fresh, rinsed and dried, chopped head of romaine lettuce, a strip of feta cheese, tomatoes, cucumbers, strips of bacon, bean sprouts, and a hard-boiled egg topped with my homemade bleu cheese dressing (recipe below). I call this salad my Chopped Cafe Salad. Happy chopping!
Blue Cheese Dressing
1/2 pound blue cheese (1 cup packed)
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 teaspoon dry mustard
In a bowl, break blue cheese into 1/2 inch chunks.
Add buttermilk, mayonnaise, sour cream, red wine vinegar, and dry mustard; stir until blended.
If making up to 4 days ahead, cover and chill; stir before using.
NOTE: You can also use gorgonzola cheese instead of the blue cheese.
Saturday, May 29, 2010
My first thought when I put them in the shopping cart was to serve them with brown gravy, mashed potatoes, a vegetable, and green salad. Today I was shopping at Costco and all around the store they had the food sample tables set up. One of the samples was a big bottle of this Veri Veri Terriakyi Sauce and Marinade. They had served this sample with meat. It looked delicious! I couldn't resist the marinade and thought I would try it with the meatballs. After I returned home, I dumped a little bit over the meatballs and let it marinade for about an hour. For dinner, I served this recipe with diced boiled potatoes, and fresh corn kernals cut off the ear on the stove in butter with salt and pepper to taste.
Teriyaki Marinated Meatballs
1 (16 ounce) frozen package of Italian style meatballs
1 cup Veri Veri Teriyaki Sauce and Marinade
In a bowl, take meatballs and place teriyaki marinade on top; stir to blend.
Let sit for 1 hour.
In a heavy saucepan, put in meatballs and marinade.
On medium-high heat, bring sauce to a boil; stir occasionally.
Let cook for about 20 minutes or until meatballs are heated through.
Friday, May 28, 2010
For some reason, most of the ideas I think of come as I am lying in bed about ready to go to sleep. The other night I thought of this dessert idea and put my idea in action. It is rather quite simple and looks fun. I took tall stemmed champagne glasses. I made some vanilla pudding and set it aside in a separate bowl, then made some chocolate pudding in another bowl. I layered the vanilla and chocolate pudding and filled the glasses about 3/4 full. I added the rest with fresh whipped cream, and garnished with a strawberry. It is a very simple, quick, elegant looking dessert!
The Beef Yakisoba (the red is pickled ginger)
Thursday, May 27, 2010
Southern Girl Sweet Tea
Combine tea bags and baking soda in a large glass container.
Add the hot water.
Let steep for 15 minutes.
Dispose of the tea bags-do not squeeze the tea out of them.
Pour tea mix into a 2-quart container.
Add the white sugar.
Stir until sugar is dissolved.
Add the cold water.
Put in refrigerator to cool.
Enjoy with ice, lemon slices, and fresh mint leaves.
Tuesday, May 25, 2010
Monday, May 24, 2010
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon salt, divided
dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs (I used Panko breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges
Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallot or small heavy skillet.
Combine breadcrumbs and cheese in a shallow dish.
Place flour in a shallow dish.
Place egg white in a shallow dish.
Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Dredge chicken in flour; dip in egg white.
Dredge in breadcrumb mixture.
Place chicken on a wire rack; let stand for 5 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 3 minutes.
Turn chicken over; cook 2 minutes or until browned and done.
Add 2 tablespoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk.
Add greens; toss gently.
Place 1 chicken breast half and 1 cup salad on each of 2 plates.
Serve with lemon wedges.
Cooking Light, May 2010
Friday, May 21, 2010
Growing up, my mom always cooked a solid, healthy meal and we would all sit down and eat together. The simply variety of food she prepared got me interested in how to cook. Soon I began getting cookbooks and looking at food magazines. By the time I moved out of the house I had boxes and boxes of cookbooks, almost too much kitchenware, and a huge passion for cooking.