Chinese Chicken Salad

This one's perfect for your upcoming Memorial Day BBQ.  There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I  made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it.  It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts)  This recipe will feed 6 adults as a main dish.

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles

Directions
Preheat oven to 350.  Toast sesame seeds and almonds for 10 minutes; set aside to cool.  Meanwhile, place dressing ingredients in the blender and blend until smooth.  Place in fridge.

Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat.  Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!

Aromatic Herbed Rice

This is a delightful and wonderfully smelling side dish that compliments many different main dishes. It looks pretty, and smells so delicious. I found the original recipe from Martha Steward, and tweeked it to fit my own family's taste buds - and to use our garden produce

2 1/4 c. water
1/3 c. fresh cilantro, finely chopped
1/8 c. fresh mint leaves, finely chopped
2 green onions (white & green parts), sliced down the middle and chopped into semi-circles
2 cloves garlic, minced
1 TBS. olive oil
1.5 c. basmati rice
1 tsp. coarse kosher salt

Puree water, cilantro, mint, green onions and garlic in a blender, until smooth.

Heat oil in saucepan over high heat. Add rice and stir to coat. Cook 1-2 minutes until rice is slightly toasted and aromatic.

Add herb puree and salt. Bring to a simmer. Reduce heat to low, and cover. Cook for 20 minutes. Remove from heat and let stand (with cover STILL ON) for 10 minutes. Fluff with a fork and serve.

Hummus

We almost always have hummus of some kind in our fridge.  It's a quick, easy and healthy snack and very easy to make.  If you've got a food processor, tahini paste, and a can of chick peas (garbanzo beans) - you can easily make your own hummus (I know, I've said it before...and before...and before).  It's perfect for a dip or a spread on your favorite sandwich or french bread.

We love this with pita chips and carrots sticks.

2 cloves garlic
1 (15 ounce) can garbanzo beans, drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon paprika
3 TBS. olive oil
2 tablespoons light sour cream

Directions:
Mince garlic in the bowl of a food processor. Add remaining ingredients. Process until smooth, adding additional olive oil as needed to reach desired consistency.  Sprinkle with paprika and serve.

Brussell Sprout Hash

Ever tried brussell sprouts?  Have you heard lots of horrible things about them?  Forget all of that.  Brussell sprouts are not only packed full of nutrients, they are flavorful and delicious.  Every single person in my family likes these.  Try preparing your brussell sprouts in this comforting hash and you'll feel like a whole new person. 

4 tablespoons (1/2 stick) butter, divided
2 shallots, thinly sliced
Coarse kosher salt
1 tablespoons apple cider vinegar
3 teaspoons sugar
1 pound brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
3/4 cup water

Melt 2 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Makes 6 servings

Carrot Quinoa Pilaf

Have you also joined the latest craze and  purchased a humongous bag of Quinoa from Costco?  Well, I did, and this is - by far - my favorite way to prepare it.  It goes perfectly as your starchy side dish to any stir fry meal.  We love it as a replacement for rice or potatoes.  It tastes fresh, it IS healthy, and it's filling.  Just what you need to add to your family's menu.

1 TBS. oil

1/2 c. chopped onion

1 small clove garlic, minced

2 carrots, chopped small

1 c. quinoa, rinsed

2 c. vegetable broth (could substitute chicken)

1/4 c. fresh parsley, chopped

Heat oil in saucepan over medium high heat.  Add onions and cook about 5 minutes, until translucent and fragrant.  Add carrot and garlic and saute about 3 minutes.  Stir in quinoa and broth.  Bring to boil.  Reduce to simmer.  Cover and cook for 15-20 minutes, or until fluffy.  Add parsley and serve hot.

Really delicious with this Sweet Gingered Dijon Salmon

Roasted Red Pepper Hummus

I love hummus.  I also love making it at home because it is sooooo much cheaper than buying it at the store.  It's got a bold flavor, and can be eaten as snack (my favorite is with wheat crackers or carrot sticks), but is also filling enough to satisfy you for a meal on it's own.  The roasted red pepper darkens the orange color and adds a smoky depth to to it's flavor and aroma.  Dig in! 

2 cloves garlic
1 (15.5 ounce) can garbanzo beans, 1 TBS. of liquid reserved
1 large roasted red pepper (can use canned variety or fresh is always best!)
4 tablespoons lemon juice
2 tablespoons tahini paste
1 teaspoon salt
black pepper to taste
1 tablespoon olive oil + more for garnish

In a blender, chop the garlic. Pour garbanzo beans and red pepper into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Serve with carrot sticks and wheat crackers, or on pita chips.

Sweet Potato Souffle

Prepare to be wow'ed (I was last Thanksgiving, when my friend A. made this for me and I couldn't stop eating it).  This sweet potato souffle will have you coming back for seconds, and maybe even thirds.  It's easy to throw together, and bakes up perfect for Sunday dinner.  NOT to be missed at your Thanksgiving feast this year, make note!

also pictured here: Dutch Oven Pork Chops 'n' Onions



5 or 6 medium to large sweet potatoes
1 stick, salted butter
2 eggs
1/2 c. whole milk
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon (or to taste)
mini marshmallows, optional for topping

Peel and chop sweet potatoes.  Boil until tender (about 12 minutes, or until soft). Drain water, put potatoes and butter in bowl and mix with handmixer until well blended. Mix egg, milk, vanilla, salt and cinnamon in bowl.  Add to sweet potato mixture. Place mixture in a casserole dish (or 9x13 pan).  Bake at 350 for 40 minutes.  Remove from oven, add marshmallows to cover. Turn on broiler, broil until marshmallows melt and become toasted.

Homestyle Hashies

I love potatoes.  It's no secret that potatoes are the key to my heart.  Fry them, bake them, mash them.  You name it.  I'll basically love them unless they are raw.  Whenever we eat baked potatoes (which is fairly often) at our house, I always stick and extra potato or two in the oven to use for Homestyle Hashies the next morning.  Nothing screams breakfast to me without these pan-fried delicious hash browns.  Served with a little melted cheddar that has had time to crisp a little on the bottom of the pan?  Yes, please.  I'll have seconds.  My husband likes them with ketchup (no, thank you).

2 large leftover baked potatoes
2 TBS. vegetable oil
1 tsp. salt or season salt
1 tsp. all-purpose or Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. of cayenne (optional)
shredded cheddar (optional)

*Serves 4, but I could easily eat the whole pan myself.

Butternut Squash with Pan Roasted Orzo

This would have been the perfect side dish if I hadn't eaten so much of it that I had no room for my main dish (Marinated Turkey Tenderloin...be looking out for that recipe soon, it's a keeper).  This is the essence of fall (I'm loving seasonal cooking right now), and is so filling.  Each bite is pleasing to all taste buds with hints of sweet, salty creamy and fresh. 

3 tablespoons olive oil

2 cups butternut squash (I used 1.25 lbs), peeled, seeded & cut into bite sized pieces

1 small sweet onion, diced

1 garlic clove

1 ½ cups orzo, dry

½ cup dry white wine (may substitute with vegetable broth)

3 cups vegetable broth

¼ cup cream

1/2 cup grated Parmesan cheese, + more for topping

1 tablespoon fresh sage, chopped

salt and cracked black pepper to taste

In a heavy-bottomed medium sauce pan, heat the olive oil. Add the butternut squash and sauté for 4 minutes until just starting to soften. Add onion and garlic and sauté for an additional 2 minutes until fragrant and translucent. Add the orzo and roast in the pan for 3 minutes, stirring occasionally. Add the wine (or broth) and cook until absorbed.

Gradually add the broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.

Stir in cream, and parmesan.  Top with julienned fresh sage. Season with salt and pepper and serve.

Chunky Applesauce

Welcome, welcome - apple season!!  Let the picking (and the baking and the eating) begin! This applesauce will make your house smell fantastic, and it will make you never want to buy storebought again!  They are delicious alone, or served with a pork chop or BBQ chicken.

*this is my before photo, it seemed prettier before the apples got all steamy*

6-8 small Granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
 
Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350 degrees F for 50-60 minutes or until apples are tender. Uncover and mash with a fork to your desired consistency - I like homemade applesauce to be chunky. Serve warm.

Veggie Dill Dip

This is a dip NOT to be missed, the flavors or each ingredient completely complement each other.  If you don't like vegetables, you will love them after you dip them in this.  Easy to throw together (and yes, you do need to let it sit out at room temperature for 6 hours).  A perfect party dip for veggie strips or potato chips.

*The Bon Appetite seasoning is a bit hard to find, so check out the picture so you know what you're looking for!  

1/2 c sour cream

1/2 c mayo

3 Tbls chopped green oinions

1 Tbls dill weed

1Tbls chopped parsley

1 tsp Bon Appetite seasoning (by McCormick)

Mix all ingredients and let sit at room temperature for 6 hours.  Chill in fridge and serve cold.

Grilled Marinated Pineapple

1 can Coke (or use Diet Coke, or generic cola substitute)
1/2 c. brown sugar
mix together in large bowl.

Fill bowl with fresh cut pineapple spears.  Marinate 10 minutes.

Grill until light grill marks appear.  Serve warm.

Arugula Pesto

What to do with all the crazy arugula that is is growing wild in my garden?  Pesto, of course.  Easy to make, yummy as a dip or pasta sauce, and you can freeze it too!

2 c. baby arugula
1/2 c. basil
1/2 c. toasted pinenuts (toast in frying pan on medium heat flipping every 30 seconds until fragrant and browned)
2 cloves garlic, peeled
2/3 c. olive oil
2/3 c. shredded parmesan
1 tsp. salt

Combine arugula, basil, nuts and garlic in food processor.  Process for 1 minute.  Add oil, process until blended.  Add cheese and salt.  Process until smooth.  Serve fresh, or refrigerate up to a week, or freeze for later!

Roasted Broccoli by Guest Chef Brook

Now I am about to change your vegetable life with this recipe. I have made it multiple times and NEVER knew broccoli could taste like this. I am telling you to try this. Try it today. You will die and go to heaven, come back to life and make it again. Promise. I adapted this recipe from Barefoot Contessa and made a few changes that suited me. Bless you Ina and your multi-million dollar home in the Hamptons. You can also replace the broccoli with asparagus. This isn't an exact recipe. Everyone has varying degrees of love for garlic and lemon so adjust it to your taste.

lots of broccoli (seriously I dump as much broccoli on the pan as I can fit in a single layer)
4-5 garlic cloves, peeled and coarsely chopped
olive oil
kosher salt
fresh ground black pepper
1 medium lemon
Zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. You won't get a good crisp on it if you don't dry it. You could wash it earlier in the day and let it air dry. It is a very important step. You want small to medium sized florets, cut them if they are too big. Place broccoli on foil in a single layer and drizzle with olive oil. Don't drench it but give it a nice coating of a few tablespoons. Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. You want the broccoli to get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out and if you are a lemon lover like me go ahead and squeeze the other half of the lemon all over the broccoli. It is a good idea to taste it first and see if you like the level of lemon flavor. Sprinkle your grated Parmesan on and let the heat from the broccoli melt it slightly. I like it with or without the Parmesan. The garlic gets roasted and isn't strong at all but is amazing with the lemon. I seriously can eat a whole pan of this stuff. Remember the broccoli is going to cook way down so it may look like a lot initially but once it's roasted it will be about half the amount.

Quinoa Salad by Guest Chef Brook

Quinoa (pronounced KEEN-wah) is a whole grain that looks really funny once it's cooked but is super good for you. This is a great salad to bring to a BBQ as a side. It’s really refreshing and did I mention really good for you? Lot’s of fiber, protein, and iron. It tastes great too! I buy mine at Trader Joe's but I've seen it at Costco and some local grocery stores near the dried rice.

Ingredients:
1C quinoa
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 tsp salt

Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies, mixing to coat. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.

Carmelized Onion & Artichoke Yellow Quiche in Cous Cous Crust

I was stewing over how to use this massive amount of  leftover Couscous, and found a couple different recipes that looked interesting, then I added some a bunch of vegetables I had in the fridge, and WOW - this was a PHENOMENAL dish!   The saffron gives the Couscous a nice yellow color and aroma, and I love the sweetness of the carmelized onions mixed with the tart artichokes, beautiful yellow tomatoes (you could use red tomatoes too) and mix of pungent cheeses. Try it, it's wonderful!

Our family eats completely meat-free at least two days per week, and this will be a new regular for us on our vegetarian (ovo-vegetarian, if you want to get specific) days.  We ate ours fresh out of the oven with steamed vegetables, but you could also let it cool and serve it for brunch or as a side to a big salad. 

2 cups leftover Couscous (I prepared mine in vegetable stock)
1 tsp. ground saffron (optional, this just adds color and aroma to your crust)
1 TBS. lemon juice
1 TBS. butter
1 lg. thinly sliced sweet onion
1 TBS. finely minced garlic
1 TBS. olive oil
1 tsp. granulated sugar
1/2 cup chopped artichoke (I used it from a can of artichokes in water NOT oil)
1/4 c. chopped mushrooms
1 TBS. Dijon mustard
3 eggs
3/4 cup milk
2 oz. shredded Swiss
1/4 cup Mozzarella
1/2 cup Parmesan (divided)
several thin slices of yellow on-vine tomato
1 TBS. chopped cilantro
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix 1 tbsp butter and lemon juice with leftover Couscous, add saffron and mix well.

2. Dump the couscous into a buttered 8" pie plate. Press it down and up the sides of the dish.

3. Saute the onion and garlic in a little olive oil, sprinkle with sugar and continue to saute until onions are translucent and garlic is fragrant.

4. Spoon onions and garlic into the couscous crust.  Top with artichokes and mushrooms.

5. Mix together the milk, eggs, Dijon, Swiss cheese, 1/4 cup of Parmesan, and salt and pepper. Pour over the pie.

6. Top with tomato slices, then sprinkle tomatoes with a bit of salt & pepper (optional) remaining Parmesan, Mozzarella and cilantro. Bake at 350F for 45 -50 minutes, or until set and the edges have started to brown.

Swiss Potato Casserole

Served this with my Sesame Pork Tenderloin.  They are so rich and delicious - and EASY.

1 bag frozen Southern hash browns

2 c. Swiss cheese, shredded

1/4 c. butter, melted

2 c. heavy whipping cream

1 tsp. salt

pepper to taste

Grease 9x13 pan.  Spread potatoes in pan.  Sprinkle with cheese and salt/pepper.  Drizzle with butter.  Pour heavy cream evenly over potatoes.  Sprinkle with salt & pepper again to taste.  Cover with foil.  Bake at 350 for 30 minutes.  Remove foil - bake an additional 30-35 minutes or until cheese is browned and bubbly.

Raita by Guest Chef Scott

*Raita* A tangy yogurt that is often served on the side of spicy curries.


1 large tub of Plain low fat yogurt (any high quality organic yogurt will be fine)

1 large cucumber

1 large carrot

1 small tomato (optional)

½ bunch of cilantro

1 tsp cumin or cumin seeds

Juice of 1 lime

Start by pouring the yogurt into a strainer. The idea is that you are going to drain off the excess liquid, or whey. Better quality yogurt tends to have less liquid. After you have drained off the excess liquid, place the remaining yogurt into a bowl.

Peel and dice your cucumber, grate your carrot, dice your tomato, and chop your cilantro. Add all of these goodies to the bowl

Take your cumin or cumin seeds and dry roast it in a frying pan. Meaning, put the spice in a dry frying pan. Turn on the heat. Wait for the color of the spice to change (slightly), and the scent to fill the air. Remove from heat and let cool. If you are using cumin seeds, grind them. Add this to the bowl.

Your Raita is now ready. I like to make it the night before and let it sit in the fridge, so the flavors can mingle. But it’s your thing do what you want to do.

Before serving, squeeze the juice of one lime into the mix.

Hummus by Guest Chef Scott

This is a nice mild, no too garlicy hummus.


Ingredients

3 cups dry garbanzo beans, rinsed and soaked overnight.

3/4 cup tahini paste (sesame seed paste)

1/2 cup extra-virgin olive oil

1/4 - 1/2 cup fresh lemon juice, to taste

1 tsp ground cumin

3 small cloves fresh garlic, minced or crushed.

Salt to taste

1 Tbsp extra-virgin olive oil for drizzling

Rinse the presoaked garbanzo beans and place in a pot. Fill with enough water to cover the beans by at least one inch. Bring to a boil and turn heat down to med-low. Simmer 1 - 1 and 1/2 hours. Garbanzo beans will be very soft and delicious.

Drain the beans, save some of the water for later. Put the beans into a food processor, or blender. Blend until smooth, gradually adding the olive oil. Add some of the water while blending; the beans should be a little thicker than you want your hummus to be.

Add tahini, garlic, and lemon juice. Mix well.

Add cumin and salt. Mix Well.

Taste, it should be delicious.

Spread the hummus on a flat serving dish and drizzle olive oil on top.

Enjoy.

Theoretically this makes about 8 servings. But almost no one eats a full serving of hummus. It will make a full blender or food processors worth.

Coconut Rice by Guest Chef Scott

Ingredients:

4 cups cooked rice (2 cups raw rice cooked)

1 tsp cinnamon

2 tsp sugar

½ can lite coconut milk

1 cup half n half (or Ice Cream)
This is the easiest thing to make. Traditional coconut rice is made by cooking the rice in the coconut milk. I don’t like the texture when you do that; also this is handy because you use left over rice.

Combine all ingredients in a bowl. Cover and let sit in the refrigerator over night.

Serve warm. I like to include ice cream or fresh fruit like Mango.