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Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

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Roasted Tomatoes, Green Bean and Quinoa Salad

26 Jul

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4 cups chopped green beans

2 tablespoons oil

1/2 cup quinoa

2/3 cup water

1/4 teaspoon salt

4 cups grape tomatoes

4 cloves sliced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons oil

1/2 teaspoon garlic powder

4 tablespoons fresh lemon juice

4 tablespoons capers

3 tablespoons fresh chopped mint

3 tablespoons fresh chopped parsley

1 chopped fresh red pepper, optional

Boil about 6 cups of water

Season with one teaspoon salt

Add the green beans

Boil for two minutes then drain and rinse with cold water until the beans are cold.

Put the 2 tablespoons of oil in a pan on medium heat

Add the quinoa and brown slightly in the oil

Add the salt and water

Bring to a boil then a simmer with the cover on for ten minutes

Heat the oven to 450 degrees

Mix the tomatoes, oil, salt, pepper, garlic and garlic powder together

Place on a baking sheet and roast for about 15 minutes or until the tomatoes are blistered.

Mix the green beans, quinoa and the tomatoes with all the oil and tomato juice together

Put the capers, lemon juice, mint and parsley over everything

Toss and serve alone or with anything

This is too good to be healthy

You can add chopped red pepper, olives or any cheese.

This is my new favorite salad this week.

Can be made the day before serving then just tossed again before serving.

Grilled Pork Salad

18 Jul

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I made a pork loin on the grill and it was great but the leftover salad was better.

One boneless pork loin seasoned with just a little low sodium asian sauce

Sear the pork on medium high heat.

Take off the grill and place in an oven pan

Coat the top of the loin with several teaspoons of duck sauce.

Finish in the oven at 375 degrees till the sauce has melted and is sightly brown.

The pork should also be done to a medium well.

Let stand out of the oven for at least ten minutes before slicing..Now enjoy the pork with pilaf, broccoli and salad.

The next days make this salad.

Just layer different vegetables in a salad.

One small head of Romaine lettuce cut into bite size pieces.

One sliced yellow pepper

Six cut string beans. I used them raw but you can blanch them for a minute in hot water.

Four thin slices of a Vidalia onion

Two big handfuls of baby spinach

12 grape tomatoes

Four to six cups of sliced pork  because you have to taste when you cook so extra is good.

One tablespoon oil

One sliced garlic clove

One large sliced onion

1/2 cup honey Dijon vinegar salad dressing

Layer all the salad except the spinach.

Dress with the salad dressing

Add the spinach on top of the salad

Heat a skillet with the oil

Add the garlic and cook till soft

Add the sliced onion and cook till it is still crunchy

Add the meat and cook till it is hot

Season with hot pepper now if you like it spicy.

Pour the hot pork over the spinach in the salad so it wilts just a little

Chinese fried noodles can be added.

This is one of my go to leftover meals.

 

Cerignola Olives

2 May

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I always forget what olives I like except for calamatta.

All the others look the same BUT I found these cerignola olives and it was love at first bite.

Olives are grown and served in Italy and they are on every table.

The cerignolas are my favorite.

They are a meaty, firm olive that are not heavily brined.

They are not too salty and go with everything.

Marshalls and TJ Max carry them in their gourmet section for a good price but you can also find them in the grocery store.

Great snack with a cheese and salami tray and a glass of wine.

Listen to me, I’m drinking wine now.

Blackberry Salad

12 Mar

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The blackberries are gorgeous so this is the time to take advantage of them.

They are wonderful in salads.

6 handfuls of any type of greens

I put arugula in everything  so I mixed it with field green.

1/2 cup blue, goat or feta cheese

1/2 to 1 cup of blackberries

2 diced scallions

2 cooked crumbled chicken sausage or 6 to 8 slices crumbled cooked bacon

One sliced hot pepper (optional). You can use a sweet pepper.

6 basil leaves

Dressing

1/3 cup balsamic vinegar

1/3 cup olive oil

2 tablespoons honey

1/2 teaspoon dried basil

One clove minced garlic

Put all the greens in a bowl

Top with the scallions, meat, cheese and basil

Set aside

Put the vinegar, oil, garlic, honey and basil in a magic bullet and mix well.

Add the dressing sparingly because it is sweet.

The sweet dressing goes so well with the berries

The pepper can be put on the side but I like the hot and sweet combination.

Arugula, Mushroom, Basil Salad

28 Feb

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I love basil.

I love anything I can make with basil.

I was watching the Chew on TV and Michael Symon made this with chicken.

I turned off the show and made it immediately with just a couple of changes.

4 big handfuls of arugula

40 basil leaves. Yes, I said forty leaves.

2 diced scallions, just the green part.

One baguette cut into one inch cubes

3/4 cup olive oil divided

Two cloves minced garlic

1/4 cup Parmesan cheese

10 ounces sliced baby bella mushrooms

10 ounce package white sliced mushrooms

1 Tablespoon thyme leaves

salt and pepper

4 tablespoons red wine vinegar

1 1/2 tablespoon honey

One tablespoon Dijon mustard

Toss the bread with the 1/4 cup oil, garlic, cheese and a sprinkle of salt and black pepper

Pan fry the bread till it is toasted and crunchy

Place in a salad bowl

Add the arugula, basil and scallion greens to the bowl

Put 2 tablespoons oil in a large skillet that you used to toast the bread.

Add one package of mushrooms in a single layer

Sprinkle with 1/2 of the thyme

Don’t touch them for 5 minutes or until the bottoms are crisp.

Turn over and brown the other side

Sprinkle with salt and pepper

Pour them over the salad

Do the same with the next box of mushrooms

Pour over the salad

Put the remaining oil in the skillet

Add one tablespoon of Dijon mustard, the red wine vinegar and honey.

Mix well and taste

I added a little more vinegar and honey but taste and adjust to your liking.

Pour the warm dressing over the salad

Add some extra cheese curls on top

This is so delicious.

The original recipe had grilled Dijon mustard chicken on top.

Thank you Michael Symon for a great lunch.

 

 

 

 

 

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Vietnamese Vegetable and Noodle Salad

20 Feb

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This recipe I found on Pinterest.

It was from foodie crush.com

I added just a couple of things

6 ounces  rice vermucelli noodles, cooked and set aside

3 shredded carrots

One seeded cucumber

One sliced red pepper

1 1/2 cups clean and washed bean sprouts

One cup thin sliced cabbage

6 diced green onions

1/2 cup chopped cilantro

Mix everything together

Put everything in a paper towel and squeeze dry

Keep it in a towel till you are ready to dress it.

Dressing;

1/2 cup fish sauce

1/2 cup rice vinegar

3 tablespoons sugar

4 cloves minced garlic

1/4 teaspoon crushed red pepper

1/2 lime juiced

1/2 lime garnish

Put everything in a food prosessor and blend well.

Put the salad in a big bowl and mix with the dressing.

This salad gets really soggy so serve it right away once you have dressed it.

I just put the shredding blade on my food processor and shred all the vegetables except the bean sprouts and put them in a bowl.

Then change blades to make the dressing.

Sugar snap peas and jalapenos would be a good garnish.

I would put this salad on any sandwich.

Wrap the salad in rice paper for a meatless roll.

Toss it with any grilled meat or shrimp.

 

 

 

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