Mediterranean Greek Salad

Mediterranean Greek Salad

Ingredients

  •     3 cucumbers, seeded and sliced
  •     1 1/2 cups crumbled feta cheese
  •     1 cup black olives, pitted and sliced
  •     3 cups diced roma tomatoes
  •     1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
  •     1/2 red onion, sliced

 Directions

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Source: Mediterranean Greek Salad

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Salmon Fillets With Creamy Dill

Salmon Fillets With Creamy Dill

photo credit by Betty Crocker

Ingredients

  •     1 1/2 cups mayonnaise
  •     1/2 cup prepared mustard
  •     1 teaspoon chopped fresh thyme
  •     1 teaspoon dried oregano
  •     1 teaspoon chopped fresh basil leaves
  •     1 1/2 pounds salmon fillets
  •     2 teaspoons dried dill, or to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
  3. Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Source: Salmon Fillets With Creamy Dill

Double Tomato Bruschetta

Double Tomato Bruschetta

Ingredients

  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese

Directions

  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

Source: Double Tomato Bruschetta

Southwestern Egg Rolls

Southwestern Egg Rolls

photo credit by Lil’ Luna

Ingredients

  •     2 tablespoons vegetable oil
  •     1 skinless, boneless chicken breast half
  •     2 tablespoons minced green onion
  •     2 tablespoons minced red bell pepper
  •     1/3 cup frozen corn kernels
  •     1/4 cup black beans, rinsed and drained
  •     2 tablespoons frozen chopped spinach, thawed and drained
  •     2 tablespoons diced jalapeno peppers
  •     1/2 tablespoon minced fresh parsley
  •     1/2 teaspoon ground cumin
  •     1/2 teaspoon chili powder
  •     1/3 teaspoon salt
  •     1 pinch ground cayenne pepper
  •     3/4 cup shredded Monterey Jack cheese
  •     5 (6 inch) flour tortillas
  •     1 quart oil for deep frying

 Directions

  • Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  • Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
  • Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  • Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
  • Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
  • In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Source: Southwestern Egg Rolls

Chicken Marsala Over White Rice

Chicken Marsala Over White Rice

image credit by Eclectic Recipes

Ingredients

  •     1 cup uncooked white rice
  •     2 cups water
  •     1 cup all-purpose flour
  •     salt to taste
  •     ground black pepper to taste
  •     1 pinch dried oregano to taste
  •     1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
  •     1 tablespoon olive oil
  •     2 tablespoons butter, divided
  •     1 clove garlic, minced
  •     1 cup sliced fresh mushrooms
  •     salt and ground black pepper to taste
  •     1/2 cup Marsala wine
  •     1/2 cup chicken stock

 Directions

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
  2. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
  3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
  4. Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
  5. Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

Source: Chicken Marsala Over White Rice

Avocado Lime Cheesecake

Avocado Lime Cheesecake

Ingredients

  •     1 1/2 cups heavy whipping cream
  •     3/4 cup white sugar
  •     1 1/2 ripe avocados, peeled and pitted
  •     2 (3 ounce) packages cream cheese, softened
  •     1/2 cup fresh lime juice
  •     1 (8 inch) prepared graham cracker crust

Directions

  • Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
  • Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
  • Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer’s instructions for making ice cream.
  • Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

Source: Avocado Lime Cheesecake

8 Hot Tips For The Best Grilled Fruit

Magic happens when fruit meets flame. Flavors intensify as the natural sugars caramelize, juicy fruits can get even juicier, and the smoke from the grill gives everything a woodsy, hanging-around-the-campfire flavor. And the grill marks — gorgeous, right? But before you go flinging fruit on the fire, here are some tips to help you get the best results.

8-hot-tips-for-the-best-grilled-fruit

How to Grill Fruit

I recently grilled a whole farmstand’s worth of fruit to make grilled cocktails, and talk about learning by doing! It was a little trickier than I anticipated, but after a few fiery fails, I got the hang of it. Here’s what I learned about grilling fruit:

1. Best Bets for the Grill

Just about any fruits can go on the grill as long as they are fairly firm and not overripe. Peaches, melons, pineapple, pears, avocado, tomatoes, bananas, and figs are just some of the fresh fruits that will hold their shape over the coals.

2. Go Big

Most fruit is fairly fragile, so cut fruit into large chunks, slices, and wheels to help it maintain its structure as it heats up and breaks down. Larger pieces are less likely to fall between the grates, too, depending on how far apart your grill grates are. Small fruits such as strawberries can go on skewers so you don’t lose them to the flames.

8 Hot Tips For The Best Grilled Fruit

3. A Hot Grill Minimizes Sticking

Heat your grill to medium high for at least 10 minutes, then scrape and oil the grates before laying down the fruit. Use a neutral-tasting oil that’s suitable for high heat, such as safflower oil.

4. You Don’t Always Need to Oil the Fruit

This tip applies to fruit you’ll use for cocktails and desserts to avoid winding up with an unwanted oil slick. If you’re grilling fruit for a savory recipe such as fruit salsa, oiling the fruit won’t be a problem. I also found that sometimes you get better grill marks with unoiled fruit. Of course, your results may vary.

5. Sugar-Coat Your Citrus

Dusting the cut side of citrus fruits like oranges, lemons, limes, and grapefruit with granulated sugar before putting them on a hot, oiled grill keeps the rinds from sticking and gives the surface of the fruit a truly gorgeous caramelized finish. This tip is especially useful when you want to use grilled lemon and lime wheels to garnish cocktails and desserts. (In case you’re wondering, this grilled citrus turned into a pitcher of Grilled Lemon Limeade.)

8 Hot Tips For The Best Grilled Fruit

6. Leave It Alone

Let the fruit sit on the hot grill for a few minutes before checking for grill marks; the surface of the fruit needs time to sear so it won’t stick. But know this: Some sticking could happen no matter what you do. It’s not the end of the world and the fruit will taste fantastic anyway.

7. Denser Fruit Takes Longer to Grill

Pineapple needs more time to cook than peaches and citrus fruit do. To help dense fruits heat all the way through, you can put the lid on the grill for a few minutes at a time, checking for doneness every 5 minutes or so. How do you know when it’s done? Take a sample slice and see if it’s hot in the middle, if that’s what you’re going for. For some recipes, you might just want surface grill marks.

8. Don’t Waste the Juice

High heat causes some grilled fruits to give off a lot of juice. Of course, some of that will drip through the grate. But you can place grilled fruit on a rimmed baking sheet to hold all that juicy goodness after it comes off the grill. In this recipe for Grilled Gazpacho Bloody Mary, you want to capture as much juice as you can while the tomatoes caramelize, so you grill them in a pan or on heavy duty aluminum foil.

Source: 8 Hot Tips For The Best Grilled Fruit