Herbed Shrimp and White Bean Salad

recipe courtesy Cooking Light

Herbed Shrimp and White Bean Salad

4 teaspoons sherry vinegar

4 teaspoons extra-virgin olive oil 

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1 teaspoon chopped fresh rosemary

1/2 teaspoon black pepper

2 cups loosely packed arugula

1 cup trimmed watercress

1 cup grape tomatoes, halved 

1/4 cup chopped fresh flat-leaf parsley

1 (15.5-ounce) can Great Northern beans, rinsed and drained

1 tablespoon honey

1 teaspoon water

24 peeled and deveined medium shrimp (about 1 pound) 

Cooking spray 

1/4 teaspoon salt

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.  Makes 4 servings.

Greek-Style Kale Salad

 Here is yet another kale recipe.  Eat it as a side dish or as a main dish.  Mmmm!

recipe courtesy Cooking Light 

Greek-Style Kale Salad

1 tablespoon fresh lemon juice 

1 tablespoon olive oil

1/2 teaspoon sugar 

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup chopped English cucumber

1 ounce crumbled feta cheese

1/4 cup sliced green onions (about 2) 

10 kalamata olives, pitted and quartered

Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.  Serves 6.

Bourbon Candied Cherries

Use these in a Maker's Mark Manhattan??  Mmmm

recipe courtesy Cooking Light Magazine

Bourbon Candied Cherries

1 1/2 pounds fresh Bing cherries with stems

1 cup sugar

1/3 cup fresh lime juice 

1/4 cup water

1 cup bourbon or rye whiskey

Place the cherries in a medium glass bowl or large jar. Combine sugar, juice, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least 3 days before serving.  Serves 12 (about 5 cherries and 2 tbsp liquid each).

*Note:  Serve the cherries as a fun party nibble, or use in cocktails. Don't toss the soaking liquid--stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least three days and they will keep in the refrigerator for up to two weeks.

Beet and Brown Rice Sliders

recipe courtesy Cooking Light 

Beet and Brown Rice Sliders

16 thin slices sourdough bread

Cooking spray 

1 cup cooked, cooled whole-grain brown rice blend

3/4 cup grated cooked beet (about 1 medium)

1/2 cup panko (Japanese breadcrumbs)

6 tablespoons chopped walnuts, toasted

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons finely chopped shallots

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Dijon mustard

1 large egg 

2 tablespoons olive oil 

1 (3-ounce) log goat cheese, sliced crosswise into 8 slices

1 cup watercress

Preheat broiler to high.

Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat bread rounds with cooking spray. Arrange bread rounds in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack.

Reduce oven temperature to 400°. Place a baking sheet in oven to preheat.

Combine rice and next 7 ingredients (through pepper) in a medium bowl. Combine mustard and egg, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon 1/3 cup rice mixture into a (2 1/2-inch) round cookie cutter; pack mixture down. Remove mold. Repeat procedure 7 times to form 8 patties.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Carefully transfer patties to preheated baking sheet, turning patties over and arranging in a single layer. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties. Place pan in oven; bake patties at 400° for 9 minutes. Top each patty with 1 cheese slice; bake an additional 1 minute or until cheese is soft and patties are set.

Place 8 toasted bread rounds on a flat surface; top each round with 1 patty. Divide watercress evenly among sliders; top with the remaining toasted bread rounds.  Serves 4 (2 sliders each).

* Note:  I simplified this recipe by using sourdough English muffins and toasting them.

Apple-Walnut Kale Salad

recipe courtesy Cooking Light Magazine

Apple-Walnut Kale Salad

1 tablespoon cider vinegar

1 tablespoon walnut oil

1/2 teaspoon kosher salt

1/2 teaspoon brown sugar

1/2 teaspoon freshly ground black pepper

4 cups torn kale leaves

2 cups torn Swiss chard leaves

1 cup sliced Granny Smith apple

1/2 cup sliced celery 

1/4 cup sliced red onion

1 ounce crumbled blue cheese

2 tablespoons toasted walnuts 

Combine vinegar, walnut oil, kosher salt, brown sugar, and pepper. Add kale and Swiss chard; toss. Let stand 10 minutes. Add apple, celery, onion, blue cheese, and toasted walnuts; toss.  Serves 6.

Summer Corn Salad

recipe courtesy Taste of Home

Summer Corn Salad

5 teaspoons olive oil, divided

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

1-1/2 cups fresh or frozen corn, thawed

1-1/2 cups cherry tomatoes, halved

1/2 cup finely chopped cucumber

1/4 cup finely chopped red onion

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1/4 cup crumbled feta cheese

In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.

In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Makes 4 servings.

Meatballs with Cucumber Sauce on Flatbreads

recipe courtesy Better Homes and Gardens

Meatballs with Cucumber Sauce on Flatbreads

1 medium seedless cucumber

(1) 5 - 6 ounce carton plain Greek yogurt

2 tablespoons snipped fresh mint (optional)

(1) 16 ounce package frozen fully cooked meatballs, thawed

2 teaspoons Greek seasoning blend (see note below)

4 flatbreads or naan, garlic or plain

Thinly sliced red onion, snipped mint leaves, and/or orange or lemon wedges (optional)

Preheat broiler. For sauce, coarsely shred half the cucumber. Thinly slice remaining cucumber; set aside. In bowl, combine shredded cucumber, yogurt, and mint, if desired. Cover and refrigerate.

Thread meatballs on bamboo or metal skewers. Sprinkle Greek seasoning on meatballs. Broil on broiler pan 4 to 5 inches from heat for 8 to 10 minutes, turning occasionally to heat through. During last 2 minutes, warm flatbreads on pan.

Serve sauce, sliced cucumber, onion, mint, and meatball kabobs on warm flatbreads. Serve with citrus wedges, if desired.  Serves 4.

*Note: If you can't find Greek seasoning blend, substitute a blend of 1/2 teaspoon each sesame seeds, garlic powder, crushed red pepper and dried oregano.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

Everyone talks about the nutritional benefits of kale and until recently, I have only tried it when it was cooked, sauteed or in soups.  So, I went on a mission to find and test out several raw kale recipes.  This is the first of my discoveries, and despite it having a different texture than say iceburg or romaine, it was actually very tasty. And who doesn't want the nutritional benefits of a super food?!  This recipe made me open to eating kale raw and wanting to try a few more raw kale recipes.  Keep an eye out for future posts...I have about 4 more recipes lined up!  

recipe courtesy picklesnhoney.com

Eat it as a main dish or pair it with your favorite seasoned chicken breast.

Kale, Avocado and Grapefruit Salad with Ginger Dressing

For the Salad:

6 C. Raw Chopped Kale, stems removed

1 Grapefruit

1 Small Avocado

For the Dressing:

1 Tsp. Freshly Grated Ginger

1 Tbs. Extra Virgin Olive Oil

1 Tbs.  low sodium soy sauce

Juice of 1/2 Lemon

1/2 Tbs. Agave (maple syrup or honey would also work)

Place the chopped kale in a large bowl and set aside.

Prepare the dressing by adding the freshly grated ginger, olive oil, Braggs, lemon juice, and agave to a small bowl. Whisk to combine.

Pour the dressing over the kale, and using your hands, massage the kale for 1-2 minutes until the kale is tender and most of the dressing has been absorbed. Set the kale aside.

Prepare the grapefruit by removing the skin (first slicing off the top and bottom, and then the sides, making sure to remove as much of the pith as possible). Next, cut the grapefruit segments apart (these are called supremes) and cut each supreme in half.

Slice the avocado into small, bite-sized pieces.  Add the grapefruit and avocado to the large bowl of kale. Toss to combine and enjoy!  Serves 2-4.

Garden Vegetable Tart

recipe courtesy Better Homes and Gardens

 Garden Vegetable Tart

1 frozen puff pastry sheet (1/2 of a 17.3 ounce package)

2 ears of fresh sweet corn

1 medium zucchini, thinly sliced lengthwise

1 pint cherry tomatoes

1/4 cup tomato paste

1/4 cup water

1 tablespoon olive oil

1/2 teaspoon salt

4 ounces fresh mozzarella, thinly sliced

Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees F. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle; transfer to a 15x10x1-inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

Meanwhile, place corn in boiling salted water and cook for 5 minutes, covered. Remove from water and set aside. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 minutes, until pastry is golden and cheese is melted. Top with red pepper and basil if desired.

This tart was delicious.  The puff pastry made for a light, flaky, buttery crust.  My children and husband all gave this recipe 2 thumbs up.  Serve with a garden fresh side salad of lettuce, cucumber, tomato, radish and feta cheese. Makes 4 servings.

*Note: To simplify things, I used leftover tomato-basil marinara sauce I had in the refrigerator instead of the tomato paste and water.  I also used shredded mozzarella instead of thick mozzarella slices. Neither of these changes would have affected the flavor of the recipe in my opinion.

Waffles with Cherry Compote and Homemade Whipped Cream

waffle recipe courtesy Better Homes and Gardens

Waffles

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 3/4 cups milk

1/2 cup cooking oil

leftover cherry compote (click link for recipe)

whipped cream, see below

In a medium bowl stir together flour, baking powder, and salt. Make a well in center of flour mixture; set aside.

In another medium bowl beat eggs slightly; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle maker. Close lid quickly; do not open until done, about 5-6 minutes. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm, topped with cherry compote and whipped cream. Makes 12 to 16 (4-inch) waffles.

*Whipped Cream Recipe


1 pt. whipping cream
1/2 c. powdered sugar
1 tsp. vanilla extract


Combine whipping cream, powdered sugar and vanilla in a mixing bowl.  Using an electric mixer, whip until thick stiff peaks form, adding additional powdered sugar and vanilla to taste.  

Peach-Mango Pie

This. Was. Delicious!  Top it with a little bit of homemade whipped cream and you're golden.

recipe courtesy Better Homes and Gardens

Peach-Mango Pie

1 recipe Pastry (below)

1 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon each ground ginger and ground cinnamon

1/8 teaspoon ground nutmeg

3 cups thinly sliced peeled fresh peaches or frozen unsweetened peach slices, thawed

3 cups sliced, seeded, and peeled fresh mangoes

2 teaspoons fresh lime juice

1 egg white

Preheat oven to 375 degrees F. Prepare Pastry. 

For Pastry: In bowl combine 2 1/2 cups flour and 1 teaspoon salt. Cut in 3/4 cup shortening until pieces are pea size. Using 1/2 to 2/3 cup milk, sprinkle 1 tablespoon milk over mixture; toss with fork. Repeat 1 tablespoon at a time until moistened. Gather into a ball; knead gently. Divide in half. On a lightly floured surface, roll one ball into a 12-inch circle. Transfer to a 9-inch pie plate. Cover; set aside.

For filling, combine sugar, flour, spices and 1/4 teaspoon salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12-inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under bottom pastry. Crimp edge. Combine egg white and 1 tablespoon water. Brush over pie. Sprinkle with 1 teaspoon coarse sugar. Cover edge with foil. Place pie on middle oven rack with a foil-lined baking sheet on rack below. Bake 25 minutes. Remove foil from pie; bake 25 minutes more or until filling is bubbly. Cool. Serve with vanilla ice cream, if desired.  Serves 8.

Grilled Corn, Poblano and Black Bean Salad

recipe courtesy Cooking Light

Grilled Corn, Poblano and Black Bean Salad

2 ears shucked corn 

2 tablespoons extra-virgin olive oil, divided

4 green onions 

1 avocado, peeled, halved, and pitted 

1 large red bell pepper

1 large poblano chile

Cooking spray 

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice 

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can no-salt-added black beans, rinsed and drained

Preheat grill to high heat.


Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano, and corn on a grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill poblano 9 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.


Cut kernels from ears of corn; place in a large bowl. Chop onion, bell pepper, and poblano; add to bowl. Add remaining 4 teaspoons oil, cilantro, juice, cumin, salt, black pepper, and beans to bowl; toss well. Cut avocado into thin slices; place on top of salad.  Serves 6.


* Note:  This was a delicious accompaniment to the ancho-tequila glazed chicken thighs.

Grilled Chicken Thighs with Ancho-Tequila Glaze

recipe courtesy Cooking Light

Grilled Chicken Thighs with Ancho-Tequila Glaze

1 1/2 cups hickory wood chips

1 tablespoon ancho chile powder

1 1/2 teaspoons sugar

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons ground cumin

1 1/2 teaspoons freshly ground black pepper

3/4 teaspoon kosher salt

12 bone-in chicken thighs, skinned (about 2 1/2 pounds) 

1 1/2 tablespoons extra-virgin olive oil

6 tablespoons amber agave syrup

3 tablespoons tequila 

1 1/2 tablespoons hot sauce

1 1/2 tablespoons butter

1 1/2 tablespoons fresh lime juice 

1/4 teaspoon crushed red pepper

Cooking spray 

3 tablespoons chopped fresh cilantro (optional)

6 lime wedges 

Soak wood chips in water 30 minutes; drain well.

Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.

Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.

Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.

Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.  Serves 6.

*Note: Serve with a side of Grilled Corn, Poblano and Black Bean Salad

Banana Bars with Cinnamon Cream Cheese Frosting

recipe courtesy cookingclassy.blogspot.com

Banana Bars with Cinnamon Cream Cheese Frosting

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup sour cream

1/4 cup vegetable oil

2 Tbsp applesauce (or 2 additional Tbsp vegetable oil)

1 egg

1 cup mashed overripe bananas (about 2 large bananas)

1 recipe Cinnamon Cream Cheese Frosting, recipe follows

1/3 cup chopped pecans

For Bars:  Preheat oven to 350 degrees. Combine all ingredients (except frosting and pecans) in a large mixing bowl, mix with an electric mixer on low speed for 2 minutes.  Pour mixture into a buttered 13x9 baking dish and spread evenly into pan.  Bake 25 minutes or until toothpick inserted into center comes out clean.  Cool completely, about 1 hour.  Frost with Cinnamon Cream Cheese Frosting and sprinkle optional chopped nuts evenly over top.  Cut into bars. Makes 12 bars.

Cinnamon Cream Cheese Frosting

3 oz. cream cheese, softened

3 Tbsp butter, softened

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 3/4 cups powdered sugar

Combine all ingredients in a mixing bowl, mix until smooth and fluffy 1-2 minutes.

Damien's Chicken Salad with Strawberries and Champagne Vinaigrette

Chicken Salad with Strawberries, Feta, Walnuts and Champagne Vinaigrette

1 head of romaine, chopped

2 boneless skinless chicken breasts

1 c. sliced strawberries

1/2 c. reduced-fat feta cheese

1/4 c. walnuts

1/2 c. whole grape tomatoes

Girards champagne vinaigrette, to taste

Season chicken breasts with salt and pepper.  Broil for 20 minutes or until cooked through. Cool slightly, then slice and set aside.

Divide chopped romaine, sliced strawberries, walnuts, tomatoes and chicken among 4 plates.  Top each plate with feta cheese and drizzle with champagne vinaigrette to taste.  Serves 4.

Cashew Romesco Chicken Thighs

recipe courtesy Sunset Magazine

Cashew Romesco Chicken Thighs

1 jar (16 oz.) roasted red bell peppers, drained, rinsed, and roughly chopped

1/4 cup roasted unsalted cashews

3 tablespoons white balsamic vinegar

1 tablespoon lemon juice

1/2 teaspoon hot sauce such as Tabasco

1/2 teaspoon kosher salt

1/2 cup olive oil, divided

6 chicken thighs (3 lbs. total)

Couscous cooked with herbs (optional)

Heat a grill to medium (350° to 450°). Whirl peppers, cashews, vinegar, lemon juice, hot sauce, and salt in a blender. With motor running, add 1/3 cup oil in a steady stream through opening in lid until sauce is smooth and lighter in color. Set aside half the sauce.


Put chicken in a bowl and drizzle with remaining oil. Lay chicken skin side down on cooking grate and brush with some of remaining romesco sauce. Grill, turning often and brushing each time with more sauce, until chicken is well browned and cooked through, about 20 minutes. Serve over couscous with reserved sauce on the side. Serves 6.


* Note:  Instead of couscous, I used taboule, a product made by Near East, found right next to the couscous in the rice aisle.  I added tomato, lemon juice and olive oil per the instructions on the box.  It was a nice alternative to couscous and a bit heartier.

Peppercorn-Blue Cheese Burgers with Tangy Cherry Compote

This is one of my favorite burgers! Simple ingredients and full of flavor!  A must try!

recipe courtesy Better Homes and Gardens

Peppercorn-Blue Cheese Burger with Tangy Cherry Compote

1 1/4 pounds ground beef chuck

1/2 teaspoon kosher salt

2 tablespoons coarsely cracked black peppercorns

6 ounces blue cheese

1 recipe Tangy Cherry Compote (see below)

6 hamburger buns, lightly toasted

6 tbsp. mayonnaise (optional)

In a medium bowl season beef with salt. Form beef into six 3/4-inch thick patties. Spread cracked peppercorns on plate; press one side of each patty into pepper. Indent center of each patty.

Grill patties on rack of covered charcoal or gas grill 10 to 12 minutes, directly over medium heat until done (160 degrees F), turning once midway through. Spread patties with blue cheese; let stand 5 minutes to melt cheese. Serve patties, topped with Tangy Cherry Compote, on buns. Pass remaining compote. Makes 6 burgers.

Tangy Cherry Compote:


In medium saucepan combine 1 lb (3 cups) pitted fresh or frozen tart cherries (thawed and drained), 1/3 cup sugar, 1/4 cup dried cherries, 2 Tbsp. red wine vinegar, and 1 tsp. snipped fresh rosemary. Bring to boiling over medium-high heat, stirring frequently. Reduce heat. Boil gently, uncovered, 20 minutes until thickened. Makes 1 1/4 cups.