Tarragon Chicken Salad

recipe courtesy Sunset Magazine

Tarragon Chicken Salad

5 boneless skinless chicken breasts

1/2 c. lemon juice

2 tbsp extra-virgin olive oil

1 1/2 tbsp minced fresh tarragon or 1 tsp dried tarragon

1 clove garlic, minced

3 c. thinly sliced celery

1/2 c. drained manzanilla olives

salt and pepper to taste

lettuce leaves, rinsed and crisped

In a 5-6 qt. pan, bring about 3 qts water to a boil.  Add chicken and return water to a boil.  Cover tightly and remove from heat;  let stand until chicken is white in the center of the thickest part (cut to test), 10-12 minutes.  Lift out and let cool.  Tear chicken into shreds.

Meanwhile, in a bowl, mix together lemon juice, olive oil, tarragon and garlic until well blended.

Add shredded chicken, celery and olives; mix to coat, adding salt and pepper to taste.  Line a platter or salad plates with lettuce leaves and spoon chicken salad on top.  Serves 4-6.

Buttermilk Waffles

recipe courtesy Alton Brown (foodnetwork.com)

Buttermilk Waffles

4 3/4 ounces all-purpose flour, approximately 1 cup

4 3/4 ounces whole-wheat flour, approximately 1 cup

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons sugar

3 whole eggs, beaten

2 ounces unsalted butter, melted

16 ounces buttermilk, room temperature

Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. Makes about 10 waffles.

Artichoke Crab Paella

recipe courtesy Sunset Magazine

Artichoke Crab Paella

3 tablespoons olive oil

2 cups white arborio or pearl rice

2 cups chopped red onions

1 cup chopped red bell pepper 

1 tablespoon minced garlic

1 cup dry white wine 

1 quart fat-skimmed chicken broth 

2 jars (6 oz. each) marinated artichokes 

1/4 cup chopped parsley

1 cup (1/2 lb.) shelled, cooked crab 

1/2 cup pitted, chopped oil-cured olives

Pepper

In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.

Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.

Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper. Serves 6.

Watermelon Salsa

Watermelon Salsa

3 c. diced watermelon

1 diced cucumber, peeled and seeded

1/4 c. chopped cilantro

1 jalapeno, minced

2 limes, juiced

.

Combine all ingredients in a large bowl. Mix well. Serve along side grilled chicken or use as an appetizer, with chips.  Serves 4-6.

Wondering what to do with all that leftover watermelon?  Coat both sides with a little bit of olive oil and grill on medium heat.  Salt and pepper to taste.

Wild Rice Salad with Apricots, Fennel and Feta

recipe courtesy Family Circle

Wild Rice Salad with Apricots, Fennel and Feta

1 cup RiceSelect Royal Blend with Flaxseed

1/2 teaspoon salt

1/4 cup apricot nectar

2 tablespoons white wine vinegar

1 tablespoon coarse-grain mustard

1 clove garlic, minced

3 tablespoons extra-virgin olive oil

4 fresh apricots, pitted and sliced into 8 wedges each

1/2 small fennel bulb, cored and thinly sliced (about 1 1/2 cups)

3/4 cup crumbled reduced-fat feta cheese

1/4 cup chopped fresh parsley

Fresh cracked black pepper (optional)

In a medium lidded saucepan, combine rice, 2 cups water and 1/4 teaspoon of the salt. Bring to a boil; stir once. Reduce heat to medium-low, cover and cook for 18 to 20 minutes, or until water is absorbed. Remove from heat and let stand 5 minutes.

Meanwhile, in a large bowl, whisk together apricot nectar, vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Slowly whisk in olive oil until blended.

Transfer hot cooked rice to bowl with apricot-mustard dressing; mix well. Allow to cool slightly, then stir in apricots, fennel, feta cheese and parsley. Top with cracked black pepper, if desired.  Serves 4.

California Roll

Last weekend, my husband and I took a sushi making class.  We learned 4 different styles of sushi making: urumaki, specialty, traditional and hand roll.  The ingredients we used were for California rolls; however, you can use any type of sushi quality seafood in your rolls.

course taken at Tokyo Japanese Restaurant

California Roll:

lump crab meat mixed with mayonnaise

avocado, sliced

1 cucumber, seeded

Nori (sushi seaweed)

steamed white sushi rice, seasoned with sushi seasoning

bamboo sushi rolling mat

Spread rice on rough side seaweed paper to cover entire area.

Flip seaweed over to smooth side with rice on bottom; place cucumber, avocado and crab meat in the center-to-lower half.

Place your thumbs under the seaweed, from the bottom, so that only your 4 fingers on each hand are showing on top.  Use the 4 fingers on top to hold the filling in place while you roll up and under from the bottom to the top of the seaweed (imagine rolling up wrapping paper that has loosened).

Move the roll to a flat surface and make sure the seam is facing down.  Place bamboo mat on top of roll.

Pinch fingers together around the mat to help shape the California roll.  Use one hand to square the ends while you pinch your fingers around the bottom of the roll and mat, giving the roll its square-round appearance.

Slice the roll into 8 equal slices and serve with soy sauce, pickled ginger and wasabi.  Makes 3+ rolls.

recipe courtesy Tokyo Japanese Restaurant

This is a good visual for the rolling technique. The ingredients are similar, but we did not use the roe.

Watermelon Daiquiri

recipe courtesy Sunset Magazine

Watermelon Daiquiri:

2 c. chopped watermelon

6 tbsp light rum

2 tsp sugar

1/4 c. lime juice

pinch of lime zest

Puree watermelon and strain.  Mix watermelon juice with remaining ingredients in a large cocktail shaker filled with ice.  Cover, shake, and strain into 2 small tumblers.  Garnish with watermelon slices.  Serves 2.

Grilled Peaches, Beans and Arugula with Warm Bacon Dressing

recipe courtesy Family Circle

Grilled Peaches, Beans and Arugula with Warm Bacon Dressing:

4 peaches, halved and pitted

5 slices bacon

1 large shallot, finely diced

2 tablespoons white balsamic vinegar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon black pepper

(1) 5 ounce package arugula

(2) 15 ounce can cannellini beans, drained and rinsed

Heat grill or grill pan to medium-high. Brush lightly with oil. Grill peaches cut-side down for 4 minutes; cut into wedges and set aside.

Meanwhile, cook bacon in a large skillet over medium heat for 8 minutes. Remove bacon with tongs to a paper towel-lined plate. Reduce heat to low. Pour off all but 3 tablespoons of the bacon drippings. Add shallot and saute 1 to 2 minutes or until slightly softened. Whisk in vinegar, mustard and pepper.

Crumble bacon and toss in bowl with arugula, beans, grilled peaches and warm dressing. Serve immediately. Serves 4.

* Note: We substituted apricots for the peaches since we had fresh ones on hand.  Still delicious!

Molasses-Glazed Baby Back Ribs

If you've never been one who likes ribs, try this recipe. It will make you change your mind!  This is one of the best ribs recipes I've ever encountered.

recipe courtesy Taste of Home Magazine

Molasses-Glazed Baby Back Ribs:

4 1/2 lbs. pork baby back ribs

2 liters cola

1/2 tsp. salt

1/2 tsp pepper

1/4 tsp. garlic salt

1/4 tsp. dried oregano

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

Barbecue Sauce:

1/4 c. ketchup

1/4 c. honey

1/4 c.  molasses

1 tbsp. prepared mustard

1/2 tsp. cayenne pepper

1/2 tsp. salt

Place ribs in large resealable plastic bags; add cola. Seal bags and turn to coat.  Refrigerate overnight.

Drain and discard cola.  Pat ribs dry with paper towels.  Combine the seasonings; rub over ribs.

Prepare grill for indirect heat, using a drip pan.  Place ribs over pan; grill covered, over indirect medium heat for 1 hour, or until tender, turning occasionally.

In a small bowl, combine barbecue sauce ingredients.  Brush over ribs; grill, covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.  Serves 4.

keep the meal healthy with watermelon and grilled corn

Tangerine Iced Tea

recipe adapted from Taste of Home

Tangerine Iced Tea:

2 qts. prepared iced tea (Lipton's Cold Brew)

1 1/2 c. simple syrup

4 c. fresh tangerine juice

ice cubes

tangerine slices and mint sprigs (for garnish)

Prepare simple syrup; let cool, set aside.

Prepare cold brew iced tea according to directions in a pitcher and set aside.

Juice tangerines and add juice to iced tea pitcher.  Add cooled simple syrup and stir.  Refrigerate until chilled.

Serve over ice; add tangerine slices and mint sprigs.  Makes 1 pitcher.

Tip:  Turn it into a cocktail by adding 1 part vodka, 1/2 triple sec, 1/2 amaretto, 3 parts tangerine tea.  

Sara's Tangerine Icedtini

Olive and Pistachio Bruschetta

recipe courtesy Sunset Magazine

Olive and Pistachio Bruschetta:

3/4 c. chopped rinsed pitted olives

1/2 c. arugula, chopped

1/4 c. roasted pistachios, chopped

2 tbsp extra-virgin olive oil, plus extra for brushing

pepper to taste

flat leaf parsley (garnish)

1 baguette, sliced

Slice a baguette, brush slices with olive oil and toast on a grill pan.

Combine olives, arugula, pistachios, 2 tbsp olive oil, and pepper to taste.  Garnish with flat-leaf parsley

Spiced Chops with Mango-Mint Salsa

recipe courtesy Cooking Light

Spiced Chops with Mango-Mint Salsa:

3/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground allspice

4 (4-ounce) boneless center-cut loin pork chops, trimmed 

Cooking spray

1 1/2 cups finely chopped peeled mango 

2 tablespoons chopped fresh mint

1/2 teaspoon grated lemon rind 

1 tablespoon fresh lemon juice 

2 teaspoons sugar

1/4 teaspoon crushed red pepper

Combine mango, mint, lemon rind, lemon juice, sugar, and red pepper in a medium bowl. Set aside.


Combine chili powder, salt and allspice in a small bowl; sprinkle evenly over pork.


Heat grill over medium-high heat. Lightly coat pork with cooking spray. Grill 4 minutes on each side or until done. Serve with mango salsa. Makes 4 servings.

Greek-Style Quinoa Burger

recipe adapted from Martha Stewart

Greek-Style Quinoa Burger:

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons grape seed oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 whole wheat hamburger buns

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers on whole wheat hamburger buns with yogurt sauce.  Makes 4 servings.

Grilled Chicken, Romaine and Corn Salsa

recipe courtesy of Taste of Home Magazine

Grilled Romaine Hearts:

3/4 c. olive oil

2/3 c. balsamic vinegar

6 romaine hearts, halved lengthwise with cores intact

salt and pepper to taste

Yield: 12 servings

In a small bowl, whisk together oil and vinegar.  Generously brush over all surfaces of romaine.  Grill, uncovered over medium-high heat for 1-2 minutes or until slightly charred and wilted, turning once.  Salt and pepper to taste. 

recipe adapted from Taste of Home Magazine

Grilled Corn Salsa:

8 medium ears sweet corn, husks removed

2 small yellow summer squash, sliced lengthwise into 1/2 in. slices

1 medium sweet red pepper, cut into 4 wedges

1 medium red onion, cut into 1/2 in. rings

1 medium tomato, seeded and chopped 

Basil Vinaigrette

1/4 c. olive oil

1/3 c. cider vinegar

12 fresh basil leaves, chopped

1 tsp. salt

1 tsp. garlic powder

1 tsp. dried oregano

Yield: 7 1/2 cups

Fill a large dutch oven 2/3 full with water; bring to a boil.  Add corn.  Reduce heat; cover and simmer for 5 minutes or until crisp-tender.  Remove corn; cool slightly.

Lightly coat grill rack with cooking oil.  Grill corn, squash, red pepper and onion, covered, over medium heat for about 8-10 minutes or until lightly browned, turning occasionally.

Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces.  Place vegetables in a large bowl; add tomato.

In a small bowl, whisk the vinaigrette ingredients.  Pour over vegetables; toss to coat.  Cover and refrigerate until chilled.  Serve with a slotted spoon.

We used Lawry's Santa Fe Chile Marinade for the chicken 

A Meal Inspired by Michael Symon

After watching an episode of Symon's Suppers on the cooking channel this weekend, my husband and I were inspired to recreate parts of a meal that chef Michael Symon had prepared.  We had a couple of Omaha Steak's fillet mignons in the fridge and decided to grill them (seasoned with salt and pepper only) along with a peach and blue cheese salad and a garlic and rosemary focaccia. Of course, no steak is complete without a Manhattan to sip on.  All of the recipes mentioned can be found in blog posts preceding this one. I just had to post a picture of the complete meal because it was so delicious!

Maker's Mark Manhattan

Maker's Mark Manhattan Ingredients:

2 parts Maker's Mark

1 part sweet Vermouth

1-2 dashes Angostura bitters

maraschino cherries

ice

In a cocktail shaker, combine bourbon, vermouth and bitters.  Add ice and shake about 10 times.  Strain into a chilled cocktail glass and garnish with cherries.

Peach and Blue Cheese Salad

recipe adapted from Michael Symon

Peach and Blue Cheese Salad Ingredients:

6 firm peaches, pitted and quartered 

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 clove garlic, minced

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt

3 to 4 cups baby arugula

1 cup of your favorite blue cheese

Heat the grill to medium.

Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side.

Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.


Gently mix together the warm peaches, arugula and blue cheese in a large mixing bowl. Toss with the dressing. Serves 4.

Roasted Garlic and Rosemary Whole Wheat Focaccia

recipe adapted from epicureanmom.com's Roasted Garlic and Rosemary Focaccia

Roasted Garlic and Rosemary Whole Wheat Focaccia Ingredients:

3/4 cup whole garlic cloves, peeled

1/4 cup olive oil plus 5 tablespoons

4 1/2 cups whole wheat bread flour

2 teaspoons fine sea salt 

1/4 cup honey

1/4 cup fresh rosemary, chopped

1 package (2 1/4 teaspoons) active dry yeast

2 cups warm water, divided 

Kosher salt, for garnish

olive oil, for panning

To make the roasted garlic:

Preheat oven to 300 degrees.


In a small mixing bowl, toss the garlic cloves with 2 tablespoons of olive oil and spread onto a baking sheet.  Roast until soft and golden brown, about 15 minutes.  Check and stir every 5-8 minutes.  Remove and let cool.  Puree half of the roasted garlic in a food processor, adding the remaining 3 tablespoons of olive oil to make a paste. Chop the other half of roasted garlic and set aside.


For dough:

In the bowl of a standing mixer, combine flour, salt, honey, roasted garlic paste, chopped roasted garlic and chopped rosemary.  


In a small bowl, whisk the yeast with 1/2 cup warm water until dissolved.  Add to the flour mixture.  Using the dough hook attachment, mix the dough on slow speed.  Slowly add the remaining 1 1/2c. warm water until dough almost comes together.  Add 1/4 c. olive oil, and mix until dough forms into a ball.  Scrape out dough onto a lightly floured surface.  Knead dough just enough to form a ball and place into a large, lightly oiled bowl.  Cover and let rise in a warm area until doubled in size, about 45 minutes-1 hour.


Line a baking sheet with parchment paper and lightly coat with olive oil. Press the dough into a rectangle, about 3/4-inch thick.  Using your fingertips, press dents all over the dough (this gives focaccia it's classic look.)  Let the dough rise for another 45 minutes-1 hour, or until the dough almost doubles size.


Preheat oven to 350 degrees.


Just before baking sprinkle dough with kosher salt.  Bake for 20-25 minutes, or until light golden brown.  Be sure to rotate pan halfway through the baking process.  Remove and let cool on a wire rack. 

For added flavor, combine olive oil and balsamic vinegar in a small bowl.   Use as a dipping sauce with the focaccia.

Rosemary Lemontini

recipe courtesy of makinglifedelicious.com

Rosemary Lemontini Ingredients:

2 parts vodka
1 part lemon juice, freshly squeezed and strained
1 part simple syrup (sugar and water combination)
rosemary sprig
lemon peel and rosemary sprig, for garnish
crushed ice

Add first 4 ingredients together in a cocktail shaker.  Fill the shaker with ice and shake about 20-30 times to help release rosemary oils.   Strain the drink into a martini glass garnished with a lemon peel and rosemary sprig.

Rosemary Lemonade with Blueberries

recipe courtesy of whiteonricecouple.com and dashofeast.com

Rosemary Lemonade with Blueberries Ingredients:

1/2 c. fresh squeezed lemon juice

1 c. simple syrup (sugar and water combination)

4 c. water

fresh blueberries and rosemary sprigs for garnish

To make simple syrup, bring equal parts sugar and water to a boil.  Remove from heat and cool completely.

Combine, lemon juice, simple syrup and water in a pitcher.  Pour lemonade over ice and serve with a sprig of rosemary and a handful of blueberries.

A Delicious Summer Spread

All recipes courtesy of Taste of Home Magazine

Creamy Red Potato Salad Ingredients:

2 1/2 lbs small red potatoes, cut into 1/4 in. slices

Vinaigrette

2/3 c. canola oil
1/3 c. red wine vinegar
2 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. garlic salt
1/4 tsp. pepper

Salad

2/3 c. mayonnaise
2/3 c. sour cream
2 c. sliced radishes
2/3 c. thinly sliced green onions
1/2 c. minced fresh parsley
4 hard-cooked eggs, chopped
Yield:  12 servings

Place potatoes in Dutch oven; cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-18 minutes or until tender. Drain.

Transfer potatoes to a large bowl.  In a small bowl, whisk together vinaigrette ingredients.  Pour over potatoes; gently toss to coat.  Cool slightly, then cover and refrigerate until chilled.

In a small bowl, combine mayonnaise and sour cream; stir in radishes, onions and parsley.  Add to potatoes; mix gently.  Top with eggs.  Chill until ready to serve.  

Triple Bean Bake with Bacon Ingredients:

1/2 lb. bacon strips, cut into 1/2 in. pieces

2/3 c. chopped onion

1 can (15 oz.) great northern beans, undrained

1 can (15 oz.) butter beans, rinsed and drained

1 can (15oz.) kidney beans, rinsed and drained

3/4 c. packed brown sugar

1 tbsp. prepared horseradish

1 tbsp. yellow mustard

Yield: 8 servings

In a Dutch oven, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 1 tbsp. drippings int he pan.  Add onion to the drippings; cook and stir over medium heat until tender.

Stir in the remaining ingredients; return bacon to pan.  Transfer to a greased 2 qt. baking dish. Cover and bake at 325 degrees for 30-35 minutes or until heated through.  Uncover and bake until desired consistency.

Grilled Huli Huli Chicken Ingredients:

1 c. packed brown sugar

3/4 c. ketchup

3/4 c. reduced sodium soy sauce

1/3 c. sherry or chicken broth

 2 1/2 tsp. minced fresh ginger root

1 1/2 tsp. minced garlic

24 boneless skinless chicken thighs  

Yield: 12 servings

In a small bowl, mix the first six ingredients.  Reserve 1 1/3 c. for basting; cover and refrigerate.  Divide remaining marinade between 2 large resealable bags.  Add 12 chicken thighs to each; seal bags and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Lightly coat grill rack with cooking oil.  Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Banana Split Icebox Cake Ingredients:

1 16 oz. carton frozen whipped topping, thawed

1 c. sour cream

1 pkg (3.4 oz) instant vanilla pudding

1 can (8oz) crushed pineapple, drained

24 whole graham crackers

2-3 medium bananas, sliced

Toppings: chocolate syrup, fresh sliced strawberries, additional banana slices

Yield: 10 servings

In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple.  Transfer to large Ziploc back and cut a hole in the corner to allow for piping.

On a flat serving plate, arrange four crackers in rectangle. Pipe about 1 c. pudding mixture over the crackers; top with 1/4 c. banana slices.  Repeat layers five times.  Cover and refrigerate overnight.

Before serving, top with strawberries, banana slices and chocolate syrup.