Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

Posted on February 3, 2011 by Sandy

Came home late the other night and the kids had put together this salad.  Perfect for dinner.  Thank you Matt and Denny.

Ingredients:

Romaine

Spinach

Bacon, fried and crumbled

Tomatoes, Cherry or bite size chop

Avocado

Chicken, cooked, chopped bite size pieces (leftovers are good to use here.)

Sunflower seeds

pecans

Cucumber (optional)

Grated Cheese, finely grated (optional)

Boiled eggs, quartered

Blue Cheese Crumbs (optional – don’t use if you don’t love it!)

Use your favorite dressiong or classic ranch dressing on the side.

Salad for Dinner - Cobb Salad

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Divinity – Light and Fluffy

Posted on February 2, 2011 by Sandy

Wait until my sisters read this, it is bound to bring back memories for them.  Since there were 9 kids, and little money, much of our Christmas was baked, crafted and home sewn.   I remember one year mom was particularly stressed not to have enough money for a Christmas tree.  She scouted around the 10 acre parcel next door to us, and found tumbleweeds.  She stacked three high, painted them white and made the prettiest “snowman” ever.  It was genius.  My mom on the other hand, only wished she could give us more. So, she set about making candy. 

Divinity with Walnuts

Light and fluffy, divinity is a classic! It’s also a bit tempermental when the weather is hot and humid, so it is best to attempt divinity in low-humidity conditions. 

Double Divinity

(For pastel divinity – add 15 drops of food coloring to uncooked syrup)

2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. salt
2 egg whites
1 tsp. vanilla

1 cup chopped walnuts

Combine sugar, corn syrup, water and salt in heavy 2-qt saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil. (If sugar crystals form on side of pan, wipe them off.)

Reduce heat and cook without stirring until temperature reaches firm ball stage (248°)

When candy mixture reaches 242°; beat egg whites until stiff but not dry. Cook candy mixture to 248° and slowly pour about half of it over egg whites, beating constantly with electric mixer and med. speed.

Continue to cook remaining syrup to the soft crack stage (272°).

Beating constantly, pour hot mixture, a tablespoon at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon.

Mix in vanilla.

Drop by teaspoon on waxed paper.

Divinity Fudge

Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

Makes 27 drops or 1 1/2 pounds.

Chocolate Divinity

If you beat double divinity with electric mixer, add 2 squares melted unsweetened chocolate immediately after last addition of hot syrup: beat until mixture starts to lose its gloss. If you beat by hand, beat 5 minutes after last addition of hot syrup to egg white mixture and then add 2 squares melted unsweetened chocolate and beat until mixture holds its shape when dropped from a spoon.

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Retro Cuba Libre – Rum and Coke

Posted on January 31, 2011 by Sandy

Cuba Libre

1.5 ounces golden rum – look for Matusalem Classic Rum

5 ounces cane sweetened Coca Cola.  (Made in Mexico and uses can sugar rather than corn syrup.  I find mine in the local mexican grocery story by the case or you can find at a vintage bottle shop.)

Lime wedges

Pour rum and cola over ice in glass, squeeze the lime wedge into drink. Garnish with another lime wedge.

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Pimm’s Cup

Posted on January 30, 2011 by Sandy

Pimm's Cup

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For 1 drink:

1 and 1/2 ounces Pimm’s No. 1 Cup

Crushed Ice

1 sprig of mint

3 ounces lemon/lime soda or ginger ale

Orange slice

Cucumber stick

For a party make up a big punch bowl.  The longer the fruit steeps in the mixture, the more flavor it will infuse.

For a party:  Makes 8 drinks

Ingredients

  • 2  oranges, cut into half-moons
  • 2  lemons, cut into half-moons
  • 1  Persian cucumber  or one 3-in.-long piece English cucumber, washed and sliced
  • 2  cups  Pimm’s No. 1
  • 4  cups  Sprite or other lemon-lime soda
  • 6  to 8 large sprigs mint, crushed gently, plus a few loose leaves

Preparation

Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm’s and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.

Notes: Persian cucumbers are small, thin-skinned, virtually seedless, and very tasty. They’re sold at well-stocked grocery

Refreshing drinks served at Wimbledon and cricket matches in England. Especially good when served with Indian food. You guys know I’d normally prefer to drink my juices from www.orangina-na.com/; however, sometimes I like trying something new.

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Butter Chicken (murgh makhani)

Posted on January 30, 2011 by Sandy

Butter Chicken

We were in Uganda with friends at the Speke hotel restaurant and they specialized in Indian Cuisine when I first tried this great dish.  It is wonderful.  So many flavors,in it’s like a party in your mouth. 

I have loved it every since.  One of my boys is improving his backyard and lay pavers.  I whipped them up some lunch and delivered it since I knew they would be hungry.  I made it spicy, because the boys like it that way.

Awesome bite! Butter Chicken

2 pounds cut up chicken (I like chicken thighs)

Marinade:

2 cups yogurt, drained or sour cream

6 cloves garlic, puree

½ in fresh ginger, puree

2/3 tsp red chile powder or paprika

½ tsp cumin powder

½ tsp garam masala powder

A tiny pinch of red tandoori coloring (optional)

½ tsp salt

2 tsp lime juice

(Marinade the chicken at least 1 hour but best overnight)

 Makhani Sauce:

1 ½ pounds tomatoes, skinned, mashed

½ tsp kasuri methi (dried fenugreek leaves)

3 oz chilled butter

Few drops of vinegar

½ tsp garam masala

Salt

1 ½ ounces light cream

When ready to cook, heat oil in cast iron or heavy braising pot, add chicken with marinade and cook over low heat turning chicken until it is done.  

For sauce, in saucepan cook tomato pulp about  5 minutes until liquid has evaporated. Add chilled butter, paprika; after butter has melted cook for just 1 minute.

Taste, if it is not sour add a couple of drops of vinegar.  Add the kasuri methi (dried fenugreek leaves), garam masala, salt to taste.  After 30 seconds, add the cream.  The sauce is ready. 

Pour  into the skillet and  mix with the chicken. 

(You can prepare and cook the chicken ahead of time.  The Makhani sauce takes only 5-6 minutes to make, so wait until the last bit and serve immediately with rice.)

So good. Yum!

Plating with Tumeric Rice

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Brushetta – Old Fashion Garlic Bread

Posted on January 28, 2011 by Sandy

Garlic Toast - Bruschetta

Toasted  bread with garlic and olive oil.

12 slices of good rustic bread, baguette preferred  – cut 1/2 inch thick

1-2 garlic cloves – cut in half

1/3 to 1/2 cup virgin olive oil, a fruity olive oil is best

Toast the bread in the broiler or over hot coals until golden brown, quckly rub the bread with the garlic haves – place the slices on a platter ina single layer.

Drizzle olive oil over the bread. You don’t need to drown the bread – but drizzle enough so you can taste it. Serve immediately.

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Bruschetta with White Beans

Posted on January 28, 2011 by Sandy

Tuscan White Bean Bruschetta

White Bean Bruschetta

 

1 cup canned cannelinni white beans

1/4 tsp ground sage

2 T olive oil

12 slices of bruschetta

24 arugula leeaves, washed and shredded

24 roasted red pepper slices

virgin olive oil – if desired

freshly ground black pepper

Puree beans in food processor  or with hand held blender with sage and olive oil, salt to taste. Smooth a spoonful of bean puree on the bruschetta. Top with shredded arugula and roasted red peppers. Grind a bit of black pepper on top and serve immediately.

If you keep a jar of red pimentos in the pantry along with can of cannellini beans – all you need is a loaf of good bread for a quick and easy appetizer.

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Tomato and Basil Topping for Bruschetta

Posted on January 28, 2011 by Sandy

Take one!

 
2 Diced tomatoes (Some recipes would have you peel the tomatoes, not happening in my kitchen. Who has that kinda time?)

5-10 Finely chopped or shredded basil leaves

Finely chopped garlic (at least one clove)

Splash with Champagne Vinegarette

Salt and freshly ground black pepper

1/2 tsp dijon mustard or worcestershire sauce to give it more kick (optional)

1 tsp balsalmic vinegar (optional)

Allow to mingle for the flavors to marinade for 15 minutes. 1 hour is even better.

Serve on top of hot bruschetta and along side White Cheddar Cheese Spread, or shaved parmesan

Tomato Bruschetta

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Coleslaw with Red Cabbage and Peanuts

Posted on January 27, 2011 by Sandy

I didn’t eat much coleslaw as a kid, just didn’t.  But upon getting married, my mother-in-law Jacque loved coleslaw. 

Her coleslaw was the creamy style without the red cabbage, but right before serving, she would add peanuts, toss and serve. 

Jacque's Coleslaw with Peanuts

Good!  That was a little over 20 years ago, and now I am a full addict.  I will not recover in my lifetime.  I do love coleslaw so much I can eat it straight up on a piece of bread for lunch.  I know, I know, be gentle…you are talking to an addict.  My favorite slaw is without the mayo and more on the vinegar side, but if you are going to have a baked potato the creamy stuff is great.  Tacos, Sandwiches all benefit from coleslaw. Hold the lettuce and go for the ‘slaw!

1 large head green cabbage, shredded

1/8 head of red cabbage (optional)

 2 carrots shredded

1/4 cup green onions, chopped

1/2 cup white wine vinegar

3 T sugar

1 1/2 cup unsalted raw peanuts (optional – but Jacque loved her coleslaw this way!)

1 tsp salt

1 T Dijon mustard

2/3 cup olive oil

Combine cabbage and carrots in a large glass bowl. Toss.

In a small bowl, mix the remaining ingredients. Whisk together. Pour dressing over cabbage and toss to mix. Cover with plastic wrap and chill for 2-3 hours.

If you like creamy dressing, use the same amounts of vinegar, sugar and salt. Substitute cream for oil. Eliminate the mustard.

Awesome Slaw!

BBQ Beef and Coleslaw Sandwich

  

Variations: 
Jalapeno Lime Coleslaw

1/2 cup Lime Juice
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped

Instead of Vinegar in above recipe use 1/2 cup lime juice. 

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Just before serving fold in the peanuts (add them too early and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Lime and Peanut Coleslaw

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Salsa Cruda and Spaghetti

Posted on January 27, 2011 by Sandy

 The combination of hot pasta and fresh, cool, ripe tomatoes, basil and garlic is fabulous.  Do not serve cheese with this sauce.

Awesome Salsa Cruda

3-4 large, ripe eating tomatoes

1/2 cup shredded basil leaves

1 clove garlic, minced

1/2 cup good olive oil

salt and freshly ground black pepper

1 pound spaghetti

Dice tomatoes and mix ingredients together. Chill for 1 hour. Cook pasta  “al dente”. Drain and pout into pasta bowl. Pour Salsa Cruda over, toss and serve immediately. You can also do pineapple salsa the same way with a slight replacement of ingredients.   Marvelous summer meal.  Serves 4

Spaghetti and Salsa Cruda

Linguini with Shrimp and Salsa Cruda

Grilled Salmon, Black Beans and Salsa Fresca

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