7.14.2016

Greek Pasta Salad

Recipe and picture from Just a Taste.  I was asked to make this for a friend's wedding.  It has turned out to be on of my favorite pasta salads.  It makes GREAT leftovers.  I'd actually suggest letting the dressing sit on pasta salad for a bit (recipe says three hours).  It does taste better as flavors have time to set.


Ingredients

Produce

  • 15 Cherry tomatoes
  • 1 Cup diced cucumbers
  • 3/4 Cupdiced green peppers (colored peppers also work)
  • 2/3 Cupsliced red onions
  • 2 Teaspoonsdried oregano
  • 1 1/2 Teaspoonsminced garlic

Condiments

  • 3/4 Cup sliced olives
  • 2 Teaspoonsfreshly squeezed lemon juice

DIRECTIONS

Make the pasta salad:
Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
Make the dressing:
In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. 
Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

Pasta & Grains

  • 2 1/2 Cups uncooked pasta

Oils & Vinegars

  • 1/2 Cupextra-virgin olive oil
  • 1/3 Cupred wine vinegar

Dairy

  • 1 Cupcrumbled feta cheese

Other

  • 1 Teaspoon sugar

7.11.2016

Whipped Herb Butter

If you want to add a fun twist to this whipped butter recipe, here is a tasty herb rendition.   This is always a hit!  And goes deliciously well with some homemade artisan bread.


1 pound butter (4 sticks), room temperature
1 c. olive oil
1/4 c. chopped fresh chives
1/2 tsp dried oregano
2-3 medium garlic cloves, minced
-Combine all ingredients in mixer (kitchenmaid, boschmixer, or you can also use a hand-held mixer). Whip for THREE Minutes until butter is white and fluffy.  Spoon into serving dishes.  Put in fridge and store in fridge.  Butter is spreadable out of fridge.  You can also freeze extra butter and pull out at your convenience!

7.04.2016

Fruit Pizzas with Lemon Curd



This is similar to my recipe for FRUIT PIZZAS only it has the added flare of a layer of lemon curd.  Follow the recipe as outlined only spread a layer of curd and then a layer of the yogurt/cool whip mixture.  I like the Trader Joes lemon curd.  You can make your own, or go for the easy store bought brand of your choice.

6.22.2016

Summer Tomato Salad

Picture from Williams Sonoma Outdoor Entertaining Cookbook.
This is a beautiful simple summer salad!
3 avocados
Juice from 1 lemon
8 assorted heirloom tomatoes
1 small red onion, thinly slices
1/4 cup extra virgin olive oil
kosher salt
ground pepper
2 TBS coarsely chopped fresh Italian parsley (or basil)

-Arrange sliced vegetables on platter.  Drizzle with oil.  Sprinkle with salt and pepper and garnish with fresh herbs on top!

6.15.2016

Caprese Salad

This picture is from the Williams Sonoma Outdoor Entertaining Cookbook.  I love the presentation of this Caprese salad!

Tomatoes
Fresh Mozzarella
Fresh Basil Leaves
Extra Virgin Olive oil for drizzling
Balsamic GLAZE for drizzling (different from balsamic vinegar--glaze is thicker and sweeter)
Sea Salt and Ground Pepper for garnish

6.10.2016

Plum and Nectarine Punch

Picture from Williams Sonoma Outdoor entertaining Cookbook.  This is a pretty summer drink recipe.  The recipe is also from the Sonoma Outdoor Entertaining Cookbook, but with alterations to make it alcohol free.

3 plums halved, pitted, and cut into thin wedges
2 nectarines, halved, pitted, and cut into thin wedges
1 can nectarine nectar
1 2-liter bottle ginger ale or sprite, chilled
Ice

-In large pitcher combine all ingredients (if pre-serving, add fruit into glasses first then add liquid drink to make pouring easier).

5.30.2016

Baked Caramel Popcorn

This is very very addicting--hence my husband is requesting I make another batch as soon as we run out! You can use less popcorn if you want a more heavily coated popcorn...and you can also add extra things like nuts, drizzle with chocolate after baking etc. This is a PERFECT gift for friends and family. They'll love it!


1 cup butter
2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract
2 TBS maple syrup (optional)

6-8 quarts popped popcorn (24-30 cups)


-Preheat oven to 250. Place popcorn in a very large bowl.


-In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.


-Spread out onto 2 11x17 cookie sheets and bake in preheated oven, 45-50minutes (stirring 1/2 way through). Cool then breaking into pieces. For chewier popcorn bake only 25 minutes.

5.18.2016

Buttermilk Syrup

This is hardly healthy, but we enjoy splurging once in awhile :)  My kids LOVE this syrup.  What's not to love with a lot of butter and sugar?  This is great over your favorite pancake, French Toast, or Breakfast Sundaes.  

Warning:  Make sure you use a LARGE saucepan.  The syrup really expands when you add the baking soda!


Bring to a boil in large saucepan:
1 1/3 cup sugar
1 cup buttermilk
2/3 cube butter
-Bring to a boil and boil 1 minute. Remove from heat and immediately add:
Add:
1 tsp baking soda
2 tsp vanilla
1/2 tsp cinnamon
-
Stir well--warning the syrup will begin to expand! Serve over pancakes, waffles, or French toast, or Breakfast Sundaes.

5.16.2016

Fruit Fish

This picture was on the front of a Target mailer I received.  I thought this was a cute fruit creation...when you have the extra time and need for a creative outlet :)

5.11.2016

Quinoa Basil Salad


This is a recipe that doesn't have exact measurements.  Hopefully you won't hate me.  I just find every time I make it my ratios are a bit different depending on the supplies in my fridge.  Sometimes it doesn't have any brown rice, other times it is heavier on the rice.  Sometimes I don't have any feta, or other times I substitute tomatoes instead of peppers.  FRESH basil is a key ingredient that really adds to the fresh unique flavor.  Using the bottled dressing from Costco makes this recipe very simple, but it you can't find it I've given you a substitute recipe you can make!

Combine all ingredients in large bowl:
Quinoa, cooked (I like to use a combination of red and white quinoa)
Short Grain Brown Rice, cooked
chopped cucumbers
chopped bell red/orange/yellow peppers (or cherry tomatoes)
Shredded carrots
crumbled feta cheese
fresh basil, chopped
toasted pine nuts (optional)

Drizzle with:
**White Balsamic Citrus Basil Dressing (this is also good as a fish or chicken marinade)  Add dressing to taste!

-Garnish with some extra chopped basil and toasted pine nuts
-Serve cold or at room temperature
**If you can't find this dressing, you can make your own using 
3 tbsp extra virgin olive oil
6 tbsp fresh lemon juice 
1 TBS honey, sugar, or agave
1 teaspoon lemon zest 
1/4 cup basil leaves, chopped finely 
Salt and pepper, to taste