Fleur de Lis

Fleur de Lis

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Tuesday, May 23, 2017

Roasted Vegetable Pasta Salad with Tuscan Herb / Sicilian Lemon Dressing

Roasting vegetables brings out their sweetness and richness. I decided for this batch of pasta salad to roast the veggies before adding to the cooked pasta. Dice your choice of vegetables as close to the same size as possible so that they will roast evenly and look gorgeous in your salad. I used a chopper like this one. It made quick work of the chopping and I had a consistent size for the vegetables.

1 small zucchini, ends trimmed and diced
1/4 cup diced yellow onion
1/4 cup diced green bell pepper
1/4 cup diced sun-dried tomatoes
Salt and pepper
2 cups uncooked elbow pasta (cook according to package directions and drain)
4 T. Tuscan Herb Olive Oil (divided)
2 t. Tuscan Herb Seasoning (divided)
2 t. Italian seasoning (divided)
1/4 t. dried red pepper flakes
1/4 t. minced garlic
juice of one lemon
2 t. capers, drained
1 small zucchini, ends trimmed and diced
1/4 cup diced yellow onion
1/4 cup diced green bell pepper
1/4 cup diced sun-dried tomatoes
Salt and pepper

Preheat oven to 400 degrees. Place zucchini, onion, peppers, tomatoes in a small bowl. Drizzle with one tablespoon of the Tuscan Herb olive oil and season with 1 t. each of the Tuscan Herb Blend and Italian seasoning. Season with salt and pepper. Toss to coat the vegetables completely.  Place on a sheet pan and roast for 20 minutes or just until the vegetables begin to brown.

Before roasting....

After roasting...

While vegetables are roasting, cook the pasta and drain.

For the dressing, in a medium bowl, whisk together the Tuscan Herb olive oil and vinegar. Add the remaining seasoning blend, Italian seasoning, red pepper flakes, garlic, and lemon juice. Whisk to incorporate. Add capers.

Add cooked pasta to large bowl and pour dressing over and toss to coat. When vegetables are cooked, add to the pasta salad and stir to combine. 

Taste and adjust seasonings, if necessary. Serve room temperature or chilled.

Dining Out Gulf Coast: Indian Pass Raw Bar, Port St. Joe, FL

Last week while vacationing in Mexico Beach, FL for a few days, we took a road trip down 30-A. This area just east of Port St. Joe, FL is referred to as the "Forgotten Coast."  Around 1903, turpentine mills were prevalent around these parts. This trading post was used as a commissary/company store. Soon, noon meals were being served and through the years it transitioned to being the Indian Pass Raw Bar.

If you're searching for an extremely casual, friendly spot to eat delicious oysters and spend a fine afternoon enjoying your vacation, head over here.

You walk in the front door to see a large cooler display against the back wall. To the left is where the magic (food prep) happens. To the right, you'll just need to choose a table. Select a beverage from the cooler in the back, head to a table and have a seat. You'll notice two sheets of paper on the table. One sheet has all the drink selections listed. Simply mark the selection you have...keep the sheet and continuing marking your selection as the afternoon progresses. It's all on the honor system here!

The other sheet has the menu items which you'll mark and note your name at the top. The server will pick up your order and return with your food in a very timely fashion!

I started out with the gumbo. I love trying gumbos during our travels because each one is unique. This bowl was rich and thick with shrimp and okra. Sleeves of crackers are on the table ready to be opened and enjoyed with your oysters or, in this case, my gumbo. There are various hot sauces ready to be tried as well.

Just as I with trying new gumbos, Sweet Harold always wants to taste the cole slaws. This one passed his test with flying colors. He rated it as the best one of the entire week. That's saying something. He description? "The perfect ratio of cabbage to dressing, with a crisp, fresh taste."

There are several options for oysters here. We tried both baked and raw. This order was topped with LOTS of butter and Parmesan and placed under the broiler. Yum.  

A dozen raw on the half shell was next up. Served with a generous portion of horseradish, ketchup, and lemons for mixing up your own concoction for topping these beauties if you so desire.

Imagine my surprise when I noticed that Sweet Harold had also marked the box next to the "corn dog basket." I questioned why on earth at a raw bar no less he would order a corn dog basket. His response, "I like corn dogs." That being said, he was very pleased with his order.

The next time you're in this neck of the woods, take a little road trip and enjoy an afternoon spent at the Indian Pass Raw Bar.

Tuesday, May 16, 2017

Dining Out Gulf Coast: Peppers, Port St. Joe, FL

Upon a recommendation from a fellow vacationer, last night's dinner was courtesy of Peppers Mexican Grill and Cantina located in downtown Port St. Joe, Florida. The restaurant is brightly decorated with your typical Mexican Restaurant vibe and there were numerous TVs located around the exterior walls with various sports programs playing. We were immediately greeted and shown to our table with no waiting. We were ahead of the crowd!

We started with margaritas!

Mine is on the left and is the Guadalajara Margarita $8.99.  The menu description states:  Made with our homemade sweet and sour mix, Don Julio tequila, Grand Marnier, Triple Sec served chilled and straight up. 

It was sooooooo smooth with none of that syrupy, overly sweet taste that you sometimes get. Sweet Harold's version was the regular margarita $6.99. I gave him a blind taste test and he preferred mine over his.  

Chips and Salsa were almost immediately placed on the table when we were seated. The chips were served HOT and were very fresh. The salsa had the taste and texture of tomatoes which had recently been peeled and crushed. There was just enough heat and cilantro, neither were overdone.

Sweet Harold's favorite Mexican dishes are tamales and chimichangas. When presented the menu option of having three chimis, beef, chicken, and shrimp, he immediately placed his order. These were served with a choice of side dishes which included a salad option. However, he went with his standby sides of rice and beans. Each of the chimichangas was STUFFED with fillings. Of the three, he said he liked the beef version the best. Not ground beef, but chunks of tender shredded beef. Side note, we both agreed that the beans were the best Mexican restaurant refried beans we've ever had. $12.99

Now it's my turn. There were two options on the menu that caught my eye. But after discussing them with our server, I chose something entirely different and I'm so glad I did! He told me loosely translated this dish was Shrimp with Garlic. $12.99.  The sauce with rich with olive oil and garlic. There were a dozen shrimp with this order. The were cooked perfectly.

We enjoyed our dinner very much at Peppers and would certainly return on our next visit to the Gulf Coast.

Sunday, May 14, 2017

Dining out Gulf Coast: Killer Seafood, Mexico Beach, FL

We're enjoying a few day's from the grind at home to enjoy the Gulf Coast.  Specifically, Mexico Beach, Florida. Arriving today a little before check in at the motel allowed us to enjoy our first seafood meal of the trip. We chose Killer Seafood. 

Some may say this is a "hole in the wall" dining establishment, and by most accounts, it probably is, but isn't that where some of the best food you've ever had came from? 

It's located directly across U.S. Highway 98 from the Gulf, so we chose to sit outside at the picnic area and enjoy the ocean breeze.

Service was prompt even with a full house inside the restaurant. 

I noticed fish tacos on the menu: a grilled tuna or lightly breaded "fish of the day" which luckily for me was grouper. For $11.99 the order consists of two tacos (your choice of corn or flour tortillas) filled with lightly breaded grouper, topped with lettuce, tomato, cheese and their Killer Taco Sauce. Served with a side of Killer Koleslaw. Even though it's difficult to find the grouper underneath the toppings, it was a nice sized portion and, as the menu stated, lightly breaded. The slaw was a little dry for my taste, but that is a personal preference.

Sweet Harold chose the lightly breaded fried shrimp basket with fries and hushpuppies $12.99. As we always do, we shared portions so we could get a double sampling of goodness. The shrimp were large and perfectly fried with no greasy aftertaste. The fries were ordinary, nothing exceptional, fries. Hushpuppies were a little dense for my taste, but again, that's a personal preference. As a side order or as an appetizer, there are four to an order.

Bottom line, would we go there again? Definitely. I'd just choose a different side dish to try next time.

Wednesday, May 10, 2017

Lolly's Alabama White BBQ Sauce Wings

Here's the wing recipe you've been waiting for! I mixed up a batch of my Award Winning White BBQ sauce for this week's wing recipe. If you're not familiar with Alabama White BBQ sauce, you definitely need to try my version. Instead of a tomato base (think ketchup), the base for this sauce is mayonnaise. Duke's mayonnaise in particular. A healthy dose of vinegar, garlic, and black pepper make this sauce very unique and especially well suited for chicken whether it's grilled, smoked, or baked.

Whisk all ingredients together in a medium bowl. Refrigerate until ready to use.

cup apple cider vinegar
Juice of 1 large lemon
2 T. white balsamic vinegar
¼ t. granulated garlic
½ t. salt
1 t. freshly ground black pepper
2 ½ t. prepared horseradish
1 t. ground mustard powder
¼ t. paprika
¼ t. ground cayenne pepper
½ t. white sugar
1 t. Worcestershire sauce

Additional black pepper to taste

2 - 2 1/2 lbs. of chicken wings, separated and tips removed
Olive Oil
Granulated Garlic

Preheat oven to 250 degrees F. Spray a baking sheet with non-stick spray.

Place wings in a large bowl and drizzle with olive oil. Season with salt, pepper, and granulated garlic. Place on prepared baking sheet in a single layer.

Bake for 30 minutes. Remove from oven and turn wings over. Increase oven temperature to 400 degrees F. Return to oven for an additional 30 minutes baking time.

While wings are baking, was the large bowl you used earlier. You're going to need it now!

Remove wings from oven and place in large bowl. Add about half of the Lolly's Alabama White BBQ Sauce. Toss to coat. Add more sauce until thoroughly coated. Serve immediately with additional sauce on the side if desired.

Monday, May 8, 2017

Slow Cooker Rosemary Dijon Turkey Breast Tenderloin

As are there want, Mondays are by nature, hectic, stressful, and long. I always try to plan an easy meal or a slow-cooker meal for Mondays. Dinner is ready when I walk through the door and all we have to do is EAT.

Publix had Jennie-O Turkey Breast Tenderloins on sale this week: 24 oz. for $6.99! What a deal, right?

I mixed up a very flavorful, thick marinade and left in the refrigerator overnight. This morning, all I had to do was cut up an onion, a few potatoes, and carrots, and leave for work. 

The Dijon and Rosemary Olive oil are a match made in heaven.

3 T. Dijon mustard
2 t. chopped garlic
1 t. salt
1 t. freshly ground black pepper
1/4 cup + 2 T. Rosemary Olive Oil  
1 - 1 1/2 lb. turkey breast tenderloin
1 large yellow onion, cut into wedges
3 - 4 large carrots, cut into 2" pieces
3 - 4 potatoes, peeled and cut into quarters
2 - 3 sprigs fresh rosemary
1/4 cup water

In a small bowl, whisk together Dijon, garlic, salt, pepper, and 1/4 cup rosemary olive oil. Remove turkey tenderloin from packaging and coat with the Dijon mixture. Place in a large Ziploc bag and refrigerate for 2 - 3 hours or overnight.

Place onion, carrots, and potatoes into slow cooker. Lightly salt and pepper and drizzle with a couple of tablespoons of the rosemary olive oil. Place the rosemary sprigs on top of vegetables.

Place turkey breast tenderloin on top of the rosemary sprigs. Add water to slow cooker, cover and set on low heat. Cook for 8 - 10 hours on low or 4 - 6 hours on high.


Wednesday, May 3, 2017

Serrano Honey Chicken

Serrano Honey Vinegar is a sweet, tart, spicy balsamic made from 100% honey. Paired with either Blood Orange, Persian Lime, Garlic, Green Chili or Chipotle extra virgin olive oils it adds the perfect sweet/heat to chicken, seafood, or salsas.

You can either grill or bake the chicken. I chose to bake. Baking at a lower temperature for half the baking time, then increasing the temperature for the last half of baking, gives a deliciously crispy skin.

1/4 cup Serrano Honey Vinegar
1/4 cup Garlic Olive Oil
1 t. Chipotle Olive Oil
1 t. salt
1 t. freshly ground black pepper
1 t. ground cumin
1 t. ground coriander
1 t. chicken thighs

In a medium bowl, whisk together all of the marinade ingredients.  Place chicken in marinade and return to refrigerator for 30 minutes - 1 hour.

Preheat oven to 325 degrees F. Lightly spray a 7 x 9 baking dish with non-stick spray. Place chicken in baking dish and let cook for 30 minutes.

Increase oven temperature to 400 degrees F. Pour marinade evenly over chicken. Return to oven and bake for an additional 25 - 30 minutes (or until internal temperature reaches 180 degrees), basting with pan juices halfway through cooking time.

Serve with yellow rice and/or black beans.

Caesar Coleslaw with Garlic Infused Croutons

We've all tried Caesar Salad, but how about a Caesar Coleslaw? Don't skip the few minutes it takes to make the croutons, they add the perfect crunch and extra flavor. The Garlic Olive Oil makes the croutons so tasty.

4 cups diced Italian bread
4 T. Garlic Olive Oil, divided
Salt and black pepper to taste
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
2 t. minced fresh garlic
2 t. anchovy paste
3/4 t. kosher salt
1/2 t. black pepper
1 bag coleslaw mix (16 oz.)

Toss the bread with 2 T. olive oil and season with salt and pepper. Heat a large non-stick skillet over medium heat. Add bread and cook until toasted, stirring often, 5 minutes.

Whisk together mayonnaise, Parmesan, parsley, lemon juice, remaining 2 T. olive oil, garlic, anchovy paste, 3/4 t. salt, and 1/2 t. pepper for the dressing.

Combine coleslaw mix with dressing. Serve coleslaw with croutons.

Adapted from Cuisine at Home Issue 123, June 2017

Tuesday, May 2, 2017

Cantaloupe Strawberry Salad with Burrata and Prosciutto

It's that time of year! The season for cantaloupe and strawberries. By using Strawberry Balsamic Vinegar paired with Basil Olive Oil the flavors of the fruit salad are enhanced. This is a perfect Spring/Summer dessert.

4 cups cubed cantaloupe
2 cups hulled and sliced fresh strawberries
2 T. fresh lemon juice 
salt and black pepper to taste
1 ball burrata or fresh mozzarella (8 oz.)
3 oz. sliced prosciutto
1/4 cup fresh basil leaves

Toss the cantaloupe and strawberries with lemon juice and Basil Olive Oil; season with salt and pepper.

Arrange burrata in center of a serving platter, then arrange cantaloupe and strawberries around burrata.

Nestle prosciutto among fruit, then garnish with basil. Drizzle with the Strawberry Balsamic Vinegar.

Adapted from Cuisine at Home, Issue 123

Italian Steak Sandwich with Pesto and Grilled Red Peppers

Steak sandwiches are always a hit with my family and this one knocked it out of the park. Next time you're invited to (or hosting) a potluck, remember this recipe. With juicy grilled red peppers and flavorful sirloin, the provolone adds the perfect touch of cheesiness!

2 large red bell peppers
1 - 1 1/2 lb. top sirloin steak, trimmed
olive oil
salt and black pepper
1 loaf Ciabatta or Italian bread, sliced lengthwise
1 cup purchased refrigerated basil pesto
8 oz. sliced provolone cheese

Preheat grill to medium-high heat. Brush grill grate with oil.

Grill peppers, covered, until charred on all sides, about 10 minutes.

Transfer peppers to a bowl and let cool.  Remove and discard skins and seeds, then slice peppers into strips.

Coat steak with oil, then season with salt and pepper.

Grill steak to desired doneness, 5 - 7 minutes per side for medium-rare. Transfer steak to a plate, tent with foil, and let rest 5 - 7 minutes; slice into thin strips.

Brush cut sides of bread with oil; season with salt and pepper. Grill bread, cut sides down, covered until toasted, 1 - 2 minutes. Spread pesto on grilled sides of bread and top with provolone. Grill bread on foil, cheese side up, covered, until cheese melts, about 4 minutes.

To serve, arrange peppers and steak on bottom half of bread, then top with remaining bread half and cut into 6 - 8 servings.

From Cuisine at Home Issue 123, June 2017

Monday, May 1, 2017

Tuscan Herb Lemon Pasta Salad

Instead of a heavy mayo loaded pasta salad, or a prepackaged version that is full of ingredients you can't pronounce, how about a healthy version made with flavor packed olive oil and vinegar?

The flavors for this salad come from Sicilian Lemon White Balsamic Vinegar and Tuscan Herb Olive Oil.

2 T. Lemon White Balsamic Vinegar
4 T. Tuscan Herb Olive Oil
8 oz. bow tie pasta, cooked according to package directions, rinsed with cool water, and drained
2 t. Tuscan Herb Seasoning Blend
2 T. finely diced onion
2 T. finely diced green bell pepper
1/4 cup diced sun dried tomatoes
1 T. drained capers
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. dried red pepper flakes

In a medium bowl, add vinegar. Slowly add olive oil, whisking constantly. 

Add cooked pasta to a large bowl and slowly pour oil/vinegar mixture over pasta. Stir to combine.

Add remaining ingredients and carefully fold into the pasta. Serve immediately or refrigerate until ready to serve.

Top with grated Parmesan, if desired.

Sun Dried Tomato and Basil Turkey Burgers

I've made many, many burgers in my lifetime. Many burgers. Tonight we may have reached an entirely new level for burgers. With basil infused olive oil and a few other ingredients, these turkey burgers in no way resemble the dried out boring turkey burgers you may have had in the past. After the burgers are cooked through, top with a slice of provolone or mozzarella if you'd like.

1/4 onion, finely diced
2 cloves garlic, chopped 
1/2 cup semi-dried tomatoes, chopped
1/2 cup fresh parsley, chopped
2 lbs. ground turkey or chicken
6 whole-wheat or multi-grained buns

Saute onions and garlic in Basil Olive Oil until translucent, 4 - 6 minutes.

Add tomatoes and parsley, stirring until incorporated. Remove from heat. Chill thoroughly in the refrigerator.

Fold mixture into the ground turkey. Form 6 patties and refrigerate until ready to cook. Look at the tomatoes, onions, and parsley! I used the same skillet I sauteed the vegetables in earlier.

Grill, broil, or pan fry until internal temperature reaches 165 degrees F.

Sunday, April 30, 2017

Garlic Dill Broiled Catfish with Creamy Dill Wasabi Sauce

This dish includes many of my favorites: catfish, garlic and dill! First of all, check out the recipe for the Creamy Dill Wasabi Sauce. 

It's an important component of this dish. Trust me, you'll be glad you took the few minutes to whisk this one together! 

Now on to the catfish.

1 lb. catfish fillet
salt and black pepper
Wild Fernleaf and Dill Olive Oil

Spray a baking sheet with non-stick spray. Pre-heat broiler on high.

Place catfish on a plate and lightly salt and pepper both sides. Lightly drizzle equal amounts of Garlic Olive Oil and Wild Fernleaf Dill Olive Oil on both sides of the fish. Place on baking sheet.

Place under broiler for 7 minutes. Watch carefully. You may need to move the baking sheet to a lower rack or decrease the broiler to low setting. Rotate baking sheet several times during the 7 minutes.

When fish flakes easily, you're ready to eat!

Creamy Dill Wasabi Sauce

This is an easy dipping sauce for fish or chicken!

2/3 cup low-fat plain yogurt
1/3 cup Wild Fernleaf Dill EVOO
1 t. wasabi powder
1/2 t. salt
1/2 t. chopped fresh dill

In a small bowl, add the 2/3 cup of plain low-fat yogurt, 1 teaspoon of wasabi powder, ½ teaspoon of salt, and the 1/3 cup of dill-infused EVOO along with the fresh dill. Mix together with a whisk, add any additional salt to your taste and let stand for about 10 minutes.
Makes about 1 cup

Thanks to King's Olive Oil Company for the recipe.

Saturday, April 29, 2017


I love this dish. It's so very simply prepared with just a few ingredients. This allows the flavor of the vegetables to shine. When you are serving a heavy or cheesy dish, a light side dish is perfect.

1 T. butter
1 red jalapeno, seeded and thinly sliced
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped

Melt the butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes.

Add the corn, lima beans, 1/2 cup water, and a pinch of salt. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until almost all of the water has evaporated. Season with a little more salt, and stir in the scallions.

From Food Network Magazine May 2017

Friday, April 28, 2017

Mushroom Quesadillas

If you'd like a vegetarian version for a tasty quesadilla, give this one a try.  The mushrooms and red onions pair very well together, but with the addition of the melty Havarti.......Yum. This is a great weeknight meal.

2 T. unsalted butter
12 oz. sliced white mushrooms (5 - 6 cups)
kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated Havarti cheese (about 6 oz.)
1 t. dried Mexican oregano

Melt 1 T. butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 t. salt and a few grinds of pepper. Cook, stirring occasionally until browned and tender, 5 - 7 minutes. Add 1 T. butter, the red onion, and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.

Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling. 

Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 - 7 minutes.

Cut the quesadillas into wedges and serve with succotash.

From Food Network Magazine May 2017

Thursday, April 27, 2017

Garlic Fig Grilled Pork Chops

These gorgeous pork chops were on sale this week. Lucky us. And lucky you for reading this blog post for the recipe!

The main ingredients in the marinade are Black Mission Fig Balsamic Vinegar which is thick and has an amazing fig flavor that pairs perfectly with pork and Garlic Olive Oil which is both pungent and sweet.  Click on the links to go to King's Olive Oil's website to order!

1/4 cup Black Mission Fig Balsamic Vinegar
3 T. Garlic Olive Oil
1/2 t. salt
1/2 t. freshly ground black pepper
4 bone-in thick cut Pork Chops

Pour vinegar into a medium bowl. Slowly drizzle olive oil into vinegar while whisking constantly. The marinade will thicken nicely. Whisk in salt and pepper.

Place pork chops into a gallon size Ziploc bag. Pour in marinade. Seal carefully and turn the bag over to completely coat pork chops. Refrigerate for 1 - 2 hours. 

Preheat gas grill to 400 degrees F. Remove pork chops from marinade and let excess drip off. Place on grill. Let pork chops cook 3 - 4 minutes until they release easily from grates. Lift an edge of the pork chop and if you're happy with the grill marks, rotate 1/4 turn. Repeat with remaining pork chops. 

Turn pork chops over and repeat the process. When the pork reaches an internal temperature of 145 degrees F., remove from grill and lightly tent with foil. Allow for a three minute "rest period" before serving.

Wednesday, April 26, 2017

Wing Wednesday: Greek Seasoned Wings

For this week's Wing Wednesday, I chose a "dry" wing meaning there's no sauce on these little morsels. Sometimes it's nice to have a baked wing that has the crunch of a fried wing, but without a lot of sauce to ruin the crunch!

2 - 2 1/2 lbs. of wings, separated, tips removed
2 - 3 T. olive oil
2 T. Greek Seasoning blend
1/2 t. salt
1/4 t. freshly ground black pepper

Preheat oven to 350 degrees F.

Spray a large baking sheet with non-stick spray.

Place wings in a large bowl. Drizzle with olive oil and toss to coat thoroughly. 

Sprinkle with Greek seasoning blend and stir or toss to evenly season the wings.

Place them in a single layer on baking sheet. Bake for 30 minutes.

Remove from oven, turn the wings over, and increase oven temperature to 400 degrees.  Bake for an additional 20 minutes or so.

Remove from oven and serve immediately.

I served these wings with a tomato and cucumber salad.

Greek Styled Salad

A wonderful combination of fresh vegetables with a flavorful Greek Vinaigrette mixed with crumbled feta. This salad is a delightful spring/summer salad when you tire of the normal "green salad."

1 cup quartered cherry tomatoes
1/2 cup thinly sliced red onion
1/2 cup chopped seedless cucumber
1/4 cup quartered Kalamata olives
1/2 t. salt
A few grinds of black pepper
1 t. Greek seasoning
1/3 - 1/2 cup of Greek Vinaigrette
1/4 cup of crumbled feta cheese (add more if you like)

Add vegetables, salt, pepper, and Greek seasoning to a medium bowl. Stir to combine. 

Drizzle with the vinaigrette. Add slowly and stir so you can adjust the amount you'd like on the salad. Add feta cheese and stir to blend in with the vegetables and the vinaigrette. 

Greek Vinaigrette

Granted, I should have tripled the recipe to fill up the cruet in this picture. I did swirl the vinaigrette around a bit so you could see the herbs, lemon zest, etc. that makes this healthy dressing so flavorful.

When I think Greek flavors, garlic, lemon, and oregano come to mind. By using Garlic Olive Oil and Sicilian Lemon Balsamic Vinegar, your base flavors are there!

Not only is this an amazing dressing for green salads, it also doubles as a marinade for seafood or chicken.

This recipes make about a half cup. It will keep for about a week in the fridge. 

1/4 t. salt
a few grinds of black pepper
zest and juice of one medium lemon
1/2 t. minced garlic
2 T. Greek Seasoning blend

Pour olive oil into a medium bowl. SLOWLY drizzle in the vinegar while whisking constantly. The vinegar will incorporate with the oil and thicken.

Add remaining ingredients and whisk to combine. 

Tuesday, April 25, 2017

Chili Spiced Haddock over Roasted Cabbage Slaw with Spicy Mayo Sauce

You've heard the saying that you "eat with your eyes first." Another colorful, healthy, easy to make weeknight dinner that is special enough for guests. If haddock isn't available, substitute cod or another mild white fish. Everything is cooked under the broiler on one sheet pan so you have easy clean up as well!

1/2 head green cabbage, halved and thinly sliced (about 7 cups)
1 small red onion, thinly sliced
1 orange bell pepper, thinly sliced
2 T. vegetable oil
salt and freshly ground black pepper
2 T. fresh lime juice, plus wedges for serving
1/2 cup mayonnaise
2 T. chopped fresh cilantro, plus 1/4 cup whole leaves
8 pickled jalapeno slices, finely chopped, plus 2 t. brine
1 t. ancho chili powder
4 - 6 oz. skinless haddock or cod fillets

Preheat the broiler and spray a rimmed baking sheet with non-stick spray or line with foil. Toss the cabbage, onion, and bell pepper with 1 T. plus 1 t. of vegetable oil along with 1/2 t. salt and a few grinds of black pepper on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 - 8 minutes.

See the light char? The vegetables have just begun to soften. These are perfect.

Transfer to a large bowl and stir in 1 T. of lime juice; season with a little more salt.

Meanwhile, combine the mayonnaise, the remaining 1 T. lime juice, the chopped cilantro, jalapenos and brine, and 3/4 t. chile powder in a small bowl; set aside.

Rub the fish with the remaining 2 t. of vegetable oil and 1/4 t. chile powder; season with salt and arrange on the same baking sheet. Broil the fish until just cooked through, 5 - 7 minutes

Serve the fish with the mayonnaise sauce and slaw along with lime wedges. Top with the cilantro leaves.

From Food Network magazine May 2017

Monday, April 24, 2017

Charred Corn & Black Bean Salad

I served this dish alongside the Monterey Chicken. Don't skip the step of charring the corn! It add a delicious smokiness to the salad.

2 ears fresh sweet corn, shucked
2 T. fresh lime juice
1 t. extra virgin olive oil
1 t. agave nectar or honey
1 t. each ground cumin and coriander
salt and black pepper to taste
1 can black beans (15 oz.), rinsed and drained
2 scallions, thinly sliced
4 cups romaine hearts
1 avocado, thinly sliced (optional)

Heat grill pan or grill over medium heat. Spray with nonstick spray.

Grill corn, turning occasionally, until charred, about 10 minutes. When cool enough to handle, cut kernels off cobs.

Whisk together lime juice, oil, agave, cumin, and coriander for the vinaigrette; season with salt and pepper.

Combine corn kernels, beans, and scallions. Divide romaine between plates, top with the corn/bean mixture, and sliced avocados if serving, then drizzle with vinaigrette.

From Cuisine at Home Issue No. 122.

Monterey Chicken with Pico de Gallo

If you're craving Tex-Mex and want tons of flavor, try this recipe now. Like tonight now. The recipe was originally written for two servings; however, I used four chicken breasts and there was sufficient marinade for the chicken. I doubled the bacon strips and the amount of cheese to make sure there was enough of those two ingredients because it's BACON AND CHEESE.  

There's two different methods to prepare the chicken, you can cook the chicken in a large skillet and, when cooked through, add the cheese and bacon, cover the skillet and allow the cheese to melt.


You can grill the chicken, remove the chicken from the grill to a baking sheet, add the cheese and bacon and place it under the broiler for a minute or two to melt the cheese.  

Don't neglect to make this simple pico de gallo to serve alongside. It was the perfect condiment.

Marinade for chicken:
2 T. Dijon mustard
1 T. EACH brown sugar, Worcestershire sauce, and olive oil
1 t. salt
1 t. freshly ground black pepper
4 boneless, skinless chicken breasts (5 - 6 oz. each), pounded to 1/2" thickness

Whisk marinade ingredients together in a large bowl. Add chicken breasts, toss to coat. Cover and refrigerate 30 minutes.

For the topping:
4 strips thick cut bacon, cooked and crumbled (reserve drippings)
1 cup shredded pepper jack cheese

Heat a grill pan or grill over medium heat. Brush pan with some of the bacon drippings. Remove chicken from marinade, letting excess drip off; discard marinade.

Cook chicken, covered, until a thermometer inserted into the thickest part registers 165 degrees F., about 5 minutes per side.

Top chicken with bacon-cheese mixture, cover, and cook until cheese is melted, 1 minute more.

Serve chicken with Pico de Gallo.

1 tomato, seeded and diced, about 1 cup
1/4 cup diced red onion
1 T. minced fresh jalapeno
1 T. minced cilantro
1/4 t. minced fresh garlic
1 T. reserved bacon drippings
1 T. fresh lime juice
1/4 t. salt (or more to your taste)
1/4 t. black pepper

In a small bowl, combine tomato, onion, jalapeno, cilantro, and garlic.  Stir in 1 T. reserved bacon drippings and lime juice; season with salt and pepper.

Aren't the colors amazing? This meal would be perfect for Cinco de Mayo!

From Cuisine at Home Issue No. 122