Summer is the time for cool salads. Today's salad is light and only 204 calories per serving. Cold shrimp, fresh tomatoes and crisp lettuce combine with the tangy horseradish vinaigrette makes this salad refreshing and yummy. It comes from the current issue of CUISINE AT HOME.
SHRIMP COCKTAIL SALAD
FOR THE VINAIGRETTE, WHISK:
1/3 c. prepared horseradish
1 tbsp. minced lemon zest
1/4 c. fresh lemon juice
3 tbsp. no-salt added ketchup
3 tbsp. extra-virgin olive oil
1 tsp. Worcestershire sauce
1/4 tsp. each kosher salt and black pepper
Whisk together in a large bowl.
FOR THE SALAD, HEAT:
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 tbsp. Old Bay seasoning
2 tsp. kosher salt
1/2 tsp. black peppercorns
Bring to a boil, then reduce heat to medium and simmer 10 minutes.
ADD:
1 1/2 lb. large shrimp, peeled and deveined (about 30)
Add shrimp and cook until pink and opaque, 2-3 minutes. Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover, and chill at least 1 hour or overnight, stirring occasionally.
TOSS IN:
12 c. thinly sliced romaine lettuce (about 1 1/2 heads)
Toss lettuce and shrimp together just before serving.
Makes about 6 servings
4 c. chopped tomatoes (about 4 medium)
Sunday, June 30, 2013
Saturday, June 29, 2013
SATURDAY'S SALAD
Zucchini and yellow squash are plentiful right now. I've fixed them a number of different ways but never in a salad. This one sounds very promising and it comes from COOKING WITH PAULA DEEN magazine. This has been a rough week for Paula as the media and her sponsors have been all over her really making a mountain out of a mole hill and ruining the reputation of a lady who has worked hard to get where she is today. It makes me sad for her and at the same time I know she can come back stronger than before with the support of family and friends.
ZUCCHINI AND YELLOW SQUASH RIBBON SALAD
6 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon
1 tsp. salt
1/2 tsp ground black pepper
1 lb. zucchini
1 lb. yellow squash
1/4 c. chopped fresh parsley
1/4 c. crumbled feta cheese
1/4 c. toasted pine nuts
In a large bowl, whisk together vinegar and next 5 ingredients.
Using a vegetable peeler, peel zucchini and squash into ribbons. Add vegetables and parsley to vinaigrette; toss gently to coat. Sprinkle with feta and pine nuts, serve immediately.
ZUCCHINI AND YELLOW SQUASH RIBBON SALAD
6 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon
1 tsp. salt
1/2 tsp ground black pepper
1 lb. zucchini
1 lb. yellow squash
1/4 c. chopped fresh parsley
1/4 c. crumbled feta cheese
1/4 c. toasted pine nuts
In a large bowl, whisk together vinegar and next 5 ingredients.
Using a vegetable peeler, peel zucchini and squash into ribbons. Add vegetables and parsley to vinaigrette; toss gently to coat. Sprinkle with feta and pine nuts, serve immediately.
FRIDAY'S FAMILY FAVORITE
Mac and cheese is usually the side of choice for the kids but today's recipe will probably be a big hit for the adults in the household. It would be great to take for a covered dish or to serve at a family get together. I made it for a special dinner last night and it turned out really well. It is not on anyone's diet list so save it for an occasional treat. It is another dish from the TUPELO HONEY CAFE.
MACARONI AND GOUDA CHEESE CASSEROLE
4 oz. Ritz crackers
1 c. panko bread crumbs
1 1/2 tsp. sea salt
1 tsp freshly ground pepper
2 tbsp. unsalted butter, melted
1 tsp. olive oil
1 large sweet onion(such as Vidalia), diced
8 c. water
2 c. elbow macaroni
3 c. heavy cream
1 1/2 c. shredded Gouda cheese(about 8 oz.)
1 tbsp. Worcestershire Sauce
1 tbsp. green hot pepper sauce
1/2 c. grated Parmesan cheese
Preheat the oven to 400. Lightly butter a 9x13 inch baking dish. In a food processor, pulse the crackers, bread crumbs, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper, until coarsely ground. Place the mixture in a large bowl and combine with melted butter. Set the cracker mixture aside.
Heat the olive oil and the onion in a medium skillet over medium-high heat for 5-6 minutes, until the onion is translucent. Bring the water to a boil in a large stockpot and add 1/2 tsp. of the salt. add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente. Drain the pasta and return to the stockpot. Add the onion, cream, gouda cheese, Worcestershire, hot pepper sauce, and the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.
Sprinkle half the bread crumb mixture evenly on the bottom of the prepared baking dish. Pour in the macaroni mixture and top with the remaining crumb mixture. Sprinkle the Parmesan cheese on top and bake for about 15 minutes, or until golden brown. Turn the oven off and let the casserole rest inside for 5 minutes before serving.
MACARONI AND GOUDA CHEESE CASSEROLE
4 oz. Ritz crackers
1 c. panko bread crumbs
1 1/2 tsp. sea salt
1 tsp freshly ground pepper
2 tbsp. unsalted butter, melted
1 tsp. olive oil
1 large sweet onion(such as Vidalia), diced
8 c. water
2 c. elbow macaroni
3 c. heavy cream
1 1/2 c. shredded Gouda cheese(about 8 oz.)
1 tbsp. Worcestershire Sauce
1 tbsp. green hot pepper sauce
1/2 c. grated Parmesan cheese
Preheat the oven to 400. Lightly butter a 9x13 inch baking dish. In a food processor, pulse the crackers, bread crumbs, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper, until coarsely ground. Place the mixture in a large bowl and combine with melted butter. Set the cracker mixture aside.
Heat the olive oil and the onion in a medium skillet over medium-high heat for 5-6 minutes, until the onion is translucent. Bring the water to a boil in a large stockpot and add 1/2 tsp. of the salt. add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente. Drain the pasta and return to the stockpot. Add the onion, cream, gouda cheese, Worcestershire, hot pepper sauce, and the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.
Sprinkle half the bread crumb mixture evenly on the bottom of the prepared baking dish. Pour in the macaroni mixture and top with the remaining crumb mixture. Sprinkle the Parmesan cheese on top and bake for about 15 minutes, or until golden brown. Turn the oven off and let the casserole rest inside for 5 minutes before serving.
Thursday, June 27, 2013
THIRSTY THURSDAY
Refrigerated coconut milk is quickly becoming a popular dairy-free alternative to milk. It's light consistency and subtle hint of coconut flavor are a delicious addition to this refreshing drink. The recipe comes from the current issue of BETTER HOMES AND GARDENS.
STRAWBERRY COCONUT CREAM SODA
3 cups fresh strawberries, halved
2/3 c. sugar
3/4 c. refrigerated coconut milk
3-4 c. club soda or carbonated water, chilled
In a medium bowl combine strawberries and sugar; stir well to combine. Using a pastry blender, coarsely mash the strawberries.
Place 1/2 c. of the mashed strawberries in each of 6 glasses. To each glass add ice, 2 tbsp. coconut milk, and 1/2-2/3 c. club soda. Stir drinks just before serving. Makes 6 servings
STRAWBERRY COCONUT CREAM SODA
3 cups fresh strawberries, halved
2/3 c. sugar
3/4 c. refrigerated coconut milk
3-4 c. club soda or carbonated water, chilled
In a medium bowl combine strawberries and sugar; stir well to combine. Using a pastry blender, coarsely mash the strawberries.
Place 1/2 c. of the mashed strawberries in each of 6 glasses. To each glass add ice, 2 tbsp. coconut milk, and 1/2-2/3 c. club soda. Stir drinks just before serving. Makes 6 servings
Wednesday, June 26, 2013
CROCKPOT WEDNESDAY
Today, in honor of all things decadent, I'm posting a dessert from the crockpot. This is a new one on me but I intend to try it out next time I really get an urge for all things chocolate. This one is from THE CROCKIN' GIRLS SLOW COOKING COMPANION.
TRIPLE CHOCOLATE MESS
1pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
1(6oz) bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray the slow-cooker with non-stick cooking spray. Mix all the ingredients until smooth and pour into the slow-cooker. Cook on LOW for 6-8 hours. Remove the cooker from the base and let cool for 30 minutes or more(if you can resist!).
TRIPLE CHOCOLATE MESS
1pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
1(6oz) bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray the slow-cooker with non-stick cooking spray. Mix all the ingredients until smooth and pour into the slow-cooker. Cook on LOW for 6-8 hours. Remove the cooker from the base and let cool for 30 minutes or more(if you can resist!).
TUESDAY'S TREAT
Nothing says "home" like a creamy banana pudding. Today's recipe is the TUPELO HONEY CAFE'S version. It's very close to my momma's recipe except that hers was topped with home made meringue instead of whipped cream.
BANANA PUDDING
3 c. whole milk
2 egg yolks
3/4 c. sugar
4 tbsp. cornstarch
1/4 tsp. sea salt
2 tsp. vanilla extract
2 tbsp. unsalted butter
3 ripe bananas
24 vanilla wafers
Sweetened whip cream for serving
In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low. In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and a little vanilla until the mixture is creamy. With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don't curdle. Then add the yolk mixture to the pan of warm milk, stirring over low heat for 5-6 minutes, until the mixture thickens and coats the back of a spoon. Stir in the butter until melted and remove the mixture from the heat. Slicing as you go, cover the bottom of a casserole dish with the bananas. Pour the pudding mixture over the bananas and top with vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream.
BANANA PUDDING
3 c. whole milk
2 egg yolks
3/4 c. sugar
4 tbsp. cornstarch
1/4 tsp. sea salt
2 tsp. vanilla extract
2 tbsp. unsalted butter
3 ripe bananas
24 vanilla wafers
Sweetened whip cream for serving
In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low. In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and a little vanilla until the mixture is creamy. With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don't curdle. Then add the yolk mixture to the pan of warm milk, stirring over low heat for 5-6 minutes, until the mixture thickens and coats the back of a spoon. Stir in the butter until melted and remove the mixture from the heat. Slicing as you go, cover the bottom of a casserole dish with the bananas. Pour the pudding mixture over the bananas and top with vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream.
Monday, June 24, 2013
MEATLESS MONDAY
This cheesy quiche would be an excellent choice for a brunch or a supper accompanied by a crisp, green salad or fresh fruit. I'm still finding some delicious treasures in the TUPELO HONEY CAFE COOKBOOK. Thanks for sharing P.H.F.
BROCCOLI AND NEW POTATO QUICHE
2-10 inch pie crusts (of course Tupelo Honey makes theirs from scratch but ,alas, mine will be from the grocery)
3 large red new potatoes
1 bunch broccoli(6-8 oz.), cut into small florets
2 tsp. unsalted butter
1/2 large onion, diced
5 eggs
3/4 c. heavy cream
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 c. shredded sharp cheddar cheese(about 4 oz.)
Preheat oven to 350. Bake pie crusts for 10 minutes or until lightly browned.
Bring a medium saucepan of water to a boil, add the potatoes, and cook for about 15 minutes, or until potatoes are tender, then transfer to an ice bath using a slotted spoon so you can reuse the cooking water. Add the broccoli to the boiling water and blanch for 2 minutes before transferring to the ice bath.
Melt the butter in a small skillet over medium heat and saute the onion for 6-8 minutes, or until translucent. Set the onion aside. In a large bowl, beat the eggs and whisk in cream, salt, and pepper. Remove the potatoes and broccoli from the ice bath and dry on paper towels. Dice the potatoes and set aside.
To build the quiche, begin with spreading 1/4 c. of the cheese on the bottom of the crust and then layer the potatoes, broccoli, and onion. Cover the vegetables with the remaining cheese and pour the egg mixture evenly over the top. Place the pie pans on a rimmed sheet pan and bake for about 50 minutes or until golden brown. Let rest 5 minutes and serve immediately.
Makes 2 pies
BROCCOLI AND NEW POTATO QUICHE
2-10 inch pie crusts (of course Tupelo Honey makes theirs from scratch but ,alas, mine will be from the grocery)
3 large red new potatoes
1 bunch broccoli(6-8 oz.), cut into small florets
2 tsp. unsalted butter
1/2 large onion, diced
5 eggs
3/4 c. heavy cream
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 c. shredded sharp cheddar cheese(about 4 oz.)
Preheat oven to 350. Bake pie crusts for 10 minutes or until lightly browned.
Bring a medium saucepan of water to a boil, add the potatoes, and cook for about 15 minutes, or until potatoes are tender, then transfer to an ice bath using a slotted spoon so you can reuse the cooking water. Add the broccoli to the boiling water and blanch for 2 minutes before transferring to the ice bath.
Melt the butter in a small skillet over medium heat and saute the onion for 6-8 minutes, or until translucent. Set the onion aside. In a large bowl, beat the eggs and whisk in cream, salt, and pepper. Remove the potatoes and broccoli from the ice bath and dry on paper towels. Dice the potatoes and set aside.
To build the quiche, begin with spreading 1/4 c. of the cheese on the bottom of the crust and then layer the potatoes, broccoli, and onion. Cover the vegetables with the remaining cheese and pour the egg mixture evenly over the top. Place the pie pans on a rimmed sheet pan and bake for about 50 minutes or until golden brown. Let rest 5 minutes and serve immediately.
Makes 2 pies
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