If you love the flavor of chilled gaspacho soup but don't really have the time to make it, just quickly chop and mix together the fresh summer vegetables found in your favorite gaspacho. Chill it. Serve as a side salad or main dish with fresh bread and a nice salty ham. I chose freshly baked Italian Paesono bread and prosciutto.Read More
Coleslaw is an old Dutch cabbage salad that is normally served with a vinagrete. I've taken the . . . .Read More
My shrimp and bacon salad is what I call a refrigerator raided salad: standing in front of the refrigerator with door wide open deciding on something quick, easy and filling. I always have a bag of shrimps in the freezer, bacon in the fridge, and a bowl of lemons on the kitchen counter. This is my quick, go-to salad.Read More
Deliciously refreshing salad includes English cucumber, mango, feta cheese and red onion is tossed in a garliky ranch-style dressing. Heaping spoon fulls of the salad is then layered on a romaine lettuce leaf in the style of boat. More flavor is added with the topping of alfalfa-radish sprouts. Healthy and filling makes this is a great light lunch with a dinner role or even a side salad.Read More
It's still clam season. And I finally got around to making one of my favorite clam dishes: My Manhattan Clam Chowder. It departs from the traditional one in that I include baby spinach cut julienne style. Still, it packs all the other wonderful flavors of a Manhattan clam chowder and it is loaded with fresh littleneck clams.Read More
Serve up a warm and crunchy salad with five favorite vegetables: romaine lettuce, yellow bell pepper, yellow onions, yellow squash and broccoli. Top it with a garlicy yogurt dressing and lemon zest. And you have served up a plate of deliciousness. It is great as a meal all by itself or as a side dish to a hearty meal.Read More
What makes this sausage, beans and roasted vegetable soup so delicious? Red bell peppers, tomatoes and garlic are roasted, then blended with a vegetable broth and seasoned with a herb bouquet garni--creating a beautifully rich yet subtle flavor-filled soup base. Sweet Italian sausage and a Vidalia onion add a layer of sweetness and texture along with cannellini beans.Read More
This recipe is how my grandmother made potato salad: potatoes, hard-boiled eggs, cheddar cheese, pickles and onions. She brought it all together with mayonaisse and mustard.Read More
This wonderfully light seafood salad with shrimp, scallop and pineapple can be served as entree or a side salad. The ingredients are charred on a grill pan, laid on a bed of arugula and then highlighted with a pineapple vinaigrette and blue cheese.Read More
Anytime of the year is a good time for a hearty corn chowder! But it seems particularly tasty in the fall as we adjust to cool days and nights. This corn chowder is seasoned with crispy bacon, extra sharp cheddar cheese and then spiked with bits of sun-dried tomatoes.
A bowl of hearty corn chowder is then garnished with lots of delicious crispy chopped bacon.
Tool: 4-5 quart dutch oven, preferably cast iron
- 7 slices of fried bacon, diced
- 2 small yellow onions, chopped
- 3 garlic cloves, minced
- 2 Tablespoons of butter
- 3 Tablespoons of flour
- 3 cups of chicken stock
- 1 teaspoon of salt, preferably Kosher salt
- 1 teaspoon of fresh ground black pepper (or add fresh ground white pepper at serving)
- 1 large white potato, diced (russet or Yukon gold, whichever is available)
- Sun-dried tomatoes, chopped 2.5 ounces (73 grams)
- 2 pounds frozen corn (453 grams each). If you use fresh corn, you'll need 10 ears. You can also use a mixture of small white corn and yellow corn.
- 2 cups of half-and-half milk
- 1 cup (83 grams) of white sharp cheddar cheese, shredded
- Optional: 3/4 cups of white sharp cheddar cheese, shredded for additional garnish
- Optional: If you like a little heat, add cayenne pepper to taste.
In a 5 quart stock pot, fry bacon to a brown crisp. Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel. Add onions and cook to almost translucent, about 4 minutes. Add garlic and cook for 1 minute. Push onions and garlic to one side of the pot.
Melt butter to just a few bubbles. Add flour and stir to create a roux. Add salt and pepper. Add chicken stock and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil and simmer for 10 minutes. Add corn, sun-dried tomatoes and cook for about 5 minutes. Add half-and-half milk and cheese. Cook for about 5 minutes until cheese melts.
While chowder is cooking its last 5 minutes, chop the bacon. Serve chowder in a soup bowl or soup cup. Garnish with bacon. For a more cheesier flavor, garnish with the additional shredded cheese.
This corn chowder recipe serves 6-8 people, so there is plenty to share with friends and freeze to eat another day.
This chunky chicken salad is made for a sandwich. But it doesn't have to stop there, the chicken salad can simply be eaten as just that--a salad on a bed of lettuce.
Yields 3 cups
Ingredients for a Chunky Chicken Salad Sandwich:
- 2-1/2 to 3 cups of chicken cutlets or breast, roasted cut into 3/4" chunks
- 1 tablespoon tarragon
- 1 tablespoon fresh extra virgin olive oil
- 1 tablespoon crushed whole black peppers. Salt to taste.
- 1 fresh celery stalk, diced
- 1/2 cup whole walnuts, roasted and then broken or roughly chopped (See notes.)
- 1/3 cu spring onions (about 3), diced or sliced depending upon the size of onions
- 1/3 cup of dried cranberries (This is optional but HIGHLY recommended.)
- 2/3 cup of light Miracle Whip (TM made by Kraft). You can of course make your own creamy dressing
- Romaine lettuce
- Muenster cheese
- Fresh Alfalfa sprouts, preferably radish sprouts
- Pumpernickel bread (other bread options: sour dough and wheat)
Mix raw chicken with olive oil, tarragon and black pepper. Let sit for about an hour (Or you can even marinade it over night). If you are using chicken breasts, cut them into strips to ensure all sides are covered with oil and seasonings. Spread chicken on a baking pan under a broiler, cook for about 4 minutes. Turn chicken over and cook for 3 minutes. Allow the chicken to cool, then cut into chunks. While waiting, roast the walnuts.
Take care not to cook to long or the chicken will be dry. (Optional: use a grill pan to cook chicken, cooking in the same length of time.) You can get even more creative to try a different flavor, such as on-the-grill left over chicken or even whole roasted left over chicken. Lightly but thoroughly mix all ingredients.
Serve on pumpernickel, wheat bread or sour dough bread with a layer of dressing on both slices. Layer sandwich with lettuce, chunky chicken salad, 1-2 slices of Munster cheese and top with alfalfa sprouts.
How to roast walnuts. Preheat oven to 350 degrees. Spread whole walnuts on baking pan. Place it on the middle rack. Roast 5-8 minutes or until walnuts turn a little darker and are very fragrant.
Here's how I built this delicious sandwich:
You May Be Interested In Other Poultry Recipes:
This summer soup is loaded with vegetables, nine to be exact, plus haricot and broken fettuccine. An excellent chicken stock provides the seasoning, and a sun-dried tomato pesto makes every bite just pop right in your mouth. Serves 10-12.
Ingredients for the nine vegetable soup:
- 1 tablespoon vegetable oil
- 2 medium or 1 large yellow onion, coarsely chopped
- 2 large garlic cloves, smashed and finely chopped
- 1 - 16 oz whole tomatoes, drained and chopped
- 1-1/2 quarts chicken or vegetable stock (The stock is the seasoning for this soup. So be sure to use an excellent stock or make your own.)
- 4 carrots, thinly sliced
- 2 white potatoes, diced
- 4 leeks (white parts only), thinly sliced
- 2 large stalks celery with leaves, thinly sliced
- 2 cups (10 oz) sliced green beans
- 1 medium zucchini, cut into 1/2 inches
- 3/4 cup broken spaghetti or fettuccine (about 2-1/2 inches)
- 1 cup dried navy beans, soaked and then cooked until tender and drained.
Ingredients for sun-dried tomato pesto
- 3 garlic cloves
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil (or 2 tablespoons olive oil if you choose the option to add the hot soup liquid)
- 1/4 cup hot soup liquid (Optional! Note to reduce olive oil when using this method)
- 1/2 cup sun-dried tomatoes, chopped
- Salt and fresh ground pepper to taste
Preparations for the soup:
Pour vegetable oil in a frying pan to a moderate heat. Add onions, stir and cook for about one minute. Add garlic, stir and cook for another minute. Add tomatoes, cook and stir for about 8 minutes.
In a soup pot, bring stock to a boil. Add carrots, potatoes, leeks, celery and the onion and tomato mixture. Simmer for 15 minutes. Add green beans and fettuccine. Continue to simmer for about 5 minutes. Then add zucchini and simmer until slightly tender (about 3-5 minutes). Take care not to overcook the zucchini or you will have mushy zucchini!
Preparation for the sun-dried tomato pesto (options also listed):
In a food processor, add all ingredients, except the sun-dried tomatoes, and blend until smooth. Add the sun-dried tomatoes. Adding the sun-dried tomatoes at the end makes the pesto chunky with bits of the tomatoes. If a totally smooth pesto is desired, add the sun-dried tomatoes at the step for blending.
For a quick pesto sauce, you can of course purchase from such places as Costco. In which case, just add the sun-dried tomatoes.
The pasta salad loaded with penne pasta, prosciutto ham, basil pesto and black olives is simple to make. Delicious. And summer fresh. Serves four.
- 2-1/2 cups penne pasta, cooked al dente
- 3-1/2 oz prosciutto ham, diced
- 1/2 cup roasted bell peppers, sliced*
- 1/4 - 1/2 cup black olives, sliced
- 2-3 Tbsp basil pesto
- 1/2 cup (or more) shaved Parmesan
Cook the pasta following instructions on the box. While pasta is cooking, dice the prosciutto. Slice the roasted bell peppers and black olives. Shave the Parmesan cheese. After the pasta has cooked, rinsed and cooled a bit. Lightly toss the ingredients, except the shaved Parmesan, in a large salad bowl. Serve in salad bowls, topped with shaved Parmesan.
Want to try a different flavor? Substitute the roasted bell peppers with sun-dried tomatoes.
*Notes. You can purchase roasted bell peppers. But why not have fun and just roast your own. It's easy, whether under a broiler, on a stove-top burner or on a grill. Click on this image to watch a video from All Recipes and learn just how easy it is to roast peppers:
You May Be Interested In Other Salad Recipes
This smoked beef brisket with caramelized onions is a perfect match for the hearty appetite. Read below to find out my short cut for making this a quick and easy sandwich.
Yes, I took the easy way to make this sandwich. And why not!
- Bread. From the bakery, purchase a 12" long fresh dough role. Following instructions, for baking. When bread is cool enough to handle, split it down the center and gently mashed the soft inside dough just enough to make room for the smoked brisket. Add a little miracle whip or your favorite dressing to the bread. Then cut the role into two 6" halves.
- Smoked Beef Brisket. From Costco or some other reliable food store, purchase a beef brisket already smoked and sliced. Following instructions to heat the brisket. If necessary, slice it again into julienne-like strips. Pile the strips inside the role.
- Caramelized Onions. Slice a large sweet onion, such as a Vidalia, into medium sized rings. But do not separate the rings. Saute the onions in butter until soft and brown. As the onions become soft, the rings will separate when you turn them. Pile the caramelized onions on top of the beef brisket slices.
Optional: Top the beef brisket slices with a slice of your favorite cheese. Zap it in the broiler just enough to melt the cheese a little. Then add the onions.
*You can of course smoke your own beef brisket. There are lots of instructions on the internet. Or you can try this one from Kingsford charcoal (and no, I'm not affiliated with Kingsford),
You May Be Interested In Other Sandwiches:
This hearty rosemary baked ham and Munster cheese is fit for any size appetite. See below for what's in it.
This ham and cheese sandwich includes the following:
- Everything bagel, toasted in the oven with butter
- Miracle whip on bagel (feel free to substitute with your choice of dressing)
- Slice of red onion
- Slice of yellow heirloom tomato
- Piles of thinly sliced rosemary baked ham
- Slice of Munster cheese, melted
- Piles of alfalfa sprouts
Easier than pie! Cut, butter and toast the bagel under the oven broiler. Add miracle whip or some other dressing you like to the toated bagel. Cut vegetables. Partly assemble sandwich on bagel beginning with red onion, tomato, stacked ham and cheese. On a lid rib baking sheet, return sandwich to oven broiler to melt cheese, less than a minute. You will need to watch it so as not to burn the cheese. Place lettuce on the bottom half of the bagel. On top of the lettus, place the broiled vegie, ham and melted cheese. Finish with alfalfa spouts and bagel top. Cut in half or just grab it with both hands!
Keep It Simple. Keep it refreshing with this easy fruit salad.
This fruit salad is so easy, refreshing and just down right delicious! I only wish I had thought of it. Alas, I didn't. I did, however, substitute some fruits with what I like, as can you. The dressing is just honey and lime juice. You can find the basis for this recipe on My Recipes under "Tropical Fruit Salad."
After selecting and cutting your preferred fruits, just pour a light salad dressing mix of three tablespoons of honey and two tablespoons of lime juice. Note: you will want to chill the fruit mix and then pour the dressing on it.
As you can see, I chose kiwi, oranges (cut into small segments), carambola (start fruit), raspberries topped with coconut.