Mixed Greens with Roasted Pears and Blue Cheese

This may just be my new favorite salad! Classic Ina, this was so simple to make and yet so amazingly delicious. The pears smelled fabulous while baking. This dish is quintessential fall on a plate and makes a very elegant presentation. I substituted red wine for the port.

Mixed Greens with Roasted Pears and Blue Cheese

• 3 ripe but firm Anjou pears
• Freshly squeezed lemon juice (3 lemons)
• 3 ounces coarsely crumbled sharp blue cheese such as Stilton
• 1/4 cup dried cranberries
• 1/4 cup walnut halves, toasted and chopped
• 1/2 cup apple cider
• 3 tablespoons port
• 1/3 cup light brown sugar, lightly packed
• 1/4 cup good olive oil
• 6 ounces baby arugula
• Kosher salt

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Source: Ina Garten, Barefoot Contessa at Home, Clarkson Potter, 2006.

Insalata Misto (Mixed Salad)

This salad took me only a few minutes to prepare while my pasta was baking. The dressing can easily be made ahead. The dressing turns a brillant green color and is a nice colorful addition to a spring or summer table. The flavor on the dressing really shined through but was not overpowering. This recipe is a great way to enjoy all of the health benefits fresh basil offers and have a tasty dressing. I also liked shaving the vegetables for this salad. It makes an ordinary salad look a little fancier.

Insalata Misto (Mixed Salad)

• 1/3 cup lightly packed fresh basil leaves
• 1/3 cup white wine vinegar or fresh lemon juice
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup extra-virgin olive oil
• 8 cups arugula
• 4 cups bite-size pieces radicchio, from 1 (10-ounce) head
• 1 carrot, peeled
• 1 hothouse cucumber, peeled

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.

Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.

Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

Source: Giada de Laurentis, Everyday Pasta, Clarkson Potter, 2007.

Barefoot Blogger's Pasta with Sun Dried Tomatoes

I was really excited about this months Barefoot Blogger's picks. They were absolutely perfect for summer and both took advantage of in season produce. The first recipe was Ina's Pasta with Sun Dried Tomatoes. This dish took about 15 minutes total to prepare and could be served warm or cold. I chose to serve it cold. This dish has great Mediterranean flavors. The saltiness of the olives and capers balanced quite nicely with the flavors of the fresh ripe tomatoes. The mozzarella was basically a blank canvas to soak up all these wonderful flavors. I would recommend making this dish a day ahead to really allow the flavors to meld. I'm not a huge fan of most pasta salads found at pot lucks. They are often bland and slathered in salad dressing. Not an inviting dish to me. This pasta salad though had lots of flavor from the homemade sun dried tomato dressing. This dressing wasn't over powering but enhanced the dish. The dressing would be great for salad also. Thanks to Cat of Delta Whiskey for this great pick. I now have two go to recipes for pasta salad. My other favorite is this Pasta, Pesto and Peas recipe, also from Ina.
Pasta with Sun Dried Tomatoes

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Source: Barefoot Contessa Family Style, Clarkson Potter 2002.

Here is a recent shot of my Aerogarden. I'm hoping next time I make this recipe to harvest my own basil. I can't believe how fast its growing!

Barefoot Bloggers-"Salmon" Salad

This month's first Barefoot Blogger pick dealt me a little bit of a challenge. I like tuna , but I don't eat it because of the high mercury content. Also, if I were going to prepare it, it would have to be cooked all the way through which was not the intent of the original recipe. I eat sushi occasionally but only in very high end restaurants where I now the safety and quality is assured. I thought of taking the option of making a previously missed recipe. However, that didn't seem fair to Kate who picked this recipe and defeated the purpose of joining the group to branch out and try new and unfamiliar recipes. So, I decided to participate and make this recipe with grilled salmon. I'm really glad I did because it was a wonderful beginning of summer meal. The dressing would work just as well on other salads or even as a marinade. I could easily see making this same salad with chicken, shrimp or even tofu. I omitted the avocado because my husband doesn't eat it but next time I make it I will add it for me! Instead I served this over a bed of organic mixed greens with herbs. My husband said he definitely would want to have this one again. I have a feeling this is going to be a regular for us through the summer. What better way to spend a breezy evening eating dining al fresco and watching our favorite toddler run around the back yard! Thanks again to Kate of Warm Olives and Cool Cocktails, this was a great pick and exposed me to a recipe I probably would have passed on my own. Also, for those looking, I found the wasabi powder at Whole Foods.

Grilled Tuna Salad

• 2 pounds very fresh tuna steak, cut 1-inch thick (I used 1 lb salmon that I grilled until cooked through)
  
• 4 tablespoons olive oil, plus extra for brushing
• 2 1/2 teaspoons kosher salt, plus extra for sprinkling
• 1/2 teaspoon coarsely ground black, plus extra for sprinkling
• 2 limes, zest grated
• 1 teaspoon wasabi powder (found at Whole Foods)
  
• 6 tablespoons freshly squeezed lime juice (3 limes)
• 2 teaspoons soy sauce
• 10 dashes hot sauce (recommended: Tabasco)
• 1 to 2 ripe Hass avocados, medium diced (I omitted)
  
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup red onion, small diced
• I served mine over organic mixed greens with herbs
  

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Source: Ina Garten, Barefoot Contessa at Home, Clarkson Potter, 2006.

Arugula and Goat Cheese Salad with Fig Vinaigrette

Photo from Bon Appetit

I found this recipe in the October issue of Bon Appetit. I have been using figs in salad for several years and have made many different variations of this type of salad. I was drawn to this recipe because of all the wonderful layers of flavors it combined and the homemade fig vinaigrette. I also liked using the prosciutto in the salad since the main course was meatless. Unfortunately, I could not find fresh figs at any of our local stores. Not wanting to give up on the salad, I used dried figs in the salad in place of the fresh and used a fig vinaigrette recipe I found in a Whole Food's flier that I have been using for many years. The salad was not only beautiful in presentation but the flavor combination was outstanding. I can't wait for figs to reappear next fall so I can try it with fresh figs. At least with using dried figs I know we can enjoy this salad many more times throughout the fall and winter.

Arugula and Goat Cheese Salad with Fig Vinaigrette
Source: Bon Appetit, October 2008

Ingredients

VINAIGRETTE

• 5 oz fresh figs (about 6 large), stemmed, quartered
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon white wine vinegar
• 2 teaspoons chopped fresh basil
• Generous pinch of sugar
• 2 tablespoons extra-virgin olive oil

SALAD

• 8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
• 1 egg, beaten to blend
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon extra-virgin olive oil
• 10 cups (packed) arugula
• 3 oz thinly sliced prosciutto
• 8 fresh figs, stemmed, halved (I substituted dried figs)
• Honey

• Combine figs and 1/2 cup water in medium saucepan. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.

I used this recipe for the fig vinaigrette instead: Dressing: Whisk together a tablespoon or so of Fig Preserves,lemon juice, olive oil, a salt and fresh cracked pepper. I don't have exact measurements I just eyeball it and taste.

• Dip goat cheese rounds in beaten egg; coat both sides with panko. Place goat cheese on plate; chill 10 minutes. Heat oil in large nonstick skillet over medium-high heat. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
• Arrange arugula on platter. Drape prosciutto slices over. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.

Fall Salad

I wanted a different twist on my regular salad combinations. After looking at several recipes, I combined the ingredients below to make a salad that was both delicious and captured the wonderful fall colors.

Fall Salad

Arugula
1 thinly sliced Fuji apple
Organic red grapes, halved
A handful of walnuts
Blue Cheese Crumbles
Newman's Own Raspberry and Walnut Dressing

Panzanella (or Stuffing Salad!)

I was really excited when Melissa of It's Melissa's Kitchen chose Panzanella for this week's Barefoot Blogger's entry. I've eyed this recipe countless times in my Barefoot Contessa Parties cookbook and just never got around to making it. This pick also seemed perfect for summer. We really enjoyed this dish. My husband was quite funny when he asked me about the "stuffing salad" I had made for dinner! One of my favorite things to eat in summer is tomato salad. One of the best parts of tomato salad is using bread to sop up the yummy vinegar/oil/tomato juice at the bottom of the bowl. This recipe combines the best of those flavors and a good combination of vegetables. I could eat a bowl of this salad for dinner all on its own. I halved the recipe since the original serves 12. This will be a summer menu staple in our house from now on. I served this salad with Ina's Butterflied Chicken recipe, the other August pick for the Barefoot Bloggers. The Butterflied Chicken review will post on August 28th! Trust me, you will want to make that recipe too!

Panzanella
Source: Barefoot Contessa Parties by Ina Garten

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Caesar Salad with Pancetta

Over the past several days, I've been busy making all the August recipes for the Barefoot Bloggers. I will give you a spoiler and warn that all the recipes coming up were delicious. We have some new favorites to add to our collection! However, you will have to wait until August 14, 21, and 28 to see the yummy results! I can however post about some of the great accompaniments I made. Last night we had Ina's Grilled Pizzas which were fabulous. The grilled pizza update will post on August 21st. To go with these delicious pizzas, I served Ina's Caesar Salad with Pancetta as recommended in the Barefoot Contessa Parties. Both my husband and I and are guests (my in-laws) really enjoyed this salad. Definitely take the time to roast the tomatoes. My only complaint was the dressing was a bit too salty for me. I didn't read the reviews on the food network site warning of the saltiness until after I had already made the dressing. Next time, I would cut out the 2 teaspoons of kosher salt and try 4-6 anchovies. I would recommend starting with a small amount of the anchovies and tasting and adding both anchovies and/or salt until you achieve a balance that you like. As recommended by Ina, I substituted mayonnaise for the raw egg. Overall a great recipe to have in your repertoire!

Caesar Salad with Pancetta
Source: Barefoot Contessa Parties

3/4 pound pancetta, sliced 1/2-inch thick
2 pints cherry tomatoes (I used grape tomatoes)
Good olive oil
Kosher salt
Freshly ground black pepper
2 large heads romaine lettuce
1 cup freshly grated Parmesan

For the dressing:
1 extra-large egg yolk at room temperature* (I substituted 2 Tbsp of Mayonnaise as recommended by Ina)
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees F.

Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.

Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.

Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.

For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.

Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.

A simple Saturday lunch!

I'm always on the look out for new and exciting lunch ideas. I recently got an email from Whole Foods with a list of sandwich and salad ideas. One suggestion was a tuna apple salad. Great suggestion, but they had no recipe. I still liked the idea and knew I could make my own. My husband and I really liked this. It was a light yet filling lunch for a hot summer day. To dress the greens I used my favorite dressing, blackberry basil vinaigrette. I use this vinaigrette on lots of different salads, its perfect for the summer.

Tuna Apple Salad
Mixed Greens
1 Can of tuna
1/4 cup Mayonnaise
1 Granny Smith apple (1/4 cup diced the rest sliced)
1 tbsp chopped fresh dill
salt and freshly ground pepper

Mix tuna, mayo, diced apples, salt, pepper and dill. Serve on top of mixed greens with sliced apples and a drizzle of blackberry basil vinaigrette.


Blackberry Basil Vinaigrette
Source: Southern Living

½ (10oz) jar seedless blackberry preserves (I have also used raspberry)
¼ c red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
½ tsp. salt
½ tsp. seasoned pepper
¾ c. vegetable oil

Pulse preserves and vinegar; add next 4 ingredients. With blender running, add oil slowly. Process until smooth.

Tangy Potato Salad with Scallions

Look at these gorgeous cucumbers!

Happy 4th of July! We have been enjoying a wonderful and relaxing day, topped off by a great meal and hopefully some fireworks this evening! Its a wonderful day to remember all of the great things our country has to offer and how lucky we are to enjoy all the freedoms we have.

I wanted a low key meal for our cookout today. We had cowboy burgers purchased at one of our favorite local grocers. The ground beef is mixed with roasted jalapenos and cheddar cheese. Pretty simple to recreate at home. For sides we had fresh sliced cucumbers from my in-law's garden. They were not only the prettiest little cucumbers but tasted so good. I also made this quick potato salad recipe from the July 2008 issue of Everyday Food. Like all the recipes from that magazine, this one is like the perfect little black dress. Its simple, tastes great and goes with most anything. This recipe requires only a few ingredients, takes less than 30 minutes to make and is perfect for outdoor events since it has no mayonnaise. For dessert we had Tollhouse Cookies with homemade Raspberry Swirl Ice Cream from Dave Lebovitz's The Perfect Scoop. This was possibly the best ice cream I've made, or ever had! I'll post pictures and the recipe sometime this weekend.

Tangy Potato Salad with Scallions
Source: Everyday Food July 2008

Serves 8

• Coarse salt and ground pepper
• 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
• 1/2 cup white-wine vinegar (I used champagne vinegar)
  
• 4 scallions, thinly sliced
• 1/2 cup olive oil

1. Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2. Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3. When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)

Easy Summer Egg Salad Sandwich

I realize I have been neglecting my poor blog this week. Last week was pretty hectic and we ate out a few times so I didn't have anything exciting to post. This week I have several meals planned that hopefully will be blog worthy! Last night I wanted to do a sandwich and with the current tomato issues, BLT's were out. I'm afraid this is going to be the summer of no tomatoes. Inspired by this month's issues of Martha Stewart Living, I decided to do an egg salad sandwich. Instead of the recipe in the magazine, I pulled one from Martha's website. We really enjoyed this recipe. It was a lot different than my usual recipe. I liked the flavor combinations and the simplicity of the dish. I would have never thought to use Old Bay in egg salad, as its more traditionally used to season seafood dishes. I served this on a Spelt Bread I purchased at Whole Foods. When toasted it comes out like a sour dough. Perfect for an egg salad sandwich. I also added some arugula leaves. To accompany this meal, we had a bowl of tomato soup. Note, the recipe only makes enough for one so you have to adjust accordingly.

Southern Egg Salad
Source: Martha Stewart

Serves 1

• 2 large eggs
• 2 tablespoons light mayonnaise
• 1 small shallot, minced
• 2 teaspoons sweet pickle relish, or chopped pickle
• 1/8 teaspoon Old Bay Seasoning
• Coarse salt and ground pepper
• 2 slices dark bread, such as multigrain or pumpernickel carrot sticks, for serving (optional)

1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
2. Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
3. Top one slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.

Layered Cornbread and Turkey Salad

I've had this recipe in my file for quite some time. I found it in the June 2005 issue of Southern Living. Yes, I've been saving it that long! My clippings file is pretty large and continuing to grow! I finally made this dish yesterday for a friend's baby shower and it turned out great. This dish was so well received that I didn't even have any leftovers to take home! It was really simple to make and presents very well. The other bonus is that it needs to be made ahead so no last minute worries. This is the perfect dish for a potluck or barbecue.

Layered Turkey and Cornbread Salad
Source: Southern Living June 2005

(6-ounce) package buttermilk cornbread mix
(12-ounce) bottle Parmesan-peppercorn dressing (I used Drew's Natural Ranch Dressing)
1/2 cup mayonnaise
1/4 cup buttermilk
1 (9-ounce) package romaine lettuce, shredded
2 1/2 cups chopped smoked turkey (about 3/4 pound)
2 large yellow bell peppers, chopped
2 large tomatoes, seeded and chopped
1 red onion, chopped
1 cup diced celery (about 3 celery ribs) (I omitted)
2 cups (8 ounces) shredded Swiss cheese (I used shredded Cheddar)
10 bacon slices, cooked and crumbled
2 green onions, sliced (I had them but forgot to add them!)

Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit www.leifheitusa.com, or call toll-free 1-866-695-3434.

To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.

Another Great Salad!

When I get on a kick making something, it usually lasts a few weeks! The last one was soup and now I'm onto salads. The weather has been so beautiful and all the great produce coming to the store makes me want to eat salads. I've started preparing and freezing extra dishes when I cook, so I can have meals at the ready when I need them. Last time I made a chicken dish, I poached some extra breasts and put them in chicken broth and froze. I defrosted the chicken yesterday and used some for a meal. Today, I used the remaining leftover chicken for chicken salad. I threw this recipe together so the measurements are not precise. It really came out delicious. I'm proud to say the lemon thyme I used in this recipe, was picked from my own herb garden! My husband told me I definitely needed to include this recipe in the blog as it was the possibly the best chicken salad he has ever had. So, here is my recipe:

Chicken Salad for 2

1 1/2 poached chicken breasts, chopped
1/4 cup grapes, quartered
1 apple diced
1/2 tsp or so fresh lemon thyme, chopped
2-3 sage leaves, chopped
1/3 cup mayonnaise
Juice of 1/2 orange
Kosher Salt
Pepper
Mixed salad greens with herbs

Combine chicken, grapes, apples, and herbs in mixing bowl. Season with salt and Pepper. In small mixing bowl combine mayonnaise and almost all of the juice of 1/2 orange. Stir and add to chicken mixture. Once combine, squeeze remaining orange juice over mixture and stir once more. Serve over a bed of mixed greens.

Quick Dinners

I haven't had many blog updates for dinner lately as I've been on a salad kick. I thought I would share my two recent favorites. I can't say I had any planning in making these, I just threw them together based on what I had on hand. I should have photographed them, because they had very nice presentation!

Deviled Egg Salad-a perfect way to make a complete meal in a hurry. This is great for easy yet elegant entertaining at lunch time, especially in the summer. I use my vegetable steamer to steam my eggs. Takes 15 minutes and they come out perfect every time. My deviled egg recipe is simple, mix yolks with mayo and Dijon mustard. My special touch is smoked Spanish paprika. A must have ingredient for the pantry. Prepare the salad as usual and add deviled eggs to finish.

Baby Arugula
Cherry Tomatoes
Chopped Green Onion
Deviled Eggs
Annie's Honey Mustard Salad Dressing

Spinach Salad with Strawberries and Chicken-I absolutely love strawberries in my salad. I could eat this salad every day. This is a great recipe to use up leftover grilled or roast chicken. I roasted an extra chicken breast while cooking this week so I used that. This salad couldn't get any simpler. Its so versatile. You could add goat cheese, blue cheese or whatever cheese you had on hand. Avocado would also be a nice addition.

Mixed Salad Greens with Herbs
Strawberries
Roast Chicken
Asiago Cheese
Honey Roasted Sunflower Seeds (These are the best addition to a salad. I picked these up at a Wild Flower Farm while on vacation in the Texas Hill Country. I'm hoping I can order more, because I'm almost out!)
Caesar Salad Dressing or my other favorite Annie's Papaya Poppy seed

Cha-Cha Chicken Salad

Myself, along with a group of friends threw a surprise baby shower today for a good friend of ours who is expecting her second baby. I volunteered to make the chicken salad. I was looking through my recipe file and found a recipe for Cha-Cha Chicken Salad that I clipped from Southern Living a while back. I clipped the recipe mainly because I thought the presentation was spectacular. I was really pleased with the way this recipe turned out. It looked beautiful but was also delicious. Definitely a hit at the shower.

Cha-Cha Chicken Salad

Recipe as Adapted from Southern Living

Prep: 20 min., Chill: 8 hr.

1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds (I used pecans)
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

Makes 6 to 8 servings

Mixed Green Salad with Goat Cheese and Figs

I was in Whole Foods yesterday and saw the most delicious looking fresh figs. Fig season is very short so I knew I had to make something with figs. This salad is one of my favorites. It was inspired by a meal we had at the Girl and the Fig in Sonoma, California. I substitute dried figs when fresh are not in season.

Salad: Mixed Greens, Sliced Fresh Figs, Goat Cheese and Pecans
Dressing: Whisk together a tablespoon or so of Dalmatia Fig Spread (sold at Whole Foods), lemon juice, olive oil, sea salt and fresh cracked pepper. I don't have exact measurements I just eyeball it and taste.

Margarita Chicken

Last night we had Margarita Grilled Chicken for dinner. I have been making this recipe since college and it is one of my all time favorites, especially in the summer. This recipe is easy to make and healthy too. I served it with another one of my favorite summer recipes, black bean and corn salad. This salad is great for a pot luck, the original recipe which I halve makes 12 servings. The cucumber is a really nice addition. I omit the poblano chili but if you like heat it probably adds a nice kick. We also had brown rice with this meal. We are not big ice cream eaters in our house. I like ice cream but its not something I generally keep in the house. The other day I was talking to a friend and she mentioned mint chocolate chip ice cream. I've never had it and it sounded good, especially with our current heat wave. So for dessert, I whipped up a batch of Ghiradelli brownies and served with a scoop of mint chocolate chip ice cream. I must admit mint chocolate chip might be my new favorite flavor!

Margarita Grilled Chicken

1/2 cup Bacardi Frozen Margarita Mix
3 Tbsp lime juice
1 clove garlic, crushed
4 chicken breasts
1 tsp coarse salt

Marinate chicken in margarita mix, lime juice and garlic 1-2 hours . Remove chicken from marinade, sprinkle with salt and grill. Note: Save some mixture not touched by the chicken to brush on when grilling.

Black Bean and Corn Salad

This recipe makes 12 servings so I usually halve it.

2 cups frozen corn or canned summer crisp
2 cups chopped tomatoes (4 medium)
2 cups chopped, seeded and peeled cucumbers (2 large)
3/4 cup chopped onions (I usually omit)
3/4 cup fresh cilantro leaves, chopped
3 poblano chiles, seeded and finely chopped ( I usually omit)
1 15 oz can black beans, rinsed and drained
1/2 cup cider vinegar
3 Tbsp extra virgin olive oil or vegetable oil
2 teaspoons sugar
1/2 tsp salt

1. If corn is frozen, prepare as directed and drain, otherwise go to step 2
2. In large bowl, combine corn, tomatoes, cucumber, onions, cilantro, chiles, beans and vinegar; mix well. Let stand at room temperature for 30 minutes.
3. Just before serving, in small bowl combine oil, sugar and salt, mix well. Add to salad and toss gently.