Monday, June 5, 2017

Crunchy Green Salad



1 head Romaine lettuce, washed, spinned and chilled
1 head Butter lettuce, washed, spinned and chilled
1/4 of an English cucumber, peeled and cubed
2 stalks celery, small dice
Fresh grated Parmesan cheese, about 1/4th to 1/2 c.

Dressing:
3/4 c. Vegetable oil
1/4 c. cider vinegar, no substitutions
2 t. sugar
2 large cloves garlic, pressed
  1. Assemble the dressing and chill, up to a day ahead.
  2. Clean and peel the celery with a potato peeler to remove the strings.  Chop.
  3. Clean and peel the English cucumber (you may leave some skin on for color).  Chop.
  4. Assemble chopped lettuces and the rest of the ingredients.
  5. Top with a wet, cool paper towel and chill up to 3 hours.
  6. Add dressing to taste and serve.









Friday, April 28, 2017

Mexican Stuffed Peppers

extra-virgin olive oil
1 clove garlic, minced
1 Lb. ground beef
kosher salt
fresh ground black pepper
2 T. chopped cilantro
1 t. chili powder
1/2 t. ground cumin
1/2 t. smoked paprika
 3 bell peppers, tops cut off, seeds removed
1 c. shredded Cheddar
1 c. shredded Monterey Jack
 1 c. shredded lettuce

Pico de gallo
hot sauce
lime wedges, for serving
  1. Preheat oven to 375 degrees and spray a dish large enough to hold the 3 peppers with cooking spray.
  2. In a large skillet over medium heat, heat the olive oil.
  3. Add onion and cook until tender.
  4. Stir in garlic and cook one minute more.  Add ground beef and cook until no longer pink.
  5. Drain and add chili powder, cumin and paprika.  
  6. Drizzle bell peppers with olive oil and season with salt and pepper.
  7. Place peppers in baking dish and fill with meat mixture.
  8. Top with cheese and bake until cheese is melted and peppers are tender crisp., about 20 minutes.
  9. Top with lettuce and serve with pico de gallo, hot sauce and lime wedges.


Sunday, March 5, 2017

Chicken Cutlets with Quick Pan Sauce

From Mark Bittman

1 c. flour
1 1/2 pounds skinless chicken breasts, pounded thin
Salt and pepper to taste
2 T. olive oil
3 T. butter, divided 1 T. and 2T.
1/2 c. white wine
1/2 c. chicken broth
1/4 c. fresh parsley plus more for garnish
1 fresh lemon
  1. Heat the oven to 200 degrees.  Put the flour in a plate or pie pan.
  2. Blot chicken with paper towels and sprinkle with salt and pepper.
  3. Put the 2 T. olive oil and 2 T. butter in a cast iron skillet over medium heat.  Dredge the chicken in flour, shake off excess and add to the pan.  Brown on both sides.
  4. Transfer browned chicken to a plate and keep warm in the oven.
  5. Add the wine to the skillet and scrape up the browned bits in the pan.  Cook for a minute or two. 
  6. Pour in the chicken broth and cook until liquid has thickened, about 2-3 minutes.
  7. Add 1 T. butter to the pan.  Swirl until then butter melts then turn off heat.
  8. Remove the chicken from the oven and add any accumulated juices and the parsley to the pan.  Stir and adjust the seasonings.
  9. Plate and spoon sauce over the chicken.  Garnish with parsley.
  10. Squeeze lemon slices over chicken.

Saturday, January 7, 2017

White Bean Salad with Lemon, Parmesan, and Fresh Herbs

I only use S&W brand lightly seasoned white beans.

2, 15 ounce cans white beans, rinsed and drained
4 T. fresh basil
4 T. fresh Italian parsley
4 T. fresh lemon juice
8 t. olive oil
1 large clove garlic, pressed
2/3 c. freshly grated Parmesan Cheese
coarse kosher salt, pepper
  1. Combine rinsed beans, basil, parsley, lemon juice, olive oil and garlic and toss gently to combine.  Season with salt and pepper.
  2. Add Parmesan and toss. Serve at room temperature or chilled.

Tuesday, October 18, 2016

Crispy Chicken, Ham and Cheese Roll-Ups

1/2 c. Italian-seasoned breadcrumbs, (I use Panko)
Skinless, boneless chicken breast cutlets
2 T. olive oil
1 slice sliced ham, 1 for each cutlet
Swiss or Havarti cheese, 1 slice for each cutlet
2 T. chopped flat leaf parsley
  1. Place rimmed baking sheet in oven and preheat oven to 500 degrees.
  2. Place breadcrumbs in a shallow dish.  Brush cutlets with olive oil; dredge in breadcrumbs.
  3. Top each cutlet with 1 piece of ham and 1 slice of cheese.4
  4. Starting at the short end, roll up ans secure with toothpicks.
  5. Place roll-ups, seam side down on the hot baking sheet.
  6. Bake until brown and chicken is cooked through, about 20 minutes.


Friday, September 9, 2016

Frozen Strawberry Daiquiri


One 12 oz. bag frozen strawberries
4 oz. fresh lime juice
5 T. sugar or 7.5 t. Truvia
6 oz. rum
Fresh strawberry slices for garnish

  1. Place all ingredients in a blender and blend until smooth.








Wednesday, July 20, 2016

Cointreau Grapefruit Rickey

1 1/2 oz. Cointreau
1/2 oz. fresh lime juice
3 oz. fresh grapefruit juice
1 to 2 oz club soda
Refreshingly tart grapefruit juice drink.  A delicate balance of tart and sweet.
  1. Pour Cointreau, lime juice, and grapefruit juice in to a glass and add ice.
  2. Top with soda and stir.  
  3. Garnish with a grapefruit twist or wedge.