Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette
8 ounces baby spinach leaves
2 tomatoes, wedges
2 cloves garlic, minced
1 small bunch green onions, halved and sliced thin
1 pound chicken tenders, cut into small pieces
2 tablespoons butter
2 tablespoons safflower oil
Juice of 2 lemons
1 tablespoon tarragon vinegar
1 tablespoon  rice wine vinegar
2 sprigs fresh thyme, minced
1 tablespoon basil paste
salt and pepper to taste

• Whisk together the safflower oil, Juice of 2 lemons, tarragon vinegar, rice wine vinegar, minced thyme, garlic and basil paste. Set aside.
• Over a medium high heat melt butter.
• Saute chicken pieces, salt and peppering to taste until tender and cooked through. Drain on paper towels.
• Toss together spinach leaves and onions with the dressing.
• Add chicken and toss again.
• Arrange salad in bowl and top with tomato wedges.

Bleu cheese crumbles add another layer of flavor.

CITRUS SUMMER SALAD DRESSING

SWEET & SOUR DRESSING
1/2 cup red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 cup olive oil
1/2 cup canola oil
1/4 cup peanut oil

• Blend all ingredients except the oils until smooth and well mixed.
• Slowly add the olive and vegetable oils until well blended.
• Toss with salad.
• Store remaining dressing in the refrigerator.

♥

WARM BACON DRESSING

WARM BACON DRESSING
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

• Cook bacon until crisp. Leave drippings in pan and allow to cool.
• Drain on paper towels and crumble when cool.  Set aside.
• In a medium bowl lightly beat the egg.
• Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
• Mix until well blended.
• Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
• When cool, add the crumbled bacon.
• Enjoy!

SUBMITTED TO TEMPT MY TUMMY TUESDAY.

CUCUMBER STRAWBERRY SALAD

CUCUMBER STRAWBERRY SALAD

1-2 large cucumbers, sliced thin

1 bunch green onions, sliced thin

10-12 strawberries, quartered

Champagne Salad Dressing

• Arrange cucumbers, green onions and strawberry pieces on serving plate.
• Generously salt and pepper.
• Pour dressing over top.  Tonight I had extra strawberries that I pureed and added into the dressing.
• Chill.
• Enjoy! 

VALENTINE'S DAY ~ WEEKEND OF ROMANCE FOODS

Last weekend we rolled out the Valentine's Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I'd share this fun menu with you.  So what did you do for Valentine's Day this year?

Valentine's Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I'm still not allowed to cook, he'll be the one preparing the recipes, but all is good and we'll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.

STRAWBERRY MARGARITAS  

2 cups crushed ice 

1/2 cup fresh strawberry puree

1 cup tequila 

2 limes, juiced 

Splash Triple Sec 

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
• Puree until smooth. 
• Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank's red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

• I use my mini food processor to mix it all in until well blended.
• Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional - I usually leave them out)

• Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
• Add mayonnaise and blend together to form a thick base. 
• In a slow stream add oil. 
• Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
• Optional - Add anchovies to dressing to create a deeper, saltier taste. 

PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

• Preheat oven to 350 degrees. 
• Place bread slices on oven rack and bake until dry and golden. 
• Melt butter in flat bowl. 
• Combine cheeses in flat bowl. 
• Dip first in butter and the cheese mixture. 
• Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
• Cut to desired size*

*If I'm in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

• Pierce each steak with a marinater.
• Whisk together the garlic, oil, salt and pepper to taste.
• Place steak side by side of a large plate.
• Pour marinade over top.
• Turn steak and make sure each is well coated.
• Cover and marinate overnight.
• Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
• Firmly press garlic pieces into the steak.
• Grilled to desired doneness - mmmmmmmmmmmmmmmmmmm, medium rare....

TWICE BAKED POTATOES 

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided 

• Preheat oven to 350 degrees.
• Bake potatoes in preheated oven for 1 hour or until done through. 
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
• To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
• Bake for another 15 minutes. 

SOUR CREAM DUTCH APPLE PIE

PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

• Preheat oven to 350 degrees
• Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
• In a small bowl sift together the flour, sugar, cinnamon and salt.
• Fold in the sour cream, egg, vanilla and maple extract until well blended.
• Fold the sour cream mixture into the apples until well coated.
• Carefully pour into the pie shell, mounding towards the center.
• Toss together the topping ingredients until well blended.
• Sprinkle topping evenly over the apple mound.
• Lay the pieces of butter all over the top.
• Bake 30 minutes or until apples are tender.
• Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

• Warm the milk in a small pan. 
• Whisk the eggs with the sugar in a separate bowl. 
• Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
• Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
• Whisk in the cream and vanilla. 
• Follow your ice cream maker directions for freezing.

Missing the Lazy, Crazy days of summer... already

I don't know about you, but I already miss summer and the taste of salads.  I'm usually at home already threatened with snow, but this year I'm helping out family way south of home and have the luxury of still getting some great vegetables and making some of our favorite salads and homemade dressings.

1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again

1/3 cup peanut oil
1/3 cup olive oil
6 tablespoons champagne vinegar
Juice of 1 lemon
Juice of 1 lime
6 tablespoons sugar
salt & pepper to taste

• Whisk together peanut oil, olive oil, champagne vinegar, lemon juice, lime juice, sugar, salt & pepper. Chill for several hours.
• Prepare veggies and toss well.
• Drizzle salad all over and toss again.
• Enjoy!
• This makes enough dressing for 3 large salads.

ARTICHOKE HEART VINAIGRETTE

I can see the headlines now, A YUMMY FIND at the thrift store yields great recipes!  Now I have modernized them to my family's likes, but they were pretty good to begin with.

ARTICHOKE HEART VINAIGRETTE

1 can (1 lb) artichoke hearts 9 ounce baby artichoke hearts

1/3 cup white vinegar champagne vinegar

2/3 cup salad oil 1/2 cup light olive oil

1/4 teaspoon salt 1/2 teaspoon sea salt

dash pepper 1/2 teaspoon white pepper

1 tablespoon parsley

1 2 green onions, thinly sliced

• Drain artichoke hearts.
• Combine remaining ingredients and shake until well blended.
• Puree' artichoke hearts.
• Pour over artichoke hearts, cover and place in refrigerator to marinate several hours. 
• Add all other ingredients and puree' until well blended. 
• Chill.

PINEAPPLE VINAIGRETTE

These days you can get vinegars in a multitude of flavors.  Each new flavor opens the door for more and more possibilities.  We love this recipe when we're craving a tropical edge.

1/3 cup peanut oil

3 tablespoons pineapple vinegar

Juice of 1 lemon

1 tablespoon sugar

salt and pepper to taste

1 green onion, minced

• Mix together well.
• Chill overnight.

CRAB LOUIE with OOMPH!

I bolded the OOMPH ingredients that are
different from my day to day recipe.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced green onion
salt and pepper
mayo (about 1/4 cup)
1 teaspoon Frank's Red Hot Pepper Sauce
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved
pickled beets, sliced
hard boiled eggs, sliced

• Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  
• Mix crab, celery, onion, hot sauce, salt and pepper together until well blended using enough mayonnaise for desired consistency.
• Place a large scoop of crab salad over the romaine mix.
  
• Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
• Top with dressing.
  

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

• In a mini blender blend all ingredients to desired consistency.

CREAMY SWEET & SOUR BACON DRESSING

BOILED SALAD DRESSING
now known as Creamy Sweet and Sour Bacon Dressing

2 egg yolks
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1/2 teaspoon butter
1/3 cup vinegar
1/3 cup water
2 tablespoons sugar
4 slices bacon, crumbled small

• Beat egg yolk thoroughly.
• Sift dry ingredients together and add to the egg yolk mixture, mixing well.
• Gradually and alternately add the vinegar and water.
  
• Cook in double boiler until thick and creamy. Can be cooked directly over flame, but must be watched carefully and stirred constantly.
  
• Add butter, beating smooth.
• Remove from heat.
• Add bacon pieces.
  
• Store in refrigerator.
  

Recipe (page 106) adapted from 'A Thousand Ways to Please a Husband' by Louise Bennett Weaver and Helen Cowles LeCron

CARIBBEAN PORK STEAKS & TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD and GRAM'S VINAIGRETTE & MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

I want to make sure you know that this weekend Chris from Nibble Me This is hosting a Valentine's Romance weekend over at OUR KrAzY kitchen and Dave from My Year on the Grill who hosts I CAN COOK THAT! at OUR KrAzY kitchen has been running a Romance series on his regular day where he tells us what men really want for Valentine's Day. Now my hubby would tell you that Dave is so right as far as the dilemma between moink balls and flowers and chocolates. The recipes below are what hubby would prefer I serve for Valentines. Of course LOL he would also prefer it be served in bed by me already naked.

CARIBBEAN PORK STEAKS

Now I had to do these inside with the broiler this time, but they are sooooooooooooo much more impressive with the grill marks from the BBQ, yet it doesn't change the flavor much.

2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices

• In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
• Salt and pepper the chops on both sides.
• Grill or broil chops until they are no longer pink near the bone.
• Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
• Garnish with grilled pineapple slices.

*apricot pineapple preserves substitutes really well.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

• Cut the cream cheese into 1/2 inch cubes.
• Coat cream cheese cubes with the walnut pieces.
• Freeze overnight or up to 2 months.

• Preheat oven to 350 degrees.
• Prepare salad.
• Spray cookie sheet with PURE.
• Remove as many cream cheese cubes as you need 5 minutes before baking them.
• Spread out the cream cheese cubes.
• Bake for 5 minutes until golden brown.

• Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

• In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
• In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
• Pour over the garlic and onion.
• Shake well to combine until well blended.

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST
The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.

This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon

2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 large marshmallows

1/4 cup butter, melted

1/4 cup chopped nuts
16 cherry HERSHEY'S KISSES*
crushed walnuts, optional

• Combine sugar with cinnamon.
• Separate crescent dough into 16 triangles.
• Push a cherry Kiss into the center of each marshmallow
• Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
• Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
• Dip in melted butter and place in regular sized muffin cups.
• Roll in crushed walnuts.
• Repeat with remaining marshmallows.
• Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
• Bake puffs at 375 degrees for 10 - 14 minutes until golden brown.
• Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar

1/2 teaspoon vanilla

2-3 teaspoons milk

• combine powdered sugar, vanilla and milk, and mix well.
• drizzle

*Also good with other flavor HERSHEY kisses.

Hot Wings & Bleu Cheese

HOT WINGS

• 2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it's your choice. Today I used what was in the freezer for picture sake, but next week it'll be drumettes for sure!
• 2 cups Flour
• 1 teaspoon salt
• 1 teaspoon pepper
• hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
• 2 sticks butter+
• Frank's Hot Sauce
• PURE

I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby's grandfather that we know for sure). I still believe this gives you the most even browning.

• Preheat oven to 350 degrees
• Wash and dry the chicken pieces.
• Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
• Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
• While you're doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don't run out dry.
• Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don't turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
• As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank's hot sauce per stick of butter. Whisk them together well.
• Spray a cookie sheet with PURE.
• Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
• After you're all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
• Bake for 30 minutes.
• Serve hot with my homemade Bleu cheese dressing and celery sticks if you'd like.

Home made "BLEU" CHEESE DRESSING

• 1/2 cup sour cream
• 1/2 cup large curd cottage cheese
  
• 1 cup mayonnaise
• 4 ounces Bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• I put it all in my food processor and pulse until it's well mixed. Chill for 24-48 hours before serving.

CHAMPAGNE SALAD

CHAMPAGNE SALAD

1 large wedge romaine lettuce, torn into bite size pieces

2 Roma tomatoes, sliced

1 small avocado, sliced

2 kiwis, skinned and sliced

1 small red onion, chopped

1 orange peeled, segmented and halved again

1/3 cup peanut oil

3 tablespoons champagne vinegar

Juice of 1 lemon

3 tablespoons sugar

salt & pepper to taste

• Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
• Prepare veggies and toss well.
• Drizzle salad all over and toss again.
• Enjoy!
  
  
  
  
  
  
  

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

• Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  
• Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
• Place a large scoop of crab salad over the romaine mix.
  
• Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
• Top with dressing.
  

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

• In a mini blender blend all ingredients to desired consistency.