- Looking for a salad that will really make you a wonderful Hostess – here we are!
- 2 Bartlett pears, ripe but still firm
- 1 tsp. olive oil
- 1 tsp. honey
- 1/2 tsp. dry mustard
- pinch of salt
- pinch of freshly ground pepper
- 1/4 medium red onion, thinly sliced in rings
- 2 heads of baby spinach, stems removed
- 1 /2 bunch watercress, stems removed
- 1/4 lb. Roquefort cheese, crumbled
- 1 1/2 tsp. fig balsamic vinegar
Cut pears in quarters and peel, core and cut each quarter in 1 inch pieces and place in a bowl. Set aside.
Whisk together the olive oil, honey, dry mustard, salt and pepper until combined. Carefully toss with the pears.
Place a medium fry pan over a medium heat and add the pears and onions, cooking until the pears a golden brown and the onions are slightly wilted. (approximately 3 minutes).
Transfer the pears, onions, and any juices in a bowl. Add the spinach, watercress, cheese, fig balsamic vinegar and gently toss.
Serve this warm with a crusty roll, glass of the grape and what a wonderful beginning to a special dinner.
Chicken Linguine In Less Than 30 Minutes
Easy-peasey for dinner. If you don’t eat poultry, change out the chicken for firm tofu. Can’t get any easier for sure.
- 2 boneless skinless chicken breasts
- pinch of salt and pepper
- 3 tbsp. extra virgin olive oil
- 2 cups cherry tomatoes OR white mushrooms, brushed and quartered
- 1 shallot, peeled and sliced
- 3 cloves of garlic, minced
- 1 tsp. dried oregano
- 2 cups firmly packed baby spinach leaves
- 2 green onions, sliced (or not)
- 12 oz. linguine pasts
- 1/4 – 1/2 cup grated Asiago cheese
Cut the chicken into strips, season lightly with salt and pepper and saute in a skillet with 1 tbsp. of the oil until the chicken becomes golden (about 3 minutes). Transfer to a plate.
In the same skillet, add the tomatoes (or mushrooms), shallot, garlic, oregano and remaining oil, cooking for about 2 minutes. Add the spinach and saute until the tomatoes start to split (2-3 minutes).
Return the chicken to the skillet and heat through.
Meanwhile cook the linguine for about 10 minutes until tender but still firm. Drain, return to the pot and add the sauce to it. Toss gently to coat and serve with the cheese sprinkled on top. All you need now is some garlic toast and Voila! Dinner is served.
Cheese Souffle With Bacon Spinach Salad
These are not difficult to make. Give it a try…with the bacon spinach salad it will be hard to beat.
- 4 tbsp. butter (more for ramekins)
- 2 tbsp. finely grated Asiago cheese
- 1 garlic clove for rubbing
- 1/4 cup flour
- 1 cup whole milk
- 1 cup grated Gruyere cheese
- coarse salt and freshly ground pepper
- 3 large eggs, room temperature, separated
- 1 tbsp. olive oil
- 1 tbsp. wine vinegar
- 2 cups baby spinach
- 4-6 strips bacon, cooked crisp, broken up
Preheat oven to 400 degrees. Peel the garlic and cut in half. Run around the surface of the ramekins. Discard the garlic. Butter two 2 cup ramekins, coat with the Asiago cheese and set in refrigerator.
Melt butter in a saucepan over a medium heat. Add the flour, cook for 1 minute, stirring constantly (making a roux). Add the milk, whisking constantly until thickened for 2 minutes and smooth. Transfer to a large bowl. Whisk in the Gruyere cheese, pinch of salt and pepper. Whisk in the egg yolks.
Whisk egg whites until still peaks have formed. Fold into the cheese mixture, one third at a time. Divide between the ramekins. Bake on a baking sheet for 15 minutes. Reduce temperature to 375 degrees and bake until it as puffed up (approx. 15 minutes. Watch so it doesn’t burn.
Whisk together the oil and vinegar. Drizzle over the spinach. Top with the broken bacon pieces. Serve on a plate with the soufflé (still in the ramekin).
Enjoy! This will serve two for dinner.
Pan Roasted Trout With Shrimp Risotto
Thanks for understanding my playing hookey yesterday. Today this recipe is really special and would make a great celebration dinner for whatever the occasion.
This would make a lovely dinner “just because’. Don and I do this once in awhile and it is a wonderful way to enjoy an unexpected date night. I set the table complete with fresh, white napkins and rings, lit candles, flowers (sometimes just silk flowers) and special place mats. In any of my recipes, you can use Salmon if you prefer. Just sayin’.
- 5 cups fish stock (chicken stock if you don’t have any)
- 2 tbsp. olive oil
- 1/2 cup chopped onion
- 1 tsp. chopped garlic
- 1 tsp. fresh thyme
- 1 lb. large shrimp, peeled and cleaned
- 2 tbsp. butter
- 1 1/2 cups Arborio rice
- 1/4 – 1/2 cup white wine
- 2 tbsp. Italian parsley, chopped
- 1 bunch baby spinach, washed, stems removed and excess water removed
- 4 -6 oz. trout fillets
- fig balsamic vinegar for drizzle
Here you can pour yourself a coffee or glass of wine…..and start by bringing the stock to a simmer on the stove and keep simmering until finished.
Heat the oil in a wide pot and add the onion, garlic and thyme and saute for about 2 minutes. Add the shrimp and saute until just pink (2 minutes). Remove the shrimp and set aside.
Add 1 tbsp. of the butter to the pot and when it sizzles add the rice. Stir until the rice has coated with the butter then add the wine and let it evaporate for 1 minute.
Pour in 1 cup stock and cook, stirring constantly until almost absorbed, then add another cup. Continue this method until all used and creamy in texture. Exactly 22 minutes.
Add the shrimp and stir just until the shrimp are hot. Remove from heat and add the remaining butter and all of the parsley. Taste to confirm the seasoning is right.
Heat a skillet over medium heat and add the spinach and 1/4 cup of stock to the skillet. Place the trout over the spinach and reduce the temperature to low. Steam for about 8-9 minutes until the ‘milk’ start to come to the surface.
Spoon risotto on each plate, place the spinach and trout on top. Drizzle with fig balsamic vinegar.
Pour the wine, light the candles and let the fun begin! Wow, this is sooooo yummy.
Double Cornbread Stuffing
You might want to try a new dressing this year and this could be it.
- 1 1/2 cups cornmeal
- 1 1/4 cups flour
- 3 tbsp. sugar
- 4 tsp. baking powder
- pinch of salt
- 1 1/2 cups milk
- 3 eggs
- 1/3 cup, melted butter
- 3 cups fresh corn kernel (off the cob) or frozen
- 1/2 cup butter
- 1/2 tsp. red pepper flakes, crushed
- 6 cups fresh spinach
- 1 3/4 cups to 2 1/2 cups chicken broth
Preheat oven to 400 degrees. Grease a 13 x 9 inch baking dish and set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, eggs, and 1/3 cup melted butter. Stir the milk mixture into the cornmeal mixture until just moistened. Pour into the prepared pan. Bake for 20 minutes until the edges are a golden colour. Cool on a rack for 20 minutes and cut into 1 – 2 inch cubes.
Preheat oven to 325 degrees. Spread the cooled cubes on a baking pan and bake uncovered for 10-15 minutes, stirring just once.
Cool, again, on a rack.
In a large skillet cook the corn and 1/2 cup butter over medium heat for about 5 – 6 minutes until browning and stir in the red pepper, pinch of salt and pepper. In a very large bowl, combine the corn mixture, cornbread cubes and spinach. Drizzle the broth over to moisten and toss lightly to combine. Spoon into a 3 qt. baking dish and bake, uncovered, for 40 minutes.
Indonesian-Style Fried Rice
This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.
- 1 tbsp. coconut oil
- 3 eggs, well beaten
- 1 small onion, peeled and chopped
- 1 leek (white and light green parts only) and sliced thin
- 1/2 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. chili paste
- 8 oz. boneless skinless chicken thighs, cubed
- 8 oz. medium shrimp, peeled and deveined
- 4 cups cooked rice
- 3 tbsp. soy sauce
- 3 tbsp. honey
- 2 tsp. vinegar
- pinch of salt
- 3 cups spinach leaves, chopped coarsely.
Whew! here we go…
In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.
Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.
Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.
Now stir in the rice, remaining ingredients and toss to coat. Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.
OMG! This is a dish to remember.
Wilted Spinach and Lime Risotto
Another summer dish to make and enjoy. I love spinach and truly love risotto…put them together and WOW!
- 3 cups chicken broth
- 2 tbsp. butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 1/3 cups Arboro rice
- 3 cups baby spinach
- 1/2 cup grated Asiago cheese
- 1 tsp. grated lime zest
- 1 tbsp. lime juice
- pinch of ground pepper
In a saucepan bring the broth and 1 1/2 cups water to a boil. Reduce the heat to low and keep warm.
In a skillet, melt the butter over a medium heat; add the garlic and shallots, stirring occasionally until softened. Add the rice and stir to coat and toast the grains for about 1 minute. Add the broth, 1/2 cup at a time. Stir this continually until the liquid is almost absorbed, then keep adding the broth in this manner until all is absorbed. This, by the way, takes exactly 22 minutes. (Don says “not one minute more – not one minute less”).
Remove from the heat. Stir in the spinach, cheese, lime zest and juice and pepper. Serve immediately.
It can be called a vegetable dish or loosely termed “salad”. Whatever works for you and your family/friends. More wine, anyone?
Caramelized Onion, Spinach and Brie Tart
Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.
- 1 frozen pie crust (I said easy)
- 1 tbsp. butter
- 1 onion, thinly sliced
- pinch of salt
- 2 cups baby spinach
- 1 cup Brie, cut into 1 inch cubes
- 1 cup whipping cream
- 3 extra large eggs
Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.
Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.
In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.
Aah…you did it again.
Oyster Rockefeller Soup
Gotcha! There is another way to eat this delicacy. Try it and see if you agree.
- 4 cups fish stock
- 2 cups chicken broth
- 3 tbsp. butter
- 2 shallots, finely chopped
- 4 oz. smoked bacon, finely chopped
- 3 tbsp. flour
- 35 shucked oysters, reserving liquour
- 2 cups spinach leaves, stemmed and washed, dried and chiffonade style
- pinch of salt
- 1 1/2 cup heavy whipping cream (again, 36% if you can buy it)
- 2 egg yolks
- pinch of tabasco sauce, fresh lemon juice
- 1 tbsp. Pernod liqueur
In a large saucepan,, combine the stock and broth bringing to a boil. Reduce temerature and keep hot.
In a soup pot, sweat the shallots in the butter and bacon for 6-7 minutes without browning. Add the flour, and with a wooden spoon, stir to combine and cook for 3 minutes.
Remove from heat, add the hot stock/broth whisking together gently to combine. Bring to a boil and simmer over low heat for 15-18 minutes, stirring often.
Remove from the stove, add the spinach, oyster liquour and season to taste. Reheat the soup 15 minutes before serving.
Warm the soup bowls and then combine the cream and yolks. Temper the mixture with a large ladle of hot soup and whisk well to avoid curdling. Add the egg mixtue to the pot and heat until almost boiling. This must be constantly stirred. Add the oysters and cook only for 1 minute.
Remove from heat and add the tabasco, lemon juice and Pernod.
Baby Spinach Salad With Oranges and Caramelized Fennel
To make this salad really pop, serve wth a perfectly chilled Pinot Grigio. It is delightful and fresh. This will serve 8 as a side salad or 4 for an entree. Add warm rolls with sweet butter and it is a perfect dish for our summer days ahead.
- 2 fennel bulbs, trimmed and each one cut into 12 wedges with a tiny bit of core attached
- 6 fresh thyme sprigs
- 6 tbsp. good quality olive oil, divided
- 1 tbsp. grainy mustard
- 4 oranges, all peel and pith removed and sliced into thin circles
- 2x 6 oz. pkgs. baby spinach
Preheat oven to 400 degrees. Combine the fennel, thyme and 4 tbsp of the oil in a bowl and toss to coat. Arrange the fennel on a parchment line cookie sheet and season with salt and pepper. Roast until it becomes tender and brown (about 40 minutes). Discard the thyme. Remove from the oven and cool down to room temperature.
Whisk together the vinegar, mustard and remaining oil. Add the fennel, orange slices and spinach. Toss to coat.
Plate the salad or transfer to a large shallow serving dish and allow each to help themselves.
I hope you all realize just how healthy I am trying to be…..just for you…not!
Spinach And Smoked Bacon Salad
This is a beautiful salad. Love bacon? got it. Love baby spinach? got that too. Love Zinfandel wine? Yup! It’s here.
- 6 tbsp. Zinfandel wine
- 2 shallots, peeled and chopped
- 1 tsp. Dijon mustard
- 12 oz. smoked bacon
- pinch of lemon finishing salt
- 4 bunches baby spinach, stems removed, torn into bite size pieces
- 1/2 cup toasted pecans, coarsely chopped
Combine the wine, shallots and mustard in a medium bowl. Gradually whisk in the oil. set aside.
Cook bacon in a skillet until crisp. Transfer to paper towels, save drippings in pan. Crumble the bacon.
Wash the spinach in ice water and place in a salad spinner to remove all the water. Put in a bowl, add the crumbled bacon. Now warm the drippings in the skillet and take 2 tbsp. out and whisk into the dressing. Toss the salad and sprinkle toasted pecans over the top.
Oh yeah, pour a glass of the Zinfandel and truly enjoy. This salad is great for a barbecue. It will serve 12.
Steak and Mushrooms With Red Pepper Mayonnaise Panini
Wow, this is a sandwich any man (or woman) would love to sink their teeth into, especially since we are using Filet Mignon. Oh, my goodness! This is to die for. Get ready to make it again and again.
- 2 tbsp. olive oil, divided
- 2 cups of white mushrooms, finely chopped
- pinch of salt and pepper
- 1/2 lb. filet mignon, cut in 1/3 inch thick slices
- 2 Ciabatta rolls
- 3 tbsp. red pepper mayonnaise
- 1/2 cup baby spinach, washed, dried and stems removed
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the mushrooms and stir occasionally until they become soft (6-7 minutes). Season with salt and pepper and set aside to cool down a little.
Heat the panini pan and now brush the filet pieces with the remaining oil and sprinkle with salt and pepper. Lay the meat on the panini press, lower the lid and grill until seared on the outside but rare on the inside (3-4 minutes). Let rest for a few minutes.
Red Pepper Mayonnaise
- 1/4 cup roasted red pepper
- 1 small garlic clove, pressed
- 1 tsp. fresh lime juice
- pinch of cayenne pepper
- 1/4 cup mayonnaise
Combine the peppers, garlic, lime juice and cayenne in a blender until smooth. Stir in the mayonnaise until well combined.
Continuing on….
Split the rolls in half and spread 1-2 tbsp. of the mayonnaise on each bottom half. Arrange the mushrooms on top and then a layer of the spinach. Lay the steak slices on top and replace the bun top.
Place the sandwich in the press, lower the lid and cook until they are browned and crisp 3-6 minutes. YUMMY!