Classic Salad Nicoise

classic-salad-nicoise

Ingredients

  • VINAIGRETTE:
  • 1/2 cup lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 tablespoon minced fresh thyme leaves
  • 2 tablespoons minced fresh basil leaves
  • 2 teaspoons minced fresh oregano leaves
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • SALAD:
  • 2 ounces grilled or otherwise cooked tuna steaks* (8 each) or 2-3 cans of tuna
  • 6 hard boiled eggs, peeled and either halved or quartered
  • 10 inches small new red potatoes (each about 2 inches diameter, about 1 ¼ pounds total), each
  • Salt and freshly ground black pepper
  • 2 mediums heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite
  • 3 small ripe tomatoes, cored and cut into eighths
  • 1 small red onion, sliced very thin
  • 8 ounces green beans, stem ends trimmed and each bean halved crosswise
  • 1/4 cup niçoise olives
  • 2 tablespoons capers, rinsed and/or several anchovies (optional)

The classic salad nicoise is a staple in the south of France, the Provence region. This is a composed salad made with tuna, baby new potatoes, hard boiled eggs, tomatoes, green beans, and of course nicoise olives. You can use either canned tuna or slices of seared tuna steaks for this recipe. If you decide to go with canned, choose a high-quality brand (usually those from Spain are really good). I prefer tuna packed in olive oil as opposed to water because it is moist and has more flavor. Nicoise salad is a light and satisfying meal, perfect for any time of the day.

Directions:

  • Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
  • Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
  • Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
  • While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
  • Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
  • Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

Cookies ‘N Cream Oreo Fudge Brownies

Cookies ‘N Cream Oreo Fudge Brownies

Ingredients

  • 1 box Brownie Mix
  • eggs & oil (as called for by the brownie mix)
  • 1 heaping half cup (6 oz ) Cookies & Cream ice cream
  • 1/4 Cup hot fudge topping (chilled or room temp)
  • 1 pkg Oreos (regular, Double or Mega Stuffed! Your choice! )

Directions:

  • Preheat oven to 350F
  • Use 8×8 baking dish and spray with cooking spray.
  • Blend eggs, oil and brownie mix as directed on the box without adding the water.
  • Combine ice-cream and hot fudge with the brownie batter and stir.
  • Pour half of the brownie batter into the baking dish, layer with Oreos and the put the remaining batter on top.
  • Bake about 40 – 50 minutes.

Mini Tortilla-Crust Pizzas

Mini Tortilla-Crust Pizzas

Ingredients

  • 3 Old El Paso flour tortillas
  • 1 ( 15 ounces ) can Muir Glen pizza sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • 3/4 cup mini pepperoni

Directions:

  • Preheat to 400 degrees. Empty the pizza sauce from the can.
  • Cut four circles from each tortilla with the edges of the can. Put each circle in a muffin tin, that is gently oiled.
  • Put a tablespoon of Muir Glen sauce in the center of the tortilla circles.
  • Top with cheese and pepperoni rounds.
  • Bake for 10 – 12 minutes.
  • Enjoy!

Curried Chicken Salad

Curried Chicken Salad

Ingredients

  • 8 oz cooked chicken, cubed or 1 small can chicken breast
  • 2 tablespoons light mayonnaise (start w/ one tbsp and add more if needed)
  • craisins, dried cranberries
  • diced apple
  • chopped celery
  • toasted chopped pecans
  • Fresh spinach
  • 1/4 teaspoon curry powder

Curried chicken salad is the perfect picnic food. Cubed chicken breast is tossed with curry powder, mayonnaise, apple and a variety of dried fruits. You can serve this salad in lettuce cups (as pictured above) or in a piece of whole wheat pita. Curried chicken salad is a quick and easy dish that is guaranteed to be a crowd pleaser.

Directions:

  • Combine all in a bowl.
  • Add as much fruit and veggies as you like.
  • Spoon chicken salad over a bed of fresh spinach.

Recipe Source

Bacon Mac ‘N’ Cheese Pie with Bacon Lattice

Bacon Mac ‘N’ Cheese Pie with Bacon Lattice

Ingredients

  • Crust:
  • 1 cup (2 sticks) very cold unsalted butter, cut into ½” cubes
  • 1 Tbsp. plus 1 tsp sugar
  • 1 Tbsp. scant apple cider vinegar + enough ice water to make ¾ cup liquid
  • 3½ cups all-purpose flour (from the freezer if possible)
  • ¼ cup cold vegetable shortening
  • 1 Tbsp. kosher salt
  • Mac ‘n’ cheese filling:
  • 4 cups dried macaroni
  • 4 Tbsp. flour
  • 2 tsp mustard powder
  • 1 pound grated cheese — an equal parts mixture of gruyere, sharp cheddar, brie (no rind)
  • 5 slices thick-cut bacon, cut into 1-inch pieces
  • 4 Tbsp. of butter (½ a stick)
  • 2.5 cups heavy cream
  • 1 egg yolk
  • kosher salt and freshly ground black pepper
  • Bacon lattice:
  • 1 Tbsp. brown sugar
  • 8 slices bacon

Apple Pie Egg Rolls

Apple Pie Egg Rolls

Ingredients

  • 4 Tablespoons Flour
  • ⅓ cups Sugar
  • 1 whole Lemon, Juiced
  • 2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • ⅛ teaspoons Salt
  • 1 whole Egg Beaten
  • 10 To 12 Egg Roll Wrappers
  • 1 Tablespoon Butter, Melted
  • 2 teaspoons Cinnamon Sugar, For Dusting

Directions:

  • Preheat oven to 375 F.
  • Spray a large baking sheet with non-stick spray and set aside.
  • In a bowl, mix together the apples, sugar and lemon. Add the flour, spices and salt. Stir until well combined.
  • Beat your egg in a separate bowl.
  • Take one egg roll wrapper, lay it out on a cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving little border. Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet.
  • Repeat the step above as many time as needed.
  • Bake for 20 minutes then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
  • Serve hot and enjoy!

Yield: 10 – 12 rolls
Submitted By: Tiara Rogers

Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

nettle-pesto-avocado-caramelized-leeks-with-scrambled-eggs-over-toast

Ingredients

  • 2 cups nettles**
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil plus more for sauteing
  • 1/4 cup vegetable oil
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1 large leek, chopped and husk removed
  • 1 clove garlic, minced
  • 4 fresh, local eggs
  • 8 slices avocado
  • 2 slices whole wheat bread
  • salt
  • pepper

Directions:

  • Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste.
  • Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside.
  • Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined.
  • Place two slices of bread into the toaster until desired crispness.
  • Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

Recipe Source

How to make Chicken Tikka

how-to-make-chicken-tikka

Ingredients

  • 225 gr Chicken Breast (cut into pieces)
  • 1 teaspoon fresh root ginger (finely chopped)
  • 1 teaspoon fresh garlic (finely chopped)
  • 1 teaspoon chillipowder
  • 1 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 150 ml yoghurt
  • 4 tablespoons lemon juice
  • 1 tablespoon freshly chopped coriander
  • some oil
  • ===== For The Salad =====
  • mixed salad leaves
  • 1 shallot cut into thin rings
  • lime wedges
  • fresh coriander leaves

In a bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric and salt.
Then stir in the yoghurt, lemon juice and fresh coriander.
Leave this to marinate for at least 2 hours.

Preheat the grill and grill the chicken for 15 – 20 minutes until cooked. Turn and bast a few times.

Put the mixed salad leaves on a plate. Then arrange the onion rings, lime wedges and coriander leaves on top of it.
When the chicken is cooked arrange this on top of the salad.

Now it’s ready to serve.

recipe source

How to make corn maque choux

How to make corn maque choux

This traditional south Louisiana side dish features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with cayenne pepper sauce. Chef Gail Cunningham shows you how to make this delicious twist on an American classic that’s sure to spice up any meal!

White Balsamic Pork Chops with Roasted Potatoes and Peas

White Balsamic Pork CHops with Roasted Potatoes and Peas

Ingredients

  • FOR THE PORK:
  • ¼ cup plus 1 tablespoon oil
  • ¼ white balsamic vinegar
  • 1 tablespoon white balsamic reduction
  • 3 medium cloves garlic, finely chopped to mince
  • 1 ½ teaspoon minced fresh rosemary
  • 4 ½ inch thick boneless pork chops
  • Salt and pepper
  • 3 tablespoons unsalted butter
  • FOR THE PEAS AND POTATOES:
  • 4 slices thick cut bacon, cut crosswise into ¼ inch strips
  • 1 pound potatoes, peeled and cut into large dices
  • 1 ¾ cup thawed pearl onions
  • 1 cup thawed frozen peas
  • ½ fresh minced thyme
  • Salt and pepper

Directions:

  • Position the rack in the center of the oven and heat the oven to 375º.
  • Place over medium high heat, a large 12” ovenproof skillet. Add 1 tablespoon water to the skillet and the bacon. When the water is evaporated, stir constantly until the bacon is crisp. With a slotted spoon remove the bacon and place on paper towel to drain. Reserve the fat in the skillet.
  • Heat the reserved fat in the skillet over medium heat. Add the potatoes in a single layer and cook for 1 minute. Stir the potatoes once and then add the onions and the bacon. Cook for another minute. Stir to coat the onions and season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes.
  • Stir in the peas and thyme and stir together. Cook for another 5 to 8 minutes.
  • Meanwhile marinate the pork chops by whisking together the ¼ cup balsamic vinegar, white balsamic reduction, garlic, rosemary and ¼ cup oil. Place the pork chops in a glass or ceramic dish wide enough to fit all the pork chops side by side. Pour over the vinegar mixture. Coat the chops well and leave to marinate at room temperature for 20 minutes.
  • Remove the chops from the marinate and reserve the marinate. Pat dry the pork chops and season with salt and pepper on each side.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chops on a single layer and cook. Turn once until browned on both sides. About 6 minutes. Transfer the pork to a plate and cover to keep warm.
  • Discard any oil remaining in the skillet.
  • Add the marinate to the skillet and bring to t a boil. Boil for 1 minute. Add any juices from the pork. Whisk in the butter season with salt and pepper and pour the sauce over the pork chops.
  • Serve alongside the potatoes and peas.

Recipe Source