Asian Shrimp, Mango and Avacado Slaw
Hello my friends, I've missed you! The month went so fast, but what a great month. Lots of relaxing, boating, swimming, playing and EATING. Spending all that time with family was so nice and we had a great time, but it also feels good to be back in the comfort and quiet of home.
I have to post this salad because it's what my mom and I ate the most when we were together. Cathy, who's got a great blog at Wives with Knives posted this a few months ago. I immediately bought the ingredients, absolutely loved it, and promptly sent my mom the recipe. Since then I'm fairly confident that her and my dad have enjoyed it at least ten times. We have tried the creamy dressing as well as the vinaigrette, and honestly they are both delicious. The only change we made was adding a bit of red pepper to the slaw, and a scoop of peanut butter to the dressing. The slaw lends itself to a lot of variations, like Cathy says, but guaranteed delicious. Check out the recipe here, and thank you Cathy!
And now a few pics of one of our best boating days. We combined a day at the lake with a my mom's birthday and it was a fabulous day. My entire family was there and we had an absolute blast. I never laugh as hard as I do when I'm with these people.
I love this shot, my husband, who really hasn't done a whole lot of waterskiing, has absolutely no fear. The very first time he got up he was catching air. He did have his fair share of wipeouts though, as you see here.
Taking a tube ride with our son. He's braver then I am, I caught him laughing during some moments that had me white knuckled.
Hanging out on the Big Mable with two of my brothers. Seriously the funniest people I know.
My little girl taking a swim. Her favorite part of the day was just being able to jump off the boat into the water.
Me and my guy.
My daughter and her grandma, the birthday girl.
My son and his cousin. Two of the best friends and worst enemies at the same time, you know how it is at that age, haha!
How has your summer been so far? What are you doing to beat this heat?
Buffalo Chicken done Two Ways
Gosh, I've been a lousy blogger.
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken Risotto
Cuisine Magazine April 2011
Ingredients
4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)
Directions
For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle, are you a reader? If so, what kind of books do you like to read?
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken Risotto
Cuisine Magazine April 2011
Ingredients
4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)
Directions
For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle, are you a reader? If so, what kind of books do you like to read?
Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
It's gorgeous today! The sun is shining, the wind is minimal and I didn't even need a jacket when I went outside. I can't wait for my daughter to get home because as soon as she does, we're packing up and spending the rest of the day at the park. I love days like today!
And on a beautiful spring day, you need a beautiful green salad. I found this salad on Natalie's blog, The Sweets Life. This girl knows her stuff, especially when it comes to beautiful healthy food. As soon as I saw this salad, I knew I had to have it. In my mind, it's perfect for spring because it's got the summery crispness of the leafy lettuce or spinach, but also the winter nostalgia of creamy butternut squash and dried cranberries. Combine that with crispy bacon and an incredible homemade blue cheese vinaigrette, and you have yourself springtime on a plate! Thanks Natalie, I will be enjoying this salad a lot! Check out the recipe here.
Grilled Pesto Salmon-Orzo Salad
Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.
I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!
Grilled Pesto Salmon-Orzo Salad
From Cooking Light
Ingredients
2 6 oz skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 (1/2 inch thick) sweet onion slices
1 1/2 cups grape tomatoes
cooking spray
1 cup uncooked orzo
1 (15.5 oz) can cannellini beans, rinsed and drained
2 cups firmly packed arugula
2 tablespoons fresh lemon juice
Directions
1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose).
2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes, or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.
3. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.
4. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper. Serves 6
P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!
Cobb Salad Pizza
You'll have to forgive the pictures on this post. Sometimes pictures are done in haste. Sometimes you're just too hungry to worry about plating, lighting and aesthetics. Sometimes when you have a beautiful warm salad, tossed with chicken, bacon, avocado, blue cheese, cherry tomatoes and a homemade vinaigrette, soaking into a freshly baked pizza crust, you don't want to be bothered. You just want to eat it.
I suggest you do the same.
Panzanella with Balsamico Di Modena
About a month ago I took a trip to Peddler's Village PA. My sister and I had so much fun shopping their cute boutiques, enjoying the beautifully manicured grounds, and eating at their great local pub. I especially loved the several book stores and specialty food and cooking shops that they had there. I spent hours wondering, looking like a glazed over kid in a candy shop. One of the last shops I went to was a fantastic Italian shop called the Casa Casale, with an enthusiastic owner who quickly became my best friend. She let me sample all sorts of stuff, every one as delicious as the last. But then she let me sample this, and I was hooked.
There is a very long and interesting process in making the Balsamic Di Modena, which is a lovely balsamic vinegar. Long story short, it takes at least five years to age, switching from barrel to barrel all made of different woods. It's also incorporated with grapes, figs, juniper berries, cherries, mulberries and a bunch of other good stuff. The finished product is thick like a syrup, and delightfully sweet, along with the rich tanginess of vinegar. I sampled it, giggled like a little girl and immediately bought it. This is one of those products that does not need much at all to compliment it. In fact, you are practically looking for any vehicle you find to prevent yourself from simply drinking it straight from the bottle. It's so delicious on strawberries and melon, it does something completely different to the fruit. If using it on salads, it's recommended to not even mix in oil, or any other ingredient for that matter.
A beautiful product like this calls for beautiful fresh ingredients. I thought panzanella would be perfect, and another first for me. Panzanella is a really simple salad that is usually made of stale bread and tomatoes. I also added chopped red onions, cucumbers, fresh basil and halved bocconcini (small fresh mozzarella balls). Tossed it with a small amount of the vinegar and kosher salt, and you have sheer loveliness on a plate. I love the sweetness of the Balsamic Di Modena, but it would also be very delicious with any viniagrette. It's a light and healthy salad with a ton of flavor.
Cantaloupe, Proscuitto and Blue Cheese Salad and a Summer Break
I'm as giddy as a kid in a candy shop right now! By this afternoon I'll be greeted by two of my very favorite people in the world.
And it's so appropriate that we're sitting with food in this picture because one of things we love to do most, besides laugh, is EAT! We've already had several discussions on what we will be making and where we will be eating when they get here. My reason for sharing this is that I am going to be MIA, for a week, or month, or two. It's hard to say really, but I just really want to soak up all the time with my family while I have them with me.
But as a goodbye, I'd like to share my new favorite summer salad. When I came across this recipe in this month's edition of Cooking Light, I got scared, and then a little intrigued, and then really excited to make it. It's an interesting combination of foods, but all of their flavors come together so well, making this a very filling, yet very refreshing salad. Definitely give it a try, you can find the original recipe here.
A few changes I made, I couldn't find Cabrales cheese, so I just used a low-fat blue cheese, which was delicious. I also used red wine vinegar instead of sherry vinegar, but the second time, instead of making a vinaigrette, I just used my Newman's Own balsamic dressing, which was also very good. This is one that I can't wait to make for my mom and sister!
Enjoy your summer months! Soak up the sun, eat great food, and I'll be back soon to read all about it!
Chicken and Orzo Salad
I love salads, LOVE them. Especially for lunch. I think what's so great about a salad is that there are about a bazillion different ways to make them, and more often then not it's going to come out delicious. They're fresh, healthy (usually), and I always feel so good about eating one. So when I was at Williams Sonoma (my home away from home), I couldn't resist coming home with this book.
If you're a salad lover, go buy this book, seriously. I plan on making every single recipe out of it. I have fun just flipping through it. The best part about it is that every salad is fairly simple with ingredients that can be found at a normal grocery store. They also look wonderfully healthy and full of great flavor.
This is the very first salad in the book and it's delicious. Shredded chicken, orzo, grape tomatoes...but the best part was the dressing. It's so easy, pesto and vinegar, why haven't I thought of that before? It was such a filling salad and was packed with the perfect balance of flavors. A little tip on pesto, if you're going to buy it, buy the plastic tubs found in the refrigerator section. The jars that sit on the shelf tend to lose most of that strong basil flavor.
Chicken and Orzo Salad
William Sonoma Salads
Ingredients
2/3 cup pesto
2 tablespoons white wine vinegar (I used garlic flavored rice vinegar)
salt and pepper
3 tablespoon olive oil (I didn't even add it and it was fine)
3/4 lbs orzo pasta
2 1/2 cups cooked shredded chicken (this is where rotisserie chickens come in handy)
1/2 lb halved cherry tomatoes
6 oz baby spinach
Directions
1. In a large bowl, whisk together the pesto, vinegar, 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the oil until smooth.
2. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the orzo. Cook, stirring occasionally to prevent sticking until the pasta is al dente, according to the package directions. Drain rinse under cold running water, and drain again. Add the orzo to the vinaigrette and toss to coat evenly.
3. Add the chicken, tomatoes and spinach to the orzo and toss gently to combine, the serve.
Quinoa Salad with Mandarine Oranges and Capers
I feel like I've learned so much through the food blog world. I've learned about ingredients and techniques that I didn't even know existed until now. Quinoa is one of those things. When I first heard about it, I didn't even know how to say it, I thought it was pronounced Ki-no-ah. Yeah...no. Turns out you pronounce it keen-wah. Well, however you want to say it, you should definitely try it. It's made of small grains that you boil and turn into just about whatever you want. They are small, soft and remind me of a cross between tapioca and wheat grains. It's also crazy healthy for you, and fun to eat!
I made this salad simply by pulling ingredients out of the frigde that I thought would be good together. It turned out to be so good, and I was also able to use my Newman's Own Balsamic Dressing that I got a few months ago. This salad was so clean tasting and refreshing with a lot of great flavors. I especially loved the contrast of the salty capers with the sweet mandarine oranges. This would be great for a BBQ or any get-together.
Quinoa Salad with Mandarine Oranges and Capers
Ingredients
2 cups of prepared quinoa (use directions on the box)
1 medium can of Mandarine Oranges
2 tablespoons capers
1/4 cup parsley, chopped
3 tablespoons red onion, or shallot, chopped
1/4 cup Monterey Jack or Feta cheese, chopped into small pieces
2-3 teaspoons Newman's Own Balsamic Dressing, enough to moisten entire salad.
Directions
Toss all ingredients in a large bowl. Keep chilled.
I served this alongside a BLT, one of my favorites! To kick it up a knotch, try this spread out...
It's a sandwich spread that is full of peppercorns, dijon and lots of fantastic flavor. You could use it on sandwiches, burgers, breakfast sammies, you name it. I'm not being endorsed in any way to promote this stuff, I just really happen to like it!
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