There is a Mediterranean restaurant that my husband and I absolutely love going to called, Mediterranean Kitchen. The food is so flavorful (think super garlicky and lemony) and although it isn’t the place to go if you are on a first date (unless you are into that sort of thing) it is definitely the place to go if you want something crazy garlicky good.
I love Mediterranean food which is why I am so excited to share my recipe for a Greek Quinoa Salad that I created. I am always looking for new ways to incorporate these fresh flavors into my cooking so when I found a recipe for a greek salad with yogurt dressing I knew it would be a winner.
The dressing itself is delicious and not only is great as a dressing but also is amazing utilized as a sauce as well. I did create this recipe to be a little more garlicky, a lot more lemony and a touch lighter (in calories) by adding both olive oil and chicken stock then traditional dressings/sauces. I used Greek yogurt for its added protein punch and added quinoa and garbanzo beans to make this salad super filling.
Coleslaw. My first recollection of this heavy and sometimes goopy salad was from Kentucky Fried Chicken. I remember waiting for my Extra Crispy Kernel Sanders Chicken while watching my parents order sides of coleslaw along with the mashed potatoes and gravy. I loved KFC (actually I still do when I am nursing a hangover) but I never understood the allure of their coleslaw, or any coleslaw for that matter – until now.
I developed a love of coleslaw while enjoying it fresh, crisp and when accompanied within a sandwich. In particular in a hamburger or a pulled pork sandwich. Something about the crisp, cold coleslaw served with the warm, luscious meat creates a flarvorful masterpiece.
I have adapted the recipe below from Bobby Flay’s recipe that can be found on the Food Network. This is the best one I have ever tried and I hope you agree.
Perfect Creamy Coleslaw
adapted from Bobby Flay
Ingredients
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Variations
For a southwest version, I add juice of 1 fresh lime and 1 1/2 tsp. chipotle powder to the mixture
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
One of my favorite ways to enjoy Perfect Creamy Coleslaw, on a burger…
I love summer – I love that my boys get to sleep in, the weather is warm, and just the overall more relaxed vibe that summer brings. I love a good salad, but the warm weather always brings my cravings for fresh, delicious salads to the forefront so I decided to come up with a new creation which is where I came up with this Salmon, Potato and Spinach Salad.
Spinach is a superfood and one of my favorite greens to use in salads. Not only is spinach rich in niacin and zinc but also provides a plentiful amount of fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. Definitely a great addition! Then there’s salmon, another superfood which is rich in vitamin B12, vitamin D, and selenium. Salmon is also a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6.
OK, so we have two super foods and then I decided to add potatoes for their creaminess and additional texture. I added my favorite vinaigrette recipe and some parmesan to round out the salad and give it a salty, creamy bite. A squeeze of lemon makes the whole dish come together.
As much as I love to cook, when my husband isn’t home, I basically don’t make big dinners. My boys prefer simple meals like eggs & bacon, basic pasta dishes and things of that nature, so if my man isn’t around I will take a pass and make things easy on myself.
Well, it had been about a week or so and due to conflicting schedules and basic life craziness, I hadn’t been cooking much and this particular evening I decided to make something new since my honey was back in town. I had some Emeril’s Southwest rub that I had mixed up for a chili recipe and decided to rub that on some bone-in, skin-on chicken breasts that I had brined for a few hours earlier in the day.
When looking for a side dish, I decided to use some yummy cilantro I had purchased earlier in the week for a cilantro pesto and I have to say, this is now one of my favorite meals. It blew my husband away and had him happy to back for some of my home cookin’. 🙂
Image Courtesy of MarthaStewart.com
Thanksgiving is one of my favorite holidays of the year. I love eating with reckless abandon and turkey day is the day to do just this – as far as I am concerned anyways…. Over the years I have come up with my traditional thanksgiving favorite recipes and I wanted to share them with you.
My normal menu consists of turkey, stuffing, mashed potatoes, corn casserole, pumpkin crisp, gravy and cranberry sauce. In looking at this menu, the first thing I always notice is that there is nothing green – no vegetable or salad and I must say that is just fine with me. So without further ado…
The turkey recipe I use is Martha Stewart’s Turkey 101 which is amazing and turns out perfect every time. I am sure that it has something to do with the bottle of wine and pound of butter used to baste the turkey that makes it so succulent and amazing!
photo courtesy of MarthaStewart.com
As for stuffing…I used to make Martha Stewart’s standard stuffing recipe that can be found here, however about five years ago I was introduced to a stuffing recipe that won a Good Morning America stuffing recipe contest. OMG – this stuff is SOOOOOOOOOO freaking good! It is ridiculously fattening so I only make it once a year, however it is so worth it! The recipe dates back to 2007, however you can still find it online here. I have included the recipe below just so I always have it in the event that page ever gets taken down.
Corn casserole might sound a bit unusual for Thanksgiving but again, I make it once a year and just seems to mesh well with everything on the plate. Think cornbread but more delicate and buttery. The recipe is from AllRecipes and can be found here.
Now Gravy is so easy and I do cheat by using a bottled product, but it is so delicious nobody will ever, ever know and you don’t have to worry about lumps! Williams Sonoma Turkey Gravy Base is a gem! You can thank me later.
I am not a pumpkin pie fan. I think it is part texture and part overall pumpkin taste but I always had a pumpkin pie and an apple pie at Thanksgiving until I stumbled upon Pumpkin Crisp. This dessert is made with boxed yellow cake mix so if you have any nostalgia for a basic yellow cake then this could be one of your new favorites as well. I blogged about this a while ago and you can see the full recipe here.
The cranberry sauce I make is the standard Ocean Spray version that can be found on the back of the fresh cranberry package. Sometimes I will add some fresh orange zest to add an additional flavor element to the sauce but that is optional.
So….that is my run down for what I make for my family on turkey day. I hope you try some of these delicious recipes. They are tried and true for multiple years so I can vouch that they are all super yummy!
Down Home Italian Dressing
Ingredients
- 2 tablespoons olive oil
- 1 extra-large yellow onion, chopped
- 7 large celery ribs, chopped
- 4 garlic cloves, minced
- 6 ounces pancetta, diced&
- 6 cups day-old, finely diced French bread
- 3 cups crumbled unsweetened cornbread
- ½ cup butter, cubed, cold
- 1 tablespoon ground sage
- 1½ tablespoons poultry seasoning
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese
- 1 cup toasted pine nuts
- 4-5 cups chicken or turkey broth
- 2 tablespoons chopped fresh sage
- large Parmesan shavings
Directions
- Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
- Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
- Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.
- Add sautéed veggies with any pan drippings.
- Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
- Test for saltiness and add a dash more if needed.
- Place in an extra deep 9-inch-by-13-inch greased pan.
- Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
- Remove foil and bake another 15 minutes or until slightly crusted on the edges.
- Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
