Easy Sun dried Tomato Basil Hummus - Healthy!

If you are in a pinch and need something quick, this sun dried tomato basil hummus can be thrown together in just minutes!  It is so easy and tastes amazing!

Ingredients:

• One 16 oz. container of plain or garlic deli prepared hummus from the supermarket
• Fresh Basil
• Jar of sun dried tomatoes
• Salt & Pepper

In a food processor add about 8 basil leaves, 4 to 6 sun dried tomatoes, pinch of salt and pepper, pulse until basil and tomatoes are chopped.  Add the hummus and pulse until blended well.

Serve with pita bread or chips, Alessi bread sticks or Melba rounds..

This recipe can be doubled and made the day before!  Just store in an air tight container.

Enjoy!

Caprese Salad Skewers With Basil Vinaigrette

Insalata Caprese Skewers with Cherry Tomatoes, Mozzarella Balls and Fresh Basil are a great crowd pleaser!

You can serve this slightly grilled just to get the grill marks or just serve cold.

Ingredients:

• 8 Bamboo Skewers
• 24 Cherry Tomatoes
• 24 mozzarella Balls (small or cherry size)
• Fresh Basil
• Extra Virgin Olive Oil
• Salt & Pepper
• 1/2 C Basil Vinaigrette (recipe below)

Directions:

Preheat grill.

Soak skewers in water for about 30 minutes to prevent them from burning.

Alternately skewer one cherry tomato, one mozzarella ball and two fresh basil leaves (using three of each per skewer).

Lay skewers on a sheet and drizzle lightly with olive oil so both sides are coated. Season with salt and pepper.

Place the skewers on the heated grill turning to prevent the cheese from melting just long enough to get some grill marks about 2 to 3 minutes.

Place on serving tray and drizzle with the Basil Vinaigrette.

Basil Vinaigrette:

Ingredients:

• 1 C Fresh Basil, packed full
• 2 tablespoons lemon juice
• 1 teaspoon Sherry Wine Vinegar (or Red Wine Vinegar is fine too)
• 1 tablespoon Grey Poupon Dijon Mustard
• 1/2 C Extra Virgin Olive Oil
• Salt & Pepper

Clean and de-stem the fresh basil.

In a food processor place the basil, lemon juice, vinegar and Grey Poupon dijon mustard, add a pinch of salt and pepper. Pulse until the basil is chopped well. Slowly drizzle in the olive oil while continuing to pulse.

Serves 4

Enjoy!

Wine Pick Of The Day! Greg Norman

On our usual weekend shopping trip to our "favorite" place to shop Costco, we wandered into the wine cellar..... Nothing like the cellars in Napa or anything but they always come up with something special.

Wine Pick:

Greg Norman, Limestone Coast, Australia Estates, 2005, Cabernet Merlot.

Gregg Norman said on the bottle: 91% Cabernet Sauvignon, 9% Merlot. Vineyards grown on shallow red soils overlying hard limestone. Rich mulberry and cherry are enhanced by a touch of spice and followed by velvety tannins.

Karen said: "not sure what a mulberry tastes like, but something nice is there and the cherry is not overwhelming. Nice start...smooth, has some legs and a very pleasant finish. I give this a thumbs up! Definitely will keep this one around more often.

Craig said: Had it before, love it. That's why I bought it!

This wine is great with red meat. Having it with mediterranean meatballs and organic whole wheat pasta.

Cheers!

Wine Pick Of The Day! Cloudline

After my Daughters Talent Show a couple nights ago we decided to meet another family for dinner at our favorite Italian restaurant "Salvatores".

Brian and Laura ordered a nice bottle of Pinot Noir. They have had it several times during recent visits to the restaurant. Needless to say they also love Salvatore.

Wine Pick: Cloudline Pinot Noir, from Oregon.

Laura thought it was very soft and round, with some berry flavors. Craig thought it was nice, not his favorite. Karen (me) thought it was a bit lighter than our usual finds and agree it was soft with a definite hint of berry.

This is what Cloudline Cellars has to say:

Cloudline Cellars represents a first for us at Dreyfus, Ashby & Co.: our own wine. Given our love for Pinot Noir and our long history developing Domaine Drouhin Oregon and other fine wines, it’s probably not surprising that we would choose Oregon as the home for this exciting project.

Our goal is very specific: to create the best, most delicious and consistent value in Oregon Pinot Noir and Pinot Gris today. We are fortunate to have access to top sources, growers and vintners who understand and support what we’re trying to accomplish. We have also enlisted the expertise of Véronique Drouhin-Boss, who has graciously agreed to be our consulting winemaker, or more appropriately, our “reference palate.” In practical terms, she makes sure the quality never waivers.

We think you’ll agree that Cloudline is a lot of wine for the money, the perfect case purchase for wine lovers who want something special on a regular basis. Or, for new enthusiasts, it’s a great introduction to the best of what Oregon can offer, even at a value price.

Send us your comments we would love to hear from you!

Enjoy!

Easy Homemade Croutons

Do you throw away the ends of the bread loaf or that old baguette end no one ate and it seems a bit hard?

Start tossing all your bread heals, French bread and baguette ends into a bread bag and toss in the freezer.  You are now making your own Croutons!

Ingredients:

• Old bread (or new)
• Granulated Garlic - or two cloves pressed threw garlic press
• Dried Thyme
• Dried Parsley
• Salt
• Pepper
• Olive Oil

After collecting enough bread to fill a large mixing bowl, remove from freezer and thaw.  Cut bread into crouton size pieces, some like them a little larger what ever you prefer.  Put into a very large mixing bowl.

Season all over the top of the bread pieces with Salt, Pepper, Granulated Garlic, Thyme (1/2 tsp at a time, you can always add more Thyme) and Parsley.  Toss to mix well.

Drizzle with olive oil and toss so all the bread pieces are coated evenly with spices and oil.

Place onto cookie or baking sheet, brown in oven at 350 until nicely browned.

Sprinkle all over the top of your Caesar, Greek and or Toss Salads.  Store extra croutons in a Tupperware container or zip lock bag.

Try my quick and easy Caesar Salad Dressing found under Dressings in my Recipe Box!

Enjoy! 

Grey Poupon Dijon Country Style Spare Ribs - Easy!

These Dijon Country Style Spare Ribs are so delicious and so easy to make! All you need to do is remember to marinade them the day before and you are ready to in about 30 minutes or less.

Ingredients:

• Country Style Boneless Pork Spare Ribs - at least one per person
• Grey Poupon Dijon Mustard
• Salt
• Fresh Ground Pepper

Season your Country Style Boneless Pork Spare Ribs with salt and pepper then place into a large zip lock bag or container with a lid.

Add four tablespoons Grey Poupon Dijon Mustard (about 4 heaping tablespoons for every 6 ribs) directly into bag. Seal. Turn or shake the bag until the ribs are all completely coated. Refrigerate over night.

When ready to cook; remove the ribs from fridge and bring to room temperature.

On Med-High heat a large fry pan, add four tablespoons olive oil. Sear the Country Ribs until nicely browned on both sides.

Place in 375 oven for 20 minutes until done. Let rest covered for five minutes before serving.

Sauce:

Add one large minced garlic clove to pan drippings while pan is still warm. Stir scraping up bits from pan. When you start to smell the garlic turn on heat (add a couple tablespoons oil if needed) then add two tablespoons flour to pan drippings. Stir and cook for three minutes.

Add 1/4 Cup red wine to deglaze the pan, scraping up bits and stirring at the same time. Slowly add one to two cans of Chicken broth.

Add 1/2 teaspoon parsley. Stir until thick. Serve over Ribs and or mashed potatoes.

Enjoy!

Marco Athie said...
wow! that looks delicious! I was just searching for Dijon Mustard and this came up! My aunt used to make an AWESOME spicy honey dijon...
May 11, 2009 2:12 PM

Quick and Easy Homemade Caesar Salad Dressing

Don't you just dislike some of the salad dressings at the supermarket? They just don't taste like the ones you have on that great salad at the restaurant.

I ran across this one and it doesn't even need eggs or anchovies! So it is a breeze to make. I whipped it together tossed it with some romaine lettuce and I was very impressed! Everyone "loved" it!

CAESAR SALAD DRESSING

Ingredients:

• 1 Cup Mayo
• 1 tbsp Fresh Lemon Juice
• 1 tsp Worcestershire Sauce
• 1 Clove Fresh Garlic (push through your garlic press)
• 1/4 tsp Salt
• 1/8 tsp Fresh Ground Pepper
• 1/2 Cup Parmesan Cheese
• 1 tbsp Milk or Half and Half

Combine all ingredients together in a resealable container and shake or whisk until well blended.

Wash and chop one head of Romaine Lettuce into bite size pieces, place into serving bowl. Drizzle with two or three tablespoons Caesar Salad Dressing and toss to coat. Sprinkle with some more Parmesan Cheese and serve!

Top with grilled chicken breast and or some halved cherry tomato's for a great lunch or dinner salad.

I keep this on hand in the fridge all the time, it's yummy and is so easy to make a quick bistro type salad anytime.

Enjoy!

Cinco de Mayo Ole' - Jose Cuervo Margarita's!

The holiday is Mexican and it celebrates the victory of 4,000 Mexican soldiers against 8,000 French forces on the morning of May5, 1862. A common misconception is that Cinco de Mayo celebrates Mexico's Independence Day. That day is in fact September 16th.
Cinco de Mayo is not celebrated everywhere in Mexico (it's a regional holiday) but it is observed in America and in many countries around the world as a celebration of Mexican heritage and pride.
The battle of Cinco de Mayo took place at the town of Puebla, 100 miles east of Mexico City. According to Viva Cinco de Mayo, the French army attacked Mexico City, assuming that the Mexican army would surrender if their capital city was taken:

Under the command of Texas-born General Zaragosa, (and the cavalry under the command of Colonel Porfirio Diaz, later to be Mexico's president and dictator), the Mexicans awaited. Brightly dressed French Dragoons led the enemy columns. The Mexican Army was less stylish.
General Zaragosa ordered Colonel Diaz to take his cavalry, the best in the world, out to the French flanks. In response, the French did a most stupid thing; they sent their cavalry off to chase Diaz and his men, who proceeded to butcher them. The remaining French infantrymen charged the Mexican defenders through sloppy mud from a thunderstorm and through hundreds of head of stampeding cattle stirred up by Indians armed only with machetes.

The outnumbered Mexicans defeated the French army in a great victory. It had consequences for America as well because the French defeat denied Napolean III the opportunity to resupply the Confederate rebels for another year.
Wikipedia informs us that the battle was significant for at least these two reasons as well. One, the Mexicans, out-numbered and out-gunned, beat a French army that had not tasted defeat in 50 years. And two, this was "the last time that an army from another continent invaded the Americas."

Perfect Margarita:

• 1 oz. Cuervo Especial® tequila
• 3 oz. Cuervo Lime Margarita Mix®
• ½ cup crushed ice (or more)
• Salt
• Lime Wedge

Rub the rim of a chilled margarita glass with the lime and dip it into the salt to coat it. In a cocktail shaker, combine Jose Cuervo Especial, Jose Cuervo Lime Margarita Mix and ice. Shake vigorously and strain drink into the garnished glass filled with ice. Alcohol Content .40 fl. oz.

Pomegranate Margarita:

• 1.5 oz. Cuervo Especial® tequila
• 3 oz. Cuervo Lime Margarita Mix®
• 2 oz. pomegranate juice
• Lime wedge
• Ice cubes

Pour Cuervo Especial®, Cuervo Lime Margarita Mix® and pomegranate juice into cocktail shaker half full with ice. Shake well and strain into a rocks glass filled with ice. Garnish with lime wedge.Alcohol Content .60 fl. oz.

Enjoy!

20 Minute Heart Healthy Salmon Perfect Every Time!

Make this Heart Healthy Salmon in just 20 minutes!

Salmon is high in essential Omega 3 needed for a healthy heart and body. You can find Salmon at any supermarket and wholesale clubs year round. We purchase our fish at Sam's and Costco. You get a bigger bang for your buck!

You can also find different varieties from Wild Alaska, Norwegian many others as well as the farm raised (which tends to be not as strong tasting). The wild however is the best for you.

This recipe is so simple you don't even have to think about it. I typically start my side dish like rice, then prepare and cook the Salmon. It is all done in 20 - 25 minutes until the fish flakes with a fork!

Ingredients:

• Salmon Fillet
• Fresh Dill
• Course Salt
• Fresh Ground Pepper
• Lemon
• Chicken Broth or White Wine

Preheat oven to 400.

Take a baking sheet, line with foil, line the center of the foil with parchment paper. Slightly fold up sides to keep liquids from leaking out.

Season fish with Salt and Pepper. You can leave the fish in a fillet or cut into slices about two inches wide. Place Fish in center of parchment paper. Sprinkle top with chopped fresh Dill. Squeeze lemon slices over fish and place on top. Add 1/2 cup broth or white wine. Wrap fish like a package.

Bake in 400 degree oven for twenty minutes.

Enjoy!

Quick Tomato, Basil & Mozerella Caprese Salad

With summer almost here I have a favorite salad that we have several times a week. Quick Tomato, Basil & Mozzarella Caprese Salad.

It is always a crowd pleaser and is very simple to make.

Ingredients:

• Large Tomato's
• Fresh Buffalo Mozzarella Cheese
• Fresh Basil Leaves
• Balsamic Vinegar
• Olive Oil
• Granulated Garlic
• Fresh Ground Pepper
• Course Salt

Slice Tomato in to medium thick slices, slice the Mozzarella Cheese into the same thickness, leave the Basil leaves whole or stack and slice into strips.

On a serving platter stack a Tomato slice, then a Basil leaf, then a slice of Mozzarella, sprinkle with garlic, salt & pepper. With a teaspoon drizzle with Balsamic Vinegar and Olive Oil.

You can rotate the Tomato's and Mozzarella in a circular pattern around the platter and top with sliced Basil if you prefer. Or, cut Tomato's and Cheese into squares combine all ingredients into a bowl, toss and serve over mixed baby greens as a dinner salad also.

Serve and Enjoy!

Wine Pick Of The Day! Silver Palm Cabernet Sauvignon

We put on our tasting caps and wondered off to the Red Run Golf Club Wine Tasting 2009. The evening was wonderful. Great friends, great wine and great food. The winner of the evening was something new for us:

Silver Palm Cabernet Sauvignon, 2006, California:

If you love the more expensive Silver Oak from Napa you will like this for a very reasonable cabernet, great for everyday! It was very light and refreshing! We absolutely LOVED it!

Because of the tasting we picked it up for a steal! Go buy it today!

Price Point: $14.00

Food Safety Tips Prevent Illness In your Kitchen No Swine Flu Here!

With the Swine Flu running around the world it does bring attention to how we handle cleanliness. I have decided along time ago to make an effort to protect my family from the flu and food borne illnesses. My guess is that it came to me the day my first child was born.

For years I have used bleach to keep the restaurant sanitized as well as my home. Needless to say I have lost count of how many articles of clothing I have ruined due to the bleach spattering out of control while trying to clean.

It is very important to make sure you keep your cutting boards clean and sanitized! I watched a show the other day and was horrified on how new and old cutting boards grew bacteria from chicken even after they were washed. The boards were rubbed with raw chicken, let set a few minutes, then washed with hot water and soap. After that samples were taken with a swab for several days after. Even on the new board there was significant bacteria growth!

The older wood cutting boards did show less bacteria growth due to the wood soaking in the moisture and bacteria away from the surface. That creeped me out knowing that the inside of the board was filled with who knows what!

To keep your cutting boards and work areas safe here are a few tips to protect you and your family from unwanted bacteria.

• Wash all cutting boards with hot water, soap and then sanitize.
• If wood boards have deep knife cuts replace or sand down the surface.
• Do use separate boards for raw meats and vegetables.
• You can put most plastic boards in the dishwasher, but they still need sanitizing.

Sanitizing:

You can sanitize kitchen utensils and cutting boards with bleach diluted with water or white vinegar and water. I keep vinegar and water in a plastic spray bottle on the counter next to the sink at all times. I prefer the vinegar over the bleach (it doesn't ruin clothing, wash rags, towels etc.).

For every one cup of water I add 2 tablespoons White Vinegar. This is also environmentally safe! Safe to use around children and pets!

You can take your cleaned boards, spray them down with sanitizer and let them sit for a while, then rinse.

Happy Cooking :)

Torch Lake Prep said...
Thanks for the tips. I too have ruined many a thing due to bleach. I like the spray bottle w/vinegar mix idea.
April 29, 2009 4:04 PM

Smocks - A New Twist To Cooking Aprons For Mothers Day!

Check out these adorable Smocks!

I found these cute little cooking aprons while buzzing around the Internet.

A new twist to cooking aprons, we've come along way baby! Check out the Smock site:

http://stores.smocksdesign.biz/-strse-4/designer%2C-aprons%2C-Smocks%2C-kitchen%2C/Detail.bok

Enjoy!

Village Greek Salad

Village Greek Salad is a Greek Salad without the lettuce! It's a great summer dish to serve anytime lunch, dinner or for a cocktail party!

For my friend Lisa Handrahan Segars who brought to my attention that the recipe was missing from my site. We used to have this at parties all the time when I lived in Florida! Boy do I miss those fun times!

Ingredients:

• 1/2 Red Onion (sliced with the grain into 1/4 inch strips).
• 2 Cucumbers or 1 English Cucumber - halved length wise and sliced.
• 2 Large Tomatoes (cut into inch size pieces) or halved Cherry Tomatoes about 1 1/2 Cup.
• 1 1/2 Cup Feta Cheese sliced into 1 inch squares.
• 1/2 Cup Greek Kalamata Olives.
• 1 Handful Pepperoncini Peppers (remove stems and cut into 3 rds).
• Baguette Bread sliced 1/2 inch thick.
• Salt
• Pepper
• Granulated Garlic
• 1 Teaspoon Dried Oregano (place in palm and crush with hands to release flavor)

Add all ingredients into a large serving bowl. Season with Salt, Pepper, Granulated Garlic. Take your Dried Oregano in the palm of your hand, rub and crush while sprinkling over bowl to get the flavors going. Drizzle all over the top the Red Wine Vinegar and Olive Oil. Toss and serve spooning onto bread slices.

This is one of those recipes that I do not measure! I just grab what I need according to how many people! This recipe should be enough to feed six people as an hourdouve'.

You will find it is a hit and will need to have more on hand, it always goes fast!

Enjoy!