Tag: salad

Perfect summer recipe… ROASTED CORN SALAD!

On By Barbara StroudIn FOOD, RecipeLeave a comment
Roasted Corn Salad, recipe by Cooking Light

This has been a favorite in our house for many years now, it’s quick to make and takes full advantage of all mother nature has to offer… you can make it your own by tossing in anything else that sounds tasty. The recipe calls for white balsamic vinegar, I used regular and it was fine. This salad side dish goes well with anything, and is best served at room temperature or warm. Often times I’ll make it early in the day so the house stays cool, then just take it out of the fridge for a little while, that works! This is a recipe from Cooking Light magazine… tasty!

Here’s the link to where it’s easy to print, otherwise, below is the recipe… ENJOY! ROASTED CORN SALAD   (Cooking Light)  YIELD: 4 servings (serving size: 3/4 cup)

Ingredients

  • 3 cups fresh corn kernels (about 6 ears)
  • 1 tablespoon vegetable oil, divided
  • Cooking spray
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped seeded tomato
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onions

Preparation

  • Preheat oven to 425°.
  • Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.
  • Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

Cooking Light
JULY 1998

Catch you back here tomorrow!

Basil, my most used herb…

On By Barbara StroudIn FOOD, RecipeLeave a comment
Image: HerbGardening.com

Basil is such an all purpose herb. I use it lots, not only in spaghetti sauce, but in salads and sandwiches. Basil is easy to find and just as easy to grow. I buy a small plant at the grocery store for a few bucks and it turns into a massive bush. Don’t let it flower, cut the leaves before that happens and USE IT! Make pesto, make a sandwich on a baguette with fresh mozarella, tomato and basil piled high, it’s so refreshing… another idea is a caprese salad… slice fresh tomatoes and some fresh mozarella. I put it in a plate alternating the mozarella and tomato with some basil tucked beside each, drizzle with a little olive oil, a light sprinkle of S&P and whoa! You have yourself the most delightful little salad!

ENJOY!
Catch you back here tomorrow!

English Pea Salad, recipe from Paula Deen’s sons…

On By Barbara StroudIn FOOD, RecipeLeave a comment
English Pea Salad

This recipe is courtesy of Paula Deen’s son’s, (AKA “The Deen brothers”). It was featured on her Food Network show Paula’s Best Dish’s, the All in the Family episode. I didn’t see it, my mom told me she tried this recipe and got rave reviews. Everyone wanted the recipe. THAT’S the kind of thing I like to take somewhere. Once you throw it together, put it in a pretty dish and off you go! (OK, some of you may have noticed, I didn’t put it in a pretty dish, but I was taking this to a neighborhood get together on a very warm evening, so I put it in a stainless bowl and then placed the stainless bowl inside a larger stainless bowl filled with ice, I topped it with plastic wrap and a thick towel to keep the heat out. So much for my pretty dish, ugh. Might want to take printed recipes with you or a link to the online version (click HERE , easy to print), otherwise, here you go…

English Pea Salad

Ingredients

  • 4 slices bacon
  • 1 (10-ounce) package frozen peas, thawed and drained
  • 1 cup shredded Cheddar
  • 2 hard-cooked eggs, peeled and chopped
  • 3 tablespoons mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper

Directions

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.

In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Catch you back here tomorrow!

http://almostdailypic.wordpress.com !

Parmesan Chicken (with salad) – Ina Garten

On By Barbara StroudIn FOOD, Recipe4 Comments

Ina Garten's Chicken on Salad

Oh do I have a tasty treat for you today! If you haven’t made Ina Garten’s (aka, Barefoot Contessa) Parmesan Chicken I encourage you do so… you will be oh so thrilled. The chicken coated in parmesan has SUCH fabulous flavor. I like how she puts the salad on top, I usually put the chicken on top of the salad… the light and fresh tasting lemon vinaigrette compliments this nicely. Tasty without being overpowering!

Click HERE to print this recipe!

2 boneless, skinless chicken breasts

1/3 cup unbleached flour

kosher salt

freshly ground black pepper

1 egg

1/2 tablespoon water

1/2 cup seasoned dry bread crumbs

1/4 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 2, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the egg with 1 tablespoon of water. On a third plate, combine the bread crumbs and grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1/2 tablespoon of butter and 1/2 tablespoon of canola oil in a large non-stick sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/8 cup freshly squeezed lemon juice (1 lemons)

1/4 cup good olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 2 servings