Yummy Orange Peppers (with Chorizo)

For many weeks now, in our CSA box, we have been getting something called "Yummy Orange Peppers". J is extremely sick of peppers, especially considering that he doesn't like peppers. I have used the mostly in stir-frys but this time I was able to use the size to my advantage. I found a recipe for mini peppers on Martha Stewart's website. I modified it a little based on availability of ingredients. Basically you hollow out as many peppers as you are making. Stuff each one with a slice of dried Spanish chorizo. I used the large slices from the deli because the grocery store did not have the stick chorizo. Broil the peppers for 4-6 minutes until the skin is slightly charred.

I used these as a garnish for a salad which I dressed with a little white wine vinegar and olive oil. So easy and tasty, you can even make them as an appetizer.

Cantaloupe and Cucumber Salad

I know I have written before about not really liking cantaloupe. This week we got one in the CSA. So I was trying to come up with something I could do with it. This is full of all kinds of fresh food from local gardens. I actually ended up eating this more like salsa instead of salad. I cut everything nice and small so it was really easy. So good! I don't really have anything else to say about it honestly.

Cantaloupe and Cucumber Salad (makes 1-2 cups)
1 cup diced cantaloupe
1/4 cup diced red onion
1/2 cucumber, diced
1/2 jalapeno, minced
1 scallion sliced
salt and pepper
2 tbsp olive oil
1 tbsp balsamic vinegar
1-2 inch cube of ricotta salata, crumbled

1. Mix all ingredients together. Be sure to coat all pieces in oil and vinegar.
   

Chicken Cutlet and Summer Salad

I know, I know! Where have I been, right? This was my third summer at grad school. I go for 5 weeks and I live there. I have to eat dining hall unhealthy food and I miss my kitchen terribly. This year I had planned to try and cook on the weekend and bring my food for the week. I tried the first two weeks and it went ok, but then the workload started to take it's toll and I ended up not cooking. Last night was my first night back in the kitchen and it really felt great! I especially missed blogging and a whole month off was too much. Last night I just used up some old ground turkey and summer squash in a little pasta dish. Tonight I thought I'd really get back into it!

This recipe was adapted off the site thekitchn.com. I really want to thank all the blogs I read honestly because my Google reader was a familiar friend when I decided I needed a break. Even though I ate a TON of salad in the dining hall (one of the only things that didn't seem frozen, uberpreserved etc.), I felt compelled to make this.
What is this? A post the other week on CH was a guess the kitchen gadget. I don't normally like a lot of gadgets but I normally really like this one. I have a lot of trouble cutting the kernels off an ear of corn and this really helps. Today I somehow cut myself but honestly this isn't typical. Like Alton Brown and his aversion to unitaskers, I'm a big proponent of multitaskers in the kitchen.

Chicken Cutlet and Summer Salad (adapted from thekitchn)

6 oz. chicken breast cutlets (thin)
2 heaping tbsp all purpose flour
3 heaping tbsp seasoned breadcrumbs
salt and pepper
1 egg beaten with a tad of water
canola oil, for frying

1 small head butter lettuce
2 cups fingerling potatoes
1 cup cherry tomatoes, slice in half
1 very small onion (ping pong ball sized), chopped
2 ears of corn, kernels cut off cob
2 oz. ricotta salata, crumbled

1 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
1 tsp Dijon mustard
1 tsp honey
1/2 tbsp fresh lemon juice

1. Bring a small pot of water to boil.

2. Add the fingerling potatoes to the pot and cook for 8 to 10 minutes, until one can be sliced in half easily. About a min before potatoes are done, add corn.
   

3. Remove the potatoes from the pot with a slotted spoon and put on ice to cool. Remove, pat dry, and slice into 1/4-inch rounds.

4. Toss potatoes, corn, lettuce, onion and tomatoes together and set aside.

5. Dredge chicken in flour, egg and breadcrumbs in that order. Heat oil in frying pan over medium high heat. Fry chicken on each side and set aside.

6. Mix vinegar, lemon juice, Dijon mustard, honey and olive oil together using a whisk until emulsified. Salt and pepper to taste.

7. Toss dressing, ricotta salata and lettuce mixture together. Top with chicken cutlet.
   

Hot Melon Salad

Hot Melon Salad, it sounds almost dirty...

For many years my dad used to make me try cantaloupe at Sunday morning breakfasts. Similar to when he made me try broccoli at dinner (although I actually like broccoli now). I still don't like cantaloupe but technically I think this salad is supposed to be a mix of both cantaloupe and honeydew melons. I made this last Labor Day but we had a really difficult time because we didn't have proper equipment. This really is best made using a wok. Last time I had a nonstick skillet and I used a combination of honeydew, cantaloupe and watermelon and it heated up too slowly and ended up being very mushy.

Having done some research, ie: trying each type of melon when it was on a fruit try at work, I have decided honeydew melon is the only one of the three main melons that I actually like. So here is the very monochromatic, yet oh so tasty hot melon salad.

Hot Melon Salad (adapted from Alton Brown)

1 tablespoons olive oil
1/2 red onion, diced
16 ounces small-diced honeydew melon, approximately 2 cups
1 tablespoon fresh basil, cut into chiffonade
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
2 ounces feta cheese, crumbled
1 tablespoon pine nuts

1. Heat a wok over high heat.
2. Once the pan is hot, add the olive oil, followed by the onion, and saute for 3 to5 minutes, moving the pan continually.
   
3. Add the melon and saute for another 2 to 3 minutes or until the melon starts to take on color.
4. Add the basil, salt, and pepper and continue to cook for another minute.
   
5. Pour mixture onto a serving platter, sprinkle with the cheese, vinegar and pine nuts, and serve immediately.

I served this with seared chicken, roasted green beans, and a white bean and rosemary mash. The green beans and chicken were good but the white beans left something to be desired.

Grilled Shrimp and Chopped Vegetable Salad

Sadly, the weather and timing of this dinner didn't agree with the plan of grilling but we were able to salvage the food and create something tasty anyway. Ideally, you would grill everything. I attempted to roast the vegetables and used the grill pan for the shrimp.

Now that it's been days since I cooked this, I forget the majority of what I cooked. Basically roast some bell peppers (I like red and yellow better than green but whatever) with red onion, garlic and olive oil. Season with salt. Toss with salad greens and grilled shrimp. Before I grilled the shrimp, I tossed them with a tad of olive oil and cajun seasoning. Enjoy!

Roasted Asparagus, Zucchini and Tomato Salad

I am very apprehensive when it comes to making salad. They just don't turn out right. Maybe it's genetic, my mother also isn't confident when it comes to salad. I do really enjoy a good whole meal salad and the ones I have been making are getting better.This one was exceptional. I couldn't find halloumi cheese at my supermarket and I didn't grill the vegetables like the original recipe said to but it was delicious just the same. I love roasted vegetables! They are super easy and juicy and wonderful. I served this with the Greek turkey meatballs.

Roasted Asparagus, Zucchini and Tomato Salad
(adapted from Closet Cooking-and Cook Sister!) Makes 2 large salads

4 handfuls spinach
1 cup grape tomatoes, cut in half
8-10 spears asparagus
1 zucchini, thinly slice lengthwise
4 oz breadcheese, cut into 1 oz slices (Juustoleipa/Leipajuusto)-Carr Valley is the brand I have.
Juice from 1/2 lemon
1 1/2 tablespoons pesto
olive oil
salt
pepper

1. Place tomatoes, asparagus and zucchini on baking sheet. Drizzle with a little olive oil, add salt and pepper and toss to coat, keeping each vegetable separate from the others. Broil on high 5 minutes or until you reach desired color.
2. Mix lemon juice, pesto and approx. 1 tablespoon olive oil, reserve as dressing for the salad.
3. Heat bread cheese 30 second in the microwave on separate plate. Top spinach with cheese.
4. Add vegetables and dressing to salad. Season to taste with salt and pepper.
   

Shredded Romaine Salad

Recently my friends and I have been talking about decreasing the amount of meat in our diets. I have been taking various steps at our house; being sure to package meat in single servings, only making enough to eat 2 servings or packaging extra servings immediately for later consumption, making meatless meals whenever possible. We watched Food Inc. at the local independent theatre and I starting looking into flexitarian living. My aunt and my sister are vegetarians but I don't think I'll ever have enough of a commitment to really go all the way and become a vegetarian. J would NEVER get on board with that one and I don't think I could give up some of my favorite foods. For me vegan is out of the question. Cheese is way too important. Anyway, I started looking into flexitarian cookbooks to nudge us in the right direction. While I haven't quite made any of the entree recipes my new book did give me some lunch ideas and made me a little less annoyed with my salad making attempts. After reading many reviews on cookbooks, for Christmas, I requested The Healthy Hedonist by Myra Kornfeld. So far I've made two salads which have both been very good. I've had to make some substitutions based on availability at the grocery store but the Baby Greens with Roasted Red Pepper Vinaigrette and Warm Goat Cheese Medallions was very good and so was the Shredded Romaine Salad with Dill and Scallions. As a change of pace for the side dish with those turkey meatballs (J insists upon each week) I made the salad.

Shredded Romaine Salad (adapted from The Healthy Hedonist)

1 small head romaine lettuce, shredded
1-2 tsp dried dill weed
1/2 bunch sliced scallions
salt and pepper
1 minced garlic clove
juice from 1/2 a lemon
2-3 tbsp olive oil
pomegranate seeds (from approximately 1/2 a pomegranate)
1/3 cup crumbled feta cheese

1. Mix the lettuce, dill, scallions, and salt in pepper.
2. To make the dressing, whisk the garlic, lemon, and oil and toss with greens.
   
3. Garnish with fruit and cheese.
   

The Biggest Loser Recipe Makeover #2: Chicken Caesar Salad

Bottled salad dressings are full of sugar, preservatives and fat. They also don't usually taste very good. I was trying to find a way to make something very light that still tastes flavorful and I stumbled upon several recipes on Cooking Light. This Creamy Caesar Dressing and Herb Croutons were just the thing to spice up boring romaine lettuce and chicken. While I try to eat as healthily as I can sometimes price and convenience override some of my choices. I always knew that the half a chicken breast that come in the family packs are way too large to be one serving. Instead of freezing 2 breast halves, I have been trimming, cutting and pounding my boneless skinless chicken breasts into paillards. Then I label each pack with the number of ounces of chicken so I know exactly how many WW points we are eating.

Chicken Caesar Salad (with recipes adapted from Cooking Light: croutons and dressing)
Serves 2

Chicken:
2 4 oz. boneless skinless chicken breasts
1 tbsp Cajun seasoning

4 cups romaine lettuce torn or cut into pieces
1 tbsp finely grated fresh Parmesan cheese

Herb Croutons:
1 cup Italian bread, cubed
olive oil cooking spray
Italian seasoning, to taste
salt and pepper

Dressing:
1/3 cup plain fat-free Greek yogurt (can also use regular variety)
2 tbsp fresh lemon juice
1 tbsp olive oil
2 tsp red wine vinegar
2 tsp Worcestershire sauce
1 tsp anchovy paste
1 tsp Dijon mustard
1/2 tsp freshly ground pepper
2 small garlic cloves, minced

1. Preheat oven to 400 degrees F. Spay bread cubes with cooking spray and toss with seasoning. Toast in oven 10 minutes or until golden brown. Set croutons aside for salad.
   
2. While the croutons bake combine ingredients for salad dressing and whisk well. This make 1/4 cup of dressing and you only need 1-2 tbsp per person. You can refrigerate what you don't use for 4 days or so.
   
3. Rub chicken on both sides with Cajun seasoning. Broil under high heat approx. 4 min each side or until done (depends on thickness of chicken). Cut into pieces for salad.
4. Combine lettuce and dressing, add chicken and croutons. Top with a sprinkle of cheese.

The guilt free full taste Caesar salad was very tasty, quick and easy.

Spinach and Goat Cheese Turkey Burgers with Wedge Salad

Years ago when I first started cooking, I found this recipe for Spinach and Goat Cheese Turkey Burgers. I am a firm believer in not trying to make a turkey burger taste like a hamburger. It only ends in disappointment and who wants to be disappointed? I also find myself resisting using a bun when I use turkey. I've been told that unless you use leaner turkey it isn't much better than using ground beef so if you are thinking you are being healthy with that 80-85% turkey you might want to switch to the 90%. I find that the it has just enough fat to still have some sort of juice, because we all know the biggest complaint when it comes to turkey is that it is TOO DRY, whether it be luncheon meat from the deli or the Thanksgiving turkey. This recipe for turkey burgers eliminates the dry issue with cheese and spinach right in the mix. I modified the recipe and added a little panko which J thought was unnecessary and I think either way is still good.

I found this on allrecipes.com, which used to be my go to for online recipes until I found so many other sites that I prefer. There are a few quite good recipes on there but it takes a little sifting.

Spinach and Goat Cheese Turkey Burgers (adapted from allrecipes.com)
1 package 90% ground turkey
1/2-3/4 box frozen spinach, thawed and drained
4 oz. crumbled goat cheese (if you can find a flavored one you like use it but I just had plain this time)
~1/2-1 cup panko bread crumbs
1 onion, sliced and caramelized to your liking (feel free to add a pinch of sugar or splash of balsamic)

1. Preheat broiler.
   
2. Combine turkey, spinach, and goat cheese in a bowl, add any additional seasonings to taste.
3. Form 6 burger patties.
4. Pour panko bread crumbs into a shallow dish and press burgers gently in panko to coat.
5. Refrigerate the burgers for at least 15 min to help with firmness.
6. Spray a skillet with cooking spray and brown each side of the burgers.
7. Transfer burgers to broiler pan and broil 15 min or until burgers are done.
8. Serve topped with caramelized onions or a spicy mayonnaise/sauce of your choice.

You can omit steps 4 and 6 if you prefer it without panko.

The wedge is trendy. From little amount of research I can find on the subject, the wedge salad was most popular in the 40s-60s in the United States, while iceberg lettuce has dominated since the 1920s. I normally can't stand iceberg lettuce. As a child that was salad: iceberg lettuce, Pepperridge Farm seasoned croutons, little pieces of Cracker Barrel orange cheddar chunk cheese, and bottled dressing (probably a type of Wish Bone Russian or something). Although until I was 6 or so I ate my salad without the lettuce. (I can't believe I was allowed to eat eat cheese, croutons, and lettuce in a bowl). Now I semi-avoid the "crisp head" lettuce as it was originally called, but the wedge is one of the exceptions. I had some leftover bacon and decided the wedge salad is just what I needed.

Wedge Salad (for two)

1/2 a head iceberg lettuce
2 plum tomatoes
3 slices of cooked bacon
freshly ground black pepper
1/2 cup white dressing (I used the dressing from the Caesar Pasta Salad recipe)

1. Cut lettuce into 2 wedges.
2. De seed and dice tomatoes.
3. Crumble bacon and add bacon and tomatoes to the lettuce.
4. Pour dressing over wedge and season with pepper.

It really is a very low maintenance type of salad and presents beautifully. Nuts and blue cheese are always a welcome addition but I would use a different dressing in that case. As always experiment and find something tasty. J, of course, ate his salad sans dressing and tomato (yes, a chunk of lettuce sprinkled with bacon, I know...) but I really feel if you are going to eat your lettuce in a big chunk it should be properly dressed.

A Trio of Vegetarian Dips and the Labor Line-up

This year as I have for the last 2 years since I bought my house, I hosted a Labor Day get together. It's always a challenge to decide on a menu and I wanted to try something a little healthier this year. After many suggestions, including roasting a pig on a spit Hawaiian style (rather ambitious for us however), I finally decided on a spread with some Mediterranean flare.


Moroccan Carrot Dip- I omitted the olives in this one.
Cucumber Dip (see recipe below)
Hummus en Fuego- I omitted the olives in this one and used 2 cans of beans.
Panzanella (containing homemade croutons, tomatoes, basil, red onion, fresh mozzarella, olive oil and balsamic vinegar)
Ratatouille
Hot Melon Salad-I changed the quantities and used 3 types of melon (honeydew, watermelon, and cantaloupe)
Caesar Pasta Salad (see recipe below)
Grilled Chicken
Hot Italian Turkey Sausage
Make-Your-Own Ice Cream Sundae

Sadly I completely forgot to photos of any of the rest of the food. The ratatouille and the carrot dip were the favorites. The pasta salad was extremely popular as well. The panzanella was a little stale by the time I served it and I slightly overcooked the melon so it was runnier than I thought it would be. The hummus was better after 2 days but the cucumber dip was tasty. The rest was just a little mundane in general so there isn't much to talk about. All in all it was a great party with good company. I only wish I had remembered the photos.

Cucumber Dip (from Doris)
16 oz. softened cream cheese (I used low fat)
1 large cucumber grated and drained
Seasonings to taste (paprika, pepper, garlic powder, salt, onion powder or whatever you like)

Mix well. Whipping is ideal but not essential.

Caesar Pasta Salad
1/2 cup low far mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup low fat milk
2 tbsp lemon juice
2 cloves garlic, minced

1 medium head romaine lettuce, cut into 1/2 inch strips
1 box pasta twists or penne, cooked according to directions and cooled
fresh ground pepper

1. Combine first 5 ingredients.
2. Add lettuce and pasta and toss to coat. Season with pepper.