Recipes

Heirloom Tomato Salad

Published on by carol lou

I think I have mentioned before that I am a true lover of tomatoes and I could eat them every day.  Well, for a tomato lover there is no better time in the year than in the summer when heirloom tomatoes are abundant at the local farmers markets.  The flavor of fresh-off the vine tomatoes cannot be beat.  I decided to make an heirloom salad to serve along side flat iron steaks that we were serving this past weekend.  I combined the tomato mixture early in the day and added the toasted bread cubes about 1 hour prior to serving.  The bread absorbed the wonderful juices from the mixture – it was a great combination and is easy to prepare and can be made ahead.  My kind of entertaining!

To grill fantastic flat iron steaks, simply brush with olive oil, salt and pepper.  Grill over medium high heat 5 minutes per side for medium rare.  Remove from grill and let rest for 5 minutes prior to serving.  After they rested, I topped the steaks with a combination of 2 cups of large chopped Italian parsley tossed with olive oil and lemon juice.   I added salt and pepper and then shaved parmesan cheese over the top of the parsley combination – delicious.

 heirloom tomato salad

Heirloom Tomato Salad
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Ingredients
  1. 3 large heirloom tomatoes
  2. 1/2 cup olive oil, plus 3 tablespoons
  3. 1/3 cup red wine vinegar
  4. 1/4 cup capers
  5. 1/4 cup kalamata olives, sliced
  6. 1/4 cup fresh basil leaves, chopped
  7. 1/2 loaf of unsliced bread, cubed - approx. 4 cups
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 400, cut bread into 1 inch cubes. Toss bread cubes with 3 tablespoons olive oil. Place on baking sheet and salt and pepper. Place in oven and bake 10 minutes, stirring occasionally, until cubes are toasted. Remove and set aside.
  2. Peel tomatoes. Bring a sauce pan full of water to a rolling boil. Cut an X in the bottom of each tomato, place in boiling water for 10 seconds, remove and submerge in ice water. Remove and place on cutting board, peel tomatoes and cut into cubes, place in large salad bowl.
  3. Add the following to the tomatoes - capers, kalamata olives, basil and salt and pepper. You can prepare this a few hours prior to serving. Add red wine vinegar and remaining olive oil. Toss and cover. Keep at room temperature.
  4. One hour prior to serving, stir the bread cubes into the tomato mixture. Stir every 15 minutes so the bread can absorb the juices from the tomatoes.
  5. Serve
A Passion for Entertaining https://apassionforentertaining.com/

Watermelon Salad

Published on by carol lou

I will never forget a watermelon salad I had a few years ago.  Sweet, crunchy, tart, and just outstanding.  I saw a very ripe watermelon and decided it was time to try to recreate the salad that I still remember.  I do remember the crunch was from jicama.  When looking for jicama in the produce section it is a round and bulbous root vegetable that grows on vines.  It is grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia. The texture is close to an apple; it is crisp, white, and has solid flesh. Wash them just as you would a potato, slice off the top and bottom and peel.  It is very good cold, however, it can also be cooked. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice.

watermelon salad

Watermelon Salad
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Ingredients
  1. Cubed ripe watermelon
  2. Jicama, thinly sliced or cubed
  3. Feta cheese
  4. Toasted almonds
  5. Salad greens
  6. Lemon Vinaigrette
  7. Fresh mint, for garnish
Instructions
  1. For each salad
  2. Salad greens of your choice
  3. 6-8 cubes of watermelon
  4. 1/3 cup sliced or diced jicama
  5. 1 tablespoon feta cheese, crumbled
  6. 1 tablespoon lemon vinaigrette
  7. Dusting of toasted almonds
  8. Garnish with fresh mint
Notes
  1. Lemon Vinaigrette
  2. 1/4 cup fresh squeezed lemon juice
  3. 1/4 cup extra virgin olive oil
  4. 1 teaspoon sugar
  5. Salt and pepper, to taste
  6. Mix well
A Passion for Entertaining https://apassionforentertaining.com/

Mediterranean Kabobs

Published on by carol lou

Easy to prepare, quick to grill and a beautiful presentation.  One more thing – absolutely delicious.  I cannot think of a better summer meal.  Enjoy!

mediterranean kabobs

 

Mediterranean Kabobs
Serves 4
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Ingredients
  1. 1/4 cup plain Greek yogurt
  2. 1 tablespoon paprika
  3. 1 teaspoon cumin
  4. 1/2 teaspoon allspice
  5. 2 garlic cloves, minced
  6. 1 tablespoon olive oil
  7. 1 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1 1/2 pounds cubed lean leg of lamb
  10. 2 -3 small zucchini, cut into cubes
  11. Pita bread
  12. Sliced tomatoes
  13. Sliced avocado
  14. Hummus
  15. Tzatsaki sauce
Instructions
  1. In a large bowl combine yogurt, paprika, cumin, allspice, garlic and olive oil. Season with salt and pepper. Add lamb cubes, stir to cover. Refrigerate for up to 3 hours.
  2. Thread lamb and zucchini cubes on skewers. Lightly salt and pepper kabobs. Grill over medium high heat turning until browned - approx. 6 minutes per side for medium rare.
  3. Serve with warm pita bread, sliced tomatoes, sliced avocados, hummus and tzatsaki.
Notes
  1. You can easily substitute chicken or pork cubes, if you prefer.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

 

 

 

 

 

Cheesecake Bars

Published on by carol lou

If you love cheesecake, but hesitate making a  large cheesecake that serves 12,  this recipe is for you.  These freeze beautifully, so you can make them ahead and freeze them.  If you want to flavor these bars like your favorite cheesecake, just add or swirl in your favorite flavor.  I was thinking how great these would be with a swirl of Nutella –  I should have swirled in 1/2 cup of Nutella – what a treat those would be.  The combinations are endless and the results will be great.

cheesecake bars

 

 

Cheesecake Bars
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Ingredients
  1. 5 tablespoons butter, room temperature
  2. 1/2 cup dark brown sugar
  3. 1 cup flour
  4. 1/2 cup chopped pecans
  5. 1/2 cup sugar
  6. 1 8 oz. package cream cheese, room temperature
  7. 1 egg
  8. 2 tablespoons milk
  9. 1 tablespoon lemon juice
  10. 1 teaspoon vanilla
Instructions
  1. Cream butter and brown sugar, add flour and nuts and mix. Set aside 1 cup of mixture for topping. Press remainder in bottom of 8 x 8 inch baking dish. Bake at 350 for 12 minutes.
  2. Blend sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat until light and creamy. Spread over cooked crust, top with reserved topping. Return to oven and bake an additional 25 minutes. Cool completely and refrigerated.
  3. If you want to make a 9 x 13 inch pan, double ingredients.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

 

 

Roasted Vegetables with Sour Cream Dill Sauce

Published on by carol lou

On my morning visit to the local farmers market, I was looking for vegetables that would complement a sauce I was planning on making.  I didn’t have to look far when I spotted fingerling potatoes and carrots.  The farmers market was plentiful and the selection was outstanding.  Along with my vegetables, I also purchased fresh rainbow trout that I knew I wanted to grill.  The effort required for roasting vegetables is minimal and the results are outstanding.  If you have not tried roasting vegetables, now is the time.  Simply toss with olive oil, salt and pepper, and let your oven do the work.  If you prefer other vegetables, this method works for all vegetables, you will just have to adjust the cooking times. 

roasted veggies 2

Roasted Vegetables with Sour Cream Dill Sauce
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Ingredients
  1. Fingerling potatoes
  2. Carrots
  3. 2-3 tablespoons olive oil
  4. Salt and Pepper
  5. Sour Cream Dill Sauce
  6. 3/4 cup sour cream
  7. 2 tablespoon coarse grain mustard
  8. 1 tablespoon lemon juice
  9. 1 tablespoon fresh dill, minced
  10. Salt and pepper, to taste
Instructions
  1. Wash, drain and dry potatoes and carrots. Toss with olive oil. Place on a baking sheet. Salt and pepper vegetables. Roast 400 degrees, 20 - 25 minutes until tender.
  2. Combine sour cream, mustard, lemon juice, dill and salt and pepper. Mix well, refrigerate until serving. Serve along side of roasted vegetables.
A Passion for Entertaining https://apassionforentertaining.com/

Shrimp Stir-fry

Published on by carol lou

My husband grew-up eating rice almost everyday of the year.  Needless to say, he still loves rice and appreciates every meal that includes rice.  What better way to serve rice than with a wonderful vegetable filled stir-fry.  What could be easier than a stir-fry dinner.  Everything cooks under 30 minutes and you have a healthy one dish wonder.  The sherry infused sauce I think is fantastic and completes any type of vegetable or protein.  I think you will agree when you try this quick to fix dinner.

 shrimp stir-fry

 

 

Shrimp Stir-fry
Serves 4
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Ingredients
  1. 1 tablespoon cornstarch
  2. 2 tablespoons soy sauce
  3. 1/4 cup water
  4. 1/2 cup sherry
  5. 2 teaspoons grated fresh ginger root
  6. 1 tablespoons vegetable oil
  7. 2 cups snow peas
  8. 2 cups broccoli florets
  9. 1/2 cup chopped scallions
  10. 1 small can diced water chestnuts, drained
  11. 3 cloves garlic, minced
  12. 1 1/4 pound shrimp, peeled and deveined
  13. 3 cup cooked rice
Instructions
  1. Combine cornstarch, soy sauce, water, sherry and ginger root, set aside.
  2. In a wok or large skilled, heat oil over medium heat. Add snow peas, broccoli, scallions, water chestnuts and garlic. Quickly stir and cook for 5 minutes.
  3. Stir in cornstarch mixture. Add shrimp and continue cooking until sauce thickens and shrimp are opaque. Serve with soy sauce and/or spicy mustard, if desired.
  4. Serve over hot rice
A Passion for Entertaining https://apassionforentertaining.com/

Mandarin Spinach Salad

Published on by carol lou

I am always trying new and different salads to serve.  Many times I make a salad once and start trying new combinations.  This salad is one that I have made over and over.  It is perfect with grilled meats, poultry or fish.  Add grilled chicken and you have a main dish salad.  Easy to prepare with easy to find ingredients – my idea of a winning recipe.

 

 Mandarin spinach salad

 

Mandarin Spinach Salad
Serves 4
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Ingredients
  1. Fresh baby spinach
  2. 9 fresh mushrooms
  3. 4 slices cooked bacon, crumbled
  4. 1 11 oz. can mandarin oranges, drained
  5. 1 large ripe avocado, sliced
  6. Dressing
  7. 1/2 cup olive oil
  8. 1/4 cup cider vinegar
  9. 1/4 cup sugar
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon paprika
  12. 1/4 teaspoon dry mustard
  13. 1/8 teaspoon pepper
  14. 1/2 cup red onion, finely diced
Instructions
  1. Combine the dressing ingredients and shake thoroughly. Refrigerate until ready to serve.
  2. Toss the salad ingredients with the amount of dressing you prefer, just prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

 

BBQ Pulled Pork Sandwiches

Published on by carol lou

What is the best thing about a great Pulled Pork Sandwich?  Besides being delicious, it is easy to prepare, makes a great sandwich, and perfect for many occasions.  Pulled Pork omelets for breakfast, sandwiches for lunch and pulled pork burritos or tacos for dinner.  Versatile and really great for a large gathering.  Time to get out your slow cooker.  These are so easy to prepare and can be made in advance and reheated when ready to serve.  All important features I consider when entertaining.  Enjoy!

pulled pork sandwich

 

BBQ Pulled Pork Sandwiches
Easy and delicious pork cooked in your slow cooker
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Ingredients
  1. 1 - 2 pound boneless pork loin roast
  2. 1 medium onion sliced
  3. 1 teaspoon chili powder
  4. 1 teaspoon cumin
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 cup beer
  8. BBQ sauce
  9. 1/2 cup brown sugar
  10. 1 1/4 cup ketchup
  11. 1/2 cup red wine vinegar
  12. 1 tablespoon Worcestershire sauce
  13. 1 cup beer
  14. 1 tablespoon dry mustard
  15. 4 dashes hot pepper sauce
Instructions
  1. In slow cooker place sliced onion and beer. Mix dry spices and rub over entire piece of pork. Add pork to the slow cooker. Cover and cook on low for 8 hours. Remove from cooker, shred meat. Discard liquid in the slow cooker. Return meat to slow cooker, mix BBQ sauce ingredients and mix with the meat. Add additional beer, if you like a thinner BBQ sauce. Cover and cook an additional 30 minutes on low. Serve on rolls.
A Passion for Entertaining https://apassionforentertaining.com/

Caramel Corn

Published on by carol lou

I have been making this recipes for years and it always comes out great and everyone loves it.  This time, I am taking this batch to the lake to enjoy.  I use microwave popcorn since it is so easy to prepare.  I use the plain variety with no butter or other additives.  This caramel popcorn is addictive – you might want to make two batches!

caramel corn

 

Caramel Corn
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Ingredients
  1. 1 cup butter
  2. 2 cups packed dark brown sugar
  3. 1/2 teaspoon salt
  4. 1/4 cup light corn syrup
  5. 1/4 cup water
  6. 1 teaspoon baking soda
  7. 8 quarts popped corn
Instructions
  1. Melt butter in a 2 quart sauce pan. Add brown sugar, salt, corn syrup and water. Heat to boiling. Boil for 5 minutes. Watch carefully so sauce does no boil over. Remove from heat and add baking soda and stir well. Pour over popped corn and stir until well coated. Place on two cookie sheets and bake 250 degrees for 40 minutes, stirring each 10 minutes. Take caramel corn off cookie sheets immediately after removing from oven. Store in airtight container.
A Passion for Entertaining https://apassionforentertaining.com/

Egg Bake (Make Ahead and Freezer Friendly)

Published on by carol lou

As I was preparing for a weekend get away at our close friends beautiful summer cabin, I was vigorously searching for breakfast recipes that I could make now, freeze and bake later.  I found an assortment of recipes, nothing quite what I was looking for.  So I combined a few recipes and came up with this egg bake that you can make ahead and freeze.  You do not bake it until you are ready to serve.  I always prefer to bake items fresh and not reheat items.  I think that many recipes become dry and loose their texture when you bake, freeze and reheat.  To really make this an easy recipe, I used precooked turkey sausage crumbles you can find in they freezer section and packaged egg white product.  So easy, simply pour to measure, no eggs to crack and no cholesterol.  I tried to step-up the healthy factor with the turkey sausage and egg whites.  However, I just cannot bring myself to use reduced fat or fat-free cheese products, so grated cheddar cheese it is. 

Egg Bake

 

Egg Bake
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Ingredients
  1. 4 1/2 cups seasoned croutons
  2. 2 1/2 cups grated cheddar cheese
  3. 9 eggs or 2 1/4 cups egg whites
  4. 3 cups reduced fat milk
  5. 9 oz. turkey sausage crumbles
  6. 1/4 teaspoon pepper
Instructions
  1. This recipe makes enough for 2 - 1 1/2 quart pans.
  2. Spray pans with cooking spray.
  3. Divide croutons, cheese, and turkey sausage evenly between pans
  4. Mix together the eggs, milk and pepper. Whisk to combine and divide evenly pouring over each pan.
  5. Cover and freeze or refrigerate if you are serving the next day.
  6. From the freezer - completely thaw the casserole in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes prior to baking. Bake uncovered, 350 for 50 minutes. Or until a knife inserted comes out clean.
  7. From the refrigerator - bake uncovered, at 350 for 50 minutes or until a knife inserted comes out clean.
A Passion for Entertaining https://apassionforentertaining.com/