Watermelon Salad

Published on by carol lou Category: Recipes, Salads

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
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Mediterranean Kabobs

Published on by carol lou Category: Main dishes, Recipes

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.
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Cheesecake Bars

Published on by carol lou Category: Desserts, Recipes

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.
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Roasted Vegetables with Sour Cream Dill Sauce

Published on by carol lou Category: Recipes, Vegetables

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.
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Shrimp Stir-fry

Published on by carol lou Category: Main dishes, Recipes

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
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Interesting Find – Southern Season, Richmond, VA

Published on by carol lou Category: Interesting Finds

I was recently invited to Southern Season in Richmond, VA to view their new store.  I previously had visited their Chapel Hill, NC store and was excited to see their newest venture.  My day long experience was a great food adventure.  I was greated by Aaron Brooks, General Manager and the leadership team from the store.  The first stop was a gourmet experience.  We were treated to some of their newest and interesting dishes to try from their restaurant.  From roasted beets with a curried banana foam and elderflower goat cheese, grilled chicken with grilled freese(curly endive) and beet purée, and pork tenderloin with a potato shell, wild mushroom ragu and candied carrots, the food adventure began.  Every bite was a taste experience and one I will not forget soon.  After our tasting, the store tour began.  One thing I learned is Southern Season features small food producers and highlights many local and regional products.  Many of their cheeses are from local farms that produce seasonal cheeses when the dairy cows are grass fed.  Dany Schutte, Southern Season, corporate cheese buyer, was a wealth of knowledge and I learned an enormous amount about various cheeses and brines used in cheese making during her presentation. Then we were off to one of my favorite areas, wine and beer.  Sergio Pinzon, resident wine and beer manager, described how they are closer to a private wine boutique than a large store wine department and you can special-order anything.  Needless to say, I left with a few new bottles of wine and a new friend in the wine industry.  We then headed to the endless shelves of gourmet products, cooking supplies and did I mention the largest assortment of Jelly Belly jelly beans I have ever seen.  One thing not to be missed is their Cooking School, they have classes available for almost any cooking adventure. They did mention that Biscuits 101 is one of their most popular classes. I too think this class looks very interesting -check out this menu featured for this class -Biscuits, Sausage Gravy, Creamy Girls and Plum Rum Jam – sounds like a winner to me!  A few more areas not to miss is their coffee bar that features an oversized Yama cold drip coffee maker and their coffee creations menu, and an all inclusive cookware and gift section.  I am always interested in the newest and greatest in the food industry and Southern Season is hitting the mark in all areas.  Definitely worth a trip.  Check out their website http://www.southernseason.com/our-stores/richmond/ for more store information.

 

ss with aaron

Here I am with Dany Schutte, Cheese Buyer and Aaron Brooks, General Manager

 

 ss chickenss porkss pastries.                                     Delicious food samples

ss cooking school

Southern Season Cooking School

 

 

Mandarin Spinach Salad

Published on by carol lou Category: Recipes, Salads

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.
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My take on a Shake Shack burger

Published on by carol lou Category: Uncategorized

On our recent trip to New England, we stopped at a Shake Shack in Connecticut for lunch.  I just had to try a Shake Shack burger and I must admit is was delicious.  So, I thought it was time to recreate a Shake Shack burger at home.  Their sauce is very good and a great example how a burger can be enhanced with a delicious sauce.  

burger sauce

Burger Sauce
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Ingredients
  1. 1/2 cup mayonnaise
  2. 1 tablespoon ketchup
  3. 1 tablespoon Dijon mustard
  4. 1 heaping tablespoon dill relish
  5. 1/4 teaspoon paprika
  6. Pinch of cayenne pepper
Instructions
  1. Mix all ingredients (if you prefer a smooth sauce, blend until smooth). Refrigerate until serving.
Notes
  1. I cooked my burgers on a flat top grill. Topped each burger with cheese, one slice of tomato, lettuce, and sauce. Delicious!
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Interesting Find – Wausome Wafers

Published on by carol lou Category: Interesting Finds

I always love to find new gourmet food products.  Every time I travel or attend food festivals, I am always on the look-out for the next new and greatest food item.  I didn’t have to go far to find one of my favorite new products.  Having a connection to Wisconsin, I found the most fantastic cheese crisps.  These crisps have one ingredient – Wisconsin cheese.  They are gluten free, crispy and delicious.  I always add them to my appetizer trays and they pair well with so many items.  Sliced apples and other fruits, honey, sliced meats and even dipped in chocolate.  Perfect with a glass of wine, mug of cold beer or a refreshing glass of lemonade.  Check out their website http://wausome.com/ – it is a great read and very informative.  I definitely suggest you try these outstanding cheese crisps!

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BBQ Pulled Pork Sandwiches

Published on by carol lou Category: Main dishes, Recipes

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.
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