Tag Archives: salt

Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!

 

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Pesto Passion

23 Aug

Ok..again my Leo comes out…even in my cooking. An August birthday makes me a Leo, and I must admit, I am a lover of the sun.   Summer sunshine means amazing herbs springing to life in my garden.  I love them all, but my favorite of the summer herbs has got to be basil.

I wash my hands before I pick the delicate leaves so I can allow the delicious scent to linger on my fingers for a few extra minutes.  After first admiring my herbs, I pick some basal,  close my eyes, bring my fingers close to my face and breathe deep.  Inhaling this fresh basil is simply a culinary delight.  It plays a starring role in many of my summer recipes.  Everyone has basil around in the summer, and there are a million ways to use it, from simple bruschetta to complicated sauces.  Summer bruschetta with fresh tomatoes and basil is as refreshing as a popsicle!   Mix diced fresh tomatoes with freshly cut basil and goat cheese.  Douse this with a bit of olive oil and vinegar.  Drop a spoonful on some crusty bread and voila!  Instant delish!

My favorite thing to make with basil is fresh pesto.  It takes moments to prepare and can be used in many different ways.  Pesto can be liberally poured over pasta making a delicious side dish.  It can be brushed onto fish, adding beautiful color and flavor to either delicate or hearty fish.  I have doused chicken with pesto, adding flair to an otherwise bland weeknight dinner.  Pesto can also be spread onto a sandwich as a savory condiment.  I love the freedom to use my flavor packed pesto on most everything!  It is simple and makes me look like a rock star in the kitchen at times.  Who wouldn’t love that?

Pesto is very forgiving too.  I have adjusted or substituted ingredients without having to sacrifice flavor. I will pass along my pesto recipe and let you have some fun with it too!  It is a crowd pleaser, so make plenty.  Bon appetite!

Basic Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup parsley leaves
  • 1 cup good quality extra virgin olive oil
  • 1-2 cloves fresh garlic
  • 1/4 cup pine nuts
  • 1/2 cup fresh parmesan cheese
  • Salt and Pepper to taste

Put all ingredients in blender and blend until smooth.

FYI- I have tried using toasted pine nuts  as well as roasted garlic and it did not make a notable difference in taste.   I have also substituted walnuts for pine nuts, and the flavor was great.  I have used both the parmesan cheese in the green can as well as fresh parmesan cheese, and fresh makes a difference.  Use freshly grated parmesan if you can, but if you only have the green can on hand, go for it!  I usually add a little more olive oil if I am putting this on pasta.  If you are using dried herbs in a pinch, you also may want to increase the olive oil.  Go ahead!  Play with this recipe!  Have fun and enjoy the amazing flavors!  And don’t forget to freeze some rouse later.

 

 

This and That Pasta

9 Mar

What’s for dinner on a Friday night when everyone is a bit low on energy from the long week?   Something easy for sure! Here is what I did on a Friday when the family was just worn out.  It is important to eat healthy in our family.  Sure we cheat every now and again, but for the most part we all make an effort to eat food that is natural and wholesome.  So how to solve this Friday night conundrum?  We did it in a snap.

I roasted some vegetables, Denis put a pot of water on to boil, and then pulled out a loaf of crusty bread.  There were salad fixings in the fridge, but the veggies with the pasta seemed sufficient, so that was left for another meal.   Dinner in a snap was the goal du jour.  It was so easy to get ready, and dinner was on the table quickly.  Let me share it with you.

I call this recipe Amy’s This and That Pasta.  It’s a little of this, a little of that.  Whatever you have on hand will do.   Here is what I did.  I pulled out a glass oblong pan.  Into it went:

  • 1 bunch of asparagus, cut into 1 inch pieces
  • 2 packages of fresh assorted mushrooms (I have also used canned mushrooms.  Drained, these work just fine.)
  • 1 large jar pimento drained (or a jar of roasted red peppers, drained and chopped, will do just fine too)
  •  A few handfuls of fresh spinach
  • 1  28 ounce can diced tomatoes in sauce

I mixed these veggies together with a rubber spatula.  I drizzled olive oil over the top and sprinkled on:

  • 1 T. dried basil
  • 1 T. dried parsley
  • 1 t. dried oregano
  • salt, pepper and dried red pepper flakes to taste.

Again I mixed this up and placed it in an oven that was preheated to 400 degrees.  The timer was set to 30 minutes.  On went a pot of water for the pasta.  Then I changed out of my work clothes, and sat down for a few minutes to chat with the family.

When the vegetables were nearly done, frozen tortellini went into the boiling water for about 4 minutes.  The children set the table for dinner.  The sliced loaf of crusty bread was taken to the table.  After draining the pasta and putting it in a large shallow bowl, I poured the hot roasted vegetables over it.  Lastly, I grated some fresh parmesan cheese over it and on to the table it went.

It was a simple meal, and so easy to toss together.  The vegetables imparted what I call “vegetable liquor”, meaning they juiced up a bit while roasting.  The roasted pasta sauce was a snap to make with the oven doing all of the work.  It was a nutritious dinner for a Friday night. Most vegetables work in this recipe except starchy ones (like potatoes), so use this recipe as a base and substitute with what you have in your kitchen.

Toss your favorite veggies together, let them roast in the oven, have a seat and wait for dinner to practically make itself.  Easy, quick, nutritious.  Perfect for a family meal.  Weeknight meals do not have to be grand, time consuming, or fussy.  Remember the true focus of family meals.   Connecting.  Conversation.  Togetherness. Meals can be easy, yummy and nutritious, but more important, a happy social time to reconnect.  Bon appetite!

Cannelini and Greens

31 Aug

I am a self proclaimed foodie.   I think about food a lot.  I think about how to grow it, how to prepare it, and try to conjure up interesting twists of flavor with what I have on hand.  Although I love the European method of shopping daily to prepare the freshest food, I am not a person that likes to hop in the car and zip out to the store for a missing ingredient when I cook.  Nope…I like to put music on, surround myself with my the folks I love, and get in the kitchen and cook.

That is exactly what I was doing when I created my cannellini dish lately.  I looked at ingredients that I had on hand, craved something different, poured Denis and I a glass of red wine and got to work.  This is what I came up with, and I must say, it was brilliant.  Here is my recipe.

Amy’s Cannellini and Greens

  • 1/2 sweet onion, chopped
  • 2 cloves of garlic, chopped fine
  • 2 cans cannellini beans-rinsed and drained
  • 1 can diced tomatoes
  • 3 cups of fresh arugula and spinach
  • 4 slices of prosciutto, chopped
  • 2 Tablespoons Olive oil
  • 5 sprigs of fresh thyme
  • 1/2 Teaspoon parsley
  • 1/2 teaspoon sage
  • salt and pepper
  • fresh parmesan cheese

Heat a large pan on medium, and put olive oil in pan.  When hot, add onion and cook until translucent, about 3 minutes.  Add garlic, and stir.   Let cook for 1 minute.   Add canned tomatoes with juice, thyme, parsley, and sage.  Stir to mix.  Shake in salt and pepper to taste.  Heat until hot and bubbling, about 4-5 minutes.  Add cannellini beans and give the mix a good but gentle stir.  During the last few minutes of cooking, add the prosciutto.  While that is heating through, take a large shallow bowl and line it with the fresh arugula spinach mixture.  Grate some fresh parmesan cheese over it.  Just a sprinkle will do.

Taste bean mixture.  Adjust seasonings as needed.  Pour hot beans over greens.  The greens will wilt a bit, and the scent coming off this dish is amazing!  Serve.

This dish is quick to put together and a great way to use some leftover greens when you are tired of regular cold salads.  It is a pretty dish, and packed with nutrition.  Cannellini beans are rich in antioxidants, loaded with beneficial fiber, and have plenty of heart healthy b9.   It is a beautiful dish to have on your dinner table, with the added benefit of being very nutritious!  Bon Appetite!

Oh yum!

Oh yum!

FRESH SALSA!

21 Aug

It’s time to really dig into the fresh tomatoes and corn of the season.  There are a million things to do with beautiful summer vegetables.  I just love the versatility of grabbing some tomatoes and thinking of so many ways to use them.

Speaking of the summer bounty…it’s time to make some fresh salsa.  Who doesn’t  love salsa, served with corn chips-I love the low sodium baked version-Now make some super fresh salsa from scratch.  Fresh salsa is also great on meat and fish.  It packed a punch of flavor, and you can make it as zippy as you want.

It’s time

And be creative. Start with:

  • 5 tomatoes, chopped
  • 1/2 Vidalia onion, finely chopped (sometimes I use green onions instead)
  • 1 bunch cilantro, chopped
  • 1-2 finely chopped jalapeno peppers
  • 2 T. lime juice
  • Salt and Pepper to taste

Throw all these ingredients in a bowl.  Give it a quick stir.  Refrigerate.  Yup, it’s that easy!

Then add, if you so choose:

  • Fresh corn, just cook it and cut it off the cob
  • Black beans, rinsed
  • A variety of other peppers chopped-they are bountiful in the summer!
  • Chill your salsa, and serve with baked corn chips

Grab the chips and a beer.  Enjoy!

Salsa. Its not just for vegetables anymore!

21 Jul

That’s right.  I said it.  Hey, I love salsa and chips as much as the next guy, but with the bounty of beautiful summer fresh fruits, I just have to take my salsa recipe and change the ingredients from veggies to fruit.  I do this every summer.  My fresh fruit salsa is now a requested summer staple.  A salsa of any kind is usually raw cut or chopped vegetables or fruits.  Typically a salsa is used as a condiment.  It can also be used with corn chips as an appetizer or snack.

This fruit salsa is delicious with meats, but it is just great with corn chips too!  It has bold flavor, so a little goes a long way.  A flavorful salsa is easy to make, and extremely versatile.  It is easily customizable to suit your own personal flavors.  I make this fruit salsa with cilantro for a little kick, but I would substitute it if my mom was going to eat it.  She doesn’t like cilantro.  But that is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colorful.  And so easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • pinch of salt

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top.  Give the salsa another good stir  This is best if it sits for a few hours in the fridge before serving.  I have used this as a topping for grilled pork tenderloin and with low fat corn chips as a starter.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

Chop up some melons.  About a cup of each should do!

Chop up some melons. About a cup of each should do!

Next, chop up 2 peaches, mix with the melons and add the black berries.

Next, chop up 2 peaches, mix with the melons and add the black berries.

Toss in some diced red onion and some cilantro.

Toss in some diced red onion and some cilantro.

Give everything a good mix.  Then squeeze the fresh lime over it.  Give it another good stir and into the fridge it goes!

Give everything a good mix. Then squeeze the fresh lime over it. Give it another good stir and into the fridge it goes!

Refrigerator Cook-II (The sequel)

10 Dec

Ok.  Here is another recipe from my pantry and refrigerator.   Super easy, delicious, and healthy.

Tomato Basil Soup

  • 2 T. butter
  • 2 T. olive oil
  • 1/4 cup chopped onion
  • 1-2 cloves garlic
  • 3  28 ounce cans plum tomatoes
  • 14 ounce can chicken broth
  • 4 ounce can V-8
  • 4 T. dried basil
  • 1 t. red pepper flakes
  • salt and pepper to taste

Melt butter in skillet and add olive oil.  When bubbling and hot, add the onion and garlic.  Saute for 3-4 minutes.

add onions and garlic.

add onions and garlic.

Add can of chicken broth and let cook down for 5 minutes, stirring twice.  Add the cans of tomatoes, V-8, red pepper flakes, and 2 T. dried basil.  With medium heat under the pot, let the soup bubble.  Turn the heat down a bit, but allow the soup to continue to bubble for 30 minutes.  Stir occasionally.

Let the soup start to simmer and bubble.

Let the soup start to simmer and bubble.

Now that the soup has simmered and reduced, its time to mix the soup up.  This will make the consistency change from chunky to smooth and creamy.  I use a stick blender, but you can also use a blender.  Be very careful and mindful of the hot liquid that you are blending up.  Take it slow so it doesn’t splatter.

I use my stick blender for a million things.  Making soup is certainly one of them

I use my stick blender for a million things. Making soup is certainly one of them

Take this opportunity to adjust your seasonings.  Add the remainder of the basil, or more to taste if you prefer.  Also, add salt and pepper to taste.  Let the soup simmer for another 20-30 minutes, stirring occasionally.  Then serve!  It is an easy soup and made straight from things you already have on hand!  I garnish with croutons and fresh parmesan cheese.

Delish!  Eat up!

Delish! Eat up!

I usually serve this soup with a grilled cheese sandwich or a tuna fish sandwich.  A glass of red wine doesn’t hurt either!  This is another one of my “refrigerator cook” creations…straight from the pantry.  As promised in my last blog, I will help you build your fridge and pantry so you too can pull things out and start creating!  I have a page attached that has a list for you to start your pantry building.  I will be adding to it and changing it, so take a peek at it every now and again.  Start having fun in the kitchen!