Pineapple-Plum Habanero Salsa

pineapple-plum-habanero-salsa

My spicy pepper choice this summer was all about habaneros; specifically chocolate, spicy mustard and the rare and elusive white habanero. As any home gardener knows, once you commit to planting edibles in your garden, you spend the next several months watering, chasing bunnies, pruning, staking, and relocating them to different sunny spots for maximum exposure. Last week my patience finally paid off, and I’ve harvested an amazing crop of peppers. So off to the kitchen I went to create some new spicy, flavorful dishes while they were plump and fresh.

Advanced warning, the next several weeks of recipes are going to be all about peppers and delicious spicy heat so get ready!

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Creamy Greek Goddess Dressing

Creamy Greek Goddess Dressing

As I was watering my herb garden the other morning, the gentlest of breezes blew across my face, teasing me with the bright, fresh aromas of dill, parsley, and basil. Immediately, my sensory memories went back in time to an avocado and fresh herb Greek goddess dressing I remembered eating as a kid. Ever since that morning, I’ve had an insatiable craving for the dressing, so today was the day to put that memory to rest and whip up a bottle.

What I love about this recipe is it’s more than just a dressing. The thick, rich, creamy consistency of the blended herbs, avocado and mayonnaise lends itself to also being great as a vegetable dip, a marinade or even as a spread on a sandwich. And just look at that beautiful green color!

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Oriental Coleslaw

Oriental Coleslaw

If you’re looking for the perfect side dish to accompany your summer barbeque, this is it!

As much as I would love to take credit for this delicious dish, I cannot. The credit for this one goes to my sister, Laurie. She made this for us when we were visiting her and I craved it afterward. So much so, I had to get the recipe and make it myself. (Which I have done many, many, many times since!)

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Roasted Jalapeño, Cheddar & Bacon Cornbread

Roasted Jalapeno, Cheddar & Bacon Cornbread

I moved to Texas mid-way through my junior year in high-school and lived there for seventeen years before my heart called me back to the mid-west where I was born.

What I remember most about traditional southern-style cooking include chicken-fried steak, fried okra, black-eyed peas, and cornbread. The okra and black-eyed peas were pretty good, but I didn’t care for the chicken-fried steak, and I found the cornbread to be dry, gritty and flavorless. Mind you; I was smart enough to know you never tell a Texan you don’t like their food.

But I’m a bread lover, so I was convinced there had to be a way to make cornbread enticing. So after a few tries, I found the flavor and texture I was looking for in this version made with buttermilk, Greek yogurt, and sour cream. Aside from the fact it also has cooked bacon and roasted jalapeño (how could I go wrong there?), it has just the right balance of moisture to the cornmeal, smokiness from the bacon, and a nice low heat from the peppers.

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Mushroom and Barley Pilaf with Fresh Thyme

Mushroom and Barley Pilaf with Fresh Thyme

While I was preparing a beef roast for dinner one night during the holidays, I was trying to decide what side dish I wanted to prepare instead of the typical rice dish, or cous cous, or pasta. Then I saw a box of barley in my pantry and decided it was time to try something new.

Barley really isn’t a new grain per say, however, it’s not a common option typically listed on many restaurant menus. It’s a cereal grain that’s very high in soluble fiber and is great for helping to lower your cholesterol, blood pressure, and blood sugar levels.

As it turned out, my willingness to use the barley was a wise choice. Once cooked, it had a slight chewy nuttiness that paired wonderfully with the earthiness from the roasted mushrooms, the fresh thyme and the rich, robust beef stock from the roast. I will definitely make this again!

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Red Quinoa and Bacon Salad with Balsamic Vinaigrette

Red Quinoa and Bacon Salad with Balsamic Vinaigrette

I’m pretty open minded when it comes to cooking with an ingredient I haven’t used before. So the first time I saw a recipe listing an ingredient called ‘quinoa,’ I was curious and looked it up.

Interestingly, I read that it was a grain crop grown primarily for its edible seeds.  “Okay,” I thought, “That’s not so bad.”  Reading further, I saw that quinoa is related to a species of tumbleweed.  What? No way! That had to be a joke.

So the skeptic within me tried another search, asking the internet universe, “Is the grain quinoa, related to a tumbleweed?”  Surprisingly, there were many results indicating that it was true.  Huh. (I still think it’s a joke.)

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Butternut Squash Soufflé

Butternut Squash Soufflé

I used to bypass a lot of recipes with the word soufflé in them because I heard making a successful soufflé was too difficult, and you had to tip-toe around the kitchen in fear of them deflating. But then I tried making one and I found out that it wasn’t true!

This super easy version has a rich, silky texture and all of that delicious butternut squash flavor I guarantee you will love. So don’t let the word soufflé scare you away!

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Curried Couscous with Broccoli and Feta

Curried Couscous with Broccoli and Feta

I had one of those moments the other night, where I found myself staring blankly, into the pantry, trying to decide what I had a taste for.  I kept waffling back and forth between pasta and veggies, until I finally just decided to make them both!  As it turned out, I was very pleased with the results.

The creamy chickpeas and feta cheese added a healthy dose of calcium and protein; the cashews and crisp broccoli contributed a nice crunch, and the dried fruit and shredded carrots gave just the right amount of sweetness against the tangy curry and rice wine vinegar marinade.  It satisfied both of my cravings and the colors made for a very pretty dish!

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Crisp and Crunchy Summer Vegetable Salad

Crisp and Crunchy Summer Vegetable Salad

This heart-healthy dish has become my summer go-to salad.  It’s always a hit with company and rarely do I have leftovers afterwards.  The cumin and lime juice in the marinade perfectly compliment the creamy black beans and chick peas; and brightens up the spicy red onion, the crisp bell peppers and the fresh sweet corn. Once you take a bite, it’s almost impossible to stop eating it!

I also love the beautiful colors.  They really make the salad stand out, especially when you put it on the table next to all those boring mayonnaise based pasta salads, deviled eggs and dried out veggie trays and ranch dip.  Bring this dish to your next gathering and I guarantee your friends will be asking you for the recipe!

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Ricotta Summer Squash Galette

Gallette
This galette is the perfect summer supper when squash is in abundance and you want something light and easy to prepare. The bright lemon zest in the ricotta filling has just the right level of acidity to compliment the savory, creamy cheese and the sweet, golden, flaky pie crust.

I’ve served this as main course along with a salad for my vegetarian friends, or as the side dish to accompany a filet of grilled salmon or chicken for my fellow meat-eaters. It get’s rave reviews both ways!

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