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Showing posts from 2016

Vegetable Soup with Chicken Sausage and Orzo

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When fall is in the air and winter is approaching I start making large batches of soup to freeze for cold nights when nothing is as warming as a hot bowl of soup.  My soups are complete meals meant to be enjoyed with a luscious fresh salad and crisp baked bread. Nothing smells as good as hot fragrant soup simmering on the stove!  Vegetable Soup with Chicken Sausage and Orzo Ingredients 2 medium carrots, chopped 2 fennel ribs, chopped 2 shallots, chopped 4 cloves garlic, minced 1 tsp. fresh thyme, minced 2 Tbsp. olive oil 2 (32-oz) containers organic vegetable broth 2 plum tomatoes, seeded and chopped 1 cup french string beans, cut into 2 in. pieces 1/2 tsp. freshly ground black pepper 1 (15-oz) can cannellini beans, drained and rinsed 5 cooked chicken sausages, cut into bit size pieces*  1 cup orzo Toasted Baguette** Preparation 1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, t…

Mexican Chicken Parmesan for Two

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I love experiment with different ideas to create new recipes.  Since I learned to cook at a young age from my mother I developed like most experienced cooks the ability to create dishes that not only taste delicious but fill that need for putting a meal on the table quickly. I believe that if you are going to eat food should taste wonderful inviting you to sit down even on a week night for a tasty meal with you family. My Mexican Chicken Parmesan is deliciously easy taking about 45 minutes from start to setting the meal on the table! Perfect during the busy Holiday Season.

Mexican Chicken Parmesan for Two
2 large Chicken breast 1/2 teaspoon salt 1/4 teaspoon pepper
1 cup flour
1  cup plain Panko Bread Crumbs 1/2 cup grated Parmesan cheese 1 egg 1 carton(8 oz) fresh Salsa, medium 1 cup Mexican four cheeses 1 jalapeno peppers, sliced

Spray baking dish with cooking spray.

Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place egg in a separate s…

Candied Apple Crumb Cake

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Fall at it's best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.

 Candied Apple Crumb Cake
Cake

4 cups flour
2 cups sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 cup oil
1 cup orange juice
3 large eggs (4 if small)
1 teaspoon vanilla

Apple Filling 

4 Granny Smith Apples peeled and slice
1/2 cup sugar
2 teaspoon cinnamon

Crumb Topping

1/2 cup butter (1 stick), softened
1/3 cup firmly packed brown sugar
1 cup flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Caramel Sauce

1cup granulated sugar
½cup heavy cream
2tablespoons unsalte…

Roasted Brussels Sprouts with Pecans and Cranberries

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Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.


                         Roasted Brussels Sprouts with Pecan and Cranberries

    1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
    3 tablespoons olive oil
    1 teaspoon allspice
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup toasted chopped pecans
    1/2 cup fresh cranberries
    1 tablespoon fig balsamic vinegar   

Directions

Preheat oven to 400 degrees F.
Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large              resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
with pecans. Plac…

End of the Summer Vegetable Roast

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As summer ends in New England with cool mornings feeling like rich jewel colors, awaking, bursting like ripe grapes, I stroll through my town's farmers market on a mission to capture the last remnants of Summer's golden rays ripening garden fresh produce. No I am not disappointed as a choice, multi colored cherry tomatoes with dew glistening skin, deep hewed potatoes, red, purple and white, mini gems, soil crusted onions picked this morning and fresh herbs that I can smell even without bring to my nose. I am captivated by the array of gorgeous fresh product still available today. Leaving with my basket full and heavy I race home to create not only a delicious vegetable roast but a world class visual of Summer's best bounty!  

End of the Summer Vegetable Roast
8 oz multi color Gourmet potatoes 4 cups whole heirloom cherry tomatoes 1 large onion, thinly sliced 2 cloves minced garlic 1/4 cup extra virgin olive oil 2 tablespoons fresh thinly slice basil 1 tablespoon fresh French thyme …

Roasted Tomatoes with Grilled Polenta

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This summer I just can't get enough of farm fresh tomatoes especially multi-colored cherry tomatoes. I love to create so many different recipes that use these beautiful farm fresh bounty. Sometimes I serve over pasta, or farro. I have to admit making a polenta loaf, slicing, brushing with olive oil then grilling has to be my favorite accompaniment for roasted tomatoes. Polenta can be time consumer to make so I use Bellino Instant Polenta, ready in 3 minutes.

Ingredients

1pkg. Bellino Instant Polenta
4 cups water
4 cups milk, can use 2%
1 cup fresh grated Parmesan cheese
1/4 cup snipped fresh basil
2 cloves minced garlic
2 tablespoon butter
pinch of kosher salt



4 cup assorted cherry tomatoes
1/4 cup olive oil
1 tablespoon capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh thyme, snipped

Directions

Preheat oven to 450F. Grease a loaf pan. In a large pot bring water and milk to boil. Lower heat then add polenta stirring for three minutes until thoroughly combine…

Grilled Mediterranean Shrimp

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Grilled Mediterranean Shrimp 

I love easy dinners that taste so good. Grilling makes summer meals quick, easy and delicious. Marinate the shrimp ahead infusing the flavors transports me back to visits to the Mediterranean sea. The secret to all the meals that I love to make is fresh produce and herbs. An easy touch yet so important to creating flavor and texture in food.
Ingredients
2 pounds large shrimp, peeled and cleaned 1 cup cherry tomatoes, halved juice of one lemon 2 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon fresh basil, thinly chopped 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper 1 tablespoon capers
Directions
Place shrimp and tomatoes in medium bowl. In a small bowl combine remaining ingredients. Pour over shrimp and tomatoes. Refrigerate for 8 hours or over night. Heat grill to high. Drain shrimp and tomatoes, reserving the marinate. Place shrimp and tomatoes in a pan designed to use on an outdoor grill. Grill for 8 to 10 minutes or until shrimp is …

Grilled Moroccan Swordfish Kebabs

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Grilled Moroccan Swordfish Kebabs 



Ingredients
3 tablespoons extra-virgin olive oil
    1 tablespoon fresh lemon juice
    2 garlic cloves, minced
    2 teaspoons ground cumin
    1 teaspoons turmeric
    1 tablespoon minced thyme
    1/2 teaspoon crushed red pepper
    2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes
    Salt


Instructions
    In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
    Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes.

Enjoy!

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Eggplant, Zucchini and Tomato Casserole

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Summer vegetable are so plentiful and beautifully fresh, just right for a vegetable casserole that can be served as a side dish or a light main meal with salad and fresh bread. I love going to our town's farmers market gathering fresh picked veggies to combine for a delicious casserole. I usually choice three different vegetables to combine for an interesting casserole layer with a cheese and fresh herb mixture. You can change it up all the time with different veggies!

Ingredients

    1 1/2 cups grated Cheddar cheese
    1/3 cup grated Parmesan cheese
    2 tablespoon fresh basil, chopped
    1 tablespoon fresh thyme, chopped
    2 cloves garlic, minced
    salt and pepper to taste

    1 eggplant, pealed, thinly sliced
    2 medium zucchinis, thinly sliced
    1 cup cherry tomatoes, chopped
    1/4 cup butter, melted
    3/4 cup fine bread crumbs

Directions

    Preheat oven to 375 degrees F. Spray a 3 quart baking pan with cooking spray.
    In a large bowl, combine Cheddar, Par…

Farm Fresh Tomato Pasta

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Ingredients

4 pints cherry tomatoes, halved. I like to use multi colored cherry tomatoes
1/2 cup olive oil
4 cloves minced garlic
18 large basil leaves, sliced thin
1 tablespoon capers
1/2 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh linguine
4 ounces fresh Mozzarella, cut into cubers
1/2 cup fresh grated Parmesan cheese

Directions

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, capers, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Before serving heat a large pot of water with 1 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package. Drain the pasta well, toss with fresh mozzarella then add the cherry tomatoes, tossing again. Serve with fresh grated Parmesan cheese. Four servings

Enjoy!

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Sprited Peach Cobbler

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Peaches are one of my favorite fruits. When I was a little girl my grandparents had a bountiful garden including fruit trees. My favorite tree was the peach tree with it's limbs hanging heavy with peaches almost dangling to the ground. I waited all summer for the fruit to transform from a little flower to a big juice ripe peach! After we picked the fruit my grandmother would bake pies along with canning peaches for use in the winter. As a treat my grandfather would cut up a peach ripe just to perfection place it in a glace and pour just a little red wine over the peach for me to eat. I've never forgotten the delightful taste of peaches and wine. Inspired by my grandfather I soaked peaches in wine overnight in my recipe for a Peach Cobbler adding to the rich flavor of the dessert.  

Ingredients

        6 large peaches, cut into thin wedges
        1/2 bottle pinot noir
        1/4 cup sugar
        2 teaspoon cornstarch
        1 teaspoon ground cinnamon
        1/2 teaspoon allspi…

Simply Delicious Cucumbers and Tomato Salad

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I love fresh tomatoes right off the vine. Each year I buy a patio cherry tomato plant to enjoy the luscious taste of fresh tomatoes. I'm always amazed at the bounty of fruits that this little plant produces just for me to enjoy. So fresh and tasty I just want to pop them in my mouth as I pick the ripen tomatoes. Cucumbers and tomatoes are a wonderful combination of flavor and texture that goes perfectly together without adding too many other ingredients. For a easy, simple salad of cucumbers and tomatoes I just added a little fresh basil, feta, dressed with olive oil and lemon juice sprinkled with salt and pepper, so simple, so delicious.

Ingredients

1/2 cup lettuce, I used spring greens
1 English cucumber, peeled and sliced
1/2 cup cherry tomatoes, sliced in half
2 tablespoons fresh basil, cut in slivers
1/4 cup feta
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon fresh pepper

Place greens around edge of plate. Fill center area with cucumbers, top w…

Farm Fresh Grilled Vegetables

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My town like many towns has a wonderful weekly farmer's market each week where local farms sell fresh produce. Beautiful ripe heirloom tomatoes glistening with morning dew, the deepest aubergine eggplant, plump zucchini along with a red, orange and yellow peppers just beckoning to be grilled.

3 red peppers
3 orange peppers
3 yellow peppers
2 large eggplants
2 large zucchinis
1/2 teaspoon sea salt
1/4 teaspoon fresh pepper
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh basil, finely chopped
1 tablespoon fresh french thyme, finely chopped


Remove stems and seeds from peppers then slice in quarters. Slice eggplant and zucchini horizontally. Place vegetables in large bowl. Sprinkle with salt and pepper. Combine olive oil, lemon juice, basil and thyme. Pour over vegetables then toss. Let sit for 30 minutes to marinate flavors. Preheat grill. Grill vegetables turning ever five minutes until tender. Arrange on platter. Serve at room temperature. You can grill a day ahead and…

Spaghetti with Clams for two

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Dinner for two can be a challenge especially after cooking for a large family as you find it hard to scale down the ingredients and portions. One of the many reasons I like to use pasta or rice as a base then add to create a delicious dinner for two. Seafood lends well to dinner for two. In this meal I used count neck clams which are meaty and flavorful marrying with wine and seasonings for a lusciously delightful taste.

Ingredients

2 tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
1 tablespoon fresh thyme, finely chopped
1 cup dry white wine
pinch of saffron
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 pound count neck clams, well scrubbed
4 ounces thin spaghetti, cook according to package

In a saute pan add olive oil, garlic, shallot and thyme. Saute on medium heat for 8-10 minutes, garlic and shallots should be translucent, not browned. Add wine, saffron, salt and pepper simmering for 5 minutes. Add clams, cover, continue to cook for 5-10 minutes. All the clams shou…

Grilled Swordfish with Mediterranean Salsa

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Grilled Swordfish with Mediterranean Salsa

Ingredients

1/2 cup chopped cherry tomatoes
1/4 cup chopped kalamata olives
1 teaspoon chopped capers
2 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon sea salt
1/4 fresh ground pepper
2 pounds swordfish, cut into 4 pieces 
salt and pepper

Preparation

Season swordfish with salt and pepper refrigerating while preparing salsa. Combine first nine ingredients tossing to combine. Let set for 30 minutes to marinate. Preheat grill. Grill swordfish 3-5 minutes on each side depending on thickness.  Place Swordfish on individual plates topping with salsa. Serves 4

Enjoy!
gooddinnermrsmellen.com


Tart Field Greens with Melon, Blueberries, Apricots and Pecans

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Tart Field Greens with Melon, Blueberries, Apricots and Pecans

Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.

Ingredients

4-5 cups bitter or spicy greens
1/2 honeydew melon, cubed
1/2 cup blueberries
1/4 cup chopped apricots
1/4 cup chopped pecans
2 tablespoon sliced red onion*

Preparation

Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette. 

Balsamic Vinaigrette

Ingredients

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

Pecan Crumb Topped Blueberry Custard Pie

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I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinfuldecadentPecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don't forget to top with Bryers French Vanilla ice cream.

Pastry

1 3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoon water
1 egg, beaten

Filling

1 cup sour cream
3 ounces cream cheese
1 large egg
3/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
4 cups blueberries, washed and picked over

Crumb Topping

1/2 cup all-purpose four
1/3 cup sugar
1/3 cup light brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup butter 
3/4 cup chopped pecans or walnuts

1. To prepare pastry, combine flour, …

Pine Nut, Tomato and Cucumber salad

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Can't get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I've added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish. Ingredients 1 pound tomatoes, thinly sliced crosswise1 pound gourmet cherry tomatoes, slice in quarters 1 thinly sliced English cucumber1 tablespoon soy sauce1 tablespoon rice vinegar2 teaspoons olive oil1 1/2 teaspoons granulated sugar2 medium scallions, dark green parts only, thinly sliced1 medium jalapeno chile, thinly sliced crosswise2 teaspoons toasted pine nuts 1/4 teaspoon sea salt 1/4 teaspoon black pepper

Preparation
Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pep…

Grilled Red, White and Blue Potatoes for July 4th

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What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.

Ingredients

3 packages(8-oz) gourmet tricolor potatoes
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoon fresh thyme, finely chopped 
2 teaspoon sea salt
1 teaspoon fresh ground pepper

Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.



Mediterranean Quinoa Salad with Feta, Tomatoes, Olives and Capers

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Mediterranean Lemon Quinoa Salad with Feta, Tomatoes, Olives and Capers


Mediterranean flavors paired with Quinoa with an added hint of lemon create a fresh tasting salad that is a fabulous addition to any meal or barbecue. Also this salad is wonderful made ahead letting the flavors marinate making a portable dish for a pot luck or picnic. 
Ingredients
1 cup Quinoa cooked according to package instructions juice of 1 lemon 2 teaspoon lemon zest 1/2 cup olive oil 1 tablespoon fresh thyme, finely minced 1/2 teaspoon sea salt 1/4 teaspoon fresh ground pepper 1 cup chopped cherry tomatoes 1/2 cup chopped kalamata olives 1 tablespoon capers, minced 1/2 cup crumbled feta cheese

Combine lemon juice, zest, olive oil, thyme, salt and pepper. Pour over Quinoa gently tossing. Add remaining ingredients combining thoroughly. Chill over night to marinate the flavors.
Enjoy!

Grilled Red, White and Blue Potatoes for July 4th

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What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.

Ingredients

3 packages(8-oz) gourmet tricolor potatoes
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoon fresh thyme, finely chopped 
2 teaspoon sea salt
1 teaspoon fresh ground pepper

Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.



Grilled Scallops with fresh tomatoes and basil

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Grilled Scallops with Fresh Tomatoes and Basil

Quick and easy delicious meals are a summer staple in our house. No clean up just heat up the grill. Grilling scallops brings out the sweet taste of the sea. All I do is marinate the scallops for a half an hour to enhance the flavor, pick fresh cherry tomatoes, add just snipped basil, so easy, so good. Toss up a salad with fresh farm produce serve along with a wonderfully fresh loaf of artisan bread for the best of summer dinning, so easy, so good. We enjoy dinning alfresco on our deck just relaxing enjoying our meal as the evening sounds fill our backyard with the lullaby of nighttime. 
Ingredients  1 pound Sea Scallops Juice from 1/2 lemon 2 cloves garlic, minced 1/4 teaspoon fresh pepper 1 teaspoon sea salt 1 cup cherry tomatoes 8 -10 basil leaves Place scallops in bowl. Combine lemon juice, garlic, pepper and salt. Pour over scallops and toss. Marinate in refrigerator for 30 minutes. Heat grill. Place scallops in grill p…

Chocolate Ganache Velvet Pound Cake with chocolate dipped strawberries

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Summer time parties should be as fun for the hostess as the guests. That is why I love this chocolate pound cake packing a lot of punch for not much work. Bake the cake, drizzle the ganache, decorate with chocolate dipped strawberries and you have a cake that will dazzle you guest! Ingredients                  1 1/2 cups semisweet chocolate morsels                   1/2 cup butter, softened                    1 (16 ounce) packages light brown sugar                   3 large eggs��������������������������������������������������…

Family Reunion Gazpacho

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Family Reunion Gazpacho


        10 large ripe tomatoes, peeled and diced
        1 English cucumber, peeled and quartered
        1 red bell pepper, diced
        1/2 cup red onion, chopped
        3 cups tomato juice
        5 tablespoons olive oil
        3 tablespoons vinegar
        4 cloves garlic, minced
        1 tablespoons Tabasco sauce
        2 tablespoons lemon juice
        2 teaspoons sea salts
        1 teaspoon fresh ground pepper

Directions

1. In a bowl reserve 2 tablespoons each of the tomato, cucumber,       pepper and onion for garnish. Blend tomatoes, cucumbers, bell      pepper, and onion in a blender until slightly liquid but leaving      some texture to the vegetables.
2.  In a large serving bowl, pour the blended mixture and add the       remaining ingredients.

3.  Cover and chill thoroughly, at least 3 hours preferably       overnight.  Garnish with reserved vegetables.
    Enjoy! www.gooddinnermrsmellen.com

Red Potato Couscous Salad with radishes and mozzarella

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Summertime is salad time. Big colorful salads with texture and taste competing for your attention liven up an everyday meal. What I love about salads is that they are easy, can be made ahead and stored in the refrigerator ready for a quick delicious meal. Serve as a light dinner with fresh bread and seasonal berries or as a side to grilled fish or meat. Summertime means easy, delicious, care free meals to leave time to relax and enjoy family and friends!

8 oz baby red potatoes
1 cup Israel Couscous, cooked according to package instructions
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
2 tablespoon finely chopped fresh basil
2 teaspoon Dijon mustard
1 teaspoon capers
1/2 cup cherry tomatoes, chopped
1 can chick peas
1/4 cup thin sliced radishes
1 cup chopped fresh mozzarella

Place potatoes in medium pot cover with water. Bring to boil lowering heat to simmer for 8-10 minutes until potatoes are soft. Drain and then cool. Slice potatoes…

Summertime Kale Salad with Apricots, Almonds and Parmesan

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Summertime Kale Salad with Apricots, Almonds and Parmesan



Kale is so good tossed in salads as well as so good for your. What I love about this Kale salad is that the dressing and apricots add just the right amount of sweetness to the kale. For larger groups you can just double or triple the recipe for a crowd. Even non green lovers will enjoy this salad!

Juice of 1 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon sea salt
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds, toasted
1/2 cup chopped dried apricot
2 1/2 ounces Parmesan shaved



        In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately.  Add almonds, apricots and Parmesan to kale.

Enjoy!
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A Very Berry Cobbler

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A Very Berry Cobbler

Bake this easy Berry Cobbler for family and friends for a delicious causal summer dessert and watch it disappear quickly! Even if you are not a baker this recipe is for you. Perfect for a Memorial Day barbecue or picnic or just for fun!

1 cup granulated sugar

1/3 cup cornstarch

2 cups fresh raspberries

2 cups fresh blueberries

2 cups fresh blackberries

2 tablespoons lemon juice

1 teaspoon lemon rind

1 tablespoon Chambord

1 cup all-purpose flour

1/4 cup packed brown sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 cup butter

2 to 3 tablespoons hot water

Ice Cream

Directions

    1 Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes, stirring constantly, until slightl…