Tomato & Sweet Onion Salad with Gorgonzola Vinaigrette

simple summer salad for a crowd...

This 4th of July weekend was full of family, friends, and of course food. We celebrated on both Friday and Saturday so I had plenty of opportunity to make something yummy, but I also wanted to relax. So, what's easier than a salad? This recipe came from one of my husband's family members - thanks Marcie! - and I told her I'd post it to my blog one day. Well, that day is here, and what a yummy salad this was.

For this blue series I'll be focusing on Gorgonzola cheese. It's similar to blue cheese, but in my opinion, a little more mild. So, if you aren't a big fan of blue cheese, you might try Gorgonzola. The cheese in the vinaigrette is precisely what makes this salad so delicious and different. This side salad serves a crowd, so make it for your next party. Here's how...

Ingredients - Serves 10-12
Vinaigrette
1/2 C White Wine Vinegar
3/4 C Extra Virgin Olive Oil
1/4 C Fresh Parsley, minced
1 tsp. Black Pepper
1 (5oz.) Container Crumbled Gorgonzola Cheese
Salad
2 Heads Romain Lettuce, torn
1 Large Vidalia (sweet) Onion, sliced
5-6 Tomatoes, sliced
2-3 Sprigs Fresh Parsley, torn
Kosher Salt & Black Pepper

Directions
Prepare the lettuce, onion, tomatoes, and parsley.

Make the vinaigrette: In a bowl combine the white wine vinegar, extra virgin olive oil, parsley, and black pepper. Whisk together. Add the Gorgonzola cheese, stir, and set aside.

Arrange the salad: On a large platter put down a bed of the torn Romain lettuce. Top with the sliced sweet onion and then the tomatoes. Finally, sprinkle on the parsley and a little salt and pepper. Serve with the Gorgonzola vinaigrette. Enjoy!

Mexi-Cali Salad Bowls

easy peasy, lime squeezy

This quick Mexico-California fusion salad continues my spring salad rainbow series. I make this salad all the time. It's a great week night meal, if I'm cooking just for me, or have next to nothing in my refrigerator. We spent the weekend out of town with friends (and their new little girl Marilyn). So, I needed an easy dinner for tonight. This was just perfect.

This salad requires only 6 main ingredients: crushed blue corn chips, lettuce, onion, bell pepper, black beans, and cheese. But, it's so much better with spices and an array of toppings. I suggest chili powder, paprika, cumin, and garlic powder to spice things up. And, topping everything off with salsa, sour cream, sliced avocado, cilantro, hot sauce, and a lime. But, you can do whatever you want with this salad. That's one of the best things about it...the other is that it's delicious! Make this quick, easy, customizable, and tasty salad, here's how...

Ingredients - Serves 4
~ 2 C Blue Corn Chips, crushed
1-2 Heads Romain Lettuce, roughly chopped
1 T Canola Oil
1 Yellow Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1/2 T Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 Can Low-Sodium Black Beans, rinsed & drained
1 C Shredded Mexican Blend Cheese
Toppings: Salsa, Sour Cream, Avocado, Cilantro, Hot Sauce, and/or Lime Slices

Directions
Make the salad bowls: In 4 large bowls, divide the crushed blue corn chips and chopped Romain lettuce evenly. Set aside.

Cook the veggies: In a medium skillet add 1 T oil. Heat over med-high until very hot. Carefully add the onions and pepper. Sauté until soft and the onion begins to brown, 6-8 minutes. Add in the spices and cook another minute. Add the black beans, reduce the heat to low, and warm through.

Top the bowls: Once the veggies are ready, top the prepared bowls evenly with the mixture. Add the cheese and any (or all) toppings desired. Enjoy!

Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Chicken & Snap Pea Risotto (or Fancy Chicken & Rice)

classin' it up...

One of my husband's favorite foods is rice, more specifically, he loves risotto. So, I made this dish with him in mind. But, I also had to consider my featured ingredient - snap peas. Making a spring risotto with peas lead me to thinking about the classic dish chicken and rice. So, for this dish I made a "fancy" version and it's delicious!

Risotto is one of those things that intimidate people, but it really is easy to make. There are just three keys to being successful: 1) Know the correct ratio of liquid to rice, it is 3:1. 2) Heat the liquid, this is important as it keeps the rice cooking at a high temp, helping the rice absorb it. 3) Finally, allow the rice to absorb all of the liquid before adding more, this helps the rice release it's starches and you achieve the creamy texture of a well made risotto. So, be fearless, make this fancy chicken and rice. Here's how...

Ingredients - Serves 4-6
1 Box (32 oz.) Chicken Stock
2 T Unsalted Butter
1 Small Yellow Onion, diced
2 Carrots, pealed & diced
1 Clove Garlic, minced
8 oz. Sugar Snap Peas
Extra Virgin Olive Oil
1 1/2 C Arborio Rice
1/2 C White Wine
1/2 C Grated Parmesan Cheese
1 Rotisserie Chicken, white meat shredded
Kosher Salt & Black Pepper

Directions
Put the chicken stock plus 1 C water into a sauce pan. Heat over medium until warm, but not boiling. Keep warm.

As the liquid heats, cook the veggies. Heat a large, high-sided skillet over med-high. Add the butter, onion, carrots, garlic, and snap peas. Sauté until the onions and carrots soften, about 5 minutes. Remove the veggies to a plate.

Add 1-2 T extra virgin olive oil to the skillet and return to med-high heat. Add the rice to toast for a few minutes. Then deglaze with the wine. Continue to cook 1-2 minutes, or until the wine is completely absorbed.

Next, little by little, add the warm stock to the rice, stirring after each addition until it's completely absorbed. Repeat this process until all of the stock has been used up and the rice is creamy, about 20 minutes.

Stir in the cheese, veggies, and chicken. Add salt and pepper to taste. Then, plate the risotto and sprinkle with a little more Parmesan cheese. Serve immediately and enjoy!

Roasted Red Pepper Soup w/ Cheesy Pita Points

soup weather...

Some people say fall is sweater weather, but being a food person I equate the season differently. So, I'm going to say it's soup weather. As the weather turns colder, soup becomes the go-to for so many lunches and dinners at my house. It's tough though because sometimes I get in a rut and make the same kinds - chicken noodle, vegetable, or tomato. Well, this roasted red pepper soup offers a nice alternative to the norm.

This simple soup makes for a healthy, yet filling meal. It stars roasted red peppers, but is also full of other veggies and aromatics. I pair it with a different type of dunker - cheesy pita points. The recipe follows and I highly recommend making them to accompany this soup. This fall make a different kind of soup to warm up. Here's how...

Ingredients
4 Red Bell Peppers
3 T Olive Oil
1 Large Yellow Onion, chopped
2 Ribs Celery, chopped
2 Carrots, peeled & chopped
2 Cloves Garlic, minced
1 Bay Leaf
1 (32 oz) Box Low-Sodium Vegetable Stock
1 (15 oz) Can Tomato Sauce
To Serve: Fresh Flat-Leaf Parsley (chopped), Sour Cream, & Cheesy Pita Points (recipe follows)

Directions
Preheat the broiler to high and move the oven rack to two spots from the top. Line a baking sheet with foil.

Begin by roasting the red bell peppers: Cut the tops off the peppers. Cut them in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared baking sheet. Broil for 10-12 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel off the charred skin, discard. Chop the peeled peppers and set aside.

Cook the veggies: Heat a heavy-bottom pot or dutch oven over med-high. Add the oil, onion, celery, carrots, garlic, and bay leaf. Saute for 6-8 minutes, or until the veggies begin to soften. Season with salt and pepper.

Make the soup: Add the broth, tomato sauce, and roasted red peppers to the pot. Continue to cook over medium for 15-20 minutes. Allowing the veggies to fully soften and the flavors to meld.

Puree the soup: Remove the bay leaf. Using an immersion blender, puree the soup in the pot until smooth. Or, use a blender to puree the soup. In batches, add the soup to the blender and puree. Note: Use caution when blending hot liquids in a blender, allow steam to escape. Season with salt and pepper to taste.

Serve the soup: Ladle the soup into bowls and garnish as desired. I suggest adding a dollop of sour cream, a sprinkling of parsley, & cheesy pita points (recipe follows). Enjoy!

Cheesy Pita Points
Ingredients
2 Pitas, cut in half
1 C Shredded White Cheddar Cheese
1 C Crumbled Feta Cheese
Olive Oil Cooking Spray
2 T Parmesan Cheese

Directions
Preheat the broiler to low. Open the pita pockets and divide the cheddar and feta cheese between them. Place on a baking sheet lined with parchment paper or a silpat mat. Spray each pita with cooking spray and sprinkle the tops with the Parmesan cheese. Broil until the cheese melts and the pitas become brown and crisp. Allow to cool 1-2 minutes. Then cut each pita into points and serve with the soup.

Slow-Cooker White Chicken Chili

ready when you are...

My parents-in-law were here this weekend and we were on the run most of the time. So, I had to pick a dinner for Saturday night that would accommodate our schedule. Of course, this series is all about my slow-cooker, so what could be more perfect? Nothing! As we enjoyed ourselves at the Burger Farms' pumpkin festival, dinner was cooking away.

This chicken chili is full of white beans, peppers, spices, and chicken of course. I don't eat chicken very often, but this chili is so good, I make an exception. This would be a great recipe to make for Halloween night - either for before or after trick-or-treat - as it sounds like it's going to be pretty chilly (no pun intended) here in Cincy. The next time you need dinner ready when you are, make this recipe. Here's how...

Ingredients - Serves 6
1 T Olive Oil
1 Yellow Onion, chopped
3 Cloves Garlic, minced
1 Jalapeno, minced
1 Rotisserie Chicken, skin removed & meat shredded
2 Cans (15oz.) No Salt Added Cannellini Beans, rinsed & drained
1 Jar (16oz.) Green Salsa
1 Can Low-Sodium Chicken Broth
1 T Ground Cumin
1 1/2 tsp. Ground Coriander
1 tsp. Chili Powder
To Serve: Blue Corn Chips, Chopped Cilantro, & Sour Cream

Directions
Prepare your slow-cooker.

Sweat the veggies: In a skillet over med-high heat add the oil, onion, garlic, and jalapeno. Saute for 4-5 minutes, or until the veggies are softened. Remove from the heat and add to the slow-cooker.

Make the chili: Add the chicken, beans, salsa, broth, cumin, coriander, and chili powder to the slow-cooker with the sweated veggies. Cover and cook over low-heat for 7-8 hours or on high-heat for 3 1/2-4 hours.

Serve: When ready to enjoy, top with crushed blue corn chips, cilantro, and a dollop of sour cream, if desired. I served this chili with manchego cheese corn muffins (recipe follows). Enjoy!

Manchego Cheese Corn Muffins
3 C Flour
1/2 C Sugar
1 C Corn Meal
2 T Baking Powder
1 1/2 C Whole Milk
1 Stick Unsalted Butter, melted & cooled
2 Eggs
1 C Manchego Cheese, shredded

Directions
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. In a large bowl combine the dry ingredients. Whisk together. In a separate bowl combine the wet ingredients. Stir the wet mixture into the dry. Stir until just combined and then mix in the cheese. Scoop into the prepared cups, filling to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly in the pan, then serve with the chili.

Slow-Cooker Cheesy Queso Dip

say cheese...

For my next three rainbow series posts I'll be using my trusty slow-cooker. As the days have finally turned cold for good, out comes my slow-cooker. It's definitely one of the best pieces of equipment in my kitchen, but probably one of the least used. Well, it's going to get a workout over the next few days!

This appetizer is super quick, yet quite tasty. It combines roasted peppers, onion, tomatoes, black beans, and Velveeta Cheese. It's perfect served with blue corn chips or it can be poured over a baked potato to create a meal out of it. This recipe is the epitome of easy, so no excuses, make this dish. Here's how...

Ingredients - Serves 8-10
2-3 Poblano Peppers
1 Red Bell Pepper
1 Yellow Onion
2 lbs. (1 large box) Velveeta Cheese (low-fat okay)
1-2 Chipotles in Adobo
15 oz. Can No Salt Added Tomatoes
15 oz. Can Black Beans, rinsed & drained
To Serve: Blue Corn Chips

Directions
Preheat the broiler to high. Line a sheet tray with foil.

Begin by roasting the peppers: Cut the tops off the poblanos and the red bell pepper. Cut each pepper in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. Remove to a cutting board, peel off the charred skin and chop. Put into the slow-cooker.

Roast the onion: While the peppers are steaming, cook the onion. Cut the onion into wedges, spread on the foil lined sheet tray, and place under the broiler. Cook for a few minutes, turn, and continue to cook until the edges are charred. Allow the onion to cool, then chop, and add to the slow cooker.

Make the queso: Cut the Velveeta into cubes, dice the chipotle peppers, and add to the slow-cooker. Finish by adding the tomatoes and black beans. Set the slow-cooker to low and cook for 2 hours, stirring occasionally.

Serve the cheesy queso dip warm with blue corn chips. Enjoy!

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!