Green Pea and Mint Pasta Salad with Feta Cheese

There are only a few veggies that I really don't care to eat...peas and carrots!!! I won't eat peas or carrots head on.  I have to sneak them into my meals like a little kid.  Yes, I know they are healthful but peas and carrots will forever remain in the Icky! column.  There are a few others veggies in the Icky! column such as Okra

I have found that if I just warm frozen peas rather than cooking them aka "boiling the bejeezus" out of them, they remain tender and sweet, not mushy and metallic tasting. 

Well, anyway I came up with this salad that combine peas with mint and feta with tomatoes, combinations that are both refreshing and aromatic.

Here's what I used to make this salad

1lb Baby Spinach chiffonade

1 Pint package Sweet Grape Tomatoes halved lengthwise

1 small red onion chopped

4T Mint minced chiffonade

16oz. bag frozen Sweet Green Peas

1/2 C Feta Crumbles

14.5oz box Barilla Plus Rotini cooked as directed on box

Vinaigrette Dressing:

1/3 C Fresh Lime Juice

2/3 C Extra Virgin Olive Oil

Salt & Pepper to taste

 

Chiffonade is a style of cutting most often used to prepare Basil or any other leafy green.  It  is a pretty fancy name for a simple process.  

Stack your leaves on top one another all stems heading in the same direction.

Roll the leaves like a cigar

 

Slice the roll into ribbon strips according to what your recipe calls for.  For this salad we'll be using thick ribbons.

Once you've prepared and chopped all your veggies (spinach, tomatoes, mint, onion) toss them into a large bowl and set aside.

Boil pasta according to the box directions, 30 second prior to pasta being done pour the bag of frozen peas into the boiling water with the pasta. Drain pasta and peas then place in the bowl with your veggies.  Toss to wilt the spinach.  

Drizzle with the viniagerette and toss the salad to coat.  Gently mix the feta cheese.  Enjoy!!!

 Is there a veggie that turns you off?  What is it?

Watermelon Blue Cheese Arugula Salad w/ Reduced Balsamic Dressing

This is the perfect warm weather salad.  The sweet watermelon mingles with the bitterness of the arugula and balsamic.  Add to that the pungent creaminess of the blue cheese.  Your taste buds just might slap you!!

I saw a watermelon just sitting there on the counter and my original plan for a (Fig & Blue Cheese Tart) went right out the window.  Quickly I grabbed a chef's knife and sliced it open and it was perfectly ripened, very sweet and oh so juicy. 

 Here's how to make it! You'll need:

1 C Watermelon cut into 1 inch chunks
1/2 C Fresh Arugula leaves
2 T Blue Cheese
1/4 C balsamic Vinegar
1T honey or Agave syrup
Edible flowers (optional)

Place balsamic vinegar in a small sauce pan, bring to a boil then lower heat to low and allow to simmer for 3-4 minutes, should reduce by half.  Stir in honey or agave and remove from the heat and set aside.

Arrange greens and melon on a plate and garnish with cheese and flowers.  Drizzle with the balsamic syrup.

 The balsamic reduces down into a thick sauce that is sweet and tart which is an excellent counterbalance to the sweetness of the watermelon.  

I had stopped in Wegmans the other day to pickup some blue cheese and being unsure which one to choose I stood at the counter and had a private tasting.  I tried them all including the English Stilton which was very yummy and equally expensive.  I finally settled on the Buttermilk Blue because it crumbles perfectly and has that sharp blue flavor.

 

 

I used edible flowers to add even more vibrant color to the Water Melon & Arugula Salad.  They don't have a competing flavor so they blended well with the arugula.  Give them a try!  You can procure them from a grocery store or other trusted grower.  Please don't eat the ones that the landscapers planted as they are covered with fertilizer and pesticides. 

Orange Mango Carrot Popsicles

Orange Mango Carrot Popsicles

Break out the juice machine and make delicious, refreshing, and all natural Popsicle.  Even those picky eaters that shun veggies won't know the carrots are what make these icy pops so sweet and healthy.  One of that many things I love about these treats is their vibrant orange color and the fact they are 100% All Natural!! No coloring, preservatives or additive :D

The trick to a good popsicle is to not add water.  So don't try to take a short cut by using store bought orange juice of any kind.

Here's what I used:
2/3 C Carrot juice (1lb bag)
1- 4lb Bag of Navel Oranges juiced
2 Mangoes
1/2 C Light Agave Nectar (optional)

Listen, these measurements are really by preference.  You add as much or as little of each as you feel you'd like.  The first batch of these I made the family wasn't too keen on the carrot flavor.  Well that's not completely accurate, my niece Audrey who can't stand veggies loved these Popsicle and she knew there was carrot in them.  My sister wanted them to be even sweeter even though the carrots and mangoes are very sweet hence the addition of the agave nectar.  So, it really does depend on your own personal pallet.

I love these Groovy Popsicle molds from Tovolo.  They're big and the grooves make them fun! Plus the handle has a little cup that catches the drips.  Wash and dry your molds and secure them in their stand. 

 Wash carrots and run them through the juicer.  I love my Jack LaLanne Power Juicer because it runs so quietly and the motor doesn't get bogged down when I add the fruit/vegetables.  Plus clean up truly is a breeze and it is not all that expensive. 

 Juice.....

 

Juice....

 Juice some more!

Juice the oranges.  I'm thinking about ordering an electric orange juicer from Amazon.com.  What do you think?  Do you have one? How often do you use it?  I think I would drink more fresh orange juice if I had one. 

This recipe was originally going to be just orange and carrot, but I found these gorgeously ripened mangoes in the fruit bowl so I may as well throw them in! Select the ripest mangoes you can find they should have an even dark pinkish color on both sides and be soft to the touch but not mushy.  Wash them and dry them with a clean towel.

Using a sharp knife very carefully cut around the large stone inside by cutting straight down both sides of the mango. 

Score the mango slices in a crisscross pattern then flip the slices inside out.  Simply cut the square sections off and place in the blender.

Once you have the mango cubes in the blender add Orange juice, Carrot Juice and agave nectar.  Blend until smooth.  This should be enough liquid to fill at least a dozen standard size Popsicle molds, if not add a bit more orange juice.

 If you are using agave now would be the time to add it.  Start with 1/2 C then add more if desired.

Fill your molds and freeze for at least 4 hours. Be sure to leave a 1/4-1/2 inch of head space room at the top of each mold.  This is going to be one Yummy Summer!!!

Orange Mango and Carrot Popsicles

Makem', Tastem' and Let me know what you think! :D


I used these products for this recipe and encourage you to do the same.  (P.S. The Juiceman is on my wishlist. ;) )
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What are some of your favorite fruit/veggie sweet treat combinations?  Let me know in the comments!

Cool cucumber and avocado smoothie

It is going to be such a hot summer this year. The only problem I have with that is I can't realistically sit around sipping mojitoes all day ( or can I?). hmmm....

For now I'll enjoy this quick and simple Cool cucumber and avocado smoothie. 

You'll need:
1 ripe hass avocado peeled, pit removed and chopped
1 large cucumber peeled, seeded and chopped
1 1/2 C non-fat milk
1T lemon juice
Throw it all in a blender. Blend. Enjoy!!!

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

With a crunchy toasted croustini and tomato basil bed upon which these succulent scallops sit these appetizers are like a party in your mouth.  Serve these as a pass around at a cocktail party or as a small plate for lunch or snack. 

I just couldn't pass up these fresh plumb all natural scallops.  A pound of these yielded 15-18 pieces and were $16.99 per lb.  So, I got a half pound which came out to be eight scallops.  I asked the fish monger to hand me the container so I could smell them and sure enough they smell sweet and just like the ocean.  Not fishy at all.

Here's what I used to make these Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

8 Sea Scallops
French Baguette sliced into 1/4 inch rounds
5 small vine ripened tomatoes (ping pong or golf ball size)
Fresh Basil leaves
2T Unsalted Butter
1/4 C Mayonaise
1T Sriracha Chili Sauce
1T Lemon fresh juice
1T Ketchup
1T Oilive oil
1 garlic clove
S&P to taste


Rinse your scallops with cold running water then lay on a plate lined with paper towel and pat them dry.

Lightly sprinkle scallops with kosher salt.

I decided to use a cast iron skillet over a non-stick pan because I wanted to get a really good browning and canalization on these scallops quickly.  A non-stick pan would have required a longer cooking time and you never want to over cook a scallop. 

Melt the butter over medium high heat.  Place the scallops in butter and cook for 2 -3 minutes. 

Turn each scallop over and continue to cook for another two-three minutes.  While scallops are cooking tilt the pan and spoon the hot browning butter over the tops.  Once the scallops are finished cooking remove them from the pan and place on a plate with a clean towel to drain. 
 

The grocer's bread department usually carries baguettes already sliced into rounds, but if you can't find those then grab a whole baguettes and slice it into 1/4 inch rounds.  Place 16 rounds on a cookie sheet and brush with olive oil.  Place under the oven broiler and keep an eye on them.  Toast until golden but not burnt.

While the baguette rounds are still hot take a clove of garlic and rub each piece of bread.  The more you scrub the rounds with the garlic the more flavor it will impart. 

Slice your small  tomatoes into 16 slices or enough slices for each baguette round you have. Please note these are not cherry tomatoes they are just very small tomatoes about the size of ping pong or golf balls.

Pluck 16 Medium sized leaves from your fresh basil plant or package.  DO NOT use dried basil!

In a small bowl mix the mayonnaise, sriracha, lemon juice, ketchup.  Place a dollop on each garlic toasted round.

Lay each scallop on its side and slice in half creating two pieces each with a seared caramelized top.  I wish I had photographed this step, but I'm sure you can figure it out.  If not let me know in the comments.  

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

Create you layers.  Croustini, sriracha sauce, then lay down a basil leaf, top that with a tomato slice and lastly sit a scallop half on top.  Serve and Enjoy!!!

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

These snacks are so good! I hope you have a chance to try making them for yourself.  If you do please let me know how they came out.  

Roasted Lamb and Mint Jelly Sliders

I hope everyone had a Blessed and Joyous Easter! Easter church service is one of my favorite times of the year and one of the most tearful.  I am so thankful to Jesus for his sacrifice for me.  imagine standing in Mary's shoes. 

Well I made some really quick and tasty Roasted Lamb and Mint Jelly Sliders for dinner tonight from the left overs from yesterday.  

Just a quick note: I roasted a 7 lb bone-in Leg of Lamb to perfection.  Here's how.  Preheat oven to 400 degrees.

Using a paring knife make one inch incisions and insert a sliver of garlic do this all over the top side of the roast (about 10 times). Place lamb fat side up in a roasting pan.  In a small bowl mix 4T Olive oil, 2T Kosher salt, 2 T each of dried Rosemary, Sage & Thyme and 2 tsp freshly cracked black pepper.  Rub mix all over the top of the lamb.   Roast lamb at 400 for 30 minutes then reduce to 350 degrees and roast for 1.5 hours or until a meat thermometer reads 155 degrees.  Remove from oven and let rest for 20-25 minutes temp should rise to 165 degrees. Serve with your favorite sides.

Make gravy with drippings!  In a sauce pan over medium heat whisk 2T flours into 1/4 cup of drippings whisk until smooth, then stir in remaining drippings up to 1 1/2 cups.  Season to taste.  Note: If your lamb doesn't produce enough dripping then use beef broth to make up the difference. 

For the sliders:
Leftover lamb sliced into bite size pieces
Leftover gravy
One medium onion sliced
1 Cup (4oz) Gouda cheese shredded
8 Fresh or Frozen Dinner Rolls
1T Mint Jelly
2T Mayonnaise
 

 Bake dinner rolls, grate cheese, saute onion and warm leftover lamb and gravy. 

Next, mix the mayo and jelly together ( I know it sounds wired but it makes assembly so much easier).

Split a roll in half, smear with the mayo-mint sauce.  Stack on heated lamb, sauteed onion, cheese and then gravy. Replace the top of the roll and Enjoy!

French Bread Breakfast Tart

I usually like to eat the standard American breakfast of eggs, bacon and toast in some form or another.  With that said I also like a mobile breakfast that can be eaten on the go.  So, check out this open face egg and cheese French Bread Breakfast Tart.  Easy, very tasty and can be picked up and eaten in one hand.  The French Bread is just about as awnry as I am first thing in the morning.  Granted, on the weekends 'first thing in the morning' is not until about 10am so this holds me until lunch quite well.

Ingredients I used:

1- Pillsbury French Bread refrigerated roll

4-large egg

1 1/2 C shredded Gouda cheese

1 C slices of Ham-rolled then sliced into ribbons

4 T chopped chives

Dash of dried Basil, Rosemary, salt and pepper

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray then line with parchment paper.

Chop, shred and slice your ingredients.  I used Gouda because I really like the mild aged flavor and the creamy texture when it's melted.

Carefully unroll the french bread roll, look for the seam and pry the roll apart.  Then divide it into four rectangles.  I use a pizza cutter.  Spread the dough with your fingers until it is about 1/4 inch thick and as large a rectangle as you can get it.  

Okay now! Build a nest for your egg.  Sprinkle the dough with a pinch of dried basil, rosemary salt and pepper.  Divide the pile of cheese into for and mound and spread it on top of the dough.  Follow that with the ham and then the chive.  You want to make sure there is a well in the center.  That's where your egg will nest.

Crack an egg and drop it into the center of all your ingredients. Oh pardon the interruption, you may have noticed the orange juice in the background? That was made by the hands of my niece Kayleigh.  She is learning to cook and decided to add to the menu.  Thank you very much Kayleigh for your valued input.  <3

Now,  fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly..  Work quickly otherwise the egg white will try to make a run for it. 

Bake in the oven at 350 for about 20-25 minutes until the bread is golden and the egg white is set. 

This is better than anything you can get at McGolden King.