This is a healthy, refreshing and easy-to-make summer salad, and a great way to use up some of the zucchini bounty from your garden.
It served as one of our side dishes for Father’s Day dinner on Sunday.
Carpaccio is the international name of a typical Italian dish made with very thinly sliced raw meat.
Nowadays the term carpaccio is used for any preparation made with thinly sliced raw meat, fish, vegetables or fruit.
June 18, 2013 3 Comments
“Here’s a story of a lovely lady, who was …”
No, stop there! Not “bringing up three very lovely girls. All of them had hair of gold, like their mother, the youngest one in curls.”
Let’s try again..
“Here’s a story of a lovely lady, who is all about getting what she wants. She uses trickery and scams plus plans and schemes, and drives her youngest child insane.”
That could be the theme song for my own sitcom or reality show. Honestly, I drive poor Connor crazy with all my ideas. He desperately tries to resist, but somehow he can’t escape when I pull him into these plans, completely against his will and better judgement.
I’m going to give you the recipe today first, and then if you feel like hearing the story behind it, feel free to read all about it, after the recipe.
This is a fun way to make grilled cheese.
Use whatever cheese or cheeses you like.
Top the cheese with your favorite additional fillings, or no fillings at all.
April 21, 2013 8 Comments
Yesterday was National Taco Day, so naturally, we had tacos for dinner. Shrimp tacos to be exact.
October 5, 2012 1 Comment
I recently purchased this cool “entertaining set” and have been itching to use it. My first thought was that I’d make my “world famous” cucumber martinis for one side and a chilled gazpacho for the other – as a Friday night happy hour for Dave and myslef. But Fridays kept filling up with other things. Opportunity knocked last Sunday when my dad came over for dinner and Connor came home for the weekend.
September 28, 2012 3 Comments
Earlier this year I heard Dr. Oz say that pistachios are good for you. They are rich in phytosterols, antioxidants, unsaturated fat, carotenoids, vitamins, minerals, and fiber. Additionally, they are lower in calories than other tree nuts. As a result, for the past several months we’ve kept a bowl of pistachios on the island to snack on.
Lentils are and excellent source of protein and are high in soluble fiber which acts as a magnet to escort bad cholesterol out of the body. Lentils will drive down bad LDL cholesterol. It is advised to eat lentils twice a week.
Pistachio nuts contain a plant compound that blocks cholesterol. It is recommend to eat 1 to 2 handfuls of pistachio nuts per day. (that’s between 15 to 20 nuts)
All of that inspired me to create this truly delicious and easy-breezy recipe. Dave said he’d eat it at least 3 times a week if I’d make it that often. Yeah, it is that good!
September 12, 2012 3 Comments
I went to Costco yesterday with the sole purpose of buying a package of their fantastic ahi tuna. If they didn’t have any, I had no idea what I was going to make for dinner… I was craving ahi and ahi it was going to be… hopefully.
Connor came along with me and as we walked toward the back of the store, we passed an very tall older gentleman wearing a blue pinstripe seersucker suit. He was holding an extra-large reusable “cold” bag. You know, the insulated kind you take shopping to help keep your groceries cold on the way home. He was talking rather loudly and animated to the guy selling the cell phones. Not in a mean tone, just really loud and attention drawing.
On our way to the seafood, we got distracted by some cool maps we saw, and in the process, Mr Seersucker passed us by. When we arrived at the seafood area, he was already there, filling his bag with salmon, crab legs, lobster tails, and more. Basically, he was just going down the aisle, putting one or two of every sort of seafood in his bag. As I scanned down the open refrigerator for the ahi, I walked past him. There it was, at the far end of the refrigerator, the ONE and ONLY package of ahi left. I snapped it up and put it in our cart. Out of the corner of my eye, I could see Mr Seersucker, near the center of the long refrigerator, looking in my direction, he did not look pleased.
Connor and I headed to the bakery to get the rolls for our ahi sandwiches and I watched as Mr. Seersucker called over an employee and proceeded to ask him about finding some more ahi tuna for him. The employee shook his head, and told Mr. S. that no, there was no more ahi today.
Linda Scores with a mere second or two to spare! Sorry, Mr. Seersucker, the crab legs, lobster, and salmon will have to do.
The other thing from Costco that I used was this tasty Roasted Pineapple & Habanero Sauce as my marinade. But use whatever sort of marinade you like, such as teriyaki sauce.
The ever-popular roasted raspberry-chipotle sauce would be a great choice too.
July 25, 2012 3 Comments
Initially, I was going to label this “new and improved” taco salad. But after going back and looking at the original taco salad I posted in November, 2010, I determined that it isn’t improved, just different, and a whole lot easier!
I love this dressing, it is so smooth and creamy. Feel free to add whatever else you’d like to the salad toppings; black beans, diced red or green onion, and pickled jalapenos are just a few things that come to mind.
I used the multi-grain Tostitos Scoops as my chips of choice. Connor thought that was a waste of the perfectly formed Scoops, so I dumped out the package and picked out all the broken pieces, so we wouldn’t waste a single “Scoop”! Then I had the brilliant idea of making Individual Taco Salad Bites as a party appetizer. If you decide to make these cuties for your next party – be sure to chop the lettuce finer, place the shredded cheese in the “Scoop” first, then the rest of the ingredients and fill at the last minute to keep them from getting soggy too quickly.
I used some of this delicious Jalapeno Olive Oil that I’d bought last year at The Olive Press store which was located inside the Jacuzzi Family Vineyards in Sonoma, California. But any olive oil you have or prefer will do nicely.
July 20, 2012 1 Comment
Dave does not like cold soup. Something about it just seems wrong to him. Seriously?! I mean, it’s gazpacho, what’s not to like?!
- First off, it’s soup, for goodness sake. Soup = Love!
- It’s full of tomatoes. Tomatoes = Yum!
- It’s over 100 degrees outside: Cold Refreshing Soup = Smart!
- It’s called gazpacho = Fantastic word to say, especially if you say it in your sexiest Antonio Banderas voice!
Obviously, I love gazpacho!
I made it for the last class of my series and brought home a container of leftovers. At dinner the next night, I made a bowl for myself and said to Dave, “I’m having gazpacho, would you like a bowl?”
“No, thanks”, he replied. I went about putting together our plates and as I was doing so, he suddenly noticed that there was shrimp topping my soup. “Oh, I’ve changed my mind, I’ll have a bowl”, he said.
Really? All it takes is a couple little shrimp for you to change your bad attitude over cold soup? He ate the entire bowlful. Whatever, men are exasperating!
May 19, 2012 2 Comments
On Saturday night I taught a cooking class and served dinner at a wedding shower for Leah, the beautiful bride-to-be. This is the darling and super creative invite that Jenny, Leah’s sister-in-law, sent out… attached to a real cutting board with a real whisk at the top ~ too cute! (and it was even cuter before I marked out the personal info…)
The guacamole I served reminds me of one of my favorite restaurants in Phoenix, Barrio Cafe, where Chef Silvana Salcido Esparaza’s guacamole is made table-side and is the first place I ever saw pomegranate arils added. Remember, they aren’t called pomegranate seeds. The correct name is arils. If you don’t remember, you can go back to THIS, my 100th post, where I tell you all about it (and even how to freeze the arils). Today marks my 834th post. We’ve come a long way baby!
February 13, 2012 2 Comments
I’ve shared with you my new found love of Pinterest. That is where I found the idea for these adorable pearl cherry tomato hearts. If you and your loved one are going out for Valentines and leaving the kids at home, what a wonderful salad this would be to serve to your beloved children. Or… just as a casual any night of the week with an extra special loving touch.
February 9, 2012 2 Comments