Trio of Summer Salads

I tried three new salad recipes over the weekend for a baby shower, and all of them seemed to be a big hit. The egg salad was my favorite, but it always is :).

Mediterranean Chicken Salad

6 tablespoons olive oil - after reading some reviews, I decided to cut this half so it wouldn't be too oily
2 tablespoons plus
2 teaspoons tarragon vinegar - I used white basalmic instead
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)
1/2 cup orzo (rice-shaped pasta; about 3 ounces) - I used chopped spinach instead since we were eating this with bread
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants - I omitted because I couldn't find them at the grocery store
1 1/2 tablespoons drained capers

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.

Bon Appétit
July 2004
by Paulette Sexton, Tustin, CA


Tuscan Tuna-and-Bean Sandwiches
I combined the tuna and beans into one salad

For beans
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls1 cup loosely packed trimmed watercress sprigs

Prepare beans:Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Gourmet
April 2006


Best-Ever Egg Salad Sandwiches

12 bacon slices - after reading the reviews, I decided to cut it back to 7 slices of bacon so it wasn't too overpowering
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Bon Appétit
April 2002

Chili rubbed steak tacos

Chili-rubbed steak tacos by Ellie Krieger (Food Network)

I've made this recipe a few times now and love it. I didn't do the avocado-cucumber salsa but did a basic guacamole instead. Really easy and quick for a weeknight meal.

Ingredients
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows

Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Vacation

Wow! It has been way too long! My family spent the last week in Palm Springs, CA escaping the midwestern winter temps and doing lots of lounging and eating. Each couple took turns making dinner. A couple of highlights - t-bone steaks from Costco (gool old Costco never fails!), cornflake chicken (I forgot how good this is - dip chicken breasts in plain yogurt, dredge in corn flakes and drizzle with melted butter, bake... YUM! Healthier than fried chicken but tastes similar!) Andrew and I cooked up burrito burgers, care of Rachael Ray - a tasty burger variation! (http://tinyurl.com/d63hr4).

Tonight, I am sticking with the Rachael Ray theme and making another recipe from her latest magazine - chicken with an orange/balsamic "gravy," green beans, asparagus and polenta. Stay tuned for results...

Spinach Balls

Okay, so Christina has been asking me to post this forever and a day! Here is the famous recipe for Spinach Balls! They are quite easy but taste like a lot of time and effort went into them. I highly recommend utilizing your food processor for this one. Also, I like to make smaller portions so that everyone can have a taste! This is a perfect savory appetizer and I like to pair these with a crisp sauvignon blanc or a spicy Shiraz, depending on your preference for white or red wine. Enjoy!

Spinach Balls

• 2 pkgs frozen spinach (10 oz each)
• 2 C seasoned croutons (I like to use garlic/cheese)
• 1 C grated Parmesan cheese
• ½ C melted butter
• Minced green onions to taste (3-5) (not essential, I've added onion powder and it works)
• 3 eggs
• Nutmeg to taste or ½ tsp five spice powder

Cook spinach according to package directions, drain and press out moisture. Beat eggs; add crushed croutons (I use my food processor), cheese, onions, nutmeg and butter. Add spinach and mix thoroughly, mold into 1-inch balls (or smaller). Arrange balls on a flat cookie sheet, cover and freeze or chill if being served same day. Bake 10-15 minutes at 350 degrees; 5-10 minutes longer if frozen. Bake until edges start to brown.

Serve with: Ginger Mustard Dipping Sauce

• 2 1-inch pieces peeled fresh gingerroot
• 2 garlic cloves¼ C sugar
• 3 Tbsp soy sauce
• 2 Tbsp distilled white vinegar
• 2 Tbsp catsup2 tbsp water
• 1 tsp dry mustard
• ½ tsp sesame oil

Use blender or food processor to mince ginger and garlic. Add remaining ingredients and blend for 30 seconds. Cover tightly and refrigerate. Keeps at least one month.

Tomato Soup, etc.

It has been awhile since I have posted, but I am back in the kitchen after the busy holiday season and ready to tackle new recipes and taste new wine in 2009! This year will most likely emphasize budget-friendly recipes with some more extravagant meals thrown into the mix. I received a fantastic new cookbook for Christmas from my husband - Giada's Kitchen: New Italian Favorites. So far, I have tried two recipes - a fantastic beef roast with spicy parsley tomato sauce and a hearty tomato soup with lemon and rosemary. I cannot wait to work my way through the whole book! In the meantime, I would highly recommend trying the tomato soup. This recipe definitely falls into the budget friendly category - it makes a large quantity of soup with only a few ingredients and can be easily frozen for future meals. Great to pack for lunches too.

Check it out on the Food Network website: Click here.

The thing I enjoy most about making soup is that I know exactly what ingredients are going in the pot - no preservatives, etc. My alterations to the recipe: I did not make the whip cream to dollop on top - I did sprinkle a little bit of fresh chopped rosemary and grated lemon zest on top, which added a fresh, bright taste to the soup. I also used a hand-held emulsifier instead of putting the soup in a food processor. I highly recommend investing in one of these gadgets if you make blended soups even a few times per year. Click here for an example of this product.

With crusty bread on the side and a glass of red table wine, this soup is perfect for a cold winter night!

Italian Wines

HaiVy (the other faithful Recipes, Wine, Entertaining blogger) and I have been on an Italian wine binge this month! We participated in two tastings - one, a lesson on Wines of Southern Italy and the Islands at France 44 and the other, a fantastic tasting put on by Solo Vino at Il Vesco Vino. We both agreed that this is the best and most affordable way to really get a good understanding of wines from a particular country or region! I'd like to highlight a few of my favorites from the tasting at France 44. I especially enjoyed this wine class because of the obscure varietals that we were introduced to!

De Angelis Lacrima Cristi 2006, Sorrento ($19.99): This was a well-balanced, earthy red. Perfect for pairing with fall comfort foods. Andrew and I enjoyed a bottle of this with walnut-crusted pork chops (see Cooking Light Magazine for the recipe - quick and easy!) and roasted buttercup squash. This would also pair well with lamb chops or veal.

Taurino Salice Salento, Campagnia ($15.99): I put three stars next to this selection! A blend of the Negroamaro and the Malvesia Nera varietals, I commented that this wine "full-bodied," "well-balanced" with a flavor profile that can be described as a "burst of berries with a hint of herbs." Campagnia is a region in the southwest of Italy - pair this with a regionally-based dish and your friends will be extra-impressed.

Layercake Primitivo 2006, Puglia ($16.99): Our teacher described this wine as "opaque and purple-colored with a nose of jammy black cherry and blackberry fruit, truffles, tar and spice." Made in the style of California Zinfandels, I described it as having a "berry, licorice, chocolate" flavor profile and "ripe and oaky." Either way, this wine made of 100% Primitivo grapes from 100 year old vines in the southeast region of Italy is a fantastic fireside wine. In my opinion, it is too big and juicy to pair with food, but perfect for sipping on a cold winter's night!

Salud! :)

Turkey Chili

Tried this yummy turkey chili tonight, recipe courtesy of Food Network. It was incredibly flavorful, probably because of the chipotle chile and adobo sauce, and the level of spice can be modified if you don't want it to be too spicy (I'd cut back slightly on the chili powder or only use half a chipotle chile). Plus, the recipe can be done in under 40 minutes, so no need to turn on the crock pot and wait!

Ingredients
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 teaspoon kosher salt
1.5 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained

Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Directions
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 15-20 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.