Caprese salad on grilled baquette

There is no better combination than tomato, cheese, basil and bread. It also is a must have during the summer. This dish is so simple and full of flavor. There is not a single person who is not impressed with this. This time I chose to grill the bread because it is gives it that lightly toasted taste but doesn't make the bread too hard. My sister and I were just talking about how much we hate when the bread rips up the inside of your mouth and for days you are regretting that broiled bread. 

Try this recipe and please let me know what you think.

Ingredients

1 Roma tomato sliced
6 basil leaves sliced
fresh mozzarella
1/2 cup olive oil
1 baguette sliced
salt and pepper

Directions

Slice tomatoes to desired thickness. Slice mozzarella to desired thickness. roll leaves and thinly slice them. Heat grill on high. brush each side with olive oil. Place bread on the grill for about 2 minutes on each side. Once they have grill marks they are done. Usually doesn't take long when grill is on high. Top bread with tomato, cheese and then brush again with olive oil, lightly salt and pepper and then sprinkle with basil strips.

Grilled potatoes with garlic mustard aioli

My friend made these for a picnic and I fell in love. She since made them for me a few times after and I swear my mouth waters when I just think of them. I moved away recently and decided I needed to get the recipe from her so I can have them whenever I want. Petra told me that she got the recipe from Bobby Flay. Not at all surprised because he is amazing at just about anything he makes. 

I grilled these on my bbq but if you don't have access to one or it is too cold to be outside you can use the broiler. I have to say grilling them was great because it leaves those beautiful grill marks and I love the way it caramelized them. I didn't use the exact same mustard that Bobby used so if you want it just like his click on the link above. I personally don't like the beads you get from whole grain mustard so I used stone ground. I also didn't have any chives or tarragon so I only used flat leaf parsley. I would use what you have and it is still good if you don't have any herbs. 

Ingredients

1/2 cup mayo

1 heaping tablespoon Dijon mustard

1 heaping tablespoon Stone ground mustard

1 teaspoon honey

2 cloves garlic smashed to a paste

salt and pepper to taste

Potatoes:

1-2 pounds Yukon gold potatoes

1 teaspoon for kosher salt

1-2 tablespoons flat leaf parsley

Directions

For the mustard in a medium bowl whisk together mayo, both mustards, garlic, honey and salt and pepper. Cover and refrigerate for at least 30 min or for up to one day. 

In a large pot add potatoes and cover with with water about 2 inches above potatoes. Boil for 12-15 minutes until a skewer inserted has some resistance in the middle. Drain  and cool slightly. 

Preheat grill on medium for direct heat. Cut potatoes in half and toss with some of the aioli and salt and pepper. Place potatoes cut side down on grill flip once they start to brown and grill bottom side, about 3 minutes on both sides. transfer to platter and sprinkle with parsley. Serve with aioli on the side. 

Let me know if you make them and what you think. 

Orzo with Roasted Vegetables

A friend of mine brought this lovely salad to a picnic and I couldn't stop eating it. She told me she got the recipe from one of Barefoot Contessa's cookbook. I immediately found it on the food network and printed it out. I made it for my family reunion this summer. It is a great summer salad but you could make it any time of year. What makes it wonderful besides all the amazing flavors is that you can serve it immediately and can also sit room temperature for quite some time. 

I altered this recipe slightly because I don't like egg plant and feel the pine nuts were not necessary. If you want to follow the exact recipe click link above. 

Ingredients

1 red bell pepper (1 inch diced)

1 yellow pepper (1 inch diced)

1 red onion (1 inch diced)

2 garlic cloves minced

1/3 cup of olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 pound orzo pasta

4 scallions minced white and green parts

3/4 pound feta (1 inch diced not crumbled)

15 fresh basil leaves cut into julienne

For the Dressing

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1/3 cup olive oil 

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Directions

Pre heat oven to 425 degrees.

Toss red, yellow pepper, red onion, garlic, olive oil on a large sheet pan with salt and pepper. Roast for about 40 minutes or until browned turning once with spatula.

While roasting cook pasta in boiling water for 7 to 9 minutes until tender. Drain and add to large serving bowl. Add roasted vegetables, scraping all the drippings from pan to bowl. 

For the dressing combine lemon juice, olive oil, salt and pepper. Let cool room temperature. Add feta, scallions and basil leaves. Check the seasoning and serve room temperature. 

Enjoy and let me know what you think. I feel this is a great recipe to bring as to potluck  

Ultimate Potato Salad

I love potato salad but after I found this recipe I haven't had one as good since. What I love about this salad is the red potatoes hold up well and it has a combination of mayo and sour cream so the dressing is lighter and still very flavorful. 

I found this recipe from Paula Deen. She call's it Lady's warm potato salad. It is supposed to be served right away. It is good that way but personally I think it taste better after it has been sitting for hours even the next day. I find the flavors meld together much better. I don't add everything she adds so If you want it just the way she does you should check out the link under her name. 

Ingredients

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1 tablespoons seasoning salt
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Directions

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the next 5 ingredients. In a medium bowl combine last 4 ingredients. Pour over salad and combine it all gently. 

Serve at room temperature or I prefer it sit for hours even over night. 

Sesame Noodles

My step dad Jerry is the first person to make these for me. His neighbor made them for him and he fell in love and I believe he added the Hot Chili oil because he liked everything but his dessert spicy. My mom and I loved his version even more and the both of us make these oriental noodles a few times every year. 

They are great to bring to a picnic, pot luck or to just make as a side dish. If you don't like your food spicy you can just add more sesame oil. I will be honest they really are not that spicy. It just adds perfect amount of kick. My extended family loves these noodles and asks me to make them every year. This recipe is very easy and to make it even easier you can make the sauce the day before and add it to your noodles at least an hour before serving. You want the sauce to sit in the noodles to let them soak in all the flavors. You can add chicken to this but I personally don't like it because the chicken soaks up to much of the sauce and then makes the noodles to dry. 

Try them and let me know what you think. They are super easy and your friends will devour them. 

Ingredients

1/4  cup sesame oil

1/4 cup soy sauce

2 tablespoons of sugar

2 tablespoons of chili oil

2 tablespoons of balsamic vinegar

1/2 cup sesame seeds

8 scallions chopped

1 lb vermicelli

Directions

In a large stock pot bring water to a boil and cook pasta according to package. You don't want to over cook them. In a bowl mix together first 5 ingredients and whisk until combined. Let it rest.

Once noodles are cooked cool them immediately. I usually put ice cubes on top of them to get them nice and cold. Once they are cold enough I let all the water drain off completely and then add them and sauce to a large bowl. Add chopped scallions and sesame seeds. Let sit in refrigerator for about an hour. 

Roasted Tomato Caprese Salad

One of my favorite things about living in NYC is how easy it is to get great buffalo mozzarella. Of course I wish I had the best of both worlds, great mozzarella and tomatoes and basil growing in my garden. So for now I just have to take advantage of the amazing grocery stores that offer all of these.  I am also a huge fan of the Barefoot Contessa so I decided to make her recipe of Roasted Tomato Caprese Salad. I got it out of her Back to Basics book. I brought it to a picnic and it was a huge hit. What is great about this is you can make it early and it transports well. I've also made this as a appetizer for a dinner on top of a lovely crusty bread or cracker. Try it and let me know what you think.

Ingredients

12 plum tomatoes, halved lengthwise, seeds (not core) removed

1/4 cup good olive oil, plus more for drizzling

1 1/2 tablespoons balsamic vinegar

2 large garlic cloves, minced

2 teaspoons of sugar

kosher salt and pepper

16 ounces fresh salted mozzarella

12 fresh basil leaves, julienned

Directions

Pre heat oven to 275 degrees

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2 inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle the lightly with olive oil. Serve at room temperature.

Roasted Asparagus

I didn't start liking asparagus until I was 19. Now I eat it like it is chocolate. One of my favorite ways to make it is to roast it in the oven with a little Parmesan cheese melted on top. My little Brody loves it just as much as me. The best part is the some of the cheese is gooey and some gets crunchy. Give a try and I bet you will make it like this over and over. 

Ingredients

1 bunch of asparagus with ends cut off.

2 tbs Parmesan cheese

1 tbs olive oil

salt and pepper (just a dash)

Directions

Pre heat oven to 400 degrees. Cut the ends off of the asparagus and wash. Dry them and lay them on a cookie sheet. Drizzle olive oil and toss around to get oil on each one. Sprinkle a dash of salt and pepper on top and bake for 10-15 minutes. Then add Parmesan and roast for 1-2 more minutes.

Home fries

Where I grew up every diner had hash browns. I LOVE hash browns but here in NYC they serve with their egg breakfast home fries. However most dinners over cook the potatoes because they cook them early in the morning and they sit on the grill and get a bit soggy. I learned how to make them just right for my husband because he is a home fries guy. My way of doing it may be a little more tedious but it guarantees them to be just perfect. We like them to be crispy on the outside and like a mashed potato in the inside. Give them a try and let me know what you think. 

Ingredients

2 - 3 Russet potatoes

2 -3 tbs of Canola or Vegetable Oil

2 tsp of Lawry's seasoning salt

Directions

Peel 2 - 3 russet potatoes. Cut them into bite size pieces and into a medium pot filled with cold water. Bring to a boil and cook for 12 to 15 minutes. stick a knife through the middle of one of your bigger pieces. If it goes through easy your potatoes are done. Strain and let sit and dry. Put 2 - 3 tbs of Canola oil in a large skillet on high heat. The trick to the crispy crust is to not add the potatoes until the pan and oil are piping hot. Add the potatoes and let sit for about 5 minutes or until you see the crust forming on the bottom. Don't touch the potatoes until that happens or you end up steaming the potatoes and crust will not take place. Add about 2 tsp of Lawry's seasoning salt or whatever seasoning you like. Toss and let the other side crust up and continue until most of the sides are golden brown. 

Salad

I LOVE Salads. If I was told I could only eat one type of food for the rest of my life I would choose SALADS. I Love the very complex salads to the very simple ones. When I moved to NYC I was appalled that most restaurants only served Greek or Caesar. In Seattle their salad spot on the menu is always very creative. For quite some time I've toyed with the idea of opening my own cafe that would serve food that represented the Seattle girl who loves that NYC influence. So it would have Sandwiches like a French dip, Rubens that you could actually get your mouth around, salads with and Asian American flair and others that had fresh buffalo mozzarella. Salads are great because you can put anything in them. I am a mom and wife and very busy so I don't make salads that are elaborate very often. This salad you see here in my basic go to for every night. 

Once I started Weight Watchers about 2 years ago I made sure to have a salad with almost every dinner. It is always a basic salad mix of leaf lettuce and romaine with whatever I have on hand. Most of the time it is just tomato and red onion but in this salad I had some green pepper that I added. Sometimes I have cucumber and add feta. The reason I eat salad with every dinner is because I love it, it is a great filler which keeps me from eating too much pasta, bread or rice, and it helps keep me regular. I hope that wasn't too much information :) 

I usually have a little vinaigrette dressing. The zesty Italian is one I grew up using and still love very much. I also love Stew Leonard's Balsamic. Don't get me wrong I do make my own vinaigrette but often I am so busy and the store bought in the fridge taste almost as good. I also love Ranch, Blue cheese, and Caesar,  but my gut says no, no, no. As you read my future blogs you will begin to see more salad and sandwich choices because they are what I am really good at and love to eat. Try to add more salads to your dinners and I guarantee you will feel lighter and more regular over time. 

Potato Romanoff

This recipe came from Jerry's mother Lucy. She was one of the best cooks I've ever known. There wasn't a single thing she made that I didn't think was delish. Luckily she taught me a thing or two and passed on some of her recipes to me. I changed one small thing on this recipe and she is no longer with us so I can't ask her why she had the mixture sit in the fridge over night. I found it made them come out to dry so I now make them the day of. I made these for Thanksgiving and thought they turned out and tasted just the way Lucy's did. I hope you make them and like them also.

Ingredients

6 medium potatoes
2 cups shredded sharp cheddar cheese
1 cup sour cream
1/3 cup scallions (green onions)
1 tsp salt
1 tsp white pepper

Directions

In a large pot boil potatoes in skins for about 30 minutes. Let potatoes cool and then peel. You can even cook these the night before and peel them when you are ready to assemble. Shred potatoes into a large bowl. Mix in 1 1/2 c. sharp cheddar cheese, sour cream, scallions, and salt and pepper. Mix it all together and pour into lightly buttered 9x13 in pan. spread evenly and top with remaining cheddar cheese. Bake for 45 min at 350 degrees.