Dining In

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Dining In

Salads

Written by Family Features

Tuesday, 07 September 2010 09:17

Salmon Nicoise Salad

Yield: 2 servings

1 8-ounce salmon filet

2 tsp. olive oil

Kosher salt and freshly ground pepper, to taste

2 lemons

6 small red new potatoes

1 c. fresh green beans

3 hard cooked eggs, peeled and sliced

1 c. pecans

1/3 c. Nicoise olives

2 Tbsp. capers

1/2 c. cherry tomatoes

Watercress for garnish

1/4 c. red wine vinaigrette or blue cheese dressing

Prepare coals in barbeque (or gas) grill. Brush salmon with olive oil and season with salt and black pepper. Cut lemons in half. Grill salmon, skin side down until just cooked through, 3 to 5 minutes. Place lemons on grill with salmon, cut side down and grill until beginning to brown. Remove lemons and salmon from grill and set aside. Cut potatoes in half and steam until tender, about 15 minutes. Chill until ready to use. Steam green beans until just tender. Chill until ready to use. To assemble salad, arrange lemons, potatoes, green beans, sliced eggs, and pecans. Add olives, capers and tomatoes around salmon. Serve with dressing of choice.

Chicken Salad with Roasted Tomatoes

Yield: 2 servings

1/2 c. pecans, finely chopped

and toasted

1/2c. panko (Japanese breadcrumbs)

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

Freshly ground black pepper, to taste

3 Tbsp. butter

2 boneless, skinless chicken breasts

3 Tbsp. olive oil

1/2 pound cherry tomatoes

1 Tbsp. olive oil

Kosher salt and freshly ground black pepper, to taste

4 c. mixed greens

Red onion slices

Cucumber slices

2 ounces blue cheese

Ranch or balsamic vinaigrette dressing

Preheat oven to 400°F. Mix together pecans, panko, salt, cayenne and black pepper. Melt butter and oil in ovenproof skillet over medium-high heat. Dredge chicken in pecan panko mixture. Sauté in skillet until brown on bottom — about 2 minutes. Turn chicken over and place skillet in oven. Bake 15 to 18 minutes until cooked through. Set aside. Slice when cool. Lower oven temperature to 350°F. Arrange tomatoes on baking sheet and toss with olive oil. Bake 30 minutes. Remove from oven and season with salt and pepper. Set aside. To assemble, divide greens between two plates. Arrange red onion, cucumber, roasted tomatoes and chicken over greens. Top with blue cheese, if desired. Serve with ranch dressing or balsamic vinaigrette dressing.All materials courtesy of Association for Dressings & Sauces / National Pecan Shellers Association

Serve up summer fun

Written by Family Features

Monday, 23 August 2010 09:47

Al_Fresco_1

Making Munchies Matter

Written by Family Features

Monday, 16 August 2010 09:20

Munchies_1

Simply Delicious

Written by Family Features

Monday, 09 August 2010 10:35

Hamburgers_3

A Bobby Flay Recipe

Prep Time: 20 minutes

Stand Time: 30 minutes

Cook Time: 8 minutes

6 servings

1 c. red grapes, diced

1 c. blue and/or black grapes, diced

1/2 small red onion, finely chopped

1 jalapeño pepper, finely chopped

3 Tbsp. chopped fresh cilantro or flat-leaf parsley, plus leaves for garnish

2 Tbsp. red wine vinegar

4 slices whole grain bread, quartered, OR 1 baguette, thinly sliced into 16 pieces

6 ounces herbed goat cheese, slightly softened

1/3 c. mayonnaise

Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper.

Let stand at least 30 minutes.

Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.

Combine goat cheese with mayonnaise in small bowl until smooth.

Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.

Smoked Chile Cole Slaw

A Bobby Flay recipe

Prep Time: 10 minutes

Chill Time: 20 minutes

4 servings

1/2 mayonnaise

2 Tbsp. chipotle peppers in adobo sauce

2 Tbsp. fresh lime juice

2 tsp. honey

1 tsp. ground cumin

Kosher salt and freshly ground black pepper

1 medium head green cabbage, finely shredded

2 large carrots, finely shredded

1 small onion, halved and thinly sliced

1/4 c. chopped fresh cilantro

Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl.

Season, if desired, with salt and black pepper. Stir in remaining ingredients.

Cover and refrigerate at least 20 minutes before serving.

Pimento Cheese-Bacon Burgers

Written by Woodinville Weekly Staff

Monday, 02 August 2010 10:05

Most parents face the same mealtime dilemma — making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table. Celebrity chef Bobby Flay joined the Hellmann’s® and Best Foods® Real Food Project to help moms tackle the barriers to real food in simple and helpful ways. For recipes and how-to videos, visit www.Hellmanns.com or www.BestFoods.com.

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