Taco Salad Night

Sounds like a great night for taco salads! 

I have stopped deep frying my shells for salads.  Instead, I give them a light

coating of vegetable oil and drape them over a small stainless steel work bowl.  

Into the oven at 400F for ten minutes.  They come out crispy and ready for filling 

without the mess and the calories of deep frying.  

Brown ground beef and season with my favorite Taco Seasoning mix.  

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Taco Seasoning Mix

8 tablespoon flour

3 tablespoon chili powder

3 tablespoon paprika

2 tablespoon salt

2 tablespoon onion powder

1 tablespoon chipotle powder

2 tablespoon cumin

2 teaspoon cayenne pepper

2 teaspoon garlic powder

2 teaspoon sugar

1 teaspoon pepper

Combine all ingredients in a small bowl. Store in airtight container or bowl.

For use:    Add two tablespoons of spice mix to 3/4 cup water for 1 pound

browned ground meat. Bring to boil, cook 7-10 minutes, stirring

occasionally. Makes filling for 12 tacos (about 3 Tbs) each.

Notes:  ©WHStoneman

Yield: 8 servings

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Fill taco bowl with lettuces of your choice.  I prefer shredded romaine.   Top with tomatoes, cucumbers, and onions.  Add anything extra you like.   Black olives make a nice topping along with fresh finely minced cilantro.  Top with shredded cheddar cheese, sour cream and a salsa of your choice.  

Raff decided he doesn't like taco salad...just going to stay in the sun and enjoy a quick nap

Taco Salad with Shredded Pork

Summer Salads

I love Summer Salads!

Since this salad is so simple, I don't even have a recipe...but sliced watermelon, cantaloupe, raisins, pine nuts and sprinkled with shredded coconut.  No dressing needed.  

My next favorite summer salad is cantaloupe on a bed of fresh spinach

and topped with a Poppy Seed Dressing.  

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Poppy Seed Dressing

3/4 cup sugar

1 teaspoon onion juice

1 teaspoon dry mustard

1 cup salad oil

1 teaspoon salt

2 teaspoons poppy seeds

1/3 cup cider vinegar

Put all ingredients except poppy seeds into a jar with a lid and shake it

until thick and smooth. Add seeds, shake again and serve. Store in the

fridge and re-shake as it will settle.

Notes:  WHStoneman

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Another one of our summer favorites is just a chopped salad with Egg & Radish 

finished with a Russian Dressing.  

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Russian Salad Dressing

1/4 c sugar

3 tb water

1 c vegetable oil

1/2 c catsup

2 tb lemon juice

1 ts vinegar

1/2 ts salt

1/2 ts paprika

1 1/2 ts celery seeds

1 tb Worcestershire sauce

1/4 c onion; grated

In a sauce pan cook sugar and water until thick. Cool syrup.

Combine the remaining ingredients. Add syrup and whisk to blend well.

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Another beautiful Summer Salad with chopped greens, eggs and topped

with Cottage Cheese.   A freshly made Italian Dressing  really sparks all the flavors.  

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Italian Dressing

1/2 cup olive oil

1/4 cup white wine vinegar

1 teaspoon dried  Italian spices

1 1/2 teaspoons salt

  black pepper

1 teaspoon sugar

1/2 teaspoon garlic powder

1 tablespoon mayonnaise

3 tablespoons water

Combine all ingredients in a blender on high until combined, about 30

seconds.  Pour into small bowl and cover and refrigerate until ready to serve.  

Stir before serving.

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Summer Salad and Steaks!

My former sister-in-law, Julie turned me on to this salad when sharing on Facebook.   Immediately, the salad sounded great for a steak and twice baked potato supper on the veranda.  

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Killer Marinated Tomatoes

Salads, Vegetarian

6 large tomatoes; cut in wedges

3 tablespoons fresh parsley; chopped

2 tablespoons fresh basil; chopped

1 tablespoon sugar

1 1/2 teaspoon garlic salt

1 1/2 teaspoon seasoned salt

1/2 teaspoon ground black pepper

3/4 teaspoon dried thyme

3/4 cup canola oil

1/2 cup red wine vinegar

3  scallions, sliced

Whisk everything but the tomato wedges together in a bowl. Add the tomatoes stirring every now and then. Enjoy!

Notes: The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.

Notes:  http://butteryum.blogspot.com/2010/06/killer-marinated-

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After the tomato salad had a good two hours to develop the flavors, 

I served the tomato salad over some freshly cooked and chilled asparagus.  

Twice Baked Potatoes have always been a favorite in my kitchen.   We had left over mashed potatoes, (I know that sounds odd!) but after whipping them again, I added a good quarter cup of Pimento Cheese spread.  While the oven was preheating to 425 F,   I put the potatoes in a pastry bag with a large star tip.  Makes the perfect looking potato for a steak! Baked for 15 minutes until the tops were golden brown around the edges.   

While the potatoes were baked, the steaks were ready 

for serving.   What a great supper for the summertime.  

Bon Appétit and Enjoy 

Your Wonderful World!

Summer Supper

Summer has arrived with a vengeance!    Hot and humid, but nothing is 

better than a cool summer chicken salad on the veranda. 

Everyone has their secret chicken salad recipe..but I don't.   Most poach chicken and then cool, but I always used left over roasted chicken.  The flavor is so much better.   If no leftover...I will roast a chicken and use the next day.  Cooks Illustrated highly recommend that you never use warm chicken since it soaks up too much of the dressing and you need to add more.  

Today's leftover chicken included chopped onion and celery with Kraft Mayo to bind.  I added salt and pepper, to taste.  To finish the plate, chilled broccoli, cucumber, tomato asparagus all topped with honey roasted sunflower seeds.  A nice slice of cheddar to enjoy with a chilled glass of rosé.  

Bon Appétit and Enjoy 

YOUR Wonderful World!

Teriyaki Salmon

It's the same old thing....what's for supper.    Sometimes, I run out of ideas.   Then I remembered Salmon Filets were on sale and I just had to buy them.   

Digging in my old book of favorites, I remember my Teriyaki Salmon recipe that a friend gave me.   Jen, a college friend, gave me this years ago and I just made some alterations from the basic recipe.     

The salmon filet was cooked as the recipe...but I blanched asparagus and topped the filet with cucumber and a splash of poppy seed dressing.    Egg halves just looked right for this dish.   

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Teriyaki Salmon

Blog Recipe, Fish, Oriental, Seafood

      ----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
5  Tien Tsin peppers
2 lg garlic cloves; minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
      ----SALMON----
2  salmon steaks
2  carrots, cut in match stick
1 medium onion, sliced thin
1 md celery rib; fine diagonal slice
5 md mushrooms; sliced
1 tablespoon oil
3  scallions; fine diagonal slice

Bring sauce ingredients to a simmer in a small pan to dissolve sugar. Cool to room  temperature.

Place salmon steaks, single layer, in a 9" square pan. Cover with Teriyaki sauce and marinate for 15 minutes.

Blanch carrots,onions and celery  in boiling water for 1 to 2 minutes.  DO NOT over cook.   Refresh in a bowl of ice water and drain.

Preheat cast iron skillet over high heat with oil until hot but not smoking. Add salmon to skillet and reduce heat to medium and cook 2 1/2 minutes on each side, turning once until well browned. Transfer to warmed platter.

Add vegetables to skillet and cook one minute. Add remaining teriyaki sauce and bring to a boil, stirring for 1 minutes until thickened. Spoon vegetables and sauce over salmon and garnish with thin sliced  scallions.

Notes:  ©WHStoneman

Yield: 2 servings


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Tonight's Wine Selection will be a Pink Sparkling Moscato..

....one of my new summer favorites!

Bon Appétit and Enjoy 

YOUR Wonderful World!

Chicken Firecracker Noodle Salad

Something quick for a hot summer supper!    

I blanched the snow pea pods and cooked rice noodles earlier in the day.  Quick to assemble with minimal cooking. 

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Chicken Firecracker Noodle Salad

Oriental, Salads

4 oz Thai Rice Noodles
4 quart boiling water
2 ts fish sauce
2 tb canola oil
2 tb rice wine vinegar
1/4 c snow pea pods; blanched & chilled
12 oz chicken breast; thin slice
1 ts soy sauce
2 tb rice wine vinegar
1/2 ts five spice powder
1 ts ginger; grated
4 clove garlic; rough chop
2 tb Hot Chili Sauce; Sriracha Brand
1/2 c English Cucumber, cubed
1/4 c peanuts; chopped
3 tb cilantro; rough chop

Bring water to boil. Turn off heat and add Thai Rice noodles to soak for 4 minutes. Immediately drain and plunge into ice water bath to stop cooking. Rinse and spin dry. The noodles must be dry...no soggy salad here!

Place noodles in bowl and add fish sauce, canola oil, rice wine vinegar, (white vinegar will be a nice substitute) and snow pea pods. Stir to combine and refrigerate until serving time. This can be made earlier with great results.

Slice chicken breast in very thin slices. Placing in freezer for twenty minutes will help to firm it up for easier slicing. A very sharp knife will also aid in the task. Place in bowl.

Combine soy sauce, vinegar, five spice powder, grated ginger and chopped garlic, and hot chili sauce. Stir to combine. Stir into sliced chicken and marinate for one hour or longer.

In HOT pan, saute chicken until cooked.  This will happen very quickly.  Do not over cook!  Add cucumber and heat through. 

Plate Noodle & Pea pods.   Top with sautéed chicken.  Garnish with chopped peanuts and  cilantro.    Serve with spring roll or fried wontons if desired.

Notes:  ©WHStoneman

Recipe Inspiration adapted from Chef John Mitzewich

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I would purchase ginger root and it would go bad before using it all up.  I found that it goes into the freezer in a baggie and will last forever.   Just grate the frozen ginger and it is ready to use.

Cilantro Chopped Peanuts & English Cucumber

Quick Sauté

Ready for Serving with crispy Spring Roll

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Watermelon Salad

The Fourth of July provided a wonderful getaway to St. Pete Beach for the week.   I really enjoy vacations since I get to experience new and tasty treats from all the good restaurants in the area.  The weather was exceptional except for Friday and the 24 hour monsoon rains hit.   Didn't stop us though.....we just have to run between the raindrops and lightening bolts.   Boy..there are some striking electrical storms in the Tampa Bay area.  


A Watermelon Salad was served at a restaurant...and I can't remember which one.  I knew that I had to recreate these flavors and decided to add the toasted peanuts.    This keeps well and develops a richer flavor the following day.     What is interesting is that watermelons and cucumbers are members of the Cucurbitaceae family...basically "food relatives". Guess that is why I love this so much and hope you enjoy it as we did.   I combined this great summer salad with risotto and peas for a nice vegetarian lunch.  

Watermelon Salad with Risotto and Peas

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Watermelon Salad


Salads


2 tb white vinegar
2 1/2 ts Splenda
2 c watermelon; seeded & diced
2 c cucumber; peeled & sliced
1/2 c Vidalia onion; thin slice
1/2 c parsley; minced
1/4 cup unsalted dry-roasted peanuts; chopped


Mix vinegar and Splenda; stir to dissolve.


Add watermelon, cucumber, onion and parsley in large bowl. Top with vinegar and dissolved Splenda.  Stir to combine and chill  for two hours for flavors to combine.


Before serving, toast chopped peanuts in dry skillet for two minutes, or until fragrant. Remove from heat and cool completely. Top salad with chopped peanuts.


Notes:  ©WHStoneman




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While vacationing, I had to review a couple of restaurants as I usually do when in Gulfport.   You can catch up on some of the dining adventures at my On The Town Dining with Mr. Bill

Bon Appétit

and 

Enjoy YOUR Wonderful World!

The Labor Day Picnic 2010!

As the summer season winds down, we still are having mid summer weather and lots of sunshine.   Seems like every holiday in East Tennessee, we have a thunderstorm of major proportions.   

One of my all time favorites is Apple/Walnut Cole Slaw.   I will let you decide the proportions since everything in this salad is to taste!  After making...be sure you get three to four hours in the refrigerator to chill thoroughly and the flavors combine!  

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Apple Walnut Cole Slaw

1  Granny Smith apple; peel, cored, diced
1  orange
1/2 head cabbage; chopped fine
1/2 c walnuts; toasted
  Slaw Dressing:
1/2 c mayonnaise; or more, as needed
2 tb heavy cream
2 tb Splenda Brown Sugar; or to taste
1 tb poppy seeds
  salt & pepper; to taste

Peel and chop apple.   Slice orange and juice over apple to prevent turning brown.   This acid does the same as lemon juice but the orange juice added needed sweetness.

Chop cabbage to your preference.  I prefer small dice...some like long strands to cabbage.   Toast chopped walnuts in a small skillet until golden, releases the oils in the walnuts and make them more fragrant.

In small bowl, combine mayonnaise, cream, Splenda, (or use  superfine sugar), if desired, poppy seeds.   Whisk until smooth adding a little more cream if necessary.    You may find you need a little more dressing...and you can add extra to your taste.

Add salt and pepper, to taste and refrigerate three hours or until flavors combine.

Notes:  WHStoneman

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Along with the Cole Slaw, serving Grilled Chicken 

and Baked Sweet Potatoes. 

And for dessert....tart shells filled with pistachio filling!

Wishing Y'all a wonderful holiday and looking forward to the 
Fall Season here in East Tennessee!

Lunch with Great Friends!

Such good news to reconnect with old friends.  

What a better way to get together than Lunch at my place!

To me, Summer just calls for Chicken Salad...and not just any Chicken Salad.   The only one that I make any longer is Ina Garten's Chicken Salad Veronique.  Ina  claims the "Veronique" part is green grapes.  This recipe is a sure winner every time.  

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Chicken Salad Veronique

4 split chicken breasts, bone-in, skin-on; two whole
  good olive oil
  kosher salt  & pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes; halved

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

Notes:  Barefoot Contessa at Home © 2010

Yield: 4 servings

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Along with the wonderful salad, we will be having fresh cantaloupe with blueberries.  And the Pièce de résistance will be one of my favorite desserts, Orange Creme Brulee.  

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Orange Creme Brulee

1 c heavy cream
1 tb orange zest
3 lg egg yolks
1/4 c superfine sugar
  pinch of  salt
1 ts orange extract; I prefer Penzeys
  For The Topping:
3 tb superfine sugar
  orange peel; for garnish

Preheat oven to 300F.

Measure cream into small saucepan.  Grate orange zest into cream.  Heat, stirring constantly but do not let boil.  Set aside.

In mixing bowl, mix the egg yolks sugar, salt and orange extract.  Begin adding the hot cream a couple of dribbles at a time to temper the eggs.  Don't pour all at once or you will scramble, i.e., cook the egg yolks.  After adding all the cream, strain the mixture through a fine sieve.

Pour the cream and yolk mixture into small four ounce  ramekins dividing evenly.    Place them into a hot water bath and bake for about 35 minutes, until the custard jiggles only slightly in the center.  Remove from oven and allow to cool in the water bath.  Cover each with wrap and refrigerate for at least on hour before serving.

To serve, sprinkle remaining sugar over each ramekin.  With brulee torch, caramelize the tops of each.  Return to refrigerator to cool for 20 minutes.  Garnish with orange peel.   

This is an excellent recipe to prepare in advance...and torching top with guests watching is an easy impressive event!

Notes:  ©WHStoneman 2010

Yield: 4 servings


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A Good Summer Salad

Chicken Tender Salad

These hot East Tennessee summer days are going to continue..I can just feel it!!   As my Grandma would say..."It's gonna be Ninety Two Damn Hot today".   

But having a good sale on tenders this week at $1.99 a pound, I just had to grab four packages at Food City.  They were running about one pound to a pound and a third....just right for two servings and a little left over.  

I began with dredging the tenders in flour, salt, cayenne pepper, garlic powder and Smokey Paprika.   Used about a cup of flour and the rest you can add to your taste.  I do find myself going a little more heavy on the salt and Lawry's Seasoning Salt adds a great zing.  

 

My trusty Lodge 10"  cast iron skillet is the best for frying anything....   just remember to keep your thermometer handy and keep the oil temp at 365F.   Don't crowd the pan...it will make the temp drop and you will end up with soggy chicken.   This is how I make anything "fried".  

 

 

Purchased mixed greens at the grocery, since it is so hot, I can't keep a single "salad green" growing.   And there is such a great variety from mesculin to baby spinach available at a very modest cost.  Added red onion, chopped  egg and English Cucumbers...with a topping of my Bleu Cheese Salad Dressing.    

 

Dig in And Bon Appetit 

Carolina Shrimp

Carolina Shrimp is still arriving here in East Tennessee.   But I am sure the demand is going to sky rocket and the availability will be few and far between.   With that in mind...I am buying as much as I can get my hands on and remember what shrimp tasted like!!   Oh..it might not be that bad but the shrimping industry is in perilous times.  

After peeling and deveining the shrimp, I tossed the shrimp in a quarter cup of cornstarch with two tablespoons of Old Bay Seasoning.   

Salt and pepper to taste and saute until pink and opaque, about three minutes per side in a hot skillet or wok.  

After my saute, I immediately add this to my prepared salad.  Some of the precleaned, ready packaged mesculin mixes available today are invaluable when in a hurry.   Tomatoes are coming into season here and they are so good.  Also, I enjoy grated extra sharp cheddar on top of the hot shrimp.   It melts quickly and adds nice flavor.  For my salad dressing, a home crafted Remoulade Sauce adds the "zing" that this fried shrimp salad deserves.   But then again...salad dressings are a personal choice and you would use what you prefer from a simple vinaigrette or ranch dressing. 

 

Bon Appétit! and enjoy with a crisp Chenin Blanc or Sauvignon Blanc.    

Off to the veranda for a tasty supper treat!   

Shrimp!! It's What's for Supper.....

....for right now.   I have a feeling that the price of all seafood will sky rocket or even be non existent with the oil spill.   So many people's lives are going to be affected.  

But yesterday, I did find a great deal on shelled, deveined shrimp with tail on.   I always remove the tail since I don't like to deal with them in a cooked dish.   They have a perfect place for a boiled cold appetizer but when prepared in a stir fry or saute, I remove the tails.  

Tonight a spicy Shrimp Salad was on the menu.   I start dredging the shrimp in a mixture of a quarter cup flour, a teaspoon cayenne, and a tablespoon of my old favorite Old Bay Seasoning.     I use Old Bay for so many things including fried chicken and in a vinaigrette.  Great for a marinade too!   

I have dredged the shrimp and ready for a quick saute in a hot pan.   Included with the plate will be sauteed sweet potato slices.   I precook the slices in the microwave and then finish in a 425F oven for a few minutes to crisp.   I have found that roasting in the oven in the raw state doesn't produce the results I prefer so I always precook before the oven.   

The Spring Salad mix will include the warm shrimp, chopped onion, small diced green pepper, avocado slices and topped with a sharp cilantro lime dressing.  

For the dessert....the old stand by, Jell-O Pistachio Sugar Free Fat Free pudding! 

Bon Appetit!

Wonderful Fruit Compote!

Fresh and lively tastes are so appealing.   Somehow, a grating of Lemon Peel or Orange Peel makes a dish come alive.    I have noticed how new tastes need to be put into "The Salad".  Citrus and flavors including a Poppy Seed Salad Dressing always spark up any flavor.  

This week, I found a Pacific Blush apple that really made this salad.  The Mandarin Orange and maraschino cherry with the addition of flaked coconut became wonderful.  Here is my Poppy Seed Dressing that I use on most "tropical" salads and also makes a great marinade on grilled chicken!

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Poppy Seed Dressing


3/4 cup sugar
1 teaspoon onion juice
1 teaspoon dry mustard
1 cup salad oil
1 teaspoon salt
2 teaspoons poppy seeds
1/3 cup cider vinegar

Put all ingredients except poppy seeds into a jar with a lid and shake it until thick and smooth. Add seeds, shake again and serve. Store in the fridge and re-shake as it will settle.

Notes: ©WHStoneman

Yield: 24 servings


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Enjoy The Flavors and don't forget to Experiment!  

Carla’s Macaroni Salad

My dear sister, Carla, who lives in Raleigh, NC, gave me this recipe years ago. At first, it just didn't sound like it was right…so with caution, I made it. What a wonderful surprise it turned into. Now it is our favorite for every family gathering. But...the family gatherings have become further and further apart…so, I enjoy when we have BBQ by the pool. I don't have a pool…but I will readily take this to anyone's house. Secret is…I don't tell them what is in the recipe.

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Carla's Macaroni Salad

16 ounce macaroni cooked

1 pint mayonnaise

1 can eagle condensed milk

1 cup vinegar

4 carrots, grated

1 onion, chopped

1 pepper, chopped

Mix all ingredients and chill overnight.

Yield: 6 servings

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I posted this recipe years and years ago on the old BBS systems. Most of you don't even remember a BBS…but it was the precursor to the blog and you had a 1200 baud modem. Those days were even before Prodigy! What memories. 


Now, when I do a search on this recipe…it is everywhere!! Hard to believe the power of the interweb….seems to be everywhere today.