Sunday, June 27, 2010

{soups-salads-and-salad-dressings} Trattoria Salad with Peach Glazed Chicken Skewers

 

Trattoria Salad with Peach Glazed Chicken Skewers - Serves 2
Published in: Cuisine At Home, page 35
Publish Date: August, 2010

Ingredients
for the baste and the skewers
1 can peach nectar -- 11 oz
1 tablespoon peach preserves
1 tablespoon soy sauce
1 tablespoon garlic -- minced
1 teaspoon Dijon mustard
pinch of cayenne
1 chicken breast -- boneless, skinless, cut into 12 pieces (5 to 6 oz)
1 peach -- pitted, cut into 12 pieces
1 tablespoon EV olive oil
salt and black pepper
For the Salad
1 tablespoon cider vinegar
1 tablespoon EV olive oil
salt to taste
2 slice pancetta
4 cup mixed salad greens
4 cherry tomatoes -- quartered
1 peach -- pitted, thinly sliced
4 tablespoon pine nuts -- toasted

Instructions
Preheat grill to medium.

Combine nectar, preserves, soy sauce, garlic, Dijon, and pepper flakes for the baste in a saucepan and bring to a boil. Reduce heat and simmer liquid until reduced by half, 20 minutes. Reserve 1/4 cup for vinaigrette; transfer remaining liquid to a bowl for basting skewers.

Combine chicken and peach pieces in a bowl; toss with 1 tablespoon oil. Alternately thread chicken and peach pieces onto 4 skewers; season with salt and black pepper. Chill skewers until ready to grill.

Whisk together reserved 1/4 cup base with vinegar. Drizzle in 1 tablespoon oil, while whisking constantly to form a vinaigrette. Season with salt.

Cook pancetta in a skillet over high heat until crisp; transfer to a paper towel lined plate.

Toss together greens, tomatoes, and peach slices in a bowl, set aside.

Grill skewers, covered, 2 minutes. Turn and grill 2 minutes more, brushing several times with reserved baste. Turn skewers again and grill, brushing with baste several more times, until chicken is cooked though, 2 minutes more (for a total of 6 minutes).

Divide salad between 2 serving plates and top each with pine nuts and a piece of pancetta, drizzle with vinaigrette and top with 2 skewers.

Exported from A Cook's Books -- Recipe management for Macintosh

 Terry Pogue 
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{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited, always moderated....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and thier friends and families.Robert and Anna(and the actors who protray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

These are Tamara's groups:

http://groups.yahoo.com/group/Cooking-With-Guy-Fieri/
For anything and everything dealing with Guy Fieri

http://groups.yahoo.com/group/EverydayWithRachael-Ray/
For anything and everything dealing with Rachael Ray

http://groups.yahoo.com/group/Paula-Deen-Recipes/
For anything and everything dealing with Paula

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Martha-Stewart-Recipes-n-More/
Do you love Martha Stewart?

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Theme-Park-Recipes/
All theme parks & fun foods included but mostly Walt Disney World

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

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http://groups.yahoo.com/group/Christmas-Express/
For Christmas all year round!

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

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Recipes from all of your favorite magazines

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Potluck-n-PicnicRecipes/
Recipes for potlucks, picnics or a larger crowd...more servings per recipe

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

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Homemade mixes and recipes using them

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Recipes from all over the world....

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Need some recipes with only 2-3 servings?

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For desserts and sweets of all kinds

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For anyone who needs dieting support and healthier recipes

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For all kinds of wonderful recipes

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From recipes to crafts....all holidays and parties

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Tried and True recipes from Grandma to Taste of Home

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Come learn some home remedies, how herbal treatments help

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Saturday, June 26, 2010

{soups-salads-and-salad-dressings} OT: Recipes from The Neely's

 

As co-owners of Neely's Bar-B-Que, Pat and Gina Neely have one of the most successful barbecue restaurants in the south. Now they share the secrets behind their favorite dishes on Down Home with the Neelys.

Please join me for my rather new group dedicated to them:

http://tv.groups.yahoo.com/group/Home-With-the-Neelys/

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{soups-salads-and-salad-dressings} Tuscan Salad - Giada De Laurentiis

 

Tuscan Salad - Giada De Laurentiis

Show: Everyday Italian
Episode: Light and Healthy

4 to 6 servings

* 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
* 1 head Romaine lettuce, torn
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 cup pitted black olives
* 1/2 red onion, cut into slivers
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 ounce shaved Parmesan (about 1/2 cup)

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

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Wednesday, June 23, 2010

{soups-salads-and-salad-dressings} Antipasto Picnic Salad Recipe

 

Antipasto Picnic Salad Recipe

 

Everybody just loves this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania

This recipe is:

Contest Winning

 

 

 


    * 25 Servings
    * Prep: 30 min.
    * Cook: 15 min.

Ingredients

    * 1 package (16 ounces) medium pasta shells
    * 2 jars (16 ounces each) giardiniera
    * 1 pound fresh broccoli florets
    * 1/2 pound cubed part-skim mozzarella cheese
    * 1/2 pound hard salami, cubed
    * 1/2 pound deli ham, cubed
    * 2 packages (3-1/2 ounces each) sliced pepperoni, halved
    * 1 large green pepper, cut into chunks
    * 1 can (6 ounces) pitted ripe olives, drained
    *

      DRESSING:
    * 1/2 cup olive oil
    * 1/4 cup red wine vinegar
    * 2 tablespoons lemon juice
    * 1 teaspoon Italian seasoning
    * 1 teaspoon coarsely ground pepper
    * 1/2 teaspoon salt

Directions

    * Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
    * For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings.

      Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.


Nutrition Facts: 1 serving (1 cup) equals 216 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 527 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.

 

Antipasto Picnic Salad published in Simple & Delicious July/August 2006, p33
 
 
 
 
 
 
 

            Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Antipasto Salad Recipe #5

 

Antipasto Salad Recipe

 

This colorful salad is a tasty crowd-pleaser. Guests love the homemade, from-scratch dressing, which is a nice change from bottled Italian.

 

 


    * 50 Servings
    * Prep: 1 hour + marinating

Ingredients

    * 2 packages (1 pound each) spiral pasta
    * 4 cups chopped green peppers
    * 4 cups chopped seeded tomatoes
    * 3 cups chopped onions
    * 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
    * 1 pound thinly sliced Genoa salami, julienned
    * 1 pound sliced pepperoni, julienned
    * 1/2 pound provolone cheese, cubed
    * 1 cup pitted ripe olives, halved
    * 1-1/2 cups olive oil
    * 1 cup red wine vinegar
    * 1/2 cup sugar
    * 2 tablespoons dried oregano
    * 2 teaspoons salt
    * 1 teaspoon pepper

Directions

    * Cook pasta according to package directions. Drain and rinse in cold water. In several large bowls, combine the pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
    * In a large bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour over pasta salad; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 50 (3/4-cup) servings.

 

Nutrition Facts: 1 serving (3/4 cup) equals 214 calories, 15 g fat (4 g saturated fat), 19 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.


Antipasto Salad published in Taste of Home February/March 2006, p39

 


 Tip

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.

 
 
 
 
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Antipasto Salad Recipe

 


Antipasto Salad Recipe


 take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. -Agnes Bulkley, Hicksville, New York

This recipe is:

Quick

 

 

    * 12-16 Servings
    * Prep: 15 min. + chilling

Ingredients

    * 1 package (16 ounces) spiral pasta
    * 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    * 1 package (3-1/2 ounces) sliced pepperoni, halved
    * 1 can (2-1/4 ounces) sliced ripe olives, drained
    * 1/2 cup diced sweet red pepper
    * 1/2 cup diced green pepper
    * 4 medium fresh mushrooms, sliced
    * 2 garlic cloves, minced
    * 2 tablespoons minced fresh basil or 2 teaspoons dried basil
    * 2 teaspoons salt
    * 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
    * 1/2 teaspoon pepper
    * 1/4 teaspoon cayenne pepper
    * 1 cup olive oil
    * 2/3 cup lemon juice

Directions

    * Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Add the next 12 ingredients; mix well.
    * In a jar with tight-fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hour or overnight. Stir before serving. Yield: 12-16 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 290 calories, 18 g fat (3 g saturated fat), 5 mg cholesterol, 481 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.


Antipasto Salad published in Taste of Home April/May 1996, p39
 
 
 
 
 
 
 
 
 
            Beth Layman  :)


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{soups-salads-and-salad-dressings} Antipasto Pasta Salad Recipe 2

 

Antipasto Pasta Salad Recipe


"This beautiful, hearty salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it." Becky Melton - Orlando, Florida

This recipe is:

Quick

 

 


    * 14 Servings
    * Prep: 30 min. + chilling

Ingredients

    * 1 package (16 ounces) tricolor spiral pasta
    * 1 jar (16 ounces) giardiniera, drained and cut up
    * 2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
    * 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
    * 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
    * 8 ounces summer sausage, cubed
    * 8 ounces pepper Jack cheese, cubed
    * 1 cup Italian salad dressing

Directions

    * Cook pasta according to package directions. Drain and rinse in cold water.
    * In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour. Yield: 14 servings.


Nutrition Facts: 1 cup equals 336 calories, 19 g fat (5 g saturated fat), 27 mg cholesterol, 1,006 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein.


Antipasto Pasta Salad published in Simple & Delicious July/August 2009, p51

 


 Tip

Tips for Cooking Pasta

To cook pasta more evenly, prevent it from sticking together and avoid boil-overs, always cook pasta in a large kettle or Dutch oven. Unless you have a very large kettle, don't cook more than 2 pounds of pasta at a time.

For 8 ounces of pasta, bring 3 quarts water to a full rolling boil. To flavor, add 1 tablespoon salt if desired. To prevent pasta from sticking, add 1 tablespoon olive or vegetable oil if desired. Stir in the pasta all at once. Return to a boil;boil, uncovered, stirring occasionally.

Cooking times vary with the size and variety of pasta. Dried pasta can take from 5 to 15 minutes to cook; fresh pasta can cook in as little as 2 to 3 minutes. Follow the recommended cooking directions on packaged pasta.

To test for doneness, use a fork to remove a single piece of pasta from the boiling water. Rinse in cold water and taste. Pasta should be cooked until "al dente", or firm yet tender. Test often while cooking to avoid overcooking, which can result in a soft or mushy texture. If pasta will be used in a recipe that requires further cooking, such as a casserole, undercook by one-third the recommended time.

As soon as the pasta tests done, pour into a large colander to drain, being careful of the steam as you pour. If using the pasta in a salad or at a later time, rinse it with cold water to stop cooking and to remove excess starch.

Allow 2 to 4 ounces of pasta per person for a main-dish serving.
 
 
 
 
 
 
 

            Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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