Warm Grilled Vegetable Salad with Goat Cheese



EAT YOUR VEGGIES!
Featured with grilled Scallops and Shrimp Skewer
topped with
Lemon and Almond Butter

Before I begin today’s healthy food post, I want you to know that we have a winner in the give-away;  a one-year free subscription to Cooking Contest Central.*  The winner is Betsy Bridge.    I know she will put the subscription to good use as her two daughters are now starting to enter cooking contests.  Congratualtions, Betsy!

 

Next time I try the shark steaks, I will try her suggestion to pan sear and then lightly braise them in beer or non-alcoholic beer.   She told me this was actually her husband's idea.  Since there were limited rules here ---  Great suggestion and thanks for playing!

It was a good learning opportunity for me as well.  Less vibrato, MK – just get to the point!  If I ever do a give-away again, I'll be sure to make the challenge something that takes less time.   While I got a lot of new followers, I didn't get a lot of people playing the challenge. But I am happy to have all the new followers so welcome.  

I hope you will enjoy my recipes, and I hope you will visit CCC if you want to enter food contests.  You will meet some of the nicest people you will ever know, and you might win money and great prizes, too!

**********

Anyway, in taking that "get on with it" cue, here is a quick post and a VERY easy dish which you can prepare in a SNAP.  It’s perfect for a hot summer night along with any type of grilled fish or chicken, even steak!  And you can mix this one up!

It’s a big serving of veggies, but then you really don’t need a starch.  And that will make you look better in your bathing suit.

Ingredients:

Serves 2: 

1 large or two small zucchini, sliced

2 yellow summer squash, sliced
1 plum tomato, halved
Other Suggestions:  Halved small green tomatoes; tomatillos; asparagus (quartered)

For the Dressing:

2 tbs. freshly squeezed lemon Juice

1 tbs. orange juice (fresh or from concentrate)
2 tbs. canola and olive oil blend, plus more for brushing grill
1 tsp. lemon pepper seasoning
Fresh chopped herbs:  whatever you like (suggest basil, lemon or lime basil, or mint)
1 ounce goat cheese, crumbled

Note:  You can also add a little a little Greek Seasoning if you like is a bit more savory/salty, or you can substitute balsamic vinegar for the OJ if you’d like a tangier dish.  Also --  cutting the slices evenly will ensure more even cooking.

Directions:

Add all veggies into a large bowl.  Whisk together dressing.  Pour dressing over and marinate vegetables for at least a half an hour at room temperature – a little longer if you have the time.

Preheat your grill or indoor grill pan to medium high heat. 

 

 

 

Once grill is heated, add the vegetables to the grill. Reserve the marinade.  Some will cook quicker than the others.  Flip with tongs as needed until you get nice grill marks on both sides and the vegetables are cooked to your liking. 

Note:  Red tomatoes only need to be grilled on one side, so I normally grill those last.

Once the vegetables are grilled, add them back to the bowl with the dressing and toss well.  Add the goat cheese was the vegetables are warm and stir to combine the flavors.  You can keep the salad warm under tin foil if you are going to be grilling your main coarse, or you can serve it add room temperature.

 

 

 

Add fresh chopped herbs right before serving.

Enjoy!

I’ll be back with more light summer meal and side dish ideas.  See you soon!

*Blogger received no compensation from CCC other than the prize to give-away.

Blackened Grouper Salad with Lime Vinaigrette

The "salad days" are back with this wonderful summer sun kissed salad! 

You know how I love my seafood.   Grouper is one of my favorite meals.  Especially when it's blackened. 

This recipe is simple and and it's light.  You'll enjoy it all summer long.  The lime vinaigrette is totally fantastic and flavorful.  And this is a perfect weekend recipe.

You can plate the fish over any kind of salad greens that you like.  Tomatoes and all other salad fixings are optional.  Build the salad you want!  But do make the dressing.  You won't be disappointed.

Serves 2.

 

Ingredients:

3 tablespoons butter
2/3 pound Grouper
1/2 tablespoon blackened seasoning, less to taste
1/2 tablespoon Creole seasoning, less to taste

For the Vinaigrette-

1 medium sized lime (1/2 juiced and half cut into 3 wedges)
1/4 teaspoon lime zest
2 cloves fresh chopped garlic
2 tablespoons apple cider vinegar
1/4 cup Extra Virgin Olive Oil
2 pinches seasoned salt
Freshly ground black pepper, to taste
1/2 teaspoon Worcestershire sauce
1 tablespoon Honey
1 tablespoon cold water

Other:  Lettuce greens, tomatoes or any other fixings you would like for your salad


Directions:

For the fish:  Heat a cast iron or heavy skillet over the side burner of your grill.  Add butter.  Season the grouper with the blackened seasoning and Creole seasoning.  

Once butter has melted, drop the fish into the pan.  Cook for about five minutes.  If the fish flips easily without sticking to the pan, it is ready to turn.  If it seems to stick, continue to cook for another minute.

Flip fish and cook for another three or four minutes until the fish just begins to flake.  If the fish flakes easily, your fish is overdone.  So make sure that you pull it from the pan just as it begins to flake.  Adjust cooking time accordingly.

For the lime vinaigrette:  Combine all ingredients in a bowl or a salad dressing shaker.  Whisk well or shake vigorously to combine.

Plate grouper over any type of greens that you like, but do make the dressing.  It's light and full of summer flavor!

Halve the fish to make two servings.  Plate fish over fresh greens.  Include tomatoes or any other vegetables you would like with your salad.  Squirt one of the lime wedges over both of the pieces of fish.  Top with desired amount of dressing and serve with vinaigrette.  

Dill or other herbs for garnish are optional.  Dressing can be stored in a sealed container in the refrigerator for up to a week.

PS -  Don't forget about visiting me at  new online cookbook:  Cafe Cheapo http://cafecheapo.blogspot.com

Each week for 52 weeks,  I will be posting a brand new, healthy, and super economical recipe (with cost breakdown).  The recipes and special features are free to read and to print. 
3 new recipes are already up so check it out!

Salad Days Part II: Southwestern Salsa Salad

This recipe is great because you can serve it as a side salad with grilled food or fish, or you use it as a "salsa" like we did with chicken tacos.  That is why I am including this recipe in the Salad Days series.

Southwestern Salsa Salad

Serves 4-6

What you need to make this dish:

2 vine ripened tomatoes, seeded and coarsely diced
1/4 cup sliced green Spring onion, white and green parts (I used a large Vidalia)
1 teaspoon minced Jalapeno pepper, seeded
1 tablespoon chopped fresh garlic
1/4 cup chopped black olives
1/4 cup olive oil (good quality)
1 tablespoon fresh lemon juice
Coarse sea salt, to taste
1 teaspoon dried cumin
Chopped cilantro, to taste

Seed the tomatoes....

Toss everything into a salad bowl....

Combine ingredients in a salad bowl and toss well.  Chill or keep at room temperature until you are ready to serve. 

Salsa on a chicken taco.

Wow, I believe that is the simplest recipe I ever posted.

If you celebrate Passover or Easter, I hope you have a very happy time with family and friends.  We have friends and family coming to visit this weekend.  I am taking Monday morning off to clean up the house after the weekend.  I will be back on Monday with another great recipe. 

Peace, love and joy to all!  May food bring us together!

See you soon.

Meet George, and an Avocado and Cucumber Salad with Kiwi Lime Dressing

A few months back I picked up this whopper of an avocado at my local farmer's market.  I posted the picture on Food Buzz. 



Attack of the Killer Avocado



George's Seed

Dan decided to plant the pit. Actually, he nurtured it by adding the large pit to a glass of water. It sat in our window for quite some time until Dan transplanted the sprouting pit into a pot.  

Look at it now!  It's a baby Avocado tree!  

It all really makes you think about the cycle of life, and how the cycle nourishes us.  I think in about four-to-six years the tree should begin producing avocado if all goes well.  He should grow to be a very big boy.  



Meet George



Because this tree is so special, I decided to give it a special name. 

My dad's name was George.  He passed away of a massive heart attack at the age of 51.  I was 18.  I had just come off my eye-rolling at everything years.  I was only starting to get to know this workaholic, quirky, and artistically talented man masquerading as an accountant to support his family when God decided he had other plans for him.

So, meet George. 

Send George your best wishes and prayers that he has a long, happy, and productive life.  May he feed us with the fruits of his labor for many years, just like my dad.

George will stay in the pot for about one or two more years before we give him up to Mother Earth and the elements, depending on how fast he grows.  Right now we can still pull George into the garage if a tropical storm blows by.

As I wipe my eyes dry... 

Now on to tonight's recipe, in honor of George:

Avocado and Cucumber Salad
with Kiwi Lime Dressing

It's already warm here in Florida.  I have dusted off my grill.

This is a very busy week for me.  I'm taking a few shortcuts with dinner. 

I usually make up my own rubs and marinades for my meats.  I used Gena Knox Fire and Flavor Asian Rub Spice Pack* which I had on hand.  I won the spice pack in a gift basket.  It was a prize in a charity raffle I entered a few weeks ago.  

You can see Dan's arm in the background

ready to reach for dinner! ;.)

This was the first time I ever used this product.  I followed the package directions and I created these wonderful tuna and shrimp skewers.  I also threw a few little corn ears on the grill.

Since I was creating a summer-style meal, I wanted a light but interesting salad to go along.   So I grabbed a Florida avocado, a cucumber, a lime, a kiwi and a few spices to create this fabulous side dish. 

You can make this salad hours before you are ready to serve it.  It gets better the longer it sits.  Make the entire batch.  Leftovers are great over lettuce for a light lunch the next day.

Serves 4-6:

2 Hass avocados from Chile or 1 large Florida avocado
1 medium cucumber, peeled and diced
1/8 cup chopped sweet onion or green onion (white part only)
Juice of 1 lime
2 tablespoons Extra Virgin olive oil
Pinch or two of Himalayan or sea salt, to taste
Pinch of freshly ground black pepper (optional)
1 teaspoon Chili powder
1 kiwi, peeled and chopped

Note:  Grind Himalayan rock salt in a salt or clean pepper grinder.

Add avocado, cucumber and sweet onion to a bowl. 

Whisk together lime juice, oil, salt , pepper, and chili powder  until dressing comes together (emulsifies).  Toss kiwi into dressing.  Pour over salad.



Toss salad ingredients together to coat with dressing.  Chill until ready to serve. 

The rub can be purchased at http://www.fireandflavor.com/.

*Not a paid endorsement. 





Tomato Talk: Part I - Easy Greek Tomato Salad

As you can see from my blog header, I've been ready for the fresh produce that comes with the dawn of a new spring .   And I found this bounty of red, yellow and green tomatoes at my farmer's market this morning.  

This week , I am going to bring you three wonderful ways to enjoy these beautiful bursts of sunshine.   Tonight I'm starting with the simplest of the three recipes.

We spent the afternoon swimming up at Mama Pirri's.  Yes, I said swimming.  It's 85 degrees in central Florida today, although I won't rub it in.  Mama Pirri made these wonderful sausage subs for lunch today.  We just wanted something light and easy for dinner.  

I put together shrimp, pepper and onion packs.  I used a store-bought seasoning and threw the packs on the grill.  I made a little brown rice to go along side.

What goes better with shrimp than a fresh tomato salad?  I used low acid - sweet yellow tomatoes combined with vine ripened red, a little feta, olives, and tossed the salad in a way too simple vinaigrette.   Amazing!

Leftovers are great the next day.  Make the full recipe even if you are dining alone.

Serves 4

Easy Greek Tomato Salad

Ingredients:

1  yellow tomato, cut into bite-sized pieces
1 vine ripened red tomato, cut into bite-sized pieces
1/2 tablespoon red wine vinegar
1/2 tablespoon fresh lemon juice
1/4 tablespoon Worcestershire Sauce
1 tablespoon Extra Virgin olive oil
1 clove fresh garlic, minced
1/2 tablespoon chopped fresh oregano
7-8 chopped mixed (pitted) olives (suggest Sicilian and Kalamata)
Crumbled feta cheese, to taste

Cut tomatoes and add to bowl. 

Whisk together vinegar, lemon juice, Worcestershire Sauce, and olive oil.  Pour over tomatoes.  Stir to coat.

Tomatoes Marinating in the Dressing

Add garlic and stir to mix.   Let salad sit at room temperature for at least 1/2 hour.

Right before serving, add oregano, chopped olives,  and feta. 

Toss and serve immediately. 

Note:  I don't add any additional salt or pepper.  I think the olives and the cheese are salty enough.  The Worcestershire Sauce gives it a little  peppery "kick."  I would suggest having salt and pepper at the table and let your guests add their own.  I bet they won't want any after they taste this!

Tangy French Dressing



Tangy French Dressing
over Crisp Iceberg Lettuce



When I think about French dressing, I think about that orange stuff that we used to like as kids.  I do purchase some bottled dressings.   However, I like to make it fresh when I can because I know what is in there.

This dressing is so simple to make.  All you need is a little chilled iceberg lettuce and you've got a spectacular side dish for chicken or fish. 

I like to serve this when we have our occasional splurge; that is fried chicken from our local supermarket.  This dressing over iceberg is lighter than the usual sides you might eat with fried chicken, so we are saving calories. 

With no further adieu, I bring to you -

Tangy French Dressing

Makes about one cup of dressing.

1/4 cup Apple Cider Vinegar
1/2 cup Soybean (Vegetable) Oil
3 tablespoons Chili Sauce (recommend Heinz)*
3 tablespoons Honey
1 tablespoon dried Tarragon
1 teaspoon Worcestershire Sauce
1/2 teaspoon Paprika (regular)

Add all ingredients to a jar or a dressing container.  Close lid tightly.  Shake vigorously for about one minute until the dressing is combined...

I mean the jar, not your booty.  Okay, go ahead and shake your booty, too!  ;.)

Serve over crisp, cold greens.

*Recipe was tested with this brand.   Not an endorsement and no product was supplied to blogger.

Leftover dressing can be stored in an air-tight container in the refrigerator for up to a week.

Fun side note:  Okay, so Blogger spell check includes the word booty but not penne or filet?  I need to give the good folks at Google a buzz.  ;.)

Have a great weekend, everyone!  Live, love, and may you enjoy great blessings.

Amazing Gorgonzola Dressing

A simple salad tossed with my
Amazing Gorgonzola Dressing

True (funny) story about Gorgonzola... my husband, Dan, used to joke around and call the Gondola ride in Vegas the "Gorgonzola ride."  A few years back when we were out there, he actually went up to someone at the Venetian (not intending to say this)... yeah... asked where the Gorgonzola ride was.  The look he got still makes me laugh. You joke around about something long enough, it comes out even when you don't want it to come out of the mouth. 

But seriously folks...

I picked up some great-looking lettuce, tomatoes and cucumbers at the farmer's market today.  The fresh veggies deserved a fresh dressing.

This dressing is amazing.  Make the whole batch and save it in an airtight container in your refrigerator for up to a week.

Ingredients:

2 ounces Crumbled Gorgonzola Cheese
1/8 cup minced Manzanilla Salad Olives with Pimientos (Suggest Goya)*
1/2 tablespoon finely chopped fresh Mint
2 tablespoons fresh Lemon Juice
1 1/2 tablespoons Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 tablespoon Honey
Freshly ground Black Pepper, to taste
Celery Salt, to taste

Crumble the Gorgonzola cheese into a bowl and mince up the olives.  Add olives to bowl with cheese, and add chopped fresh mint.

Whisk together the lemon juice, vinegar and honey; drizzle the olive oil in a little bit at a time so the dressing emulsifies. 

Pour mixture on top of cheese, olives and mint. 

Drizzle in the honey.

Using a fork, mix up the dressing, pressing down on the cheese so that some of it blends into the olive oil mixture and thickens it.

Add pepper and celery salt to taste.

NEVER FORGET 9-11!
*Not a paid endorsement and no product was supplied to blogger.

Honey Lime Dressing... or is it a Basting Sauce?



Honey Lime Dressing



I am going to share one of my favorite salad dressing recipes with you tonight.  This dressing isn’t just for lettuce.  I no longer call it a “dressing” but a sauce.

Tonight I marinated the boneless, skinless chicken breasts in 4 oz of the Braswell Key Lime Margarita Sauce*    http://welcometojustforcooking.blogspot.com/2011/04/90-miles-away-chicken-with-conch.html

I added a shot of Tequila to the marinade.  Of course I did.  ;.)

After one hour, I sprinkled the chicken with grill seasoning for steak.   I tossed the chicken on an oiled grill and cooked the chicken breasts to 175°, until the juices ran clear.  During the last five minutes, I basted the chicken with this wonderful dressing/basting sauce.  I topped it all off with crisped up corn tortilla strips sprinkled with Garlic Salt and Chili Powder.



Honey Lime Chicken
with Crispy Corn Tortilla Strips



Honey Lime Dressing/Sauce

Juice of 1 ½ Limes

2 tablespoons Honey

¼ cup Olive Oil

Sea Salt, to taste

Freshly ground Black Pepper, to taste

2 tablespoons Fresh chopped Herbs (suggest Culantro, Oregano and Chives)

Squeeze lime juice into bowl and whisk in honey. 

Slowly drizzle in oil, whisking as you go.

Add salt, pepper, and fresh herbs at the end.

*Not a paid endorsement.