Potato Salad with Mediterranean Flair

Fancy name don't ya think?  I thought so.  Anyhow, my mom and I started making this recipe a couple of years ago, loosely adapted from an Anna Olsen recipe, and we make it time and time again.  It's got big assertive flavours that sing when they're together in this room temperature salad.  Do not, I repeat, do not skimp on the anchovy.  I've said it before and I'll say it again, it does not taste like fish.  It lends a brilliant salty depth of flavour.  I use anchovy paste instead of whole anchovies.
Make the dressing a few hours before and assemble the rest at least 1 hour before serving so it comes to room temperature.  Very important, toss the hot potatoes with the dressing.  Don't let the spuds cool off people...not cool.  You want them to absorb that wicked flavour.
Fantastic on it's own or served along side grilled meat.  Oh, and it's very portable because there's no mayo in it.  Bloody brilliant.

Yum!  A bowl of big, bold  flavours....

....I now need to make this again for the cravings have returned.

Potato Salad with Mediterranean Flair

Serves 4-6

1 1/2 lb baby potatoes

big handful kalamata olives, roughly chopped

1/4 cup sundried tomatoes in oil, thinly sliced

2 tbsp capers

1/4 cup good olive oil

2 tbsp freshly squeezed lemon juice

1 1/2 tbsp anchovy paste

1 tsp lemon zest

1 clove garlic, minced

salt & pepper to taste (easy on the salt - olives and anchovies are salty)

3 tbsp parsley, finely chopped

Basil, chiffonade (however much you like)

Boil or steam the potatoes until tender. Meanwhile combine the olive oil, lemon juice, anchovy paste, lemon zest, garlic, S&P and parsley.  Combine the dressing and the rest of the  ingredients in a bowl.  When the potatoes are done, drain them and add them to the dressing and olive mixture.  Let the salad sit for at least an hour.  Garnish with fresh Basil just before serving.



Homemade Ricotta

Wow....wow.... purely delicious cheese.  The ricotta you buy in the grocery store, has nothing on this silky and creamy ricotta.  You need to make this.....it's ridiculously good.  My little people were eating it straight off a spoon.  It's soooooo gooooood.....
Ok, gathering my composure, hopefully.  I made this for my mom's birthday appetizer and we spread it on crostini and topped it with a little olive oil and salt, or a little fresh pesto and even a slice of salty prosciutto.  I noticed my dad, topping it with all three.  Each to their own.  The next day my son insisted on 'roni cheese' so we tossed the pasta with a big dollop and he licked the bowl clean.
I searched and searched for recipes and some were so different than others so this is what I came up with.  One of my favourite experiments thus far.
The longer you let this drain, the thicker it gets and after sticking it in the fridge for an hour or so firms it up even more.  This should hold well for up to 4 days, if it lasts that long.  This recipe makes almost 2 cups....I forgot to measure the amount.  Whoops!
p.s. yes, I know this isn't exactly low fat but it's a treat and it's fully worth it!  Everything in moderation right?!

Oh yeah....num num...

...a closer look at the sheer creaminess of it all.

Homemade Ricotta

Yields about 2 cups (I think)

4 cups Organic Whole Milk (don't skimp here)

2 cups 35% Cream

1 tsp salt

3 tbsp lemon juice, freshly squeezed (Do NOT use bottled lemon juice)

In a non-reactive pot (stainless steel) bring the milk and cream to a boil over med-high heat, stirring frequently.  Meanwhile, set a sieve lined with cheesecloth over a bowl.  Once the milk is at a full boil, remove it from the heat, add the salt and lemon juice, stirring gently to combine.  Let sit for 5 minutes while the curds separate from the whey.  Pour the milk (curds and whey) gently into the sieve.  The whey will drain out.  Let sit at room temperature to drain for at least 1 hour, or up to 2 hours.  Eat right away or refrigerate for up to 4 days. 

Note: the cheese will firm up even more once chilled.

Black Bean and Corn Salad

Simple, everyday food with everyday ingredients.  This recipe sums that up. I'm keeping it real people....keepin' it real.I haven't made this salad in a couple of years.  Why?  I have no idea.  I scolded myself and after the guilt settled, I went ahead and whipped this up in about 3 minutes flat.  It sat in the fridge for an hour and we enjoyed it for dinner and over the next 2 days.  I do believe I've learned my lesson.  It's already been requested that I make this tasty and very healthy salad again.
I left the Jalapeno out this round because of the little mouths that would be eating it but by all means, if you're living on the edge or just need a little spice in your life, toss it in. 
P.s. if you want to use dried beans, go nuts.  Fresh shucked corn, if you must.  Like I said I whipped this up in 3 minutes with what I had on hand and was not disappointed.

Black Bean and Corn Salad

Serves 4-6

1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 red pepper, diced
1 clove of garlic, minced
1/2 jalapeno, finely chopped (optional)
1 tbsp olive oil
1-2 tbsp freshly squeezed lime juice
1 tsp cumin
1/2 tsp salt, or to taste
freshly ground pepper
2 tbsp fresh parsley, finely chopped

Combine the first 5 ingredients in a bowl.  Combine the next 5 ingredients and pour over the salad.  Toss in the parsley.  Let sit at least 1 hour or up to 2 days in the fridge.

Maple Balsamic Pork Tenderloin

As a way of saying thanks to my brother in law and his better half....opps, his other half, for having our wee family to their place for the weekend, I brought them dinner.  Truth of the matter is, I'm always quite happy to plan, shop and prep a meal to take to somebody's house to cook for them.  It's just what I do.  I never ever show up to friend or family members home without some sort of food in hand.  It could be an app, a salad or a side dish, but you can bet that I'll be bringing something....and wine.  Always wine.  Wine not?!  Oh dear....please excuse my antics.
I apologize for not having a photograph to go with the recipe, other than the ingredient photo, but I forgot my camera.  Good thing I had my thinking cap on while I was making the marinade.  This is a super simple yet flavourful marinade.  Your pork will thank you if you allow it bathe in this delicious sauce overnight.  No more than 24 hours and no less than 6. 
I baste the pork frequently, up until the last 5 minutes of cooking, while turning every 3-4 minutes.  It creates a beautifully caramalized exterior.  Remember the Maple Syrup can burn so keep an eye on it.
I enjoy standing out by the "Q" with a glass of wine and just breathing in the air, taking in the sights.  Just the kind of gal I am.

Maple Balsamic Pork Tenderloin

Serves 4-6

2 pork tenderloin
1/4 cup balsamic vinegar
3 tbsp real maple syrup
1 tbsp olive oil
1 tbsp dijon mustard
2 cloves garlic, finely chopped
1-2 tsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp fresh ground pepper

Combine the balsamic, maple syrup, olive oil, dijon, garlic, rosemary, salt and pepper and pour over the tenderloins.  Marinate for at least 6 hours or up to 24.
Pre-heat the grill to medium high.  Grill the tenderloins over direct heat, turning and basting with the remaining marinade every 4 minutes for the first 20 minutes until just a hint of pink remains inside, about 20-25 minutes.  Let the meat rest tented with foil for at least 10 minutes.  Slice and serve.

Chicken Milanese with Tomato Basil Salad

If you have never ever made Chicken Milanese, you must.  I insist.  It's soooooo tasty.  My cousin mentioned the other day she made it and I instantly started to salivate.  It's been a few months since I have tackled this  easy and delicious dish....you pick that up?  Delicious dish?  Delish dish! Ok, enough of the tomfoolery. 
I like to pair this with a bright tomato basil salad.  The acidity balances with the crispy chicken beautifully.  It's a meal in itself.  If your cherry tomatoes aren't up to snuff, toss them in the oven for a quick roast to sweeten them up.  I like to make the tomato salad before I start anything else.  Letting it sit for a bit at room temperature helps to pull out the natural juices of the tomato and make the dressing that much more scrumptious.  Add the basil just before serving.
p.s. you can use regular bread crumbs, panko or homemade.  I used homemade because in my urgency to make this, I forgot to buy some.  My homemade were just as delicious.

Uh yeah, that's what I'm talking about......juicy, crispy, delish..

Chicken Milanese with Tomato Basil Salad

Serves 4

4 small boneless skinless chicken breasts, pounded to 1/4 inch thick
1 cup bread crumbs (if unseasoned, add 1/2 tsp salt and 1 tsp dried basil)
1/4 cup Parmesan cheese, preferably fresh grated
2 eggs, beaten
1 tbsp milk
1/4 cup olive oil
Salt & Pepper

Tomato Salad
1 pint cherry tomatoes, cut into halves
1 small cloves of garlic, minced
2 tsp olive oil
2 tsp balsamic vinegar
4-5 Basil leaves, torn or cut into a chiffonade
Salt & Pepper

Combine the first 4 salad ingredients in a bowl.  Add salt and pepper to taste. Set aside.
Preheat the oven to warm, about 170-180 F  Place a baking sheet with wire rack on it in the oven. 
In a shallow dish place the beaten eggs, the tbsp of milk and good pinch of salt and pepper.  In another dish place the breadcrumbs and the 1/4 cup of Parmesan.  Season if not already seasoned.  Dip the pounded chicken breast in the egg mixture to coat both sides and then the dredge with breadcrumbs making sure the chicken is covered in crumbs.  Place on a plate.  Continue with the remaining chicken. 
Heat 2 tbsp olive oil in a large skillet over med high heat (if it starts to smoke, turn it down to medium).  Place 2 chicken breasts in the skillet and cook about 3 minutes each side until the chicken is  cooked through and crust is golden.  Place the cooked chicken in the oven, on the rack to keep it warm.  Pour the last 2 tbsp of olive oil in the pan and cook remaining breasts.  Add extra oil if it's needed during cooking.
Place the chicken on a plate.  Toss the basil into the salad and top the chicken with the salad and dressing.

Quinoa Salad with Cranberries and Feta

I love this salad. I got the inspiration from my cousin who makes a similar salad. I've tailored this to my taste.  It's sweet, savoury, a little crunchy and healthy.   I like this even more the next day and the day after....a great salad to make for a crowd, along side some grilled meat or to make ahead and have for lunch for a couple of days.  It's just so dang versatile.
The quinoa absorbs a lot of the dressing so if you feel it needs a little extra, give it another splash of Balsamic.  If you want a peppery bite, substitute arugula for the spinach.  The perfect Spring or Summer salad....or anytime of the year!

Quinoa Salad with Cranberries and Feta

Serves 6

1 cup uncooked Quinoa, cooked according to directions (makes 4 cups cooked)
3 green onions, finely sliced
1/2 large cucumber, sliced and quartered
1/3 cup Pine Nuts, toasted (walnuts make a good substitute)
1/3 cup Dried Cranberries
1/3 cup Feta Cheese, crumbled
1 cup baby spinach, packed
2 tbsp Olive Oil
2-3 tbsp good Balsamic Vinegar
1 tbsp Lemon Juice
2 tsp honey
1 clove garlic minced
3/4 tsp salt or to taste
fresh ground pepper
Fresh Basil (optional)



Combine the cooked and cooled Quinoa in a bowl with the onions, cucumber, pine nuts, feta, cranberries and spinach .  In a separate small bowl combine the olive oil, balsamic, lemon juice, honey and garlic.  Season the salad with salt and pepper - adjust according to your taste.  Pour the dressing over the salad, toss and refrigerate for at least an hour.  Garnish with torn basil if using.

Crispy Cups with Two Fillings

I love appetizers if you haven't already figured that out.  It's what I offer to bring whenever we're invited somewhere and I can make a meal out of those delicious bite sized morsels.  It keeps things interesting.  You can have a variety of "nibblies" to excite your taste buds.  How bad can that be?  Oh, and I think they're super fun to make.
I whipped these up the other night for my cousin and I to snack on while sipping bubbly.  Sounds like a charmed life doesn't it?!  Anyhow, they're super easy and full of flavour.  They both have similar ingrdients but very different flavours.
You can buy Siljans Crispy Cups in most grocery stores.  You can make the filling well ahead but don't fill them much more than an hour before you're going to serve them.  I like to put a spinach leaf in the bottom so they don't get soggy.  You could also use Arugala. 
Wouldn't these make a pretty appie for Easter?

Blue with Cranberries and Walnuts.....soooo good...sweet, salty, crunchy and creamy...

Feta with Cranberries and Green Onions....Salty, sweet and a hint of mild onion....yummy!

Crispy Cups with Two Fillings

Makes 24
(halve each recipe if you're making 12 of each)

Siljans Crispy Cups, 1 package

Blue with Cranberries and Walnuts
1/3 cup Cream Cheese (I used Philadelphia Light)
1/4 cup Blue Cheese (French Saint Agur, Stilton or Gorgonzola)
2 tbsp dried Cranberries, chopped
24 walnuts, lightly toasted
24 small baby spinach leaves

Mix the first 3 ingredients.  Line the crispy cup with a spinach leaf, spoon a little cheese mixture in and top with a walnut.

Feta with Cranberries and Green Onion
1/3 cup Cream Cheese (I used Philadelphia Light)
1/3 cup Feta Cheese, crumbled
2 tbsp dried cranberries
1 small green onion, finely chopped
Fresh ground pepper, enough to taste
24 small baby spinach leaves

Mix the first 5 ingredients.  Line the crispy cup with a spinach leaf, and spoon the cheese mixture in.