Spinach Blue Cheese and Pear Salad

OH MY! It's been forever since I've posted a thing!  Sometimes life just gets in the way....of blogging apparently.  I've been cooking my tush off the last few weeks but I haven't had time to come up with anything new.  My apologies.

I just had a cookie exchange/girls night at my cousins cottage.  Mothers and daughters and it was a riot!  We all bring 2 different kind cookies ...I bring 2 different freezable dips and we exchange.  Seeing as that only takes a whopping 2 minutes, we eat and drink the rest of the night.  We had a fantastic dinner and luckily my cousin Jill made this delish salad.  The second I took a bite I knew I was blogging this.

There's a million salads like this out there but this one is so simple and really darn good.  If you don't have spinach, use arugula.  If you don't have a pear, use an apple.  Not the end of the world.  Now, go make this.  You won't be sorry.

Spinach Blue Cheese and Pear Salad
Serves 6

3 tbsp Olive Oil
1 tbsp white wine vinegar
1 tbsp honey
1/2 tbsp fresh squeezed lemon juice
Salt & Pepper
6-8 cups baby spinach
1 pear, cored and diced
1-2 green onions, thinly sliced
1/2 cup Stilton or Blue cheese, crumbled

Combine the olive oil, vinegar, honey and lemon juice in a small jar.  Pour over the rest of the ingredients and serve right away.

Roasted Tomato and Goat Cheese Spread

My cousin Robin came up with this delicious spread for a girls night. With very few ingredients she created a super flavorful and extra delish spread that pairs great with crostini, flatbread or crudites.
Imagine this tossed on pasta or stuffed into chicken?! It's too easy not to make!

*To roast tomatoes heat the oven to 400F.  Slice Roma or Plum tomatoes in half lengthwise and spread on a  baking sheet lined with parchment.  Drizzle over some olive oil, a little salt and pepper and dried Basil and/or Oregano.  Roast for 35-45 minutes.  Once cooled, they freeze well.

Roasted Tomato and Goat Cheese Spread

10 roasted Tomato halves*
1 140g package of Goat Cheese
1 clove garlic, finely chopped
tsp good Extra Virgin Olive Oil
8 Basil leaves, sliced in ribbons

Squeeze the excess liquid from tomatoes and chop into smallish pieces.  Combine the tomatoes and the rest of the ingredients in a dish and mix to combine.
Can be made ahead and refrigerated.

Vichyssoise - Lightened Up

Looks like this might be the last heat wave we have until next year.  Although, I feel like summer flew by this year, I do look forward to fall and the abundant soups that will adorn my table.  However, it's still to hot this week for a steaming bowl of soup so I give to you, Vichyssoise.  A delicious potato leek soup that is generally served cold but is equally as good warm or at room temperature, which is my favorite.
This soup comes together in a flash.  I've lightened it up by cutting back on the butter and heavy cream that that's usually involved in this creamy soup.  By all means, if you want to fatten it up, you can.  Add more cream and less broth.  Also, if you have a homemade chicken broth, use it.  I've gone both ways and both are good, the homemade broth takes it up a notch.
If there's ever a a week to make it....it's now.  It's hot but I'm not complaining.

Vichyssoise - Lightened Up

Serves 4-6

1 tsp butter
1 tsp olive oil
3 leeks, whites only, cleaned and sliced thinly
1 clove garlic, minced
3 medium white potatoes, peeled and cubed
6 cups chicken stock, homemade or store bought
1/4 cup heavy cream
Chives for garnish

Melt the butter and oil in a large pot over medium heat. Add the leeks and garlic.  Saute, stirring often for about 5 minutes until softened, not browning.  Add the potatoes and the stock.  Bring to a simmer and cook until the potatoes are soft.
Remove the pot from the heat and let it cool off for a few minutes.  Using a blender or food processor, carefully add the soup and blend. (Hot soup can explode in a blender - be very careful and hold a tea towel over the lid to prevent that.
Once the soup is blended, stir in the cream.  Check for seasoning.
Let the soup cool off and then refrigerate if you'd like it cold, otherwise let it come to room temperature.

Pimento Cheese

If you're on a diet, stop reading this now.  It's not for you or the health conscious.  This is cheesy &  creamy.  

Pimento Cheese is a Southern US thang.  "Caviar of the South", if you will.  There's a ton of different versions but this is the one I came up with.  I'm not sure what possessed me to try it but I did, and I'm glad and so were the people who got to partake.  You can serve this with crackers, make little tea sandwiches, grilled cheese, spread it on a burger,  stuff it in chicken, stick it in celery....you get the idea.

Pimento Cheese

8oz Cream Cheese, light or regular
1/2 cup Mayonnaise, light or regular (not Miracle Whip)
1 cup Old Cheddar Cheese, grated
1 cup Smoked Gouda, grated
1 small jar (4oz) Pimentos, finely chopped
1/2 tsp garlic powder
1/4 tsp Cayenne (optional)

Combine everything and let it sit for at least and hour before serving.

Yellow Bean and Radish Salad

It is one of those smokin' hot humid days that dare I say, I almost can't handle. Dry heat and I are friends...humidity and I are not.  You're likely going to find me looking for a cool surface to attach myself to in an attempt to bring down my temperature.  My family is well aware of the fact that I get a wee bit spazzy in humid weather.  I apologize in advance.
That being said, we still have to eat.  I came up with this super fresh and cool salad for days you're likely to melt, or any other day.  I like this salad with only the half the dressing because it doesn't change the flavor of the veggies, it enhances them.  However, if you want more, add more.  Make this ahead and keep it nice and cold in the fridge.  It'll stay crisp and cool.
It's Farmers Market time....get out and get those local organic farm fresh veggies while you can.  They can't be beat!
P.S. start with half the dressing and if you want more, add more.

Yellow Bean and Radish Salad

Serves 4-6

1lb Yellow Beans, trimmed
1 small bunch Radishes, washed and sliced
1/4 cup Extra Virgin Olive Oil
2 tbsp White Wine Vinegar
2 tsp fresh Lemon Juice
2 tsp honey
1 tbsp each, fresh Dill and Parsley, or more to taste
Salt and Pepper

In a pot of simmering water, blanch the beans for 60 seconds.  Drain and plunge into cold water to stop the cooking.
Put beans and radishes in a bowl. Combine all of the other ingredients in a small bowl.  Start by adding only half of the dressing and taste.  If you want more, add the rest.  Refrigerate to keep crisp if not eating right away.

Lobster Bruschetta

Schools out for summer!!!  I have a couple of very happy kids bouncing around.  I actually feel like things can slow down a bit now....if that makes any sense.  No alarm clocks going off, days spent running around outside, nights watching the sunset on the dock....time to cook!

My cousin Robin came up with this truly simple but wickedly decadent bruschetta.  At first you eat with your eyes and then you dive in face first with your mouth.  It's so fresh.  This is the perfect summer appetizer or light lunch.  

Lobster Bruschetta

8-10 Servings

4 small Lobster Tails, removed from shell and cut into bite size pieces

1 tbsp butter

2 small cloves garlic, minced

1 pint multi coloured cherry tomatoes, cut in half

1 ripe avocado, diced

1 tbsp fresh chili (optional)

2 tbsp each flat leaf Parsley and Chives, rough chopped

Small baguette, sliced on the bias (to create more surface area) into 8-10 slices

Olive oil

Pre-heat the oven to 400F or the grill.  Drizzle the bread with olive oil and grill or bake for about 10 minutes, or until pieces are lightly toasted.  Set aside

In a saute pan, melt the butter over medium heat and toss in the garlic and lobster.  Cook for 2-3 minutes or until the lobster is done.  Do not over cook!  Set aside to cool in a bowl with all of the juices and garlic from the pan.

In a bowl combine the tomatoes, avocado, chili and half of the herbs.  Season with a little salt and pepper.  Add in the cooled lobster, with the garlic and juices.  Lightly combine.

Place a mound of the mixture on the toasted baguette and garnish with the reserved parsley and chives.

Bacon Wrapped Jalapenos with Apples and Cream Cheese

Apparently I'm on an appie roll...especially ones you can grill.  Well why the heck not, it's grilling season baby!

One of my favorite gals Laura, brought this to my house and I swear it changed my life.  HA! Well, almost...I gained a new addiction to Jalapenos.  I'm not entirely sure where she got the recipe but it's a a keeper, as my old man says (he's actually younger than me but I digress).  It's a wonderfully spicy pepper stuffed with smooth cream cheese, tart and sweet Granny Smith Apples and wrapped in delicious salty bacon....then grilled.  Do I have your attention?

I have tried these with a little green onion too but didn't really notice the flavour coming through so I just leave them out now.  You could garnish with a little green onion or chives for a little extra freshness if you so desire.....and you will desire these.

Bacon Wrapped Jalapenos with Apples and Cream Cheese

Makes 16


8 Jalapeno peppers, sliced in half, seeds and membrane removed. (wear gloves if you've sensitive skin)
1/2 cup light cream cheese
1/2 med-lrg Granny Smith apple, finely diced
8 slices of Bacon, cut in half
Green Onion or chives to garnish, optional
toothpicks

Combine the cream cheese and apple together.  Stuff each pepper half and wrap a piece of bacon around it, securing with a toothpick.
Grill over direct medium heat for about 3-5 minutes, keeping an eye they don't flare up.  Move them to the upper rack or the other side over indirect heat for another 15 minutes or until bacon is cooked.  Alternately, you can bake these at 375F for about 20 minutes.

Proscuitto Wrapped Haloumi

This may be my new favorite appetizer, especially since this can be grilled and grilling season is upon us. My cousin introduced these to me a couple of weeks ago and I've made them three times since.  It's becoming a problem. However, I've shared them and they were inhaled.  Literally watched the plate disappear in about 60 seconds flat. 

Haloumi has a high melting point so it can be grilled or baked.  Perfect for the summer BBQ's!

Proscuitto Wrapped Haloumi

Makes approx 12 servings

(these are approx measurements)

1 package Haloumi sliced into 12 sticks

4-5 slices of Prosciutto, sliced into thirds

Basil leaves

Place a Basil leaf on a stick of cheese and wrap a piece of proscuitto around it. 

Grill for about 5 minutes over medium heat, keeping an eye on them and turning every minute.  Alternately, you can pan fry them over medium heat or bake them at 375F for 10 minutes until golden brown.

Salami and Boursin Roll Ups

Ok, you know when you need to do an appetizer and you've got no idea what to do and you want to keep it simple?  This here is the answer.  It's dead easy and super delish.  I opened my fridge, stared blankly into it for about 3 minutes and it dawned on me....roll salami around Boursin.  How bad could that be?!  It's like Boursin and Salami should jet off and get married, good  Convinced?
Toss in a little spinach or arugula for colour and slight crunch.

Salami and Boursin Roll Ups

Salami (I used Genoa)
Boursin (Herb and Garlic)
Baby Spinich or Arugula

Spread about 1 tsp cheese on the salami and place a spinach or arugula leaf in the centre.  Roll up and secure with a toothpick or cute bamboo stick.  Voila.
Can be made a few hours in advance.

Rib Rub

I know there's still snow on the ground and its still freezing, but this gal has started cooking warm weather food in hopes said snow will melt.  Now.  At any given moment...  On that note, I give to you an all purpose Rib Rub.....

I love a dry rub on ribs, baking them at a low heat in the oven, covered for a few hours, then they get barbecued and sauced.  However, this rub would be equally tasty on pork tenderloin, chops or even chicken.  

I did this on the weekend and let the ribs sit soaking up all that yummy rub in the fridge overnight.  The next day I baked them at 300F for about 3 hours covered and then I sauced them up with my  Nana's BBQ sauce , at which point you can then BBQ them or toss them in the oven for a half hour to help slightly caramelize the sticky sauce.

This makes enough to coat 2 large racks well.

Rib Rub

1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp Chili Powder
1 tbsp granulated Garlic
1 tbsp Brown Sugar
1 tbsp dried Oregano
2 tsp salt
1 tsp black pepper
1/4 tsp Cayenne, or more to taste

Combine all the ingredients in a jar.  Use right away or keep airtight for a few weeks.

Bacon - In the Oven

I'm astonished at how many people didn't know that cooking bacon in the oven is easier and there's less mess....and it doesn't curl up!  I honestly thought everyone knew about this....apparently they don't, which is why I'm posting about this genius cooking technique. You can thank me later.
Make sure you line your baking sheet with foil for super easy clean up. If you really want to fancy things up, brush the bacon with Maple Syrup the last 10 minutes of cooking.   Again, you can thank me later.  Now go make some bacon.

I used a thick "home" smoked bacon from friends of ours.....droooool!


Bacon - In the oven

Bacon
Maple Syrup (optional)
Cayenne Pepper (optional)

Preheat the oven to 400F.  Line a sheet pan with foil.  Lay the bacon out side by side.  Bake for about 20 minutes.  If using  Maple Syrup, brush on the bacon the last 10 minutes of baking.  If you really want to live on the edge, sprinkle with a tiny bit of Cayenne for a sweet heat combo.

Guacamole with Charred Corn and Feta

Holy Guacamole, this is super duper delicious.  It's makes me giddy.  This has just taken an ordinary Guac to a whole new level.
I made this one night expecting to share it with 3 gals...there were only 2 of us and we ate the whole thing, happily.  It's creamy, crunchy, slightly salty, bright.  The perfect snack, app, meal if you will.
Using frozen corn is perfectly fine for this but by all means, when fresh corn is in season, use it.  Grill it for a smokier flavour.  I guarantee you'll love this.  It's fancy schmancy Guacamole.

Charred Corn Guacamole with Feta

1/2 cup frozen Corn or 2 ears
3 ripe Avocados
1 Green Onion, finely sliced
1/2 Jalapeno, finely chopped
1 clove garlic, finely chopped
1/2 lime, juiced
1 small tomato, finely chopped
1/4 cup crumbled Feta Cheese
Salt and Pepper to taste

In a dry non-stick pan, toast the corn over medium heat, stirring occasionally making sure not to burn it.  Or, if using fresh corn, grill it, then cut the kernels away.
In a bowl combine all of the ingredients, saving half the feta to sprinkle on top.

Easy Enchilada Sauce

I've been going through an Enchilada phase...mainly because they're delicious but also because my kids gobble them up.  I can sneak in loads of protein and veggies and they could care less.  Top with a little cheese and Bob's your uncle.  True story.
Why make your own you ask?  Well, as tasty as the store bought version may be, although I've never tried it, they are full of sodium and weird ingredients.  Thanks but no thanks.  This sauce comes together in minutes and will last in a jar in your fridge for up to 2 weeks.
It's not just for enchiladas either...you could combine in a Mexican inspired Quinoa casserole, pour over chicken breasts then top with cheese and bake, stir into rice.....get creative.
It's really tasty.  You'll like it.  I swear.  Just make it.

Easy Enchilada Sauce

2 tbsp Olive oil or Vegetable Oil
2 tbsp Flour
3 tbsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/2 tsp salt
1 tbsp Tomato Paste
2 cups low sodium Chicken or Vegetable Broth

In a sauce pan over medium heat, add the oil and then the flour.  Cook stirring for about a minute.  Add all the dried ingredients and the tomato paste and cook for another minute.  Slowly pour in the broth and stir, using a whisk making sure there are no lumps.  Simmer the sauce for about 15 minutes.  Use immediately or refrigerate.