Pickled Onions

 

guard this recipe with your life. . . hahahaha loved these on top of Camillia Grobergs salad she made for Salad Club this week.  Certainly going to add on tacos, boring salads etc.  bring pizzaz and immediate color!

Fresh tomato Sauce Pomodoro

 

Recipe: Easy Fresh Tomato Sauce

Kathleen Flinn · Thank you!

Be sure to have all the ingredients ready before starting the sauce. It’s ready more quickly than you expect. Good tasting fresh tomatoes make all the difference here; cherry tomatoes work especially well and just need to be cut in half. Makes enough sauce for about four- to six-ounces of pasta, or two servings.
2 to 3 cloves garlic, minced
½ cup finely chopped onions
About one-pound tomatoes, chopped (I love making with garden tomatoes)
¼ cup white wine (optional) 
¼ cup hot pasta water
1 tablespoon minced parsley or basil
Pinch or two hot pepper flakes
¼ cup Parmesan cheese

Add oil to a sauté pan over high heat. Add the garlic and onions, briefly cook until softened. Add the tomatoes, a splash of wine (optional), any other vegetables (see below) and cook for about two to three minutes until all are softened. Add in the hot pasta water and cook until reduced and the rest of the ingredients begin to break down, about another two minutes. Remove from heat, add cheese and serve over hot pasta.

Variations:
-Add in a splash of cream at the end of cooking for a more creamy texture
-A handful of additional vegetables such as zucchini, artichokes, olives, asparagus can be added to extend the sauce and offer additional flavor. Be creative!
-Cooked shrimp or chicken can be added are the tomatoes

Easy Spaghetti Sauce
Cheaper, tastier and healthier than most jars of pasta sauce, this easy version can be made in the time that it takes to make your pasta and a quick salad. As an added bonus, you can add in vegetables or other flavorings. Makes four servings

4 tablespoons olive oil
¾ cup finely chopped onion , about half an onion)
1 ½ teaspoons mixed Italian herbs
4 cloves fresh garlic, finely chopped
1 (16-oz.) can tomato sauce (about two cups)
1/2 cup water
1 tablespoon balsamic vinegar (optional)
1 Bay leaf
In a saucepan over medium heat, cook and stir the onions and herbs in olive oil until tender. Add garlic, cook and stir for one minute. Add rest of the ingredients, bring to a boil then simmer uncovered on low heat for about 20 minutes. Taste, adjust seasonings.
Variations:
– About a half-cup of green and/or black olives for a puttanesca-style sauce
-A handful of finely chopped mushrooms
-Two tablespoons of red wine added just before simmering for a “cabernet” style sauce

What does pomodoro mean?

tomato

The word "pomodoro" comes from the Italian word "pomodoro," which means "tomato." The tomato is native to the western part of South America and was first cultivated by the Aztecs in Mexico.

Honey Marinade - (chicken / pork)

 

In a small bowl, whisk together 2 Tablespoons Dijon mustard and 1/4 cup each honey, Red-wine vinegar, and extra-virgin olive oil.  Season with ground pepper.

To store, refrigerate up to 3 weeks.

Pour marinade over 6 pork chops, OR 4 chicken breasts.  Refrgerate 1 hour or up to 3 hours, before grilling, baking or panfrying.  

Makes 3/4 cup

Other ideas:

drizzle over salad greens such as arugula or watercress

add to shredded red or green cabbage for a sweet-and-sou slaw

Toss with steamed cauliflower or broccoli

Marinate firm tofu before baking or grilling

a yummy honey garlic alternative here looks bomb too 

• Can I marinate the pork chops for less than or longer than the suggested 4-8 hours? Yes. For best flavor we recommend marinating pork chops for 4-8 hours, which allows the flavors to really come together and be absorbed into the pork. But if you’re short on time you could marinate the pork chops for only a quick 30 minutes. On the other end of the time range, we wouldn’t recommend longer than 10 hours of marinating.
• What is the secret to making tender pork chops? The key to a juicy pork chop is to not overcook it. Whole muscle cuts of pork – such as the tenderloin and pork chop – should be cooked to an internal temperature of 145℉.  People tend to overcook pork, which leaves it dry, tasteless, and tough. Cooking pork to 145℉ will leave it tender, juicy, and delicious. Also, marinating helps to tenderize pork chops.
• How should I store leftovers? Store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days.

Wedge Salad

 

I love how this speaks for itself but the Wedge Salad is delicious.  Have fun with your own fav combos and mix it up to your fav mix in's.  Base below:

serves 8 generous wedges

2 heads iceberg lettuce

12 slices bacon, crisp cooked and halved or broken into bits (I like to cook bacon in the oven (pan 400 place bacon down on foil lined pan side by side and back 18-21 min or until crisp. drain well on paper towels).

6 carrots Thinly biased sliced

4 green onions / or a red onion small pieces

radishes, sliced/chopped (optional)

blue cheese crumbles (buy at the store)

dressing: as follows or use chunky lighthouse blue cheese

1/2 cup olive oil or salad oil such as a canoloa

1/2 cup red wine vinegar

6 gloves mashed

1/2 tsp. salt

1/2 tsp coarse ground black pepper

1. Trim stem from lettuce while leaving the core intact.  Cut lettuce in quarters then place the wedges on individual serving plates.  Arrange bacon, carrots, green onions, and radishes on and around each wedge.

2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper, Cover tightly and shake until combined.  Immediately drizzle over salad. 

Makes 8 servings

Delicious Carmel - for dipping, fruit, miny gifts

 Sue Monson made these little jars of Carmel sauce for our RS night where we added an apple and ribbon and they were delicious and easy.

Carmel Sauce:  

single use and ((8 times the recipe to make 40 (1/2 cup jars or 4 oz))

1/4 cup butter  (2 cups butter)

1/2 cup brown sugar (4 cups brown sugar)

melt together until bubbly, remove from heat.

Add

1/2 cup sour cream (4 cups)

1 tsp. vanilla (2 T. + 2 tsp.)

Blend well.  Serve warm or refrigerate to set up.  

I liked the presentation of this and it won't rip out your crowns in your mouth.

RS event  - Ordered our jars off of Amazon. 

copied this idea from Pinterest

Honey Butter

 We had a dinner party with life time family friends in SLC and I was swooning over their honey butter.

So delicious and so easy to make.  Give this a try when regular honey on top won't do.

1 cup of butter

1/2 cup marshmallow cream

1/2 cup honey

Mix together - Enjoy

Nana's (Gloria Backman's) Thanksgiving Stuffing

My mom would always make this Stuffing recipe and I grew up with this buttery bread goodness. It's usually a family favorite where ever we bring it. Easy and good!

ENJOY

Melt 2 cubes of butter (at the start + more) (I used 7 cubes of butter)

Sauté 2 onions diced small 

Plus 2-3 stalks of celery 

When tender start breaking up Wonder bread (Ash uses Grandma Sycamore) 2 loaves

and keep adding butter till all bread is moist. 

At least 2 more squares. 

Salt to taste

Lemon Terragon Pasta Salad

 YIELD: 6 SERVINGS

LEMON TARRAGON PASTA SALAD

If you've been to Plates & Palates in Bountiful, then you've probably had their Lemon Tarragon Pasta Salad! The best copycat Lemon Tarragon Pasta Salad!

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

INGREDIENTS

• SALAD:

• 1 (16 ounce) box of bowtie noodles

• 2 cups red grapes

• 1 cup celery, diced

• 1/2 cup slivered almonds

• 1 bunch of green onions, chopped

• 2 cups cooked cubed chicken

• DRESSING:

• 1 1/4 cup regular mayonnaise

• 1 cup buttermilk

• 1/2 teaspoon onion powder

• 2 lemons juiced and zested

• 1/2 teaspoon salt

• 2 tablespoons fresh tarragon, minced

• 1 tablespoon sugar

• 2 tablespoons honey

INSTRUCTIONS

1. Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

2. Into a large bowl, place the drained pasta, red grapes, celery, almonds, green onions and chicken.

3. To make the dressing, roughly chop two tablespoons of the fresh tarragon and place it in a high powered blender. Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar, and honey. Blend on high power for 30 seconds, or until dressing is smooth and frothy. 

4. Add half of the dressing to the salad and stir to combine. Cover the salad and the remaining half of the dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving.

5. Serve and enjoy

Croutons

Um so I'm not sure where I've been my whole life... Homemade croutons are the BEST.  Liz gave me this tip to make your own with leftover artisan bread and it is awesome and who doesn't love a crunchy bread in their salad or soup....

It makes quite a bit if you cut into bite size pieces and you don't have to pay big prices at the store. . .

Ann Romney, The Romney Family Table Cookbook pg. 111

Croutons:

cut day-old French bread into small cubes (I used leftover sourdough and it was awesome).  Toss with enough olive oil to coat cubes. Spread evenly in a single layer on a jelly-roll pan and sprinkle with sea salt.  Bake at 250 degrees F until crunchy, about 30 minutes.

Baked Salmon with Dill Sauce

This is pretty simple and very tasty.

1 salmon filet
Butter, melted - about 1/4 cup
Kosher salt

Place a piece of foil on a baking tray; spray with baking spray.  Place the salmon on the foil. Brush with melted butter and sprinkle with kosher salt.  Bake at 350° for 35 - 45 minutes. Salmon should flake when you separate it with a fork.  If you want to check with a thermometer, the thickest part should be 140°.

Dill Sauce
The perfect addition to salmon.

1 cup plain yogurt
1/4 cup mayonnaise
2 t. dill
1/2 t. bon appetit
Salt, to taste

Mix all ingredients and chill until ready to serve.

Fire-Roasted Artichokes

Artichokes - one half per person

Olive oil

Kosher salt

Freshly ground pepper

Hollandaise sauce

Preping the artichokes:
Snip the stem so that it is about a half inch below the artichoke.  With a very sharp knife, cut off the top of the leaves about one inch from the top.  With scissors, snip the tips of the remaining leaves to remove the thorn.

Fill a large pot with water and about 1/4 cup lemon juice.  Bring to a boil.  Add artichokes and keep the water at a rolling boil.  Cook about 25 minutes.  Remove from water, place on a plate, cover with plastic wrap and put in the fridge until cold.  This is best if done the day before.

Before serving, cut the artichoke in half.  Take out the purple leaves and the choke.  The choke is the fuzzy stuff.  Scoop it out with a spoon.

Roasting the artichokes:
Preheat the grill.  Brush both sides of the artichoke halves with olive oil.  Sprinkle with kosher salt and pepper.  Place on the grill, cut side up.  Grill with the lid closed for 10 minutes.  Flip them over and continue grilling another 10 minutes.  Serve on individual plates with hollandaise sauce or your favorite dipping sauce.

Hollandaise Sauce
This takes time and can't be rushed but is so worth it!

2 egg yolks
3 T. lemon juice
1/4 cup butter
1/4 cup butter

In small saucepan, whisk egg yolks and lemon juice.  Place in the stove at medium low and add 1/4 cup butter.  Stir until the butter is completely melted.  The point is for it to take a while to melt and begin to thicken.  If it is cooked to hot the egg yolk and butter will separate.  After the first butter is melted, add the second butter and keep stirring.  When the second butter is completely melted it should begin to thicken to the consistency of pudding.  Then it is finished!

Dad is perfect at Hollandaise because he just keeps stirring and doesn't stop.  He isn't distracted by other things and it always comes out perfectly.  I have tried a few mock hollandaise sauce recipes but am never very happy with them so I always come back to this recipe.  I only make it a few times a year anyway.


If you have never eaten an artichoke before, start with the outer leaves, dip in sauce and pull the soft end through your teeth to get the soft yummy portion of the leaf.  As you get closer to the center, the leaves are softer.  When you finish the leaves, slice up the heart of the artichoke and enjoy.  Absolutely heaven!

Italian Dressing

I already knew that homemade dressing is the best,

but I love this homemade Italian recipe and will now forever be spoiled and want this one...

Matt actually made the whole thing with my help cracking and mincing the garlic, but he is sold as well.

Can't wait to use as a marinade 

from Our Best Bites Mormon Moms in the Kitchen Recipe Book pg. 86 Salad Dressings

1/4 cup white, rice, or white wine vinegar (I used white wine since I had a drop of rice vinegar left)
1/4 cup lemon juice (used concentrate and it was good so I can't wait to use real lemons next time...)
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper flakes (this really doesn't add much heat; it's better with it! - (I didn't have and excluded and still was great)
1/4 teaspoon black pepper
4 cloves garlic
1 cup canola oil
1/3 cup grated Parmesan cheese (either fresh or from a can)
3/4 teaspoon Italian seasoning (add more if needed)

1) In a blender, combine vinegar, lemon juice, sugar, dry mustard, salt, seasoning salt, red pepper flakes, black pepper, and garlic.

2) While the blender is running, pour canola oil into the blender in a slow, steady stream until the dressing is blended and the oil is incorporated into the dressing.  Pour into a serving or storage container.

3) Whisk in Parmesan cheese and Italian seasoning.  Refrigerate for at least 4 hours for the best flavor.  Can be stored for up to 2 weeks

make it and comment and tell me what you think and what you used it with~