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Entries in Main Dish (102)


Tomato, Ricotta, & Prosciutto Tart

Tomato Ricotta Prosciutto Tart

This year, we grew 7 tomato plants in our garden, in several varieties. Wouldn't you know it, they are all starting to ripen at once, leaving us with more tomatoes than we know what to do with. In an effort to use them all before they start to get too soft, we've been incorporating them into every single meal in some way, shape, or form. One such way was this tart, which also helped me to use some of my herbs that are growing like weeds in our garden box! This tart screams summer; insanely easy to put together, minimal baking/cooking time, and the use of fresh produce and herbs. I know we will have one more round of tomatoes that will ripen before the end of summer, so when they do, you better believe I'm coming back to this tart!

1 sheet Frozen Puff Pastry, thawed
6 ounces Proscuitto, thinly sliced (I only used about 6 slices)
1 1/3 cups Ricotta Cheese
1/2 teaspoon Pepper
1/2 teaspoon Lemon Zest
1/4 teaspoon Salt
1 teaspoon Fresh Oregano, chopped
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
1 tablespoon Chives, thinly sliced
2 tablespoons Basil, chopped
1 3/4 pounds Tomatoes, sliced thick

On a lightly floured surface, roll out the puff pastry to desired size. Place the pastry on a parchment paper-lined cookie sheet. Using a sharp knife, lightly draw a border around the perimeter of the pastry, leaving about 1-inch margin. Pierce the inside of the border all over with a fork to prevent it from puffing up while baking. Bake at 400 degrees for about 15 minutes, or until the pastry is golden. Meanwhile, cut the prosciutto slices into ribbons. Remove the pastry from the oven and sprinkle the prosciutto ribbons over the top. Return the pastry to the oven and bake for an additional 15 minutes, or until the prosciutto is slightly crisp. In a bowl, combine ricotta, salt, pepper, lemon zest, oregano, rosemary, and thyme. Remove the pastry from the oven again and spread the ricotta mixture over the top of the prosciutto. Arrange the tomato slices over the ricotta and sprinkle with the chives and basil. Cut into pieces and serve. 

SOURCE: Slightly adapted from My Recipes


Avocado Cilantro Chicken Salad

Avocado cilantro chicken salad

First of all, I want to apologize for the dark picture; I made this for dinner on a Wednesday, Joel didn't come home from sailing until 10pm, and I didn't think that it would look nearly as appetizing the next day after the avocado had time to oxidize. Now that thats out of the way...Today is the last Secret Recipe Club reveal day of the summer. Though I'm sad to see summer go, I'm looking forward to getting back to a routine once school starts. This month, I was assigned to Jaime's blog, Mom's Test Kitchen. Jaime is a wife and mom of a sweet little girl, yet she still has time to participate in (and host) several different recipe round-ups quite regularly. I don't know how on earth she has the time or energy, but I'm glad she does because she has quite the collection of great recipes on her site! I happily searched through her blog and came across this interesting twist on a classic dish. Swapping out mayo for a healthier fat like mashed avocado is definitely something I never would have thought of on my own, but it really gave the chicken salad a nice flavor and made me feel a little healthier eating it. If you are bored with traditional chicken salad, I highly recommend giving this fun twist a try. Thanks, Jaime, for showing me how to use avocado as a delicious substitute in a classic favorite!

2 cups Chicken, cooked and shredded (I used 2 small breasts)
2 tablespoons Scallions, chopped
1 tablespoon Red Onion, minced
1/2 cup Cilantro, chopped
1 Avocado, mashed
Pinch of Garlic Powder
Pinch of Chili Powder
Pinch of Ground Cumin
Juice from 1 Lime
Salt and Pepper, to taste

In a bowl, combine the chicken, scallions, red onion, cilantro, and avocado. Squeeze the lime juice over the bowl and mix. Season with salt, pepper, garlic powder, chili powder, and cumin. 

SOURCE: Mom's Test Kitchen 


BBQ Quinoa Salad

Bbq quinoa salad

Last week, Joel and I were on vacation in Newport, Rhode Island. Being on vacation was great, and I ate my weight in fresh seafood which was amazing, but eating out twice a day for a week did get a little old. Of course, as soon as we got home, we proceeded to eat out two more days rather than go grocery shopping…we are so lazy sometimes! Wanting to put an end to that, I reluctantly got myself out of vacation mode, threw together a somewhat healthy menu and went grocery shopping. This meal, being one of the first to go on the menu, was outstanding! It was a simple, one-dish kind of meal that was really quite easy to prepare, feeds a crowd (probably a good 6 people), and leaves you full. It was the perfect dish to transition into cooking at home again. 

2 cups Cooked Quinoa (1/2 cup dry quinoa + 1 cup water = 2 cups cooked)
4 slices Thick Cut Bacon, chopped
1 Red Onion, sliced
2 Garlic Cloves, minced
2 Chicken Breasts, cut into pieces
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion Powder
1/3 cup BBQ Sauce, plus more for drizzling
1 cup Cooked Chickpeas (I used canned)
1 cup Corn Kernels (I used 2 cobs)
1 jar (12 ounces) Roasted Red Peppers, drained and chopped
1/2 cup Cilantro, torn
4 Scallions, sliced

In a large, nonstick skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain. Add the onions to the skillet and coat in the rendered bacon grease. Cover the skillet, reduce the heat to low, and cook the onions until they begin to caramelize, about 10-15 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds, then remove the onion and garlic to a bowl and set aside. Season the chicken with salt, pepper, paprika, and onion powder. Add the chicken to the empty skillet over medium-high heat and cook until it is browned and golden on all sides, about 10 minutes. Once the chicken is cooked through, stir in the BBQ sauce and reduce the heat to low. Add the cooked quinoa, onions with garlic, chickpeas, corn, red pepper, and half of the cilantro and scallions. Toss well to mix. Stir in the bacon, reserving a handful for topping. Serve and garnish with the remaining cilantro, scallions, and bacon.

SOURCE: How Sweet It Is


BBQ Chicken & Blue Cheese Salad

Bbq chicken salad

Since I made a heavy dish Thursday night, and we ate the leftovers for lunch yesterday, we needed something on the lighter side for dinner last night. This salad fit the bill. I had leftover chicken and blue cheese in the fridge, and pecans in the freezer, so it took very little planning to get this on the table. The tang from the BBQ sauce gave the chicken great flavor, and the sweetness from the candied pecans gave this salad a delicious crunch. This hearty salad was not only delicious, but filling, yet light at the same time. *See those super cute giraffe salad tongs? My cousin brought them back from her trip to Africa. They were hand made, purchased by trade. While I'm sure that they can be used, I think that they are too cool to possibly mess up, so they are just for show and I hung them on the wall in my kitchen.

For the Salad:
1 Chicken Breast
1/4 cup BBQ Sauce (we used Dinosaur BBQ)
1 head Butter Lettuce
1/3 cup Candied Pecans (recipe below)
1/3 cup Dried Cherries 
1/3 cup Blue Cheese, crumbled 
Balsamic Vinaigrette (recipe below) 

Coat the chicken with the BBQ sauce and marinate for at least 30 minutes. Cook the chicken over medium heat on the grill until cooked through. Allow the chicken to cool slightly, then slice. Gently rip the lettuce leaves and place into a large bowl. Place the sliced chicken over the top. Sprinkle on the nuts, cherries, and blue cheese. Drizzle the vinaigrette over the top and enjoy!

For the Candied Pecans:
1 tablespoon Maple Syrup
1 tablepoon Sugar
1/4 teaspoon Vanilla Extract
Pinch of Salt
1/2 cup Pecans

Spray a baking sheet with nonstick spray. In a large bowl, combine the syrup, sugar, vanilla, and salt, stirring to blend well. Add the pecans and gently stir to coat. Transfer the pecans to the baking sheet and bake at 325 degrees for 20 minutes, stirring the mixture half way through baking. When the nuts are still hot, separate them with a fork. Allow to cool and store any leftover nuts in an airtight container.

For the Balsamic Vinaigrette:
2 tablespoons Honey
1 tablespoon Dijon Mustard
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
1 Garlic Cloves, crushed or minced

In a bowl, whisk together the honey, mustard, salt, pepper, and garlic. Add the balsamic vinegar and stir. Gradually whisk in the olive oil until the dressing is fully emulsified. Store in a jar with a lid in the refrigerator. Makes about 13 ounces of dressing. 

SOURCE: salad from Bake at 350 Goes Savorycandied pecans and vinaigrette from Chinese Grandma


Roasted Garlic Macaroni and Cheese

Roasted garlic mac

Yes, you read that right. Mac and cheese…in July. Yes, I did it, and no I don't regret it one bit. I know that I have five other mac and cheese recipes on my blog at this moment, but this mac and cheese is outstanding and quite possibly the best one I've had (at home) to date, so I couldn't help but add a sixth to the mix! When we sat down to eat, in between bites I kept announcing how delicious it was and I noticed Joel didn't seem to share in my excitement. When I tried to call him out on it, he just smiled and said "this is how mac and cheese is SUPPOSED to taste!" as he took another bite. I guess he did share in my excitement, but he just does a better job at hiding it than me…or I'm just a freak who gets overly excited about food (although if you are reading this, you probably do to…right? Please tell me I'm not alone!).

For the Crumb Topping:
4 tablespoons Butter
2 cups Panko Breadcrumbs
3 tablespoons Fresh Chives, chopped

Melt the butter in a medium saucepan over medium heat. Add the Panko and chives, stirring to combine. Cook for 1-2 minutes, until toasted and slightly browned. Transfer the crumb mixture to a small bowl and set aside. 

For the Pasta and Sauce:
1 Garlic Head
Olive Oil
1 pound Uncooked Pasta
1 stick Butter
6 tablespoons Flour
5 cups Whole Milk
5 1/2 cups Cheddar Cheese, shredded (I used a mix of yellow and white)
1/2 cup Parmesan Cheese, grated
1/2 teaspoon Ground Mustard Powder
1 1/2 teaspoons Salt
1 teaspoon Black Pepper

Slice the top third off of the head of garlic. Place the bottom portion on a piece of foil, drizzle with olive oil, and season with salt and pepper. Place the top portion back on the head of garlic and wrap tightly in the foil. Roast the garlic at 400 degrees for 30 minutes. When it has slightly cooled, squeeze the cloves into a bowl and mash them into a paste using a fork; set aside (this part can be done a day ahead of time, which is what I did). Cook the pasta according to package directions until al dente. In a large, heavy sauce pot, melt the stick of putter over medium-low heat. Whisk in the flour and garlic paste. Cook the roux, whisking constantly, for 3 minutes until golden brown, then whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce to a simmer for 3 minutes. Stir in the cheddar cheese, parmesan cheese, mustard powder, salt, and pepper until well combined. Add the drained pasta to the cheese sauce and stir to combine. Pour the macaroni and cheese into a baking dish that has been sprayed with nonstick cooking spray. Sprinkle the top with the crumb topping. Bake at 400 degrees for 20-25 minutes, or until the macaroni and cheese is golden brown and bubbling. 

*Yield: One 9x13 baking dish, or two 8x8 baking dishes. I opted for two 8x8 dishes, one of which was foil. After it was cooled (but not baked), I wrapped the foil baking dish in plastic wrap and tinfoil, and placed it in a gallon-size freezer bag, then froze it for future use.

**Edited to add (7/21/13): We baked the frozen dish of mac and cheese for dinner tonight and it worked out perfectly. We pulled it from the freezer a few hours before baking so that it could defrost a bit before baking. To bake, I simply put it in the oven while the oven was preheating, and baked for 30 minutes, until the cheese was bubbly and slightly browned.

SOURCE: Just A Taste

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