One more summer salad- Queso Fresco Corn Salad

I think this will be the last of my installments for Summer Salads.  This one is a little different because it's not a "pasta" salad.  This salad is best the day you make it, unlike my last few recipes.  It's a great recipe to bring to a social event.  You can easily make adjustments depending on the veggies you have on hand.  Use up those garden goodies!

*Queso Fresco Corn Salad*
Cilantro Lime Dressing:
2 TB fresh lime juice
2 TB rice wine/white vinegar
2-3 cloves of garlic
1/4 tsp sea salt
1 tsp honey
1/2 c canola oil
1/4-1/2 c cilantro

Combine lime juice, vinegar, garlic, salt, honey in a blender or food processor.  Add oil in a steady stream until combined. Pulse in cilantro to desired consistency.

Salad:
4 c fresh/frozen corn (I use one 12 oz. bag of yellow and one bag of white, thawed)
8-10 oz queso fresco/cojito, crumbled
1 bell pepper, chopped
1 onion, chopped (I used a sweet onion this time, but often will use a pretty red onion!)
1-2 jalapenos, chopped
1-2 avocados, cubed
Salt & pepper, to taste

Combine all ingredients except avocado, toss in Cilantro lime dressing (above).  Add avocado just prior to serving (to prevent browning).

*Recipe adapted from Our Best Bites

Corn & Feta Pasta Salad with Basil Vinaigrette

Pasta salad is the answer to summer time cooking (or anytime of the year that you don't want to spend time in the kitchen in the evening)!  Make it in the morning (or the day before)  and stay out of the kitchen for the rest of the day!

This recipe uses a very small pasta, like stars, orzo or even Israeli couscous.  There are many other small pastas available, so choose one that's cute, fun or that the kids might like.  The pasta is so small it almost looks like rice, but it's not!

Bring it to a family BBQ, have it for dinner, bring it for lunch, have it as a snack.  Just try it.  You won't be disappointed!

*Corn & Feta Pasta Salad with Basil Vinaigrette*

Cook Pasta:

1.5 c. small pasta (orzo, couscous, little stars, mini bow ties, etc)

• Cook pasta to al dente, according to package directions. Drain and rinse with cold water until pasta is cooled.

Dressing

3/4 c. fresh basil leaves, finely chopped

1/3 c. olive oil

2 TB red wine vinegar

1 tsp coarse black pepper

1/2 tsp sea salt

• Combine all ingredients in a small mason jar and shake to combine.

Veggies, etc:

1/2 c.  sweet onion, finely chopped

2 jalapenos, seeded and finely chopped

1 can sweet corn, drained and rinsed OR about 1 cup of fresh corn, cooked

6 oz. feta cheese crumbled.

• Prepare all veggies and place in a large bowl.  Add cooled pasta and dressing.  Toss to combine. Refrigerate for at least 1 hour.  (This dish can also be served over salad greens.)

*Recipe adapted from Rachael Ray Magazine

Cilantro Lime Pasta Salad

"Summa time and the livin' is easy"..... unless you don't have central air conditioning.

This summer, we are living in a small apartment with western exposure. We have a small window A/C unit in our bedroom, but the kitchen remains stifling hot.  Cooking dinner (AKA the hottest part of the day) is no bueno when your kitchen is approximately 85-90 degrees.  I am not complaining however, because summer is my favorite time of the year and I embrace (or adapt to)ALL things summer, even hot kitchens.

My adaptation is Pasta Salad.

Pasta salad can be made in the AM when it's nice and cool, and it just gets better as the day passes.  My trick to cooking in the summer is Pasta Salads and Grilling (fish, burgers, chicken, etc).  So I will be sharing a couple of my fav Pasta Salad recipes.  I just finished off the last of this one for lunch.  IT's REALLY GREAT: It's a new twist, it uses up your garden veggies, it's pretty and it's just awesome!

*Cilantro Lime Pasta Salad*
Cook Pasta:
6-8 oz. of dry pasta, about 1/2 of a normal bog/box (I used a combination of rotini and penne)

• Cook pasta to al dente.  Drain and rinse with cold water until pasta is cool.

Dressing:
1/4 c. fresh lime juice
1/4-1/2 c. fresh cilantro
2 TB olive oil
1 TB honey
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper

• While pasta cooks, combine above ingredients in a blender or food processor for 30 seconds.

Veggies, etc:
1 c. cherry tomatoes, halved
1 c. green onions, sliced (could also use a 1/2 c.  of sweet onion here for substitute)
1 mango, peach, nectarine, etc, cut in 1/2 inch pieces (I used a nectarine)
1 avocado, cut in 1/2 inch pieces
2 bell peppers, chopped (Use a variety of colors!)
1 jalapeno pepper, seeded and chopped.

• Prepare veggies and place in a large bowl.  Add pasta and dressing, toss to combine. Refrigerate for at least 1 hour. ENJOY!

*Recipe adapted from: www.heatovento350.com & www.BHG.com

Strawberry Balsamic Dressing

Wow, it's been a whirlwind summer.

I haven't posted since June and for darn good reason!  Here's the latest:

1) Greg and I got married. FINALLY!

2) Greg passed his big test and is now a Journeyman Lineman! YAY!

3) I got a great job at Utah State University. YES!

4) We moved to Logan, Utah. WOW!

5) Greg is working for an awesome crew in Mountain Home, Idaho. $$$$!

6) We rented a house, like a real one, with a foundation.  NO MORE TRAILER TRASH!

All of this happened within a month.  Sometimes life is so crazy, and in my experience, it happens all at once.  When it rains, it pours.  And that's why I haven't been cooking or blogging much.  Oh, and the fact that I lived out of a suitcase the entire summer.  Kind of takes the fun out of cooking.

I seriously doubt that I will be posting much on the ol' blog in the near future,  plus it's no longer the same, because I'm no longer "high class trailer trash!"  What are your thoughts?

 Here's something to keep you happy, until I decide what to do with my blog ...

This is a recipe that I made when strawberries were in their peak.  There's not much better than a fresh, juicy strawberry.  And for those of you who read my blog regularly, you may know that I love to make my own dressing.  This is just a spin on balsamic vinaigrette dressing.

Strawberry Balsamic Dressing

1/4 c. strawberry jam

1/2 c. balsamic vinegar

1/2 c. canola oil

2 tablespoons olive oil

1 tsp. salt

1 tsp. pepper

1/2 tsp. Mrs. Dash

1 tsp dijon mustard

Combine all ingredients in a jar and shake well to combine.  You could also pulse through a blender to get rid of any strawberry chunks, if you are like that!

I loved this dressing on a spinach salad, with goat cheese, peppers and slivered almonds.

Balsamic Strawberry Jam

Strawberries are in season, so check out this jam recipe.  It's sweet, tangy and delish!

Rinse some lovely, ripe, sweet berries. Preferably local ones, they are always the sweetest! Take a picture because they are seriously gorgeous.

Dump in a large pot with vinegar (I know it's weird, but it's yummy) and sugar.

Stir and bring to a bubble.  Use a potato smasher to smoosh (Yes, this is a word) the berries or leave them chunky.  Your choice.  Reduce heat and simmer for 30-45 minutes or until jam thickens.  Stir frequently.

Pour into storage container and either freeze or put in the fridge.  This jam is not heavily sweetened, so it may not last as long in the fridge as your usually sugary jams.
Enjoy on pancakes, toast, PB&J's, or stir into plain yogurt or ice cream.  YUMMY.

Strawberry Balsamic Jam

2 pounds strawberries, washed & sliced
5 tablespoons sugar
3 tablespoons balsamic vinegar

Combine all ingredients in a large pot, bring to a bubble over medium heat.  Reduce heat to low and continue to simmer for 30-45 minutes, until jam begins to thicken.  Stir frequently.  Pour into containers and allow to cool.  Store in freezer or fridge.
This is a syrup/jam, by no means is it a jelly.  It would be so yummy on waffles, pancakes, crepes, ice cream, yogurt, and just eaten by the spoonful out of the jar.

Simple Salad Dressing

How many of you have fallen off the "wagon" since New Years?  I did really good for 2 weeks, then on week 3, I was traveling and eating out more than I would have liked to. Then last week, Greg got sent to the Puget Sound area to help restore power after the terrible snow/ice storm.  So here I am in Utah, alone and not wanting to cook for myself.  Salads are great when cooking for one, but have you ever noticed that salads always taste better when someone else makes them (a friend, a restaurant)? 

 Here's my secrets to a fabulous salad at home:

1. MAKE YOUR OWN DRESSING.  That bottled stuff is expensive, and full of stuff I can't even pronounce!  It's SO easy and economical. Recipe will follow!

2. YOU MUST TOSS THE SALAD!  Putting all the ingredients in a large bowl and tossing it with the dressing makes all the difference.  I'm not sure why.  Maybe it's because the dressing is even distributed, so you don't get one dry bite and one soggy bite, but tossing works wonders.

3. ADD EXTRAS.  My salads always include a fruit (fresh or dried)...Plus, nuts & cheese, or both.  The best cheese is crumbly cheese like feta, bleu, gorgonzola, etc.  If you let the cheese sit out at room temp before tossing the salad, it mixes in beautifully! Oh and don't forget the cracked pepper!

4.  If you are making a meal out of it, add something hearty so you are satisfied.  It's a challenge to feel full from rabbit food alone!

*Add protein like chicken, beans, fish, steak.

*Have with a bowl of soup.

*Have something crunchy and filling like whole grain crackers or garlic toast.

Here's what you need: **BONUS: it's most likely already in your pantry!

1/2 cup Red wine vinegar (balsamic, raspberry, apple cider would all work depending on the flavor you want)

1/2 cup Canola oil

1/4 cup Honey

2 tsp. Dijon Mustard

1/4 tsp. Pepper

1/2 tsp. Oregano (or Italian seasoning would work, too)

You also need a jar or other container with a tight fitting lid.  I've used recycled salad dressing bottles, mason jars, or old spaghetti jars.  I prefer glass best because it's microwave safe and I feel ok re-using it.

Put honey in your container and nuke it for 20-30 seconds until it liquifies.

Measure out your oil and vinegar.
On a side note, I use canola oil and not olive oil because it refrigerates better.  If you use olive oil, it will solidify in the fridge, canola does not.

Add oil/vinegar to jar.  Throw in the seasonings and mustard.

MAKE SURE THE LID IS ON TIGHT and shake.

How cool is that?  It's completely unprocessed, no un-pronounable junk and cheap, too!
I love that this recipe has so few ingredients. It will last a couple months (or longer) in the fridge.

Plus, if you are one of those people who never uses up a bottle of dressing, then you can cut the recipe in half and just make a little bit at a time.  You will probably use this faster than store-bought dressing because it tastes so good!

Pour over your favorite salad!

Simple Salad Dressing

1/2 cup Red Wine Vinegar 

1/2 cup Canola Oil

1/4 cup Honey

2 tsp. Dijon Mustard

1/4 tsp. Pepper

1/2 tsp. Oregano

Place honey in microwave for 20-30 seconds to liquify.  Add warm honey and remaining ingredients in a container with a tight fitting lid and shake well.  Serve over salad.  Keeps in refrigerator for a couple months.

Caprese Salad with Balsamic Reduction

This might be my favorite salad of all time.  It's so simple, yet delicious and beautiful.  As for the balsamic reduction.  I usually just make a big batch for a couple reasons ... 1) It shrinks down a ton, so it's always less than you expect. 2) It takes awhile, so you may as well make extra and keep some in the fridge. 3) It's so yummy that you'll find yourself putting it on all kinds of things: salads, burgers, in dipping oil, etc. The Caprese salad is gorgeous in red, green, and white ... just like the Italian flag.  

Here's what you need: olive oil, balsamic vinegar, salt/pepper, fresh basil, tomatoes, and mozzarella.  Fresh mozzarella is tastiest, but it's more expensive.  You're choice!

The only thing you need to do to prep is chop your basil, slice tomatoes and cheese.  For the balsamic reduction, pour a hefty amount (no specific measurement) of vinegar into a saucepan and bring to a boil.  But trust me and do more than you think because it shrinks.  Mine was probably an inch deep in the pan and when it was done, it barely covered the bottom of the pan.   

Reduce heat and simmer for 20-30 minutes.  Give it a periodic stir and breath in to clear your sinuses!  Also you may find yourself crying for no reason. Don't worry, it's just the fumes!  They get pretty wild.  Hopefully you don't have any random visitors show up, they will wonder what the heck is going on.

Continue to simmer (not boil), until it begin to thicken.  It will stick to your spoon when it begins to get there.  It won't quite be syrup-like, but it will achieve this upon cooling.

This is how it should run off the spoon.  (Notice the pretty bowl I got at the Boise Farmers Market)

Now arrange your salad so it looks like a lovely Italian flag, then drizzle with olive oil, salt/pepper and your cooled balsamic reduction.  Which arrangement do you like better?

Bon appétit!

Spicy Grilled Pork Salad

I love to cook meals that are pretty to look at.  When they look nice it usually makes them taste better, too!  This recipe is similar to recipe one posted by thepioneerwoman.com, who I love.  She has a great blog that covers all arenas: cooking, home-keeping,  homeschooling her kids, etc, etc.... and now she even has a cooking show on the Food Network.  Her recipe uses steak, and I used pork, plus I spiced things up a bit.
But really you could use any meat that you have on hand.
So the first part of this recipe is making the marinade for your meat.  I tend to make a similar marinade each time I make one and it usually involves olive oil, soy sauce, lime juice/vinegar, brown sugar and other yummies.  But all marinades have a few requirements to work their magic.  You need an acid (vinegar, citrus juice), oil (EVOO, sesame), and flavor (herbs, spices, extracts, ginger).  The acid tenderizes the meat (can also add flavor), the oil moisturizes and of course, your flavor component adds the "wow" factor in taste.
Here's the marinade for meat that will go on top of this salad:

Brown sugar, marsala wine, soy sauce, olive oil, ginger, garlic, and lime juice

You can see me grating my fresh ginger here.  Now combine everything in a shallow pan and then add your pork chops, cover and refrigerate at least an hour.  Flip half way through.

 And here's the best secret about fresh ginger.  It's one of my favorite flavors, so I always keep it on hand.  It doesn't last that well on the counter or in the fridge, SO I keep mine in the freezer and it lasts forever!  Then when you are ready to use it, grab your microplane grater and get after it, peeling and all. It makes really fine, minced ginger and you don't even have to peel it.  A microplane grater is as essential as toilet paper!  You must have one!  They rock for hard cheeses, ginger!, chocolate, etc.  You'll get your moneys worth, I promise.  You get so much more volume from grated cheeses and such, so you'll actually save money because your block of parmesan will last Waaaaay longer.  Ok, I'm going to get off my soap box now.

Ok, moving on to the salad dressing. Put a tablespoon of honey in a coffee mug and pop it in the microwave for about 15 second or until it's liquified.  Then add your soy, oil, minced garlic, chopped jalapeno, ginger and lime juice.  Whisk it all together with a fork and set aside.  You can taste test and see if you need to adjust any flavors.

Ok, now prep your salad veggies.  I used red leaf lettuce, tomatoes, carrots and cilantro.  You can use whatever you like, but be sure to include cilantro.

Throw your chops on a hot grill. (sorry I didn't take pics of this!)

While the chops are grilling, prep your salad bowl.  Toss with salad dressing, make them pretty!

Remove your chops and let rest 5-10 minutes.  Then make thin slices of meat and place them over your salad. YUM. Dig in.

You could really use any meat here or any salad greens/veggies that you like.  Full recipe below!

Meat Marinade
1/4 c. low sodium soy sauce
1/4 c. olive oil
2 TB marsala wine, or any cooking (or drinking!) wine you like
1/4 c. packed brown sugar
3 garlic cloves, minced
1 lime, juiced
2 TB fresh ginger, grated/minced

3-4 boneless pork loin chops

Combine all ingredients in a shallow baking dish (8x8 dish or small casserole pan).  Place your meat in the dish, cover and refrigerate at least an hour (preferably 4 hours or longer).  Flip meat 1/2 way through marinade time.
Heat grill to high heat and place chops.  Cook about 5 minutes per side or until internal temp is 140 degrees.  Remove from grill and allow to rest 5-10 minutes.  Then thinly slice.

Salad Dressing:
1-2 TB honey
3 TB soy sauce
1/4 c. olive oil
2-3 garlic cloves, minced
1/2 of a jalapeno, chopped, seeds removed
2 TB ginger, minced/grated
Juice of 1 lime

Put honey in a microwave safe coffee mug.  Nuke for 15-20 seconds or until honey is liquified.  Add remaining ingredients and whisk together. Lightly toss your favorite salad greens.

BBQ Salmon with Nectarine Salsa and Grilled Sweet Corn

My two favorite protein sources are beef and salmon.  Here is a new salmon recipe I tried out last night.  It's always nice to BBQ in the summer when it's hot.  So this entire meal is cooked outside on the grill.
Since salmon is one of my favorite foods, I try to have it at least once a week.  As you know, fish can be expensive and often in too big of portions for just 1-2 people.  I found the perfect solution for this!  Check out your freezer section at the grocery store and you'll find bags of small fillets that are individually packaged.  It's the perfect amount for 2-3 small servings, or 1 huge serving.  If you're cooking for yourself, it's just the right amount for a serving at dinner and for lunch the next day, you can put the rest over a salad.
Salmon is a great source of vitamin D (especially if it's wild!), omega-3 fatty acids and protein!

Here's what you'll need for the Nectarine Salsa:

You could also use peaches, but I like to use nectarines and leave the skin on.

 Chop up those veggies and fruits nicely, and depending on your spice preference, either remove all of the seeds from the jalapeno, or choose to leave some in.  I left about one little row and my salsa was medium spicy.

 Add the fresh cilantro, honey, oil, and salt/pepper.

 Give it a good stir and let it sit in the fridge for a couple hours if you have time ... if not, dig in!

Next, brush your salmon with your favorite BBQ sause (Sweet Baby Rays is mine) and either place directly on grill or make a foil pouch like I did.  Grill 15-25 minutes or until it flakes when stabbed with a fork.

 Now here comes the corn.  This is my favorite way to cook and eat corn.  It's pretty darn easy, too.  No waiting for years for a big pot of water to boil.  You simply slap those puppies right on the grill until they are brown all over, turning them as needed.

 Then, just shuck it.

 Spoon that beautiful salsa over your grilled salmon beside the sweet corn and there you have it.

 YUM.  We had ours with a chilled Sauv Blanc since it was toasty outside, but Pinot Noir would be really good, too.

Complete recipe below:

2-3 nectarines, chopped (skin on!)

2-3 ripe tomatoes, chopped 

1 lime, squeezed

1 small sweet onion (or 1/2 of a larger one), chopped

1 jalapeno, chopped, seeds removed depending on your spice preference

1 handful of cilantro, chopped

1 TB honey

1 tsp olive oil

Salt and Pepper to taste

Combine all ingredients. Refrigerate for a couple hours or serve immediately. Spoon over your favorite grilled fish, chicken or pork.  Makes about 4-5 serving.