Originally, Red Beans and Rice was a traditional Monday meal in Louisiana Creole Cuisine. A slow cooking dish of beans, rice and often, but not always ham or sausage found its way to the dinner table after a day of scrubbing clothes on a washboard.
Now, some form of it can be found in many . . . → Read More: Red Beans and Rice Salad
This Sweet Potato and Pineapple Salad is an unusual combination of fruit and vegetable and is the perfect accompaniment to chicken, turkey and pork. Roasting the potatoes and pineapple bring out sweetness and flavor. The sweet potato is the large edible root belonging to the morning-glory family. It is native to the . . . → Read More: Sweet Potato and Pineapple Salad
Spring greens, fresh strawberries, pungent bleu cheese and chunky pecans makes this one of the most flavorful summer salads to be found. The dressing originally came from the Missouri Governor’s kitchen although I am embarrassed that I don’t remember which governor. The original dressing was very sweet so I reduced the sugar in this one.
. . . → Read More: Spring Greens, Strawberries and Bleu Cheese Salad with Basil Vinaigrette
All the favorite flavors of Greek cuisine are front and center in this easy to prepare but hard to forget dinner. Lemon, oregano, crisp vegetables, olives and feta combine to make a unique chopped salad. Finish this off with marinated shrimp and soft pita bread for a quick, anytime dinner. The key to the salad . . . → Read More: Greek Chopped Salad with Lemon Shrimp and Pita Bread
Hot or cold, Americans have taken to pasta in a big way. Pasta salads are among the easiest and tastiest ways to enjoy this love affair. Other than cooking the pasta and chopping the veggies, there isn’t a lot more to do. The fact is holds wonderfully in the refrigerator, makes this ideal for get . . . → Read More: Mediterranean Orzo Salad
One of America’s favorite vegetables is really a fruit and didn’t become popular here until the 1900’s. It is actually a member of the nightshade family which includes potatoes and eggplant. To complicate things even more in 1893 the government gave tomatoes the classification of vegetable for trade purposes. But whatever you call it, the . . . → Read More: Tomato Talk
I recently started working with quinoa and have been delighted with the results. An ancient grain prized by the Incas, it is becoming more and more used north of the border although it is still very important in South America. It is a complete protien because it contains all eight amino acids. Higher in . . . → Read More: Quinoa Salad
This is the perfect accompaniment to the taco mix recipe of a few weeks ago and it couldn’t be easier to put together. High in protein and low in fat, it will last a week in the refrigerator. In fact is should be made 1 day ahead for the flavors to meld. Truth to tell, . . . → Read More: Black Bean Salad
Please see the March 10, 2011 blog for how to photos.
Super simple Lemony Chicken is a cook’s delight that keeps giving and giving. Marinated in a simple mixture of lemon juice, lemon zest, garlic, a bit of sugar and cayenne pepper it yields sandwiches, entrées and salads. By marinating more than what’s needed for . . . → Read More: Lemony Chicken Three Ways
Super simple Lemony Chicken is a cook’s delight that keeps giving and giving. Marinated in a simple mixture of lemon juice, lemon zest, garlic, a bit of sugar and cayenne pepper it yields sandwiches, entrées and salads. By marinating more than what’s needed for a single meal, it can be used in a variety of . . . → Read More: Lemony Chicken Three ways
This dressing is used for the Spinach Salad and the Cantonese Chicken Salad. It is also excellent drizzled on a fresh fruit plate.
3 tablespoons cider vinegar 3 tablespoons honey (2 ounces) 6 tablespoons mayonnaise (3 ounces) 1 tablespoon dijon mustard Pinch of salt 6 tablespoons vegetable oil
Whisk all together except the oil. Whisk . . . → Read More: Honey Mustard Dressing
This dressing can be used as a base for many recipes including this salad, a wonderful chicken salad and is especially good drizzled over fresh fruit on a fruit plate. We used this in all of these incarnations at the take out shop. It can be kept in the refrigerator for a week.
Honey Mustard . . . → Read More: Spinach Salad or Cantonese Chicken Salad
Mayfair Salad Dressing is one of the highlights of St. Louis cuisine as is toasted ravoli. The original salad featured ham, swiss cheese and croutons. The original dressing was made with raw eggs, I circumvented that by using ready made mayonnaise as a base. This not only saved a lot of work, it made it . . . → Read More: Mayfair Salad Dressing/BLT Salad
One of the tastiest tomato salads anywhere, this was given to me by a friend. I thank her always and so do those who try this
2 pounds fresh tomatoes, cut into wedges 1/4 pound feta cheese 1/2 small red onion, cut into 1/2 moons 1/2 cup calamata olives, halved 2 tablespoons parsley, minced 4 . . . → Read More: Greek Tomato Salad
Summer is made for salads – especially those with fruit and a good dressing. This salad fits summer to a tee! Romaine, strawberries, toasted almonds and mandarin oranges are enhanced with a bright Honey Lime Dressing you will want to keep on hand. I originally had this salad on an airline (which has since gone . . . → Read More: Summer Salad with Honey Lime Salad Dressing
1 – 5 ounce package of field greens, spring mix or mesclun (these are basically the same) 10 to 12 calamata olives, cut in half 1/4 cup chopped basil (one .67 ounce package) 4 ounces feta, crumbled Grape tomatoes, as desired Grated rind of 1/2 lemon Sea Salt Pepper 6 to 8 U10 to 15 . . . → Read More: Scallop Salad with Red Pepper Vinaigrette
Epicurean Potato Salad
This potato salad is best made a day or two before for the flavors meld. When you drain the olives, be sure to save some of the juice as it is used in the dressing. This recipe uses American Mission Olives in a can. Substituting another black olive will change the flavor . . . → Read More: Epicurean Potato Salad