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Tag Archives: Salad

HOUSE SALAD WITH COTTAGE CHEESE DRESSING and RICOTTA STUFFED SHELLS

15 Thursday Dec 2016

Posted by Ceri Wilkin in cheese, Recipes

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bacon, cottage cheese, delicious, dinner, easy, family, fresh, friends, healthy, Pasta, Salad

After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.

HOUSE SALAD WITH COTTAGE CHEESE DRESSING

house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.

COTTAGE CHEESE DRESSING

1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.

Enjoy!

Recipe adapted from The Junior League Celebration Cookbook, 2000

RICOTTA STUFFED SHELLS

ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.

Enjoy!

Recipe adapted from Six Sisters’ Stuff

www.sixsistersstuff.com/

SPARKLING ELDERFLOWER COCKTAIL and MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE and HEIRLOOM TOMATO AND GOAT CHEESE TART and RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

08 Sunday May 2016

Posted by Ceri Wilkin in Celebrations, Recipes

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Tags

best, brunch, cocktail, Dessert, elegant, entertaining, lunch, menu, Mothers Day, Salad, tart

Happy Mothers Day!!

a simply set table– a simple outdoor table setting

  • DSC_0042– a well enjoyed table

SPARKLING ELDERFLOWER COCKTAIL

sparkling elderflower cocktail

1.5 ounces vodka

ice

3/4 ounce elderflower syrup (I found mine at Ikea)

1 lime

sparkling wine

Pour the vodka and elderflower syrup into a cocktail shaker filled with ice. Pour into a glass. Squeeze half the lime into the glass, and top with sparkling wine.

Garnish with a nasturtium flower.

Enjoy!

MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE

mixed green salad with tarragon shallot vinaigrette

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 package mixed salad greens

grape tomatoes, cut in half

cucumber, halved and sliced

orange pepper, seeded and chopped

sliced radishes

Shallot Vinaigrette

In a large bowl, toss together the asparagus, salad greens, tomatoes, cucumber, pepper and radishes. Add desired amount of Shallot Vinaigrette, tossing to coat.

TARRAGON SHALLOT VINAIGRETTE

1/2 cup Champagne vinegar

1 shallot, finely chopped

2 tablespoons chopped fresh tarragon

1 tablespoon whole grain mustard

1 teaspoon salt

1 teaspoon honey

1/2 teaspoon ground black pepper

3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes.

Whisk in tarragon, mustard, salt, honey and pepper. Gradually whisk in olive oil, until combined.

Enjoy!

HEIRLOOM TOMATO AND GOAT CHEESE TART

heirloom tomato and goat cheese tart

1/2 (14-ounce) package refrigerated pie crusts

4 ounces cream cheese, softened

4 ounces goat cheese, softened

3 cups fresh heirloom tomatoes, chopped

salt and freshly ground black pepper

1/3 cup goat cheese crumbles

fresh basil for garnish

Heat oven to 400F. Line a baking sheet with parchment paper.

On a lightly floured surface, unroll pie crust, and cut out circles with a large round cookie cutter. Prick with a fork, bake for 8 to 10 minutes or until light golden brown. Let cool completely.

In a medium bowl, beat cream cheese and goat cheese with a mixer at medium-high speed until smooth and creamy. Spread over bottom of tart shells. Top with tomatoes and season with salt and pepper. Sprinkle with goat cheese crumbles. Bake for 15 minutes or until cheese is slightly browned. Garnish with fresh basil.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, July/August 2014

www.celebratemag.com/

RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

ricotta orange pound cake with prosecco strawberries

1 1/2 sticks unsalted butter

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups ricotta

1 1/2 cups plus 2 tablespoons sugar

3 eggs

2 tablespoons amaretto liqueur

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

1 pound of strawberries, hulled and quartered

2 tablespoons prosecco

confectioners sugar for dusting

whipped cream for serving

Heat oven to 350F. Butter a 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes, unmold and let cool completely.

In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries and whipped cream.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

 

 

 

 

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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Tags

appetizer, Arkansas Black Apples, cocktail, cream cheese, Dessert, dinner party menu, friends, Joey the Magician, mayonnaise, moonshine, orange, parsnip, pear, pickled onions, piquillo peppers, prosciutto, Salad, salad dressing, Soup, Southern Magic, sparkling wine

Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

ALMOND GRAPE CHICKEN SALAD

07 Thursday Jan 2016

Posted by Ceri Wilkin in Chicken, Recipes

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delicious, easy, healthy, lunch, quick, Salad, simple, yogurt

Perfect for a quick, easy and delicious lunch. The wonderful combination of ingredients in this Almond Grape Chicken Salad blend beautifully and can be enjoyed at home, or easily transported into work.

ALMOND GRAPE CHICKEN SALAD

almond grape chicken salad

2 tablespoons mayonnaise

2 tablespoons plain yogurt

1 cup cooked chicken, cut into cubes

1 cup seedless grapes, halved

salt and freshly ground black pepper

lettuce leaves

2 tablespoons toasted walnuts, chopped

Mix mayonnaise and yogurt in a bowl. Add the chicken and grapes, mix well. Season with salt and pepper to taste. Serve Chicken Salad on lettuce and top with walnuts.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, September 2015

www.nwaonline.com/

 

BRIE TARTLETS WITH GRAPE RELISH and GREEN SALAD WITH CELERY, WALNUTS AND CRANBERRIES and COQ AU VIN NOUVEAU

28 Saturday Nov 2015

Posted by Ceri Wilkin in Entertaining, Recipes

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Tags

appetizer, chicken, crowd, dinner menu, do-ahead, dressing, easy, family, french, grape relish, large group, Main, mushrooms, quick, Salad, serrano ham, store bought dessert, Thanksgiving

My husband left to visit friends who were also in the area for the holiday week, and on the way back to our Condo, drove through the forest, getting stuck in what he described as an unusually large puddle.

We had planned a French themed menu for our family, and along with the Pomegranate Rosemary Sparkling Cocktail (https://recipedoodle.com//?s=pomegranate+rosemary+sparkling+cocktail&search=Go), I had a cheese and olive tray assembled, Brie Tartlets made, the Green Salad with Celery, Walnuts and Cranberries ready to go and a large pot of Coq au Vin simmering on the stove. I was about to take a shower and freshen up, just as my husband walked in the door, 15 minutes before our dinner guests were due to arrive, ready to check on the Cassoulet he had put in the oven that morning.

He reminded me how lucky he had been to make it out of the puddle as I arranged dessert – an idea stolen totally from a dear friend who had provided the sweet end to a recent meal with store bought cream puffs drizzled with store bought chocolate sauce – brilliant, delicious and so quick and easy.

BRIE TARTLETS WITH GRAPE RELISH

brie tartlet with grape relish

1/4 cup chopped walnuts

refrigerated pie crusts

brie, rind removed

3/4 cup seedless red grapes, chopped

1 green onion, minced

1 1/2 teaspoons balsamic vinegar

1 teaspoon chopped fresh rosemary

salt and freshly ground black pepper

Place walnuts on a baking sheet. Bake at 350F for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425F.

Spray a mini-muffin tin with cooking spray. Cut out circles from the pie crusts and press them into the tin. Cut the brie into squares and place one on top of each crust. Bake for 6 to 7 minutes, or until lightly browned and cheese is beginning to melt.

Mix together the grapes, green onion, balsamic vinegar and rosemary. Season with salt and pepper. Spoon mixture into each tart and top with walnuts.

Enjoy!

Recipe adapted from Southern Living

http://www.southernliving.com/food/entertaining/appetizer-party-style/200711-appetizer-party-appetizers

GREEN SALAD WITH CELERY, WALNUTS AND CRANBERRIES

green salad with crranberries and celery

DRESSING

1/4 cup apple cider

1/4 cup cider vinegar

1 tablespoon honey

1 tablespoon grainy mustard

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

SALAD

mixed greens

1 1/2 cups sliced celery

1/2 cup dried cranberries

1/2 cup walnuts, toasted

MAKE DRESSING: whisk together cider, cider vinegar, honey and mustard. Slowly whisk in oil. Add salt and pepper.

MAKE SALAD: place greens, celery and cranberries in a bowl. Serve with walnuts and dressing on the side.

Enjoy!

Recipe adapted from All You, September 2011

www.allyou.com/magazine

COQ AU VIN NOUVEAU

coq au vin nouveau

2 tablespoons olive oil

10 ounces serrano ham, chopped

10 chicken thighs, boneless and skinless, cut into pieces

salt and freshly ground black pepper

1/2 cup flour

1 onion, chopped

6 garlic cloves, minced

8 ounces white mushrooms, sliced

8 ounces baby portabella mushrooms, sliced

2 cups white wine

32 ounces chicken broth

2 carrots, peeled and chopped

4 celery stalks, chopped

2 springs fresh thyme

Heat oil in a large saucepan. Add ham and saute for 5 minutes. Remove.

Sprinkle chicken with salt and pepper and dredge in flour. Cook chicken in same pan until brown. Remove.

Add onion, garlic and mushrooms, saute for 3 minutes. Add wine, chicken broth, carrots, celery, thyme and reserved chicken and ham. Bring to a boil, cover, reduce heat and simmer 25 minutes until chicken is tender. Remove cover and cook about 10 minutes longer, until sauce thickens slightly.

Enjoy!

Recipe adapted from Relish, January 2007

relish.com/

GRILLED TUNA WITH FRIED MANCHEGO

10 Monday Aug 2015

Posted by Ceri Wilkin in Fish, Recipes

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beautiful, delicious, easy, failure, first, fresh, healthy, Salad, tuna

I was excited to discover a beautiful piece of fresh tuna in the store, and didn’t let the fact that I had never cooked this particular fish before, deter me from purchasing it and bringing it home. Unfortunately, in my enthusiasm and inexperience, I think I overcooked it, but the flavorful dressing and gorgeous Manchego cheese disguised my failure, and my sweet husband didn’t say a word of complaint.

GRILLED TUNA WITH FRIED MANCHEGO

grilled tuna with fried manchego

1 tomato, finely diced

1 tablespoon white wine vinegar

1 tablespoon shallot, finely chopped

1 teaspoon chopped thyme

1 teaspoon honey

1 garlic clove, minced

1/4 teaspoon crushed red pepper

2 tablespoons to 1/4 cup olive oil

salt

1 tuna steak, about 1 1/2 inches thick

freshly ground black pepper

1/4 cup flour

1 egg, beaten

1/2 cup breadcrumbs

wedge of Manchego cheese, sliced 1/4 inch thick and cut into triangles

chopped romaine lettuce

In a large bowl, mix the diced tomato with the white wine vinegar, shallot, thyme, honey, garlic, crushed red pepper and the olive oil until emulsified. Season the tomato vinaigrette generously with salt.

Heat a pan and brush with olive oil. Brush the tuna steak with olive oil and season it with salt and pepper. Cook the tuna over moderately high heat, turning until seared on the outside. Let the tuna rest for 5 minutes, then cut into slices.

Meanwhile, heat olive oil in large skillet until shimmering. Put the flour, egg and bread crumbs in 3 shallow bowls. Dip the cheese triangles in the flour, then in the egg and finally in the bread crumbs. Add the cheese to the hot oil and fry until golden and crisp, turning once. Drain the fried Manchego and sprinkle lightly with salt.

Add the romaine to the vinaigrette in the bowl and toss well. Mound the dressed salad onto large plates. Arrange the tuna slices on the plates and stack the fried manchego slices on the plates.

Enjoy!

Recipe adapted from Food and Wine, September 2006

www.foodandwine.com/

 

MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS

23 Thursday Apr 2015

Posted by Ceri Wilkin in Chicken, Recipes

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almonds, apricots, chickpeas, garam masala, garbanzo beans, healthy, lunch, Salad, smoked paprika

My daughter had been pleading to spend the day at the horse barn for months, to ride additional horses, for a longer time, to help out with the chores, and just to be out in the country with the large array of animals.

The perfect Saturday presented itself, and as part of the preparations for the day, I offered to pack her trainer a lunch, as she would be with my daughter and several other students for hours. I made this Moroccan Chicken Salad with Apricots and Almonds, however my daughter wanted to make her own lunch – a peanut butter, banana and marshmallow sandwich – both eatables offered wonderful bursts of flavor and an incredible combination of tastes.

MOROCCAN CHICKEN SALAD WITH APRICOTS AND ALMONDS

moroccan chicken salad with apricots and almonds

1 1/2 pounds boneless, skinless chicken breasts

salt and freshly ground black pepper

1/2 cup olive oil, divided use

1 teaspoon garam masala

1/2 teaspoon ground coriander

pinch of smoked paprika

1/4 cup lemon juice, divided use

1 tablespoon honey

1 (14-ounce) can of chickpeas, rinsed and drained

1 shallot, finely chopped

3/4 cup dried apricots, chopped

2 tablespoons fresh parsley, chopped

salad greens

4 ounces sprouts

1/2 cup almonds, toasted and chopped

Season chicken with salt and pepper. Heat 1 to 2 tablespoons of the oil in a 12-inch skillet over medium-high heat. Add chicken and brown well, 6 to 8 minutes, turn and cook 5 to 7 minutes more, or until chicken is cooked through. Transfer chicken to a cutting board and let cool slightly, then slice 1/2 inch thick on the bias. Cool to room temperature.

While chicken cools, combine 1 tablespoon of the olive oil, garam masala, coriander and paprika in a small saucepan. Cook until fragrant, 2 to 3 minutes. Whisk in 3 tablespoons of lemon juice, honey, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Whisking constantly, drizzle in remaining oil.

In a large bowl, combine the cooled chicken, chickpeas, shallot, apricots, parsley and half of the dressing and toss to coat. Cover.

Whisk remaining tablespoon of lemon juice into the remaining dressing, toss with the lettuce, sprouts and almonds.

Arrange lettuce and chicken mixture on serving platter.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

 

ROASTED VEGETABLE SALAD with DE NIGRIS BALSAMIC VINEGAR

16 Monday Mar 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

balsamic, De Nigris, goat cheese, left overs, roasted, Salad, vegetable, vinegar, watermelon radish

Content sponsored by #DeNigris1889; all opinions are my own.

I am usually a precise and meticulous recipe follower – and I don’t like to waste food. However, as is the nature of cooking, a recipe may use a little bit of an ingredient leaving a lot left over, or there will just be a lot of left overs from a meal.

Oftentimes I will search for another recipe to use up an ingredient we have an abundance of, but I definitely need to get better about doing that and being more creative with repurposing leftovers. My favorite ways to use left overs are chopping them into omelets and soups, spooning them on top of baked potatoes or soft polenta, or stacking them into sandwiches.

My husband was out of town for a conference this past week, and I had invited a friend over, thinking it would be easier to entertain at home than try and find a sitter and go out. We had been attempting to get together for a while, but our schedules and the kids numerous activities had made it difficult to find a time.

I mixed an aperitif and set out an appetizer, then, as our conversation continued, what was going to be a cocktail and quick catch up, turned into a sit-down meal.

I had roasted different vegetables during the week for a variety of dishes – and after warming them in the oven, they came together beautifully with the addition of the De Nigris Balsamic Vinegar, olive oil and sprinkle of cheese. The left overs transformed into a whole new, exciting dish, creating the perfect dinner. It enabled me to serve a friend a delicious and delightful meal, with minimal preparation, fuss and time, while our conversation expanded and lengthened.

ROASTED VEGETABLE SALAD WITH DE NIGRIS BALSAMIC VINEGAR

plating the roasted vegetables

– Plating the Roasted Vegetable Salad at the Counter

on the table

– Left overs transformed and on the Table in a matter of minutes

2 to 3 cups of roasted vegetables (I used golden beets, red beets, butternut squash, red peppers, zucchini, yellow squash and carrots)

2 watermelon radishes, sliced

arugula

crumbled goat cheese

De Nigris balsamic vinegar

olive oil

salt and freshly ground black pepper

rosemary sprig

Warm roasted vegetables if desired. Stack on plate with radishes and arugula. Sprinkle with goat cheese, balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper. Top with a rosemary sprig.

Enjoy!

 

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

brie, candied pecan, ginger, goat cheese, heirloom tomato, mango, parmesan, pear, Salad, salmon, shooters, shrimp, smoked, tarts, tequila, The Oscars, tuiles, watermelon

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/

Mexican Chicken Salad

23 Friday May 2014

Posted by Ceri Wilkin in Celebrations, Entertaining, Recipes, Salad, Spring, Summer

≈ Leave a comment

Tags

chicken, corn, cucumber, dinner, lunch, Mexican, radishes, Salad

This is the perfect time of year to be dining outside here in Fayetteville – beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

Mexican Chicken Salad

1 cup corn kernels

1 lettuce

2 hot, cooked chicken breasts, sliced

4 to 5 radishes, sliced

1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)

1/2 cucumber, cut into 2 cm chunks

handful of cilantro leaves

2 teaspoons buritto or taco seasoning mix

1 teaspoon brown sugar

2 tablespoons olive oil

2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.

Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.

Drizzle dressing over salad and serve.

Enjoy!

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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