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Summer Tomatoes, Corn, Crab and Avocado Salad

Summer Tomatoes, Corn, Crab and Avocado Salad
A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer. This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that's not available near you, canned lump crab would do. For the corn, you can roast the corn on the grill, or if you are lucky enough to live near a Trader Joe's, they sell roasted frozen corn which is such a convenience. 12 oz lump crab meat1 pint grape tomatoes, cut in half1 hass avocado, diced2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)1 1/2 cups roasted corn kernels 1/3 cup chopped red onion 2 limes, juice of (or more to taste)1 tsp olive oil2 tbsp chopped cilantrosalt and fresh pepper to tasteDirections:

Jar Salads Recipe This is the greatest idea I have ever seen. What a find! The author says they last about 7 days in the refrigerator. Done in quart wide mouth mason jars. Review by reader This is the greatest idea yet. I made 6 jars to last all week. Ingredients Directions Poppyseed: Layer, in this order: -poppyseed dressing -carrot shreds -green peas -pineapple -blueberries -raspberries -lettuce Asian: -light asian ginger dressing -peapods -carrot shreds -cabbage shreds -water chestnuts -green peas -bean sprouts -quinoa -toasted sesame seeds -lettuce Seafood (I make a light dressing with light mayo, skim milk, s and p, and parmesan -dressing -cabbage shreds -cherry tomatoes (halved) -black olives -celery -drained canned crab / drained canned salad shrimp -lettuce Caesar: -light Caesar dressing -carrot shreds -diced grilled chicken -celery -cukes -lettuce -parmesan

Portabella Lasagna I love lasagna despite all the work and I’m not talking about taking a frozen one out of a box and baking it in the oven for 45 minutes! And for the record, this is not just another lasagna recipe with mushrooms inside. I’ve actually taken the classic lasagna dish and evolved it into two vegetable versions where I completely omitted the lasagna noodles and used spaghetti squash in one version and more recently, zucchini. But recently, I wanted to go a different direction and use lasagna as an inspiration and create something lighter and less time consuming! Danny’s Portabella Lasagna While I love lasagna, it’s really a heavy meal. And now that I’m back to working out on a regular basis, I wanted to create something that was lighter but still full of that lasagna goodness! And no sauce is complete without fresh herbs, so if you have them, use them – it makes the flavor that much more amazing! What I really love about this dish is that it’s so versatile. I hope you give this a try.

Pear, Apple and Gorgonzola Salad with Candied Pecans and Cranberry Vinaigrette Dressing I love a special salad during the holidays. If you are a fan of cranberry flavor, you will love this salad. It has a tart, sweet and salty thing going on, which I love. Hot Caprese Dip You only need three ingredients to make this fabulous snack! And I say snack, because it is totally acceptable to make it for yourself this afternoon when your stomach starts to rumble. You know why? Because I said so. It also obviously makes a great appetizer for parties. And it is super simple to make. Then throw the dish in the oven and let the cheese work it’s magic. It will look like this. It took all of my restraint to not go at the dip with just a spoon. I might have taken a little spoonful of a taste. There really is nothing better than a spoonful of bubbly, golden cheese. Hot Caprese Dip serves 2-4 10 ounces fresh mozzarella, chopped into cubes 2 roma tomatoes, seeded and juiced 3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. Just try to stay away.

Ladies Who Lunch Artichoke & Olive Pasta Salad If I was a lady who lunched, I would eat this everyday. In a pretty little bowl. With a swirly, girly pink napkin, and pretty silverware and a glass of wine. Today, I wil be that lady. Just a few simple ingredients from the cupboard and the fridge… And the easiest, fanciest recipe ever from Martha Stewart Everyday Food, with a few adaptations to suit my palate. Linking up to the following parties:

The Ultimate Strawberry Lemonade One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. I stirred and stirred and stirred again until that sugar was finally dissolved. Speaking of which, what gives sugar?! Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all.

spinach salad with warm bacon vinaigrette Happy Pie For Breakfast Day, friends! Do you see what I did there? I made it official, which means that you need not feel any regret that you may have innocently come upon a lonely wedge of leftover pie in the fridge this morning, and before you knew it, before you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in fact did have pie for breakfast and it was wonderful. You need not feel any regret because it’s a holiday, and it was important that you joined in the celebration. You were only doing your part. And now that we got that out of the way, I bet you could go for a salad. Before I took off to Los Angeles, San Francisco, Portland, Vancouver, Washington DC, Toronto and Chicago on the whirlwind last few weeks of the book tour during which I have missed you all terribly, I went on a serious spinach salad bender, surprising nobody more than myself.

How To Make a Bento Box for Kids Aug05 by Guest Contributor Our Guest Contributor is Wendy Copley of Wendolonia. When my oldest son entered preschool and I had to start packing him a lunch, I was terror-struck. Up to that point his daycare had fed him his lunches. Sure, I made his lunches on the weekend, but I usually just heated up leftovers or fixed him a bowl of mac and cheese. A lunch box full of cold foods. A lunch box full of cold foods he would be willing to put in his picky three-year-old mouth. My mind boggled. But rather than panic, I did what I do in all times of crisis: I started searching the internet. What the heck is bento, you ask? That sounds boring, you say. Ahhhh, but there’s where you’re wrong! Some people go all out when they’re packing a bento box. What you’ll need to start packing bento lunches: Don’t worry! A box — The most important piece of equipment you’ll need to pack bento lunches is some sort of box to put your food in. About that cute part Neat and Tidy Cut shapes Roll-ups Pack it in

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette Once you try this delicious Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette, you’ll find yourself craving it again and again! It’s bright, fresh and beyond versatile. It’s perfect for a quick lunch, a fancy brunch, a lovely side salad or a complete meal with chicken, shrimp or pork tenderloin piled on top. You can add goat cheese, blue cheese or any other fun cheese that strikes your fancy. It’s wonderful with spinach, Romaine, field greens, Bibb lettuce, arugula ……………. did I miss your favorite? Well, it’s great with that too! For holidays, you could add a sprinkle of crimson pomegranate seeds or how about a scatter of blood orange or ruby red grapefruit wedges? The recipe below is for my Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette (the almonds from yesterday’s post) but feel free to have use the dressing for other salads and to adapt the recipe according to your tastes, whims, cravings, pantry and budget! Author: Chris Scheuer

Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes

Fun & Taste: A unique salad with strawberries, spinach, and ...... check it out!! ;) Na 2 porcje Sałatka 150 g świeżych liści szpinaku16 truskawek - usunąć szypułki, pokroić na połówki lub ćwiartki1 mango - obrać, pokroić w kostkę4 grube plastry sera camembert - rozdrobnić2 łyżki migdałów - płatków4 krążki małej czerwonej cebuli Dressing 2 łyżki oliwy z oliwek1 łyżka octu jabłkowego1 łyżeczka maku1 łyżeczka nektaru z agawy Sałatka W misce lub na talerzu ułożyć szpinak, a następnie truskawki, mango, camembert oraz cebulę i posypać płatkami z migdałów. Dressing Do pojemnika z zakrętką wlać oliwę, ocet, nektar dodać mak. Polać sałatkę i od razu serwować. Lekkiego zajadania życzy! Violaautorka przepisu

LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up.