California Salad

Yum

 Happy 4th of July!

So many wonderful memories of this holiday and my childhood.  Joining the 4th of July parade with my bike all decked out with red, white, and blue flags and crepe paper in the spokes.  Then having a great cook out in the back yard and finally going over to the park to lay on a huge blanket and watching the fireworks at night.  Oh, I just love the feeling of this holiday!

These days we often have a pool party and grill prior to watching the fireworks.  Sometimes we have a potluck style get together, other times we have a themed menu.

This year we're having a potluck style get together with many friends.  Each bringing their own favorite dishes.  Tons of food, lots of friends, great fun!

I'm bringing a wonderful salad I call a California Salad.  My inspiration came from a small salad shop that we used to eat at frequently.  They had this salad that was full of fruit, topped with chicken, and had a sweet dressing.  This is my version, and it's perfect for any potluck, or holiday celebration.

To make this easier use leftover roasted chicken, (or roast a breast or two fresh, or pick up a rotisserie chicken!) and slice the breasts thinly.  

Hope you enjoy this salad, it's fresh, light, and delishhh!

California Salad

1 head of Romaine Lettuce, torn

1/2 c Blueberries

1 1/2 c Strawberries, sliced

1 c Pineapple, cut into chunks

1/3 c Mandarin Oranges

1 Roasted Chicken Breast, sliced

1/3 c Pecans Halves 

1/3 c Poppyseed Dressing

Fill a bowl with the torn lettuce.  Add blueberries, strawberries, pineapple and Mandarin oranges.  Add slices of roasted chicken breast on top.  Sprinkle with pecan halves.  Drizzle with poppyseed dressing.  Toss to distribute dressing and serve.

Grilled Lime Mustard Chicken

Ready to fire up the grill?

It think it's time...it's grillin' time!  The weather is warming up and the nights are long.  Time to enjoy the outdoors and eat dinner alfresco.  A perfect way to enjoy the evening by grilling your favorite foods. Did anyone say 4th of July grilling?? 

All sorts of food can be made on the grill.  From your typical burgers, to vegetables, to desserts!  Endless possibilities and outstanding unmistakable flavor!

Tonight we decided to make a favorite of ours.  Grilled Lime Mustard Chicken is a Latin take on sweet and spicy.  The lime and cumin add tang while the honey mustard lends the sweetness.  Oh, and don't forget the cayenne pepper for a little spice!

This dish is easy to put together.  You just mix the marinade and then allow the chicken to sit in it for a couple of hours.  I used chicken breasts (boneless and skinless are my fav) but you can use your favorite cut of meat.  I would suggest that you use a boneless cut though.  The sugar in the honey mustard will cause the chicken to burn on the outside is cooked too long.  
 

These would be perfect with some potato salad, a little coleslaw and some berry pie!  We served them with some wild rice mix and some crusty bread.  An excellent summer meal if I do say so myself.  Enjoy!

Grilled Lime Mustard Chicken

Serves 2

2 boneless skinless chicken breasts

¼ cup fresh lime juice

2 T honey mustard

2 t olive oil

¼ t cumin

1/8 t cayenne pepper

1/8 t garlic powder

Rinse chicken breasts and pat dry with a paper towel.  Place in a plastic bag.  In a small bowl add lime juice, honey mustard, olive oil, cumin, cayenne pepper, and garlic powder.  Whisk to combine.  Place in a Ziploc bag, pour marinade over the chicken and refrigerate for 2 hours. 

Heat grill to medium high.  Remove chicken from marinade.  Throw away excess marinade.  Place chicken on grill.  Cook 6-7 minutes per side until chicken is done and no longer pink in the middle.  Serve immediately.

Tour of Italy: Quick Tomato Sauce with Black Olives and Cream

To wrap up our fresh pasta sauces we will end with a wonderful red sauce.

This fresh and delicate sauce can't be beat during the summer!  Using wonderful plump tomatoes, a little onion, and adding some black olives and cream for flavor makes this a stand out sauce.  

Again, this is simple to make.  Serve it over store bought or my homemade pasta.  The ingredients should be the best you can find as the seasonings are minimal and you wants all the brightness of the ones you have to stand out.  

There's more to come from Italy.  Florence is up next!

Enjoy!

Quick Tomato Sauce with Black Olives and Cream

Ingredients:

• 3 Tbs. unsalted butter
• 1 sweet white onion such as Vidalia, finely diced
• 1 leek, white portion only, rinsed well and finely diced
• 4 garlic cloves, thinly sliced
• Tiny splash of brandy or cognac
• 1 can (35 oz.) plum tomatoes, chopped
• 1 bay leaf
• Leaves from 2 or 3 large fresh thyme sprigs, minced
• Salt and freshly ground pepper, to taste
• 1/2 cup pitted Mediterranean-style black olives, halved
• 1/2 cup heavy cream
• Leaves from 3 or 4 large fresh flat-leaf parsley sprigs, coarsely chopped
• 1 cup grated Parmigiano- Reggiano cheese

Directions:

In a large fry pan over medium heat, melt the butter. Add the onion and leek and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant and very lightly golden, 1 to 2 minutes. Add the brandy and let it boil away. Add the tomatoes, bay leaf and thyme. Increase the heat to high and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Season with salt and pepper.

Add the olives and cream to the sauce. Simmer gently over low heat for a few minutes to blend the flavors.

Add the parsley and toss gently.  Serve over pasta.

Adapted from Williams-Sonoma Collection Series, Pasta, by Erica De Mane (Simon & Schuster, 2001).