Fresh Ribbon Salad with Lemon Pesto Vinaigrette

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So maybe you know what you are cooking for you main dish this coming 4th of July but aren't sure about all the side dishes.

Everyone loves a good green salad right?  We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit.  Let's create an IRRESISTIBLY FRESH summer salad.  When I think "fresh" I think of lots of raw in-season vegetables.  But I want the presentation to be special, a little over the top, something that draws the eye.  That's when I broke out the Spiralizer!

Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level.  What's prettier than a bunch of curly fresh vegetables?  So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  I used this Spiralizer by Paderno which I just love.  But don't fret if you don't have one.  You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness).  I think that by hand a mandolin might be best if you have one.  Using the Spiralizer I chose the blade that give you medium curls or ribbons.  The thickness and the texture is just perfect for fresh vegetables.

Now for the veggie choice.  Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those.  Once you cut your veggies into ribbons you can mix them with some packaged salad greens.  I chose a French mix which had butter lettuce and radicchio mixed for body.

Once that is all done you only need a FABULOUS salad dressing.  You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order.  One that you can whip up quickly and just drizzle dollops over it.  That dressing just happens to be Lemon Pesto Vinaigrette.

Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.

This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.

So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  People will think you are Martha Stewart!

Enjoy!





Fresh Ribbon Salad with Lemon Pesto Vinaigrette

serves 4

Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)

Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper

Using a Spiralizer, cut your vegetables into ribbons.  Set aside.  On a large bowl or platter place the packages salad green, then top with ribbon vegetables.  

In a small bowl or mason jar add dressing ingredients and shake or whisk well to combine.  Drizzle over the salad.  Serve.

Red, White & Blue Fruit and Jello Cups

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Three cheers for the Red, White & Blue!

We love to have a big bash for the 4th of July.  We usually grill the main dish and have a whole lot of sides.  But the star is usually the dessert!

Boy do I have any EASY dessert for you that the kid just flip over!  Red, White & Blue Fruit and Jello Cups are on the menu this year.  There is something so refreshing about jello and fruit with a creamy whipped topping that just makes you feel happy.  I think Jello make you happy and brings out the kid in all of us!

All you need is some small bowls, containers, or cups so that you can make individual servings and a few ingredients and you are all set. I use these little bowls here.  Dessert will be quick to assemble, but allow yourself several hours for the jello to set, and then you just need to top them and serve!  

So cute with the layers of Red, White & Blue.  I used strawberry jello and topped them with chopped strawberries.  Use whipped topping (or real whipped cream if you prefer) and then add the blueberries for the "blue" part.  These are irresistible and tasty too!

These are perfect for the 4th of July, Memorial Day, Labor Day, or any day!  What better way to celebrate our patriotism than with this adorable dessert.

Enjoy!

Red, White & Blue Fruit and Jello Cups

1 box of Strawberry Jello
1 cup boiling Water
1 cup cold Water
Strawberries, chopped
Cool Whip
Blueberries

In a small bowl add the jello.  Mix in the boiling water and stir until dissolved.  Add the cold water and stir.  Pour into small bowl about 1/2 full.  Add some chopped strawberries, and refrigerate until set.  About 2 hours.

Place whipped topping in a plastic bag and cut off the corner tip.  Pipe whipped topping generously on top of the jello.  Top with blueberries.  Serve.




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Chipotle Lime BBQ Drumsticks

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We have a holiday coming up and I have the perfect grilled main dish!

Let's break out the grill this 4th of July and make some Chipotle Lime BBQ Drumsticks.  These are soooo easy to make.  You only need FIVE ingredients! ( A major plus) Yep, that is absolutely right, 5 ingredients to the ultimate party dish!  Who doesn't love drumsticks?  These are such a great idea for a great big outdoor bash.  The recipe can be doubled or tripled to accommodate as many people as you want, or it can used as a great, quick weeknight meal.

CHIPOTLE LIME BBQ DRUMSTICKS

Let's talk about the flavor.  I love a good BBQ sauce and usually make my own, however there are time when I don't want to do that, or I am short on time, or need A LOT of it.  That's when I turn to a good bottled sauce.  No shame here.  We all use them.  What's different about this sauce is that I chose a Carolina style sauce which has a mustard and vinegar base, not a tomato one.  Mix that with some Chipotle seasoning and some lime zest and you have one heck of a sauce!

I chose a salt free Southwest Chipotle seasoning by Mrs. Dash.  Now this seasoning has a kick, so if you want it milder add less or more if you want it really spicy!  This seasoning is perfect with the BBQ sauce and then you add the lime zest!  Woooweee!  This is some zesty sauce.  

Serve along some great potato salad, pasta salad, or corn on the cob and you have one excellent meal!  Treat yourself to something easy at your next outdoor bash, or this 4th of July.  Chipotle Lime BBQ Drumsticks will be the hit of the party!

Enjoy!

Chipotle Lime BBQ Drumsticks

serves 2-3

1/2 cup of Carolina style BBQ sauce (mustard/vinegar based) (such as Heinz)
1 tsp Southwest Chipotle seasoning (Mrs. Dash)
2 tsp lime zest
6 chicken drumsticks
1 Tbls olive oil
salt & pepper

Preheat the grill to medium heat.  Combine the top three ingredient in a bowl and set aside.

Brush the chicken with the oil and sprinkle with salt and pepper.  Grill chicken, covered, for 20 minutes, turning about every 5 to 6 minutes until cooked through.  In the last 10 minutes start basting chicken with the sauce mixture each time you turn the chicken.  Serve.

Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry

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We are having a heat wave here in Southern California.  In a time where we usually have June gloom we are having 100 degree weather for a week straight and no end in site.

The last thing I want to do is spend time heating up the kitchen to get dinner on the table.  Nope...not gonna do it.  So one can never have enough 30 minutes meals on hand for days like this, and because this is way BETTER THAN TAKEOUT there's no need to call out for food!

Today, let's talk about a one skillet meal full of beef and vegetables coated with a spicy sauce.  With one skillet (or wok) you can have dinner on the table in less than 30 minutes.  Can't beat that in this heat!

SPICY BEEF, SNOW PEAS, MUSHROOM, AND CARROT STIR FRY

A nice sirloin steak cut into thin strips will give you nice tender beefy bites.  Make sure to cut it across the grain so that it isn't tough when you bite into it.  For the veggies I chose ones that cook quickly and compliment the beefy flavor.  Shredded carrots lend a touch of sweet, while mushrooms (baby bella or white button will both work) lend a earthy meaty flavor.  The snow peas lend crunch and texture and a pop of green to the dish.  Oh, and lets not forget to add in some cashews for a little crunch.  I love them and add them to all my stir frys.

The sauce carries the heat with the addition of chili garlic sauce.  You can adjust that up or down depending on if you want it super spicy or leave it out if you don't want the kids to have it.  The sauce is easy to throw together, but make sure to do this first, as stir frys come together quickly and you want it ready to put in a finish the dish off.  

So dinner is done in 30 minutes and the kitchen stayed cool.  But, it's still hot outside so I think a mojito is calling me while I sit and watch the sunset!

Enjoy!

Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry

serves 4

Sauce:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 tablespoon minced peeled fresh ginger
2 tablespoons sesame oil
2 tsp garlic, minced

Stir Fry:

2 Tbls canola oil
3/4 lb beef sirloin, thinly sliced against the grain into strips

1 cup carrots, shredded

1 1/2 cups snow peas

8 oz baby bella mushrooms, sliced

1/3 cup cashews, whole

Basic Steamed White Rice

In a small bowl mix together the soy sauce, sherry, sugar, cornstarch, rice vinegar, chili garlic sauce, ginger, sesame oil, and garlic.  Set aside.

Heat a skillet over medium high heat.  Add oil and allow to heat.  Add sirloin and cook about 5-7 minutes until cooked to about medium well.  (cook less for medium doneness).  Remove from the skillet to a pan.  Add carrots, mushrooms, and snow peas to the skillet.  Cook about 5-7 minutes until mushrooms have let out their moisture and the veggies are crisp tender.  Add the cashews and stir to lightly toast.  

Add back the beef, stir the sauce and pour over the beef and veggies.  Mix to coat thoroughly.  Place on a serving platter and serve with hot cooked rice.

10 BEST Smoothies

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10 Seriously easy and mouthwatering smoothies that will keep you cool all summer long!

1.  Banana Cream Pie Smoothie - Tastes just like the Banana Cream Pie your momma made, with the same comfort feeling! {GET THE RECIPE}

2.  Cherry Berry Smoothie - A tart and creamy smoothie that mixes in-season cherries and berries for one outstanding and healthy drink.  {GET THE RECIPE}

3.  Peach Cobbler Smoothie - Light and creamy this drink is a taste of the South!  {GET THE RECIPE}

4.  Black and Blue Smoothie - A double delight with not one but two berries that will provide your with antioxidants and fill your tummy.  A great breakfast treat!  {GET THE RECIPE}

5.  Vanilla Kiwi Smoothie - A cool and light smoothie made with luscious kiwis and warming vanilla.  {GET THE RECIPE}

6.  Avila Orange Smoothie - Oh this is one of my favorite breakfast treats.  Made with Avila farms honey (use your favorite) and oranges.  AWESOME!  {GET THE RECIPE}

7.  Strawberry Banana Smoothie - Traditional flavors that are outstanding together and kids love them!  {GET THE RECIPE}

8.  Strawberry Pear Smoothie - Fresh pears blended with strawberries make for a light and bright drink that will keep you cool and delight your senses!  {GET THE RECIPE}

9.  Pineapple Mango Chia Smoothie - Tropical flavors of pineapples and mango blended with chia for a wonderfully healthy smoothie that will make you feel like your vacationing on a beach!  {GET THE RECIPE}

10.  Blackberry Pomegranate Smoothie - Sweet and tart go well together in this outrageously good smoothie.  Filling and quenching all in one treat!  {GET THE RECIPE}

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

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Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin

Father's Day Menu

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It's time to celebrate the Father's in our lives!

I'm bringing you a Father's Day Menu that is hard to beat.  These recipes scream for an alfresco setting, so take the party outside and enjoy the start of summer with this delicious meal.

Father's tend to be the grill masters of the house so why not take over the grill and make the BEST main dish ever.  Served with some Damn Good side dishes and you have one heck of a meal!

FATHER'S DAY MENU

Grilled Chicken Cordon Bleu

 

Roasted Parmesan Summer Squash

Tomato Salad

Deep Dish Peach Cobbler

Enjoy the holiday and celebrate all the Father figures in your life!

Happy Father's Day!!