Greek Salad on Lavash with Tzatziki Sauce

A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

3/4 C Tzatziki Sauce

1/2 C feta cheese crumbled

Greek Salad Ingredients

1/2 C English cucumber diced

1/2 C tomato diced

1/3 C shallot or red onion sliced thin

½ C red or yellow pepper diced

1 T mint chopped

3 T Kalamata olives chopped

2 C baby romaine

1/3 C Greek salad dressing

Directions

Serves 2 or 4.

Preheat oven to 420º F. Line baking sheet with parchment paper.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2 minutes per side and remove from oven and cool.

Salad

Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.

Assemble the Lavash

Place the flatbread on large serving platter.

Spread tzatziki sauce onto lavash.

Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.

Sprinkle with feta and cut the lavash into two or four pieces.

Serve

Note:

This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.

 

 

Southwest Lavash (Flatbread) Pizza

Use lavash as a flatbread to make  fun fresh pizza salad that has great flavor and a light texture.  This recipe is great for cutting carbs and making veggies more fun to eat.

Ingredients

1 lavash flatbread (9 x 12″)

1/2 C chèvre

1/3 C mozzarella

1/2 – 3/4 C black bean corn salsa

1 tomato diced

1/4 C black olives sliced

1 shallot thin sliced

1/4 -1/3 C cilantro sliced

1/2 C lettuce fine sliced

1/4 C sour cream

1/4 C cheddar shredded (optional)

Directions

Serves 2 for lunch

Preheat oven 450º F. Line baking sheet with parchment paper.

Combine veggies:

Mix tomatoes, shallots, olives, and cilantro in small bowl and set aside.

Make pizza:

For sauces, the flatbread is prenaked.  For a soft cheese spread, you can prebake or move to the next step.  For prebaking, place flatbread on baking sheet and apply thin coat of olive oil to both sides. Bake for 3 minutes and turn over and bake for another 3 minutes.*  The flatbread should crisp and somewhat flexible.

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If prebaked, remove flatbread from oven. Otherwise, gently spread chèvre (or other soft cheese) and then sprinkle mozzarella on the flatbread. Bake for 3-4 minutes and remove from oven.

Add the black bean corn salsa and then the tomato mixture to the prepared flatbread. Sprinkle the lettuce and sour cream to finish dressing the pizza. (If desired, add shredded cheddar cheese.) Cut into quarters and serve.

Notes

* With cheese, I may not prebake the flatbread.  For sauces, prebaking is important since sauces can make flatbread soggy. I recommend experimenting to find what works for you.

Blackened chicken, cod, or halibut can be added.

Do not add so many ingredients that the flatbread breaks from the weight of the toppings.

Alaska Cod Burger with Spicy Slaw

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A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 

Ingredients

5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)

Directions

Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.

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Serve.

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Notes 

Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.

 

 

 

 

 

Easy Tasty Roasted Chicken Patty Recipe

A fun twist on leftover rotisserie chicken breast is a tasty chicken patty.  We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.

Ingredients

1-1/2 C rotisserie chicken breast, finely chopped

1/2 C mayonnaise

1/4 t hot sauce

2 t Old Bay seasoning

1 t thyme minced

1 egg

2/3 C Panko or bread crumbs

Directions

Serves 4.

Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.

Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.

Remove and serve on pretzel buns with a blue cheese mayonnaise  or on a romaine salad.   We also love this champaign vinaigrette on salad.

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Compound Butter

Ingredients 

1/4 pound butter chunked

3 T leftover fresh herbs

Directions

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Notes

I have logs of thyme, rosemary, sage, marjoram, and basil in my refrigerator. I use for seasoning vegetables, scrambled eggs, and  meats.

 

Curly Kale Salad with Lemon Garlic Parmesan Dressing*

Ingredients

1 bunch  of curly kale

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

Salt and pepper

Directions

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop.

Pour into salad dressing shaker, olive oil and lemon juice. Add minced garlic and cheese and shake. Add pinch of salt and ground black pepper

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Toss kale with about 1/2 of the dressing. Sprinkle with set aside cheese and serve. Serve 2-4

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Note: I have used Lacinato Kale and Red Russian Kale also but prefer curly kale for this recipe as its ruffled leaves capture and hold the cheese and garlic.

Notes

*Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping..

*I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.

 

 

 

Pickled Jalapeños

Our friend had a big crop of jalapeños and shared with us. We had more than I could use immediately. I made my Grandsons favorite pickle, jalapeño pickles. So easy, so tasty.

Ingredients

1pound jalapeños

1 T salt

1 1/2 C white vinegar

1/2 C water

4 garlic cloves

1-2 T sugar¹

Directions

Sterilize two pint sealable jars and set aside.²

In medium nonreactive pan add water, vinegar, salt, sugar and bring to a boil.

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Put on gloves

Wash and dry  jalapeños

Slice jalapeños then place jalapeños and garlic cloves in jar leaving 1/2 inch at top.

Add boiled pickling liquid and let stand 10 minutes and cover.

Place in refrigerator and let stand  about 3 days.

Note

1  I added 2 T of sugar as these jalapenos had a lot of heat.

2  I boiled the Kerr® jars in water for 15 minutes and then transferred them to a clean cloth to cool down.

 

 

 

 

Refrigerator Bran Muffins

A versatile muffin batter that can be stored in the refrigerator for two weeks. You can bake all of them at once or as few as desired. Muffins on demand! The muffins are moist and flavorful.

Ingredients

2 C all bran or bran buds

1 C boiling water

1 1/2 C sugar¹

1/2 C butter

2 eggs

2 1/2 C all purpose flour

2 1/2 t baking soda

1/2 t salt

1 C bran flakes²

2 C buttermilk

Directions

Preheat oven 375º F  Line muffin pan with paper baking cups or use non stick spray

In medium bowl add flour, baking soda, salt, and bran flakes. Mix and set aside

In medium bowl pour boiling water over all bran then mix and let stand.

In large bowl cream sugar, butter, and eggs.

Add cooled bran mixture to creamed mixture and combine

Add flour mixture alternately with buttermilk to creamed mixture.

Bake in preheated oven for 15-20 minutes

Bake as needed, mixture will keep in refrigerator for two weeks.³

Notes

1 I have many times cut the sugar amount to 3/4 C

2 I use raisin bran flakes

3 My Mom would store the dough for 4-5 weeks. We never got sick!

Alternatives Available

Batter can be doubled. I make 24 muffins with the above recipe.

2 t cinnamon, dried fruit such as cranberries, apricots, or dates can be added for variety before baking

 

Turtle Cookies

A fun to make cookie that children and adults enjoy. Whats not to like, a mouthfull of chocolate, pecan and vanilla goodness.

Ingredients

1/2 C butter or margarine, softened

1/2 C brown sugar firmly packed

1/4 t vanilla

1 egg plus 1 egg yolk

1 1/2 C all purpose flour

1/4 t baking soda

1/4 t salt

1 C pecans sliced lengthwise

1 egg white beat until frothy

Frosting

2 ounces chocolate semi-sweet chocolate squares

1 T milk

1 T butter

3/4-1 C powdered sugar

Directions

Preheat oven to 350º

Add flour, baking soda, and salt to small mixing bowl and stir together. Set aside.

Add butter and brown sugar to medium bowl and cream. Add eggs,and vanilla and beat until fluffy. F Line two baking sheets with parchment paper

Add flour mixture in thirds and combine.

Arrange cut pecans on baking sheets to form a  head and four legs. Three to four turtles per row.

Scoop teaspoonful of dough and form into a ball.

Brush or dip bottom of balls into beaten egg white and press into pecan groupings.

Bake about 10 minutes.

Transfer to wire racks and cool.

Frosting

Break chocolate squares into pieces and place in microwave safe bowl.

Microwave on high for about one minute until chocolate about melted. Remove and stir until completely melted. Cool for about 5 minutes.

Add butter and milk than stir until blended.

Gradually add sugar, beating until well blended to desired consistency.
Frost cooled cookies. Allow frosting to setup and serve

 

 

 

Lamb Chops in a Cumin Cardamom Marinade

Frenched rack of lamb or chops matinated in a Middle Eastern marinade that can be grilled, fried, or roasted and deliver a flavorful, juicy chop. It pairs well with roasted garlic seasoned fingerlings and asparagus or roasted carmelized carrots.

Ingredients

4 garlic cloves minced

1/2 t cumin

1/2 t cardamom

1/4 t red pepper flakes

3 T lime juice

2 T olive oil

1 t salt

1/2 t black pepper

1 rack of Frenched lamb chops (8 chops) Rack can either be marinted whole or cut into individual chops.¹

Directions

If roasting, preheat oven 450º F Foil covered baking pan. Medium rare(145º F) is recommended temperature for lamb chops or roasts

Whisk together garlic, cumin, cardamom, pepper flakes, lime juice, olive oil, salt, and pepper

Pour contents into Ziplock® sealable gallon bag and add rack or chops. Remove air from bag and marinate the lamb for 4 hours.

Remove lamb and grill, oven roast, or fry lamb.

If frying heat large fry pan with canola oil until very hot and cook the chops in batches. Medium rare is usually three minutes per side for chops.

For the rack of lamb, place rack fat side up and roast 15 minutes, rotate baking sheet and roast 10-15 minutes until internal temperature reaches 145º F . Remove and rest for 5 minutes.

Grill over medium heat also delivers delicious results.

Notes

  1. You can foil cover each of the bones for prettier finish. I don’t.

Yellow Cake with Penuche Frosting

A delicate, moist yellow cake that pairs well with the butterscotch flavored frosting.

Ingredients

Cake

1/2 butter

1 1/2 C sugar

2 eggs

1 C buttermilk

1 1/2 t vanilla

2 1/4 C cake flour

1 t baking powder

1/2 t bakiing soda

1 t salt

Frosting

1/2 C butter

1 C brown sugar

1/4 C milk

1 3/4 – 2 C confectioners sugar

Directions

Preheat oven to 350º F  Grease and flour 13″by 9″ baking pan¹   Stand mixer

Cake

Sift together flour, baking soda, baking powder, and salt and set aside

Add butter and sugar and beat on high speed for 4 minutes. Scrape down side of bowl.

Add eggs and vanilla and beat on high two minutes .

Add milk and dry ingredients alternately and blend on low speed until batter is smooth

Pour into prepared pan.

Bake 30 to 35 minutes or until cake tester comes out clean

Remove from oven and cool prior to frosting

Frosting

Melt butter in medium saucepan. Add brown sugar and bring to boil over low heat so as not to scorch. Add milk and bring to boil stirring occasionally for two minutes. Remove from heat, cool, and stir in confectioners sugar until spreadable frosting is achieved.

Note

1 Optionally can use two 8 inch cake pans

Raisin Oatmeal Cookies

My mom made raisin cookies for my dad and brothers. They are a soft cookie that has a surprise ingredient of molasses that pairs well with the cinnamon and raisins.

Ingredients

1 1/4 old fashioned rolled oats

3/4 C all purpose flour

1 t cinnamon

1/2 t baking powder

1/2 t salt

8 T butter or Crisco® softened¹

2 T molasses

1/2 C brown sugar

1 egg

1 t vanilla

1 C raisins²

Directions

Combine dry ingredients in medium sized bowl and set aside.

In large bowl add butter, sugar, and molasses and beat until fluffy.

Add eggs and vanilla and mix until incorporated

Add dry ingredients in thirds.

Add raisins and combine

Cover bowl with plastic wrap and chill for 4 hours

Preheat oven to 350º F  Cover two cookie baking sheets with parchment paper

Drop dough by teaspoonful two inches apart and bake 15-17 minutes or until golden brown

Remove to cooling rack.

Serve

Note

1 My mom would use Crisco® in place of butter. The cookies were more cake like with Crisco.

2 Chopped dates also go well with this dough

Cinnamon Rolls with Cream Cheese Frosting

No nearby Cinnabon® location and we like the following cinnamon brown sugar laden rolls covered in thick cream cheese frosting as a replacement.

Ingredient

Yeast Mixture

1/3 C water at 110º F to 115º F

2 1/2t active dry yeast

2 t sugar

Dough

1/2 C sugar

1/3 C buttermilk

1/2 C milk

6 T butter melted

2 T canola oil

1 t vanilla

2 eggs beaten

1 t salt

1/2 t baking soda

4-4 1/2  C all purpose flour

Filling

8 T butter melted

1 C brown sugar

3 T cinnamon

Frosting

5 ounces cream cheese

1/4 C butter softened

2-4 T milk

1 t vanilla

1 1/2 C powder sugar

Directions

Yeast Mixture

In small mixing bowl mix water, sugar, and yeast together.

Let sit a few minutes until foamy.

Filling

In small bowl combine brown sugar and cinnamon and set aside.

Dough

Pour yeast mixture into large bowl.

Add sugar, buttermilk, milk, butter,oil,vanilla, and eggs and and combine

Add salt and baking soda and mix in.

Gradually add flour until dough pulls away from the bowl. Dough will be very soft ball.

Let it rest in plastic coverd oiled bowl for about 50-60 minutes until puffy but not necessarily double in size.

Gently punch down dough to deflate.

Sprinkle flour on large cutting board and turn dough onto the board.

Shape the dough into an 18 inch by 10 inch rectangle.

Brush the dough with half the melted butter

Sprinkle on half of the cinnamon sugar mixture

Pour on remaining butter and add remaining sugar cinnamon mixture.

Starting at the long edge, roll the dough into a log. Cut the log into 12 1 1/2 inch slices.

Space the rolls in the prepared greased baking pan.

Cover the pan with plastic wrap and let rise until the rolls touch each other.

Remove plastic and bake at 350º F  for about 20-25 minutes.

While rolls bake, stir together the frosting ingredients until smooth but thick in consistency.

Remove the rolls from the oven and spread with the frosting. It will gloriously melt on the rolls.

Serve

 

 

Smoked Chicken Salad with Heirloom Tomatoes

A delicious summer salad with fresh heirloom tomatoes, smoked chicken breast on a bed of Little Gem lettuce and herbs.

Ingredients

4-6 heads of Little Gems or baby Romaines halved and cut into 1/4 inch slices

16 large basil leaves cut into 1/8 inch strips

1/2 -1 pound jicama julienned or cubed

2 C shredded Mexican cheese blend

1 C black beans rinsed and drained

1 C frozen corn microwaved

6 T chopped cilantro

1- 1 1/2 pounds heirloom tomatoes diced

Season with salt and pepper prior to serving

1 large smoked chicken breast cubedSmoked Chicken Using a Weber Smokey Mountain

1/3 C barbeque sauce¹

1/2 C sliced scallions

3 C fried tortilla stripsEasy to Make Crispy Tortilla Salad Strips

1/2-3/4 C herb ranch dressing

Directions

In large bowl mix lettuce, basil, jicama, cheese, beans, corn, and cilantro and dress with ranch dressing.

Plate to four salad bowls.

Divide tomatoes around the four salads

Toss chicken in barbeque sauce.

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Top salads with chicken and tortilla strips.

Serve

Notes

1 I use Williams Sonoma Ghost Chili Garlic Sauce to dress the chicken.

 

 

 

Easy to Make Crispy Tortilla Salad Strips

Easy to make crispy tortilla strips that add crunch to favorite salads.

Ingredients

6 6 inch corn tortillas

1 – 1 1/2 C canola oil

Salt optional

Directions

Layered paper towels on cutting board. Candy thermometer

Cut corn tortillas in half and then in about 1/8 inch strips. Cut the strips in half or thirds

In large skillet add 1 1/2 inches of canola oil to large skillet. Heat oil to 375º F.

Fry in three batches for about two minutes each.

Remove from fry pan and place on a layer of absorbent paper towel.

Season with salt if desired

Serve as salad topping.

Simple Bread Dough Recipe

An easy to make bread recipe that is delcious right out of the oven. It also make good mini grilled cheese sandwiches or French toast. This recipe makes two loaves but the first was immediately eaten. I made french toast and garlic toast with this recipe and it is delicious.

Ingredients

2 1/2 t active dry yeast

2 C water 100-110º F

1 T sugar

1 T Salt

5 1/2 C  bread flour plus 1/2 C for kneading

Directions

Preheat oven to 425º F. Line two French loaf pans with parchment paper.

In medium sized bowl add water, salt, and sugar and mix. Add yeast and let sit for a 2-3 minutes. Add flour and combine until dough pulls away from sides of bowl.

Turn dough onto lightly floured board and knead and rotate dough in 90º turns for two minutes adding flour as needed to prevent sticking.

Return dough to oiled bowl and turn so dough is oiled top and bottom. Cover with towel or plastic wrap and let rest until dough doubles in size. Ususally in about 1 1/2 hours.

Gently deflate the dough and cut in half.¹ Shape into two French style loaves and place in prepared pans. Cover with cloth or parchment paper and let rise until puffy, about 35-45 minutes.

Slash tops of loaves three times diagonally¹ and place in middle of preheated oven. Add pan of water to lower shelf.

Bake until crust is golden brown about 30 minutes. To get extra crusty loaf, let stand in oven that is turned off. Remove from oven and cool on rack.

Note

1 I oil my knife prior to cutting the dough in half and before diagonally slashing the loaves. The knife blade doesn’t pull or tear the dough.