Chunky pico de gallo or salsa fresca. Quick to make and better than out of jar. Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño. I learned this recipe from a 10 year-old friend–it’s that easy to make.
2 Roma tomatoes
1 jalapeño (or serrano)
1 garlic clove minced
1//2 lime juiced
1/4 C chopped cilantro
1/4 t cumin
1/4 t cayenne pepper
Salt and pepper
Remove seeds from tomatoes and dice and place in medium bowl.
Remove seeds from jalapeño and dice. Add to tomatoes.
Add in garlic, cilantro, cumin and stir to combine. If the cumin is aged, add another dash.
Add lime juice and season to taste.
Serve with tortilla chips.
We eat pico de gallo on our grilled fish, add to salads, tacos and burritos.
For a low calorie salad, use pico de gallo with juice. There is no fat.
Deviled eggs are easy elegance for any gathering. Start with a basic recipe and then customize as you like–capers, herbs, paprika, pickles
1T Dijon mustard
2 T mayonnaiser
1/8 C creme fraische
1/4 C sour cream
1/2 t vinegar
1 T capers*
1/4 t hot sauce*
1/4 t Worcestershire sauce
Bacon crisps and paprika right before serving
Bring eggs to boil and then cover and set aside for 10 minutes. Drain and place in ice water for 15 minutes.
In medium bowl combine mayonnaise, creme fraische, mustard, sour cream, vinegar, capers, hot sauce, worcestshire sauce and mix. Adjut seasoning.
Cut eggs in half length wise. Place yolks in sauce bowl and mash with fork until creamy. Transfer mixture to whites . Add parsley leaf to each.
Serve with paprika and bacon crumbles or cover container and refrigerate until ready to serve.
*I also have used diced green olives or diced shallots in place of capers.
*I use jalapenos diced or more hot sauce if it is just for our family.
A delicious alternative to standard pizzas. The sauce bacon and onions combined are a palette pleasing taste.
1 1/4 C all purpose flour
3 T canola oil
5 T water
1/4 t salt
2/3 C creme fraische
2/3 C fromage blanc
1/4 t nutmeg
3/4 C bacon(turkey)
Oven 550º F Dough recipe is for 1 tarte. 1 baking sheet [13″ by 18″] with parchment paper cut to size.
Mix flour , salt and oil together until it is crumbly. Add water gradually until dough comes together. Knead until smooth about 5 minutes. Cover and rest for 1 hour.
Slice onion very thin. Add 2 tablespoons of butter to skillet and melt. Add onions and sweat for about 5 – 7 minutes.
Cut bacon[turkey] into thin slices and fry until done.
Mix creme fraische, fromage blanc, and nutmeg together in small bowl.
Placed dough ball on baking sheet and roll and pat out dough until paper thin, Spread creme fraische mixture on dough. Add onions and bacon. Bake for about 10 minutes on lowest shelf in oven.
Remove, cut, and serve with green salad with blue cheese dressing and a dry Alsatian Riesling.
Tarte flambe is also known as flammekueche
I had bacon onion and apple cinnamon tarte flambes in Strasbourg many times. They are so delicious. It was difficult finding the dough recipe but this is how I remeber it.
This recipe makes great bruschetta of tomato, mozzarella, and radicchio. I would highly recommend giving this recipe a try.
1 radicchio head
6 Bocconcini Mozzarella
2 T olive oil
2 large heirloom tomatoes
Optional 24 Kalamata olives pitted
6 slices of olive bread or sour dough
4 large garlic cloves finely minced
1/2 C olive oil
Grill temperature 320º F Oven temperature 375º F
Remove core of radicchio and separate the leaves and wash gently then dry. Prepare 12 leaves. Drain the cheese and cut 6 into half. Season with sea salt and pepper. Place a cheese half inside a leaf and brush with olive oil.
Fold the radicchio around the cheese and skewer it.
Heat grill to 320º F Brush packets with olive oil and season with salt and pepper then grill about 3-4 minutes per side until the cheese melts.
Heat olive oil in small sauce pan and add garlic. Cook for 3-4 minutes. Remove from heat and set aside. Slice 6 one inch slices of bread and remove crusts and cut them into half. Place slices on foil covered baking sheet.Brush both sides with garlic olive oil. Bake about 7 minutes per side. Remove to rack and cool. Maybe made ahead of time and stored in sealed bag.
Place a slice of tomato on the toast and season with salt and pepper.
Remove the skewers and place radicchio packets on the tomato slices and serve. Optional: Place olives on top of the open packets
1 T jalapeño pepper diced
1 T green onion thinly sliced
2 T mayonnaise
1 t Old Bay Seasoning
1 1/2 t Dijon
1 t Worcestershire sauce
1/4 t hot sauce
1 1/2 t lemon juice*
1 pound Phillips™crab meat
1/2 C Panko Italian style bread crumbs.
Foil cover a baking sheet Serves 3
In medium mixing bowl add mayonnaise,egg, Dijon, Old Bay, Worcestershire, hot sauce, lemon juice, jalapeño, and shallot. Mix until combined
Drain crab and pick through for shell fragments without breaking up the crab. Add to it the bowl and gently mix. Add Panko and gently combine. Form into 6 crab cakes* and place on bake sheet. Refrigerate for 1-2 hours.
Remove crab cakes from refrigerator. Add canola oil to non stick fry pan on high heat. Place crab cakes in pan and cook 4-5 minutes per side. I cover pan with a grease shield as sometimes hot oil is splattered. Gently flip them over.
Remove and serve with Tartar sauce or a cilantro lime mayonnaise. Cole slaw and potato salad with crab cakes are a great warm weather meal.
*Lime juice can be used in place of lemon juice
*Don’t form them into tightly packed cakes
Can also be made into appetizer sizes. Use an ice scoop and make 10-12 appetizers.
A delicious, easy to make spicy, sugared pecan recipe. Tasty with cheese and fruit plates or on salads.
8 ounces pecan halves
4 T sugar
1/4 – 1/2 t cayenne pepper
2 T butter, melted
Line baking sheet with parchment paper. Spread pecans out on baking sheet and bake for 15 – 20 minutes. Remove from oven, toss, cool, and place in air tight container.
Serve with a cheese platter or on a green salad.
Chunky tzatziki sauce with dill and lemon. With 2% low fat greek yogurt, this dip is low calorie and big-flavored.
1 C Greek yogurt plain
1/2 cucumber de seeded, grated or diced*
1 garlic clove grated
2 t lemon zest
1 T lemon juice
1 T white wine vinegar
1 T dill chopped
1/2 t salt
Pepper to taste
Place double layer of paper towels in small bowl. Place yogurt on paper towels to de water for 30 minutes. At same time de water cucumbers by placing in double layer of paper towels.
Combine all ingredients in small bowl and adjust seasoning. Cover and rest for 4 hours to over night. Ready to serve with pita, vegetable sticks, topping for vegetables, fish, or chicken.
* Cucumbers can be peeled
1 cup of smoked salmon* skin removed and chunked
8 ounces cream cheese softened
6 ounces of sour cream
2 T mayonaise
1 t lemon juice
2 T shallots fine chop
1 T capers
1/2 t Tabasco®
Fresh ground pepper
Combine cream cheese, sour cream, mayonaise, lemon juice, and Tabasco®. Add salmon, shallots, and capers and mix until combined. Season and serve with baguettes or rosemary crackers.
* I like Sockeye smoked traditional or peppered.
12 sea scallops
12 slices of thin sliced bacon
Skewers or toothpicks
Oven 425 degrees. Slotted broiler pan with aluminum foil lining bottom of broiler pan.
Cut large sea scallops in half. Cut bacon slices in half. Lay out bacon on cutting board surface. Place a pecan in center of each strip of bacon. Place sea scallop half on top of pecan and roll the bacon around them very tightly. Secure with skewer or tooth pick. If not secured tightly the appetizer falls apart during their cooking faze. Place on broiler tray and cook 15-20 minutes until scallops translucent and bacon crispy.
Note: I line my broiler pan with aluminum foil to save on clean up.
2 endive heads
2 garlic cloves minced
1/4 cup Parmesan cheese
2 T pecans chopped
1/3 cup extra-virgin olive oil
Salt and pepper
Arrange endive leaves on serving tray. Brush leaves with olive oil. Sprinkle oiled leaves with garlic, Parmesan, and pecans. Season with salt and pepper.