1 lg Bag spring greens
1 Pt Cherry Tomatoes
1/2 LB. Snow Peas
1/2 Cup Dried Cranberries
1 Small Purple Onion Diced
1 LG Mango Diced
Place all ingredients in a large salad bowl and toss with Asian Dressing just before serving.
ASIAN GINGER DRESSING
1/2 Cup Soy Sauce
3 Tablespoons Honey
1/4 Cup Water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
CHICKEN WITH BALSAMIC REDUCTION
- 1/2 Cup Balsamic Vinegar
- 1 Tablespoon Olive Oil
- 1 Tablespoon Dijon Mustard, Or More To Taste
- 2 Clove Garlic, Or More To Taste, Minced
- Salt And Freshly Ground Pepper To Taste
- 4 Large Skinless, Boneless Chicken Breast Halves
- 1 Pint Cherry Tomatoes, Halved
- 1 Lemon, Zested And Juiced
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F.
- Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F.
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
- Serve with Cauliflower Mash Potatoes and roasted asparagus.
Keeping it fresh for the solstice…..
Grilled Halibut with Spinach and Tomatoes
- 4 (4 ounce) halibut filets
- salt and ground black pepper to taste
- 1 garlic clove minced, or to taste
- 2 cups roughly chopped spinach, or to taste
- 1 pint cherry tomatoes, halved
- 4 tablespoon chopped onion
- 4 tablespoon olive oil, or to taste
- 4 tablespoon balsamic vinegar, or to taste
- 4 slices mozzarella cheese, cut into cubes
- Preheat grill for medium-high heat.
- Place fish on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top fish with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
- Cook on the preheated grill until fish flakes easily with a fork, 7 to 10 minutes.
- Serve with rice pilaf and garlic bread.
Whipped Ricotta and Summer Fruit
- 1 pound fresh ricotta cheese
- 1/4 cup heavy whipping cream
- 1 8oz Cream Cheese softened
- 1 teaspoon vanilla extract
- 1 pint fresh peaches, halved
- 1 pint fresh strawberries, halved
- 3 plums, pitted and sliced into eighths
- 1/2 cup raw organic honey
- freshly cracked black pepper to taste
- 3 sprigs fresh mint, or more to taste
- Beat ricotta cheese, cream, cream cheese, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
- Spread ricotta mixture onto a platter; top with fruit. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS
Now… garlic butter smothered portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze!
2 Tablespoons Butter
2 Cloves Garlic, Crushed
1 Tablespoon Freshly Chopped Parsley
Mushrooms: 56 Large Portobello Mushrooms, Stem Removed, Washed And Dried With A Paper Towel
5-6 Fresh Mozzarella Cheese Balls, Sliced Thinly
1 Cup Grape (or Cherry) Tomatoes,
Sliced Thinly Fresh Basil, Shredded To Garnish
(or You Can Use Store Bought, Or This Recipe)
¼ Cup Balsamic Vinegar
1 Teaspoons Brown Sugar (OPTIONAL)
1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven. 2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. 3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes). 4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste. For the Balsamic Glaze: 1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 58 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15
The joy of every Southern Cook is bacon in a recipe. This is the cleaner way I like to do mine….Namaste, The Queen Cronista
Oven Bacon is Best Thank you Allrecipe.com
Why Cook Bacon in the Oven?
So much win, we have to count the ways:
- Cook a whole pound of bacon at one time in just minutes
- Baked bacon cooks flat and doesn’t curl up
- No need to turn the bacon
- No grease burns on your skin
- No grease stains on your clothes
- No grease splatters all over your stove
- Free up space on your stovetop for other foods
- Super-easy cleanup
- Baking makes it possible to make candied bacon
- Bacon is it’s own best reason to cook bacon
How to Cook Bacon in the Oven
Adapted from The Easiest Way to Cook Bacon
1 pound thick-cut bacon
Large rimmed baking sheet
Baking rack (Optional: Cooking the bacon on a rack makes the bacon crisper, and lets the grease drip off the bacon as it cooks.)
1. Preheat your oven to 400° F. You won’t be broiling the bacon, so put your oven rack in the middle of your oven to distribute the heat evenly.
1. Line a large baking sheet with aluminum foil. Make sure the foil extends up the sides of the pan so it captures all the bacon grease and clean-up is easier.
2. Arrange bacon strips directly on the foil. It’s okay if the bacon overlaps slightly, because it will shrink slightly as it bakes. OR place the bacon on a rack. Place the baking pan in the oven.
3. Cook bacon for 10 to 20 minutes, depending on how chewy or crispy you like your bacon.
4. Transfer cooked bacon to a paper towel-lined platter. The extra grease will be absorbed by the paper towels, and the bacon will crisp up a bit as it cools. You can then transfer it to a clean plate to serve.
Notes From Home Cooks
- No baking rack? No problem. Line the baking sheet, then crumple up some more foil and lay the bacon on that to hold it up out of the grease.
- Your baking time may differ. No two ovens bake at exactly the same temperature. You’ll probably need to do this a few times to find the right time/temperature that works for you.
- Prevent oven splatters. This from Cindy Capps Lepp: Lay a layer of foil over the bacon; this will keep grease from spitting all over the oven. Remove the foil for the last few minutes of cooking for “final crisping.”
- Clean up is a snap. Just let the bacon grease cool in the pan (save it if you want), then roll up the aluminum foil and toss it.
Just a little hearty treat for summer meals. Hope you enjoy. You can be as creative with this as you like…. Namaste, The Queen Cronista
• 1 pound dried mini pasta shells
• 1 pound Hickory Smoked Bacon, diced
• 1 pound lean ground beef
• 1 teaspoon cumin
• pinch of red pepper flakes
• sea salt and pepper
• 1 cup mayonnaise
• 1/4 cup Russian Dressing
• 2 tablespoons Spicy Brown Mustard
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons hot chili sauce
• 2 cups cherry tomatoes, halved
• 1 1/2 cups shredded Manchego Cheese
• 5 scallions, diced
- Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
- In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
- In an extra large bowl, whisk together the mayonnaise, Russian Dressing, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
- Enjoy right away or refrigerate until ready to serve. This is best eaten the same day right after mixing at room temperature.
I’m on an Asian Fusion rant for upcoming summer fun…Enjoy!
Namaste, The Queen Cronista
Chinese Chicken Slaw
- 3 1/2 Boneless Chicken Breast Halves, Cooked And Diced
- 1 Lg Bag Slaw
- 6 Green Onions, Sliced
- 1/2 Cup Slivered Almonds Toasted
- 2 Tablespoons Sesame Seeds, Toasted
- 6 Ounces Crispy Chinese Noodles
- 8 Tablespoons Seasoned Rice Vinegar
- 4 Tablespoons White Sugar
- 1 Teaspoon Salt
- 1/2 Cup Peanut Oil
- 1 Tablespoon Sesame Oil
- In a large salad bowl combine the chicken, slaw, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
- To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oils. Shake/Beat well to emulsify.
- Add dressing to salad and toss to coat.
- Serve in large pasta bowls with jasmine tea.