Summer Salads

I'm reading The Omni Diet and it made me realize that part of my problem with trying to lose weight is that I'm not eating enough vegetables.  The book recommends 30% protein and 70% veggies.  I've got some adjustments to make!

Yesterday, iKeith smoked and grilled ribs.  He smokes them first for about 6 hours on a low heat and then finishes them on the grill.  They are amazing!

I decided that we needed TWO veggie dishes and that I needed to use some of my fresh herbs that I planted recently.  A little goggling revealed that Mint and Zucchini go really well together.

Zucchini and Mint Salad

3 medium Zucchini, sliced thinly
10 Mint leaves, chiffonade
1.5 tablespoons Olive Oil
Zest from Lemon
Juice from 1/2 a Lemon
Salt

Thinly slice the Zucchini using a knife or a mandolin.  Roll the mint leaves into a cylinder and slice thinly into little strips. Put the Zucchini and Mint into a bowl and add the olive oil, mix.  Zest a lemon into the bowl, then cut it in half and squeeze the juice from one half into the bowl.  Salt to taste.

Tomato and Basil Salad

1 Container of Cherry Tomatoes, halved
10-15 Basil Leaves, chiffonade
1.5 tablespoons Olive Oil
Salt

Cut the cherry tomatoes in half and put them in a serving bowl.  Roll the basil leaves cylinder and slice thinly into little strips.  Add the basil to the bowl and add the olive oil and salt to taste. Serve to your hungry family.  Kids love this one!

Leftover Mashed Potatoes

When I was growing up my Mom didn't like to make gravy.  I've inherited her dislike of gravy and tend to go with the jarred variety.  Especially when my turkey is missing a few things like giblets.  You thought I was going to say legs, didn't you?

Much like my Mother, I have extra mashed potatoes and no gravy.

I decided to whip up some potato pancakes to go with our leftover turkey and dressing.

They were a huge hit and now I think I'll make mashed potatoes just for this recipe.

Potato Pancakes
makes 8 pancakes

2 cups of mashed potatoes
1/4 cup flour
1/4 cup heavy cream (you know you have some of this left too)
1 egg
1/2 teaspoon onion powder
1/4 teaspoon salt

Combine mashed potatoes, flour, milk, egg, onion powder and salt.  Plop (this is a known cooking term, trust me) medium sized mounds of potato mixture onto a pan that contains a couple tablespoons of vegetable oil.  Fry over medium heat for a few minutes, until the under side is getting brown.  Turn the pancakes and smush(yes, spellcheck...smush is a word) with the spatula.  Cook for another couple minutes until that side is brown.

Easy Kale Salad

I want to like Kale. It's only $1.29 a bunch and when cut up....makes a large amount of greens. Once you get past the fact that Kale kind of looks like a weed...you find that it's very nutritious and has anti-inflammatory powers. Kale is high in beta carotene, Vitamin K, Vitamin C and Calcium.

Kale can block the growth of cancer cells! My husband is always afraid that he's getting cancer so I plan to make him eat as much Kale as possible.

I found this recipe and thought it sounded really good and since it has apples in it...my kids might eat it. I was right! Everyone liked it. I loved it.  I recommend cutting this recipe in half if you are feeding a family of four.  Unless you want to eat Kale Salad for the next three days.



Easy Kale Salad
adapted from Irreverent Vegan

1 bunch of kale, chopped
juice of one lemon
1 avocado, chopped
1 apple, chopped
1/4 cup walnuts, chopped or crushed
salt and pepper to taste

Put the chopped kale in a large bowl then add the lemon  juice.  Add salt and avocado pieces.  Massage mixture together.  The salt and oil in the avocado will soften the kale.  Throw in the apple, walnuts and salt and pepper and toss salad with tongs.  Chill in the fridge for a half hour before serving.

Spicy Creamed Corn

At Christmas time....I became a little bit obsessed with finding recipes that were different.  I was tired of green bean casserole and scalloped potatoes.

Once my husband had decided to splurge and make a Prime Rib...I knew that I was free and clear to find some new and exciting dishes!

I'm sooooo glad that we did.  I can honestly say that it was my most enjoyable holiday meal in a while.  In fact, I'm thinking of making the Brussels Sprouts again for Easter.

This dish was made for New Year's Eve when we smoked/grilled another Prime Rib.  I loved it so much that I ate the leftovers myself with lunch for a few days after.  That's right.  I did not share them with my family.

If you like a little spice in your food...you will love this.  My kids...didn't like it and I went light on the jalapeno.  Next time, I'll make it really spicy and not give them any.  Again.  I don't like to share.

Spicy Creamed Corn


1 stick of salted butter, room temperature
1 brick of cream cheese, room temperature
2 cups of sharp cheddar cheese, shredded
3 jalapeno, seeded if you are not adventurous, diced
4 cups of corn, drained if using canned


In a medium sized bowl combine the butter and the cream cheese.  Add the cheddar, jalapeno and corn. Pour into a 13 x 9 pan and bake uncovered in a 350 degree oven for 45 minutes.  Stir before serving.

Carmelized Brussels Sprouts with Cranberries and Bacon

I was in such a rush to get dinner on the table Christmas Day that I didn't take pictures of any of the food.  Food Blogger FAIL!  But you see...it wasn't my fault.  My cooking partner...misjudged what time he needed to start the meat...and it put us very behind schedule.

I think I know why Martha divorced her husband.  I think they prepared Christmas Dinner together!

Just kidding. 

These Brussels Sprouts are delightful. Fresh, sweet and bacony. Is bacony a word? I love things that are bacony. Bacon could be one of my favorite foods.

Caramelized Brussels Sprouts with Cranberries and Bacon
adapted from Food Network

6 cups water
Salt
2 pounds fresh Brussels sprouts
5 pieces bacon, minced
1 red onion, medium dice
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup fresh or dried cranberries
Freshly ground black pepper

In a large pot, over high heat, bring the water to a boil. Salt the water and add the Brussels sprouts. Cook the sprouts until almost done, about 8 to 10 minutes.

In the meantime, in a saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.

Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.