Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos
August 31, 2010
Since we are headed into Labor Day weekend and the start of college football season, I thought I would share one of my all time top requested recipes. College football here in Alabama is huge. As you may know, Alabama also won the National Championship last year. Alabama people are passionate about football, whether it’s Alabama, Auburn, or UAB, so parties, tailgating and food are super important. This recipe for Grilled Blue Corn Nachos is always a hit with friends during football season. I like to make these on the grill for that extra hint of grilled flavor. Feel free to bake them in the oven, and they still taste great!
Blue Corn Nachos
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1 tablespoon butter
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
Preparation
1. In a large skillet, melt butter over medium heat. Saute onion 10 to 12 minutes or until soft and caramelized. Remove from skillet; set aside. Add red bell pepper to skillet and saute 3 minutes. Add corn and saute 2 more minutes or until bell pepper is tender. Remove vegetables from skillet and set aside.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
6 Responses to “Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos”
Elizabeth says:
September, 01 2010at 07:37 am
These look incredible! Love the grill idea!
Andrea says:
September, 01 2010at 07:38 am
Can't wait for football season! I am definately making these!
Mallory says:
September, 01 2010at 09:31 am
This looks great! Your photos are amazing!
Angie says:
September, 01 2010at 09:33 am
Never met a nacho I didn't like,and these sound fabulous!Forget tailgating(too much sharing)!I want these all to myself!
Brett says:
September, 01 2010at 10:34 am
My wife found this one first and forwarded to me today w/ 'yummmmmmmm' in the subject line.
Question: Would this spice combo for the ground beef work for a homemade taco seasoning?
Heather @ Side of Sneakers says:
September, 02 2010at 09:59 am
Oh my goodness- grilled nachos?!?!! I HAVE to try this. Nachos are probably one of my favorite things, and football is my favorite excuse to eat them all the time;)
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Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables
August 30, 2010
School is a few weeks underway already in Alabama, and I am amazed at how hard my kids’ homework is. Last week, my two oldest children were up to almost 10 every night doing math problems, reading their quota of 150 minutes a week and so on. My son even had to do a “glog” which is actually the same thing as a “blog”. Pretty cool, huh. After a long day at school (and after-school sports), I love to serve the kids something really healthy, colorful and fresh. This dish was a hit the other night, especially topped with freshly grated Parmesan cheese. It’s great when I can feel good about what they are eating, especially when they are working so hard and need good nutrition.
Ziti with Roasted Summer Vegetables
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
3 small zucchini, cut into 1/2-inch pieces
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 small yellow squash, cut into 1/2-inch pieces
1 large eggplant, peeled and cut into 1/2-inch cubes
1/2 purple onion, diced
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
5 roma tomatoes, quartered
8 ounces ziti, cooked
3 tablespoons balsamic vinegar
1/2 cup freshly shaved Parmesan cheese
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
Preparation
1. Preheat oven to 450F.
2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.
3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.
4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.
Note: This also tastes great cold so cover and refrigerate any leftovers.
2. Layer zucchini, squash, eggplant and purple onion on a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast vegetables, stirring occasionally, 30 minutes or until tender.
3. Meanwhile, layer tomatoes on a small baking sheet or baking dish. Sprinkle with remaining olive oil and remaining salt. Bake in preheated oven for 30 minutes.
4. Toss cooked pasta with eggplant mixture and tomatoes. Add remaining pepper, balsamic vinegar, cheese and herbs. Serve immediately.
Note: This also tastes great cold so cover and refrigerate any leftovers.
5 Responses to “Meatless Monday Main Dish: Ziti with Roasted Summer Vegetables”
marla {family fresh cooking} says:
August, 31 2010at 08:55 pm
This is such a bright and healthy ziti. I like the idea of the balsamic tossed in there. Yes, we do need to feed those healthy growing minds and bodies the good stuff.
Maria says:
August, 30 2010at 09:56 am
Love this pasta dish!
Jon E. Lewis says:
August, 30 2010at 12:26 pm
And I thought I finished Algebra 30 years ago? Fool I am. This recipe made up for it though.
Ellen says:
August, 30 2010at 02:12 pm
This looks amazing. I'm always looking for vegetarian and healthy!
Elizabeth says:
August, 30 2010at 02:16 pm
I love your recipes as always. Love the look of your newly updated site! Can't wait for your upcoming cookbook
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My Favorite Cookies: Alison’s Cowgirl Cookies
August 26, 2010
Who isn’t looking for an awesome cookie recipe? The only problem I had with these was trying to give them a name. They are filled with my favorites: peanut butter, chocolate chips, crispy rice cereal (Rice Krispies), and they are fabulous. We were loving them when they came out of the oven, and my daughter took some to school, and she said kids were almost fighting over them. Try them, and you will see exactly what I mean.
Alison's Cowgirl Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
Preparation
1. Preheat the oven 350F .
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
10 Responses to “My Favorite Cookies: Alison’s Cowgirl Cookies”
Kate says:
August, 26 2010at 11:55 am
So easy and so pretty. Awesome photo!
Steph@PlainChicken says:
August, 27 2010at 02:58 pm
These sound great! All my favorite things in one cookie.
Cookin' Canuck says:
August, 27 2010at 06:46 pm
I'll bet these are fantastic - love the peanut butter and crunchy rice cereal mixture.
marla {family fresh cooking} says:
August, 27 2010at 08:53 am
Oh, I would fight over these too. The rice crispy treats must add such a great texture. As you know I LOVE anything & everything with peanut butter!! xxoo
Jon E. Lewis says:
August, 27 2010at 04:51 pm
The rice krispies help distinguish these cookies, and they are incredible. The dough is good too - http://www.facebook.com/#!/pages/Cookie-Dough-Mafia/141629022539405?ref=ts
Sprinkled with Flour says:
August, 26 2010at 12:18 pm
These cookies look delicious! I love that they have rice crispies in them. Thanks for visiting my blog :)
Maria says:
August, 26 2010at 03:36 pm
I will be making these this weekend at our friend's house. Hubs will have to go outside because he is allergic. I can't bake with PB when he is around:) Love these!
andrea says:
August, 26 2010at 11:54 am
I am making these tonight! Look fantastic. Thanks Alison
Jessica Nunemaker says:
August, 28 2010at 03:28 pm
These look and sound really good! :) I think Kid #1 will like the name of these -- I'll change it to "Cowboy" just to make him giggle.
Nancy says:
August, 30 2010at 10:16 am
These were so good. They did not last long. My whole family enjoyed them. Thanks, Nancy
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Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle
August 24, 2010
I love serving fresh tomatoes this time of year instead of a salad. Since Summer Fest 2010 features tomatoes for its last week, I thought this was a perfect healthy and easy side dish or salad while tomatoes are at their peak. Add some thinly sliced mozzarella if you wish, or leave as is. This basil drizzle is also wonderful served over grilled chicken, steak, shrimp or pork. See Margaret and Away to Garden for more information on Summer Fest.
Fresh Tomatoes with Basil Drizzle
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
Preparation
1. In a blender or food processor, combine basil, olive oil, lemon juice, salt and garlic, blending until smooth. Drizzle over sliced tomatoes.
5 Responses to “Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle”
Aimee @ Simple Bites says:
August, 25 2010at 08:26 am
Mmm, I am loving this summer fest theme! I actually have tons of basil to use up...so Lunch!
Here's what cooking in the tomato department over at Simple Bites:
Sow-Roasted Cherry Tomatoes!
http://www.simplebites.net/slow-roasted-cherry-tomatoes-a-simple-summer-appetizer/
14 Simple Ways to Enjoy Ripe Tomatoes:
http://www.simplebites.net/14-simple-ways-to-enjoy-ripe-tomatoes/
Enjoy!
marla {family fresh cooking} says:
August, 25 2010at 05:39 am
This is such a nice basil sauce to put over everything. I would enjoy it over fish, meats as well as these summer ripe tomatoes.
Here is my contribution to Summer Fest this week:
Bacon Guacamole Salsa
http://su.pr/1kaInH
Alison says:
August, 25 2010at 08:43 am
Yum! Nothing like keeping it simple to let the fresh flavors shine through.
Brett says:
August, 25 2010at 09:49 am
I love a simple, fresh dish. My first year w/ a little container garden and have another round of cherokee purple (I think that's what they're called) heirloom tomatoes coming in and fresh basil growing like crazy. We'll put this together when the tomatoes finish ripening.
Elizabeth says:
August, 26 2010at 11:53 am
I made this last night and it was incredible! Everyone was raving how simple but how fabulous it was!
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20 Minutes, Simple and Light: Lightened-Up Veal Piccata
August 23, 2010
I love Veal Piccata and realized that it can be lightened up tremendously, and it is oh so easy -only 20 minutes to prepare. This recipe also works great with chicken cutlets and sliced pork loin, both easily found in the grocery store. Both of these options come thinly sliced which eliminates having to pound the meat. I used egg whites for the liquid and a simple whole wheat flour mixture for the breading. Then, I lightly fried in olive oil. Serve these with a salad and a vegetable, and dinner is on the table in less than 30 minutes.
Lightened-Up Veal Piccata
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/3 tablespoon whole wheat or all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
Preparation
1. Combine flour, salt and pepper in a shallow dish. In a separate dish, combine egg whites and 1 tablespoon lemon juice. Place breadcrumbs in a third dish. Working with 1 cutlet at a time, dip cutlet in flour mixture, coating both sides, then in egg whites and dredge in breadcrumbs.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
6 Responses to “20 Minutes, Simple and Light: Lightened-Up Veal Piccata”
Nancy says:
August, 23 2010at 01:09 pm
Beautiful picture. Looks delicious and can't wait to try it!!!
Charmian @Christie's Corner says:
August, 23 2010at 11:21 am
I'm so glad you mentioned swapping chicken or pork for the veal. Love that you've lightened the recipe up, too. Quick and healthy? Who could ask for more?
marla {family fresh cooking} says:
August, 25 2010at 05:51 am
I always prefer the lightened up version to anything heavy. Capers are one of my all time favorite ingredients. Great recipe!
Maria says:
August, 23 2010at 05:01 pm
Love the lightened up version!
Eilzabeth says:
August, 23 2010at 11:32 am
These look great as always! Can't wait for your upcoming cookbook!
Lisa says:
August, 23 2010at 11:33 am
Great weeknight recipe and love your photography!
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Summer Fest and Stone Fruits: Pork and Plum Skewers
August 17, 2010
I was so excited that Summer Fest 2010 this week is featuring recipes using stone fruits from bloggers around the country. To read more about Summer Fest, check out Away to Garden and join the community. I love this recipe for Pork and Plum Skewers. It’s so easy to prepare. Just make a simple marinade, thread plums and pork on skewers, and grill. This recipe was featured in the July issue of Birmingham Magazine, and I couldn’t wait to share it for Summer Fest.
Pork and Plum Skewers
Prep:
15 minutes
Cook:
8 minutes
Yield:
4 servings
Ingredients
1 (1 pound) pork tenderloin, cut into 2-inch pieces
1/3 cup plum or apricot preserves
1 tablespoon honey
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
4 fresh plums, cut into wedges
2 cups fresh watercress or mixed greens
Fresh rosemary sprigs
1/3 cup plum or apricot preserves
1 tablespoon honey
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
4 fresh plums, cut into wedges
2 cups fresh watercress or mixed greens
Fresh rosemary sprigs
Preparation
1. Combine pork, plum preserves, honey, oil, rosemary, red pepper and salt in a large shallow dish or resealable plastic bag, turning to coat. Refrigerate at least 1 hour or up to 8 hours.
2. Preheat grill to medium-hig heat. Remove pork from marinade. Thread pork and plums over skewers, brush with preserve marinade.
3. Place skewers on a lightly greased grill rack. Grill, covered with grill lid, 6 to 8 minutes or until desired degree of doneness. Serve over watercress and garnish with fresh rosemary, if desired.
2. Preheat grill to medium-hig heat. Remove pork from marinade. Thread pork and plums over skewers, brush with preserve marinade.
3. Place skewers on a lightly greased grill rack. Grill, covered with grill lid, 6 to 8 minutes or until desired degree of doneness. Serve over watercress and garnish with fresh rosemary, if desired.
7 Responses to “Summer Fest and Stone Fruits: Pork and Plum Skewers”
marla {family fresh cooking} says:
August, 18 2010at 07:43 am
Alison, I love these skewers. They are so creative & I bet the flavor is wonderful. Pork and plum are an awesome combo. These are great for entertaining.
Ranjani says:
August, 18 2010at 08:01 pm
I love to see recipes using fruit in savory dishes! Pork and plums do make a great combo - I'll have to try this recipe
Alison says:
August, 18 2010at 11:37 am
I love food on a stick! These look great. I once saw someone use rosemary sticks for skewers which could be an interesting option here.
Judy says:
August, 18 2010at 07:16 am
I adore fruit and meat-- this sounds PERFECT for summer-- waiting for my plums now! thanks
Nicci says:
August, 21 2010at 10:11 am
That sounds delcious, I need to try this recipe asap!
Alison Lewis says:
August, 18 2010at 09:25 am
Angie, that would work great!
Angie says:
August, 18 2010at 09:18 am
Think I may try it with nectarines, only because that's what I have on hand. Cant wait till dinner!
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Back to School Main Dish: Balsamic-Soy Flank Steak
August 16, 2010
My kids love when I make flank steak for dinner. Since school starts back this week, I thought I would start off the week right by sharing this recipe for Balsamic-Soy Flank Steak which is so simple and quick. I used McCormick’s Montreal Seasoning for the spices which is a blend of peppers garlic and spices (part of their Grill Mates collection).
Balsamic-Soy Flank Steak
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
11/2 pounds flank steak
11/2 teaspoons Montreal steak seasoning (Mccormick makes it)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
11/2 teaspoons Montreal steak seasoning (Mccormick makes it)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
Preparation
1. Rub steak seasoning over steak and place steak in a shallow baking dish or resealable plastic bag. Whisk together balsamic vinegar, soy sauce, Worcestershire sauce, and green onions. Pour over steak and marinate in the refrigerator at least 2 hours up to 8 hours.
2. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Grill, covered with grill lid, 7 to 8 minutes per side or to desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices.
2. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Grill, covered with grill lid, 7 to 8 minutes per side or to desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices.
7 Responses to “Back to School Main Dish: Balsamic-Soy Flank Steak”
kathryn N. says:
August, 17 2010at 10:18 am
Still loving your fresh, healthy and reasonable to prepare dishes. Keep on truckin'!
marla {family fresh cooking} says:
August, 17 2010at 09:33 am
We love flank steak for it's flavor & versatility. There is so much you can do with this recipe! Love it :)
megan @ whatmegansmaking says:
August, 16 2010at 08:28 am
looks great! I've never made flank steak, but I keep telling myself I need to. You made it sound so simple!
Heather (Heather's Dish) says:
August, 16 2010at 09:31 am
i love recipes like this that have such simple ingredients but so much flavor! sounds like a winner!
Cookin' Canuck says:
August, 16 2010at 11:30 am
I always appreciate quick dinner like this on a busy school night. I know my kids would love it, too.
Nancy says:
August, 18 2010at 11:17 am
Thanks Alison for all the wonderful ideas to change up my menu. This looks great and healthy.
Jon E. Lewis says:
August, 16 2010at 09:11 am
While we have flank steak a lot, this was one of the most flavorful ones we've had. I only got one piece because the kids gobbled it all up. You would think I would lose weight since I'm losing out to the kids on food.
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Bistro Chicken Pasta Salad
August 08, 2010
I have been so fortunate to have made so many new friends lately that have been so helpful with my upcoming cookbook. A few weeks ago, I met Nancy Bynon, through a publisher friend of mine (thank you Sheila), and it was truly my lucky day. Nancy was one of the Editors of the “Tables of Content” cookbook for the Junior League of Birmingham. It’s an amazing cookbook-one of my all-time favorites, and many talented women of Birmingham worked hard to develop such a fabulous book. Nancy has been so wonderful to me by helping me test recipes and offering great suggestions. The night I met her, she was making a version of this recipe. It was delicious, and I told her my kids would love it. When I made it the other night, everyone was fighting over it. It is truly great and a perfect weeknight or weekend main-dish pasta salad. Thanks to all of you (you know who you are) who are have helped me out. One more month to go.
Bistro Chicken Pasta Salad
Prep:
20 minutes
Cook:
12 minutes
Yield:
4 to 6 servings
Ingredients
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/2 cup crumbled feta cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup diced purple onion
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground pepper
1/2 cup freshly chopped basil
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/2 cup crumbled feta cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup diced purple onion
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground pepper
1/2 cup freshly chopped basil
Preparation
1. Whisk together balsamic vinegar, Dijon, olive oil and garlic in a small bowl. Set aside.
2. Combine pasta and next 7 ingredients in a large bowl, tossing gently. Stir in balsamic vinaigrette and basil, tossing gently. Serve immediately or chill.
2. Combine pasta and next 7 ingredients in a large bowl, tossing gently. Stir in balsamic vinaigrette and basil, tossing gently. Serve immediately or chill.
7 Responses to “Bistro Chicken Pasta Salad”
marla {family fresh cooking} says:
August, 09 2010at 10:31 pm
Thanks for the fresh & light pasta salad recipe. My kids love everything pasta & it is good that this one has the chicken in it too :) xo
Jon E. Lewis says:
August, 09 2010at 09:46 am
I had to give the kids a smack down to get to this.
Jon
Angie says:
August, 09 2010at 09:31 am
I was already fretting about what to make for dinner tonight-now I know! Thanks for a great, easy dinner!
Charlotte says:
August, 10 2010at 01:55 pm
Hi Alison,
I recently started following your blog and I love it! I have referred several friends to it. I was hoping you can suggest a recipe for a main dish that freezes well. I have a friend who just had a preemie and will be going back and forth to the hospital until her daughter is big enough to go home. I wanted to drop off a dish that they could either cook right away or freeze if needed. Any suggestions would be appreciated.
Thank you!
Charlotte
Cookin' Canuck says:
August, 10 2010at 01:28 pm
The bowl you served this salad in is so pretty. This pasta salad is right up my alley - full of all sorts of goodies to pump up but the flavor, but so easy to put together.
Angie says:
August, 10 2010at 11:32 am
Yummy and easy weeknight meal.Think it would be even better if had time to chill completely before serving
Alison Lewis says:
August, 10 2010at 11:37 am
Glad you enjoyed it! Yes, it was good several days later as I polished it off yesterday! I appreciate your comments so very much!
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Summer Fest 2010: Fresh Corn, Cherry Tomatoes and Basil
August 04, 2010
One big job of a recipe developer and blogger is to consistently read as many food blogs as I can. I found out about a wonderful summer blog event that started last week from one of my favorites, White On Rice Couple’s blog. They are part of Summer Fest Community which is in it’s 3rd year celebrating the peak harvest season of produce. This idea was created by Margaret Roach and Deb Puchalla. For the next several weeks, talented bloggers are sharing their recipes or growing tips for ingredients and produce. Margaret Roach from A Way to Garden has chosen to feature corn this week. I love this Corn-Tomato and Basil side dish using fresh corn, cherry tomatoes, basil and Parmesan. Feel free to cook your corn on the grill or however you like. I roasted mine in the oven while I was reading some of my favorite food blogs. For more information on Summer Fest, visit http://awaytogarden.com/3d-annual-summer-fest-starts-wednesday
Fresh Corn-Tomatoes and Basil
Prep:
15 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
6 ears corn, husks removed (I used 3 white, 3 yellow)
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
1 tablespoon olive oil
1 pint cherry tomatoes, cut into fourths
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 tablespoon freshly grated Parmesan
Preparation
1. Preheat oven to 450F.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.
2. Wrap corn in aluminum foil and roast in preheated oven 20 minutes or until tender. Let cool slightly. Cut corn off cob.
3. Heat olive oil in a large skillet over medium heat. Add corn and saute 2 minutes. Add tomatoes and cook 2 minutes more or until slightly tender. Sprinkle with pepper and top with basil and Parmesan cheese, right before serving. Serve immediately.
6 Responses to “Summer Fest 2010: Fresh Corn, Cherry Tomatoes and Basil”
Shelly says:
August, 12 2010at 07:23 pm
Oh my goodness! Anyone who reads this and does not make this recipe this week has missed out on one of the best recipes of the summer! Absolutely delicious! Fantastic, Allison!
Louise Mellor says:
August, 06 2010at 09:17 pm
I love the simplicity of your recipe, keep it fresh I agree. Recipe developer? What does that mean exactly? I am a professional chef who recently stepped out of the kitchen into this world of blogging. Met Marla from family fresh and my interest in blogging... is ever increasing. Summer Fest~ Grilled Corn Serrano Salsa with Cumin Lime Vinaigrette
Alison Lewis says:
August, 07 2010at 01:53 pm
Louise,
I create recipes for national food magazines and food companies.I have had my own company for 8 years. For more information, see "about" on my site!
Nicole says:
August, 04 2010at 08:01 pm
Love simple recipes like this. Looks delicious!
Ranjani says:
August, 04 2010at 09:36 pm
Yum - looks like a great way to use summer produce!
marla {family fresh cooking} says:
August, 05 2010at 08:21 am
Summer Fest is such a great way to be a part of our food blog community! So glad to see you participating. I will post my recipe tomorrow at which point you should link back to yours in my comments. Your recipe looks great :) xo
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Amazing and Easy Summer Side Dish: Roasted Okra
August 03, 2010
One of my workout friends, Angie, told me about some roasted okra she had recently. I love roasting vegetables, and I love okra so why not? This is so simple, fast and delicious. Even my kids (who I admit are used to fried okra) were fighting over them. Just simply trim the edges of the okra slightly and season with salt, pepper and olive oil. They come out phenomenal!
Roasted Okra
Prep:
10 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
2 pounds roasted whole okra, ends slightly trimmed
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 to 2 tablespoons olive oil
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 to 2 tablespoons olive oil
Preparation
1. Preheat oven to 425F.
2. Place okra on a lightly greased baking sheet. Season with salt and pepper and drizzle olive oil.
3. Bake in preheated oven 12 to 15 minutes or until okra are tender.
2. Place okra on a lightly greased baking sheet. Season with salt and pepper and drizzle olive oil.
3. Bake in preheated oven 12 to 15 minutes or until okra are tender.
5 Responses to “Amazing and Easy Summer Side Dish: Roasted Okra”
marla {family fresh cooking} says:
August, 03 2010at 05:09 pm
I have to admit I never cook okra but your recipe and Jon's comment above may make me get out there and buy some.Popcorn? I am sold :)
Chantel@foodnerdciao.blogspot.com says:
August, 07 2010at 01:04 pm
I love roasting veggies too, what a great idea for okra! Thanks!
Caroline says:
August, 04 2010at 01:46 pm
I had roasted okra at Bottega the other night. It was amazing and not the least bit slimy!
Nancy says:
August, 05 2010at 05:30 pm
Wow, I am making this tonight. Thanks for sharing.
Jon E. Lewis says:
August, 03 2010at 05:03 pm
These were so good and healthy. I couldn't stop eating them. They were like eating popcorn. I can't wait til you make them again.