Cooking Method: Mixing
Gazpacho
My daughter, Grace, made this Gazpacho. It was her mission. Gazpacho is probably the last thing she would ever eat, which proved to be true. She never even tasted it. Gazpacho is a tomato-based soup traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho.
By - Prep: 15 mins
- Yields: 6 Servings
Saturday Salad
My brother-in-law, Russell, sent me this Saturday Salad recipe that he made. Little did he know, I've made this salad for years. It's one of my all time favorites. I prepare everything ahead in the morning. It's from “The Cuisine of California” by Diane Rossen Worthington, which was given to me by my friend Barbie. The chicken breasts are first marinated and then baked, and the juices from the baked chicken are used as the basis the fragrant vinegar-garlic dressing.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings as a main course
Deviled Eggs with Tarragon and Cornichons
Deviled Eggs with Tarragon and Cornichons - Who doesn't love deviled eggs? One of my favorite variations of deviled eggs are Eggs Mimosa made with avocado, which is a brilliant combination. My husband happens to love tarragon and cornichons, so we had to try it.
- Prep: 15 mins
- Yields: Makes 24 eggs
Cream Cheese and Olive Dip
My brother-in-law, Todd, made this Cream Cheese and Olive Dip. I am not a fan of olives, but if you are, you will love this dip. I really wish I liked olives!
- Prep: 5 mins
BLT with Basil Mayonnaise
BLT with Basil Mayonnaise - If you grow tomatoes, you end up with a "boat load". My husband decided that we would have BLTs for dinner, which is a very good idea. My daughter took a bite and said "Whoa, that's bomb!" I am assuming that "bomb" is a good thing. I think it was by the look on her face! FYI - Adding slices of avocado wouldn't be a bad idea. Then it would be called a BLAT with Basil Mayonnaise.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 1 sandwich
Lemon Tabasco Aioli
I went to happy hour at McCormick & Schmick’s, which is a seafood restaurant. I ordered the Crispy Shrimp Croutons with Lemon Tabasco Aioli. It was particularly delicious. Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. It's basically garlicy mayo. There are many variations. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' and òli 'oil'.
- Prep: 1 hr 5 mins
- Yields: Makes 1 1/3 Cups
Frozen Gin & Tonic
Frozen Gin & Tonic - Gin and tonics are so refreshing, what would happen if you made frozen G&Ts in the blender? Genius!
- Yields: 1 Serving
Blueberry, Carrot, Almond & Spinach Salad
Salad doesn't have to be boring, try Blueberry, Carrot, Almond & Spinach Salad. It's so colorful!
- Prep: 5 mins
- Yields: 2 Servings
Gourmet Condiments
Get your Squeezie bottles ready! "Step it up a notch" and make some interesting condiments for burgers and dogs. The curry ketchup recipe is the one that led me to the CurryWurst recipe. The Comeback sauce is a southern recipe, known as the Queen Mother of sauces! It's extremely popular in Jackson, Mississippi, and is great on salads, but also as a dip for all sorts of meats. It is sort of similar to Thousand Island, but much, much better.
- Prep: 5 mins
Snap Pea, Radish, Basil and Ricotta Salata Salad
This is a wonderful, crunchy salad which uses Ricotta Salata. It's one of Italy's most unusual sheep's milk cheeses. The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese Ricotta_salataa dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
