Ioana’s Peach-Tomato Salad

IOANA’S PEACH-TOMATO SALAD

2 Roma tomatoes, cut into wedges
2 small peaches, pitted and cut into wedges
1/4 small red onion, thinly sliced
1/2 Tbs apple cider vinegar
2 Tbs extra virgin olive oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Toss tomatoes, peaches and onions in a salad bowl. Drizzle with vinegar and oil, and season with sugar,salt and pepper. Mix well. Let it stand for about 10 minutes, for the flavors to combine.

Haylee’s Note:

Wow!  The flavors in the salad are amazing!  And this recipe is truly perfect for summer!  I love that it is so quick to fix, and it is a flavor powerhouse!  I doubled the recipe and took it to a family dinner!  It was a hit, everyone loved it!  Thanks for the recipe Ioana!

Tyler Florence’s Blue Cheese Souffle with Fresh Figs and Honey

TYLER FLORENCE’S BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY

3 tablespoons unsalted butter, softened, plus more for greasing the ramekins

2 tablespoons sugar, plus more for the ramekins

3 tablespoons all-purpose flour

1 cup milk, warmed

5 eggs, separated

Pinch salt

Ground white pepper

Pinch ground nutmeg

1 cup crumbled blue cheese

Pinch cream of tartar

8 fresh black mission figs, split in 1/2 lengthwise

1/2 cup honey

Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.

Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.

In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.

The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.

Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.

Haylee’s Note:

This recipe was A LOT easier that I thought it was going to be, and it turned out delicious!  I was surprised how well the sweet went with the blue cheese!  I just wish I would have gotten a better picture right from the oven when it was even puffier!  Now I just can’t wait to try a chocolate soufflé!

Japanese Salad

JAPANESE SALAD

2 c. cooked chicken
1/2 head chopped cabbage
1 pkg. top ramen broken
1 pkg. ramen seasoning
2 tbsp. silvered almonds
2 chopped green onions
2 tbsp. sesame seeds toasted

Dressing:

1 tbsp sugar
1 tsp salt
3 tbsp vinegar
1/2 c. oil
1/2 tsp. pepper

Haylee's Note:
This salad is really yummy too! I like to cook my chicken in a skillet with a little olive oil and minced garlic! It gives the salad a little more flavor. Darin and I love this salad as a whole meal, but this is also a "classic" for potlucks! Everyone always loves this salad, it goes fast! Enjoy!

Strawberry, Walnut, Spinach Salad

STRAWBERRY, WALNUT, and SPINACH SALAD


Spinach
Fresh Strawberries (sliced)
Candied Walnuts
Goat Cheese
Craisins
Balsamic Vinegarette


Toss all ingredients together!

Haylee's Note:
I got this recipe from my good friend Bridget's brother, Stuart. His recipe didn't include craisins but I threw them in...I also added a little swiss cheese! We had this for Easter and it was super easy but also super delicious!! There are lots of varriations you can do too (ie feta, swiss, poppyseed dressing, etc. etc.) I am finding now that Spinach salad is a fun one to play with.

Ginger Sesame Pasta with Asparagus, Chicken, and Nuts

SESAME GINGER PASTA WITH ASPARAGUS, CHICKEN, AND NUTS

Bow tie pasta
Sesame Ginger Salad Dressing
Chicken (boneless, skinless)
Asparagus
Sugar
Walnuts (or another kind)

Marinate the chicken in the salad dressing (about 6 hours). Then cook/grill chicken, and cut into bite sized pieces. Cook pasta to liking, drain, and set aside. Parch asparagus in boiling water for 2 minutes and cut into bite sized piece. Candy the walnuts with the sugar (cook over medium-high heat and stir in sugar until nuts are coated). Toss all ingredients together and add more salad dressing to taste.

Haylee’s Note:
I know this title isn’t too creative—basically tells everything in it, but I wasn’t sure what else to call it! My mom made this for a neighbor and I tried it, loved it, and made it for dinner that same night! Give it a try it is a winner!!

Spring Rolls

SPRING ROLLS

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise (Or chicken)
rice wrappers (They are round disks that have a basket weave texture on them. You can find them just about anywhere.)
1 carrot, julienned
1 cup shredded lettuce (I used spinach)
chopped Napa Cabbage or purple cabbage (I used both. It was pretty.)
1/4 cup chopped fresh basil or mint or cilantro

Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. I then added a can of coconut milk, a little sugar, curry powder or paste and a dash of fish sauce. I cooked the noodles until they had absorbed the coconut milk. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them too soft. They'll be totally soft by the time it is ready to roll up. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. Serve the spring rolls with dipping sauce.

Dipping Sauce

Chopped garlic
Sambal chili paste
sugar
lime juice or vinegar
fish sauce or soy sauce

Add little amounts of the above ingredients and stir until sugar is dissolved. Taste before using and add what you think it needs. I like it a bit sweeter. Experiment!

Haylee’s Note:
I saw this recipe on Studio, and had to try it! It was so good, and I LOVE recipes that call for things that I always have on hand. I had everything on this list except the wraps! I love any recipe that is a “build your own” and let people chose their own toppings and amounts. Give them a try—they are pretty healthy and super delish!!

Caprese Salad

CAPRESE SALAD

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste

Haylee’s Note:
This is such an easy salad, but it is soooo good!! This is really not a salad you need a recipe for, but I did take this recipe from Rachael Ray here. I love that you can present it is so many ways! I think it is such a pretty salad, and tastes as good as it looks. I also like mine with a little balsamic vinegar! Enjoy!

Yummy Summer Salad

YUMMY SUMMER SALAD

Spinach
Lettuce
Strawberries
Avocados
Candied Walnuts
Mandarin Oranges
Poppy seed Dressing

Cut fruit and vegetables into bite size pieces. Toss all ingredients together and sprinkle with candied walnuts and poppy seed dressing. You can make your own poppy seed dressing or I like to use Brianna’s.

Haylee’s Note:
This is a really yummy salad (hence the name). I really think you can make anything delicious by adding a little candied walnuts! Hope you enjoy this recipe, we sure did!!

Strawberry Parfait

STRAWBERRY PARFAIT

Granola
Strawberries, (washed and sliced)
Yogurt

Layer Granola, strawberries, and yogurt in a parfait glass. Serve cold.

Haylee’s Note:
I know that this isn’t really something people need a recipe for, but sometimes it is just nice to have the idea of what to make. When Darin and I were in the airport, we got a parfait just like this, but it also had some delicious blueberries. We craved them so much when we got home so I made some granola, and we had these for breakfast nearly every day! Enjoy!! Oh, and can you really eat a parfait without thinking of Shrek? Love those layers!!

Heather’s Larbgai Lettuce Wraps

HEATHER'S LARBGAI LETTUCE WRAPS

Mix and Set aside:
1 lb. ground turkey or chicken
1 tbsp Fish sauce
¼ c. cilantro (chopped)
¼ tsp Tamarind (Mexican fruit) coolaid

Larbgai Sauce:

Mix:
1/4 c. hoisen sauce
2 tbsp brown sugar
1/2 c. soy sauce (I would do 1/4 c. or less)
2 tbsp. water
2 tbsp. lime juice
1/8 tsp. Lemon zest

Saute:
2 tbsp oli
1 glove garlic, minced
1/4 c. chopped red onion
1/4 c. sauce
2 tsp basil fresh or 1 tsp dried basil
1/2 c chopped water chestnuts
Meat mixture that was previously set aside


Dish on lettuce (iceberg lettuce)
Serve with sauce and rice


Haylee’s Note:
Again, another Heather recipe. Sooo yummy!! I really like hoisen sauce so when I do the actual wrap I like to put the hoisen straight on. Also, when making the sauce, I would only do ¼ c. of the soy sauce. Thanks Heather for yet another winner!

Heather’s Chinese Salad

HEATHER’S CHINESE SALAD

Salad:
Iceberg lettuce
Strawberries
Water chestnuts (sliced)
Mandarin Oranges
Wontons
Grilled Chicken (optional)
Cilantro and/or green onions

Dressing:
4 tsp rice vinegar
4 tbsp. sugar
1 tsp. salt
¼ c. oil
Poppy seeds (opt.)


Fry the wantons in oil until lightly browned. Break up pieces into triangles and arrange along the side of your serving bowl. Toss remaining ingredients together. Add dressing right before serving

Haylee’s Notes:
Do you sometimes feel like I should change the name of this blog to “Heather’s Food”? I feel like 90% of my recipe’s begin with “Heather.” Anyway, if it does start with Heather, you know its going to be good!! I love this salad because it is really easy to mix up, and you can change it up in so many ways. You can make this a main dish by adding the chicken or a side and without the chicken! Hope you enjoy it! We sure did!! Thanks again Heather!

Egg Drop Soup

EGG DROP SOUP

4 cups chicken broth (divided)
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Haylee’s Note:
I couldn’t believe how easy this recipe was!! It was so good too!! The only thing I did differently was to stir in the cornstarch mixture before adding the eggs. For the original recipe click here.

Stuffed Zucchini

STUFFED ZUCCHINI

2 medium zucchini (about 12 ounces total)
1/3 cup finely chopped onion
1 tablespoon olive oil or cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1/2 cup milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
1/3 cup grated Parmesan cheese

1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.

2. In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.

3. Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.

Haylee’s Note:
I got this recipe from recipe.com, or you can click here for the original recipe. I used this as a base, but then I made quite a few changes (ie, added more veggies) I also used one huge zucchini from Darin's brother's garden! Nothing better than fresh veggies from the garden! There is another stuffed zucchini recipe I want to try that has chicken in it!

Clafoutis

CLAFOUTIS

4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract or vanilla extract
1/2 cup fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches)

Place eggs, milk, flour, sugar, salt, and extract in a blender. Blend on low speed for about 30 seconds. Pour into a quiche dish or ovenproof glass dish. Put fruit on top. Cook at 350°F (177°C) for 45 minutes or until clafoutis is not very jiggly.

Haylee's Note:
I got this recipe from my cute cousin Katie! She has a cute model eating it too! We LOVED this breakfast, and so did Matthew! I honestly think he could have eaten the whole pan by himself! Katie got this recipe from the friend. You can get the original recipe here. Clafoutis is pronounced kla-FOO-tee. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warm or cold. We made ours with cherries and almond extract!! AMAZING!! I want to try it tomorrow with plums!

Bean Salad Wraps

BEAN SALAD WRAPS

4 8 inch tortillas (flour or flavored)
1 can black beans (rinsed and drained)
1/2 c. green sweet peppers
2 tbsp. snipped fresh cilantro
1/3 c. miracle whip
1 tbsp. lime juice
Lettuce

Stack tortilla and wrap tightly in foil. Heat in a 350 oven for 10 min. to soften. Meanwhile, in a medium bowl mash black beans slightly; add pepper and cilantro. Stir in miracle whip and lime juice. Spread bean mixture evenly over tortillas. Top with lettuce leaves roll up tortillas.

Haylee’s Note:
These may seem bland, but they are so yummy!! It is such a good meal during these hot summer days! I also added a little tomato to my wrap. You could add lots of things to yours, but it really doesn’t need anything else! Enjoy!! (this is another recipe from Better Homes and Gardens)

Salmon Salad

SALMON SALAD

Grilled Salmon (In a teriyaki sauce)
Lettuce
Cheese
Grilled bacon
Tomato
Sea Salt
Fresh ground pepper

Toss all ingredients together except for salmon, and lay salmon on top. Drizzle with your favorite salad dressing (we love blue cheese).

Haylee’s Note:
Mmmmm….nothing like a salmon salad!! This recipe is our version of the Outback Steak House Salmon Salad! OH man!! I want another one right now!! Give it a try!

Heather’s BBQ Chicken Salad

HEATHER’S BBQ CHICKEN SALAD

Grilled BBQ chicken cut into strips
Lettuce
Black beans
Corn
Cilantro
Avocado
Tomato

Toss all ingredients into a salad. For dressing mix ranch salad dressing and BBQ sauce and drizzle over salad.

Haylee’s Note:
I asked my sister for some meal ideas for the upcoming week, and when she said this one, I had to make it that night! I also squeezed a little lime juice over the salad, and it was DELICIOUS!!! Salads are always great in the summer, and this was especially good! Thanks Heather!

Classic BLT (Bacon Lettuce Tomato)

CLASSIC BLT (BACON LETTUCE TOMATO)
Two slices of bread
3 slices of bacon
Lettuce
Sliced Tomato
Mayonnaise
Salt
Pepper

Toast bread. Cook bacon until desired crispness. Spread Mayonnaise on both pieces of bread. Layer tomato, lettuce, and bacon.

Haylee’s Note:
I know that you don’t really need a recipe for a BLT, but I usually go to the blog when I can’t think of what to eat, so here is just another idea for some food. Darin and I also like to make BLTCs—just add a little Monterrey Jack cheese with it. I find the best layering method is toast, mayo, cheese, tomato, salt and pepper, lettuce, bacon, mayo, toast. And, a sandwich cut in half always tastes better doesn’t it?

Chicken Wanton Salad

CHICKEN WANTON SALAD

Salad:
2-3 chicken breasts (cooked and chopped)
1 head lettuce
1 c. water chestnuts
Wontons
Mandarin oranges
3 whole green onions

Microwave wantons until crunchy. (Or you can fry them). Add all ingredients in a bowl put the salad dressing and the wontons on last.

Dressing:
2 tsp. rice vinegar
4 tbsp. sugar
1 tsp. salt
3/4 c. oil

Haylee’s Note:
Another great recipe from mother dearest! I love eating salad when the weather is warmer, so this is a great recipe to try! We love this salad!

Tomato Cheese Sandwich

TOMATO CHEESE SANDWICH

Bread
Cheese
Tomato
Garlic Salt
Pepper

Toast one side of bread in the oven (set on broil). Turn bread over and top with cheese. Put back in the oven until cheese melts. Top with tomato slices and sprinkle with garlic salt and pepper.

Haylee’s Note:
This is a really simple meal, not even a recipe really. But, I really like this sandwich. I used to have it all the time growing up, and Darin really likes “cheese on toast” (pretty much the exact same thing w/o tomato and regular salt instead of garlic salt). If you haven’t done this before give it a whirl!