Pimento Cheese Spread

Today is all about comfort food.  It is cold outside.  Oh Baby, is it cold outside!  I don't know why but when the mercury dips and the snow is flying, I immediately crave what I call comfort food.  Food that I grew up with as a kid.  Pimento cheese is one of those comfort foods.  It evokes memories of child hood and good memories.  We didn't have pimento cheese often, and when we did have it, it came from the deli at the grocery store.  However, I decided I'd make mine from scratch.  I had all the ingredients and it saved me from a special trip to the store.  I had mine with a salad and made up as grilled cheese.  This is a simple recipe.  It is versatile and can be a simple spread for crackers or slathered on bread for a sandwich, but why not make it extra special and make a grilled cheese!

Low Carb Strawberry "Pretzel" Salad

Crunchy, salty, creamy, sweet.  All these flavors come together in the traditional Strawberry Pretzel Salad.

I've taken the traditional recipe and tinkered with it to turn it into a low carb delight!
There are several steps, so don't be intimidated, just be patient and soon you'll have a dessert that is pretty darn close to the original.

Ham Salad

What to fix for my lunch box next week?  I get tired of salads, and can't always guarantee there will be leftovers from supper.  Last Thanksgiving the local grocery was running a special of a free ham with the purchase of a turkey.  Well, I was in the market for a turkey and wasn't going to say no to a free ham!  Meat is so expensive, you just can't look the other way on those deals!  So along with the turkey I took home the free ham and stashed it in the freezer.


Earlier in the week I moved the 6 pound ham to thaw and today is the day to figure out what to do with all that ham.  I used my KitchenAid food processor fitted with the shredder blade to do the heavy lifting for me.  Do you guys have any idea how much shredded ham a 6 pound ham produces?  Holy Moley! I'm glad I have some super-sized crockery bowls!

I used part of the ham to make this tasty ham salad and froze enough shredded ham for another batch.  The rest I mixed up into the ham loaf that I posted previously.

Without further adieu, here's the star of the show!

Baked Turkey Salad

It has been a while since I've posted an entry.  You see, I've been undergoing a cabinet refinishing project and unfortunately, I've neglected the blog as a result.  I'm really pleased with the results and I feel a great sense of accomplishment since I did all the work myself.  Not to mention I have a brand spanking new kitchen! 

I hope everyone had a wonderful Thanksgiving holiday.  Would I be wrong if I presumed that there are many of you, just like me, who have a lot of turkey leftovers and are wondering what you might do with them to add a little variety rather than nuking the remaining slices?   

Many years ago  a friend of mine gave me this recipe and it is always my "go-to" recipe for post holiday turkey leftovers and if you'll excuse the pun, this salad is delish and always gobbled up!
If you are among my low-carbing friends, this is also a good low carb recipe with only 7 net carbs per serving!

So you aren't a Turkey fan?  Chicken can easily be substituted for the turkey.

Quick Grilled Chicken Salad

I'm always looking for something extra I can do when I'm cooking on the weekends to make my lunch preparations for the week super simple.  I get up before the crack of dawn and I don't allow myself a lot of time before having to head out the door to catch the bus, so having lunch items ready to pack is essential.

 The next time you have your grill going, throw on a couple of extra chicken breasts, set them aside and let them cool and then wrap them and refrigerate.  Use them to mix up this salad for a quick lunch or light supper later in the week.  

Pasta Salad

On these hot summer days, I find a nice cool salad is a great side dish.

I like salads made with lettuce, but after a while I get bored with them even when I vary the types of lettuce and ingredients and dressings.  

So, to combat my lettuce boredom, today I'm making a pasta salad.  This is not the normal mayonnaise laden macaroni salad, but instead, a lighter version full of colorful crisp veggies and dressed with a home prepared Italian dressing.  

Cannellini Bean Salad

I recently returned from a fabulous vacation in Italy where I fixed this salad as one of our contributions to the Pici Night Dinner at Cretaiole.  Pici is a hand rolled pasta that is specific to the Val d'Orcia area of Italy where I was staying.  More on that some other time.

This is an easy recipe with simple ingredients that is very good and healthy.  I hope you enjoy it.

Cauliflower Salad

I promised this post to friends quite a while back.  While visiting my family in Indiana, I made this salad  and posted about it on Facebook.  The response from my friends was "where's the recipe?".  Due to limited internet connectivity, posting the recipe had to wait until I made the salad again....which was today!  


This is one of those recipes you can make from memory, no recipe cards necessary.  It' great for potlucks and buffets.  With a few simple quality ingredients, I guarantee, folks gathered around your table will be going back for seconds and if you take it to a potluck, you will bring home an empty bowl every single time!

Egg Salad

I often enjoy egg salad for lunch at a deli near my office.  Nearly every time I have egg salad at the deli, I ask myself why don't I make this at home.  It is not difficult and I nearly always I have everything I need on hand.  I just never seem to think about it.


Today I was in search of something quick and easy for lunch and decided that egg salad sounded good so I gathered the ingredients and mixed up enough for a sandwich today and had enough left for more later this week. 


First I had to cook the eggs.  Hard boiling eggs is really easy.  Put the eggs into a pan large enough to hold them, but not so large that they bounce around.  Next cover them with cold water and heat them until the water boils.   Remove the pan from the burner and let it sit for 15 minutes.   Drain and rinse the eggs with cold water to stop the cooking.  Peel the eggs and you are ready to make salad.


Removing the pan of eggs from the heat source keeps them from cracking and seeping out of the shells and also prevents the dreadful green ring around the yolk and the whites are tender and not rubbery.




Egg Salad


This will make enough for 3 or 4 sandwiches depending on how much you pile on.


Ingredients:


4 Hard boiled eggs, coarsely chopped
1/3 cup chopped sweet pickle
1 tablespoon minced onion
1 teaspoon Mrs. Dash
3 tablespoons Miracle Whip or Mayo
1 teaspoon Dijon Mustard
1/2 teaspoon lemon juice




Directions:

1. Peel and chop the hard boiled eggs.
2. Chop sweet pickles and mince the onion.
3. Mix all ingredients together in a mixing bowl.
4. Chill and Serve.

I fixed my sandwich with a toasted  bun,  lettuce, dill pickles and some shredded carrots and a side of fresh apricots. 

...and that's What's Cooking at Cathy's ~ Enjoy!

Bok Choy Salad

Bok Choy is one of those vegetables that I see in the supermarket, it's beautiful with it's deep green leaves and pristine white stalks.  I admire it and typically move on because other than stir fry, I don't know what to do with it.

This past week, I went out on a limb and bought a bunch with the intention of challenging myself to get outside my comfort zone and prepare a vegetable that was new to me.  While I do occasionally prepare stir-fry, I prefer to do my oriental dining in a restaurant.  I've gotta have some reason to eat out! 

Anyway, I found a recipe for a salad that I want to share with you that is easy and healthy using Bok Choy.  It is a great vegetable and totally useable, stalks to greens, so there is little waste and you get the advantage of all the healthy benefits!

Based on my experience, I'd suggest breaking off a chunk of the ramen noodles and tasting them first.  If they have been around a while, they develop a strong smell and taste and will ruin your salad.  So check them first and dump them and get some fresher ones if they smell or taste strong!

Bok Choy Salad

Ingredients:

1 medium head of Bok Choy, diced
1 bunch of green onions, chopped
1 3-oz. package of ramen noodles
1/2 cup chopped toasted almonds
2 tablespoons sesame seeds, toasted
Blackberry Balsamic Dressing (recipe below)

Directions:


1. Wash and dice the Bok Choy.  I used the whole stalk, green leafy tops too.
2. Clean and chop the green onions.
3. Combine the Bok Choy and onions in a mixing bowl.  Cover and chill.
4. In a small skillet toast the sesame seeds and set aside in a small bowl.
5. Using the same skillet, toast the almonds and combine with sesame seeds.
6. Break the package of ramen noodles into small pieces and combined with almonds and sesame seeds, stirring to mix.
7. Before serving, combine the Bok Choy mixture with the noodle mixture.  
8. Drizzle with just enough dressing to coat.  Toss to coat and serve.

   

   Raw Sesame Seeds

   

   Toasted Sesame Seeds

I keep ingredients separate since it takes me a few days to go through this much salad, and I used 1 tablespoon of dressing to 2 cups of the Bok Choy/Onions and 1/3 cup noodle mixture and assemble it as I need it for meals.

Note:  If the dressing isn't to your liking, take a look at the SaladDressing on my blog at http://whatscookingatcathys.blogspot.com/2011/06/salad-dressing.html, I think it would be great too, or choose a dressing that you like.  Whichever you choose, I don't think you will be disappointed.


I have a bottle of Blackberry Balsamic Vinegar from The Olive Tree, a local store owned by Mindy and David Riley.  It's located at 4949 W. 199th, Overland Park, KS.  Stop in and check them out if you are in the area!  If you are not in the area, you can check out their products and order online at http://olivetreekc.com.  They are a great source for olive oils and vinegars.

Blackberry Balsamic Dressing

Ingredients:

2 tablespoons finely chopped red onion
1 teaspoon garlic powder
1/2 cup Blackberry Balsamic Vinegar
2 tablespoons honey
1/4 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

Directions:

1. Combine all ingredients except oil, mixing well.  Drizzle in the oil whisking constantly to emulsify.
2. Refrigerate for at least one hour to allow ingredients to blend.  It will look like chocolate syrup.  Drizzle over salad, toss and serve.

And of course a photo of Maggie performing a "quality inspection"!

Salad Dressing

The local grocery stores provide daily e-mails with recipes and this is one courtesy of Price Chopper.  This dressing is so easy.  You can whip it up in no time and it will be fresh and not have preservatives.  I used my smoothie blender and it worked perfectly, but you can use a full sized blender or a food processor.




Salad Dressing
Ingredients:

2 Tablespoons White Vinegar
2 Tablespoons Sugar
1/2 cup canola oil
1/4 cup red onion, chopped
1 Tablespoon water
1/2 teaspoon dry mustard powder
1/2 teaspoon salt

Directions:

Place all ingredients into the blender or food processor; blend until smooth and pink in color. Store in the refrigerator. Ingredients will separate during storage, just give it a vigorous shake and it will mix up nicely.


I used this dressing on a salad I made with the following ingredients:

Chopped Romaine
Sliced radishes
Sliced red onion
Sweet cherries, pitted and halved
Toasted pecan halves
Freshly grated Parmesan Cheese

Mix together and drizzle with the dressing above and enjoy as a nice side salad, or make a big plateful for lunch or dinner.