Quick and easy dressing if you need something quick and it is pretty yummy too! This recipe makes enough for about two salads... It easily doubles for the entire family.
Ingredients:
3 tbs. Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper
Directions:
Put all ingredients together in a bowl with a lid and shake it up and it is good to go.... So easy and yummy!
Sunday, March 30, 2008
Tuesday, March 25, 2008
Tomatoes and Mozzarella Salad
I have to admit I haven't tried this recipe yet... I saw it today on "Take Home Chef" and it looked so yummy so I thought I would give it a try...
Ingredients:
6 ripe heirloom tomatoes (about 2 1/2 pounds/1.1 kg total), coarsely cubed
2 tablespoons aged balsamic vinegar
1/2 cup torn fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
12 ounces fresh buffalo mozzarella cheese
Fresh basil sprigs, for garnish
Directions:
Gently toss the tomatoes in a large bowl with 1 tablespoon of vinegar. Add the torn basil leaves and 1 tablespoon of extra virgin olive oil. Sprinkle with salt and pepper and toss again. Mound the tomato mixture in the center of four plates, dividing equally. Tear the mozzarella cheese into small chunks and place them over the tomato mixture, dividing equally. Drizzle with the remaining 1 tablespoon of extra virgin olive oil. Sprinkle the salads with salt and pepper. Garnish the salads with the basil sprigs. Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.
Ingredients:
6 ripe heirloom tomatoes (about 2 1/2 pounds/1.1 kg total), coarsely cubed
2 tablespoons aged balsamic vinegar
1/2 cup torn fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
12 ounces fresh buffalo mozzarella cheese
Fresh basil sprigs, for garnish
Directions:
Gently toss the tomatoes in a large bowl with 1 tablespoon of vinegar. Add the torn basil leaves and 1 tablespoon of extra virgin olive oil. Sprinkle with salt and pepper and toss again. Mound the tomato mixture in the center of four plates, dividing equally. Tear the mozzarella cheese into small chunks and place them over the tomato mixture, dividing equally. Drizzle with the remaining 1 tablespoon of extra virgin olive oil. Sprinkle the salads with salt and pepper. Garnish the salads with the basil sprigs. Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.
Cordon Blue
This recipe is so simple and so yummy. It can be made the day before and refrigerated.
Ingredients:
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
¼ cup all-purpose flour
1 egg beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
½ cup chicken broth
1 cup whipping cream
Directions:
Pound chicken breast to ¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350° for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Ingredients:
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
¼ cup all-purpose flour
1 egg beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
½ cup chicken broth
1 cup whipping cream
Directions:
Pound chicken breast to ¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350° for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
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