"Food is our common ground, a universal experience." - James Beard

Monday, April 25, 2011

Easter Lunch

Kent and I had a wonderful Easter celebration.  We went to church on Sunday and then had several friends over for lunch.  We prepared a few items that I've posted on the blog before, like Salmon with Lemons, Capers, and Rosemary and Fruit Tarts.  My favorite new thing that we made was Watermelon and Cantaloupe Salad with Mint Vinaigrette!  We served it in our mint julep cups.  It was so refreshing - I'll be making this all summer!

Watermelon and Cantaloupe Salad with Mint Vinaigrette
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

Yield: 1 cup
Recipe from: Giada de Laurentiis @ foodnetwork.com

Wednesday, April 13, 2011

Roasted Corn, Chicken, and Goat Cheese Quesadillas

My friend, Julie, told me about this recipe recently - and it sounds fantastic!  She got it from this cute blog, Keeping up with the Joneses (recipe originally published in Cooking Light).  Their website has step-by-step directions for this dish with pictures.  Julie says that this recipe is a sure hit and can be made any night of the week!

Roasted Corn, Chicken, and Goat Cheese Quesadillas
1 cup fresh corn kernels
1/4 cup chopped green onions
2/3 cup (5 ounces) goat cheese, softened
10 tablespoons salsa verde (or salsa of your choice)
chopped, cooked chicken (this was our addition to the 'dillas)
soft tortillas of your choosing

Cut the corn off of the cob (one cob should be enough).  Chop 1 - 2 green onions. In a nonstick skillet over medium-high heat, roast the corn for about 2 minutes or until it starts to brown. Add the corn to the goat cheese and mix thoroughly.  Spread the corn mixture over the tortilla.  Add chicken, green onions, and salsa. Coat a skillet, with nonstick spray and add the quesadilla. Cook over medium heat and watch closely because these burn easily!  Flip it over and toast the other side. Remove from pan and slice into pieces.

Sunday, April 3, 2011

Spinach and Cream Cheese Sandwiches

My mom and aunts always made these sandwiches and used similar ingredients to make my favorite dip when I was growing up.  I've started making these sandwiches to take to parties - they're great for showers and for weekends at the lake.  The extra spinach/cream cheese mixture is great with crackers!

Spinach and Cream Cheese Sandwiches
1 pkg cream cheese (8 oz)
4 tbsp grated onion
1 box frozen spinach (thaw, drain, and squeeze out water)
3 tbsp lemon juice
1 cup mayonnaise

Cream the creamed cheese. Add mayonnaise, onion, lemon juice, and spinach. Cut the bread into circles or triangles. Use the mixture as filling for the sandwiches.
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