Spinach Caprese Salad

 Spinach Caprese Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach Caprese Salad is a flavorful dish that takes just minutes to make. This beautiful salad is packed with fresh ingredients like tender baby spinach, full of vitamins and antioxidants.  Juicy ripe tomatoes that pop in your mouth and Mozzarella pearls that go great with the tomatoes. All dressed with a Basil Balsamic Vinaigrette.

     Spinach Caprese Salad

 5 ounces baby spinach

1 pint cherry tomatoes halved

8 ounces fresh mozzarella pearls

 

Basil Vinaigrette

 

¼ cup balsamic vinegar

2 tablespoons chopped basil leaves (6-8 leaves)

1 garlic clove minced

½ cup extra virgin olive oil

½ teaspoon kosher salt

⅛ teaspoon black pepper

 

 

 

 

 

 

 

 

 

 

Stir the balsamic, basil, garlic, salt, and pepper in a medium bowl or jar. You can also prepare the dressing in a blender.

Slowly drizzle in the olive oil while whisking continuously. If you’re making the dressing in a blender then run the blender on low while slowly pouring the oil through the opening in the lid.

 

 

 

 

 

 

 

  

 

 

 

Place the spinach in a large serving bowl. Top with cherry tomatoes halves and mozzarella pearls.  

Taste and add more salt and pepper, if desired. Stir or shake the dressing well before serving.

 

 

 

 

 

 

 

 

 

 

 

 

Storage: For the longest lasting salad, store the tomatoes separate from the spinach. The salad will keep in the refrigerator for 3 days.

Refrigerate the dressing for up to 7 days.

  

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

BLT Pasta Salad with Tortellini

BLT Pasta Salad with Tortellini

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is it about summer that inspires me to make a cool and creamy pasta salad?  Not sure but I was inspired to make something different today. I was making my BLT sandwich when I thought about how good the ingredients would taste in a salad. So, I already had the ingredients sitting in front of me … the cold, crisp Romaine lettuce, the juicy ripe tomatoes, the smokey bacon. I was onto something here.  I needed a creamy dressing so, I decided on my homemade ranch with lots of fresh dill and pepper.  Then choosing the pasta…what pasta do I choose?   Well, cheese Tortellini was the perfect choice!  This turned out to be one of the best pasta salads I have ever made. Perfect for any cookout, potluck, or family gathering and I predict this will go way up on your favorite salad list.

 

BLT Pasta Salad with Tortellini

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3 cups washed and chopped romaine lettuce

1 pint cherry tomatoes

5 slices bacon

1 8-ounce block of Monterrey Jack cheese

½ cup mayonnaise

¾ cup whole milk

3 tablespoons or 1 package Hidden Valley Ranch seasoning mix

1 teaspoon dried dill

½ teaspoon fresh cracked pepper

 

First chopped your raw bacon and fry it in a skillet over medium high heat.  When bacon is slightly crisp, remove it with a slotted spoon to a paper towel lined bowl.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, using a sharp knife cut your block of cheese into small bite size pieces.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

Slice your cherry tomatoes in half.  Then chop your romaine lettuce into bite size pieces and set aside with the tomatoes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add enough water to a large pot to cover pasta.  Be sure to add salt to the water and allow to boil.  Pour in the Tortellini and cook as directed on package. When pasta is cooked, drain and rinse with cool water. Let cool for 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

At this point you are ready to toss your salad and add to individual serving bowls.  Make sure you get a little of everything!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Ranch Dressing

 

In a jar with a lid, add the mayonnaise, milk, Ranch seasoning, dill, and pepper. Screw on the lid and shake to combine all the ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drizzle the dressing over each salad. Taste and add salt and pepper if desired.  Allow your guests to toss and add more dressing to their liking.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve immediately or store in the refrigerator, covered. 

 

 

 

 

 

 

 

Photography is the property of and copyright to Welcome Home.

Fried Coconut Flounder with Pineapple Salsa

 

I’ve been trying to eat more fish lately. I like fish. I feel like I’m eating healthy when I eat fish. Okay so I bread it and fry it in butter and oil. It's all in how you look at it. It’s still much better than all that red meat with tons of fat. Okay so it isn’t but now and then I just feel like fish instead of beef or chicken. I saw some fresh flounder at the seafood counter today and so I bought it. I have had this pineapple staring at me on my counter for a few days now and I have some cilantro growing in my herb garden. Put those things together and you get a wonderful “healthier” meal!

Fried Coconut Flounder with Pineapple Salsa

 

 

 

 

 

 

 

 

 

    Flounder 

      2 flounder fillets, thawed and patted w/ paper towel

1/4 cup flour

¼ cup panko

½ cup flaked coconut

Salt/Pepper
4 tablespoons butter

1 tablespoon olive oil

Pat fish dry with paper towels. In a shallow bowl, add flour, coconut, and panko. Season with salt and pepper.  Lightly dredge flounder fillets in seasoned flour mixture. 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter and olive oil in skillet over medium heat and fry flounder for about 10 minutes on each side until golden brown. Top with sliced almonds and pineapple salsa.  Enjoy.

Pineapple Salsa

1 cup pineapple
1 clove garlic, chopped fine
1 small sweet onion

1 tablespoon diced green pepper (optional)
1 tablespoon chopped fresh cilantro
½ lime, juiced
1 tablespoon sugar
Salt/Pepper, to taste

Chop the pineapple, tomato and onion in small cubes. Mix all ingredients together and refrigerate at least two hours prior to serving.

 

 Photography is the property of and copyrighted to Welcome Home.

 

Cold and Creamy Pineapple Smoothie

 Cold and Creamy Pineapple Smoothie

 

 

What a refreshing treat on a hot summer day!  I love making this smoothie because it's so simple and so tropical!  Some pineapple and sweetened condensed milk. How easy can it be?

Cold and Creamy Pineapple Smoothie  

1 cup cold water 
1/2 cup fresh lemon juice 
1 cup fresh chopped pineapple 
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 
2 cups ice cubes 

Combine water, lemon juice, pineapple and sweetened condensed milk in blender container. Blend well. Gradually add ice, blending until thick and smooth.

Top with cherries and a sprig of mint and serve immediately. 

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Classic Chili over Spaghetti Noodles

 

 

 

 

 

 

 

 

 

I know.  You serve your Chili with rice or by itself but I wanted to do something different just to see what it was like with Spaghetti noodles. So, I made my classic chili as I always do but ladled it over a nice bed of soft noodles. Then I topped it with lots of cheese and sour cream.  Looks like Cincinnati Chili if you’ve ever had it but looks can deceive.  This chili is a recipe I have made for years…It was my Mom’s recipe and my Dad’s favorite. Serving it over noodles is a great change up and I think you’ll like it as much as I do.

 Classic Chili over Spaghetti Noodles

2 lbs ground chuck (80/20)

1 tablespoon of my chili seasoning (see recipe below)

1 yellow onion, chopped

2 cloves garlic, minced

1 14.5 oz can crushed or stewed tomatoes

2 tablespoons tomato paste

2 scallions

2 tablespoons Worcestershire sauce

1 tablespoon sugar

2 cans chili beans (optional)

1 box (16 ounces) spaghetti noodles

4 ounces shredded cheddar cheese

¼ cup sour cream

 

 

 

 

 

 

 

 

 

 

 

Heat a tablespoon of olive oil in a large deep skillet to medium high heat. Add the diced onion and minced garlic, and season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. 

 

 

 

 

 

 

 

 

 

Add the ground beef breaking it up as you cook.  Add the seasoning blend and stir to combine.  Continue cooking until beef is no longer pink.

Add spice blend and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned Add the ground beef breaking it up as you cook.  Add in the seasoning mixture and stir to combine.  Continue cooking beef until it is no longer pink.

 

 

 

 

 

 

 

 

 

Stir in the tomato paste. At this point if it’s too thick you can drizzle with olive oil to loosen it. Continue to cook stirring frequently for another 3-5 minutes.  Add in the crushed tomatoes and ½ cup of water.  

 

 

 

 

 

 

 

 

 

Add the crushed tomatoes and 1/2 cup of water; season with salt and pepper. Cook on low heat, stirring occasionally, for 30 to 40 minutes. Chili will continue to thicken.

Turn off the heat and stir in the Worcestershire sauce.

Taste and if needed, season more to your liking.

 

 

 

 

 

 

 

 

Serve the finished chili over the cooked spaghetti noodles. Garnish with the grated cheese and a dollop of sour cream. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

My Chili Seasoning blend

I keep this seasoning mix on the mild to the medium side, but it can easily be adjusted for your flavor preferences. To keep this chili seasoning mix super mild, omit the crushed red pepper flakes. If you like more heat, add some cayenne pepper (I suggest adjusting the flavor in ¼ teaspoon increments of the cayenne pepper).

4 tablespoons chili powder

2 teaspoons smoked Paprika (or regular paprika)

1 tablespoon all-purpose flour

2 teaspoons coriander

2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

3 teaspoons sea salt

4 teaspoons black pepper

¼ teaspoon crushed red pepper flakes

¼ teaspoon cayenne if you want more spice

 In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Store in a jar or any airtight container at room temperature. Stored in an airtight container, this spice blend will keep for up to a year.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When making chili using one pound of ground beef, start with 1 1/2 tablespoons of the seasoning blend and adjust according to your taste.

 

 

 

 

 

 

    Photography is the property of and copyrighted to Welcome Home.