Friday, July 17, 2015

Rainbow Salad

Hi everyone ,
I have been away for awhile  not by choice , but by need of family. Hubby's aunt broke her leg , after 2 /3 weeks the doctors put it in a walking cast , boy was she happy , so were we , now we don't have to dodge that dang scooter . I think she tried to deliberately run over her caregiver .
Hubby asked her how she broke her leg , she said singing and doing the twist to Chubby Checkers  Doing the twist song  with a sip of wine .(aunty is 87) giggling , aunty slipped outside in the garden . She likes to punch his buttons (a true Italian lady).
The kids want to go to the ranch in Reno and then to Sonoma / Napa valley ,wine country  to visit hubby's dad . As you know they are having water shortages there , Baby Boy  said , mama we can drink wine , gramps has lots and lots of wine in bottles and kegs . The kids love to see how the wine is made , go out to the grape fields ,pick the grapes of the vine .
I will leave you my favorite salad recipe , enjoy .
See you in September ..... Nee
Time: 15 minute

1/2          teaspoon orange zest
1/2          cup orange juice , preferably freshly squeezed
1/4          cup cider vinegar
1             tablespoon extra-virgin olive oil
2             teaspoons fresh oregano , chopped, or 3/4 teaspoon dried
1             teaspoon Dijon mustard
1/2          teaspoon salt
1/2          teaspoon freshly ground pepper
1-1/2       cups bell peppers , chopped
1-1/2       cups broccoli florets , chopped
1             cup shredded carrots
1/2          cup radishes , diced
1             tablespoon red onion , minced
1/2          cup Orange-Oregano Dressing

1 .    To prepare dressing: Place orange zest and juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine. (Makes about 1 cup.)

2 .    To prepare salad: Combine bell peppers, broccoli, carrots, radishes and onion in a medium bowl. Add 1/2 cup of the dressing and toss to coat. Refrigerate until ready to serve.
(Refrigerate extra dressing for up to 1 week.)

Saturday, July 4, 2015

Happy Fouth of July 4th :BBQ Pork Chops Southern Style

 Juicy pork chops aren't that hard to come by when you have this simple sauce on your side. In other words, there's no reason to bust your chops with a ton of unnecessary ingredients. Sink your teeth into this tasty recipe.

1/4 cup Italian salad dressing

1/4 cup barbecue sauce

1 tsp. chili powder

4 boneless center cut pork chops, 3/8-inch thick

Combine first three ingredients and pour over pork. Cover container and place pork in refrigerator for 30 minutes or overnight.

Heat nonstick skillet over medium-high heat.
Drain liquid from pork and save .
Place pork in skillet and brown for a few minutes on both sides. Pour the liquid that was saved over the top of chops.
 Cover pan.
Simmer over medium heat for 5 minutes. 

Wednesday, July 1, 2015

Greek Pizza Muffins

Total Time: 50 minutes

2              tablespoons extra-virgin olive oil
2/3           cup finely chopped onion
2/3           cup finely chopped red bell pepper
1/3           cup whole-wheat pastry flour
1/3           cup all-purpose flour
2              teaspoons baking powder
1-1/2        teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1              teaspoon sugar
1/4           teaspoon garlic powder
1/4           teaspoon salt
1/3           cup low-fat milk
1/3           cup crumbled feta cheese
1              large egg, well beaten
2              tablespoons tomato paste
2              tablespoons chopped kalamata olives

1.   Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

2.  2 dozen mini muffins

3 .  Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes

4 . Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.

5 . Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.

6 . Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.

7 .Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.