Tomatoes and mozzarella with olive oil and basil is a simple and special summer treat, that sends me to the moon!  Caprese Salad or Insalata Caprese originates from the isle of Capri in Italy.  Since there are only three ingredients in this salad, the focus is on fresh. Tomato and basil season, so this shouldn’t be a problem (just remember to keep the tomatoes out of the fridge).  Serve the salad on a large platter or on individual small plates, whichever you prefer.   If you like, you can put out small condiment bowls with olives and salted capers for added flavor. I love my Caprese Salad straight up with some fresh bread. It makes a wonderful mid-day snack or light lunch and pairs well with a crisp Sauvignon Blanc.

I am picking fresh basil from our garden for the salad, still waiting on our tomatoes!  Come check out my video journal of our garden  here>

Caprese Salad Recipe, Serves 6-8

Ingredients:

• 2 pounds ripe tomatoes, fresh picked not refrigerated
• 1 lb. Fresh mozzarella
• 10 Fresh basil leaves
• 1/4 cup olive oil, or to taste
• Course Pepper and Salt

Preparation:

• Slice the tomatoes into rounds .
• Slice the mozzarella into rounds and lay them over the tomatoes.
• Season with the olive oil, basil, and a little salt and pepper.

No BBQ is complete without potato salad and this recipe from McCormick is a real standout. Its sweet and tangy taste makes it perfect for grilled meats and it will definitely get noticed by party guests!   This simple but special recipe takes just about 30 minutes to prepare and for pennies a person it’s an economical way to feed a crowd!

Recipe from McCormick.com

Homestyle Barbecue Potato Salad – Makes 12 servings.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

INGREDIENTS

• 3 pounds small red potatoes, quartered
• 1/2 cup olive oil
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 1 1/2 teaspoons McCormick® Mustard, Ground
• 1 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 teaspoon salt
• 1 1/2 cups thinly sliced celery
• 1 cup coarsely chopped red bell pepper
• 1/2 cup chopped red onion

DIRECTIONS

1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.

2. Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat.

3. Serve immediately or refrigerate until ready to serve.

When I think of “Cowboy Cooking”, I think of Chuck Wagons and hungry cowboys huddled over the campfire starving after a long day of driving cattle.  Cowboy Caviar incorporates the same ingredients (corn, beans and onions) used on the Chuck Wagons in the 1800’s however, it’s a bit more refined. It doesn’t require a campfire, in fact, it doesn’t require an oven, stove or grill either! Although no hot grill is needed, it’s perfect for a BBQ menu wether you’re a guest or a host.  It compliments any grilled meat or fish and it can sit at room temperature and not spoil. Serve it simple, alone in a bowl with tortilla chips for dipping or special over a green salad with thin strips of grilled steak, chicken or shrimp.  Enjoy!

Ingredients

• 15 1/2 ounce(s) (can) pinto or black beans, drained and rinsed
• 11 ounce(s) (can) corn kernels, drained
• 2 medium tomatoes, seeded and diced
• 3 green onions, minced
• 1 large (or 2 small) avocado , diced
• 1 cup(s) chopped fresh cilantro
• 1/2 cup(s) prepared salsa
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) pepper

Directions

1. Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad, or with chips for dipping.

All credit to : Jean Scobie of McKinleyville, Calif., the top prize in the Quick & Simple No-Cook Summer Recipes contest.

Have you ever had a Knish? If you haven’t you need to and if you don’t have a Jewish Grandma like me, then you have to try your hand at making your own. Knish are delish (sorry, couldn’t resist) and although they are perfect for Passover, these treats make great party food anytime of year!  There are a variety of ways to stuff a knish, so I have included several recipes for you to try.

KNISH FOR PASSOVER - from the “Passover Lite Kosher Cookbook”, by Gail Ashkanazi-Hankin,

Ingredients - makes 6 knishes

• 1 cup mashed potatoes
• 1/3 cup matzo meal
• 2 tablespoons potato starch
• 1/2 small onion, finely chopped
• 2 egg whites or 1/4 cup passover egg substitute
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup fresh broccoli or frozen broccoli, steamed and finely chopped
• nonstick cooking spray

Directions

1.Preheat oven to 375°F Generously coat a baking sheet with the cooking spray; set aside.

2.In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.

3.Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot.

KNISH FOR PARTIES - Published by Rabbi Michael Sternfield

Ingredients:

• ½ cup flour
• 2 tablespoons vegetable oil
• 3 tablespoons water
• Pinch of salt

Directions:

• Put half the flour into a mixing bowl and stir in oil with a fork.
• Add water and salt and mix until the mixture forms a dough.
• Toss on a floured board; work in remaining flour, and knead until the dough is smooth and elastic.
• Cover and chill for 1 hour or longer.
• Roll the dough out on a board as thin as possible.
• Pull and stretch it into a long rectangle.
• Cut into 3-inch circles. Put a tablespoon of filling, below, on each circle.
• Draw the edges of the circle together over filling and pinch together to seal uncooked knish.
• Brush with vegetable oil.
• Bake on a greased baking sheet at 350º F for about 45 minutes, until dough is well browned.

Potato Knish Filling

• Mash 5 freshly boiled potatoes and mix with 1/3-cup ground crisp cracklings made with chicken skin. (gribines)

Chicken Knish Filling

• Crumble 2 matzos and soak until soft in 1/4-cup chicken gravy or chicken soup. Combine with 1 cup finely chopped chicken. Season well with salt, pepper and cayenne and add enough chicken fat to make a soft mixture.

Mexican Knish Filling

• In a 2-quart saucepan, boil 1 quart of water.
• Add 1 pound of stewing beef, cover and cook for 2 hours on a low heat.
• In the last hour, add 1 package of burrito seasoning mix.
• Drain the meat in a colander.
• Shred the meat with a fork
• Squeeze out as much water as possible from the meat.
• Finely dice one medium tomato.
• Finely chop 2 Tablespoons of pickled jalapeno slices (mild or spicy…your choice)
• In a food processor, finely chop one small onion
• Mix together the shredded beef, tomatoes, chopped jalapenos and onion.
• Add salt and pepper to taste.

Italian Knish Filling

• Finely chop 2 Tablespoons of Italian flat-leaf parsley
• Finely mince 3 garlic cloves.
• Remove the casings from 1 pound of Italian turkey sausage.
• Crumble and brown the meat in a little olive oil.
• Stir in 3 Tablespoons of your favorite Italian pasta sauce.
• Add the parsley and the garlic and cook for 2 minutes.
• Add 1 ½ Tablespoons of seasoned bread crumbs and stir.
• Add salt and pepper to taste.

Irish Soda Bread is really simple to make, yet it’s one of those foods that feels special when you do. Try it out this St. Patrick’s Day and I bet you’ll be making it all year long.  It’s perfect when paired with corned beef and cabbage and terrific for teatime or breakfast too.  I love this version with raisins from McCormick.com. Check out their website for more Saint Patrick’s Day recipe ideas!

Irish Soda Bread from McCormick.com

Makes 16 servings. Prep Time: 10 minutes Cook Time: 50 minutes

INGREDIENTS

• 2 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons MCCormick® Caraway Seed (optional)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon McCormick® Cinnamon, Ground (optional)
• 1/2 teaspoon salt
• 1/2 cup raisins or currants
• 1 1/4 cups buttermilk
• 2 eggs
• 1/2 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350°F. Lightly grease 9-inch round cake pan.

2. Mix flour, sugar, caraway seed, baking powder, baking soda, cinnamon and salt in large bowl. Stir in raisins. Mix buttermilk, eggs and vanilla; stir into dry ingredients. Spread in prepared pan.

3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Triple-Corn Spoon Bread is always a big hit at our holiday table and is powerful comfort food for any time. The first time I had the dish was at one of my friend’s dinner parties.  My husband loved it so much, I had to leave with the recipe.  Since then, I have added it to my Thanksgiving menu.  I opt for regular corn not the “no-salt” version and give up the health benefit for what I feel is more flavor.  My bad, but I am not too worried about my sodium intake  on Thanksgiving anyway.  Here’s hoping you try it and enjoy.

Triple-Corn Spoon Bread

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Ingredients

• 1 cup fat-free sour cream
• 3 tablespoons stick margarine, melted
• 1 large egg
• 1/2 cup chopped onion
• 1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained 
• 1 (14 3/4-ounce) can no-salt-added cream-style corn
• 1 (8 1/2-ounce) package corn muffin mix
• Cooking spray

Preparation
Preheat oven to 350°.

• Combine first 3 ingredients in a large bowl; stir well with a whisk.
• Stir in onion, corns, and muffin mix.
• Pour into an 8-inch square baking dish coated with cooking spray.
• Bake at 350° for 1 hour or until pudding is set and lightly browned.

Stuffing is such a personal choice and defines so many Thanksgiving tables.  I find tradition dictates this holiday side dish more than any other, as everyone likes the way their Mom makes it.  My Mom always made a classic stuffing that was simple.  That’s the way I like it – with plenty of gravy!  It will always be on my table, but  I am up for adding a second version too – it’s a feast right?  

The recipe featured here represents the classic approach, but if you want to try something new this year, these are my picks for going rogue:

Paula Deen’s Southern Cornbread Stuffing

Michael Chiarello’s Panettone Stuffing

 
Epicurious Italian Sausage and Bread Stuffing

  

Classic Herb Stuffing Recipe from McCormick Spice Pictured Above

Makes 18 (3/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 1 cup (2 sticks) butter
• 2 cups chopped celery
• 1 cup chopped onion
• 2 teaspoons McCormick® Thyme Leaves
• 1 1/2 teaspoons McCormick® Poultry Seasoning
• 1 teaspoon seasoned salt
• 1/2 teaspoon McCormick® Black Pepper, Ground
• 12 cups dry unseasoned bread cubes
• 4 cups chicken broth

Directions:

1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.

2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish.

3. Bake 35 minutes or until heated through and lightly browned.

Oh this is so good!  Elizabeth got me hooked on roasted root veggies a few years back. It was not part of my Mom’s Thanksgiving menu growing up, but it’s part of mine now!  Here’s a great recipe from Southern Living that gives some kick to the roasted root vegetables.  It’s easy to prepare and really brings the special earthy flavors of fall to your table.   I love the idea of serving the vegetables cooled with the horseradish vinaigrette!   I waffle back and forth over whether or not to serve salad with Thanksgiving every year. This solves it for me and I will called it Warm Root Veggy Salad.  For more seriously great sides check out SouthernLiving.com.

Roasted Root Vegetables With Horseradish Vinaigrette –  Makes 6 servings

Prep: 25 min., Bake: 25 min., Cool: 15 min.

Ingredients

• 2 large sweet potatoes (about 1 1/2 lb.)
• 4 large parsnips (about 1 lb.)
• 6 medium beets (about 1 1/2 lb.)
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• Curly endive leaves
• Horseradish Vinaigrette

Preparation

1. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

2. Toss parsnips and sweet potatoes with 2 Tbsp. olive oil in a large bowl; place in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Season with 1 tsp. salt and 1/2 tsp. pepper. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a second aluminum foil-lined jelly-roll pan. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

3. Bake vegetables at 400° for 20 to 25 minutes or just until tender. Let cool 15 minutes or until completely cool.

4. Arrange curly endive leaves on a serving platter; top with vegetables, and drizzle evenly with

Horseradish Vinaigrette.  Makes about 1 cup

Ingredients

• 1/3 cup white wine vinegar
• 1/2 cup olive oil
• 2 tablespoons horseradish
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Whisk together all ingredients. Serve immediately, or cover and chill up to 4 days.

Southern Living, SEPTEMBER 2007

Leave it to Good Housekeeping to come up with a fresh new take on the old green been casserole.  I love that this recipe kicks the cans and uses all fresh ingredients.   I will try it out this Thanksgiving and know that the adults at my table will appreciate and love the new take on an old classic.  Not so sure about the younger guests, so I am keeping a can of fried onions in the pantry to pull out in case of mutiny at the kids table!  I will let you know how it goes and as always would love to hear your thoughts.

New Green Bean Casserole from GoodHousekeeping.com    – use this link to visit the site for more great make-ahead sides that are perfect for Thanksgiving!

Ingredients

• 3 pound(s) green beans, trimmed and cut in half
• 4 large shallots
• 1 tablespoon(s) olive oil
• 1 1/2 cup(s) coarse fresh bread crumbs
• 1 teaspoon(s) fresh thyme leaves, chopped
• Salt and pepper
• 3 cup(s) lowfat 1% milk
• 3 tablespoon(s) margarine or butter
• 1/4 cup(s) all-purpose flour
• 1/8 teaspoon(s) freshly ground nutmeg
• 1/2 cup(s) freshly grated Parmesan cheese

Directions

• Preheat oven to 350 degrees F.

• Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.

• Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

• In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.

• Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

• Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.

• Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.