It’s not summer without pesto.  Many people think of basil and basil only when they hear the word.  I have expanded on the subject and add spinach, arugula, parsley, pecans, walnuts, or even almonds in place of the traditional basil and pine nuts.  Actually, pesto comes from the Italian word, which means to pound or to crush.  My menu today is short and simple, yet really delicious!  The pasta I use is gluten free so no worries there!  Also…join me at Golden Isles Olive Oil tomorrow where you’ll have a real treat.  I’ll be there with books for signing and delicious sweets for you to taste.  Chefarmer, Matthew Raiford, and Jovan Sage, food alchemist, will be offering a savory bruschetta bar with a twist.  Culinary fun from noon until 3:00 pm!

ENJOY!

Quinoa Spaghetti with Fresh Pesto

Heirloom Cherry Tomato Salsa

Outshine Pomegranate Fruit Bars

Pinot Grigio

Quinoa Spaghetti with Fresh Pesto

2 cups fresh, organic baby spinach, stems removed

1 cup fresh basil leaves

1 cup pecans or walnuts

3 cloves garlic, peeled

1/2 cup parmesan cheese, grated

1/2 – 3/4 cup good olive oil

salt and pepper to taste

1 package Quinoa Spaghetti, cooked for eight minutes in rapidly boiling water, drained, tossed with 1 tablespoon olive oil and set aside

In a food processor, combine the spinach, basil, nuts, garlic and cheese.  Process until well ground.  In a steady stream, pour the olive oil through the feed tube until a thick emulsion forms.  Season with salt and pepper to taste.  Toss with the warm pasta , top with a large spoonful of the tomato salsa and freshly shaved parmesan cheese.

Heirloom Cherry Tomato Salsa

1 small box heirloom cherry tomatoes

1 clove garlic peeled and coarsely chopped

1 teaspoon olive oil

1/2 teaspoon white balsamic vinegar

salt and pepper to taste.

NOTE:  You may also serve this is as a side dish with grilled chicken or fish.  I love it on its own on a warm summer evening!

This is my newest, refreshing discovery for cooling off on a hot summer day!  I love the slightly tart flavor of pomegranate and this bar delivers!  The perfect dessert!

Melissa | Finally Friday!, food & entertaining | 05 29th, 2015 | No Comments »

I grew up on the Gulf Coast of Texas, outside of Houston.  The neighborhood was as much a part of Louisiana as it was Texas.  I remember eating Shrimp Creole, Chicken Gumbo and all of the various seafoods that were available in the local waters .  Every holiday meal that involves a turkey in our home results in a big pot of gumbo to be served a couple of days later.  Otherwise, as in this case, I use chicken, with the bone in and andouille sausage.  You can add oysters and shrimp to the mix as well!

One of the most important parts of making any gumbo is the “roux”.  If the roux isn’t right the gumbo will not be either.  When I say in the recipe that you want to slowly cook the roux, stirring constantly with a wooden spoon until it is the color of rich peanut butter, I mean this:

Come to think of it, there really isn’t a recipe that I follow.  I’ve made this for so many years it just comes together instinctively!  I think I can list everything in a way that you can follow, however.

Melissa’s Chicken Gumbo

1 whole chicken, cut into pieces

2 tablespoons olive oil

Salt and pepper to taste

Brown the chicken pieces in the oil, season with salt and pepper then add the browned chicken to a dutch oven, cover with water and boil for 2-3 hours.  Remove the chicken pieces from the pot, take the skin off and debone the pieces, returning the meat to the pot with the cooking liquid.

For the roux:

1 cup vegetable oil

1 cup unbleached flour

This takes a bit of time and patience, but it’s worth it!  Combine the oil and flour in a cast iron skillet and cook over low heat,  stirring constantly with a wooden spoon until the mixture’s color is the same as the photo above.  Then add the Cajun Trinity and the other ingredients.  Let this simmer for 10 minutes, add to the pot with the chicken and broth.

The Cajun Trinity:

1 cup chopped sweet onion

1 cup chopped green bell pepper

1 cup chopped celery

To the Trinity add:

1 cup chopped scallions, green ends included

1 cup chopped flat leaf parsley

1/4 cup minced, fresh garlic

To season the pot

1 Tablespoon Cajun seasoning (I use Sangre de Cristo Spice Company, Zatarains’s or Tony’s will also do…add more if desired.)

1 bay leaf

1 pound andouille sausage, thinly sliced

Let the gumbo simmer, covered for a couple of hours.  In the last half hour you can add 2 cups of fresh, sliced okra if you desire.  Make a big pot of sticky white rice to serve the gumbo over.  I use a professional ice cream scoop to get just the right serving size.  To serve I sprinkle each bowl with chopped flat leaf parsley and scallions.

This is a great meal for a rainy Saturday evening, served with a crisp green salad, or the traditional creole potato salad you would find on the table in Louisiana.  Hot garlic bread is a must and plenty of ice cold beer, whatever your favorite brand is.

MAKES 8 SERVINGS
Courtesy of Chef Patrick Mould (thank you Louisianacookin.com)
January/February 2013

• 5 cups peeled and cubed red potato
• 2 large eggs
• 1 1/4 teaspoons salt, divided
• 1 cup mayonnaise
• 1/4 cup Creole mustard
• 1/4 cup minced green olives
• 1/4 cup minced green bell pepper
• 1/4 cup minced celery
• 2 tablespoons minced onion
• 2 tablespoons minced green onion
• 1 tablespoon minced parsley
• 1 tablespoon sweet pickle relish
• 1 tablespoon white wine vinegar
• 1 tablespoon brine from green olives
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper

In a large saucepan, combine potatoes, eggs, and 1 teaspoon salt with enough water to cover. Bring to boil; reduce heat to simmer, and cook for 10 minutes or until potatoes are tender. Drain potatoes, and refrigerate until cold. Cool eggs by running under cold water; peel and dice eggs, and set aside.

In a large bowl, combine mayonnaise, mustard, olives, bell pepper, celery, all onion, parsley, relish, vinegar, olive brine, Worcestershire, pepper, and remaining 1/4 teaspoon salt. Fold in potatoes and eggs.

For dessert you might make a batch of pecan pralines, let them harden and crumble them over good vanilla ice cream.  We’re talking delicious now!

Pecan Pralines

1 cup white sugar

1 cup light brown sugar

1 pinch of salt

1/2 cup of milk

2 tablespoons Karo syrup (light)

1 teaspoon bourbon vanilla

2 cups pecan halves

Mix sugar, salt, milk and Karo syrup in a heavy pan and bring to the soft ball stage.  Add butter and vanilla, beat with a whisk and cool.  Add pecans and drop by spoonfuls onto wax paper.  When the pralines are firm they are ready to eat.

As they say in New Orleans……Bon Apetit, ya’ll!

I am now accepting sponsors for this site.  If you are interested in a unique, affordable way to promote your business or service please contact me:  melissa@thepermanenttourist.com.

Melissa | Finally Friday!, food & entertaining | 05 21st, 2015 | No Comments »

Easy summer living…..it’s the only way to go!  We’re cooking fresh chicken sausages with peppers and sweet Vidalia onions.  My family loves this dinner accompanied by grilled, garlic Ciabatta bread.  This is one of my “go to” menus when it’s been a long hot day.  Everything goes right on the grill…..it’s oh so easy!

Italian Chicken Sausage

Grilled Peppers & Vidalia Onion

Grilled Garlic Ciabatta Bread

Red Wine Spritzers

Italian Chicken Sausage

Most supermarkets carry Italian chicken sausages.  At our local Harris Teeter they have them, freshly made, in the butcher’s case.  Simply take them out of their container, score them a couple of times on top, spray your grill with a bit of olive oil and place the sausages on the grill.  We like ours to be medium well and that takes around 4-5 minutes on each side.  Remove from the grill and cut the sausages in half to serve.

Grilled Peppers & Vidalia Onion

1 large Vidalia onion

1 large green bell pepper

1 large red bell pepper

3 cloves garlic

1 tablespoon olive oil

sea salt and pepper to taste

I always keep plenty of green and red bell peppers this time of year.  We love them raw or grilled.  You’ll want to remove the stem, core, seeds and any membrane on the inside before slicing the peppers into thin strips.  Peel and half the onion, then slice in “1/2 moon” slices.  Chop the garlic and toss it into the pepper and onion mix with seasoning and olive oil.  I have a teflon grilling “wok” that I use to cook this.  Simply place the wok on your grill top and cook the veggies for 7 – 10 minutes, depending on how done you want them.  My crowd prefers the peppers to be slightly crunchy so I go with  seven minutes.

Grilled Garlic Ciabatta Bread

Split a loaf of Ciabatta bread in half, lengthwise.  Generously brush both sides with olive oil and sprinkle with finely chopped fresh garlic.  Place the bread split side down on the top rack of the grill and cook until golden brown.

Red Wine Spritzers

I like to use a sweeter red wine for spritzers, Barefoot makes one “Sweet Red Wine” that is great mixed with lime seltzer and plenty of lemon and lime slices.  This makes a light, refreshing summer drink and the slight sweetness compliments the spiciness of the sausages.

There you have it!  An easy summer menu sure to please just about anyone…..and you didn’t have to heat up the kitchen!  Summertime life is good!

Melissa | Finally Friday!, food & entertaining | 05 15th, 2015 | No Comments »

My buddy, the wine guy, Mark Gagliano always has the best selections to share with me when I visit our local Harris Teeter.  I asked him what his favorite recommendations for good summer wines are and he shared the three I am now posting about today.  I hope you’ll give these a try and when you in to see Mark, tell him I sent you!  He never steers me wrong so you can be sure these will be on my list!

If you listen to The Permanent Tourist radio show and catch a Chef and The Wine Guy segment, you’ll know that Mark loves a good Rose.  This variety from Muga is sure to please.  When visiting the website I found what the vintner has to say about this wine.  “Full, supple mouth-feel thanks to the time spent on fine lees, adding hints of baker’s shop aromas. The typical acidity of this wine is perfectly balanced to give an overall smooth taste. The aftertaste and retronasal phases are dominated by velvety smooth, yet fresh, sharp peach leaving a lovely final sensation which makes you want to try more.”  Mark will steer you in the right direction when you ask him for Muga Rose!

Acrobat Pinot Noir is next on Mark’s list of fine summer wine’s.  I like the fact that this bottle has a twist top.  We’re seeing these more and more.  I prefer a twist top bottle when taking wine to the beach or on any outing.  Produced in Oregon at King’s Estate the vintner talks about the flavor of this delicious wine “Aromas of bright fruit lead into flavors of cherry cola, cranberry, earth leather that give way to vanilla and plum. The finish blends fruit and earth together for a lush and generously lingering experience.”, sounds good to me!  I love earthy wines and the hint of cherry cola intrigues me!  I hope you’ll try this along with me and let me know what you think!

I am a big fan of Chilean wine so I’m very happy Mark has one of his favorites on the list!  Concha Y Toro’s Reservado Sauvignon Blanc.  The winemaker’s notes on this wine say “Bright straw-yellow. Citrus fruits and mineral notes. Fresh, long, and intense.”  I love a citrus note in a good Sauvignon Blanc.  This wine is perfect for summer pasta dishes, fish and seafood as well as chicken.  I can’t wait to try it!

That’s this summer’s selection!  Go see Mark and begin building your wine selection today!

Melissa | food & entertaining | 05 14th, 2015 | 1 Comment »

Mother’s Day is coming up on Sunday!  My daughter always makes me breakfast and then I prepare a special midday meal for my mother.  It’s always a great time for celebrating each other and the love that we share.  I thought I give you a little peek at what will be on the menu!  Feel free to copy me if you like!  Yummy things for a very wonderful person…..Mom’s everywhere!

Cream of Asparagus Soup

Cedar Plank Salmon

Wild Mushroom Risotto

Chilled Tomato Salad

Fresh Berry Compote with Buttermilk “Pudding”

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Cream of Asparagus Soup

2 shallots, peeled and finely chopped

1 tablespoon extra virgin olive oil

1 pound of asparagus, stemmed and cut into two inch pieces

3 cups vegetable or chicken broth

Sea salt and white pepper to taste

1/2 cup heavy cream.

Creme Fraiche and chopped chives for garnish

Heat the oil slightly in a small pan and saute the shallots until just tender.  Simmer the asparagus in the broth until tender.  Add the shallots and simmer for five minutes.  In batches, ladle the mixture into a food processor or blender and process until smooth.  Return to the pan and heat until just beginning to simmer.

For the creme fraiche, combine 1/2 cup sour cream with 1/2 cup heavy cream.  Mix well.

To serve:  Ladle into soup bowls and spoon a small amount of creme fraiche into the middle of each bowl.  With a toothpick or bamboo skewer, begin at the middle and pull the mixture through the soup to create a spiral effect.  I like to garnish with a couple of asparagus tips that I’ve lightly sauteed in olive oil, but this is a personal choice.  Sprinkle with chopped, fresh chives and enjoy!

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Cedar Plank Salmon

1 cedar plank, soaked in water for 30 minutes

1 1/2 pound salmon filet

2 lemons thinly sliced

3 scallions finely chopped

Rub:

1 teaspoon sea salt

1/2 teaspoon ground white pepper

2 tablespoons brown sugar

1/2 teaspoon dry dill weed

1/4 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon dry minced onion.

Mix the rub mixture and rub it into the salmon without skin. Heat the grill to medium-high, 350-400 degrees. Place the plank, which you have soaked and drained, onto the grill and heat for three to four minutes.  Place the salmon, skin side down, on the plank and top with with the lemon slices.  Put the plank with the salmon back on the grill, close the cover and cook for about 20 minutes.  Garnish with chopped scallion and serve.

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Wild Mushroom Risotto

I could stand over the stove and stir risotto for the time it takes, but this is Mother’s Day and I’m supposed to be celebrated as well!  Short cuts are in order and this one works very well.  I use the package of “Alessi” mushroom risotto that is for sale at most grocery stores.  I also purchase about a quarter pound of shitake mushrooms.  I saute the caps, which I slice thinly in about a half tablespoon of butter, I add a good 1/2 cup of chopped, fresh, flat leaf parsley and stir this all into the risotto mixture that I have cooked according to the package instructions…EXCEPT…I cook the risotto in vegetable broth instead of water.  It adds flavor and that’s important!

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Chilled Tomato Salad

1 yellow heirloom tomato

1 red heirloom tomato

1 greem heirloom tomato

1 hothouse cucumber

1/2 vidalia onion, peeled and thinly sliced

Dressing:

1/2 cup extra virgin garlic olive oil from Golden Isles Olive Oil

3 tablespoons white balsamic vinegar

1/4 teaspoon dry mustard

sea salt and pepper to taste

Slice the tomatoes in thin slices, peel and slice the cucumber and onion.  Combine the dressing ingredients and toss with the vegetables.  Chill until ready to serve.

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Fresh Berry Compote with Buttermilk “Pudding”

1 pint fresh, organic blueberries

1 pint fresh, organic blackberries

1 pint fresh, organic raspberries

1 teaspoon lemon zest

2 teaspoons stevia or good organic, raw sugar

Pudding:

1 cup buttermilk

1 8 ounce package cream cheese

1/2 cup sugar

1 teaspoon vanilla

Whip the buttermilk and cream cheese together until it is the consistency of “pudding”, add more buttermilk if needed.  Add the sugar and vanilla and mix.

To Serve:  Place pudding in the bottom of 4-6 serving “glasses”  and top with the berry mixture.  Garnish with a fresh mint sprig if desired.

Melissa | Finally Friday!, food & entertaining | 05 8th, 2015 | 2 Comments »

It’s time to think about that special Mom, plural or singular, in your life.  I cannot think of a better place to find the most special gift for any mother who loves all things culinary than Golden Isles Olive Oil in Redfern Village here on St. Simons.  Walking into this lovely store is a feast for the eyes and the senses!  Owner, Paige Funkhouser, and her staff have a full offering of beautiful gifts for your to give to the special ladies in your life on May 10th!

Some Tuscan pottery perhaps?  Colorful and useful!  You’ll find pieces that will easily become collectibles.

Perhaps handcrafted boards fashioned from wine barrels shipped all the way from California’s Napa Valley.  These spectacular pieces are sure to be loved!

Lovely handmade pottery from local artisan, Elizabeth Halderson.  This particular design is specifically found at Golden Isles Olive Oil with the custom design of an olive sprig.  The little cups are perfect for juice or wine, you decide!

Sweets?  Gift baskets?  Visit the shop and see how many ideas you can come up with.  You’ll find the staff helpful and knowledgeable as well!  What a perfect way to tell that special someone how much they mean to you!

Order online at:  www.goldenislesoliveoil.com!

Melissa | food & entertaining | 05 4th, 2015 | 2 Comments »

It’s Friday and I’m sharing one of my favorite menus with you!  This is perfect for a Spring evening, shared with friends over a nice bottle of Riesling!  I originally found this menu on Ina Garten’s site for The Barefoot Contessa show on The Food Network.  It has served me well over the past few years and appears on our table when the weather is warmer.  You can substitute grouper filet for the chicken if you so desire and I’ve also served steamed lobster tails over the top of this same salad and it’s a huge hit!  I think it works in many ways and I hope you’ll enjoy it.

Creamy Wild Mushroom Soup

Parmesan Chicken with Spring Green Salad and Lemon Vinaigrette

Berry Crisp

Chilled Riesling

We tasted Bex Riesling at our Easter dinner and it was fantastic…..see Mark at Harris Teeter if you’re on the island and he’ll point you in the right direction.

Creamy Wild Mushroom Soup

Just looking at this recipe makes me hungry for this soup.  My family are not mushroom lovers so I puree the soup before serving and they love it.  The flavors meld together and create the most amazing flavor!

Serves 6

5 ounces shitake mushrooms

5 ounces baby portobello mushrooms

5 ounces crimini mushrooms

1 tablespoon good olive oil

1 stick butter

1 cup chopped onion (I use Vidalia)

1 carrot, peeled and chopped

1 sprig fresh thyme

Himalayan Pink Salt (order here:  www.sdcspice.com)

Freshly Ground Black Pepper

1 cup chopped leeks (1 leek, white and light green part….wash them well!)

1 cup chopped shallots

1/4 cup all purpose flour

1 cup dry white wine (I like a Pinot Grigio for this)

1 cup half and half

1 cup heavy cream

1/2 cup chopped, flat-leaf parsley

Clean the mushrooms by wiping them with a dry cloth.  I do not wash them.  Remove the stems from the  mushrooms and coarsely chop  them.  Slice the caps of the mushrooms.  For the stock:  Saute the mushroom stems in the olive oil and 1 tablespoon of butter.  Add the onion, carrot, thyme sprig, salt and pepper and cook over low heat for about 10 minutes.  The vegetables should be soft.  Add 6 cups of water and bring to a boil, reducing the heat to a low simmer.  Cook for about 30 minutes.   Strain the liquid and you should have about 4-5 cups of stock…if not, add water.

In another large pot heat the remaining stick of butter and add the leeks and shallots, cooking over low heat for about 15 minutes.  Add the sliced mushroom caps and cook for 10 minutes.  Add the flour and cook for 1 minute, stirring constantly to coat the vegetables.  Add the white wine and stir, scraping the bottom of the pan.  Add the strained stock, thyme leaves, 1 1/2 teaspoons salt and 1 teaspoon pepper.  Bring to a boil and reduce to a slow simmer for about 15 minutes.  In a blender or food processor you will process this mixture in batches until all of the soup is pureed.  Return to the pan and add the half-and-half, cream and parsley.  Taste and season with pink salt and pepper if desired.  Serve the soup hot and enjoy!

Parmesan Chicken with Spring Green Salad and Lemon Vinaigrette

4-6 boneless, skinless chicken breasts

1 cup all purpose flour (you can use gluten free flour for this as well)

1 teaspoon Himalayan Pink Salt, see above recipe for ordering

1/2 teaspoon freshly ground black pepper

2 large eggs

1 tablespoon water

1 1/4 Panko crumbs (these are also becoming available in gluten free form)

1/2 cup freshly grated Parmesan

Unsalted butter

Good olive oil

Salad greens for 4-6 (I use organic red leaf with arugula and baby spinach)

1 recipe Lemon Vinaigrette, recipe follows:

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pound the chicken breasts until they are 1/4 inch thick.  You can use either a meat mallet or a rolling pin.  Combine the flour, salt and pepper on a shallow plate.  On a second plate, beat the eggs with 1 tablespoon of water.  On a third plate, combine the panko crumbs and 1/2 cup grated Parmesan.  Coat the hicken with the flour mixture, dip in the gg mixture and dredge in the crumb and cheese mixture on both sides.  Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large saute pan, cook 2 chicken breasts at a time until golden brown, 2-3 minutes on each side, making sure they are cooked through.  Add more butter and oil to cook the remaining chicken breasts.

Toss the salad with lemon vinaigrette.  Place a mound of salad on each plate and top with a chicken breast, garnish with parmesan cheese.

Berry Crisp

This is the perfect way to use the rest of the blackberries that you did not use in the canapes.

1/2 cup fresh blackberries

1/2 cup fresh raspberries

1 cup sliced, fresh strawberries

1/2 cup sugar

1 tablespoon fresh lemon juice

Mix all ingredients together and place in a pie pan.  Top with Crumb Topping

Crumb Topping:

6 tablespoons light brown sugar, packed

3/4 cup + 2 tablespoons all-purpose flour

1/2 cups quick-cooking oats

1/4 teaspoon ground cinnamon

1/2 cup chopped almonds

8 tablespoons unsalted butter, melted

Mix together and spoon over the berry mixture.  Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.

I’m so pleased to announce the new line of beautiful handbags from my friend Marsha at the wonderful blog Splenderosa!  A fellow Texan, her taste is impeccable!  Go here to read more:  www.splenderosablogspot.com

Melissa | Finally Friday!, food & entertaining | 05 1st, 2015 | No Comments »

I’ve been experimenting with lighter fare now that the days are longer and the grill is set to go!  We love good Mexican food in my family.  Having been raised in Texas that is just a given!  Wednesday night was always the night to go to the local Mexican restaurant.  I continue the tradition, but normally prepare the meal here at home.  This particular recipe had everyone asking for MORE!  It’s simple and delicious!  Let me know if you try it

Fajita Quesadilla

1 pound of chicken tenderloin strips

1 green pepper, cleaned and cut into thin strips

1 Vidalia onion, peeled and thinly sliced

1 clove garlic, peeled and thinly sliced

1 jar red pepper jelly

2 cups shredded Colby/Jack cheese

Whole Wheat Flour Tortillas (2 per quesadilla)

Marinade:

juice of 1 lime

1/2 olive oil ( I use the extra virgin from Golden Isles Olive Oil)

1/2 teaspoon pink salt

1/4 teaspoon ground black pepper

1/2 teaspoon Sangre de Cristo Spice Company Mexican blend (or substitute 1/4 tsp. ground cumin and 1/2 teaspoon good chili powder)

1 teaspoon dried, minced onion

1 garlic clove, peeled and minced

Mix the marinade in a glass bowl or measuring cup and pour it into a large zip lock bag.  Add the chicken tenderloins to the bag and refrigerate for 2-4 hours.  Heat your grill and cook the chicken strips, onion, peppers and garlic in a grill “wok” until the chicken is well browned.  Shred the chicken.  Keep the grill heated for the next step.  Spread pepper jelly on each tortilla.  Top with the chicken and veggie mix then top with the shredded cheese.  Top with a second tortilla that has been spread with pepper jelly as well.  Place the “quesadilla” back on the grill and cook for about 3-4 minutes per side.  Remove from the grill and cut in serving wedges.  These are so delicious and easy to make.  The perfect meal for a light, warm weather meal!

Melissa | Finally Friday!, food & entertaining | 04 24th, 2015 | No Comments »

Oh how I love, love pasta with freshly made pesto sauce!  It screams warmer weather is here!  The very smell of the basil and nuts mixing together in a symphony of deliciousness is like heaven for me!  I made my first batch of the season and am sharing that recipe with you today.  I use gluten free spaghetti when I make this.  I like the quinoa pasta I find at HT here on the island.  I also add different greens to the mix, not just basil.  Experiment and let your spirit fly as you create a delicious meal for your friends and family to enjoy!  I teamed this with freshly made sweet Italian chicken sausages, grilled and so yummy! And I love Ina Garten’s Panzanella Salad so that is part of the menu as well.   A glass of crisp, chilled Pinot Grigio and you’ve got a great dinner!  Enjoy and have a safe and wonderful weekend!

Pasta with Fresh Pesto Sauce

1 cup fresh basil leaves

2 cups fresh, organic baby spinach

1/2 cup good Parmigiano Reggiano cheese

1 cup pecan halves

3 cloves garlic, peeled

1/2 teaspoon salt

Extra Virgin Olive Oil

Put all of the ingredients except the oil into a food processor or blender.  Pulse until coarsely mixed.  Add the olive oil through the feed tube in a steady stream with the motor running.  Add enough olive oil, about 3/4 cup, so that you have a sauce of medium thickness.  Toss this over freshly cooked pasta, your choice as to what type, adding a bit of the leftover pasta water to blend.  Delicious!

Grilled Sweet Italian Chicken Sausages

There really is no recipe needed for this.  I purchase the sausage at Harris Teeter here on St. Simons.  Most markets have these now since they have become so popular.  I like to brush the sausages with a bit of olive oil before placing them on the grill.  Cook until they are crisp and golden, then serve!

Panzanella Salad

Note:  I like to use Ciabatta bread when I prepare this, it needs to be a couple of days “old”.  But you can use a baguette if you prefer!

1 pint cherry tomatoes

2 cloves garlic, peeled and minced

1 hothouse cucumber, halved, seeded and thinly sliced

1 large red bell pepper, seeds removed and coarsely chopped

1 yellow pepper, seeds removed and coarsely chopped

1/2 red onion, peeled and finely chopped

1/2 cup Kalamata olives (pitted)

1/2 teaspoon oregano

1/2 loaf of Ciabatta or baguette, cut in 1″ cube (six cups)

1/2 cup good olive oil

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

Sea salt and pepper to taste

1/2 pound crumbled Feta cheese

Place the vegetables in a large salad bowl.  I lightly toast the bread cubes in a 325 degree oven until they are just crisp, I toss the bread cubes in a bit of olive oil and put them on a baking sheet.  Then add the bread to the bowl with the veggies. olive and oregano.  Mix the dressing in another bowl and toss with the salad, top with Feta cheese.

Melissa | Finally Friday!, food & entertaining | 04 17th, 2015 | 1 Comment »

I’ll post my On The Radio segment tomorrow, but in preparation for that I thought it would be fun to feature recipes for a couple of recipes I love to add to a grilled meat, chicken or fish meal.  I usually end up eating just the side dishes since I’m not a big meat eater.  These are easy, very healthy and delicious recipes that I know you’ll enjoy making again and again.  Make it from scratch hummus and my version of tabouli are the two dishes I’m sharing.  Hummus is so easy to make from scratch!  You won’t have to worry about the bacteria that can be found in the store bought varieties and the flavor is so much better!  So enjoy and let me know if you prepare these! AND, you won’t want to miss the radio show if you didn’t get to hear it on the air this week!  Another Chef and Wine Guy segment with Chef Tom Delaney and wine expert, Mark Gagliano….it’s a great show!

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Hummus

2 cups cooked garbanzo beans (make these from the dried beans, they are so much better than canned.  You can also substitute pinto or black beans or even butter beans….any bean you love will work)

2 cloves garlic, peeled

2 tablespoons tahini

1/4 cup fresh lemon juice (2 lemons)

1/4 cup fresh, flat leaf parsley

1 teaspoon pink or gray salt

2 dashed of Tabasco sauce

1/2 cup extra virgin olive oil

Put the beans and remaining ingredients, except for the olive oil, in a food processor.  Pulse to chop the beans slightly.  With the motor running add the oil in a steady stream until fully incorporated, about one minute.  If you are making hummus with pinto or black beans you’ll want to add 1/2 teaspoon ground cumin for a Southwestern.  Serve the hummus with pita points, good corn chips or fresh raw vegetables.  I love hummus with raw veggies!

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Tabouli

2 cups cooked quinoa (cook one cup dry quinoa in 2 cups water or vegetable broth)

1/2 red onion cut in chunks

1 contained organic grape tomatoes

1/2 of a hot house cucumber, peeled and cut into large chunks

1/2 cup fresh, flat leaf parsley

1/4 cup fresh mint leaves

1 teaspoon salt

1/4 cup fresh lemon juice (2 lemons)

1/4 cup extra virgin olive oil

Cook the quinoa and allow it to cool completely.  Place the cooked grains in a large mixing bowl.  In a food processor place the onion, tomatoes, cucmber, parsley and cilantro.  Pulse until the combination is still chunky.  (This will only take a few seconds, you do NOT want to puree this mixture.)  Pour the mixture into the bowl with the quinoa and gently toss.  Add the salt, lemon juice and olive oil.  Chill before serving.

Melissa | Finally Friday!, food & entertaining | 04 10th, 2015 | 4 Comments »