Every April golfer’s look forward to the Master’s Tournament in Augusta, Georgia.  The winner wears the historic green jacket and a good time is had by all.

I have never had the opportunity to visit Augusta…that’s on my bucket list!

A couple of years ago my friend, Marion, and her husband invited us for dinner.  She prepared a “Green Jacket” salad, named after the restaurant that called this one of their signature menu items.  The restaurant is closed but this recipe lives on.  I loved it from first bite!

I found this recipe on-line via The Augusta Chronicle.  I’m sharing it today as the tournament prepares to get underway.  You may want to put it on your menu for the weekend festivities if you’re a golfer or you’re married to one!  It’s easy to put together and so delicious!  I bet it is traditionally served with fried chicken, macaroni and cheese or maybe one of my favorites, string beans!  Whatever you decide….enjoy!

AUGUSTA’S BEST TOSSED SALAD

1/2 cup vegetable oil
1/3 cup red wine vinegar
1 Roma tomato, diced
1 teaspoon Lawryís seasoned salt
1 teaspoon dried oregano
1/4 cup chopped green onion, about 1 green onion
1/4 cup chopped fresh parsley
2 12-ounce bags prepared iceberg and romaine salad
1 pita bread, split in half, toasted and broken into bite-size pieces
Parmesan cheese, for garnish, optional
Combine vegetable oil, vinegar, tomato, seasoned salt, oregano, green onion and
parsley in a jar or bowl. Shake or blend well. Place salad greens in a large bowl and add the pita chips and dressing. Toss well and serve. Sprinkle each serving with Parmesan cheese, if desired.

Makes 8 servings.

Melissa | food & entertaining | 04 7th, 2015 | 2 Comments »

Last Friday our “Ladies Who Lunch” group met at photographer, Donna MacPherson’s, wonderful beach house here on the island.  Having eaten at her home on several different occasions, I suspected we were all in for a treat.  We continued my birthday celebrations….which have finally finished now that April is here.  The menu was Mexican Fiesta style with all of the salsa’s and dishes made from scratch and beautifully presented.  Donna has been generous in sharing some of the recipes from the meal we so enjoyed!  Margaritas were the beverage of choice, thanks to Buddie….gotta love him!  I am so very blessed to have such a wonderful circle of friends who care about each other and enjoy getting together to share meals, happy times and even sad ones when they happen.  I hope you’ll love making and eating these wonderful creations as much as we all did!  All photographs have been lovingly taken and shared by Donna MacPherson!

This salad was a combination of fresh greens picked that morning from Donna’s raised beds.  She added sliced avocado, homemade corn cakes, crisp tortilla strips and this delicious dressing.

Mexican Salad w/ Honey Lime Dressing

Honey Lime Dressing
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1⁄4 cup fresh squeezed lime juice
1/4 cup tablespoons GIOO Lime infused olive oil
1/4 cup GIOO Honey & ginger infused white balsamic vinegar
2 tablespoons honey

Melissa | Finally Friday!, food & entertaining | 04 3rd, 2015 | 3 Comments »

Family is coming in for the weekend so a Cajun Seafood boil is on the menu!  This is a family staple, everyone loves fresh shell fish!  I hope you’ll try this and enjoy it as much as we do!

Here’s a menu including the “anatomy” of a perfect seafood boil.  Dump the seafood, corn and potatoes out on a table, covered with newsprint, and dig in!

Green Pea Guacamole with Raw Vegetables

Cajun Seafood Boil

Rustic Berry Tart

Cold Beer and Wine Spritzers

Green Pea Guacamole with Raw Vegetables

1 bag frozen, sweet baby peas, thawed

1 clove garlic

1 handful cilantro

4 scallions, cleaned and chopped

juice of one lime

salt and pepper to taste

1/4 cup good olive oil

Carrots, Celery, Radishes, Jicama and Cherry Tomatoes for dipping

Place peas in the bowl of a food processor and pulse to puree.  Add the garlic, cilantro, scallions, lime, salt and pepper.  With the motor running add the olive oil in a steady stream.  Process until just blended, thick and delicious!  Serve with raw vegetables for dipping and your favorite corn chips if you’re not watching carbs.

Cajun Seafood Boil

(for 6 -8 people)

1 package Zatarain’s seafood boil added to a large pot of water fitted with a strainer basket (Most traditional Cajun Seafood Boil pots come outfitted with the strainer basket).

1 tablespoon + Tabasco sauce

3 garlic bulbs, cut in half, unpeeled

4 large yellow onions, quartered, unpeeled

6 lemons halved

3 pounds shrimp

5 pound crab legs

Crawfish and whole blue crab can also be added if they are available as well as mussels and clams

2 pounds small red potatoes

12 ears of corn, shucked, cleaned and cut in half.

6 artichokes, trimmed

Begin by filling the pot halfway with water.  Add the seafood boil, Tabasco, garlic, onion and lemon.  Bring to a rolling boil.  Add potatoes, corn and artichokes, boil for about 15 minutes.  Add crab legs and shrimp and boil for another 20 – 25 minutes.  Carefully lift the strainer basket out of the water, allow to drain then pour the contents out onto the paper lined tabletop.  Serve with your favorite cocktail sauce, melted butter and aioli sauce.

Rustic Berry Tart

1 box puff pastry, thawed

1 box @ strawberries, blackberries and blueberries

1 tablespoon cornstarch

1/2 cup raw sugar

Confectioner’s sugar to dust finished tart

Preheat oven to 400 degrees.  Roll two sheets of pastry dough out, joining middle seam and place on a round pizza pan.  Wash berries, cutting strawberries in half.  Place in a bowl and stir cornstarch and sugar in to mix well.

Spoon berries with juice onto the middle of the dough, then roll the edges of the pastry to form a “rough” edge, you don’t want perfection.  Bake for 30 minutes, or until the pastry is golden brown.  Remove the tart from the oven and sprinkle with confectioner’s sugar.

Here’s the link to Kathi William’s guide to weekend music entertainment!:  http://www.imwiththebandonssi.blogspot.com/

Melissa | Finally Friday!, food & entertaining | 03 27th, 2015 | 3 Comments »

The King & Prince is once again the host for this year’s fabulous A Taste Of Glynn event!  Ed O’Grady and Kay Hampton are co-chairs for this year’s event.  Stambaugh Aviation is the top sponsor for this annual event that is the major fundraiser for the Community Crisis Center in Glynn County.

A Taste of Glynn 2014

Some of Glynn Counties finest restaurant and food businesses will set up their booths and share delicious dishes for participants to enjoy.  Set up on the grounds of The King & Prince, the evening will begin at 5:00, oceanside, weather permitting.  You’ll be able to sample each groups culinary creations, wander along the beach and enjoy an evening at this great event.

This year there is wonderful entertainment on the schedule!  Michael Hulett will delight us all with his wonderful saxophone and mellow voice.  You’ll also enjoy music by Triage and Three of Us.

And this year’s silent auction promises to have more offerings than ever before!  For tickets click here:  http://www.atasteofglynn.com/.

Join in the fun and help end domestic violence in Glynn County!

Melissa | food & entertaining | 03 25th, 2015 | No Comments »

In my ongoing effort to improve my family’s health and serve delicious food that is plant based, I’m sharing this easy to prepare recipe.  Mujadara is a Middle Eastern dish that is packed with flavor as well as protein.  This recipe fits perfectly into a Mediterranean eating program.  Lots of fresh veggies, legumes and fruit makes it easy!  I cut up fresh tomatoes, cucumbers and chopped lots of fresh cilantro to sprinkle over the top. The whole wheat pita bread is baked fresh in the local Harris Teeter bakery here on the island.  A dollop of good, plain Greek yogurt complete the meal.   I have also served a traditional cucumber raita with this dish and that is a wonderful side as well.  I hope you’ll try this and find it as filling and delicious as we do!   I think you’ll love the aromatic herbs and how they fill the kitchen with the most amazing fragrance as this cooks!

Mujadara

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon cinnamon

1 teaspoon chili powder

2 cloves garlic, minced

1 large onion, peeled and diced

2 teaspoons sea salt

4 tablespoons olive oil

cup brown lentils, rinsed and picked over to remove any “stones” (you can soak these for a couple of hours if you wish, but I usually don’t find it necessary with lentils)

2 cups water

1 1/2 cups brown basmati rice

2 cups of water

Place the olive oil in a large dutch oven.  Add the spices and minced garlic and let simmer for about five minutes.  Add the diced onion and cook for ten minutes, or until the onion is transparent and just beginning to brown.  Add the lentils and 2 cups of water, simmer for twenty minutes.  Add the rice and the remaining two cups of water, simmer for 1/2 hour, adding more liquid if needed.  You’ll want to adjust the flavors and add more salt if needed.  This is a wonderful warm weather meal, served with ice cold beer or sweet tea!

Melissa | Finally Friday!, food & entertaining | 03 20th, 2015 | No Comments »

We’re talking simple and delicious today!  I’ve been craving Asian food this week so I’m giving in and preparing one of my family’s favorite menus!  Enjoy and have a wonderful weekend!

Shrimp Dumplings

Asian Chicken Kabobs

Grilled Pineapple

Easy Fried Rice

Mango Sorbet

Shrimp Dumplings

1 package wonton wrappers

1/2 cup ground pork

1/2 cup fresh, boiled shrimp, peeled and finely chopped

1 teaspoon fresh ginger root finely minced

1 scallion, finely minced

1/4 teaspoon minced garlic

Combine the pork, shrimp and seasoning in a bowl.  Take one wonton wrapper and place a teaspoon of filling on one side.  I have an actual dumpling press/mold that I use to create the crescent shape and crimp the edges.  If you do not have one simply moisten the edges of each wrapper with water, fold the top over and use a fork to press firmly around the edges.  Heat about 1/4 cup of peanut oil in a shallow saute pan.  Place dumplings in the pan and saute on both sides until golden brown.  Serve with a small bowl of soy sauce for dipping.

Asian Chicken Kabobs

4 boneless, skinless chicken breasts, cut into 2 inch cubes

1 sweet red bell pepper, washed, cored and cut into 1 1/2 ” cubes

1 sweet onion, peeled and cut in half crosswise and then into quarters

1 green bell pepper, washed, cored and cut into 1 1/2″ cubes

Marinade:

1/4 cup soy sauce

1 tablespoon Chinese cooking wine or dry sherry

1 tablespoon honey

1 garlic clove minced

1 teaspoon toasted sesame oil

Combine all of the marinade ingredients in a bowl.  Place the cut up chicken and vegetables in a large baggie.  Pour the marinade into the bag, seal tightly and shake to cover.  To assemble the kabobs you will need four skewers. Place the chicken and vegetables on the skewers in whatever sequence you want.  Heat your grill outdoors or inside, if you have a stove top grill, place the kabobs on the heated grill and cook for about 10 minutes on each side, turning as needed.  I remove the chicken and veggies from the skewers prior to serving.

Grilled Pineapple

I purchased a peeled and cored pineapple that I cut into 1 inch slices and brushed with a mixture of vegetable oil and a bit of honey.  I placed these on the higher shelf of the grill while the kabobs were grilling.  Easy and a delicious side.

Easy Fried Rice

2 cups cooked brown rice

1/4 cup chopped peanuts

2 scallions, cleaned and finely minced

1 cup sugar snap peas

1/2 cup chopped green bell pepper

1 clove garlic, finely minced

2 tablespoons peanut oil

1 tablespoon soy sauce

Bring the oil to medium heat in a wok or large saute pan.  Add the scallions, peas, peppers and garlic, cooking for about 3 minutes.  Add the rice and toss to combine with the vegetables.  Season with soy sauce.

Mango Sorbet

I have to admit that I did not prepare Mango Sorbet from scratch.  I meant it when I said I scale back on labor intensive cooking when the weather begins to warm up!  Your local supermarket will most likely have several different brands of Mango Sorbet to choose from.  Find your favorite and scoop it into serving bowls, garnished with a sprig of fresh mint!  Easy, breezy and delicious!

Melissa | Finally Friday!, food & entertaining | 03 13th, 2015 | No Comments »

Spring is on the horizon and a flurry of activity and events fills my calendar!

On Saturday, March 7th, the annual Rotary Chili Cookoff takes place in Pier Village here on St. Simons.  The festivities begin at 11:30 and go on until 2:30.

Sample delicious concoctions from all sorts of groups….restaurants….medical teams…..and other local groups who will do their best to win FIRST PLACE!

You’ll enjoy music by The Stringrays…that has to be fun!  See your friends, see your neighbors, come on out and join in the fun!

I’m not sure if I’m supposed to disclose that I am, once again, serving as a judge for the event.  Hmmmmmm…I wonder what my t-shirt will look like this year!

Melissa | food & entertaining | 03 5th, 2015 | No Comments »

Chili was definitely on our menu this week!  BRRRRRR…..it’s been cold and damp!  A friend shared this recipe with me a few months ago so I cooked up a bit pot for dinner the other night.  This is a very quick, easy chili to prepare and it makes enough to freeze a container for later.  Add shredded cheese, shredded iceberg lettuce (That’s a Texas thing), and a spoonful of sour cream on the top and you’ve got a great meal!  Of course, saltine crackers or Frito’s are always served on the side.  Frito’s…..I rarely buy them because I can’t eat JUST ONE! I hope you’ll give this a try.  If you’re eating low carb just leave the beans out and you’ve got a great meal too!

Nana’s Chili

3 tablespoons vegetable oil

3 cups chopped onion

1 teaspoon sea salt

1 teaspoon cayenne

2 pounds stew meat, cut into bite size pieces

1 pound ground beef

2 tablespoons good quality chili powder

3 1/2 teaspoons ground cumin

1 teaspoon crushed red pepper

3 teaspoons dried oregano

2 tablespoons chopped garlic

2 large cans chopped tomatoes

1 small can tomato paste

2 cups beef stock

2 cans dark red kidney or pinto beans, drained and rinsed

In a large pot heat the oil and add the onions.   Sprinkle with salt and saute for 5-7 minutes.  Add cayenne pepper.  Stir in the stew meat and ground beef, chili powder, cumin, crushed red pepper and oregano.  Brown the meat.  Add the garlic, tomatoes, tomato paste beef stock and beans.   Bring to a slow boil and simmer, covered for an hour.

Melissa | Finally Friday!, food & entertaining | 02 27th, 2015 | No Comments »

Some of our best meals are the result of my getting into the kitchen and experimenting.  I have been having so much fun using different olive oil and balsamic vinegar combinations from Golden Isles Olive Oil.  I love the product line and the fact that the shop is just down the street from our home makes it so easy to drop in and pick up samples or full sizes of vast selection available there.  The layering of flavors in any dish is always important to me, as well as texture.  This recipe came to me on a cold, rainy evening.  I think you’ll enjoy it….it’s company friendly too!

Pinterest

Tarragon Chicken with Pasta

4 boneless skinless chicken breasts

2 tablespoons GIOO lemon olive oil

1 tablespoon unsalted butter

2 shallots, finely minced

1 clove garlic, crushed

1/4 cup fresh tarragon, chopped

1/2 cup dry white wine (choose a wine you would drink)

1/2 cup chicken broth

1/4 cup heavy cream

sea salt and cracked black pepper to taste

1 box pappardelle pasta

1 tablespoon lemon olive oil

Wash the chicken breast, pat dry and trim any excess fat.  Place the olive oil and butter in a saute pan and heat over medium heat.  When the butter is melted add the chicken breasts and sear on each side for about 3 minutes per side.  Add the shallots and garlic, using chefs tongs to mix.  Sprinkle with tarragon, add the white wine and broth,  lower the heat to simmer.  Cover and let cook for about 20 minutes.  Remove the cover and add the cream, salt and pepper.  Taste to adjust seasoning.

Cook the pasta in boiling, salted water.  Drain and toss with 1 tablespoon lemon olive oil.  Place a portion of pasta on four plates.  Top with chicken and plenty of sauce.  Garnish with more fresh tarragon.

Melissa | Finally Friday!, food & entertaining | 02 20th, 2015 | No Comments »

If you prefer to stay in on Valentine’s Day, preparing a special meal for that special someone….I’ve got the menu for you!  There is nothing better than cooking a delicious meal for the one you love.  So get out your grocery lists, chill the champagne and get ready to make a fabulous dinner!

Bruschetta with Goat Cheese, Prosciutto and Grapes

Steak au Poivre with Chopped Organic Greens and Parmesan Crisps

Organic Strawberries Dipped In Dark Chocolate

Champagne

Pinterest

Bruschetta with Goat Cheese, Prosciutto and Grapes

1 baguette, sliced 1/4″ thick, diagonally, lightly toasted.

1 small log goat cheese

1 tsp. Sangre de Cristo Herbs de Provence

1 tbsp.Honey

1 cup red seedless grapes, cut in half

Mix goat cheese, Herbes de Provence and Honey.  Saute the grapes for 2-3 minutes in 1/2 tablespoon olive oil.   Spread each bread slice with cheese mixture and top with grape slices.  Garnish with sprigs of fresh thyme.

Pinterest

Steak au Poivre atop Organic Greens with Parmesan Crisps

2 6 ounce filet medallions

2 tablespoon extra virgin olive oil

1 tablespoons cracked black pepper

1 teaspoon sea salt

2 tablespoon butter

1/4 cup brandy

Brush the medallions with 1 tablespoon olive oil.  Combine the pepper and salt.  Coat both sides of the medallions with the mixture.  Heat 1 tablespoon olive oil and 1 tablespoon butter until hot, but not browned.  Add the medallions and cook for four minutes, turn and cook for four more minutes for medium rare.  Remove the steaks from the pan, add the brandy to the pan and boil on medium high heat for 2-3 minutes, stir the remaining tablespoon of butter and stir and until just melted.

For the salad:

1 belgian endive

1 head radicchio

2 cups arugula

1 head butter lettuce

Wash the greens well and chop coarsely.  Toss with vinaigrette dressing, place on a serving plate and top with a steak medallion.  Garnish with parmesan crisps.

Vinaigrette Dressing

1/2 cup extra virgin olive oil

2 tablespoons champagne vinegar

1/4 teaspoon dry mustard

1/2 teaspoon honey

Salt and pepper to taste

Whisk all ingredients together and toss with the salad greens

Parmesan Crisps

1 cup shredded Parmesan cheese

Preheat the oven to 350 degrees.  Line a sheet pan with parchment paper.  Place four mounds of cheese on the sheet.  Bake for 15-20 minutes, until golden brown and crisp.  Remove the tray from the oven and allow the crisps to cool before serving.

Pinterest

Organic Strawberries Dipped In Dark Chocolate

8 large strawberries, with stems, if possible

1 large bar dark chocolate, find European chocolate is the best

In a double boiler, melt the chocolate, adding a tablespoon of butter.  Stir until melted.  Wash the strawberries and dip them in the melted chocolate.  Allow to cool on a wax paper lined plate, in the refrigerator until ready to serve.

Melissa | Finally Friday!, food & entertaining | 02 13th, 2015 | No Comments »