a little of each

A family's cookbook

Cilantro-Lime Vinaigrette May 15, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 3:32 pm
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Ingredients

1/4 cup fresh lime juice
2 Tbl sugar
3 Tbl rice wine vinegar
2 Tbl olive oil
2 tsp finely chopped fresh cilantro
1 garlic clove, minced
1 shallot, minced
1/4 tsp salt
1/4 tsp coarsely ground pepper

Directions

Whisk together all ingredients until blended.

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Grilled Feta March 28, 2013

Filed under: Sandwiches — alittlemoreofeach @ 9:33 pm
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This is truly one of the best things you’ll ever eat.

It’s made at a small diner-style restaurant in St Petersburg, Florida, called The Kopper Kitchen.  My family has been going there for decades.  And we’ve been ordering this pita sandwich that entire time.  Some people (yours truly) omit the onions, others remove the tomatoes and grill the onions, everyone makes a mess while eating it.  And don’t tell Owner Fred, but I’ve made it in a frying pan, and it worked.

Ingredients

1 pita bread

3 Tbl feta cheese

2 tomato slices

bean sprouts

onion, sliced and grilled

Thousand Island salad dressing

 

Directions

The grilled feta is prepared on a griddle at low heat. Do not use a frying pan. Cut pita bread in half to form two pockets. Spread dressing inside bread. Place cheese inside bread. Layer tomato, sprouts and onions on cheese. Place sandwich on griddle and heat both sides until cheese is melted and bread is toasted.

 

For the Thousand Island Dressing:

2 cups mayonnaise

½ medium onion

½ green pepper, pureed

1 ½ tsp. garlic, pureed

¾ cup sweet relish

½ cup catsup

 

Combine all ingredients. Mix well with a wire whisk. Makes three cups.

 

Fresh Spinach Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:06 pm
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Ingredients

1 bag fresh spinach

4 oz fresh mushrooms, sliced

½ red onion, sliced

2 oz blue cheese, crumbled

2 hard-boiled eggs, quartered

cooked bacon, crumbled

 

Toss together and drizzle the dressing on top, tossing again to coat.

 

For the dressing, combine in a jar or cruet and shake well:

1 cup salad oil

½ cup wine vinegar

½ cup sugar

1/3 cup ketchup

 

Brown Derby’s Cobb Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:03 pm
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Brown Derby French Dressing:

1/3 cup red wine vinegar

1 Tbl lemon juice

1 tsp Worcestershire sauce

½ tsp salt

½ tsp dry mustard

½ tsp sugar

¼ tsp ground pepper

1 clove garlic, minced

¾ cup olive oil

Mix all ingredients except oil in a screw top jar. Cover and shake to mix well. Add oil and shake vigorously. Chill thoroughly. Shake well before serving.

Salad:

6 cups shredded salad greens

3 cups cooked chicken breasts, chopped

3 hard-boiled eggs, chopped

2 medium tomatoes, seeded and chopped

4 oz blue cheese, crumbled

6 slices bacon, cooked and crumbled

1 medium avocado, peeled and cut into wedges

Place lettuce on six salad plates. Evenly divide chicken, eggs, tomatoes, blue cheese and bacon on plates, arranging each ingredient in a row on top of lettuce. Place avocado slices around the edge of each plate. Pour dressing on top just before serving.

 

Chicken Tender Salad

Filed under: Soups and Salads — alittlemoreofeach @ 8:58 pm
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Ingredients

¾ cup mayonnaise

¼ cup honey

¼ cup Dijon mustard

½ tsp dried tarragon

4 boneless chicken breasts or 12 tenderloins

mixed greens

 

Directions

Blend mayonnaise, honey, mustard and tarragon in a bowl. Set aside ½ cup. Marinate chicken in remaining dressing for several hours covered in the refrigerator. Grill or broil chicken until done. Serve over greens with the reserved dressing.

 

Caesar Salad with Sundried Tomato Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:54 pm
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Ingredients

1 Tbl grainy Dijon mustard

1 Tbl anchovy paste

3 Tbl balsamic vinegar

2 ½ Tbl lemon juice

2 cloves garlic, minced

8 sundried tomatoes, snipped into small pieces

1 cup olive oil

2 tsp dried thyme

 

Directions

Mix all ingredients together in a plastic or glass container. Serve over torn Romaine lettuce, croutons and shredded Parmesan cheese.

 

Denise’s Caesar Salad Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:45 pm
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Ingredients

3 cloves fresh garlic, crushed

1 can anchovies, mashed into paste

juice from one lemon

2 tsp wine vinegar

½ cup olive oil

1 tsp Dijon mustard

salt and pepper to taste

 

Directions

Whisk all ingredients until smooth. Serve over torn Romaine lettuce. Sprinkle freshly grated Parmesan cheese and toss together.