Summer Salad

Long time no new recipes, sorrrrry.

My lame excuse- I made the big move to Florida from Massachusetts a few months ago and with that hectic move came a few medical issues that needed to be taken care of. All is well now and  I'm back.... living in a darling apartment in south east Florida with a much smaller kitchen (unfortunately with improper lighting for good photos which is a bummer for me), but I promise that every recipe posted may not look as lovely as I'd like, but will be worth making.

I've made some friends in my new surroundings and Marlene is one of them. Picky eater? YES. Native Bostonian? YES. So of course we became fast friends (I think it was day 2 that we bonded) and it's always nice to share a winner dish that a picky eater loves. Reminds me of the old commercial for Life cereal. "She likes it!" Marlene actually said she loved it, so this recipe post is for you Marlene and all the other picky eaters out there.

Ready to hardly cook? This is so easy... and if Marlene likes it, you know you've got something to make your family and friends happy or bring to a barbecue or pot luck.

Roasted Grape Tomato, Orzo, Black Bean and Corn Salad
serves 6

1 pint grape tomatoes
1/2 cup orzo (uncooked)
1 15 oz can corn (use fresh or frozen if you have it)
1 15 oz can black beans rinsed and drained (I use Bush's low sodium)
1 7 oz can diced green chilies (I use the mild)
3 scallions diced 1/4 inch
2 avocados chopped
4 oz goat cheese
2 limes
3/4 tsp cumin
salt and pepper to taste
canola oil
cilantro- as much as you like, chopped or whole leaves

Pre heat oven to 400 degrees and slice grape tomatoes in half. Toss the maters in a teaspoon or two of canola oil and sprinkle with salt and pepper. Roast for 20 minutes. Let cool and add to a large mixing bowl.

While the tomatoes are roasting cook orzo according to package directions. Drain and add to tomatoes.

To mixing bowl add corn, black beans, chilies, and scallions. Add cumin, 1/2 tsp salt and however much pepper you like. Taste and see if it fits your flavor palette. Add more seasoning if necessary.

Juice 2 limes and add to chopped avocado. Add both the lime juice and avocados to mixing bowl. Finish with crumbled goat cheese and cilantro, stir and you've got a super salad even Marlene would love.

I like to serve this salad chilled, but it's also good at room temp.

You can custom make this salad to your liking. Double up on the corn if that's your fancy, or omit it completely. Use cannellini beans, Monterey Jack cheese or add some chili powder for a bit more oomph, anything goes here.

Here's to great summer all. I'm looking forward to posting more fresh ideas from Florida soon.

Mediterranean Inspired Orzo Salad

Here's a new favorite salad of mine, created in my mind a while ago, and served on the table tonight. It's light and tasty and will make every little taste bud dance in your mouth. I promise it will, and the pastabilities are endless!

Mediterranean Orzo Salad
Serves 6

Orzo
2 T canola oil
1 large onion diced
Kosher salt
Pepper
1 cup uncooked orzo
Additional salt and pepper
1-3/4 cups water

Salad
1/2 English cucumber peeled, seeded and thinly sliced in half moons
4 scallions chopped 1/4 inch
4 oz roasted grape tomatoes halved
10 Kalamata olives halved
2-3 oz feta cheese chopped 1/4 inch
1/4 cup chopped cilantro

Dressing
2 T store bought hummus
Juice of 1 lemon
2 T light soy sauce
1 T toasted sesame oil
1/4 cup canola oil
Salt and pepper to taste

To cook the orzo: In medium size saucepan on medium low heat, heat your canola oil. Add the chopped onions and some salt and pepper. Cook uncovered on stovetop to soften the onions, not brown them. After about 5 minutes they will be translucent and ready to accept the orzo. Add the cup of orzo and coat with the buttery onions. Add a bit more salt and pepper (the orzo has absolutely no flavor if you do not season it). Stir to combine onions and orzo and let the orzo toast a bit (2-3 minutes). Add water and bring to a boil. Cover, reduce heat to the lowest simmer and cook 12-13 minutes. Set aside and let cool.

While orzo is cooking, make your dressing and prep your veggies. The dressing is so simple...just put all ingredients into a medium size jar, shake and dressing is done. Even though there's soy in the dressing, I add a pinch or two of salt. It's up to you, but I like that little extra pinch in there.

Place all salad ingredients into a medium size bowl and toss with a 1/4 cup of dressing.

Now add the cooled orzo and dress with another 1/4 cup of dressing. Add some more cilantro leaves and serve in lettuce cups if you desire.

And now for the re-mixes: How about adding a cup of chick peas or artichoke hearts? And if you'd like to take this out of the vegetarian arena, give some small dices of salami a try- I bet that would be delish. You could also switch out the cilantro for mint. Or try a creamy goat cheese, buttery fontina or tangy blue. My favorite addition/idea to this salad so far will be to add some falafel croutons. I haven't tried that yet, but I will for sure. And soon!

Penne Pasta Crab Louie Salad

It's salad season and I'm excited to share this new one with you. It's quick, inexpensive and looks oh-so pretty on a plate. I was going to make it with shrimp but came across some imitation crab on sale at my market. All I can say is, what a difference in price, and it's worth a try! I used to be a snob about the Pollack/King Crab mixture and wouldn't give it a second thought. Well, times have changed. I'm a big girl now and have to admit, it's really quite delicious. The brand I bought is Trans Ocean Crab Classic and I'll buy it again.

Penne Pasta Crab Louie Salad
Serves 4-6

The Salad
6 oz uncooked penne pasta
8 oz imitation crab
1/2 cup finely diced celery
4 scallions (white and light green parts) chopped

The Sauce
1-1/2 T cocktail sauce
1/2 cup mayonnaise (I used lite)
1/4 cup sour cream (optional)
1/2-1 lemon
1 tsp Worcestershire sauce
1 T capers
salt and pepper to taste

The Garnish (use one or all)
hard boiled eggs
baby spinach
grape tomatoes halved
Olde Thompson Steak & Burger Seasoning

Prepare penne according to package directions. While pasta is cooking, prep your crab, celery and scallions. When penne is cooked, drain and rinse with cold water to stop the cooking. To make the Louie sauce, combine all ingredients, mix well and taste to see if you need additional salt, pepper or lemon. I like my Louie sauce on the lemony side. Mix your sauce with the cooled pasta, crab, celery and scallions and refrigerate until chilled.

Right before serving, I give the salad an additional squeeze of lemon to loosen it up a bit and regenerate it. Plate this baby up and enjoy, I sure did!

More Saucy Noodles

 



Here's another quick recipe using two Saucy Mama dressings. It's Asian inspired and just like last week's recipe, it has only 7 ingredients. Thanks Saucy Mama for doing all the hard work!

Chicken Sesame Peanut Noodles

8 oz linguini
1/2 cup Saucy Mama Pacific Rim Ginger Dressing
1/4 cup Saucy Mama Sesame Ginger Dressing
1/4 cup creamy peanut butter
1 T toasted sesame oil
4-5 chopped scallions
1/2 pound ground chicken

1/4 cup chopped peanuts or toasted sesame seeds for garnish
Crushed red pepper flakes for topping (optional)

Sauté your chicken on stovetop on medium heat with a little salt and pepper until cooked through and in little crumbles. Drain any fat from the pan and set aside. While chicken is browning, cook linguini according to package directions, chop your scallions and make the dressing.

To make the dressing: whisk together the 2 Saucy Mama dressings with peanut butter and sesame oil.

That's it, dressing is done. Doesn't it look yummy? I could dive right in. Add cooled/rinsed pasta, chicken and chopped scallions. Mix well, and plate with chopped peanuts or toasted sesame seeds. Serve at room temp and add a pinch or two of crushed red pepper flakes for a bit more heat.

 

Citrus Orzo Salad Re-Mixed

I love the last orzo salad recipe I posted. It was tasty. And sweet. And salty. And right up my alley. But there are a lot of folks out there that are not wild about capers, olives and raisins. So I did some experimenting this weekend and came up with a more conventional version. Well, I shouldn't put it that way, because there is nothing conventional about candied walnuts in an orzo salad. Plus I amped up the amount of sweet navel oranges, added more crunch with the addition of celery, and swapped out the creamy goat cheese for some extra tangy Gorgonzola. Serve this on a big platter or make up individual Bibb lettuce cups. It is a crowd pleaser!

Citrus Orzo Salad with Candied Walnuts

1 T unsalted butter
1 T olive oil
1 large onion diced
Kosher salt
Pepper
1 cup uncooked orzo
Additional salt and pepper
1-3/4 cups water

4 scallions chopped
4 navel oranges supremed
2 stalks celery chopped
4 oz crumbled Gorgonzola cheese
1/4 cup cilantro chopped
1 cup walnuts
3 T sugar
1 T unsalted butter

Salad Dressing:
1 clove garlic finely chopped
Juice of 2 lemons
1 T rice vinegar
Liquid from supremed oranges
Extra Virgin Olive Oil
1 tsp Dijon mustard

To make the orzo: (This is my mom's method, and it is no fail). In medium size saucepan on medium low heat, melt your butter and olive oil. Add the chopped onions and some salt and pepper. Cook uncovered on stovetop to soften the onions, not brown them. After about 5 minutes they will be translucent and ready to accept the orzo. Add the cup of orzo and coat with the buttery onions. Add a bit more salt and pepper (the orzo has absolutely no flavor if you do not season it). Stir to combine onions and orzo and let the orzo toast a bit (2-3 minutes). Add water and bring to a boil. Cover, reduce heat to the lowest simmer and cook 12-13 minutes. The orzo will still be a bit watery, but keep covered off the heat and all the liquid will evaporate.

While orzo is cooling, let's candy the walnuts. In large saucepan on medium heat add the sugar and butter. Mix to combine. Now add the nuts and coat them with the sugary liquid. Toast the mixture for about 3 minutes (that's all the time it takes). Just make sure to keep an eye on the walnuts so they don't burn.

As soon as the nuts are sweet and toasty, transfer them to a piece of parchment paper and separate them the best you can. You do not want clumps of nuts on top of your salad. Set them aside to cool.

To make the dressing: Combine all ingredients in a medium size jar and shake. Or just whisk everything together until it emulsifies.

Assembly: In large bowl combine scallions, orange supremes, celery, and cilantro.

Now add your Gorgonzola and cooled orzo.

If I'm making this dish ahead, I dress the salad with only half the dressing, cover with plastic wrap and refrigerate. Then I  dress it again right before serving time. By the way, I like this salad served at room temp, but it is still delish served cold. And don't forget, liberally sprinkle those sweet, toasty walnuts on top of your salad right before serving.

Summer Love

There's nothing like summer love and I'm giddy with the two new recipes I discovered this week and feel like inviting John Travolta and Olivia Newton John over for a taste of these super delish dishes. My mom used to make a dish like this first one- fresh cucumbers and onions with a tangy, somewhat sweet vinegar dressing. She never left me the recipe, but Amy H from Just a Pinch recently posted her version of her family's recipe and Yes! it's just like my mom's. And it's simple and takes no time at all. What a great accompaniment to just about any summer meal. I recommend you double or triple the ingredients though, because I made these last night and have to make some more by tomorrow.  They are a great side dish to have on hand.

Easy Pickled Cucumbers and Onions
adapted from Amy H from Garden City, MI

1 large seedless cucumber peeled and sliced thin
1/3 sweet white Spanish onion sliced thin
2 cups cold water
1/4 cup Splenda or sugar
1/4 cup apple cider vinegar
1/2 tsp celery salt

Place cuke and onion slices in medium size bowl or jar. In a seperate bowl whisk together the water, Splenda, apple cider and celery salt until combined. Pour over the cuke/onion mixture and let the veggies bathe in the fridge for a few hours. You will be very happy later.

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Next up, a super simple chicken casserole that I also got from a Just a Pinch member- Millie J from Valley Head, AL. You know I love my casseroles and anything that can be made ahead and reheated. And this little darling was just the new casserole that I was looking for! I down-sized Millie's version and cooked it in an 8x8 inch pan.

Garlicky Chicken Casserole
inspired by Millie J

Cooking spray
2 chicken breasts cooked and chopped or shredded- I used store bought rotisserie
1 can cream of chicken soup- I used the low fat low sodium
1/4 soup can water
4 oz low fat sour cream
1-1/2 cups sharp cheddar cheese grated and divided
1/2 tsp garlic powder (or a 1/4 tsp more if you like- that's what I did)
salt and pepper
1/4 tsp onion powder
1/4 tsp celery salt (Millie uses celery seed, but realized I didn't have any and used the celery salt and it was wonderful)
1 sleeve of Ritz crackers crushed
1/4 stick of butter melted and slightly cooled
2 bags of Uncle Ben's Boil in Bag Brown Rice cooked 6 minutes- this was not in Millie's original recipe, but I thought I'd give it a try and ...yes, yes! it worked

Spritz an 8x8 inch pan with cooking spray and pre heat oven to 350 degrees. Set pan aside. Now let's get cooking! In medium large bowl combine chopped chicken with soup, water, 1 cup of the cheese, sour cream, garlic powder, salt and pepper, onion powder and celery salt. If you have some dried or fresh parsley add some. I didn't, so had to do without. The nice thing about this casserole is that there are no eggs in it and you can actually take a taste and not feel like you're eating raw eggs. So take a taste and season to your liking. I added a tad more celery salt, just because I like the flavor!

Cook your rice on the stove and remove after 6 minutes, cool a bit, and add to the chicken mixture. It's not fully cooked, but will finish it's cooking in the oven. That looks good already.

In a zip lock bag or bowl crush your crackers and add the slightly cooled melted butter. Mix with your clean fingers. Ooh, this is where I always fall in love in the kitchen. Ritz crackers are buttery on their own, and with this small amount of butter added in, you'll be right there falling in love too.

Let's get to the assembly. In sprayed 8x8 pan add half your cracker mixture. Now add the chicken mixture and top with the rest of your cheese. Finish with the remaining cracker mixture and bake 30 minutes uncovered. Now this is what I call summer love!

The re-mix possibilities are endless with this casserole. I say chopped bacon would be simply loveable (sticking with the theme). And even some veggies tossed in- maybe some fresh peas from the garden would be nice, I love fresh peas in a casserole. Anyway, give this quick casserole a try, and add some new twists of your own. I'm lovin' summer and especially these two new dishes I discovered!

Roasted Veggie Pasta Salad

We're having a heat wave in New England and I've been looking for lighter type foods to eat. I know a lot of people are firing up their grills and enjoying steaks and other types of goodies, but I've been staying inside enjoying the AC and nibbling on this delicious roasted vegetable pasta salad. If you're feeling like me, Mrs Plah (thank you Carol for that nickname) you might want to give this Mediterranean inspired salad a try. The salad is not plah at all; it's perfect to fight the heat and still enjoy some healthy vegetables, creamy goat cheese and a spunky dressing that will almost make you forget how hot it is outside. And you know I've made it a simple fix.

Mediterranean Inspired Roasted Vegetable Pasta Salad

1 8 oz container grape tomatoes
1 8-1/2 oz can quartered artichoke hearts (in water) drained
12-15 Kalamata olives halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 cups penne pasta (I love Dreamfields, low carb)
Olive oil or cooking spray
Salt
Black pepper
Dash of dried oregano

Dressing
1 clove garlic chopped
1 tsp Dijon mustard
1/4 cup plus 1 or 2 extra Ts rice wine vinegar
1/2 cup extra virgin olive oil
kosher salt
freshly ground black pepper

Ready to put this quick dish together? Let's go! Pre heat oven to 375 degrees. Line your baking sheet with aluminum foil for easy clean up. Spritz tomatoes with cooking spray or toss in olive oil and sprinkle with salt and pepper. Bake 15-20 minutes until they begin to pop a bit and get a little toasty brown.

After I roasted these I decided to roast the artichokes. Why not, I thought, because sometimes artichokes out of a can can taste a bit raw. So do the same thing with the chokes. Roast about 8 minutes and flip them over and cook about 8 minutes more. No raw artichokes invited.

While the chokes are cooking, make your dressing and cook your penne pasta. Cook pasta according to package directions and rinse with cold water. To make the dressing combine all ingredients. I like to make mine in a small jar and shake to combine. Finally, time to assemble this salad. Place all veggies in bowl and add pasta and that very small pinch of oregano.

Crumble your goat cheese, add your dressing, and ta-da! salad is ready to be refrigerated for about a 1/2 hour. Serve and enjoy, and don't let the heat get you down!

Re-Mix: to keep it vegetarian, add a T of capers, they will add a nice kick. And a drained, rinsed can of cannellini beans is great for some extra protein. To make more of a meal of this, add a can or two of tuna or salmon. Or to go another route, add a few chopped hard boiled eggs. Sometimes I find that the pasta soaks up a lot of the dressing, so before serving, add an additional T of olive oil and 2 tsp of vinegar, just to regenerate the salad. In this heat we all need a little regenerating.

Tangy Broccoli Pasta Salad

I'm back from California, had the day off from work, and am sitting here nibbling on this fabulous salad I just made, that I can't believe I've never posted. If you like sweet and tart combinations, this is a salad you should try. It's a party for your tastebuds. It's vitamin packed, easy to put together and will keep in your fridge for 3-4 days.

Tangy Broccoli Pasta Salad

8 slices turkey bacon cooked
12 oz broccoli florets cooked, cut into bite size pieces
1-1/2 cups uncooked penne pasta (I use Dreamfields low carb)
1/2 cup scallions cut 1/2 inch
1/2 cup Kalamata olives pitted and halved
1/3 cup raisins
2 roasted red peppers cut into 1 inch slices (I use Pastene in a jar)
4 oz goat cheese crumbled (optional)

Dressing
1/4 cup rice vinegar
1/2 cup light mayonnaise
2 T sugar
1/4 tsp freshly ground pepper
1/4 tsp salt

Cook pasta according to package directions. Drain and rinse with cold water to cool. In large bowl combine salad ingredients (from bacon to red peppers). Set aside. To prepare dressing, whisk all ingredients in medium size bowl. Pour dressing over broccoli mixture, toss and top with goat cheese if desired. Refrigerate and serve.

This salad is a great side with burgers, fish and chicken. It's also a crowd pleaser at pot luck dinners (I can't tell you how many times I've been asked for the recipe) and it works for me anytime as a lunch, dinner or snack.

Avocado Salad Dressing and Dip

Avocados are on sale this week so I took advantage and came up with a creamy, ever-so-light (in texture) avocado dressing that works beautifully in a tossed salad or maybe even better as a dip for chips or raw vegetables. If you're an avocado lover, this is a must try. Tonight I topped a spinach, romaine, chopped egg and turkey bacon salad with it and it was simply delish.

Avocado Dressing

1 scallion chopped

1 garlic clove chopped

6 oz plain fat free Greek yogurt (I think sour cream would work well too)

1/2 cup light mayonnaise

2 tsp Worcestershire sauce

Juice of 1 lemon

1/2 tsp tabasco sauce

1/2 tsp kosher salt

black pepper

2 avocados peeled and chopped

Combine all ingredients in blender except the avocadoes. When mixture is smooth, add the first avocado and blend. Your dressing is basically done. Remove from blender and carefully stir in the second avocado. You now have a chunky, decadent dressing with good size chunks of this heavenly fruit that will make every bite of your salad or dip more exciting.

Spinach and Romaine Salad

2 cups chopped Romaine lettuce
1 cup chopped baby spinach
4 strips turkey bacon cooked and chopped
2 eggs hard boiled and chopped
3/4 cup croutons (I love home made-Ann Burrell's recipe)

Combine all salad ingredients, toss with dressing and dig in. You won't be disappointed. This salad should serve two. You will have some left over dressing so get creative and slather it on sandwiches, bring out the pita chips, or mix it with some rotisserie chicken, celery and carrots for a very tasty chicken salad. Use it up though, since I don't think it will last more than a day or two.

Bedeviled

Last night I made a macaroni salad that's devilishly good. It's a marriage of deviled eggs and macaroni and is the perfect side for burgers, hot dogs or anything grilled. It's easy to make and you most likely have all the ingredients in your fridge and pantry.

Deviled Macaroni Salad

5 eggs hard boiled and diced
2 cups uncooked macaroni (I use Dreamfield's low carb)
2 celery stalks diced
1/2 cup light mayonnaise
2 T yellow mustard
2 T sweet relish
1/4 cup light sour cream
3/4 tsp kosher salt
1 tsp hot sauce
1/4 tsp black pepper

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Hard boil the eggs.

To get nice looking eggs with no green ring around the yolk, put the eggs in a medium sized pot, cover with cold water and cook on high heat. When water boils, cover pot and remove from heat. Let eggs sit covered for 8 minutes. Run cooked eggs under cold water or cool them in an ice bath. When cool, peel and dice. I promise you...perfect eggs.

Cook macaroni according to package directions and run under cold water to cool. In large bowl add macaroni, chopped eggs and diced celery. To make the dressing combine the remainder of the ingredients and whisk until incorporated. Pour dressing over macaroni mixture and combine. Chill and serve. This recipe's a keeper.

Caesar Salad (no raw eggs invited)

Anne Burrell is possibly my favorite chef on the Food Network. Her flavors are as bold and big as her personality and her recipes never disappoint. A few months ago she did a show that featured a Caesar dressing that didn't include raw eggs. I bookmarked that in my memory and finally made it today. Delish. I changed her recipe slightly because I didn't have all the ingredients she specified. However success was achieved. It was cheesy, garlicky and as good as the real thing!

Caesar Dresssing
1/2 cup shredded Romano cheese (Anne used 1 cup grated Parmesan- that sounded like a lot to me so I cut back on the amount, plus I only had shredded in my fridge)
2 lemons juiced
1 clove garlic finely chopped
1-1/2 T Dijon mustard (Anne used 2 T)
1 tsp anchovy paste (Anne used 3-4 anchovies)
1/2 cup extra virgin olive oil
Kosher salt


In large bowl combine all ingredents and whisk until combined. Anne used a food processor but I chose the old fashioned method.

Croutons
4 slices Italian bread sliced into 1/2 to 1 inch squares
2 cloves of garlic smashed
1/2 cup olive oil
Kosher salt

In medium to large skillet, on medium heat, add oil and smashed garlic. Cook the garlic until it becomes warm and amber colored and the aroma permeates the room. Do not cook the garlic too long or it will burn. Remove garlic from oil, lower heat slightly and add bread cubes and a pinch or two of salt. Cook cubes until golden. This happens pretty quickly, so don't take your eyes away from the pan. Remove croutons and drain on paper towels.


To assemble the salad for 4 people I used one Romaine lettuce heart and left the leaves whole (that's what Anne did) and I loved the informality of the presentation. Drizzle lettuce with dressing and garnish with croutons. Add freshly ground pepper if desired.

Thanks for the Memories

This post is for you Lori, because every minute I spend with you becomes a glorious memory for me.

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I'm just back from a whirlwind week celebrating Mother's Day with Lori and exploring a part of California I've always wanted to see- Palm Springs.

The adventure began in Santa Monica at Lori's new digs just 2 blocks from the beach. Yes! Two blocks from the Pacific Ocean.




After a morning at the beach and a fabulous outdoor lunch at The Library, a restaurant in Santa Monica, we loaded up the car, hit the 111 and dealt with the Friday afternoon traffic. And then we came across the wind farms. I've heard of these humongous towers of energy, but never in my wildest dreams did I expect to see so many whirling alien-like silhouettes performing their energy dance for miles and miles along the highway. These pictures do not do these towering work-horses justice.

Shortly after the wind farms, the beauty of the desert became evident. Purple mountains and palm trees were everywhere. An east coast girl's dream.

We finally arrived at the Indian Wells Hotel, a few miles east of Palm Springs. This hotel has a lot of history (as does the whole Palm Springs area). The hotel was conceived by 2 of my favorites- Lucy and Desi, who built this desert retreat so their friends could get together, play golf and escape the Hollywood madness. Here are some of the folks we saw hanging out:

Robert Wagner and Natalie

Lucielle Ball

Lucy and Desi

Bob Hope (anyone know who the other handsome gentleman is?)


When we arrived at Indian Wells it was 106 degrees outside. No problem. Huge pool. Great scenery.

And happy hour at the bar was in progress. The free food was mostly chips, dips and veggies, so we opted for a 1/2 price Margarita Pita Pizza. Very light and just what we needed with our 1/2 price glasses of wine.

Our days were spent lounging by the pool, swimming and basking in the sun. But we had to explore some of the local eateries. At the Yard House I had some yummy crab cakes with a boringly mild mango salsa. But the cakes were fab.



For our Mother's Day brunch at Normas at Parker, I had a scrambled egg, guacamole and cheese quesadilla that was rich and decadent. The tortilla was fried in sweet butter. Oh, sweet butter, not your typical quesadilla. I couldn't eat it all but brought it back to the hotel to munch on at happy hour.



Lori ordered a fluffy egg white omelet with baby roasted potatoes. Unfortunately this dish never got photographed because I kept stealing the delightful little potatoes off her plate and ruined any chance of an appetizing picture. Check out this restaurant and their menu. There's also a Normas in New York.

The trip is coming to an end and we're tanned, relaxed, sated and ready for the ride back to Santa Monica. Instead of eating another meal in a restaurant, we picked up some ingredients at a local grocery store and decided to treat ourselves to a home-cooked dinner of Chicken Parmesan with Assorted Baby Greens, Avocado Slices and Grape Tomatoes. Simple to make. Great to eat. Here's the recipe:

To make the salad:
1 avocado, halved and sliced into 1/4 inch strips
1/2 package of grape tomatoes
3/4 bag baby greens

To make the dressing:
Juice of one lemon
2 cloves of finely minced garlic
1/2 tsp kosher salt
1/2 tsp black pepper
1 T white balsamic vinegar
1/3 to 1/2 cup extra Virgin Olive Oil
1 tsp Dijon mustard (we didn't have any so I omitted it and it was still delicious)

Whisk all ingredients together and gently pour on salad. Toss and serve cold.

To make the chicken:

4 chicken breasts, boned and skinned

1/2 cup grated parmesan cheese combined with 1/2 cup seasoned Italian bread crumbs

2 eggs lightly beaten

salt and pepper

Olive or canola oil

1 jar Paul Newman's Tomato Basil spaghetti sauce

1/2 bag Sorento 4 cheese Italian blend

Wash chicken, pat dry and pre heat oven to 350 degrees. Dip breasts in egg and dredge in bread/cheese mixture that has been seasoned with salt and pepper. Set aside. On stove top, heat a large skillet on medium heat and add oil to pan. When the oil begins to shimmer, add the chicken breasts and sear for about 2 minutes per side. You're not cooking the chicken, just toasting the crumb/cheese mixture. Remove to plate and prepare baking sheet. Pour about 1/2 cup of tomato sauce in the bottom of baking dish, add breasts and top with additional sauce.

Add cheese to the top of the breasts and cover with foil. Bake 30 minutes. Uncover and cook another 15 minutes. Your dinner is ready.


I didn't have the opportunity to hang around for any leftovers but I was told they're delicious microwaved or even cold out of the fridge.
I'm back home now reflecting on a fabulous trip and a very special gal who made my Mother's Day a week to remember. Thanks Lor.

And if you're as corny as I am, you might want to check out Bob Hope and Shirley Ross singing Bob Hope's theme song, "Thanks for the Memory".