Showing posts with label Celery. Show all posts
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Polish Picnic Potato Salad and Chef Michael Baruch
On July 20th, in my giveaway, I told you about the wonderful Street Food Chicago cookbook by the northwest side of Chicago
Now, I want to share with you a recipe from another of his cookbooks, The New Polish Cuisine. Chef Mike is a master of his profession and this cookbook of his demystifies Polish cuisine. He proves that anyone can make simple and delicious Polish American food in a short time using obtainable and healthy foodstuffs. I have a habit of reading cookbooks like a novel with this one hooking me from the very first page!
The New Polish Cuisine is undoubtedly one of the best cookbooks in my collection. It’s actually a cookbook that does what any cookbooks’ intention is: to entice you into the kitchen to start cooking! Chef Mike has a great writing style ~ especially when telling about his humorous experience as an apprentice Polish baker, his excellent writing about mushrooms and his take on meat consumption during the lean times of the medieval ages for Polish folks.
We love potato salad here and I have found the perfect recipe for it that is a wonderful thing for picnics; omitting the classic mayonnaise which doesn’t hold up very well in the hot sun. This is small red potatoes combined with a Polish style garnish of pickles, dill and eggs and are then dressed with a puckery apple cider dressing. That is exactly what I like about this potato salad, “puckery,” not the typical sweet flavor of most cooks’ potato salad!
The New Polish Cuisine is filled with mouthwatering recipes and really exquisite beautiful photographs. It is definitely a cookbook every cook would proud to own! I know I am and I’m not even Polish!
Polish Picnic Potato Salad
Ingredients:
2 pounds small red new potatoes, cleaned and halved
1/3 cup olive oil
¼ cup apple cider vinegar
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 large garlic cloves, minced
2 medium stalks celery, finely chopped
4 green onions, white and some of the green part, finely chopped
8 radishes, sliced
1 large dill pickle, finely chopped
4 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
2 hard boiled eggs, coarsely chopped
Preparation:
1. Steam the new potatoes in a vegetable steamer placed over 1 inch of hot water for 12 to 15 minutes until tender. Remove to a large mixing bowl and cool slightly.
2. While the potatoes are steaming, combine the olive oil, cider vinegar, salt, pepper and garlic cloves and mix well.
3. In another large mixing bowl, combine the remaining ingredients until well blended, then add the dressing and stir slightly with a wooden spoon until well mixed.
4. Arrange the slightly cooled potatoes in one layer, cut side up onto a serving platter, then gently spoon all the mixed dressing onto the potatoes.
This dish is best served at room temperature.
Serves 4
It is a perfect potato salad you must try!
Smacznego!
Mom’s Chicken Spread
in Celery, Chicken, Cream cheese, Sandwiches on Sunday, March 18, 2012
I was going through Mom’s recipe box recently and came across this recipe. I don’t know the origin of it but, I remember her making the spread for some pretty tasty sandwiches when I was a kid. This is simple and light for the hot summer days we’re having now.
It may sound like a lot of celery---include it all; it won’t give the chicken spread a strong celery taste. Combining the celery with the nuts adds a little crunch to the spread with the flavors complementing the chicken perfectly. Mom always put the chicken through a manual meat grinder but I use the food processor for a speedy job. When adding the broth, be careful not to add so much as to make it mushy. You can always add more of it or a little mayo if needed after it has been well chilled.
It’s good on about any type of bread or toast and slider buns also, with a lettuce leaf or two for a savory sandwich; however, spread it on crackers and you are treated to a saporous appetizer! Mom’s Chicken Spread is great summer fare that I hope you try!
Mom’s Chicken Spread
Ingredients:
3 pounds boneless chicken breasts
1 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
¾ cup chopped pecans
1 tablespoon onion, grated
1 tablespoons sweet pickle juice
1 cup celery, finely chopped
1/8 teaspoon curry powder
Salt and pepper, to taste
Method:
Cook chicken in large sauce pan in salted water to cover until tender and done.
Remove from broth; reserving broth. Set aside to cool.
Place chicken in food grinder and grind, or food processor or chop fine with a knife.
In a large bowl, combine cream cheese and mayonnaise, beating well.
Add pecans, onions, pickle juice, celery, curry powder, salt and pepper.
Stir until well blended.
Place ground chicken in cream cheese mixture and combine thoroughly.
Add ¼ to ½ cup reserved chicken broth to desired consistency.
Mixture will thicken when chilled.
Mom’s note: chicken will be moister if cooked the day before using and placed in the broth to chill in the refrigerator.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Mushroom Strudel and The Berghoff
Mushroom Strudel was for many years one of the most popular appetizers at The Berghoff Restaurant in Chicago
The Berghoff has been described by many as a Loop institution, as “historic,” a “cultural icon,” and a “must eat there.” Few establishments were loved more than The Berghoff with its traditional German fare!
The original Berghoff Restaurant closed in 2006 after 107 years of serving its guests with a long, interesting history. Herman Berghoff came from Germany Ft. Wayne , Indiana Chicago
The bar remained opened during Prohibition by selling near beer, which is now Berghoff’s Root Beer, and eventually turned into a full-service restaurant. Once Prohibition ended, The Berghoff was issued Liquor License No. 1. The Berghoff was one of the last restaurants to have a men’s only bar. That ended in 1969 when 7 members of NOW (National Organization for Women) sat at the bar and demanded service.
The Berghoff was definitely one of our favorite restaurants in Chicago
Back to the strudel ~ the filling for this mushroom strudel can be made a day ahead and refrigerated, and the strudel is easy to assemble and bake. Once it’s baked, it keeps well.
Sautéing the mushrooms
Ready to roll
Ready for the oven
So, here is the recipe from The Berghoff Family Cookbook:
Mushroom Strudel
Filling:
2 tablespoons canola oil
1/3 cup chopped white onion
1/3 cup chopped celery
4 cups sliced portabello mushrooms (12 ounces)
3 cups coarsely ground white button mushrooms (9 ounces)
2½ cups sliced shiitake mushroom caps (7½ ounces)
4 tablespoons butter
¼ cup flour
1 cup Madeira
2/3 cup chicken broth
2 large eggs, beaten
1 cup dry bread crumbs
1 cup thinly slice scallions
2 tablespoon chopped fresh basil
To assemble:
4 sheets frozen phyllo dough, defrosted
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted
2 cups shredded Monterey Jack cheese (½ pound)
Oregano or other green herb, for garnish
Edible uncooked mushrooms, for garnish
Make the filling:
In a large skillet, heat oil, add onions and celery, sauté over medium heat for 3 minutes.
Add all the mushrooms, sauté 5 minutes, stirring often.
Stir in 4 tablespoons of butter until melted, then add flour and mix until mushrooms are well cooked, about 3 minutes. Do not allow to burn.
Stir in wine, simmer for 5 minutes.
Add stock and simmer for 10 minutes more, stirring often.
Remove from heat.
Cool to room temperature, cover and refrigerate.
When cold, mix in eggs, bread crumbs, scallions and basil. Adjust seasonings.
This recipe makes approximately 5 cups of filling.
Preheat oven to 350 degrees.
Assemble the strudel:
On a clean, flat surface, lay out one sheet of phyllo dough and brush with melted butter.
Place another sheet on top and brush with melted butter.
Repeat this process with the remaining two sheets of phyllo, saving some butter for the top of the strudel.
Spoon mushroom filling lengthwise down center of the stacked phyllo sheets and sprinkle evenly with the cheese.
Roll up securely and place the strudel roll, seam side down, on a baking sheet.
Seal the ends tightly by crimping together.
Brush the top of the roll with melted butter and bake for 30-35 minutes, until golden brown and heated through.
Remove from oven and let stand for 15 minutes before slicing.
Slice the phyllo roll into eight thick slices.
Serve warm or at room temperature.
Garnish with green herbs and/or uncooked mushrooms
Guten Appetit!
Spicy Calabrese Sausage with Red Peppers and Our Favorite Butcher
in Bell peppers, Calabrese sausage, Celery, Entree, Garlic, Italian, Orchard Prime Meats, Rice, Sausages, Tomatoes on Saturday, January 21, 2012
We have a wonderful quaint specialty butcher shop here in Cary Main Street
Their fresh cut steaks are the absolute best with their stuffed pork chops coming in close but, one of their unique, tasty items is Chicken Dijon
Orchard Prime Meats also has delectable cold cuts and cheeses. Then there is the wine ~ the shop is filled with a plethora of varieties of it and they have wine tastings to help you decide which one meets your criteria.
Bill does most of the shopping there. He is not much for grocery store shopping but loves his trip to Orchard Prime Meats at least once a week. And then at holiday time, he especially enjoys buying the goose, ducks and fresh, delectable oysters there for dinner. Bubba doesn’t live in Cary but, he too shops there often for the Chicken Dijon, Cajun Pork Chops and he really craves their jerky.
Orchard Prime Meats is a high quality market with the customer appreciating their personal service and advice on the best way of cooking the delicious meat while enjoying a friendly atmosphere in the shop. It’s just a superb meat shop I wanted to tell you about with the best of butchers and I wish you all were able to visit. No doubt in my mind that they couldn’t deliver whatever type of meat you’re shopping for!
The other day, Bill picked up some Spicy Calabrese Sausage. It is a great spicy sausage filled with some delicious flavors, packed with heat. The red peppers are a perfect accompaniment with the spicy sausage served on rice. Here’s hoping this sausage is available where you live, if not you will just have to take a trip to Orchard Prime Meats. And, if you do, be sure to get their stuffed mushrooms ~ savory delicious!
Now, on with the recipe:
Spicy Calabrese Sausage with Red Peppers on Rice
Ingredients:
1 tablespoon olive oil
1 pound Spicy Calabrese sausage
1 medium onion, diced
4 garlic cloves, minced
1 red bell pepper, diced
1 celery stalk, diced
Salt and pepper, to taste
1¾ cups whole roasted tomatoes or 1 can (14.5 ounces) diced tomatoes
2 cups white rice, cooked
Method:
In a large skillet, heat oil over medium-high heat.
Add sausage and cook, stirring occasionally, until crispy, about 8 minutes.
Add, onion, garlic, red pepper and celery.
Season with salt and pepper.
Cook, stirring occasionally, until tender.
Add tomatoes and cook until slightly thickened, about 3 minutes.
Remove to a serving bowl.
Spoon over rice on serving plates.
Serves 4
It is delicious!
Enjoy!!!
Thanksgiving Wishes from Our House to Yours!
in Celery, Cocktails, Holidays, Horseradish, Lemons, Olives, Thanksgiving, Vodka on Saturday, November 26, 2011
Thanksgiving Day is the day to reflect on what we have to be thankful for and count our blessings; giving thanks to God. I am thankful for life itself and the good health of my family members, allowing all of us to be together today, smiling and laughing.
With the pies made, the turkey and goose in the oven and fragrant aromas starting to permeate through the house, it’s time to take a short break before the big feast. A Bloody Mary is not an exotic drink, but one that will fill your need to relax. May all of you enjoy the day and give thanks for all!
Spicy Bloody Mary
Ingredients:
24 ounces tomato juice
4 T. drained prepared horseradish, drained
6 ounces vodka
4-6 dashes hot sauce
4 dashes Worcestershire sauce
¼ t. celery salt
½ t. pepper
6 T. lemon juice
Celery spears
Large olives
Pour all of the above ingredients, except celery spears and lemon wedges, in a glass pitcher and blend well.
Pour into glasses over ice.
Garnish with celery spears and olives.
Serve immediately.
Ode to Thanksgiving
May your stuffing be tasty
May your turkey be plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
May your turkey be plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
Cheers and Happy Thanksgiving!
God Bless America
and all of Savory Thanksgiving Stuffing
The First Thanksgiving
Jean Louis Gerome Ferris
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.
Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate! Just give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or raisins or dried cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth
1 t. ground sage
Salt & pepper, to taste
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat. Saute the celery and onion for about 10 minutes. Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees. Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Savory Thanksgiving Stuffing
in Apples, Celery, Cherries, Holidays, Italian sausage, Pecans, Sausages, Stuffing, Triple Sec on Tuesday, November 15, 2011
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner.
This is a re-post from when I first started this blog and didn’t have any followers, so I want to share it again as it is the absolute best stuffing that my family and I love. It has honors as our traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing ~ distinctive from all others.
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! Give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or golden raisins or cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth, NO orange juice
4 teaspoons fresh sage, chopped
Salt & pepper, to taste
Method:
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat.
Sauté the celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees.
Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table --- it’s that good!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
A Special Salad for Company
in Bell peppers, Celery, Fruit, Lettuce, Onions, Oranges, Salad dressings/Vinaigrettes, Salads, Vegetables on Tuesday, November 1, 2011
Sunlight Beams on a Table Set for Dinner
This is not an everyday salad! It’s something that is a little special and perfect for company.
The addition of sugared pecans for some crunch and mandarin oranges for a citrusy tang make this salad a great starter for a dinner party. And the good thing about it is that it is easy with the calories and fat grams. A 1¼ cup equals 134 calories with 7 grams fat and 14 grams carbohydrate. That is amazing with how delicious it is. To make it have even lower counts, I use Splenda in replacing the sugar in the dressing and you would never know by the taste.
It’s great just as a salad for your family or even as lunch, the recipe can always be halved. The dressing can be made ahead of time and the salad, except for the pecans and oranges can be prepped early also and put together just before serving. It has simple ingredients but, it’s high on taste and is even delicious left over the next day. Try it, if you’re a salad lover and looking for something different!
Special Salad for Company
Ingredients:
2 tablespoons sugar
½ cup pecans, coarsely chopped
1 package (5 ounces) spring mix salad greens
6 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, thinly sliced
1 small red onion, chopped
2 green onions, thinly sliced
Dressing:
3 tablespoons oil
2 tablespoons cider vinegar
5 teaspoons sugar (I use Splenda)
2 garlic cloves, chopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoons finely chopped parsley
Method:
In a small skillet, cook and stir the sugar over medium-low heat until melted.
Stir in pecans, cook for 1 minute until lightly browned.
Spread onto foil coated with cooking spray and set aside.
In large bowl, combine the greens, oranges, bell pepper, celery and onion.
In a small bowl, whisk together the oil, vinegar, sugar, garlic cloves, salt and pepper.
Drizzle dressing over salad.
Add pecans and toss to coat.
Serve immediately.
8 servings
ENJOY!
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