Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.
Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.
You won’t find a better Greek salad anywhere…
Greek Salad and Dressing for Two
1 large clove garlic finely minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.
(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
1 Roma tomato diced
¼ red onion diced
½ English seedless cucumber large dice
½ red pepper diced
½ cup whole black olives
½ cup crumbled feta cheese
Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.
As noted last week, here is the recipe for using up leftover steak of any kind. It was extremely great with the Coffee Rubbed Cowboy steak, but you could use any other steak.
Leftover Steak Stroganoff
2 Tbsp olive oil (extra virgin)
1 shallot (minced)
1/2 Tbsp garlic (minced)
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tsp tarragon
1/2 tsp ground sage
1/2 tsp thyme
1/4 tsp each, salt & pepper (more to taste, if necessary)
1 cup Baby Portabella Mushrooms (stemmed, sliced)
1 1/2 cups beef broth
2 Tbsp Worcestershire sauce
1/2 Tbsp Dijon Mustard (coarse ground)
1 cup leftover prime rib roast (sliced into 2-inch strips)
1/4 cup sour cream
8 oz egg noodles (rinsed and drained)
2 Tbsp parsley (chopped, optional garnish)
1 Start with a large, deep frying pan or Dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.
2 Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.
3 Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.
4 Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.
By now you know me well; I am always searching Pinterest for new recipes to try. In this case, it was to do with pork chops which I had already thawed. This one caught my eye as we both love capers. And no, they are NOT fish! They are berries from a bush. It turned out great or else I would not share it with you. I quickly steamed some cauliflower to accompany the chops. The flavour was really good. You could omit the capers but it really adds to the flavour.
Pork Chops with Caper Sauce
4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
2 tbsp olive oil
Kosher salt and freshly ground black pepper
1 medium shallot, diced
2 tsp garlic, minced
1/2 cup capers, drained
2 tbsp Sherry vinegar
1/4 cup chicken stock
1 1/2 tbsp Dijon mustard
2 tbsp heavy cream
Pre-heat oven to 200°F.
Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
In a large skillet, heat the oil over medium-high heat.
Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms. Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).
Transfer the chops to the oven to keep warm while preparing the sauce.
Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
Add the shallots and garlic and cook until soft, about 2 to 3 minutes.
Add the capers and cook for 30 seconds
Add the vinegar and cook until slightly reduced, about 2 minutes.
Add the stock, mustard, a pinch of salt and pepper. Cook until slightly thickened, about 2 – 3 minutes.
Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.
Skillet Chicken and Mushroom Wine Sauce
3 boneless, skinless chicken breasts, cut diagonally into cutlets
½ cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick sliced
4 tablespoons unsalted butter, divided
1 tablespoons olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ cups chicken broth, low sodium
½ cup dry white wine
½ cup heavy cream
2 large springs of fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.
Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles
Mustard and pork chops + red cabbage = great dinner! Another Pinterest find which turned out really well. I omitted the starchy potatoes since I did not have any. Not sure it would have turned out any better?
Mustardy Pork Chops with Roasted Red Cabbage and Potatoes (optional)
2 Tbsp. fresh, chopped dill, plus some for garnish
1 Tbsp. Dijon mustard
¼ tsp. granulated sugar
fine sea salt and fresh ground pepper to taste
Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
Cut the red cabbage into 2.5 cm / 1-inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraiche.
Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
Sprinkle with dill, salt and fresh ground black pepper before serving.
Who expects to find butternut squash in summer, let alone summer in MEXICO? Walking into our favourite grocery store in Merida, Yucatan, there were TWO just waiting for us…at the door! No others in sight…was I dreaming? Nope, snatched ’emup fast.
You northerners can watch for them later. This recipe was a keeper. How can you say no to maple syrup and Dijon mustard?
Sheet Pan Maple Dijon Chicken with Roasted Butternut Squash
4 chicken thighs
salt and pepper
2/3 cup maple syrup
2/3 cup Dijon mustard
1 1/2 lb butternut squash, uncooked, peeled and cubed into 1- or 2-inch cubes
3 tablespoons olive oil
1/4 teaspoon salt
Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, as it can be runny)
Season chicken thighs with salt and pepper on both sides.
In a medium bowl, whisk maple syrup and Dijon mustard.
Dip each chicken thigh on both sides into maple-Dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
Add cubed butternut squash into the same bowl with the remaining maple-Dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.
The original recipe called for adding Brussel sprouts, but I had some leftover fresh asparagus. They didn’t turn out as I had hoped….
Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing
3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
Tapenade, recipe follows*
1-pound goat cheese, thinly sliced (or use Mozzarella, but goat is better)
Fresh basil leaves and sprigs, for layering and for garnish
Sweet Basil Dressing, recipe follows below
Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the goat cheese on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates. For a smaller version, use Roma tomatoes.
Tapenade (Honestly, I buy a small jar at the store…a whole lot easier)
2 cups kalamata or niçoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
Sweet Basil Dressing
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade (roll the leaves in a little tube shape and slice across the leaves)
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...
Honey Dijon Pork Loin Roast
Servings 8 serves
3- pound pork loin
1 tablespoon olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and fresh ground pepper, to taste
4 cloves garlic, minced
1/4 cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon Dijon mustard
1 tablespoon olive oil
Preheat oven to 375˚F.
Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
Pat dry pork loin with paper towels.
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
Take the spice mix and rub it all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
Brush remaining honey mixture over the pork loin.
Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F
Just in time for News Year’s Eve! As a change this year I decided to have Oysters Rockefeller in place of the usual escargots. Alas, they were impossible to find as fresh and on second thought I did not want to have to shuck them. Third choice was either mussels or scallops. NO mussels to be found. I had to settle on frozen scallops. This recipe from Closet Cooking was not only simple, but really awesome with the mustard sauce. Since I neglected to take a photo, this is the photo which accompanied the recipe.
It was perfect with the broiled asparagus AND very perfect with the leftover mustard sauce, so much so that |I had an idea for using this sauce on Eggs Benedict some time.
Let me know if you try it! It made a great and simple romantic dinner for two.
Seared Scallops in a Cajun Mustard Cream Sauce
Prep Time:5 minutes Cook Time:10 minutes
Total Time:15 minutes Servings: 2
1-pound sea scallops (about 1 inch thick) I used ten scallops
2 teaspoons Cajun seasoning
1/2 tablespoon butter
1/2 tablespoon oil
1 clove garlic, chopped
1/2 cup heavy/whipping cream
1 tablespoon Dijon mustard
2 teaspoons Cajun mustard (or grainy mustard)
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon parsley, chopped
Pat the scallops dry and press on the Cajun seasoning.
Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
Add the garlic and cook until fragrant, about a minute.
Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.
Option: Replace the butter and oil with bacon grease or butter yet, start by cooking 4 strips bacon, use the grease to cook the scallops in and sprinkle the crumbled bacon onto the scallops just before serving!
Option: Add 1/4 cup chicken broth or seafood broth or white wine to the pan before adding the cream and deglaze the plan by scrapping all of the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.
Option: Add 1/4 cup grated parmesan cheese to the sauce!
I chose not to use any of the options this time around!!
Leftover ham from Christmas dinner? No ham? Buy some… this recipe really was good on crackers, etc. Try it Mikey…you’ll like it!(Who remembers that phrase?) Ignore the Keto reference, it really tastes good!
EASY DEVILED HAM SALAD – LOW CARB & KETO
Author: Mellissa Sevigny Yield: 5 servings
For the salad:
2 cups chopped cooked ham
1/4 cup chopped dill pickles
3 Tbsp chopped fresh parsley
2 Tbsp chopped onion
1/2 tsp minced fresh garlic
For the dressing:
1/2 cup sugar free mayonnaise (you decide, I used Hellamns Organic…)
1 tsp Dijon mustard
2 tsp Sriracha (or other chili sauce)
1 tsp fresh lime juice
To make the salad:
Combine the salad ingredients into a food processor or magic bullet and pulse until a coarse, crumbly mixture is formed – don’t over blend into mush.
To make the dressing:
Combine the dressing ingredients in a medium bowl and whisk until smooth.
Spoon the ham mixture into the dressing mixture and mix until the dressing is fully incorporated into the salad.
Serve chilled on low carb crackers, celery, romaine, or another low carb base of your choice! It was great with bacon rinds!