The post Avocado, Goat Cheese, and Spring Greens Salad appeared first on Florida Girl Cooks.
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Avocado, Goat Cheese, and Spring Greens Salad
Ingredients
1 ripe haas avocado, sliced long ways
1 tbsp pine nuts
2 tbsp goat cheese, crumbled
2 cups mixed greens with spinach and kale
3 tbsp Ken’s Lite Raspberry Walnut Vinaigrette
Fresh cracked black pepper
Sea salt
Prepare
- First, place a cup of the mixed greens on each of two plates.
- Next, slice the avocado and place on top of the mixed greens
- Then pour pine nuts, goat cheese, the vinaigrette on top of the avocado and mixed greens.
- Finally, crack black pepper over salad and sprinkle sea salt all over salad, serve, and enjoy!
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]]>The post Salt Block Salad appeared first on Florida Girl Cooks.
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Salt Block Salad
Ingredients
1 – 8 oz package of pancetta, coarsely shredded
6 oz of cherry tomatoes, halved
1 – 8 oz bag spinach, stems removed
1 tbsp thyme leaves
1 tbsp olive oil
1/4 tsp freshly cracked black pepper
Prepare
1. Coarsely shred pancetta and place around the outter part of the salt block.
2. Place spinach all around the center of the circle on the salt block.
3. Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
- 1 - 8 oz package of pancetta, coarsely shredded
- 6 oz of cherry tomatoes, halved
- 1 - 8 oz bag spinach, stems removed
- 1 tbsp thyme leaves
- 1 tbsp olive oil
- 1/4 tsp freshly cracked black pepper
- Coarsely shred pancetta and place around the outter part of the salt block.
- Place spinach all around the center of the circle on the salt block.
- Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
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]]>The post GORGONZOLA PEAR SALAD appeared first on Florida Girl Cooks.
]]>Gorgonzola Pear Salad
Ingredients
8 oz. fresh baby spinach
8 oz. mixed field greens
2 tbsp. fresh dill, coarsely chopped
1 large Bartlett pear, thinly sliced
4 tbsp. honey roasted almonds
2 tbsp. champagne vinaigrette
sea salt
freshly cracked black pepper
Prepare
1. Place the leafy greens into a large salad bowl.
2. Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
3. Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
4. Serve and enjoy!
- 8 oz. fresh baby spinach
- 8 oz. mixed field greens
- 2 tbsp. fresh dill, coarsely chopped
- 1 large Bartlett pear, thinly sliced
- 4 tbsp. honey roasted almonds
- 2 tbsp. champagne vinaigrette
- sea salt
- freshly cracked black pepper
- Place the leafy greens into a large salad bowl.
- Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
- Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
- Serve and enjoy!
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]]>The post PROSCIUTTO, FIG, AND MANCHEGO SANDWICHES appeared first on Florida Girl Cooks.
]]>Onto the moral of the fig story…figs are good on just about anything, well at least for me they are. Ha! I wanted to create a late summer sandwich that would include figs and some other savory items you might usually find on a summer-like charcuterie board. So along came Dijon mustard, fig jam, manchego, and prosciutto and since it needed some greens in it arugula complimented everything else on that list rather nicely. Boom my perfect back-to-school teacher lunch. Yes, I am still teaching full time and best of luck to all of my fellow teachers today on our first day back with our students. Teacher friends…print this recipe as it makes a nice lunch that will have your other teachers friends leaning over your shoulder in the teacher’s lounge, craving a bite, of your sweet and savory prosciutto, fig, and manchego sandwiches. Teacher or not, enjoy this sandwich as a way to bring the summer to an end. Not that I am trying to rush anyone or anything…summer you have my permission to stay indefinitely.
Prosciutto, Fig, and Manchego Sandwiches
Ingredients
8 slices of Italian bread
4 tsp Dijon mustard
2 tbsp fig jam
1 cup arugula, stems removed
1 package prosciutto (usually will contain 8 slices)
6 ounces Manchego cheese, sliced thin
8 figs, thinly sliced
Prepare
1. Toast bread until golden in color and remove from toaster/toaster oven.
2. Spread 1/2 tsp Dijon mustard on each slice of bread followed by 1/4 tbsp of fig jam over the Dijon.
3. Place the arugula onto all of the bread slices, evenly so that they cover the bread.
4. Next fold two slices of prosciutto onto each layer of arugula on only four slices of bread.
5. On the same four slices of bread, place one to two slices of Manchego cheese onto the prosciutto.
6. Top the same four slices with sliced figs and close sandwiches.
7. Serve and enjoy!
- 8 slices of Italian bread
- 4 tsp Dijon mustard
- 2 tbsp fig jam
- 1 cup arugula, stems removed
- 1 package prosciutto (usually will contain 8 slices)
- 6 ounces Manchego cheese, sliced thin
- 8 figs, thinly sliced
- Toast bread until golden in color and remove from toaster/toaster oven.
- Spread 1/2 tsp Dijon mustard on each slice of bread followed by 1/4 tbsp of fig jam over the Dijon.
- Place the arugula onto all of the bread slices, evenly so that they cover the bread.
- Next fold two slices of prosciutto onto each layer of arugula on only four slices of bread.
- On the same four slices of bread, place one to two slices of Manchego cheese onto the prosciutto.
- Top the same four slices with sliced figs and close sandwiches.
- Serve and enjoy!
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]]>The post GRILLED PEACHES WITH SPINACH AND PROSCIUTTO appeared first on Florida Girl Cooks.
]]>If you are planning on going in South Florida/West Palm Beach area just know that the Palm Beach Gardens Sur La Table does not have cooking classes available. If you sign up at the Boca, Mizner Park location make it a point to take any of Chef Tom Deni’s classes. He’s extremely thorough, friendly and his courteous staff makes the experience fun and easy to follow and enjoy. You may also take your own wine as there is no corking fee and wine glasses are also provided for your use during the class.
Grilled Peaches with Spinach and Prosciutto
Ingredients
Honey for brushing
2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
4 cups spinach or watercress, washed and stemmed
Himalayan salt
8 thin sliced of prosciutto
2 tbsp aged balsamic vinegar
Prepare
1. Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
2. Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
3. In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. 4. Taste and adjust seasoning with salt and pepper.
5. Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
- Honey for brushing
- 2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
- ¼ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 4 cups spinach or watercress, washed and stemmed
- Himalayan salt
- 8 thin sliced of prosciutto
- 2 tbsp aged balsamic vinegar
- Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
- Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
- In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. Taste and adjust seasoning with salt and pepper.
- Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
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]]>The post SUMMER POMEGRANATE ARUGULA SALAD appeared first on Florida Girl Cooks.
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Summer Pomegranate Arugula Salad
Ingredients
4 cups arugula, stems removed
1/2 cup pomegranates
1 haas avocado , thinly sliced
4 tbsp reduced white balsamic vinegar
1/2 cup almond slivers
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
Prepare
1. Place arugula into a large salad bowl.
2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
4. Toss and mix to coat with reduced balsamic vinegar.
5. Serve and enjoy!
- 4 cups arugula, stems removed
- 1/2 cup pomegranates
- 1 haas avocado , thinly sliced
- 4 tbsp reduced white balsamic vinegar
- 1/2 cup almond slivers
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- Place arugula into a large salad bowl.
- Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
- Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
- Toss and mix to coat with reduced balsamic vinegar.
- Serve and enjoy!
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]]>The post CRANBERRY-PECAN CHICKEN SALAD SANDWICH appeared first on Florida Girl Cooks.
]]>Cranberry-Pecan Chicken Salad Sandwich
Ingredients
2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
Himalayan salt
fresh cracked black pepper
Prepare
1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
- 2 chicken breasts (bone-in, skin-on)
- 1/4 cup pecans, toasted and roughly chopped
- 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
- 1/2 cup dried cranberries, roughly chopped
- 1.5 tablespoons shallot, minced
- 1/3 cup Greek yogurt
- 2 tablespoons light mayo (I use Duke’s but use your favorite)
- 2 tablespoons apple cider vinegar (or champagne vinegar)
- 1 tablespoon rosemary, minced
- Himalayan salt
- fresh cracked black pepper
- Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
- Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
- Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
- In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
- Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
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]]>The post CAESAR SALAD BASKETS appeared first on Florida Girl Cooks.
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Caesar Salad Baskets
Ingredients
6 cups shredded Parmesan cheese
2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
Prepare
1. Preheat oven to 400 degrees.
2. Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
3. Bake for 8 minutes and quickly remove from oven.
4. Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
5. Use your fingers to push cheese in, creating a cup out of it.
6. Repeat with remaining cheese.
7. Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
8. Scoop the salad into each cheese cup and enjoy!
- 6 cups shredded Parmesan cheese
- 2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
- Preheat oven to 400 degrees.
- Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
- Bake for 8 minutes and quickly remove from oven.
- Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
- Use your fingers to push cheese in, creating a cup out of it.
- Repeat with remaining cheese.
- Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
- Scoop the salad into each cheese cup and enjoy!
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]]>The post MANGO CHUTNEY appeared first on Florida Girl Cooks.
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Mango Chutney
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
UTENSILS
* measuring cup
* measuring spoons
* cutting board
* 5 inch santoku knife
* large pot
* wooden cooking spoon
* 6 glass mason jars
PREPARE
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes (hot)
- Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
- Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
- 3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
- Makes 6 (1/2 pint) jars
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