Lunch Archives | Florida Girl Cooks https://floridagirlcooks.com Seeker of sunshine + exquisite food Sun, 12 Jul 2020 19:07:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.0 96532064 Avocado, Goat Cheese, and Spring Greens Salad https://floridagirlcooks.com/avocado-goat-cheese-and-spring-greens-salad/ Sun, 28 Jun 2020 18:40:23 +0000 http://floridagirlcooks.com/?p=2228 A little over 10 years ago when I lived in New York and New Jersey last, I had lunch with one of my cousins at this cute restaurant on the water. If you asked ...

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]]> A little over 10 years ago when I lived in New York and New Jersey last, I had lunch with one of my cousins at this cute restaurant on the water. If you asked me in what town and for the name of the restaurant I don’t remember to save my life. It was lined with small sailboats and the whole town had a very fisherman’s wharf vibe. I had ordered this fresh and flavorful avocado, goat cheese, and spring greens salad for my lunch. The only way I even remember it is from a saved photo on my backed-up iPhone images. It was an instant reminder to make this salad soon. It’s perfect for one person or make it bigger to share at a family party or potluck. It is sure to not disappoint.

Avocado, Goat Cheese, and Spring Greens Salad, Salad, Clean Eating, Vegetables, Avocados, Goat Cheese, Food Blogger, Florida Girl Cooks

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

  1. First, place a cup of the mixed greens on each of two plates.
  2. Next, slice the avocado and place on top of the mixed greens
  3. Then pour pine nuts, goat cheese, the vinaigrette on top of the avocado and mixed greens.
  4. Finally, crack black pepper over salad and sprinkle sea salt all over salad, serve, and enjoy!
Avocado, Goat Cheese, and Spring Greens Salad, Salad, Clean Eating, Vegetables, Avocados, Goat Cheese, Food Blogger, Florida Girl Cooks
Avocado, Goat Cheese, and Spring Greens Salad, Salad, Clean Eating, Vegetables, Avocados, Goat Cheese, Food Blogger, Florida Girl Cooks

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]]> 2228 Salt Block Salad https://floridagirlcooks.com/salt-block-salad/ Tue, 05 Apr 2016 21:15:52 +0000 http://floridagirlcooks.com/?p=990 Who knew that a big chunk of salt could be so versatile in creating an array of foods from appetizers to desserts? I love my salt block and I am left extremely satisfied every ...

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]]> Who knew that a big chunk of salt could be so versatile in creating an array of foods from appetizers to desserts? I love my salt block and I am left extremely satisfied every time I cook with it. You would think that such a huge block of salt would leave your food with a strong salty flavor but it imparts just enough of the salt flavor to enhance the flavor of your food. I wanted to make a salad for our family dinner recently and put together some of my favorite fresh ingredients atop the salt block just a few minutes before serving. Even my two toddler sons enjoyed it! Feel free to pair this with San Pellegrino’s Aranciata Rossa for a citrus kick! I hope you enjoy this perfect salt block salad this spring or even summer!

salt block salad, salt block, salad, cooking with a salt block, easy entertaining, healthy eating, dinner, lunch

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!

Salt Block Salad
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 - 8 oz package of pancetta, coarsely shredded
  2. 6 oz of cherry tomatoes, halved
  3. 1 - 8 oz bag spinach, stems removed
  4. 1 tbsp thyme leaves
  5. 1 tbsp olive oil
  6. 1/4 tsp freshly cracked black pepper
Instructions
  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!
Florida Girl Cooks https://floridagirlcooks.com/

salt block salad, salt block, salad, cooking with a salt block, easy entertaining, healthy eating, dinner, lunch

salt block salad, salt block, salad, cooking with a salt block, easy entertaining, healthy eating, dinner, lunch

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]]> 990 GORGONZOLA PEAR SALAD https://floridagirlcooks.com/gorgonzola-pear-salad/ Fri, 02 Oct 2015 18:05:26 +0000 http://floridagirlcooks.com/?p=840 My friend Jocelyn recently had a girls night at her house. These usually entail some chatting and catching up or sorts while our kids play (that’s sugar coating it of course…more like rough-house and ...

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]]> My friend Jocelyn recently had a girls night at her house. These usually entail some chatting and catching up or sorts while our kids play (that’s sugar coating it of course…more like rough-house and reap havoc at 20 decibels to high a level….but rightfully so, as they are children) along with some munching on some of her most amazing dishes. She made a white lasagna that was to die for and paired it with this light yet savory gorgonzola pear salad and some mushroom and spinach pocket h’orederves. The salad resonated with me the most because as of late I am trying to incorporate more greens into my diet. I used a champagne vinaigrette dressing from Publix and it was the perfect touch to this salad. I hope you enjoy it as much as I did!

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!

Gorgonzola Pear Salad
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 8 oz. fresh baby spinach
  2. 8 oz. mixed field greens
  3. 2 tbsp. fresh dill, coarsely chopped
  4. 1 large Bartlett pear, thinly sliced
  5. 4 tbsp. honey roasted almonds
  6. 2 tbsp. champagne vinaigrette
  7. sea salt
  8. freshly cracked black pepper
Instructions
  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!
Florida Girl Cooks https://floridagirlcooks.com/
gorgonzola pear salad, salad, fall salad, vegetarian, healthy

gorgonzola pear salad, salad, fall salad, vegetarian, healthy

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]]> 840 PROSCIUTTO, FIG, AND MANCHEGO SANDWICHES https://floridagirlcooks.com/prosciutto-fig-and-manchego-sandwiches/ Mon, 17 Aug 2015 03:57:45 +0000 http://floridagirlcooks.com/?p=517 By now those of you tuned it are either cool with the fact that I am obsessed with figs or you’re thinking I am a big fig snob. Whatever it be…I am still going ...

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]]> By now those of you tuned it are either cool with the fact that I am obsessed with figs or you’re thinking I am a big fig snob. Whatever it be…I am still going to be obsessed with figs, and maybe just borderline snobbish about my coveted figs. Having a tree and having made it work here in Florida, considering they fare much better in slightly, is something I am pretty proud of. The following are some pictures of my beautiful fig tree and my fig tattoo, yes that’s a real tattoo of a ripe brown turkey fig, and yes the tattoo is a direct conviction of my fig snobbery, don’t judge. 

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, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

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!

Prosciutto, Fig, and Manchego Sandwiches
Serves 4
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Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Ingredients
  1. 8 slices of Italian bread
  2. 4 tsp Dijon mustard
  3. 2 tbsp fig jam
  4. 1 cup arugula, stems removed
  5. 1 package prosciutto (usually will contain 8 slices)
  6. 6 ounces Manchego cheese, sliced thin
  7. 8 figs, thinly sliced
Instructions
  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!
Florida Girl Cooks https://floridagirlcooks.com/
prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

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]]> 517 GRILLED PEACHES WITH SPINACH AND PROSCIUTTO https://floridagirlcooks.com/grilled-peaches-with-spinach-and-prosciutto/ Fri, 31 Jul 2015 03:35:50 +0000 http://floridagirlcooks.com/?p=314 My husband and I went on a date night tonight and it was truly an experience to remember. We had the pleasure of taking a cooking class together at Sur La Table in Boca ...

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]]> My husband and I went on a date night tonight and it was truly an experience to remember. We had the pleasure of taking a cooking class together at Sur La Table in Boca Raton. We booked it about a month in advance to force ourselves to go on a date, which month to month can be a bit hard to come by for us. They had a salad, entree, side, and dessert all together for a light, flavor-packed, and texture varied summer menu. It was heavenly to just have the quiet time to learn something new with my husband and also to be able to indulge in every last bite of what we had to cook together. This was the salad on the menu and I have adapted it to have peach slices as opposed to the original peach halves. The peach slices add a soft texture, yet densely honey smothered goodness to this salad. Grilled peaches with Spinach and Prosciutto is your next end of summer go-to dish. 

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 and Spinach and Prosciutto, salad, summer salad, Sur La Table, cooking class, date night

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.

Grilled Peaches with Spinach and Prosciutto
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Honey for brushing
  2. 2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
  3. ¼ cup extra-virgin olive oil
  4. 1 tbsp fresh lemon juice
  5. 4 cups spinach or watercress, washed and stemmed
  6. Himalayan salt
  7. 8 thin sliced of prosciutto
  8. 2 tbsp aged balsamic vinegar
Instructions
  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. Taste and adjust seasoning with salt and pepper.
  4. Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
Adapted from Sur La Table
Adapted from Sur La Table
Florida Girl Cooks https://floridagirlcooks.com/
Grilled Peaches and Spinach and Prosciutto, salad, summer salad, Sur La Table, cooking class, date night

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]]> 314 SUMMER POMEGRANATE ARUGULA SALAD https://floridagirlcooks.com/summer-pomegranate-arugula-salad/ Sat, 27 Jun 2015 13:22:29 +0000 http://floridagirlcooks.com/?p=709 Summers are for a healthy balance indulging in rich foods and of course ice cream and also for maintaining one’s figure so this is this summer’s go-to salad in our household to bring on ...

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]]> Summers are for a healthy balance indulging in rich foods and of course ice cream and also for maintaining one’s figure so this is this summer’s go-to salad in our household to bring on that balance. We planted a pomegranate tree in our yard four years ago and it has finally reached maturity to offer us pomegranates. I decided to take advantage and use them in these salads and they are great compliment to the arugula and other ingredients. I hope you enjoy this summer pomegranate arugula salad, from my pomegranate tree to yours.

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

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!

 

Summer Pomegranate Arugula Salad
Serves 8
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 4 cups arugula, stems removed
  2. 1/2 cup pomegranates
  3. 1 haas avocado , thinly sliced
  4. 4 tbsp reduced white balsamic vinegar
  5. 1/2 cup almond slivers
  6. 1/2 tsp sea salt
  7. 1/4 tsp fresh cracked black pepper
Instructions
  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!
Florida Girl Cooks https://floridagirlcooks.com/
summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

summer pommegranate arugula salad, salad, summer, summer salad, healthy, organic, homemade

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]]> 709 CRANBERRY-PECAN CHICKEN SALAD SANDWICH https://floridagirlcooks.com/cranberry-pecan-chicken-salad-sandwich/ Mon, 12 Jan 2015 22:19:20 +0000 http://floridagirlcooks.com/?p=568 This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this ...

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]]> This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this isn’t so bad to fall back on. It is the perfect combination of flavors and texture all in a protein filled, hearty cranberry-pecan chicken salad sandwich. I hope you find yourself enjoying this recipe very soon!

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.

 

Cranberry-Pecan Chicken Salad Sandwich
Serves 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 chicken breasts (bone-in, skin-on)
  2. 1/4 cup pecans, toasted and roughly chopped
  3. 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
  4. 1/2 cup dried cranberries, roughly chopped
  5. 1.5 tablespoons shallot, minced
  6. 1/3 cup Greek yogurt
  7. 2 tablespoons light mayo (I use Duke’s but use your favorite)
  8. 2 tablespoons apple cider vinegar (or champagne vinegar)
  9. 1 tablespoon rosemary, minced
  10. Himalayan salt
  11. fresh cracked black pepper
Instructions
  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.
Florida Girl Cooks https://floridagirlcooks.com/
cranberry-pecan chicken salad sandwich, sandwich, chicken, weeknight dinner, lunch, healthy

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]]> 568 CAESAR SALAD BASKETS https://floridagirlcooks.com/caesar-salad-baskets/ Thu, 01 Jan 2015 02:54:58 +0000 http://floridagirlcooks.com/?p=476 Want a quick, easy, and tasty appetizer to make for your next gathering? Look no further as this recipe is just what you’re looking for. I’ve been making these for the last two months ...

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]]> Want a quick, easy, and tasty appetizer to make for your next gathering? Look no further as this recipe is just what you’re looking for. I’ve been making these for the last two months and everyone, toddlers included, approves of these little Caesar salad baskets. My eldest son specifically requests it and says it’s his favorite salad. I’m glad it’s one of those healthy meals I don’t have to trick my sons into eating and that they enjoy it so willingly…ha ha! We just made these for our New Years’ Eve party last night and lets just say they flew off of the platter and there were no leftovers. This recipe was originally from Rachael Ray. I have adapted it so that all you need to buy are the two Caesar salad bag kits and the Parmesan cheese to make the cheese cups.

caesar salad baskets, caesar salad, entertaining, appetizer

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!

 

Caesar Salad Baskets
Serves 4
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Prep Time
14 min
Cook Time
16 min
Total Time
30 min
Prep Time
14 min
Cook Time
16 min
Total Time
30 min
Ingredients
  1. 6 cups shredded Parmesan cheese
  2. 2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
Instructions
  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!
Florida Girl Cooks https://floridagirlcooks.com/
caesar salad baskets, caesar salad, entertaining, appetizer

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]]> 476 MANGO CHUTNEY https://floridagirlcooks.com/mango-chutney/ Sat, 25 May 2013 14:41:03 +0000 http://floridagirlcooks.com/?p=241 Mango season is upon us, well at least at our house. Our tree is bursting with our favorite seasonal fruit so the race is on to figure out how many things to make before ...

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]]> Mango season is upon us, well at least at our house. Our tree is bursting with our favorite seasonal fruit so the race is on to figure out how many things to make before they go bad! This was something I was inspired to make from a magazine clipping of a salad with mango chutney. It didn’t come with the recipe ironically but that’s ok…when it doubt figure it out! After some research on what goes into chutneys in general Yes it takes about an hour to make but I promise you it is well worth it! Pour some of this mango chutney on your salad, meat, dip some naan into it…you can be a total glutton like me and eat it straight like me! LOL!

mango chutney, mango, mango season, summer, canning

mango chutney, mango, mango season, summer, canning

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

Mango Chutney
Serves 12
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 2 cups sugar
  2. 1 cup distilled white vinegar
  3. 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
  4. 1 medium onion, chopped (about 1 cup)
  5. 1/2 cup golden raisins
  6. 1/4 cup crystallized ginger, finely chopped
  7. 1 garlic clove, minced
  8. 1 teaspoon mustard seeds, whole
  9. 1/4 teaspoon red chili pepper flakes (hot)
Instructions
  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. 3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
  4. Makes 6 (1/2 pint) jars
Florida Girl Cooks https://floridagirlcooks.com/
mango chutney, mango, mango season, summer, canning

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