NONNIE’S TOMATOES & HOT PEPPERS

Posted on June 7, 2021 by Caryn

Tomatoes and Hot Peppers cooked down for hours until it is a scrumptious sauce that is sooo delicious with crusty bread and butter.

2 Large Banana peppers = 1 Cup, I added 6 Cups

11 Serranos chopped = 1 Cup, I added 5 Cups

7 Jalapinos chopped = 1 Cup, I used 7 Cups

Plus 3 Cups of Miscleanous peppers chopped

2 teaspoons salt

2 teaspoons pepper

5 garlic cloves crushed

1 Onion chopped

4 Cans of peeled tomatoes broken up

4 cans of pealed tomatoes. Rinse them each out using a little water from each can and add to the sauce.

This basically is a mess of any kind of peppers from my garden or the store, cook them down with tomatoes, add an onion, salt and pepper and garlic. That’s it!

I did measure out the ingredients but if you like it more hot add more serrano peppers, if not then add more banana peppers. Cook it for a day or two serve it with crusty bread and butter…it’s the best!

Day one cooking on the left and day two on the right.

This is absolutely the best thing to eat ever…but you have to love things hot…really hot.

Beautiful hot peppers straight from my garden. I cook them down for two days with tomatoes to make the best Italian dish ever. I’m sure this dish has a proper name, but we just call it hot peppers and tomatoes. A very easy and tasty dish to make, and all you need is lots of time, lots of peppers and lots of tomatoes. Tomatoes and peppers from the garden or from the store or from a can…it all works, and if you like things hot…you will love this.

My mother in law, we called her Nonnie, showed me how to make this years ago when we lived in Virginia. She was a remarkably sweet full blooded Italian lady who really did redeem the bad connotation of “Mother in law”. I loved her, loved having her live with us for eight years and loved that she was able to share with me how to make many dishes that were her and favorites of my husband when he was young. This dish, not so much, because early in our marriage, he did not have the same love for his mouth being set ablaze that I did. But it sure ended up being one of our favorites, now we both love things hot. When I tell you how this is made, because it’s so easy, you may not think it could possibly be all that much to rave about…but believe me…it is.

This dish is perfect…because Italian cooking is lovely and best in its simplicity. The deep robust flavor comes from hours of cooking…you just can’t do this quick and have the same extraordinary results.

There are only a few ingredients in this yummy comfort food. I’m not calling butter a main ingredient 🙂

Whole about 8 fresh or 2 cans of pealed tomatoes. I really like San Marzano peeled from Italy. Often I use a combination of fresh and canned tomatoes…it just depends on what I have on hand.

Hot peppers…lots. I use Jalapeño, Serrano, Habanero, Cayenne, Thai, Anaheim and Poblano and hatch that are dry. Whatever you have on hand or can find in your garden or store will work perfectly.

INGREDIENTS:

Garlic cloves, 5 crushed

Tomatoes, Fresh or canned just enough to cover the peppers

Hot peppers, lots of them just cut off the stem, lots

Onions, 1 chopped

Garlic 5 crushed

Loaf of crusty Italian bread

Salt and pepper to taste

Extra Virgin olive oil to drizzle over the peppers when they are put on the bread if you want.

There are no exact measurements for this one. Three or four large cans of tomatoes and as many hot peppers as you can possibly tolerate.

DIRECTIONS:

Wash the peppers and cut off the stems. I use about four to six cups of peppers to three large cans of tomatoes. You can either put the peppers raw in the tomatoes or roast them first. Whole or cut them up it really doesn’t matter. Either way works great.

I roasted this batch using a cookie sheet lined with aluminum foil, but it’s just as good if you place them in the tomatoes raw…totally up to you. Place the clean peppers along with the garlic and onions on the tray, drizzle with olive oil, salt and pepper and cook in the oven at 350 degrees for 25 minutes. Remove the peppers from the oven and add them to the tomato sauce. Roasting them first gives them a really good taste…but that isn’t something you have to do. It will still come out amazing if you put them directly into the tomatoes. I cook mine on low for two days…adding water if it gets too thick. The first day I simmered them for six hours and the second day seven hours. The flavors come together in the most fantastic way…and the way your house will smell….just incredible…it’s better than wonderful.

This is how the roasted peppers look when added to the tomatoes. As they continue to cook, they will break down into the sauce.
When it’s ready, take a crusty piece of warm Italian bread and butter it. The cold butter helps coat your mouth, so it won’t
feel like it is completely on fire.
Dip the bread right into this amazing, wonderful tomato and pepper awesomeness…and take a bite that is so incredibly good it can’t be explained.
Even if your head explodes from the heat, which it just might…depending on the amount of peppers you use…it is worth it…because it is soooo darn good.

We eat this right out of the bowl with bread, and it’s also amazing as a spread on pizza crust…just like my husbands Grandma Mingo used to make.
I’ve poured it over a block of cream cheese for a spicy dip and also like to freeze small amounts in ice-cube trays to add to different soups and sauces.
How can something so simple be so delightful? If you like things hot, you will LOVE this.

Beautiful red perfectly ripe and straight from the garden. I used tomatoes from the garden this time just because I had them.

Tomatoes and Habanero peppers

Jalapeño and Serrano peppers

I didn’t want to use all of my fresh tomatoes so also used canned.

Salt

Pepper

Squish each tomato

As you can see some peppers are whole, cut in half and cut lengthwise.

Add the garlic

Habanero peppers I left whole

Added raw peppers

The pot is on simmer

Add one onion diced and 2 T of butter

Warm sour dough or Italian bread broiled.

The mixture cooks down to a nice dark thick sauce that tastes perfect on bread. But it’s also great on eggs, hamburgers, pork chops…anything that you like hot.

Take the crispy bread after it has been toasted, put some cold butter on top…yes…it has to be cold…and then a heaping tablespoon of the peppers and tomatoes and take a bite…then write me. Tell me if you crazy love it, or your mouth melted completely off. It’s so spicy hot, that my mouth is completely on fire, but I can’t stop eating it. Each bite takes me back to wonderful moments spent with Nonnie in my kitchen…comfort food is perfect for doing that.

The next time I made this I didn’t even bother to toast the bread first. I just ripped a chunk from the bag, added butter and spooned on the sauce. Sooooo good

Making a new batch:

Today I’m making a new batch of hot peppers and tomatoes. In a bit of a hurry but there were so many peppers in the garden that needed to be picked, and I didn’t want them to go bad, so I knew I could get this on the stove really fast. We have Jalapeño, Thai, Serrano, Habanero and Bell peppers. I simply cut the ends off the peppers and then in half, put them in my never burn pot with four cans of whole tomatoes. Salt, pepper, onion and garlic and I will let it cook on low heat for two full days.

This pot is expensive, but I never have to worry again about sauce that I cook for long periods of time burning. $130.00 in the Chef’s Catalog if you are interested.
Then in the middle of the night I was thinking that maybe the sauce might work just as well done in a crock pot, and I’m sure it would just haven’t made it that way yet.

Using Habanero Peppers this time…because I like it hot.

You can tell by the amount of peppers that I like food really hot, and the nice thing about this dish is that you can use as much or as little on the bread that you want…and the cold butter really helps to cool down the burn. This time I didn’t roast the peppers first, I just put them
in the sauce raw and I also used four small bell peppers for extra flavor because there were so many in the garden.
I can not wait for this to cook down so we can finally eat it. What we don’t eat I will freeze in large storage baggies and in small containers
to add in different foods…not enough to kill you…but just for an extra little kick.

I got a little hungry looking at all those peppers, so decided to break out the crackers and squirt cheese and a slice of hot pepper…soooo good!This is great to cook up and then freeze in individual smaller baggies. Then in the middle of the winter when there is nothing in the garden, I can pull a biggie out, heat it up on the stove and it’s wonderful. Especially if I buy a baguette, break off a chunk and cover it with cold butter then dip it into this hot mixture…you need nothing else to put a huge smile on your face!

My son Brent was visiting for the weekend and I sent him home a large baggie full of the hot tomato mixture.
He is an excellent cook with the ability to know exactly what is missing in a dish and how create a totally new one with
amazingly great results.
He made Octopus, and egg noodles using the tomato mixture, which added to a sauce in a crock pot.

There are so many possibilities that you can do with this mixture. Exactly why I like to freeze small amounts of it, so I can add it to many different dishes…like chili, soup or over sea food, pizza, spaghetti and now with octopus and egg noodles, or especially when I’m just in the mood for something hot and want to eat it right out of the bowl on bread.

COOKING THE PEPPERS IN THE CROCKPOT:

Post Note…my son liked the sauce so much he wanted to make his own today, using all the peppers and tomatoes from his garden, right into his crock pot.

He said it turned out perfect…not watery at all…so that answered my question about using a crock pot. You definitely can be assured that the mixture will turn out amazingly good on the stove, in an expensive pan so it won’t burn or using a crockpot.
He also added some cooked ground meat and cooked bacon that he had left over that night. It will make one awesome sauce over spaghetti, or on a chili dog, or on a hamburger…
seriously my mouth is watering right now! 🙂

POTATO SALAD

Posted on April 13, 2021 by Caryn

Momma’s recipe and my favorite salad. Small chunks of potatoes with diced ingredients makes this perfect in every way!

INGREDIENTS:

Dill Pickles, 4 diced fine – I Cup

Potatoes, 10 – Chopped

Hard Boilef Eggs, 7 – chopped fine

Green Onions, 2 Bunches diced 1 Cup

Celery, 2 1/2 Cups diced fine

Tobbasco, 1 teaspoon

Mayonnaise, 1 Cup

Sour Cream, 1 Cup

Salad Dressing, 1 Cup Gerards

Champagne Oil and Vinegar – 1 Cup

Parsley, 1/3 Cup chopped

Fresh dill Weed, 1/2 Cup

Mustard, 1/4 heaping Cup not dry

Seasoned Rice Vinegar, 1/4, plus a little

(Additional ingredients that momma now uses, that I forgot to buy are…2 shallots and one cucumber diced, seeds taken out)

DIRECTIONS:

Cook the potatoes in their skin until fork tender.

Either Nuke or cook in boiling water for 40 minutes or until fork tender.

Peal the potatoes, chop and sprinkle with Rice Wine Vinegar. Let the potatoes cool while the vinegar soaks in then add the Salad Dressing and Salt and Pepper. Add the hard boiled eggs, Parsley, Celery, Pickles, Shallots, Cucumber and Green Onions and stir. Fresh parsley is the best but fry will do.

Combine Mayonnaise, Mustard, Sour Cream and Tabasco and add to the salad. Best if you let sit overnight.

My Momma has been making this potato salad since 1949. She put it together from her memory, she didn’t get the recipe from anyone…she made it up herself. Because I don’t like big chunks of potatoes, I absolutely love this. She tasted many salads that other people made but came up with this version of perfectness.through her years, but she didn’t really didn’t like the huge chunks of potatoes…and this is what I make today.

Her fabulous recipe for potato salad…is one that has been requested for years from so many people. I married an Italian and his family made potato salad but it was far different than momma’s. It was good…but not wonderful. This one is the best I have ever had.

Potato Salad is something that goes perfectly with just about any main dish…especially in the summer.

Everyone to this day, continues to ask my momma to make her potato salad when we get together, and she will be 89 this year. It really is that good.

Like most things I make, you may want to cut the ingredients in half. This recipe will serve twenty.

Wash and cut the bad spots out of 10 potatoes.

I’m fortunate to have a source for very large Russet Potatoes. If you cannot find monster potatoes in your area, just increase the number you use. Lay them on a paper towel and put them in the microwave on high for 10 minutes.

I have, or really I should say that I had…a very fast cooking microwave. Unfortunately while I was cooking these potatoes, mine blew up.

If this unfortunate thing happens to you, just cook them skin and all, in a pot covered with water, until fork tender.

I cooked five at a time for 10 minutes, turned them over and cooked them for an additional 10 minutes.

(If you are using a regular size potato it should be done in 10 minutes)

Because my micro blew up, the second batch never got done, and I had to revert to the boiling method.

Removing all the skin and any dark spots

Take the skin off the potatoes, and be careful because they are very hot. (These are actually momma’s hands…sigh…I just love her so much)

I am so very thankful that my momma was able to come up here and show me exactly how to make this.

It makes me so happy to see her hands in these pictures.

Slice the warm potatoes

Then dice them

Put the potatoes into a bowl and, while they are still warm, drizzle with that overflowing 1/4 cup of Rice Wine Vinegar. The more you make this the better you will be able to judge what that overflowing measurement is.

Sprinkle with 2 teaspoons of Salt and 2 teaspoons of freshly ground Pepper.

Set aside and let the potatoes and rice wine vinegar really get to know each other. The potatoes will absorb the vinegar when they are warm…and that is exactly what you want. It gives the salad a really tangy wonderful taste. In the mean time, occupy yourself with all the other little things that need to get done, or sip on a glass of wine. 🙂

I boiled 10 eggs the night before so all I had to do was put them in the Cuisinart.

I seriously would buy a Cuisinart just to use for hard-boiled eggs and nothing else…that is what an amazing job it does…in a matter of seconds, they are done. All I did was pulse it four times and all ten eggs were perfectly chopped.

Chopped and ready to go into the potatoes

Add the eggs to the potatoes

11 Stalks of Celery

Slice thinly the length of the stalk

And dice

Two bunches of green onions

Diced

Dill Pickles

4 Pickles

Everyone has their favorite pickles, mine are Claussen’s, but use any dill’s that you love.

This is my favorite and what I always use, but any olive oil and vinegar dressing that is your favorite will be perfect.

1 Cup Mayonnaise

1 Cup Sour Cream

4 Shakes Tabasco

1/4 heaping Cup of Yellow Mustard

Combine and add to the potatoes

Mix together. The dressing looks like a lot, but it really isn’t, because the potatoes will absorb it all.

Top with Paprika and chill overnight.

Serve the next day and remember to taste it first, in case it needs more salt and pepper or, if it is a little dry, you can always add a little more dressing or mayonnaise.

SPANISH RICE

Posted on July 18, 2019 by Caryn

When you’re in a hurry and want to use a box of rice, here is how you can spice it up.

INGREDIENTS:

Rice, Rice A Roni one box (I doubled the recipe)

Butter, 2 Tablespoons

Water, 2 Cups

Diced Tomatoes, one 14 ounce can

Herdez Salsa, one 7 ounce can (You can find this at most markets, if not it will be on line. For a store bought salsa, it is my favorite)

Corn, 2 ears of fresh grilled corn or on the cob cooked in the micro…or one can of corn. Again use what you have.

Cumin, one heaping teaspoon

Chili Powder, one heaping teaspoon

Garlic, one heaping teaspoon

Sage, one heaping teaspoon (we were fortunate enough to get ours right from the garden but dried sage is perfect too)

I absolutely LOVE rice, especially Spanish Rice…love it out and love it even more at home when I make it. This is a simple fast way to make one amazing side dish that we just love.

The best Spanish rice in a box that I have found is Rice A Roni

One Tablespoon Garlic Powder, One Tablespoon Chile powder, One Tablespoon Cumin, one teaspoon Sage

Start the rice

These ingredients are all doubled because I’m making rice to have tonight with our grilled chicken, and then tomorrow with what is leftover I will add one pound of ground meat and stuff bell peppers right from the garden…deeeeelicious!

4 Tablespoons of Butter

Two boxes of rice a Roni

The rice turns brown really quick

Now it is starting to brown and time to add the water

Add two cups of water to the browned rice

Makes a lot of steam, but that is exactly what it is supposed to do.

Adding one 7 ounce can of Herdez salsa

This really is my all time favorite salsa in a can…can’t compare with fresh but that’s a whole different story.

Next comes the can of diced tomatoes

Pour right into the rice

Add the flavor packet

I only added two because I am doubling the recipe.

Shown is four ears of fresh corn, wrapped in a paper towel and nuked for 2 minutes each

You will only need two ears of corn so the total cooking time is four minutes

No butter no salt and it just tastes amazing…you just can’t beat fresh.

Take a knife and cut the kernels right off the cob.

I have to tell you how nice it is having my husband Kirk here to help me so much in the kitchen

It is not an easy thing to take pictures of cutting corn off the cob myself, if I’m doing the work

Easily done and now to add into the rice

Corn goes right into the rice mixture

Add one teaspoon garlic powder

One teaspoon Cumin

One teaspoon Chile Powder

One teaspoon Sage

And stir

Following the directions on the box, bring to a boil and then simmer

Perfectly cooked and bursting with flavor!

Tomorrow I will add one pound of ground meat to the rice and stuff bell peppers just picked from the garden. Planning two meals at once, saves a lot of time.

ROASTED CARROTS

Posted on June 6, 2019 by Caryn

The sweetness you achieve when vegetables are roasted is incredible, and so very easy!

All you’re doing is taking a baking sheet, lining it with foil and putting whatever vegetable you love on it. Smother is with olive oil and salt and pepper to taste and bake at 350 degrees for 25 minutes.

Tomatoes become sweet, cabbage is wonderful and sweet. Cauliflower and broccoli are amazingly good and asparagus turn out perfect.

Found these beautiful colored carrots at our local farmers market. It’s really nice not only to have something taste amazingly good, but they look beautiful too.

Serve them whole or cut up, it doesn’t matter. Roasting in the oven makes them so very sweet. All you need is fresh carrots, olive oil, salt, pepper and olive oil…cook for ten minutes in the oven…so simple…so good.

Before serving, drizzle balsamic vinegar over the top.

Cut off both ends and lay them on a baking sheet covered with foil

I cut the carrots just because they were so pretty inside.

I have them cut the way I want them, now all I do is add is good olive oil

Bake in the oven for 10 minutes at 350 degrees

When they are done cooking, drizzle with good Balsamic Vinegar

Pick up the whole piece of foil and transfer into a serving dish

Beautiful sweet and a little tart…just delicious.

Sweet, tender and juicy…a perfect side to any dish.

CEVICHE

Posted on May 27, 2019 by Caryn

So fresh and so very delicious!

INGREDIENTS:

Mahi Mahi, 2 Pounds

Lobster Tail, 1

Limes, 4

Lemons, 14

Cilantro, 1 bunch chopped as finely as possible

Garlic Powder, 1/2 teaspoon

Paprika, 1 teaspoon

Salt, One Tablespoon

Tomatoes, 2 large

Freshly Ground Pepper to taste

Onion Powder, 1/2 Tablespoon

Serrano Peppers, 3 (or more if you like it hot)

Olive oil

DIRECTIONS:

Cut the Mahi Mahi and the Lobster into small pieces and place into a glass dish. Sprinkle it with the salt, black pepper and juice from 2 limes and 6 lemons. The fish should be completely covered with the juice. Cover with plastic wrap and let sit in the refrigerator for four hours.

Our son Brent came down to visit us from Atlanta for the weekend, and brought everything to make Ceviche.

No cooking…just chopping…but when these flavors come together…you will find that it is like an explosion of incredible flavors in your mouth. How can something so taste so spectacular?

Chop the red onions, Roma tomatoes and cilantro and place in a bowl with the juice of 6 lemons and mix with garlic powder, onion powder, paprika and salt and pepper to taste.

Take the fish from the refrigerator and rinse with water, then combine the fish with the tomatoes, cilantro and salt.

Fresh Mahi Mahi or any favorite fish you like

Slice

And then dice into bite size pieces.

Leave the lobster raw, clip the sides with scissors

Then pull the meat right out of the shell

Slice the lobster tail

Then cut the lobster into bite size pieces

Cut the lemons in half

Place the fish in a plastic or glass bowl and cover with the lemon and lime juice

Add salt and pepper

Now start squeezing all the citrus juice

Cover with plastic wrap and put in the refrigerator for four hours.

While the fish is resting in the refrigerator, dice your onions, tomato and cilantro

I had these beautiful heirloom tomatoes that I found at the farmers market, so of course we wanted to use them.

Slice and then dice

Chop the red onion very fine and add in a bowl with the tomatoes.

Chop the cilantro and add to the bowl

Add three Serrano, or Jalapeño peppers diced fine

Now take the fish out of the fridge, pour off the lemon juice and add to the onions, cilantro, tomatoes and peppers.

Mix together and add the juice of 8 lemons and two limes.

This little device is really cool for doing large quantities of lemons and limes.

And that is all there is to making this wonderful dish!

Add additional salt and freshly ground pepper to taste…which actually means…taste it. Then see how much more seasoning it needs.

It is soooo delicious! How would I serve it? Well…for me…in a bowl with a spoon, thank you very much…I am one happy girl.

Fantastic eaten with a spoon or served on a warm fried tortilla with sliced avocado.

In a Martini glass with chips as an appetizer

But my favorite is right out of a bowl with a spoon.

Light, refreshing and bursting with flavor.

MASHED POTATO PUFF

Posted on March 22, 2019 by Caryn

Different than regular mashed potatoes that are so tasty and very pretty.

INGREDIENTS:

Cream Cheese package – one 8 ounce

Hot mashed potatoes – 4 Cups

Egg – one beaten

Onion – 1/3 cup finely chopped

Butter – 1/2 cube

Pimiento – 1/4 cup

Garlic powder – 1 teaspoon

Salt – 1 teaspoon

White pepper – 1 teaspoon

DIRECTIONS:

Peal and cook potatoes in boiling water with lots salt added. Combine all ingredients to the hot potatoes and mix until well blended. Return to an oven safe bowl and bake at 350 degrees for 45 minutes. They will be fluffy and so seriously good.

I LOVE potatoes, and sometimes it’s really nice to have something different…out of the ordinary…other than regular mashed or baked.

Tonight I decided to fix Cod in a white wine and cream sauce, topped with sweet Georgia shrimp, green salad and roasted asparagus, mushrooms and bell pepper, and Creamy potato puff…which ended up being the star of the dish. It was the easiest dish to make and was unexpectedly delicious. Everyone around the table on Sunday loved the side dish that I hadn’t made for years and years…actually since 1998. Fish and potatoes are a great combination together, the moist meat of the fish with creamy potatoes…so I pulled out one of my very old favorites to make the dish tonight just perfect.

The great part of the recipe aside from the incredibly good taste, is the fact that you can make it…and put it into the fridge over night or for just a few hours before putting it into the oven and cooking it for 45 minutes. Anything that can be done ahead of time makes me very, very happy.

Cover the potatoes with water and add enough salt to make the water taste like the sea. Don’t be afraid of using too much, they will be drained and if you don’t add salt the potatoes will be bland.

To start with I used Yokon Gold potatoes. I usually use russet but someone told me these were better for mashed potatoes, because they were more creamy so I thought I would give it a try. Really glad I did because they were super creamy and smooth. Of course that could have been from the large amount of cream cheese and butter that I used…never the less…they were fantastic.

My potatoes are cooked and now I’ll run them through the ricer.

Into the potatoes in any order at all, add the cream cheese, butter, chopped pimiento, chopped onion, garlic, beaten egg, white pepper, and salt.

If you like your onions softer, saute in butter before adding to the potatoes.

Bake at 350 degrees for 45 minutes.

The potatoes will be a pretty salmon color, super light and fluffy and taste really awesome.

Ready to go into the oven

You could add green onions for color, sprinkle bacon on top, or add a parmesan crisp to the top like I did…totally depends on what you have on hand.

These will probably be the most “puffy” potatoes you have ever tasted.

The first time I made these potatoes, I forgot the onions. Everyone thought they were good but they were so much better the next time when I remembered them!

NAPOLEON SALAD

Posted on March 16, 2019 by Caryn

A salad that not only tastes magnificent, but is beautiful too.

This is one beautiful salad…simple to make yet very, very elegant. It is a main dish, very rich because of the goat cheese and extremely filling, you really need nothing more than toasted bread to go with it.

Ingredients:

Raw Beets, one bunch

Goat cheese, 1/2 packet

Mozzarella Cheese, 2 Slices

Cilantro, 1 Cup diced

Green Onions, 3 Chopped fine

Peaches. Canned 1/2 cup

Head Lettuce, 2 cups

Mixed Lettuce, 1 cup

Avocado, 1 smashed

Salt and freshly ground pepper

Directions:

Peel and cook the raw beets for 60 minutes

Combine the goat cheese, cilantro, and green onion in a bowl

Drain peaches and set aside

Smash the avocado and add salt and freshly ground pepper.

Cut the raw beets off the stems and peel them. Don’t worry that your hands look like they are going to be permanently stained…they aren’t…it will wash off.

I wash and keep the beet leaves to use in Smoothies. After they are washed, blot them dry and store them in a baggie.

After the beets are peeled, lay them on a baking sheet, drizzle with salt, freshly ground pepper and olive oil.

I cooked these for 45 minutes at 350 degrees, and then turned them over for an additional 15 minutes. They need to be fork tender.

When they are done I put them on a plate, and set aside, while I put the rest of the salad together.

The goat cheese we buy comes in a packet of two, I will only use half of one today.

The goat cheese goes in a bowl with two green onions, chopped very fine, and one cup of cilantro, chopped fine with the stems removed.

Add a pinch of salt and pepper and mix together completely with a fork.

One avocado, taken out of the skin and smash up in a bowl with a fork…add a pinch of salt and pepper.

Now to assemble the Napoleon…

I will start with head lettuce, then add mixed lettuce for the two salads I am making today. Make a space in the center where the Napoleon will go.

Set the ring mold in the center of the lettuce and start making the layers. Beets, cheese mixture, peaches, cheese mixture, beets and avocado.

(A slice of Mozzarella Cheese is a nice variation to using the goat cheese twice. The only reason I didn’t use it this time, is because I was out of it)

When you have added the layers, simply pull the ring up. It removes easily and you now have one very pretty Napoleon.

The salads are ready except for a small drizzle of balsamic vinegar over the top, and a very light oil and vinegar dressing on the lettuce.

I also toasted some homemade bread, cut in triangles, and added them to the plate.

It’s fun to make a Napoleon, because you can choose whatever you want for each layer. Many times for me, it ends up being whatever I can find in the fridge. They are beautiful and colorful and the combination of flavors, really taste amazing.

OVERNIGHT SALAD

Posted on February 6, 2019 by Caryn

A truly beautiful and great tasting salad made ahead of time.

Salad Ingredients:

16 oz Bag Baby Spinach, washed and dried

1/2 Bell Pepper, Red sliced thin

1/2 Bell Pepper, Yellow sliced thin

1 Package Mushrooms, sliced thin (your favorite kind)

10 oz Bag Frozen Peas

1 Head Iceberg or Romaine lettuce, chopped

Salt and Pepper, to taste

4 Tomatoes, chopped

12 oz Package Bacon, cooked and crumbled

10 Hard Boiled Eggs, chopped

8 oz Cheddar Cheese, grated

4 Celery Stalks, diced

1 Bunch Green Onions, thinly sliced

1/3 Cup Parmesan Cheese

Dressing:

1 Cup Mayonnaise

1 Cup Sour Cream

2 Tablespoons Rice Wine Vinegar

2 Tablespoons Fresh Dill, finely chopped

1 Tablespoon Sugar

2 teaspoons Lemon Pepper

1 teaspoon Basil

1 teaspoon Garlic, crushed

Directions:

In a clear glass bowl, only because if you use a clear bowl it will show off the beautiful layers of your salad…layer each ingredient starting with the spinach first. For convenience sake, I put the ingredients list in the order I make my salad but you can arrange it in any order you like.
Combine the dressing ingredients in a separate bowl and mix well. Pour over the ingredients half way through, and then when you are finished stacking, pour on the remainder to form a seal.

Cover with saran wrap and refrigerate at least overnight, or this can even be made two to three days in advance.

Toss before serving…after you have set it on the table and everyone has been able to see how beautiful it is. : )

Make ahead, which is the key thing for me…colorful and super tasty, overnight salad.

This is an old recipe that was given to me when I first got married. I didn’t use it for years while my kids were small, but now like everything else…the old is new, and I love making this again. Especially when I’m taking a dish to someone’s house. I really love it because it is done the day before…or even two days before and it is such a beautiful dish on the table. I guarantee that anyone who likes salads will love this one.

This is so simple…all you have to do is chop and layer.

Any vegetable that you love can be added to this, or any that you don’t like can, of course, be taken out.

Mix the dressing and set aside

Start with a layer of spinach

I like the shape of this bowl, but any glass bowl that allows you to see the layers will be perfect to use.

Baby Bell Peppers, thinly sliced

Then a layer of sliced mushrooms with peas on top.

Pour a thin layer of the dressing over the peas.

Next is a layer of chopped iceberg lettuce

Add salt and pepper to your liking

Add a layer of chopped tomatoes

Cook the bacon and crumble it up for the next layer

It really is such a beautiful salad

Next is a layer of hard boiled eggs, smashed or chopped

I have to admit that using a Cuisinart for this, is technology at it’s finest.

For 10 eggs I only have to hit pulse 4 times and they are perfectly chopped. When I used a fork it took me forever to smash them…but not anymore. I don’t like big chunks…I like it when they are all the same size pieces.

I would buy this machine, even if I never used it for anything else in my kitchen, other than eggs. It is that worth it.

The layers can be pushed down a bit to allow for more room. No matter how big the bowl, I always have to push it down. I have that bigger is better mentality I suppose.

Grated Cheese

Green Onions sliced thin (the diced celery missed the photo shoot, but it goes in with the onions)

Last the remainder of the dressing to cover the salad completely.

It’s pretty, and it tastes wonderful, plus you can make it the day(s) before. I really appreciate anything I can get done ahead of time when I’m having a group over.

Sprinkle with Parmesan Cheese before serving.

SMASHED RED POTATOES

Posted on July 11, 2015 by Caryn

Smashed potatoes and lightly fried then sprinkled with rosemary.

Red potatoes

INGREDIENTS:

Red Potatoes

Salt and freshly ground pepper to taste

Peanut oil

Fresh Rosemary, diced

DIRECTIONS:

You can fry up three or three dozen…depends on what you are planning. The directions are the same for making one or a hundred. You wash the potatoes, cook in the micro to soften. Cut the potato in quarters and smash, then fry in a shallow 1/4 depth of whatever skillet you are using…sprinkle with fresh chopped rosemary while they are in the oil. As soon as they come out of the oil, sprinkle with sea salt, and freshly ground pepper. Drain on a paper towel to absorb any additional oil.

These are so good we kept eating them right out of the frying pan before they even got to the table! We always make an extra batch, we have to, sneaking them forces us to.

I can’t take any credit for this one…all the credit…and the thanks for showing us how to make them, goes to our daughter Dana. She took a red potato…nuked it, smash it and fried it in oil…and it turned out to be aaaaaamazing. It’s probably a lot like the french fry…who doesn’t love them? Who ever tires of ordering them? These are like fries, but even ten times better…probably because they are made at home, and the added rosemary makes them taste incredible.

The application is super easy, wash the potato, nuke it, quarter it, fry it, add salt, pepper and fresh chopped Rosemary. It can’t be more simple. It just takes a little time. I’m sure if you used a deep fryer it would go a whole lot faster…but we don’t have one, so just used a pan. These are perfect to make up ahead of time because they stay really nice in the oven for over an hour without getting ruined.

Fresh Rosemary

I am so thankful to be able to go right outside my door and find this amazing herb just waiting for me. I cut off what I need, wash it, dry it and chop it up. We started with one small plant and now it’s like a big bush. If you want additional plants, cut off a stem, and place it in water. In a week or two it will re-root and then just plant it into dirt. It smells heavenly and grows fast so we are able to share it with everyone. We have really cold winters here in Georgia and often it freezes, but the Rosemary doesn’t seem to care at all. It stays green all year and is a very hardy plant.

Score each potato

Micro for ten minutes

Cut in half

Then quarter

When the potatoes are soft out of the micro, smash with a fork

Chop up the fresh Rosemary

Fry each quarter of potato

And drain any excess oil

Rosemary

On a baking sheet to stay warm in the oven

So good, so crunchy, yet so soft inside, and soooo delicious!

There are so few on this baking sheet, because we keep eating them!

Pretty darn easy right? And really, really good!

RED CABBAGE SLAW

Posted on February 10, 2015 by Caryn

Fresh ingredients make this slaw an exceptionally delicious side.

COLE SLAW INGREDIENTS:

Red Cabbage – 1/2 head sliced thin

Green Cabbage – 1/2 head sliced thin

Onion – 1 sliced thin

Cilantro -1 bunch chopped

Olive Oil -1/4 Cup

Limes -1 using the zest and juice

Honey – 1 Tablespoon

Chili Powder – 1 teaspoon

Cumin – 1 teaspoon

Garlic Powder – 1 teaspoon

Vinegar – Seasoned Rice Vinegar 5 Tablespoons

Mayonaise – 1 Tablespoon

Salt and freshly ground pepper to taste

DIRECTIONS:

Mix all ingredients together in a large bowl.

Chili Powder, 1 teaspoon

Shred the cabbage as thin as you can

Radishes cut thin

One onion sliced thin

Ingredients for the slaw, using the zest of one lime

Garlic powder, 1 teaspoon

Cumin, 1 teaspoon

Honey, 1 Tablespoon

Honey

I love this little gadget

The juice of one lime after I used the zest

It works so well, there is no juice left

Use a good Olive Oil

1/4 CupThis is good Cole slaw! Reminds me of what we used to get at a restaurant when we lived in California.

It is a great topping when we make Pork Butt sandwiches but what I really love it on is Fish Tacos…perfection.

It also stands well alone as a side dish…a great summer side to any main dish.

One huge bowl of Cole slaw

1/2 head of green and red cabbage

Chili Powder, 1 teaspoon

Shred the cabbage as thin as you can

Radishes cut thin

And then cut lengthwise

One onion sliced thin

Ingredients for the slaw, using the zest of one lime

Garlic powder, 1 teaspoon

Cumin, 1 teaspoon

Honey, 1 Tablespoon

Honey

I love this little gadget

The juice of one lime after I used the zest

It works so well, there is no juice left

Use a good Olive Oil

1/4 Cup

Carrots, two

Carrots, two grated

Seasoned Rice Vinegar, 5 Tablespoons

Cilantro, one bunch

Cilantro chopped

Everything into the pot

This bowl isn’t big enough

Sooo I pull out the big guns…

All mixed together

It needs something…

It still needs something…thats why you have to taste before you serve.

I completely forgot about adding the Tablespoon of Mayonaise.

A very small amount for this much cabbage, but just enough to add a bit more tang and hold the slaw together nicely.

Perfect…it’s done and I will cover it with plastic wrap until the rest of the dinner is ready.

Vibrant colors, crisp from the combination of cabbage carrots and the fresh herbs make this a delightful cole slaw with huge taste.

The perfect topping on a fish taco!

FRESH ASPARAGUS

Posted on February 6, 2014 by Caryn

INGREDIENTS:

Large Bag Asparagus

2 Grapefruit, cut in slices

1 Tablespoon Salt or to taste

1/2 Tablespoon Pepper, freshly ground, or to taste

ExtraVirgin Olive Oil, 2 Tablespoons

Sesame Seeds, Shake liberally over the asparagus

Sesame Seed Oil, 2 Tablespoons

Red Wine Vinegar, 1 Tablespoon

Balsamic Vinegar, 1 Tablespoon

1 Tablespoon lemon juice

DIRECTIONS:

Snap off the woody ends and lightly toss and lay the spears out on top of the grapefruit and sprinkle with the above ingredients. Cook 12 to 15 minutes at 450 degrees in the oven on a baking sheet.

It’s Father’s Day tomorrow, and one very special father, our son in law Shane, requested asparagus for dinner. I went to our big warehouse store and bought a very large bag of asparagus, because there will be 13 of us for dinner. We’re having huge caveman type steaks and asparagus on the grill. Grilled asparagus will be a perfect side.

This is my favorite way to fix asparagus.

Start off by washing them and cutting off the tough ends.

In a large baking dish cut up two large grapefruit and lay them in the bottom of a baking dish. Sprinkle with salt and pepper

Because we’re cooking these on the grill, I put a skewer through the end of each asparagus so it would be easier to turn over.

Grill at 400 degrees for three minutes on each side. Just long enough to make them tender and to get really nice grill marks.

After they are on the skewer, lay them on top of the grapefruit.

If I was going to cook them in the oven (at 350 for 20 minutes) I would have simply laid them on top of the fruit.

One skewer done.

Second skewer done

And now the third is done.

The asparagus are laying over the grapefruit in the baking dish, and now you want to drizzle the sauce that is going to make them taste amazing over the top.

Extra Virgin Olive Oil, Sesame Seeds, Sesame Oil and Balsamic Vinegar

Sprinkle a little bit more salt and pepper and sesame seeds.

Cover with plastic wrap and let sit in the refrigerator over night. The asparagus is going to soak up the wonderful oils and balsamic and the grapefruit will add a nice acidity.

After just a few minutes on the grill, these asparagus are ready to be enjoyed. I take them off the skewer and serve them over the grapefruit. Pretty and super tasty.

Food and My iPhone

This little blog of mine…enjoying the world of food one bite at a time

Tag Archives: Side Dish

NONNIE’S TOMATOES & HOT PEPPERS

POTATO SALAD

INGREDIENTS:

(Additional ingredients that momma now uses, that I forgot to buy are…2 shallots and one cucumber diced, seeds taken out)

DIRECTIONS:

Cook the potatoes in their skin until fork tender.

Peal the potatoes, chop and sprinkle with Rice Wine Vinegar. Let the potatoes cool while the vinegar soaks in then add the Salad Dressing and Salt and Pepper. Add the hard boiled eggs, Parsley, Celery, Pickles, Shallots, Cucumber and Green Onions and stir. Fresh parsley is the best but fry will do.

Combine Mayonnaise, Mustard, Sour Cream and Tabasco and add to the salad. Best if you let sit overnight.

1 Cup Mayonnaise

1 Cup Sour Cream

4 Shakes Tabasco

1/4 heaping Cup of Yellow Mustard

Combine and add to the potatoes

SPANISH RICE

I absolutely LOVE rice, especially Spanish Rice…love it out and love it even more at home when I make it. This is a simple fast way to make one amazing side dish that we just love.

ROASTED CARROTS

Found these beautiful colored carrots at our local farmers market. It’s really nice not only to have something taste amazingly good, but they look beautiful too.

CEVICHE

MASHED POTATO PUFF

NAPOLEON SALAD

OVERNIGHT SALAD

SMASHED RED POTATOES

RED CABBAGE SLAW

FRESH ASPARAGUS