Fresh Green Bean, Walnut and Feta Salad
adapted from The Kitchen is My Playground
- 1 lb fresh green beans, trimmed and cut into about 2-inch pieces
- 3/4 cup chopped walnuts
- 2/3 cup diced onion
- 1 cup crumbled Feta cheese
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh mint leaves, minced
- 3 cloves garlic, minced
- sprinkle of salt (to taste)
- 1/4 tsp. black pepper
Bring a large pot of water to a boil. Add green beans and cook for only 3 minutes (this will help maintain that fresh crunch that we’re seeking!). Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels. Mix together the walnut, onion and feta combination. Place trimmed green beans in a large bowl. Add your walnut/onion/feta mixture and gently stir only until combined. In a separate bowl, combine olive oil, red wine vinegar, mint, garlic, salt, and pepper and wisk well. Pour dressing over the bean mixture and toss. Chill for about an hour before serving.
This recipe is pretty versatile – the original version called for red onion and white wine vinegar, while I only had a white onion and red white vinegar. So that’s what I used and this seemingly odd combo still turned out excellently!
1 1/2 cups milk
1/2 cup biscuit/baking mix
1/2 cup butter, melted
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled (optional)
1 cup shredded cheese
1 1/2 cups chopped broccoli
In a mixing bowl, combine the eggs, milk, biscuit mix, butter and pepper. Mix until blended. Transfer to a greased 9-in. pie plate. Sprinkle with broccoli, cheese and bacon (if using); lightly press down into batter. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
This is an awesome breakfast treat to whip up and each throughout the week or to enjoy over the weekend! it’s so easy and so tasty! enjoy!
Broiled Parmesan Tilapia
1/2 cup grated parmesan cheese
1/4 cup butter, softened
4 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 lbs tilapia filets
Set oven to broiler heat. Line with foil and grease the foil slightly. In a small bowl mix together parmesan cheese, butter, mayo, lemon juice and set aside. Arrange the fillets in a single layer on the prepared pan. Broil a few inches from the heat for about 4-5 minutes. Turn the fish over and broil a couple minutes more. Remove from oven and cover them with the Parmesan mixture on the top side only. Return to oven and broil for about 3-4 minutes more or until the topping is browned and the fish flakes easily.
Tuscan Tomato Soup
recipe from http://ourrecipeclub.blogspot.com
3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
salt and pepper, to taste
Heat oil in a medium large soup pot.
Add onions and cook over medium-low heat until completely translucent.
Add tomatoes and bring to a simmer.
Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
Add whipping cream. Add pesto.
Blend to desired consistency with hand blender, food processor or blender.
Adjust seasoning with salt and pepper.
*Garnish with shaved Parmesan cheese and homemade sour dough croutons!
** recipe makes 1 gallon of soup
This recipe was delicious – the perfect soup for a cold day! I did make the change of using less whipping cream than the recipe called for… a tad healthier! I will definitely be making this again, soon!
Posted in soups