¼ Cup White Wine Vinegar1

¼ Cup finely chopped Red Onion

1 Tsp Dijon Mustard

½ Cup Extra-Virgin Olive Oil

Coarse Salt & Freshly Ground Pepper

2 Tbsp brine-packed capers, drained & rinsed

2 Tbsp Chopped Fresh Parsley

1. Bring a medium pot of salted water to a boil.  Working in batches, blanch cauliflower until just tender, about 2 minutes.  Drain & transfer to a bowl.
2. Wisk together vinegar, onion and mustard in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly until emulsified.  Season with salt & pepper.  Drizzle vinaigrette over warm cauliflower, and add capers and parsley.  Stir to combine.
3. Cover and refrigerate overnight or up to 1 day.  Serve chilled or at room temperature.

We served this with the Mustard-Rosemary Chicken with Carrots & Potatoes.  It made for a great meal.  I got this recipe out of the Martha Stewart Living Magazine, and I highly recommend it.   You could use Italian Dressing rather than using the white wine vinegar & olive oil.

3 TBSP Bacon Bits (or 6 slices bacon, fried crisp & crumbled)

1 Cup Chopped Red Onion

½ Cup Shredded Cheddar Cheese

Dressing Option 1

1 Cup Plain Yogurt

2 TBSP White Vinegar

¼ Cup Sugar

Dressing Option 2

2/3 Cup Miracle Whip

½ Cup Sugar

1 ½ TBSP Vinegar

Cut flowerets from stalks and discard stalks or save for broccoli soup.  Toss flowerets, bacon bits, onion & cheese.

In small bowl, combine dressing ingredients and mix well.  Pour over broccoli and toss very well, until salad is completely coated.  This salad will keep for several days if covered well & refrigerated.

Easy & Quick

Happy Cooking,

Tags Kitchen

1 T. olive oil

lime

1 ½ tsp. Jamaican Jerk seasoning

6 cups torn mixed greens

1 cup sliced strawberries

1 med. avocado, cut up

1 med. mango, cut up

2 med. oranges, cut up

¼ cup chopped macadamia nuts or almonds, toasted

Thaw fish if frozen. Brush fish with oil or spray with olive oil Pam. Sprinkle with lime juice and Jamaican Jerk seasoning. (I don’t measure, I just sprinkle generously on both sides)

Arrange fish fillets in a well greased grill basket OR clean grill thoroughly and spray with Pam before using.

Grill fish over medium coals for 4-6 minutes per side for each ½ inch thickness. Be careful not to overcook. (OR place fish on a broiler pan and broil 4-6 minutes per side 4 inches from the heat.

In a large mixing bowl combine greens, fruit, avocado, and nuts. Drizzle over dressing.

Tarragon-Buttermilk Dressing

1/3 cup buttermilk

2 T. light mayonnaise

1 tsp. fresh tarragon or dill

OR

¼ tsp. dried tarragon or dill

Tortilla bowls

Lightly brush four 9-10 inch flour tortillas with a small amount of cooking oil or Pam onto 1 side of each tortilla. Spray non-stick coating into 4 taco salad molds or oven safe bowls. Press tortillas, coated sides up, into molds or bowls.  Place a ball of foil in each tortilla cup. Bake in a 350° for 15-20 minutes until light brown. Remove foil. Cool.

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 – 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

Compare this recipe to Cafe Rio.

Rella's Jello with Cream Cheese

1 Large Package Strawberry Jell-O

1 Package Frozen Strawberries

1 Can Crushed Pineapple (Drain)

1 8oz. Cream Cheese

½ Cup Chopped Nuts

Make Jell-o as per instructions on box.

Soften Cream Cheese and add chopped nuts.  Mix Well.

Form into small balls.  Drop evenly into jell-o.

Set and serve.

This is a good dish to serve at Thanksgiving & Christmas Dinners.

½ cup blue cheese, crumbled

½ cup heavy cream

12 slices bacon, cooked, crisp and crumbled

3 T chives or green onions, minced

Dressing:

¼ cup cider vinegar

2 T tarragon vinegar

2 tsp Dijon Mustard

Salt and freshly ground pepper to taste

2/3 cup olive oil

¼ cup shallots, minced

2 T parsley, minced

For Dressing:  Mix vinegars, mustard, salt and pepper in a small bowl.  Slowly whisk in oil, then add shallots and parsley.

Steam or boil potatoes until just tender.  Cool slightly and cut in ¼ inch slices.  Place in large bowl.  Gently mix in ½ cup dressing into potatoes.

Line a large platter with lettuce leaves.  Place potatoes over lettuce.  Whisk blue cheese and cream into remaining dressing.  Spoon over potatoes.  Top with crumbled bacon and chives.  Serve warm or at room temperature.

Bib Lettuce

3 Apples, peeled & julienne

Grapes, cut in half

Dressing

1 Tbsp. Lime Juice

¼ Tsp Salt

1/8 Tsp Pepper

¼ Tsp Tabasco

1 Tbsp. Sugar

¼ Cup Oil

Blend together & pour over tossed salad

¼ Cup Soy Sauce

¼ Cup Vegetable Oil

1 Tbsp Grated Fresh Ginger

1 Clove Garlic, minced

1 to 1 ½ Lbs Flank Steak

Asian Slaw:

3 Tbsp. Sugar

¼ Cup Seasoned Rice Vinegar

2 Jalapeño Peppers (Green or Red), thinly sliced into rounds

2 tsp. Soy Sauce

1 Tbsp Grated Fresh Ginger

5 Cups thinly sliced Napa Cabbage

1 Cup Julienned Carrots

½ Cup Chopped Fresh Mint

Salt & Pepper to taste

Mix first 4 ingredients together and marinate flake steak in a zip-lock bag for 1 to 3 hours.  Turn occasionally.

When ready to cook, preheat grill.  Stir sugar and vinegar in a small saucepan over medium heat until sugar dissolves.  Remove from heat and add jalapeños, 2 tsp. soy sauce & 1 Tbsp. ginger.  Place cabbage, carrots and mint in a medium bowl.  Pour the vinegar mixture over the vegetables and toss to coat.  Season with Salt & Pepper.

Grill the steak for about 4 minutes per side for medium rare.  It’s important to make sure the cooked meat has time to rest before carving into thin slices.  Divide slaw between plates and then top with beef.

With Flank Steak you want to cut the meat across the grain… not with it.

*** This recipe is great with Yummy & Easy Mashed Potatoes***