Italian Summer Dinner Party

First Things First....

 

 

 

and now...for our main event...

 

 

 

When I heard that Zach and Zoe were coming home for a visit, we agreed on a night for dinner and I decided to really dial things up.  If you have been following along for awhile then you know cooking for people is a way I show my love so I will often go overboard ;)

 

 

I thought there was no better time for an Italian Summer Dinner Party and I made some dishes that I want to remember and share here so I can refer back to these wonderful recipes.  I hope you will give them a shot as well!

 

But first....our VIPs :)

 

 

After the hugging attacks, we enjoyed some Market Basket Spinach Pie and Stuffed Grape Leaves while I got everyone a drink.  I didn't do anything fancy for drinks but it would be the perfect meal for an Aperol Spritz ;)  We stuck with water, seltzers, sodas and wine.

 

Here is what our Italian Summer Dinner Looked Like

 

Steak Pizzaiola

Find the Recipe HERE

This is a fairly simple recipe and just dials steak up a bit.  The sauce consists of tomatoes, olives, capers and onions and peppers- so colorful and delish.  I served the sauce on the size in case anyone didn't like it but it tastes even better when the steaks are sitting in this deliciousness

 

Caprese Salad

Kept this one pretty straight forward- the only tweak I made was to add some little golden tomatoes as well

You can find my Caprese recipes HERE  in this post

 

 

Next, I whipped up a Mediterranean Orzo.   The recipe calls for Shrimp in this yummy dish but I omitted the shrimp since Zoe doesn't eat fish.  Rob and I agreed the shrimp would be a nice addition or you could serve this with lamb kabobs OR even by itself- it truly could be a meal in itself and it is SO GOOD

Check out the Recipe HERE 

 

 

 and the finishing dish on our Italian Dinner was a Sauteed Zucchini and Corn and it was probably my favorite dish of this collection!

Check out the Recipe HERE

 

 

 and although not very Italian, I also whipped up a couple of desserts (even though I am really not a baker)

I made the Pioneer Woman's "Knock You Naked Brownies" which are essentially Chocolate Caramel Brownies.  Check them out HERE

 

 

 and Reeses Fluffernutter Bars

Find them HERE

 

 So yes...it was a delicious night BUT the highlight was hearing Zach's stories...we had some real good belly laughs and quality time...I cherish these times more than anything :)

 

 

 

Jennifer Aniston's Salad

 

 

Hi Friends!  I promised I would share this yummy recipe and here it is!  It feeds a crowd OR will feed you and your family for multiple meals!  Without further ado, here is Jennifer Aniston's Salad!

 

Ingredients

2 cups chicken or vegetable stock
1 cup dry quinoa
15oz can chickpeas, drained and rinsed
1 English cucumber, diced
1/2 small red onion, minced
1/2 packed cup fresh parsley, finely chopped
1/2 loosely-packed cup fresh mint leaves, finely chopped
1/2 cup roasted salted pistachios, chopped
1 cup (4oz) crumbled feta cheese
salt and pepper, to taste
For the Lemon Dressing:

1/2 cup lemon juice (3-4 lemons)
1/2 cup extra virgin olive oil
1 Tablespoon honey
salt and pepper, to taste

 

Directions

For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done a day or two ahead of time.
Add chilled quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing (do not need to use all if you don't want to!) then toss to combine and serve, or refrigerate for up to 3 days.

Hearty Winter Salad

 

Hi Friends!  I am always looking for new and different salad recipes.  When winter hits, I try to whip up more hearty salads and those that can be a full meal really.  I was experimenting a few weeks back and fell in love with my creation.  Thought I would share with YOU.  Here we go...

 

 

Ingredients

 

1 bunch of Kale- leaves only- trim off all stems

1/2 Cup Olive Oil

1 and 1/2 Cups of Panko Bread Crumbs

1 TBLS of Butter

Garlic

Salt-Pepper

1 Lemon

1 Red Onion, Chopped

1 Can of Northern Beans or Chick Peas

3/4 Cup Grated Parmesan Cheese

 

 

Instructions

 

Chop Kale and throw in bowl

Chop Red Onion and add to kale

Empty Can of Beans, Rinse and toss in 

Grate a lemon and add rind to the bowl

Toast your bread crumbs in the butter on the stove-remove once golden and crunchy- about five minutes- toss in the bowl

In a separate bowl, which together olive oil, salt, pepper, garlic and the juice of your lemon

Once whisked, toss with the salad

Top with your Parm

Enjoy!

Corn Pasta Salad with Bacon and Creamy Pesto Dressing

 

 Hi Friends!  Glad you stopped by.  Comin' at ya today with another salad recipe.  I have been getting creative and as always, want to share with you!

This is so easy to throw together

 

Ingredients

Salad

• 8 oz orecchiette pasta or other short pasta
• 1 cup corn kernels cooked
• 1 red bell pepper diced
• 4 slices bacon cooked and sliced
• fresh cilantro chopped
• salt and pepper to taste

Salad dressing

• ⅓ cup basil pesto store-bought or homemade
• 3 tablespoons Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice freshly squeezed

 

Instructions 

Cook pasta

• Bring a pot of water to boil. Add pasta and cook according to package instructions. Drain.
• While the pasta is cooking, proceed with the rest of the recipe.

Make salad dressing

• In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and freshly squeezed lime juice.
• If your dressing is too thick, you can thin it out by adding more Greek yogurt, small amounts of water, or extra lime juice (or lemon juice). Or, combination of what I just listed.

Assembly

• In a large bowl, combine cooked and drained pasta, cooked corn kernels, diced bell pepper, and chopped cooked bacon. Mix to combine.
• Distribute into individual salad bowls. Top with the salad dressing. Sprinkle the chopped fresh cilantro on top.
   
   
  ENJOY!
  

Chicken Blueberry Feta Salad

 

Hi Friends!  I thought I was WAY overdue for sharing a recipe with you. What is better this time of year than a cold, crisp salad?  Not much- ha!  I like to get creative with my salads in the summer and recently found this recipe.  I tweaked it a bit and LOVE it....I thought you may too.

 

With grilled chicken, blueberries, feta and a balsamic vinaigrette over mixed greens, this salad is filling yet light and nutritious. Perfect for hot summer days when you need something light, healthy and easy

 

Ingredients

  

For the Balsamic Vinaigrette:

• 6 tbsp olive oil 
• 1/4 cup balsamic vinegar 
• 1/2 clove garlic, minced 
• 1 tbsp honey 
• 1/4 tsp salt 
• 1/8 tsp pepper  

 

For the Chicken Salad:

• 1 lb boneless, skinless chicken breasts 
• Salt and pepper 
• 4 cups spring mix greens 
• 1/2 cup dried cranberries
• 1 1/4 cups blueberries 
• 1/2 cup chopped red onion 
• 1 cup chopped cucumber 
• 3/4 cup crumbled feta

 

Instructions

• To make the vinaigrette, combine all ingredients in a bowl or mason jar and whisk together well. If using a mason jar, you can also give it a good shake to combine. Set aside. 

 

• Season the chicken all over with salt and pepper, then grill over high heat for 6-8 minutes per side. Allow chicken to rest for 5 minutes, then slice. 

 

• In a large bowl, add the spring mix, then top with cranberries, blueberries, onion, cucumber and feta. Top with sliced chicken, then toss with the vinaigrette.Divide salad between 2 or 3 plates and enjoy!

Aruba Salad

 

 

 

 So when I visited Aruba last May with my friends, my favorite meal all week was our special dinner at Flying Fish Bone.  You actually dine right on the beach...with the surf rolling in and the most magnificent sunset to enjoy.  The ambience is what brings people here each year in droves but I will tell you for me/us it was everything- yes the ambiance but the food...the drinks and the service...all outstanding...we also had so many laughs that evening and I look back on it fondly.

My favorite part of the meal was actually my first course...the salad....I knew I would want to recreate it at home!  I remember saying "this is the most interesting salad I have ever had...I love it!"

Fast forward eight months and now that I am going back with my family, I got inspired to whip up this salad last week for lunch...I did so for my hubby and me and although it wasn't as pretty as the original...it was just as delicious and "interesting!"

Hope you will give it a try...it is a wonderful appetizer/first course or can be the main course...especially if you add some protein!

 

 

 

 

Ingredients

2 cups Spring Mix

1/2 cup sliced black olives

1/2 cup cherry tomatoes, chopped

1/2 cup red pepper, chopped

2 beets, chopped

1 cup corn

1/2 cup onion strings

*Goat Cheese is optional and the protein I decided to throw in last week- my original salad in Aruba did not have a protein*

 

Dressing of your choice!

Instructions

Chop each ingredient and stack them in order

Add your favorite dressing

Serve and enjoy!

 (I just threw all the ingredients together but if I were serving this to guests, I would stack the ingredients the way Flying Fish Bone did!)

Summer Recipes

 

Ok Friends...I am listening to your advice and sharing some recipes from our 4th of July Weekend....hope you enjoy and please let me know if you give any of these a try!

 

Cracker Smack

 

 Say what?  Truffle Garlic Cracker Smack to be exact...Laurel scored it at a cute little shop in Ogunquit, ME called "Spoiled Rotten."  It was so good that we hopped on line and all ordered some in different flavors..it is a mix that you combine with olive oil and mix with mini Saltines and it is addictive!  SO GOOD!

Peach Caprese Salad

 

You can find my recipe HERE

 Truth be told, for this past weekend, Laurel requested that I do a peach and tomato caprese...that is her favorite salad that I make so I did just that...sounds weird but looks beautiful and it is delish!

 

 It is easy to throw together...just slice up tomatoes, peaches and bourrata and layer them and alternate colors....I also add crusty bread because bread makes everything better right?  I toss in sliced basil AND mint...love the extra kick!  Then I drizzle with both truffle honey and balsamic glaze and top it off with a little salt and pepper...it is the perfect summer appetizer or side!

 

 Our main course was Boiled Lobsters...nothing better with melted butter....Quintessential New England!  We also had Corn on the Cob of course...and then some more interesting sides...

 

Beth Ann's Baked Ziti

Don't know how she makes it but it is pure magic....everyone LOVES it...I promise when I get the recipe from her, I will share it with you...until then...let your mouth water...

 Barefoot Contessa's Roasted Shrimp and Orzo 

 

 

 Find the Recipe HERE

 

 Berry Crumble

and for dessert...Laurel whipped up one of her specialties...Berry Crumble...you know what is so special about this recipe?  She got it out of one of Elin Hilderbrand's earlier novels "Here's To Us"...I just finished that book and devoured the story and all of the recipes she included from the fictional chef in the book "Deacon Thorpe."

 

 So patriotic...so beautiful and oh so delish!

 

Below is the recipe if you would like to give it a shot!

 

 Ingredients

1 quart fresh strawberries, hulled and halved 1 pint whole unsweetened blueberries, fresh or frozen

 1 pint whole unsweetened raspberries, fresh or frozen

¾ cup granulated sugar

3 tablespoons all-purpose flour

⅓ cup cassis

 

TOPPING 1 cup all-purpose flour

½ cup granulated sugar

½ cup light-brown sugar, lightly packed

¾ teaspoon ground cinnamon

¼ teaspoon salt

1 cup quick-cooking (not instant) oats (I like to use McCann’s, from Ireland)

12 tablespoons (1½ sticks) chilled, unsalted butter, cut into small pieces

Vanilla ice cream or whipped cream, for serving

 

 

Instructions

Preheat the oven to 350ºF.

Combine all the berries, sugar, flour, and cassis in a large mixing bowl and toss gently until all the ingredients are evenly combined.

Spread the berry mixture evenly over the bottom of an 8 x 11–inch ceramic baking or gratin dish.

 

To make the topping: Place the flour, granulated sugar, brown sugar, cinnamon, salt, and oats in the bowl of a stand mixer fitted with paddle attachment. Blend together on low speed. Add the chilled butter, and continue mixing on low to medium-low speed until the dry ingredients have become moistened and crumbly.

 

Sprinkle the topping over the berries, covering them almost completely.

 

Bake the crumble until the fruit juices are bubbling and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature with a scoop of ice cream/whip cream

  

So that's our patriotic goodness- hope you enjoy- let me know if you try a recipe or two!

Cowboy Caviar

 

Hi Friends! Thought I would share one of my favorite recipes with you today- Cowboy Caviar.  This is the time of year I find myself whipping it up more than usual.  It is really good as a salad/side at a cookout or even as a dip with tortilla chips as an appetizer- very versatile, healthy and oh so delicious!  Give it a try and let me know what you think :)

 

 

Ingredients

Caviar:

• ▢ 15 ounce can black beans (drained and rinsed)
• ▢ 15 ounce can black eyed peas (drained and rinsed)
• ▢ 2 medium tomatoes (seeds removed, diced (about 1 cup once chopped))
• ▢ 15 ounce can corn (drained, can use 1-2 cups of fresh or frozen instead if available)
• ▢ 15 ounce can olives (drained and chopped)
• ▢ 1 avocado (pit removed, peeled, chopped)
• ▢ 1 red bell pepper (seeds and stem removed, diced)
• ▢ ½ medium red onion (diced)
• ▢ ¼ cup fresh cilantro (minced)

Dressing:

• ▢ ¼ cup lime juice
• ▢ 1 tablespoon raw honey
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon kosher salt (more if desired)
• ▢ ⅓ cup olive oil
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•  
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  Instructions

  • To make the caviar, combine all ingredients except for those designated for the dressing. Toss to combine.
  • To make the dressing, combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified. Add to Cowboy Caviar contents and toss to coat.
  • Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit avocado until you're ready to serve. Enjoy!
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