Try It Thursday: Panzanella!

So first things first...HAPPY BIRTHDAY DIANA!

My Baby Girl is 9 today!  Yeah!!

Now, I am linking up with Allie for her Try It Thursday Link Up HERE

Next, I promised you Panzanella so consider this post a "Panzanella Palooza" if you will.  I am sharing three different Panzanella wins here!

Panzanella is Italian for "Bread Salad" and you can toss so many things into it to make it more wonderful.  Check out these three recipes!

1. 

Heirloom Tomato Panzanella

For the Salad

• 4 cups rustic sourdough baguette, cut into cubes
• 1½ lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
• ½ lb heirloom cherry tomatoes, halved
• 1 cucumber, seeds removed, quartered and sliced
• ½ red onion, thinly sliced
• 1 bunch basil, cut

For the Vinaigrette

• ⅓ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Pinch of salt and black pepper

Instructions

1. Preheat oven to 300˚F. Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of salt. Bake for 15 minutes, until dried out and crunchy. Remove and set aside to cool.
2. In a large mixing bowl, toss tomatoes, onion, and cucumber together. Set aside to rest while making the vinaigrette.
3. Make the vinaigrette: Combine all ingredients and whisk together until thoroughly combined.
4. Add the dried bread cubes and vinaigrette to the tomato mixture. Toss until thoroughly combined.
5. Let the salad sit for at least a ½ hour, or up to 4 hours, to let dried bread infuse with the salad juices. Stir occasionally if desired to keep vinaigrette thoroughly mixed. 
6. Add basil chiffonade just before serving 
   

 2.

Peach and Cornbread Panzanella

(This is a recipe from Shay- this was the one I made last week AND I highly recommend it if you are looking for a little twist on the traditional panzanella- it is sweet AND savory and just delicious!)

1 loaf of cornbread, cut into cubes (either homemade or store bought)
1 pint of cherry tomatoes, sliced in half
2 cups of fresh or frozen (but brought to room temp) corn kernels
6 green onions, chopped
6 slices of bacon, cooked to crisp and crumbled (reserve some for garnish)
2 peaches, chopped into small pieces
balsamic vinegar
Extra Virgin Olive Oil (EVOO)
salt and pepper
bleu cheese, crumbed

Preheat your oven to 400 degrees.

Line a baking sheet with foil and spread your cubed bread down over the top.  Pop the baking sheet in the oven and toast up your bread for about 10 to 12 minutes  

Remove from oven and set aside.

Next, build your salad: in a big bowl, add in your cherry tomatoes, corn, green onions, crispy bacon, and peaches.  Then add in your toasted cornbread along with a pinch of both salt and pepper. Set aside.

In a small bowl, whisk together your dressing.  Use 1 part balsamic vinegar to 3 parts EVOO (depending on how much dressing you want for the size salad you’re making).  Whisk in a pinch of salt and pepper too.  Pour your dressing down over your salad and then add in your crumbled bleu cheese (to taste).  

Toss and serve with a little extra crispy bacon on top.

3.

Gorgonzola Panzanella with Lemon-Garlic Vinaigrette

Half of a fresh, crusty sourdough baguette
2-4 heirloom tomatoes, depending on their size, chopped
1 can dark red kidney beans, rinsed and drained
1/4 red onion, thinly sliced
1 small jar of roasted red peppers, chopped
Crumbled Gorgonzola cheese
Mixed greens
Lemon olive oil or lemon juice
1 small clove of garlic, minced
White wine vinegar
Salt and pepper

Chop the sourdough baguette into bite-sized pieces or cubes. If your baguette is soft (no crunchy outer layer), consider toasting or grilling the bread first. Prepare all the salad ingredients in separate bowls–chopped tomatoes, rinsed beans, sliced onion, chopped peppers, crumbled cheese. In a small bowl, whisk together lemon olive oil or lemon juice, minced garlic, and white wine vinegar. Season with salt and pepper to taste. In a medium mixing bowl, add enough mixed greens for two people, then drizzle with the lemon-garlic vinaigrette. Toss to coat leaves with dressing. Add the bread cubes, tomatoes, and beans to the salad greens, tossing again to coat everything (add more dressing if desired). Divide the dressed greens, tomatoes, beans, and bread into two bowls, then top with the onion, roasted peppers, and Gorgonzola.

There ya have it!  Give one a try or give them all a try- I think you will agree, panzanella is the perfect side dish OR EVEN main course!  DELISH!

Frozen Peach Margaritas

It's time to link up with Allie and share another one of my fun recipes!  See the linkup HERE

I decided to share a fun and perfect summer cocktail with you today!

How about Frozen Peach Margaritas?  Sound good?

If you are also looking for ways to use your mint from your garden, this is the perfect excuse ;)

Ingredients

• Coarse sea salt for rimming glass
• Simple syrup for rimming glass (can also use lime juice)
• 3 large peaches, peeled and chopped
• 2 Tbsp freshly squeezed lime juice
• 1 cup tequila
• ½ cup triple sec or Cointreau
• 3 Tbsp honey
• 3 cups ice
• Mint for garnish, if desired

Instructions

1. Place sea salt on a small plate and lightly brush simple syrup or lime juice around rims of glasses.
2. Dip rims on the plate of sea salt to coat.
3. Put peaches, lime juice, tequila, triple sec, honey, and ice in blender and blend on high until smooth.
4. Pour into glasses and garnish with mint, if desired. Enjoy! 

Try It Thursday: Scallops and Shrimp Gran Marnier

It is time to share another winner recipe with you!

Linking up with Allie HERE

This one is clean AND delicious!  It was a big hit Friday night so I had to share it with you friends...

Scallops and Shrimp Gran Marnier

Ingredients:

 1 lb. Sea Scallops

1 lb. Large Shrimp

6 Tbsp Unsalted Butter (you can use avocado oil or coconut oil for the Clean Version)

1 cup minced Shallots

3 cups Chicken Stock

1 Cup White Wine

2/3 Cup Orange Juice

2 cups of either Fat Free Non Dairy Creamer OR Skim Milk (or you can use Coconut Milk for the Clean Version)

 2 tsp. Orange Rind

 Instructions:

In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute, stirring. 

Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more, or until they are opague and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.

• Cook the shrimp

  Add the shallots to the skillet and cook them, stirring for 1 minute. Add the broth, wine, juice and Grand Marnier, and boil the mixture until it is reduced to about 75%

  Add the milk/cream and simmer the mixture until it is lightly thickened.

  Over moderately high heat, whisk the remaining butter and orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops and shrimp into the sauce.

  I served the seafood and sauce over brown rice and roasted some asparagus for the side.  It was delish!

Green Salad in a Jar

Salads in a Jar could be considered a fad I guess.  I don't make them much but once in awhile when I do, I always ask myself, "why don't I make these more...they are flipping awesome?!"

So the very first salad in a jar I made is the one I make most often and it is definitely my fave.

It is the "Green Salad In a Jar".  It is so easy and SO DELICIOUS friends and the bonus is, it is chock full of super foods!

You need to make it...TODAY!

Ingredients:

For the Dressing

• 1/2 avocado
• 2 tbsp coconut milk
• juice of 1/2 lime

 

For the rest

• 1/3 cup cooked quinoa (I used farro because that is the grain we had in the house)
• 2 tsp minced cilantro
• 1.5 tsp coconut flakes
• 3 asparagus stalks, chopped into 1" pieces
• 1/4 cup green peas
• 1 medium zucchini, "spiralized" (or just buy the zucchini noodles that are already made for you in the grocery store- that is what I did!)
• 2-3 scallion/chive stalks, diced
• 1/4 cup cubed feta

Instructions

1. In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. Set aside.
2. In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.
3. Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander.
4. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.

 When you are ready to eat your salad, toss it into a bowl and enjoy!  I guarantee love at first bite!

 Linking up with Allie today for her "Try It Thursday" Series HERE

Peach and Basil Flatbread

A few weeks ago, we headed over to Lea's for dinner.  This is a common theme as I am sure you have read here.  We always trade off and have each other's families over regularly.  (one of my favorite things to do)

She charged me with bringing an app...I made a dessert too but baking isn't my best skill...I won't share my cookie recipe because all I did, seriously, was buy the cookie dough, baked it and placed M and Ms in it.  The kids wiped the cookies out in less than 5 minutes so I guess I would call that a win but the real win was this app I cooked up.  The adults loved it so I thought I would share.

I think it is the perfect little summer app to bring to a dinner party or cookout or to serve to your guests as they are arriving.  I actually made it again when I was hosting wine club and I had it out with prosecco as my guests were arriving...it was a hit again :) 

Today, I am linking up with Allie again for her "Try It Thursday" Series HERE

Here is what you will need:

Pre-Made Naan, Flatbread or Pizza Crust from the grocery store (the thinner the better for this recipe).   

1 ball of Mozzarella sliced

2 peaches, sliced very thin

Bunch of Basil- chopped/sliced

Olive Oil (I actually used White Truffle Oil for an extra little punch of flavor)

Balsamic Syrup and Honey for Drizzle

Salt and Pepper to Taste

Here is how to put this together:

Preheat Oven to 500 degrees- yes very hot!

Spray down a cookie sheet/pizza pan

Lay out your crusts and drizzle the oil on them

Slice your mozzarella and place on the crust

Then slice your peaches very thinly and place on the crust

Slice/Chop your basil and toss on their too

Drizzle Balsamic Syrup and Honey and then season with Salt and Pepper

Bake for 4-8 minutes or until golden brown and crispy
Slice and Serve!

This pairs well with a Sauvignon Blanc from New Zealand like Tohu, Kim Crawford or 90+

It is the perfect Summer Indulgence

Enjoy!

Try It Thursday: The Pioneer Woman's Watermelon Pico de Gallo

It is time for Allie's Linkup over at A Gal Named Al

It is her "Try It Thursday" Series and today I am sharing a tried and true summer recipe.  Linking up with Allie HERE

Check out my original post HERE 

Are you a fan of The Pioneer Woman?

I think she is so different and some of her recipes really jump out at me.

Her Chicken Salad with Feta and Blueberries is UNREAL.  Check out that recipe HERE

I also love her Bruschetta. Check out that recipe HERE

Today, though, I feel like sharing one of my go-to Summer Apps as Summer is right around the corner and I have the fever for sure!  I am going to share her...

Watermelon Pico de Gallo

What you will need.....

 

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes 
• 1/2 teaspoon Salt

• Preparation Instructions

  Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
  Serve with chips or on top of grilled chicken or fish...or as a side salad!

 

Easy Spring Risotto

I am happy to be linking up with Allie again for her "Try It Thursday" Series.  You can find Allie over at "A Gal Named Al."

Stay tuned later in the month for a series that Allie has invited me to Co-host.  So excited to be co-hosting my first linkup- woohoo!!

For now, linking up with Allie HERE 

The recipe I would love to share with you today is

Easy Spring Risotto

What You Will Need:

2 quarts chicken stock
a quarter pound of pancetta, diced into cubes
1 shallot, chopped (or half of a red onion)
  2 cups Arborio rice

1 cup white wine (I used sauvignon blanc for an extra taste of spring)

about 1 cup of frozen peas

about 10 pieces of asparagus, diced into bite sized pieces (I used 1/2 box of frozen asparagus cuts)
the zest and juice of one lemon
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO) and 

Salt and Pepper

How To Put This Masterpiece Together:

In a large pot, bring chicken stock up to low simmer

In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat and add in your pancetta and crisp up for about 5 minutes or so.  Next, add in your shallots and cook a few minutes.  Stir in rice for another minute.

Stir in your white wine- the alcohol will burn off

At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.    

Stir continuously, adding stock every time the majority of the liquid evaporates.  

You will continue doing this for about 20 minutes.  Add stock, stir, wait for it to evaporate and add more.    

After the rice is tender, stir in your peas and asparagus along with about 2 tablespoons of zest and lemon juice. 

Continue cooking another 5-10 minutes.

Stir in cheese and season with salt and pepper to taste. 

 

This is an absolutely delicious risotto dish and the lemon makes it the perfect main dish or side dish for Spring!