:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seafood

Living in the Monterey Bay has it's bonuses, one being that fresh seafood is available year round. Markus and I love seafood of all kinds, however our favorite is fresh Ahi Tuna. There is nothing like it. I just so happened to notice that Costco had the most ridiculously large, beautiful, dark red, fresh ahi steaks. I couldn't resist. It was such a deal...just $20.00 for two gargantuan steaks. Yes. I really did just say that! It may seem like a lot for those of you who aren't familiar with seafood prices, however considering it costs upwards of $17.00 for a salad with a few measly slices of seared ahi on it, the $20.00 is WELL worth it. Look at these things...

We decided to keep it simple and sear these huge steaks and serve it on top of greens tossed in the chinese chicken salad dressing I make. You can get the dressing recipe HERE. Below is the recipe to sear ahi to perfection.

Markus' Seared Ahi Tuna

* 2 ahi tuna steaks
* 1 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper
* sesame seeds (optional)
* 1/2 Tablespoon butter
* 1 teaspoon whole peppercorns

Directions

Season the tuna steaks with salt and cayenne pepper and sesame seeds if you plan on using them.

Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.

Gently place the seasoned tuna in the skillet and cook to desired doneness, 60-90 seconds per side (we sear all sides - and front and back) for rare. This goes FAST!

Slice and enjoy over greens, with soy sauce and wasabi or just plain. It melts in your mouth! Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Seared Ahi Tuna

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Salad

I apologize for the lack of a recipe last week. It was a tough week walking through the loss of a dear friend. With that said, not much cooking was done, however we did eat quite a few large salads. My friend Staci makes some of the best salads, so I tried to re-create one that she makes often. I typically don't make my own salad dressing, as the idea of making my own totally intimidates me. It really does, but with a bit of guidance from Staci and a lot of guessing on my part I finally got it right. This salad dressing is easy, delicious and compliments so many different salad toppings.

Dijon Vinaigrette

* 1 teaspoon Dijon mustard
* 1/3 Cup red wine vinegar
* 1/4 Cup vegetable oil
* 1 garlic clove, crushed
* salt and pepper

In small bowl, mix mustard, red wine vinegar, and garlic. Whisk in oil slowly to incorporate. Add salt and fresh ground pepper to taste.

I prefer to serve this vinaigrette over spinach salad with hard boiled eggs, bacon and freshly grated Parmesan cheese. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Dijon Vinaigrette

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Salad

There have been countless times that I have ordered Chinese chicken salad in restaurants -- and I usually enjoy my meal. However, I have yet to have one better than Jo Mayeda's. Jo is my dear childhood friend, Meredith's mom. She stole my heart with her Chinese Chicken Salad recipe back in 1988 and I have yet to find one I like better. It is relatively simple, light and delicious! If you are planning on having some salad this week, why not try this one? You won't be sorry when you do!

Jo's Chinese Chicken Salad

Marinade:
* 1 Tablespoon hoisin sauce
* 1 Tablespoon sherry
* 1 Tablespoon fresh grated ginger
* 1 Tablespoon soy sauce (I use low sodium)
* 1 teaspoon dry mustard
* 2 - 3 chicken breasts

Dressing:
* 1/2 teaspoon dry mustard
* 2/3 Cup sugar, preferably superfine
* 1 Tablespoon + 1 teaspoon soy sauce (I use low sodium)
* 2 Tablespoons sesame oil
* 1/2 cup vegetable oil
* 2/3 Cup unseasoned rice vinegar

* 2-3 Cups shredded lettuce (I use romaine or dark green leaf lettuce)
* 1/2 Cup chopped unsalted & roasted peanuts
* 2 Tablespoons sesame seeds, toasted
* 2 Cups chow mein or won ton noodles

Directions

Combine marinade ingredients; rub on chicken breasts and place in Ziploc bag to marinate. Refrigerate chicken for 2 hours before roasting. Combine dressing ingredients until smooth, refrigerate until needed.

Roast chicken at 350 degrees for 35-40 minutes or until done (when juices run clear). Cool and shred or cube chicken. Toss together 2 cups of chicken, lettuce, peanuts, sesame seeds, and chow mein noodles in a large bowl. Stir in dressing. You can add anything you like. I often add finely sliced red bell peppers, water chestnuts and/or jicama. Enjoy!

photo credit here

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!
Click here for a printable version of Jo's Chinese Chicken Salad

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Salad

Our neighbors brought over some avocados today and I wanted to find something nice to make (besides guacamole of course). I found this recipe, courtesy of Tyler Florence. And while I changed up his recipe a bit, he has once again, come through for me. This is a fantastic recipe. It is light, delicious, and super easy to make. It is perfect for a warm evening and pairs well with almost anything. We ate it tonight with teriyaki marinated skirt steak...yum!

Avocado Salad with Lemon, Bacon and Watercress

* 4 slices of bacon
* 2-3 avocados
* 1 bunch watercress, stems trimmed
* 1 lemon, juiced
* 1/4 Cup olive oil
* kosher salt and fresh ground pepper (to taste)
* tomatoes, diced largely (optional)
* feta cheese, crumbled (optional)

Directions

Preheat oven to 400 degrees. Lay bacon on broiler pan or line baking sheet with tinfoil and put bacon on rack and bake for 15 minutes or until crispy. Transfer bacon to a plate lined with paper towel and let drain for a few minutes.

Trim stems off of watercress, rinse and dry. Place sliced avocados and crumbled bacon over watercress. I added feta and tomatoes (and it was delicious!). Drizzle lemon juice and olive oil over and season with salt and pepper. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Avocado Salad with Lemon, Bacon and Watercress

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Salad

I got this recipe straight off of my friend Sally's blog (with permission of course). She is an Alaskan girl, married to a Canadian math genius (is a bit of a math wizard herself), smart, witty, resourceful and a good friend. Not only is Sally a brilliant blogger, but she is quite a cook too! I had the pleasure of eating a few of her concoctions while we were in New Zealand together.

I distinctly remember watching her one day as she peeled heaps of apples while making a homemade apple pie. I thought to myself, "I will never be able to make an apple pie from scratch." Well, I have learned to make an apple pie and I have learned some other great recipes from her as well. She has a section on her blog called Salouise. Check it out and indulge in the goodness.

Sally's Spinach Salad Dressing

* 1 clove garlic
* 2 teaspoons cider or red wine vinegar
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 teaspoon dry mustard
* 1/2 teaspoon pepper
* 6 tablespoons olive oil

Directions

Place all ingredients into a blender and blend until smooth. Pour over spinach, and any other delicious salad toppings and toss to coat. I LOVE red onions, feta cheese, candied pecans, crumbled bacon, tomatoes and dried cranberries. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Sally's Spinach Salad

:: Thursday's Recipe Rodeo ::

It's that time of the week again. This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Light and Easy

In need of a side dish or salad to bring to a party? This dish is quick, easy, healthy and delicious. We make this quite a bit in our house as it is really easy and goes with most main dishes. It is fabulous paired with chicken or beef and it is a great salad to bring to any type of gathering. Best served at room temperature, this Mediterranean CousCous Salad is a winner! Try it and you'll love it!

Mediterranean CousCous Salad

Salad
* 1 Cup couscous
* 1 Cup chicken broth
* 12 - 15 kalamata olives, sliced
* 1/2 large red bell pepper, diced
* 2 tomatoes, seeded and diced
* 1 small head of broccoli
* 3 shallots, diced or sliced fine
* 2 Tbsp. mint, chopped (optional)
* feta cheese, crumbled

Dressing
* 1/3 Cup balsamic vinegar
* 2 1/2 Tbsp. lemon juice
* 2 garlic cloves, minced

Directions

Prepare couscous as directed (typically heat chicken stock in sauce pan, remove from heat and add couscous, cover and let stand for approximately five minutes). Cut broccoli into small florets. Add broccoli to couscous pan and cover. This will soften the broccoli just a bit. Meanwhile, mix olives, bell pepper, tomatoes, mint, and shallots together in a bowl. Mix balsamic vinegar, lemon juice and garlic. Pour dressing over vegetables and mix well. Once couscous is ready add to the salad mix and toss well. Add feta cheese and one final toss. Enjoy!
If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Mediterranean CousCous Salad

:: Thursday's Recipe Rodeo ::

It's time for Thursday's Recipe Rodeo! This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please.

Although we have been smothered in smoke from the recent fires and covered in fog, the sun has made just enough of an appearance to keep it feeling like summer and when I think of summer food, shrimp comes to mind. It is light, delicious, diverse and easy to prepare.

Today's Round Up: Light and Easy

This is one of my new favorite recipes. I made it a while ago and have since adapted it from my namesake The Barefoot Contessa - Ina Garten. (Those of you who know my maiden name will get that)

Roasted Shrimp and Orzo

* Kosher or Sea salt
* Olive oil
* 3/4 pound (2 Cups) orzo pasta
* 1/2 cup freshly squeezed lemon juice (3 lemons)
* 1 tsp. lemon zest
* Freshly ground black pepper
* 1 - 2 lbs. shrimp, peeled and deveined
* 1 cup minced scallions
* 1/2 cup chopped dill (I often leave this out as Markus doesn't care for dill)
* 1 cup chopped fresh flat-leaf parsley
* 1 red bell pepper, diced
* 1 cucumber, unpeeled and diced
* 1/2 cup small-diced red onion
* 3/4 pound feta cheese, diced (crumbled is fine too)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, bell pepper, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for at least 1 hour to allow the flavors to blend, or refrigerate overnight (BEST flavor is achieved this way!) It is fabulous served either cooled or at room temperature.

Remember, if you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

Looking forward to getting some of YOUR recipes!

Click here for a printable version of Roasted Shrimp and Orzo