i have been making this salad for years. i truly love it. very light and refreshing and perfect for summer-time BBQ’ing. takes just a few minutes.
cut kernels off of a 4 ears of corn, dice watermelon (about 1 cup), and slice cucumber into thin slices(1 english cucumber) … finely chop one bunch of fresh tarragon.
for the vinaigrette: use about 1/4 cup white wine vinegar (or any other white vinegar you like) 1 tsp honey, 1 tsp mustard more fresh and dried tarragon, grated orange zest, about 1/4 c (more or less) of olive oil, salt and pepper. you will not need to use all of this dressing, maybe half or less. add just a bit of dressing to start and taste…
keep leftover dressing in fridge, great for salads, as a marinade for chicken or fish, or just drizzle on top of grilled chicken.
2 pkgs active dry yest
1/4 cup warm water
1 cup scalded milk, cooled
1/2 cup soft butter
1/2 cup sugar
4 cups sifted flour
3/4 tsp salt
4 egg yolks slightly beaten
2 TBS slivered citron
1 TBS slivered orange peel
1/2 cup raisins
8 hard cooked eggs colored (i use less, maybe 4)
1 cup confections sugar
1 TBS milk
Preheat oven to 350. In a bowl soften yeast in warm water. Scald milk and cool. In mixer gently beat butter, sugar, salt yolks, citron, orange peel and raisins. Add to this 1 cup flour. Add softened yeast. Beat in remaining flour. Toss on a floured board, and knead until smooth and elastic. Shape into a ball. Place in an oiled bowl. Brush the top of the dough with oil. Cover and let rise in a warm place, divide into 2 or 4 pcs. (can make two rings if you like with 4 pcs)
Shape each pc into a long roll that can either be twisted together or braided together. Shape into a circle and nest the colored eggs in between the dough. Brush top of dough with melted butter. Cover. Let rise until it doubles in bulk. Bake at 350 for about 35 minutes until golden. While warm brush (or drizzle) top with the combined confectioners sugar and milk.
First rising time: 2hours Second rising time: 1 hour
(will post pics in a few days)
Splurge on the weekend and eat really healthy during the week! I cannot be on a diet 24/7, it just wont work for me. I am a lover of food and the kitchen and nothing will ever change that, so I try to incorporate balance in my eating and cooking lifestyle.
I am actively on weight watchers. I am trying to lose about 10 lbs by spring! So far, I have lost 5 (it’s been almost 2 weeks). So, here is a quick and easy (and very yummy!!) recipe. You can use whatever you like, whatever you have in the house. This recipe is never the same, I always change according to what I have in the house, or what looks fresh in the market. Sometimes spinach and feta, or basil and tomato, or mozzarella or goat cheese or… just a sprinkle of pecorino (a big calorie saver)! This time, I had leftover broccoli rabe with cannelloni beans from dinner the night before, and that is what I used to stuff my chicken breast! I also had the laughing cow light cheese triangles…so i used 1/2 of one in each cutlet! (only .5 point)!!
BTW, my husband who is not on WW loves this recipe too!
- thin sliced chicken cutlets (4, 3 1/2 ounce cutlets)
- 3 egg whites
- tbls mustard
- 1 tbls parsley (fresh or dried)
- salt and pepper
- spinach (box frozen, squeeze out moisture, or use fresh leaves (uncooked)
- sundried tomatoes (6 pcs)
- pignoli nuts (or walnuts, pecans, chestnuts…)
- 2 laughing cow light swiss or garlic (use just 1/2 per piece of chicken)
- 1/4 tsp grated cheese (peccorino or parmesan) for sprinkling on chicken
- 1 tsp grated cheese to be added to breadcrumb mixture
- 1/4 cup seasoned breadcrumbs
- 1/4 cup unprocessed bran
Preheat oven to 350. Spray glass dish with olive oil. Combine egg whites, parsley s&P in a bowl. Whisk. Add chicken. Separate plate combine breadcrumb, bran and 1 tsp of grated cheese, mix. Dip chicken in breadcrumbs. Layer tomato, spinach, cheese and pignolias, roll up and secure with a toothpick. Bake in oven for about 45 minutes. Each one is about 4 -5 points on WW (depending on which cheese you use)!
Filed under cooking, Cooking, Baking, Food, diet, fitness, weight loss, dinner, easy dinner, food, Health, weight watchers, wellness
fried chicken cutlets
There is nothing more delicious and special than a stuffed artichoke. My parents made these as a special treat for us growing up. Sometimes cooked in the oven, sometimes on the stovetop. This yummy spiral journey begins by eating each leaf, packed with yummy breadcrumbs and a bit of artichoke. You must scrape the leaf between your teeth. Like climbing down a flight of stairs anticipating the last step, you come to the heart. Ahhhh. Joy. Be sure to remove all the fuzzy hairy fibers or “choke” that sit atop, protecting the jewel of this glorious vegetable.
Here is what I think is the best and “foolproof” way of making an artichoke.
First wash the artichoke. Pull off the outer tough leaves, and then with a scissor trim each leaf so the tips are blunt. Next, with a very sharp knife cut off the top third of the artichoke. I leave the “choke” intact, i don’t mess with it. Bring a large pot of salted water to a boil, drop carciofe in the water and let cook for about 8-10 minutes. Remove from water, drain excess water. Stuff them with breadcrumb mixture.
2 cups breadcrumb, 1/2 cup olive oil, 8 cloves garlic finely chopped, 1/2 cup grated pecorino, bunch of flat leaf parsley chopped, handful of basil leaves chopped, black pepper, 1/2 cup chicken stock
Stir mixture together stuff carciofe (artichoke) and drizzle each one with olive oil. Roast in oven at 350 for about 45 minutes to one hour. Cover with foil for first 30 minutes. You will know when artichoke is done if leaf pulls away with ease.
Filed under Christmas, cooking, Cooking, Baking, Food, dinner, easter, entertaining, food, italian food, recipes