Posts Tagged ‘olive oil’
Get ready for spring with my favorite herb salad dressing paired with a simple salad of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.
Change up the way to think of strawberries and rhubarb with this strawberry, rhubarb and pear salad with balsamic-herb dressing. It just might be your favorite spring salad!
When you hear the word “rhubarb” what is the first thing you think of? I bet most of your answered that with “strawberries” and most likely combined in a pie or crumble. Well it is time to open your horizons and welcome this strawberry-rhubarb salad into your world, tossed with pears, crumbled, goat cheese, pistachios and spring salad greens. I even made a balsamic-herb dressing to go with it. With all of those ingredients combined together, this salad quickly became one of my favorites. Sadly rhubarb has been difficult to find and may have to sit on the bench for round 2.
In other news I had a phone interview for a job the other day which lasted 1 hour and 45 minutes. I couldn’t believe it! Definitely did not feel like it took that long but at the same time was the most in depth phone interview I’ve had yet. But before all that happened I managed to screw up which time zone in which I currently reside. She told me 11:00 am central time and I reverted back to thinking I still lived in Memphis, so when 11:00 am came and went I was worried. I even sent an e-mail to check in and suggested other times I was available. Thankfully when my phone finally rang at noon eastern time she understood and we had a little laugh about it. Gotta find the humor in life!
One year ago: Strawberry Basil Gelato
Two years ago: Apricot White Chocolate Granola Bites
It’s the week leading up to Memorial weekend and it’s time to share some recipes to get ready for the first big grilling holiday of the year. But before hitting the grill you gotta think about the side-kicks. Check out my guest post today on Wishes and Dishes to get the recipe for my favorite potato salad made by my dad.
One year ago: Bacon, Egg and Avocado Taco
Two years ago: Penne with Eggplant and Pine Nut Crunch
DAD’S CREAMY POTATO SALAD
Recipe source: My dad
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons
Olive oil is one of those things that I typically buy the generic store brand of. Mostly because it’s less expensive, and also because I generally cannot tell the difference unless using in a recipe where it is the main attraction. So when I received a bottle of Carapelli Extra Virgin Olive Oil to try out, I made sure to pick out recipes where I would be able to taste the difference.
The first thing I decided to make with my bottle of Carapelli Extra Virgin Olive Oil was herb infused olive oil. I got excited thinking about what I would cook with the infused oil once it was prepared, but to my disappointment it grew mold in the air-tight container stored in the refrigerator! Next time I’ll use a different method that doesn’t require leaving the herbs in the bottle. Thankfully I still had half a bottle remaining to try something else in the meantime.
After my failure to make infused olive oil, I decided to prepare something a little safer – homemade pesto. My basil plant had been growing out of control and it seemed fortuitous. This olive oil made me fall in love with my homemade pesto all over again. Pesto is definitely one of those things where the quality of the olive oil matters.
With the remaining small amount of olive oil, I decided to make crispy gnocchi by pan-frying cooked gnocchi in olive oil. This results in what you would expect – gnocchi with a crispy exterior. Served along with the Lighter Chicken Parmesan I shared yesterday, this meal was a hit!