Fruit Salad with Avocado

Prep Time   15 Minutes          Chill Time   1 Hour
Makes 6 cups (serving size: 1 cup salad)

Salad makes a wonderful side dish to a light  lunch or dinner without being too  filling -Fish -barbecue -sandwiches  ETC:
Be sure to come back for more .

1     (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry 
1    (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
 2    cups cubed fresh cantaloupe 
1    medium-size ripe avocado, halved and cut into chunks 
1/4    cup chopped fresh mint 2 tablespoons lime juice Garnishes: light sour cream, crushed pistachios

1       Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
Heart haelthy

 2        I  used Del Monte Sun Fresh Citrus Salad and Del Monte Sun Fresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.
Heart healthy

Shrimp Boil Pasta

Time        45 minutes          Serves 6

Two summertime staples—pasta salads and shrimp boils—combine in this fun family-style meal. The tangy sauce, flavored with scallions, Old Bay seasoning, lemon, and thyme, is truly delicious. When making a pasta dish, one simple trick will take the recipe from good to great. The key to making great tasting pasta is in the cooking water. Add about two tablespoons of kosher salt to a large stockpot of water before boiling, and then add the pasta. Salted water flavors the pasta internally as it absorbs liquid and swells. Many times a recipe will instruct you to reserve some of the cooking water, adding it later to the sauce. This flavorful dish could be described as a Low Country Boil with pasta. Complete with smoked sausage, fresh corn kernels, and Old Bay Seasoning, you can have 

1      pound uncooked gemelli or casarecce pasta
 16   ounces smoked sausage, cut into 1/2-inch-thick slices 
2      cups chicken broth
 2     cups fresh corn kernels (about 3 ears)
 2     pounds raw peeled and deveined large shrimp
 2- 1/2     teaspoons Old Bay seasoning
 1     bunch scallions, sliced (about 1 cup)
 2     tablespoons fresh lemon juice (from 1 lemon) 
1     tablespoon fresh thyme leaves

1 .  Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm.

2.  While pasta cooks, cook sausage in a Dutch oven over medium-high, stirring occasionally, until browned, about 5 minutes. Drain and discard pan drippings. Stir in broth and corn. Bring to a boil; reduce heatto medium-low, and simmer until corn is tender-crisp, about 5 minutes.

 3       Add shrimp and Old Bay to sausage mixture; stir to combine. Cover and cook until shrimp are done, 2 to 4 minutes. Remove from heat, and stir in scallions and lemon juice.

Step 4        Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme.
Heart Healthy

mmApple-Brined Turkey

Tired  of chicken , try this trukey recipe . Youre family will ask for more 
"Brining introduces flavor that penetrates to the bone"  "And, because brining adds moisture, the turkey can handle high heat."  
 TIME: 3 HOURS  45 MINUTES  SERVINGS: 8     TIME(OTHER): PLUS 25 HOUR BRINING AND DRYING

BRINE :
3    cups apple juice
1    green apple, quartered
1/2    navel orange
2       tablespoons coriander seeds
2       tablespoons fennel seeds
4       tarragon sprigs

1    medium bunch of thyme2    garlic cloves, crushed
2    tablespoons Old Bay seasoning
8    sage leaves
1    tablespoon whole allspice berries
2    whole cloves
1    tablespoon whole black peppercorns
2    cups light brown sugar
1    cup kosher salt
One 15-pound turkey, legs and breast separated (see  TIP)
HERB BUTTER
6    sticks unsalted butter (1 1/2 pounds), at room temperature
3    tablespoons chopped thyme
3     tablespoons chopped parsley
2     tablespoons chopped chives
2    tablespoons chopped sage
Salt
Freshly ground pepper

BRINE THE TURKEY
1.  In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.

BRINE THE TURKEY
2.  Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.

MAKE THE HERB BUTTER
3.  In a medium bowl, blend all of the ingredients except the salt and pepper.
Preheat the oven to 400°. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.

TIP:
Ask your butcher to separate the legs from the turkey.

SUGGESTED PAIRING

Spiced Pinot Noir: 2011 DeLoach Russian Riiver Valley
Heart healthy

Tomato Salad with Basil Chimichurri and Ricotta

 For a simple and elegant way to serve your summer farmers' market tomatoes, this speedy salad is perfect. Dressed in a basil chimichurri and speckled with creamy dollops of ricotta cheese, this show-stopping side is perfect for effortless entertaining.

1-1/2      cups fresh basil packed
 1           cup extra-virgin olive oil
 divided  3/4 cup fresh parsley
 pack  1/2 cup fresh cilantro 
 pack  1 tablespoon red wine vinegar 2 teaspoon kosher salt
 divided   1 small shallot
 peeled 1 garlic clove
 peeled 1 medium lime,
juiced 2 pounds heirloom tomatoes,
cut into wedges 
 1/2cup ricotto cheese

1 .  To make the chimichurri, combine basil, ¾ cup olive oil, parsley, cilantro, vinegar, 1 tsp. salt, shallot, garlic, and lime juice in the bowl of a food processor; process until smooth and uniform, about 1 minute.

2 .   Arrange tomato wedges on a serving platter and drizzle with the remaining ¼ cup olive oil and 1 teaspoon salt. Top with spoonfuls of ricotta cheese and drizzle with chimichurri. Serve immediately.
Heart healthy

Howdy friends and readers :
I do so hope you have missed me  , I am back just as sassy as ever to bring you great tasting dishes.
I will bring you up to date on the reason I was  away three months , there was circumstances beyond my control .
Lets get back to good eating ...HUH!!!

Charmoula with Salmon

This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excellent with a rich fish, such as arctic char or salmon.

3 unpeeled garlic cloves
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 tablespoons chopped green olives
1 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Kosher salt
Four 5-ounce, skin-on arctic char or salmon fillets
Pepper

1 .  In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.

2 .  In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.

3 .  In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.

TIP:
The charmoula can be refrigerated for 2 days.
SUGGESTED PAIRING :
Citrusy New Zealand Sauvignon Blanc .
Heart healthy

Good old classic beef stroganoff

Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes! I forgot how much we liked this dish. We totally enjoyed it.

Ingredients:

1 lb. wide egg noodles

4 Tbsp. (1/4 cup) butter, divided

1.5 lbs. thinly-sliced steak (I used top sirloin, but just about any will work)

salt and pepper

1 white or yellow onion, thinly sliced

4 cloves garlic, minced

1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)

1/2 cup dry white wine (or you can substitute in more beef broth)

1.5 cups beef broth

1 Tbsp. Worcestershire sauce

3 Tbsp. flour

1/2 cup plain Greek yogurt or light sour cream

(optional garnish) chopped fresh parsley

Directions:

*Cook egg noodles al dente in boiling, salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)

*Meanwhile, as your pasta water is coming to a boil, melt 2

tablespoons butter in a large saute pan over medium-high heat.
*Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear.
*Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
(If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.)
*Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes.
*Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft.
*Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
*Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth.
*Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally.
*Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in.
*Season with additional salt and pepper if needed.
*Serve over the egg noodles, garnished with parsley if desired.
Dig in!

First spring vegetables ------Vegetable Spring Soup

Total time   1 hour  minutes
Serves 4 (serving size: about 2 cups soup and about 1-1/2 teaspoons cheese)

2 tablespoons olive oil
2 medium carrots, diced (about 1 cup)
1 large leek, trimmed and diced (about 2 cups)
1 celery stalk, diced (about 2/3 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
5 cups unsalted chicken stock
1 pound very small red potatoes, quartered
1 cup frozen green peas
1 cup (1-1/2-inch) slices asparagus
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 cups fresh baby spinach
1 teaspoon fresh thyme
1/4 cup torn fresh basil
1/2 ounce Parmesan cheese, shaved

Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 10 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 15  minutes or until potatoes start to soften.

Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 10 minutes. Ladle soup into bowls; top evenly with cheese.
Heart healthy