I'll share my recipe, if you'll share yours, August 23, 2012

13 years ago

This looks really good in the picture, and I thought of you Glenda, and your love of figs!

Mediterranean Fig Salad

Yield: 2 entrees or 4 to 6 sides

Ingredients:

4 - 6 ounces mixed greens*

10 - 15 figs, halved

2 - 3 sprigs mint, chopped

2 - 4 ounces feta cheese, crumbled

2 Tbsp walnuts, roughly chopped

1 Tbsp balsamic vinegar

1 Tbsp olive oil

1 tsp honey

kosher salt and freshly ground pepper

*I used a mix of spinach, arugula, and lettuces.

Method:

In a large bowl, add 4 - 6 ounces mixed greens, 10 - 15 figs, halved, 2 - 3 sprigs mint, chopped, 2 - 4 ounces feta cheese, crumbled, 2 Tbsp walnuts, roughly chopped, 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1 tsp honey, and kosher salt and freshly ground pepper, to taste. Toss gently to combine, then serve.

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Comments (3)

Jasdip
13 years ago
Jerk Chicken with Cornbread (Real Simple)

2 bunches scallions, trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
lime wedges (optional)

Heat oven to 400 F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.

In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.

Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.

**For more intense heat, rub the spice mixture over the chicken and marinate several hours in the frig.
glenda_al
13 years ago
I had fig ice cream when I was in Florence, Italy! Yummmy!

Fig and goat cheese sandwich

2 slices walnut or multigrain bread
3 ounces soft goat cheese
3 tablespoons fig preserves
1/4 teaspoon freshly ground black pepper
2 teaspoons aged balsamic vinegar or vinegar glaze
1 teaspoon olive oil
Directions
Spread cheese on both slices of bread. Top one slice with preserves, pepper, and balsamic. Lightly oil outside of bread.
If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes
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I'll share my recipe, if you'll share yours, August 13, 2012
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Made this quite a few times and it's become restaurants "new" thing here. One restaurant serves every Wed smoked pork and grits. Grits and greens **with my added notes 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Usegood GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.
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patti43
13 years ago
FRIED RICE (Life as a Lofthouse)

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3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some diced ham, or green onion

I'll share my recipe, if you'll share yours, August 23, 2012

Comments (3)

Jasdip

glenda_al

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patti43

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