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Onion

Pepper & Kale Panzanella Salad

September 8, 2014 by Kay Leave a Comment

Pepper & Kale Panzanella Salad is a light yet filling salad loaded with homemade bread cubes, sauteed pepper & kale, cherry tomatoes, feta cheese, pickled onions and basil.

Panzanella salad is by far my favorite kind of salad. I like to make homemade croutons when making panzanella, it only takes a few minutes and makes a huge difference in the salad. I like to use a hearty bread like sourdough, or a multi-grain bread, cut it into cubes and then saute the cubes in olive oil over medium high heat for a few minutes.

I saute the peppers and kale for this salad. Sauteing the peppers brings out the sweetness in them while sauteing the kale softens it. Add to the peppers & kale some sweet cherry tomatoes, salty feta cheese, pickled onions and basil and you have a great base for this salad.  Add to salad a greek yogurt based dressing with vinegar and honey and you have a very tasty panzanella salad that you will fall in love with.

Enjoy!

Kay Signature

 

 

 

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Pepper & Kale Panzanella Salad

Rating: 51

Yield: 4 Servings

Pepper & Kale Panzanella Salad

Ingredients

  • For the pickled onions:
  • 1 sweet onion, walla walla or vidalia, sliced into thin moon shapes
  • Apple cider vinegar
  • ¼ tsp. salt
  • ½ tsp. sugar
  • For the salad:
  • 4-5 cups cubed bread, I used sourdough
  • Salt & pepper
  • 2 tbsp. olive oil, divided
  • 2 sweet peppers, cut into large chunks
  • 2-3 cups kale sliced into thin strips
  • 2 cups cherry tomatoes, halved
  • 1 – ½ cups fresh mozzarella, cut into chunks
  • ½ cup pickled onions
  • 8-10 large basil leaves, chiffonade
  • For the dressing:
  • 4 tbsp. plain greek yogurt
  • 3 tbsp. olive oil
  • 2 ½ tbsp. vinegar, I used Cranberry Pear, balsamic is fine also
  • 2 tbsp. honey
  • 2 pinches of salt
  • 1 pinch of pepper

Instructions

  • For the pickled onions: Add all the ingredients to a bowl and let sit for 30 minutes.
  • In a large saucepan, add 1 tbsp. olive oil and turn the heat on medium. Add the bread cubes and sprinkle with a pinch of salt & pepper. Saute for 5 minutes, making sure to toss a couple of times. Set the bread cubes aside. In the same pan, add 1 tbsp. of olive oil and add the peppers and kale. Saute for 3 minutes. Remove from the pan and set aside.
  • Mix the dressing: add the yogurt, olive oil, vinegar, honey, salt and pepper to a bowl and whisk to combine.
  • Add the tomatoes, mozzarella, pickled onions, basil to a large bowl. Add in the bread cubes and pepper/kale mix. Toss everything together. Pour the dressing over the salad and toss to combine.

Notes

Adapted from Love & Lemons.

3.1
https://www.lovefoodwillshare.com/pepper-kale-panzanella-salad/

Homemade bread cubes.

Homemade bread cubes.

Longs list of ingredients.

Longs list of ingredients.

Saute peppers.

Saute peppers.

Saute kale.

Saute kale.

Salty feta cheese.

Salty feta cheese.

Lovely colors.

Lovely colors.

Sweet cherry tomatoes.

Sweet cherry tomatoes.

Pepper & Kale Panzanella  Salad

Pepper & Kale Panzanella Salad

Delicious Panzanella Salad.

Delicious Panzanella Salad.

 

Filed Under: Salads Tagged With: Bread, Kale, Onion, Pepper, Salad, Tomatoes

Broccoli Rice Casserole

August 21, 2014 by Kay Leave a Comment

Broccoli Rice Casserole is a comforting side dish filled with broccoli, rice and cheese and is sure to please even the finicky eaters!

As I sit and write this I am looking at my two cats, Oscars and Olives taking an afternoon nap. Oh, the life a cat leads. On long days like today I envy them, wishing I could snuggle up and take a nap. Unfortunately, that won’t happen today.

I just got home from work (my paying job) and am sitting down to work on my blog (my non-paying job).  Don’t get me wrong, I love working on the blog but some days after getting home from work my mind is a bit blank and creativity is hard to come by.

I am also busy canning cucumbers this week. I am making dill pickles and sweet pickle relish. I received the best cucumbers for pickling from The Berry Dairy, the perfect height for pint sized jars and very little seeds, two things I find very important when canning dill pickle spears and relish.

Broccoli Rice Casserole can easily be made gluten free if that is a diet you follow. The cheese sauce used in Broccoli Rice Casserole is extra special because it uses two kinds of cheese, gouda and cheddar cheese. To the cheese sauce you add sauteed broccoli & onion and cooked rice. The casserole is topped with more cheese and baked until its bubbly and brown.

Feel free to serve this dish along side some grilled chicken or pork chops.

Enjoy!

Kay Signature

 

 

 

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Broccoli Rice Casserole

Rating: 51

Yield: 6 Servings

Broccoli Rice Casserole

Ingredients

  • 2 tbsp. olive oil
  • 1 medium Vidalia onion, chopped
  • 3 ½ - 4 cups broccoli, chopped into small pieces
  • 3 tbsp. water
  • 1 ½ tbsp. butter
  • 2 tbsp. gluten free flour, or regular flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup half & half
  • 1 cup milk, I used skim
  • 1 cup gouda cheese, divided
  • ¾ cup cheddar cheese divided
  • 1 cup rice, cooked

Instructions

  • Preheat the oven to 375 degrees.
  • In a pan, heat the olive oil over medium high heat and add the onion. Cook the onion for 6-8 minutes, until the onions turn translucent and start to brown.
  • Add the broccoli and water to the pan, cook another 5 minutes, until the broccoli turns a bright green. Put the broccoli mixture in a bowl and set aside.
  • Add the pan back on the burner and add the butter to melt. Lower the temperature to medium and whisk in the flour, let cook for 2-3 minutes, working any lumps out of the mixture. Let the mixture come to a boil and once it is thick, remove the pan from the heat. Whisk in ½ cup of the gouda cheese and ¼ cup of the cheddar cheese.
  • Stir in the broccoli mixture and the rice. Pour the casserole into a 2.5 quart baking dish sprayed with cooking spray.
  • Cook for 25-30 minutes, until the cheese starts to turn brown. Let sit 5 minutes before serving.

Notes

Adapted from Iowa Girl Eats.

3.1
https://www.lovefoodwillshare.com/broccoli-rice-casserole/

 

Saute the broccoli and onion.

Saute the broccoli and onion.

Gouda & Cheddar Cheese is added to the sauce.

Gouda & Cheddar Cheese is added to the sauce.

Stir in the rice, broccoli and onion mixture.

Stir in the rice, broccoli and onion mixture.

Add the mixture to your baking dish.

Add the mixture to your baking dish.

Top with more cheese!

Top with more cheese!

Bake until golden brown.

Bake until golden brown.

Broccoli Rice Casserole

Broccoli Rice Casserole

Real Comfort Food

Real Comfort Food

Every bite is delicious.

Every bite is delicious.

Filed Under: Side Dishes / Vegetables Tagged With: Broccoli, Cheese, Onion, RIce

Fiesta Fettuccine

July 30, 2014 by Kay Leave a Comment

Fiesta Fettuccine is vibrant with color from the peppers, corn and basil. Add to it some spices, pasta and cheese and you have a dish full of flavor.

I could eat pasta every day, really, I love it that much! I try to control the amount of pasta I eat, too many carbs to eat it every day. When I make a pasta dish I like to add in a fair amount of vegetables to off set the carbs. At least in my head I think I am eating healthier. 🙂

There are some wonderful spices in Fiesta Fettuccine, my favorites are paprika and cayenne pepper. These spices add some smokiness and heat to the dish. The cilantro and basil add a fresh element to the dish. Lastly,  I added bacon and cheese to the recipe because everything tastes better with bacon and cheese. I’m right, aren’t I?

Enjoy!

Kay Signature

 

 

 

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Fiesta Fettuccine

Rating: 51

Yield: 4-6 Servings

Fiesta Fettuccine

Ingredients

  • 1 pound fettuccine pasta
  • 3 cups corn, fresh or frozen off the cob
  • 4 tbsp. butter, softened
  • 1 lime, juice of ½, ½ for garnish
  • ½ tsp. paprika
  • ½ tsp. chili powder
  • Pinch of cayenne pepper, more if you want it spicier
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 1 sweet pepper, seeded and sliced into strips
  • ½ onion, sliced
  • ¾ cup milk
  • ¾ cup heavy cream
  • 1/3 cup parmesan cheese, grated
  • ½ cup sharp white cheddar cheese, shredded
  • 2 tbsp. parsley or cilantro
  • 1/2 cup fresh basil, chopped or julienned
  • 6 sliced bacon, cooked & crumbled
  • 1/2 cup queso fresco, crumbled

Instructions

  • Cook fettuccine according to package directions. Reserve 1 cup of the pasta water.
  • Add the corn to a microwave safe dish and heat for 2 minutes, set aside.
  • In a small bowl, mix together the butter, juice of a ½ a lime, paprika, chili powder, cayenne pepper, pepper and salt. Take ½ of the mixture and mix it in with the corn. Put the other half in a large sauce pan over medium high heat. Add the pepper and onion. Cook for 5-6 minutes, until they start to soften.
  • Stir in the milk and heavy cream. Cook for 5 minutes stirring often, until the mixture starts to thicken. Stir in the cup of pasta water.
  • Remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir to combine, return the pan to the heat. Add in the pasta, corn, parsley or cilantro, basil and bacon. Stir to combine.
  • Plate the pasta, garnish with queso fresco, a slice of lime and basil.
3.1
https://www.lovefoodwillshare.com/fiesta-fettuccine/

It's almost ready to eat!

It’s almost ready to eat!

Fiesta Fettuccine

Fiesta Fettuccine

Squeeze fresh lime juice before eating.

Squeeze fresh lime juice before eating.

Queso Fresco is a mild mexican cheese.

Queso Fresco is a mild mexican cheese.

Love the color combination.

Love the color combination.

Meatless Wonder

Pasta Perfection

Filed Under: Pasta, Pork Tagged With: Bacon, Basil, Cheese, Cilantro, Corn, Lime, Onion, Pasta, Peppers

Cherry Salsa

July 17, 2014 by Kay Leave a Comment

Cherry Salsa combines bright red cherries with classic salsa ingredients to become a snack or use as a condiment on chicken or pork.

Cherries are in abundance at the grocery store right now and I do love eating them. I am not a fan of the pits but I am guessing that no one really is. I eat them as a snack or use them in a fruit salad but I thought it would be good to make a salsa with them.

My instincts were right, using the cherries in a salsa was spot on. The cherries were very ripe and juicy but combining them with lime juice, jalapeno, onion, garlic and cilantro made them even more juicy & delicious.

Serve this salsa with your favorite tortilla chip or do as I did and serve it on top of a grilled pork chop or chicken breast. Any way you eat it, you will love it!

Enjoy!

Kay Signature

 

 

 

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Cherry Salsa

Rating: 51

Yield: Approx. 2 Cups

Cherry Salsa

Ingredients

  • 1 ½ cups cherries, chopped
  • 1/3 cup cilantro, minced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeds removed, minced
  • 1 small red onion, chopped
  • Juice of one lime
  • Pinch of salt
  • Pinch of pepper

Instructions

  • Combine all the ingredients in a bowl, stir to combine. Let rest for 30 minutes so the flavors can marry.
  • Serve as an appetizer with tortilla chips or serve with a main dish of grilled pork chops or chicken breasts.
3.1
https://www.lovefoodwillshare.com/cherry-salsa/

 

Chop the fresh cherries.

Chop the fresh cherries.

Chop the onion, jalapeno, cilantro and garlic.

Chop the onion, jalapeno, cilantro and garlic.

Love the deep colors.

Love the deep colors.

Cherry Salsa

Cherry Salsa

Cherry Salsa

Cherry Salsa

Serve with tortilla chips.

Serve with tortilla chips.

Delicious Cherry Salsa

Delicious Cherry Salsa

Filed Under: Appetizers Tagged With: Cherries, Cilantro, Garlic, Jalapeno, Lime Juice, Onion

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Hi, I'm Kay, creator of Love Food, Will Share. I hope I can provide and inspire you to make tasty recipes and have fun...
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