Mozzarella, Tomato & Basil Plate - Insalata Caprese

Want a great holiday appetizer? Try Mozzarella, Tomato & Basil Plate - Insalata Caprese:

Recipe Type: Salad and Salad Dressing, Tomato, Appetizer, Mozzarella Cheese Cuisine: Italian Yields: 4 servings Prep time: 10 min Ingredients: 1 pound fresh mozzarella cheese, cut into 1/4-inch thick slices* 3 to 4 medium fresh tomatoes, cut into 1/4-inch thick slices 1 bunch of fresh basil leaves Extra-virgin olive oil Salt and pepper 2 tablespoons capers rinsed and drained * Purchase Fresh Mozzarella Cheese, Mozzarella Cheese Making Kits, and Mozzarella Cheese Slicers at What's Cooking America's Cooking Store. Preparation: In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! Makes 4 servings.

Reese's Peanut Butter Martini

Prep Time 5 minutes Recipe type: Cocktail Serves: 2 Ingredients • • Reese’s Peanut Butter Martini • 2½ ounces Reese’s Mini Peanut Butter Cup Infused Vodka, recipe below • 4 ounces milk • 1 teaspoon Hershey’s Chocolate Syrup • 4 mini peanut butter Reese’s Peanut Butter Cups, for garnish • • Reese’s Peanut Butter Cup Infused Vodka • 6 ounces good quality vodka (I used Tito’s) • ¼ cup Reese’s Peanut Butter Cups Instructions 1. To prepare the infused vodka, combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day. 2. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve or cheese cloth. Store in a cool place or in the freezer. 3. To prepare the martini, combine infused vodka, Hershey’s chocolate syrup and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small martini glasses. 4. Garnish with Mini Reese’s Peanut Butter Cups

Watermelon Salad with Balsamic Dressing

• 1/4 cup balsamic vinegar • 1 medium seedless watermelon, diced • 1/4 cup canola oil • 1 red onion, thinly sliced • 1/4 cup olive oil • 3/4 cup fresh mint, chopped • 1 tablespoon Dijon mustard • 8 ounces Feta cheese, crumbled • 1 tablespoon honey • black pepper, to taste • 1 clove of garlic, minced • salt and pepper, to taste Preparation In a small mixing bowl, whisk together vinegar, canola oil, olive oil, mustard, honey and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve. Spread 2/3 of watermelon on serving platter. Top with onion, mint and cheese and season with pepper. Pour dressing over salad and garnish with remaining watermelon cubes. Excellent with grilled shrimp or chicken.

Roasted Cabbage with Bacon Bits

• Roasted cabbage. INSANELY delicious, easy, inexpensive & healthy ~Frisky 1 tsp olive oil (5g) 2 tbsp real bacon bits (14g) 2 tbsp lemon juice 1 tbsp worcestershire sauce 1/4 tsp kosher salt 1/4 tsp ground black pepper (more or less to taste) 1 Medium Head of Cabbage Preheat the oven (or the grill,) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core.. Then cut the halves in half again… …to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-30 minutes. I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage. The wedges reheat wonderfull in the oven or the microwave!

South Carolina Coleslaw published in Southern Living--Ah the taste of summer

State Champion Coleslaw Recipes Tart, sweet, creamy, crunchy—there's so much to love when it comes to slaw. Here's how we're serving it up.|Francine Maroukian, Tony Aiazzi; Produced by Jennifer V. Cole, Hunter Lewis South Carolina Slaw Place 1/2 head thinly sliced cabbage (about 1 lb.) and 1 cup grated carrot in a bowl. Whisk together 1/2 cup apple cider vinegar, 1/4 cup sugar, 1/4 cup vegetable oil, 2 Tbsp. Dijon mustard, 2 tsp. dry mustard, 1 tsp. celery seeds, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper in a saucepan until sugar dissolves; bring to a boil over medium-high heat. Pour over cabbage mixture; toss to coat. Serve immediately.

Martha Stewart shares multiple ways to use canned tuna

Mediterranean Tuna-Noodle Casserole Good old tuna casserole is new again with the addition of red bell peppers, artichoke hearts, and scallions. This casserole freezes very well, so make an extra to save for a busy night. Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna. Everyday Food, October 2007 • Prep Time 35 minutes • Total Time 55 minutes • Yield Serves 8 Add to Shopping List Ingredients • 1/3 cup olive oil, plus more for baking dishes • Coarse salt and ground pepper • 1 pound wide egg noodles • 2 red bell peppers (ribs and seeds removed), thinly sliced • 1/2 cup all-purpose flour • 5 cups whole milk • 4 cans (6 ounces each) tuna in olive oil, drained • 1 can (14 ounces) artichoke hearts, drained and thickly sliced • 5 scallions, thinly sliced • 1/2 cup finely grated Parmesan Directions 1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot. 2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer. 3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes. Cook's Note Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months. To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Fresh Cucumber Salad Perfect for Summer

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) 1-cup sliced onions 1-cup sliced green peppers 1-tbsp salt 1-cup white vinegar 2-cups sugar 1-tsp celery seed 1-tsp mustard seed We used red pepper Mix cucumbers, onions, peppers and salt; set a side Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil Remove from heat and let cool for one hour Pour mixture over cucumbers Put in jars and store in refrigerator Will keep up to 2 months Makes 2 quart jars

Woodford Reserve Chocolate Cake-For all you bourbon fans out there

Woodford and Chocolate? Yes please. Our very own Chef Mark Williams is creating this Bourbon Chocolate Cake at the New York Chocolate Show this weekend. Who wants a piece? Woodford Reserve Kentucky Bourbon Chocolate Cake Created by Chef Mark Williams, Brown-Forman Corporation, Louisville, Kentucky Makes one 10-inch cake Ingredients: 2 tablespoons unsalted butter 6 ounces of Valrhona Grand Cru Dark Baking Chocolate Caraibe Pinch of salt 8 eggs, separated ¾ cup plus 2 tablespoons sugar 2 cups ground toasted hazelnuts 2 tablespoons Woodford Reserve Kentucky Bourbon Pinch of cream of tartar Butter and flour a 10-inch cake pan and preheat oven to 375 degrees F. Place the butter, chocolate and salt in a metal bowl over simmering water and stir until smooth. Beat the egg yolks and the ¾ cup sugar in a mixing bowl until the mixture is pale yellow and falls in folds from the beaters. Stir in the chocolate mixture, the hazelnuts and the Woodford Reserve Bourbon. In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form; then add the 2 tablespoons sugar and beat until stiff but not dry. Stir one-fourth of the egg white mixture until the batter is smooth. Pour the batter into the cake pan and bake until a skewer inserted in the center comes out clean, approximately 45-55 minutes. Set the cake aside to cool in the pan. Once cool, unmold the cake, slice it and serve it with Bourbon caramel sauce, Bourbon chocolate sauce and whipped cream, if desired.

Pumpkin Pie Martini

Pumpkin Pie Martini: (Just in time for the fall holiday season) 1/2 - 3/4 Can of pumpkin pie filler 1/2 cup or so of Whipped Pinnacle Vodka 2 teaspoons Cinnamin (Goldslager might work too!) Lil Nutmeg

The Perfect Holiday Eggnogg from Food&Wine--Tom and Jerry

Cocktail recipe: Tom & Jerry © Lucas Allen Tom & Jerry Contributed by John Gertsen SERVINGS: Makes 4 drinks “It may seem like a bit of a nuisance to make such a labor-intensive drink,” says John Gertsen of this classic 19th-century eggnog. “But at the end of a long shift there’s nothing better than a nice, hot Tom & Jerry.” 8 ounces Tom & Jerry Batter (see Note) 4 ounces Cognac 4 ounces aged rum 8 ounces hot whole milk Freshly grated nutmeg, for garnish Pour the Tom & Jerry Batter into a large heatproof measuring cup. Gently fold in the Cognac and rum, then gently stir in the hot milk. Pour the drink into 4 small warmed mugs or heatproof glasses. Garnish with nutmeg. Notes Tom & Jerry Batter In a medium bowl, beat 3 large egg whites with 1/8 teaspoon cream of tartar until soft peaks form. In another bowl, beat 3 egg yolks with 1/2 ounce aged rum. Gradually beat in 1 cup superfine sugar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground mace, 1/8 teaspoon ground allspice and a small pinch of ground cloves. Gently fold in the beaten egg whites. The batter can be refrigerated overnight. Makes about 20 ounces.

Chicken and Corn Enchilada Verde

4 main-dish servings Total Time: 1 hr 10 min Prep Time: 35 min Oven Temp: 400 Ingredients U.S. Metric Conversion chart • 6 cup(s) (about 4 leaves) packed torn kale leaves, ribs and stems discarded • 2 pound(s) firm green or yellow tomatoes, cut in half • 2 clove(s) garlic, unpeeled • 1 jalapeño chile, seeded • 1 teaspoon(s) vegetable oil • 3/4 cup(s) packed fresh cilantro leaves • 2 tablespoon(s) fresh lime juice • Salt • Pepper • 2 cup(s) fresh or frozen corn, thawed if frozen • 1 1/2 cup(s) (about 6 ounces) shredded, cooked chicken-breast meat • 1/2 cup(s) crumbled reduced-fat feta cheese • 8 (6 inches each) taco-size corn tortillas • 1 romaine lettuce heart, thinly sliced ________________________________________ Directions 1. Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. 2. Place kale in microwave-safe medium bowl along with 1/2 cup water. Cover with vented plastic wrap and microwave on high 8 minutes or until kale is wilted and tender. Drain; let cool slightly. 3. Meanwhile, place tomatoes, garlic, and jalapeño on jelly-roll pan; toss with oil. Broil 3 minutes or until lightly charred, turning over once. Let cool slightly. Reset oven temperature to 400 degrees F. 4. Remove peel from garlic cloves; place in food processor bowl along with kale, tomatoes, jalapeño, 1/4 cup cilantro, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pulse until smooth. Spread 1/2 cup vegetable purée on bottom of 3-quart baking dish. 5. In large bowl, combine corn, chicken, 2 cups vegetable purée, half of feta cheese, and 1/8 teaspoon salt. 6. Wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm and pliable. Place 1/2 cup chicken mixture in center of a tortilla; roll up tightly. Place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Top enchiladas with remaining vegetable purée and feta. Cover with foil; bake 20 minutes or until heated through. To serve, top with lettuce and cilantro.

Farm to table shopping in Atlanta

If anything should be fresh in Atlanta it should be the eggs and the chickens. We are the poultry capital of the world. My husband likes the more expensive eggs at the grocery with the Omega 3’s added but the organic farmed eggs right near our home are just as good. The University of Georgia and Abraham Baldwin Agricultural College have long been known in the south as a place to study agriculture. We have hybrid fruit and vegetables experts’ right at home. Why buy food from Peru, Mexico or Guatemala? Do you ever worry about pesticides, chemicals and now radiation in your food? Buying local and knowing where and who grew your food may be the answer that is right for you. Atlanta farmers and business owners make it easy for you to go organic. Here is how; Whole Foods is great and everything but wouldn't you like to know that your fruit, vegetables and meat came from your garden, a community garden or a farmer trying to make a decent living in your state? Enter the businesses that cater to the organic eater; If you are busy working professional Natures Garden Delivered may be your answer to having fresh, pesticide free fruits and vegetables right in your home. It is a farm co-op where you can choose your own box size, your own frequency of delivery and even end up saving time and money not letting fruits and veggies go bad at your home and not running out of fresh vegetables. The Dekalb Farmers Market on Ponce De Leon started as a fruit and veggie stand in 1977. It is family owned and still operated by that same family today. It is an amazing place. You can buy spices in bulk, foods from around the world, very pretty flowers, whole sized fish, you can go absolutely wild. If you are a foodie this place is a must not miss. Oh and by the way that little fruit stand on the corner sits at 140,000 square feet right off Ponce. Serenbe Farms is a beautiful place. More for its lovely homes, restaurants, galleries and live work sustainable living neiborhoods. Serenbe is a place to get organic food on the south side of Atlanta. From May until November they have a weekly farmers market and artist market on Saturdays. What a fun way to pick up your fresh fruits and veggies and get your creative juices flowing as well. Life Grocery Natural Market in Marietta is a place on the North West side of Atlanta to buy organic, order organic and just learn how to be healthier. This article only skims the surface of what is available in the Atlanta Metro Area. We are truly blessed with good soil, good moderate temperatures and soil content. Our climate makes it perfect for sustainable farming. Get out there and buy local.

Lamb Taco's with herbed yogurt and heirloom tomatos

My husband and I have discovered Lamb Tacos. We loved them so much we have made them twice for dinner now.

Prep Time 25 minutes Actual cooking time 6 minutes Herbed Yogurt 1 cup plain greek yogurt 1/4 cup chopped fresh herbs (cilantro, dill, or parsley) 1/2 tsp freshly ground black pepper Blend all ingredients in the food processor or magic bullet. It turns pale green and looks like the famous green goddess dressing. Lamb 1 1/4 ground lamb (about $8.99 a lbs) 4 tsp each Dijon Mustard and Worcestershire sauce 2 tsp garam masala (an Indian dry spice blend) 3/4 tsp kosher salt 1/2 tsp freshly ground pepper flakes 1 Tbsp extra-virgin olive oil 12 corn tortillas warmed (We substituted the flat bottom regular taco shells) 1 1/2 cups shredded romaine lettuce Combine lamb with mustard, Worcestershire sauce, garam marsala, salt, black pepper, and red pepper flakes in a large bowl. Blend ingredients. Cook in skillet over medium heat add lamb and cook stirring frequently to break up the ground lamb pieces, until browned about 6 minutes. Tomatos 1 1/2 heirloom tomatoes, diced 1 Tbsp each balsamic vinegar and extra virgin olive oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper Makes 4 servings. Each serving has 601 calories, 30gr fat, 36 gr protein, 50grcarb.

Gazpacho-Cool Summer Soup

Gazpacho

A cold, crisp, fragrant bowl of fresh summery goodness. Use your own home-grown veggies or go get them at your local farmers' market and make this soup that same day. The vitamins in this one will leap right out of the bowl, course through your veins and out your EARS, people.

5 Tbsp. olive oil
4 Tbsp. red wine vinegar
2 tsp. salt
1/2 tsp. ground black pepper
1 large cucumber, peeled and diced
2 avocados, peeled, pitted and diced
3 stalks celery, diced
5 scallions (green onions), sliced
1 green pepper, diced
3 tomatoes, peeled and diced (plunge them in boiling water for one minute to easily remove skins)
4 cups V-8 juice
or substitute Zig Zang Bloody Mary Mix for the V-8 to spice it up.

Coastal Crab Eggs/ BLT Eggs

Easter Egg-stravaganza--Just in time for Easter
Boil a dozen eggs.peel cut in half and take out the yolk. Place the yolk in a bowl add mayonaise 1/2 cup or to taste, sliced/chopped dill pickles to taste, 1 can of crab, or 6 oz of publix cajun crab dip already prepared. mix and place back into the halfed egg whites. wrap with clear wrap and serve chilled. Flavor with salt, pepper, onion powder, garlic powder, and a little paprika again all to taste. My family is spice so we go a little heavy on spice...
12 Eggs (one dozen)
1/2 cup mayonaise
1 whole can of crab drained
salt and pepper to taste.
dill pickles or sweet pickle (depending on your houshold and taste)
Here is another one from Paula Deen;
BLT Eggs;
Ingredients
• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 3 slices bacon, cooked and crumbled plus more for garnish, if desired
• 2 cherry tomatoes , seeded and finely chopped
• 1 tablespoon dried parsley flakes
• Salt and freshly ground black pepper
Directions
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.
Easter is such a special time for christians. It is a time to go to church, to spend with family and just to be thankful. Easter food is passed down for generations through families. The BLT Eggs can also be made into potato salad with red potatos and sour cream. Ham and eggs are your traditional brunch but again each family has their own wonderful traditions.