Tag: green onions

South of the Border Salad

South of the Border Salad

I still remember the Thanksgiving that my grandmother made a pot full of pickled green beans on Thanksgiving. These were green beans she had canned during the summer that were apparently not marked accordingly, and her nose did not detect the difference. I fixed my plate with turkey and dressing, sweet potato casserole, and a spoonful of Bo’s beans. What horror when I took a big bite of them!

Our sense of smell and tastes change as we age. As of a year or so ago I no longer eat yellow squash, and I had eaten it all my life. One of my favorite herbs has always been cilantro. In fact, even before I knew what a herb was, I loved cilantro. I know some people have never liked it and I have read that it has a lot to do with their genes.  A good salsa has always been one of my favorite snacks. Then, over the past couple of weeks, something has changed. I know it’s not a gene thing and I am hoping that it is only temporary, but I am not enjoying cilantro as of late! With squash, I could take it or leave it. However, without cilantro in my life, I am really sad. There are many of my favorite recipes that include cilantro. If it’s not an actual ingredient, I sprinkle fresh cilantro over the top of many dishes.

I have been making this pasta salad for years. I love the little bits of pepper jack cheese and the crunchy jicama mixed with the tiny orzo pasta, creamy dressing, and most of all the fresh taste of the cilantro! For those of you who do not care for cilantro but want the fresh herb element, try substituting a mixture of fresh basil and fresh mint.

 

South of the Border Salad
 
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Ingredients
  • 1 lb. box Orzo, cooked and drained
  • 1 (8.75-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 c. cubed Pepper Jack cheese
  • 1 c. peeled and diced jicama
  • 1 c. chopped green bell pepper
  • 2 - 4 green onions, chopped
  • 1 - 2 medium tomatoes, seeds removed and cubed
  • Dressing:
  • ½ c. mayonnaise
  • ½ c. sour cream
  • Juice of half lime
  • ¼ - ½ c. chopped cilantro
  • 1 tsp. salt
  • Freshly ground black pepper
Instructions
  1. Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
  2. In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
  3. Add dressing to pasta mixture and combine. Store in refrigerator.

 

Apple-Smoked Bacon and Cheddar Scones

Apple=Smoked Bacon and Cheddar Scones

Spring is a busy time for many. We are ready to be out of the house after those cold winter days. Yard work always awaits, and those outdoor projects that we have put off all winter need to be tackled.

Greg and I recently spent three days putting metal siding and a metal roof on an outdoor building. I’m sure we could have hired a professional to do it in a third of the time. However, we did not kill each other in the process, and we have a good feeling of accomplishment!

On these busy days, it’s nice to have something on hand for a quick breakfast or even a snack. These scones are a great savory treat that my family loves. Everything is better with bacon and cheese and these great with a cup of coffee on the go.

 

Apple-Smoked Bacon and Cheddar Scones
 
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Ingredients
  • 3 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 tsp. freshly ground black pepper
  • ½ c. (1 stick) chilled unsalted butter, cut into small cubes
  • 1½ c. grated Cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped into 1-inch pieces
  • ¾ to 1½ c. buttermilk
  • 1 lg. egg
  • 2 tbsp. water
Instructions
  1. Preheat the oven to 400°F. Using a mixer fitted with a paddle attachment, combine the flour, baking powder, salt, and black pepper in a large bowl on low speed. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together the flour, baking powder, salt and pepper. Gradually cut in the butter with pastry blender or two knives until the mixture resembles small peas. Stir in the cheese.)
  2. Add the green onions, bacon, and ¾ cup of the buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, us the remaining buttermilk, adding 1 tbsp. at a time, until the dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a light-textured scone. Remove the dough from the bowl and place it on a lightly floured flat surface. Pat the dough into a ball. using a well-floured rolling pin, flatten the dough into a circle about 8inches wide and ½ inch thick. Cut the dough into 8 to 10 equal wedges, depending on the size scone you prefer.
  3. Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

 

Garden Fresh Cottage Cheese Salad

 

 

garden-fresh-cottage-cheese-salad-

It has been years since I have been in a restaurant that serves a salad plate. I can remember when they were on the menu of many southern restaurants, and they were a lunch item favorite of mine. Most salad plates included a scoop of either tuna or chicken salad, a scoop of cottage cheese, with fresh fruit all served on a lovely lettuce-lined plate. Always served with crackers and occasionally served with a zucchini or bran muffin too.

I received several vintage cookbooks as gifts after my recent surgery. I spent hours looking through them and have a long list of recipes that I can’t wait to try. I found this one in an old North Carolina cookbook given to me by my friend Loretta and her daughter Katy.

This yummy Garden Fresh Cottage Cheese Salad would be perfect served on the old Southern salad plate. It makes a perfect summertime lunch but would also be delicious served as a side dish. This recipe is very versatile; you can add most any vegetable that you like, or omit some of the vegetables listed if you prefer. You can add a splash of Worchestershire sauce or tabasco sauce, sprinkle in some dry Ranch dressing mix or dry Italian dressing mix if desired.

With the fresh vegetables, this salad is only good for about 24 hours. At that point, it starts to get a little too watery.

 

Garden Fresh Cottage Cheese Salad
 
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Ingredients
  • 1 pint low fat cottage cheese
  • ½ chopped bell pepper
  • ½ to 1 bunch chopped green onions
  • 1 cucumber peeled,seeded, and chopped
  • 2 radishes, chopped
  • 1 pint cherry or grape tomatoes, halved
  • Salt and freshly ground black pepper, to taste
Instructions
  1. In a medium bowl combine cottage cheese, bell pepper, green onions, cucumber, and tomatoes. Stir to combine and season with salt and pepper, to taste. Refrigerate at least a hour before serving. Serve with crackers.
Notes
Optional ingredients:
Dry Ranch dressing mix, dry Italian dressing mix, splash of Worcestershire sauce, tabasco sauce, or try different vegetables.