Tag: onion

Confetti Pasta Salad

Confetti-Pasta-Salad

 

While writing this article, I decided to do a little research about Memorial Day.  Honestly, I am not sure I’ve ever understood the difference in Memorial Day and Veteran’s Day until now.  Memorial Day is among our oldest holidays, originally conceived in the aftermath of the Civil War.  It is a time to remember and honor those who have fallen in service to our country.    As it turns out there is quite a bit of controversy about Memorial Day.  More than I care to get into but much can be found on the internet, if you are interested.  If I could make two suggestions, the first would be to read this article by a former Navy pilot  http://observer.com/2015/05/its-perfectly-ok-to-say-happy-memorial-day/  and watch this video on the lone Marine  https://www.youtube.com/watch?v=qTPmcp-ZGWQ.

With Memorial Day just around the corner, many will be gathering with friends and family. Anything that can be cooked on a grill will most likely be prepared that day. Many ribs, hamburgers, and hot dogs will be cooked. Potato salad and homemade ice cream will be in abundance!

Greg is typically in charge of the grilling on big cookout days at the Melton house while I am in charge of all other food, including appetizers, sides, and desserts. Doesn’t seem quite fair does it? It’s a good thing I enjoy being in the kitchen!

I am always looking for a new dish or two to throw into the mix.  This year I plan to serve this delicious Vera Stewart recipe for Confetti Pasta Salad. Made with fresh spinach and dill, grape tomatoes, and lemon juice the flavor is light and will pair great with the other dishes you will serve this Memorial Day.  Considering that many dishes will have to be prepared, the ease of this recipe is also quite appealing.

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Confetti Pasta Salad
 
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Ingredients
  • For the Salad:
  • 8-oz. uncooked small to medium shell pasta
  • 2 c. coarsely chopped fresh spinach
  • ¼ c. finely chopped onions
  • 1 (4-oz.) pkg. crumbled feta cheese
  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 3 tbsp. chopped fresh dill
  • For the Vinaigrette:
  • ¼ c. fresh lemon juice
  • 1 lg. garlic clove, pressed
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • ½ c. vegetable oil
Instructions
  1. Cook pasta according to package directions; drain.
  2. For the vinaigrette, combine lemon juice, mustard, garlic, salt, and black pepper. Slowly whisk in oil until combined.
  3. Toss pasta with tomatoes and remaining ingredients, including vinaigrette. Serve immediately, or cover and chill up to 8 hours.

 

Ultimate Tomato Soup and Over-the-Top Grilled Cheese Sandwich

ultimate tomato soup with a grilled cheese sandwich

Sometimes the only thing that will satisfy the stomach and the soul is comfort food. There’s just something about creamy mac and cheese, delicious chicken and dumplings, melty chocolate chip cookies, or this ultimate homemade tomato soup with over-the-top grilled cheese sandwiches. This combination has always been a favorite of mine. It’s like a warm hug and especially good when the weather turns chilly.
I start my tomato soup as I do marinara sauce, with onions, garlic, carrots, and celery. After adding tomatoes and simmering for a while, I then blend it until smooth and add a can of diced tomatoes for a few small chunks of tomato scattered throughout the soup.

The name of this grilled cheese could not be more fitting. It is over-the-top good! However, you can change it up to your liking. I usually start with good, fresh bread. Then I add a creamy cheese, like Monterey Jack or Brie, and a sharp cheese, like Cheddar, topped off with goat cheese crumbles. As if that wasn’t enough, I add sliced onion and tomato, with some arugula, basil, or spinach. Grilled to perfection in a skillet or Panini press its divine when dipped into a delicious bowl of tomato soup!

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Ultimate Tomato Soup
 
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Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 bay leaf
  • 2 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14.5-oz.) can chicken broth
Instructions
  1. Heat olive oil in a large Dutch oven. Add onions and garlic and cook about 10 minutes over medium heat, until onions are translucent. Add celery, carrot, salt, and pepper and cook until soft. Add bay leaf, crushed tomatoes, 28-oz. can diced tomatoes and bring to a boil, uncovered. Lower temperature and simmer, uncovered, for about 1 hour.
  2. Remove bay leaf and puree in a blender, in batches. Pour the pureed tomato soup into the Dutch oven and add the 14.5-oz. can diced tomatoes and chicken broth. Taste for seasoning and add more salt and pepper, if desired. Simmer until heated through.

Over-the-Top Grilled Cheese Sandwich
 
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Ingredients
  • Good bread
  • Monterey Jack cheese, sliced
  • Sharp Cheddar cheese, sliced
  • Goat cheese, crumbled
  • Arugula leaves
  • Onion, thinly sliced
  • Roma Tomato, thinly sliced
  • salt and freshly ground black pepper
Instructions
  1. Place the Monterey Jack cheese on one side of the bread. Add arugula leaves, onion, tomato, salt and pepper. Crumble goat cheese over top and then add Cheddar cheese. Top with second slice of bread and grill in a buttered skillet or a Panini press until the cheese has melted and the bread is lightly browned.

 

Sweet and Spicy Short Rib Tacos

short rib tacos 002

Have you noticed that they price of meat, ANY meat, is outrageously priced these days? Cuts of meat that were once very reasonable are almost as expensive as a steak! Feeding a family of four is expensive! When I recently found beef short ribs on sale I decided to take a chance. I had never bought them before, but the lady working at the store assured me that they cook up tender and delicious. After doing a little research, I decided to try this recipe by Marcela Valladolid. It was extremely easy, and my family loved these tacos.

Don’t let “spicy” scare you. I didn’t think the tacos were spicy at all. I was unable to find ancho chiles in my area, so I substituted Guajillo chiles. The beef will improve in flavor if cooked a couple of days before serving.

 

Sweet and Spicy Short Rib Tacos
 
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Ingredients
  • 4 dried ancho chiles (or 8 Guajillo chiles), stemmed, seeded, and ribs discarded
  • 1 medium onion, quartered
  • 3 garlic cloves, coarsely chopped
  • ⅓ c. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1½ low-sodium beef broth
  • 1 tsp. salt, plus extra for seasoning
  • 1 tsp. freshly ground black pepper, plus extra for seasoning
  • 6 lb. beef short ribs
  • Vegetable oil
  • warm corn and/or flour tortillas
  • Mexican crema or sour cream
  • ½ c. chopped fresh cilantro leaves
Instructions
  1. Soak the ancho or Guajillo chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 tsp. salt, and 1 tsp. pepper. Puree until smooth.
  2. Pat the ribs dry and sprinkle with salt and pepper. Heat the oil in a heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in batches, turning occasionally. Transfer browned ribs to a slow cooker.
  3. Pour the sauce over the ribs (liquid should reach about halfway up sides of meat). Cover and cook for 7 hours on high until very tender. All the ribs to cool slightly in the sauce.
  4. Remove the ribs from the sauce. Discard the bones and fat and shred the meat into a large bowl. Skim the fat from the surface of the sauce and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into a warm tortilla and serve with Mexican crema and chopped fresh cilantro. (We like ours serve with Cowboy Beans also.)
Notes
The ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. Remove any solidified fat before reheating.

The ribs can also be cooked in a 350°F oven for 3½ hours.