Recipes Corresponding to Grocery Shopping List 20, 2011
The Grocery Girl’s Egg Salad Sandwiches with a Pickle and Chips
Serves 2 People
- 6 hard boiled eggs
- 1 TBSP salt
- 1/4 cup light mayo
- 1/4 tsp. dijon mustard
- a generous TBSP of pickle relish
- 1 green onion – chopped (green and white parts)
- 1 celery heart stalk or most of a regular stalk – finely chopped
- 2 sprigs worth of fresh thyme leaves or a pinch of dried thyme
- pickle spears
- your favorite chips
To hard-boil the eggs: Bring the eggs, 1 TBSP of salt, and 2 quarts of water to a boil in a medium saucepan over high heat. As soon as the water reaches a boil, remove the pan from the heat, cover, and let it sit for exactly 10 minutes. Meanwhile, prepare a bowl of ice water. Transfer the eggs to the ice water and let them cool for 5 minutes. Remove the eggs from the ice water and peel them. Chop the eggs and put them in a medium sized bowl. Add the mayonnaise, mustard, celery, onion, pickle relish, thyme leaves, and salt to the bowl and stir the salad. Refrigerate the salad until you’re ready to serve it on the lightly toasted croissants. Serve a pickle spear and chips alongside your sandwich. Enjoy!
Turkey Taco Salad
Serves 2 to 4 People
- extra virgin olive oil
- 1 standard size package of ground turkey
- 1 package of taco seasoning
- 1 Roma (plum) tomato, diced
- 1/2 medium sized red onion, diced
- 1/2 cup of your favorite Italian dressing
- 1/2 head green, red, or romaine leaf lettuce
- 1 cup of your favorite shredded cheese (recommended: Colby-Jack, Monterrey-Jack, Pepper-Jack, sharp Cheddar etc.)
- 3-4 cups crushed chili lime tortilla chips
- light sour cream
Drizzle 1 TBSP. of extra virgin olive oil into a large saute pan. Heat the saute pan over medium-high heat. Place the ground turkey (thawed) into the pan. Allow the turkey to cook for 2 to 3 minutes before you start trying to break it apart with a spatula or spoon. While you’re waiting for the turkey to cook, dice the tomato and onion if you haven’t already. Also, you can wash, dry, and chop the lettuce into bite sized pieces, now breaking the ground turkey into bits. Once the turkey has cooked for about 6 mins., go ahead and add the taco seasoning to it and add as much water to the pan as is called for on the taco seasoning package. Bring the sauce in the pan to a boil and then turn the heat off underneath the pan. Allow the turkey mixture to cool a little before adding it to a large salad bowl along with the onions and tomato. Stir the turkey, tomato, and onion together. Cover that mixture and refrigerate it until it’s well cooled.
Once the mixture is cooled, remove it from the fridge. Add the dressing, lettuce, crushed chips, and cheese to the mixture and “toss” it so that the ingredients are coated with the dressing. Let the mixture sit for a few minutes and then toss it again, so that the chips are still crunchy, but not too crunchy. Garnish with sour cream.
Honey Mustard Ham with Asparagus, Gorgonzola, and Walnut Linguine
Serves 4 People
- 9 oz. dried linguine
- 1 lb. fresh asparagus – rinsed and cut into bite sized pieces (Don’t forget to “snap” them in half to remove the tough bottoms.)
- 1 cup half and half
- 1/2 cup Gorgonzola cheese
- 1/4 cup walnuts – toasted in a dry pan
- 1 TBSP. salt
- 1 lb. precooked ham. (Thick cut, ham steak, or uncut bulk ham will work.)
- extra virgin olive oil
- 1 TBSP. honey mustard sauce (see below)
Honey Mustard Sauce
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
First make the honey mustard sauce (courtesy of the Neely’s Food Network recipe). Next, fill a large stock or pasta pot 3/4 of the way up with water. Salt the water generously with 1 TBSP. of salt. Put the pot on a stove top burner set at high heat. Cover the pot so that the water comes to a boil more quickly. Meanwhile, snap the tough bottoms off the bottom of the asparagus and rinse the tops, if you haven’t already. Then cut the asparagus tops into bite sized pieces.
Next, toast the walnuts by putting them in a dry saute pan, turning the heat on low underneath it. Stir the nuts every couple of minutes until you smell them. Once you smell them, they are done. Don’t let them overcook as over toasted nuts do not have a pleasant flavor. You may want to remove one from the pan, allow it to cool, and then taste it if you’re not smelling them. They should be slightly crisped and their nutty flavor should be enhanced. Once the nuts have been toasted, allow them to cool. Place them in a quart sized freezer bag so that you can smash them into smaller pieces. (Initially leave the bag open so that the nuts can cool.) This can be done by sealing the bag and then striking the nuts through it using a rolling pin or a canned good. (Make sure the air is out of the bag before you seal it.)
While you are waiting for the nuts to toast, prepare a large saute pan by adding 1 TBSP. of extra virgin olive oil to it. Cut the ham into half rounds or quarters and place them in the pan. (Don’t forget to stir the nuts.) Now place the ham pieces into the large saute pan and turn the heat on medium underneath it. -The pasta water is probably boiling by now. Add the 9 oz. of linguine to the pasta water and allow it to cook for 2 mins. Once 2 mins. has elapsed, add the asparagus pieces to the same water and cook the pasta and asparagus for 5 more mins. Flip the pieces of ham over as they are probably warmed through on one side. Drizzle 1 TBSP. of honey mustard sauce onto the ham pieces and cover the saute pan with a lid.
Place the Gorgonzola cheese and half and half in a small sauce pan over medium heat, stirring it frequently. Bring the cheese sauce to a boil and then reduce the heat underneath the pan to simmer. Simmer the sauce for a few minutes.
While the sauce is simmering, drain the pasta and asparagus. Put the pasta and asparagus back into the warm pan in which it cooked. Pour the cheese sauce over the pasta and asparagus and toss the pasta mixture with tongs so that the pasta and asparagus are well coated. Then add the “chopped” toasted walnuts to the pasta mixture and toss again with the tongs. Add salt to the pasta to taste. Serve the ham slices next to the pasta. I recommend taking bites of both ham and pasta together. The flavors of each compliment each other very well. (The pasta recipe comes from a five ingredient Better Homes and Gardens Cookbook, I believe.)
Shrimp Caesar Salad (Caesar Dressing II)
Serves 2 to 3 People
- 2 – 3 heads of of organic hearts of romaine lettuce, chopped and rinsed (Spin the lettuce in a salad spinner or pat it with a towel so that it’s fairly dry before placing it in the salad bowl.)
- 1 1/3 cups of Parmesan cheese, shredded (In this case, I recommend shredding your own.)
- frozen precooked, deveined shrimp, 50-60/lb., thawed in the fridge, cut off the tails
- 1/4 cup half and half
- 3 TBSP. lemon juice (about 1 1/2 lemons, squeezed – watch out for the seeds)
- 3 large cloves of garlic, roughly chopped
- 6 – 8 anchovies, or eight 1/4″ segments of anchovy paste
- 2 tsp. dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. freshly ground pepper plus more to grind on top of the salad
- 1/2 tsp. salt plus more to taste
- 1/3 cup extra virgin olive oil, plus 1 TBSP.
- 4 large slices of old or stale bread (or five smaller slices), cut into 1/2″ inch cubes
- 2 TBSP. butter
- 1 tsp. garlic powder
In my continuing effort to make the perfect Caesar salad dressing, here’s another attempt that worked out pretty well. The dressing recipe is based on a recipe from my favorite cookbook.
First get the croutons started. Melt the butter in a large saute pan over low heat. Add 1 TBSP. of extra virgin olive oil to the pan and allow it to heat. Add the cubed bread to the pan and stir it around, coating the cubes fairly evenly with the butter and olive oil. Sprinkle the garlic powder over the bread along with a couple of pinches of salt. Stir the cubes of bread again. Continue to toast the bread cubes (stirring them intermittently) in the saute pan over low heat for 10 – 15 mins. or until they’re crispy on the outside (like croutons), but still a little soft on the inside.
While your waiting for the bread cubes to toast make the dressing. Add the half and half and the lemon juice to a blender and let those two ingredients “sit” for five minutes. You are basically making buttermilk by doing this. Then add 1/3 cup of Parmesan cheese, the garlic cloves, Worcestershire sauce, dijon mustard, and anchovies or paste to the blender. Pulse the contents of the blender. Then, turning the blender off, remove the lid from it and scrape down the inside of it with a spatula. Put the cover back on the blender, removing the center part of the lid. Turn your blender on a low speed and stream in the extra virgin olive oil. Remove the lid and scrape down the inside of the blender again. Taste the dressing to determine exactly how much salt and pepper you’d like to add to it, but I’d start with 1/2 tsp. of each. Blend the dressing again, tasting it intermittently until it tastes how you’d like. (You may want to add a little more lemon juice if the dressing isn’t as sour as you’d like it to be.)
Now placed the chopped, rinsed, and dried romaine in a large bowl. Add the shrimp, the left over cup full of Parmesan cheese, the croutons, and the dressing to the bowl. Toss the salad. Serve on two large dinner plates.