Recipes

[momtochloe]

Greetings Recipe Game friends and welcome to May!  So my May culinary journey can only go up.  Yesterday I found what I thought were some fish sticks and set about making myself a sandwich . . . ah, big bite! . . . chew chew . . . chew . . . uh-oh . . . so the moral of the story is I do not recommend mozzarella stick sandwiches . . . 

So clearly it is up to you talented friends to lead us into May.  Please share your favorite dishes to properly kick off the month.  Many thanks as always to our friend @GenXmuse for this delicious Strawberry Balsamic Flatbread Recipe:

Strawberry Balsamic Flatbread Recipe

Strawberry Balsamic Flatbread is an easy recipe with lots of sweet and savory flavors.  The perfect summer appetizer or snack!

Course Appetizer

Cuisine American

Prep Time 5minutes minutes

Cook Time 5minutes minutes

Resting Time 5minutes minutes

Total Time 10minutes minutes

Servings 6

Calories 78kcal

Author Erin Henry

Equipment

• Baking pan
• Bowl

Ingredients

• 2 flatbreads
• ½ cup mozzarella cheese
• ¾ cup sliced strawberries
• ¼ cup balsamic vinegar
• Fresh basil

Instructions

• Wash and slice strawberries. Slice or chiffonade basil leaves.
• Place strawberries, basil, and balsamic vinegar in a bowl to marinate while you prepare the flatbread.
• Place ¼ cup of mozzarella on each flatbread. Broil in oven until slightly brown. Let cool for a few minutes.
• Place marinated strawberries and basil on top of the flatbread. Add more basil for a garnish if desired.
• Slice and enjoy!

Next Ingredient:  Something you made this week that you liked!

[cheriere]

@momtochloe 

That sure looks delicious 😋 🍓

[Little Tex]

This recipe is by Diane Morrisey and I got it off Instagram. I really like it.

Green Beans with Cherry Tomatoes

Serves 3-4

Ingredients:

1 lb. Green beans, trimmed

3-4 cloves of garlic, peeled and sliced

1 pint cherry tomatoes, halved

1 t. Kosher salt, or to taste (this does not include the salt

        used in blanching the green beans)

1/2 t. Black pepper, or to taste

Pinch of chili flakes (opt.)

6 fresh basil leaves or 1 t. dried basil

Instructions:

• Blanch green beans - Bring a pot of water to a boil (enough water to cover green beans, about 2 qts. for 1 lb. of green beans); salt the water very well - 1.5-2T.salt per quart of water. Drop green beans into boiling water and cook to desired tenderness (2-4 minutes for thin green beans, 4-8 min. regular green beans). Drain and run cold water over beans to stop cooking process or cool a minute or so in ice bath, drain.
• Meanwhile, in sauté pan, add 2-3 T. oil of choice, sauté sliced garlic until aromatic but not brown.
• Add halved tomatoes, salt and pepper. Let tomatoes cook just until they begin to break down. Add a pinch of chili flakes, if desired.
• Add blanched green beans; stir to mix and let heat through a couple of minutes.
• Chiffonade the fresh basil and add to green beans. Stir to combine.

Next Ingredient: Rice

[Little Tex]

This is a Pioneer Woman recipe. Serves 6

Mexican Fried Rice

Ingredients:

• 2 T. vegetable oil
• 1 lb. sausage (spicy or mold) or ground beef
• 1.5 c. frozen corn kernels
• 1 medium onion, diced small
• 1 red bell pepper, diced small
• 1-1.5 t. chili powder

1/2 t. kosher salt

• 1/4-1/2 t. freshly ground black pepper
• 4 c. cooked rice - plain or Mexican
• 1 T. Worcestershire
• 1-1/2 T.  hot sauce, or more to taste
• Zest and juice of 1 lime
• 1 jalapeño, fine dice
• 4 scallions, sliced 
• 1/2 bunch cilantro, chopped

Instructions:

• Heat oil in large skillet/sauté pan over medium heat. Add meat, breaking up into small pieces. Cook till done. Drain any excess fat (can leave a little in pan).
• Add corn, onion, bell pepper and jalapeño. Season with chili powder, salt, red pepper flakes, black pepper. Cook till veggies are crisp tender. Increase heat to medium high.
• Add rice and stir fry until hot and heated through and mixed well with veg./meat mixture.
• Add Worcestershire, hot sauce, lime juice and zest. Continue to stir fry till rice begins to brown. Add scallions and stir well to mix in.
• Serve and garnish with cilantro.

Next Ingredient: Poster's Choice

[walker]

QUICK TACO DIP

1 pkg. (8oz) cream cheese, softened

1 cup sour cream

1 carton (8oz) French onion dip

1 envelope reduced-sodium taco seasoning

4 cups shredded lettuce

2 cups shredded cheddar cheese

1 1/2 cups chopped tomatoes

Sliced ripe olives, drained (optional)

Tortilla chips

In a large bowl, beat cream cheese, sour cream, onion dip, and taco seasoning until blended.  Spread onto a 12" round serving platter. Top with lettuce, cheese, tomatoes and,if desired, olives.  Serve with tortilla chips.

(A Taste of Home recipe by RB of Minnesota)

NEXT INGREDIENT .... BLUEBERRIES, STRAWBERRIES 

                                     OR RASPBERRIES

[Zhills]

Not much of a recipe, but really delicious!

I use frozen waffles, sugared strawberries (Publix carries) and Cool Whip.  Amounts are not really important...Use enough of the strawberry liquid to soak the waffle lightly!  Top with berries and lots of Cool Whip. 

I'm not as skimpy as these are!

Next ingredient:  Chopped artichoke hearts

[GenXmuse]

Potato Salad with Horseradish Dressing

Potato Salad with Horseradish Dressing is a zippy twist on potato salad! Potatoes and horseradish are a match made in heaven!

Course Side Dishes - Salads

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 45minutes mins

Cook Time 15minutes mins

Total Time 1hour hr

Servings 8

Calories 252

Ingredients

Salad

• 5 pounds potatoes preferably Russet, peeled and cut into 2-inch chunks
• Salt
• 2 cans (14-ounce) artichoke quarters drained, patted dry and coarsely chopped -OR- 1 (12-ounce) bag frozen artichoke hearts, thawed and patted dry, coarsely chopped
• 3 stalks celery chopped
• 1 large red bell pepper chopped
• 1 small red onion finely chopped

Dressing

• 1 jar (16-ounce) mayonnaise
• 1/2 cup Dijon mustard
• 1/2 cup prepared horseradish
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

Salad

• Place potatoes in a large pot of salted cold water to cover and bring to a boil. Lower heat to medium and cook potatoes until tender--approximately 15 minutes.
• Drain and spread out onto a baking sheet to cool. When the potatoes stop steaming, place in the refrigerator to cool thoroughly.
• Cut potatoes into bite-sized pieces. Add artichoke hearts, celery, red bell pepper and onion. Gently toss.

Dressing

• In a separate bowl, whisk together dressing ingredients. Pour dressing over vegetables and gently stir until combined.

Notes

MAKE AHEAD:  Potato salad can be made 1 day ahead of time.  Refrigerate until needed.

Next: kale

[walker]

Strawberry KALE Salad

Dressing......1/2 cup olive oil

                    1/3 cup cider vinegar

                    1 teaspoon honey

                    1/4 teaspoon salt

                    1/8 pepper

Salad.......... 1 bunch KALE, trimmed and chopped

                    2 cups sliced strawberries

                    3/4 lb. Bacon, cooked and crumbled

                    1/4 cup minced fresh mint

Topping ...... 1/4 cup slivered almonds, toasted

                     1 cup feta cheese

Whisk together dressing items until well blended.  Toss together salad items in large bowl.  Add dressing and mix all together.  Sprinkle cheese and almonds on top.

NEXT ... AVOCADO