4 fresh PEACHES sliced
1 peeled & thinly sliced CUCUMBER (seeding optional)
1 teaspoon grated LEMON RIND
2 tablespoons fresh LEMON JUICE
1 tablespoon HONEY
2 tablespoons minced fresh PARSLEY
1 teaspoon CUMIN SEEDS (toasted, cooled & crushed)
½ cup fresh RASPBERRIES
½ cup fresh BLACKBERRIES
Fresh ground SEA SALT & black PEPPER
-----
COMBINE the first six (6) ingredients in a bowl
SPRINKLE cumin over peach & cucumber mixture
SEASON with salt & pepper to-taste
ADD the raspberries & the blackberries
TOSS gently to combine
SERVE immediately or refrigerate, covered, until ready to serve (up to 2 hours)
NOTES, ADDITIONS & SUBSTITUTIONS: my measurements are approximate – as this was a purely experimental fusion – I did my best to recall amounts... try fresh MINT instead of parsley - if using dried or GROUND CUMIN, reduce measurement to ½ teaspoon –surprisingly, FROZEN PEACHES will work well, as long as you allow time to thaw & pat them dry with a paper towel to remove excess moisture.
Thursday, July 16, 2009
FARM FRESH…CORN, TOMATO, & AVOCADO SALAD (Recipe Courtesy of: Jennifer Parson Braley)
4 ears fresh CORN ON THE COB (for approximately 2 ½ cups)
1 pint sweet CHERRY TOMATOES (halved lengthwise)
3 SCALLIONS (for approximately ¼ cup chopped)
½ cup loosely packed fresh CILANTRO leaves
1 AVOCADO cut into small cubes
juice of 1 LIME
ZEST of ½ a lime
fresh ground SEA SALT & black PEPPER
-----
COOK the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes
REMOVE corn & COOL under cold water until cool enough to handle
SLICE kernels from the cob & place in a dish/bowl
HALVE the cherry tomatoes (or quarter, depending on size)
CUBE the avocado into roughly ¼ inch cubes – adding each ingredient to the dish of corn as you go
SLICE the scallions, including enough of the tender green tops to make ¼ cup – add to the dish of corn
finely CHOP the cilantro
ZEST the lime – adding to the dish of corn
SQUEEZE the lime juice into the corn mixture
TOSS well to combine
SEASON with salt & pepper to taste
SERVE at once or refrigerate, covered, until ready to serve (up to 2 hours)
NOTES, ADDITION S & SUBSTITUTIONS: try GRILLED CORN instead of boiled, RED ONIONS instead of scallions, PARSLEY instead of cilantro or Medium-size ripe TOMATOES instead of cherry tomatoes; add GARLIC or CUCUMBER to the dish, or try SUGAR-IN-THE-RAW instead of salt.
1 pint sweet CHERRY TOMATOES (halved lengthwise)
3 SCALLIONS (for approximately ¼ cup chopped)
½ cup loosely packed fresh CILANTRO leaves
1 AVOCADO cut into small cubes
juice of 1 LIME
ZEST of ½ a lime
fresh ground SEA SALT & black PEPPER
-----
COOK the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes
REMOVE corn & COOL under cold water until cool enough to handle
SLICE kernels from the cob & place in a dish/bowl
HALVE the cherry tomatoes (or quarter, depending on size)
CUBE the avocado into roughly ¼ inch cubes – adding each ingredient to the dish of corn as you go
SLICE the scallions, including enough of the tender green tops to make ¼ cup – add to the dish of corn
finely CHOP the cilantro
ZEST the lime – adding to the dish of corn
SQUEEZE the lime juice into the corn mixture
TOSS well to combine
SEASON with salt & pepper to taste
SERVE at once or refrigerate, covered, until ready to serve (up to 2 hours)
NOTES, ADDITION S & SUBSTITUTIONS: try GRILLED CORN instead of boiled, RED ONIONS instead of scallions, PARSLEY instead of cilantro or Medium-size ripe TOMATOES instead of cherry tomatoes; add GARLIC or CUCUMBER to the dish, or try SUGAR-IN-THE-RAW instead of salt.
Friday, June 5, 2009
CHICAGO STYLE CHILE RELLANO DIP (Recipe Courtesy of: Jennifer Braley)
2 - Lg. TOMATOES (Peeled)
4 - GREEN ONIONS
2 - GARLIC Cloves (Minced)
1 - 4 0z. Can GREEN CHILES
1 - 4 oz. Can Chopped BLACK OLIVES
3 Tbsp. - OLIVE OIL
1 1/2 Tbsp. - Balsalmic VINEGAR
1 Tbsp. - Minced Fresh Herbs - CILANTRO or PARSLEY
Fresh Ground SEA SALT & PEPPER to Taste
COMBINE the above ingredients in a bowl.
CHILL & SERVE with Tortilla Chips
NOTE:
To easily peel fresh tomatoes; cut a small "x" into the bottom of each tomatoe & carefully lower the tomatoes into boiling water until skins just begin to loosen / split (30-60 seconds). Use a slotted spoon to transfer tomatoes from the boiling water to an ice water bath & peel when cool.
Enjoy!
4 - GREEN ONIONS
2 - GARLIC Cloves (Minced)
1 - 4 0z. Can GREEN CHILES
1 - 4 oz. Can Chopped BLACK OLIVES
3 Tbsp. - OLIVE OIL
1 1/2 Tbsp. - Balsalmic VINEGAR
1 Tbsp. - Minced Fresh Herbs - CILANTRO or PARSLEY
Fresh Ground SEA SALT & PEPPER to Taste
COMBINE the above ingredients in a bowl.
CHILL & SERVE with Tortilla Chips
NOTE:
To easily peel fresh tomatoes; cut a small "x" into the bottom of each tomatoe & carefully lower the tomatoes into boiling water until skins just begin to loosen / split (30-60 seconds). Use a slotted spoon to transfer tomatoes from the boiling water to an ice water bath & peel when cool.
Enjoy!
Mom's MONTANA Mexican Cream Cheese Roll-ups (Recipe Courtesy of: Jennifer Braley)
1 - 8 oz. Package CREAM CHEESE (Room Temperature)
1 - 4 oz. can Diced GREEN CHILES
1 - 4 oz. can Chopped Ripe BLACK OLIVES
4 - Chopped GREEN ONIONS (including the green stalks)
COMBINE the above ingredients in a small bowl.
MIX the ingredients by hand until thoroughly combined.
SPREAD the mixture evenly onto Fajita-size Flour Tortillas.
ROLL-UP each flour tortilla.
CHILL the rolls (wrapped in saran) for at least 1 hour.
SLICE each flour tortilla roll into bite-size spirals when ready to serve.
NOTE:
- They are fantastic served alone or can be served with fresh salsa for dipping.
- Depending on the size of the flour tortillas used and/or the amount of mixture spread on each, it should yield 3-5 rolls.
- A wooden rice paddle (used in making sushi) works best for mixing and spreading the mixture onto the flour tortillas - a rubber spatula will also work.
Enjoy!
1 - 4 oz. can Diced GREEN CHILES
1 - 4 oz. can Chopped Ripe BLACK OLIVES
4 - Chopped GREEN ONIONS (including the green stalks)
COMBINE the above ingredients in a small bowl.
MIX the ingredients by hand until thoroughly combined.
SPREAD the mixture evenly onto Fajita-size Flour Tortillas.
ROLL-UP each flour tortilla.
CHILL the rolls (wrapped in saran) for at least 1 hour.
SLICE each flour tortilla roll into bite-size spirals when ready to serve.
NOTE:
- They are fantastic served alone or can be served with fresh salsa for dipping.
- Depending on the size of the flour tortillas used and/or the amount of mixture spread on each, it should yield 3-5 rolls.
- A wooden rice paddle (used in making sushi) works best for mixing and spreading the mixture onto the flour tortillas - a rubber spatula will also work.
Enjoy!
Wednesday, May 6, 2009
Ciao from Jessica C
Hello ladies,
My blog is now posted under our favorite blogs category. Feel free to check it out and comment as you may!
www.ciaofromjessicac.blogspot.com
Also, if you want to add another blog to our favorites, here are the instructions:
1. Go under the layout tab vs the posting tab.
2. Select Favorite Blogs label.
3. Select Add a new blog.
4. Type it in or cut/paste the url.
5. Save
Posted by Jessica C
My blog is now posted under our favorite blogs category. Feel free to check it out and comment as you may!
www.ciaofromjessicac.blogspot.com
Also, if you want to add another blog to our favorites, here are the instructions:
1. Go under the layout tab vs the posting tab.
2. Select Favorite Blogs label.
3. Select Add a new blog.
4. Type it in or cut/paste the url.
5. Save
Posted by Jessica C
Posting Recipes In Index
In order to post recipes and have them appear in the index on the right hand column, you can follow instructions below.
1. Create a post.
2. Type in the category ( appetizer, soup, etc.) in the bar titled, Labels for this post, at the bottom of the post entry.
3. Publish post.
Posted by Jessica Cietek
1. Create a post.
2. Type in the category ( appetizer, soup, etc.) in the bar titled, Labels for this post, at the bottom of the post entry.
3. Publish post.
Posted by Jessica Cietek
Tortilla Soup
Cinco De Mayo!
Our Mexican theme fiesta was a hit. Fabulous recipes ladies. It was also extra special because we got to see Kate. I enjoyed the conversation and laughs and Racheal thank you so much for hosting.
My recipe was inspired by my friend April Nodine, who has since moved from Nashville. One of her favorite dishes is Tortilla Soup and this recipe happens to be hers. Preparing this soup for my foodie friends was like sharing a little piece of friendship.
Tortilla Soup
Makes: 4 large bowls
1/2 c plus 2 Tbsp vegetable oil (or olive)
1 yellow onion- diced
2 garlic cloves- minced
1/4 c plus 2 tsp chopped fresh cilantro
1 c drained canned plum (roma) tomatoes
1/2 tsp ground cumin
4 c chicken stock
1 chicken breast cut into bite-sized strips
4 corn tortillas
1 dried chile seeded
1 avocado- diced
1/4 c shredded Monterey Jack cheese
2 tsp fresh lime juice
Warm 1 tbsp oil in frying pan over medium heat. Add the onion, garlic, and 2 tsp cilantro and saute until golden brown (~10min). In a blender or food processor, combine the mixture plus tomatoes and process until smooth. In the same pan over med-high heat, warm another tbsp of the oil; add the tomato mixture and cumin. Cook stirring frequently, until thickened and darkened, 5-6 min.
Transfer the mixture to a large saucepan over med-low heat and add the stock. Cover partially and simmer until the soup is slightly thickened (~20min). Add chicken strips and simmer until they are opaque throughout, 2-3 min longer. Season to taste with S&P.
While soup is cooking, cut tortillas in half and slice into thin strips. you can bake them until hard or fry them in frying pan over med-high heat with 1 c oil. If you fry them, drain them on a paper towel after.
In small, dry frying pan over med heat, toast the chile until fragrant (~7min). Shake the pan often so it doesn't burn. Let it cool, then crumble it and set aside.
Ladle soup into warmed bowls.
Divide tortillas strips, crumbled chile, 1/4 c cilantro, avocado, cheese, and lime juice evenly among the bowls and serve.
Posted by: Jessica Cietek
***My modifications: I used a prepared roasted chicken vs raw chicken breast. It was faster and more moist.***
Our Mexican theme fiesta was a hit. Fabulous recipes ladies. It was also extra special because we got to see Kate. I enjoyed the conversation and laughs and Racheal thank you so much for hosting.
My recipe was inspired by my friend April Nodine, who has since moved from Nashville. One of her favorite dishes is Tortilla Soup and this recipe happens to be hers. Preparing this soup for my foodie friends was like sharing a little piece of friendship.
Tortilla Soup
Makes: 4 large bowls
1/2 c plus 2 Tbsp vegetable oil (or olive)
1 yellow onion- diced
2 garlic cloves- minced
1/4 c plus 2 tsp chopped fresh cilantro
1 c drained canned plum (roma) tomatoes
1/2 tsp ground cumin
4 c chicken stock
1 chicken breast cut into bite-sized strips
4 corn tortillas
1 dried chile seeded
1 avocado- diced
1/4 c shredded Monterey Jack cheese
2 tsp fresh lime juice
Warm 1 tbsp oil in frying pan over medium heat. Add the onion, garlic, and 2 tsp cilantro and saute until golden brown (~10min). In a blender or food processor, combine the mixture plus tomatoes and process until smooth. In the same pan over med-high heat, warm another tbsp of the oil; add the tomato mixture and cumin. Cook stirring frequently, until thickened and darkened, 5-6 min.
Transfer the mixture to a large saucepan over med-low heat and add the stock. Cover partially and simmer until the soup is slightly thickened (~20min). Add chicken strips and simmer until they are opaque throughout, 2-3 min longer. Season to taste with S&P.
While soup is cooking, cut tortillas in half and slice into thin strips. you can bake them until hard or fry them in frying pan over med-high heat with 1 c oil. If you fry them, drain them on a paper towel after.
In small, dry frying pan over med heat, toast the chile until fragrant (~7min). Shake the pan often so it doesn't burn. Let it cool, then crumble it and set aside.
Ladle soup into warmed bowls.
Divide tortillas strips, crumbled chile, 1/4 c cilantro, avocado, cheese, and lime juice evenly among the bowls and serve.
Posted by: Jessica Cietek
***My modifications: I used a prepared roasted chicken vs raw chicken breast. It was faster and more moist.***
Tuesday, April 28, 2009
Caring Bridge for Kate
I hope everyone is following Caring Bridge for Kate but if not, the link is provided in our Favorite Blogs link. Due to Kate's unfortunate news, I feel this is a great time to share healthy and delicious recipes that may inspire Kate and Kate's family to cook and share family meals! I certainly plan to make a lot of dishes for Kate myself and if we post them here, we can all benefit from all the yummy treats!
Don't you love her wig! Wishing you lots of comfort and love Kate!
http://caringbridge.org/visit/kateclark
Posted by Jessica
http://caringbridge.org/visit/kateclark
Posted by Jessica
Sunday, March 29, 2009
April meeting
Hi! Margot was wonderful, as expected. YUM. So glad we were all able to get together.
So we're planning on meeting in April, and I think we talked about April 16 (to coincide with Kate's schedule). Does that work for everyone? Do we want to try to eat out and bring recipes, or we could meet at my house? Perhaps we could kick around some ideas in the Franklin/Brentwood area to keep us a little closer to home.
Friday, March 20, 2009
Cafe Margot
Thursday, March 12, 2009
Hi Ladies! Finally on the blog!
Yes ! Goodnow is in the house! Looking forward to Brunch at Kelly's!
Sunday, March 8, 2009
Black Eyed Pea Salsa
Hello girls! Since our last meeting, I promised to post the salsa I kept raving about! Well, I made it again this weekend and it is a must in the appetizer category!
Black Eyed Pea Salsa
2 cans black eyed peas (rinsed and drained)
1 can shoe peg corn (drained)
1 can rotel ( your choice)
1 can diced tomatoes (drained)
1 bunch green onions (chopped)
1 green pepper (chopped)
2 cloves garlic (minced)
1 package Seasons Zesty Italian dressing (make according to directions on package using red wine vinegar)
Marinate overnight!
***I eliminated one can of black eyed peas and used hot rotel. It has a really good and intense heat to it.*****
Posted by: Jessica Cietek
Black Eyed Pea Salsa
2 cans black eyed peas (rinsed and drained)
1 can shoe peg corn (drained)
1 can rotel ( your choice)
1 can diced tomatoes (drained)
1 bunch green onions (chopped)
1 green pepper (chopped)
2 cloves garlic (minced)
1 package Seasons Zesty Italian dressing (make according to directions on package using red wine vinegar)
Marinate overnight!
***I eliminated one can of black eyed peas and used hot rotel. It has a really good and intense heat to it.*****
Posted by: Jessica Cietek
Saturday, January 31, 2009
First Meeting
It is official! Tennessee Gourmet Girls is up and running.
We had our first meeting. Jennifer Hartley, Kelly Crowe, Anne Goodnow, Kate Clark, and Jessica Cietek plowed through lots of ideas in about 2 hours. I can tell this will be a fabulous way to learn more about your cooking as well as you old and new friend's cooking. We talked at length about everything and the gourmet club of course. Jessica (that would be me) hosted the ladies at her home in Thompson's Station and we feasted on wine, cheese, and fruit. We are thrilled to kick off the gourmet club and the next meeting will be hosted by Kate Clark at her home in Franklin! The theme will be appetizers, so bring your favorite and the recipe that coordinates. To all the newcomers, the next four months are booked so get your name in to host a club night! We are going to have loads of fun...these girls can cook, talk and drink at the same time! Delicious!
We had our first meeting. Jennifer Hartley, Kelly Crowe, Anne Goodnow, Kate Clark, and Jessica Cietek plowed through lots of ideas in about 2 hours. I can tell this will be a fabulous way to learn more about your cooking as well as you old and new friend's cooking. We talked at length about everything and the gourmet club of course. Jessica (that would be me) hosted the ladies at her home in Thompson's Station and we feasted on wine, cheese, and fruit. We are thrilled to kick off the gourmet club and the next meeting will be hosted by Kate Clark at her home in Franklin! The theme will be appetizers, so bring your favorite and the recipe that coordinates. To all the newcomers, the next four months are booked so get your name in to host a club night! We are going to have loads of fun...these girls can cook, talk and drink at the same time! Delicious!
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