Jicama Orange Salad In An Orange Balsamic Vinaigrette
Ina Garten's Perfect Roasted Chicken With A StoneGable Twist
Mashed Potatoes

Recipe: Jicama Orange Salad
I tasted Jicama for the very first time a few weeks ago at Wegman's. YUMMY! It is slightly starchy like a potato but is a little sweet like an apple. What a great the interesting new food for my repertoire!

1 jicama, peeled and chopped into small pieces
1 tangerine, tangelo or orange sectioned and each cut in half
1 green onion, chopped including green top
1/4 cup roasted pumpkin seeds

1/4 cup olive oil
2 TBS fresh squeezed orange juice
2 TBS balsamic vinegar
dash of orange zest
dab of stone ground mustard
salt and pepper

Put jicama, tangerine, green onions and pumpkin seeds in a bowl.
To make vinaigrette: Combine all ingredients and whisk to incorporate.
Drizzle dressing on salad. Mix and serve.

Recipe: Ina Garten's Perfect Roasted Chicken With A StoneGable Twist
I am so excited to take part in  "Celebrity Cook Along"  at Happier Than A Pig In Mud. This month's cook along is a salute to Ina Garten... what a great choice.
Ina Garten is synonymous with roast chicken... so I am paying homage to to her while doing it the StoneGable way. Check back tomorrow for my recipe and how-to's!

Eggplant Towers
Whole Wheat Spaghetti

Recipe: Eggplant Towers
2 small eggplants, cut into round
Olive oil
1 large jar of good Spaghetti Sauce
Fresh mozzerella, 3 large balls, sliced into rounds
2 tsp fresh garlic, minced
4 TBS fresh parsley, chopped
1/4 cup Parmesan cheese
14 cup Pesto

Preheat oven to 400 degrees.
Cut eggplants into round, about 1/2 inch thick. Lay eggplant on a paper towel in a single layer, and salt.Cover with paper towels and weigh down with a baking sheet and a heavy skillet. Let the moisture release from the eggplants for 20 minutes. Wipe off salt.  Drizzle 1 TBS olive oil on a rimmed baking sheet. Add eggplant round in a single layer and drizzle with olive oil. Bake for 10 minutes, and flip. Bake for 10 minutes more.

Remove from oven. Using another rimmed baking sheet, drizzle with olive oil. Place 4 eggplant rounds on the baking sheet. Begin to make layers~ each tower has 3 layers. Spread 1 TBS  spaghetti sauce, 1 slice of fresh mozzarella, a sprinkle of garlic and parsley, 1 tsp parmesan cheese and a tsp of pesto. Repeat layer 2 more times. Do this for all 4 towers.

Bake uncovered for 25-30 minutes.
Meanwhile, heat spaghetti sauce and make spaghetti according to package directions. Plate the spaghetti, add sauce and nest the tower in the middle of the spaghetti. YUMMO!

Wednesday ~ Slow Cooker Day
Slow Cooker Steak Fajitas
Refried Pinto's and Cheese
Mexican Explosion Salad

Recipe: Slow Cooker Steak Fajitas
These are one of our favorites!!!! So delicious and easy to make. Click HERE to view recipe. Look for it on Wednesday's menu.

Recipe: Refried Pinto's and Cheese
I made these two weeks ago and froze the leftovers! Click HERE for this delicious recipe!

Recipe: Mexican Explosion Salad
This is a staple here at StoneGable. Whenever Mexican food is on the menu, this is a must! Click HERE and find Mexican Explosion Salad on Saturday's menu.

Thursday: Best Of The Blogs!
St. Patrick's Day Dinner In The Slow Cooker
Traditional Corned Beef And Cabbage

Recipe: Corned Beef And Cabbage
Do you know my friend Cathy from Wives With Knives, if not please go introduce yourself!!!! Her blog is delicious and filled with the most gorgeous recipes. To celebrate with this wonderful recipe click HERE.

Grilled Teriyaki Salmon
Rice Noodles
Roasted Broccoli With Lemon

Recipe: Grilled Teriyaki Salmon
1 cup Teriyaki sauce
1-2 cloves garlic, minced or pressed
2 tsp onion, grated
2/3 cup brown sugar
1 tsp ginger
2 TBS ketchup
2 tsp fresh lemon juice
1 Salmon fillet, cut into serving pieces
2 TBS vegetable oil.

Preheat oven to 350 degrees.

Mix all  ingredients, except salmon, in a bowl. Pour into a zip lock bag. Add salmon. Marinate for at least 30 minutes.

Heat oil in a large ovenproof skillet. Cook fillets on medium-high heat for 5 minutes. Gently turn over and sear for 4-5 minutes more.

Put pan in oven and heat salmon for 3-5 minutes. Serve.

Saturday: Best Of The Blogs!
Homemade Pizza
Caesar Salad

Recipe: Homemade Pizza
Pamela, at French Buttons has a wonderful looking homemade pizza. I make my own, but love to try new versions too. This one looks like a keeper. Thanks, Pamela. To get this recipe click HERE.

White Chicken Chili
Green Beans

Recipe: White Chicken Chili
1 TBS olive oil
1 large chopped onion
2 garlic cloves, minced or pressed
1 small container of green chilies, drained and chopped
1/2 tsp dried oregano
dash of cayenne
1/2 tsp cumin
dash of ground cloves
2 TBS chili powder
1 1/2 cup chicken stock
1 can Great Northern beans, rinsed and drained
Juice of 1 lime
4 boneless, skinless chicken breast, cooked and shredded
1 TBS fresh parsley, chopped
1 cup good cheddar cheese, grated
crushed tortilla chips
dollop of sour cream

Heat oil in a dutch oven. Add onions and cook until translucent, about 5 minutes. Add garlic, green chilies, oregano, cayenne, cumin, cloves and chili powder.Cook for about 3 minutes, until fragrant. Add stock, beans and lime juice and cook, covered on medium low heat for 30 minutes.Add parsley and stir in.

Put rice in the bottom of a large shallow bowl. Ladle chili and sprinkle with cheese and tortilla chips. Add a small dollop of sour cream.


Post a Comment