Tag: rsquo

Summer Salads

by Pam on June 30, 2013

Attention RSS Subscribers: On July 1, 2013 you won’t see Google Reader anymore. They announced in March that it’ll be killing off the RSS feeds application.

There are only a few more days before Google Reader goes away. If you use Google Reader as your RSS feeds to get daily updates of For the Love of Cooking, I do not want to lose you as a subscriber!! Please go to Feedly^[1] or BlogLovin^[2]‘ and switch your Google Reader before July 1st. As soon as you sign in to Feedly or BlogLovin’, they’ll ask you if you want to import your current Google Reader subscriptions, click YES and then everything is done for you. Super fast, super easy! You can also keep current on all new posts by For the Love of Cookingthrough Facebook^[3], Twitter^[4], Pinterest^[5], and/or E-mail^[6].

On to Summer Salads ~

Well, it’s that time of year again. I am going to take the next week off to spend time with my family, hang out with my kids, visit with friends, and relax. I’ll be leaving you with some fun summer recipes this week.

First up, salads. Here are some of my favorite summertime salad recipes.

Mixed Greens with Rainier Cherries, Nectarine, Feta Cheese and a White Balsamic Vinaigrette^[7]

Avocado and Tomato Salad^[8]

Fruit Salad with a Citrus Vanilla Sauce^[9]

Vegetable Loaded Salad with Creamy Dill Dressing^[10]

Farmer’s Salad^[11]

Green Bean Salad with Maple Dijon Vinaigrette^[12]

Spinach Salad with Strawberries, Candied Walnuts, Feta, and Pomegranate Seeds^[13]

Grilled Chicken Salad with Spicy Pineapple Dressing^[14]

Fruit Salad with Honey-Citrus Dressing^[15]

Tomato Stack Salad with Corn, Bacon, and Avocado^[16]

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette^[17]

References

^{^} Feedly (cloud.feedly.com)
^{^} BlogLovin (www.bloglovin.com)
^{^} Facebook (www.facebook.com)
^{^} Twitter (twitter.com)
^{^} Pinterest (pinterest.com)
^{^} E-mail (feedburner.google.com)
^{^} Mixed Greens with Rainier Cherries, Nectarine, Feta Cheese and a White Balsamic Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Avocado and Tomato Salad (www.gordon-ramsay-recipe.com)
^{^} Fruit Salad with a Citrus Vanilla Sauce (www.gordon-ramsay-recipe.com)
^{^} Vegetable Loaded Salad with Creamy Dill Dressing (www.gordon-ramsay-recipe.com)
^{^} Farmer’s Salad (www.gordon-ramsay-recipe.com)
^{^} Green Bean Salad with Maple Dijon Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Spinach Salad with Strawberries, Candied Walnuts, Feta, and Pomegranate Seeds (www.gordon-ramsay-recipe.com)
^{^} Grilled Chicken Salad with Spicy Pineapple Dressing (www.gordon-ramsay-recipe.com)
^{^} Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
^{^} Tomato Stack Salad with Corn, Bacon, and Avocado (www.gordon-ramsay-recipe.com)
^{^} Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/summer-salads html

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

by Pam on September 17, 2012

I am sorry I didn’t post my normal Monday recipe but I was feeling terrible on Sunday with a nasty headache, stuffy nose, & sore throat so I didn’t have it in me to cook or do a blog post. Thankfully, I am feeling better today but still not 100%. My daughter is getting over a cold and my son now is coughing and has a stuffy nose – you’ve gotta love the back to school germs!! Even though it’s nearly 90 degrees outside, I decided to make us a big batch of soup in hopes that it will make us all feel better. I grabbed whatever I had on hand which ended up being spinach, tomatoes, carrots, celery, onions, lots of garlic, turkey Italian sausage, orzo, and chicken broth. It was quick to make and only simmered for 1 1/2 hours so my house didn’t get too hot. I loved how simple this soup was to make and how comforting and delicious it tasted. The best part is that both of my kids requested leftovers for their school lunches – I love that!

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.

Print^[1]

Spinach and Turkey Italian Sausage Soup with Veggies & Orzo

Yield: 8

Prep Time: 10 min.

Cook Time: 90 min.

Total Time: 100 min.

Ingredients:

1 tsp olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can of diced tomatoes, drained
8 cups of chicken broth
3 tsp chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 cup of orzo
2 cups of baby spinach, chopped

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Strawberry-Filled Brownie Bites

by Pam on September 24, 2014

While on a lunch date with my daughter she asked if she could create a dessert for her and her brother to take to school in their lunches. I said absolutely! After searching through lots of recipes she decided to make little brownie bites with a bit of homemade strawberry sauce in the sunken center and topped with white chocolate chips. She did absolutely everything to make these tasty treats, although, I did stir the batter twice for her. She had so much fun getting the ingredients ready for photos then carefully followed the recipe and made these cute and decadent treats. My kids have enjoyed them in their lunches and for dessert after dinner all week long and they both think they are AMAZING. My husband tried one and said they were very tasty indeed. Great job to my daughter – you make me so proud!

Prepare the homemade strawberry sauce – click here for the recipe.^[1]

Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.

In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined.

Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.

Side Note: The batter will be very thick so don’t worry!

Place the tins into the oven and bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet.

After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the strawberry sauce.

Spoon a bit of strawberry sauce into the center of each brownie. Sprinkle the top with some white chocolate chips. Cool completely in them muffin tins.

Side Note: The strawberry sauce made the brownies a bit soggy after a few days (my kids didn’t care and actually thought it made the strawberry flavor seep into the brownie and made them extra tasty). If you aren’t serving them all at once, I recommend adding the strawberry sauce before serving if you don’t want them to be soggy.

Print^[2]

Save^[3]

Strawberry-Filled Brownie Bites

Yield: 24 mini cups

Cook Time: 10 minutes

Ingredients:

3/4 cup white sugar
1/4 cup unsalted butter, softened
1 tbsp water
1 cup semi sweet chocolate chips, plus more for garnishing
1 large egg
1/2 tsp vanilla
1 cup all purpose flour
1/4 tsp baking soda
3/4 cup milk chocolate chips
Strawberry sauce
White chocolate chips

Directions:

Prepare the homemade strawberry sauce – click link up above for the recipe.

Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.

In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined. Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.

Bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the strawberry sauce.

Spoon a bit of strawberry into the center of each brownie. Sprinkle the top with some white chocolate chips. Cool completely in them muffin tins.

Side Note: The strawberry sauce made the brownies a bit soggy after a few days (my kids didn’t care and actually thought it made the strawberry flavor seep into the brownie and made them extra tasty). If you aren’t serving them all at once, I recommend adding the strawberry sauce before serving if you don’t want them to be soggy.

Recipe and photos by For the Love of Cooking.net
Created & made by my daughter

References

^{^} click here for the recipe. (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)