Now here’s what’s ON THE MENU MONDAY…
Avocado Salad~ Steak Topped Taco Bowls
Recipe: Alvocado Salad~ Steak Topped Taco Bowls
I could eat Mexican, Tex-Mex, Southwest almost every night! Look at this gorgeous salad! A meal of deliciousness in a tortilla bowl! My sweet, sweet friend Rett from Gazebo House made this culinary delight. She is not only a great cook and decorator but is a gifted seamstress. Click HERE to view her recipe~ OLE’!
Grilled Balsamic Chicken
On of the first friends I met through blogging was the Tablescaper. Her blog is so beautiful and genuine. She uses her own photography (something I admire greatly) and is a master Tablescaper (something I aspire too). She is a fast and tried and true friend. Blogging would not be the same without Ms. Tablescaper. So when she presented this summery Barley Salad and I saw the gorgeous pictures I know that it would end up ON THE MENU MONDAY! For this luscious recipe and a visit click HERE.
Tomato And Olive Tart
Arugula Salad With Parmesan, Pine Nuts In A Lemon Vinaigrette
Recipe: Tomato And Olive Tart
I can’t wait to try this!
1 pkg puffed pastry
4 oz. red cherry tomatoes, cut in half
8 oz. yellow cherry tomatoes, cut in half
1/2 cup sun dried tomatoes packed in oil, chopped
1/2 cup black olives, such as kalamata, pitted and cut in half
1/2 cup Parmesan cheese
1/4 olive oil
fresh basil, chiffonades
salt and pepper
Preheat oven to 425 degrees.
Put tomatoes, olives and oil in a bowl. Add salt and pepper. Mix.
Roll out puffed pastry to a 10 x 12 rectangle. Put pastry on a parchment lined baking sheet for in a rectangle tart pan. Score 1/2 edge all around the pastry and prick the bottom with a fork.
Carefully spoon the tomato mixture on to the puffed pastry, avoiding the edges.
Bake for 12-15 minutes until the puffed pastry has risen and is brown.
Remove from oven and sprinkle with cheese and basil.
Recipe: Arugula Salad With Parmesan, Pine Nuts In A Lemon Vinaigrette
In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.
Add parmesan and pine nuts. Mix. Serve immediately!
Recipe: Zucchini Boats
When I saw these delicious looking zucchini I was delighted! My zucchini are offering up their last hurrah and they will be made into these yummy zucchini boats! Lisa from House Dressing has a winner of a recipe as well as a stunning blog! Go visit her and see all the creativity going on over there… and get the recipe by clicking HERE.
Recipe: Caprese Towers
When garden tomatoes are abundant, I thoroughly enjoy them in a caprese salad! Summer perfection!
Drizzle more olive oil over the top of the stack so it runs down the sides.
Sprinkle sea salt over the stacks and around the plate. Do the same with the fresh basil.
Drizzle a little balsamic vinegar around the edge of the plate. Use a light touch! Too much will spoil the delicate balance of flavors.
Grilled Flank Steak Quesidillas
Mexican Explosion Salad
Recipe: Grilled Flank Steak Quesidillas
1-1 1/2 lb flank steak
1/2 cup olive oil
2 TBS balsamic vinegar
2 TBS lime juice
1 clove garlic, crushed
salt and pepper
1/4 cup olive oil
1-2 large onions, sliced into thick rounds
1 red pepper, cored and quartered
1 cup Monetary Jack Cheese
1 cup good salsa, homemade recipe follows
8 8-10 ” flour tortillas
Combine olive oil, balsamic vinegar, lime juice and garlic in a zip lock bag and squish with your hands to mix.
Salt and pepper flank steak and add to bag. Let marinade for 30 minutes, up to 4 hours.
Preheat grill to medium high. Brush onions and peppers with olive oil and grill in a basket until slightly charred.
Grill flank steak till medium. Remove vegetables and steak from grill. Let steak rest, tented, for about 10 minutes and then cut in thin slices on the diagonal, against the grain.
Place a cast iron griddle, smooth surface up, on the grill. Shut lid to let it heat up.
Meanwhile, assemble quesidillas on a sheet pan. Place 4 tortillas on the pan. Divide the steak among the 4 tortillas. Top the steak with onions and peppers. Add 2 TBS. salsa to each quesidilla and 1/4 cup cheese. Top with remaining tortillas
Brush a little olive oil on the griddle pan. Slip the quesidillas onto the griddle and cook a few minutes each side until the cheese is melted and the tortillas are light golden brown.
Serve with extra salsa and a lime wedge.
Recipe: Fresh Salsa
I am mildly allergic to cilantro, so I do not add it to my recipes.
6 large roma tomatoes, diced
1 medium yellow onion, finely chopped
1 small green pepper, finely diced
1 small can green chiles, finely diced
1 garlic clove, finely minced
2 TBS olive oil
dash of white balsamic vinegar
1-2 TBS lime juice
2 tsp. fresh parsley, finely chopped (parsley can be replaced with cilantro)
Combine all ingredients and let flavors marry for a couple of hours. Keep in refrigerator.
Recipe: Mexican Explosion Salad
1 bag romaine salad
1/2 cup canned Mexican corn, drained
1/2 cup black beans, rinsed well and drained
1/2 sharp cheddar cheese
1 tomato, diced
Mexican ranch dressing, recipe follows
Tortilla Strips or Nachos, crushed
Dress salad and add tortilla chips or crushed nachos.
SATURDAY: Soup Day~ Slow Cooker Day
Recipe: StoneGable French Onion Soup
This is such an easy and absolutely wonderful, full-flavored soup! I am using my sweet onion from my garden in this most loved soup! For recipe and pictorial foodie tutorial, click HERE.
Salmon En Croute
Corn On The Cob
Recipe: Panzanella Salad
As long as I have summer tomatoes, this wonderful and delicious salad will be a weekly welcomed dish on the menu! To see the recipe and a tutorial filled with mouthwatering tomato pictures, click HERE.