What's Cooking in Carolina?

Mainly creative menus and recipes (usually healthy) and always from scratch with tips for party planning, theme parties, weddings and decorating tips so you can give swank parties or dinners to delight your guests from a part time caterer, owner/operator of a coming soon Entree Vous, but mainly a cook and eater who grows much of her own food and loves to laugh.

Monday, June 05, 2006

Salads and Seafood and Salads with Seafood

What's cooking different this week in Carolina?

Last night we had homemade pizza with low fat turkey pepperoni, a whole head of roasted garlic, mushrooms, roasted bell pepper, onions and olives. The tomato sauce was from canned tomatoes with garlic and loads of fresh basil. Really very good.

The night before we had salads: a left over lentil salad, fresh lettuce salad with cucumbers, tomatoes, feta, olives and a balsamic vinaigrette and a wonderful potato/tuna salad. It is a must try and will be our recipe of the week on the website. Swank Recipes

We also had a fresh from our garden lettuce salad with cucumbers, tomatoes, feta, olives and a balsamic vinegrette served with crab cakes that were great.

We've been in a fish mood and they had some beautiful fresh grouper on sale at whole foods, so I dipped it in flour seasoned with paprika, then in egg, and finally in panko seasoned with Old Bay and sauted it up in a small amount of butter. It was crispy on the outside and tender on the inside and quite good.

Our winderful neighbor gave us a head of broccoli from her garden and we had a chicken to roast, so instead we pressure cooked it and shredded half of it to make Chicken Divan. I like to cook thick egg noodles, butter them and line the bottom of a baking pan. Top with broccoli that's been cooked only 2-3 minutes and drained. Top that with the shredded chicken then a mornay sauce. Sprinkle with parmesan
and baken until it starts to brown. Yum!

Eat, drink, laugh, love!


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