Tag Archive for Tomato

Grilled Appetizers

appetizer with prosciutto and ricotta

Grilled appetizers are some of the best appetizers that we make…and we make some pretty good ones!! Not only do we love the taste of these appetizers, but we also love that there is no mess in the kitchen from having to cook them. By the time the appetizers come off the grill, the “prep mess” is all cleaned up and the kitchen is ready for entertaining! Well….I guess that’s if you are a “clean as you go” kind of cook like I am! 

Here is a list of grilled appetizers that are always a hit with family and friends:

Pita with Tomato, Olives and Feta

Spinach, Tomato and Prosciutto Stuffed Mushrooms

Chicken Wings with Ranch

Peach Prosciutto and Ricotta Crostini

Beef Tenderloin Sliders

Zucchini Flatbread with Boursin Cheese

Bacon Wrapped Figs

 

 

 

 

 

Kale Caesar Salad with Polenta Croutons

Kale Caesar Salad with Polenta Croutons

We all know that kale is the latest rage and is now considered a “superfood”. The first place I ever had a kale salad was at Houston’s. A friend of mine who doesn’t typically eat “leafy greens” said it was fantastic and recommended it to me. She wasn’t kidding! Ever since then, I have typically ordered a kale salad when I have gone out to eat. I was at Marlow’s Tavern recently and ordered their kale caesar salad with grilled chicken. It was outstanding! It came with chopped boiled eggs. Interesting twist, I thought. A few days later, I was eating with some friends at Garrisons. I ordered their caesar salad and it came with delicious polenta croutons. My brain went into overdrive and I decided to try to combine the concepts of these three salads into one. What I came up with is pretty awesome, if I do say so myself!

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 45  min. plus an hour to cool

Ingredients:

For the salad:

kale ( I use the mix from Costco)

hard boiled eggs, chopped

Caesar dressing (I use Girard’s Light Caesar)

Shredded parmesan

Avocado

Tomato, chopped

For the Polenta:

3 c. water

1 1/2 c. yellow cornmeal

1 1/2 tsp. cayenne pepper

2 tsp. salt

2. tsp. olive oil

1/8 tsp. fresh cracked pepper

1/3 c. shredded parmesan

Preparing Kale Caesar Salad with Polenta Croutons:

Before you make the salad, you need to make the polenta. Here’s how: Put water in a medium saucepan and bring to a boil. Reduce heat to low and pour in the cornmeal, stirring constantly. Simmer, stirring often until thickened, about 6-8 minutes. Remove from heat. Stir in the cayenne pepper, salt, olive oil and pepper. Spray an 8×8 baking pan with non-stick cooking spray. Pour the polenta into the pan and spread it evenly. Sprinkle with parmesan cheese. Let cool. (After it is no longer warm to the touch, I put it in the refrigerator from about 15 minutes).

Polenta Croutons

Preheat oven to 450 Degrees. Line a baking sheet with parchment paper. Remove polenta from refrigerator and cut into small squares. Place the squares on the parchment paper and bake for 20 minutes. Using tongs, flip the polenta and bake for an additional 15 minutes, or until polenta is crisp and evenly brown on all sides. 

Polenta Croutons

Once the polenta croutons are ready, grab a bowl and put in desired amounts of kale, eggs, and dressing. Mix well and plate the salad. Add tomato, avocado, cheese and croutons!

Kale Caesar Salad with Polenta Croutons

Important Tips:

Make sure your polenta is really cool before cutting and baking it. 

Meal Ideas:

Add a piece of grilled chicken if you’re wanting to add some protein!

 

Mango Chutney with Tomatoes

A chutney is just a nice condiment to compliment many different dishes. I like to think of it as a cooked salsa. It is very versatile and can be made with any assortment of fruit and spices. Just mix to desired taste, add some sugar, cook it to desired consistency and you’re done.

how to make a chutney

This mango chutney with tomatoes and spices is yet another great recipe idea Denise and I received from our time with Asha Gomez, chef/owner at Cardamom Hill restaurant in Atlanta.

Check out our previous post if you missed it on our experience there.

Level of Difficulty: Easy Time Required: Prep Time – 10 min; Cook Time – 2min – 15min

Ingredients:

2 cups mango, diced

2 cups tomatoes, diced

2 green chilis, diced (how to cut a pepper), I used jalepenos because I’ve got so many right now

1/2 cup sugar

3T salt

2t mustard seeds

2t cayenne (I made this with a little heat but you can add less (or more) to suit your pallet)

2T oil

Making the Mango Chutney:

Add the  oil to the pan over medium-high heat. Add the chilis and mustard seeds. Add the mango. Saute for a couple of minutes. Add the tomatoes, sugar, salt and cayenne. Reduce heat to medium.Continue to sauté until it is your desired consistency. I cooked mine about 15 minutes.

how to make chutney