Boots McBlog

One of my favorite summer side dishes is this colorful coleslaw. The rice vinegar is a “family secret” which gives the slaw a smoother flavor with less bite than cider or white vinegar.  Opting for canola oil instead of mayo makes this less prone to illness inducing bacteria such as salmonella and perfect for picnics.    Not to mention, the monounsaturated fats in the canola oil are great for your heart.    Some of you may wonder why I didn’t use olive oil.  While olive oil is definitely another great monounsaturated fat source,  the olive flavor may overpower the cripsness of these summer veggies.   The goal is to keep this crisp and refreshing!   Chopped yellow squash, zucchini, or any other veggies you have fresh from the garden or farmer’s market would make this dish even more vibrant and nutritious.    Crazy coleslaw is crazy delicious  alongside steaks or burgers fresh from the grill.   Add this salad to your celebration this weekend for a little colorful fireworks on your plate.  Your taste buds and your family will thank you.

3/4 cup sugar

3/4 cup Rice Vinegar

1/2 – 2/3 cup Canola Oil

2 cloves of garlic, minced

1-2 tsp celery seed

1 tsp salt

fresh cracked black pepper, to taste

1 head of cabbage, shredded  or 1 bag of coleslaw cabbage mix

1 bell pepper, chopped

5 green onions, chopped

1 cup of grape tomoatoes, halved

1/2 jalepeno, seeded and sliced thin (optional)

Whisk the  sugar, vinegar, oil,  garlic and spices together.   Combine cabbage, onions, peppers, tomatoes.  Pour dressing over vegetables and toss well.   Chill for 20 minutes before serving.

Bon Appetit, Y’all!

HOT summer days have arrived ahead of schedule, and we are all searching for the perfect way to cool off.   Years ago,  a dear friend was expecting the mid summer arrival of her twins.  While the rest of us could partake of an icy mexican beverage to beat the heat, she sat sweltering drinking her water.   I surprised her with this recipe and it’s been a favorite of  hers and mine ever since.

It’s a perfect finish to a summertime meal from the grill.   The reduced fat ice cream  makes it more likely to enjoy your place by the pool.

Cheers!

Margarita Pie

1/2 cup butter

5 oz pretzels

1 TBSP granulated sugar

1/4 cup tequila

1/2 gallon of low fat vanilla ice cream, softened

3 oz can of frozen limeade concentrate, thawed

3 TBSP Grand Marnier/ Triple Sec

1 whole lime, – juice  ( about 3 TBSP)

1 Tbsp of lime zest

Garnish:   Canned whipped cream,  round slices of lime.

Note:  Prepare night before or hours before serving.

In food processor, crush pretzels with sugar and butter.  Press into bottom and sides of 9 in round pie plate.  Freeze one hour.    In a large mixing bowl, mix remaining ingredients until well combined.   Pour into pie crust and freeze.   Top each slice with a round slice of lime a dollop of whipped cream.

Friday has come and gone …and well…  I think I missed a blog post.   Blame it on the sunshine.  Blame it on good friends.  Blame it on the mojito(s).

When dining al fresco becomes the norm,  most folks reach for the standard margarita.   Maybe it’s the southerner in me, but I prefer my lime muddled with mint and a little “shu-gah”.  Hola, Mojito!    I tasted my first mojito years ago at a little eatery in L.A. called Luna Park. I’ve been a fan of this cuban elixir ever since.   I’m not the only one,  it’s popularity has risen tremendously over the last decade – although it’s  actually been around for centuries.  Swashbucklers in search of golden treasures are said to have introduced it to Cuba in the 1600′s.    And in more recent history – it is said to have been the favorite drink of Ernest Hemingway.   I do not have the luxury of  traveling to La Bodequite del Medio – Hemingway’s watering hole  - to partake.     Thankfully deliciousness is being served locally on one of my favorite porches at Loca Luna. ( It appears having “Luna” in the name makes these even more scrumptious) 

The best thing about mojitos is the ease in which they can be made at home.   Many recipes abound – some with simple syrup.  Others call for shaking all the ingredients.  In my opinion,  the secret in is the muddling of the mint,  granular sugar, and lime together.  Here’s my recipe for

The Perfect Cuban Mojito

3 sprigs of fresh mint, clean and dry

3 tablespoons of fresh lime juice  = 1 lime cut into wedges

1 – 2 Tablespoon  of  superfine white granulated sugar

1 1/2 oz of light rum

chilled club soda / seltzer

ice

Using a pedstle, muddle  2 sprigs of lime with the lime  juice/ wedges and sugar.  Fill the glass with ice.  Pour rum into glass and then fill with chilled soda.  Garnish with a lime wedge & sprig of mint.   For a party, these are gorgeous served with a stalk of sugar cane in the glass.  Sugar cane stalks can often be special ordered through your grocer.

Perfect for an afternoon with friends.   Easy to make.  Even easier to order.  It may only be Monday – but you can still get lost with a mojito.

Cocktails on a Monday?  Do tell!  Just blame it on the swashbucklers.  Blame it on Hemingway.  Blame it on the luna /  (moon) .

Cheers, Y’all

Happy March!   A new month signifies a closer step to spring and the season for my favorite vegetable – ASPARAGUS.   Many of us are familiar with the canned or frozen version that has no semblance to the delicacy of fresh crunchy spears.  Again, fresh is best!   Asparagus is versatile and can be used in various dishes from salads, to omelets, used as a topper for a grilled steak or just  as a simple roasted side dish.   I often prepare these quickly grilled or roasted  just like the brussels sprouts I featured a few weeks ago.    (By the way,  our local market and I would like to thank those of you  who tried the fresh brussels sprouts..and LIKED them!)  Asparagus is a great source of fiber, folate, and vitamin C and extremely low in calories.

My preference for asparagus is to buy pencil thin stalks. I think they are more tender, however thicker stalks can be just as tasty.    Asparagus is best stored  standing in a dish of water in the refrigerator until it’s use. (no more than 5 days after purchase) To prepare, gently bend the stalk and allow it to naturally break and discard the tough end.  Prepare steamed, roasted, or grilled.   And by grilled this means, you can use that panini maker or Boxer named grill for a quick fix.

Last night,  I tossed them with a teaspoon of Olive Oil and sprinkled with Lemon Pepper and placed on my panini grill for approx 4 minutes.   Many times, I’ll stop here and use them as yummy side dish.  However, for Sunday Supper, I used them for a pizza!  (see below)

Grilled Chicken & Asparagus, Caramelized Onion Pizza.

My oldest brother, who is an excellent cook and a fellow foodie,  told me about this concoction.  Just like his Xanadu album years ago,   I’ve taken this recipe and have made it my own.   It is one of my favorite spring meals.

2  4oz chicken breast*

1/2 bundle of Asparagus

1 vidalia onion/ sweet onion,  sliced

1 prepared  12 inch Pizza crust ( i.e. Boboli Whole Wheat Crust)

1 cup Italian Blend Cheese or Grated Fresh Parmesan

Lemon Pepper Seasoning, to taste

1 Tbsp fresh lemon juice

3 tsp Olive Oil, separated

1 tsp butter

Directions:

In a heavy saucepan or iron skillet  melt one tsp of butter with one teaspoon of Olive oil.   Place sliced onion in the pan over medium heat and slowly cook for 30 minutes until onions caramelize.  Remove from Heat.    ( While onions are cooking,  you will have time to prepare the chicken and the asparagus)

For uncooked chicken, sprinkle with Lemon Pepper Seasoning to taste and place on countertop grill.   Usually 5-7 minutes.  Remove from grill and allow chicken to rest 5-10 minutes.  Then chop into bite size pieces and toss with 1 Tbsp fresh lemon juice.

*For the chicken breast, you may choose to substitute rotisserie chicken breast or pre packaged grilled tenders to save time on preparation

Once Chicken is complete,  toss asparagus spears with 1 tsp of olive oil and lemon pepper to taste.  Place on counter top grill for 2-4 minutes.  Remove from grill and chop.

To prepare pizza, brush top of prepared pizza crust with 1 tsp of Olive Oil.  Top with chopped chicken,  chopped grilled asparagus, and caramelized onions.  Sprinkle with One cup of Italian blend cheese or Parmesan.  Bake according to Pizza crust instructions.  Usually 8-10 minutes at 450 degrees.  Yields: 6 slices

Calories per slice:  approx 225 calories.  Serve this with a side of citrus mixed fruit ( oranges and grapefruit)  for a colorful, vitamin packed, well balanced meal.

What an easy and delicious way to march into a healthy new season.

Cheers, Y’all!

p.s.   Of course, you know today’s soundtrack will definitely involve the Xanadu Soundtrack.

There are certain foods that always remind me of my grandmother.  Cinnamon apples are one of them. She always made them when I came to visit.  Mam-ma had the sweetest, most syrupy, yummiest recipe.  I’m afraid to think how much butter was used.
In college ( especially when I was particularly homesick),  I would prepare sliced apples in a healthier manner -  with lite butter, cinnamon, and brown sugar in the microwave.  It’s a flavor combination I have always enjoyed.   Tonight when struggling with the proverbial “what’s for dinner?”,  inspiration struck.  Cinnamon Apple Ham Paninis.    These turned out delicious!   This recipe would be ideal for a hot lunch next to a cup of not-so-healthy cheese soup or a tasty breakfast treat with a cup of joe.    Tonight I grilled ‘em up and served with very pedestrian baked potato chips and a good dose of memories.  How sweet it is!

Cinnamon Apple Ham Paninis

2 slices of Raisin Cinnamon Swirl Bread  ( testing purposes I used Pepperidge Farms)
1 tsp lite cream cheese
pinch of brown sugar
3-4 thin slices of green apple
2-3 thin slices of deli honey ham

Preheat panini maker to med high heat.  Spread lite cream cheese on one slice of bread.  Sprinkle with brown sugar.  Top with apple slices, ham, and remaining piece of bread.    Place sandwich on grill and cook until bread is well toasted  usually 4-5 minutes.  slice and serve.  yields:  1 serving,  approx  225 calories

Cheers, Y’all!