Last Day Celebration

That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
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That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
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Snow or Sun

I don't care if there is 3 feet of snow on the ground or if there is a month long heat wave happening, it's a good time for a new pasta salad recipe. Any time. All the time! We love the stuff. I have so many varieties I make I sometimes lose track of them; and now I have yet another to add to the list.

A couple weeks ago our aunt was cleaning out her pantry and found a Greek Seasoning blend she had bought for one recipe, never used again, and since she won't be making that recipe again (let's just say it wasn't her favorite) she asked if I could use it. Sure I can! I have a bunch of recipes that call for Greek Seasoning, and even if I didn't, it's a free seasoning blend. I'll take it.

Well, I had never heard of this particular brand, so I looked them up online. Cavender's All Purpose Greek Seasoning. And while I was on their site, I found some great recipe ideas, including this pasta salad. I guess if I didn't have enough recipes to use it in, now I do! 

This makes a great side dish any night of the week and is bursting with an unique Mediterranean flavor. Plus, it's easily adaptable to include the veggies you love. I added some, and took a couple away from the original recipe to use what I had on hand. 

If you want to wait until warmer weather to enjoy this, that's your choice. To each their own. But me...I will be enjoying this for dinner, watching the snow flakes gather on the frozen grass!

Greek Pasta Salad Adapted from Cavender's

12 oz. garden rotini pasta

5 green onions, chopped

1 (2.5) oz. can sliced black olives

1/3 c. grape tomatoes, halved

2 TBS capers

1/2 c. mayo

4 1/4 TBS lemon juice

1/4 c. olive oil

3 TBS Greek Seasoning

Boil pasta, drain and rinse with cold water. Drain again. In a medium bowl combine olive oil, seasoning, lemon juice and mayo. Whisk well to combine. In a large bowl combine pasta, olives, capers, green onions and tomatoes. Stir well. Pour dressing over. Mix well to combine. Chill until serving, at least 2 hours. 

Shared on The Country Cook Feb. 15, 2013
Shared on Make Ahead Meals Feb. 18, 2013

Greek at Very Good Recipes
Pin It

I don't care if there is 3 feet of snow on the ground or if there is a month long heat wave happening, it's a good time for a new pasta salad recipe. Any time. All the time! We love the stuff. I have so many varieties I make I sometimes lose track of them; and now I have yet another to add to the list.

A couple weeks ago our aunt was cleaning out her pantry and found a Greek Seasoning blend she had bought for one recipe, never used again, and since she won't be making that recipe again (let's just say it wasn't her favorite) she asked if I could use it. Sure I can! I have a bunch of recipes that call for Greek Seasoning, and even if I didn't, it's a free seasoning blend. I'll take it.

Well, I had never heard of this particular brand, so I looked them up online. Cavender's All Purpose Greek Seasoning. And while I was on their site, I found some great recipe ideas, including this pasta salad. I guess if I didn't have enough recipes to use it in, now I do! 

This makes a great side dish any night of the week and is bursting with an unique Mediterranean flavor. Plus, it's easily adaptable to include the veggies you love. I added some, and took a couple away from the original recipe to use what I had on hand. 

If you want to wait until warmer weather to enjoy this, that's your choice. To each their own. But me...I will be enjoying this for dinner, watching the snow flakes gather on the frozen grass!

Greek Pasta Salad Adapted from Cavender's

12 oz. garden rotini pasta

5 green onions, chopped

1 (2.5) oz. can sliced black olives

1/3 c. grape tomatoes, halved

2 TBS capers

1/2 c. mayo

4 1/4 TBS lemon juice

1/4 c. olive oil

3 TBS Greek Seasoning

Boil pasta, drain and rinse with cold water. Drain again. In a medium bowl combine olive oil, seasoning, lemon juice and mayo. Whisk well to combine. In a large bowl combine pasta, olives, capers, green onions and tomatoes. Stir well. Pour dressing over. Mix well to combine. Chill until serving, at least 2 hours. 

Shared on The Country Cook Feb. 15, 2013
Shared on Make Ahead Meals Feb. 18, 2013

Greek at Very Good Recipes
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A Penzey's Treat

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

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Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

Pin It

Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

reade more... Résuméabuiyad