Mediterranean Chopped Salad

At this point, if you have been following my blog or know me ;), you should know that I LOVE LOVE LOVE Mediterranean everything. I was feeling quite nostalgic about our recent trip out there last May. And, BAM…this salad was born. It is easy to whip up while being unbelievably delicious. It brought my tummy and heart back to those wonderful memories with my loved ones.

With LOVE from Texas,
The Pint-Sized Mayo

Mediterranean Chopped Salad

4 Servings

Ingredients for the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the salad:

• vegetable oil
• 1/2 cup low fat buttermilk
• 1 cup Italian bread crumbs
• 9 ounces cheese ravioli, fresh
• 1 head romaine lettuce, roughly chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup olives, chopped (I used a mixture from the olive bar in our grocery)
• 1/2 cup cannelini beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup fresh mozzarella balls (if using the bocconcini size, cut in half – I used the perlini sized ones so I did not cut them.)

Directions:

Start by finding a container with a tight fitting lid to make the dressing. (I used a mason jar.) Place all the ingredients in the container, and seal tightly. Shake and store in the refrigerator until you are ready to serve your salad. (You may have to re-shake the container prior to serving.)

Place a medium sized saucepan over medium-high heat. Pour enough vegetable oil to make a 1/4-inch layer on the bottom of the pan. While the oil is heating up, set up your breading station. Place the buttermilk and the bread crumbs in two separate shallow bowls.

Completely coat the fresh raviolis with the buttermilk, being sure to shake off the excess. Then dredge the raviloi in the bread crumbs, pressing lightly to ensure it’s all coated.

Gently place the breaded raviolis into the heated oil. (Be sure that you give them room to cook and don’t over crowd the pan.) Cook for about 1-3 minutes on each side. They should be golden brown and puff up slightly. Once each ravioli has cooked, place on a plate with a paper towel to drain the excess oil. Repeat in batches with the remaining raviolis.

Layer the plates with the romaine lettuce, tomatoes, olives, beans, red onions, and cheeses. Add the ravioli, and then drizzle with your homemade dressing.

Serve immediately.

Enjoy!!

“I’ve never been a huge sweets eater, and I’ve always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.” – Rachael Ray

Baked Eggplant Parmesan

I haven’t had eggplant parmesan in a while. This is an easy way to make it at home. It’s such a hearty and satisfying dish. It’s perfect paired with a piece of cheesy garlic bread.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Eggplant Parmesan

4-6 Servings

Ingredients:

• non-stick olive oil cooking spray
• 2 large eggs
• 1 tablespoon of water
• 2 cups breadcrumbs, italian seasoned
• 2 large eggplants, peeled and sliced into 1/4″ thick discs
• 3 cups marinara sauce (homemade or store bought)*
• 8 ounces fresh mozzarella, sliced
• 1 cup italian blend cheese, shredded
• 1/4 cup parmesan cheese, shredded

*The recipe for my homemade marinara sauce has meat in it, but you can most certainly make marinara without meat in it.

Directions:

Preheat oven to 375°F, and spray a 7″ x 11″ baking dish with non-stick cooking spray. Also, take a large baking sheet, cover it with foil, and spray with non-stick cooking spray.

In a small bowl whisk together the eggs with the water. Place the bread crumbs on a plate. Take an eggplant disc, dip it in the egg mixture, and then dip it in the bread crumbs. Place the disc on the prepared baking sheet, and repeat with all the rest of the eggplant pieces.

Once finished, take the non-stick spray and mist a layer on top of all the battered eggplant pieces.

Place the baking sheets in oven. Bake for  30 minutes, flipping the eggplant half way through the cooking time. Remove and allow to cool for 5 minutes. Lower the oven temperature to 350°F.

Spoon 1/2-3/4 cup of marinara sauce onto the bottom of the prepared 7″ x 11″ baking dish.

Then layer the eggplant, fresh mozzarella, sauce, eggplant, and sauce. Sprinkle the italian blend shredded and parmesan cheese on top.

Place the baking dish in the oven, and bake for 20-25 minutes, or until hot, bubbly, and slightly browned.

Remove from oven, and allow to cool for 5-10 minutes. Serve warm with a salad and garlic bread.

Enjoy!!

“How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.” – Jeff Smith, The Frugal Gourmet

Zucchini and Squash Casserole

Lately I’ve been on the hunt for dishes that are hearty and filling without being heavy. This casserole is the answer. It is a delicious, nutritious, and filling dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Zucchini and Squash Casserole

4-6 Servings

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 pound chicken breast, cubed (optional)
• salt and black pepper, freshly ground
• 2 medium-sized zucchini, halved long ways and then sliced into half-moons
• 2 medium-sized yellow squash, halved long ways and then sliced into half-moons
• 2 teaspoons Herbes de Provence (can substitute Italian herbs)
• 1 teaspoon fresh thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon red chili pepper flakes
• 2  green onions, sliced
• 1 cup shredded cheese, your choice (I used an italian blend), divided
• 1/2 cup coarsely grated Parmesan

Directions:

Preheat oven to 350°F, and spray an 11″x7″ baking dish (holds 2 quarts) nonstick  cooking spray and set aside.

(Skip this this instructional paragraph if you are not using chicken.) Heat a medium pan over medium heat. Add olive oil and cubed chicken to the pan. Season liberally with salt and black pepper. Stir mixture and cook until the chicken is browned. Remove from heat and allow to cool.

In a large bowl, combine the zucchini, squash, herbes de provence, thyme, garlic powder, onion powder, red chili flakes, green onions, 1/2 cup your choice of shredded cheese, parmesan, and cooked (and cooled) chicken. Stir the mixture together until everything is well mixed.  Season with salt and fresh ground black pepper, to your preference. Pour the mixture in the prepared baking dish.

Place in the oven, and bake uncovered for about 25-30 minutes.

After the time has elapsed, take the casserole dish out of the oven, and sprinkle over the remaining 1/2 cup of shredded cheese.  Place the dish back in the oven, and bake for an additional 10-15 minutes longer or until the cheese is melted and browned.

Serve warm with some crusty bread or in our case, more cheese bread!

Enjoy!!

“Tomatoes and squash never fail to reach maturity. You can spray them with acid, beat them with sticks and burn them; they love it.” – S.J. Perelman

Grilled Portobello Mushroom Salad

I love a good mushroom. Portobellos are my fave. They are just so meaty and tasty. Why not make a salad where they are the star?!

With LOVE from Texas,
The Pint-Sized Mayo

Grilled Portobello Mushroom Salad

2 Servings

Ingredients:

• 2 large portobello mushrooms, de-stemmed and cleaned
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt, freshly ground
• 1/2 pound turkey Italian sausage, crumbled and cooked (optional)
• 1 heart of romaine lettuce, roughly chopped
• 1 roma tomato, diced
• 1/2 red bell pepper, julienned
• 1/4 cup yellow onion, sliced
• 2 ounces of small fresh mozzarella balls (the bite sized ones), halved

Ingredients for a simple lemon dressing:

• 1/3 cup olive oil
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

Directions:

Cut off the stem and clean your portobello mushroom caps.

In a shallow bowl or dish, add the balsamic vinegar, olive oil, honey, black pepper, and salt. Whisk together until your marinade is well combined.

Add your portobellos to the marinade and allow to soak for a few minutes on each side (I did 5 minutes for each side.).

While you wait for the mushrooms to soak in the marinade goodness, brown the turkey Italian sausage in a small pan (if you choose to add this to the salad).

There are a few ways to cook the mushrooms. You can either grill them outside, use a panini press, or pan grill them. I have a panini press pan for the stove so that’s what I used (mostly for the beautiful grill marks ;)). Do not dump out the marinade quite yet.

After you have marinated your mushrooms, place them on grill pan. Cook them for 4-6 minutes on each side.

While the mushrooms cook, work on the simple dressing. Place all ingredients in a bowl or measuring cup. Whisk until they are mixed well. Set aside until you are ready to serve.

Once the mushrooms have cooked, drunk them in the marinade and allow them to cool on a cutting board for a few minutes.

Prepare your serving plates by layering the lettuce, tomatoes, bell peppers, onions, mozzarella, and Italian sausage. Slice the cooled mushrooms, and arrange them on top of the salad.

Drizzle with the prepared dressing, and serve immediately.

Enjoy!!

“A lucky man can stumble upon a treasure while an unlucky one can’t even find a mushroom.” – Russian Proverb

Green Beans with Mushroom Gravy

Green beans and mushrooms…two of my fave veggies. They are totally delicious together in gravy. The mushroom gravy can even be used on grilled chicken breast.

With LOVE from Texas,
The Pint-Sized Mayo

Green Beans with Mushroom Gravy

2 Servings

Ingredients:

• 1/2 cup hot boiling water
• 1 ounce dried porcini mushrooms
• 1/2 pound fresh green beans, ends trimmed, and halved
• 1 tablespoon butter
• 1/2 cup white onion, diced
• 3 ounces cremini mushrooms, sliced
• 1 clove garlic, minced
• 1/2 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/4 cup heavy cream
• 1/4 cup parmesan, grated
• salt and black pepper, freshly ground, to taste

Directions:

Soak the dried porcini mushrooms in the hot water and set aside for 20 minutes.

First, place a pot of water on the stove over high heat and bring to a boil. Salt the water. Once the pot of water is boiling, add green beans boil for 5-6 minutes. Remove and drain immediately and place in a bowl of ice water (to “shock” them…aka to stop the cooking).

Once they have cooled, drain the water from the bowl and set aside on paper towels or clean kitchen towel to drain even more. Set aside in a bowl for serving.

In a medium pot, melt the butter over medium heat. (I usually just use the one that I boiled the green beans in.) Add the onions and sauté until tender. Next, add the garlic and Herbes de Provence (can substitute dried Italian seasoning) and sauté until fragrant. Add the cremini mushrooms and cook until they start to soften and turn golden brown.

Add the porcini mushrooms and soaking water to the pan, and simmer at medium-high until reduced by half.

Add the cream and parmesan, season with salt and pepper, and simmer until it thickens.

Remove from the heat and serve over the green beans.

Enjoy!!

What did one bean say to the other bean?
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How you bean doing?

Asparagus Risotto

Creamy risotto goodness. Risotto is one of thosecomfort foods that I especially enjoy in the winter months. It always makes me feel warm and fuzzy inside.

With LOVE from Texas,
The Pint-Sized Mayo

Asparagus Risotto

4 servings as a main dish/6-8 servings as an appetizer or side dish

Ingredients:

• 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
• 2 cups water
• 1.75 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 1 cup white onion, chopped
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 teaspoons dried thyme
• 1 cup frozen green peas
• Parmesan cheese, grated, for serving

Directions:

Start by blanching the asparagus. Place a large pot of water over high heat, and bring to a boil. Salt the water. Once the pot of water is boiling, add asparagus, and boil for 2 minutes. Remove and drain immediately and place in a bowl of ice water (to “shock” them…aka to stop the cooking). Drain and set aside.

In a medium pot, bring 2 cups water and chicken broth to a light simmer.

Return to the first large pot and place over medium heat. Add olive oil, and swirl to coat the bottom. Next, add the onion and cook until it’s softened and translucent, about 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly to avoid burning.

Add the rice, salt, pepper, and thyme; stir and cook for 1 minute.

Add the cooked asparagus and green peas. Mix to combine well.

Add the cooked Stir in 1 cup broth mixture and cook until liquid is nearly all absorbed while stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding the next increment of broth/water mixture.

Spoon risotto into each of 4 bowls if you are serving this as a main dish or divide onto serving dishes if it’s a side. Top each serving with Parmesan cheese.

Enjoy!!

“He couldn’t tell one good risotto from another good risotto. It was the scene. It was the newness of the restaurant. ” -Michael Gould

Creamy Alfredo Tortellini Soup

More soup. This weekend was a particularly lazy one for my husband and me. So lazy, in fact, that I let the slow cooker do most of the cooking for me. This was a cozy way to finish off our wonderful chill-out weekend with minimal work in the kitchen.

With LOVE from Texas,
The Pint-Sized Mayo

Creamy Alfredo Tortellini Soup

4-6 Servings

Ingredients:

• 1 (1.6 ounce) envelope of alfredo sauce mix*
• 4 cups water
• 1.75 cups chicken broth**
• 6 ounces fresh baby brown mushrooms, sliced
• 1 cup white onions, chopped
• 3 cloves garlic, minced
• 1.5 teaspoons Herbes de Provence (can substitute dried Italian seasoning)
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper chili flakes
• 1 (9 ounce) package fresh herb chicken tortellini (used Buitoni)**
• 9 ounces fresh baby spinach leaves
• 1 can (12 ounces) non-fat evaporated milk
• black pepper, freshly ground, for serving
• Parmigiano Reggiano, shredded, for serving

*This usually can be found in the grocery store next to the gravy mixes and taco seasonings.
** If you want to make this a vegetarian soup, you can substitute vegetable broth for the chicken broth and cheese tortellini for the chicken tortellini.

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them.

Place the first three ingredients into the lined slow cooker. Whisk until the alfredo mix is fully dissolved.

Next, add the mushrooms, onions, garlic, Herbes de Provence, salt, nutmeg, cayenne, and chili flakes. Mix to combine.

Cover the slow cooker, and cook over low heat for 6-6.5 hours or high heat for 3-3.5 hours.

After time has elapsed, add the tortellini and stir. Allow the soup to cook over low heat for an additional 1 hour or over high heat for 30 minutes.

Finally stir in the baby spinach and evaporated milk.

Ladle into bowls, and serve with fresh cracked black pepper and Parmigiano Reggiano.

Enjoy!!

“Anyone who tells a lie has not a pure heart, and cannot make a good soup.” – Ludwig van Beethoven

Homemade Condensed Cream of Mushroom Soup

Many things are quite easy to make at home instead of buying it canned and processed. I understand the convenience of ready-made goods, but sometimes I just get the itch to make things from scratch. What better time to get this need than right before Thanksgiving? This can be made year-round and used in multiple recipes.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Condensed Cream of Mushroom Soup

Yields about 10.75 ounces (1 can from the grocery)

Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon sea salt
• 1/8 teaspoon white granulated sugar
• 1 cup half-and-half
• 1 cup fresh button mushrooms, roughly chopped

Directions:

Place all the ingredients except the mushrooms in a food processor and pulse until smooth.

Next, add mushrooms and pulse 2-3 times until mushrooms are chopped to the consistency desired.

Dump the contents into a small non-stick pot and place over medium heat. Cook until the mixture thickens, about 5-8 minutes, remembering to stir so nothing sticks to the bottom.

At this point, you can either add some milk or broth and eat it as a meal, use it in another dish, or save it for later. This particular batch is for our green bean casserole for Thanksgiving!

Enjoy!!

“Nature alone is antique, and the oldest art a mushroom.” – Thomas Carlyle

Banana Pecan Pancakes

Brinner = breakfast for dinner. It’s been a while since we have had breakfast for dinner in our home, so I figured I’d remedy that. This combines my husband’s love of bananas and pancakes.

With LOVE from Texas,
The Pint-Sized Mayo

Banana Pecan Pancakes

2 Servings

Ingredients:

• 2/3 cup buttermilk
• 1 large egg
• 1/4 teaspoon pure vanilla extract
• 2/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1.5 tablespoons sugar
• 1/4 cup pecans, toasted and finely chopped
• 1/2 stick unsalted butter, melted
• 1 banana, peeled and sliced in 1/4-inch discs
• honey maple butter, for serving
• confectioners’ sugar, for garnish (optional)
• candied pecans, for garnish (optional)

Directions:

Preheat the oven to 170° F. In a small mixing bowl whisk the buttermilk, egg, and vanilla together so they are well combined.

In a separate medium sized bowl mix the flour, baking powder, baking soda, salt, and sugar.

Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps.

Fold in the pecans, most of the melted butter (3 tablespoons) and whisk until batter is smooth.

At this point, I like to spray a liquid measuring cup with non-stick cooking spray and put the batter in it for easier pouring over the griddle. (You don’t have to do this, but I find the batter easier to work with personally.)

Heat a skillet or griddle over medium low heat and swirl around a little melted butter (1 tablespoon) to keep the pancakes from sticking. Using a ladle or measuring cup pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the banana discs into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.

Transfer pancakes to a warming plate in the oven while you make the rest. Add more butter to the skillet/griddle if need be.

To serve, slice the honey maple butter, layer it between the stack of pancakes.

Enjoy!!

“Baby, you hardly even notice
When I try to show you
This song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now”
– Jack Johnson, Banana Pancakes

Italian Pasta Salad

Italian Pasta Salad…is probably my favorite pasta salad. This variation does not include any meat, but it is yummy none-the-less. It travels well and is a great snack substitute for greasy potato chips. This recipe is easily multiplied if you need it for a larger crowd.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Pasta Salad

4-6 Servings

Ingredients:

• 8 ounces (dried) pasta (cooked according to package directions)
• 1/2 pint grape tomatoes, halved
• 1/4 jar (6 ounces) hot marinated artichoke hearts, chopped plus 2 tablespoons of the marinade
• 2 sun-dried tomatoes, chopped
• 2 ounces Asiago cheese, cubed
• 2 tablespoons capers (it’s ok to include some of the liquid)
• 1 ounce kalamata olives, sliced
• 1 ounce green olives, sliced
• 1/2 cup Italian salad dressing (used Newmann’s Own)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon dried oregano

Directions:

Cook pasta according to package directions until al dente. Strain and set aside to cool, tossing frequently to prevent sticking.

Put the tomatoes, artichokes with marinade, sun-dried tomatoes, cheese, capers, and black and green olives into a medium bowl and toss to combine. In a large bowl, whisk the salad dressing, balsamic vinegar, and spices together.

Once the pasta is completely cooled, add it to the dressing mixture and toss it together until well coated. Fold in the other ingredients from the medium bowl until well distributed.

Taste and adjust seasonings to your taste. Serve immediately or cover and store in the refrigerator for later.

Enjoy!!

“Life is a combination of magic and pasta.” – Federico Fellini