Tag Archives: delicious

Italian Sliced Fennel Salad

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Sometimes when I’m posting something ridiculously easy to make here, I think – does this even constitute a real recipe? But this is a classic Italian side dish and I had never tried it. Now, I cannot get enough of it. It is so simple and yet so delicious and healthy. No wonder Italians make it all the time.  So it makes me happy to share it with my family. While this recipe just uses fennel, I’ve been told from one of my Italian friends that her mother used to add raw mushrooms sliced extra thin to the dish – and I’ve read that others add sliced onions. It’s a great side dish and now a staple on my table or when we bring a side dish to a barbecue or other outdoor Summer event.

Traditional Italian Sliced Fennel

Ingredients:

 

  • 1-2 Fennel Bulbs
  • Fruity Olive Oil
  • Juice of 1/2 Lemon
  • Fresh shaved parmesan cheese 
  • Salt and Pepper

 

1. Cut the green stalks and the hard bottom off of the fennel bulbs. 

2. Rinse the fennel bulbs well to remove any dirt or sand.

3. Slice thin.

4. Spread out onto a large plate.

5. Drizzle olive oil , lemon juice and salt and pepper on top. 

6. Then, shave the parmesan cheese on top. Done.

Pasta Salad with Tuna and Peas : Recipe

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Sweet and Tangy Pasta Salad with Tuna and Peas.

Sweet and Tangy Pasta Salad with Tuna and Peas.

I don’t know where this super simple recipe originated. But it is a far cry from an old fashioned tuna casserole. We had something like it on the salad bar when I worked for Cheesecake Factory. The sweetness of the peas and dressing makes it. 

 

Someone brought this dish to an overnight birthday party for my friend she held at

at Malibu Creek Park.

 

 

Malibu Creek State Park Potluck Overnight.

Malibu Creek State Park Potluck Overnight.

What a great idea for a group get together! Everyone brought kids, tents and blow-up beds (who knew you could use a car battery as an energy source to blow one up?) and of course loads of

potluck food. 

 

 

So easy. Just mix. Done.

So easy. Just mix. Done.

Ingredients:

 

  • 1 bag / lb Pasta (like large shells, or rigatoni or….) boiled per directions
  • 1 drained Can of Tuna 
  • 1 Cup Frozen Peas
  • 1/4 Cup Sweet Pickle Relish
  • 1/2 Cup Ketchup
  • 1/2 Cup Mayonaisse

 

(Or you can just use 1 Cup of your favorite Thousand Island Dressing).

 

 Mix together. Done!

 

 

 

After dinner, enjoying the fire with our puppy, Bella.

After dinner, enjoying the fire with our puppy, Bella.

Dijon and Tarragon Chicken Breasts

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This is a chicken recipe I make often because it’s

Dijon, Cream and Tarragon make this Chicken Recipe sauce.

Dijon, Cream and Tarragon make an amazingly delicious and easy sauce for Chicken Recipe.

just so simple and quick yet still elegant – that and my family loves it!

 

  • 4 Boneless, Skinless Chicken Breasts
  • Salt and Pepper
  • Olive Oil
  • 2 Tablespoons Dijon Mustard
  • 1/2 Cup Cream 
  • 1 Tablespoon Tarragon

 

Sprinkle salt and pepper on chicken.

 

Brown each side of each chicken breast in a pan of heated oil.

 

Remove chicken from pan with tongs. 

 

Add the cream, dijon and tarragon to the pan and stir until blended on low flame.

 

Add the chicken back into the sauce. Done!

Taco Salad Recipe

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Easy Taco Salad Recipe. Throw all in a bowl. Done!

Easy Taco Salad Recipe. Throw all in a bowl. Ready for tossing. So easy and delicious.

This is a one of the staple recipes in our house. It’s an easy and delicious, no fail dinner recipe that our kids and their friends have always loved. And, this recipe is a great way to use up any kind of leftover taco meat or even chicken or turkey. In fact, I always make it after we’ve had homemade tacos and I just use up whatever is left over from that meal (meat, tomatoes, cheese, onions etc…)  I don’t measure the ingredients at all. I just throw whatever we have leftover in a large bowl, ( as shown in the photo, lettuce is on the bottom of the bowl). If you add a little less onion, or a little more cheese, it’s not big deal. Just throw it in! Make it easy! You’ll have plenty of time left to make an easy margarita.

 

  • 1/2 lb. Ground or Chopped Chicken or Turkey or Beef (if not using leftovers, cook in a pan with 2 teaspoons cumin, 1 teaspoons chili powder, and 1 teaspoon garlic powder, salt and pepper to taste). Or, leftover chicken or turkey pieces. 
  • 6 Cups of Chopped Lettuce (or so).
  • 1/2 Cup Shredded Cheese
  • 1/2 Cup Canned Kidney or Black or Pinto Beans 
  • 1/2 Cup Crushed up Tortilla Chips or Leftover Taco Shells
  • 1/2 Cup Chopped Tomatoes
  • 1/2 Cup Chopped Onion (any kind is fine)
  • 1/4 Cup Salsa (any kind) 
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Italian Dressing

 

If you are not using leftover chicken or turkey or beef, cook your meat with spices until completely cooked. Drain off the fat.

 

Put everything in a bowl and toss well. Done! When I worked in restaurants, I learned that many restaurant sauces and dressings are often mixtures of different dressings that they have on the line. This dressing using salsa, sour cream and Italian dressing is a good example.