Fried Green Tomato Caprese Salad

I have been on a major vacay....  so sorry to anyone who has wondered where the heck we have been for about a month!  I wish I was coming back to the blog with piles of pictures and tales of great travels, but sadly, no.... I didn't have an actual vacation; life just got a little cray up in here with visitors and animals and new jobs and more new jobs ... my little hobby had to take the back seat for a while!

But I'm back and I've got something ridiculous for you all today.  I know, I know, it's summer -- we're all trying our best to get outside and workout, eat healthy and keep that bikini body in tip top shape, while still consuming as much alcohol as possible.  This post is where SkinnyChow goes to die.  I can't help but think of my girlfriend who just started a 30 day cleanse.... I don't want to rub it in or anything but you are seriously missing out on this monstrosity!  ;)

So who doesn't love the classic Italian Caprese Salad?  Yummy vine-ripened tomatoes layered with fresh and velvety mozzarella and topped with a sprinkle of home-grown basil....drizzle with your finest olive oil and balsamic vinegar and you have a great starter to any meal....  

So I decided to destroy this delicate salad and fry it...

...in true Southern fashion

In all seriousness -- this salad eats like a meal.  In fact, just eat it as a meal.  Trust me.  Oh and also trust me when I tell you to drizzle this baby with balsamic syrup and peach jam (homemade jam if you can swing it!).  It really takes the dish to the next level with the lovely combination of salty and sweet.  Oh and as I'm typing this, I realize that I could have made this salad even better with the addition of bacon....  but there's always next time...

Fried Green Tomato Caprese Salad (makes 4 salads)

Fried Green Tomatoes:

4 large green tomatoes, sliced into 4 (1/2 inch) slices each

2 eggs

1/2 c. buttermilk

1 c. all purpose flour

1/2 c. cornmeal

1/2 c. breadcrumbs

2 tsp salt

1/4 tsp ground black pepper

vegetable oil for frying

Whisk egg and buttermilk together in a medium sized bowl.  Scoop flour onto a plate and mix cornmeal, breadcrumbs and salt and pepper on another plate.  Dip tomatoes into flour to coat.  Then dip the tomatoes into milk and egg mixture.  Dredge in breadcrumbs to completely coat.

In large skillet, pour vegetable oil {1/2 inch of oil in the pan} and heat over medium heat.  Place tomatoes into the frying pan in batches, being careful not to crowd the pan.  When tomatoes are browned, flip and fry the other side.  Drain on paper towels.

Salad and Assembly:

2 large balls fresh mozzarella, each cut into 6 slices
12 fresh basil leaves, plus more for garnish if desired
peach jam
balsamic syrup

To assemble salads, place one fried green tomato on each plate.  Top each tomato with one slice of mozzarella followed by one basil leaf.  Repeat this process ending with a fried green tomato, until each plate has 4 tomato slices and 3 mozzarella slices.  Garnish top of stack with basil.  Place peach jam in a small microwave safe bowl and microwave on high for 20 seconds.
Drizzle each salad with peach jam then drizzle with balsamic syrup.  Enjoy immediately.

Grilled Panzanella Salad

Summer has finally arrived in South Carolina!!  The weather here has been so murky lately -- clouds and rain -- totally atypical of springtime in the South.  This past week has been a total change -- sunshine and in the 80s!  This kind of weather gets me in the mood to fire up the grill!  My husband is in charge of the grill in this house and he does an amazing job -- but I'm always looking for unique recipes that include grilled food -- and this recipe fits the bill perfectly!  

I love panzanella salads because they incorporate my favorite things -- fresh veggies, meats, cheeses and bread, all in one fabulous bowl!  And this salad is particularly fabulous with it's tangy dressing, sliced salami and grilled veggies.  Yum.  This is the perfect side dish to your weeknight or weekend grilling!  

Grilled Panzanella Salad (serves 6-8)

2 tbsp extra virgin olive oil, plus more for brushing

2 tsp red wine vinegar

2 tsp fresh lemon juice

1 small clove garlic, minced

salt and pepper

3 medium tomatoes, halved

6 scallions 

2 large bell peppers, any color, quartered

1 medium zucchini, halved lengthwise

one 10 oz loaf ciabatta, halved lengthwise

1/2 c. fresh torn herbs (basil, parsley)

1/4 lb thinly sliced salami, cut into 2 inch ribbons

1.  Preheat grill to medium high.  Make the dressing: whisk extra virgin olive oil, vinegar, lemon juice, garlic, salt and pepper.  

2.  Brush grill with extra virgin olive oil.  Put tomatoes in bowl; drizzle with oil and season with salt and pepper.  Grill about 2 minutes and transfer to baking sheet.  Oil and grill all veggies and bread.  Cool.

3.  Cut up veggies and bread into bite sized pieces.  Add herbs, salami, dressing and any veggie juices.  Toss and serve.

Fried Oysters w/ Green Tomato, Sweet Corn, Pickled Okra and Blue Cheese Vinaigrette

If you are looking to make a truly Southern dish in your own home then this is it!  This is a recipe from Hank's Seafood Restaurant Cookbook.  Hank's is on list after list of a must-see restaurant if you head down to Charleston and this salad is on their current menu.  I saw this recipe about a year ago in Southern Living magazine and I have been dying to try it out so I finally bit the bullet.  My husband, who isn't a huge oyster fan, absolutely loved it -- although pretty much anything is good when it's fried.  

The recipe calls for green tomatoes, but I used regular red tomatoes because I simply couldn't find green tomatoes anywhere!  How is that possible? 

So what I love most about this salad is the pickled okra.  If you haven't had pickled okra before then good Lord, get to the store and buy a jar immediately!  It is so fantastic I could die.  I ate the entire jar in one day.  Yummy!

Fried Oysters with Green Tomato, Sweet Corn, Pickled Okra and Blue Cheese Vinaigrette (makes 4 salads)

2 c. cracker meal
1 c. cornmeal 
1 c. all purpose flour
salt and pepper
peanut oil
2 large handfuls arugula
16 oysters
4 to 8 halved pickled okra

Blue Cheese Vinaigrette
2 ears fresh corn
1/2 c. extra virgin olive oil
1 c. diced green tomato
1 1/2 c. chicken stock
2 tbsp chopped mixed herbs
3 tbsp crumbled blue cheese
1/2 c. cider vinegar
1 tsp salt
1/8 tsp pepper

1. For vinaigrette: cut corn from cobs, reserving cobs.  Heat oil in saute pan, add corn and cook 1 minute.  Cool.  Combine stock and corn cobs in saucepan.  Boil then reduce heat and simmer 15 minutes.  Pour mixture through fine wire mesh strainer.  Cool to room temperature and refrigerate.  Stir green tomato into corn and stir into stock.  Just before serving, add in herbs and blue cheese.
2.  Pour 1 and 1/2 inches oil in a cast iron skillet; heat over medium high until temperature reaches 350.  
3.  Whisk cracker meal, flours, 2 tsp salt and 1/2 tsp pepper in shallow bowl.  Dredge oysters in mixture, shaking off excess.  Fry in batches 2 to 4 minutes or until golden brown.  Drain on paper towels; sprinkle with salt and pepper.  
4.  Spoon vinaigrette onto 4 serving plates.  Top with oysters and okra. 

{SkinnyChow} Mahi Mahi Ceviche

Today I’m going to show you guys how to make something really impressive!  Ceviche!  Don’t freak out!!!!!!!  It’s so fresh, so light and so simple to make -- make it once and you will use every excuse to make it over and over!  Serve this up with an ice cold Mexican beer or Margarita and you’ve got a skinny Cinco de Mayo lunch or appetizer.  I used a mahi mahi fillet for today’s ceviche but feel free to use any firm white fish {or even shrimp}.  Play around with the flavors and the add-ins.  Toss in some diced avocado or mango if you have some on hand....talk about amazing.   Keep in mind when preparing your menu that the fish has to “cook” in the citrus juice so give yourself at least an hour, depending on how small you dice your fish.  When the seafood is opaque you know it’s done!  Serve with tortilla chips or over some nice greens as a salad.  

SkinnyChow Mahi Mahi Ceviche (makes 4 appetizer servings)

1 (4oz) fillet of mahi mahi (or any other firm white fish)

1 roma tomato, seeded and diced

1 small red bell pepper, seeded and diced

1 small yellow bell pepper, seeded and diced

1/2 small red onion, diced

1 small jalapeno, thinly sliced

1 small handful cilantro, roughly chopped

salt and pepper to taste

juice from 2 limes

juice from 1 lemon

drizzle extra virgin olive oil

1.  Combine all ingredients in a shallow bowl and stir to combine.  Place bowl in fridge for about an hour, stirring contents every 20 minutes or so.  When fish is opaque, serve with tortilla chips or as a light salad.  

Mini Sweet Peppers w/ Chorizo and Goat Cheese

Cinco de Mayo is almost here!   I don’t know what it is about this day but I just love it!  I think it’s probably because I am one of those people who love a good themed holiday and with Cinco de Mayo you can really go all the way with it -- from the food to the drink, all the way down to sporting a fake ridiculous mustache.  Themed parties just make things so much more fun!  Last year, ChowGals’ first featured party was for the 5th of May and we had an awesome time.  Check out the link HERE and get some great recipes, decorations, party favors and planning tips!  

Last year I got all traditional with you -- salsa, bean dip, guacamole, carnitas and tres leches cake -- this year I’m vowing to show you some Mexican food that’s a little bit out of the box.  This week’s recipes will take your party to the next level.  

Today’s recipe is a delish appetizer that is the perfect balance of sweet and spicy!  These peppers might look hot but they are just mini sweet peppers {kind of like the mini version of bell peppers}.  Stuff these babies with spicy chorizo and goat cheese and your mouth will be in heaven. 

Mini Sweet Peppers w/ Chorizo and Goat Cheese (makes 12)

12 mini sweet peppers, in assorted colors

1/2 small Spanish onion, minced

2 links soft spicy chorizo (I found mine in Walmart in the refrigerated Latin section)

1 tbsp extra virgin olive oil

2 oz. goat cheese

3 tbsp panko 

1. Preheat oven to 425.  Prepare the peppers by cutting a long flap out of the top to create a “boat”.  Reserve the removed pepper pieces and mince.  
2. Heat a nonstick skillet over medium high heat and add olive oil.  Add onion and minced pepper and saute about 3 minutes.  Add chorizo to pan and break up, cooking until browned, 5 to 7 minutes.  Add panko to the pan and stir to combine.  Remove pan from heat and crumble in goat cheese.  Allow goat cheese to soften and melt for a minute then stir to combine.  
3. Spoon chorizo mixture into each pepper “boat” and place in an oven safe pan.  Bake peppers for 10-12 minutes, until peppers soften.  Serve. 

Mexican-Style Caprese Salad

We are all probably familiar with a traditional caprese salad: tomatoes, fresh mozzarella, basil and a drizzle of delicious olive oil and balsamic vinegar.  It’s one of my favorite salads because nothing beats a ball of freshly made mozzarella.  Yum!  Today I’m showing you a twist on this traditional salad -- made with a Mexican spin!  {Hello, Cinco de Mayo party!!!!}  This salad is easy to put together and it is a beautiful presentation!  Instead of mozzarella we are going to use queso fresco, which is a Mexican crumbling cheese used to top food.  It’s salty and very firm, resembling feta cheese in texture.  You can find it in the cheese section of most grocery stores. {I found mine at Walmart!}  The cheese is firm enough to throw on a grill pan, making this salad even more special!  But by all means, if you’re worried about grilling this cheese, skip that step....the dish will still be delish!

Mexican-Style Caprese Salad (makes 4 starter salads)

Salsa:

1 pint grape tomatoes, quartered

1/2 red onion, minced

2 handfuls fresh cilantro, chopped

juice from 2 limes

salt and pepper to taste

Assembly:

1 small jar Tomatillo salsa

1 package queso fresco 

extra virgin olive oil for drizzling

salt and pepper

1. For the salsa, combine all ingredients and set aside.
2. Heat a grill pan over medium high heat.  Thickly slice queso fresco into 1/2 inch thick round slices (you can probably get 2 slices per package of cheese).  Drizzle cheese with olive oil and place on the grill pan.  Grill each side of cheese for about 2 minutes or until grill marks form.  Remove cheese from pan and set aside.
3. Cut each cheese slice into 4 pieces.  Place 2 pieces grilled cheese on each plate.  Top with tomato mixture then drizzle with Tomatillo salsa and olive oil if desired.  Serve immediately. 

Poached Pear Salad w/ Blue Cheese and Cranberry

Today is a really special day for me -- it’s the one year anniversary of ChowGals!!!  For those of you that missed my introductory post, I’ll recap:  cooking is my number one passion.  I’ve been cooking and entertaining for years and I am so so pumped to have this blog to showcase what I do and show you that you can do it too!  I am so lucky to have such great readers who follow, like and pin my work!  Because of you, my name has gotten out there a little bit and I’ve had some great opportunities that have made me stretch from my comfort zone.  Thank you, readers, you make this blog even better!  

The recipe for today was part of our Charleston weekend in the beginning of April.  It was probably one of the best things we ate there: Poached Pear Salad with Blue Cheese & Cranberry from Slightly North of Broad.  

Now here’s the most important sentence of this recipe: Use. Quality. Ingredients.

This isn’t your typical restaurant salad downed in blue cheese dressing.  This is a delicate balance of flavors in their most basic form.  The salad was deconstructed on the plate so you could pick up just the right about of cheese and cranberries to complement your perfectly poached pear.  So I guess what I’m saying is this : don’t go to the store and pick up the tub of Kraft blue cheese crumbles that you would use on a “normal” salad.  Go to the gourmet cheese section and spend the extra bucks to get a nice blue cheese that is alive in it’s velvety goodness!  And the most impressive part of the salad?  The poached pear had a layer of caramelized sugar on top.  Heavenly!!!!  That can be tricky to do at home without a torch.  Your other option is to throw the pear under the boiler which will also work!  Oh and if you find yourself in Charleston during pear season, do yourself a favor and order this dish!

Poached Pear Salad with Blue Cheese and Cranberry (makes 2 small salads)

For the poached pear:

1 Bartlett Pear, peeled and halved

1/2 c. sugar

2 c. water

1 cinnamon stick

1 tbsp vanilla extract

1/8 c. superfine sugar

For salad:

2 handfuls assorted greens

1/4 c. shelled pistachios 

1/3 c. dried cranberries

1/3 c. good quality blue cheese, crumbled

balsamic syrup for drizzling

1. For the poached pear: combine sugar, water, cinnamon stick and vanilla extract in a medium saucepan over medium high heat.  Stir until sugar is dissolved.  Bring mixture to a light simmer and add pear.  Reduce heat to low and cook for 35 minutes, until pear is tender.  Remove saucepan from heat and set aside to cool, about 45 minutes to 1 hour.
2. Remove pear from syrup and top with superfine sugar.  With a creme brulee torch, torch the sugar to create a caramelized crust.  If you don’t have a torch, set your  broiler to high and broil pears until sugar caramelizes.
3. Assembly:  place greens on each salad plate and top with pear.  Add piles of pistachio, cranberry and blue cheese and drizzle with balsamic syrup.  Serve immediately.

Baby Zucchini and Potato Salad with Arugula and Feta

Hey everyone!  I’ve really been out of the blog world lately and now I’m back!  Today I have an amazing side dish for you all!  A few weeks ago we were down in Charleston, SC {best city ever, BTW} for the Wine and Food Festival and on the way home we stopped for some buzzed grocery shopping at Trader Joe’s!  I love love LOVE Trader Joe’s and cannot get enough of them!  The prices are fantastic and their produce is amazing -- I just about died when I saw a little bag of baby zucchini! AHHH!  So I created this warm salad topped with feta cheese and balsamic syrup.  Of course you can substitute regular-sized zucchini {chopped up of course}.

Baby Zucchini and Potato Salad with Arugula and Feta (serves 6 to 8 as a side dish)

1 bag baby zucchini (about 15 zucchini), stems removed

1 small bag baby potatoes

1/2 bag baby arugula

3 tbsp extra virgin olive oil

1 pint grape tomatoes

1/2 c. feta cheese

salt and pepper to tasted

balsamic syrup, for drizzling

1. Preheat oven to 425.  In an oven-safe dish, place potatoes, olive oil, salt and pepper.  Roast for 20 minutes, stirring after 10 minutes.  Add zucchini to the roasting pan and stir.  Return pan to oven and roast 10 to 15 minutes more, until zucchini is cooked through.  Remove from oven and transfer to serving dish. 
2. Add arugula to the potato/zucchini mixture and toss.  This will allow the arugula to wilt into the hot veggies.  Set aside to cool for 10 minutes.
3. Toss the salad with the grape tomatoes and balsamic syrup.  Top with feta cheese and serve.

Chopped Apple Salad w/ Walnuts, Blue Cheese & Pomegranate Vinaigrette

I love a good salad -- especially one that combines fruit and vegetables.  This salad is from Bobby Flay’s Bar American Cookbook (if you haven’t checked this cookbook out, you must....it’s packed with some truly impressive meals that are sure to stun your palate and your guests at your next dinner party) and it’s pretty simple to throw together.    

I really enjoy the tart apples combined with the creamy blue cheese crumbles and the slight crunch that the pomegranate seeds throw in there.  Give this salad a try....it’s bound to become a favorite starter or light lunch!

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (serves 6 to 8)

adapted from Bobby Flay’s Bar American Cookbook

4 granny smith apples

6 oz mixed baby greens

1 1/2 c. coarsely chopped walnuts, toasted

1/2 lb blue cheese, crumbled (2 cups)

salt and pepper

Pomegranate Vinaigrette (recipe follows)

pomegranate seeds as garnish

1. Combine all ingredients in large bowl.  Add vinaigrette and toss to coat.  Season with salt and pepper.

Pomegranate Vinaigrette (makes 1 cup)

3 tbsp pomegranate molasses

2 tbsp red wine vinegar

1 heaping tbsp dijon mustard

1 tbsp honey

salt and pepper

2/3 c. extra virgin olive oil

1.  Whisk together molasses, red wine vinegar, dijon mustard and honey.  While whisking, stream in olive oil, creating an emulsion.  Season with salt and pepper.

Citrus Salad with Creamy Poppy Seed Dressing

Citrus is in season!  I for one can’t get enough grapefruit right now -- I’m pretty much eating them every day....and no it’s not some fad diet...I just love them!  My favorite way to have them is to cut them in half, sprinkle the halves with brown sugar and throw them under the broiler for a minute or so.  Oatmeal Brulee!  Yum!  So when I came across this recipe in Food + Wine Magazine in December, I knew it was going on my “Make ASAP” list -- and it didn’t disappoint.  Even my husband gobbled up this salad.  The poppy seed dressing really makes this salad special -- the sweetness of the dressing really balances the sour citrus.  The original recipe didn’t call for any greens but I went ahead and threw some in to make the salad a little more substantial.  

Citrus Salad with Creamy Poppy Seed Dressing (8 servings)

Food+Wine Magazine, December 2012

6 oranges

2 red grapefruits

2 limes

1 large shallot, very thinly sliced

1/2 c. coarsely chopped flat leaf parsley

1 tsp finely grated lemon zest

2 tbsp fresh squeezed lemon juice

1/4 c. sour cream

2 tbsp pure maple syrup

1 tsp poppy seeds

salt

1. Using a sharp knife, carefully peel the citrus fruits, removing all the white pith.  Working over a bowl to catch juices, cut in between membranes to release sections.  Cut lime and grapefruit sections into thirds and leave orange sections whole.  Transfer all citrus to serving bowl and add shallot and parsley.  Reserve citrus juice for another use citrus juice for another use.
2. In another small bowl, whisk lemon zest with lemon juice, sour cream, maple syrup and poppy seeds.  Season lightly with salt.  Pour dressing over fruit.  Toss and serve right away.  

Filet Mignon w/ Risotto Cake and Greens Salad

If you are a follower of this blog, you know that I’m not a huge fan of “the ordinary” when it comes to my dinner plate.  I do, however, greatly appreciate traditional dinners with flair!  When I saw this recipe I knew it had to be made -- especially since I am a huge fan of risotto.  So I saw this as a spin on a traditional steakhouse dinner -- salad, steak and side dish -- all piled up in this beautiful presentation!  

Ok, let’s talk about this risotto cake.  It is absolutely perfect drizzled with the salad dressing as the acid perfectly cuts through the fat and complements the entire dish.  Not to mention the cake’s perfectly crisp exterior and deliciously creamy interior.  O.M.G.  Ok, I can’t wait any longer to get to the recipe -- just get in the kitchen and make it your next dinner!

Filet Mignon w/ Risotto Cake and Greens Salad (makes 2 servings)

adapted from Hip Foodie Mom

For Steaks:

2 (4 oz each) filet mignon steaks

salt and pepper

olive oil

For Salad:

1 1/2 c. loosely packed greens of your choice

1/4 c. balsamic vinegar

1 tbsp dijon mustard

1/4 c. extra virgin olive oil

salt and pepper to taste

1 tsp dried italian seasoning

For Risotto Cakes:

1 1/2 c. low sodium chicken broth

1 1/2 tbsp unsalted butter

1 large shallot, minced

1/2 c. Arborio rice

1/2 c. dry white wine

1/4 c. frozen peas, defrosted

juice of 1 lemon

1 tsp lemon zest

3/4 c. fresh grated parmesan

2 oz. shredded mozzarella

salt and pepper

1/2 c. all purpose flour for dredging

1 egg, beaten

3/4 c. panko breadcrumbs

vegetable oil, for frying

1. For Risotto: In a medium saucepan, heat the chicken broth to a simmer.  In a separate saucepan, melt the butter over medium-high heat.  Add the shallots to the butter, cooking into fragrant and translucent, about 2 minutes.
2. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots.  Add the white wine, continuing to cook while stirring until the wine is absorbed.  You should be able to run your spoon through the risotto and have the indentation stay.
3. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed.  Repeat the process 3 more times, adding the broth in stages while continuing to stir.  Once all the broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.  
4. Remove from heat and stir in the parmesan, mozzarella and season with salt and pepper.  Cool risotto in fridge for 20 to 30 minutes {this makes it easier to make the patties}.  
5. Once cooled, form the risotto into burger sized patties about 1 inch thick.  Set up a dredging station with the flour in one dish, beaten eggs in another and panko in another.  Dip the rice patties into the flour then into the eggs and finally the panko.  
6. In a large skillet, heat 1/2 inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil.  Fry risotto cakes until golden brown, 2 to 3 minutes per side.  Transfer to a wire rack, season with salt.
7. For Steaks: Season with salt, pepper, and olive oil and grill over medium high heat until desired doneness. Set aside.
8. For Salad: Combine all dressing ingredients and whisk.  Lightly dress greens with 2 tbsp dressing.
9. Assemble:  Lay 1 risotto cake on each plate and top with filet.  Pile half of the greens on top of steak and drizzle dish with remaining dressing.  Serve immediately.

{SkinnyChow} Grilled Shrimp Caesar Salad

This week is one of my favorite weeks of the year....

Most people have a nice, short work week....

And I spend the whole week planning the most important meal of the year -- and then I get to cook it!  Woo hoo! 

I just love the excitement of Thanksgiving because it kicks off the holiday season.  I don’t know how it happens but every year I plop down to watch the Macy’s Day Parade and I literally burst into tears when the Rockettes do their thing.  In fact, my eyes are watering just typing this.  LOL.  So yes, I’m a little dramatic, but I just LOVE this week.

So how about we start the week out with a little SkinnyChow -- save up some calories for the big feast!

So this salad is extra special because the romaine lettuce is grilled!  If you haven’t tried grilled lettuce you’ve gotta get on it asap.  It takes your salad to the next level, adding some smoky charred action and slightly wilting the leaves.  Also, the creamy caesar dressing is super satisfying and is made with fat free greek yogurt.  {I just LOVE that stuff!}  Feel free to substitute any protein in this salad -- chicken, beef and salmon would be fantastic.  

SkinnyChow Grilled Shrimp Caesar Salad (makes 4 salads)

For Salad:

24 large raw shrimp, deveined, tails on

salt and fresh ground black pepper

2 hearts of romaine, split in half

cooking spray

fresh grated parmesan cheese

1 lemon, cut into 4 quarters

SkinnyChow Creamy Caesar Dressing:

1/2 c. plain fat free greek yogurt

2 tbsp fresh lemon juice

2 to 3 tbsp skim milk {or more depending on how thin you like your dressing}

grated zest of 1 small lemon

1 large clove garlic, grated

1/4-1/2 tsp anchovy paste {optional -- but it really kicks this dressing up a notch}

salt and pepper to taste

1. Combine all ingredients for dressing in a mason jar, or jar with a lid and shake up.  Refrigerate until ready to use.
2. Heat a grill pan over medium heat.  Toss shrimp with salt and pepper and spray grill pan with cooking spray.  Cook shrimp on grill pan 1 to 2 minutes per side, or until shrimp turn pink.  Remove shrimp from heat into bowl and set aside.
3. Spray each romaine heart half with cooking spray and place cut side down on grill pan.  Grill until charred then remove each romaine heart to serving plates.  Top romaine with 6 shrimp each, sprinkle with parmesan cheese, salt and pepper, and squeeze lemon juice over each salad.
4. Drizzle each salad with caesar dressing and serve with crusty bread if desired.  

SkinnyChow Butternut Squash and Kale Salad with Cranberry Vinaigrette

You know when you wake up in the morning and look around and think to yourself, “wow, I need to organize my life...” ??  Well, that’s what happened to me yesterday and I went on a cleaning frenzy.  Not only cleaning my kitchen but cleaning out my closets, organizing boxes obsessively and generally working on de-cluttering.  The problem with all of this is this....things always get worse before they get better.  So as I sit here writing this blog and drowning in clothes that I don’t want or need any longer, I’m feeling a little overwhelmed.  I seriously wonder how those Super-Mom’s out there keep a tidy home, raise their children, cook dinner for their families every night and work a full time job.  I mean, I’m not living in squaller over here but there are definitely some rooms that I do not allow guests in -- as they are the rooms that I shovel all my crap in before anyone arrives.  I think I need to start pinning organizational and cleaning pins instead of food............ {definitely not as fun though!}

So today I thought I’d end the week with something vegetarian and healthy {and full of fall flavor}.  I’m not an overwhelming kale fan but when it’s wilted and dressed with this tangy cranberry vinaigrette it just works!  Give kale a try!  And if you want to add an extra kick of flavor then toss in some crumbled bacon! Mmmm!

Butternut Squash & Kale Salad with Cranberry Vinaigrette 

makes 2 dinner sized salads or 4 side salads

Vinaigrette:

1/3 c. apple cider vinegar

1/4 c. dried cranberries

1 tablespoon grainy mustard

1/4 c. extra virgin olive oil

salt and pepper to taste

Salad:

4 tbsp extra virgin olive oil, divided

1 clove garlic, minced

6 c. kale, chopped into bite sized pieces and thick stems removed

2 c. butternut squash, diced

1/4 to 1/3 c. chopped walnuts

4 oz goat cheese, crumbled

1. For the vinaigrette: In a small saucepan over medium-low heat, combine vinegar and dried cranberries.  Allow cranberries to plump up in liquid and bring to a light simmer, about 5 minutes.  Remove saucepan from heat and set aside.  Cool about 5 minutes then add mixture to blender along with mustard, extra virgin olive oil, salt and pepper.  Blend until throughly combined.
2. In a large skillet over medium heat, add 2 tbsp extra virgin olive oil and garlic.  Cook about 1 minute, until just fragrant.  Add kale to the pan with a little water and toss with garlic and oil.  Saute until beginning to wilt, about 5 minutes. Season with salt and pepper. Remove from heat and set kale aside.
3. In a small skillet over medium-high heat, add 2 tbsp extra virgin olive oil and diced butternut squash.  Season with salt and pepper and cook squash until beginning to crisp, around 7 - 10 minutes.  Remove from heat.
4. Transfer kale to salad plates and top with squash.  Sprinkle salads with walnuts and goat cheese and drizzle with cranberry vinaigrette.  Serve immediately.