dixie salad

ingredients (serves 6):
-3 pomegranates
-1 1/2 cups grapes (halved)
-3 big apples (fuji, granny smith, braeburn, mcintosh--- whatever you like)
-1 cup of pecans (walnuts can also be used)
-1 pint of whipping cream
-----vanilla and granulated sugar to taste

remove seeds from pomegranates. set aside. halve grapes and cut apples into bite-sized pieces. combine pomegranate seeds, grapes, apples and pecans in a bowl. whip the cream, adding sugar and vanilla to taste, until fluffy (not stiff). gradually stir in whipped cream to the salad, leaving the last spoonful to garnish the top.

*courtesy of my mother!!


israeli/pearl couscous salad

ingredients (serves 4): *
1 cup israeli couscous
8 oz. cherry tomatoes
1/2 cup basil leaves (+ some to garnish salad)
2 Tbs. shallots
3 Tbs. balsamic vinegar
1 Tbs. extra virgin olive oil
3/4 tsp. fresh ground pepper
*I added some mozzarella cheese, because cheese is really yummy.

toast couscous in a pan, in a circular motion, about 7 minutes. meanwhile bring (about 2 cups) water to boil. add couscous to boiling water, cook until tender, about 6 minutes. rinse in cold water. mix all well, let sit for at least 15 at room temperature or up to an hour. garnish with basil.


rosemary garlic steak

ingredients (for 2):

1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar
8 garlic cloves, minced
2 tsp. dried rosemary
2 tsp. fresh rosemary

2 inch thick steaks (or chicken if you prefer)

1/3 cup olive oil
1 large onion, cut into 1 inch pieces*
1 red bell pepper, cut into 1 inch pieces*
3/4 tsp. marjoram, crumbled
1/8 tsp. dried crushed red pepper
*in place of the onion and pepper, portobella mushrooms are really good too.

directions: for steak:
combine first six ingredients in glass baking dish (that will need to sit in the fridge). add steak and turn to coat. cover and refrigerate steak overnight, turning occasionally.
for peppers and onions (or mushrooms):
heat oil in a heavy large skillet over medium high heat. add onions and sauté 4 minutes. add peppers and sauté until beginning to soften, about 8 minutes. add marjoram and dried red pepper. season to taste with salt and pepper and stir 2 minutes. remove from heat.

bring steak to room temperature. preheat broiler 5 minutes. remove steak from marinade; pat dry. transfer marinade to heave small heavy saucepan. broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125 degrees fahrenheit for rare). transfer to plate and let sit for 10 minutes.

meanwhile, reheat bell peppers and onions in skillet. bring marinade to boil.

serve how you like. use the marinade for sauce.


parma zucchini

zucchini (one for each person)
olive oil
garlic salt
parmesan cheese

slice zucchini in half (or thirds if they are extra thick) the long way. put on a baking sheet. brush on olive oil. sprinkle garlic salt and marjoram, just covering the top of the zucchini. add as much parmesan as you like on the very top (i prefer a lot).
broil for about 5-10 minutes, until a fork can be easily inserted into the zucchini. then serve.
*courtesy of my mom!


best pasta ever (mozz, tomatoes & basil)

penne pasta
grape tomatoes
mozzarella cheese (if you want the BEST results spend a few dollars more and get bufula mozz)
basil (preferably fresh)
olive oil
salt to taste
*I kind of "eye-ball" all of these ingredients--- so I don't have exact amounts. Sorry.

boil water and add pasta. penne usually cooks for about 11-12 minutes until al dente.
meanwhile cut tomatoes and cheese into bite sized pieces. combine in a bowl with basil and mix in olive oil.
when pasta is finished, drain, add olive oil and salt to taste and then combine tomato mixture. perfetto! best pasta ever :)


wild rice extravaganza

ingredients for 2:
1 cup wild rice
2.5 oz. goat cheese
5 oz. white button mushrooms
red wine (to sauté mushrooms)

This one is simple. Cook the wild rice (1 part rice, 3 parts water). Wild rice takes FOREVER (40-50 minutes) to cook, so allow sufficient time for this.
Sauté the mushrooms in the red wine until done. (Or sauté however you like... really...)
Crumble goat cheese into rice and mix with mushrooms.

So easy and delicious!!!

inspired by: my sister-in-law


those creamy mashed potatoes


8 large baking potatoes
8 oz. cream cheese
1 cup sour cream
2 tsp. garlic salt
1/2 tsp. pepper
4 Tbs. butter (optional)


Peel potatoes and cut into chunks. Put in large pot and cover with water. Bring to boil; bring heat down to simmer. Simmer until tender, about 25 minutes. Drain. Mash well. With electric mixer, cream together cream cheese and sour cream. Beat in garlic salt and pepper. Gradually beat into mashed potatoes until smooth. Turn mixture into a greased shallow 3 to 4 quart casserole dish. Dot with butter; sprinkle lightly with paprika. Cover. May be chilled up to 3 days. Bring to room temperature. Bake, covered, in 400 degree fahrenheit oven for 50 to 60 minutes or until hot throughout.

*my husband made these for Thanksgiving. They were a big hit!!
courtesy of: my mother-in-law