Grilled Romaine Hearts with Citrus Caesar Vinaigrette and Whole Wheat Herbed Croutons

Ewwww - I bought anchovies!

I'm not a fan of those tiny, smelly, and salty fish.  At least not when they are on their own.

I do, however, like them when they disappear into a citrus caesar vinaigrette that is then drizzled over some grilled romaine hearts.  That makes them much more appetizing.

After the unhealthy post on Monday, I felt it was important to counter act it with some lighter fare.  Grilling the romaine is delicious and I could eat this as a side or could add chicken and make it a meal.

The components:

Citrus Caesar Vinaigrette
(Makes ~1/2 cup)

Ingredients
1 garlic clove
2 Tablespoons lemon juice, preferably fresh squeezed!
1 anchovy, more if you like them
1 Tablespoon white wine vinegar
1 teaspoon mayonaise
1/4 cup + 1 Tablespoon olive oil

Directions
Put all the ingredients, except olive oil, into a blender and puree until well combined.  With the blender on a low setting, slowly add the olive oil. 


Whole Wheat Herbed Croutons

Ingredients
2 slices of whole wheat bread, crusts removed and sliced into cubes
1 Tablespoon butter
1 clove garlic, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh rosemary, minced

Directions
Preheat oven to 325°F.  Line a baking sheet with foil.

Heat a pan over medium heat and melt the butter.  Add the garlic, thyme and rosemary and saute for a minute.  Add in the whole wheat cubes and toss to coat.  Transfer to the lined baking sheet and place in the oven.  Stir frequently to keep one side from getting burned and bake for 10-15 minutes or until crispy.


Grilled Romaine Caesar Salad
(Makes 4 salads)

Ingredients
2 hearts of romaine, washed and dried
Cooking Spray
Whole Wheat Herbed Croutons
Parmesan Cheese
Citrus Caesar Vinaigrette

Directions
Heat the grill to high heat.  Split the hearts of romaine lengthwise and spray with cooking oil.  Grill romaine, about 1-2 minutes per side. Remove from grill and assemble salad: top with croutons, use a carrot peeler to shave parmesan and drizzle on the citrus caesar vinaigrette.

Orzo, Corn, and Roasted Red Pepper Salad

Whenever I go over to my parents' house, I immediately go to the fridge in search of sustenance because the 10 minute drive leaves me weakened.  If I am so lucky, my mom has made this salad and therefore she is unlucky as I will inhale it all.

 This may be my favorite thing that my mom makes. It's delicious when freshly made and even better cold the following day.

 Generally when I like things this much it usually has the word chocolate somewhere in the title.  Or at least it comes served with crumbled bacon.

So I was pleasantly surprised to find that the recipe isn't loaded with butter or anything that would make me feel guilty for eating it by the truckload.

  In fact, when I asked her where she got the recipe from, she said Cooking Light!  That just affirms the healthiness!

Feel free to make this and invite me over finish the leftovers.

Orzo, Corn, and Roasted Red Pepper Salad

(barely adapted from Cooking Light)

Makes about 8 servings

Ingredients

2 red bell peppers
3 ears of corn
1 cup uncooked orzo
3 tablespoons extra virgin olive oil, divided
1 red onion, cut into half inch slices
1/4 cup green onions, slice thinly
1/4 cup flat leaf parsley, chopped finely
1 jalapeño, minced
1 garlic clove, minced
3 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper


Directions

Preheat the broiler and boil a pot of water for the corn.  Cut the red bell peppers in half and remove the membrane and seeds.  Place the peppers, skin side up, on a foil lined baking sheet and broil for 15 minutes or until well charred.  Remove and put them in a zip lock bag and set aside - this will make it easy to peel the skins off later.  Once the water is boiling, cook the corn for just 3-4 minutes.  You want the kernels to still be firm.  Set aside.

Cook the orzo according to the packaging.  Meanwhile, cut the red onion and place them on the same foil lined baking sheet and roast them in the broiler for 3-4 minutes.  You want them to turn soft but be careful they don't get burned.  Drain the orzo when it is ready and transfer it to a bowl.  Immediately stir in 1 tablespoon of olive oil.  Peel red peppers and chop them relatively finely (I try to make them about the same size as the corn kernels).  Chop the red onion as well and cut the corn off the cob.  Add the red pepper, red onion, corn, green onion, parsley and jalapeño to the orzo.

In a small bowl, mix the remaining 2 tablespoons of olive oil, the white wine vinegar, garlic and salt and pepper.  Pour it into the orzo bowl as well and mix to incorporate all the ingredients.

Vanilla Cornbread

I may not be from the South, but I sure do love cornbread.

Especially when there is a flavored butter, like honey butter, to slather on it.

I didn't need the honey butter for this recipe though.  The vanilla added nice flavor and I think made the cornbread even more of a comfort food.

I loved how the hot cast iron skillet makes the outside crispy and the sugar on top makes the bread even sweeter.

Y'all should give it a try:

Ingredients
1/2 cup buttermilk
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
2 teapoons pure vanilla extract
1 vanilla bean
1 egg
2 teaspoons coarse sugar (turbinado or sugar cane)

Directions
Preheat oven to 375 degrees F.  In a medium bowl, combine cornmeal and milk; let stand for 15 minutes or more.  Place the cast iron skillet (I used two 6-inch skillets) in the oven to get hot - this will create a crispier crust to the cornbread.  Split the vanilla bean lengthwise and scrape the beans out.

In a large bowl, whisk together flour, baking soda, salt and sugar.  After the cornmeal mixture has stood at least 15 minutes, add egg, butter, vanilla extract and vanilla bean to the cornmeal mixture and stir until very well blended.  Pour the cornmeal mixture into the flour mixture and stir to combine.  A few lumps are fine, just be careful not to overmix.

Carefully remove the hot skillets and grease.  Pour the batter into it and sprinkle with the sugar.  Bake for 10-12 minutes (depends on the type baking dish you use), or until a toothpick inserted in the center comes out clean.

Pairs well with tea too.

Edamame Corn Succotash

Succotash.  Even if you don't like it, it's just a fun word to say.

Luckily I think it came out pretty tastily as well.  

I had this as a side dish when I went out to dinner and thought it was something I could make at home.  Only with less butter.  I try to be somewhat health conscious.  

Give it a try:

Ingredients:

2 pieces of bacon

1/2 shallot, chopped

3 green onions, chopped (green and white parts separate)

2-3 ears of corn, grilled and cut off cob

1/2 cup shelled edamame

1 teaspoon fresh thyme

1/2 cup broth (whatever you have, I had vegetable broth open already)

1/2 teaspoon cornstarch

1 tablespoon unsalted butter

salt and pepper to taste

Instructions:

Over medium high heat, cook bacon in a large skillet or a dutch oven until crispy and fat is rendered, remove bacon and drain on paper towels.  Add the chopped shallot and the green part of the onion and cook for 1-2 min.  Add in corn, edamame, thyme, salt and pepper.  Cook, stirring occasionally, until crisp, about 4-5 minutes.  Meanwhile, whisk the broth of your choice with the cornstarch.  Add the cornstarch/broth mixture, as well as the rest of the onions, to the mix.  Allow it to thicken for about a minute and then remove from heat and stir in the butter.  Crumble bacon on top, season to your liking and enjoy!

Red pepper would be a nice addition to this already colorful summer dish.