Tag: emmolo

Cantaloupe Cucumber Summer Salad

I love a good summer salad and this one hits all the marks. Cool, sweet, salty- all the feels. And just the right amount of acid. I would serve this on its own or with a nice piece of salmon or chicken, but it will go with absolutely anything.

When using feta, buy the block of feta, not the crumbled feta. It is much better when you crumble it yourself. Also be careful when adding salt when you use feta. Feta is very salty and many times you can omit the salt or at least cut back on the amount. You don’t have to add feta. A nice burrata would be good or simply serve it over some cottage cheese. Don’t judge me on my love of cottage cheese. It has tons of protein and is the perfect compliment to the summer veggies and fruit that’s coming in right now. If you have someone in your house that doesn’t like cottage cheese, try throwing it into mini food processor and whipping it. I called this whipped cheese at my house, because if I called it cottage cheese, no one but me would eat it. I make creamy dressing with it, put it on bagels…you get the picture.

For the acid, today I used used apple cider vinegar, but try out different acids such as lime, white balsamic, red wine vinegar. I love to play around with acids.

If by chance, you have cut your cantaloupe and it isn’t quite as sweet as you hoped, you can add a touch of honey to the dressing. A little honey never hurt anyone or anything.

My herb of choice for this is fresh basil, but if you are a mint lover, you could definitely substitute it.

This dish is beautiful with all the summer colors. Be sure to serve it in something that makes the colors pop- a white bowl, a wooden bowl or even a clear glass bowl would be nice.

For the wine lovers, I would pair this with a good sauvignon blanc, one of my favorites is Emmolo. A nice crisp chardonnay, like Mer Soleil Silver would also be lovely. Both of these are by Caymus and very good quality and excellent price point.

Cantaloupe Cucumber Strawberry Salad

An unforgettable simple summer salad.


Ingredients


4 cups diced cantaloupe
2 cups diced cucumber
3/4 cup diced red onion
4 ounces feta cheese
fresh basil
freshly ground black pepper
salt

Dressing:
3 tbsp good olive oil
3 tbsp apple cider vinegar

Directions


Throw all the ingredients into a bowl. In a separate container mix the dressing and pour over the ingredients in the bowl and toss. Best served chilled.


Make this recipe your own. You could easily substitute different cheeses and acids. I like to serve with a pretty basil leaf off to the side.

Easy Frittata

The best one dish breakfast, perfect for the holidays or just a regular morning. It has even made it to the dinner table several times. This dish is a great way to use leftovers. I always make certain I have eggs on hand, because when the pantry is empty I can always find something in the freezer or crisper drawer to throw in and make a quick meal.

I love to throw in leftover roasted potatoes. One time, I was fishing around in the fridge trying to find something to throw in and there two hot dog wieners in the meat drawer just staring at me. Yes, I chopped them up and sauteed them with onion and garlic, and no one was the wiser. This is the perfect time to throw in wilted broccoli or sad produce- not bad, just sad, there is a difference. Experiment with different cheeses. Today I mixed sharp cheddar and mozzarella, it was just what I had on hand, and it was wonderful.

You can also upscale this frittata- add in the freshest of ingredients such as peas, basil, ham and swiss or bacon, roasted potatoes and gouda and serve with a nice salad on the side. A favorite combo is fresh tomatoes, basil and mozzarella with balsamic reduction drizzled on the top.

The skillet- I have tried numerous combinations and this works best with a 10 inch skillet. If I need a larger one, I make two. I have added eggs and gone with a larger skillet, but the outer edges get too done and the middle doesn’t get done enough. Six eggs and a 10 inch skillet is the magic combo. I prefer my Memaw’s cast iron skillet however I also have a couple of Lodge skillets that I use when I am making multiple frittatas.

When I pull out my iron skillets, I always use a silicone handle cover. The cast iron can get so hot, the heat can penetrate your oven mitts or pot holders. The handle cover eliminates this issue. I have a friend that is a wonderful leather worker, Jamey Taylor. I have asked him to make me a leather handle cover for my skillets. I will get it this week and I can’t wait to see it! The great thing about using cast iron for this recipe-the pan will keep the frittata warm for much longer than a regular skillet.

This recipe is gluten free and can easily be vegetarian depending on what you choose to add in. Top with hot sauce, salsa or just some freshly ground black pepper.

For breakfast, this would be great with a Spicy Bloody Mary. For brunch or lunch, it would be great with a crisp white, such as Emmolo Sauvignon Blanc. My Vivino app rates this wine 4.0, which is an excellent score. It is dry and slightly acidic with citrus notes and runs around $20. The Vivino app is a free app I have used for years and is a great tool for finding great wines. Emmolo is crafted by winemaker, Jenny Wagner. It is my absolute favorite summertime, sitting on the patio wine. And it is also wonderful at the holidays because of its citrusy goodness.

Easy Frittata

One dish meal perfect for breakfast, brunch, lunch and dinner.


Ingredients


6 eggs
1/4 cup cream, half and half or milk
1 cup shredded cheese
*add any protein and/or vegetable, approximately 2 cups
Today I added: cajun sausage, onion, garlic, red and yellow peppers and tomatoes

Directions


Preheat the oven to 350 degrees. Beat eggs, cheese and dairy together. Saute your chosen protein and/or vegetables in a 10 inch iron skillet with 1 tbsp olive oil for several minutes on medium heat. Turn off the heat, pour in the egg mixture on top of the sauteed mixture and bake for 15-20 minutes in a 350 degree oven. Remove from the oven when the eggs are set. Make certain not to overcook.


Make this recipe your own. Add chorizo, breakfast sausage, bacon, ham. Add any vegetable you can think of and try different combinations of herbs and spices.

Grilled Peaches with Whipped Feta

Today I took a trip down 64 Highway to Gilliland’s, I had heard through the grapevine that the Elberta peaches had been harvested and as it turns out, today was my lucky day. Gilliland’s has been open as long as I have been alive and is the place to go for peaches. You can find them on social media under Gilliland Orchards, but I just know them as Gilliland’s.

My mind has been spinning ever since I loaded the peaches into the car, trying to decide the best way to showcase these prize winning peaches this week. I also worked all day and when I got home I was exhausted. And here is what you need to know: there is no shame in serving bagged salad and grilled smoked sausage for dinner. I love to cook but sometimes I am too tired to lift a pan, and I keep sausages in the meat drawer just for these occasions.

When I am too tired to cook, I immediately start loading stuff on “sticks” as Jay calls them. Technically, they are skewers. Jay knows if he comes in and meat is on sticks, it’s his night to shine. He always knows exactly the right thing to do. So he goes over to the wine fridge, pulls out a nice bottle, pours both of us a glass and starts the grill. He never misses a beat.

After a glass of wine I decided to whip some feta and swirl it on plate. The perfect backdrop for simple, grilled peaches.

Normally, I would have opened a bottle of Sauvignon Blanc, maybe an Emmolo, to accompany the meal, but tonight Jay had a special bottle gifted to him by a co-worker- a 2018 Pinot Noir from Willamette Valley, Arabilis. The pinot stood tall and was very smooth with mild tannins. A great pairing with the grilled meat and veggies, and yes, the bagged salad.

If feta is not your thing, skip it. I was just feeling fancy after that great glass of red.

Grilled Peaches with Whipped Feta

Sometimes simple is best and when it comes to peaches this is absolutely true. You don't have to add the whipped feta to make this delicious. The grilled peaches can stand on their own anytime, especially in August during peak peach time.


Ingredients


peaches
melted butter
brown sugar
honey

Directions


Halve the peaches and remove the pit.
Brush with melted butter.
Sprinkle with brown sugar.

Grill skin side down for 3-4 minutes. Flip and grill for 2 more minutes. Drizzle honey over the top.


Make this recipe your own. I added fresh basil from my patio. Pair with ice cream, yogurt or simply enjoy as is. It is great over whipped feta.

Whipped Feta
10 ounces feta
1/2 cup greek yogurt
blend in a processor until smooth

Baked Salmon

This is one of my favorite recipes when we have dinner parties. It is quick, simple and everyone is always impressed. No need to move it to a pretty dish, serve it right on the baking sheet.

Don’t get overwhelmed by the size of the salmon. Fish is easy. There is only one rule with salmon- do not over cook it. That dry, hard stuff you get in many restaurants is not even comparable to this recipe. Salmon should be moist, flakey and almost buttery.

I was not raised on salmon- unless you count canned salmon. I am not going to dis canned salmon as I believe almost everything has its place. Canned salmon is for salmon patties, at least the down home southern version that my Mom and Memaw cooked for me.

Sometimes it is difficult to find a whole side of salmon, I usually have good luck at Aldi’s, Costco and Sam’s Club. I know, they are chain stores… I always try to purchase things locally when I can.

Serve with a light sauvignon blanc, Emmolo is a great one, or a buttery chardonnay like Sonoma Cutrer.

Sides are easy with this dish. The last time I served it, I threw asparagus on the same baking sheet and it worked like a charm. You can pair it with angel hair pasta in a butter/wine sauce or alfredo sauce, or you can pair it with a potato and a salad.

If you are lucky you will have some leftovers. For breakfast take the leftover salmon and serve with a fried egg, or for lunch toss it on a salad or stuff in a taco.

Baked Salmon

This is an easy show stopper for a dinner party or just a normal weeknight dinner. A simple dish that looks amazing and takes only 20 minutes.


Ingredients


1 whole side of salmon
3 garlic cloves minced
2 lemons
3 tbsp of fresh, chopped dill
salt and crushed black pepper

Directions


Heat oven to 400 degrees. Spray a baking sheet with non stick spray or drizzle with olive oil and spread with a paper towel. Place salmon on the baking sheet, skin side down- if skin is intact. Sprinkle with minced garlic and dill. Thinly slice one lemon and place on the top of the salmon. Cut the remaining lemon in half and lay on the baking sheet. Place in the oven for 20 minutes. Before serving, take the baked lemon halves and squeeze over the salmon.

Make this recipe your own. If you are not fan of dill, you can omit it. If you don’t have fresh dill, replace it with a much smaller amount of dried dill. Experiment with different herbs and spices.
Exit mobile version
%%footer%%