Beautiful Basil

Basil... I love to smell it... Such a clean fresh scent.  Mmmm... can you smell it?

Ok, ok, I know this isn't a garden magazine worthy specimum, but it's my very own little basil plant...

In my very own little herb garden.

Didn't get your basil planted  this year?  No worries!  You can buy fresh basil in most markets.  

How to choose:

You want the leaves to be bright green, and whole.  There should a nice fresh fragrance.

How to store:

If the roots are attached (that's great), but the bunch in a few inches of water in glass and leave at room temperature.  Otherwise, wrap in a damp paper towel, put in a plastic bag, and store in the fridge.  Should last 5-7 days.

How to prepare:

Basil tends to be sandy so be sure you rinse it very well.  Use a sharp knife to cut.  If you need to cut a bunch at one time, stack & roll them lengthwise (like a cigar) then slice.

So... what so I plan to do with my bounty of delicious, fresh basil?  Well, for starters I made a delicious Caprese Salad.  Here's what you'll need to make one too...






Caprese Salad
thick slices of tomatoes (about 3 med. tomatoes)
fresh Mozzarella cheese, sliced close to the same size as the tomatoes (about a pound)
20-25 leaves of fresh basil
olive oil
balsamic vinegar
salt & pepper

Arrange the tomato slices on a platter, alternating with slices of the cheese. Add a basil leaf to each slice of tomato & each slice of cheese.  Drizzle with olive oil, and balsamic vinegar, salt & pepper to taste.  I can't even begin to describe how easy-peasy and scrumptious this salad is!  You're going to love it!

                                                                                                     Keep Shining!

The Woo-Hoo Gal

Whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report; if there be any virtue, and if there be any praise, think on these things.

Green Goddess Recipe

I was asked if I had a good recipe for Green Goddess salad dressing to accompany my delicious "Carolina Cobb Salad", and in fact, I do have a fabulous recipe!
I will confess two things up front:
1.  This is totally not my recipe, but in fact is the creation of Ina Garten, the Barefoot Contessa, herself.  Ina is my almost 11 year old daughter's hero!  I think if she met her she would melt in a puddle like hot Jello, but that's another post!
2. I have only made this one time.  I am usually in a hurry, and occasionally lazy, so I most often serve my Green Goddess straight from that good ole' Kraft bottle, and it is really good, but this... this is DIVINE!  
Try it sometime when you're in one of those moods...you know the creative, "I-am-the-next-Martha-Stewart"  (well, all except for the going to prison part, but that too is another post!) moods.  (you get those too, right?)


Ina's Green Goddess Dressing
Ingredients:

• 1 cup good mayonnaise (Ina uses Hellman's.  I'm a Duke girl, but only when it comes to mayo!)
• 1 cup chopped scallions, white and green parts (6 to 7 scallions)
• 1 cup chopped fresh basil leaves
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 teaspoons chopped garlic (2 cloves)
• 2 teaspoons anchovy paste (don't be afraid of this...it makes for a delicious salad dressing full of flavor!)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup sour cream
• Directions
• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Finally, brethren, whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report; if there be any virtue, and if there be any praise, think on these things.

A Perfect Summertime Supper!

If you're a child of the 70's you should remember "Green Goddess" salad dressing.  I told my kids it was the "Ranch" of my generation.  My kids would eat bark and burnt bugs if they were served with Ranch dressing to dip them in!  This "Carolina Cobb Salad" is one of my "go-to" meals when my family is hungry, and I want to serve them something healthy and in a hurry.  It can be prepared in just a few minutes. It's a great any-night family meal, but it's special enough that I've served it at a nice luncheon.  Go retro and serve it with the Green Goddess dressing... your family will love it!


I'll give you the basics of how I usually prepare this dish, but honestly it is different each time.  Don't you love when there isn't really a right or wrong way to fix something?  This is absolutely full of meats and proteins, and by all means it's not necessary to include them all.  You can be creative and use what suits your family's taste, and what you happen to have in the fridge at the moment.  
Let me know if you try this and enjoy it!

Carolina Cobb Salad

• Romaine hearts & baby spinach (or any mixed greens you like)
• 4 Boneless prepared chicken tenders (instructions below)
• 2 hard-boiled eggs
• 4 slices of prepared bacon
• 1 flank steak, marinated and cooked in a grill pan  (marinade recipe & instructions below)
• crumbled blue cheese
• cheddar cheese cubed or grated, or small slices or well... you get the idea!
• avocado slices
• tomato wedges
• shredded carrots
• cucumber slices
• bell pepper rings
• Green Goddess salad dressing

Arrange the greens in the center of a large platter, and simply arrange the proteins and vegetable slices around the greens.  Serve with the dressing on the side.  Dig in!

Boneless chicken tenders:  Heat a medium size skillet on medium-high heat, with a tablespoon or so of olive oil.  Add your washed tenders when the oil is hot.  Season with salt, pepper and Italian seasoning.  Allow to sear, and then turn over.  After a nice browning begins, turn the heat down and allow to cook until juices run clear and they are done.  Don't overcook, or they will taste like little leather strips.  Mkay?


Beef flank steak:  Marinate for 30 minutes in the following:  2 Tbs. white wine vinegar, 2 Tbs. olive oil, 2 Tbs. Worcestershire sauce, a dash of hot sauce (I use Texas Pete), a good steak seasoning (I use Angelo's), and salt & pepper to taste.  Use a small grill pan (or your "real" grill!)  and cook on medium-high heat to your liking.  I sear mine and serve medium rare.

Keep Shining,

Woo-Hoo Gal!