A delicious, Grilled Salmon ‘Eggless’ Caesar Salad ~ is made with an easy homemade Caesar salad dressing, topped with some garlic-butter croutons and Parmesan shavings served with a lemony grilled salmon. My family loves Caesar salad dressings and this one is made without any raw eggs! So I call it the “Eggless” Caesar’s dressing. It’s a simple recipe for Caesar’s salad dressing I found from a magazine and the taste is divine!
One bowl, no-mixer and less than 10 minutes to throw it all together, Triple Chocolate Zucchini Bread is so incredibly moist inside, it will fall apart while you’re eating it. Sounds too good to be true? It’s not! You may even want to serve it as a cake instead of bread.
Zesty Lemon Shrimp and Mango Salad ~ is made with sweet mango, cooked shrimp, crunchy jicama and yummy avocado then tossed with a zesty lemon vinaigrette with a generous amount of cilantro! This salad is ideal for a warm summer evening. Shrimp and Mango Salad is super healthy, flavorful, packed with protein; and is vegan, gluten free and works perfectly for low-calorie and even low-carb diets.
Turkey Burgers with Fresh Tzatziki Sauce. These are Greek-Style turkey burgers made with a mixture of ground turkey, crumbled feta cheese, chopped spinach, garlic, red onion and herbs, then grilled and topped with a zesty tzatziki sauce made with Greek yogurt, cucumbers, dill, lemon and garlic. These burgers get smoky from the grill and a zing from the sauce!
Grilled Shrimp Kabobs with Arugula-Walnut Pesto. Easy bite-size shrimps on skewers are grilled until they are lightly brown, then topped with a fresh pesto sauce made with fresh arugula and walnuts. So good, the arugula-walnut pesto is what enhances the flavors of the grilled shrimp making these the best tasting shrimp kabobs! And, it makes a terrific appetizer to serve your guests on any weekend!
Eggs with Tomatoes and Cheese ~ is a light and balanced breakfast to start the day! Egg whites gently cooked with fresh tomatoes and mozzarella cheese is a recipe from a great book I’d like to share with you.
Drunken Baked Beans Casserole ~ a delicious blend of four different beans that are simply baked in a sweet and sour sauce made from onions, Bourbon, mustard, apple cider vinegar, brown sugar and ketchup. If you’re having a barbecue, this is the ultimate side dish you need to serve!
No-Bake Fresh Berry Greek Yogurt Pie and Angel Food Cake ~ two super easy dessert ideas you can whip up in less than 10 minutes. What better way to say “I love you” on Mother’s Day than with a sweet dessert for mom! Here are two delicious dessert ideas topped with fresh fruit and a little sprinkle of sweet powdered sugar!
Avocado Toast for Breakfast ~ is a delicious breakfast that requires no cooking and provides the essential fat, fiber, vitamins and energy to start your day with. All you need to do is simply mix one fresh avocado with lime juice, spread onto your favorite slice of toasted bread and top with a few crushed red pepper flakes, extra virgin olive oil, sea salt and fresh chopped chives.
Peach Foster Pudding Parfaits ~ are made with creamy, silky vanilla pudding and caramelized peaches. Served in parfait glasses to make an elegant and delicious springtime dessert! Perfect to serve at a brunch, luncheon or dinner party.
Tagliatelle Pasta with Fresh Tomato Sausage Ragu ~ is a delicious dish to serve on any weeknight.
Sweet Italian sausage links, olive oil, garlic, tomato paste, crushed red pepper, white wine and fresh basil is all you need to make this simple sausage ragu taste delicious and make it in less than 15 minutes! Then the tagliatelle pasta is tossed with this delicious sausage ragu, fresh cherry tomatoes, some chopped onions and topped with grated Parmesan cheese. Light and tasty, it’s so yummy!
Fresh ingredients make this dish so fresh tasting and amazingly light. This meal is not only satisfying, but it’s one of those “all-in-one dish” containing carbs, protein and fresh vegetables. It makes preparing dinner and clean up easier.
To make a quick sausage ragu, you will only need two sausage links or a package of ground sausage. I prefer using Italian sweet sausages because they are mild in flavor. While browning the sausage, I added in some crushed red pepper to give it some heat.
But if you prefer more heat, you can add in more crushed red pepper to satisfy a more spicy taste to the sausage ragu. Then add fresh basil, wine and tomato paste or some fresh marinara sauce, if you have some already in the fridge.
Most recipes for sausage ragu calls for cooking the meat in a tomato sauce for a long period of time.
Traditionally in our home, any meat ragu is served on Sundays. But this one is different. It’s a lighter ragu sauce and serving it with Tagliatelle Pasta is perfect simply because tagliatelle noodles are made with semolina flour and eggs, creating a very light weight pasta. Similar to egg noodles, when tagliatelle is boiled, it has a lighter texture and tastes like it’s homemade pasta.
All these wonderful and fresh ingredients makes this pasta dish very light and fresh tasting.
Sometimes it’s great to have a light dish for dinner on those weeknights when your’re not in the mood for too much meat or fuss over the stove for along period of time.
This sausage ragu is a lighter version, requiring less time to cook, and tastes amazingly fresh! Literally, about the same time it takes to boil water and cook the pasta is the amount of time to prepare the sausage ragu. It’s that quick!
And, let’s not forget to add some freshly grated Parmigiano-Reggiano cheese on top to complete this delicious meal.
Enjoy and have a great weekend!
Just in case, here’s a link:
- Tagliatelle pasta, any Italian brand
- 12 ounce Tagliatelle pasta, any Italian brand
- 2 Tbsp. olive oil - divided
- 4 garlic cloves - finely chopped
- ⅛ tsp. crushed red pepper
- 1 pound ground Italian sweet sausage (about 4 links, casings removed)
- 2 Tbsp. tomato paste or ¼ cup marinara sauce
- ½ cup white wine
- 1 pint cherry tomatoes - halved
- ¼ cup red onion- thinly sliced
- salt and pepper to taste
- bunch freshly chopped basil leaves- divided
- 1 Tbsp. extra-virgin olive oil
- optional: 1 Tbsp. fresh lemon juice
- freshly grated Parmigiano-Reggiano for serving
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic and cook until golden color, about 1 minute. Add the ground sausage and crushed red pepper flakes and cook until browned, about 4 to 6 minutes.
- Add lots of fresh basil (reserve some basil to garnish) stirring for 1 minute. Then add in the tomato paste and simmer for 2 minutes, stirring. Next, pour in the wine and simmer until it evaporates, about 2 minutes. Turn off the heat.
- Cook tagliatelle pasta until it's al-dente, or according to the package directions, but it's best to cook the pasta 1 minute less than it states on the package. Reserve ½ cup of cooking liquid, drain the pasta and return it to the pot.
- Transfer the sausage ragu to the pot with the tagliatelle pasta and toss in the cherry tomatoes and red onion, and drizzle in 1 tablespoon of extra-virgin olive oil. Optional: you can add in 1 tablespoon of fresh lemon juice, this will give is a zing more freshness flavor to this dish. If the pasta seems a little dry, pour in some of the reserved water. Toss all together until well combined. Serve with freshly grated Parmigiano-Reggiano cheese and more fresh basil on top.
- Serves 4
Crunchy Broccoli, Raisins and Walnut Salad ~ is one refreshing and colorful salad you’ll want to put on your list of salads this summer. This is the salad you’ll want to make over and over again because it’s loaded with fresh vegetables as it offers a superb flavor and a nice crunch with every bite.
This salad is simply tossed with fresh chopped broccoli, fresh chopped cabbage, raisins, dried cranberries and walnuts with a sweet, Dijon vinaigrette. Then topped with crispy bacon just before it’s served. It was so amazing, we all couldn’t stop eating it.
This fresh crunchy broccoli salad happens to be my take on a salad that I would often buy at our local deli. The gentleman behind the counter was rude and reluctant to giving up his secret dressing (he reminded me of a bull dog). Regardless, I tried to duplicate his salad, and with only a few attempts, I was able to come pretty close to the taste of that wonderful tasting dressing.
This salad will make a great choice to bring to any BBQ or any friends gathering this summer because it’s one that will definitely not wilt nor get soggy; in fact, it will remain fresh and crispy up to 3 days.
Crunchy Broccoli, Raisins and Walnut Salad
- 1 lb. fresh broccoli florets
- 1 cup mayonnaise
- 2 tsp. sugar
- 1 tsp. Dijon mustard
- 1/3 cup apple cider vinegar
- 1 Tbsp. red wine vinegar
- 1 tsp. table salt
- 1/4 tsp. red pepper flakes
- 1/4 cup chopped red onion
- 1/2 small head white cabbage-thinly sliced
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/4 cup organic dried cranberries
- 5 slices of bacon
1. Clean and rinse broccoli. Cut broccoli florets from stems, and separate florets into small bite-size pieces. Peel away tough outer layer of stems. Finely chop stems.
2. Whisk together mayonnaise, sugar, mustard, both vinegar, salt, and red pepper flakes in a large bowl. Add broccoli, cabbage, raisins, cranberries, red onion and walnuts; stir to coat.
3. Cover and chill for two hours.
4. In the meantime, cover a paper plate with a paper towel and place bacon on the plate, then place another paper towel on top to cover the bacon. Cook bacon in the microwave for 4.5 minutes.
5. Remove and crumble the bacon into small pieces. Set aside. When ready to serve, toss in the bacon pieces, reserve a few pieces to garnish on top. Serve.
Yields: 8 servings
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Hello Friends! Hope you all had a lovely Easter this past weekend. The weather is beautiful here in Charleston and we are having a great time with a house full of guests these past few weeks. We will be back with more recipes next week. In the meantime, have a great weekend!