Parsley (forget the sage, rosemary, and thyme) livens up these red potatoes

Using up fresh parsley is one of the toughest “leftover” struggles of my fridge. After I chop a few springs of parsley for an initial recipe, I tend to forget about the remaining bunch. Then it gets wilted and shoved under something else in the vegetable bin. Then it’s bound for the compost. Pity. Fresh parsley adds so much flavor to food.

I also had a terrific supply of baby red potatoes. I made one dish with them, but it didn’t begin to exhaust my amount.

I can’t remember how it popped onto my screen (perhaps an ad accompanying Facebook), but one afternoon there it was—a recipe for Potatoes with Yogurt Sauce (from a food website called bellamiento). It called for two tablespoons fresh parsley as part of a yogurt-based dressing for cooked red potatoes. I was in business.

We really enjoyed this dish—a different way to serve red potatoes. They went with everything. The topping made with the yogurt was great. And yes, the parsley supply was put to good use.

Potatoes with Yogurt Sauce

1 quart baby red potatoes

4 tablespoons butter

salt (or salt substitute)/pepper

6 ounces plain nonfat yogurt

1 small lime, juiced

2 tablespoons parsley, chopped, divided

Preheat oven to 425 degrees. Spray a 10-inch-by-7-inch oven-proof dish with nonstick cooking spray. Set aside. Using a small paring knife, cut a small slit across the top of each potato. Transfer potatoes to baking dish. Season with salt and pepper. Dot butter randomly across top of potatoes. Loosely cover dish with foil; bake for about 35-40 minutes or until potatoes are fork-tender. Into a small bowl add yogurt, lime juice, and 1 tablespoon parsley. Season with salt and pepper. Mix together until well-combined. Drizzle sauce over potatoes. Garnish with remaining tablespoon of parsley. Makes 4-6 servings.

This mango/raspberry/shrimp-on-spinach salad was devoured in a hurry

I’m still working my way through telling you about that quartet of marvelous spinach salads that I’ve been mentioning. Today’s tub-thump is about Grilled Shrimp and Spinach Salad. With a recipe containing shrimp, mangoes, and raspberries along with the spinach, how can a person go wrong?

This recipe is part of that recent extravaganza in which Southern Living attempted to give an alternative to the traditional spinach-salad topper of hot-bacon dressing. These “newfangled” selections featured fruit, cheese, or nuts or a combo of all three.

This one involved grilling some fresh shrimp that had been marinated in Basil Vinaigrette. The grilled shrimp, tossed into a spinach, mango, and red onion mixture, had more Basil Vinaigrette added to it. Crumbled goat cheese (I subbed feta) and raspberries went on top.

This divine concoction didn’t last long around our house. Shrimp became my object of craving when I was expecting one of our children decades ago. I’ve never lost my attraction for it and thus, post-haste, gobbled down servings of this salad.

Grilled Shrimp and Spinach Salad

8 (12-inch) wooden skewers

2 pounds peeled, large raw shrimp (31/40 count)

Basil Vinaigrette, divided (see recipe below)

2 (6-ounce) packages fresh baby spinach

2 mangos, peeled and sliced

1 small red onion, halved and sliced

1 (4-ounce) package goat cheese, crumbled (I used feta cheese)

1 cup fresh raspberries

Soak wooden skewers in water to cover (about 30 minutes). Meanwhile preheat grill to 350 to 400 degrees (medium-high heat). Devein shrimp, if desired. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes. Turn occasionally. Remove shrimp from marinade; discard marinade. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, for 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. In a large bowl toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette. Makes 8 servings.

Basil Vinaigrette

1/2 cup chopped fresh basil

1/2 cup raspberry vinegar

2 garlic cloves, minced

1 tablespoon brown sugar

2 teaspoons Dijon mustard

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon dried crushed red pepper

1 cup olive oil

Whisk together the first seven ingredients. Add olive oil in a slow, steady stream. Whisk constantly until mixture is smooth. (Recipe source: February 2012 Southern Living.)

Mango Chicken Salad served in brioche molds a highlight of afternoon

I was planning a fun afternoon, so I wanted to serve something memorable. My mentor in quilting instruction was stopping by for a Ladies' Lunch and an afternoon of stitching in my garret—my sewing and crafts room out back. I wanted a dish that made use of our embryonic spring garden, which we had to walk past on the way to our retreat locale.

I found the cutest recipe for servings of chicken salad stuffed into brioche crusts. The chicken salad contained mango, slivered almonds, water chestnuts, and most importantly, fresh green onions. We have yet to plant the first tomato (unseasonably warm weather aside, Hubby still sticks to the "wait-till-after-Easter" rule), but our onions are everywhere in that promising soil. Pull up one and chop up the tops; you have an ingredient that totally enlivens any recipe.

Southern Living introduced this recipe in its recent "Easiest, Pretties Brunch" feature. The food item was to be made with mango chutney, but our local Kroger informed Hubby, on his hunt for it, that the store no longer carried mango chutney because the chutney turned brown too quickly. Wal-Mart carried it in its relish section but priced at more than $4 for a small jar.

Never mind. I chopped up part of a fresh mango as a substitute and left the remainder of the mango for Hubby’s smoothies.

The magazine shows the salad stuffed into little crusts (I made mine in individual ramekins) but suggests that it would be just as good atop fresh spring greens. Using half a package of refrigerated pie crusts made quick work of making the brioches, which easily pop out of the ramekin dishes when you lightly spray the molds beforehand.

A lovely Ladies' Lunch paved the way for a beautiful afternoon to sit 'n sew. My Sunbonnet Sue quilt is progressing.

Mango Chicken Salad

(appeared as Chutney Chicken Salad, February 2012 Southern Living)

1/3 cup slivered almonds

1 cup mayonnaise (I used the lite variety)

1/2 cup Greek yogurt

1/3 cup mango chutney (I used 1/3 cup chopped fresh mango)

1 tablespoon curry powder

1 teaspoon salt (or salt substitute)

1/4 teaspoon freshly ground pepper

5 cups diced cooked chicken

1 (8-ounce) can sliced water chestnuts, drained

4 green onions, chopped (about 1 cup)

1/2 (14.1-ounce) package refrigerated pie crusts

garnish: thinly sliced green onions

Preheat oven to 350 degrees. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant. Stir halfway through. Cool for 20 minutes. In a large bowl whisk together mayonnaise and next 5 ingredients. Add chicken, next 2 ingredients, and toasted almonds. Toss until well-blended. Cover and chill 2 to 24 hours. Preheat oven to 450 degrees. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold. Press dough up sides. Fold dough over edge of molds and pinch to secure. Arrange molds on a baking sheet. Bake at 450 degrees for 8 minutes or until lightly browned Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds (use a small knife); remove shells from molds to a wire rack and cool completely, about 20 minutes. Just before you serve, fill cooled pastry shells with chicken salad. Makes 8 servings.

If the pinwheel topping doesn't draw you in, the bubbly fruit underpinning will

Talk about a breakfast dish that can launch your weekend right. This will get your heart singin’ on a Saturday morning--or any time.

Apple-Cherry Cobbler with Pinwheel Biscuits was outasight good—and not nearly as complex as it looks, either. Biscuit dough (which was very easy to manage) was rolled with almonds and brown sugar to form the pinwheels. Apples and cherries (in our case, I subbed frozen blackberries—dreaming of the day when our garden’s vines will produce our own fruit) make up the filling that bakes under the biscuits.

This makes a pretty, company-special breakfast or brunch dish, but the two of us (sans company) had a terrific time with it as well.

Apple-Cherry Cobbler with Pinwheel Biscuits

Apple-Cherry Filling:

8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 4 1/2 pounds)

2 cups sugar (I used sugar substitute)

1/4 cup all-purpose flour

1/4 cup butter

1 (12-ounce) package frozen cherries, thawed and well-drained (I used frozen blackberries)

1 teaspoon lemon zest

1/3 cup fresh lemon juice

1 teaspoon ground cinnamon

Pinwheel Biscuits:

2 1/4 cups all-purpoe flour

1/4 cup sugar (I used sugar substitute)

2 1/4 teaspoons baking powder

3/4 teaspoon salt (or salt substitute)

3/4 cup cold butter, cut into pieces

2/3 cup milk (I used skim)

2/3 cup firmly packed light brown sugar

2 tablespoons butter, melted

1/4 cup finely chopped roasted unsalted almonds

Prepare filling: Preheat oven to 425 degrees. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook; stir often, for 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat; stir in cherries and next three ingredients. Spoon apple mixture into a lightly greased 3-quart baking dish. Bake apple mixture for 12 minutes. To catch any drips place a baking sheet on oven rack directly below baking dish.

Prepare biscuits: In a large bowl stir together 2 1/4 cups flour and next 3 ingredients. Use pastry blender or fork to cut cold butter pieces into flour mixture until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Roll dough into a 12-inch square. Combine brown sugar and 2 tablespoons melted butter; sprinkle over dough; pat gently. Sprinkle with almonds. Roll up, jelly-roll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture. Bake at 425 degrees for 15 to 17 minutes or until biscuits are golden. Serve with whipped cream if desired. Makes 8 to 10 servings. (Recipe source: Southern Living February 2012).

Even diehard cabbage haters will appreciate this rich flavor combination

Two disparate ingredients—a head of cabbage and a partial container of cream cheese. I needed to find uses for both of them. Good ole Google. It led me to Creamy Fried Cabbage—and a whole new fave use of that leafy food item.

The recipe (from homecooking.about.com) calls for shredded green cabbage, red bell pepper, and sweet onion to be fried and seasoned, with melted, low-fat cream cheese swirled around it. It made a delicious dish. I didn’t have red bell pepper but possessed some red cabbage in the need-to-use-up category. Red bell pepper would have been great, but the red cabbage worked just as fine.

The assemblage in the photo actually represents my second prep of the dish. My first try was so successful that Hubby and I consumed it and then remembered I needed to photograph it for the blog. Too late! So a few days later I just put together some more.

The narrative with the on-line recipe states, “This recipe may well convert the staunchest cabbage-hater.” Agreed. We are so ready for another round of this dish.

Creamy Fried Cabbage

2 tablespoons butter

4 cups (about 1 medium head) shredded green cabbage

1 red bell pepper, sliced very thin

1/2 sweet onion, sliced very thin

1/4 teaspoon garlic powder

2 tablespoons water

1 teaspoon kosher salt (or salt substitute)

1/4 teaspoon freshly ground black pepper

3 ounces cream cheese, cut into 1/2-inch cubes (we use Neufchatel)

In a heavy, deep skillet or Dutch oven melt butter over medium-high heat. Add cabbage, red bell pepper, onion, garlic powder, water, salt, and pepper. Toss to coat with the melted butter. Cover; reduce heat, and simmer for 8 to 10 minutes until cabbage and other vegetables are tender. Add cream cheese; stir until cheese is melted. Makes 4 to 6 servings.

This spinach salad sure was grape!

My quartet of amazing spinach salads continues with Spinach-Grape Chopped Salad. As I’ve already mentioned, these were inspired by Southern Living’s feature on new ways with spinach. This derivation contained walnuts, red grapes, reduced-fat feta cheese, and baby spinach, with bottled light raspberry vinaigrette surrounding it.

Instead of the spinach leaves remaining as whole pieces, these were chopped, according to the recipe. Hubby and I made a evening meal of this delicious dish, with some crusty bread on the side.

With each succeeding version featured in the spinach spiff-up article (I’ve already blogged about Blueberry Fields Spinach Salad and Waldorf Spinach Salad) Hubby always says, “This is the best one.” Don’t want to compare, but this salad certainly was over the top!

Spinach-Grape Chopped Salad

1/4 cup chopped walnuts

1 (6-ounce) package fresh baby spinach

1 cup seedless red grapes

1/4 cup crumbled reduced-fat feta cheese

1/4 cup bottled light raspberry-walnut vinaigrette

Heat chopped walnuts in a small skillet over medium-high heat. Stir constantly, 5 minutes or until walnuts are toasted and fragrant. Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts. Serve immediately. Makes 4 servings. (Source: Southern Living February 2011).

Cauliflower’s the star of this surf & turf

We couldn’t have been more surprised with how this turned out. A surf-and-turf dish using the humble cauliflower as its underpinning? Prevention magazine’s new issue thought this was a good idea. It suggested that cauliflower can be a low-cal “turf” because its meaty texture contrasts well with the seafood.

Prevention (April 2011) used sea scallops in its version, but I had a couple-dozen shrimp in the fridge and subbed them (original recipe was called Sea Scallop Surf & Turf). Create flat disks by slicing the cauliflower crosswise. Roast the veggie slices in the oven while you get everything else ready.

The addition of capers, shallots, fresh parsley, and sun-dried tomatoes season this up nicely. Some toasted, crunchy pine nuts as topping are really great.

We loved the roasted cauliflower (I tossed in some leftover broccoli for roasting, too. Why not?) This all became a tasty, quick meal-in-one. Hubby, who sometimes queries, “Are we having something else with this?”, was content with this all-encompassing combo.

Shrimp Surf & Turf

1 head cauliflower (about 2 pounds), stem removed

24 medium shrimp, rinsed and tails removed

2 tablespoons olive oil

2 shallots, finely chopped

2 tablespoons capers, rinsed and drained

1 tablespoon chopped dry-packed sun-dried tomatoes

2 tablespoons fresh lemon juice (or sherry wine vinegar)

1/4 cup chopped parsley

2 tablespoons pine nuts

Heat oven to 425 degrees. Line sheet pan with nonstick foil; coat lightly with olive oil spray. Slice head of cauliflower crosswise to create flat disks (1/2-inch thick); arrange on prepared pan. Coat tops with olive-oil spray; season with 1/4 teaspoon each salt (or salt substitute) and pepper. Roast in upper third of oven; turn veggies once with spatula until cauliflower is golden brown on both sides and is tender, about 25 minutes. Turn off heat and leave pan in oven to keep warm. Pat shrimp dry and season with 1/8 teaspoon each salt and pepper. Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add shrimp and cook, turning once until golden brown on both sides and cooked through, about 4 minutes. Transfer to plate. Add shallots, capers, and sun-dried tomatoes to skillet and cook. Stir over medium heat until shallots are tender, about 2 minutes Stir in vinegar. Return shrimp to pan, sprinkle with parsley, and heat through, about 2 minutes. Arrange cauliflower on plates; top with shrimp. Spoon juices from skillet over scallops; sprinkle with pine nuts. (Originally featured as Sea Scallop Surf and Turf). Makes 4 servings.