Molly's Spicy Gazpacho
Serves 8
| 6 large |
Roma tomatoes, seeded and chopped |
| 1 small |
Green bell pepper, chopped |
| 1 |
English cucumber, unpeeled and chopped |
| 3/4 cup |
Choppped celery |
| 1/2 |
Chopped green onion |
| 2 cups |
Tomato juice |
| 2 cups |
Spicy V8 juice |
| 3 tbsp |
Red wine vinegar |
| 1 tsp |
Worcestershire sauce |
| 1 tbsp |
Olive oil |
| 2 tsp |
Salt (or to taste) |
| 1/2 tsp |
Black pepper |
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Garnishes:
Sour cream
Minced parsley or cilantro
Be sure all vegetables are very finely chopped (a food processor is good for this). Combine all ingredients in a large non-reactive container and chill. (or have all ingredients chilled prior to preparing the soup.) Serve soup cold with a dollop of sour cream on top of each serving. Garnish with parsley or cilantro if desired.
Make ahead tip: This soup improves with flavor when made a day or two ahead!!! Store in refrigerator and always serve icy cold!!
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Chicken Waldorg Salad with Mexican Mint Marigold Dressing
Serves 6
| Chicken Salad: |
| 4 |
Boneless, skinless chicken breasts, cooked and diced |
| 1 large |
Granny Smith apple, cored and diced |
| 4 |
Green onions, sliced, including tops |
| 1/2 cup |
Dried Cranberries |
| 1/2 cup |
Chopped celery |
| 1/2 Cup |
Chopped pecans |
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| Dressing: |
|
| 1/2 cup |
Mayonnaise |
| 1/2 cup |
Sour Cream |
| 3 tbsp |
Chopped Mexican Mint Marigold |
| 1 tbsp |
Tarragon Vinegar |
| 2 tsp |
Dijon Mustard |
| 1 tsp |
Beau Monde seasoning |
|
Salt and Pepper to taste |
| Dash |
Tabasco |
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Leaf lettuce |
|
Soft sandwich rolls or croissants |
Mix chicken salad ingredients in a bowl; toss gently to combine. In a separate bowl, stir together dressing ingredients. Combine dressing with salad, adding enough dressing to bind salad.
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Spinach Salad wtih Mango Vinaigrette
Serves 6
| Salad: |
| 6 cups |
Fresh baby spinach |
| 6 oz |
Goat cheese, or feta crumbled |
| 3 |
Fresh mangoes, peeled, seeded and diced |
| 1/2 cup |
Sliced, toasted almonds (or candied variety) |
| 1/2 cup |
Dried cranberries or cherries |
|
Mango Vinaigrette (recipe below) |
To prepare the salad: Toss ingredients together with enough vinaigrette to coat, except for goat cheese. Sprinkle goat cheese over, and serve at once.
| Mango Vinaigrette: |
| 1 |
Mango, peeled, seeded and diced |
| 2 tbsp |
Honey mustard |
| 1 tbsp |
Mango chutney |
| 1/4 cup |
Sugar |
| 1/2 cup |
Seasoned rice wine vinegar |
| 2 tbsp |
Freshly squeezed lime juice |
| 1 tbsp |
Grated gingerroot |
| 1/2 cup |
Canola Oil |
| 2 tsp |
Poppy seeds (optional) |
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salt and pepper to taste |
To make the vinaigrette, place the mango, mustard, chutney, sugar, vinegar, lime juice, and gingerroot into a food processor (or blender) and blend until smooth. With the machine running, slowly add the oil, blending until slightly thickened. Stir in the poppy seeds. Refrigerate, covered, for up to 1 week.
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Chocolate Crinkle Cookies
Makes 4 dozen
| 1/2 cup |
Canola Oil |
| 4 oz |
Unsweetened chocolate, melted |
| 2 cups |
Sugar |
| 4 large |
Eggs |
| 2 tsp |
Pure vanilla extract |
| 1/2 tsp |
Salt |
| 2 cups |
All-purpose flour |
| 2 tsp |
Baking powder |
| 1 cup |
Powdered sugar |
Mix the oil, chocolate, and sugar together in the bowl of an electric mixer. Add eggs, one at a time, beating well after each addition. Add in vanilla. In a small bowl combine the salt, flour, and baking powder. Add these dry ingredients to the chocolate mixture, and beat until combined. Chill the cookie dough for at least two hours.
Preheat oven to 350°. Roll chilled cookie dough into 1-inch balls. Drop into powdered sugar and roll to coat completely. Place on a parchment lined baking sheet, about two inches apart. Bake about 10 minutes, then transfer to cool completely on a cake cooling rack. Store in an airtight container. |
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