There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.
Key West Salad with Mango Mustard Chicken
1 10 oz bag romaine hearts
1/4 c sliced toasted almonds
1/2 c shredded smoked gouda cheese
1 can mandarin oranges drained
1/4 c Nautrally Fresh Poppy Seed dressing
4 chicken breast cutlets
1/4 c mango jelly
2 T Dijon Mustard
salt and pepper
Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.
Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.
Slice the chicken and top the salad, makes 2 large or 4 small servings.
This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.
Chipotle Sweet Potato Soup
2t olive oil
1 yellow onion chopped
4 clove garlic chopped
6 cups sweet potatoes peeled and cut into 2″x 2″ pieces
4 c water
1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )
1 lime zest and juice
1 t salt
Fresh herbs or arugula for topping if desired.
Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.
Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.
Fresh Pineapple Beerita
2 cups fresh pineapple cored, peeled and chopped
1/3 c tequila
1 c Corona or Corona Light Beer
1 T Lime juice
1 cup ice
Throw this all in a blender and puree until smooth then drink up.
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
Cool off this Summer with this refreshing, easy and tasty pasta salad.
Cool as a Cucumber Pasta Salad
8 oz pasta cooked, drained and rinsed
2 cucumbers peeled, quartered and cut into 1 ” pieces
1 T chopped fresh mint
1 T chopped fresh parsley
1 T chopped ginger ( I used the refrigerated pre-minced found in the produce section of my supermarket)
1/2 c sour cream
3 T rice wine vinegar
salt and pepper to taste.
Add all ingredients to a large mixing bowl and stir to incorperate. Chill and serve.
I can’t believe it has been a whole year since my oldest graduated from high school. He has now completed his first year of college and is working part time. He votes, pays taxes and insurance and is a true adult in everyone’s eyes but mine, to me he is still my baby. As I see many parents getting ready to celebrate their own children’s accomplishments and graduations I decided to revisit some of the highlights from last year’s graduation party and post them here.
For decorations we did all of our sons school and baby pictures under a sheet of clear plastic on the table, it was fun to reminisce and see all the crazy hairstyles he went through as a preteen. We also rolled the napkins into diploma shapes and tied them with black ribbons. Then made little stacks of them around the table.
For food we incorporated his favorite food, chips and set up a chip and dip bar. We set out various types of chips and dips in different bowls plates and cake stands and let everyone mix and match.
Don’t worry we also had vegetables for dipping.
Some dip ideas are… ( click on the link for the recipes)
Salsa and Guacamole
Goat Cheese and Marinara
Sweet Potato Hummus
Also you could include some dessert dips
Creamy Reese’s Peanut Butter Dip
Key Lime Pie Dip
I was lazy and let Publix make the cake, but this book cake would be pretty easy to replicate using 2 different sized rectangular or square pans.
Congrats to all who graduated and the people that helped them get there, have fun celebrating this momentous occasion.