http://capesanblascookbook.com Tue, 24 Jun 2008 20:54:10 +0000 http://backend.userland.com/rss092 en This sounds way too simple to have such an amazingly complex flavor - served it the other night as part of a casual assortment of appetizers while entertaining friends and this was a huge hit. Perfect summer side to keep on hand in the fridge. 6 sweet peppers - I used ... http://capesanblascookbook.com/2008/06/21/greek-pepper-salad/ This is my adaptation of a recipe I found on a Greek foods site, Krinos.com which I have cooked several times now; it's a wonderful way to savor fresh Gulf shrimp and tomatoes. I'm also enjoying finding recipes where I can use the fresh herbs from my garden I planted several ... http://capesanblascookbook.com/2008/05/03/greek-shrimp-with-tomatoes-feta/   I saw some beautifully fresh, ready to cook collard greens at the Salt Air Farmers Market on Saturday and they are perfect for this soup, my version of another classic recipe from one of my favorite restaurants, the Columbia Restaurant. I hope the farmers market survives as Port St. Joe ... http://capesanblascookbook.com/2008/04/21/collard-grees-soup/ Throw away all of your other pasta salad recipes; this one can’t be beat. Found it on recipezaar and it’s fantastic. 2 (6-ounce) cans tuna, drained 10 oz. small shell macaroni 1 C frozen peas ½ C chopped sweet onions ¾ C chopped celery 3 T sweet pickle relish 3 medium dill pickles, chopped (optional) 2 hard-boiled eggs, chopped 1 ... http://capesanblascookbook.com/2008/04/19/ultimate-pasta-salad/ Jill had us over for a Girl's Night In on Friday and Barbara brought her version of classic artichoke dip, which she kicks up several notches by adding jalapenos, pimentos and sharp cheddar cheese. Yum!  1 14-oz. can artichoke hearts, drained and chopped 1 cup mayonnaise 1 jar pimentos, 4 oz. drained 6-12 jalapeño slices, chopped,  (adjust to ... http://capesanblascookbook.com/2008/02/24/barbaras-kicked-up-hot-artichoke-dip/ I needed a dessert to take to this month's Ladies' Luncheon and wanted to do something different. Not having much of a sweet tooth, I decided to make something combining my two favorite "sweet" flavors: dark chocolate and mint. (I used to count the days until the Girl Scout Cookie ... http://capesanblascookbook.com/2008/02/12/dark-chocolate-mint-brownies-wwhite-chocolate-glaze/ Julia and her mom, Barbara, are two of my favorite cooks and they both send me terrific recipes. Julia's made this salad for me several times and it's wonderful; fresh and light with just a hint of mint. BONUS: Grab some extra fresh mint while you're picking up the ingredients and treat yourself to ... http://capesanblascookbook.com/2008/02/05/julia-and-barbaras-lebanese-salad/ I've had this recipe copied in my home recipe file for so long I have no idea now where I even got it from, but it's one of my favorite gumbos.  When fresh okra is in season, definitely give this a try. 1 qt. okra, cut into 1/2 in. pieces     2 cloves ... http://capesanblascookbook.com/2008/02/04/seafood-okra-gumbo/ This was one of the recipes chosen by Jill for her dinner club tapas menu.  It was a real hit. From Coastal Living, September 1999 6 medium-size dried shiitake mushrooms (about 1/2 ounce) 1 cup hot water 6 green onions 1 1/4 to 1 1/2 pounds skinned and boned chicken thighs 1/4 cup vegetable oil, ... http://capesanblascookbook.com/2008/02/02/curried-chicken-in-lettuce-leaves/ I've become addicted to this salad for lunch.  It's easy to put together, tastes fantastic, and is good for ya to boot! What more could you want? ½ lb. broccoli florets ½ cup chopped pecans ½ lb. cooked crumbled bacon ½ cup raisins ½ cup mayonnaise ¼ medium red onion, sliced 4 tsp Splenda 1 Tbs white vinegar (white ... http://capesanblascookbook.com/2008/02/01/pecan-broccoli-salad/