Macaroni Salad. An Easy Classic!

Macaroni Salad - An Easy Classic!

Hi folks! Its been a while since I've posted. During the recent Christmas season, I had opportunity to put together some of the easy classics that we all enjoy. Whether it be summer or winter, macaroni salad is a favorite when you have a gathering. I was surprised that although some had eaten it all their lives, they did not know how easy it is to prepare it. Well, to make sure that such a classic survives the test of time and doesn't disappear into obscurity, I've written it down for others to enjoy.

Ingredients:
2-cups dry elbow macaroni
2/3 cup yellow onion - diced medium to fine
2/3 cup celery - sliced thin
2/3 cup green bell pepper (or add some red/orange pepper for color)
1/4 cup carrot - shredded
1/4 cup tomato (diced fine and seeds/juice removed) (option ingredient)
1/4 tsp salt
1/4 tsp pepper
1 cup mayonnaise (add last)


Cook macaroni to tender, usually 7-9 minutes after boiling starts. Drain and chill. I speed up the chilling process by submerging the cooked macaroni into ice cold water and leave it there while I cut up the other ingredients. Once chilled, remove and drain the macaroni well.

Add the mayo last. 

Mix all ingredients with the drained macaroni except the mayo. Add the salt and pepper slowly as you mix to insure good distribution of the seasoning.

Finally add the mayo, stir well and chill. The macaroni may tend to absorb some of the mayo as it sits, so you may need to add a tablespoon or two back to the dish before you serve it. Macaroni salad is always best the following day, so I tend to make it a day before I need it.

Anyway, feed back is always enjoyed. Please let you friends know about my site and feel free to write in if their is anything you would like to see on Cooking With Harv.

Thanks again, Take care. Just Harv.

mitchellhw@comcast.net

Chill and Serve! 

Smoked CoHo Salmon Pizzas!

Smoked Salmon and Cream Cheese Pizza!

Hi folks. I didnt create these, but I surely do enjoy them! If you like the taste of smoked Coho salmon and cream cheese, then I guarantee you'll LOVE

these kinda pizzas!
The preparation of these magical little discs of culinary pleasure is so easy yet the reward is tremendous!



Here's all you'll need;

* - 1 - 6 oz. Coho Salmon fillet (crumbled)
* - 1 block cream cheese (softened)
* - 1 tbsp. capers
* - 1/2 cup dice red onion
* - 1/2 cup grated cheddar cheese
* - 1/2 cup diced bell pepper
* - 1 tbsp. dill weed
* - 1/2 cup thin sliced tomatoes
* - 3 tbsp. Jalapeno jelly
* - 2 10" flour tortillas
* - Salt to taste

Preheat your oven to 425F.

Spread the softened cream cheese over each tortilla to a thickness of about a nickel. Some may like more, some less.

Spread the crumbled salmon generously over each pizza.

Spread the remaining ingredients across the pizzas. I prefer to put the jalapeno jelly on right after the salmon. I use a small spoon to ship the jelly into a thinner consistency. Then I use the same spoon to drizzle the jelly across the pizzas. You dont need complete covereage; just a dab will do ya'.

Once all the ingredients are in place, bake them at 425F for 12-15 minutes or until you see the exposed edges of the tortillas begin to brown.

Your done! allow them to cool for a minute or so before cutting. This allows the cream chesse to stabilize and not drip. Use caution...these are
delicious and you may not want to share with those around you!

Enjoy......Just Harv.

Tuna Salad - Easy But Delicious

Harv's Tuna Salad! A Favorite!

Tuna Salad - A Long Time Favorite!


Hi folks! I have something a little different for you today. It's my super simple tuna salad. I've made this stuff for years and never really considered it all that special. Well, turns outs that other folks thought so highly of it that they advised that I should write it down and post it.
So, here it is. It serves well right out of the mixing bowl, but left overnight in the fridge, it gets only better! The flavors mellow out and really begin to combine and get to know one another.

I like to serve it over baby salad greens or any other leaf style lettuce. It is also terrific on toasted semolina bread. I cut the bread first, drizzle it with some olive oil and dress it out with some Italian seasoning before I toast it under the broiler. Add a small wedge of cheese and a couple of capers and you've got a delicious and highly presentable snack for your family or guests.

Give it a try and let me know your thoughts.

Oops! I forgot to put the tomatoes in the picture. 

Ingredients:
* - Tuna - 2 - 5 oz. cans
* - Mayo - 1/2 cup.
* - Red (purple) Onion - 1/3 cup (fine diced)
* - Ground Cumin - 1/4 tsp.
* - Italian Seasoning - 1 tbsp.
* - Dill Weed - 1/4 tsp. (fresh is better)
* - Tomatoes - 1/3 cup diced fresh tomatoes (about 1/2 a regular tomato or 4-5 cherry tomatoes)
* - Salt & Pepper ( a dash of each to taste )


Thats all it takes.
Combine all ingredients in a mixing bowl, mix well, chill and serve.

Thanks again for coming by Cooking With Harv! I hope to hear from some of you that try the super simple recipe above. If you like it (or dont like it), gimme a shout.
-Just Harv.

Shrimp Vera Cruz!

Shrimp Vera Cruz simmering away!! Lets eat!

Hi folks! Its been a while again. I've been traveling a lot with work, but have managed to do some cooking here at the house in Abingdon, VA. Recently while home, I saw an advertisement for a restuarant with some very nice dinner offerings. One of the dishes listed was called Shrimp Vera Cruz. I saw brief description for the dish and decided to try a creation of my own. Maybe we oughtta call this Shrimp Vera Harv instead! Anyway, I've tried it several times and made some refinements. It goes terrific served on top of fettucine or as a topping for other dishes like the cajun broiled swai that I prepare so often.
Give it a try and send me some feed back. I enjoy hearing from you all!. Thanks again for visiting Cooking With Harv! Enjoy!

Ingredients: (Serves Four)

Setup your ingredients for ease of preparation.

1 lb. - shrimp, peeled and deveined - (31/40 size)
3 - cloves garlic, fresh, crushed
1 cup - tomatoes - small cherry or grape, sliced or diced
6 leaves basil (fresh)
2 tbsp. - capers (small, drained)
1 - lemon (three thin slices, use remainder for garnish)
1 - tsp. lemon zest
1/4 cup olive oil
1/2 tsp. salt

Smell that basil!

Peel and devein the shrimp, set aside in the fridge to keep them chilled.
Cut the basil leaves into thin slices. This really releases the flavor and aroma of any herb. Crushing the leaves a little during the cooking also releases more flavor.


Zest your lemon first. You will need a teaspoon of zest for the dish during cooking.

Cut three thin slices of the lemon. Cut the thin slices into small pie shaped pieces. Set aside.
Slice or dice the tomatoes and crush the garlic. Gather the capers.
Once all ingredients have been staged, heat the olive oil in a nice sized pan or wok. I prefer to use a wok. It makes stirring and flipping the food over onto itself much easier and faster.

Now that the oil is hot, toss in the shrimp and salt. Allow this to sear, stirring frequently for one minute.
Add in ALL remaining ingredients. Continue cooking and stirring until shrimp has lightly firmed up and the tomatoes have reduced a little. This process takes only about 5 minutes.
You should now have a nice sauce in the bottom of the pan.

Serve over hot fettucine with a side salad and bread or serve the shrimp as a topping over oven broiled fish such as swai, tilapia, or cod. Enjoy!
Post your reviews or send me a note letting me know how you like it!

Remember to bookmark the Cooking With Harv Index page. It will take you to the list of favorites and updates any time a new dish comes out!.

http://www.cookingwithharv.blogspot.com/p/index-favorites-and-quick-index.html

Thanks again for stopping by Cooking With Harv. btw - Ask your friends to consider signing up. I would greatly appreciate the outcoming.
Thanks
Harvey M. (Just Harv)

Chicken Salad with Rosemary and Basil

CHICKEN SALAD

A Cool & Easy Summertime Favorite!

Hi folks, Harv here! It's been quite a while since I've posted anything. I surely hope everyone has been ok and are ready to make some delicious cool summertime favorites. Today's recipe will be Chicken Salad in Pita Pockets. If your'e not watching your calories or carbs, then try it on croissants also!

This recipe will serve 2-3 adults (unless one of them is me, then you may wanna double it up)

INGREDIENTS:



Add Optional 1/2 cup celery for traditional taste.



2 cups cooked chicken (diced) (about 2 average chicken breasts)

1/3 cup fine diced red onion

2 tbsp. slivered almonds (we'll toast them later)

1/2 cup red or green seedless grapes (cut into 1/4's)

1/2 cup celery (diced) (optional)

1/2 cup broccoli florets (diced med. fine)

2/3 cup mayo

2 tsp. sugar

1 tbsp. red wine vinegar

Rosemary & Basil (seasoning for chicken when cooking)





Lightly toast almonds over medium heat



I start by lightly toasting the slivered almonds. Set them aside to allow them ample time to cool.

While the almonds are toasting, now is a good time to trim the chicken parts that you plan to use in your chicken salad. I prefer the boneless, skinless breasts done on the grill. To add some nice smooth flavor to the overall taste profile, I seasoned the chicken breasts with a drizzle of olive oil and rubbed in some rosemary and basil. Both of these together will really add some jump to your dish.



Grill or broil the seasoned chicken



I prefer the open flame of a grill for cooking just about any type of meat. Under the broiler of the oven works well also. Cook the chicken until the juices are clear and any signs of pink have disappeared. White meat chicken is much easier to tell when it is done by judging the color. For darker meat, a thermometer reading of 160F indicates the meat is done and safe to eat. A basic dial type or digital meat thermometer is a small but invaluable investment for your kitchen with regards to insuring your serving your friends and family only the best and safest of food to enjoy.



Chop into 1/4"-3/8" pieces.



Once the chicken is done and cooled in the fridge for a few minutes, you will dice the chicken into 1/4"-3/8" pieces. This size serves best in pita pockets, in croissants, or on top of salad greens.

Cooling the chicken well first insures that your not going to cook your nice cool mayo by dropping searing hot chicken into the ingredient bowl.



Mix everything EXCEPT the mayo, vinegar, and sugar



Bring all of the ingredients EXCEPT for the mayo, sugar, and vinegar together in a large mixing bowl.

Stir well to consolidate the ingredients.

In a seperate dish, mix the mayo and sugar. Once the mayo and sugar have been blended, add the red wine vinegar and mix quickly and well.

Put the mix into the fridge for a while to allow it to cool and voil'a, you have a super cool dinner or lunch, or picnic delight!!!

Note: When adding vinegar as an ingredient into any mix, a glass or other non-metal container should be used. Metal dishes can react to the vinegar and cause a metal taste to develop in the food.

Super easy pita pockets!

I found the pre-cut pita pockets at Food City here in Abingdon. They make a great way to serve the food. As I mentioned above, croissants are also a super way to serve chicken salad. (as long as you aren't counting carbs or calories)

Thanks to each of you for taking your time to stop by Cooking With Harv!!

Please invite your friends, family, relatives, and the occasional stranger in the mall to sign up for Cooking With Harv. I really appreciate the click-thru traffic!!!