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Posts published in “Recipes”

Fresh and Easy Greek Salad

Fresh and Easy Greek SaladBrowse recipes, menu ideas and more From Anna's Kitchen (www.fromannaskitchen.com)

As much as I love to cook as a way to relax, we've all been there: coming home from a long day at work or school, just wanting something quick for dinner so the kitchen clean-up can be expedited and the unwinding after that can begin.

Fortunately, it doesn't take a lot of time at all to make a big main course salad—one of my go-tos for an easy dinner on a weeknight, on a hot summer night when turning on the oven is out of the question or, frankly, on any night when the last place that anyone wants to be is in the kitchen for a long period of time.

Served on a big platter for 2-4 people, salads make a complete meal with the addition of some protein or a side of bread while still being light enough not to weigh you down for the rest of the night. Cobb salad is a favorite of mine, but takes a lot of ingredients to get it all together: blue cheese, bacon, avocado... All delicious, but if you're really looking to cut down time and want to save a couple of pennies since avocados and a good blue cheese can get pricey, turn to Greek salad.

Basic Italian Dressing

Basic Italian DressingBrowse recipes, menu ideas and more From Anna's Kitchen (www.fromannaskitchen.com)
I'm willing to bet that many of us have made an Italian dressing from a packaged seasoning mix. It's a staple in many American grocery stores and a convenience food, no doubt. Add the powder dressing mix to oil and vinegar, and in some cases shake it up in a glass bottle that comes with the seasoning mix, and you get a yellow dressing that's flecked with various red, black and green herb and pepper bits. Sounding familiar? Bringing back some memories of either loving (or loathing) salad in years past? I thought so... and I know I've personally poured it over plenty bowls of green salads made with romaine or Iceberg lettuce, tomatoes, onions, cucumbers, and sometimes black olives growing up.

Smoked Salmon Bites

Smoked Salmon BitesBrowse recipes, menu ideas and more From Anna's Kitchen (www.fromannaskitchen.com)
The good news: all of the "cooking" involved here for this easy appetizer is the preparation of the herb cream cheese spread—and that's easy, too. Make it in advance so it's ready to go when it's time for appetizers. When you're ready to serve, set the cream cheese out in a fancy bowl with a platter of smoked salmon, thinly-sliced red onion and other goodness, and bagel chips, then dig in. I've made this for brunch, too, as a starter to go with Bloody Marys or mimosas before a main course, like waffles or omelettes.

Caprese Skewers with Creamy Pesto Dip

Caprese Skewers with Creamy Pesto DipEasy caprese skewers recipe From Anna's Kitchen (www.fromannaskitchen.com)
Are you planning to watch the Grammy Awards this weekend? If you're like me, I always like something to nibble on when I'm watching an award show or special event. There's just something so satisfying about eating different, small plates of foods that I love, too. Dave and I often have tapas for dinner instead of a full meal. These portable caprese skewers couldn't be easier, or faster, to make. You can make as many or as few of these skewers as you'd like, and serve them with the creamy pesto dip that can be made in advance. I've made these for parties in the past, as well as "just because".

Coconut-Currant Steel Cut Oatmeal

Coconut-Currant Steel Cut OatmealCoconut-Currant steel cut oatmeal recipe From Anna's Kitchen (www.fromannaskitchen.com)
Have you tried steel cut oats? Sometimes also called "Irish oats", steel cut oats when cooked generally have a chewy, al dente texture and a nutty taste. They are oat groats, or oat kernels with no husk, that have been cut into smaller, coarse pieces using a steel blade. Size-wise, they remind me of tiny Acini di pepe pasta. Like their cousins rolled and instant oats, steel cut oats are a blank canvas for adding different flavors and ingredients. You can cook steel cut oats longer to make them a little more softer and creamier, as I usually do, but don't expect them to fall apart and turn to mush as instant oats would when cooked. Of course, adding a pat of butter or a touch of cream when cooking would help add creaminess and richness, as well. Much like my recipe for banana-pecan oatmeal, this one requires a couple more steps than just opening a package of instant oatmeal, adding water, and heating—but it's still very easy to make, and the results taste much better than what comes in a package. [caption id="attachment_1091" align="alignnone" width="900"] Raw steel cut oats[/caption]

Baked Pimento Cheese Dip

Baked Pimento Cheese DipBrowse recipes, menu ideas and more From Anna's Kitchen (www.fromannaskitchen.com)
The Super Bowl is this Sunday and, well, I'm not a football fan. A red-blooded Patriot I still am, yes, but no, I don't have a favorite football team, and I don't care who wins or loses the game. As a marketer and foodie, though, I am sure you could've guessed that I do enjoy watching the commercials and eating snacks. In the kitchen is where I can be found during any given Super Bowl with a drink in hand, pausing to watch a funny commercial now and again. Works for me. It's basically a prerequisite to have some kind of pretzels or chips and dip to snack on during the game (or commercials.) If you ask me, chips and salsa gets boring after a while. Guac, even if given a healthy dose of lime juice, is bound to turn brown. And while I enjoy a good queso, it, too, comes with challenges. The first challenge is keeping it warm. (A Crock-Pot can take care of that quite nicely, true.) The second challenge is that it can be drippy and messy to eat. Pimento cheese, on the other hand, is absolutely divine, easy to make, and easy to eat. I wasn't born or raised in the South and I never ate it as a kid. I found it a few years ago by accident when looking for something at the grocery store, and, boy, am I glad I did.