In Austin...

...doing wedding planning for about the next 10 days, so I likely won't be posting much. However, I'm sure I'll be cooking some with my mom, who is the lady who taught me everything I know, so I'll be sure and try to post any of the recipes we make. Additionally, I'll try to keep people updated with the tasty Austin restaurants we hit.

Green and Blue Salad

First, I have to thank my labmate, Erin, for this awesome recipe. To me, this is the quintessential summer salad. Super light, and the homemade dressing is zingy and refreshing.

Ingredients
Salad Ingredients
-1/2 head of Romaine lettuce, torn into bite size pieces
-3/4 Granny Smith apple, chopped into bite size pieces
-1 head of green onions, diced
-1 cucumber, diced
-1 green bell pepper, diced
-4 stalks of celery, diced
-1 large handful of golden raisins
~5 oz crumbled blue cheese
-2 Morningstar Farms Chik Patties Original (optional)

Dressing ingredients
-1/2 C lemonade
-1T fresh lemon juice
-1T apple cider vinegar
-1T EVOO
-2T honey
-1tsp Tabasco (or more if you like it spicy)
-salt and pepper

1. Chop all salad ingredients and toss in a large bowl.
2. Whisk dressing ingredients.
3. Heat chik patties for 15 minutes in a toaster oven.
4. Drizzle dressing on salad and serve with chopped up chik patties.
Note: I recommend keeping the dressing separate and storing in a Tupperware and just adding it as you go...that way the salad keeps for several days.

Baked Polenta with Sausage and Tomato-Pepper Sauce

I know a recipe is a hit with my fiance when he takes one bite and says, "This is a repeater," meaning that he thinks this is a recipe we should add into our regular rotation. Well, according to him, this recipe is a "repeater" and I would have to agree. Also, it was super easy to make.

Ingredients
-2 tubes (16 or 17oz) polenta
-1 lb chicken sausage, removed from casing (I recommend spicy Italian flavor)
-1 28 oz can crushed tomatoes
-1 medium red onion, julienned
-1 red pepper, julienned
-2 tsp minced garlic
~1.5 C shredded mozzarella
-1 T oregano
~2 T basil (optional)
-1 T balsamic vinegar
-1.5 T brown sugar
-salt, pepper, red pepper flakes
~4T EVOO

Steps
(Preheat broiler to hight)
1. Let tomatoes simmer on low-medium with 1 T EVOO, oregano, and some salt and pepper, balsamic vinegar, and brown sugar.
2. Heat large frying pan on medium, add 1 T EVOO and saute onion and pepper for about 5 minutes.
3. Add chicken sausage, breaking up into small pieces with the back of a wooden spoon.
4. Add garlic, red pepper flakes and some salt and pepper and continue cooking until sausage is done.

5. Add tomato sauce to frying pan and simmer for 10 minutes.
6. While sauce is simmering, add 1.5 T EVOO to a 9X13 baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil. Next, arrange slices lengthwise in 4 slightly overlapping rows. Broil polenta about 4 in from heating element in oven until golden brown and crispy, about 10-15 minutes.

7. Pour sauce over broiled polenta and top with mozzarella. Broil until cheese is melted and beginning to brown, about 2-3 minutes.
8. Top with fresh basil, and let cool a bit before serving.