Tag: side dish

Simple Caprese Salad

On September 4, 2020

I first stumbled upon caprese salad a few years ago when I was looking for ways to use extra tomatoes from my garden. Our family fell in love with the fresh taste and it quickly became one of our favorite accompaniments to grilled chicken!

If you have never had caprese salad it tastes like summer on a plate. A little bit of balsamic vinegar brings out the bright flavor of vine ripened tomatoes and sweet basil. It is a very simple salad to make and the flavors of summer really shine through. It is a great way to use all those tomatoes growing in your garden! Read on to learn how to make this delicious caprese salad at home.

Ingredients

Caprese salad uses only six ingredients. We will go through them now:

Tomatoes – Select tomatoes that are ripe, fresh, and full of flavor. Watery winter grocery store tomatoes aren’t going to cut it here. Try to choose ones that are about the same size around as your mozzarella cheese to make layering easier.

Basil – Fresh basil is the only way to go here. I like to use basil from our garden when we have it. Luckily basil has such a strong flavor you do not need too much of it.

Mozzarella Cheese – Fresh mozzarella cheese is best for this salad, and it is usually sold in a ball or log. This type of mozzarella is moister and less rubbery than the cheese that you would buy for pizza, for example. Fresh mozzarella cheese does not keep very long and needs to be eaten within a few days of opening the package. Luckily, this caprese salad won’t last that long. 🙂

This is the type of fresh mozzarella cheese I use. See how it is pre-sliced?

Fresh mozzarella can be a little difficult to cut because it is so soft and delicate. The mozzarella I use is pre-sliced, which saves time and makes things much easier.

Balsamic Vinegar – Balsamic vinegar really brings out the flavor of the tomatoes. A little goes a long way here. If you are not a fan of balsamic vinegar you can omit it if you would like.

Olive oil – Olive oil gives some flavor to the salad and keeps things moist.

Salt – I like to use kosher salt here because it is easier to sprinkle on top of the salad. Table salt works too, in a pinch. (Get it? 🙂 )

Instructions

Step 1: Make the Balsamic Glaze

Start by making the balsamic glaze that is drizzled over the top of the salad. Cooking the balsamic vinegar will remove some of the harshness and make it taste sweeter. It also makes it thicker so it will not slide off of your salad.

Balsamic vinegar before cooking is very thin. Simmer it for 15-20 minutes or until it is reduced by about half. See how much thicker it is?

To make the balsamic glaze put half a cup of balsamic vinegar into a small saucepan and bring it to a gentle boil. Allow it to simmer for 15-20 minutes, or until it is reduced by about half and the consistency is as thick as you would like. Do not walk away from this because it goes from perfect to burned in about two minutes. (Yes, I did this and yes, I had to start over). Set the glaze aside to cool while you make the rest of the salad.

Step 2: Assemble the Salad

While the vinegar is cooling assemble the salad. Start by cutting the stems out of the tomatoes and slicing them in nice thick slices about 1/4 inch thick. Open the mozzarella cheese and drain out any whey in the package. Wash the basil and remove the leaves from the stems. Now everything is ready to go!

Slicing tomatoes. — Slice your tomatoes and get your ingredients ready.

Tomatoes and mozzarella cheese on a plate for caprese salad. — Alternate tomatoes and mozzarella cheese on your serving platter. Then poke some basil leaves here and there between the layers.

Caprese salad. — Alternate tomatoes and mozzarella cheese on your serving platter. Then poke some basil leaves here and there between the layers.

Get your serving platter and start alternating the tomatoes with the mozzarella cheese in a pretty pattern. Then poke some basil leaves here and there between the layers. Just before serving drizzle the salad with the olive oil and some of the cooled balsamic glaze. Don’t go crazy with the glaze here people, a little goes a long way. Lastly, sprinkle with salt. Isn’t it so pretty?

Caprese salad on a plate. — Caprese salad. Yum, yum, yum!

Serve

Serve your salad immediately. Enjoy it as a side dish or serve it alone with crusty bread for an easy summer lunch. Yum, yum, yum! Welcome to summer 🙂

I hope you get to try this caprese salad soon! Happy Cooking!

Simple Caprese Salad

Recipe by: Mandy

A little bit of balsamic vinegar brings out the bright flavor of vine ripened tomatoes and summery basil to give big flavor to this salad. Enjoy it as a side dish or serve it alone with crusty bread for an easy summer lunch!

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Prep Time 10

Cook Time 30

Total Time 40

Servings 6

Ingredients

1 lb fresh mozzarella cheese, cut into 1/4 inch thick slices
4-5 medium tomatoes, cut into 1/4 inch thick slices
10-20 basil leaves
½ cup balsamic vinegar
1 tablespoon olive oil
kosher salt, to taste

Instructions

Make the balsamic glaze by pouring the balsamic vinegar into a small saucepan. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes or until the vinegar is thick enough to coat a spoon and desired consistency is reached. Set aside to cool.
While the vinegar is cooling assemble the salad. On your serving platter alternate the sliced tomatoes with the mozzarella cheese in a pretty pattern. Then poke some basil leaves here and there between the layers.
Drizzle the salad with the olive oil and as much balsamic glaze as you would like. Sprinkle with kosher salt to taste.
Serve immediately. Enjoy!

Notes

This salad may also be made without the balsamic glaze if desired.

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Roasted green beans with garlic on sheet pan

Garlic Roasted Green Beans

By Mandy

On August 24, 2020

In Cooking

The first time I tried garlic roasted green beans was when we went to a friend’s house for dinner. The beans were the star of the meal for me. Prior to this I had had canned green beans, or maybe steamed green beans, and I never knew green beans could taste this good! These beans totally rocked my world and now my kids even like them too! Read on to learn how to make them yourself at home.

Garlic roasted green beans on a pan — Garlic roasted green beans–yum!

Assemble the Ingredients

These green beans are super simple to make. All you need four ingredients and you are in business:

Green beans, garlic, salt, and oil on the counter. — Fresh green beans, garlic, olive oil, and salt are the only ingredients you need for these delicious beans.

Green beans – You need green beans, obviously. Fresh is the only way to go here because frozen beans will have too much moisture in them. This is a great way to use up extra green beans from your garden!

Garlic – Garlic gives the beans so much flavor! I use fresh garlic from our garden when I can. We always fight over who gets the caramelized pieces of garlic that are stuck to the bottom of the pan. If you don’t have fresh garlic then garlic powder may also be used.

Oil – I use olive oil, but any cooking oil will do.

Salt – I use plain old table salt, but use whatever you like.

Prep the Beans

First thing’s first, you need to wash the beans and snap them. I spread the beans out on a clean kitchen towel to help them dry. “Snapping beans” simply means that you break the ends off. You can leave the tail end on if you wish, but I usually break them off because they can get a little crispy and maybe burn in the oven. If you don’t want to break the ends off you may also cut them off using a knife. Snapping beans is a perfect job for kids by the way!

Snapping green beans onto a sheet pan. — Snap the ends off the beans and place them on your baking sheet.

While the kids are busy snapping the beans you can chop the garlic. To chop the garlic take a big flat knife, put it sideways on the garlic and smash it down with the heel of your hand. The garlic will be crushed and it will be easier to pick off the skins. Use as much or as little garlic as you like. Sometimes we use a whole head we like garlic so much. You may leave the garlic in larger pieces or cut it small. It is all up to you.

Chopping garlic with green beans in the background. — Chop your garlic by smashing the garlic with a large kitchen knife. Peel off the skins and chop it as finely as you would like.

Green beans with chopped garlic. — Chop your garlic by smashing the garlic with a large kitchen knife. Peel off the skins and chop it as finely as you would like.

After the beans are ready to go, make sure they are mostly dry and spread them out on a large baking sheet. Sprinkle the garlic over the top and drizzle with the olive oil. Sprinkle with salt to taste. Toss everything together with your hands and then shake the pan to even the beans out into a single layer. You want the beans to touch each other as little as possible or they will steam rather than roast. They are now ready to go in the oven!

Green beans on a sheet pan. — Add the garlic, oil, and salt to the beans. Use your hands to mix everything together and spread it into an even layer.

Cook the Beans

Cook the beans at 425 degrees for about 20-25 minutes. I usually put them on the bottom rack to help them brown. Stir them about halfway through the cooking time and watch them carefully so they do not burn. You want the beans to be tender, slightly shriveled, and lightly browned.

Serve

Serve these beans hot out of the oven. They go well with just about anything. Be prepared to fight over the yummy crunchy garlic stuck to the bottom of the pan. You may never go back to canned green beans ever again 🙂

I hope you get to try these green beans soon! Let me know how it went in the comments below. Happy Cooking!

Garlic Roasted Green Beans

Recipe by: Mandy

This is the perfect way to enjoy green beans fresh from the garden. They are simple to prepare and taste delicious!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 4

Ingredients

1 lb fresh green beans
4-5 cloves garlic, finely chopped
1 tbsp olive oil
salt, to taste

Instructions

Preheat the oven to 425°.
Wash the green beans and snap off the ends. Pat them dry and place the beans on a large baking sheet.
Drizzle with olive oil and sprinkle with garlic. Season with salt to taste. Use your hands to thoroughly mix all ingredients.
Even the beans out into a single layer. Bake at 425° for 10 minutes.
Stir the beans and return them to the oven. Bake for 10-15 minutes longer, or until the beans are tender, slightly shriveled, and lightly browned. Watch them carefully so they do not burn.
Serve warm as desired.

Notes

If you do not have fresh garlic you may substitute garlic powder. Use 1/4 teaspoon or to taste.

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