Cherry Salsa

Cherry Salsa tops three goat cheese crostini on a wooden serving board.
Cherry Salsa
Print Recipe
    Servings Prep Time
    1 cup 20 minutes
    Passive Time
    30+ minutes
    Servings Prep Time
    1 cup 20 minutes
    Passive Time
    30+ minutes
    Cherry Salsa tops three goat cheese crostini on a wooden serving board.
    Cherry Salsa
    Print Recipe
      Servings Prep Time
      1 cup 20 minutes
      Passive Time
      30+ minutes
      Servings Prep Time
      1 cup 20 minutes
      Passive Time
      30+ minutes
      Ingredients
      Servings: cup
      Instructions
      1. Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
      2. Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
      Recipe Notes

      -I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down.  By chopping the cherries first, the mixture retains most of its texture yet everything is combined.

      -If a food processor is not available, simply chop everything by hand and combine.

      Catalina Wings


      Catalina Wings
      Print Recipe
        Servings Prep Time
        30 wings 20 minutes
        Cook Time
        16-18 minutes
        Servings Prep Time
        30 wings 20 minutes
        Cook Time
        16-18 minutes
        Catalina Wings
        Print Recipe
          Servings Prep Time
          30 wings 20 minutes
          Cook Time
          16-18 minutes
          Servings Prep Time
          30 wings 20 minutes
          Cook Time
          16-18 minutes
          Ingredients
          Dressing
          Wings
          Servings: wings
          Instructions
          Dressing
          1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
          Wings
          1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
          2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
          3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
          4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
          Recipe Notes

          Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

          Catalina Dressing


          Catalina Dressing
          Print Recipe
            Servings Prep Time
            1 cup 10 minutes
            Servings Prep Time
            1 cup 10 minutes
            Catalina Dressing
            Print Recipe
              Servings Prep Time
              1 cup 10 minutes
              Servings Prep Time
              1 cup 10 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Add all ingredients to a medium bowl and whisk until smooth. Allow to rest at room temperature for at least 1 hour to meld flavours. Move to fridge if not using shortly after. Will keep for 1 week refrigerated.
              Recipe Notes

              Yields:  1 generous cup

              Smoky Paprika Caper Compound Butter

              Smoky Paprika Caper Compound Butter
              Print Recipe
                Servings Prep Time
                8 servings 15 minutes
                Passive Time
                1 hour
                Servings Prep Time
                8 servings 15 minutes
                Passive Time
                1 hour
                Smoky Paprika Caper Compound Butter
                Print Recipe
                  Servings Prep Time
                  8 servings 15 minutes
                  Passive Time
                  1 hour
                  Servings Prep Time
                  8 servings 15 minutes
                  Passive Time
                  1 hour
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
                  Recipe Notes

                  Any butter left over can be wrapped well and frozen for future use.

                  Mediterranean Pasta Salad

                  Mediterranean Pasta Salad
                  Mediterranean Pasta Salad
                  Print Recipe
                  A bright and zesty pasta salad.
                    Servings Prep Time
                    8 people 25 minutes
                    Cook Time
                    15 minutes
                    Servings Prep Time
                    8 people 25 minutes
                    Cook Time
                    15 minutes
                    Mediterranean Pasta Salad
                    Mediterranean Pasta Salad
                    Print Recipe
                    A bright and zesty pasta salad.
                      Servings Prep Time
                      8 people 25 minutes
                      Cook Time
                      15 minutes
                      Servings Prep Time
                      8 people 25 minutes
                      Cook Time
                      15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
                      2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
                      3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
                      4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
                      Recipe Notes

                      Recipe Source:  Compelled to Cook