Posts Tagged ‘salad’

Moving Day

November 3, 2009

We didn’t move but its time to get some more storage.  My Honey would like his shop back so instead of moving my stuff to a storage unit, we moved the storage unit here.  MIL had a truck van that they had for storage but they weren’t using so we moved it over here.  Now it just needs shelves and I can move in.

IMG_1666Took the sides off the trailer and moved it ourselves.  Saved a bunch on a roll back from the wrecker service.

IMG_1668Dinner was wonderful tonite.  We had blackened talapia and black bean salad.  Wow…its a keeper.

Blackened Talapia

The rub:

  • 3 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 pinch garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon kosher salt, or to taste

Combine and rub on talapia.   Fry fish in oil in really hot pan for about 3 minutes a side, sprinkle with lemon juice and enjoy.  Wow…it is yummy.

IMG_1671Black Bean Salad

  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
  • 3 ears of corn, cooked and kernels removed
  • 1/4 cup diced red onion
  • 3/4 cup thinly sliced celery
  • 1 small diced yellow pepper
  • 3/4 cup picante sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1 minced garlic clove

Combine all and refrigerate for a couple of hours.

My Honey decided that chocolate cheese cake would top the meal off perfectly.  He had a piece, I didn’t.  More on that tomorrow.

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The 4th of July Weekend Begins

July 4, 2009

Its smiles……

IMG_1537and swimming

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and snowcones in the fort…..IMG_1540

and splashes…..

IMG_1547and salads…….

IMG_1543and blueberry crisp for dessert…..

IMG_1545And thats just the fun stuff from yesterday.

MINI CAPRESE SALAD

Ingredients

  • 1 lemon, juiced
  • 1 small clove garlic, grated or minced
  • 1 cup basil leaves, about 20 leaves, plus a few for garnish
  • 1/3 cup extra-virgin olive oil
  • 1 pint heirloom cherry tomatoes, multi colored if available, halved
  • 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
  • Salt and freshly ground black pepper

Directions

Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

This is the original recipe from Rachael Ray.  I used mozzerella pearls and added a bit of lemon zest to the dressing.  Of course way to early here for colored heirlooms cherry tomatoes, so regular ones worked.  Yummy salad with great fresh basil.  Easy to eat for kids and adults alike.

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BLUEBERRY CRISP

Ingredients

  • 6 cups blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Pinch salt

Topping Mixture:

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room temperature unsalted butter, cubed
  • Whipped cream, for topping
  • Ice cream, for topping

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Directions

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

This is from the Neeleys and I made no changes at all….no need.  It sure was yummy, but the kids aren’t so sure about cooked fruit.

IMG_1544Happy 4th of July to all.  This was my Mom’s birthday and it always kind of a bittersweet day for me.  But next year My Honey will be home to share it with.

Apologies to One and All

May 30, 2009

I owe y’all one huge “SORRY”.  This has been a crazy 2 weeks.  Between trying to get the garden in, assembly of swing-set, erection of swimming pool, end of the school year, wedding cake, preschool graduation………need I say more.

The weather has been great for the most part.

IMG_1430For the most part, the storms have gone around us.  We did end up getting over a half an inch on Memorial Day Sunday.  Of course that was the original garden planting date. 

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Gardening news:

Asparagus, horseradish and rhubarb have poked their heads through and are thriving.  Strawberries are starting to bloom.  I did loose a few, but who knows why. 

All the flower beds are weeded and I’m working at replacing all the mulch.  I’m still liking the rubber mulch and it doesn’t smell like a tire store here anymore.

I have all the seeds in the garden except for the seeds that go in hills.  That is on the agenda for today.  Got 16 pepper plants in the ground yesterday and still have 3 more to go in.  They were in need of a little extra TLC.  they look great this morning so it’s time.  And the tomatoes….planted 19 of the little darlings.  So…when I am overloaded with tomatoes later in the summer.  I got this….IMG_1449

Kid news:

School is over for the summer.  I don’t know why I’m excited.  It just means I will have all three of them more often, but oh well….it is summer.  And I am sure I will be wishing for school to start in two weeks.  Girlie got promoted to the third grade and Rado had her preschool graduation last night.  They go all out at Tykes Time for the kids.

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The pool is up and waiting for the water to warm up.  Takes a long time to warm that much water.  And the swing-set….. it came in three 100 lb boxes and nothing..absolutely nothing was put together.  It has been a slow process, but hopefuly by tomorrow it will be finished.

Wedding Cake:

Our niece Laramie is getting married today in Eureka Nevada.  Originally I was only going to make a grooms cake, but it kinda escalated.  MIL and all headed that way yesterday with the cake in the trunk of her car.  Hope it made it.

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Her topper is two running horses and she wanted a plain cake.  Her colors are brown and maroon, so hope this all works for her.

Cooking:

Not a whole lot of new recipes going on around here lately.  I will try to get better this week.  Been alot of repeats of favorites and dawgs on a stick.  Did make Chicken Tenders and Sour Cream Macaroni Salad.  Don’t think I’ve shared the salad recipe.  My family loves it.

SOUR CREAM DILL MACARONI SALAD

Dressing:

1 cup sour cream

3 Tbsp vinegar

1 tsp Worcestershire

1/2 tsp sweet basil

3/4 cup mayo

1 1/2 tsp salt

1 tsp dill weed

1/4 tsp pepper

Salad:

1 12oz box macaroni cooked

1 cup sliced celery

3/4 c sliced green onion

1/2 cup diced cucumber

1/2 cup sliced radishes

Combine and enjoy.

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One…Two…Three…Summer

May 18, 2009

Well…for a few days anyway.  Another day of the 90’s and then back down to the mid 70’s.  No freezing in the foreseeable future anyway, so babies are still outside and going to stay there…for a few more anyway.

Baked chicken and broccoli slaw for dinner tonite.  Tried something a little differnt with the chicken.  Covered it with bacon.  Then when about done, removed the bacon and cranked the heat.

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And now there will be chicken for something else this week.

BROCCOLI SLAW

2 heads of broccoli, stems removed and sliced
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped red onion

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.

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BrazenBites fixes a similar one with dried blueberries, I believe and poppy seed dressing???  Been awhile since I’ve had it.  This one is great and so is hers.

Red Sky in Morning…

April 22, 2009

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Red sky in Morning..Sailors take warning.  Red sky at night…Sailors delight.  Yeah…watched Deadliest Catch last night.  Gotta love that show and the crew of the Time Bandit…and God be with the rest as well.

Almost 80 today, but weather headed down hill for awhile.  Suppose to rain and snow, but the low is suppose to be 30…so won’t be too bad.  Hate to see the sunny skies leave though.  Decided to make a bunch of salads today, so the rest of the week is simple. 

First of all, I made a potato salad.  Everyone has their own recipe for tater salad, so I won’t bore you with mine.  I also made a pasta salad…pasta, bunches of fresh veggies and zesty Italian dressing…very simple.  Then made Sunomona…Randy style.  Then made a tomato salad.

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TOMATO SALAD

chopped Roma tomatoes

chopped red onions

Mayonnaise

sour cream

dried dill weed

salt and peeper

All amounts depends on how much you want to make.  I use Romas because they aren’t as juicy, but more meaty.  Usually two parts tomatoes to one part onion (if you have some cucumbers…throw them in too).  I use equal parts mayo and sour cream….salt and peeper to taste as well as dill weed.  I personally like the taste of dill…so I use lots of dill.

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Add ham and you have a wonderful dinner.  And enough variety all the gkids are happy.  And for dessert…brownies.

FUDGY BROWNIES

1/2 cup butter

3 oz unsweetened chocolate

1 cup sugar

2 eggs

1 tsp vanilla

2/3 cup flour

1/4 tsp baking soda

Melt butter and chocolate over low heat.  Cool and the add sugar.  Add eggs one at a time then stir in vanilla.  Add dried ingredients and add to sugar mixture until just combined.  Spread into greased 8X8 pan.  Bake at 350 for 30 minutes.  Cool in pan on wire rack.  Cut into bars and frost.

CHOCOLATE CREAMCHEESE FROSTING

1 cup semi sweet chocolate chips

6 oz softened cream cheese

1/2 cup powdered sugar

Melt chips over low heat and then cool.  Stir in cream cheese and sugar until smooth.

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Tag Team Easter Dinner

April 17, 2009

Easter Dinner really was a team effort.  Leon did the crab legs.  Thirteen pounds in a turkey fryer with Old Bay.  Now how could they have been any better???  Love Old Bay.  WyoNella fixed roasted potatoes…garlic, salt and pepper and olive oil.  Yummy.  I made the spinach/red onion/ mandarin orange salad with poppy seed dressing.  And I made steamers.

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TONI’S STEAMERS

5 lbs clams

2 cloves garlic minced

1 small onion chopped

2 Tbsp olive oil

1 stick butter

2 Tbsp chopped fresh tarragon

1.5 litter bottle of white wine

Cook garlic and onion in oil in large stock pot.  Add wine and bring to boil.  Add clams.  Cover and cook approx 10 min or until clams open.  Discard any that aren’t open.  Remove clams to large bowl.  Add butter and  tarragon to broth and heat until butter melted.  Pour over clams and enjoy with lots of crusty bread to dip in broth.

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And because it was spring…kinda…made a cucumber salad.  Recipe is from Randy.  Thank you….thank you…thank you.

SUNOMONO

1 thinly sliced English cucumber

1 cup white rice wine vinegar

1/2 cup water

4 Tbsp sugar

dash of salt

1/2-1 tsp wasabi powder

Combine dressing ingredients and add cukes.  Place in refrigerator and let flavors marry…blend…meld.

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It was a wonderful dinner and not much left.  Oh….and check out my Easter present.  I have never been much of an apron wearer, but got in the habit.  So WyoNella decided I needed my own to take home.

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On the Road Tomorrow

April 8, 2009

Headed to Wyoming in the morning with Laredo…granddaughter with the elephant’s memory.  It’s the boys First Communion and they wanted fancy cakes.  So…….here is step 1, 2 and 3 of cake one.

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and here is steps 1,2 and 3 of cake 2.

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I do have all the little ones tonite so fixed spaghetti.  Another one of their favorites.  I did make a salad that they liked and ate and it surprised me that they did.

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It’s spinach, red onion, mandarin oranges, and chopped almonds.  The dressing was poppy seed.  Simple enough.

I will finish the cakes in Wyoming and promise to take more pics.

A Quiet Evening……Yeah Right

March 30, 2009

Well, after the flurry of baking yesterday, I thought I would fix an easy dinner and call it good.  HA…..  Had dinner delivered to MIL, girlie and I had eaten, she was in the shower and I had finished dishes.  I plop down at the computer to read my favorite blogs and……POW.  I clicked on Batter Spattered and there it was.  I don’t know…the blog was something about life being like football, or the other way around, or…..oh, I don’t know.  All I could see was her Caramel Apple Cake and it hit me the same way it did her.  I gotta make it NOW!!!!! 

I run down  the ingredient list and I have everything….including the apples.  What is up with that???  OK..melt the butter in the pan while the oven preheats.  Brown sugar….brown sugar…brown sugar…what the……   Guess I’m out.  Oh great…now what.  I call MIL.  She has brown sugar…did I tell you what a wonderful woman she is????  I run over to her house and grab the brown sugar.  The cake is in the oven as we speak….and boy, does it smell wonderful.

Any way ….here was dinner.  Girlie had corn on the cob instead of cucumber salad.  I did experiment a bit with the salad and instead of just salt, pepper, dill and vinegar, I added a little soy sauce.  Pretty good.

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So here is Molly’s recipe and I agree with her….you only need one apple.

Caramel Apple Cake

Makes one 9-inch cake

  • 3T plus 3/4 cup butter, divided 
  • 1 1/3 cups packed brown sugar, divided 
  • 1 3/4 teaspoons ground cinnamon
  • 1 cup walnuts or pecans
  • 1 large Granny Smith apple – peeled, cored and cut into wedges
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 3/4 cup water
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a 9-inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar (set aside the rest for later) and 1/4 teaspoon of the cinnamon. Sprinkle in a small handful of nuts then chop the rest of the nuts and set aside. Arrange the apple wedges in concentric circles or other decorative pattern of your choice.
  3. In a small bowl, mix the dry ingredients including the remaining 1 1/2 teaspoons cinnamon. Set aside.
  4. In a large bowl, cream 3/4 cup butter and the remaining 1 cup of brown sugar until smooth. Stir in water. Add flour mixture and stir to combine. Add nuts and stir to combine.
  5. Spread batter evenly over apples and bake at 375 degrees F (190 degrees C) for 30 minutes.

And here ya go…….

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So guess I will have a piece and read my new book……….

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Spring and Strawberry Cupcakes

March 4, 2009

Started out a beautiful morning and was up to 54 at one point, then…. temperature dropped and the wind came up.  Sure sign that something is blowing in.  Sure just cuz we planned a road trip for late next week.  Well, maybe it will blow right on through.  I can always hope.

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STRAWBERRY CUPCAKES

Cream together:

   1/2 cup butter

   1 cup sugar

Add:

   2 egg yolks

   1 whole egg

Combine:

   1 1/2 cups flour

   1 tsp baking powder

   1/4 tsp salt

Combine in seperate bowl:

   1/3 cup strawberry puree

   1/4 cup milk

   1 tsp vanilla

   zest of one lemon

Add alternately into butter sugar mixture.  Oven at 350 and ready muffin tin by either spraying or with cupcake liners.  Divide batter evenly between cups and bake 22-2 minutes.  Cool on rack.

For frosting combine:

1 cup butter

3 1/2 cups powdered sugar

1 tsp vanilla

1/2 cup strawberry puree

The frosting almost looks curdled, but now worries…tastes good.

I thawed out twice as many strawberries as I needed so ended up making a cake in an 8 inch pan and then spliting it into two layers.  I also ended up adding more strawberries and powdered sugar to the frosting, so had plenty of that too. 

Threw a beef pot roast in the crockpot this morning with Penzeys beef soup mix.  Later in the afternoon threw in some onions and mushrooms and made a gravy.  Cooked rice and wa la…dinner.

Oh and forgot.  Had our first salad with the greens from the Aerogarden.img_1046

Salmon, Slaw and Chips

March 3, 2009

Went to the grocery store for fresh salmon, but oh hell no…not today.  So…….

Salmon Burger

1  14.5 oz  can Alaska wild caught salmon..watchout for the bones

1  egg

1/2 c  panko bread crumbs

1  minced garlic clove

1/4 c  red and yellow peppers combined

1 tbls  soy sauce

Combine and form into patties.  I did the slider form.  And fry in olive oil until brown and crispy.   I put the burger on a toasted potato roll with a slice of roma tomato and a slice of red onion.  Sesame mayo on both sides of the roll.

Sesame Mayo

1 cup mayo

2 cloves minced garlic

1 tsp soy sauce

1/2 tsp sesame oil

Combine and chill until ready to use.

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Now bare in mind that My Honey already thinks the aliens have already taken me.  I am not slaw eater in any sense of the word.  Yuck…but I did find one that I liked.  And I will fix it again and eat it too.

Pepper Slaw

1/2 head cabbage sliced thin

1  green pepper sliced thin

1 yellow pepper sliced thin

1 red pepper sliced thin

Dressing:

     1/4 c white wine vinegar

     3 tbsp  sugar

     1 tbsp olive oil

Combine refridgerate and enjoy.  And, NO, Honey the aliens have not taken me.  It sure is colorful.

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I used my mandoline for the first time today.  I bought it and then have been about half afraid of the damn thing.  Being as coordinated as I am, I could see the loss of any of my digits.  Not a pretty picture.  But managed to get 2 large by huge Idaho russets sliced paper thin.  Pretty cool actually. 

Deep fry spuds at 325 – 350 and drain on paper towel.  Sprinkle with seasonings as soon as you take them out of the oil.

Garlic/Parmesan Tater Stuff

 2 tbsp grated parmesan cheese

1 tsp garlic salt

1 tsp parsley

1/2 tsp ground pepper

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They got crispy before they got brown, so next time I will slice them a little thicker.  But my tummy is full now and very happy.  Will have cake tomorrow.