Marinated shallots and watermelon will become your new best friend for summer salads.
WATERMELON PEACH PINEAPPLE CHICKEN SALAD
1 small seedless watermelon, cut into 1 inch cubes or melon balls 1 shallot, FINELY chopped 2 tablespoons avocado oil FRESH ground sea salt and rainbow pepper, to taste 1 1/2-2 cups chopped white meat rotisserie chicken pieces
Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
Season the mixture with salt and pepper and toss to combine.
Toss with chicken pieces
Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional) 2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces 1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces
Remove from the fridge.
Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.
VINAIGRETTE 4 tablespoons avocado oil 3 tablespoons red wine vinegar 3 cloves garlic, FINELY minced 1 shallot, FINELY chopped 1 teaspoon dried oregano FRESH ground sea salt and rainbow pepper, to taste
In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
Season to taste, adjusting as needed.
NOTE: I like white peaches, but you can use yellow if your prefer.
8 (1 inch thick) lamb chops 1 tablespoon chopped FRESH thyme plus 2 sprigs FRESH ground sea salt and rainbow pepper, to taste 4 tablespoons unsalted butter, divided 1 small shallot, FINELY chopped 2 LARGE garlic cloves, FINELY minced 1/2 cup dry white wine or homemade chicken bone broth 1 LARGE lemon, zested and juiced
Massage lamb chops with chopped thyme and FRESH ground salt and pepper. Set aside at room temperature for 5-30 minutes.
Melt 2 tablespoons of the butter in a LARGE(preferably cast iron) skillet over medium-high heat.
Add the lamb chops and cook 4-6 minutes per side until a rich, brown crust forms on the bottom, cooking until an instant-read thermometer inserted into the thickest part of the meat registers 145°.
Transfer chops to a platter and cover with aluminum foil to keep warm.
Pour off all but 2 tablespoons of the rendered fat and reduce the heat to medium.
Add the shallot, garlic, and thyme sprigs to the pan, cooking 1 minute until shallot softens and begins to brown.
Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan, cooking 1-2 minutes until reduced by half.
Stir in the lemon zest and 2 tablespoons butter.
Cook until the butter melts and the sauce thickens slightly.
Taste and season to taste.
Pour the sauce over the lamb chops and serve immediately.
GOOD MORNING I hope your August is starting out well. I still can’t believe we are into the 8th month already!!!!!! We are two thirds of the way through this year!!!!!!!! I am looking forward to Fall, but just not ready to be there!!!!!!
Last week was fairly uneventful, just full of daily chores and projects. We did go to music in the park on Thursday and saw SUPER DIAMOND. It was good to see friends and that the community events are thriving so well. The corn dog truck was my favorite with a ketchup sweet chili dip that was excellent!
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
This past weekend was absolutely beautiful with temps in the 70’s and wonderful breezes!! But, this is literally supposed to be the week from hell, at least for around here. Daytime highs are supposed to be in the high 90’s and even some triple digits. Lows will be in the 50’s so that will help a bit, but all and all it might be a miserable week if humidity gets too high.
TO DO, APPOINTMENTS, DVR/TV & PROJECTS
THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL, APPOINTMENTS, MENUS & DVR/TV
LAUNDRY & CLEANING Just a couple of loads of bed linens and some vacuuming to do.
GROCERIES & ERRANDS Just a small list of errands. I’m heading out in just a bit to do U-Haul, Walmart, Costco and grocery store. I’ll do the OFFYCE shopping on Wednesday.
PROJECTS & TRAVELS Still no definitive date for the BIG trip because the car is still in the shop – the trip will probably get tied into the family reunion trip next month. But, the county fair begins Thursday and it’s the last Music in the park night with an Alabama tribute band so lots to do!
THINGS THAT MAKE ME HAPPY fresh crisp bed linens after a long day… cleaning out and organizing drawers… donating the things that don’t bring me joy… seeing old friends and laughing like no time has passed…
READING TIME
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
8/3 MONDAY
8/4 TUESDAY
8/5 WEDNESDAY
8/6 THURSDAY
8/7 FRIDAY
8/8 SATURDAY
8/9 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
HAWAIIAN CHICKEN BOWLS
CORN/YOYO
clean out refrigerator night or you’re on your own
MUSIC IN THE PARK CORN/YOYO
clean out refrigerator night or you’re on your own
HONEY LIME CHICKEN & MANGO SALSA
STREET CORN CHICKEN PASTA SALAD
BRAZILIAN STEAK with CHEESY CORN PUDDING
DESSERT
BLUEBERRY BOUNTY CAKE
FAVORITE PHOTOS FROM THE CAMERA
My garden is growing like weeds. In a few weeks I will be making a vat of sauce daily!!!!! Two of my favorite barns are literally falling apart. If there is a good snow this year, I think they’re done for!
Boston cream pie is one of my ALL time favorite desserts. What’s better than when that dessert is also a pie that’s really a cake that then becomes a cheesecake? While there is no actual cake in this version, it’s all about the pastry cream and ganache flavors thatmake it taste like grandma made it 🙂
BOSTON CREAM PIE CHEESECAKE
CRUST 2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted
Preheat your oven to 325°.
Grease a 9-inch spring form pan.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined.
Press the mixture firmly and evenly into the bottom of the prepared spring form pan.
Bake for 10 minutes, then remove from the oven and set aside to cool.
FILLING 3 (8 ounce) blocks cream cheese, room temperature 1 cup sugar 3 tablespoons AP flour 1 cup sour cream (full fat) 1 tablespoon PURE vanilla extract 4 LARGE eggs, room temperature
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the flour, sour cream, and vanilla, mixing until well combined.
Add the eggs, one at a time, mixing on low speed after each addition just until combined.
Pour the cheesecake batter over the cooled crust and spread it evenly.
Bake at 325° 50-60 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and leave in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate for at least 4 hours or overnight.
PASTRY CREAM 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 2 tablespoons AP flour 4 LARGE egg yolks 2 tablespoons unsalted butter 1-2 teaspoons PURE vanilla extract
In a medium saucepan, heat the whole milk until just simmering.
In a separate bowl, whisk together the sugar, cornstarch and flour.
Add the egg yolks and whisk until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming and refrigerate until completely chilled.
GANACHE 8 ounces semi-sweet chocolate, chopped 1 cup heavy whipping cream
Place the chocolate in a heatproof bowl.
In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
Pour the hot cream over the chocolate.
Let sit for 2-3 minutes, then stir until smooth and glossy.
ASSEMBLY
Spread the chilled pastry cream over the top of the chilled cheesecake.
Pour the chocolate ganache over the pastry cream, spreading it evenly.
Refrigerate AT LEAST 1 hour before serving to allow the layers to set.
