THE SUMMER OF SALADS – WALNUT CRANBERRY PEAR SALAD with PEAR LEMON VINAIGRETTE

I’m officially declaring this the summer of Salads.  This extreme heat has left me wanting more, MORE salads that is! 😀

WALNUT CRANBERRY PEAR SALAD with LEMON PEAR VINAIGRETTE

SALAD
2 cups torn lettuce pieces
1 small bunch green onions, sliced thin
2 pears, peeled, cored and sliced
1/3 cup candied walnut pieces
1/3 cup craisins

  • Toss together.
  • Plate.
  • Drizzle with vinaigrette.
  • ENJOY!

LEMON PEAR VINAIGRETTE
1 RIPE pear, pureed
Juice of 1 large lemon
pinch of sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and pepper, to taste
2 tablespoons champagne vinegar
2 tablespoons avocado oil

  • Whisk together.
  • Chill.

CORNBREAD TAMALE PIE

We LOVE Mexican food, so this recipe works well into a Mexican themed week. By making Taco Salad, Chili Skillet, Tacos and this Cornbread Tamale pie all back to back I only have to make the meats and parts once and then assemble as needed.


CORNBREAD TAMALE PIE
Avocado oil
1 can black beans, drained and rinsed
1 can fire roasted diced tomatoes, drained WELL
1-2 large bunches green onions, thinly sliced (save some for garnish)
3/4 pound ground beef
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1/4 cup whole milk
1/4 cup cornmeal
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2/3 + cup cheddar cheese (use the +portion as garnish)
1 LARGE egg yolk
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • In a heavy duty cast iron skillet drizzle avocado oil over hot pan.
  • Add beef and generously season with salt and pepper. Cook until browned and completely crumbled. Drain off fat.
  • In a prep bowl add drained beef to drained tomatoes and set aside.
  • Wipe out pan.
  • Add another drizzle of avocado oil when pan is hot again.
  • Add onions and sauce until soft.
  • Add cumin and chile powder and stir to blend.
  • Add beef mixture to pan and stir to coat well. Cook a few minutes until sauce thickens.
  • Add beans and remaining cheese in last and remove from heat.

  • While meat is cooking prepare batter.
  • Whisk together the melted butter, milk and egg yolk until well blended.
  • Add the cornmeal, flour, sugar and baking powder blending well.
  • Fold in half of the cheese.

ASSEMBLY

  • Spread meat mixture evenly in cast iron pan.
  • Gently spread the cornbread mixture over the meat mixture.
  • Put pan in oven and bake 12-14 minutes until cornbread is golden and set.
  • Cool 5 minutes before serving.
  • Garnish with cheese and green onions.
  • ENJOY!

SWEET & SOUR CHICKEN DIP

This recipe is perfect for a potluck, tail gate party, holiday get together or Sunday dinner and it has nice refreshing change of taste.

SWEET & SOUR CHICKEN DIP
2 tablespoons Bragg’s Liquid Aminos
1 1/2 tablespoon sesame oil
2-3 cloves garlic, finely minced
1 1/2 pounds chicken tenders
24 ounces cream cheese, softened
10 ounce jar sweet and sour sauce
2 cups FRESH baby spinach
2 bunches thinly slice green onions
1/2 cup chopped salted peanuts
Sesame Rice Crackers

  • Generously season chicken tenders with salt and pepper.
  • Sear chicken tenders until golden and cooked through. Set aside to rest.
  • Whisk together the liquid aminos, sesame oil and garlic.
  • Shred chicken pieces.
  • Toss with sesame oil mixture and refrigerate for AT LEAST an hour.

ASSEMBLY

  • Spread cream cheese onto serving platter.
  • Spread sweet and sour sauce over cream cheese.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Sprinkle with green onions and peanuts.
  • Serve with sesame rice crackers.

NOTE: For a more elegant serving:

  • Combine the cream cheese with the sweet and sour sauce into a spread.
  • Spread each cracker with a generous portion.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Top with green onions.
  • Arrange on platter.
  • ENJOY!

 

When Calls the Heart to When Hope Calls

I could have easily lived in Hope Valley. The sense of purpose, belonging and community was so invested in each and every person. I love this show and while it may take twists and turns we are not always happy about it does mimic real life and its uncertainties. I will continue watching for that reason.

But the exciting news is that When Calls the Heart is getting a spin off, When Hope Calls in 2019. There are no real details yet to the spin off, but it will feature Susan Lucci.  That I will have to see to believe and not real sure how I feel about it yet after all her years as Erica Kane on All My Children, but we shall see.

And as always will be doing their annual Christmas movie.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 31 of 2018

GOOD MORNING sweet ladies. Can you believe August starts this week.  By my calculations that puts fall within reach, 54 days to be exact! And then that means Christmas is only 149 days away!!  Somewhere along the way I miscalculated the weeks for this category, but am starting fresh this week 😀

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – We are still in triple digits, but the heat index is lower as is the humidity so it is much more tolerable. It is also getting lower at night making everything a bit more comfortable.

ON THE BREAKFAST PLATE – Green tea, a banana and peach yogurt

CRAFTS / PROJECTS – WOW I actually have something for this category this week!!!  My niece is having her first baby and I wanted to do something special for her.  Her mom suggested we do a joint quilt since all of my quilting supplies are in storage, but I thought about it and decided the quilt should be from grandma alone.  So I decided to do a scrapbook, a BLANK scrapbook.  All she’ll need to do is fill in the blanks and add pictures.  I’ve done these for other nieces and they really loved them, especially with being BUSY first time moms.  Here’s a collage of the cute album and a few of the pages.  The whole pictures are here at this link.

FAVORITE PHOTO FROM THE CAMERA – While the situation is SOOOOOOOO VERY unfortunate, there have been some interesting skies this week.  The IDYLLWILD fire is only 5 days old and has been so devastating.  I pray for complete containment VERY soon.  The area had barely recovered from 5 years ago. Arson is a crime that makes me so VERY VERY angry!

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… pretty clean and tidy
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and some holiday post planning – the holidays are really getting close!
  • PROJECTS… Christmas cards, yes you read that right, I’m making my Christmas cards this week, finish transferring addresses into the new book, finish updating password book and internet sites
  • APPOINTMENTS… pick up new glasses, dental appointment
  • TO DO… gym, pool, errands, groceries

CURRENTLY READING

I’m in book 2 of the Summer Lake Romance Series by SJ McCoy

WHAT IS ON THE DVR OR LIST TO WATCH – A few Hallmark movies I recently taped, a few new cooking channel shows

WHERE I’VE BEEN SURFING ON THE NET – Nowhere special, but have been checking the Fire Status sites keeping track of the updates in our area.  Fortunately for us our biggest problem is the car and pool covered in ash and smoke in the air making outside activities a non-starter.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 SWEDISH MEATBALLS and PARSLEY NOODLES

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

CHICKEN & CORN ENCHILADAS

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

HONEY SRIRACHA CHICKEN & SALAD

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 TAMALE PIE

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

CHERRY BALSAMIC PORK CHOPS with PINEAPPLE COMPOTE

COCOA MERINGUE KISSES

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

 C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

  • Heat a drizzle avocado oil in heavy cast iron pan.
  • Season pork chops with salt and pepper.
  • Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
  • Remove from pan and set aside.
  • Add another drizzle of oil to the pan.
  • Add shallots and sauce until browned.
  • Add vinegar into pan and simmer until reduced.
  • Add cherry jam and wine, breaking apart any large clumps.
  • Season with salt, pepper and sugar to taste.
  • Add butter, stirring to melt.
  • Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

 

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

  • In a small saucepan melt butter over medium heat.
  • Add onions and ginger, cooking until softened.
  • Add wine, increase heat and cook until wine is absorbed.
  • Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
  • heat and simmer until liquid is about half gone.
  • Season with salt and red pepper.
  • In a small bowl whisk together the vinegar and cornstarch.
  • Fold vinegar mixture into saucepan.
  • Simmer until thickened.
  • Stir in parsley.
  • Serve in parfait cups or ramekins.

SWEET BABY BOY

My niece, her twin and their mom are coming to visit next weekend and I wanted to have this book done in time.  She’s not due until December, but I didn’t want to mail it. I also got her a sweet little Hallmark 1st Christmas ornament since the baby will be born so close to Christmas.

One of the things I do for my nieces when they have their first child is start them a baby album – OLD SCHOOL style.  In this digital age, it’s too easy to forget to do some old school style projects and I like for them to have this “physical” boo that someday they can hand down to their baby.


I found this sweet little book in blue tones and went from there.  I did basic starter pages and she gets to do the fun fill-ins and just add pictures. 😀

BLT PASTA with GARLIC BREAD CRUMBS in WINE SAUCE

While this is NOT a salad, it is STILL refreshing and YUMMY!

CBLT PASTA with GARLIC BREAD CRUMBS in WINE SAUCE
4 ounces fettuccine
1 cup cubed day old baguette bread
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt, to taste
4 strips bacon, cooked crisp and crumbled
1 1/2 cup shredded chicken pieces
1 leek, sliced
1 1/2 cups halved cherry tomatoes
1/2 teaspoon red pepper flakes
1/4 cup white moscato wine
1/4 cup chicken stock
1 tablespoon champagne vinegar
1 cup FRESH spinach

  • Prepare fettuccine according to package directions. Drain WELL and keep warm.
  • In a food processor pulse garlic and bread cubes until crumbs form.
  • In a large skillet, heat 1 tablespoon of the oil over medium heat.
  • Add crumbs and toast until golden, stirring frequently.
  • Season with salt and pepper to taste.
  • Drain on paper toweling.
  • Add remaining oil to skillet.
  • Add leeks and sauce 2 minutes.
  • Add tomatoes and red pepper flakes, sautéing another 2-3 minutes until soft.
  • Add broth, wine and vinegar. Simmer until reduced by at least a third.
  • Add spinach, stirring just until spinach wilts.
  • Fold in bacon and fettuccine noodles.
  • Divide between 2 pasta bowls.
  • Sprinkle with crumbs and Parmesan cheese.
  • ENJOY!

APPLE SALAD with LEMON HONEY VINAIGRETTE

We’re still under a serious EXTREME heat warning so I am NOT cooking, but focusing on salads this week.

APPLE SALAD with LEMON HONEY VINAIGRETTE
1 lemon, juiced
1 tablespoon avocado oil
1 teaspoon apple cider vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper, to taste
1 Honeycrisp apple, cored and sliced thin
3 green onions, sliced thin
2 cups torn lettuce

  • Whisk together the lemon juices, avocado oil, vinegar and honey.
  • Season to taste with salt and pepper.
  • Toss lettuce, onions and apple together.
  • Drizzle with dressing and toss again.
  • ENJOY!

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

Another PERFECT salad for a warm summer’s eve. The assortment of the chilled cheeses, meats and quick pickled veggies is quite satisfying especially after you add the vinaigrette for a tangy bite.

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

SALAD
2/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon FRESH oregano
1 red onion, halved and sliced 1/4 inch thick
8 ounces marinated artichokes, WELL drained and chopped
1/2 cup sliced pepperoni
2 tablespoons avocado oil
2 romaine hearts, chopped or shredded
1 pint grape tomatoes, halved
3 thick slices provolone cheese, cut into matchsticks
3 thick slices hard salami, cut into matchsticks
FRESH basil, cut into chiffonades
olives, optional

  • Bring artichokes with their juice, vinegar, garlic, salt and oregano to a SLOW boil in a medium saucepan.
  • Add onions, reduce heat and simmer 2-3 minutes.
  • Remove from heat and pepperoni slices.
  • Transfer to a bowl and chill until cool.
  • Drain marinated veggies in a mesh strainer, but save to store any extra veggies in.
  • Toss drained veggies with torn lettuce, tomatoes, pepperoni, cheese and salami pieces.
  • Add olives if using.
  • Drizzle with dressing
  • Enjoy.

VINAIGRETTE
12 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons champagne vinegar
2 tablespoons avocado oil
1 large clove garlic, minced
1 tablespoon FRESH finely chopped oregano
1 tablespoon FRESH finely chopped Italian parsley
PINCH sugar
FRESH ground sea salt and black pepper, to taste
1 tablespoon grated Romano cheese

  • Whisk together mayonnaise, sour cream, vinegar, oil, garlic and sugar.
  • Season to taste with salt and pepper
  • Fold in parsley, oregano and cheese.
  • Chill.

TACO SALAD

One of the things we love in the summer is salads. I’m always looking for new recipes, but often I end up with 3 or 4 similar recipes. I always seem to combine the best parts of each recipe together to make a new and improved recipe. 😀

TACO SALAD serves 4
MEAT
1 pound ground chuck
1 small Vidalia onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
8 ounce can tomato sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon PACKED brown sugar

  • Heat oil in a large skillet until shimmering.
  • Add onion and cook until softened.
  • Stir in chili powder and garlic, cooking until fragrant.
  • Add beef, cooking and breaking it apart until ALMOST cooked through.
  • Add tomato sauce, broth, vinegar and brown sugar, simmering until slightly thickened, about 5 minutes.
  • Season to taste.

TACO SHELL BOWLS
4 – 10 inch flour tortillas
Non stick cooking spray

  • Preheat oven to 425°.
  • Adjust oven racks to middle.
  • Place 4 oven safe soup bowls or balls of aluminum foil on a baking sheet.
  • Heat tortillas in microwave a few seconds to make them warm and pliable.
  • Generously spray both sides of tortillas with non-stick cooking spray.
  • Drape tortillas over bowls or balls of foil.
  • Press bottoms flat and loosely pinch sides into pleats to form bowls.
  • Bake until tortillas are crispy and golden, about 10-15 minutes.
  • COOL COMPLETELY before turning over or filling.

SALAD
2 romaine hearts, shredded
1/3 cup bean dip
1/2 cup black beans
1 can white shoe peg corn, drained well
2 cups grape tomatoes, halved
1 small bunch green onions, thinly sliced
2 limes, juiced
3/4 cup shredded Jack and Cheddar cheeses
1/4 cup chopped cilantro + a bit more for garnish
1 lime, cut into wedges.

  • Toss together the lettuce, tomatoes, black beans, corn, green onions and cilantro.
  • Generously season salt and pepper.
  • Drizzle with lime juice and toss again.

ASSEMBLY

  • Place tortilla bowls on plates.
  • Divide salad amongst tortilla bowls.
  • Top with a spoonful of bean dip.
  • Top with a spoonful of meat mixture.
  • Sprinkle with cheese.
  • Garnish with lime wedges and remaining cilantro.

MONTE CRISTO SANDWICHES with RASPBERRY JAM

I have been thinking about our trip to Disneyland that is on the horizon. We even made lunch reservations for the Blue Bayou restaurant where I already know I will be ordering their Monte Cristo sandwich.  I first ate this sandwich at this restaurant as a child and I have often wondered what the origin of the Monte Cristo sandwich actually is? So, I finally did a little research on it.

In the early 1900’s many chefs and culinary experts believed that the Monte Cristo Sandwich was a variation of the French Croque Monsieur that was served in Parisian cafes, a grilled cheese sandwich consisting of Gruyere cheese and lean ham layered between two slices of crust-less bread, fried in clarified butter and made in a special grilling iron with two metal plates.

Then from the 1930s to the 1960s… American cookbooks showcased this sandwich under a myriad of different names including the French Sandwich, Toasted Ham Sandwich and French Toasted Cheese Sandwich, all sounding quite delicious, but lacking that truly unique sandwich identity.

Then in the 1950s the sandwich was first served under the name “The Monte Cristo” in southern California. But the BIG push came in 1966 when Disneyland made its own contributions to the popular Monte Cristo Sandwich when it first appeared on their menus at the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland. It was also around this time that the Pirates of the Caribbean ride was being built was opened in 1967 as a ride that slinks along the river next to the Blue Bayou restaurant.

Ironically these are my 2 favorite Disney restaurants ever. Unfortunately the Tahitian Terrace with its LUAU inspired Polynesian menu and the Royal Tahitian Dance Troupe floor show did not stand the test of time, but the Blue Bayou still stands today. Ever since then, the Monte Cristo Sandwich has made huge advances in the culinary world becoming one of the most delicious sandwiches of our time and finding its place on menus all over the world.  I believe the Tahitian Terrace was sponsored by Kikkoman.

For me, it needs to be served with homemade RASPBERRY jam to be the correct version. Many restaurants try to pass off strawberry freezer jam and omit the powdered sugar, but it just isn’t the same! Here is my version of the classic sandwich – it still makes my mouth water today at the thought of the perfect Monte Cristo sandwich!

MONTE CRISTO SANDWICH
2-3 tablespoons butter
powdered sugar
for each sandwich you will need:
2 slices thick Potato bread
1 slice QUALITY roasted turkey
1 slice Swiss cheese (preferably Gruyere)
1 slice QUALITY smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour

  • Assemble sandwiches with the cheese between the 2 pieces of meat.
  • Cut into halves or quarters.
  • Whisk together the milk and egg. Add the seasonings. Add the flour last.
  • Melt butter on griddle.
  • Dip each sandwich piece in batter coating well.
  • Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
  • Cool on paper towels.
  • Dust with powdered sugar.
  • Serve with fresh raspberry jam.
Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.
RASPBERRY JAM

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.