AWWWWW Summer Salads really hit the spot!

We don’t buy bottled dressing around here as you can see from the list below.   I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors. 


6 cups torn romaine lettuce
2 vine ripe tomatoes, chopped
1 bunch green onions, sliced thin (I like the larger Mexican ones)
1 chicken breast per person, grilled, & sliced
1/2 cup blueberries
1/2 cup grapes, quartered
salt & pepper to taste
bacon crumbles

1 recipe of one of the following dressings: 

    FARMHOUSE BUTTERMILK DRESSING 
    1 cup Buttermilk
    1 cup mayonnaise
    1 teaspoon salt
    1 teaspoon white pepper
    1 teaspoon parsley flakes
    1 teaspoon dried oregano
    1 teaspoon garlic powder
    1 teaspoon dried tarragon
    1 teaspoon dried basil
    1 tablespoon lemon juice
    1 tablespoon apple cider vinegar

    • Blend together in mini food processor or whisk vigorously. Chill overnight before serving.

    Home made “BLEU” CHEESE DRESSING

    • 1/2 cup sour cream

    • 1/2 cup large curd cottage cheese

    • 1 cup mayonnaise

    • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)

    • 1/2 teaspoon salt

    • 1/2 teaspoon pepper

    • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

    I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

    SWEET SESAME DRESSING
    1/3 cup sugar
    3 tablespoons champagne vinegar
    3 tablespoons rice wine vinegar
    3 tablespoons peanut oil
    1/2 teaspoon sea salt

    • Whisk vinegars, sugar and salt together.
    • Heat over a medium heat until sugar is completely dissolved.
    • Whisk in oil until well blended.
    • Cool and pour over salad.
    SWEET & SOUR CUCUMBER DRESSING 
    1 cup dairy sour cream
    2 tablespoons Apple Cider Vinegar
    Juice of 1 lemon
    1 tablespoon granulated sugar
    1/2 teaspoon salt
    1 small bunch green onions, minced
    1/2 cup small peeled and diced cucumber

    • Whisk sour cream until smooth.
    • Add lemon juice, salt and vinegar and blend well.
    • Add cucumbers and onions.
    • Cover to chill and blend flavors.
    • Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
    • Makes 1 1/2 cups give or take.

    CHAMPAGNE DRESSING
    1/3 cup peanut oil
    3 tablespoons champagne vinegar
    Juice of 1 lemon
    3 tablespoons sugar
    salt & pepper to taste

    • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
    • Enjoy!

     CELERY SEED DRESSING
    1 teaspoon salt
    1 teaspoon mustard
    1 teaspoon paprika
    1 teaspoon celery seed
    1/2 teaspoon white pepper
    1/3 cup sugar
    4 tablespoon lemon juice
    1 tablespoon white vinegar
    1 cup salad oil

    • Blend together in small food processor for 3 minutes. 
    • Chill. 
    •  This is a thick dressing so shake vigorously before serving. I spooned a small portion into a bowl and microwaved it for a few seconds and served it warm. It thins out dramatically when warmed. It was yummy! 
    • Keep bottled in refrigerator


    1000 ISLAND DRESSING (MY FAVORITE)
    1/2 cup mayonnaise
    2 tablespoons ketchup
    1 tablespoon white balsamic vinegar
    2 teaspoons sugar
    3 teaspoons sweet pickle relish
    1 heaping tablespoon minced red onion
    1 teaspoon Worcestershire sauce
    salt and pepper

    • In a mini blender blend all ingredients to desired consistency.

    WARM BACON DRESSING
    1 egg
    1/3 cup white vinegar
    1/2 cup sugar
    1/3 cup flour
    2 cups water
    1/2 pound bacon
    salt and pepper to taste

    • Cook bacon until crisp. Leave drippings in pan and allow to cool.
    • Drain on paper towels and crumble when cool.  Set aside.
    • In a medium bowl lightly beat the egg.
    • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
    • Mix until well blended.
    • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
    • When cool, add the crumbled bacon.
    • Enjoy!

    BLACK-EYED PEA CHILI

    So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won’t become my go to seasoning.
    MANY people swear by starting their year out with black-eyed peas for luck.  I’m not a superstitious person, but hey it can’t hurt!
    As a kid I HATED black-eyed peas, but I recently found the Trappey’s brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can’t wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc…
    BLACK-EYED PEA CHILI

    1 can Trappey’s Black-eyed peas with bacon
    +/- 2 cups shredded left over pot roast
    1 can original Rotel tomatoes
    1 1/2 cups V8
    1 small HUNT’S tomato sauce 
    1 tablespoon Frank’s red hot sauce
    1 package Williams Chili Seasoning packet
    salt and pepper, to taste
    water to desired consistency*
    cheese bread or corn muffins
    sour cream and onions to garnish

    • Mix together everything except the bread and garnish in a stock pot.
    • Bring to a boil.
    • Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
    • Ladle into bowls and garnish.
    • Enjoy!

    *I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

    SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT

    SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT
    makes 6-8 servings

    2-32 ounce jars of sauerkraut, drained
    2 1/2 cups chicken broth
    1 package Lipton onion soup mix
    3 pound boneless pork loin roast
    3 tablespoons brown mustard**

    • Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
    • Add pork roast, cutting in half if necessary to avoid over crowding.
    • Set on low for 8 hours.
    **The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I’d like to live to make another recipe) and we loved it so I don’t believe the mustard is necessary, but add it if you like.

    BACON CHEDDAR CHEESE BALLS

    photo credit to Claudia
    I have no idea where this recipe came from, but it has become a family favorite. This picture shows that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball.  We prefer them “bite” sized.

    BACON CHEDDAR CHEESE BALLS
    1 pound extra sharp cheddar cheese, finely shredded
    8 ounce package Philadelphia cream cheese
    1/4 cup apricot pineapple preserves
    2 ounce jar pimentos, drained, rinsed and dried (optional)
    2 tablespoons milk
    1 teaspoon Worcestershire sauce
    1/2 teaspoon Franks Red Hot Pepper Sauce*
    8 slices bacon, cooked crisp & crumbled
    Additional toppings as desired – crushed nuts, chives, carrot pieces, pickle pieces, etc…

    • In a very large bowl combine the cheddar cheese and cream cheese.  Cover and let sit at room temperature for 1 hour.
    • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.  
    • Beat with a mixer until smooth.
    • Cover and refrigerate 2-4 hours.
    • Roll mixture into desired number of balls.
    • Roll each ball in desir4ed topping.
    • Chill for at least an hour.
    • Serve with crackers, celery sticks, toast points, etc…

    *Frank’s Red chile pepper sauce makes an awesome substitution

    CHICKEN & GREEN CHILE FLAUTAS

    CHICKEN & GREEN CHILE FLAUTAS
    3 cups cooked and shredded rotisserie chicken
    6 ounces cream cheese, softened
    1/3 cup sour cream
    1 can original Rotel tomatoes and chiles, drained VERY well
    1 small can green chiles, drained VERY well
    1 bunch green onions, sliced lengthwise and then again in half moons
    sea salt and pepper, to taste
    1 1/2 cups shredded Cheddar and jack Mexican mix cheese
    6 inch flour tortillas
    Canola oil for frying
    Salsa, sour cream, guacamole and taco sauce for dipping

    • In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
    • Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
    • Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
    • Cook tortillas seam side down and then turning to brown all the way around.
    • DO NOT crowd the pan.
    • Drain on paper towels.
    • Serve with your favorite sauces.

    S#*% on a SHINGLE

    Now normally I wouldn’t make anything that wasn’t completely from scratch, but Hubby had been craving S.O.S. a lot lately! I hadn’t made it in years and he really wanted to go OUT for a hometown diner style breakfast. Someone told us about a local diner that had it as a special. He was soooooooooo excited and then he was soooooooooooo disappointed. It truly was S@#%! on a shingle, the dogs weren’t even thrilled with the leftovers! So tonight I surprised hubby with home made Creamed Chipped Beef and I thought I would share the recipe. One of my ‘secret’ ingredients is serving it over sourdough toast for extra flavor. The other is using a cast iron skillet. The last secret ingredient is an actual ingredient.
    S.O.S. aka S@#%! on a shingle

    1/3 cup butter
    1 small onion, chopped fine
    1 jar Armor dried beef*, chopped small
    3 tablespoons flour
    1 1/2 cup milk
    1 teaspoon Worcestershire sauce (my last secret ingredient)

    • Melt the butter and add the onions. 
    • After about 2 minutes add the beef also. Saute’ until onions are translucent. 
    • Sprinkle with pepper. Use salt sparingly (beef is pretty salty)
    • Sprinkle flour over the meat and onions and stir in well. The flour will burn, so work quickly. 
    • Gradually add in the milk, stirring continuously until mixture boils. Turn down heat, add the Worcestershire sauce and thicken to a gravy consistency. 
    • Serve immediately over toast.

    SAVORY SPICE SHOP ~ BLACK & BLEU CHEESE VINAIGRETTE

    I have a new passion!  I found this great new spice shop, SAVORY SPICE SHOP. They grind their own spices and have dozens of wonderful proprietary blends.  Check out their website for some wonderful recipes too.
    Tonight I made their Black and Bleu Cheese Dressing.  The consistency is more like a vinaigrette if you use the sour cream so for us so I changed the name a little.  I also accidentally used apple cider vinegar instead of the plain white vinegar and hubby loved it! Next time I’m going to try Gorgonzola crumbles.
    The Onion & Garlic Tableside Sprinkle is a great grilling salt free seasoning that did not disappoint on tonight’s pork chops.
    BLACK & BLEU CHEESE VINAIGRETTE
    • 2 ounces Bleu Cheese Powder
    • 2 teaspoons Cook County Charcoal Seasoning
    • 1/2 cup blue cheese crumbles, optional to taste
    • 1 cup buttermilk
    • 1 cup mayonnaise (sour cream if you want a vinaigrette)
    • 4 tsp. white vinegar (I used apple cider vinegar)

    Notes: Replace the mayonnaise with sour cream for a tasty dip version of this dressing.

    • Place all ingredients in a medium bowl and stir to combine thoroughly. I used my small food processor.
    • Transfer to a sealed container and chill until ready to serve.

     

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    WEEKLY MENU PLANS

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


    		 DATE BREAKFAST LUNCH DINNER
    MONDAY 5/26 YOGURT SANDWICHES PECAN CHICKEN in MAPLE CREAM SAUCE from LYNN’S PARADISE CAFE
    TUESDAY 5/27 BAGEL & CREAM CHEESE FRUIT & CHEESE C.O.R.N.
    WEDNESDAY 5/28 YOGURT SOUP TIPSY CHICKEN from CARPENTER STREET SALOON
    THURSDAY 5/29 FRUIT FRUIT & CHEESE SNAPPER WRAPPERS SNAPPER PATRICK from PAT’S FISHERMAN’S WHARF
    FRIDAY 5/30 CEREAL SALAD SMOTHERED PORK CHOPS from THE DINNER BELL
    SATURDAY 5/31 FARMER’S BREAKFAST OUT BLT HASH BROWNS from LYNN’S PARADISE CAFE
    SUNDAY 6/1 BAKED EGG BOATS  C.O.R.N HOT BROWN from THE BROWN HOTEL

    BAKED EGG BOATS

    BAKED EGG BOATS
    1 (13.2 oz) Pillsbury Simply Rustic French Bread, sliced in half, crosswise
    2-4 slices bacon
    2 JUMBO eggs
    2 tablespoons heavy cream
    2 slices Havarti cheese
    1/4 cup grated sharp cheddar
    2 scallions, finely sliced
    1 pinch coarse salt and freshly ground pepper

    • Preheat oven to 350˚.
    • Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes. 
    • While these bake, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels. 
    • Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats. 
    • Lay the slice of Havarti inside the cavity, creasing it into the edges to make a deep hole.
    • Whisk together the eggs and heavy cream until well blended. 
    • Add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
    • Pour the filling into each loaf boat and top with grated cheddar.
    • Bake an additional 20 to 25 minutes, until set in the center and golden brown.
    • Serve immediately!

    FARMER’S BREAKFAST

    This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same!

    1/4 cup butter
    2 cups small cubed uncooked potatoes
    1 large bunch green onion, sliced thin
    1 cup cubed ham
    6 eggs
    3/4 teaspoon sea salt
    1/2 teaspoon celery salt
    1/4 teaspoon white pepper
    2 tablespoons heavy cream
    1 cup shredded Monterey Jack/Mild Cheddar combo

    • Melt butter in cast iron pan.
    • Add potatoes and onions. Sprinkle with celery salt.
    • Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
    • Add the ham and cook another 5 minutes.
    • Reduce the heat to low.*
    • Whisk together the eggs, salt, pepper and cream until well blended.
    • Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
    • Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
    • Sprinkle with cheese and cover again until cheese melts.
    • Cut into wedges and serve with toasted Oat Sunflower Bread.

    *Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.

    KENTUCKY HOT BROWN

    Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.
    THE HOT BROWN serves 4

    1/4 cup butter

    1/3 cup flour

    4 cups heavy cream 

    10 tablespoons Pecorino Romano cheese, divided**

    salt and pepper, to taste

    1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

    4 Texas toast slices (I used thick Sourdough)

    4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

    1/4 teaspoon paprika

    8 cooked bacon slices

    2 tablespoons chopped fresh parsley

    • Preheat broiler with rack 4 inches from heat.
    • Melt butter in a heavy 2 quart saucepan over medium low heat.
    • Whisk in the flour until smooth and golden.
    • Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
    • Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
    • Place toast slice in the bottom of a lightly greased casserole dish.
    • Top with turkey slices.
    • Top with tomatoes.
    • Spoon cheese sauce over tomatoes.
    • Sprinkle with the remaining cheese.
    • Broil 5 minutes or until cheese begins to brown.
    • Sprinkle with paprika.
    • Top with bacon pieces.
    • Sprinkle with parsley.
    • Enjoy.

    **I didn’t realize I was out, but I was, so I substituted sharp cheddar and it was lick the plate clean good.

    ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

    I made this for Christmas dinner’s dessert, but it should have been a meal in itself. DEFINITELY making this one again and again!!
    ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

    CAKE
    4 eggs, room temperature
    3 cups flour
    2 teaspoons finely shredded orange peel
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    2 1/4 cups sugar
    1 1/2 cups canola oil
    1 teaspoon vanilla
    1/4 cup spiced rum
    1/2 cup golden raisins
    2 cups finely shredded carrots
    1 cup flaked coconut
    1 – 11 ounce can mandarin orange sections, drained WELL and coarsely chopped

    • Pour rum over raisins and set aside for at least an hour.
    • Preheat oven to 350 degrees.
    • Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.
    • In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.
    • In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.
    • Add dry ingredients gradually until well blended.
    • Fold in carrots and coconut blending well.
    • Drain raisins and oranges WELL and fold in last.
    • Spoon batter into prepared pans.
    • “drop” pans to settle batter evenly.
    • Bake 30-45 minutes or until toothpick comes out clean.
    • Cool 10 minutes.
    • Remove layers from pans and remove wax paper.
    • Invert cakes onto rack and cool completely before assembling.

    *As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum. But my favorite way is to use Parrot Bay Coconut rum.

    ORANGE CREAM CHEESE FILLING
    6 ounces cream cheese, softened
    1/2 cup orange marmalade
    1/2 cup powdered sugar

    • In a medium mixing bowl beat cream cheese until fluffy.
    • Add orange marmalade and powdered sugar.
    • Spread half the filling between each layer.
    • Frost top and sides of cake.

    PINEAPPLE CREAM CHEESE FROSTING
    16 ounces cream cheese, softened
    1/2 cup butter, softened
    2 tablespoons pineapple juice
    2 teaspoons pure vanilla extract
    3 cups powdered sugar

    • In a medium bowl beat cream cheese and butter until smooth.
    • Add lemon juice and vanilla. Beat until blended.
    • Add powdered sugar gradually until well blended and smooth.
    • Ice first layer and then add 2nd cake top and ice again including sides of cake.
    • Refrigerate 1 hour to set icing before serving.