Tuesday, March 31, 2009

Strawberry Onion Salad

Pauline asked for this recipe, so here it is:
Strawberry-Onion Salad

Combine:
Romaine lettuce, cut or torn into bite size pieces, enough for 6 - 8 persons
Thinly sliced red onions to taste - I usually use 1/2 large onion, but perhaps I'm too cautious
1 pint sliced fresh strawberries

Dressing:
1 cup real mayonnaise
1/4 cup milk or cream
1/3 cup sugar
2 Tbls poppy seeds
2 Tbls. raspberry vinegar

Mix well to dissolve sugar, then pour over combined romaine, onions and strawberries (you may not want all the dressing, I add most of it, then toss well and add the rest if it needs it). Serves 6 - 8 persons. Add dressing just before serving, then eat right away; it loses it's crispness after being dressed.

Variation:
I had a similar salad at a garden party that had fresh blueberries and raspberries in it along with the strawberries. It was delicious as well. I wonder how it would be with candied nuts? maybe too sweet.

Tuesday, March 24, 2009

Thursday, March 19, 2009

Cowboy Caviar









1 15 ounce can black beans, rinsed

2 17 ounce cans whole kern corn, drained

2 large tomatoes, chopped

1 large avocado, diced

½ red onion, chopped

¼ cup chopped fresh cilantro

1 sm can diced green chiles, optional

 

Dressing:

 

1 Tbsp. red wine vinegar

3-4 Tbsp lime juice

2 Tbsp. olive oil

1 tsp. salt

½ tsp. pepper

1 tsp. cumin

 

This is great as a side or as a dip with tortilla chips.  Can be used like a salsa over grilled chicken, etc.

Wednesday, March 11, 2009

It's All In The Presentation



It really is all in the presentation.  Just a roast with some roasted vegetables. And a fairly simple salad.  But wow looks impressive if plated right.  I did add some parsley to the beef and vegetable platter.  It added a lot.  But as dinner was off to a friend, I didn't get a second picture

Tuesday, March 10, 2009

Shhh, It's a Surprise

Just got done making 100 favors for Lance and Mandy's wedding breakfast.

Over 300 red foil wrapped caramels.
3 in each of these darling boxes.
                                                     
Little favor boxes
Even more boxes.


And of course one big chinese takeout box for the bride and groom.

Friday, March 6, 2009

Turkey Vegetable Burritos


1 onion chopped                                           3 carrots cut in thin half moons

1 sweet pepper diced                                          1 Tbsp olive oil

2 cloves minced garlic                          2 14.5 oz stewed tomatoes           

3 zucchini in half moons                       1 can chicken broth (or V8 juice)   

3 yellow crookneck squash in half moons 

 1 can enchilada sauce                                 2 pkg. taco seasoning    

     ½ tsp. salt

20 oz. ground turkey (or chicken)                    2 cup instant rice

30 soft taco size flour tortillas                   16 oz. shredded taco cheese mix


Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice.  Cover.  Let stand 5 minutes.  Heat oven to 350 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 20 minutes. 

        

Here's the filling.  This time I added a can of pinto beans and 2 cans sliced olives. (not pictured)














Assembly line.



I put a little enchilada sauce on the bottom of the pan and then more on top before the cheese.


Sharpies work great on foil for writing instructions.

As you can see this made three pans of burritos.  One to take to another family, one to freeze and one for tonight's dinner.  The original recipe had less vegetables and 1/2 the amount of seasoning tomatoes etc.

The Original Recipe That I Adapted the one above from is this one:

Chicken and Vegetable Burritos

1 onion chopped                                                1 carrot cut in thin half moons

1 sweet pepper diced                                                1 Tbsp olive oil

2 cloves minced garlic                                    1 14.5 oz stewed tomatoes           

1 zucchini in half moons                                    1 cup chicken broth           

1 pkg. taco seasoning                                                ½ tsp. salt

1 lb. ground chicken                                                1 cup instant rice

flour tortillas                                                            8 oz. shredded taco cheese mix

Heat oil in large skillet over med-high heat.  Add onion, carrot and green pepper.  Sauté until softened about 6 minutes.  Add chicken and garlic.  Cook until chicken is no longer pink about 5 minutes.  Stir in tomatoes, zucchini, broth, taco seasoning and salt.  Cook covered 4 minutes until zucchini is tender.  Remove from heat and stir in rice.  Cover.  Let stand 5 minutes.  Heat oven to 375 degrees.  Fill burrito and place in 9x13 inch pan.  Sprinkle with taco cheese.  Heat for 10 minutes.            


Thursday, March 5, 2009




Spring is in the air.  My ornamental and fruiting plums trees are in bloom.





























The peas in the garden are blooming and the radishes are small but from the garden.

Tuesday, March 3, 2009

Enrichment Recipes

I helped with Enrichment this last month and was asked to publish the recipes such as they are.  They are published at cookinforchurch.blogspot.com.

Sunday, March 1, 2009

MC Hammer and Vanilla Ice Concert!!!!

My friend Taylor and I went to go see MC Hammer and Vanilla Ice in concert this weekend! WE dressed up in 80s clothes and had a blast!!!