24 Hour Salad (And To Departure)

Well, it's been just about 24 hours since we had to say "good-bye" to my mom and niece.  We had five action packed and tourist filled days with them, complete with pottery painting, gourmet cupcakes, butterflies and many, many laughs.

 It is always sad to make the airport departure farewells and we miss them so much already.

Cute as a button!

For our Sunday night family dinner before they left, we made my mom's favorite grilled Tri Tip steak, mustard roasted baby red potatoes and this 24 hour salad.  Perfect ending to a perfect visit with family.

24 Hour Salad

1 head iceberg lettuce, washed and chopped
1/2 cup diced celery
1/2 cup diced red pepper
1/4 cup diced red onion
1 cup frozen baby peas
2 Tbl. granulated sugar
2 cups mayonnaise (I like Best Foods Olive Oil mayonnaise)
1-1/2 cup shredded cheddar cheese
6 slices cooked bacon, chopped

In a large trifle or tall clear glass dish, layer ingredients (from bottom to top), lettuce, celery, red pepper, red onion, baby peas, sugar, mayonnaise (spread evenly over peas), cheddar cheese and finish off with chopped bacon.

Cover dish tightly with plastic wrap.  Refrigerate 24 hours before serving.

Everyone loves Angus!!

One Year Ago:  Chili Cheese Egg Bake

Creamy Artichoke Bruschetta

It is now day 3 of Daylight Savings Time.  Everyone loves it when we "Fall Back" in time.  So far, I have not been a fan of it this year because all it means is one more hour of insomnia and the reminder that while everyone else is enjoying that extra hour of sleep, I am losing even more sleep.

I try to take advantage of any waking nights and am already thinking about upcoming holidays and family dinners.  For those of you entertaining this season, this is a great one for those guests.  Super easy, creamy and delicious!!  Sweet Dreams.

Creamy Artichoke Bruschetta
Adapted from www.thecookierookie.com

1 (8-ounce) package cream cheese, softened
1 loaf (small) baguette, cut into slices
1/2 cup Best Foods Olive Oil mayonnaise
1/8 cup sour cream
1 garlic clove, minced
1 (8-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 tsp. garlic salt
2 tsp. fresh parsley, chopped

Preheat oven to 350 degrees.  Place the bread slices on a foil lined baking sheet and brush with olive oil.

Bake the bread for 8-10 minutes until crispy and golden, set aside.

In a food processor, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and Parmesan cheese.

Spread about 2 Tablespoons (depending on the size of your bread) of the mixture onto each slice of bread and sprinkle with the shredded mozzarella cheese.

Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly golden on top. (Watch closely to prevent from burning).

* Forgive the burnt ends in my photo...I must have fallen asleep while watching the oven.

One Year Ago: Cherry Cheesecake Brownies

BLT Sandwiches and Nana Tomatoes

For throwdown Thursday, I became very reminiscent of my mom's BLT sandwiches when I was growing up.  I remember vividly the aroma of bacon being fried in her stainless steel GE electric skillet (that weighed more than our dog) while toasting the white sandwich bread for the BLT dinners some nights.  I loved her sandwiches and she always served them up with a bowl of chicken noodle soup.

Fast forward in time, when I met my husband he taught me his mom's famous "Nana Tomatoes" that she made often for their family and they have become a staple at our house also.  They are so easy, versatile and have incredible flavor.

The other night we made them and I wondered how they would taste in a BLT, instead of just plain sliced tomatoes.  Oh dear Heaven!  Now maybe I was just really hungry that night, but that was the most delicious sandwich I enjoyed in a long time.  The marinated tomatoes, butter lettuce and  lightly toasted sourdough bread raised the retro sandwich to a different level.  One of my girls tried a bite of my sandwich.  Not only did she steal the other half my sandwich, she also proceeded to make another one for herself.  

If you're feeling nostalgic,
give this one a try.

Nana Tomatoes 

Inspired by Nana (Jan)

1 cup Best Foods Olive Oil Mayonnaise (or your favorite brand)

1 cup Newman's Own Family Recipe Italian Dressing (or your favorite brand)

3-4 beefsteak or heirloom tomatoes

pinch of salt

pinch of pepper

* Proportions/measurements can be adjusted based on how many people and use of tomatoes.

In a deep dish plate or glass pie pan, whisk the mayonnaise and Italian dressing, salt and pepper together until blended well.  Slice the tomatoes and submerge in the dressing mixture.  Cover and refrigerate for about an hour.

Serve the tomatoes as a side dish with
 your favorite beef, chicken or pork meal.

Even better though...serve them as part of your BLT sandwich,
it is devine!!

One Year Ago: Chicken Tortilla Soup

Dad's Dilly Dip

It as been a week since we said good-bye to Steve and Leslie and the great weekend we had with them...full of laughs, cooking, bbq and wine tasting.  I think I need to go back on South Beach again before Thanksgiving hits, UGH!!!  Once again, too much of weekend indulgence.

Since I had the opportunity to try out some new (and a few oldies) recipes, I thought I would change up my posts for the rest of this month.  For the next nine posts, I will be featuring "Dips, Dinners and Desserts".

The first dip was inspired and really more of a necessity to use up our extra herbs.  I think we bought out all the farmers market dill from here to the Wyoming border, so my husband could make his annual dill pickles.  We had such an abundance of dill that I needed to use it up quickly - so came Dad's Dilly Dip.

Dad's Dilly Dip

1 cup Best Foods Olive Oil Mayonnaise
1 cup sour cream
1-1/2 teaspoon dried parsley
3 Tablespoons fresh dill weed, finely chopped
pinch of salt

In a medium bowl combine all ingredients.  Mix together, cover and refrigerate overnight.

Serve with freshly cut vegetables or Ruffles chips.