Fall's Cobb Salad

If you have been following this blog for awhile, you know how much I "love Tuesdays"...not really. Yesterday was no exception either.  What is it about Tuesdays and the mayhem that follows me on this one particular day?

Poor Angus even had a bad day.

It started off at 5 am when my husband was frantically looking for towels and he grabbed the shop vac out of the garage.  My eyes were barely open and I knew nothing good had happened.  I wanted to crawl back under my covers and hide from whatever mess was lurking out there for us to clean up.

My Theo has been having tummy troubles (most likely eating the bad crab apples that have taken over our yard as of late.  He couldn't wait for us to let him outside and I won't describe what was at the door...such a lovely aroma before my first cup of coffee.

Fast forward to a crazy, busy day complete with a migraine headache and incorporating taking the area rug to the laundromat from the morning mess and playing twins taxi in the early evening.  I was so frazzled, I resorted to take out Chinese for dinner, which if you know me, is definitely not like me.  Good thing there weren't many dishes, because "I" get hit with a homework assignment.

My younger daughter had diligently done lengthy research and typed up her report earlier in the week, as directed (or so she thought).  She was to put it into a newspaper type format, which I thought looked great, since she didn't even have a newspaper to refer to and it was just the rough draft.  Well, for the final draft, it needed to be an exact typical newspaper layout, complete with the columns, line spacing and font line up.  I have said it once before and I will say it again...as much controversy that comes from the internet, it really does come in handy sometimes.  Bless Google and their online templates, which saved us once again. Unfortunately, we didn't finish until midnight last night, which meant very little sleep and ask my husband, I am not the most pleasant person when it comes to sleep deprivation.

The good news of the week is my husband and I made a new friend and his name is Josh.  Josh Cellars has an incredible array of wines that are not only very affordable, but also beautiful taste.  I typically have not been a Cabernet fan in the past, but Josh has changed my outlook.  I also love Josh Cellars' philosophy of giving back and their philanthropic community support.  This Cab goes wonderfully with our new favorite Fall Cobb Salad.  I think I will be inviting my new friend for dinner tonight (if there's no more surprise homework).

Fall's Cobb Salad

2 cooked chicken breasts, boneless, skinless, and diced

4 slices cooked bacon, cut in small pieces

2 large hard boiled eggs, peeled and diced

5 cups romaine lettuce, cut in bite size pieces

1 pear, peeled and diced

1/3 cup Craisins (dried sweetened cranberries)

1/2 cup smoked Gouda cheese, diced

Honey Mustard Dressing (your favorite brand) or your own homemade version

To assemble the salad, plate with a layer of the romaine lettuce at bottom of serving plate or bowl. Add remaining salad ingredients and drizzle with your favorite Honey Mustard dressing.

Can be served as a meal for 2 people, or a hearty side salad for guests with a nice butternut squash soup.

One Year Ago: Chicken Tortilla Soup

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

Quick Marinated Cherry Tomato Salad, S'mores and Right With The World

I'm happy to report that all is right with the world again...after a month in our new home, we finally have our new regulation size volleyball net up in the backyard, tiki torches are thoughtfully placed throughout with their oil and our water feature fountain is back up and running after being in storage for three years, after our California move.  Yes, life in our back yard is finally getting back into a groove again.

Reese's Peanut Butter Cup S'mores by the light of
our tiki torches on the patio and life doesn't get any better.

Great, go to, quick fix, weeknight dinner.

Quick Marinated Cherry Tomato Salad
Courtesy of Pioneer Woman

1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks (I used my leftover romaine lettuce on hand instead)

** I also added (1) avocado diced and our left over grilled tri-tip steak, sliced in bite size pieces and topped it off with crumbled feta cheese.  This would be really great with left over grilled chicken also.  I'm sure I'll be trying that version out really soon.

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce (or lettuce of your choosing)  in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

My daughter's monkey even approved of the salad.

After dinner, all was right with Angus also, he equally
loves my daughter's monkey.

Grilled Caesar Salad with Shrimp

I have a confession...I cheated on my husband.  It was around 3:00 in the afternoon and I needed a break from my computer at work.  I went for a walk and found a small place to decompress for a few moments just to regroup and take a breath of relaxation.

I was thirsting for something that I have needed for awhile....tall, dark and something to rejuvenate me.  Frozen cappuccino drink - yes, yes!!!!!

Well, it wasn't quite cheating on my husband (I just cheated on his diet).  

My husband has even reached a point that he shared with me, "If I have to eat one more salad I am going to lose it".  Guess that's why we ended up at Baskin Robbins also this week, ugh!!! (Glad I'm not the only one in our household trying to deal with a sweet tooth.

Okay, so giving up the breads, rice, pastas has been a challenge (after all, coming from an Alaska meat and potatoes upbringing), but every now and again, you need that fix of sugar.  I have learned from my many years of weight loss episodes, they all say, if you have a craving, then just get it out of the way in small portions and get back on the program the next day.  Don't feel guilty about the cookie or ice cream, just deal with it, don't beat yourself up, ask for forgiveness and do better the next day.  Since I am Catholic, that internal guilt seems to get elevated to a whole new level.

I have been diligently trying out new recipes, searching for low carb and/or gluten free dinners and reinventing some from my South Beach cookbooks, all of which I hope to share with you soon, if we ever get our office and computers up and running in the new house.

Here is yet another salad that I tried to turn up a notch to make it more interesting.  It's not the prettiest looking meal, but it did have great flavors.

Grilled Caesar Salad with Sauteed Shrimp

2 heads romaine lettuce
Olive Oil
Citrus Caesar Vinaigrette (see below)
Parmesan Cheese

1 pound peeled, deveined, raw shrimp (tails off)

1-8 ounce package of sliced button mushrooms

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine or champagne vinegar
2/3 cup olive oil

Preheat a grill to medium-high.

Saute the shrimp and mushrooms in skillet with butter and mined garlic until slightly golden brown and shrimp are completely cooked.  Set aside.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. Add the sauteed shrimp and mushrooms.  Finish with shaved or shredded Parmesan cheese.

Citrus Caesar Vinaigrette: Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.