English Pea Salad and Early Easter

A wonderful Good Friday to everyone today.  I hope this day and Easter weekend finds you full of Blessings.

As our girls are out of town this week, we celebrated Easter early and had our traditional dinner last weekend together.  I actually started celebrating about a month ago.  As soon as February was over, I began the Spring table decorating.   I love the thought of Spring and bringing in something old (a family decoration) and purchasing something new for the table to mix the two.

This year I decided we needed new Spring placemats and napkins (on sale of course).  I mixed them with the turquoise chargers I purchased for our Thanksgiving table and brought out my favorite bunny plates.  When I was expecting our girls 17 years ago, I took a ceramic painting class and made two of these bunny plates...where has the time gone?  I made one for each girl, so they could carry on the family special plates and have their own heirloom.

Our finished table with other heirlooms included candy dishes from my mother-in-law and feathered wreath as a centerpiece along with bunny and duck taper candle holders from my mom.

We use to hide these plastic eggs for the girls during their morning Easter egg hunt when they were toddlers. Now they fill my new hurricanes on the dining table...such special memories of those Easter mornings.

Our dinner also included some old and new recipes.  I made my stand by Corn Souffle along with the favorite Sweet Dreams Jello and Pretzel salad.  I also tried a new side dish...English Pea Salad.  It went together so quickly and had incredible flavor for something so simple.

English Pea Salad

1 (20 or 24 ounce) package frozen baby peas
1 cup chopped celery
1/4 cup chopped green onions
2 hard boiled eggs, peeled and chopped
1 cup sharp cheddar cheese, shredded
1/2 cup Best Foods Olive Oil Mayonnaise
1 tsp. sugar
1 tsp. ground mustard
1 tsp. Lawry's Season Salt

Thaw bag of peas in refrigerator.

In a medium bowl, whisk mayonnaise, sugar, ground mustard and salt.  Add peas, celery, eggs, green onions and cheese.  Stir well to incorporate.

Cover and refrigerate until ready to serve.

One Year Ago: Pear Salad
Two Years Ago: Spaghetti Squash

May you have a Happy and Blessed Easter!

Bourbon Glazed Salmon with Savory Roasted Peppers

Growing up I never liked the taste of salmon, and I grew up in Alaska!  I think it took me until I was in my thirties to really acquire a taste for it and appreciate all the different ways it can be prepared. Now, I love it!  I have learned to grill, bake, and pan sear it.

Our local fish counter every now and then has their featured "Bourbon Glazed Salmon" for sale.  It has been marinated and ready to prepare. Try as I have, I cannot get them to give me their recipe for the bourbon glaze, which is out of this world..  I am still experimenting with it and trying to recreate the glaze, but until then, I'll just keep enjoying theirs.

These peppers are awesome on salmon and just about any other type of meat.  These have become a staple in our house and a quick accompaniment to any dinner.

Savory Roasted Peppers
Adapted from Kikkoman

3 large peppers (orange, yellow and/or red)
3 Tbls Kikkoman Less Sodium Soy Sauce
2 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbl finely chopped fresh oregano leaves (or 1/2 Tbl. dried if you don't have fresh)
1 clove garlic, peeled and pressed
1/4 cup crumbled feta cheese (optional), depending on what you are serving this with

Turn on oven to broil mode.  Cut peppers in quarters and arrange skin side up,

 in single layer on foil lined cookie sheet (sprayed with non-stick spray). 

 Broil 6 to 8 minutes or until skin is blackened.  

Turn peppers over and cook 5 minutes longer. 

 Remove from broiler; let stand on sheet 5 minutes.

Remove skin from peppers and cut into strips, set aside.

In a medium bowl, whisk together the soy sauce, balsamic vinegar, 

olive oil, oregano and garlic.

Add peppers to vinegar mixture, stirring to coat well.

Marinate 10 minutes, stirring occasionally.

Arrange marinated peppers over your favorite meat or fish.

(Sprinkle feta cheese over peppers if serving with steak or chicken)

One Year Ago: Two Ingredient Pumpkin Muffins
Two Years Ago:  Churchill Downs Signature Barbecue Shrimp

Every good chef should have a secret sauce, 

wouldn't you agree - here is mine!

Spaghetti Squash Fritters and White Sangria Sparkler

Summer is well upon us and we have had the fortunate time to be visiting our Saturday Farmer's Market and all their fresh abundance of fruit, veggies and flowers that Colorado supplies.

This past weekend we picked up some beautiful peaches and made a chilled, refreshing Sangria.

White Sangria Sparkler

Courtesy of Damn Delicious

1 (750ml) bottle white wine

2 peaches, sliced

2 kiwis, peeled and thinly sliced

1 cup raspberries

3 Tbl sugar

1 (750ml) bottle sparkling white wine (like Prosecco)

In a large pitcher, whisk together white wine, peaches, kiwis, raspberries and sugar.

Let chill in refrigerator for at least 1 hour.

Serve over ice with sparkling white wine,

Angus just has to be in every photo,
especially during our patio Happy Hour time,
or should I rephrase..."Puppy Hour".

Our newest bloom in the front yard.

We also picked up some spaghetti squash to have with marinara sauce for dinner.  I ended up having one half of the squash left over and found this amazing side dish recipe for later during the week. Super easy and really delicious!

Served along side our chicken and pepper kabobs.

Bacon, Spaghetti Squash and Parmesan Fritters

Courtesy of juliasalbum.com

2 eggs

1/3 cup flour

3 cups spaghetti squash, cooked, shredded and wringed out

1/2 cup Parmesan cheese, shredded

1/4 tsp salt

3 green onions, chopped

5 bacon strips, cooked, drained and chopped

2 Tbl. olive oil

In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes.  Add flour and continue beating for about 30 seconds to combine.  To the same bowl, add spaghetti squash, Parmesan cheese, green onions and salt.  Mix very well until all the mixture has uniform consistency. Add bacon and mix. 

Heat a large skillet on medium-high heat until very hot.  Only then add olive oil.  It should sizzle and smoke right away.  Using a tablespoon, spoon the tablespoon full of the batter for each fritter and crop on the skillet.  Using a spatula, correct the shape of each fitter, making it flatter and rounder.  Cook until the bottom side of each fritter is golden brown, about 1-2 minutes.  Reduce heat to medium.  Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes.

When flipping fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping.

Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes. (Check the bottom, if they're too dark, remove fritters from the skillet immediately.)  Do 4 fritters at a time, so they crisp up, and not steam.

Serve with a dollop of sour cream or Greek yogurt.

One Year Ago: Turkey Chili

Artichoke (Addiction) Gratin

So my oldest daughter and I have been having artichoke cravings this summer...we cannot get enough of them in any shape or form.  She learned a new hot artichoke dip on Pinterest and has been making us batches of it every week.  We'll have a little nosh on it with some crackers during our family debriefing or she'll warm it up for one of her late Netflix movie night snacks.  (If) there are any leftovers, I have been re-purposing it, warmed up over mini penne pasta or I even tried it out using as the stuffing for my broiled stuffed mushrooms...served them up with a cobb dinner salad - delish!!!

Artichoke Dip Stuffed Mushrooms - oh my!!

I have also been making this gratin for a quick dinner side dish.  It has terrific flavors and goes wonderfully with steak or chicken.

Artichoke Gratin
Serves 4

4 cups canned artichoke quarters with herbs, drained
2 Tbl. shredded Parmesan cheese
2 Tbl. shredded Romano cheese
2 tsp. roughly chopped fresh thyme
1/4 tsp. red pepper flakes
2 Tbl. extra virgin olive oil

Set an oven rack on the lowest position and preheat the broiler.

In a shallow oven-proof baking dish, arrange the artichokes in a single layer.

Combine the cheeses, thyme, and red pepper flakes and scatter over the artichokes.

Drizzle the oil over the cheeses.

Broil until the cheese is melted and the edges of the artichokes are lightly browned, 15 to 18 minutes.
(Keep an eye on it, as it can brown fast under the broiler, even on the lowest rack),

Served over grilled chicken and rice pilaf.

One Year Ago:  Grilled Vegetable Salad

Antipasto Salad with Bacon Wrapped Artichoke Hearts

It is no secret that my husband is a love of salads (all the men in his family must have salads at their dinner).  When we still lived in California, every time there was a family event, the sister-in-laws would all volunteer to bring anything but the big salad.  The guys don't want any typical green garden salad...it's got to be fancy, exotic and no less than fifteen ingredients.  They are all aficionados in salad recipes. Hence, the reason all us girls dreaded having salad duty.

Ladies, if you need a "Honey Do" list completed,
make these for your man!

I have learned through my years of marriage, if I add artichoke hearts and kalamata olives to a dish, I can pretty much win the wife award for that day...and if I also add bacon to it...he's putty in my hands.

We have always been huge fans of the antipasto salad.  Since most antipastos have marinated artichoke hearts in them, I thought it would be fun to take it further and wrap them in bacon.  If I am going to this much work for "the big salad", I might as well benefit from the finished product also.

Oh my gosh, this salad was unbelievable!!  The crisp bacon added the perfect crunch and the marinated artichoke hearts were a great flavor addition layer.

Antipasto Salad with Bacon Wrapped Artichoke Hearts

** Portions will vary, based upon how many people you are serving.
This can be a side salad or a main entree for dinner.

4 slices bacon, cut in half, widthwise
(1) 12 oz. jar marinated artichoke hearts (you will need 8 artichoke hearts)
Romaine Lettuce, cut into bite size pieces
Salami, cut into bite size pieces
Ham, cut into bite size pieces
Mortadella, cut into bite size pieces
Pepperoni, cut into bite size pieces
Kalamata Olives, cut in half
Button Mushrooms, sliced
Red Bell Peppers, cut into bite size pieces
Roma Tomatoes, diced
Pepperoncini, served whole (on the side)
Feta Cheese, crumbled
Newman's Own Family Recipe Italian Salad Dressing (or your favorite)

Make bacon wrapped artichoke hearts, (as listed below).  While the artichokes are baking, in a large bowl, toss the lettuce, salami, ham, mortadella, pepperoni, kalamato olives, button mushrooms, red bell peppers, roma tomatoes and feta cheese with the italian salad dressing.  Plate each salad.  Serve the baked bacon wrapped artichoke hearts on top of your salad.

Bacon Wrapped Artichoke Hearts 

Preheat the oven to 425 degrees F.

Line a baking sheet with aluminum foil.  Spray with non-stick baking spray.

Wrap each artichoke heart with half a slice of bacon. 

Place on the baking sheet and bake in oven for 12 to 15 minutes 

(turn over half way through the baking time).  Bake until lightly browned.

Pasta Salad with Green Beans and Cherry Tomatoes

Yes, it is official...club volleyball season has begun.  Yesterday we saw our first tournament, so it is back to 4 am Sunday wake-up calls, team road trip catering, late night homework and very tired and sore Monday morning teens. Someone please remind me again why we suggest our kids join organized sports?? 

This pasta salad is great for any large or small get together.  Makes up really fast and has tremendous fresh flavors.  I will definitely make this again when it is my turn for the side dish at our next road tournament for the team.

Pasta with Green Beans and Cherry Tomatoes
Courtesy of Green Valley Kitchen

8 oz of pasta - about 2 cups dried pasta. I used mini farfalle (bow tie pasta).
2 cups of chopped green beans.
2 cups of halved cherry tomatoes
12 kalamata olives - diced
¼ cup of parsley - minced
⅓ cup of walnuts (optional)  I am allergic to walnuts, so I did not include them, still tasted great!
2 oz of feta cheese - diced
½ lemon
2 tbs olive oil
1 garlic clove minced
6 twists of black pepper

Cook the pasta according to package instructions.

Add green beans to cook with the pasta about 3 minutes before the pasta is done cooking.

When the time is up, drain pasta and green beans.

Slice cherry tomatoes in half and add to a large bowl.

Dice olives and add to cherry tomatoes in the bowl.

**Optional: Add walnuts to cherry tomatoes in the bowl.

Mince parsley and set aside.

Dice feta and set aside.

Whisk together juice of ½ lemon, 2 tbs olive oil, 1 minced garlic clove and 6 twists of black pepper.

Add drained pasta and green beans to tomatoes in bowl. Add parsley and lemon dressing and stir to combine.

Gently fold in feta and serve.

I served this as a dinner side dish
with my *Deconstructed Chicken Cordon Bleu.

*Recipe coming to you soon.

Greek Chicken Salad and Grown Up Girls

Yesterday, we saw another birthday for our girls...another year older and another year they are growing to become young women.  

We hit the big city for shopping, strolling through the beautiful holiday lit streets and dined at one of our favorite special occasion restaurants...oh and don't worry, yes I got teary eyed and almost cried at dinner.  It always puts my life in perspective and reminds me just how blessed we truly are to have our family and I thank God every day for them.

Uptown Girls!

I can now breathe a sigh of relief...Thanksgiving and Christmas - done.  Husband and girls' birthday - done.  Now I have a couple weeks to try and get my life back in somewhat of an order and prepare for volleyball travel season...and then I get this...

My husband says as we are driving home last night (with very full and overstuffed stomachs), "That's it, tomorrow we start diets again and back to the gym"...ugh!!  This comes from the man who gave me a true southern cookbook (nothing diet in those pages) and a beautiful set of stainless steel cookware for Christmas.  Oh well, South Beach Diet, here we come again.

This little salad makes up really fast and is perfect as a side dish or lunch entree, really light and great Mediterranean flavors.

Greek Chicken Salad

For Dressing:
2 tsp. grated lemon zest
1/4 cup fresh lemon juice (about 1 medium lemon)
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. dried oregano
1/4 tsp. garlic powder
salt and pepper to taste

For Salad:
1/2 pound orzo, cooked according to directions, rinsed in cold water, drained and cooled
3 medium size boneless, skinless, cooked chicken breasts, diced
1/2 pint (red and yellow) cherry tomatoes
1 cup Kalamata olives, pitted and halved
1 medium cucumber, diced
1/2 of a 12 ounce jar roasted red peppers, drained and cut into pieces
2 ounces crumbled feta cheese

Mix all dressing ingredients in a bowl and set aside.

Combine all salad ingredients, except feta cheese in a large serving bowl and toss.

Pour salad dressing all over and toss well.  Refrigerate for 2 hours.

Add feta cheese just before serving.

One Year Ago: Broiled Lobster Tails

Grilled Halloumi Cheese and Tomato Sandwich

Tonight we come upon two years to the day that we arrived here in Colorado to start our new life with the girls and puppies.  It was quite a journey to get here to say the least, and has been full of so many adventures and growth ever since.

As I took our girls and their friends to the ever anticipated high school homecoming football game tonight, all spirited out in their glitter, beads and hair bows (coordinated in their school colors of course), I realized once again how quickly time is going by, right before our eyes.

As part of our home alone date night, I tried out this new cheese that I have been hearing and reading about everywhere..and I can never get enough of cheese.  It is Halloumi, a Greek cheese which I found at our specialty Cheese Importers store.

Grilled Halloumi Cheese and Tomatoes - Perfect as a sandwich,
appetizer or accompaniment to a salad.

Grilled Halloumi Cheese and Tomato Sandwich

Halloumi Cheese (found in specialty cheese case)
1 Roma Tomato, thinly sliced
Canola Oil
Balsamic Vinegar
Olive Oil
1 loaf of your favorite rustic bread ( I really like a kalamato olive loaf)
Fresh Parsley, chopped
Salt
Pepper

Cut bread in 1/2" slices and lightly toast in toaster or on a grill pan.

Heat 2 teaspoons canola oil in a nonstick skillet over medium heat.  Add thinly sliced halloumi cheese and sear 2 minutes on each side or until browned.

Add one slice of the grilled halloumi cheese on toasted bread.  Add 2 slices of tomatoes and top with another layer of grilled cheese.  Season with a small bit of salt and pepper.

Drizzle the "sandwich" with a little olive oil and balsamic vinegar.  Finish off with a sprinkle of the chopped fresh parsley.

Get a knife and fork and your're ready to enjoy!

* I served this little piece of deliciousness as a side dish with my Bourbon Glazed Grilled Salmon, carmelized onions and Butter Dill Sauce.