One Pot Chicken and Sage Dumplings and The First Snow

They predicted and saw the snow coming on every radar.  We had plenty of warning, and yet we didn't.  My husband and I came home from work Wednesday night to gale force winds.

We were running around like a tornado out of control, trying to pull in the umbrella, patio furniture, pillows...all the pretty summer things that were soon to be no more.

We got everything in just in time.  An hour later it sounded like our roof was being shot at...hail...and lots of it.  My husband opened the front door and there was a mix of lightning, thunder, torrential rain and hail.   I did not want to see any of it.  I am just not ready for winter.  I turned on our fireplace and enjoyed my wine, in complete denial of what was about to come.

We woke up to snow and a fair amount of it.  The worst part was all the rain the night before turned into sheets of very slick glass that is never fun to drive on.   My daughter sent me this photo of her walk to school this morning.  It is actually quite beautiful some days.

I am fortunate to work from home when needed, so I took that option...and made Chicken and Dumplings.  Warm comfort that made the house smell so wonderful and cozy.

One Pot Chicken and Sage Dumplings
Courtesy of Half Baked Harvest

2 bone in skin on chicken breasts

kosher salt and black pepper

2 Tbl extra virgin olive oil

2 shallots, thinly sliced

2 ribs of celery, chopped

6 carrots, chopped

2 Tbl fresh thyme leaves

2 quarts low sodium chicken broth

1-1/2 cups all-purpose flour

2 tsp baking powder

1 Tbl chopped fresh sage, plus fresh sage leaves for serving

1 cup buttermilk

2 ounces grated Parmesan or crumbled Gorgonzola cheese

1 Tbl chopped fresh chives, for serving

Season the chicken all over the salt and pepper.

Heat the olive oil in a large soup pot over medium heat.  When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side.  Toss in the shallots and cook another 3-5 minutes.  Add the celery, carrots, and thyme.  Season with salt and pepper.  Cook another 5 minutes.  

Pour in the chicken broth and bring to a boil over high heat.  Cover and cook for 15-20 minutes or until the chicken is cooked through.

Meanwhile, make the dumplings.  In a medium bowl, whisk together the flour, baking powder, sage, and a pinch of each of salt and pepper.  Add the buttermilk and cheese and mix until just combined.

Remove the chicken from the soup and shred using 2 forks, discard the bones and skin.  Set aside.

Bring the soup to a boil over medium-high heat.  Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time.  Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.

Carefully move the dumplings aside and slide the shredded chicken into the soup.  Season to taste with salt and pepper.

Divide the soup and dumplings between bowls and serve.  Enjoy!

One Year Ago: Honey-Soy Salmon

Two Years Ago: No Post

Three Years Ago: Coconut Chicken with Mango Sauce

Four Years Ago: Chocolate Chip Cookie Pie

Five Years Ago: German Chocolate Bundt Cake

Six Years Ago: Greek Salsa Chicken

Three Cheese Italian Sausage Rosa Pasta Bake and Terrible Pups

Whenever our girls happen to come back home at the same time, whether it's just for family dinner night, or a weekend, we have a saying..."the band is back together again"!

Our dogs are particularly ecstatic when they come home, because their people (pack) is complete once again!

The problem is, that when the band breaks up (the girls go back home to their campuses/apartments), the pups get very sad and extra, extra bad.

Exhibit A:  When I get into the shower I come out of my bathroom to this...the pups feel the need to have a Kong fest and shred my bed in 3.5 seconds flat!

If my morning wasn't frustrating enough, when I am on the bus coming home, my husband texts me a photo of my home office.  I wanted to cry, but I was on the bus, so I couldn't cry.  I am not a fan of my Labradors this week.  They are making it their personal mission to be on a search and destroy mission!

Since I am still trying to figure out (and not very successfully) how to cook for 2 people, I end up making large dishes and dividing them into 2 and giving to girls for their kitchens and roommates.

This pasta dish was the perfect thing to divide up...one pan for the "band members", and one pan for me and my husband.  

The original recipe calls for cooked, shredded chicken breast, but I have been experimenting so much with chicken as of late, I changed it up to Italian sausage...and it was awesome!

Three Cheese Italian Sausage Rosa Pasta Bake

Adapted from Plain Chicken's "Three Cheese Chicken Rosa Pasta Bake"

1 (16 ounce) package penne pasta

1-1/2 to 2 pounds ground Italian sausage

2 (15 ounce) jars Bertolli Four Cheese Rosa Sauce

1 (8 ounce) container sour cream

1 (15 ounce) container ricotta cheese

2 garlic cloves, minced

2 large eggs, lightly beaten

3/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

3 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking spray.

Prepare pasta according to package directions; drain.

While pasta is boiling, cook the Italian sausage in a skillet on medium-high heat, until cooked through.  Drain any grease/oil.

In a very large bowl, stir together the cooked sausage, Four Cheese Rosa sauce, sour cream, ricotta cheese, garlic, eggs, 1/2 cup grated Parmesan cheese, parsley, and 1 cup shredded mozzarella cheese.  Add the cooked pasta and mix well.

Pour pasta mixture into prepared pan.  Top with remaining 1/4 cup of grated Parmesan cheese and 2 cups of shredded mozzarella cheese.

Bake uncovered for 30 to 40 minutes or until bubbly.

One Year Ago: Sausage Gravy and Biscuits

Two Years Ago: No Post

Three Years Ago: Pluot Crostada Galette

Four Years Ago: Ribdemption and BLT Macaroni Salad

Five Years Ago: Spaetzle with Gruyere and Carmelized Onions

Six Years Ago: Greek Salsa Chicken

Spinach-Artichoke Dip and Spoopy Season

As I thought we would be "eas'n into the season"...Fall is definitely here.  We are even expecting our first snow fall this coming week.  Our mornings are super chilly and the afternoons are full of warm sunshine and beautiful sunsets!  This is without a doubt my favorite time of year!

My home's current condition clearly shows that I have spent way too many hours on Pinterest over the last ten years!...

....and too much $$$ at Kirklands and Hobby Lobby!

I think it goes without saying that I love decorating for fall.

My daughters call it "Spoopy" time...and now they've got me saying it.

I think it means to decorate a little bit spooky with a little bit of sparkle.

I also need to satisfy my husband's sweet tooth with some fall treats as well.

Well, okay...I do love my Trader Joe's Pumpkin Butter too...pour that beautiful goodness over a brick of cream cheese, open a box of Original Wheat Thins and call it good!

I also love these Fall Leaf Chips that Trader Joe's releases every year.  So good!!!

They paired beautifully (for the photos and my taste buds) with this Spinach-Artichoke Dip.

Spinach-Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and finely chopped

1/2 cup sour cream

1/2 cup Best Foods Olive Oil mayonnaise

8 ounces cream cheese, room temperature

1-1/4 cup freshly grated Parmesan cheese

1 clove garlic, minced

1/2 cup frozen spinach, thawed and liquid squeezed out

pinch salt

Preheat oven to 350 degrees.

In a mixing bowl, add sour cream, mayonnaise, cream cheese, drained spinach, artichoke hearts, garlic, salt and 1 cup of Parmesan cheese.  Combine until smooth.

Spray an 8x8 glass baking dish with nonstick spray.  Pour dip mixture in dish and spread evenly.

Sprinkle remaining 1/4 cup of Parmesan cheese on top.

Bake in oven for about 20 minutes or until hot and bubbly.  Serve with your favorite tortilla chips, crackers or toasted baguette slices.

One Year Ago: Sausage Gravy and Biscuits

Two Years Ago: No Post

Three Years Ago: Slow Cooker Chicken Tortellini Soup

Four Years Ago: Ribdemption and BLT Macaroni Salad

Five Years Ago: Slow Cooker Sauerbraten

Six Years Ago: Apple of My Eye Dumplings

Slow Cooker Steak Enchilada Soup

Ten years ago history was made...I took my girls to their very first concert!

Their first concert was in Anaheim, California to see Hannah Montana with The Jonas Brothers as her opening act.  We made an entire day of it.  Glam makeovers at Club Libby Lu in Downtown Disney, followed by shopping for concert outfits and lunch at The Rainforest Cafe.  They got to stay in a fancy hotel downtown and enjoy some room service.  It was a weekend they will never forget.

Six months ago I got the text..."Mom, the Jonas Brothers got back together, released an album and they are going to be in concert in Denver!"  History has once again been made...ten years later!

We had an absolute blast at the concert.  Reliving and laughing about old memories and making new ones.  Apparently ten years ago at their first concert I made them wear ear plugs...I of course don't remember that but...you're welcome!

Meanwhile back at the ranch, I left my husband home alone with the dogs while the girls and I stayed out until 1:00 AM (which I am still feeling the pain of today...ugh).

I made sure my husband had a nice dinner to come home to, since I wouldn't be there.  This was the text I received while waiting for concert to start....

This soup is outrageously good!!  I am so glad I made a big batch because there is enough to have lunches and dinners for the next three days, since I am too tired from my concert night out to cook now!

Slow Cooker Steak Enchilada Soup 

Courtesy of PlainChicken.com

2 lbs. stew meat

1/4 cup flour

1/2 tsp salt

1/2 tsp ground pepper

2 Tbl canola oil

1 (11 ounce) can corn, drained

1 (15 ounce) can black beans, drained

1 (15 ounce) can pinto beans, drained

1 (10 ounce) can diced tomatoes with green chiles, undrained (like Rotel)

1 envelope package Ranch dressing mix (use dry mix only - do not make the dip)

1 envelope package taco seasoning

2-1/2 cups beef broth

2 (10 ounce) cans red enchilada sauce

tortilla chips and cheese, for topping

Combine stew meat, flour, salt, and pepper in a large aiplock bag.  Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat.  Remove beef from ziplock bag, discard any excess flour mixture.  Saute beef until browned, about 5 minutes.

Place meat into the slow cooker.  Add corn, black beans, pinto beans, diced tomatoes, and green chiles, Ranch mix, taco seasoning, beef broth, and enchilada sauce.

Cook on LOW for (at least) 8 hours until beef is tender.

One Year Ago: Home Sweet Home

Two Years Ago:  No Post

Three Years Ago: Apple, Bacon and Blue Cheese Fall Flatbread

Four Years Ago: Ribdemption and BLT Salad

Five Years Ago:  Tee Shirts, Tacos and Ice Cream Cake Treat

Six Years Ago:  Weeknight Ravioli Bake

You gotta love a concert venue that gives out free popcorn in the parking lot!

Thank you Jonas Brothers...it was worth the 10 year wait!

Bloombox Spinach Salad

So here we are at the end of the month and I realized I forgot to post this Bloombox Spinach Salad recipe that I promised to share earlier.  I'm trying to be good and get in some healthy salads because we are bring'n on the baking season at my house very soon here!

I LOVE Marcona almonds...and I mean LOVE them!  I wish they were not so darn expensive, because I have been known to eat an entire container in one day.  I love the crunch, the slight olive oil and the saltiness...mmm so good!

These almonds are also the perfect compliment to this salad especially with the Manchego cheese.  I love how all the ingredients marry so well together.  So, if I'm going to eat healthy, at least this is one that I really enjoy for dinner.

This recommended dressing is also the same Smoked Paprika Vinaigrette that saved our dinner with my Sheet Pan Shrimp Fajitas earlier this month.  These dressings just keep getting better and better with versatility options.

Bloombox Spinach Salad

4 cups spinach leaves, stems removed
1/8 cup spinach dressing (Bloombox "Smoked Paprika Vinaigrette")
salt to taste
2 cups heirloom tomatoes, quartered
1/4 cup Marcona almonds
1 cucumber, sliced
1 red onion thinly sliced
1/4 cup Manchego cheese, shaved

Combine spinach leaves with dressing and salt.  Gently toss with hands until leaves are coated.  Fold in cucumbers, almonds, and red onion.

Transfer to serving bowl and top with tomatoes and Manchego cheese.

One Year Ago: No Post
Two Years Ago: Raspberry Peach Cobbler
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Blue Cheese and Carmelized Shallot Dip
Six Years Ago: Sunday Night Pot Roast

Chicken with Roasted Lemons, Green Olives, and Capers

My hiatus of four days without having to cook dinner is over.  It was rather nice and I enjoyed all my dinners away from the house.  The dishwasher has not been run since Saturday and my gas cooktop was never fired up.  I can only imagine how much lower my utility bill for this month will be...I am so excited!

I have been hanging on to this recipe for awhile now.  This was the perfect combination to ease me back into cooking dinner again.  Just a few ingredients, and super easy.

Chicken with Roasted Lemons, Green Olives, and Capers

Courtesy of Epicurious.com

Roasted Lemons:

12 thin lemon slices (from 2 lemons)

Olive Oil

Chicken:

4 large skinless, boneless chicken breast halves

all purpose flour

5 Tbl olive oil

1/2 cup sliced pitted green Sicilian olives

2 Tbl drained capers

1-1/2 cups chicken stock or canned low-salt chicken broth

1/4 cup (1/2 stick) butter, cut into 4 pieces

3 Tbl chopped fresh parsley

For roasted lemons:

Preheat oven to 325 degrees.  Line baking sheet with parchment paper.  Arrange lemon slices in single layer on prepared sheet.  Brush lemon slices with olive oil; sprinkle lightly with salt.  Roast until slightly dry and beginning to brown around edges, about 25 minutes.  Remove from oven and set aside.

For chicken:

Sprinkle chicken with salt and pepper.  Dredge chicken in flour to coat both sides; shake off excess.  Heat 5 Tbl oil in heavy large skillet over high heat.  Add chicken and cook until golden brown, about 3 minutes per side.  Stir in olives and capers.  Add stock and bring to boil, scraping up browned bits from bottom of skillet.  Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes total.  Add butter, roasted lemon slices, and 2 Tbl parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.  Season with salt and pepper.  Transfer to platter.  Sprinkle with remaining parsley.

One Year Ago: No Post

Two Years Ago: Grilled Mini Sweet Peppers with Goat Cheese

Three Years Ago: Mexican Pizzas

Four Years Ago: Chicken Lettuce Wraps

Five Years Ago: Chocolate Chip and Peanut Butter Bars

Six Years Ago: Sour Cream and Chicken Enchiladas

Lemon, Thyme, and Olive Oil Cake with Sweet Honey-Mascarpone

Starting today, I have the next four days off.  Nights that is.  NO COOKING!  We have some type of dinner/event/social for the next four nights and that means I do not have to plan or prep meals.  I do not have to cook dinner.  I do not have to do dishes.  Not going to lie...I am quite happy about that.

Don't get me wrong, I do really enjoy cooking and experimenting with new ingredients and recipes, but sometimes this girl needs a break.  Whenever we have guests over, we try to go all out for them and do something special.  The problem is, they think that we always eat a five course dinner like that every night of the week.

Let me tell you, I'm embarrassed to admit that I have had more chips and salsa dinners than I care to admit.  I'm not saying a Mexican themed menu for dinner...I mean exactly that...just chips and salsa for dinner!

Before I go into my cooking hiatus (all of four days)...I was so excited to make this new bundt cake.  I am really starting to fall in love with olive oil cakes.  They are so light, not overly sweet and so much flavor.  In the past I have tried out Orange Olive Oil Cake and Lemon-Blackberry Olive Oil Cake, which are both terrific.  However, after trying this one...new favorite!  I think it is even better the next day, as the flavors have more time to get happy.  It can be as simple or fancy as you want it to be.  Perfect, for after dinner dessert for guests, family brunch or potluck, or I have been enjoying a sliver of it with fresh berries and coffee in the morning.

Lemon, Thyme, and Olive Oil Cake
Adapted from thedeliciouslife.com

For Cake:
1-1/2 cup all-purpose flour
1 Tbl baking powder
1/2 tsp kosher salt
4 large eggs
3/4 cup sugar
finely grated zest from one lemon
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 Tbl fresh thyme leaves

For Sweet Honey-Mascarpone:
Courtesy of thespruceeats.com

8 ounces Mascarpone
3 Tbl honey
1/4 tsp cinnamon
1 tsp lemon zest


Preheat oven to 350 degrees.  Spray a bundt pan with non-stick cooking spray and set aside.

In a mixing bowl, whisk together ht flour, baking powder, and salt.  Set aside.

In the bowl of an electric mixer, use the paddle attachment to beat the eggs until the whites and yolks are uniform, about 30 second.  Add sugar and continue to beat until the mixture is very foamy and pale in color, about another 3 minutes.

Add the lemon zest and allow the zest to distribute into the batter.

With the mixer running, slowly drizzle in the olive oil and lemon juice. Turn the mixer to low speed and stir the fresh thyme leaves into the batter, then gradually add the dry ingredients in a few additions.

Pour the batter into the prepared pan.

Bake cake for 25 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown on sides, springs back when touched, and a skewer inserted in the center comes out clean.  While the cake is baking, prepare the Sweet Honey-Mascarpone (directions below).

Allow the cake to cool in the pan for about 15 minutes, then tip out onto a cake rack to continue cooling.

Serve the cake with fresh strawberries and Sweet Honey-Mascarpone.

For Sweet Honey-Mascarpone:
In a medium-size bowl, mix all ingredients until smooth.  Serve right away at room temperature for a creamy version, or chill for at least 3 hours for firmer texture.

One Year Ago: No Post
Two Years Ago: Berry Tartlets
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Sauteed Chicken with Olives and Roasted Mushrooms with Garlic & Thyme
Six Years Ago: Sour Cream and Chicken Enchiladas

Tuscan Beef and Red Wine Stew with Polenta

As the change in seasons are currently everywhere right now...ladies, do you ever reach a moment when you look in the mirror and realize "oh my goodness", what happened? Girl, you gotta get it together!

Last week I took a look and saw over an inch of roots on my head, which against my "blonde" was not a pretty sight.  My two week old manicure polish was grabbing my hair when I tried to shampoo and condition.  (you shellac manicure friends know exactly what I am talking about)...and don't even get me going about my toes.  Yikes!  I was waayy overdue for a pedicure.  Honestly, I was just plain overdue for everything.

So, last weekend (before my Sunday afternoon nap), I took some me time to get myself back in order.  Hair cut and color check...shellac manicure check...spa pedicure check!

While my tootsies were soaking away in the heavenly, eucalyptus-mint suds, I went through some recipes that I have been wanting to try for quite some time.  Fall is showing its cool mornings here and harvest soups and stews sound so wonderful right now.

This little gem was awesome...the perfect one pot wonder (to keep my freshly manicured hands from having to do too many dinner dishes, of course).  I did a menagerie of three different Tuscan stews and morphed them all into one incredible dinner.  Enjoy!

Tuscan Beef and Red Wine Stew
Adapted from Campbells, Cooking Channel and Sur la Table

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup burgundy dry red wine
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1/2-inch pieces
1 can (10 1/2 ounces) beef broth
4 sprigs fresh thyme
1 can (14.5 ounce) diced tomatoes with Italian seasoning blend (basil, garlic, and oregano)
1 Tbl tomato paste
2 bay leaves
4 cloves garlic, minced
4 sprigs fresh rosemary, finely minced
2 pounds beef for stew, cut into 1-inch pieces
2 cans (15 ounces each) white cannellini beans, rinsed and drained
salt and pepper to taste

Stir all the ingredients (except the cannellini beans) in a 3-1/2 quart slower cooker.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork tender.

Stir in the beans and cook for 20-30 minutes or until the mixture is hot.  Remove the bay leaves and stems from thyme leaves.

While the beans are warming up in slow cooker with stew, prepare the polenta according to package directions.

Serve Tuscan Beef Stew in bowls over prepared polenta.

One Year Ago: No Post
Two Years Ago: Berry Tartlets
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Dad's Dilly Dip
Six Years Ago: Nutella Cookies

Creamy Parmesan Orzo with Chicken and Asparagus

In my home, naps are non-negotiable...in fact they are mandatory.  Every Sunday I must have a nap, be it 20 minutes, 2 hours, or anything in between.  I am on the run seven days a week and on Sunday afternoons, I must get that quiet, down time rest in to rejuvenate me for the up and coming week.

My husband can fall asleep during a football game on television with volume cranked while dogs barking in neighborhood and washer and dryer are going.

I need a bit more solitude...I go into my bedroom, close all blinds, turn on my white noise machine and wrap myself up in a throw blanket (and usually a dog).

Yesterday one daughter came home for a long weekend...with a viscous head cold.  It appears that the cesspool of germs are running rampant through the campus already.

Also yesterday, we had Mr. Kylo neutered.  He came home very drugged up with a giant lampshade around his neck.  I hated doing this to him, but he is progressively eating my house one wall, end table, corbel, and carpet patch at a time.

So after I tend to everyone this weekend I can assure you a Sunday nap will most definitely be in order.

Good thing I have this awesome dish as leftovers since I don't know how much cooking I will be getting in the next few days.  It is fancy enough to serve guests or comforting an easy enough for family night.

Creamy Parmesan Orzo with Chicken and Asparagus
Courtesy of Joanna Cismaru

1 lb chicken breasts, boneless and skinless (about 3 breasts)
1/2 tsp salt
1/2 tsp pepper 
1 Tbl paprika
2 Tbl olive oil
1 cup asparagus chopped
1 large onion chopped
4 cloves garlic minced
2 cups orzo uncooked
2 cups half and half
3 cups chicken broth low sodium
1-1/2 cups grated Parmesan cheese
2 Tbl freshly chopped parsley for garnish

Season the chicken breasts with salt, pepper and paprika on both sides.

In a large skillet heat the 2 Tbl of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through.  Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.

In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit.  Transfer to a plate; set aside.

In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic.  Add more olive oil if needed.

Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor.  Add the half and half, chicken broth and stir.

Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.

Remove the lid and stir in the Parmesan cheese.  Taste for seasoning and adjust with salt and pepper.

Add the asparagus back and stir it in.  Slice the chicken into thin slices. and add it the the skillet.

To serve, add spoonful of creamy orzo to plate and top with sliced chicken.

One Year Ago: No Post
Two Years Ago: Traeger Beef Tenderloin Steaks
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Grilled Halloumi Cheese and Tomato Sandwich
Six Years Ago: Nutella Cookies

Apparently Mr. Kylo also must get his naps in.

Pear and Prosciutto Salad with Marcona Almonds

This past weekend, I tried to gain 20 pounds on Sunday.  Well, actually I didn't try...it just felt like it.  At my age, I am way past the point of PMS, so I couldn't even blame it on that.

It started by me waking up to fresh brewed coffee that my husband had at the ready for me (after 26 years together he knows that if I can't walk out of the bedroom and head to kitchen for a fresh pot of  brewed coffee, things could get ugly!) and he had a beautiful plate of fresh scones and pastries, placed next to my coffee mug from one of our local mom and pop bakeries.

Then, my daughter drove home for the day.  She is starting some of her student teaching in an elementary school and wanted me to go with her to shop for classroom career clothes.  We started our venture with sub sandwiches...I did select tuna though, you know, to keep it healthy.

Coming home, she wanted to stop by Peace, Love & Little Donuts!  She hadn't been there yet, and wanted to get a custom made 4-pack to try out.  Okay, I had to have one of their honey glazed donuts...but they are really small...really they are.

For dinner, I marinated and Traegered a flank steak with roasted red potatoes and a Caesar salad.  I couldn't leave well enough alone...I was craving Bearnaise sauce.  You can figure out the rest of this story.

Needless to say Monday night I needed fresh greens, fruits and veggies.  I found a salad suggestion while looking through the upcoming Sur La Table classes for menu ideas.

This salad was so crisp and fresh.  Definitely what I needed for dinner after my disastrous Sunday!

Pear and Prosciutto Salad with Marcona Almonds
Inspired by Organic Marin: Recipes from Land to Table

Makes 4 salads

baby euro greens mix
8 thin slices of prosciutto
8 ounces haricots verts, trimmed and blanched for 3 minutes, then shock quickly in ice bath, remove immediately
1 firm, ripe Anjou pear, peeled, cored, and thinly sliced
1/4 cup Gorgonzola cheese crumbles
1/2 cup chopped Marcona almonds
Bloombox Preserved Lemon Vinaigrette

Assemble the salad by plating the baby greens on plate.  Add the blanched and cooled haricots verts, pear slices, prosciutto, Gorgonzola cheese crumbles, and almonds. 

Drizzle with Preserved Lemon Vinaigrette dressing.

One Year Ago: No Post
Two Years Ago: Croissant French Toast and "The Change"
Three Years Ago: One Pot Cajun shrimp Pasta
Four Years Ago: Pear Cake, Pinterest, and Prayer
Five Years Ago: Gorgonzola Grilled Chicken and Spinach Salad
Six Years Ago: Streusel Coffee Cake and Comfort Food Morning