Pan-Fried Goat Cheese and Balsamic Strawberry Salad

I am feeling like Noah's wife this week.  It has rained, and rained and rained here and will not stop. Oh wait, except that they are saying it will snow tonight...not kidding.  

The only wonderful saving grace is that I am saving money on not having to water the lawn...and my husband's cancelled rounds of golf. The drawback to that though is he gets cabin fever really bad.  Thank goodness I bought him a practice golf net for the garage last winter, so he can keep busy with that until the sun decides to return here.

The other downside to all the gray skies and dreary weather, it makes me want to bake like crazy...and I'm not even that good of a baker.  I have been trying out new recipes and flavor combinations which makes the house warm, cozy and smell amazing.

That being said, I (and my tight pants) needed to take a break from the desserts and I made this salad for dinner the other night.  It goes together fairly quick and has incredible layers of flavor.

Pan-Fried Goat Cheese and Balsamic Strawberry Salad

6 ounces goat cheese
1 egg, beaten
4 Tbls. canola oil, divided
1/2 cup bread crumbs (or panko crumbs)
Salt
Pepper
3 Tbls. butter
1 Tbl. balsamic vinegar
2 Tbls. olive oil
1 Tbl. freshly squeezed lemon juice
4 to 6 cups mixed salad greens
1 cup thinly sliced fresh strawberries
1/4 cup chopped pecans

Slice goat cheese into 12 small rounds, about one-third of an inch thick.  If you freeze the goat cheese for about 15 minutes before you cut it, this should help the ease of cutting the soft cheese.

Combine the egg, 1 tablespoon canola oil and 1 tablespoon cold water in a small bowl and mix with a whisk.  Spread the bread crumbs over a plate and season with salt and pepper.  Dunk the cheese rounds, one at a time, into the egg mixture, letting the excess drip back into the bowl, then roll in the bread crumbs to fully coat on both sides.  Refrigerate for about 15 minutes.

Heat the butter and remaining 3 tablespoons canola oil in a skillet over medium-high heat.  Carefully place the breaded cheese rounds in the pan and fry until light brown, about 2 to 3 minutes on each side.  Drain on paper towels.

After skillet has cooled enough, carefully drain out any excess oil from skillet and clean off.  Add the chopped pecans and cook on medium heat until just starting to get fragrant and turn light brown.  (Watch carefully, so you do not let them burn)...I speak from great experience here!!  Remove pecans from pan and let cool.

For the vinaigrette, place 1 tablespoon vinegar in a bowl, season with salt and pepper and slowly beat in the olive oil and lemon juice.  (If you like more dressing on your salads, you may want to double the vinaigrette ingredients here).

Combine the salad greens, sliced strawberries, vinaigrette and chopped pecans in a bowl.  Place a small amount of salad greens in the center of 4 (side salad size) or (2 dinner/meal size), surround each plate with 3 (or 6 for dinner size) cheese rounds.  Enjoy!!

**Served with mushroom-Parmesan flatbread and a chilled bottle of Butternut Chardonnay.

Lemon Pound Cake with Citrus Glaze

Here was our dinner table conversation the other night, as dogs were trying to solicit during our meal...

Daughter:  "Get out of here Angus".
Mom (me): "Be nice to him".
Daughter:  "He is so annoying".
Mom: "Yes, and you can be annoying at times too".
Daughter: "But he's always begging".
Mom: "The way you are always begging me to make you something because you claim there is nothing to eat in the house"?

Right then, it hit me.  Teenagers and pets are exactly the same, which I then expressed my revelation at the table that night...there really isn't much difference between the two.  Here are my conclusions:

• There are days when they only want to eat and sleep, and nothing else.  I call this the Slug Syndrome.
• They can destroy the inside of your car in 2.3 seconds.
• They decide if and when they want to have you hugging and snuggling them.
• When they are not feeling well, they throw their sad little eyes on you, vomit right next to your feet (on the carpet of course, because they don't give you enough warning), and proceed to go to their bed.
• They sass you when they don't immediately get their own way.
• They are relentless when they want to go somewhere or want something and are very vocal about it.
• When you finally get them in water, you can't get them out (i.e. teen girls in showers vs. dogs swimming in lakes).
• When they do well at something, they love to be rewarded with treats.

Even with all their similarities (pleasant or not), I love them so much and wouldn't trade being a mom to each and every one of them for anything.  They all have their own wonderful traits, personalities and I am so blessed to have them in my life.

So, as we celebrate Mother's Day this weekend, be kind and remember that special someone in your life who has taken care of you and/or your pets.

Lemon Pound Cake with Citrus Glaze

For the cake:
1 box Betty Crocker Lemon Cake Mix
1 (3 ounce) box instant vanilla pudding mix
4 large eggs
1 cup sour cream
juice and zest of 1 lemon
1/2 cup canola oil

For the glaze:
3-1/2 cups powdered sugar
4 Tbl. (1/2 stick) butter, melted
2 ounces cream cheese, softened
1/4 cup milk
2 Tbl. orange juice

Preheat oven as directed on cake mix box.

Mix all cake ingredients and bake as directed on box (for bundt pan size).

Remove cake from oven and let cool.  While cake is cooling, mix all ingredients for glaze.

Turn cooled cake over on a serving platter and drizzle citrus glaze all over cake.

Let glaze set and serve.

Take the time to set a beautiful table for Mother's Day.
  She (and the dogs) will love you for it.

"Un"Fried Ice Cream in Cinnamon-Sugar Bowl

If you're feeling a sweet tooth coming on, this is the perfect answer to that and an incredibly easy Cinco de Mayo dessert.  If we ever have room in our stomachs after eating at a Mexican restaurant and are feeling like a splurge, sharing one of the Fried Ice Cream desserts is always at the top of the list.

I figured out a few years ago how to do a homemade version, without the deep frying.  It tastes exactly like the restaurant recipes!!  My kids love having them...okay, I do too!

Cinnamon Toast Crunch cereal, ice cream, butter, 

flour tortilla and cinnamon-sugar blend.

Take about a cup of the cereal and crush it in a 

plastic sandwich bag.

Roll one large scoop of ice cream in the crushed cereal.

Let set in freezer for about 15 minutes.

While the cereal coated ice cream is freezing, 

spread butter on flour tortilla and sprinkle with

the cinnamon-sugar blend.

Form tortilla into a bowl and bake at 425 degrees 

for about 10 minutes, or until just getting crispy and brown edges.

(making sure sugar does not burn)

Serve ice cream in baked tortilla bowl.

Drizzle with chocolate and caramel sundae syrup.

Enjoy!!

One Year Ago:  Margarita Cupcakes

Creamy Baja Avocado Pasta with Chili Lime Chicken

Among my many weaknesses, I have an accessory addiction.  I rarely go out and look or search for them, they just seem to scream out and find me...take me home, they plead.  As I was out last weekend and finishing up some grocery shopping, I was driving home and stopped...that was my first mistake.  These little beauties were waiting for me.  Three gorgeous candle holders that not only blended in with the color palette of my project, they also fit perfectly in the coffee table topped tray.  I love it when these little surprise finds happen, don't you.

Speaking of great finds.  I stumbled on this Pinterest (another addiction) recipe a few weeks ago and thought it would be perfect for Cinco de Mayo night dinner.  I took it for a test run last month and it was awesome!!  I really loved the chicken part of the recipe.  I think this rub is my new go-to standby for chicken tacos and fajitas.

**Preparation warning though...it makes a lot of food!!!  So, unless you are feeding a huge crowd, you may want to figure taking this recipe in half.

Creamy Baja Avocado Pasta with Chili Lime Chicken
Courtesy of Carlsbad Cravings

For The Chicken...

1 pound chicken breasts pounded to 1/4-1/2 inch thickness

• Chili Lime Rub
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar
• 1/8-1/4 teaspoon cayenne pepper
• fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
• Lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Garnish with extra fresh lime juice if desired.

For The Avocado Pasta:

• 1 recipe Chili Lime Chicken (click HERE for recipe)
• 16 oz. thin spaghetti, cooked al dente
• 1 red bell pepper, chopped
• fresh corn kernels from 1 ear of sweet corn
• 3-4 garlic cloves, minced
• 1 15 oz. can diced tomatoes with green chilies, drained
• hot sauce to taste

Creamy Blender Avocado Sauce

• 1 cup sour cream (may sub. Greek yogurt)
• 2/3 cup milk
• 2 avocados, peeled and pitted
• 1-2 jalapenos, seeded, deveined and roughly chopped
• 1/4 cup packed cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon lime juice

Garnishes (optional)

• Pepitas
• Pepper jack/cotija cheese
• fresh lime juice

Prepare Chili Lime Chicken according to directions. When done, remove chicken to cutting board and cover to keep warm. Don't slice until ready to serve.

Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth.

In the same skillet you cooked your chicken in, heat 1 tablespoon olive oil over medium high heat (you can use remaining oil from chicken if there's enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender. Add diced tomatoes/green chilies and heat through.

Add cooked pasta followed by Creamy Avocado Sauce and stir to combine. Heat through. Taste and add additional salt, pepper, hot sauce to taste.
Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice.

Refrigerate leftover pasta for up to 5 days. The lime juice will keep the sauce from discoloring.


One Year Ago:  White Pizza

Mayan Chocolate Cookies...and Memorial Model

Yes, once again it is school finals time in our household.  To sum it up, this means late nights, glue gun burning fingers and attention to the finest details.  I am happy to report that the girls have worked on their time management skills and not started projects the night before they were due.  Hallelujah!

One daughter for her History class, needed to create a memorial that represents World War II and the people of The Great Depression.  All semester, they have been reading "The Greatest Generation" by Tom Brokaw.

Once she decided on her memorial, she then had to make a model of it and decide where in the country it would be located and why.

She decided on Arlington National Cemetery for the location and did such a beautiful job depicting the most serene memorial site, complete with pillars engraved with the names from the book.

The other daughter for her Spanish class had to make a dish representing Guatemala and serve it to her class.  Thank goodness she chose a travel friendly dish that didn't require much for presentation.

These cookies were unbelievable!!  My husband, who is not a dessert guy, could not stay out of them. If you are attending a Cinco de Mayo event next week, these would be perfect to bring along. Coincidentally, while we were making them "Chocolate" the movie with Juliette Binoche and Johnny Depp was on...love that movie!  Great chick flick and there are several references to the Mayans and their spicy chocolate.

When you first bite into these, they taste like a normal chocolaty, chocolate chip cookie - then all of the sudden you feel that kick in the back of your throat.  Then, you can't stop eating them!!!

Mayan Chocolate Cookies

1 cup butter, room temperature
1 cup sugar (plus 3/4 cup for rolling)
1 cup brown sugar
2 eggs, room temperature
2 cups flour
1 cup unsweetened Cocoa powder
1 tsp. baking soda
1 tsp. cayenne pepper
1/2 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl with electric mixer, cream butter, 1 cup sugar and brown sugar until smooth and fluffy.

Add eggs and mix well.

Add cayenne, cocoa, baking soda, and salt.  Blend well.

Add flour and blend.

Fold in chocolate chips.

Cover bowl with plastic wrap and refrigerate for one hour.

Spoon out chilled dough with tablespoon or melon ball scooper and roll dough in hand to make a ball. Roll ball into remaining 3/4 cup sugar.

Drop onto a lightly greased (or parchment paper lined) cookie sheet.

Bake 10 - 12 minutes.

**Keep a tall glass of cold milk handy!!

One Year Ago: Taco (Bowl) Salad

Derby Day Delights

This school year my girls' history classes have been studying World War II, The Great Depression and The Greatest Generation.  A few months ago my daughter had to watch Seabiscuit and do a report on the characters, The Great Depression and the challenges and characteristics of that time period.

I was so excited to see the movie again...it had been too long and I forgot how much I truly enjoy this story and its magic.

All four main characters in Seabiscuit have known tragedy and disappointment, pain and sorrow.  All four through their beautiful partnership find redemption, courage and victory, in one form or another.

If you have not read the book or seen one of the movies yet, I don't want to give it all away.  I can only recommend that you definitely take in the story in one form or another.  It is memorable, inspiring and incredibly motivating.

In celebration of victory, horse racing and this coming weekend's Kentucky Derby, here are a few goodies that we will be enjoying.  Here's to also hoping you find your magic and inspiration.  Cheers!

Gray Goose Oaks Lily

Dungeness Crab Cakes with Lime Aioli and Mango Salsa

Benedictine Spread

Churchill Downs Signature Barbeque Shrimp

Last Year's Kentucky Derby Menu (photos below)

Kentucky Hot Brown Panini
with Bluegrass Salad

Derby Pie Bars

Lemon Orzo Shrimp and Asparagus

My husband saved this tulip's life in our yard
and brought it in before the latest snowstorm.

There is a saying, "April showers bring May flowers".  Well, what then does it bring when it is April snow blizzard?  I will tell you, it brings a cranky mom and wife!

I have been so eager to eat outside again on our patio, bring out the lounging furniture and enjoy a nice happy hour watching the sunset. We had a little teazer with record sunshine, grass was getting green and tulips appeared in our yard again...and then it hit!  Snow, snow, snow.  Luckily, the sun came right back out and melted it all off quickly enough.

In my effort to wish spring and summer back, I made this shrimp and asparagus dish, which was very light, yet filling...and refreshing but also warmed our cold bones.

Lemon Orzo Shrimp and Asparagus

4 slices bacon, cooked and chopped
2 cups (plus 1/4 cup) chicken broth
1 pound peeled, deveined raw shrimp, thawed - tails off
juice from 1 lemon and its zest
3 cloves garlic, minced
1/4 cup olive oil
salt, to taste
pepper, to taste
1/2 lb. fresh asparagus
1-1/2 cup dry orzo pasta
2 cups water
1/2 cup freshly grated Parmesan cheese

For the dressing: mix the lemon zest, lemon juice, garlic, salt and pepper in a medium bowl.
Add olive oil and whisk.  Set aside.

(Here is a new way I learned to make asparagus on Pinterest) For the asparagus:  cut the ends off and lay the asparagus stalks in a baking dish, 8 x 8 (preferably Pyrex).  Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch.  Drain water and cut into 2 inch pieces.

In a medium pot, add water and 2 cups of chicken broth.  Bring to a boil and add the orzo.  Cook to package directions, approximately 10 minutes.

While the orzo is boiling, saute the shrimp in butter with salt and pepper in a non-stick skillet on medium-high heat, for approximately 2 minutes, on each side until they are pink and opaque.

When shrimp is done cooking, deglaze pan with the remaining 1/4 cup chicken broth.  Drain orzo well and add to the shrimp.   Add chopped asparagus to shrimp/orzo pan and mix well.  Off the heat add the lemon/oil dressing and Parmesan cheese to the shrimp mixture and stir.  Plate and top with chopped bacon.

One Year Ago:  Pizzette and Soup