In these rainy days a good homemade soup is just the ticket. Sometime this soup is just not enough. This salad is just the ticket to go with that soup. During the summer it is also hardy enough to be a main course. Add a hard roll or french bread and you have a great dinner.
You will need:
1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cups chopped red onion
2 roma tomatoes, seeded and chopped
2 cups croutons or 4 slices white bread ( if making your own croutons)
1 tablespoon unsalted butter ( for homemade croutons)
6 slices bacon
For the dressing:
1/2 cup mayo
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon lemon juice
Combine lettuce, red onion, and tomatoes in a large bowl and set aside. Dice bacon and place in small fry pan. Cook over medium heat until crispy. If making your own croutons add bread to a second fry pan with 1 tablespoon unsalted butter. In a small mixing bowl whisk together mayo, maple syrup mustard and lemon juice. Combine salad greens, cooked bacon and croutons. Add dressing and toss lightly. As you can see this is not a fancy salad, the dressing really makes it special.
October 10, 2011
October 7, 2011
Todays Menu-Hearty Logger's Chili
On a recent week long camping trip I made this chili. Even thought the weather was in the upper 70 everyone loved the comforting feeling a good homemade chili gives you. What makes this a bit different then other homemade chili's is the addition of Kielbasa.
You will need:
1 lb ground beef
1 lb Kielbasa sausage
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 16 oz can kidney beans
1 16 oz can tomato sauce
1 16 oz diced tomatoes
2 bay leaves
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon oregano
1/3 teaspoon black pepper
1/8 tteaspoon cayenne
1 teaspoon cumin
Saute ground beef in a large heavy skillet, drain and set aside in a separate dish. Cut sausage into 1/2 inch slices then cut each slice in half. In the same pan, saute sausage until lightly browned, set aside with the ground beef. In the same pan, saute onions in olive oil over medium heat until soft and brown. Add garlic and saute for 2 minutes more. Add ground beef and sausage back into pan together remaining ingredients.
Simmer uncovered for 1 hour. Serve with a garnish of sour cream and grated cheddar cheese.
I cooked the several hours. In my book for soups,stew and chili the longer they cook the better they get.
You will need:
1 lb ground beef
1 lb Kielbasa sausage
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 16 oz can kidney beans
1 16 oz can tomato sauce
1 16 oz diced tomatoes
2 bay leaves
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon oregano
1/3 teaspoon black pepper
1/8 tteaspoon cayenne
1 teaspoon cumin
Saute ground beef in a large heavy skillet, drain and set aside in a separate dish. Cut sausage into 1/2 inch slices then cut each slice in half. In the same pan, saute sausage until lightly browned, set aside with the ground beef. In the same pan, saute onions in olive oil over medium heat until soft and brown. Add garlic and saute for 2 minutes more. Add ground beef and sausage back into pan together remaining ingredients.
Simmer uncovered for 1 hour. Serve with a garnish of sour cream and grated cheddar cheese.
I cooked the several hours. In my book for soups,stew and chili the longer they cook the better they get.
October 5, 2011
Todays Menu-Apple Brined Chicken Thighs
Well the seasons they are a changing. I can't say I am not happy about this. There cames a time I am just in the mood to cook differently. I am very excited to share some of my new winter favorites. This first one I made last weekend and it was a very big hit with my husband.
Apple-brined chicken thighs
Here is what you will need:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
10 bone in chicken thighs
1 2 gallon resealable plastic bag
Glaze:
1 tablespoon minced rosemary
1 tablespoon olive oil
1/4 tsp pepper
In a dutch oven, combine the cider, onion, lemon, rosemary, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat and stir in water. Cool brine to room temperature. Place chicken in the plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible. Seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Drain chicken, place in a baking dish. Bake uncovered at 400 for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar, sprinkle over chicken. Bake 15-25 minutes longer or until meat thermometer reads 180.
I served this with fresh steamed green beans and oven roasted baby red potatoes. Enjoy
Apple-brined chicken thighs
Here is what you will need:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
10 bone in chicken thighs
1 2 gallon resealable plastic bag
Glaze:
1 tablespoon minced rosemary
1 tablespoon olive oil
1/4 tsp pepper
In a dutch oven, combine the cider, onion, lemon, rosemary, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat and stir in water. Cool brine to room temperature. Place chicken in the plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible. Seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Drain chicken, place in a baking dish. Bake uncovered at 400 for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar, sprinkle over chicken. Bake 15-25 minutes longer or until meat thermometer reads 180.
I served this with fresh steamed green beans and oven roasted baby red potatoes. Enjoy
August 15, 2011
Chocolate & Peanut Butter Ribbon Dessert
During the summer when it is hot out the last thing I want to do is heat up my RV by baking a dessert in the over. I am always looking for good dessert that do not need to be baked. I think I found one. I made this a few weeks ago for a group of friends we were camping with. It was a big hit.
You will need:
12 nutter butter Peanut butter sandwichs cookies, divided
2 tablespoons butter, melted
1 pkg. (8oz.) cream cheese
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
1 tub (12oz) Cool Whip whipped toppiung, thawe3d, divided
2 squares Baker's semi-sweet chocolate, melted
Crush 8 cookies, mix with butter. Press onto bottom of foil-lined 9x5 loaf pan. Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip, spoon 1/2 cup into small bowl. Blend melted chocolate with the 1/2 cup cool whip. Spoon 1/2 the remaining cream cheese mixture over the crust, top with layer of chocolate mixture and remining cream cheese mixture. Freeze for 4 hours or until firm. Invert onto plate. Remove foil, then reinvert dessert onto serving plater so the crumb layer is on the bottom. Coarsely break remaining cookies. Top dessert with remaining Cool Whip and cookies.
You will need:
12 nutter butter Peanut butter sandwichs cookies, divided
2 tablespoons butter, melted
1 pkg. (8oz.) cream cheese
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
1 tub (12oz) Cool Whip whipped toppiung, thawe3d, divided
2 squares Baker's semi-sweet chocolate, melted
Crush 8 cookies, mix with butter. Press onto bottom of foil-lined 9x5 loaf pan. Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip, spoon 1/2 cup into small bowl. Blend melted chocolate with the 1/2 cup cool whip. Spoon 1/2 the remaining cream cheese mixture over the crust, top with layer of chocolate mixture and remining cream cheese mixture. Freeze for 4 hours or until firm. Invert onto plate. Remove foil, then reinvert dessert onto serving plater so the crumb layer is on the bottom. Coarsely break remaining cookies. Top dessert with remaining Cool Whip and cookies.
Todays Menu - Blue Cheese Dip
They say you should never try out new recipes on friends and family. I disagree with that. Those are the ones I always try recipes out on. I tried this dip out on a group of friends a few weeks ago when we were camping. It is a great one to mke ahead before you go out camping. It makes up very nicely and keeps for a few days in the fridge.
You will need:
1 cup crumbled Maytag blue cheese( you can use any kinds of blue cheese)
1 cup sour cream
1/4 lb cream cheese at room temp.
1 1/2 teaspoons minced or grated fresh lemon zest
1 tablespoon fresh lemon juice
salt and ground white pepper
1 or 2 gloves garlic, minced
In food prosser, combine three-fourth of the blue cheese, sour cream,cream cheese, lemon zest and juice, 3/4 teaspoon salt , 1/4 teaspoon pepper and 1 clove of garlic. Pulse until well combined but still a little lumpy. Scrape down the the sides of the bowl as necessary. Taste and add the second clove of garlic, if desired. Transfer the dip to a bowl. Stir in most of the remaining blue cheese with a fork, mashing it up a little and scatter the rest over the top. Cover and refrigerate for at least 1 hour to allow the flavors to marry. Since chilled mixtures taste less flavorful than room temperature ones, let the dip stand at room temperature for about 30 minutes before serving.
You will need:
1 cup crumbled Maytag blue cheese( you can use any kinds of blue cheese)
1 cup sour cream
1/4 lb cream cheese at room temp.
1 1/2 teaspoons minced or grated fresh lemon zest
1 tablespoon fresh lemon juice
salt and ground white pepper
1 or 2 gloves garlic, minced
In food prosser, combine three-fourth of the blue cheese, sour cream,cream cheese, lemon zest and juice, 3/4 teaspoon salt , 1/4 teaspoon pepper and 1 clove of garlic. Pulse until well combined but still a little lumpy. Scrape down the the sides of the bowl as necessary. Taste and add the second clove of garlic, if desired. Transfer the dip to a bowl. Stir in most of the remaining blue cheese with a fork, mashing it up a little and scatter the rest over the top. Cover and refrigerate for at least 1 hour to allow the flavors to marry. Since chilled mixtures taste less flavorful than room temperature ones, let the dip stand at room temperature for about 30 minutes before serving.
July 7, 2011
On Todays Menu- Key Lime Pie
This is another recipe I shared this last weekend with the family. Everyone asked my to post it as they all loved it. This is for you Erica..
You will need
For the crust. I use the premade graham cracker crust. If you want to make yours from scratch here is the recipe.
For the crust...
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter melted
For the filling..
6 extra large egg yolks, at room temperature
1/4 cups sugar
1- 14 oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup fresh squeezed lime juice (4 to 5 limes)
For the decoration...
1 cups (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
thin lime wedges
Preheat the oven to 350 degrees. For the crust combine cracker crumbs, sugar and butter in a bowl. Press into a 9 pie pan, making sure the sides and bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling,beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed add the milk, lime zest and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.
If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees.
You will need
For the crust. I use the premade graham cracker crust. If you want to make yours from scratch here is the recipe.
For the crust...
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter melted
For the filling..
6 extra large egg yolks, at room temperature
1/4 cups sugar
1- 14 oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup fresh squeezed lime juice (4 to 5 limes)
For the decoration...
1 cups (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
thin lime wedges
Preheat the oven to 350 degrees. For the crust combine cracker crumbs, sugar and butter in a bowl. Press into a 9 pie pan, making sure the sides and bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling,beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed add the milk, lime zest and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.
If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees.
July 6, 2011
Todays Menu - Watermelon Salad
When I find a recipe I like I then look for something to pair it with. I came across this salad recipe when I was looking for a summer salad to pair with a Turkey breast that was brined then basted with an Orange Chipotle. I will post that recipe also.
Watermelon Salad
1 gallon watermelon, cubed
1 qt cherry tomatoes cut in 1/2
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, diced
1 cup olive oil
1/3 cup white balsamic vinegar
Combine the watermelon, cherry tomatoes, cheese, red onion and cilantro in a large bowl. In a small bowl whisk together the oil and vinegar. Slowly toss oil mixture into the watermelon salad. Salt and pepper to taste. Be careful not to use to much dressing. If your watermelon is very juicy you may not need all of the dressing. This salad needs to be served right away. Makes 20 servings
Watermelon Salad
1 gallon watermelon, cubed
1 qt cherry tomatoes cut in 1/2
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, diced
1 cup olive oil
1/3 cup white balsamic vinegar
Combine the watermelon, cherry tomatoes, cheese, red onion and cilantro in a large bowl. In a small bowl whisk together the oil and vinegar. Slowly toss oil mixture into the watermelon salad. Salt and pepper to taste. Be careful not to use to much dressing. If your watermelon is very juicy you may not need all of the dressing. This salad needs to be served right away. Makes 20 servings
Todays menu - French Toast Strada
We spent this last weekend (the 4th of July) at my sister and brother in laws lake cabin. Since there was a bit of a crowd (11 family members) I looked for a good breakfast recipe. Some of the family members are vegetarians so I also wanted to be sure and find something that did not have meat in it. In a book I purchased on a trip to Charleston South Carolina I found recipe called French Toast Strada.
You will need:
1 lb. loaf unsliced French bread, cut into 1 " cubes
8 eggs
1 8oz pkg cream cheese, cut into 1/2" cubes
6 tbsp melted butter
2 1/2 cups light cream or 1/2 and 1/2
1/4 cups maple syrup
Grease a 3 qt rectangular baking dish. Place 1/2 bread cubes in the dish. Top with cream cheese cubes and then the remaining bread cubes. Combine eggs, cream, melted butter and syrup. Mix well and pour over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and let sit for 2 to 24 hours. Remove plastic wrap and bake uncovered for 35 to 40 minutes. or until set and golden brown. Let stand about 10 minutes before cutting. Top with apple cider syrup (recipe below) a big dollop of whipped cream and a sprig of fresh mint.
Apple Cider Syrup
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp lemon juice (I did not have lemon so I used orange juice
4 tsp cornstarch
1 cup apple juice
2 tbsp butter.
Combine sugar, cornstarch and Cinnamon in a small pan. Stir in apple juice and lemon juice Cook and stir over medium heat until thickened and bubbly. Cook for two more minutes. Remove from heat and add butter.
You will need:
1 lb. loaf unsliced French bread, cut into 1 " cubes
8 eggs
1 8oz pkg cream cheese, cut into 1/2" cubes
6 tbsp melted butter
2 1/2 cups light cream or 1/2 and 1/2
1/4 cups maple syrup
Grease a 3 qt rectangular baking dish. Place 1/2 bread cubes in the dish. Top with cream cheese cubes and then the remaining bread cubes. Combine eggs, cream, melted butter and syrup. Mix well and pour over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and let sit for 2 to 24 hours. Remove plastic wrap and bake uncovered for 35 to 40 minutes. or until set and golden brown. Let stand about 10 minutes before cutting. Top with apple cider syrup (recipe below) a big dollop of whipped cream and a sprig of fresh mint.
Apple Cider Syrup
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp lemon juice (I did not have lemon so I used orange juice
4 tsp cornstarch
1 cup apple juice
2 tbsp butter.
Combine sugar, cornstarch and Cinnamon in a small pan. Stir in apple juice and lemon juice Cook and stir over medium heat until thickened and bubbly. Cook for two more minutes. Remove from heat and add butter.
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