BLT Salad

This is my favorite salad, at the moment, I love a good salad! I don't think this is the healthiest salad, but it sure is tasty! Got this from my good friend Brooke, who always seems to find great recipes. 

(Photo by Brooke)

SALAD

3-4 heads of romaine lettuce, chopped (I used 4, large hearts of Romaine)
1-1 1/2 pounds of bacon, cooked and crumbled (I've used regular bacon and the microwave variety, both are fine. I used 1 lb. in my salad.)
2-3 cups of halved, grape or cherry tomatoes ( I used 3 cups. I love tomatoes.)
1 bunch of green onions, thinly sliced
8 oz. Swiss cheese, cubed or grated (I like mine grated, but do not buy pre-shredded, so much better when you grate your own.)

Toss all ingredients together.

DRESSING (don't let the mayo scare you. I don't usually like mayo based dressing, but I promise this is to die for on the salad. Never tried reduced fat. If you do, let me know.)

1 1/4 cups of mayo
3/4 cup sugar
3/4-1 tsp. freshly ground pepper
1 tsp. salt
2 TBSP. white vinegar

In a small bowl, mix all ingredients together and stir until sugar is dissolved, this takes a little effort.

I use a little more than half the dressing on this size of salad, so you will have some left over. Toss it in just before serving. The salad makes a large amount...easily feeds 12 adults as a side dish and does not get soggy quickly. Perfect for a party.

Lemon Cake

Here is the cake I made fore Derek and Karen's birthday. Super easy and yummy!!!

Lemon Cake

1 package lemon cake mix

1 cup sour cream (8 oz)

¾ cup water

¾ cup oil

4 eggs

1 small package lemon instant pudding

Mix dry ingredients.  Add wet ingredients.  Mix with electric mixer on medium/high for about two minutes.

Pour into a greased 9x11 pan or two round pans.

Bake at 350 degrees for 30 minutes.

Lemon Frosting

1 cup (2 sticks) butter, very soft

8 cups powdered sugar

½ cup fresh lemon juice

1 teaspoon grated lemon zest

Place the butter in a large mixing bowl.  Add 4 cups of the sugar, then the juice and the zest.  Beat until smooth and creamy.  Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.  (I think I do about six cups total.)  If desired, add a few drops of yellow food coloring and mix thoroughly.  Use and store at room temperature.  (Don’t refrigerate and it will last in a Tupperware for about three days.)

Black Bean & Corn Salsa

I just made this for a BBQ, and it was a hit! I've made a few different versions of this dip, but hands down this one is my favorite. I love the fresh corn and the homemade dressing. This comes from my good friend Julie!

(Photo by Julie)

2 cups diced red pepper (about 2 peppers)

2 cups diced tomatoes (about 2 large tomatoes)

2 cans black beans (rinsed and drained well)

2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

1 shallot, finely diced

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lemon juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Eat immediately, or let sit for an hour or two to let the flavor combine. Enjoy!

Fish Taco's and Fresh Salsa

I found this recipe on one of my favorite blogs, 71 toes. This recipe shows up on our dinner table at least every other week. We all love it, and it really is pretty easy!

Marinade

For 4-6 pieces of Tilapia  

2 garlic cloves

1/2 cup fresh parsley (I've used dried. Works great)

1/2 lemon (I add the whole thing)

1/2 cup olive oil

1/4-1/2 cup red wine vinegar 

1 Tablespoon dried oregano

1/2 teaspoon black pepper

2 dashes Tabasco sauce (never have added this)

Marinate for 20-30 minute then grill on high for about 3-5 min each side until it flakes. Or you can put them in your oven broiler. 

Sauce (this is what makes these so darn good):

I always add more garlic, lime, cumin, and cilantro

1/4 cup mayonnaise

1 T lime jiuce

2 tablespoons of chopped cilantro

1 clove garlic, pressed

1/8 teaspoon cumin

1 tablespoon water

Fry corn tortillas and melt the cheese.

Serve with lime wedges, avocado's, and Salsa.

We use this fresh salsa, or are favorite salsa we have on hand.

Fresh Sala:

Tomatoes (blender 3/4 full of them chopped in half)

3 cloves garlic

1/2-3/4 red onion

cilantro (as much as possible)

1 heaping tsp seasoning salt

1/2- 1 tsp. pepper

cumin to taste

pulse in blender to chop

Butternut Squash Lasagna

This recipe comes from my good friend Amy, who's a fabulous cook! She had us over for dinner and made this for us. It's now one of Derek's favorite meals, in fact he requested this for Father's Day.

1 Tbsp Olive Oil
2 pounds butternut squash, peeled, seeded, and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
5-6 Amaretti Cookies*, crumbled
1/4 cup Unsalted Butter (1/2 stick)
1/4 cup All-purpose flour.
3 1/2 cups whole milk
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese

Heat the oil in a large, heavy skillet over med-high heat.  Add the squash and toss to coat.  Sprinkle with salt and pepper.  Pour the water into the skillet, then cover and simmer over med heat, stirring occassionally, until the squash is tender, about 20 minutes.  Cool slightly, then transfer the squash to a food processor.  Add the amaretti cookies and blend until smooth.  Season the squash puree to taste with more salt and pepper.

Melt the 1/4 cup butter in a medium, heavy saucepan over med. heat.  dd the flour and whisk for 1 minute.  Gradually whisk in the milk. Bring to a boil over med. high heat.  Reduce the heat to med and simmer, whisking often, until the sauce thickens slightly, about 5 minutes.  Cool slightly.  Transfer half of the sauce to a blender.  Add the basil and blend until smooth.  Return the basil sauce to the sauce in the pan and stir to blend.  Season with salt and pepper.

Position rack in the center of the oven and preheat the oven to 375 degrees.  

In a 9x13 pan, spread 3/4 cup of the sauce on the pan, arrange 3 of the lasagna noodles a top the sauce (noodles expand as they bake).  Pour a third of the squash puree over the noodles and sprinkle with 1/2 cup of the mozzarella.  Drizzle 1/2 cup of the sauce over the mozzarella.  Repeat layering the noodles squash puree, and cheese two more times.  Top with the remaining 3 noodles.  Drizzle with remaining sauce.

Cover the baking dish tightly with foil and bake for 40 minutes.  Uncover the lasagna and sprinkle with the remaining 1 cup of mozzarella and the parmesan.  Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer.  Let the lasagna stand for 15 minutes before serving.

*I've had a hard time finding amaretti cookies in regular grocery stores, but often specialty stores such as World Market or Whole Foods carry them.

Peasant Bread

This bread is so easy and fool proof. If I am feeding a crowd I double it and it make 4 loaves.

1 pkg dry yeast (2 tsp.)

2 cups warm water

1 T sugar

2 t salt

4 cups flour (5 cups if you're on the west coast)

oil (I use olive oil)

corn meal

2 T melted butter

Place yeast, water, sugar and salt in warm bowl. Stir until dissolved.  Add flour, stir until blended.  Do not knead.  Cover, let rise 1 hour or until doubles in size (in a warm spot). 

Flour hands.  Separate dough into 2 balls on a floured board.

Oil the cookie sheet, and sprinkle with cornmeal.  Place dough on sheet.  Let rise 1 hour.  Pour melted butter on top of balls. Bake at 425 for 10 minutes.  Reduce heat to 375 and bake for 15 minutes more.

Nuts About Berries

Spring Mix salad

Blueberries

Blackberries

Raspberries

Strawberries

Sugar and cinnamon almonds

Brianna's strawberry vinaigrette

Cinnamon Candied Almonds 

2 tablespoons butter
1/4 cup honey
1 cup granulated sugar
1 tablespoon ground cinnamon
2 cups whole natural almonds

1. Spread the almonds out on a baking sheet and roast in a 350 degree oven for 10-15 minutes or until lightly roasted. Keep a close eye on them to make sure they do not burn. Stir occasionally.
2. In a medium saucepan, bring the butter and the honey to a simmer, stirring occasionally for about 2 minutes. Add the almonds and simmer for another 2 minutes, stirring constantly.
3. In a large bowl, mix the sugar and cinnamon until well combined. Using a slotted spoon, transfer the almonds from the saucepan to the sugar mixture. Mix until the almonds are well coated.
4. Transfer the almonds to a baking sheet lined with parchment paper and put under the broiler for just a few minutes, just until sugar melts and caramelizes.
5. Let cool and break apart if neccessary.

( http://www.cafezupas.com/2009/03/how-to-make-candied-almonds/ )