Asian Spinach and Pasta Salad

I have a delicious salad recipe to share. I took it to a church activity and everyone loved it. You definitely have to try this one!

Asian Spinach and Pasta Salad
Toss together:
1 small bag of spinach
8 oz. bowtie pasta (cook, strain, cool)
2-4 Tbsp. Sesame seeds
1/2 C. Sunflower seeds
1 can sliced water chestnuts
3 chicken breasts - season heavily with lemon pepper, grill and cut into bite size pieces
1 C. bean sprouts

Dressing:
1/2 C. Canola oil
1/2 C. sugar
1tsp salt
1 tsp sesame oil
3 Tbsp soy sauce
2 Tbsp Seasoned Rice vinegar (unseasoned works too)
1/2 tsp sesame SEED oil
1 tsp grated fresh garlic
store in fridge. Return to room temp before combined.

aunt marion's shrimp salad dressing

i found this in an old cook book of my mom's that encompassed all of the ladies in the area growing up. they were all related and i knew marion personally. she was sweet. i love the idea of this dressing served in the prime of the 50's under a shady tree while the kids were playing out in the pool. ahhh.

i served this at my sister in laws shower as one of 3 salad options. i have to say, it was the hit.

i served it will marinated chicken and spinach and romaine.



the accompanying veggies were avocado, tomato and cucumbers. there is so much flavor in this dressing. made the night before, the flavors become more bold and wonderful!

2/3 qt. mayo
1 jar chili sauce (i used a small jar here)
2 cans small shrimp (fresh ones would be awesome too)
2 TBSP sweet pickle juice ( i only had sweet relish on hand, it worked great)
1 TBSP dill pickle juice
1-2 tsp horseradish sauce
2-3 TBSP lemon juice ( i did use a fresh lemon)
2-3 TBSP sugar
2-4 TBSP worcestershire

mix all together the night before. refrigerate and serve cold.

the pulled pork

always, always asked for this recipe. started with cafe rio, then kalee unlocked the secret and i made some up along the way to present this masterpiece to you.

cook for 12 hours on low.....some pork

i have used many kinds. i love a costco tenderloin roast. they are dark and small and really tender. but this recipe will make any cut of a large part of pork submit to goodness.

so get that crock pot out. put your little meat in ( i usually fit 3 small ones) and pour coke over it. thats right, as in classic. cola. mr coke. you could also add a jar of salsa. it does help with a depth of flavor that does make a difference.

i usually do this before bed. it will give you strange nightmares when you sleep smelling bold flavors like this. running from pigs all night and all.;)

anyway. 12 hours. then, get that pork outta there. discard the liquid. i put the cooked pork in a ziplock and put it in the fridge until i am ready to serve it. then, i move onto making the succulent sweetness that boggles your mind.

offenders below

i have come up with a simple and bold sauce that makes this sing even tho there was a recipe with exact measurements at one time.

equal parts of:
ketchup
BBQ sauce ( i use kraft honey or hickory or whatever)
and brown sugar.

mince a couple of cloves of garlic too. it will make you happy.

mix it all together and warm it in the crock pot. put it on one of those cute little costco dinner rolls that come in the big bags in quantities of 36 and you will say, thank you heidi.


or, eat it over a salad with beans and rice and cheese.

maybe, a burrito. just eat it......

Tomato Basil Pizza

This pizza is so good! Its Graham's fav! It is very quick and easy and the smell of fresh basil while baking in your oven is so divine! This is a great pizza for the summer served with a side salad-hey why not Heidi's greens? (see post below) and some fresh cut up melons.

Dough
(I will admit, I bought some pre-made dough at Dick's Bakery because its heavenly and quick, but I have made this pizza dough before).
1 pkg. yeast
1 C. warm water
1 tsp. sugar
1 tsp. salt
1 T. oil
2 1/2 C. flour

2 C. mozzarella cheese, shredded
1 clove pressed garlic
2 T. fresh Parmesan cheese, grated
2 T. fresh basil, chopped (you can also use dried basil)
1 C. mayo
3 Roma tomatoes, thinly sliced (obviously we aren't able to eat Roma tomatoes right now due to the salmonella warning, however, I used regular vine tomatoes and they worked out great).

Preheat oven to 350 degrees. Dissolve yeast in warm water. Stir in sugar, salt and oil. Mix in flour and knead until smooth; set aside. Combine all remaining ingredients except tomatoes and set aside. Roll out pizza dough. Spread cheese mixture over pizza dough. Place tomato slices on top. Bake 18-20 minutes or until golden brown.

**I also love to add cooked chicken breasts chunks to this pizza which tastes great!

my salad

because i like to eat this one, have made it so many ways, but this is the way, as of late it gets served.

heidi's greens


dressing

1/2 c oil
1/4 c cider vinegar
1/4 c sugar
1 TB parsley

blend in a blender or something fast and spinny. really. it turns white and nice.
pour that dresing over these:

sliced apples, a nice granny smith does fine or a pink cameo
raspberries
slices strawberries

let these marinate an hour or so, or not. just put the dressing on these first.

the nuts:

i like cashews. you can use walnuts (i get cankers when i smell a walnut and so do most americans, but hey) or pecans. but....i like cashews.

then. turn a sauce pan on medium heat and cover the bottom with white sugar. maybe a cup. add a tsp. of salt and a dash of pepper. (the savory comes unglued) then. watch very carefully, your sugar will start to turn to the most beautiful brown caramel. when it does, add the nuts and stir vigorously. i like to pour these out on a microwave safe bowl lid. they slide off easily enough and don't melt the lid.
chop the nuts coursely with a chopper or a knife.

the greens.

don't use iceberg, that's my only plea. i like spring baby greens mixed with spinach or plain spinach, maybe butter lettice. your choice, just don't use iceberg, save it for tacos.....

the cheese.

always use feta with this. the dressing makes the feta sing an opera.
the end.



short version:
greens
feta cheese
sugared nuts
dressing
fruits



this salad was enjoyed at a picnic with these people.

in this setting. my kind of happy....

b*a*c*k

and better than ever! i am determined to get all of my recipes on this blog if it is the last thing i do, so get ready for a storm.

i finally got a new camera and have been busily snapping away at what is in my kitchen lately.

sticky buns.

so i know there are a lot of recipes for these tender morsels out there, but* this is the one my family made every sunday morning for years. i knew it was the sabbath if i could smell these cooking. it did the job and got me out of bed, very eager i admit.

so basic, and your creative minds could switch it up however you want. but, this is how we do it here.


18 Rhodes rolls (or any frozen roll)
1 1/2 cubes butter
1/2 c brown sugar
1/2 pkg butterscotch pudding
1/2 c nuts chopped (optional)
pinch cinnamon (i love this stuff and usually do a POP of it :read 1/2 TB)
over medium heat mix all ingredients together until incorporated.

in a bundt pan lay out the frozen rolls and then drizzle caramel mixture over top.
let sit overnight in a bundt pan. be eager to be greeted in the morning by beauties that need 15-20 minutes in a 350 degree oven. get a pretty serving plate and dump bundt pan so the caramel adequately suffocates every bit of white the roll may try to show. then, sin. eat. repeat over and over. and then, go to church making everyone want to sniff you.......

i admit to an idea that made me feel like a sinner. i have never, ever mixed this recipe up. something about the fear of marring a childhood memory. well, don't let that stop you here. i added some sweetened, flaked coconut, milk chocolate chips and chopped cashews. (it will be a good fathers day for all at this house)

Fabulous Meat Strips with Broccoli Salad

Thanks to my sister in-law, Janice for the recipe, I made this marinade for the flank steak.
This marinade is so good! Enjoy!

1 1/2 lb. Flank Steak cut on the diagonal in 1/4 -1/2 inch strips
1/2 C. apple juice
2/3 C. sugar
1/2 C. soy sauce
1/2 Oil
1 clove garlic, minced
1/2 tsp. ginger
1/2 onion coarsely chopped

*Mix all ingredients together and put in ziplock or container to marinate for 3-4 hours. Grill on BBQ or broil at 475 for about 5 minutes on each side. Watch closely because the meat cooks up fast!

Broccoli Salad
I got this recipe from my friend Mindy. Its really good and a great side dish for a good summer salad! A couple of things I did different were I omitted the red onion and I added slivered almonds rather than sunflower seeds.

Honey Lime Chicken Enchiladas

The following recipe is a bit of a twist on your typical enchiladas. We love these and have made them a couple of times. Enjoy! They are really good topped with a little sour cream, lettuce and tomato.

Honey Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (1 large lime)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded
• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack Cheese
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream (optional but makes it really yummy)

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of the pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

Roasted Pork Loin with Black-Bean & Sweet Potato Salad

This pork loin is so yummy! I love the flavor of cumin with it. It comes out so tender and juicy. The salad was so good with the refreshing taste of lime juice combined with the beans and potatoes. Enjoy!

3 lbs. center cut boneless pork loin
4 T. plus one teaspoon vegetable oil, divided
2 tsp. ground cumin
coarse salt and ground pepper
2 medium sweet potatoes, peeled and cut into cubes
1/4 tsp. red-pepper flakes

2 T. fresh lime juice (from one lime)
1 can black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 C. chopped fresh cilantro (optional)

1. Preheat oven to 450 degrees with racks set in upper and lower thirds. Place pork on rimmed baking sheet. Rub with 1 tsp. oil; season with cumin, salt and pepper. Roast on upper rack for 35-40 minutes or until instant-read thermometer inserted in the meat registers to 145 degrees.
Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes.

2. About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 T. oil. Season with red pepper flakes, salt and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25-35 minutes.

3. In large bowl, whisk lime juice with remaining 2 T. oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine. Thinly slice pork and serve with salad.

inspired cooking space

via cafe johnsonia, i found this link- and an inspired post including purdy kitchens.

seeing as we are in the process of drawing up house plans, i am enjoying every ounce of pictures like this. so, props to a room somewhere for the kitchen beauty and cafe johnsonia to turning me on to her....

{.good.kitchens.make.my.clock.tick.............}
really a turn on, seriously. how pretty do these cookbooks look here?

if i were hooked up to medical equipment while looking at this stove, the beeping just might kill someone.......and i am still up in the air about the mantle over the stove. i am really trying to focus on classic....

again, totally turned on here to this "classy" design. i heart white cupboards. they echo timeless stuff really. any stain on wood, unless a deep beautiful mahogany dates a place to me. the sink is so pretty and those windows, but.. my favorite part is the shelf woodwork above, so simple. i.love.it.......

a family favorite

quiche, you say it keesh

this is a fabulous recipe we have every year christmas morning. there are certain techniques you have to use folks, you just do.

i love this recipe because i can buy 2 frozen pie shells already in their shell ready to go (sorry becca, i cheat sometimes)
then, the night before, i do this-

i go to the deli and ask for a 1/3 lb steak of the black forrest ham.
you cut this in half so you have enough for 2 quiche.
then.
you get about a 16 oz block of swiss, you can also get this in a block at the deli or the cold section of the grocer. slice this in half as well and shred. make sure you have 2 piles folks.
so i put that in the fridge the night before and in the morning mix this for each quiche:
in a bowl combine 3 eggs, 1 cup of milk or cream (sinfully awesome with cream), 1/4 t salt, 1/4 t dry mustard (i often take it to a 1/2 t). mix, mix, mix and then add:
your chopped ham

now, do this or else you will FLOP!
in you pie shell get 4 t flour and your swiss cheese, coat the cheese with flour-this will prevent the cheese from sogging together and oiling you out {yes i made that word up}
after you are flour coated, add your eggs to the pie shell.
rinse, lather and repeat if you are doing 2 quiche.
bake for 45 minutes at 375. now, this day my picture was taken i had an ornery oven that likes to cause me quiche grief, so if you experience the joy of serving oven time before you can appreciate a nice one, make sure the top is golden. after it is golden, let it set up for 10 minutes.
it will melt your heart and you will want it over and over.......

i love her stuff

i had this at a german restaurant smothered in the most rich brown gravy, imagine my delight when this wonderful gal posted details of this most amazingly simple and fabulous dish here

i am going to serve this chicken over the top of the above, sounds quirky, but i will let you know how it goes. i made this a couple weeks back, it was so simple and i wanted to lick the sauce lingering on my plate, so i thought it would be good over the above. i am prepared for disaster, but possibly, it just might turn out great! fingers crossed.....

i got this recipe from thisweekfordinner.com it wouldn't pull up the specific link so i will give the recipe here, giving full credit to jane:

BISTRO CHICKEN
From: My Mom's Friend Jen :)
Bistro Chicken easy recipe ... chicken breasts browned in a skillet, remove & cook 1/2 c chopped onions 5 min, add 1 14oz can diced tomatoes, italian seasoning, 1 can of Campbell's french onion soup, cook that together to reduce liquid 5 min, pour sauce over chicken in a casserole dish, add swiss cheese on top & bake for 20 min!

how stupid easy......

stupid easy, bistro tasty
yep, that sums it up.

i tried this recipe out of the Taste of Home magazine and thank goodness this reader submitted it to allrecipes.com, totally saved me when i was dreaming of this fabulous soup. it seeps into your bones and you need it....... it is so stupid easy, as one taster puts it, but bistro delicious another says.

we are going to partake of this dreamy treat this week with a mozzarella and tomato panini on some crusty bread........please pinch me!
and try it, won't disappoint....

Sesame Red Curry Chicken with Coconut Rice

Using a slow cooker is one of my favorite things to cook with. I love how easy and convenient it is-especially with having 2 little ones around needing your constant attention! The smell that comes from your slow cooker is so yummy with this recipe! I love the flavors of the sesame oil, ginger and rice vinegar. This dish is so easy and very tasty.

4 C. chopped bok choy
1 red bell pepper, seeded and sliced
1 lb. boneless, skinless chicken breasts halves (4 halves)
Salt and pepper
1/2 C. chicken broth
1/2 C. rice vinegar or sake if you have some on hand
2 tsp. sesame oil
1 T. fresh ginger, minced
1 T. red curry paste
1/4 C. flaked coconut
2 C. quick cooking jasmine rice
2 (14 oz.) cans light coconut milk
1/4 C. freshly chopped cilantro for garnish

-Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and pepper and place on top of bok choy.
-In a small bowl, whisk together broth, rice vinegar (or sake), sesame oil, ginger and curry paste. Pour mixture over chicken.
-Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

In a small skillet, toast flaked coconut on low heat until lightly toasted (5-8 minutes). In a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.

Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers an sauce from slow cooker. Garnish with cilantro.

Butternut Squash Risotto

I really like squash but it hasn't always been that way. Let me tell you a story of squash that my family will never let me live down. I think I was probably 4 or 5. The scenario is the dinner table. On the menu was something and squash. The conversation must have gone something like this:

Mom: Kristy, you need to eat your squash or you can't have dessert after dinner.
Kristy: I don't like squash.
Mom: Well, veggies are good for you so you need to eat it.

We always used those tupperware cups when we were little. Did you have them as a child, too?
The glorious thing that was that you couldn't see through those plastic cups. I thought that I could trick my mom into thinking I had eaten my squash. I would put a bite in my mouth and then take a drink and proceed to spit the squash into my cup. Gross, I know. Well, I "ate" all the squash off my plate and must have thought I was home free. That was until my Mom was doing the dishes and dumped out my cup to find a whole lot of mushy squash in the bottom of the cup. I don't remember what happened from there but I think we just laughed about it. This story comes up on occasion, whenever squash is served.

OK. Moving on....the moral of that whole story is that I have really come to love squash over the years and it is always one of my favorite side dishes. A friend brought me this butternut squash risotto and after tasting it, knew I HAD to have the recipe. So, here is the really yummy risotto recipe, courtesy of my friend Kim T.

Butternut Squash Risotto

you will need :

1 32 oz box of chicken broth
1 small onion
1 clove garlic
2 cups aborio rice (this is a fatter italian rice)
1 12 oz pkg of cubed butternut squash (you can also buy a small whole squash and cube it or buy a box of frozen squash puree)

nutmeg
salt/pepper
1 cup grated parmigiano - reggiano cheese
2 T butter
1/4 cup fresh sage cut into really fine pieces

In a large sautee pan cook onion and garlic in a little bit of olive oil until soft (few min) add the rice and cook for about another 2-3 min or until mostly translucent. Add hot chicken stock 1 cup at a time and stir until the liquid evaporates. repeat until all of the broth is used up. Sometimes you need to add a little more water as well because the rice isn't quite cooked by the time all of the liquid stock is absorbed. This process usually takes about 20 min on med-low heat. Meanwhile, steam your squash until tender and then puree it and add it to the rice. If you are using frozen puree , then just thaw it and dump it in. season with a dash of nutmeg and salt and pepper and then right before you are about to finish add the cheese and butter and sage.

I love that this is a healthier version of risotto because it is like you replace the cream with the pureed squash. SO yummy! This works as a great main dish, served with a green salad.