More Strawberries

I didn't use to be a fruit in my salad kind of gal, but a few years ago that all changed, and I've never looked back!

Some of my fave salads are sweet and savory and this is definitely one of them.  Extremely easy to make and very tasty.  I added chicken for a little boost of protein to get me through the day, but you could also serve this along side dinner if you wanted.  Or make a large bowl of it and bring it to a BBQ, everyone always secretly loves the girl that brings the greens to the BBQ. :)

Again this recipe comes from one of my favorite websites www.skinnytaste.com.

Find it here.

And don't forget the gorgonzola (use blue cheese if you prefer), it gives this salad that perfect zing!

ENJOY!

XOXO
Paige

Roasting weather

The time has come, finally, that I can turn on the oven without feeling guilty and going outside to take breaks from the ridiculous heat coming from my kitchen. 

In my house, I call this Roasting weather. 

From now until probably May I will be running my oven on about a daily basis. 

This time of year makes me happy! 

Because with cold weather comes amazing food, roasted, baked, broiled, etc.

So I started off this season with some Cornish game hens.

Aren't they adorable? 

I'm not really sure what they are, but they are so tiny, I love tiny things!

They were perfect little personal size birds and I served them with some garlic mashed potatoes.

And while the grapes were odd, they were so delicious, added a great sweet flavor to this otherwise savory recipe.  Loved it!  It was delicious, and very Fall like.

So turn on your ovens and get to roasting!

ENJOY

Roasted Cornish Hens with Grapes

1 1/2 lbs mixed red and green seedless grapes

8 shallots, root end intact halved if large (i diced mine, whoops)

6 sprigs thyme, plus additional leaves for hens

2 T olive oil

S&P

4 cornish game hens (1- 1/4 lbs each)

Preheat oven to 450.  On a rimmed baking sheet, toss grapes and shallots with the thyme, olive oil, 1 tsp salt and 1/4 tsp pepper. 

Tie the legs with kitchen twine (i did not do this), nestle hens among the grapes on the baking sheet, breast side up.  Season the hens generously with S&P, sprinkle with thyme leaves.

Roast, basting the hens occasionally with the pan juices, until a thermometer reads 160 degrees, about 35 minutes.  

Serves 4.

Logan Rating: ***

Melon Balls

(Warning there is a lot of discussion about melons and balls in this post) 

NO NOT THOSE kinds of melons and balls!  

GEEZ!  Get your minds out of the gutter! :)

Doesn't this melon ball salad look delicious?

In short, it was.  However, next time I wouldn't use such ripe cantaloupe, twas mushy.

Don't you hate that?

I can never tell when a melon is ripe...anyone have any tips?

In general the flavor combo was awesome.

I'm not a huge fan of mint, but it was very refreshing in this recipe and a great compliment to the salty sweet combination of the fruit and prosciutto. 

Try this one...I'm going to try it again once I learn how to tell a good melon from a bad one. 

:)

ENJOY!

Cantaloupe and Bocconcini Salad with Mint

1 ripe cantaloupe

8 oz bocconcini or fresh mozzarella cut into 1 inch cubes

2-3 thins slices ham or prosciutto cut into strips

1 T fresh lemon juice

S&P

1/4 cup torn mint leaves

Scoop the cantaloupe into 1 in balls with a melon baller; you should have about 3 cups.

Who needs a melon baller when you have a TBS. 

In a large bowl, combine cantaloupe balls, bocconcini

prosciutto, and lemon juice

Season with Salt and pepper.

Toss salad with the mint, and serve immediately.

Serves 4.

Logan Rating: ***

Another Summer Salad

Although summer is coming to an end, I'm not quite ready to let it go.

So I am grilling and putting fresh fruit in salad as much as possible.

This salad was divine, absolutely perfect actually.

The watermelon added a nice crunch and sweet flavor, while the onion added a necessary bite.

The dressing is perfectly tangy and the feta adds that extra flavor layer...seriously one of the best salads ever, I could have eaten an entire plate of it.

I did end up using fresh lettuce from the garden instead of arugula...I bet the arugula would add the perfect bite to this salad though.

I served it with a terryaki pork chop, which was also great.

I love this pic, but I hadn't put the feta on yet...so I didn't want you all to miss out on that in the final product picture.

Anyway I hope you are all enjoying these dog days of summer.

Soon there will be snow on the ground and I will be slow cooking stews and baking in the oven again.

ENJOY!

Watermelon and Feta Salad

2 T white wine vinegar

2 T olive oil

S&P

2 bunches arugula, washed and dried 

1/4 red onion, thinly sliced

1 1/2 lbs chilled seedless watermelon, rind removed, cut into small chunks

4 oz feta cheese, crumbled

In a small bowl, whisk together vinegar and oil; season with salt and pepper.

In a large bowl, combine arugula and onion; toss with dressing to taste.  Add watermelon and feta and gently toss.

Serve immediately.

Serves 4 as a starter salad.

Logan Rating: ****

This is summer to me!

Since we have lived in Missoula we have had a rhubarb bush. 

Is it a bush? Or a shrub? or just a plant?  

I'm not really sure, but it's definitely delish.

I have made all sorts of stuff with the abundant rhubarb weed.

See here, here , here and even another crisp here, as well as many things that I forgot to share with you 

So this summer, since my wedding is now only 6 months away,

I decided to do a skinny strawberry rhubarb crisp.  And it was AMAZING.

Who would ever know that there was WAY less butter and calories in general.

You will like it, I swear.

It's easy, delicious and fool proof.

Serve it with some fat free frozen yogurt or some light cool whip...or splurge and use some FULL FAT ice cream or whipped cream...I would if my wedding wasn't 6 months away...

did I mention that already...6 months. YIKES.  

The recipe for this crisp can be found here...ENJOY!

I like some Jerks

This is the kind of Jerk I like!

Not the jerk that cuts me off in traffic and then gives me the finger...

no not that one.

THIS ONE!

Jerk chicken!

I'm so very sorry for the lack of pictures,

but one of my best friends in the WHOLE world was visiting and we gabbed way too much!

Which is evident by the lack of pictures as well as the very very charred potatoes.

Cooking was sort of secondary to chatting and wine drinking.

After all we don't see each other, but a few times a year!

Her fiance was also here with her, THANKFULLY, because he likes burnt food.

And I'm telling you most of those potatoes were inedible to most people. 

Other than the potatoes I think they enjoyed this meal, 

we definitely enjoyed their company! :)

Along with the burnt potatoes, I served this with a watermelon/cucumber salad, which was divine.

First time I've ever had salt and pepper in my fruit...delicious...not weird I SWEAR!

If you are a jerk, or you know a jerk or you've ever encountered a jerk,

make this chicken...I'm telling you it is delicious!

And it may make you reconsider how you feel about certain JERKS!

ENJOY!

Jerk Chicken

1 bunch scallions, trimmed and finely chopped (1.5 cups)

2 garlic cloves, finely chopped

1 jalapeno chile, finely chopped

2 T fresh lime juice

2 T olive oil

1 T light brown sugar

1 1/2 tsp ground allspice

1 tsp dried thyme

1/2 tsp ground cinnamon 

coarse salt

2 T water

8 pieces bone in skin on chicken (drums and thighs)

*I used breasts

oil for grill

In a blender combine scallions, garlic, jalapeno, lime juice, olive oil. brown sugar, allspice, thyme, cinnamon, 1 tsp salt and the water; blend until smooth.  Reserve 1/4 cup for brushing.

Place chicken in a shallow dish or resealable bag; season all over with salt.  Pour marinade over chicken; toss to coat.  Cover (seal); refrigerate, turning once or twice at least 2 hours or up to overnight. 

Heat grill to med-high, lightly oil grates.  Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover.  Cook, turning occasionally, until chicken is blackened in spots, about 10 min. 

Move chicken to a cooler part of the grill; brush with reserved marinade.  Cover and grill until chicken is cooked through, 10-15 min more.  

Serves 4

 Cucumber and Watermelon Salad

1 english cucumber, peeled and cut into 1/2 in cubes

1 small seedless watermelon cut into 1/2 in cubes

3 T fresh lime juice

coarse salt and freshly ground pepper

In a large bowl, toss cucumber and watermelon with lime juice, 3/4 tsp salt and 1/8 tsp pepper (or to taste).  

Serves 4

Logan Rating: ****

Summer Rice Salad

Ok no more party food, back to regular food again.

Do you like curry?

Then you HAVE to make this salad.

I know it sounds weird, a cold curried rice salad.

But I'm telling you it is SO good. 

I could eat it EVERY day,

but I would probably turn into a curried rice ball.

And that would just be weird.

 Please try this salad, I'm telling you its delicious. 

And don't skip the mint, because it really helps make the flavor profile complete.

I don't really know what a flavor profile is, but it sounded good, right?
I served it with a chicken breast for dinner and then ate it by itself for lunch one day.

And then it was gone...

so sad.

I will make it again soon though, and so should you!

ENJOY!

Curried Rice Salad

2 T olive oil

1 T curry powder

1 cup long grain brown rice, rinsed well

2 1/2 cups water

S&P

1/4 cup fresh lime juice 

1 cup halved red seedless grapes

1/2 cup coarsely chopped fresh mint

1/2 cup coarsely chopped roasted unsalted cashews

In a med saucean, heat 1 T oil over med high.  Add curry powder; cook stirring 30 seconds.  Stir in rice and the water; season with salt and pepper.  Bring to a boil; reduce heat.  Cover; simmer until rice is tender and has absorbed all liquid, about 1 hour.  Remove from heat; let stand, covered 10 min.

Fluff with a fork; transfer to a shallow bowl.  Stir in lime juice and remaining tablespoon oil; season with salt and pepper.  Cover loosely with plastic wrap; refrigerate until cool. about 1 hour.  Just before serving, stir in grapes, mint, and cashews.

Serves 6.

Logan Rating: ***

(Paige says 5 stars)

And I'm back!

Not only am I back, folks

but boy oh boy do I have a post for you.

As you all know, I was in MN last weekend.

BOTH my Mom and my Dad threw logan and I a wedding shower and engagement party.

As usual I agreed to take on the menu for both parties. 

It was A LOT of work and luckily I had some helpful workerbees,

but it all got done and everything was a hit!

I must preface this post by saying that I do not have as many pics as usual.

The kitchen on Sat morning was like a crazy bee hive and it was really hard to find time to take pics of each step, while still getting everything done.

So you will just have to imagine what each step would look like. K?!

First lets go over the shower food.

This is not food you can eat in the shower,

but actual food that I served at my wedding shower...silly you.

Anyway, I wanted to have a couple of munchie things for people so I settled on roasted chickpeas and sweet and spicy almonds.  It was a great choice.  However I had trouble with getting the chickpeas seasoning to stick...not sure why and also don't let them sit and cool after roasting because mine got soggy and I had to roast them again.  

Sweet and Spicy Almonds

2 1/2 cups whole unblanched almonds

1/4 cup sugar

1 1/2 tsp coarse salt

1 tsp cayenne pepper

1 T honey

1 tsp olive oil

1 T water

Preheat oven to 350.  Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 min.

  In a large bowl, combine sugar, salt, and cayenne pepper.

In a large skillet over med heat, cook honey, oil and water, stirring until combined, about 1 min.  Add almonds; toss to coat.

Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat.  Spread almonds on a waxed paper-lined baking sheet and let cool.  Nuts can be stored up to 2 wks at room temp in an airtight container.  

Makes 2 1/2 cups

Crunchy paprika chickpeas

2 cans chickpeas

3 T olive oil

1 1/2 tsp coarse salt

1 tsp hot or sweet paprika

Preheat oven to 450.  Drain and rinse chickpeas, pat dry with paper towels.  Transfer to a rimmed baking sheet and drizzle with oil; toss to coat evenly.  Spread in a single layer and roast until deep brown and crispy, tossing occasionally, 35-40 min.

Remove from oven.  Sprinkle with salt and paprika; roast until fragrant, 2-3 min more.  Transfer to a paper towel lined plate and let cool completely.  Chickpeas can be stored up to 2 days at room temp in an airtight container.

makes 2 cups.

Next I wanted something with a little more substance, but still a light appetizer. I decided on mozzarella/grape skewers and with the leftover mozzarella we made mozzarella/tomato/basil skewers.

Mozzarella and Grape Skewers

12 thin slices prosciutto (4oz) halved crosswise

48 seedless red and green grapes

24 bocconcini (small mozzarella balls)

Fold each piece of prosciutto several times, about 1 in wide.  Thread 2 grapes, 1 bocconcini and 1 piece of prosciutto onto each of 24 wooden skewers.

makes 24.

More munchies.  These were good...I heard more than once "wow, these are better than cheez-its"

Spicy Cheese Crisps

1 cup all purpose flour

3/4 tsp coarse salt

1/4-1/2 tsp cayenne pepper

2 cups finely grated cheddar cheese 

1/2 cup unsalted butter, room temp, cut into pieces

Whisk together flour, salt and cayenne pepper. 

Add cheese and butter, mix with hands, rubbing butter into dry ingredients, until dough forms.

Transfer dough to a sheet of waxed paper.  Form into a 1 1/2 in diameter log; roll up tightly in paper.  Refrigerate until firm, about 2 hrs.  ( I did it overnight)

Preheat oven to 400.  Trim ends of log, if desired.  Slice dough into 1/4 in thick rounds.  Arrange rounds 1 in apart on baking sheets.  Bake rotating sheets halfway through, until edges are golden, 16-18 min.  Transfer to a wire rack to cool.

Crisps can be stored up to 5 days at room temp in an airtight container.

Makes about 40.

Still wanting a little more substance (something that might help people to soak up the sangria) I decided on the asparagus gruyere tart.  It proved to be a GREAT decision!

Asparagus Gruyere Tart

flour for work surface

1 sheet frozen puff pastry, thawed 

5 1/2 oz gruyere cheese, shredded

1 1/2 lbs med or thick asparagus

1 T olive oil

S&P

Preheat oven to 400.  On a lightly floured surface, roll the puff pastry into a 16 by 10 in rectangle.  Trim uneven edges.

Place the pastry on a baking sheet.  With a sharp knife lightly score the dough 1 in in from the edges to mark a rectangle.  Using a fork, pierce the dough inside the markings, at half in intervals.  Bake until golden, about 15 min.

Remove the pastry shell from the oven, and sprinkle with the cheese.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips.

Brush with the oil, and season with S&P, bake until spears are tender, 20-25 min.  

Serves 4.

And come on how could I go wrong with some goat cheese spreads?

Goat Cheese Spreads

1 log (5-6oz) fresh goat cheese, softened

S&P

In a med bowl, mash goat cheese with a fork; season with salt and pepper.  Add one of the desired flavorings.

Pesto

1/2 cup pine nuts toasted

4 cups basil

1/2 cup grated parmesan cheese

1 garlic clove

S&P

1/2 cup olive oil

Stir in 1/4 cup homemade pesto.  ( you will only need about 1/4 of the recipe above).

Sun-Dried Tomato

Add 3 T chopped oil packed sun dried tomatoes and 1 tsp minced fresh thyme.

Pistachio-Chive

add 1/4 cup chopped toasted pistachios and 2 T finely snipped fresh chives.

Serve these with fresh bread or crostinis. 

Lastly I thought I should throw in some seriously decadent cheese dip, without regard for any diet or waistline.  WOW am I glad I did.

Here is where I got the recipe.

Thank you Paula Dean, you never disappoint. 

OH and don't forget the Sangria...man did that go well!

We had 4 batches made up and 12 ladies managed to take it down rather quickly! 

YUM!

Recipe here...I added limes and lemons as well.

Sorry, no Logan rating as he was not invited to the shower.

STAY TUNED FOR ENGAGEMENT PARTY MENU!!!!!

I hope you are going to the gym...

Because if you aren't, you should probably not make these.

Not because they are that bad for you,

but because they are so good that it is a distinct possibility 

you will eat the ENTIRE PAN!

I am telling you, these things are addicting. 

There should be a warning on the recipe, for sure!

Ok, so maybe you all have more self control than I do...

good for you.

Then you don't need to go to the gym.  

Next time I make these,

because there will be a next time,

I will make sure it is when I am having company.

So I can't eat them all!

ENJOY!

Glazed Lemon Cakes

1/2 cup unsalted butter, at room temp, plus more for muffin tin

1 1/2 cups all purpose flour, plus more for muffin tin

2 tsp baking powder

1/2 tsp salt

1/2 cup low fat buttermilk or plain low fat yogurt

1 tsp vanilla extract

finely grated zest and juice of 1 lemon, plus 2 T juice for the glaze

1 cup granulated sugar

2 large eggs

1 1/2 cups confectioners' sugar

Preheat oven to 350.  Butter and flour 6 cup jumbo muffin tin (or one regular muffin tin).  In a med bowl, whisk the flour with the baking owder and salt.  In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice.  Set aside.

With an electric mixer, cream the butter and granulated sugar until light.  Add eggs one at a time, beating well after each addition. 

With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

Divide evenly among the muffin cups.  Bake until a toothpick inserted in the center of a cake comes our clean, 20-25 min.  

for 10 min in tin, then cook completely on wire rack.

Set the rack over wax or parchment paper.  In a small bowl, stir confectioners' sugar with the remaining 2 T lemon juice until smooth.  Pour over the cakes, spreading to the edges with a small knife.  Let set for 30 min before serving.  (YA RIGHT!!!! Impossible!)

Paige Rating: *****