Asparagus, Tomato, and Avocado Salad...

original recipe by Something Sweet Something Salty

I adapted the dressing slightly

Salad ingredients:
1 bunch of fresh asparagus
1 pint of cherry tomatoes (I used a mix of colors)
1 Haas avocado, ripe

Dressing ingredients:
1/4 cup extra virgin olive oil
1 Tbsp whole grain Dijon mustard
juice of one lemon
kosher salt and fresh cracked pepper to taste

Trim or snap the tough stem ends of asparagus and discard.  Cut the spears into about 3 inch pieces.  In a fry pan, place enough water to cover bottom bottom of pan and a pinch of salt; bring to a boil.  Add asparagus to the pan, cover, and boil for three minutes.  At end  of three minutes, remove from heat and rinse in cold water to stop cooking.  You want it to be still crisp.  Drain well.

Cube avocado, and place in bowl with the asparagus and the whole cherry tomatoes.

In a small bowl, whisk together the dressing ingredients.  Pour over salad and serve.  


My note:  It doesn't keep well since the avocado will brown, so eat every bit of it.

It is delicious with broiled salmon.

Crowing Hen...

I'm calling this Crowing Hen.  It's basically an open-face chicken salad sandwich which is broiled until brown and bubbly.  I made it for a quick supper.  I think it would also be good for a ladies' lunch, a pot luck, etc.

Preheat oven to 375° F.

Ingredients:
1/2 cup cooked chicken, cut into bite size pieces
1/4 c butter, softened or melted
1/4 c mayonnaise
1/8 c sliced scallions, including both bulb and green stems
1/8 c shredded parmesan
1/8 c shredded cheddar
1/2 tsp powdered garlic
2.25 oz can sliced ripe olives

French bread sliced about an inch thick

Directions:
Mix first 8 ingredients together.  Spread thickly on French bread slices.  Sprinkle with additional parmesan cheese, and bake for about 15 minutes or till heated through.  Then turn oven to broil, and watch closely till just browned.

I used a large loaf, so this amount made about two very large slices.  If you use a baguette, then it would make quite a few slices, but be sure to make them thick slices (about an inch) to support a thick layer of filling (these might not need to bake quite as long).


This is based on a yummy bread that I had about twenty years ago at a church gathering, and is similar to The Pioneer Woman's Olive Cheese Bread.  I wanted to make a supper of it, so I thought I would add the cooked chicken.  

Chocolate Bourbon Pecan Pie...

CHOCOLATE BOURBON PECAN PIE

Ingredients:

   1 pie crust  (either store bought or my favorite pie crust)

1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
   4 large eggs (beaten)
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup chocolate chips
1 1/4 cup pecans, lightly chopped

Directions:

1. Preheat oven to 350 degrees F.
2. Roll crust out.
3. In a large mixing bowl, whisk together butter, sugars, corn syrup, eggs, vanilla and bourbon until frothy.
4. Fold in chocolate chips and pecans till evenly distributed.
5. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.

My note:  Pecan Pie is not my favorite, but it is Carey's.  I've found that adding chocolate and bourbon, takes it to a whole 'nother level.  I do love this recipe.

Chicken á la King Pot Pie...

Ingredients

1 Rotisserie Chicken, boned
   (or 3 boneless/skinless chicken breasts cooked and cut up)

1 Tbsp butter

1 small onion, diced

1 can condensed Cream of Chicken soup

½ c mayonnaise

½ c sour cream

1 c milk

½ tsp salt

¼ tsp ground pepper

1 bag frozen mixed vegetables (carrot, corn, peas, green beans)

1 bag frozen broccoli florets

1 small jar diced pimientos

1 tube refrigerator biscuits

Directions

Preheat oven to 350° F.

In pan on stove top, melt butter.  Add onion and saute until translucent, stirring occasionally.  

To the onions in pan, add soup, mayonnaise, sour cream, milk, salt and pepper.  Stir to mix the sauce ingredients.  

Add the boned chicken, frozen mixed vegetables, broccoli florets, and pimientos, and stir to combine.  Simmer for about 15 minutes till warmed through.  (Vegetables may still be undercooked, but they will finish in the oven.) 

Place in greased casserole and arrange refrigerator biscuits on top.  Place in oven for 20 minutes or until biscuits are golden brown.

My notes:  Could be made lighter by using olive oil instead of butter, and low-fat mayonnaise and sour cream.

Texas Caviar...

This makes the Southern tradition of eating black eyed peas on New Year's Day not just bearable, but YUMMY.

Texas Caviar
Ingredients:
2 cans black eyed peas, rinsed and drained
    (I use 1 bag frozen cooked to direction)
1 large red or green pepper, finely diced
1 bunch green onions and tops, thinly sliced
1 envelope Good Seasons Italian dressing mix made as directed on pkg.
1 Tablespoon vinegar
1/4 to 1/4 teaspoon garlic powder
1/4 cup chopped pickled jalapenos peppers

Directions:
Mix Italian dressing according to package directions, adding the 1 additional Tablespoon vinegar.  Combine dressing with rest of ingredients and refrigerate.  Serve with crackers.

Make ahead, it's even better the next day.

Debbie McG's Carrot Cake

Mmmmm...  Made from scratch, moist, and hey, it has 3 cups of shredded carrots, so I think each piece counts as a vegetable serving.  :)

Debbie McG’s Carrot Cake                                                                         

Mix:

2 c sugar

1 ½ c oil

4 eggs

Sift together:

2 c flour

2 tsp soda

1 tsp salt

4 tsp ground cinnamon

1 tsp ground cloves

Blend these mixtures together well, then add:

1 tsp vanilla

3 c shredded carrot

1 c raisins

1 c pecans (broken)

Grease and flour 13" x 9" pan.  Bake at 350º for 50 to 60 minutes.  Cool before frosting.

Cream Cheese Frosting

Soften then blend:

1 8 oz pkg cream cheese

1/4 c butter

Add and mix well:

dash of salt

1 tsp vanilla

1 lb powdered sugar (sifted)

My notes:  Certain family members are not fans of raisins, so they were omitted without any complaints...the raisins, not the family members.  :)

I was in a time crunch, so instead of grating the carrots, I just put baby carrots in my food processor and pulsed/chopped till they were the consistency I wanted.  I didn't even bother with the grating blade...chopper was so much easier and worked great.  Oh, and I didn't sift the powdered sugar either, and it was perfect anyway.

Mom's white bread...

Makes 2 loaves.

Ingredients:
2 cups warm water (warm, not hot)
1 packet yeast
1/4 cup sugar
1 teaspoon salt
1/4 cup vegetable oil
5 cups unbleached all-purpose flour (approximately)

Directions:
In a small bowl, place about 1/2 cup of the warm water, 1 teaspoon of the sugar, and the packet of yeast.  Let it sit for about 10 minutes to activate...it will begin foaming a little.

In a large bowl combine salt, remaining sugar, remaining water, vegetable oil, and the yeast mixture.  Add in 3 cups of the flour, and mix together with your hand, scraping the sides of bowl to incorporate all the flour.  The mixture will be sticky, but will hold together somewhat.  Cover the bowl with a tea towel, and let sit for about 20 minutes.  *

After the 20 minutes, spread a little flour out on the counter.  Pour the dough onto the floured counter.  Add a cup of flour to the dough and knead for a few minutes.  (Kneading is repeatedly pushing dough firmly away from you with the heals of your hands and then folding dough over on itself...pushing away, folding...pushing away, folding.)  Add more flour a little at a time while continuing kneading until dough is smooth and pliable.  (It may end up being a little less than or a little more than 5 cups total.)  Place back in the bowl.  Cover with tea towel, and set in a warm place for 30 to 45 minutes, or till approximately double in size.

Punch down risen dough.  Divide into 2 equal parts.  Form into loaves and place into 2 loaf pans.  Brush top with oil (or place a little oil in your hand and gently rub across top of loaves).  Cover with tea towel and let rise in a warm place for 30 to 45 minutes, or until it rises and fills pans.  (Top photo above shows them ready to go in the oven.)  Place in a preheated 350° F oven for 30 to 40 minutes until golden brown.

Lay a towel on the counter, and turn hot loaves out onto towel.  Rub the tops of each loaf with a little butter.  Try to resist slicing until the loaves have cooled somewhat.  When completely cool, place in an air tight container or plastic bag.

*If raisin bread is desired, plumped raisins can be added to the dough after the initial 20 minutes of rest, before kneading and adding the final 2 cups of flour.