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April 30, 2013

Corn Avocado Salsa

This is one of my favorite ways to eat grilled chicken breasts.


I even serve this when entertaining.
The salsa is super easy, fast to make, and could even be served as a salad. I usually have 1/2 of it finished off before supper eating it right out of the mixing bowl.


It's light and fresh, great for warmer weather eating, 
especially with all the fresh veggys coming available.

If you wanted to take the time, using grilled fresh corn would be tasty. 
You could also add some heat to it and serve it with chips. 

Anyway you eat it, your gonna love it.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Spatulas On Parade: Foodie Friends Friday
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Corn Avocado Salsa

1/4 cup fresh lime juice
2 tbsp olive oil
2 1/2 tsp sugar
1/2 tsp salt
Fresh cracked pepper
1 cup corn, frozen(thawed), canned or fresh
1 roma tomato, chopped
1 avocado, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley or cilantro, chopped

In a medium size bowl, whisk together lime juice, olive oil, sugar, salt and pepper. Stir in remaining ingredients.

April 24, 2013

Whole Orange Cake


I've seen this recipe floating around and knew I wanted to give it a try.
Loved it!


It's not an overly sweet cake (probably because the entire orange is used). 
Not only is it a delicious dessert, it's awesome with coffee in the morning 
or tea time in the afternoon. 

This was actually made for a morning ladies bible study so I made 
my glaze a tad thinner and didn't use a whole lot. It was perfect.


Huge hit!

Linked with Foodie Friday and Weekend Potluck.
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Whole Orange Cake

1 cup butter, softened
1 1/4 cups granulated sugar 
3 large eggs
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups powdered sugar
2 tablespoons plus 1 tsp. orange juice

Preheat oven to 325°.

Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.

Whirl orange chunks in a food processor until somewhat smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and mix just until smooth. Spread batter in prepared pan.

Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.

Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set before slicing.

April 23, 2013

Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

This is one of the best salads I've had in a while.


 The combination of ingredients is perfect.


The crisp and tang from the goat cheese with the sweetness from the dressing and oranges, along with the hit of red onion......fabulous.

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday
Addicted to Recipes:  Scrumptious Sunday

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Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

2 (4-oz.) goat cheese logs
1/2 cup all-purpose flour
1/2 teaspoon pepper
2 egg whites
2/3 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil
Mixed spring greens
1/2 large red onion, thinly sliced
2 large navel oranges, peeled and sectioned

Pomegranate Vinaigrette

1 1/2 cups pomegranate juice
1/3 cup olive oil
5 teaspoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt

Vinaigrette: Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.

For the salad: Cut each goat cheese log into 6 (1/2-inch) slices. Combine flour and pepper in a shallow dish. Whisk together egg whites and 2 Tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in an aluminum foil-lined jelly-roll pan; cover and chill 30 minutes to 4 hours.

Cook half of goat cheese rounds in 1 1/2 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned. Drain on paper towels. Repeat with remaining olive oil and goat cheese rounds.

Divide mixed baby greens, orange sections and onion among 4 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Original recipe from Southern Living At Home.

April 18, 2013

Honey Mustard Bread

I just made the most awesome bread. 


We've eaten half the loaf just for snacking but made sure to save enough for some sandwiches. Just the thought of  making some ham and cheese sandwiches out of this makes me excited. It's the simple things!

The top of mine is a little flatter than it would have been because I couldn't decide between loaf pans or just cooking it in my dutch oven and kept fiddling with it.
Still....turned out wonderful!

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday
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Honey Mustard Bread

1/2 cup warm water
1 pkg dry yeast or 2 1/4 tsp

1 tsp sugar
1 cup room temp. milk
1 tsp salt
1/4 tsp fresh cracked pepper
2 tsp dried thyme
1/4 cup honey
3 tbsp coarse mustard 

3 tbsp olive oil
1/2 cup wheat flour
3 1/2-4 cups white flour 

In your mixing bowl, stir together water, yeast and sugar. Let sit 10 minutes or until foamy. With mixer on low, add milk, salt, pepper, thyme, honey, mustard and oil.


With mixer still on low, add wheat flour, then 3 1/2 cups of the white flour, 1/2 cup at a time. Using the dough hook, mix/knead on low for 5-8 minutes. Towards the end of mixing time, add more flour as needed until your dough forms a ball and pulls away from the sides of the bowl. If you don't have a mixer with a dough hook, you can knead it on a floured counter top adding flour as needed, until dough is smooth and elastic.


Place dough into a greased bowl turning over once to grease both sides. Cover with a kitchen towel and let rise 1 hour or until doubled. Punch dough down; flour hands and counter top, then form dough into a ball. Place in a greased dutch oven, s
prinkle lightly with flour and cover with a kitchen towel. Let rise another 1 1/2 hours or until doubled.You could also form into loaves and place in 2 greased loaf pans.  Bake in a preheated 350* oven for 35-40 minutes or until bread sounds hollow when tapped.



April 4, 2013

Traditional Banana Pudding

This is the banana pudding I grew up eating.

I think it's pretty traditional in the sense that it has a 
meringue topping and homemade custard.

I can enjoy the layered versions that use pudding mix and whipped cream, 
but it sure doesn't bring back the memories this one does.


It's my mom's recipe, I love it, and I wouldn't change a thing.

Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday

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Old Fashioned Banana Pudding

1/2 cup sugar
3 tbsp flour
Dash of salt
2 cups milk
1 egg
3 egg yolks, reserve whites
1/2 tsp vanilla
2-3 bananas
Juice of 1/2 lemon
3/4 box of Nilla Wafers

Meringue:
3 egg whites
1/8 tsp cream of tartar
3 tbsp granulated sugar
1 tbsp powdered sugar

Combine sugar, flour and salt in the top of a double boiler. Whisk in milk; cook over medium heat stirring constantly until thickened. Beat together egg and yolks, temper with 1/4 cup of hot milk liquid and whisk back into milk. Continue to stir until thick, about 5-8 minutes. Remove from heat and stir in vanilla.

Slice bananas and combine with lemon juice.

Spread a small amount of custard on the bottom of a 1 1/2 quart oven safe baking dish; top with wafers and bananas. Continue layering 3 times, ending with custard.

Heat oven to 425*

Meringue: Beat reserved 3 egg whites and cream of tartar until soft peaks form. Slowly add in granulated sugar and powdered sugar and continue beating until stiff peaks form. Pile on top of pudding spreading to edges; bake in a preheated 425* oven for 5-8 minutes or until golden brown. Turn off the oven, open the door and let pudding cool in the oven for 15 minutes or so before removing.

Serve at room temperature(which I prefer) or chilled.

April 1, 2013

Orange Marmalade and Mustard Glazed Ham

I understand this is kind of after the fact, but I don't know why we(meaning me) don't cook ham more often. It's so easy and there's always tons of different ways to use any leftovers.


This Easter I decided to glaze it very simply with an orange marmalade and coarse mustard mixture. You don't even have to bother with cooking the glaze first, just spread it on a couple of times towards the end of cook time and waa-laa.


Beautiful and Delicious!

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Orange Marmalade and Mustard Glazed Ham

7-8 lb bone-in ham
1/2 cup orange marmalade
1/3 cup coarse grain mustard
2 tbsp red wine vinegar
1 tbsp soy sauce
2 garlic cloves, minced

Heat oven to 350 degrees.

Remove plastic cover from bone; wrap ham in tinfoil and place in a large roasting pan. Bake for 1 1/2 hours.

Stir together marmalade and all remaining ingredients.

Increase oven temperature to 425*. Uncover ham, score fat and brush on 1/2 of the glaze; return uncovered to the oven and bake another 30 minutes. Brush on rest of the glaze and continue to bake 15-20 more minutes or until internal temperature reaches 160 degrees. Let sit 15 minutes before cutting.