Summertime Salads - fresh and delicious

Summertime and the livins easy, but here in Central Texas it's darn HOT and I don't always like to heat up the kitchen so summer salads are perfect.  They require minimal or no cooking and are an ideal way to enjoy all the produce that's in season now. These fresh salads are anything but ordinary.  Irresistible combinations of the season's freshest vegetables and fruits come together for an explosion of flavors.  Looking for something to serve at your next picnic or barbecue?  Well look no further, I think you will enjoy the recipes listed below for cool wonderful salads to serve as an entree or side dish.

"There is no sight on earth more appealing than the sight of a woman making

dinner for someone she loves." - Thomas Wolfe

Greek Pasta Salad - one of Jerry and my favorite salads that I make all the time

1 lb. penne pasta (or pasta of your choice)

1 pint cherry or grape tomatoes, halved (or use about 3 large ruby red tomatoes, chopped)

1 large English cucumber, halved lengthwise and sliced

1 red bell pepper, seeded and julienned

1 green bell pepper, seeded and julienned

1 medium red onion, halved and julienned

1 cup Kalamata olives (be sure they are pitted)

2 cups feta cheese, large pieces

1 can artichokes, drained and sliced in half (do not use the marinated ones)

1/2 cup fresh parsley, rough chopped

salt and freshly ground black pepper

Dressing

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar (as I've said before I like a vinegar taste)

1 garlic clove, finely minced

salt and freshly ground black pepper

1 tsp. dried oregano

1/4 tsp. red pepper flakes (optional, but we love them)

OR

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice

1 garlic clove, finely minced

1 tsp. dried oregano

salt and freshly ground black pepper

1/4 tsp. red pepper flakes (optional, but we love them)

In a pot of boiling salted water add pasta and cook al dente, drain well and rinse in an ice bath, drain again and place into a large bowl (make sure no water is in bowl.)  Note:  I switch it around and use romaine lettuce instead of pasta occasionally.  Add other ingredients to pasta or lettuce.  Dressing; in a covered container add vinegar or lemon juice, garlic, salt, pepper, oregano, red pepper flakes and whisk in olive oil, taste and adjust seasonings.  Pour over salad and toss together with tongs.  If making pasta version; cover bowl and place in frig for at least 1 hour before serving.  If making lettuce version; pile up dressed salad on a platter and serve with warmed grilled pita bread, and hummus.  Note:  if you want to you can add slices of grilled marinated chicken breast, or beautiful plump shrimp.

Spinach Salad With Cherries

1 (10 oz.) bag baby spinach leaves, washed and spun dry
1/2 cup slivered almonds, lightly toasted
1/2 red onion, julienned thinly
1/2 cup dried cherries
2 cups roasted chicken or turkey - this is where the grocery store version comes in handy
1 cup feta or goat cheese, crumbled
3 stalks celery, sliced
5 radishes, thinly sliced
Dressing
2 Tbl. poppy seeds
1/4 cup sugar (or you can use honey)
1/3 cup champagne vinegar
salt and freshly ground black pepper
2/3 cup vegetable oil
1 tsp. Dijon
OR
3/4 cup mayonnaise
1/4 cup sugar or honey
3 Tbl. rice vinegar
1 tsp. Dijon
2 Tbl. poppy seeds


Into a large bowl, add all ingredients except dressing.  Decide which dressing you want to make or use whatever dressing you enjoy on spinach salads.  Made dressing by placing ingredients into a bowl or blender (blender, don't add poppy seeds) mix or whisk well, add poppy seeds to blender version and pour over enough dressing desired on salad, mix well with tongs and place onto serving bowls. 


Asian Pasta Salad

1 lb. spaghetti (you can also use Asian noodles if desired)
3 cups thinly sliced roasted chicken, pork, beef or grilled shrimp
1 cup bean sprouts
3 stalks celery, sliced on diagonal
1/2 cup fresh cilantro, chopped
1 cup shredded carrots
1 Daikon radish, peeled and thinly sliced
4 scallions, diagonal sliced including green part
1/2 cup cashews
Dressing
1/4 cup Hoisin sauce
2 Tbl. honey
2 Tbl. toasted sesame oil
2 tsp. chili garlic sauce
2 Tbl. rice vinegar
1 lime juiced


In a pot of boiling salted water, add pasta and cook al dente, drain and place in a large bowl.  Drizzle with some toasted sesame oil and mix together with tongs.  Add meat, bean sprouts, celery, cilantro, carrot, radish, scallions and cashews.  In a bowl, add dressing ingredients and whisk together well, taste and adjust seasonings.  Pour dressing over salad and mix well with tongs.  Cover and refrigerate until ready to serve.  I love to serve Hum Bows with this.

Scallop Citrus Salad - I had a salad similar to this in a CA restaurant and loved it, so I recreated

1 bag mixed greens, washed and spun dry
3 kiwi, peeled and thinly sliced
20 large scallops
1 (24 oz.) jar refrigerated citrus, drained (you can use this juice for dressing if desired)
Butter
salt and freshly ground black pepper
Dressing
1/4 cup fresh ruby red grapefruit juice or 1/4 cup of juice from above
1 small shallot, finely minced
2 tsp. honey
2 tsp. fresh lime juice
1/2 cup vegetable oil
salt and freshly ground black pepper

In a saute pan, add some butter and a little olive oil.  Season scallops with salt and pepper, add scallops and sear on each side, don't overcook.  Remove from pan and slice in half.  Place greens on a platter; add kiwi, refrigerated citrus, and scallops.  In a bowl, whisk together dressing ingredients and drizzle over salad.  Simply delicious!

"Nothing would be more tiresome than eating and drinking if God had not

made them a pleasure as well as a necessity." - Voltaire

Gado Gado


3 large Russet potatoes, peeled and cubed
3 large carrots, sliced into thick pieces
1 small package fresh haricot verts, ends trimmed
1 1/2 cups cauliflower broker into small florets
2 cups shredded cabbage
2 cups bean sprouts
5 hard boiled eggs, cut into quarters
Dressing
1 cup peanut butter
3/4 cup unsweetened coconut milk
2 Tbl. soy sauce
2 tsp. Sambal Oelek
1 Tbl. brown sugar
1/2 tsp. turmeric
1 Tbl. fresh lime juice


In a bowl, add dressing ingredients and whisk together, taste and adjust seasonings.  Bring a pot of boiling salted water to a boil and add potatoes cooking about 5 minutes.  Add carrots, green beans and cauliflower and cook 4 minutes.  Add cabbage and bean sprouts and boil 2 minutes.  Drain vegetables and refresh in an ice bath to stop cooking.  Drain well and pat with paper towels.  On a platter arrange vegetables, garnish with eggs and drizzle on dressing.


Roasted Beet Salad (lovely salad)


8 medium beets, washed and trimmed
salt and freshly ground black pepper
1/2 cup walnuts, lightly toasted and chopped
1/2 package bacon, sliced and cooked crisp
1/2 cup blue cheese, crumbled (I like Maytag)
1 head Boston or butter lettuce, washed and spun dry
Dressing
1/4 cup orange marmalade
1 Tbl. Dijon
1/3 cup white wine vinegar
1/2 cup walnut oil (you can use vegetable oil if you don't want to purchase walnut oil)
salt and freshly ground black pepper


Preheat oven to 400 degrees.  Place washed beets in foil and drizzle with some olive oil, season with salt and pepper.  Bake about 1 hour or possibly more or until fork tender.  Unwrap and cool, carefully remove skins and cut into large chunks.  You might want to wear latex gloves because you can get your hands stained.  In a saute pan, add bacon and cook until browned and crisp, drain on paper towels.  On a platter arrange torn lettuce pieces.  In a small bowl, add marmalade, Dijon, vinegar, season with salt and pepper and whisk in oil, I personally don't like too much oil as I like a more vinegar taste, but it's up to you.  On top of lettuce pieces, toss on beets, walnuts, cheese and bacon.  Drizzle dressing over the top.

Pasta Salmon Salad

12 oz. penne or shell pasta
3 cups smoked salmon
1 zucchini, sliced in half lengthwise, then sliced into pieces
1 small red bell pepper, seeded and chopped
1 large Haas avocado, peeled, seeded and chopped
1 can artichoke hearts (not marinated), drained and sliced
1 small red onion, julienne slices
1/4 cup fresh parsley, chopped
Dressing
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh dill, chopped
salt and freshly ground black pepper
1/4 tsp. red pepper flakes

In a pot of boiling salted water add pasta and cook al dente, drain and refresh in ice water.  Drain well and place into a bowl, add other ingredients.  In another bowl, add lemon juice, dill, salt, pepper and pepper flakes, whisk in oil, taste and adjust seasonings.  Pour over salad and mix gently.  Cover and refrigerate until service.

Shrimp Mango Salad - light and refreshing

1 lb. medium to large shrimp - you can purchase already cooked one, but I like fresh ones I cook
2 large ripe mangos, peeled and cubed
2 large Haas avocados, peeled, pitted and cubed
1/4 cup fresh cilantro, chopped
3 scallions, sliced thinly on diagonal including green part
Dressing
2 to 3 serrano chilies, seeded and minced
1 Tbl. Thai fish sauce
4 Tbl. vegetable oil
1/4 cup fresh lime juice
1 clove garlic, finely minced
1 Tbl. palm sugar or brown sugar

In a bowl, add sugar and lime juice, whisking until combined whisk in oil, garlic, chilies and fish sauce.  Taste and adjust flavors if needed.  Place mangos, avocados, shrimp, scallions, chiles into a bowl and pour in some dressing, mixing gently.  Cover and refrigerate.  To serve; line a platter with lettuce and add salad on top. 

Curried Turkey Salad


4 cups cooked turkey breast, chopped (use the grocery store for this, makes it easy)
4 scallions, sliced including green part
1 cup fresh pineapple, chopped
1 can water chestnuts, drained well and sliced
3 stalks celery, sliced on diagonal
1/2 cup golden raisins
2 Fuji apples, peeled and chopped (or apples of your choice)
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Dressing
2 tsp. curry paste or powder
2/3 cup mayonnaise
1/4 cup sour cream
1 Tbl. fresh lemon juice


In a bowl, add salad ingredients.  In a small bowl, whisk in dressing ingredients, taste and adjust seasonings.  Blend dressing into salad and refrigerate for about 30 minutes.  You can serve over lettuce, inside a hollowed out tomato, made into wraps or tossed into cooked and chilled pasta such as penne or shells.

"To make a good salad is to be a brilliant diplomatist - the problem is entirely
the same in both cases.  To know exactly how much oil one must
put with one's vinegar." - Oscar Wilde

Fresh Crab Salad

1 lb. fresh lump crab meat
2 stalks celery, thinly sliced
2 scallions, minced including green part OR about 1/4 red onion, minced
3 Tbl. pimento, minced
salt and freshly ground black pepper
1/4 cup fresh parsley, minced
3 Tbl. fresh chives, chopped
Lettuce leaves, washed and spun dry
Dressing
1/4 to 1/2 cup mayonnaise
2 tsp. Tabasco
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
3 Tbl. sour cream
salt and freshly ground black pepper

In a bowl, add celery, scallions, pimento, parsley and crab, season with salt and pepper.  In another bowl, add mayonnaise, Tabasco, sour cream, zest, and whisk in lemon juice.  Taste and adjust seasonings.  Pour some dressing over crab salad and gently mix to incorporate.  Place lettuce leaves on platter or inside bowl.  Add crab mixture and sprinkle on chives.

Calamari Salad - so refreshing and delicious

1 1/2 lbs. fresh calamari, rinsed in cold water and cleaned
1/4 cup red onion, minced
2 celery stalks, chopped
3 ruby red tomatoes, seeded and chopped (if you can find colored tomatoes like yellow or orange, add them for mix of color
6 red radishes, thinly sliced
3 Tbl. fresh basil, chopped
2 Tbl. fresh mint, chopped (optional, but it give a fresh taste)
1/4 cup fresh parsley, chopped (plus a little extra for garnish)
1 garlic clove, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes
Lettuce, chopped (for serving platter)
Dressing
1/3 cup extra virgin olive oil
1 large lemon, juiced
2 tsp. red wine vinegar
1 tsp. lemon zest

First off, get a big bowl of cold water and add lots of ice to it; set aside.  Rinse the calamari and cut the tubes into rings.  Cut the tentacles into pieces.  Bring a pot of boiling salted water to a boil then add squid and turn off heat.  Leave in pot for about 30 to 40 seconds.  Do not overcook or they will be tough.  Drain and place in the ice bath to cool about 6 minutes.  In a bowl, add all ingredients (except calamari) to bowl, sprinkle with salt and pepper and mix, add drained and patted dry calamari.  Dressing; in a small bowl, add lemon juice, vinegar and whisk in olive oil, taste and adjust seasonings.  Pour dressing a little at a time over salad, and mix gently.  Place salad on lettuce lined platter and pile on salad.  Garnish with extra parsley.  Serve with hot crunchy garlic bread.

Asparagus and Berry Salad


1 bunch fresh asparagus spears, sliced on diagonal into about 1-inch pieces
fresh lemon juice
olive oil
salt and freshly ground black pepper
8 cups mixed greens
20 strawberries, sliced in quarters
7 strips thick cut bacon, sliced and cooked crisp
1/4 cup pine nuts, lightly toasted
Goat cheese, crumbled
Dressing
3 Tbl. strawberry jam
4 Tbl. balsamic vinegar
4 Tbl. olive oil


Place asparagus onto a baking sheet, drizzle with olive oil, lemon juice and season with salt and pepper, mix together and roast in 400 degree oven for about 6 minutes.  Remove to cool.  In a bowl, add mixed greens, bacon, sliced berries, asparagus, toasted pine nuts and cheese.  In a blender, add jam, vinegar and turn on machine while running drizzle in oil until combined, taste and adjust seasonings with salt and pepper.  Drizzle dressing over salad and place onto a serving platter.  Garnish with homemade croutons.

Southeast Asian Salad

1 1/2 lbs. salmon fillet, rinsed in cold water and patted dry
1 small sweet onion, thinly sliced (such as Walla Walla)
2 ruby red tomatoes, seeded and chopped
1 cup fresh basil leaves, chiffonade
1 cup shredded carrots
1 head Boston lettuce, torn
2 Tbl. black sesame seeds (garnish)
Dressing
6 Tbl. fish sauce
6 Tbl. fresh lime juice
4 tsp. brown sugar
6 Thai chiles, thinly sliced

Preheat oven to 400 degrees.  Place salmon fillet on baking sheet and rub with olive oil, season with salt and freshly ground black pepper.  Bake for about 20 minutes.  Remove from oven to cooling rack, then flake into pieces. In a small bowl combine dressing ingredients and mix to combine, making sure sugar is dissolved.  Place torn lettuce leaves on platter and drizzle over a small amount of dressing.  In a bowl, add onion, tomato, carrots, basil and flaked salmon, pour over dressing and toss gently to mix.  Place salmon mixture onto lettuce leave, sprinkle with sesame seeds and serve.

Southwestern Barbecue Chicken Salad


4 to 5 chicken breasts
2 garlic cloves, minced
olive oil
1/2 cup good quality barbecue sauce (homemade or store bought) (divided)
salt and freshly ground black pepper
1/2 head iceberg lettuce, slice into strips
1/2 head romaine lettuce, slice into strips
1  jicama, peeled and sliced into julienne strips
1 cup Pepper Jack Cheese, shredded
1 cup Sharp Cheddar cheese, shredded
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed to thaw and drained
1/4 cup fresh cilantro, chopped (plus a little extra for garnish)
4 ruby red tomatoes, chopped
5 scallions, sliced including green part
Tortilla chips, crushed (don't crush finely just break into pieces) for garnish
Dressing
1 cups mayonnaise
1 cup buttermilk
1/4 cup sour cream
2 Tbl. apple cider vinegar
1 garlic clove finely minced
1/4 cup fresh parsley, minced
1 tsp. fresh dill, minced
2 scallions, finely minced including green part
salt and freshly ground black pepper
1 tsp. Tabasco


Place dressing ingredients into a large bowl and whisk together, taste and adjust seasonings. I personally like a little Tabasco kick, so I use a lot of it.  Cover and refrigerate.  For chicken; preheat outdoor grill.  Rub chicken breasts with oil and season with salt and pepper on both sides.  Place on grill to achieve grill marks on both sides and cook until juices run clear.  Just before chicken is done, baste on both sides with barbecue sauce.  Remove chicken and chill in frig.  Remove chicken from frig, slice into pieces and place in a bowl, toss with a little fresh barbecue sauce. In a large bowl, add lettuce, jicama, cheese, beans, corn, cilantro, tomatoes and scallions.  Add a little dressing at a time and mix together for desired taste.  Pile up the dressed salad on a platter and add barbecued chicken slices, a sprinkling of cilantro and tortilla chips.

I absolutely love this next quote:  Lobster salad and Champagne works for me!

"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands." - Lord Byron

Romaine Salad


1 large head romaine, washed, drained well and chopped
3 roasted chicken breasts, sliced thinly or meat/seafood of your choice
2 large Haas avocados, peeled, pitted and sliced into pieces (spritz with fresh lemon juice)
croutons, homemade
thin slices of fresh Parmesan cheese, use a vegetable peeler
Fresh ruby red tomatoes, cut into slices
1 small red onion, julienned
Dressing
2 Tbl. Dijon
2 garlic cloves, minced
2 Tbl. freshly grated Parmesan cheese
2 tsp.Worcestershire sauce
1/4 cup fresh lemon juice
olive oil
1/2 cup sun-dried tomatoes (oil packed) chopped


Season chicken with salt and pepper, drizzle with olive oil and place on baking sheet in 350 degree oven for about 25 minutes or until juices run clear.  Remove to cooling rack and cool so you can handle. Slice into thin pieces; set aside.  In a food processor combine sun-dried tomatoes, mustard, lemon juice, garlic, cheese, Worcestershire and whirl, slowly drizzle in olive oil until combined, taste and season with salt and freshly ground black pepper.  On a platter, add lettuce, top with chicken slices, red onion slices, avocado, tomatoes and croutons.  Drizzle over dressing and add thin slices of fresh Parmesan.  Serve with chilled soup, such as gazpacho and rustic Italian bread, dipped in fresh extra virgin olive oil, mixed with freshly ground black pepper.  Note:  you could also use grilled steak for this recipe, sliced into thin pieces.


Rice and Grilled Corn/Grilled Shrimp Salad (I love this salad)


Wooden skewers (soaked in cold water for about 30 minutes before using)
6 large ears fresh corn on the cob
2 cups cooked white rice, cooled
1 small red onion, julienned
1 pint of grape tomatoes, halved
1 large Haas avocado, peeled, seeded and diced (spritz with fresh lime juice)
1 lb. medium shrimp, cleaned and peeled
1 jalapeno pepper, seeded and thinly sliced
1/4 cup fresh cilantro, chopped
Lime Vinaigrette
1/2 cup fresh lime juice
1/4 cup honey
1 garlic clove, finely minced
salt and freshly ground black pepper
1 tsp. ground cumin
1/3 cup olive oil


Heat grill and brush grill with a little oil.  Pull back husks on corn, remove silk and wash corn, pat dry.  Season lightly with salt and pepper.  Pull husks back up and place on grill, turning with tongs occasionally for about 15 to 20 minutes.  Remove from grill to cool.  Place cleaned shrimp in a bowl, drizzle with small amount of olive oil, season with salt and pepper.  Place shrimp on wooden skewers, then onto grill cooking until they turn pink and have char marks.  Remove from grill and remove from skewers.  In a bowl, add lime juice, honey, garlic, salt, pepper, cumin and whisk in olive oil.  Taste and adjust seasonings.  With a sharp knife carefully remove corn from cobs and place in a big bowl.  Add rice, avocado, tomatoes, cilantro, shrimp, jalapeno pepper and red onion.  Drizzle over dressing and toss to coat, taste and adjust seasonings. Place salad on a serving platter or big serving bowl. 


Easy Herb Potato Salad


2 lbs. red potatoes
2 garlic cloves, minced
2 Tbl. fresh dill, chopped
1 Tbl. fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 small red onion, minced OR 4 scallions, sliced thinly including green part (or mixture of both)
1 small green pepper, seeded and chopped
Dressing
1/4 cup olive oil
2 tsp. Dijon
juice of 1 lemon OR 4 Tbl. cider vinegar
salt and freshly ground black pepper


In a pot of boiling salted water, add potatoes and cook about 15 - 20 minutes or until fork tender.  Drain well and cool a few minutes.  Cut into quarters and place into a bowl, drizzle with 1 Tbl. lemon juice or vinegar and season with salt and pepper.  Mix and let rest for about 5 minutes.  Add garlic, dill, oregano, parsley, onions, green pepper to bowl.  In a small bowl, whisk Dijon with lemon juice or vinegar and whisk in olive oil, season with salt and pepper, taste and adjust.  Drizzle over salad and mix gently to combine.


Pear -Blackberry -Raspberry Salad


3 large pears, cored, peeled and thinly sliced
1 head Romaine lettuce, chopped, washed and spun dry
1 cup fresh blackberries
1 cup fresh raspberries
1 cup blue cheese, crumbled (I like Maytag)  OR you can also use goat cheese, crumbled
1/2 cup hazelnuts, lightly toasted (I like mine whole, but you can chop)
Raspberry Vinaigrette
1/2 cup champagne vinegar
1/4 cup fresh or frozen raspberries
1 tsp. Dijon
1/4 cup honey
1/3 cup vegetable oil


Chop romaine lettuce and place on a platter.  Add sliced pears, tumble on raspberries and blackberries.  Top with hazelnuts and sprinkle on cheese.  In a bowl with a whisk or in blender, add vinegar, raspberries, Dijon, honey and whisk in oil, season with salt, taste.  Or if using blender while it's running drizzle in oil to combine.  Pour dressing over salad.


Zippy Chicken Salad


4 cups cooked chicken breast, chopped
7 slices bacon, sliced, and cooked crisp
3 scallions, minced including green part
2 stalks celery, thinly sliced
1/2 cup pecans, lightly toasted and chopped
3 hard boiled eggs, finely chopped
1/4 cup fresh parsley, chopped
Dressing
2/3 cup mayonnaise
2 Tbl. prepared horseradish
2 tsp. fresh lemon juice
1/2 tsp. lemon zest
salt and freshly ground black pepper


Place in a large bowl, chicken, crumbled bacon, scallions, celery, pecans, eggs and parsley.  In another bowl, whisk dressing ingredients together and taste.  Pour dressing into salad and mix well to combine.  Place in fig until ready to serve.  Put chicken salad into pretty serving bowl and serve with toasted baguette slices, mini rye bread or crackers.


Tuna and White Bean Salad with Tomato Vinaigrette


2 (20 oz.) cans cannellini beans, rinsed and drained
1 (12 oz.) can albacore tuna, drained and flaked (you can use more if desired)
4 scallions, thinly sliced including green part
1/4 cup fresh parsley, chopped
zest from 1/2 a lemon
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
salt and freshly ground black pepper
Dressing
1 small ruby red tomato, chopped
1/2 shallot, minced
2 Tbl. red wine vinegar
1 tsp. Dijon
salt and freshly ground black pepper
1/4 cup olive oil


In a bowl, combine beans, tuna, scallions, parsley, zest, herbs and season with salt and pepper.  In a blender, add tomato, shallot, red wine vinegar, Dijon, salt, pepper and turn blender on to combine, drizzle in olive oil while running until dressing comes together.  Taste and adjust seasonings.  Pour dressing over salad and toss to combine.  Serve with hot crusty garlic bread.

Fresh Fruit Salad - this is great for a large party and I served it many times for catering

3 cups fresh peaches, peeled, seeded and sliced
2 cups cantaloupe, peeled, seeded and cubed
2 cups honeydew melon, peeled, seeded and cubed
4 kiwi, peeled and sliced
3 cups fresh strawberries, sliced
2 cups seedless red grapes
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
Dressing
1/2 cup Greek plain yogurt
1/4 cup fresh lime juice
2 tsp. fresh lime zest
1/4 cup honey
Fresh mint leaves (garnish)

In a bowl add all fruit and gently mix, cover and refrigerate.  In a bowl, add dressing ingredients and whisk together, cover and refrigerate.  When ready to serve pour dressing over fruit and mix gently.  Place fruit salad into a beautiful crystal bowl and add fresh mint leaves.

Chicken Salad with Lemon and Basil

4 cups cooked chicken or turkey, chopped
2 stalks celery, thinly sliced
1/2 red onion, finely chopped
1 cup red grapes, sliced in half (seedless)
1/2 cup pecans, chopped and lightly toasted
Dressing
2/3 cup mayonnaise
1 Tbl. fresh basil, chopped
1 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Boston lettuce, garnish

In a bowl, add chicken, celery, onion, grapes and pecans.  In another bowl, whisk together dressing ingredients and pour over salad, gently mixing to incorporate.  Line a pretty serving platter or bowl with Boston lettuce leaves and place chicken salad on top.

Summer Fresh Potato Salad 

3 lbs. Yukon gold potatoes
salt and freshly ground black pepper
2 large Haas avocados
3 ruby red tomatoes, seeded and chopped
1 bunch scallions, sliced including green part
2 cups sharp cheddar cheese, shredded
1/2 cup blue cheese, crumbled
1 package bacon, sliced and cooked
4 hard boiled eggs, sliced
2 Tbl. fresh chives, snipped
Romaine lettuce, washed, spun dry and chopped
1 bunch watercress, washed, trimmed and chopped
Dressing - original Brown Derby salad dressing for original Cobb Salad
1/4 cup red wine vinegar
1/4 tsp. sugar
1 tsp. fresh lemon juice
salt and freshly ground black pepper
3/4 tsp. Worcestershire sauce
1/4 tsp. Coleman's dry mustard
1 clove garlic, finely minced
1/4 cup extra virgin olive oil
1/4 cup vegetable oil

In a blender add dressing ingredients and while running drizzle in oil to combine, taste and adjust seasonings.  In a pot of boiling salted water add potatoes and cook about 30 minutes or until fork tender. Drain and cool slightly.  Peel and cut into large cubes.  Place potatoes in a bowl and season with salt, pepper and pour over some of the dressing, tossing to coat.  Cover and chill about 2 hours.  On a large platter, arrange romaine lettuce and watercress.  Arrange in rows; the potatoes, avocados, tomatoes, scallions, bacon, cheeses, and eggs. Drizzle more dressing over salad and sprinkle with fresh snipped chives.

For dessert; how about a nice angel food cake, sliced into pieces (yes, use store bought if desired, after all we don't want to heat up the kitchen.)  Top with fresh strawberries, raspberries or blackberries and freshly whipped cream, add a little powdered sugar when beating the cream and Chambord liqueur.  Or top with ice cream and some delicious decadent ice cream topping.  Make grown up ice cream cookies; Take your favorite cookies (2 per serving).  Mix some softened ice cream in a bowl, add a touch of your favorite liqueur, mix well.  Place ice cream back into freezer to harden up a little.  Take a scoop and place between 2 cookies and press together.  Make an ice cream float; fill up tall glass with your favorite ice cream and pour over your favorite carbonated beverage, add a straw and for a grown up version add some of your favorite liqueur.  Grill some fruit; place on the grill (pineapple, papaya, peaches, nectarines) and grill for a couple of minutes on each side and serve with homemade ice cream.  Sounds good to me!

Bon Appetit - I'm taking some time off from posting recipes so enjoy the archives - Julia

"The Lord says, "I will rescue those who love me.  I will protect those who trust in my name...I will reward them with a long life and give them my salvation." - Psalm 91: 14-16

"Let us hold tightly without wavering to the hope we affirm, for God can be trusted to keep his promise." - Hebrews 10:23

Porkie Pig

The domestic pig... what's not to love?  Cuts of pork meat in the United States are; hock, leg, loin, side, sparerib, arm/shoulder, blade/shoulder and head.  Pork has a nice mild flavor which means most people enjoy its taste and since pork is mild you can add all sorts of extra flavoring to enhance its taste.  I'm sure you already know the state that leads in pork production is Iowa with 30% of the nation's hogs. One thing I didn't realize was the United States is declining in pork consumption due to a strong pork export growth. Another surprise to me was that according to the USDA Census of Agricultural the number one country for pork consumption is.... you won't believe this Denmark, followed by Spain, then Hong Kong and the United States comes in 12th.  However pork is cooked, its gets a star rating in my book!  I hope you enjoy the recipes listed below and remember to cook delicious flavorful pork.

I was telling a friend that I would be posting a pork blog so she sent me this poem she found.  Unfortunately, we don't know who the author is, but whoever they are I couldn't agree with them more.

Bacon, Bacon

Breakfast, Lunch and even Dinner

Bacon, bacon is always a winner.

Eggs without bacon should be a crime

But cook 'em in the grease and you've got a winner every time

Bacon is not just for pairing, wrapping can be fun

Seafood, beef or veggies; cook 'em 'til they're done!

Bacon dipped in chocolate for salty meets sweet

A heavenly combo you just can't beat!

If you want to know my favorite that I'd pick every time...

Its bacon wrapped in bacon and I'd pair mine with wine.

Author Unknown - If you find out who wrote this, let me know so they can get credit where credit is due!

Liver Pate - I can't even begin to tell you how much I love liver pate.  It puts me in my happy place and it's one of my weaknesses!

1 lb. ground pork
1 lb. chicken livers, rinsed in cold water and drained
1 Tbl. fresh thyme leaves
1 Tbl. olive oil
1 medium shallot, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground pepper
1 cup heavy whipping cream
1 cup dry white wine
2 Tbl. cognac
1 orange, finely zested
2 Tbl. fresh lemon juice

In a large saute pan, add oil and heat until hot, add shallots, stirring until light golden brown.  Add pork, chicken livers and thyme, cook about 5 minutes.  Add wine and cognac cooking about 7 minutes or until reduced by two thirds.  Stir in heavy cream and simmer about 10 minutes more.  Transfer mixture to a food processor and add orange zest, lemon juice, and parsley, blending until smooth.  Strain mixture though a fine mesh sieve set over a bowl and season with salt and pepper.  At this point you can place pate into a mold and chill pate until cooled and thickened.  Transfer to serving plate with baguette slices, crackers and gherkins, garnish plate with sprigs of fresh parsley.

Sausage Quiche - great for breakfast, lunch, dinner or an evening snack, which I love cold

1 lb. ground pork sausage (I like sage or maple flavored)
1 (9-inc) pastry shell - unbaked
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 garlic clove, minced
1 (10 oz.) package frozen spinach, or you can use fresh (chopped)
1 1/2 cups aged cheddar, Swiss or cheese of your choice
4 eggs, lightly beaten
1 cup heavy whipping cream
salt and freshly ground black pepper
1 tsp. ground sage
1/4 tsp. freshly ground nutmeg
Tabasco
Fresh chopped parsley (garnish)

Preheat oven to 375 degrees.  In a large saute pan, add a little oil, crumble sausage, onions, bell pepper and garlic.  Cook until sausage is browned and onions, bell pepper and garlic are softened. Drain well into a colander.  Thaw spinach and drain well rolling up in a clean kitchen towel to remove excess water. Add thawed spinach to sausage mixture, mixing well.  Sprinkle cheese evenly into pastry shell. Top with sausage mixture.  In a bowl, combine eggs, cream, sage, salt, pepper, nutmeg and Tabasco.  Pour egg mixture over sausage mixture.  Bake in oven for 45 minutes or until set.  Remove to cooling rack for about 10 minutes.  Slice into serving pieces and sprinkle with fresh chopped parsley.  Serve with hash browns, fresh fruit and some orange juice for a great brunch or breakfast.

Pork Curried Rice Salad

2 Tbl. olive oil
1 lb. pork loin, cut into slices or cubes
salt and freshly ground black pepper
1 large yellow onion, chopped
2 1/2 Tbl. yellow curry paste
1 cup golden raisins
1 large tart, crisp apple, peeled, cored and chopped
1 red bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped
3 scallions, sliced on diagonal including green part
1/2 cup mayonnaise (possibly more depending on your taste)
1/4 cup plain Greek yogurt
1 Tbl. rice vinegar
1/2 cup peanuts or cashews
2 cups rice cooked in water

Prepare rice and cook.  Heat oil in large saute pan, season pork with salt and pepper, add pork and cook until cooked through.  Remove pork with slotted spoon and place into a bowl.  Add yellow onion to saute pan cooking until softened.  Add curry paste, mixing well and cook for about 2 minutes.  Add a little more oil if needed.  Add raisins and cook 1 minute.  Remove all mixture and place with pork in bowl.  Cover and place in frig to cool.  In a large bowl, add cooked rice, nuts, cilantro, scallions, apples, and red bell pepper.  In another bowl, add mayonnaise, yogurt, vinegar mix well.  Pour into rice mixture and add cooled meat mixture, taste and adjust seasonings.  Mix well to combine, adding more mayonnaise or yogurt if desired. 

Pulled Pork Sandwich - I make so many variations of pulled pork, I never get tired of it.  I need one of these at least once a week, pulled pork is my weakness!

3 lb. pork butt, trimmed of excess fat
1 large onion, chopped
4 garlic cloves, minced
2 tsp. Ancho chile pepper (powder)
1 Tbl. tomato paste
2 Tbl. Dijon
3/4 cup white vinegar
1 tsp. paprika
3/4 cup ketchup
1 Tbl. Worcestershire sauce
1/4 cup light brown sugar
1/4 cup molasses
1 bay leaf
salt and freshly ground black pepper
Burger buns (good quality)
coleslaw (condiment)
spicy pickles (condiment)

In a saucepan, add oil and heat, add onions and saute until soft, add garlic and saute about 4 minutes.  Stir in tomato paste and cook about 1 minute.  Add Ancho chile powder, Dijon, vinegar, paprika, ketchup, Worcestershire sauce, brown sugar, and molasses.  Cook for about 10 minutes on simmer.  In a large Dutch oven, add sauce you just prepared, bay leaf and pork with 1 qt. of cold water.  Bring to a boil and simmer covered, turning occasionally for about 2 hours or until meat pulls apart easily. Remove from heat and cool pork in sauce.  When cool, remove pork and shred into pieces. Return sauce back to heat and reduce by two thirds.  Add shredded pork back to sauce, season with salt and pepper.  Remove bay leaf and heat.  Serve on buns with desired condiments. Note:  with buns you can butter lightly and toast.   Lots of napkins are required too!  Serve with homemade baked sweet potato fries cool cabbage slaw (see below) and lots of iced tea.

Meatloaf - I think what I love best about meatloaf is making cold meatloaf sandwiches the next day

1 lb. spicy ground pork sausage
1 1/2 lbs. ground turkey
1 large onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, finely minced
3 scallions, finely minced including green part
salt and freshly ground black pepper
2 tsp. dried basil
2 Tbl. Worcestershire sauce
1/2 cup ketchup
2 Tbl. Dijon
1/4 cup fresh parsley, minced
2 eggs, lightly beaten
4 Tbl. whipping cream
1 to 1 1/2 cups Panco bread crumbs (you want it the meat moist, but not too moist so at this stage I just wing it)  Note: you can also use fresh bread crumbs, oatmeal, crushed soda crackers, crushed Ritz crackers

Preheat oven to 350 degrees.  Lightly spray a 13x9 baking pan with cooking spray; set aside.  In a saute pan, add a little oil then add onion, bell pepper and garlic and cook until softened.  Set aside to cool a bit.  In a bowl add all ingredients, including cooked vegetables (except bread crumbs) mix together gently then start adding bread crumbs to get desired consistency. Place meat into pan and form into a loaf, drizzle with a little ketchup. Bake meatloaf in oven for about 1 1/2 hours, internal temperature should be 165 to 170 degrees.  Remove from oven to cooling rack and let rest for about 10 minutes.  Serve with a crisp tossed salad, creamy mashed potatoes and peas with pearl onions. 

Pork Chile Verde

4 lbs. pork butt, trimmed of excess fat and cut into 2 -inch cubes
olive oil
all purpose flour for dredging
1 1/2 lbs. tomatillos
6 garlic cloves, unpeeled
2 jalapenos, seeded and sliced in half lengthwise
2 Anaheim chiles
1 bunch cilantro leaves, chopped
salt and freshly ground black pepper
2 yellow onions, chopped
2 Tbl. fresh Mexican oregano (don't have any use regular oregano)
2 1/2 cups chicken stock
1/8 tsp. ground cloves
2 tsp. ground cumin
2 bay leaves
fresh chopped cilantro, garnish
Warmed flour tortillas

Line a baking sheet with foil.  Remove papery husks from tomatillos and rinse.  Cut in half and place cut side down with unpeeled garlic cloves, jalapenos and Anaheim chilies, drizzle with a little olive oil.  Place under broiler for about 7 minutes to lightly blacken the skin.  Remove from oven and let cool to handle.  Place tomatillos and Anaheim into a blender.  Remove roasted garlic cloves from their skins and add to blender.  Pulse until finely chopped and mixed or you can do like I do and chop with a chef knife on a cutting board.

Season pork well with salt and pepper and lightly dredge in flour, shaking off excess.  Heat olive oil in a large Dutch oven and add pork, browning well on all sides.  You will have to work in batches, never overcrowd the meat or it will just steam.  Remove pork to a bowl and continue cooking all meat.  Pour off excess fat and add onions cooking about 5 minutes.  Add pork back to pan with oregano and cumin.  Add the tomatillo sauce and chicken stock enough to cover meat.  Add ground cloves and bay leaves.  Bring to a boil and reduce to simmer.  Cook uncovered for about 2 to 3 hours or until pork is tender.  Taste and adjust seasonings.  Serve into bowls and sprinkle with chopped cilantro.   Serve with fresh warm flour tortillas, soft butter for tortillas and fresh pico de gallo.

Bacon Wrapped Hot Dogs - can't you just taste that first bite?

6 hot dogs, good quality such as Polish
6 slices good quality bacon
6 long hot dog buns (good quality)
Sauerkraut, drained and chopped (condiment)
Sharp cheddar cheese, grated (condiment)
Sweet white onion, chopped (condiment)
Ketchup (condiment)
Dijon mustard (condiment)
Spicy pickles (condiment)
Potato salad, chilled
Baked beans (warmed)

Heat outdoor grill.  Wrap each hot dog tightly with a slice of bacon securing with a toothpick at each end.  Coat grill with a little oil and add dogs, grill until bacon is cooked and browned, turning to cook all sides.  Lightly butter the buns and heat them on grill. Remove buns and dogs from grill and place on serving platter.  Serve with additional condiments, chilled potato salad and baked beans.

Pork Picadillo - love this, this is a version we enjoy as I like the mangos

1 lb. ground pork
1 lb. ground turkey (of course ground beef is the original recipe)
1 1/2 tsp. each of the following; ground cinnamon, ground coriander, ground cumin, dried oregano, dried thyme
3 cups salsa, homemade is best (do not drain) or you can use a 14 1/2 oz. can whole tomatoes, drained and cut into pieces
1 ripe mango, peeled and cubed
1 large sweet onion, chopped
1 large red bell pepper, seeded and diced or you can use green bell pepper
1/4 cup almonds, chopped and lightly toasted
1/4 cup fresh cilantro chopped
1/2 cup raisins (soak in water, then drain)
1 Tbl. cider vinegar
2 chipotle chilies in adobo (chopped and these are optional, but I love them)
3 garlic cloves, minced
Hot cooked rice
warm homemade corn or flour tortillas

In a large saute pan, add a little oil and add onions, bell peppers and garlic cooking until soft; add spices and cook for about 2 minutes.  Stir in salsa, raisins, and mango pieces.  Add meat and cook, but don't break into pieces, cooking for a few minutes, then with two forks go in an lightly break up meat, but leave in larger clumps cooking for about 20 minutes.  Remember, don't stir too much.  Stir in vinegar.  Place hot cooked rice on a serving platter and pour over meat mixture.  Sprinkle with cilantro and almonds. 

Tuscan White Beans with Sausage

1 lb. dried cannellini beans (quick version, use 4 (15 oz.) cans of cannellini beans drained and rinsed)
4 sage leaves
3 garlic cloves, crushed
4 black peppercorns
salt
olive oil
1 1/2 lbs. sweet Italian sausage
1 can whole tomatoes, chopped and drained
1/4 tsp. red pepper flakes
1 cup tomato puree
4 garlic cloves, crushed
1 tsp. fresh thyme, chopped
2 sprigs fresh rosemary
1/2 cup fresh parsley, chopped

Note: Obviously if using canned beans you can omit this next step and continue below (replace bean cooking liquid with 1/2 cup chicken stock).  Sort through beans removing any stones, etc.  Rinse the beans in cold water and place in large Dutch oven and cover with cold water 2-inches above beans.  Let soak 4 hours.  Drain beans and add 3 qts. fresh cold water to pot, add 2 Tbl. olive oil, sage leaves, 3 crushed garlic cloves, and peppercorns.  Cover and bring to boil, turn down heat to medium and simmer one hour.  Season with salt.  Lower heat just to simmer and cook for about 1 1/2 hours or until beans are just tender.  Drain beans and reserve 1/2 cup of cooking liquid.

In a large pan, add 1 Tbl. olive oil.  Remove sausages from casings and fry crumbling meat until nicely browned. Add reserved liquid, 4 Tbl. olive oil, 4 garlic cloves, thyme, fresh rosemary sprigs, chopped tomatoes, red pepper flakes and stir for about 7 minutes.  Add the reserved, drained beans and tomato puree.  Taste and season with salt and pepper.  Simmer until the sauce has thickened up a bit, add fresh parsley.  Taste and adjust seasonings.  Note:  you can also add a small amount of chicken stock (good quality) to sauce replacing reserved bean liquid if desired.

Fall Stuffed Pork Loin - great for entertaining and I used this for caterings many times

1 (3 to 4 lb) boneless pork loin
salt and freshly ground black pepper
1 1/2 cups seasoned stuffing mix (I love Mrs. Cubbisons, you can make your own, but I love this brand)
1 crisp tart apple, peeled and chopped
1 medium onion, chopped
2 celery stalks, chopped
2 Tbl. pure maple syrup (my brother Terry and sister-in-law Jean send us this from New Hampshire)
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/2 cup dried apricots, chopped
1/3 cup pecans, chopped and lightly toasted
1/2 cup chicken stock, warmed (good quality)
Kitchen string (for rolling roast)

Preheat oven to 325 degrees.  Run pork under cold water and pat dry.  Butterfly the roast by cutting lengthwise about halfway through the roast.  Then angle the knife and cut horizontally almost all the way though on both sides.  Unfold the pork and cover with plastic wrap.  Pound with flat side of meat mallet to flatten as much as possible.  Remove plastic wrap and season roast well with salt and pepper.

In a saute pan, add a little oil and butter add onions and celery cooking until softened, add apricots and cook about 2 minutes, add rosemary and thyme, cooking about 1 minute. Place this mixture into a bowl; add seasoned stuffing mix, maple syrup, pecans, and apple.  Add a little of the warmed chicken stock to stuffing mixture, mix to combine, you don't want it too wet, just moistened.  Spread the stuffing mixture over the pork.  Starting at the smallest side of meat roll up tightly and secure with kitchen string.  Drizzle a little olive oil onto bottom of roasting pan.  Place the roast in pan and cook uncovered for about 1 hour 15 minutes or until pork reaches internal temperature of 145 to 155 degrees.  Remove from oven and let stand 10 minutes.  Remove kitchen string and slice into pieces, place on serving platter.  Serve with roasted red potatoes (which you can also roast while pork is cooking) and steamed broccoli.
 
Pinto Beans Texas Style

2 cups dried pinto beans
1 large onion, chopped
4 garlic cloves, minced
1 ham hock (smoked)
2 cups cold water
2 cups black coffee (really? yes, it adds great flavor)
2 cups barbecue sauce (really good stuff)
1/2 cup pickled jalapenos, chopped
1 lb. thick cut bacon, sliced and cooked
Tabasco

Place beans into a large Dutch oven with enough cold water to cover by 1-inch.  Bring to a boil; simmer for 15 minutes, then drain.  Wipe out any water residue from oven and add bacon and cook until browned and almost crisp, remove to paper towels to drain.  Remove most of bacon fat and add onions and garlic cooking until soft.  Add drained beans in with the onions/garlic.  Add ham hock, 2 cups water, salt and coffee.  Stir and bring to a simmer.  Cook for about 1 hour or until beans are cooked, but just a little firm to bite.  Add barbecue sauce, and bacon stirring to combine. Cover and simmer on low for about 2 hours.  Stir occasionally.  Pull out the ham and strip any meat from bone, add back to Dutch oven with beans.  Taste and season with salt, Tabasco, pickled jalapenos and serve.

Porkie Pig Pork Burgers

2 lbs. ground pork
5 scallions, finely minced including green part
1 tsp. fresh ginger, minced
1/4 tsp. ground allspice
salt and freshly ground black pepper
fresh pineapple, cut into slices
barbecue sauce
8 burger buns, good quality
lettuce leaves
slices of deli ham, sliced thin
Swiss cheese

In a bowl, add ground pork, scallions, allspice, salt, pepper and ginger mixing to just combine.  Make into 8 patties, more or less to your liking.   Heat outdoor grill and brush grill with a little oil.  Add patties and cook about 7 minutes per side.  Flip and brush burgers with barbecue sauce.  Lay pineapple onto grill and cook for about 4 minutes so you have nice grill marks on each side.  Add cheese to burgers so it melts, add slices of deli ham, add cooked pineapple.  Butter buns and lightly grill.  Remove to platter; add burgers with more sauce if desired.  Note:  sometimes I cut the pork with a small amount of ground turkey.

Delicious Amazing Pork Carnitas - I thought our friends in San Diego made amazing carnitas, but I think I've finally mastered them to our taste

4 lbs. boneless pork butt, cut into 2-inch chunks
salt and freshly ground black pepper
2 tsp. ancho chili powder
2 tsp. ground cumin
1 tsp. dried Mexican oregano
6 garlic cloves
2 yellow onions, sliced
2 bay leaves
juice of 1 large lime
1 cup pineapple juice
1 large juicy orange, halved and juiced, seeds removed

Accompaniments:
Warm fresh corn tortillas
fresh pico de gallo
slices of lime wedges
fresh chopped cilantro
white onion, chopped
iceberg lettuce, chopped
fresh avocados, sliced (spritz with fresh lime juice)
cheese, grated
Red rice
black beans

Preheat oven to 300 degrees.  In a large Dutch oven, add all ingredients and bring to a simmer, stirring to combine.  Cover Dutch oven and place into oven, baking for about 2 hours, stirring about half way through.  Remove from oven; take out bay leaves and oranges.  Remove pork to a bowl and set aside.  Place pot on stove top and bring liquid to a boil, until it reduces.  Pull the pork with forks and place on baking sheet.  Pour over a little of the reduced liquid and place under broiler for about 10 minutes.  Place pork in large serving bowl, adding more liquid if needed.  Serve with accompaniments.  Can't you just wait to sink your teeth into a warm tortilla, with soft pork, fresh cilantro, onion, avocado and pico de gallo?  I'm hungry just thinking about it.  Serve with margaritas, red rice and black beans.

Asian Chops - my hubby loves these

6 bone-in thick cut chops
2/3 cup soy sauce
1/3 cup brown sugar, packed
3 Tbl. Hoisin sauce
1/3 cup cold water
1/4 cup rice vinegar
3 Tbl. toasted sesame oil
3 garlic cloves, minced
1 Tbl. fresh ginger, peeled and minced
2 scallions, thinly sliced on diagonal including green part (garnish)
fresh pineapple, diced (garnish)
toasted sesame seeds (garnish)

In a saucepan, add soy sauce, brown sugar, Hoisin sauce, water, vinegar, sesame oil and garlic heating through until sugar dissolves.  Cool.  Place chops into a ziplock bag and pour marinade over chops.  Place into a bowl so we don't have any leaks and marinate overnight in frig.  Heat grill and remove chops from marinade.  Grill chops on each side making nice grill marks cooking until desired doneness.  Heat marinade on grill in saucepan and occasionally baste chops with marinade.  Discard any leftover marinade.  Remove chops to serving platter, sprinkle with fresh pineapple, scallions and sesame seeds.  Serve with hot cooked rice and grilled fresh asparagus.

Pecan Cool Cabbage - this is amazing, I was trying to create an unusual slaw and this is it

1 cup candied pecans (recipe below)
Dressing
1/4 cup red pepper jelly
1 lemon, squeezed
zest of 1 lemon
6 Tbl. champagne vinegar
3 - 6 Tbl. honey, depending on your taste
salt and freshly ground black pepper
1/2 cup vegetable oil
Slaw
2 large fresh peaches, peeled and chopped, lightly spritzed with lemon juice
1 head green cabbage, shredded
1/2 small head red cabbage, shredded
2 large carrots, shredded
1 tart crisp apple, peeled, seeded and shredded, lightly spritzed with lemon juice
1 jicama, peeled and shredded
1 red bell pepper, seeded and cut into thin julienne slices

In a saute pan add pepper jelly heating until it dissolves.  Remove melted pepper jelly to a large bowl and whisk in vinegar, lemon juice, zest, Dijon, honey, and oil until well blended, taste and season with salt and pepper.  To bowl of dressing add shredded cabbages, carrots, apple, jicama and red bell pepper; toss to coat, gently stir in peaches.  Cover and chill for an hour or so before serving.  Remove from frig, taste and adjust salt if needed add pecans, toss.  Place in beautiful crystal serving bowl on or a pretty platter.

Candied Pecans - this recipe makes a lot because for some reason you just can't stop eating them!

4 cups whole pecans
2 egg whites
2 Tbl. water
1/2 tsp. pure vanilla extract
1 cup sugar
1 tsp. cinnamon
1/8 to 1/4 tsp. cayenne pepper (I like 1/4 tsp., but unless you like very spicy I wouldn't use more)
1 tsp. salt
1/2 tsp. ground cloves

Preheat oven to 225 degrees.  Place sugar, cinnamon, cloves, salt and cayenne into a ziplock bag mixing well.  In a bowl, add egg whites, water and vanilla beating with a whisk until frothy.  Add pecans and coat them well with mixture.  Lift out pecans with slotted spoon and place in ziplock bag, shaking pecans well to combine with sugar/spice mixture.  Place on a lightly greased nonstick baking sheet and bake for about 1 hour, stirring every 15 minutes.  Remove to cooling rack and let cool completely.  Note:  when you put a bowl of these out they are gone in no time.

Blackberry Raspberry Peach Cobbler

Topping
1 cup brown sugar, packed
1/2 cup butter, melted
pinch of salt
1 1/2 cups all purpose flour
1 cup macadamia nuts, chopped
1/2 tsp. freshly ground nutmeg
Filling
5 cups fresh peaches, peeled and sliced
1/2 cup sugar
1 Tbl. fresh lemon zest
1 Tbl. fresh lemon juice
5 Tbl. all purpose flour
1 1/2 cups fresh blackberries
1/2 cup fresh raspberries

In a bowl, add brown sugar, butter and salt, stir; add flour, nutmeg and macadamia nuts stirring to incorporate.  Set aside and prepare filling.  For filling; Preheat oven to 375 degrees.  In a large saucepan add peaches, lemon juice, zest, sugar, and flour, stir together and bring to a boil over medium heat. Reduce heat and stir for about 7 minutes or until juices have thickened.  Remove from heat and gently stir in blackberries and raspberries.  Spoon into a lightly greased baking pan and crumble topping over top.  Bake for about 35 minutes or until bubbly and golden brown. Note: you might want to place a baking sheet under pan of cobbler in case it bubbles over.  Serve with freshly whipped cream or vanilla ice cream.

Dorothy's Icebox Pie - my mom's recipe and she made the BEST Pies ever.  My dad, Bob had mom make this pie all the time as he loves chocolate!

2 cups chocolate wafer crumbs - Note; you can also make a plain graham cracker crust
1/2 cup butter, melted
2/3 cup sugar
3 Tbl. cornstarch
4 egg yolks
2 cups whole milk
8 oz. bittersweet chocolate baking bars, chopped finely (my mom used Bakers brand chocolate)
2 tsp. pure vanilla extract
Topping
2 cups heavy whipping cream
1/4 cup powdered sugar
2 tsp. pure orange extract

In a ziplock bag, add wafers and with a rolling pin crush to fine crumbs.  Stir together crumbs and butter and press into bottom and partially up sides of 9-inch glass pie plate. Bake in 350 degree oven for 6 minutes. Remove to cooling rack.  In a saucepan, add sugar and cornstarch, blending together.  In a bowl, whisk egg yolks and milk and whisk this into sugar mixture in saucepan.  Cook over medium heat whisking constantly for about 10 minutes or until mixture thickens.  Remove from heat.  Add chopped chocolate to mixture and stir until melted, then whisk in vanilla extract.  Spoon filling into crust, place plastic wrap on top of filling and chill up to 24 hours.  When ready to serve; place whipping cream in a bowl of electric mixer, add powdered sugar and start to whip to almost stiff peaks, add orange extract and whip.  Remove pie from frig and pile on the whipped cream.  You can add chocolate shavings or lightly dust with cocoa powder.

Dad's Chocolate, Chocolate Brownies with Fudge Frosting (I usually double these, so make sure pan is bigger when you double them)

2 cups dark chocolate chips
1 cup sugar
1/3 cup butter
2 Tbl. water
2 eggs
1 1/2 tsp. pure vanilla extract
3/4 cup all purpose flour
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 325 degrees.  Grease an 8-inch baking pan.  In a saucepan add butter and melt, add in chocolate chips, sugar and water stirring constantly over low heat until chocolate melts.  Pour into a bowl and whisk in eggs one at a time until well blended.  Stir in vanilla.  Incorporate flour and salt; stirring well.  Stir in nuts then pour into pan.  Bake for about 35 to 40 minutes or until pick inserted comes out clean.  Cool on wire rack then frost.  When my mom made these she would dust powdered sugar over the top usually adding a paper doily then dusting to create a pretty design.  But when my dad made them he wanted mom's easy fudge frosting on top.  Either way, they are delicious!

Mom's Easy Fudge Frosting

7 Tbl. butter, soft
2 tsp. pure vanilla extract
3 cups powdered sugar
3/4 cup dark cocoa powder
1/3 cup whole milk

In a bowl of electric mixer, cream butter and vanilla together.  In another bowl add powdered sugar, and cocoa powder, mixing well.  Add dry ingredients to creamed mixture to incorporate. Slowly add milk to create desired consistency and beat for an additional 5 minutes until creamy.  Frost brownies.  Cut into squares and serve with a hot cup of coffee (mom and dads way) or a big cold glass of milk (my way).  Note:  I also like to add a couple of Tbl. of whipping cream with the milk

Bon Appetit

"Not one of the good promises which the Lord has made...failed; all came to pass."

Joshua 21:45