MEXICAN CHICKEN SALAD

This is the perfect time of year to be dining outside here in Fayetteville - beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

MEXICAN CHICKEN SALAD

1 cup corn kernels
1 lettuce
2 hot, cooked chicken breasts, sliced
4 to 5 radishes, sliced
1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)
1/2 cucumber, cut into 2 cm chunks
handful of cilantro leaves
2 teaspoons buritto or taco seasoning mix
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.
Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.
Drizzle dressing over salad and serve.
Enjoy!

SALMON SALAD WITH FENNEL, ORANGE AND MINT - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

Bright and lively - this yummy Salmon Salad is also quick and effortless to put together.

SALMON SALAD WITH FENNEL, ORANGE AND MINT

2 tablespoons sugar
1/4 cup unseasoned rice vinegar
2 whole star anise
4 cups cold water
4 pieces of salmon
2 oranges
4 cups very thinly sliced fennel (about 2 medium bulbs)
1 cup fresh mint leaves, sliced
2 tablespoons olive oil

Place sugar, water, vinegar, star anise and cold water in a large deep skillet. Season with salt and pepper. Bring to a boil over high heat, stirring until sugar dissolves. Add salmon pieces, cover skillet and remove from heat. Let stand for 10 minutes. Using a slotted spoon, turn salmon over, cover and let stand until salmon is just opaque in the center, about 5 to 6 minutes longer.
Remove salmon from the liquid and cool. Coarsely flake the salmon, set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using a small sharp knife cut off peel and white pith. Working over a large bowl, cut between the membranes, releasing the segments into a bowl. Repeat with the remaining orange. Add salmon, fennel, mint and olive oil. Gently toss to combine. Season to taste with salt and pepper.
Enjoy!

NOTE: you could add salad greens to this too!

Recipe adapted from Bon Appetit, January 2010
www.bonappetit.com/.../salmon-salad-with-fennel-orange-an...‎

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

My husband picked up a dozen duck eggs for a dinner party, for the duck egg creme brûlée I planned to make for dessert, and two duck balut while he was at the Asian Market.
We had become intrigued by duck balut since talking with a friend who remembers her father eating the snack, and reading a book that introduced us to the popular Philippino street food. Although we still haven't been able to bring ourselves to cook and eat the fertilized and developing embryo, the man at the store where my husband purchased the balut, said he sells at least a dozen of them a week.
However, it took no act of bravery at all to use some of the duck eggs in this delicious, quick salad. I loved how all the components came together to form a delectable, absolutely wonderful meal.

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

MAPLE DIJON DRESSING
1 tablespoon dijon mustard
1 tablespoon maple syrup
3 tablespoons apple cider vinegar
4 tablespoon olive oil
salt and freshly ground black pepper to taste
SALAD
2 beets, tops removed
2 tablespoons olive oil
4 strips bacon
salad greens
1/4 cup toasted walnut pieces
4 duck eggs

MAKE DRESSING
Whisk together mustard, maple syrup and apple cider vinegar. Continue whisking while drizzling in 4 tablespoons olive oil. Season to taste with salt and pepper.
ROAST BEETS
Heat oven to 350F.
Wash beets and place on a sheet of aluminum foil. Drizzle beets with olive oil and fold foil up and around beets to make a sealed package. Roast for 45 minutes, or until beets are completely tender all the way through when pierced with a skewer.
Let beets sit until cool enough to handle, then peel. Cut beets into wedges.
PREPARE BACON
Stack bacon and cut cross-wise into strips about 1/2 inch wide. Gently separate the pieces and place in a heavy pan set over medium heat. Cook the bacon until brown and crispy, stirring frequently. Remove to a paper towel lined plate and allow to drain.
ASSEMBLE SALAD
Just before serving, toss together diced beets, bacon, salad greens and walnut pieces. Add enough dressing to lightly coat all the salad ingredients and divide salads equally between four plates. Divide the beets, bacon and walnuts evenly as well.
FRY THE DUCK EGGS
Heat pan over high heat, add enough cooking spray, butter or olive oil, to coat the bottom of the pan. Fry the duck eggs until the whites are very crispy and the bottom of the yolk is just starting to firm up. Flip the eggs and cook briefly on the other side.
Top each salad with a fried duck egg, sprinkle each duck egg lightly with salt and freshly ground black pepper and serve immediately.
Enjoy!

Recipe adapted from PCC Natural Markets
www.pccnaturalmarkets.com › Cook › Recipes‎

EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

Lovely, healthy side salads - perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

GRILLED CORN AND BLACK BEAN SALAD

It gives me great pleasure to dream about the fresh produce that will soon be readily available. Trips to the grocery store and Farmers Market are always so wonderful and even more delicious when there is a large variety of fruits and vegetables in season.
With Daylight Savings in effect today, beautiful, bright summery salads like this Grilled Corn and Black Bean Salad are closer to being freshly procurable.

GRILLED CORN AND BLACK BEAN SALAD

4 ears fresh corn, shucked
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons chili powder
salt and freshly ground black pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 green onions, thinly sliced
1/3 cup chopped cilantro
4 ounces queso fresco, crumbled (optional)
1 avocado, cut into cubes

Heat grill to medium. Add the corn and grill until charred in spots, about 10 minutes. Let cool completely.
In a large bowl, whisk together the olive oil, lime juice, chili powder and 1/2 teaspoon salt. Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl.
Add the beans, radishes, green onions and cilantro, toss well. Divide the salad among plates, top with queso and avocado.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelray.com/‎

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

ROASTED BEETS WITH HAZELNUT VINAIGRETTE AND BURRATA and SPINACH SALAD WITH BEETS, QUINOA AND GOAT CHEESE and ROASTED BEETS AND CELERY ROOT WITH GOAT BUTTER

I LOVE beets! They are one of those ingredients that draws me in, and influences me to try a recipe.
I grew up only knowing pickled beetroot, which we would put on a burger or sandwich, so my discovery of fresh beets during the past few years has been a delicious and beautiful revelation.

ROASTED BEETS WITH HAZELNUT VINAIGRETTE AND BURRATA

VINAIGRETTE
2 tablespoons champagne vinegar
2 tablespoons fresh lemon juice
2 teaspoons minced shallot
2 teaspoons whole grain mustard
6 tablespoons hazelnut oil
salt and freshly ground black pepper
SALAD
2 pounds beets, tops trimmed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
2 8-ounce rounds of burrata, sliced
5 to 6 basil leaves, cut into ribbons
1/4 cup coarsely chopped toasted hazelnuts

VINAIGRETTE
Combine vinegar, lemon juice and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper.
SALAD
Heat oven to 375F.
Toss beets with oil in a large bowl. Season with salt and pepper. Transfer to a baking dish, cover tightly with foil and roast beets until tender, about 40 minutes. Uncover, let stand until cool enough to handle, about 10 minutes. Peel beets, then quarter them.
Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper.
Top burrata with beets, drizzle remaining vinaigrette from bowl over the top. Garnish with basil and hazelnuts.
Enjoy!

Recipe adapted from bon appetit
www.bonappetit.com/.../roasted-beets-with-hazelnut-vinaigrette-and-burr...‎

SPINACH SALAD WITH BEETS, QUINOA AND GOAT CHEESE

1 lemon, zested and juiced
1 shallot, finely chopped
3 tablespoons olive oil
5 ounces of spinach
3/4 cup cooked quinoa, cooled
2 cooked beets, peeled and cut into wedges
3 ounces goat cheese
1/2 cup walnuts

In a bowl, whisk the lemon zest and juice, shallot and olive oil, season to taste with salt and pepper. In a large bowl, toss the remaining ingredients with the dressing.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2014
www.rachaelray.com/‎

ROASTED BEETS AND CELERY ROOT WITH GOAT BUTTER

1 1/4 pounds golden beets, trimmed
1 tablespoon olive oil
3 tablespoons goat butter
1 pound celery root, peeled and cut into batons
2 thyme sprigs
salt and freshly ground black pepper to taste
1 cup chicken stock

Heat oven to 350F.
In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced. Let cool slightly, then peel the beets and cut them into small wedges.
In a large skillet, heat 2 tablespoons of the goat butter. Add the celery root and thyme sprigs and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes. Add the remaining stock, 1/4 cup at a time, and cook until the celery root is tender, 8 to 10 minutes total.
Stir in the beets and cook until heated through, about 2 minutes. Discard the thyme sprigs. Swirl in the remaining 1 tablespoon of goat butter and season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine Magazine, January 2011
www.foodandwine.com/‎

CRAB GRATIN WITH ANCHOVIES AND PARMESAN and SPINACH SALAD WITH POACHED PEARS and CHICKEN DIJON and CARDAMOM VANILLA CUSTARDS

At one of our first dinner parties of the New Year, we gathered wonderful people, good food and great wine.
We started with champagne, Crab Gratin and a cheese plate, then made our way down to the wine cellar for dinner and dessert, venturing out periodically to watch the exciting Football game that was unfolding that evening.

It was an interesting evening/menu to put together, as one of our guests is not able to eat anything "on the hoof" following a tick bite many years ago, and another of our guests didn't care much for seafood.
This was our meal, I hope you enjoy it as much as we did.

CRAB GRATIN WITH ANCHOVIES AND PARMESAN

4 tablespoons unsalted butter
2 cloves of garlic, finely chopped
3 tablespoons flour
3/4 cup milk
1/2 cup cream
1/2 cup seafood stock
1 pound crabmeat
2 cups parmesan cheese, grated
salt and freshly ground black pepper
10 to 12 anchovy filets

Heat oven to 425F. Grease a 2 quart baking dish.
Melt butter in a saucepan over medium-high heat. Add garlic, cook until soft, about 1 minute. Add flour, cook, stirring until smooth, for about 2 minutes. Whisk in milk, cream and stock, bring to a boil. Reduce heat to medium, cook until slightly thick, 3 to 5 minutes. Remove from heat, fold in crab meat, 1 cup of cheese, salt and pepper. Transfer mixture to prepared baking dish, spread in an even layer. Arrange anchovies on top and sprinkle with remaining cheese, bake until golden brown and bubbly, about 25 minutes.
Enjoy!

Recipe adapted from Saveur
www.saveur.com/‎

SPINACH SALAD WITH POACHED PEARS

4 pears
1/2 cup white wine
1 tablespoon sugar
1 teaspoon vanilla extract
1 whole star anise
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated orange zest
1/2 cinnamon stick
2 tablespoons canola oil
2 tablespoons sherry vinegar
salt and freshly ground black pepper
4 cups baby spinach leaves
2 tablespoons walnuts, toasted
2 tablespoons dried cranberries
1/2 cup thinly sliced Manchego cheese

Peel pears and cut in half, scoop out seeds. Place in a pan, cut side down. Combine 1 cup of water with wine, sugar, vanilla extract, star anise, lemon and orange zest and cinnamon stick, and pour over pears. Bring to a boil over high heat, then reduce to low and simmer for 25 minutes or until pears are tender.
Remove pears from pan, strain the liquid, and reserve 3 tablespoons, discard the spices and remaining liquid. Slice pears into thin strips and set aside.
In a food processor or blender, combine the slices from 2 pears with reserved poaching liquid, oil and vinegar. Pulse until smooth, then add salt and pepper to taste.
Toss remaining pear slices with spinach, walnuts, cranberries and Manchego.
Divide salad evenly among plates and serve drizzled with dressing.
Enjoy!

Recipe adapted from Shape Magazine, October 2012
www.shape.com/healthy-eating/healthy-recipes‎

CHICKEN DIJON

1 teaspoon coriander seeds
2 tablespoons olive oil
6 chicken thighs
salt and freshly ground black pepper
1/4 cup chopped onion
4 garlic cloves, minced
1 1/2 cups chicken broth
2 tablespoons whole grain mustard
3 tablespoons creme fraiche
2 teaspoons chopped tarragon
crusty bread for serving

In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

CARDAMOM VANILLA CUSTARDS

4 cups half and half
8 egg yolks
1/3 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 teaspoons vanilla extract

Heat oven to 325F.
In a medium saucepan, bring the half and half to a boil, then remove from the heat. In a large bowl, using an electric mixer, beat the egg yolks, sugar, cardamom and salt until thick ribbons form when the beaters are lifted, abut 2 minutes. Slowly pour the warm half and half into the egg mixture, whisking constantly. Stir in the vanilla.
Divide the mixture among ramekins. Place the ramekins in a large baking pan. Transfer the pan to the oven. Pour in enough very hot tap water to come halfway up the sides of the ramekins. Cover the pan tightly with foil. Bake the custards, until the centers are just set, 55 to 60 minutes. Let the custards cool in the pan for 20 minutes. Carefully remove the ramekins from the water and let cool on a rack until just warm to the touch.
Refrigerate the custards until chilled completely, about 1 hour.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2012
www.rachaelraymag.com/recipes/‎

HIGH FIDELITY and APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch -  salad and a fabulous egg dish our instructor had made.

HIGH FIDELITY

1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top

Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Enjoy!

Recipe adapted from The Wall Street Journal, December 2012
topics.wsj.com/subject/R/recipes/3697‎

APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch  arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP

2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

SPINACH SALAD WITH BACON AND EGG

With the holiday season almost upon us, it's wonderful to be able to make a quick, fuss free, one dish meal, that is fresh, delicious and lighter on calories. The added bonus is, it clears out the refrigerator to make room for the turkey and stuffing that will be requiring a cool space next week.

SPINACH SALAD WITH BACON AND EGG

8 slices of thick cut, bacon
1 (10 ounce) package of mushrooms, sliced
1 red onion, chopped
4 eggs
2 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
baby spinach
12 ounces of mixed cherry tomatoes, halved

In a large skillet, cook bacon over medium heat until crisp. Remove from pan, drain on a paper towel. Reserve 3 tablespoons of the bacon drippings, discard the rest.
Chop the bacon into bite sized pieces when it is cool enough to handle.
Heat 1 1/2 tablespoons of the bacon drippings in the same skillet over medium-high heat. Add the mushrooms and cook 4 to 6 minutes, stirring frequently, until lightly browned. Add onion, cook for 1 to 2 minutes, stirring frequently. Transfer the mixture to a large bowl.
Poach the eggs.
Meanwhile, in the same skillet the mushroom-onion mixture was cooked in, whisk red wine vinegar, remaining 1 1/2 bacon drippings, olive oil, mustard and salt until well blended and warmed through.
Add desired amount of spinach to the mushroom mixture in bowl and pour warm dressing over, toss to coat. Add tomatoes and reserved bacon pieces. Divide salad into 4 servings, top each with a poached egg. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from RedBook Magazine
www.redbookmag.com/‎

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

I have been on quite a ginger kick lately - I didn't realize it until I had gathered my recipes from the past week to sit down and write them - sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps - recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

BLUE HAWAIIAN COCKTAIL and CRAB SALAD IN ENDIVE LEAVES

During the last gasp of warm weather, a friend hosted her daughters birthday party at the pool in our back yard. When she told me the theme was a Hawaiian Fiesta, I immediately started thinking all things Mexican - pulled out my South of the Border decorations, whipped up some guacamole and planned to set out salsa and chips in my finest Mexican bowls (actually, they weren't really mine, I borrowed them from a friend who had lugged them back from her several trips down south).
It finally dawned on me the night before the party, that it was a Hawaiian theme, perhaps all the talk of pineapples and leis and "Island Paradise in the Pacific" clued me in.
Although I frantically scrabbled for Hawaiian themed recipes, I wasn't able to reverse my careful planning for the Fiesta, even knowing spam is very popular in the Aloha State, I wasn't willing to open a can on my table, the pineapple pieces on the pizzas would have to fill the lack of any other Hawaiian food.
After having the time to investigate Hawaiian cuisine further, I would have made this Blue Hawaiian Cocktail and Crab Salad, to serve to the adults, almost as good as chips and salsa.

BLUE HAWAIIAN COCKTAIL

1 ounce light rum
1 ounce blue Curacao liqueur
2 ounces pineapple juice
1 ounce cream of coconut (I used light coconut milk)
1 cup ice

Combine rum, blue Curacao, pineapple juice, cream of coconut, and ice in a blender. Pulse on high speed until smooth. Pour into glass. Garnish with a slice of pineapple and a marascino cherry if desired (or a cheap paper umbrella!)
Enjoy!

Recipe adapted from Allrecipes.com
allrecipes.com/recipe/blue-hawaiian-cocktail/‎

CRAB SALAD IN ENDIVE LEAVES

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
24 ounces crabmeat, drained
2 to 3 heads of Belgian endive, trimmed, separated into spears
chopped fresh chives for garnish

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat onto the endive spears. Sprinkle with chives and an extra sprinkle of ground pepper and serve.
Enjoy! I would love for you to share recipedoodle with your friends and family!

Recipe adapted from Giada De Laurentiis
www.foodnetwork.com › Recipes › Seafood‎

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

ROASTED CHICKEN WITH WARM BREAD SALAD

I was shocked when I realized we had a week where our family wouldn't sit down for dinner at home together one time.
Evenings were busy with gatherings, fundraisers, and dinners - either I had plans, my husband and I were going out, or we grazed at home but at different times, sitting around the kitchen island or standing.
I was able to cook dinner on one occasion, but I left my husband and children enjoying the Roasted Chicken with Warm Bread Salad, while I met friends out.

ROASTED CHICKEN WITH WARM BREAD SALAD

1 4 to 5 pound chicken
salt and freshly ground black pepper to taste
6 fresh thyme sprigs
4 bay leaves
1 apple, coarsely chopped
5 tablespoons olive oil, divided
2 cups bread cubes (from country style loaf)
1 onion, diced
2 tablespoons currants
4 tablespoons red wine vinegar
1/2 teaspoon sugar
2 green onions, finely chopped
1/2 cup fresh parsley, chopped
zest of 2 lemons
arugula

Heat oven to 375F.
Generously season chicken cavity and skin with salt and pepper. Loosen skin on breast, slide thyme and bay leaves under skin. Put a sprig of thyme and the chopped apple into the chicken cavity.
Place chicken in roasting dish, drizzle with 2 tablespoons of olive oil.
Transfer baking dish to the oven, bake until thermometer inserted into chicken reads 170F, about 1 hour  and 45 minutes. Transfer chicken to a carving board, cover loosely with foil.
While the chicken is resting, toss bread cubes and onion with 2 tablespoons of olive oil, place on a foil lined cookie sheet and bake for 10 to 12 minutes.
Meanwhile, combine currants, vinegar, 1 tablespoon of olive oil and sugar, let stand 15 minutes.
Add bread and onion, along with green onions, parsley and lemon zest. Toss until the bread has absorbed most of the liquid. Season with salt and pepper.
Arrange a bed of arugula on plate, top with bread salad and chicken pieces.
Enjoy!

Recipe adpated from Williams Sonoma
www.williams-sonoma.com/recipe/‎

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I'm at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013