winter salad with citrus poppyseed vinaigrette

Never in my life can I remember January 12th equaling 70 degrees.  Not in any way, shape or form.

But January 2017 in Nashville has beat all odds.  Ugh.

I honestly cannot even believe this weather.  While many might be thrilled, I am not at all happy with having to remove my light sweater while walking Hoosier at 9:00 AT NIGHT!

Double, "Ugh!"

This snow-loving girl is going to be really disappointed if the semi-snow we got last weekend is all that's coming.  Surely not?!?  But with 60-70 degree days in the ten-day forecast, I can't say I'm too terribly hopeful.

Dearest Winter... Please come back.

I will act like it's the season it's supposed to be and share my newest, and John's favorite, salad.  I had put together a lunch for my dearest friends and coworkers as my Christmas gift to them a few weeks back, and I was trying to think of something to freshen up the menu.  It included this beef stew, Ma's cornbread, and a spice cake.  I knew I wanted color and I knew I wanted citrus.  So, I started thinking about some things I enjoy and put it all together to make this salad.  I've made it two more times since.  John is crazy about it.

This is so incredibly easy and just as pretty in a big 'ol punch bowl on the table.  The goat cheese crumbles paired with the bright dressing is a winner.  If you wanted to, you could add some grilled chicken - or better yet - salmon, and it would be a delicious meal all by itself.

So until Mother Nature decides to right her wrong, I'll make this salad, put on a tank top, turn down the thermostat and get my Winter on in one way or another.

Winter Salad with Citrus Poppyseed Vinaigrette 

printable recipe

For the Salad

• mixed salad greens
• mandarin oranges, drained
• pomegranate seeds
• goat cheese crumbles
• Craisins 
• toasted walnuts

For the Dressing

• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/2 cup sugar
• 2 tsp diced onion
• 1 tsp Dijon-style mustard
• 1/2 tsp salt
• zest of half an orange
• 1 tbsp poppyseed
• 2/3 cup vegetable oil

1. Layer all salad ingredients in large bowl.

2. Place juices, sugar, onion, mustard and salt in blender and mix.  Add oil in steady stream to emulsify.  Stir in zest and poppyseed.

3. Dress salad right before serving.

Recipe from The Lazy Daisy Kitchen.

fall harvest salad with maple vinaigrette and honey-glazed pecans

The time is here.  It's Fall, ya'll, and I love it, love it, love it!  This season is rejuvenating, exhilarating, and worth celebrating with all things food.

Before I get to the fantastic salad I threw together to honor the ushering in of this grand (and my favorite) season, I need to apologize for being absent for a while.  Quite honestly, I've been cooking up a storm and even taking pictures of the finished results, but I've also been brainstorming about how to update the site and make it easier to navigate - doing a remodel, if you will - and through my research have found that it's going to take quite a bit of work and time.  Foolishly, I'd hoped I could do it quickly and come back with all of these new recipes and a new look, but I haven't figured out a way to do so, so I'll continue as usual for now.  The food's the best part anyway, right?

This past weekend was a busy one.  Between my husband and two boys, there were four football games, a 9-2 Saturday event I worked for school, church services and loads of laundry.  I did get our front porch semi-decorated for the season, just so I'd have a little "happy" to enjoy each time we pull into the drive, and our back patio also received the last of the mum and pansy planting.  I was so hoping I could finish a wreath I'm working on for the front door, along with the ottoman I decided to start recovering (20 days ago, but who's counting?!?), but as Scarlett said in her sweetest southern way, "Tomorrow is anotha' day…"

And so I did manage to get this salad put on a plate as a part of our Sunday lunch and fell in love.  In love, I tell ya.  Honey-glazed pecans, cranberries, goat cheese and a homemade maple vinaigrette drizzled over a smattering of chopped apples caused this beautiful mixture to scream, "fall!"  The combination is nothing new, except in the Green household.  I'm sure you've had similar salads just as I have.  But now that it's made its way onto our table, it'll be a regular.

Stay tuned for the return of SOUPer Saturdays, beginning this weekend.  I'm having a hard time deciding which soup to post, as I've accidentally come up with two we've really enjoyed.  Do I go with creamy and cheesy or southwestern-y and tomato-y?  Ahh... so many decisions; so little time.  

one year ago: maple-cornmeal drop biscuits
two years ago: orange-cinnamon french toast

Fall Harvest Salad
serves 2-4
For the salad:

• 10 ounce'ish mixed baby or field greens
• 1/4 cup sliced scallions (white parts only)
• 1/2 cup dried cranberries
• 1 5.5 ounce small log goat cheese, crumbled (I used herb goat cheese)
• 1 apple (Honeycrisp or Gala are wonderful for this), cored and chopped

For the pecans:

• 1 cup pecan halves
• 1/4 cup honey
• Kosher salt

For the dressing:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp chopped, fresh thyme
• 1 tbsp Dijon mustard
• 2 "swirls" of maple syrup 

~ Heat oven to 350 degrees.

~ Place all salad ingredients in a bowl.

~ Spread pecan halves in a single layer on a baking sheet and bake for 12 minutes or until 
    fragrant.

~ Put honey in small saucepan and add roasted pecans.  Heat and stir until mixture is 
    foamy.  Remove from heat.

~ Spread pecans on parchment-lined baking pan to cool, separating with a fork.  Sprinkle 
    with salt.

~ For the dressing, put all ingredients in a glass jar with lid and shake.  Obviously, you can 
    use a bowl, but I love doing it this way, because it's a cute serving option and leftover can 
    be easily stored.  You'll have more than you need for this salad.  

FYI's -

• The pecans are super-sticky but SO worth it.  Just have a couple of utensils at the ready; one to pick up with and the other to get the pecan onto the salad.
• I find it's better to "dress" the salad before serving.  Place all ingredients in the bowl, pouring the desired dressing over the top and gently "turning" the ingredients with tongs.  

 

jen's cucumber salad

I am desperately trying to hang on to the last days of Summer, folks.  It actually used to not be one of my favorites, but after having children and realizing the quality time I get with them during that season - especially after going back to work full-time - it's so incredibly hard to let go.  

When I do get some days off in the summer, I love the care-free nature of them.  I adore the dirty feet of my boys from being outside all day long and having to scrub their knees extra hard to get a full day's play off of 'em.  I love the freeze pops by the dozen and the feel of the air conditioner after getting a shower following a sticky, balmy afternoon.  And I would be remiss if I didn't mention how very much I love the bounty of veggies and fruit that seemingly make their way into our kitchen, whether we planted them or not.  

This year, one of John's students brought us an abundance of small cucumbers.  They were fantastic and not at all bitter.  We both really love keeping a huge Mason jar stocked with them in sugary vinegar brine, sliced onions, and some seasonings.  They are crisp, crunchy, cool, and a perfect side or condiment to so many different things.  They will last forever, unless - of course - you're like us.  Then the jar is empty more than it's full, and we're a little sad until another generous soul passes on their harvest.  

A quick tip:  these can be added to the brine as you get them, but they flavor up much more quickly if you pour boiling brine over them.  I don't know… the slices are infused from the inside-out, and once cooled, they're absolutely perfect!

Enjoy!

Cucumber Salad
makes 2 quarts

• 8 small cucumbers
• 2 cups distilled white vinegar
• 1 1/2 cups sugar
• 1 cup water
• 1 tbsp dill weed
• 1/2 tbsp celery seed

~ Mix vinegar, sugar, water and seasonings in saucepan and bring to a boil.

~ While mixture is heating, slice cucumbers about a 1/4 inch thick.

~ Pour mixture over cucumbers, cover tightly, and let cool on counter.  Place in 

    refrigerator until fully chilled.

sage sausage and apple dressing

Thanksgiving.  Give me the great conversation, the Macy's Day Parade, and the sides, please.  While so many are concerned with the proper preparation of the bird, I will gladly have my fill of the supporting actors at the table.  I do like a good, well-seasoned and juicy piece of turkey like the next guy, but if there aren't fantastic sides to accompany, I'm at a loss.  And there's no way I'd know what to do with a Thanksgiving plate sans dressing and cranberry sauce.  They are my absolute favorites!

So, to celebrate this week, I'm sharing a couple of my favorite recipes with you.  If you haven't chosen yours yet, these will not disappoint.  

Today's feature is the dressing.  I know I've said before how much I love sweet and salty together.  This dressing is not sweet, mind you, but the apples add a slight sweetness that rounds out the flavor beautifully.  And if you aren't a sage fan, don't worry that this is too strong.  It's just enough to make it... well... Thanksgiving'ish.   

So excited.  In less than 48 hours it will be my favorite holiday.  And to make it more special, Indiana has already had some light snow since we've been in town.  Even more reason to scoot closer to the fire (and the ones I love) and count blessings.  God is good.

Sage Sausage and Apple Dressing
makes 8-10 servings

• 16-oz bag stuffing cubes (I use Pepperidge Farm)
• 6 tbsp unsalted butter, plus more for greasing pan and topping
• 1 lb sage sausage
• 1 medium onion, chopped
• 2 cooking apples (I use Golden Delicious), peeled, cored, and chopped
• 1-2 ribs celery with leaves, chopped
• 1/2 tsp kosher salt
• 3 cups chicken broth, homemade or low-sodium canned
• 1/4 cup chopped, fresh flat-leaf parsley
• 1/2 cup walnut pieces, toasted
• 2 eggs, beaten

~ Preheat oven to 325 degrees.

~ Put stuffing cubes in large bowl and set aside.  Butter 3 quart baking dish or 9x13 pan.

~ Melt 2 tbsp butter in large skillet and add sausage, breaking apart and cooking until
    pink is just gone but not dried out, about 5 minutes.  Do not overcook.  

~  Add sausage and drippings to bread cubes.

~ Melt the remaining butter in the pan and add the onion, apples, and celery cooking until
    softened, about 5 minutes.  Sprinkle with salt and stir.

~ Add broth to pan and bring to a boil.  Stir in parsley.

~ Pour mixture over bread cubes and toss until evenly moistened.  Mix in the walnuts and
    eggs.

~ Pack loosely into dish and cook, uncovered, for 40 minutes or until top forms a crust.

~ Remove pan from oven and pour 2 tbsp turkey drippings or melted butter over top and 
    return to oven for another 20 minutes, or until top is crisp and golden.

Recipe from Food Network.
 


   

artichoke-tortellini salad

If you want fast and convenient, filling and healthy... a lunch or dinner option, you will love this!  In fact, I'd give anything to have a bowl of it in the fridge at this very moment.  There's nothing like coming in late in the evening to an easy dinner.  And a side salad with a glass of tea makes this a perfect come-home-late-and-still-love-dinner dinner.  

I will ask for your patience over the next weeks as I post less frequently.  If all goes well, our house that went up for sale just last week already has a contract with the intent for us to be out by the month's end.  I have a feeling any spare moments - which are few and far between these days - will be spent packing.  I have so many posts I desperately want to write, but I have to keep my priorities in check.  This is like therapy for me, so it's going to be tough.  I'll do my best to get as many up as possible!  Until next time, happy cooking!

Artichoke-Tortellini Salad
makes six servings

• 9-oz package refrigerated cheese tortellini
• 1 cup broccoli flowerets
• 1/2 cup fresh parsley, finely chopped
• 1 tbsp. pimento, chopped
• 6-oz jar marinated artichoke hearts
• 2 green onions, chopped
• 2 1/2 tsp. fresh basil, chopped
• 1/2 tsp. garlic powder
• 1/2 cup Italian salad dressing
• 1/2 cup cherry tomatoes, cut in half
• sliced black olives to taste
• fresh Parmesan cheese (optional)

~ Cook tortellini according to package directions.  Drain and rinse with cool water.

~ Combine tortellini and remaining ingredients, except tomatoes and cheese, in a large 

    bowl.  

~ Cover and refrigerate 4 to 6 hours to blend flavors.  

~ When ready to serve, add tomatoes and toss lightly.  Garnish with cheese, if desired.

Recipe from Gooseberry Patch, Big Book of Holiday Cooking

love people; cook them tasty mac 'n cheese

For I was hungry and you gave me food, I was thirsty and you gave me drink, I was a stranger and you welcomed me. 
Matthew 25:35

"Love people; cook them tasty food."

As you've probably seen, I mention this quote in the header of the blog.  It's one of my favorites, and so I thought I'd post regularly in honor of its message. 

We all know that cooking for others is such a labor of love.  It can be fun and rewarding, and yet it can also be stressful... especially if we don't know what to do or how a recipe will turn out.  I thought this might be a good reason to share with you my fool-proof recipes, so that you can be confident about your gifts to the loved ones you bless.  Think about it this way:  I've already messed them up so you don't have to!

I had a friend years ago named Cynthia.  She was on fire for life, for God, for the world... and when she was feeling good, boy did she love food!  She suffered from Stage Four breast cancer for quite a while only after overcoming a long battle with eating disorders, and she believed tremendously in the power of comfort.  Before each speaking engagement, she would share with the audience her most beloved verse: 

"Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God.  For just as we share abundantly in the sufferings of Christ, so also our comfort abounds through Christ."  2 Corinthians 1:3-5

When we take time and effort to cook for others, especially when they're experiencing a difficult time in life, we are offering them comfort.  And I can't imagine any better dish to share in celebration of the gift of comfort, and in memory of Cynthia, than homemade mac 'n cheese.  

Now, I totally know that my previous post was also a cheese recipe, but isn't that really all the more reason to love TLDK???  Tenet #1 about food blogging:  Post about cheese and chocolate - it'll keep people coming back every time!

Comforting Mac 'n Cheese - 8 servings
Ingredients:

• 1 lb. pasta (FYI - the shells variety holds onto to the sauce really well)
• 4 tbsp. unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk or half-and-half (Go for the gusto, I say!)     
• 1 tsp. salt
• 2 tsp. Dijon mustard
• 1/4 tsp. hot sauce
• 8 oz. American cheese, finely chopped
• 4 oz. white cheddar cheese, shredded
• dash paprika

~ Cook the pasta, according to the directions on the box, until al dente.  Drain and return to pot off of 
   heat.
~ Meanwhile, melt butter in medium saucepan.  Gradually add in flour, whisking constantly, until 
   golden brown.
~ Continue whisking as you add in milk, salt, mustard and hot sauce.  Whisk until smooth and 
   thickened, about 6 minutes.
~ Add cheese, one handful at a time, stirring constantly until melted.
~ Pour melted sauce over pasta and mix thoroughly.
~ Pour mixture into serving/disposable dish and sprinkle with paprika.

Tips and Tricks

1.  The recipe calls for 1 tsp. salt, but we prefer a bit more.  Make sure to test the sauce and adjust accordingly.  Kosher and/or Sea Salt provides more intense flavor in smaller amounts than table salt.  

2.  As always, right-out-of-the-oven or right-off-the-stove food is the very best, but this dish does work just fine preparing it in stages.  If need be, I prepare the pasta until almost al dente the day before, so it can handle being reheated the next day, and I also prepare the sauce a day ahead as well.  I store the pasta and sauce in separate containers.  When ready to combine, I run the pasta under warm water to rinse away starch and separate noodles.  Meanwhile, I pour cheese sauce into a stock pot and slowly reheat.  When sauce has thinned a bit, I add the noodles and continue with the original recipe directions.  

3.  This dish is a great side item, but is also heavy and rich enough to use as a main entree served with a side salad.

Original recipe from Panera by way of Annies Eats, slightly adapted by The Lazy Daisy Kitchen