Mango Chutney Chicken Salad

Ushering in Spring with a Visit to a Local Botanical Garden and Bistro 

                                                                                      

                                                                               

                                               

                              

Mango Chutney Chicken Salad

Cook's notes: This is not your standard deli-style chicken salad with mayo, celery, and sometimes chopped-up eggs. No, this is the kind of food you get when you go to lunch with the ladies at Tea Room Restaurants, but it did get a huge stamp of approval from my husband. 
Plain Greek Yogurt can be substituted for the mayonnaise. This recipe can be easily doubled. Use the ratio for dressing equal parts of mayonnaise and mango chutney. Curry spice is strong, so I recommend starting out small with 1/2 teaspoon, taste test, then increase as needed.
The curry and chutney make this salad take center stage over traditional chicken salad. Recipe adapted from deepsouthdish.com and serves 4
Ingredients:

• 3 cups cooked chicken, diced (use a rotisserie chicken to save time) 
• 1/2 cup celery, diced
• 4 tablespoons onions, chopped
• 3 tablespoons Miracle Whip or lite mayonnaise
• 1/2-1 teaspoon curry
• 2 teaspoons parsley flakes
• 3 tablespoons mango chutney ( I used Major Grey's Chutney)
  
• 3/4 cup chopped walnuts or almond slices 
• 3/4 cup dried cran-raisins (plump up in a cup of boiling water and drain) or substitute 1 cup sliced red grapes
• 1/2 cup crisp apple, diced
• optional: 1 small can of water chestnuts, drained and diced

Directions:

• Cut chicken into bite-sized pieces
• In a large bowl, mix chutney, mayonnaise or Miracle Whip, onions, curry powder, and parsley flakes
• Add in diced chicken, 1/2 cup nuts, cran-raisins or grapes, apples, celery
• Chill several hours before serving

Serving options: on a bed of lettuce garnished with nuts, as a croissant filling or check out these other fine ideas below for serving your favorite chicken salad 

Phyllo Cups Appetizer

Tea Sandwiches

Appetizer on Balsamic Vinegar and Basil Triscuits (the flavors pair very well)

Puff Pastry Almond Croissants

 Just living is not enough one must have sunshine, freedom, and a little flower.

Hans Christian Anderson

Springtime in the desert is beautiful sight this time of year. New blooms burst forth from the cacti every day, transforming the landscape. The Medusa did not disappoint, with two new blooms today and more to come. 

There is something magical about this cacti transformation, just like baking with puff pastry. These almond croissants might have come from a fine French patisserie, but if baked in your own kitchen, they're ready in 30 minutes.  The recipe makes 12 flaky croissants perfect with your favorite cup of coffee or tea. 

Puff Pastry Almond Croissants

https://thecafesucrefarine.com/ridiculously-easy-almond-croissants/

Puff pastry comes in a box with individually folded and wrapped sheets. 

Ingredients:
For the almond cream (frangipane) 

• 3 tablespoons very soft butter
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ cup almond flour
• 1 tablespoon all-purpose flour

For the egg wash

• 1 large egg
• 1 teaspoon water

For the croissants

• 17.25- ounce package of purchased puff pastry (2 sheets)
  
• ½ cup sliced almonds
• powdered sugar for sprinkling

Directions: 
For the prep Preheat the oven to 400˚F. Line a 13x18-inch sheet pan with parchment paper.

For the frangipane (almond cream)

• Combine the butter and sugar in a medium-sized bowl. Whisk together well. Add the egg and extracts. Whisk again until smooth.
• Add the almond flour and stir to combine. Add the all-purpose flour and stir again until it is smooth.

For the egg wash

• Combine egg and 1 teaspoon water in a small bowl. Stir vigorously with a fork until well combined. Set aside.

For the croissants:

• Unfold thawed (but still cold) puff pastry on a work surface. With a dough cutter or sharp knife, cut the dough into 3 equal-size rectangles (see picture above in the post). Cut each rectangle into 2 long triangles.
• Place all of the triangles with the long end, facing you. Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).
• Scoop 2 teaspoons of frangipane onto each triangle. Use a pastry brush and spread the frangipane over the surface of each triangle.
• Add one tablespoon of milk to the leftover frangipane and set aside.
• Start at the wide end, roll the dough into croissants, and spread the dough apart at the wide end as you roll.
• Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.

A helpful step-by-step instruction sheet

• Brush each croissant with the egg wash, lightly covering all exposed surfaces.
  
  
  
• Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted frangipane. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5 minutes or until medium golden brown.
• Remove the croissants from the oven and transfer them to a cooling rack. Allow them to cool for 10 minutes, then sprinkle with powdered sugar. 

Now put on your French baker's hat and serve warm or at room temperature. These croissants taste the best the day they are made. 

Puff Pastry Tips 

•  Only thaw what you want to use and keep the rest frozen.
• Puff pastry doesn't keep well in the refrigerator for longer than 24 hours.
• Either thaw the dough in the refrigerator for several hours or thaw at room temperature for 30-40 minutes.
• Wait to unfold the dough until it is thawed so it doesn't crack or tear.
• Puff pastry likes to stay cold for optimal baking results. If you use several sheets, work with one at a time and keep the rest in the fridge, covered with plastic wrap, to prevent the pastry from drying out.
• If your puff pastry gets warm while you're preparing these easy almond croissants, simply pop the unbaked croissants into the refrigerator for 15-20 minutes before baking.
• These croissants' almond cream filling (aka frangipane) calls for almond flour. Almond flour is ground-blanched almonds. It is easy to find in major grocery stores.

Book Review Echoes of Forgotten Places

Helen Wand is a master storyteller who makes a time period in history come alive with her new novel, "Echoes of Forgotten Places." It takes a skilled writer to balance staying true to historical facts and weaving a compelling fictional story based on family stories and family records. Wand created characters that readers will find well-defined and relatable. 

Her previous book,” Where Eagles Nest: The Second Wave of Pioneers,” begins in the 1880s when Alex and Julianna Lampert immigrate from Lichtenstein in search of a land where a family can raise their children and participate in the American dream. The newlywed young couple settles in the rugged hills and pasture lands above the Sandy River in Oregon. In Book Two, the Lampert family saga stretches from 1897 to 1916. The compelling story opens up with Julianna trying to cope with Alex's sudden death as well as the death of her newborn. Wand paints a vivid picture of a family of eight children struggling to survive in an unforgiving land filled with many hardships, little income, and a mother who is overwhelmed and grief-stricken. With a tragic drowning, a fire that wiped out the whole town, facing unpredictable, harsh weather, the Lampert family was challenged daily and found support from neighbors in the surrounding community. It was evident that faith was important to the family. They were devoted to one another, and their resilience made them stronger and able to keep going despite adversity. The emergence of Frank Wand and his homestead offer gave the Lampert family a sense of hope. The story brought to the forefront the pride and hard work associated with living off the land.

Wand's descriptive writing effectively captures the flavor of the time period and the heart and soul of each character. Her writing makes the reader feel like they are walking in their footsteps. She creatively weaves into the story innovations of the early 1900s, such as the emergence of cars, phones, and improved farm machinery. Two of the Lampert daughters were quite taken with the suffrage movement, which added an interesting piece to the story. 

The book was well-written, and considering the scope of the time period it covered, I found it an impressive effort keeping my attention right down to the last page,   

 ALL ABOUT THE AUTHOR

Helen Wand, a now-retired educator, spent most of her career working as a Medical Technologist while researching her true passion; history.

Raised in the Columbia River Gorge hill country, she listened to the tales of her father and grandmother, who described the hardships of the early settlers, whetting her appetite to record their stories. She is a board member of the Troutdale Historical Society, a member of the Crown Point Country Historical Society, and the Oregon Historical Society, and she resides in Gresham, Oregon.

Helen, a child of the rugged hills in Oregon’s Columbia River Gorge, has fearlessly trespassed into the lives of her immigrant ancestors who first settled at the west end of the Gorge. A child of a large Catholic family, Helen is at the side of Julianna, raising and trying to feed a large brood of children. Likewise, she is at the side of Julianna’s husband, Alex, who is building a farm and, ultimately, a community. Those who see the neat farms and green fields of Multnomah County east of the Sandy River will understand how it began. And how hard it was.

Helen Wand’s brilliant research breathes life into a slice of local history that will stay with you long after the last page is turned.

Croissant Strata with Sausage Filling and Monterey Cheese

"That is one good thing about this world...

there are always sure to be more springs."

-L.M.Montgomery, Anne of Avonlea

Croissant Strata with Sausage Filling and Monterey Cheese

Cook's Notes: This casserole is rich, delicious, and company-worthy for a Saturday or Sunday brunch. It's a hearty, filling dish that combines a few favorite ingredients, like hot ground sausage, flaky croissants, and Gruyère or Monterey Jack cheese. Combine the ingredients in 3 qt casserole dish with the creamy milk mixture. Letting it chill for eight hours is the trick to letting the flavors meld together before baking. The chill time also helps you get this casserole together the night before, making it less stressful to get breakfast on the table the next day! Whether you have company in town or just early risers with hearty appetites, this casserole makes your life just a little easier and way more delicious. 
Pair the meal with a fruit compote topped with your favorite yogurt.
Ingredients:

• 8 purchased large croissants
• 3/4 lb. Italian sausage
• 1 cup onions, diced
• 1 cup mini red and yellow peppers, diced
• 1 cup sliced mushrooms
• 1/2 teaspoon each basil, parsley, oregano
• 2 cups lightly packed spinach leaves, stems removed
• 2 cups shredded Monterrey cheese
• 6 large eggs
• 2 cups whole milk 
• 3 tablespoons Dijon mustard
• 1/4 teaspoon pepper

Directions:

• Cook sausage, crumble, and set aside.
• In the same pan, saute onions, peppers, and mushrooms. Add torn spinach leaves and spices for the last 3 minutes of cooking time. Add sausage back to the pan and mix all ingredients well.

• Preheat the oven to broil. Slice croissants and place them on a baking sheet, cut side up. Broil for 1 minute, watching carefully so they don't burn. You just want them lightly toasted.
• Lightly grease the bottom of the baking dish.
• Arrange croissant bottoms, cut side up in a single layer overlapping slightly in the baking dish. Sprinkle cheese over croissants, topping with sausage mixture. Add croissant tops and cut sides down over the sausage mixture.
• In a blender, mix eggs, milk, mustard, and pepper. Carefully pour the egg mixture over the strata and gently press down on the croissants with a sheet of wax paper. Remove wax paper and refrigerate covered overnight. 

Cooking Tip: I found that there was a little too much milk mixture for the size pan I was using, so I did not use the last 1/4 cup.

• Cover and chill overnight. Uncover and preheat the oven to 325 degrees. Bake uncovered for 55 minutes or until a knife inserted near the center comes out clean. Covering with foil for the last 15 minutes of baking time avoids over-browning. Let set for 10 minutes before cutting.

Also, as you can see from the photo, I ran out of croissants, so I had to substitute small Kaiser rolls I just happened to have. I readjusted the number of croissants in the recipe ingredients above.

Mexican Street Corn Salad and Glazed Lemon Blueberry Loaf

There are many reasons to celebrate spring as nature begins to put on a showy display. With May around the corner, celebrations abound with Cinco de Mayo, Mother's Day, and Memorial Day. It's always good to have a few recipes on hand that are easy to prepare that guests will enjoy. 

Do you remember the MUST GO gatherings we had?

It was a wonderful opportunity for all of us to clean out our refrigerators and share surplus food before we all headed back up north. Sadly, this year, this party was not held for various reasons. So, I am in high gear, trying to be creative about unloading and making meals with what I have. 

Mexican Street Corn Pasta Salad

Cook's Notes: This flavorful comfort salad comes together in under 30 minutes. Make the salad early in the day for the flavors to meld. A real plus for this dish is that with ample dressing, you can easily increase the ingredients for your next spring gathering or potluck. The recipe was adapted from juliasalbum.com and serves four.

Salad Ingredients:

• 1-1/2 cups spiral, bowtie, penne
• 1 package Honey Roasted Steamed Corn (Green Giant) thawed or 4 ears of corn 
• 1 cup diced mini red and yellow peppers
• 1/2 cup black beans, rinsed and drained
• 1 cup small mozzarella balls (ciliegine), halved 
• 1 cup broccoli, cut in medium-sized pieces 
• 1/3 cup diced red onions 
• Optional 1 cup halved cherry tomatoes
• Garnish with pine nuts or croutons

Dressing Ingredients:

• 1/4 cup each mayonnaise (I used Miracle Whip) and yogurt
• 1 small lime, freshly squeezed  
• 1 tablespoon chili paste or a few drops of Sriracha sauce 
• 1 teaspoon Elote seasoning 
• Optional dash of cayenne pepper (use with caution as it can make the dish spicy) 

Directions:

• Cook pasta al dente, drain, rinse, and set aside.  
• Prepare the dressing and set aside.
• Mix all the prepared salad ingredients and moisten with the dressing. Some dressing will remain, so refrigerate in a screw-type jar. 

Glazed Lemon Blueberry Loaf  with Toasted Coconut 

Cooking Tip: Toast more coconut than you need for the recipe and store in zip loc in the refrigerator for future baking. Small blueberries work the best for this recipe.
Bread Ingredients:

• 1-1/2 cups flour
• 1/2 teaspoon  salt
• 1 cup sugar  
• Grated lemon peel from 2 large lemons  
• 1 tablespoon baking powder
• 3/4 cup buttermilk 
• 2 large eggs beaten
• 1/2 cup melted butter
• Juice of 2 large lemons, about 1/4 cup 
• 1/2 teaspoon  each vanilla and almond extract 
• 1 cup blueberries, rinsed and dried on a paper towel 

Directions: 

• Preheat oven to 350 degrees. 
• Whisk flour, salt, sugar, grated lemon, and baking powder set aside. 
• In a bowl, beat eggs with milk, butter, lemon juice, and extracts, 
• Add eggs to the dry ingredients and combine only until mixed. 
• Fold in blueberries. 
• Grease well a loaf pan and pour the mixture into a prepared pan. 
• Bake @ 350 for about 45 minutes. 
• Cool the bread in a pan for 15 minutes and invert it onto a cooling rack. With a long skewer, poke holes in the top of the bread. Slowly drizzle, glaze, and baste top several times. Sprinkle with toasted coconut. 

Lemon Glaze
Combine 1 cup confectioners sugar with 2-3 tablespoons lemon juice. 

HAVE A GREAT DAY AND

Enjoy Wednesday Blooms

Puff Pastry with Salmon, Radishes and Garlic Cream Cheese

Radishes and Smoked Salmon with Puff Pastry
Cook's Notes: An easy puff pastry treat that's a great way to start your morning or serve as a brunch or lunch item.  No matter when it's served always a delicious combination of flavors. The recipe was adapted from Food Network in April 2019.
Ingredients:

• 1 sheet puff pastry (half of a 17-ounce package)
• 1 large egg
• 1/4 cup heavy cream
• 1 bunch of radishes (about 1-1/2 cups) thinly sliced
• 1-5 ounce package (container garlic herb cheese such as Boursin) at room temperature
• 1 tablespoon champagne vinegar or good quality white balsamic vinegar
• 2 oz. smoked salmon
• Optional garnish fresh snipped parsley, dill, or tarragon

Directions:

• Preheat the oven to 400 degrees. Roll out the puff pastry sheet on parchment paper or a silicone pad and transfer it to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough. Then, fold each side about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush the dough all over with egg wash.

• Bake the dough until crisp and golden brown, 22 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten it a bit. Remove to a wire rack to cool.
• Meanwhile, soak radishes in a large bowl of ice water until crisp, about 15 minutes. Drain radishes and pat dry with a paper towel.
• Mix garlic herb spread with heavy cream until smooth. Spread the cheese mixture over the tart with a spatula.
• Crumble salmon pieces over the tart.
• Whisk vinegar and radishes with a pinch of sea salt. Place on top of salmon.

Now we have another choice-cut tart in smaller pieces for an appetizer.

Veggie and Hummus Sandwich

 . 

Today is one of those warm, sunshiny days in the 90s—hard to imagine for April 20th. I declare it the perfect day for making a healthy vegetarian sandwich with no oven cooking required.  

Cook's Notes: First and foremost, you need a firm multigrain bread. I would suggest using 

Killer Dave Bread (21 whole grains) and lightly toast it for a firm base. It holds up well with moist ingredients. 

I will list the ingredients used for creating this delicious sandwich. You decide how many sandwiches to make. 

Ingredients:

• Multi-grain bread-2 slices per sandwich 
• Hummus (I used roasted red pepper) found in the deli section
• Lettuce leaf
• Thinly sliced cucumbers
• 1 small grated carrot
• Avocado slices
• Tomato slices
• Red onion slices
• Provolone cheese
• Broccoli sprouts (refrigerated organic section) 
  

Directions: 

Have all ingredients accessible so ready to assemble

Lightly toast bread

Place one toast slice on the cutting board and build a sandwich by 

1. Spread hummus on toast slice 

2. Add lettuce leaf

3. Cheese slice

4. Cucumber slices

5. Carrots 9grated) 

6. Red onion slices

7. Tomato slices 

8. Sprinkle broccoli sprouts

9. Top with another toasted bread slice

Spring Garden Blooms

Cowboy Country and Cowboy Baked Beans

 Cowboy Country  

Hacienda de la Canoa Tour

Canoa Ranch in Green Valley, AZ was a working cattle ranch from 1820 to the 1970s. At its peak, the ranch controlled more than 500,000 acres. Pima County bought the 4,800-acre ranch property, about 25 miles south of Tucson, in 2001 with the goal of making it a public site and nature refuge. Today, historic ranch buildings and numerous archaeological sites remain. Visitors are led on guided tours through the historic ranch that was once home to Native Americans, Spaniards, Mexicans, and Americans at various points in history. It gives visitors insights into the fascinating stories of those who lived and worked on the ranch. The ranch often hosts outdoor concerts, events, and presentations. 

Below is a scenic view of the Santa Cruz River Valley. Note that the Santa Cruz River is usually a dry river bed unless heavy rains are likely to occur in late July, August, and even September. Since we are not here during those months, I have only seen the river once, full and running from a video I saw.   

After a six-month stay in cowboy country, it's not hard for me to reimagine life and the challenges of cooking back in the 1800s. I'm so happy it's 2024, with a variety of foods readily available. With family gatherings, several holidays approaching, and summer adventures, it is good to have a side recipe your guests will enjoy. 

 This recipe has a few customization options. I decided to turn mine into a walking taco with all the trimmings. But the recipe makes a flavorful side for a grilled meal that can be baked in the oven or in a crockpot. 

The recipe serves 6 and was adapted from therecipecritic.com

COWBOY BAKED BEANS

Main Ingredients:

•  1/2 pound of bacon, halved  (used thick sliced Applewood) 
• 1-1/2 cups diced sweet onions
• 3 garlic cloves, minced
• 1 pound ground beef (85 %)  
• Salt and Pepper to taste
• 1 can each rinsed and drained, kidney beans, pinto, cannellini

Sauce Ingredients:

• 1-1/2 cups barbecue sauce (I used Sweet Baby Rays brand)  
• 1-1/2 to 2 tablespoons chili powder (taste test)  
• 1-1/2 cups ketchup 
• 1/4 cup brown sugar
•  2 tablespoons yellow mustard
•  1 tablespoon Worcestershire sauce
• 1 tablespoon Apple Cider Vinegar 
• 2 cups water

Directions:

• Make sauce ahead by whisking ingredients together and set aside.
• In an oven-safe pan or Dutch Oven pan on the stovetop, fry bacon until crisp. Toward the end of the frying time, add chopped onion and minced garlic. Cook with bacon, and when done, remove everything from the pan to a paper towel-lined towel plate. Crumble the bacon. 
• Wipe the grease from the pan and add the ground beef. Cook and crumble the meat, adding the desired salt and pepper amount. 
• Pat meat dry from grease in the pan and mix in the sauce mixture. 
• Cover and cook for 40 minutes in the oven at 350 degrees, or transfer the beans to a crock pot for 3 hours on low. 

Option 1: Serve the bean mixture in a bowl with toppings, including shredded   

cheese, chopped chiles, and chopped tomatoes.

Option 2. Walking Tacos 

Remove the chips from individual Frito Lay bags. When adding the bean mixture to the Frito Lay bag, drain some of the bean liquid with a slotted spoon. Add your 

preferred toppings and some crumbled Frito chips to the bag. 

Looking for a sweet treat with this? Try Cowboy Cookies 

https://sockfairies.blogspot.com/2023/01/cowboy-cookies.html