Green Goddess Cobb Salad with Shrimp

With the unofficial start of summer, we are all looking for easy meal preparations. Eating your greens has never tasted better, enjoying a light Green Goddess Cobb Salad. Chicken or shrimp are optional add-ins. 

The ingredients are listed below, and you, as the cook, can decide how many servings are needed. The photo posted served four. I included a homemade Green Goddess dressing, although a store-bought one is also an option.   

Ingredients: 

• Chopped romaine
• Baby Arugula
• Sliced hard-boiled eggs
• Halved cherry tomatoes
• Crumbled blue cheese
• Sliced English Cucumbers
• Diced green onions
• Crumbled cooked bacon
• Optional shrimp or diced chicken

Directions:

Arrange the ingredients on a platter as shown in the photo, or combine the ingredients in a large serving bowl and serve with Green Goddess Dressing. 

Light Green Goddess Dressing

Cook's Notes: Classic green goddess dressing is typically made with mayonnaise and sometimes sour cream, but I opted to skip both in favor of Greek yogurt. It makes this recipe a tad healthier, and it adds a delicious, tangy flavor.

Ingredients:

• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 3/4 cup nonfat plain Greek yogurt
• 2 tablespoons olive oil
• 1 cup fresh herbs (lightly packed, parsley, dill, and basil)
• 2 tablespoons chives, chopped
• 1/4 cup chopped sweet onions
• Salt and pepper to taste

Directions:

• Use a food processor and blend.
• Store up to a week covered in the refrigerator. 

Fish Tacos

Let's Shake Things Up A Bit with Mahi Mahi Fish Tacos.

 

Cook's Notes: Fish Taco recipes abound with many variations. I think what makes a good fish taco is using a fish that can withstand the cooking process. Tilapia will probably crumble under the heat. You want to have a good fish that will stick together when you eat it. Mahi Mahi will do just that. Plus, when you have a good fish, you don’t need to add a bunch of “stuff” to surround it. Let the fish be the star and just top it with the essentials. It's not often a Minnesotan can find Mahi Mahi, a Hawaiian favorite, locally. It was a recent lucky find for me at an Up North seafood market. Pair the meal with blue corn chips, fruit, and a lime twist.

Walleye is another good option. 

Cooking Tip: The cook time for Mahi Mahi is fast. And the trick to grilling perfect fish is to have a well-greased cooking surface. Place the Mahi Mahi fish on the grate and set a timer for 1 ½ minutes, twist the fish a quarter turn. Time it for another 1 ½ minutes, then give it a gentle turn to the opposite side. Set the timer for 1 ½ minutes once again. That’s when you glaze the grilled fish Mahi Mahi with a Honey Lime Glaze. Grilling fish on foil is another option.

Mahi Mahi Grilled Fish Tacos with Cabbage Slaw and Avocado Crema
Recipe serves 2-3 with 1 large fillet of Mahi Mahi
Honey Lime Glaze Ingredients:

• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Directions:

• Add the lime juice, vinegar, and honey to a bowl. While whisking slowly add in the olive oil. Throw in a pinch of salt and pepper to balance the flavor. 
• Brush glaze on the Mahi Mahi in the last few minutes of grilling time. 
• Let fish rest 5 minutes and dice.

Cabbage Slaw Ingredients and Dressing:

• 1 small package of coleslaw mix (combination of red and green cabbage with carrots)
• 1 cup red onion, very thinly sliced
• 3 large scallions (white and light green parts), thinly sliced
• 1 jalapeño, seeded and minced
• 1/2 cup cucumber, diced
• 1/2 cup Miracle Whip or mayonnaise
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup fresh lime juice
• 2 tablespoons granulated sugar or honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle powder (optional)
• 1 avocado, peeled, pitted, and diced
• Sea salt and freshly ground black pepper, to taste

Cabbage Slaw Directions: 

• Combine the coleslaw mix, onions, scallions, cucumbers, and jalapeño in a large bowl.
• In another bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, cumin, chipotle powder, and diced avocado. Whisk until smooth and creamy.
• Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 1 day. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl just before serving.)

Taco Assembly:
Warm 6 small corn or flour tortillas. Divide the Mahi Mahi chunks among the tortillas. Add 2 tablespoons of slaw mixture to each tortilla. Roll and serve.

Disposable paper wrappers and boats can be ordered from Amazon. 

Green Goddess Cobb Salad with Shrimp

Memorial Day

 Today, we remember those who have lost their lives serving our country. Perhaps you found an opportunity to support a Memorial Day event in your community.

My menu for today was a "bit off the grid" from a traditional holiday meal. However, I added an ice cream treat with chocolate sauce for those who needed their sweet fix. It was a good contrast to a spicy dish.

Taco Rice Fiesta Bake

Cook's Notes: This is a winning recipe the whole family will enjoy. It brings together all your favorite Mexican flavors—tacos, salsa, and a side of rice—in one easy-to-make casserole. Perfect for any busy night or family gathering, it tastes even better the second night. You may have to add some chicken broth to reheat since rice absorbs the liquid. Prep ingredients ahead of time for easier assembly. A side of cornbread instead of chips also works well with this dish. I used Italian sausage as it gives the dish a bit more flavor. 

The recipe was adapted from Parade.com and serves six.

Taco Rice Fiesta Bake is adapted from parade.com and serves 6.
Ingredients:

• 1 lb. ground beef or ground Italian sausage
• 1 tablespoon olive oil
• 1 cup each red, yellow, orange sweet mini peppers 
• 3/4 cup diced sweet onion 
• 1/2 cup of your favorite chunky salsa
• 1 tablespoon dry taco seasoning mixture
• 1 small can Steamfresh Mexicorn
• 1/2 can of black beans rinsed and drained
• 1/4 cup of a can diced green chiles, drained and patted dry with a paper towel
• 1-1/4 cup long-grain white rice, uncooked or brown rice (I used brown rice) 
• 1-1/2 cups chicken broth
• 1/2 teaspoon sugar
• 1 can (14 oz.) Roasted Diced Tomatoes with Basil and Oregano
• 2 cups Mexican Blend Cheese, divided
• Tostitos Chips

Directions:

• Grease a 3-quart baking dish and preheat the oven to 350 degrees.
• Brown the meat in a large skillet, crumble it, and drain the grease from the pan. Set the meat aside.
• Wipe skillet clean, add olive oil, and saute onions and peppers until soft.
• Return the meat to the skillet and add the rest of the ingredients except cheese. Mix well, and then add 1 cup of cheese.
• Pour the meat mixture into the baking dish and cover with foil. Bake 50 minutes or until rice is cooked.
  
  
  
• Uncover, add the rest of the cheese, and bake 5 minutes until the cheese is melted.
• To serve, Fiesta Bake, crumble Tostitos chips in each bowl. Top with the Fiesta Taco mixture.

Stunning lake images with big, puffy clouds and mirror-like images caught my attention. It's difficult to really capture how idyllic the scene was this past weekend.  
    

Book Review Spirit Horse

"Spirit Horse" is a heartfelt contemporary western novel that will tug at your heartstrings. Manuela Schneider's tale centers on survival, redemption, trust, friendship, and resilience.

Cody, an award-winning rodeo rider, is the protagonist who needs courage to face his fears and take some risks. One devastating day in Cheyenne, an accident shatters Cody's career, his best friend's trust, and the life he's worked so hard to build. A bitter divorce and the sting of betrayal leave deeper wounds than his physical injuries ever could. Lost in a haze of whiskey and regret, Cody watches his parents' ranch slip away, taking his hope for the future with it. But Cody takes the chance to rebuild when an old friend offers a lifeline job on a remote Montana ranch. Over time, he finds a partner in his recovery with Lightning, a scarred stallion who also shares his struggle to survive. Ultimately, Cody realizes that trust is what he and his horse Lightning need to learn all over again. Cody must let go of the past and believe in a future for himself.

Schneider's strength in this novel lies in her character development. The characters are relatable, as well as the dialogue. With the addition of the character Winona Standstrong, a Lakota artist, and her Uncle Takoda, a new perspective was added to the storyline. Native American healing practices and legends were interesting to discover, particularly the Legend of the Spirit horse or ghost pony. Combining the elements of rodeo life and Native American culture was a savvy move on Schneider's part to make this story stand out from many other western novels. Much research must have gone into the development of this Western adventure. An enjoyable book that's the perfect read for your summer list.

ALL ABOUT THE AUTHOR

As someone born and raised in Germany, author Manuela Schneider’s love of American Native and Western history might surprise some. But her fascination with pioneer life, cowboy heroes, and treacherous outlaws has been her constant companion for as long as she can remember.

As a child, Schneider recalls being mesmerized by American TV shows like Gunsmoke, Little House on the Prairie, and Bonanza. In her adult years, Schneider fueled her deep interest in the American West by traveling to the U.S.A. and visiting historic sites like Tombstone, Monument Valley, and Kanab, UT. After experiencing the wild beauty of the Southwest firsthand, her desire to write stories of love, struggle, and survival in the Wild, Wild West became even stronger. After leaving a successful career designing motorcycle fashion for the European market, Schneider has become a prolific author of over 15 novels and is also a German editor. When not researching or penning riveting stories on Western boomtowns and Native American life, Schneider can be found traveling worldwide, particularly the West, enjoying silver jewelry and spur smithing, studying archaeology as a hobby, and writing a Western travel Column for OUTLAWSECHO.

#WWW #WWA #manuelaschneider #bluecottageagency #clickbymadison #midstatedesign #westernnovel

 

Berry Crumble

MY MOTTO

Berry Crumble Pie

Cook's Notes: A bright and tangy berry filling topped with a gorgeous crumble topping. This pie screams a holiday gathering. Take advantage of the fresh, plentiful berries. This dessert is the perfect blend of pie and crumble, the best of both worlds. You have the texture of the crumble on top with the delicious pie base on the bottom. The only way to improve this is to serve it warm with whipped cream or a big scoop of vanilla ice cream.

The filling is flexible–you can use all berries (raspberries, blackberries, strawberries, and blueberries) or a mixture of berries.
Recipe adapted from Food Network Magazine, September 2017

Ingredients:
1 prepared pie crust or homemade
Topping

• 3/4 cup regular rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 1/4 teaspoon allspice
• 5 tablespoons cold butter, cut into small pieces

Filling

• 6 cups mixed berries (I used blackberries, strawberries, and raspberries)
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons instant tapioca
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon 
• Optional 1/4 teaspoon ground cardamom
• Dash of salt

Directions:

• Place the crust in the pie pan and refrigerate for 30 minutes.
• Make the topping by combining all ingredients in a food processor. Pulse just until the butter is pea-sized pieces. Refrigerate until ready to assemble the pie.
• Preheat oven to 425 degrees.
• To make the filling, mix the berries, sugars, lemon juice, tapioca, cinnamon, cardamom, and salt.
• Place a baking sheet on the lowest rack to catch any drips.
• Remove the crust from the refrigerator, recrumble topping.
• Add the filling ingredients to the pie shell using a slotted spoon. Sprinkle the crumb topping evenly over the pie filling. Add strips of foil around the outer edge of the pie dish to avoid over-browning.
• Bake for 20 minutes. Lower the oven temperature to 375 degrees and continue baking for 30 minutes longer. Rotate the pie halfway through until the crust is browned and the filling is bubbling.

HAPPY SPRING DAY

Memorial Weekend Cooking

 The first observance of Memorial Day was held on May 30, 1868, to honor soldiers killed in the Civil War. Today, Memorial Day is celebrated on the last Monday in May to honor all Americans who have given their lives during wartime. The event became a federal holiday in 1971.   

There are many ways, large and small, to pay tribute on this day to those who lost their lives and those missing in action: displaying a flag, writing a letter or contacting a family who has a missing service member or who has lost a loved one, attending a Memorial Day service/ceremony or parade in your area, and visiting a grave site. Be sure to check your newspapers for other events being held in your area.

Red, White, and Blue Mixed Berry Salad

Red, White, and Blue Mixed Berry Salad 

Cook's Notes: A light, flavorful salad that is perfect for your Memorial Day celebrations as a main lunch entree or dinner side. It's jam-packed with fruit, greens, candied pecans, diced cooked chicken, and cheese crumbles. It's totally customizable to your tastes. Only a bit of dressing was drizzled on the salad in the photo, so ingredients were more visible. The needed ingredients for salad are listed, with the quantity dependent on how many servings are required.

Salad Ingredients:

• Mixed greens
• Cooked chicken slices
• Raspberries, blackberries, strawberries
• Mandarin oranges
• Sliced pears
• Cheese or feta crumbles
• Candied pecans or walnuts 

Salad Directions:

• Grill chicken or bake chicken ahead as well as the candied pecans.  
• Mix up salad ingredients and drizzle with Balsamic Vinaigrette.

Balsamic Vinaigrette Ingredients:

• 4 tablespoons good quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• 1/2 teaspoon fine-grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Balsamic Vinaigrette Directions:

• Add all ingredients to a blender and mix well. Place dressing in a small covered jar and refrigerate until ready to serve.
• When ready to serve, shake the balsamic vinaigrette and add salt and pepper to taste. 

Candied Walnuts or Pecans 

Ingredients:

• 1 cup walnut halves or chopped walnuts
• 1 tablespoon salted butter
• 1/3 cup dark brown sugar

Directions:

• Heat a medium nonstick skillet over medium heat.
• Add the walnuts, butter, and brown sugar and allow them to melt, stirring with a spatula constantly to coat the walnuts. Turn off the heat once the walnuts are coated and the butter and sugar are fully melted.
• Pour the walnuts onto a piece of parchment paper in one single layer, separating them to prevent them from drying clumped together.
• Allow to dry before putting in an airtight container.

STRAWBERRY MARGARITA SLURPEES

Ingredients:

• 2 cups strawberry margarita mix
  
  
  
• 1 cup club soda
• 2 cups crushed ice
• Tequila 

OPTIONAL, but really makes it a party drink

• lime slices and fresh strawberries for garnish
• Sugar sprinkles
• 1 teaspoon corn syrup

Directions:

• Prepare glasses. Using your finger or a small paint brush just for food, bush corn syrup along rim of glass. Dip Glasses in sprinkles and set aside.
• Combine margarita mix and crushed ice in a blender, and blend until desired consistency. Add club soda and pulse just to combine.
• Pour into prepared glasses. For adults only, top with a shot of tequila. Garnish with fruit and enjoy.

Appetizers 

7 Layer Salad

Chicken BLT Wrap with Ranch Yogurt Dressing

But now it seems to be stalled with dreadfully cold and rainy weather. Being stuck inside, I've been forced to find spring elsewhere. My photo bin was a good place to start.

 

 

But I've decided to move ahead with a planned blog posting about picnic-type food to enjoy outside when spring returns. For now, it was inside at my dining room table. Today's high was 42 degrees. 

Chicken BLT WRAP with Ranch Yogurt Dressing 

Cook's Notes: 

Quick, tasty, and packed with flavor, these Chicken BLT Wraps are filled with tender chicken, crispy bacon, creamy avocado, and homemade Greek yogurt ranch. They're perfect for busy weeknights or kid-friendly lunches. The variety of textures and crunch from romaine and nuts added to the delicious taste. 

Now that my distance to a grocery store is much further than in AZ more preplanning is needed to implement my recipes. A rotisserie chicken would have been perfect for this recipe, but luckily, I had chicken in the freezer. I marinated the pieces in buttermilk for 2 hours, then I grilled the chicken with several onion slices and covered it with my favorite BBQ sauce. The chicken can also be oven-baked. 

8-inch flour tortillas were used for the wrap, though Flat-Outs work well for this recipe. It was adapted from twopeasandtheirpod.com

Ingredients
For the dressing:

• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise or Miracle Whip
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried dill
• 1/4 teaspoon garlic powder
• Kosher salt and black pepper, to taste

For the wraps:

• 2 cups chopped cooked chicken (using a rotisserie chicken is a timesaver) 
• 2 cups chopped Romaine lettuce
• 1 cup chopped cooked bacon, crumbled
• 1/2 cup halved grape tomatoes
• 1 avocado, chopped
• 1/3 cup diced cashews 
• 4 flour 8-inch tortillas 

Directions: 

• In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic powder, salt, and pepper.
• Add the chicken, lettuce, bacon, and tomatoes, nuts and toss until well coated in the dressing. Refrigerate 30 minutes. 
  
• In a large pan, warm the tortillas over medium heat for about 15 to 30 seconds per side until they are pliable. Cover them on a plate with a kitchen towel to keep them warm. Alternatively, you can warm them in the microwave in between paper towels for 15 to 30 seconds.
• Place the tortillas on a clean surface. Divide the chicken mixture between the flour tortillas, placing it in the center of the tortilla.
  
  Place the chopped avocado on top. Fold in opposite sides of each tortilla, then roll up, burrito-style.
• You can stick a toothpick in the center to help keep them closed. Cut the wraps in half or serve them whole.

Broccoli Cranberry Salad with Greek Yogurt Dressing

This blog is dedicated to my husband, who is celebrating a milestone birthday today with his favorite Strawberry Rhubarb Pie and another favorite broccoli salad.  

Broccoli Cranberry Salad with Greek Yogurt Dressing and a few added twists. It's a lightened-up version of your favorite side dish! Made with fresh broccoli florets, dried cranberries, sunflower seeds, bacon, and a tangy Greek yogurt dressing, add the crunch of Asian noodles, and this make-ahead salad is sure to be a crowd-pleaser for your weekend. Blueberry Banana Oat Muffins were the perfect accompaniment for this spring salad lunch. Recipe previously posted. 

https://sockfairies.blogspot.com/2021/05/bluebery-banana-oat-muffin.html

 

The recipe below serves 4-6 and can easily be doubled. Allow 2 hours for the salad to be chilled. 

La Choy Asian Style Crunchy Noodles are a delicious blend of wheat and rice flour that’s quick-cooked to a crispy golden brown, so they're always light and crunchy. Perfect for soups and salads or even alone as a light snack. They can be substituted for croutons in recipes.
Broccoli Cranberry Salad with Greek Yogurt Dressing
Salad Ingredients:

• 6 cups broccoli florets, cut into bite-sized pieces
• ½ cup dried cranberries
• ¼ cup diced red onion
• ¼ cup sunflower seeds
• 3/4 cup halved grape tomatoes
• 4 bacon slices, cooked and crumbled
• Asian-Style Crunchy Noodles one cup

Greek Yogurt Dressing Ingredients:

• 1/3 cup plain Greek yogurt
• 1/3 cup mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper

Directions:

• Whisk together dressing.
• Mix all salad ingredients except noodles.
• Add as much dressing as needed to moisten the salad, but not soak it.
• Refrigerate for 2 hours. Add in crunchy noodles right before serving.

In case you are wondering, all is well at the lake, but it's freezing with today's high at 42. I was not prepared for this drastic weather change.

Strawberry Rhubarb Coffeecake

Ever Ready is back working in the kitchen. Strawberry Rhubarb Coffee Cake is a slice of spring. I am lucky to know someone whose rhubarb patch is prolific this time of the year, and she doesn't mind sharing.  Serve the cake warm with your favorite cup of tea or coffee. The recipe has been adapted from taste of home.

Ingredients:

Filling 

• 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
• 1 quart fresh strawberries, mashed
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/4 cup cornstarch

Topping:

• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon 
• 1-1/3 chopped walnuts

Cake: 

• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1-1/2 teaspoons cinnamon 
• 1/2 teaspoon salt
• 1 cup butter, cut into pieces
• 1-1/2 cups buttermilk
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions:

Filling:

In a large saucepan, combine rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and set aside.

Topping:

For the topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour, brown sugar, cinnamon, and nuts until the mixture resembles coarse crumbs. Can use a food processor for this step on low and pulse once. Refrigerate the topping for 30 minutes. 

Cake:
Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Cut in butter until the mixture resembles coarse crumbs. Beat in buttermilk, eggs, and extracts, stir into the flour mixture, and mix just to incorporate. 
Spread half the batter evenly into a greased 13 x 9-in. baking dish. Carefully spread the filling on top. Drop the remaining batter by tablespoonfuls over the filling.
Recrumble the refrigerated topping and sprinkle over batter. 

Place coffee cake on the middle rack; bake 40 minutes. Cool on a wire rack.

Spring has sprung in our area. 

The Grand Canyon of Yellowstone

DESTINATION #3 DID NOT DISAPPOINT

Yellowstone On March 1, 1872, Yellowstone became the first national park where everyone could enjoy its unique hydrothermal and geologic features. Within its 2.2 million acres, visitors have unparalleled opportunities to observe wildlife in an intact ecosystem, explore geothermal areas that contain about half the world’s active geysers, and view geologic wonders like the Grand Canyon of the Yellowstone River.

Yesterday's drive through Yellowstone was scenic. Since it was early in the tourist season, much of it was still covered in snow, but the views were breathtaking nonetheless. 

My favorite parts were the geysers, hot springs, and waterfalls. The expansiveness of the canyons and walls is hard to capture with a camera cell. 
On March 1, 1872, Yellowstone became the first national park where everyone could enjoy its unique hydrothermal and geologic features. Within its 2.2 million acres, visitors have unparalleled opportunities to observe wildlife in an intact ecosystem, explore geothermal areas that contain about half the world’s active geysers, and view geologic wonders like the Grand Canyon of the Yellowstone River.

There is a mile-long boardwalk surrounding geysers and thermal springs. 

 

Yellowstone River

Thanks for following our out west adventure. It was a trip of a lifetime, for sure. 

One of spring's first

STRAWBERRY RHUBARB MINI PIES