Tuesday, July 30, 2013

52 Soups/Salads in 2013

Toast the pecans

Combine the rice wine vinegar and Dijon mustard in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly. Season with salt.

Grill the chicken, either outside or in a grill pan

Drizzle the peaches with olive oil or lightly coat with no-stick cooking spray and place on the grill for 1 to 2 minutes on each side

Starting with the salad greens. . .

Add chicken, pecans, feta cheese and . . .

Grilled peaches

Drizzle with some of the dressing and toss to coat


We rated Salad #25 Grilled Chicken and Peach Salad on a scale of 1 - 5: 4.50
We loved this salad. Next time we won't use quite so much dressing as it was a little "soupy". The recipe for the dressing makes a lot more than needed. The only problem with this salad is that it didn't keep well and was too soggy the next day. However, we will definitely make again!
Grilled Chicken and Peach Salad
(adapted from recipe from foodnetwork.com)
3 T. rice wine vinegar
1 T. Dijon mustard
1/3 c. olive oil
1/2 t. salt
Grilled chicken strips
3 or 4 peaches, pits removed
1 T. olive oil or no-stick cooking spray
5 cups salad greens (we used Spring Mix and Romaine)
1/2 c. chopped pecans, toasted
1/3 c. crumbled feta cheese
For the dressing: Combine the rice wine vinegar and Dijon mustard in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly to emulsify. Season with salt.
For the salad: Place the peaches in a bowl and drizzle with olive oil or spray with no-stick cooking spray. Place on the grill and cook for 1 to 2 minutes on each side.
Place the salad greens in a large bowl. Add chopped pecans, feta, chicken and peaches. Drizzle salad with dressing and toss to coat.

Sunday, July 28, 2013

Fairhope, Alabama

We had a good time during our short stay in Fairhope, Alabama

We stayed at Bay Breeze Bed and Breakfast

The grounds and flowers were impressive and beautiful
 This was our cottage, which is separate from the main guest house

 Entrance to the guest house

 Barkley and Boudreaux, two of the three rescue dogs who make their home at Bay Breeze

 Back of the guest house

 Took an early morning walk to Magnolia Beach Park

Returned to a delicious breakfast -- fresh peaches and Miss Becky's Breakfast Eggs
with hash brown potatoes

After breakfast, Becky shared her real life story of helping to capture a fugitive who made the mistake of trying to swindle Becky. Becky and her friend Madeline donned wigs and helped to put Bruce Martin Krebs aka John Devereaux in prison. . . don't mess with "Bloodhound Becky". What a story and what a personality!

 Okay, it was raining and Chuck wasn't too happy about one last photo in Fairhope

 Beautiful city and. . .

We loved our stay in Fairhope!

Friday, July 26, 2013

52 Soups/Salads in 2013

We recently made two salads for our family and friends' birthday party. . .

First, Bonnie's Green Bean Salad:

We rated Salad #23 Bonnie's Green Bean Salad: 4.25

We really enjoyed this salad but next time we'll slightly decrease the amount of sugar used. This salad tasted even better the following days!

Bonnie's Green Bean Salad
(recipe from our good friend Bonnie)

1 can corn, drained
1 can green beans, drained
1 can peas, drained
1/2 cup red onion, finely chopped
1 green or red pepper, finely chopped
3 stalks celery, finely chopped
3/4 cup white vinegar
1/3 cup olive oil or canola oil
1 cup sugar
1 t. salt
1/2 t. black pepper

Combine the corn, green beans, peas, red onion, pepper and celery in a bowl. Bring to a boil the vinegar, oil, sugar, salt and pepper. Stir until the sugar is dissolved and let cool. Pour over the vegetables. Drain the liquid before serving. Make at least a day ahead of time.

Next, the Glazed Summer Fruit Salad:

We rated Salad #24 Glazed Summer Fruit Salad on a scale of 1 - 5: 4.25

Very good fruit salad and nice change from our regular fruit salad (no glaze). Secret ingredient is pudding mix. Will make this salad again.

Glazed Summer Fruit Salad
(adapted from recipe from Macaroni and Cheesecake blog)

2 medium apples, diced (we left out the apples as we didn't have any at the time)
2 medium peaches, peeled and diced
1/2 lb. strawberries, hulled and quartered
1 15 oz. can mandarin oranges, drained
2 cups grapes, halved
2 cups pineapple
2 cups watermelon
1 cup blueberries
2 bananas, diced
1/2 to 3/4 cup orange juice
1 small (3-4 oz.) packet instant vanilla pudding mix

In a large bowl, stir together all the fruit except blueberries and bananas. Add in 1/2 cup of the orange juice and sprinkle in the pudding mix (we mixed the orange juice with the pudding mix separately and then poured it on the fruit). Stir to combine. Gently fold in the blueberries and bananas until incorporated. If glaze is too thick, add an additional 1/4 cup orange juice. Refrigerate at least 30 minutes prior to serving. Store in airtight container in refrigerator.

Really enjoyed these salads. . .also loved the pies and cake!