DEAR BLOGGING FRIENDS...

I have been trying to leave comments on your beautiful blogs for the last 2 days... but blogger keeps sending me back to "sign in". I have wanted to tell so many of you how inspired I am by your blogs, projects, recipes, do-it-yourself projects, linky parties, decor, gardens, thoughts, stories and so much more. I wanted to write about your creativity and brilliance and the pure bliss of what you have generously shared.

This may not be as personal as an individual comment with your name on it, but just know I was visiting and you made my day all the more wonderful!!!!

XO Yvonne



On The Menu~ Week Of May 30, 2011

Tuesday
Lobster Stuffed Salmon Roll-Ups
Green Beans With Brown Butter And  Pine Nuts
Watermelon and Feta Salad

Recipe: Watermelon Feta Salad
There are so many variations of this summer salad. I tend to like this easy straightforward version!
3 cups watermelon, cubed and no seeds
1/2 cup feta cheese
1/4 red onion, sliced into paper thin rings (sometimes I omit the onion)
2 TBS fresh mint leaves, chopped
drizzle of aged balsamic vinegar
drizzle of olive oil

Combine the watermelon, feta, onion and mint in a large bowl. Drizzle vinegar and oil. Toss and serve immediately.
Printable Version

Wednesday
Balsamic Grilled Chicken
Grilled Asparagus With Shaved Manchego
Tasty Taters

Recipe: Balsamic Marinade Grilled Chicken
8 chicken thighs or combo of thighs and drummies
StoneGable Marinade

StoneGable Marinade:
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worcestershire sauce
pinch of salt and pepper
1/4 cup basil chiffonades

Whisk all ingredients together in a bowl and transfer to a large zip lock bag. Add chicken and marinade 2-8 hours.

Heat grill to medium. When grill is heated cook chicken for 10 minutes on one side with the grill lid down. Turn chicken and cook for an additional 5-10 minutes until done and the juices run clear.
Printable Recipe

Thursday
Linguine With Pesto
Tomato, Mozzarella and Basil Salad
Bread Sticks



Recipe: Pesto
Everyone should make pesto at least once. Because if you do you will make it often and keep it frozen and use it all year! For this scrumptious "green gold" made from basil click HERE.  In today's dish a lovely artisan linguine is tossed with pesto and served with shaved Parmesan Cheese. Reserve a little pasta water to thin down pesto if it is too thick.  Heavenly!

Recipe: Fresh Mozzarella, Tomato and Basil Salad
Oh, I love love love the pure delicate taste of fresh Mozzarella and vine ripened tomatoes (okay, good store bought plum tomatoes for now) sliced and beautiful alternated on a plate. The smell of freshly cut chiffonades of basil sprinkled on top of the Mozzarella and tomatoes and a healthy drizzle of very good olive oil putting a fragrant shine on everything! Don't forget a hand sprinkled dash of sea salt and a turn of the pepper mill!  There you have it! Easy, basic and PERFECT! A beauty of a dish!



Recipe: Fresh Mozzarella
If you ever thought, "Can I make this myself?", this recipe will make you feel so accomplished. It is quite easy, and the mozzarella you can make in your own kitchen is far more excellent than anything you can buy. Click HERE to try you hand at cheese making!

Recipe: Easy Garlic Parmesan Breadsticks
1 1/2 cups warm water
1 TBS sugar
1 tsp salt
1 TBS dry active yeast
3 1/2 cups flour
1/2 cup olive oil
1/2 cup freshly grated Parmesan Cheese
garlic salt

Mix water, sugar, salt and yeast together and let yeast activate (about 10 minutes).  Add flour and stir together with a fork.

Turn dough out on to a floured surface and kneed for a couple of minutes until the dough holds together and is elastic. Form into a ball and cut off 32 equal pieces.

Mix Parmesan cheese and garlic salt on a piece of parchment paper.

Roll each piece of dough into a snake and and brush with oil. Dredge in cheese. Put breadsticks  on 2 large rimmed baking sheets with parchment paper.

Preheat oven to 400 degrees. Let breadsticks proof for 20 minutes and cook for 15 minutes. Serve hot. YUMMY!

*These may be make ahead and kept covered in the refrigerator until ready to bake. Take them out of the oven 45 minutes before baking.
Printable Recipe

Friday~ Company's Coming For Lunch
Strawberry Spinach Salad With  Champagne Vinaigrette
Wild Mushroom Bisque
Asparagus Tart
Individual Strawberry Pies
StoneGable Iced Tea

Recipe: Strawberry Spinach Salad With Champagne Vinaigrette
1/3 cup pecans, toasted and rough chopped
1-2 bag baby spinach, rinsed (I'm using baby leaf lettuce from my garden)
1 cup sliced fresh strawberries
2 TBS red onion, sliced paper thin and chopped (I sometimes omit these or use green onions)
2-3 TBS crumbed bleu cheese
1/2 cup good olive oil
3 TBS champagne vinegar
1/2 tsp sugar or honey
1/4 tsp dijon mustard

Toss spinach, strawberries, onions, bleu cheese and toasted pecans in a salad bowl.

In a jar with a tightly fitted lid combine, olive oil, vinegar, honey and mustard. Shake till combined.
Drizzle over salad and toss.
Printable Recipe

Recipe: Wild Mushroom Bisque
This is a fabulous soup! So company worthy. My sister-in-law made it during a visit and I have made it several times since.
2 TBS olive oil
12 oz. various varieties mushrooms, chopped
2.5 quarts chicken stock
1 chicken bullion cube
1 beef bullion cube
20 oz. whole milk
7 oz. roux (equal parts butter and flour)
20 oz. heavy cream (I'm using no fat half and half)
salt and pepper
6 oz. sauteed mushroom caps, chopped

Heat the oil in a dutch oven and add mushroom. Saute approximately 6 minutes or until mushrooms are soft. Do not let them brown.
Add stock, bullion cubes and milk.
Bring to a boil and add the warm roux. Whisk it in so it dissolves. No lumps!
Add cream, salt and pepper.
Let simmer for a half hour. Do not boil.
Saute the diced mushroom caps and add to the soup.
Printable Recipe


Recipe: Asparagus Tart
Look for this delicious recipe on an upcoming Foodie Friday.

Recipe: Individual Strawberry Pies
Look for this recipe on an upcoming Foodie Friday!

Saturday
Artichoke Parmesan Turkey Pesto Panini
Homemade Potato Chips

Recipe: Artichoke Parmesan Turkey Pesto Panini
I love the delicious sandwiches at Panera Bread! I thought I would try to craft something as delicious at home.
4 slices great artisan sourdough bread
2-3 oz. lean honey smoked turkey, deli
Pamesan cheese, shaved slices for 2 sandwiches
1/4 cup Artichoke Parmesan spread, jarred
2 tsp pesto (see above recipe)
1 red onion, peeled and sliced into thin rounds
1 TBS olive oil
dash of sugar
butter

In a large skillet, heat olive oil. Add thinly sliced onions and a dash of sugar. Cook over medium low heat until onions browned and caramelized, about 30 minutes. Remove from heat and reserve.

Lay out 4 slices of bread. Spread 2 slices with pesto and 2 with Artichoke Parmesan spread. Pile turkey and shaved Parmesan on top of the pesto. Top with caramelized onions (refrigerate any left for later use).

Butter each side of bread and cook in Panini press, George Forman, or a skillet until browned and warm inside.
Printable Recipe

Recipe: Homemade Potato Chips
Look for Homemade Potato Chips in an upcoming Foodie Friday.


Sunday: Slow Cooker Day
Sausage And Peppers
Crusty Rolls
Homemade Coleslaw


Recipe: Slow Cooker Sausage And Peppers
2 lbs. sweet Italian Turkey Sausage
1 TBS olive oil
3 large bell pepper, green, yellow and red, seeded and cut into strips
1 large yellow sweet onion, peeled and slivered
2 cloves garlic, finely diced or pressed
1 TBS fresh thyme, minced
1/3 cup dry red wine

Heat oil in a large skillet over medium heat. Add sausages and brown, about 5 minutes. Transfer to the slow cooker. Add wine to the skillet and bring it to a simmer, scraping up all the brown bits. Pour over sausage.

Add onions, peppers, garlic and thyme to the slow cooker. Cook on LOW for 6 hours or until done. Serve sausages and peppers in crusty rolls.
Printable Recipe

Here's What Else Is Cooking At StoneGable:



SOUR CREAM SCONES

STONEGABLE ICED TEA

For these and other StoneGable printable recipes click HERE.



Memorial Day 2011

In Flanders Fields

In Flanders fields the poppies blow

Between the crosses, row on row

That mark our place; and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.

We are the Dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved and were loved, and now we lie

In Flanders fields.

Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high.

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders fields.    John McCrae

God bless our fallen patriots, those who have bravely served or are serving now, and their faithful families!

God Bless America

I am participating in:
Seasonal Sundays at The Tablescapers

An Unexpected Trip

I have missed my blogging friends and dear readers this week, but an unexpected trip to the hospital has kept me out of commission! I had an almost fatal reaction to some back pain meds. Luckily, a three day stay in our local hospital kept me out of danger. I returned home yesterday weak, but in good spirits! Thanks to all my friends and family for your prayers!

Look for "On The Menu"  Sunday evening. Until then, I am taking it easy and getting my strength back.

I wish everyone a very happy Memorial Day.

I am so grateful for our brave heros who serve our great country and for the one's who have given the ultimate sacrifice so we can all be free. God bless you and your families! You are our true national treasures!



On The Menu At StoneGable~ Week Of May 23,2011

Here at StoneGable we are gearing up for the official start to the Summer! Lots of work going on outside... weeding, mulching, planting, power washing and organizing...getting StoneGable spit-polished for the holiday weekend. Now if only the weather would cooperate! The weather report for the some of the week is rainy, hot and humid. NOT my kind of weather at all!

We are flying Old Glory proudly. Our flags have been lovingly tucked away for the winter, and now are unfurled in all their star-spangled glory! I LOVE to see them "flying proud" around our home. Look for an upcoming post about flags.

Monday
Balsamic Glazed Roast Chicken Thighs
Sauteed Rice
Green Beans


Recipe: Balsamic Glazed Roast Chicken Thighs
8 chicken thighs
1 TBS dried thyme
1/3 cup red currant jelly
3 TBS balsamic vinegar
flat leaf parsley, chopped, for garnish
salt and pepper

Preheat oven to 400 degrees. Line a large baking sheet and lightly oil.

Salt and pepper chicken. Rub with 2 1/2 tsp of thyme. Put chicken bone side up on baking sheet and roast for 20 minutes.

Meanwhile, put jelly, vinegar and 1/2 tsp of dried thyme into a small saucepan and heat over medium low heat until jam melts.

Turn chicken meat side up. Brush generously with jelly glaze. continue to roast, brushing with glaze until cooked through, about 20 minutes. Garnish with parsley.

Tuesday
Spanakopita
Fresh Berries

Recipe: Spanakopita
Spanakopita is a Greek Spinach Pie wrapped in delicate layers of phyllo! Doesn't that sound scrumptious?
3 TBS olive oil
6 green onions, chopped (white and green)
2 cloves garlic, chopped or pressed
2 lbs fresh spinach, rinsed and chopped
1/4 cup fresh parsley, finely chopped
2 large eggs
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 cup feta cheese
1/2 cup panko breadcrumbs
2 TBS fresh dill, finely chopped
1 package phyllo dough
1/4 cup melted butter
1/4 cup olive oil
Preheat oven to 350 degrees.

Filling: In a large saute pan, heat 3 TBS olive oil over medium heat. Add green onions and cook until tender. Add garlic and saute for 1 minute. Add spinach and parsley and cook until spinach is wilted and heated through. Salt and pepper. Take off heat and cool. If spinach mixture is watery squeeze out any liquid.

In a large bowl, beat 2 eggs. Add ricotta, Parmesan, feta, bread crumbs and dill. Beat together. Once spinach mixture is cooled, add it to the cheese mixture.

Phyllo: Combine melted butter and oil. Place 1 phyllo sheet on a clean work surface. Brush with butter/oil.

Put another sheet of phyllo on top of the first. Repeat for 10 layers. Remember to cover phyllo sheets not in use with a piece of parchment/plastic wrap/waxed paper and a barely damp tea towel.

Assembly: Put the layered phyllo sheets in a 9x9 pan. The ends of the phylo will stick over the edges. Fill with spinach mixtures. Bring phyllo over top of the spinach mixture.

Make another 10 layer phyllo dough like above. Cut phyllo to fit the top of the pan and GENTLY score the phyllo top into serving sizes. Only score through the first half of the phyllo sheets. Put phyllo on top of the pie.

Bake for 20-25 minutes until top is browned and the pie is hot.

Cut and serve.
Printable Recipe

Wednesday: Soup Day
Nani's Chicken Noodle Soup



Recipe: Nani's Chicken Noodle Soup
I have a stockpile of this wonderful, flavor-filled soup in my freezer! I make a big pot of soup and freeze it in meal size containers. Do not put the noodles in the soup, they will get soggy and lose their flavor. Just make thin noodles and put them right into the bowl. Pour hot soup over noodles and... YUMMY! Click HERE for this hearty soup.
Printable Recipe

Thursday
Baked Haddock With Green Goddess Dressing
Bed Of Spinach Sauteed In Garlic Oil
Baked Potato

Recipe: Baked Haddock With Green Goddess Dressing
2 lbs fresh haddock
salt and pepper
1/2 cup panko breadcrumbs
4 TBS melted butter, divided
Green Goddess Dressing, recipe follows

Preheat oven to 350 degrees.
Coat the bottom of a baking dish with 1 TBS melted butter. Pat dry fish with a paper towel. Salt and pepper fish.  Put fish in the baking dish.

In a small bowl, add panko bread crumbs and remaining melted butter. Mix to coat. Put bread crumbs over fish.



Recipe: Green Goddess Dressing
Pretty green color infused with flecks of herbs, Green Goddess Dressing works on more than salads. Great on chicken and veggies too! But I enjoy it best on fish. Click HERE for this versatile recipe.
Printable Recipe

Friday: Company's Coming
Arugula, Shaved Parmesan, Toasted Pinenuts In A Lemon Vinaigrette
Braised Short Ribs
Cheesy Polent
Pie In A Jar~Berry Pies


Recipe: Arugual, Shaved Parmesan, Toasted Pinenuts In A Lemon Vinaigrette
This is a real crowd pleaser and is a compliment for just about any meal. So fast and easy to make, I can even make this up ahead and assemble it in a flash!
1 bag of FREST baby arugula
1/4 cup shaved good parmesan
3-4 TBS toasted pine nuts
1/4 cup good olive oil
juice of 1 juicy lemon
1/4 tsp dijon mustard
good dash of kosher salt

Put the bagged arugula in a large salad bowl.

In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.

Add Parmesan and pine nuts. Mix. Serve immediately!
Printable Recipe

Recipe: Braised Short Ribs
I will make these a day or two ahead, refrigerate, degrease and concentrate the sauce.
1 cup dry red wine
2/3 cups ketchup
2 TBS tomato paste
3 TBS soy sauce
1 TBS Worcestershire sauce
2 cloves garlic, pressed
2 TBS dark brown sugar
1 large onion, chopped
pepper
4 lbs short ribs

Combine wine, ketchup, soy sauce, Worcestershire sauce, garlic, brown sugar, onions and pepper in the slow cooker. Add short rib and make sure the ribs are totally submerged to coat. Cook on low for 7-8 hours, until very tender.



Recipe: Pie In A Jar~ Berry Pie
This is just as fun to make as it is delicious to eat! A WOW dessert! Perfect for a sassy ending to a dinner party or a family picnic.

Click HERE for a great tutorial, recipes and lots of pictures!
Printable Recipe

Saturday
Grilled Honey Teriyaki Chicken
Asian Coslaw
Sticky Rice

Recipe: Grilled Honey Teriyaki Chicken
4 chicken thighs
4 drummies
1 cup teriyaki sauce
1/4 cup lemon juice
2 TBS honey
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

Preheat grill to medium.

Combine teriyaki sauce, lemon juice, honey, minced garlic and sesame oil in a bowl. Transfer to a zip lock bag and add chicken. Marinade for 2 to 8 hours.

Grill chicken for 10-15 minutes on both sides until done and the juices run clear.
Printable Recipe

Recipe: Asian Coslaw
1 cup canola oil
1/2 cup sugar
1/3 cup cider vinegar
2 packages Ramen Oriental beef soup seasoning packet
1 lb. package coleslaw salad mix
2 packages Ramen Oriental beef noodles (do not cook)
1 cup salted sunflower seeds
1 cup toasted slivered almonds
1/2 cup carrots
3 green onions, use white and light green parts, finely chopped

Mix oil, sugar, vinegar and soup seasoning packet well and refrigerate overnight.

Break up the raw noodles. Mix the remaining ingredients, add the raw broken noodles and add the dressing. Toss and serve.
Printable Recipe


Sunday
Grilled Chicken Ceasar Salad



Recipe: Ceasar Salad
A big favorite at StoneGable, Ceasar Salad makes a great meal! Click HERE for this classic salad. We are adding chicken marinaded in StoneGable's Ceasar Dressing and grilled to delicious perfection!

Memorial Day Cookout
StoneGable Hamburgers On the Grill
Broccoli Salad
StoneGable Potato Salad
Watermellon
StoneGable Iced Tea

Recipe: StoneGable Hamburgers
Oh, I could eat these several times of week! That good!
1 lb 85% ground beef (no lower fat content)
1 package Lipton Onion Soup Mix
3 TBS water
3 TBS Worchestershire Sauce (or more... we like lots!)
Freshly ground pepper
Pinch of salt

Heat up the grill to medium heat.

Put ground beef in a large bowl. Add the rest of the ingredients and GENTLY mix. Do not smoosh or your hamburger will be tough. GENTLY form into hamburgers. We love large hamburgers so I usually double the recipe. Grill until done to your liking. DO NOT press hamburger down with spatula! We want all those wonderful juices to stay IN the hamburger. So yummy!
Printable Recipe



Recipe: StoneGable Iced Tea
My mother made this as I was growing up. I just tweaked it a little to make it decaf and low calorie. If you open my frig from May through September you will always find a big pitcher of StoneGable Iced Tea!
Click HERE for the recipe and pictures!
Printable Recipe

For these and other FAVORITE StoneGable printable recipes, click HERE.

I am participating in Menu Plan Monday at Organizing Junkie.

 

Green Goddess Dressing

Homemade salad dressings are little culinary luxuries. Delicious, fresh and so flavorful! And the best part is that salad dressings are so easy to make. Once you start making them yourself you won't go back to the bottle!

Green Goddess dressing is not named for it's herb-infused delicate green color or the green onions so prominent in it's recipe... but for the 1920's play, Green Goddess.  Regardless, this wonderful herb dressing packs a big flavorful punch wrapped in a creamy texture!

Wonderful on delicate greens, such as Bibb lettuce or baby field greens, Green Goddess caresses each leaf with delightful flavor. It is the taste of Spring!

But don't just use it on a salad. This dressing is luscious as a sauce drizzled over fish, chicken and vegetables.

I hope you consider making your own dressing. It is like making bliss!

StoneGable Green Goddess Dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup chopped green onions, white and green

2 TBS chopped chives

2 TBS basil (or tarragon)

2 TBS parsley

1 TBS anchovy paste (don't leave this out)

4 TBS lemon juice, freshly squeezed

1 clove garlic

Add all ingredients in a blender or food processor. Blend until smooth.

Use immediately or refrigerate.

Click HERE for Printable Recipe.

I hope you enjoy this recipe!

I am participating in:
 Foodie Friday at Designs By Gollum.
Food On Friday at Ann Kroeker.

Lilac Tea And Sandwiches

The Princess Lilacs are in full bloom at StoneGable. And the sky is booming! It has been raining on and off for days.  I originally wanted to set a small table near the lilac bush, but the raindrops chased me onto the front porch.

The inspiration for this simple table are the lilac and white vintage sandwich plates. Purchased years ago, these delicate dishes return to my table every spring when the lilacs bloom.

The purple floral pattern is so innocent and pretty.

Greeting each guest is a teacup full of lilacs!  The aroma of the lilacs is as beautiful as the flowers!

The round sandwich plate rest on a green straw mat. Lilac and green is such a lovely springtime combination.

Edit, edit, edit! I spent most of the time on this table editing! Until I was left with just the basics! Anything else seemed too much. And that is saying a whole lot. I am the queen of embellishment!

I tried 4 different napkins until I settled on a simple white cotton napkin with a battenburg lace corner. It was folded in the most classic and simple way!

The only flatware needed is a dessert fork and spoon. Vintage silverplate was perfect for this table~ after trying 3 other patterns and colors.

A purple ribbed champagne flute (Target) is ready for a champagne cocktail. The vintage sherbet glasses are such a  luscious shade of plum. I got these glasses for a song~ and they still make me swoon! They will hold fresh berries and cream.

A crisp white pitcher with wonderful detail holds a fresh cut bouquet of lilacs. The smell is intoxicating!

Again, simple and pretty.

As the skies open up and rain is falling all around, the table is dry and inviting! Who is my guest for a little lunch you ask?   ... why YOU!  I've been waiting for YOU!

The Menu

Champagne Cocktail

Fresh Berries And Cream

Assorted Finger Sandwiches

Heirloom Tomato Salad

Shortbread Cookies

Tea

I am participating in Tablescape Thursday at Between Naps On The Porch.

Farmhouse Kitchen Sneak Peek, Part II

As promised.. here is just a few pictures of StoneGable's kitchen face lift. The image above is my trough sink. I have been so happy to have running water in my kitchen again. The sink still has bubbles in it from lunch dishes.

Hidden behind the doors of this new cabinet is my microwave. The doors retract when the microwave is being used and then when it is not, it is out of sight. Oh, I just love this area! It used to be a desk that I never used. I am working on displaying white dishes behind the pretty glass doors. I decided to have the cabinet  lit, so my contractor is coming back to do finish the lighting.

Behind this door is my dishwasher. I just cracked the door a tad so you can see that it pulls down.  This dishwasher cleans even dried on food. It is one welcomed addition to the kitchen!

You also get a good look at the soapstone counter and the beadboard back splash in this photo! I used to keep my flour, sugar etc. in a lidded drawer, but because this is a farmouse kitchen I am displaying them in big glass jars and using pretty tea cups as scoops!

The tumbled marble cook top back splashed was installed yesterday. I really held my breath on this one! Bob and I picked out the marble and made the design ourselves. I wanted something pretty, yet simple. The oil rubbed bronze medallions repeat the use of oil rubbed bronze in my kitchen.

I have never had a back splash in the 16 years we have been at StoneGable! I now wonder "why?". What a difference it makes!

Also in this picture is my Jenn Air cooktop. Thanks to Nate at Martin's Appliance for finding me the deal (steal) of the year on my appliances! Go see Nate, he's adorble! Reminds me of my son.

The table and chairs come tomorrow.  This is a very big day at StoneGable, we  have been eating on a utility table or the coffee table for 2 months! Setting the 54 inch round table made of 200 year old barn beams will be a joy!

The sisal rug comes next week. And the rush seat bench is backordered till June 6th.

Things To Do:

~ hem the eating area's window treatment

~ figure out the window treatment over the kitchen window ( I just might need your imput on this one!)

~find natural rolled shades

~find a great brown transferware set of dishes

~ find a blue/white lamp

~ find placemats

~spray paint all my brass light switch plates oil rubbed bronze

~ decorate glass cabinets

~ line new drawers

~make a small topiary for hood ledge

I'm sure there is more to be done, but this is all my brain can think about right now!

Thanks to everyone for being so excited right along with me! Your wonderful comments, encouragement  and shared joy has made this process all the more special. You are the BEST!

I am joining Wow Us Wednesday at Savvy Southern Style!

On The Menu~ Week Of May 16, 2011

This week, week 7 of the StoneGable Farmhouse Kitchen Face Lift will be the last one!!!!! Is that light I see at the end of the construction tunnel? YEA! The stone backsplash goes in this week and just a few last odds and ends left to do!  I'll post a couple of pictures tomorrow. I still have to find window treatments, a rug, a lamp and some new accessories. The biggest thing I need to find is a new home for some of my kitchen things. I lost an appliance garage but gained counter space. Lost a microwave over the oven but gained a new vent and hood. Lost a drawer for pans under my stove but gained a built-in oven. Lost a desk where my toaster oven sat but gained a place for my microwave and some drawers. You get the picture.

Bobby hates change. I told him not to get too used to where I put everything for awhile... I just need to make sure everything is in it's new and proper kitchen "home"... me included!

Monday
Mexican Pizza

Recipe: Mexican Pizza
Doesn't that sound like a fiesta in your mouth?  I found this delightful recipe at Ten June, a blog I just recently happened across. So young and chic! I'm adding extra broken tortilla chips to the pizza. Can we all say OLE'!

Tuesday
Marinaded Flank Steak On The Grill
Asparagus On The Grill
Spinach and Strawberry Spring Salad

Recipe: Marinaded Flank Steak On The Grill
1 large flank steak
1 StoneGable marinade recipe, follows

Put flank steak and marinade in a zip lock bag.  Marinade 1 hour or overnight. Grill flank steak to medium/ medium rare. Rest for 10 minutes tented with foil. Slice thin against the grain.

Recipe: StoneGable Balsamic Marinade
I use this for every meat. It is wonderful. Tastes great on roasted veggies,too.
2/3 cup olive oil

1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worcestershire sauce
pinch of salt and pepper
1/4 cup basil chiffonades

Whisk all ingredients together in a bowl. Use as marinade, vinaigrette, or refrigerate.
Printable Recipe

Recipe: Spinach and Strawberry Spring Salad
1 bag baby spinach
1 cup sliced strawberries
1/4 cup toasted slivered almonds
3-4 TBS bleu cheese crumbles
Poppyseed dressings, recipe follows

Put spinach, strawberries, almonds and bleu cheese crumbles in a salad bowl. Add poppyseed dressing. Toss and serve.

Recipe: Poppyseed Dressing
1 egg yolk
1 tsp Dijon mustard
3 TBS honey
1/4 cup lemon juice
dash of paprika
salt and pepper
1 cup oil
1 1/2 TBS poppy seeds

Put all ingredients in a food processor, except oil and poppy seeds, and blend well. While processor is running slowly add oil until thickened. Stir in poppyseeds and refrigerate.
Printable Recipe

Wednesday: Soup Day
Leek And Potato Soup
Parmesan Cheese Straws


Recipe: Leek And Potato Soup
8 slices thick cut bacon, cut into 2 inch pieces
5 medium leeks; washed and slice~ use the white part, discard green
2 TBS butter
1 TBS bacon drippings
3 medium potatoes, peeled and diced into small cubes
1 quart of chicken broth
1 cup heavy cream
1 cup buttermilk
salt and pepper
chives, chopped for garnish

In a large dutch oven, cook bacon until crisp and brown. Reserve bacon. Pour off all but 1 TBS bacon drippings. Add butter and melt over medium heat. Add leeks. Salt and pepper. Cook over medium heat for 6 minutes until leeks are limp. Decrease heat to medium low and cook for 20 minutes until leeks are tender.

Increase heat to medium high and add chicken stock and potatoes. Cook until potatoes are tender, about 45 minutes.

Remove from heat,. Using an immersion blender (or put in a blender in batches), blend soup until smooth. Add heavy cream and buttermilk. Reheat. Taste to add salt and pepper. Serve garnished with crumbled bacon and chives.
Printable Recipe

Recipe: Parmesan Straws
This recipe is so yummy to serve with soup or to eat as an appetizer! And if Ina Garten makes it, you know it has to be delicious! Click HERE for this flavor intense recipe.

Thursday: Slow Cooker Day
Orange Hoisin Chicken
White Sticky Rice
Citrus Salad


Recipe: Orange Hoisin Chicken
Not Your Mother's Slow Cooker Cookbook is one of my favorite cookbook! And that is just where this recipe is adapted from.
Juice of 1 large juice orange
Zest of an orange
1/4 cup honey
2 TBS soy sauce
3 TBS hoisin sauce
1/4 tsp ground ginger
3 cloves garlic, pressed or minced
1 TBS sesame oil
8 skinless chicken thighs
2 tsp cornstarch
3 tsp chicken stock
1 TBS sesame seeds, toasted in a dry skillet

Put orange juice, zest, honey, soy sauce, hoisin sauce, ginger, garlic and sesame oil in a large bowl. Mix. Add chicken and coat with marinade. Pour into a  slow cooker and cook on LOW for about 6-8 hours, until chicken is done.

Transfer chicken to a plate. Strain liquids and pour into a saucepan. Heat on medium heat.

In a small bowl combine cornstarch and chicken stock, making a slurry. Bring liquids to a boil and whisk in the slurry. Cook for 2 minutes until sauce is thickened. Pour sauce over chicken. Serve over rice.
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Recipe: Citrus Salad
1 grapefruit sectioned, peeled and pith removed
2 large oranges sectioned, peeled and pith removed
1 green onions, white and green finely chopped
2 TBS bleu cheese crumbles
1 head buttercrunch lettuce (or Boston), cleaned and torn into bite size pieces
1/4 cup fresh squeezed orange juice
1/3 cup vegetable oil
1/2 tsp honey
1 TBS white balsamic vinegar

Cut citrus sections into bite size pieces.  Put salad greens, citrurs, onion and bleu cheese into a salad bowl.

In a small bowl or clean jar with  a lid, add orange juice, oil, honey and balsamic vinegar. Mix well. Pour over salad.
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Friday
Lemon Garlic Chicken Kabobs
Orzo

Recipe: Lemon Garlic Chicken Kabobs
Mary at One Perfect Bite has the best cooking instinct of anyone I know! I admire her greatly... she is the real culinary deal! I just fell in love with her post on Kabobs. Great food history and yummy recipe. Click HERE  for a springtime grilling delight!

Saturday: Family Dinner
I love when my out of town family comes in for a family celebration! We are celebrating my niece Courtney's graduation from Temple University... with honors! Kudos to you, Courtney Beth! And everyone brings food... and presents!

Shrimp Cocktail
Barbecue Chicken
Baked Beans
StoneGable Potato Salad
Ceasar Salad
Fruit Platter With Dip
Ice Cream Cake

Recipe: StoneGable Potato Salad
This is my grandmother's recipe. The secret ingredient is pickle juice!And please use baking potatoes. Regular new potatoes are too full of water content and get mushy. I don't have amounts and measures, however these are close estimates. I just learned by watching and make this from memory. Start with these amounts and see how they are. You may need to tweek the mayo to potato ratio. It is well worth the try. This seems like a pretty basic recipe, but don't pass it up. This recipe is my most requested picnic food. People love it!

5 lbs russet or BAKING potatoes, boiled whole in jackets, cooled
1 large jar garlic dill pickles (I use Claussen's)
1 large onion, diced finely
3-4 ribs celery, diced finely
1/2 cup shredded carrots
6 hard boiled eggs, diced finely
3 cups mayo
2 TBS mustard
salt and pepper

Remove skins from baking potatoes and dice into large bowl. As you dice the potatoes, splash them with the pickle juice to keep them from browning. Toss the potatoes as you dice. Keep splashing them with pickle juice. Use about 1/4- 1/3 cup.

Put mayo in a bowl ( I use a large wide mouthed ball jar and shake). Add 1/3 cup pickle juice and mustard. This is just a guesstimate. You might need more pickle juice. Mix or shake well. It should be the consistency of thick cream.

Add mayo to potatoes and coat.Don't be stingy with the mayo. If it doesn't coat it and some to spare~ make more. Add onions, celery and eggs and mix. Salt and pepper to taste.

This is better if made the day in advance for all the flavors to marry. When you make this invite me over!
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Sunday Lunch
Chicken Salad On Croissants
Tortellini  Salad
Potato Chips
Watermelon
Chocolate Chip Cookies

Recipe: StoneGable Tortellini Salad
2 large bag frozen tortellini
4 green onions, thinly sliced, use white part only
1 carrot, grated
4 slices of roasted red pepper, chopped
1/8 lb. sliced pepperoni, cut in thin strips
1/2 cup shredded mozzarella cheese
1/3 cup shaved Parmesan cheese
1 jar marinaded artichoke hearts, rough chopped
1/2 cup sliced Greek olives, pitted
1/2 cup halved cherry tomatoes
2 TBS chopped fresh parsley
2 TBS chiffonade fresh basil
Greek dressing, Gazebo House
salt and pepper to taste

Cook tortellini according to directions, drain and cool. Add all ingredients, except Greek dressing and salt and pepper. Once all ingredients are mixed, add dressing to taste. DON'T OVER DO IT! Salt and pepper to taste.
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