Kale Salad -  California Inspired 

Visiting my son in California recently, I learned different ways to eat well.  My son took us to a vegan restaurant called Sage, near LA.  Absolutely wonderful!  You just would not believe the entrées   that are out there which do not involve protein and fat from animal!  Amazing!

We ordered a salad and entrée and I would like to share with you a salad I crave every day. Enjoy and I hope you have some fun!

I bundle of kale, washed well and chopped into small pieces, I use the stems.  Why waste the vegetable?

1 mango thinly sliced
½ cup of canned black beans – well drained
½ cup of sliced fresh strawberries
½ cup of quinoa – cooked and cooled
You can find quinoa in the grocery store with couscous and rice
¼ cup to ½ cup of creamy Italian dressing – pour just to lightly coat.  The vegetables and fruit are so wonderful, you do not want to over power the salad with the dressing.

Mix and enjoy!  Since I have come home from California, I have been trying to be good and staying away from wine just for a while.  For now, you can have fun knowing you are saving calories and then you can really have fun after dropping a few pounds with this salad and a glass of red wine! 

Marinated and Grilled Chicken

This marinade is delicious and well enjoyed during the hot summer months in Texas.  Cooking outside on your grill this marinated chicken is delicious in so many levels.  We are always trying to find ways to have fun!  So come on over, on a weekend, enjoying with family and friends, get your favorite cooler and “Let’s Have Some Fun”

Place 4 breast of chicken which are deboned and skinless in a gallon zip lock baggie with the marinade sauce below.

I like to split the breast so that I am not dealing with a huge piece of breast meat which will be a challenge to cook thoroughly and not to dry out and toughen.

Marinade

1 cup of Wish Bone Italian Dressing

½ cup of Teriaki Sauce
¼ cup Worcestershire Sauce
2 tablespoons of granulated garlic
1 teaspoon of ground ginger
1 teaspoon ground black pepper
2 teaspoons of Lawry’s Seasoned Salt
1 juice of lemon
Lemon zest from one lemon
2 tablespoons of brown sugar

Whisk these ingredients and place in gallon zip lock baggie with 4 chicken breasts.

The Chicken Breasts are best when marinated over night.

Place on medium heated grill and grill, marinated with sauce from bag until chicken breast are cooked thoroughly.  Avoiding  salmonella,  make sure chicken breast are cooked thoroughly.  You can also grill on your stove or with a George Forman.  Have Fun!

Enjoy with a salad, baked potatoes, seasoned rice, broccoli, corn, just to name a few.

Enjoy with a glass of wine, beer if you prefer, and always remember just have fun!

Texas summer weather can be hot and miserable until the first cool front.  Our cool front usually hits in mid to late October.  With this Texas south summer heat, cooking can be compromised to cooler dishes that are still comforting.  I came up with these ideas one weekend in order for my family to have fun and enjoy eating while the temperature is over 100 degrees outside.  So I hope you have a good time with these recipes.

Setting up a Salad Bar at Home

What is better during the summer than to have a salad, NOT!  Can be boring, so put some fun into it.   Start with lettuce, do not settle for Ice Burg, purchase all types of lettuce, Boston, Romaine just to name a few to give you texture and taste.  At this point, use your imagination and just go for it.  You do not have to purchase a lot of each item, one item chopped or sliced .

Set up all these items on platters and fun bowls.  Presentation is just as important as well as the taste.  So come on, use your imagination and have fun entertaining your family. 

Cherry Tomatoes

Yellow Squash washed and sliced raw

Cucumber sliced

I can Green Giant corn drained well

Or 2 ears of corn sliced fresh from the cob

1 can of beets drained and sliced

Olives, you choose the type, have fun

Cheese – the most flavorful the better, blue cheese, extra sharp, swiss to name a few

Bacon bits

Chick peas well drained

Croutons – homemade they taste better

Avocados

Grapes

Apples

Sugared pecans

Cranberries

Green salad onions finely sliced

Celery

Carrots

Red Cabbage chopped finely

Raw sliced broccoli

Raw sliced Cauliflower

Sliced thin Red Bell Pepper

Homemade Thousand Island Dressing

½ cup sour cream

½ cup mayonnaise

3 tablespoons ketchup

1 tablespoon pickle relish

2 tablespoons finely chopped green salad onions

½ teaspoon tobacco

Salt and pepper to taste

Hot Wing Grilled Cheese Sandwich – Without the wings

What would go great with the salad above, of course gourmet grilled cheese sandwiches.  I love hot wings, but I hate those little wings with all the bones and skin, yuk!  So here is a taste of hot wings but even better!  Come on let’s have some fun!

Poach 2 boneless skinless breast with onion, celery and parsley.  Season with salt, pepper and garlic.

Poach covered until cooked about 1 hour.

Let the chicken cool chop in small chunks and mix chicken with Tobasco, until you get the heat you desire.

Melt a stick of butter and add granulated garlic to taste.  Spread one side of bread and place in Teflon coated skillet.  Turn the stove on medium heat and start to toast on side of your bread.

Spread on one side of the bread with blue cheese which has been mixed with heavy cream until creamy and spreadable.   Slice thinly Monterey Jack Cheese on the other side of the butter bread.  Pat with your fingers the chopped chicken which has been seasoned liberally with the Tobasco.  Top gently and slowly one side of the bread onto the other and let cheese melt before turning over.  Make sure not to burn your bread which is on the heat side of the pan.  It is fun to slice into 4 triangles and serve with your custom made salad.  Enjoy I am telling you, enjoy and have fun!

Fruit Dip for Dessert

Large Cool Whip

1 can Eagle Brand Milk

1 8 ounce Philly Cream Cheese – Room Temperature

3 tablespoons Grand Marnier

1 teaspoon cinnamon

Dip with your fruit of choice,

Apples, oranges, grapes, strawberries, blueberries, bananas, cantaloupe, honey dew melon and so on.

Use your imagination and come on, what is the magical phrase, just have some fun!

Apple Oatmeal Cinnamon Crunch            

Apples, oatmeal, cinnamon with brown sugar and butter, defines a comforting dessert to enjoy.  This dessert is simple but delicious and can be topped with homemade whipped cream or a generous side of a luscious creamy vanilla ice cream.  Either way, enjoy, have fun, make memories!
 

6 granny smith apples, peeled, cored and sliced

Toss the apples with 3 tablespoons cornstarch
1/3 cup of splenda brown sugar
1 tablespoon cinnamon
Add 1 can of Eagle Brand Condensed milk
2 teaspoons of vanilla

Toss and place in a deep sided round casserole dish sprayed with a non stick spray coating

Topping

5 tablespoons of cold butter cut into small cubes
1 tablespoon cinnamon
½ cup brown sugar
2/3 cup of flour
1 cup of Old Fashioned Quaker Oats Oatmeal

Mix by hand until all is incorporated

Sprinkle over the apples and bake in the oven for 1 hour at 350 degrees until golden brown on top.

Make sure not to burn the oatmeal topping.

This is delicious and comforting, no matter what time of year you are serving.  Have fun!

Corn Dog Appetizers

This is such a fun appetizer, these corn dogs brings you back to your childhood.  Make sure to have plenty of mustard.  Have an array of different mustards for dipping.   Of course, never forget the wine and just have fun.  Let’s Have Some Fun!

Vegetable Oil for frying

Iron Skillet for frying the corn dogs
1 ¼ cup course ground corn meal
1 cup flour
2 teaspoons of salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cayenne pepper
1 15 ¼ can of Green Giant yellow corn – drained well and placed in a food processor until coarsely chopped
½ cup of chopped onion
1 ½ cup of buttermilk
Cornstarch for dredging the hot dogs
2 packages of 8 beef hot dogs cut into 3rds
( I like to use Nathans)

Fill your iron skillet 1/3 to ½ filled.  Heat the oil to 375 degrees before frying.  In a medium bowl place all dry ingredients except the cornstarch.  Add the wet ingredients one at a time.  Do not over mix and let stand for 15 minutes before dipping hot dogs.

Roll each piece of the hot dog in the cornstarch and then dip into the batter.  Work quickly and place the battered hot dog into the hot oil.  Make sure the hot dog is well coated.  Fry for 4 to 5 minutes until golden brown.  Serve warm dipping in mustard.  I like to drain the hot dogs on white paper towels covered over a cookie sheet to drain off the grease as much as possible.

Enjoy have fun make memories!