Chicken Cordon Bleu

I love me some Chicken Cordon Bleu!  Sometimes it can be a lot of hassle, though.  This recipe is super easy to assemble and the flavor is delicious!  No pan frying or unusual ingredients.  It doesn't even necessarily need the sauce.  The chicken stays moist and everyone gobbled it up.

Pumpkin Bread

Since my mom isn't here to make her pumpkin bread this winter, I searched high and low for a good recipe.  I wanted moist and flavorful, and as healthy as possible.  I stumbled on this recipe, and halfway through throwing ingredients in the mixing bowl, I realized it was vegan.  It also had less oil than all of the other recipes I had looked at.  Fingers crossed, and it turned out amazing!  Incredibly moist and tons of flavor.  A keeper for sure.  

*We did muffin tins, makes about 20 muffins and I baked at recommended temp for about  18 min

Pancakes perfected

Finally!!!

I am a terrible pancake maker.  Just not one of the life skills I was born with OR able to ever cultivate.  They always turn out mushy, hard, crispy on the outside and raw on the inside, burned, whatever, you name it, I've ruined a pancake with it.

I finally came across a fool proof pancake recipe.  AND finally got over my OCD urge to mix that batter til it was lump free.  I didn't mess with anything and made sure to have the buttermilk and the malted milk.  Also, I dragged out the old broken griddle. 

Perfection.

Light, fluffy, perfectly cooked.

Don't forget the blueberry sauce!!!

French dressing

Far from your typical french dressing, this is my all time favorite vinaigrette!

1 tsp dry mustard

1 tsp pepper

1 tbsp Worcestershire sauce

1 tbsp salt

1/2 tsp paprika

dash cayenne

2 c extra virgin olive oil

2/3 c red wine vinegar

2 cloves minced garlic

1 tbsp sugar

***I like my dressings more tangy than usual so I put about equal parts oil/vinegar

Fresh peach pie glaze

Every year on my birthday for as long as I can remember, I requested a peach pie from Marie Callendar's.  My family's "cake", THE cake, is eaten all spring/summer long (3 in May, and yes, they each have to have their own!) and by the time it's my birthday, I'm all chocolated out.  Plus, I have never been a huge chocolate girl, I will take a fruit dessert over anything chocolate.  I am a pie, cobbler, crisp and crumple girl through and through!

A few years ago my mom's peach tree started blossoming and the search for a peach pie glaze began!  My mom finally came up with the perfect storm.  She has always been there to make me one, but this year is the first time she isn't around since I was born (we will try not to focus on that though).  So in her memory, I whipped up my own!  With her recipe, of course :)

1/2 cup peaches

1 cup sugar

1 cup water

1/4 tsp almond extract (I do more because I love it)

1/4 tsp nutmeg (opt)

1 tbsp butter

3 tbsp corn starch

1/2 tsp Fresh Fruit

Now this was all she sent me so I had to figure out the rest for myself.

I wasn't sure what she meant by 1/2 cup peaches so I didn't add that, but I'm guessing that just gives the glaze the oomph of peach flavor.  Maybe a puree or mash would be good.

I mixed the cornstarch with the sugar and nutmeg before I added the water, and I didn't have Fresh Fruit so I left it out.  It is to help the fruit from turning brown, but my pie stayed fine for a couple days, which it probably won't last much longer than that anyway!

It thickened up pretty quick (keep an eye on it constantly, I wasn't paying attention and it thickened up a little too much on me) and then I added the butter and almond extract after I turned off the heat.  

I took my sliced/chunked peaches and tossed with cinnamon ( they were ripe and there was so much sugar in the glaze that I didn't figure it needed any more) and then gooped them all up and filled my graham cracker crust.  I stuck some fresh peaches on top and nestled them in the rest of the pie glaze and then in the fridge it goes to get nice and cold!  Don't forget your whipped cream!

Old School Taco salad

Mmmm, my family loves our taco salad!  My mom made it all the time for us as kids and there were never any leftovers!  Ours always had:

Crunchy iceberg (still good for a few-very few-things in life)

Dark red kidney beans

Carrots

Tomatoes

Cucumbers

Grated cheddar cheese

Tortilla chips

Taco meat

Now we were weird and always ate our with Wishbone Russian Dressing.  Like, none of us would even touch a "taco salad" unless there was Russian Dressing to go with it.  And every time we would use an entire bottle, and my mom would bark "THAT'S ENOUGH, look I don't even HAVE any on my salad, the flavor of the meat is good enough!!!" and we would all ignore her and pour another 1/4 cup on our "salad"

Now that having been said, my friend Emily introduced me to taco salad with Catalina dressing.  Gasp!!! But I have to say, it adds a tanginess that the Russian doesn't have.  Russian is more sweet, but it has the bitterness of the celery seed in it that balances it out.  (Yes, I have issues, I can taste the freaking celery seed in a salad dressing full of high fructose corn syrup).  That having been said, they are both delicious, and take me right back to the good ole days around the Blickenstaff family dinner table!

Santa Rosa Rice Salad

I had this gem at a baby shower a couple weeks ago.  It was the perfect Mom's dish: healthy and delicious and light!  I couldn't stop eating it and went straight home, begged for the recipe, and made it and ate the entire thing by myself, it was THAT good!  The dressing is light but tangy, not heavy at all. The snow peas give it the perfect crunch and round it out with a little bitterness.  The chicken gives it body and fills you up and the avocado gives it the perfect cool creaminess.  As you can tell, I am extremely particular about my tastes and textures, and this salad won me over!

SANTA ROSA VALLEY SALAD

 Serves 8

2 boxes Uncle Ben’s Long Grain and Wild Rice, cooked with seasonings

   Juice of 1 lemon

6 chicken breast halves, cooked and cut into pieces

4 - 6 green onions, chopped

1 red bell pepper, diced

3 - 6 ounces Chinese pea pods, ends removed

2 medium avocados, diced

1 cup chopped pecans (can be toasted)

   Lettuce leaves for garnish

 DRESSING:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Combine dressing ingredients in a blender.  Cover and refrigerate.

Mix all salad ingredients except avocados and pecans.  Combine with dressing and refrigerate 2 to 4 hours.  Before serving, add avocados and pecans and garnish with lettuce leaves.

Note:  May be made the day before.