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Posts Tagged ‘salads’

Turkey for a small family

A while back I ran across a recipe for cooking a turkey breast in the crockpot that I wanted to try. The last time I planned to prepare a turkey breast the one I bought was too large for my crockpot. Last week when I was grocery shopping I found a half of a turkey breast for sale (at Ingles) so I was finally able to try it.

Here's the simple recipe:
one half or whole turkey breast that will fit in your crockpot
1 can whole berry cranberry sauce (I used half a can with the half turkey breast)
1 envelope onion soup mix (I used half an envelope)

Place turkey breast in crockpot. Combine the cranberry sauce and the onion soup mix and spread on top of the turkey. Cook for 4 hours on high or until meat tests done with meat thermometer.

We ate this as is for the first meal, in this casserole for the second meal, and in a fruited turkey salad for its final appearance.

So, for all of you with small households -- be on the lookout for half turkey breasts on sale, or ask your butcher if he would cut a whole one in half for you. You still get a few nice leftovers, but not an overwhelming amount.

I didn't take a picture of the turkey breast itself, because it wasn't particularly photogenic, but, here's a picture of the fruited turkey salad (turkey, mayo, grapes, apple, celery, toasted almonds):

picture of Fruited Turkey Salad


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Salad supper

It's still a bit cooler than normal here, but I think summer is on its way. Tonight we had an easy supper salad that we both enjoy – Salade Niçoise. I have actually eaten this in France, but all of the ingredients are readily available here. In fact, you probably have most all of them in your kitchen. Here's how you make it:

Salade Niçoise

red skin potatoes (about 1 per person, depending on size of potatoes)
about 1/2 cup green beans per person (can used canned, frozen, or fresh)
1 hard cooked egg per person
1/2 can tuna per person (more if your cats demand a share)
about 1/2 of a nice ripe tomato per person or a handful of cherry tomatoes
Black olives
Italian salad dressing
parsley for garnish

Boil the potatoes until tender. Let them cool a bit and then slice them about 1/3" thick. Cook the green beans if using fresh or frozen. Cool slightly with cold water. Combine the potato slices and green beans in a bowl and drizzle with the salad dressing. Portion onto a serving plate. Top each serving with some of the tomato slices, a few olives, an egg cut into quarters, and then the tuna. Garnish with parsley if desired. Serve with crackers or the bread of your choice.

picture of Saladenicoise

This is especially nice with fresh green beans and a nice juicy tomato from the garden!


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Ode to an olive

We love olives in our house. I know some people are not very fond on them, but we really like them – both the green ones and the black ones. My children find it quite amusing that, as a child, I used to get a can of black olives every year for my birthday! I guess it’s because I was the only one in my family who liked the black ones. Rob learned to eat black olives after we were married. We eat olives plain, on pizza, in salads, and I recently started putting them in my deviled eggs to add a new twist to an old favorite.

picture of Oliveeggs

A couple of years ago I ran across a recipe for an olive salad that was eaten on Mufaletta sandwiches down in Louisiana. I have made the sandwiches a couple of times, but we really enjoy this olive salad on many types of sandwiches as well as in tuna salad or even on a pizza.

picture of Olivespread

If you love olives you will have to give it a try. It keeps well in the refrigerator for several weeks.

Olive Salad

1 Tbsp. olive brine
1 10 oz. jar sliced green salad olives, drained
2 cloves garlic, minced or pressed
1/4 cup onion, finely chopped
1 stalk celery, finely chopped
1 tsp. dried oregano
2 tsps. capers (optional, but good)
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
pepper to taste

Combine in food processor bowl: garlic, onion, celery, olive brine, olive oil, oregano, and vinegar. Pulse until the mixture is finely chopped but not mush. Add the sliced salad olives and the capers and pulse a couple of times until the olives look chopped rather than sliced. Place in a jar or other container and refrigerate. This will keep for several weeks and is delicious on hot or cold sandwiches.

This is the first recipe I ever used capers in. They have a unique taste and texture that I have grown to like. Capers are the buds of a small shrub that are pickled. They are often used as a seasoning in Italian cooking. They can be found in the grocery store near the pickles and a small jar will cost you about one dollar. I use a small infant feeding spoon to spoon them out of the jar.

picture of Capers

We are using lots of small spoons and forks this week since our grandson, Drew is here for a visit. He had a somewhat sleepless night Monday night, so Megan and I took him to the doctor Tuesday morning, suspecting that he might have an ear infection. We discovered that his eardrum must have burst after his plane flight. He was pretty miserable. He is now on his very first antibiotic and pediatric Motrin and has been sleeping quite well. Hopefully his little ear will feel better very soon. Here is a picture of him during a happy moment.

picture of Drewbunny


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Festive Salad

Festive Salad

Posted by Becka on 09 Apr 2009 at 9:47 pm | One comment so far

Several years ago when I was up in Michigan visiting Megan, the parents of her first graders organized a pot luck supper in her classroom so they could all get to know each other better. One of the women brought this delicious salad which has become one of our favorites. The ingredients are readily available pretty much year round enabling you to make a colorful salad even in the dead of winter.

picture of Festivesalad

Festive Salad

1/2 cup sugar
1/3 cup cider vinegar
2 Tbsps. finely chopped onion
1/2 tsp. salt
2 Tbsps. lemon juice
2/3 cup vegetable oil
2 Tbsps. poppy seed

Combine the sugar, vinegar, onion, salt, and lemon juice and blend together in a blender. While it is whirring gradually add the vegetable oil and then the poppy seeds. (Note: I only use about 1/3 of this dressing for a batch of the salad. The rest can be stored in the refrigerator for the next time or for use on other salads.)

10 cups Romaine lettuce, washed and chopped or torn
1 red apple, cored and chopped
1 pear, cored and chopped (I coat the apple and pear with a little dressing to keep them from turning brown)
1 cup shredded Swiss cheese
6 oz. dried cranberries or dried cherries
1 cup chopped cashews

Place the lettuce and cranberries in salad bowl. Add the apple, pear, cheese, cashews and dressing at the last minute before serving. Be prepared to give out the recipe!

We are very excited that our daughter Megan and grandson Drew are flying down to visit us this Saturday.

For Easter Megan is going to put together this dessert which she has posted on her blog. It is also on the cover of the latest Kraft Food and Family magazine if you have access to it.

I’m going to try to paste the recipe in here for those who can’t access Megan’s blog.

Layered Strawberry Cheesecake Bowl
Posted on 2009 under Cheesecake, Desserts

If you think cheesecakes are too boring, then why not mix it up a little bit with some fresh fruit, pudding, and a whole lot of fun in a bowl, and you got yourself a delicious and fun snack on the go!

Here’s what you need to make this fun and delicious Cheesecake Bowl.
3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 square BAKER’S Semi-Sweet Chocolate

COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.

SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

Have a wonderful Easter as you contemplate the Lord’s sacrifice for us.


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In the bleak mid-winter

January is sometimes a rather bleak month, no matter where you live. The house always looks a little dreary after we put away the Christmas decorations but it's still too early to put the "spring" wreath up on the door. Last year shortly before Valentine's Day I got an idea for this wreath from Monica at Homespun Heart. (It's in the post for February 6th - I had trouble linking this one directly.) I couldn't find a styrofoam wreath form so I used a straw one that I found at Michael's.

picture of wreath

I've gotten several ideas for some new recipes from other blogs this month. We tried Deb's Spicy Vegetable Soup from over at Mountain Musings one night this week and really enjoyed it. The recipe is here if you would like to try it. I didn't have any of the Rotel tomatoes so I substituted a can of Hunts Fire-Roasted tomatoes.

picture of soup

We also tried Black Eyed Pea Salad from Ree over at Pioneer Woman Cooks. It, too, was very tasty. I did substitute fresh parsley for the cilantro since neither of us prefer it. Both of these recipes made enough for several meals for the two of us and were just as good later in the week.

picture of salad

So, if you want to try something new this month I highly recommend that you follow these links and give these ideas a try.

Have you tried any new recipes or decorating ideas this month?


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