New Favorite Salad

 A special friend passed away a week ago today and I was asked to furnish a salad for the luncheon after her memorial service...

 I thought about a broccoli salad but that seemed quite ordinary...so I started with that concept and tweaked it up a bit and the result is a keeper!

 After the hiatus from cooking because of the heat and humidity it seemed good to be in the kitchen once again!  And it was a pleasure to make this salad in honor of a special lady!

 Salad:

1 cup chopped pecans, toasted

1 pound package of bow-tie pasta

1  1/4 pounds broccoli, separated into small pieces

1/2 cup red onion, diced

1/3 cup Raspberry Blush Vinegar, plus a little

2 cups red grapes, halved

1/3 cup sugar

1 cup dried cranberries, or a few more if desired 

1 cup Light Hellmann's Mayonnaise

1 pound bacon, cut into bite-size pieces, cooked and drained

Toast the pecans and set aside~

Prepare pasta according to package directions~ do not over-cook~

Whisk together the mayonnaise, vinegar, and sugar in a large bowl.  Add remaining ingredients (except the pecans & bacon).  Stir carefully but thoroughly and chill for 3-4 hours.

Shortly before serving add the toasted pecans and bacon.

Place in your favorite serving dish and enjoy~

Janice was a kind and talented lady and her legacy lives on. Someday I will share a candy recipe that I received from her many years ago!

Stuffed Chicken Breast

These chicken breasts are stuffed with a yummy cheesy/herb mixture and I regret not taking a photo so that you could see the filling! This is a quick and easy dish to prepare and the chicken is moist, which is a requirement at our home!

Stuffed Chicken Breasts:

6 boneless, skinless chicken breast halves
12 slices of bacon (or more if desired)
1 teaspoon minced garlic
1/2 - 1 teaspoon freshly ground black pepper
1 tablespoon fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
4-5 ounces cream cheese, softened

Line a large cookie sheet (with 1/2" sides) with aluminum foil
and place an oven proof rack on top of foil
Preheat oven to 400 degrees
In a small bowl, combine cream cheese, thyme, tarragon, pepper & garlic
Cut 1" slits in the side of each chicken breast and try to expand the slit about 1/2 way into the breast...stuff the slit with 1 tablespoon of the cream cheese mixture.
Take a bacon slice and starting at one of chicken breast, firmly wrap bacon around the chicken in a spiral direction, covering all of chicken.
Heat a large skillet over medium heat and add a couple tablespoons of olive oil.
Cook the bacon wrapped chicken breasts until the bacon becomes a little crispy (about 4-6 minutes on each side.
Remove from pan and place on prepared rack...
Place in oven and bake about 20-30 minutes.

It is a treat to bite into the filling!!!

This recipe was adapted from a Southern Living publication.

Swiss Cheese Bake

Recently I noticed an interesting recipe in the food section of our local newspaper and decided it was a must-try. Compliments to Joanne Brown for sharing the tasty appetizer recipe!

Swiss Cheese Bake

1 loaf French Baguette
6 oz. Swiss cheese slices
1/2 cup butter or margarine
1/2 cup minced onions
3 Tbsp. prepared mustard
1 Tbsp. poppy seeds
2 tsp. fresh lemon juice
2-3 slices partially cooked bacon

Cut bread in 3/4 inch wide slices, almost to the bottom, leaving the slices intact. Wrap foil around bottom and up the sides to help keep the breads shape. Cream together the butter, onion, mustard, poppy seed and lemon juice. Spread between all the bread slices. Insert pieces of Swiss cheese between each slice. Press loaf back together and place on large cookie sheet. Place the partially cooked bacon slices on top of baguette and bake at 350 degrees for two minutes until bacon is cooked and cheese is bubbling. Enjoy!

Almond Ciabatta French Toast

If you enjoy the taste of almonds and love ciabatta bread, this may be the recipe for you!

3 large eggs
2 pinches of salt
3 tablespoons sugar
1/4 teaspoon pure Madagascar vanilla extract
1/4 teaspoon almond extract
1 1/4 cup whole milk
1/4 cup heavy cream
Eight 1 inch slices Ciabatta
Unsalted butter
1 cup sliced almonds

In a medium bowl, whisk eggs well then add the salt, sugar, vanilla, and almond extract. Gradually whisk in the milk and cream. Pour this mixture into a shallow baking dish. Place the bread slices in the dish and allow to soak for 3 minutes on each side. If you have a griddle you could prepare all the bread slices at once but a large frying pan works well. If using a frying pan, you will do the bread in batches. Butter the griddle or fry pan generously and place almonds where the bread slices will go (the size and shape of slices). Place the soaked bread slices on the almonds, pressing down firmly. Use medium low heat and cook until golden brown, approximately 4-6 minutes...then flip over and cook until done.

I served the french toast with candied bacon slices, and for color added fresh sliced strawberries. You can serve the french toast with your special blend of maple syrup and sprinkle with a little powdered sugar. As you can see, I garnished with a fluff of whipped cream, mint and violet.