Mango Jicama Salsa | Blogger C.L.U.E. Society

Summer is simply flying by. Here in the San Francisco Bay Area, we have had a relatively mild summer.  The weather report is predicting a rather toasty weekend ahead – around a 100 degrees where I live. It is time to plan for preparing foods that are easy and that don’t require a lot of oven time to heat up the house.

Speaking of foods that “beat the heat” that is our theme for this months Blogger C.L.U.E. Society.  This secret society of sorts is a group of really wonderful food bloggers who are assigned a fellow member and need to seek out a recipe on their blog that matches the monthly theme.  Kind of like playing the clue game that we all grew up with and/or still play today.

I was happy to receive Wendy’s blog – A Day in the Life on the Farm.  I always enjoy learning more about the publisher/author of each blog I am assigned.  Wendy and her hubby Frank are retired police officers who decided to trade in the city life for a more serene way of life on the farm.  They raise chickens, belong to a CSA, planted trees and flowers, had her parents live with them until Dad passed and Mom was better off being in a memory care center where she has visitors daily and is quite happy.  Wendy loves to travel, read, entertain, cook, quilt and paint.  Check out her reading list here and here.  A few of her choices were ones we read in our book club including – Gone Girl, Hotel on the Corner of Bitter and Sweet and Behind the Beautiful Forevers. Her hubby frank is a private pilot just like my hubby.

After browsing through her extensive recipe collection, I finally decided on her Mango Salsa since it was simply perfect for this month’s theme – Beat the Heat!  I always like to put my personal signature on a recipe and I simply changed a few of the quantities of the ingredients along with substituting the tomatoes for jicama.  I simply adore the crunch of the jicama and the sweetness of the mango with the punch of onion, cilantro and garlic to round out this divine summer dip.  Thank you Wendy for a tasty and simple summer dip!

Mango Jicama Salsa

2 Mangos, diced small

1 Jalapeno, seeded and minced

½ Red Onion, finely diced
1 Cup Jicama, diced small

4 Cloves of Garlic, minced

¼ Cup of Finely chopped Cilantro

1 Tablespoon Honey

Juice from one Lime

Salt and pepper to taste

Mix all of the ingredients in a large bowl.  Let stand for 30 to 60 minutes to develop the flavors prior to serving.  Serve with your favorite tortilla chips.

Asian Watermelon Salad by Lora from Cake Duchess

Beat the Heat Negronis by Christy from Confessions of a Culinary Diva

Blueberry Icebox Pie by Kate from Kate's Kitchen

Curried Chicken Salad with Cucumbers by Rebekah from Making Miracles

Frozen Cherry Lemonade by Anna from annaDishes

Homemade Gingerale by Lauren from Sew You Think You Can Cook

Icy Rum Punch from the Islands by Debra from Eliot's Eats

Mango Jicama Salsa by Lisa from Authentic Suburban Gourmet

No Bake Berry Cheesecake by Christiane from Taking on Magazines

Oreo Cookies n Cream Ice Cream by Heather from girlichef

Peach Ice Cream by Liz from That Skinny Chick Can Bake

Pecan Brittle by Kelli from Kelli's Kitchen

Prosciutto Parmesan Arugula Sandwich by Lea Ann from Cooking on the Ranch

Roasted Tomato Soup by Sue from A Palatable Pastime

Strawberry Rhubarb Sorbet by Kathy from A Spoonful of Thyme

Summertime Fresh Corn Salad by Stacy from Food Lust People Love

Tipsy Palmers by Wendy from A Day in the Life on the Farm

Alice from A Mama, Baby and Shar-pei in the Kitchen

Bulgur and Herbs with Semi-Dried Tomatoes

Have you ever had an unexpected gift land on your lap?  It could have been a tangible or non-tangible gift.  Regardless, it brings you joy, happiness and a puts a huge smile on your face.  Several months ago, I received an email from the publishing company – Penguin Random House asking if I would like to review a new cookbook “What Katie Ate on the Weekend” from Katie Quinn Davies.  The first thing I thought, this is a gift.

I have been a long time fan of her blog What Katie Ate, photography and recipes.  I live for my weekends, so why not add a new cookbook with some new divine recipes to my repertoire of weekend treats. Katie is a Dublin, Ireland native and now resides in Sydney, Australiaand spends her time as a freelance commercial photographer specializing in food and lifestyle themes.  In addition, she is a cookbook author, recipe developer and writer. Her style is rustic, authentic and extremely visual with a twist of whimsy.  I am impressed that she is now a second time author and I only see an upward trend for this extremely talented gal.

When the book arrived at my office, I could hardly stand waiting to open it and browse through the stunning images and mouthwatering recipes.  It was certainly a challenge to narrow down my selection for my blog post.  I was intrigued with her many recipes and especially for “Mandarin, Pistachio and Poppy-Seed Muffins”, “Roast Pork with Cider and Maple Syrup”, “Apple and Blackberry Hazelnut Crumble Squares”  and the “Chorizo and Tomato Tart”.

However, I kept returning to the “Bulgur and Herbs with Semi-Dried Tomatoes”.  I was amazed with the process of drying the tomatoes and knew the natural sweetness of the tomato would simply explode in your mouth and make the dish simply supreme.  I was correct in my assessment.  I have to admit, that I added my own twist to the recipe by tossing the dish in straightforward vinaigrette that elevated the flavors by adding a layer of taste essence to the dish.

Bulgur and Herbs with Semi-Dried Tomatoes

6 Plum Tomatoes, Quartered

Sea Salt and Freshly Ground Pepper

Olive Oil

1 Cup Course Bulgur

½ Cup Pumpkin Seeds

¾ Cup Blanched Slivered Almonds

1 Cup Mint, finely Chopped

1 Cup Basil, finely Chopped

Preheat oven to 300 degrees and line a baking sheet with parchment paper.  Place the tomatoes on the sheet and drizzle with a bit of olive oil.  Season with salt and pepper.  Roast for 2 hours or until semi-dried and just starting to brown around the edges.

Place the bulgur in a bowl and our in 2 ½ cups of cold water.  Set aside for one hour, then drain, rinse and squeeze out any excess water.  Set aside until needed.

Scatter the pumpkin seeds and slivered blanch almonds on another baking sheet, then place in the oven with the tomatoes and bake for 12 minutes or until lightly toasted.  Remove and set aside to cool. 

In a bowl, add the prepared bulgur, herbs, pumpkin seeds, almonds and toss with the vinaigrette. (Recipe below)  Place on a serving platter and garnish with the semi-dried tomatoes on top.  Sprinkle a bit more mint and basil on top if desired.

Vinaigrette

1/3 Cup Olive Oil

1/3 Cup Red Wine Vinegar

1 Teaspoon Salt

¾ Teaspoon Garlic Powder

Add all of the above ingredients to a large mason jar and shake well. Set aside until ready to toss with the other ingredients.

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright ©Katie Quinn Davies, 2015.

Brie, Bacon and Fig Jam Tarts | Secret Recipe Club

If you have been following my foodie adventures for a while now, you know I absolutely love appetizers.  I take pleasure in a one to two bite delight that is packed with flavor and is full of various textures.  Even when we are at home regardless of the day of the week, enjoying appetizers makes us feel like we are celebrating.

Hubby and I are hooked on a show that airs on the Hallmark Channel called Cedar Cove.  Saturday night was the 2 hour season premier and we could hardly wait to view it.  We actually don’t call it Cedar Cove but rather "the feel good show” since overall it is a happy show with some twists and turns along the way.  We felt the premier deserved an appetizer dinner along with a great bottle of wine. 

For my July Secret Recipe Club match, I was paired with Rhonda who published The Kitchen Witch blog.  She goes by the nickname Giggles and is a blogger, culinarian, photographer and avid motorcycle rider.  She has a blended family with 6 kids and 3 grandchildren and one on the way.  Her eldest daughter had a blog and inspired Rhonda to start one too.  From browsing her blog, she has a great palate of various tastes and recipes and great photography skills.  In fact a few months ago, she was paired with me and chose this recipe to make.

This month is a bit bitter sweet for me.  Almost 4 years to the date, I joined the Secret Recipe Club and it has been a great adventure.  This month, I have decided to make it my last month.  With my busy career, being a DOLE Ambassador, blog commitments and life, my plate is full and unfortunately something had to give.  I thought long and hard about my decision.  This group has some absolutely lovely bloggers and I have enjoyed purusing through their blogs over the years and making some absolutely stunning recipes.  Thank you to Debbi who has been the Group C leader the entire time I have been involved – you have been simply great!

For my last post, I chose a appetizer recipe that simply had my name written all over it.  Rhonda’s Brie, Bacon and Fig in a Fillo Cup simply sang to me.  It is simple yet full of flavor and the presentation will impress your guests.  Hubby and I enjoyed it for our premier of Cedar Cove and enjoyed a Chiarello Family Vineyards  red wine called 2012 Bambino Cabernet Sauvignon.  Thank you Rhonda for a great new appetizer recipe!

Brie, Bacon and Fig Jam Tarts

1 Pkg. Pre-backed Mini Fillo Shells (15)

4 oz. of Brie, rind removed and cut into ¾ inch cubes

6 Slices of bacon, cooked and crumbled

Balsamic Fig Jam (click here for recipe) or use your favorite store bought variety

Micro-Greens (for garnish)

Preheat oven to 350 degrees.  Place shells on a cookie sheet and fill each one with one piece of brie.  Place in oven for 5 to 8 minutes or until the brie melts.  Remove from oven and add a small dollop of fig jam and sprinkle with bacon on top then garnish with a few micro greens or finely diced chives.

Check out the other recipes for this months blogs by clicking here!

Crinkle Sugar Cookies | Blogger C.L.U.E. Society

Summer is in full force!  Tis the season for grilling, BBQ’s, vacations, flip flops, longer days and warm summer evenings. I love this time of year with all of the fresh fruits and vegetables that are full of flavor, especially the corn, tomatoes and stone fruits are among my favorites.  It is hard to believe that we over halfway done with 2015 and before you know it, the holiday season will be around the corner.

Before we start celebrating the holiday season, I want to fully embrace the summer season and all that it has to offer.  My grill has been busy with chicken and vegetables lately along with fresh salads.  Speaking of grilling, it is time for Blogger C.L.U.E. Society and our theme this month was “Summer Barbecue/Grilling – grilled vegetables or meats, main courses or side dishes or desserts or drinks that would be great at a barbecue”.  What a fun theme and the possibilities were endless.

I was paired this month with Rebekah who writes a blog called Making Miracles. After learning more about Rebekah I can certainly understand why she named her blog making miracles. She has been a surrogate for 4 little baby girls and made four families extremely happy and grateful.  She has lived all around the United States and oversees. She is happily married and has two kids of her own and believes that each day is a gift, and a miracle.  I could not agree more. 

She also loves to experiment with new recipes but her favorite thing to do is bake.  I took that clue when sifting through her blog for the right recipe to fit this month’s theme.  I thought if I am heading to a summer barbecue, the easiest thing to bring is cookies plus I love making cookies.  I chose her Crinkle Sugar Cookie recipe and added 2 more teaspoons of vanilla, since I love vanilla and topped with some pretty silver sprinkles to add that extra sparkle factor.  The end result was nothing short of pure deliciousness.

Crinkle Sugar Cookies

Makes 36 Cookies

1 ¼ Cup Sugar

1 Cup Butter, room temperature

3 Egg Yolks

1 Tablespoon Vanilla Extract

2 ½ Cups All-Purpose Flour

1 teaspoon Baking Soda

½ teaspoon Cream of Tarter

Favorite candy sprinkles

Preheat the oven to 350 degrees.  Line cookie sheets with parchment paper or lightly grease if not using a non-stick cookie sheet.

Use a stand mixer and cream together sugar and butter. Beat in eggs yolks and vanilla.  Add the baking soda and cream of tarter and mix well.  Slowly add the flour until all is incorporated.  Use a 1 inch ice cream scoop to form balls of dough. Roll in your favorite candy sprinkles and place 2 inches apart on the cookie sheet.  Don’t flatten. Bake for 11 minutes, until tops are cracked and just turning color.  Remove from sheet and let cool on a wire rack.

Artichoke and Green Chile Stuffed Mushrooms by Jean from Lemons and Anchovies

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan by Kathy from Bakeaway with Me

Bourbon Baked Beans by Stacy from Food Lust People Love

Classic Southern Potato Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen

Cornish Game Hens with Citrus, Herb and Whiskey Glaze by Kate from Kate's Kitchen

Crinkle Sugar Cookies by Lisa from Authentic Suburban Gourmet

Crockpot Chili Dog Sauce by Kelli from Kelli's Kitchen

Grilled Asian-Style Chicken by Christy from Confessions of a Culinary Diva

Grilled Chicken Shish Tawookby Sue from A Palatable Pastime

Grilled Salmon with Mojo de Ajo by Kathy from A Spoonful of Thyme

Grilled Southwestern Chicken Salad by Aly from Cooking in Stilettos

Grilled Zucchini with Sea Salt and Lemon Zest by Christiane from Taking on Magazines

Lemintini by Anna from annaDishes

Marinated Grilled Flank Steak by Debra from Eliot's Eats

Oklahoma Spicy Baked Beans by Lea Ann from Cooking on the Ranch

Spatchcock BBQ Chicken by Wendy from A Day in the Life on the Farm

Steak Kabobs by Liz from That Skinny Chick Can Bake

Sweet Potato Turkey Burgers by Lauren from Sew You Think You Can Cook

White Bean Tomato and Basil Salad by Rebekah from Making Miracles

Zesty Grilled Ham Steaks by Heather from girlichef

Pecan-Cheddar Coins | Friday Night Bites

Today is my Friday.  I am taking a few extra days off to enjoy the upcoming 4^th of July holiday weekend. It is a time to: de-stress, relax, eat great food, exercise, drink wonderful wine, and spend time with hubby, friends and family.  I know it has been several weeks since the last Friday Night Bites post but I am happy to announce that the series is back.

This week I have the most divine little bites I have had in a long time.  I was inspired to make these from a “thank you” package that arrived at my office a few weeks ago.  I had assisted a friend’s daughter with her job search.  Her daughter was a recent college grad and having a challenge with finding that first real job to kick start her career.  I gave her some advice and connected her with a few of our recruiters in another branch.  Although she found a job on her own, the advice seemed to resonate and I was pleased she found something.  I think her Mom; my friend was ecstatic and sent me some magnificent baked goods from Rustic Bakery.  It was extremely thoughtful and their three cheese coins were out of this world delicious – I knew I had to duplicate them.  I came pretty close with this version and will be testing out new flavors soon.

I pulled a few of my new favorites from our wine cellar to share with all of you.  Hubby and I are partial to cabernets and they go terrific with these rich little cheddar coins.  My new favorites include:  2012Farm Cabernet, 2012 Hall Ellies Cabernet, 2012 Keating Montecello Cabernet and Meyer Family Cellars 2012 Cabernet.  I have each one hyperlinked, so check out their websites to learn more and perhaps even have a few shipped to your house.  Smile.  Cheers to a long, safe and fun holiday weekend!

Pecan-Cheddar Coins

1 1/3 Cup Flour

¾ Cup Sharp Cheddar Cheese, grated and packed lightly

½ Cup Parmesan Cheese

1 teaspoon Salt

1/8 teaspoon Cayenne

½ Cup Butter, cut into small pieces

1 large Egg Yolk

2 Tablespoons Water

1/3 Cup Pecans, toasted

Yields about 6 dozen 1 inch coins

Use a food processor and add the flour, pecans, cheese, salt and cayenne.  Pulse until combined.  Add the butter pieces and pulse until the dough resembles coarse crumbs.  Mix the water and egg yolk together, then drizzle over the mixture and pulse until the dough forms.  Remove and kneed together if needed.

Spilt dough into two parts and flatten into two disks.  Wrap each disk seperately in plastic and chill for an hour.  Use a large plastic cutting board and open up the disk and leave the plastic wrap on top of the plastic board.  This will prevent the dough from sticking.  Sprinkle the top with a dusting of flour and roll until ¼ inch thick.  Use a one inch in diameter circle cookie cutter to cut out the coins.  Preheat oven to 375 degrees. Place onto a prepared cookie sheet with parchment paper. Place at least ½ inch apart and cook for 15 to 20 minutes.  Repeat process with the remaining dough until all utilized. Let cool and store in an airtight container. 

Spicy and Salty Peanut Brittle | Secret Recipe Club

I know I say this all the time …… time just flies way too fast.  The weekends go by way too fast and then the work week, depending on my schedule seems to whisk on by.  I just said to my hubby the other day, we are going to be pulling out the Christmas decorations before you know it.  At the end of the day, I have learned to savor each and everyday and appreciate each day for what it is.  I have learned that life is a gift and you need to make the most of it.

It is time again for Secret Recipe Club where you are assigned another blog from the group and need to search to find that perfect recipe to make.  Then comes the big reveal day and you get to see who had your blog and what they chose.  Quite frankly, that is my favorite part.  Sometimes it is a recipe that I have long forgotten about and it simply puts a smile on my face.

This month I have the pleasure of being assigned Steak and Potatoes Kind a Gurl. Desiree is a girl who was born and raised in Cincinnati, Ohio and is currently earning her Masters degree in community counseling from Xavier University.  You go girl!  She is engaged to her fiancée PJ and were high school sweethearts – that is just darling. They are home owners who love to cook and love to eat out at restaurants. She includes many tasty recipes along with restaurant reviews on her site.  She has a long list of “likes” and “dislikes” on her about page.  I have to say I too like – reality TV, books, cookbooks, blogging and bacon.  I can identify with several of her dislikes but I actually like my dentist, cleaning, being on time and don’t mind public speaking. As for the others, I agree 100%.

After clicking through her blog for a while I found myself craving something sweet and kept coming back to a simple candy – peanut brittle.  I thought I would kick it up by adding cayenne pepper, grey salt and vanilla to the mixture.  Oh and I added a touch of salt on top of the brittle before it completely cooled.  It was a sweet and salty delight.  Thank you Desiree!

Spicy and Salty Peanut Brittle

1 Cup Light Corn Starch

1 Cup Sugar

2 Cups Peanuts

1 teaspoon Vanilla Extract

1 large pinch Cayanne Pepper

1 teaspoon Grey Salt

Regular Salt for sprinkling

In a medium pan, add the corn starch and sugar and cook over medium high heat.  Stir to combine. Add vanilla, grey salt and cayanne pepper and stir.  Stir in the peanuts and increase to high heat and bring to a boil, stirring frequently to avoid burning. Once the candy thermometer reaches 295 degrees and the mixture is golden brown, about 10 to 15 minutes.

Remove from heat.  Quickly pour mixture onto prepared baking sheet with a silpat and spread evenly.  Set aside to cool and harden. Break apart into pieces and store in an airtight container.

To view all recipes, simply click HERE:

Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette + Dole Get Up and Grow Tour

There is nothing better than a fresh, flavorful and nutrition packed salad on a warm almost summer day. I take that back, this fresh and flavorful salad can actually be enjoyed year round. Just use dried cherries instead of fresh if out of season. Oh and add a bit of crunch on top of the salad, now you have hit salad nirvana.  This nirvana is achieved when you have the freshest of ingredients on hand in your kitchen.

I have the distinct privilege of being one of eleven food bloggers around the country to be bestowed the honor of being an official ambassadorfor Dole Fresh Fruits and Vegetables for 2015.  Dole had provided me compensation for my time. As always, all opinions expressed in this post are mine.

I am proud to announce the Dole has executed a terrific campaign for 2015 called – “Get Up and Grow”.  The folks at Dole have a mission to help everyone become a happier and healthier YOU.  With any goal, when you write it down and tell other people, you are more likely to achieve that goal.  Dole has provided a pledge that you can find here and you can participate in their rewards program and even wine a trip to the Four Seasons Hotel Westlake Village. Click here for official rules.

Dole is touring 45 Cities in the United States and Canadato demonstrate that a plant based diet can be easy, fun and quite attractive.  Click here to see when they are coming to a city near you.  Knowing the folks at Dole, each of the stops along the tour will be packed with great recipes, tasty treats, fun and tips for a healthier lifestyle.  With each of us making New Years resolutions, this is a way to kick start mid year if you fell off the wagon.  If you have been great all year, they will provide new ideas, recipes and tips to enhance what you are already doing.

So how well do you know your fruits and vegetables?  These fun facts are courtesy of the Dole Nutrition Institute and Jenn LaVerdera, MS, RD, nutrition and health communications Manager for the Dole Food Company:

• Bananas top the charts worldwide.  The iconic yellow fruit is not only North America’s most popular produce, it is also one of the most-purchased single items in the supermarket – not only in the U.S.and Canada but around the world
• Strong to the finish … Cuz I eats me spinach!  Spinach may be one of the healthiest foods on earth, supporting six body systems: heart, eyes, brain, skin, bones and immunity. Popeye’s favorite food may even help maintain mental sharpness and reduce risk of certain cancers, according to preliminary research.
• Eat greens to feed your brain! Folate-packed foods like asparagus and salad greens has been linked to lower risk of cognitive decline and dementia in women.
• Celery can fight breast cancer?  Not only is celery a dieter’s dream at 15 calories per serving – the stalky vegetable contains apigenin, a compound that may prove an ally in the crusade against breast cancer. Scientists from the University of Missouri demonstrated that apigenin delayed onset of tumors by 38%.  
• Strawberries promote heart health. In a study from the University of Toronto, patients at risk for heart disease saw a 13% drop in bad LDL cholesterol after adding three cups of strawberries to their diets. Strawberries also support brain function and are high in vitamin C, fiber and manganese – all for only 45 calories each!
• Grapefruit, a (not-so-hidden) weight-loss secret.  The old “grapefruit diet” has finally been proven by science. Researchers at the Scripps Clinic found that people who ate half a grapefruit with every meal for 12 weeks lost an average of 3.6 pounds, while those who drank grapefruit juice three times a day lose 3.3 pounds. Many subjects lost more than 10 pounds in the study!

Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette

• 1 (6oz) Bag Dole Baby Spinach
• ½ Cup Cherries, pitted and cut in half
• 2/3 Cup Smoked Almonds
• ½ Cup Crumbled Blue Cheese

Empty the bag of spinach into a large bowl and drizzle the desired amount of vinaigrette over the spinach and toss.  Adorn the top with the cut cherries, almonds and blue cheese.  Serve immediately and enjoy.

Honey Lime Vinaigrette

• ¼ Cup Olive Oil
• 3 Tablespoon Fresh Lime Juice
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Honey
• Pinch of salt and pepper

Add all of the ingredients to a mason jar and shake well.  Keep refrigerated until ready to use.

Smoked Almonds

• 2/3 Cup Almonds
• 2 teaspoon Butter
• 1 Tablespoon Sugar
• 1/2 teaspoon Hickory Smoked Salt

In a medium pan, add the butter and melt over medium heat then add the sugar and stir until combined.  Add the almonds and coat well.  Next add the hickory smoked salt and stir.  Cook for 3 to 4 minutes over medium heat until they become sticky.  Remove from the heat and pour onto a plate to cool.  Break apart if needed.