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

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

Olive Sables | Blogger C.L.U.E. Society

I am thrilled to put my super sleuthing hat on again for this month’s edition of Blogger C.L.U.E. Society.  We are a group of enthusiastic food bloggers who belong to this secret society of sorts where we are assigned another blog in the group and must hunt for a wonderful recipe of our choice that fits the theme for the month.  It is a fun journey that we get to experience each month. 

For June, our theme was Picnic Food, which gives each of us a lot of creative prowess to determine what we would bring on a picnic.  My dream picnic is filled with luscious cured meats, cheeses, French bread, olives, wine and a sweet treat or two.  The idea of having many flavors and taste sensations while being outside on a perfectly warm day is simply divine. 

My assigned blog this month is published by Kathy from Bakeway with Me.  Kathy has an affinity for everything to do with baking and cooking.  She produces mouthwatering delights on her blog and does a great job of telling a story and describing her creations.  I can sense the passion behind the writer and I know if she lived near me, I would be at her house quite often.  After looking through her many recipes, I kept coming back to the Olive Sables for three reasons.  First, I have never had a sable.  Second, this seemed like the perfect addition to my virtual picnic basket and third, the idea of sweet and savory together simply makes me smile.

The original recipe called for potato starch which I have cooked with prior but did not have any on hand.  I clicked into Google – “substitute for potato starch” and corn starch popped right up.  I stopped by Whole Foods to pick up olives for these little delights and thought the combination of green and black would add that extra dimension to the cookie.  I chose a cured black olive and my favorite Castelvetrano Olive.  This little cookie/cracker was simply heaven – so light, flavorful and addictive. 

Olive Sables

Makes about 60 cookies

1 Large Hard Boiled Egg (disregard the white portion)

2 ¼ Cup All-purpose Flour

6 Tablespoons Corn Starch

15 Tablespoons Butter, room temperature

1/3 Cup Olive Oil

1 Cup Confectioner’s Sugar

½ Cup Pitted Olives, chopped

Grate a hard boiled egg yolk onto a piece of wax paper.  Set aside.

Use a stand mixer with the paddle attachment and beat the butter on medium speed until it’s soft and creamy.  Beat in the olive oil and scrape down the sides until blended.  Next add the grated egg yolk and mix well.  Blend in the confectioner’s sugar, reduce the speed to low and the flour and cornstarch and mix until incorporated.  Add the chopped olives and quickly mix until incorporated.

Turn the dough onto a work surface and divide in half.  Shape each piece into a log about 1 ½ inches in diameter.  Wrap in plastic and chill for several hours or best overnight.

Preheat oven to 325 degrees.  Line a baking sheet with a silicone mat or parchment paper.  Work with one log at a time, slice the cookie ¼ inch thick and arrange them on the baking sheet.  Bake the sables for 15 to 18 minutes, rotating at the midway mark or until the cookies are firm but not colored.  Transfer to a wire rack to cool and repeat with remaining dough.

(Almost) Nancy's Chopped Salad w/ Oregano Vinaigrette by Heather from girlichef

Apple Chips by Lauren from Sew You Think You Can Cook

Barbecue Chicken Salad w/ Smoky Barbecue Vinaigrette by Kate from Kate's Kitchen

California Quinoa Greek Salad;by Christiane from Taking on Magazines

Carrot Cake Cookies by Kathy from Bakeaway with Me

Chicken Salad w/ Peanut Dressing by Azmina from Lawyer Loves Lunch

Chicken Waldorf Salad by Aly from Cooking in Stilettos

Duck with Pear Wraps + Limeade with Chia Seeds by Kelli from Kelli's Kitchen

Fried Apple Pies by Liz from That Skinny Chick Can Bake

Green Bean & Corn Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen

Loaded Baked Potato Salad by Lea Ann from Cooking on the Ranch

Oatmeal Peanut Butter Date Cookies by Rebekah from Making Miracles

Olive Sables by Lisa from Authentic Suburban Gourmet

Puff Pastry Antipasto Squares by Anna from annaDishes

Smoky Pimento Cheese Spread by Debra from Eliot's Eats

Sweet and Spicy Barbecue Baked Beans + Chickenburger Roll-in-a-Basket by Kathy from A Spoonful of Thyme

Thomas Keller's Chocolate Chip Cookies by Kim from Liv Life

Tuscan Bean Salad by Stacy from Food Lust People Love

Watermelon Feta Salad by Jean from Lemons and Anchovies

White Bean, Bacon and Rosemary Salad by Wendy from A Day in the Life on the Farm

Christy from Confessions of a Culinary Diva

Raspberry Oat Bars | Blogger C.L.U.E. Society

I am excited about three things at this exact moment.  First that it time again for Blogger C.L.U.E. Society.  Second is that the theme for May is berries. Third but the most exciting is that I was paired with Kim from Liv Life.  I belong to this secret society of sorts where each month we are paired with another food blogger, given a theme and set off to explore our assigned bloggers blog and hunt down a recipe that matches the theme and we are excited about making.

Although I have actually never met Kim, I feel like we have been friends for years.  We actually have been Facebook friends for years. She was originally from the Bay Area and now resides in the San Diego area with her Pilot hubby, talented daughter Liv, smart son and their two adorable Maltese doggies. I feel like we have a lot in common since our hubbies both fly airplanes.  My hubby flies small planes for fun and wishes he was an airline pilot, where her hubby is one.  We both have two doggies and they are a large part of our worlds.  We both have blogs and love to cook.  I have a open invitation for her to come to Friday Night Bites and enjoy wine and appetizers with my hubby and me.  I truly hope she will take me up on the offer one day soon. Smile.

I spent several hours combing Kim’s site to pick just the right recipe that sang to me and had the secret ingredient – berries.  After narrowing down my choices I finally settled on her Strawberry Oatmeal Jam Bars. I thought I would mix it up a bit and made it with raspberries since they are my absolute favorite berry on this planet.  I also added a teaspoon of orange liquor to the jam to kick it up just a tiny notch.  I like a tall bar cookie so I increased the quantities a bit. The end result was heaven in my mouth.  Hubby loved them.  Thank you Kim for such a wonderful recipe and I look forward to having you and your hubby over for Friday Night Bites one day soon!

Raspberry Oat Bars

Make 16 two inch squares

¾ Cup Brown Sugar

1 ½ Cup Flour

½ teaspoon Baking Soda

¼ teaspoon Salt

¾ Cup Rolled Oats

¾ Cup Butter, cut into small cubes

1 Cup Raspberry Jam

1/3 Cup Fresh Raspberries

1 teaspoon Orange Liquor

Preheat oven to 350 degrees.  Spray an 8 inch square pan with cooking spray and set aside.  You can also line with parchment paper as an alternative to the cooking spray, which I did.  It makes it easy to remove and cut into even pieces.

In a large bowl, combine the brown sugar, flour, baking soda, salt and rolled oats.  Drop the butter into the flour mixture and rub with your fingers or a pastry cutter to form a crumble.  Press 2 cups of the mixture into the prepared pan and spread the jam over the top and drizzle the orange liquor on top and gently spread over the jam.  Sprinkle the raspberries over the jam and then sprinkle with the remaining crumble mixture, gently pressing the crumble into the top of the jam.

Bake for 30 to 40 minutes, or until the bars are lightly browned.  Remove from the oven and cool on a wire rack.  Allow the bars to cool completely before cutting into squares.

Please check out all the recipes from May's Blogger C.L.U.E. Society posts:

Lisa from Authentic Suburban Gourmet

Christy from Confessions of a Culinary Diva

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

Azmina from Lawyer Loves Lunch

Kelli from Kelli's Kitchen

Kim from Liv Life

Stacy from Food Lust People Love

Lea Ann from Cooking on the Ranch

Kathleen from Bakeaway with Me

Anna from Anna Dishes

Wendy from A Day in the Life on the Farm

Jean from Lemons and Anchovies

Heather from girlichef

Liz from That Skinny Chick Can Bake

Christiane from Taking on Magazines

Debra from Eliot's Eats

Lora from Cake Duchess

Kathy from A Spoonful of Thyme

Rebekah from Making Miracles

Lauren from Sew You Think You Can Cook

Peppercress and Basil Pesto | Blogger C.L.U.E. Society

We had some great rain showers yesterday and today in the Bay Area.  Oh how we need the rain here in California – it was such a welcome event.  We just need about 10 to 15 more Spring Showers here to make a dent in this 4 year drought. Speaking of spring, this month’s Blogger C.L.U.E. Society theme is Spring Vegetables.  I have to declare that the spring time vegetable season is simply stunning.  From asparagus to fava beans, the assortment is spectacular.

While I was at the Farmer’s Market over the weekend, I came across peppercress that was front and center at one of my favorite vendors.  I had never had it before, but was simply intrigued and had to purchase a bundle.  It is a peppery-tasting, leafy herb that is similar in flavor to its relative, watercress, which is a member of the mustard family.  It is great in salads or soups. 

This month I was assigned to Alice’s blog – A Mama, Baby and Shar-pei in the Kitchen.  Aliceloves cooking and watching Top Chef – me too.  She loves cookbooks – me too.  She lived in England– I have visited numerous times and love it.  She loves shopping for new kitchen tools – me too. She loves her puppy – I love my puppies.  She loves her hubby – I love my hubby.  She has two darling kids – I don’t, but have four darling nephews.  I have not met Alicein person, but I am sure we would have a lot to talk about if we did.  She has a blog that is filled with delicious delights and I had such a hard time choosing a recipe for this month’s challenge of spring vegetables.  I finally decided on her Pesto recipe but of course needed to add my own touches.  Remember the peppercress – I used that in the pesto and the result was simply divine.  Thank you Alicefor the recipe and inspiration!

Peppercress and Basil Pesto

1 Cup Olive Oil

2 Cup Fresh Basil Leaves, packed firm

2 Cup Peppercress, packed firm

½ Cup Pine nuts

2 Cloves Garlic, minced

1 Cup Parmesan Cheese, grated

¼ teaspoon Salt

10 Grinds of Pepper

Use a blender or food processor to make the pesto.  Add the olive oil, basil leaves and peppercress to the blend and pulse until blended.  Add the pine nuts, garlic, parmesan cheese, salt and pepper and pulse until well blended.  Store in an airtight container in the refrigerator.  Can be stored for 3 to 4 days.

To see other blogger's recipes, click links below:

Asian Fried Quinoa by Kate from Kate's Kitchen

Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef

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

Asparagus Salmon Fried Rice by Stacy from Food Lust People Love

Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines

Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch

Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen

Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch

Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies

Cheese Soufflé with Garden Salad by Debra from Eliot's Eats

Chicken Tikka Salad by Ramona from Curry and Comfort

Chocolate Strawberry Pound Cake by Kim from Liv Life

Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme

Creamy Asparagus Soup by Anna from Anna Dishes

Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

Honey Balsamic Glazed Carrots by Rebekah from Making Miracles

Lemon Bars by Anna from Anna Dishes

Maple Soy Glazed Spring Carrots by Lora from Cake Duchess

Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet

Pesto by Christy from Confessions of a Culinary Diva

Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm

Spring Green Risotto by Lauren from Sew You Think You Can Cook

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

Christy from Confessions of a Culinary Diva