Salad-a-Day #6 - Southwest Salad

It's Spring - You should have dirt on your hands

Any plant that needs cooler weather has been planted in my garden since Valentine's Day (good luck planting day here in the North Houston area).  We did have a little freezing rain (rare) after that and I had a few tomatoes die.  But, we need to start early here so the blossoms do not fall off the tomato plants with our warm nights.  I have lots of little tomatoes - so fingers crossed for a good crop!

 I love this Garden sign that we got in Round Top, Texas a few weeks back.  My husband hung it in the garden on Saturday.

 Today in the garden :)

Baby cucumbers!!!  I am hankering to make some pickles and sweet pickle relish.

Salad-a-Day #6

Southwest Salad with Cilantro- Jalapeño Dressing

I was trying to think of a good salad for today.  I remembered a Southern Living recipe from years ago that was tasty and was Mexican since I forgot Cinco De Mayo yesterday...  I hunted and hunted in my many, many cookbooks, and found it!!  It is really good.

 Ingredients gathered together.

Bacon - is delicious...  It smelled so good cooking!!  I admit that I cooked the whole package and may have nibbled on a few slices while chopping veggies.  I also put a few more slices in the salad than the recipe called for...

Eat the rainbow!

 I made these pickled jalapeños last year with an abundance of peppers in my garden - they are sweet and spicy!  You can buy sweet pickled jalapeños near the pickles at your grocery store.

Finished dressing - it makes more than you need in the recipe.

Ready to eat!!

Tasty - with a little kick :)



Southwest Salad with Cilantro-Jalapeño Dressing

1 can black beans - drained and rinsed

1 Tablespoon vegetable oil

2 Tablespoons vinegar (white or rice)

1/2 cup chopped onion (purple or green onions)

1/2 head of chopped iceberg lettuce, about 3-4 cups - or you could use mixed greens (I think that is actually better, but only used iceberg today)

2 nice sized tomaotes chopped

1 can corn, drained and rinsed (or 1 1/2 cup frozen corn cooked until room temp - this is what I did)

1 small bell pepper chopped - any color

1 cup shredded Monterey Jack cheese

1 avocado, peeled and chopped

6 (or more) slices bacon, cooked & chopped

Cilantro-Jalapeño Dressing (recipe follows)

Combine beans, veg oil and vinegar. Cover and marinate in refrigerator for an hour or so (or while you chop and prepare other items).  Drain beans and discard marinade.  Add onions and toss.  Place lettuce in large bowl - sprinkle beans and onions over lettuce.  Place tomatoes on next, the corn, and then bell pepper.  Drizzle a little dressing over at this point - not too much.  Then sprinkle cheese over top.  Cover and chill.  The salad looks pretty and layered if you put it in a glass bowl.

To serve, toss with avocado and bacon and additional dressing to taste.

Cilantro-Jalapeño Dressing

1/2 cup white vinegar

4 tablespoons sweet pickled jalapeños

1 tsp. salt

2/3 cup olive oil

1/2 cup packed cilantro

Put vinegar, jalapeños, and salt in blender - blend until smooth.  With blender running on high, drizzle in olive oil.  Scrape down sides.  After blended well, add cilantro, and blend until cilantro is in tiny specks. Cover and chill.

I hope you like the Southwest Salad as much as we do!  This is all my husband and I had for dinner today because we had a large lunch, but think it would be delicious with a little grilled chicken, too!

Until tomorrow,

~ Joeby

Salad-a-Day #5

Cinco de Mayo

 

Happy Cinco De Mayo!! 

I should have made a Mexican salad today in honor of Cinco de Mayo...but I wasn't that clever.  Maybe I will tomorrow :)

 

Pasta Salad

I love pasta salad, but hate how fattening it is!!  I looked through a bunch of cookbooks and found lots of recipes for pasta salad with mayonaise.  I wanted to lighten it up so tried making this pasta salad with low-fat plain yogurt in place of the mayonaise!  I can't say it is "quite" as good as the full-fat variety, but it is pretty darn good, if I do say so myself :)

I added lots of veggies to make it a little heathlier

A little pasta on the patio :)

Lighter Pasta Salad

1/2 pound cooked tri-colored pasta - drained and rinsed

5 tablespoons light Italian dressing

1/2-3/4 cup non-fat plain yogurt

1/4 teaspoon dried dill weed

1/2 teaspoon dried mixed herbs (Italian or French)

1 cup cherry tomatoes cut in half

1 cup shredded cabbage

1/2 cup finely diced red onion (or you could use green onions)

1/2 cup diced celery

1/2 cup finely chopped carrots

Toss just-cooked pasta with 2 tablespoons Italian dressing - and set aside to cool to room temperature.

Mix yogurt, and herbs together in small bowl.  Add veggies to pasta and then top with dressing - toss to coat.  Add salt and pepper to taste.  Chill a few hours until ready to serve.

 

Another picture of the flowers my sweet husband got for me on Saturday.  I can't believe how well the pictures turned out.  I use a Cannon Rebel XTi camera that I have had for years and years.  I used a 60mm Macro lens for this picture (and the one from yesterday).  I LOVE my Macro lens!!!  Best lens that I have :)

 

Until tomorrow,

~ Joeby



Oh What A Beautiful Day!

Beautiful Sunday

Salad-a-Day #4

 

It is a beautiful day in the North Houston area today!  I think it got up to a high of 84 with low humidity.  My husband and I were able to sit outside for several hours today. 

 

Tomato Caprese Pasta Salad

I thought I would make one of my favorite combinations for a fast salad today.  You can make it as large or as small as you want - depending on how many your are serving and how long you want to eat it.  I made this on Friday, and we are still eating it today - and it hasn't gotten at all soggy!!  I love salads that last for several days.

 

It will not be long until we have fresh tomatoes in our garden. Until then, I like to use cherry tomatoes - I used orange and red in this recipe.

Fresh basil is already doing great in our garden :)

I think cherry tomatoes are more dependable for good flavor than regular tomatoes during the "off" season.

All of the ingredients in an antique bowl I got at Round Top, Texas antique shopping a few weeks ago.  I love how cool the blue dots are on the front!  (I have a collection of Pyrex containers - a story for another day :)

 Tomatoes, fresh mozzarella balls, cooked pasta, fresh basil and seasonings.

 You can use white balsamic vinegar to keep the white mozarella looking pretty (instead of brown...) but I did not have anything

but the regular kind. 

 Salad ready to eat!

 

Tomato Caprese Pasta Salad

1 cup cooked pasta - your choice of variety

1 pint of cherry tomatoes cut in half

1 pint container of fresh mozzarella balls cut in to pieces (or you could get a larger piece of mozzarella and cut into cubes) - about 1 heaping cup of chopped mozzarella

1/4 cup chopped basil leaves

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Mix all together and chill - then enjoy!

 

Fresh Flowers

 

My husband is very thoughtful - best husband EVER!!  He got these beautiful sunflowers for me yesterday.  I love them :)  Sunflowers are some of my favorites because they look so happy.

 

I hope you have had a delightful Sunday!

Now I need to go watch The Amazing Race - our favorite show!!

Until tomorrow.

~ Joeby



Salad-a-Day # 3

Fruit Salad

 

When I was growing up on our farm in Arkansas, my mom always made a fruit salad for Thanksgiving and Christmas.  Fruit salad and coconut cake, that she also always made, are two of my favorite food memories from the holidays - and two of my favorite things to this day!  Way back then, it wasn't as easy to get a large variety of fruit - especially out of season.  Now, you can get almost any kind of fruit any time of the year, and from all over the world.

I remember helping cut up apples, and oranges and cutting grapes in half and removing the seeds.  I seldom even see grapes with seeds in them any more!  I also remember adding canned peaches, pears and pineapple to our holiday salads.  We all loved those large fruit salads!!  Having a slice of coconut cake with a side of fruit salad even right now (at 10pm at night) sounds fabulous!

 

I have fruit for breakfast almost every single day. I often think of those fruit salads and it makes me feel close to my Mother who passed away 2 1/2 years ago. I am so lucky that I have little reminders of her during the every-day happenings of my life.

 

 Breakfast on the patio - a few days ago.  It gets so hot here during the summer and is often in the 80's when I wake up with 99% humidity.  So, I try to take advantage of nice days and eat outside :)

Mango and kiwi.  I LOVE mangos and could eat them every single day. And, often, I do!!  We get lots of great tropical fruits here in Texas.  This is from a week or so ago. 

This is a bowl of fruit (fruit salad) that my sweet husband made for me recently.  I think it is so sweet that he cut the strawberries like little hearts - it may have been an accident...but I am going to believe he did it on purpose :)

 

I hope that you are having a good weekend and that a little something triggers a happy memory of someone you hold dear who is no longer a part of your day-to-day life.

Until tomorrow,

~ Joeby

Salad-A-Day For 30 Days - Day 2

Today is a beautiful day in the North Houston area. Just lovely!! 
I am going to spend as much time outside on my patio and in my garden as possible, because these lovely cool days won't last much longer.

Friday In The Garden With Joeby

I can't believe how quickly so many of the plants are growing - especially since we haven't been getting any rain to speak of.  If you want to make youself feel accomplished :)  Go, plant something today!!  A pot of herbs is very easy and can grow in a window of an apartment - nothing better than fresh basil and good summer tomatoes.

Cucumber in the white trellis area.

Herbs!!  Isn't the basil fabulous?  I bougt it from Trader Joe's and planted it in the garden.  It is very happy there :)

 Baby tomatoes

 Baby yellow squash

 I love my garden!!  My husband was such a sweetheart to make the raised beds for me.  I am so lucky to have the time and the place to get my hands dirty in the soil!!

 

Salad - Day 2

 

Quinoa, Black Bean, & Mango Salad

Colorful ingredients!!

Chopping away!!  The cilantro and the green onions are from my garden :)

 Finished Salad - ready to chill and enjoy for days - lasts really well!!

I cut some orange cherry tomatoes in half and have 1/4 of an avacado to go with my fabulous lunch!

Out on the patio - enjoying this beautiful weather - a little sparkling water and a funny romance novel and I am set :)

 

 

Quinoa, Black Bean, & Mango Salad

2 cups cooked quinoa (red or white is what I have used, and I get the kind that has already been washed and cooks in 15 minutes) - allow to cool to room temp

1 (14oz) can black beans rinsed and drained

1 medium mango cut in small dice (I have to do 2 to allow for snacking...)

1 red bell pepper, diced (or yellow, or orange - or mixture them)

6 green onions, chopped

1 hand full of cilantro chopped (about 1/2 bunch from grocery store)

4 tablespoons red wine vinegar

3 tablespoons olive oil

2 tablespoons fresh lime juice

salt and pepper to taste

Put quinoa, and veggies in a bowl.

Mix dressing well and then add to quinoa bowl and toss.

Refrigerate until cold for best taste.

I have also used other veggies in this - like other kinds of beans (chickpeas, or white kidney beans), and cut some fresh corn from the cob (or some frozen that has been cooked until not frozen) - both are really delicious!!

 

Happy Birthday Lime Pound Cake

 Today is my good friend Paula's birthday!!  She was going out of town to do a little celebrating, but I made her a Lime Pound cake before she left.  It is the best pound cake ever!!  I will have to see about sharing that recipe soon.  It makes the BEST cake for strawberry shortcake.  Strawberries and lime are a match made in heaven :)

 Hot cake just removed from the pan.

 Cake with a glaze of sugar and lime juice

Letting the cake cool so I can run it to Paula's house :)

Happy Birthday Paula!!  I hope your day is fabulous!

 

I hope you are enjoying your day where ever you are today! 

Until tomorrow

~ Joeby



May Day - Round Top, Texas - A Salad A Day

April Showers 

Bring May Flowers

Well, we didn't get many showers here in the North Houston area during the month of April, but luckily, just enough showers to have a few May flowers!  We really need a rain here.

Round Top, Texas

My sweetie and I went to Round Top, Texas a few weeks ago for the fun antique shopping and Wildflower looking. One of the big deals around these parts is to take pictures of your children (and pets) in the Bluebonnets. The Bluebonnets are beyond beautiful and so are the orange
Indian Paintbrush.  Since I didn't have any children or pets handy, I just took pictures of the lovely flowers (on the side of the road - trying not to get hit by the people driving by at 80mph).

Zapp Hall in Warrenton, TX - just down the road from Round Top.  I love the way this building was decorated.

Treasures everywhere!!!  I need to gather up what I purchased and take some pics....

Really crowded the Friday that we attended.  The weather was perfect!

1/2 mile down the road was a pasture full of Longhorn cattle and Bluebonnets :)

Round Top - Population 90

(except for Antique week, and then it is 1000x that!!)

I collect turkies and LOVED these turkey platters!!  The one I wanted was $850!!!  Needless to say, I only got this picture. 

 

A Salad A Day for 30 Days

I decided to challenge myself with making a salad a day for 30 days!!  I needed a little boost to get back into blogging and out of my winter cooking rut.  I love salads and love cooking, so the combination should be lots of fun!!   I plan on looking on Pinterest (I'm totally addicted to Pinterest…), and in my cookbook collection (I'm also addicted to cookbooks…) for inspiration.  I hope to create a few from scratch salad recipes, too.

Shrimp Salad

I love shrimp :)  I made this yummy shrimp salad a couple of days ago.  So good and easy to make.

Shrimp ready for roasting.

Shrimp salad on a bed of spinach, and an icy cold Perrier on the patio - perfect for a spring day :)

It was fantastic!

 

Shrimp Salad

2 pounds medium sized shrimp

1 Tablespoons olive oil

salt and pepper to taste

1/2 chopped bell pepper (yellow, orange, red, or green - or a combo)

3 green onions

1 stalk celery

1/2 cup mayonaise

2 tablespoons fresh orange juice

1 teaspoon orange zest

1 teaspoon fresh herbs minced finely (tarragon - what I used, or dill, or basil)

1 teaspoon vinegar (white wine or apple cider is what I have used)

 

Peel and devein shrimp.  Toss shrimp with olive oil, and salt and pepper to taste.  Spread in a single layer on a cookie sheet and bake at 425 degrees in a preheated oven for 8 minutes.  Turn and shake pan around to move shrimp or turn them over, and bake an additional 2 - 4 minutes (depending on how big your shrimp are - smaller 2 minutes, larger 4 minutes).  You do not want to over cook shrimp - they are rubbery (and way to expensive to mess them up).

Remove from oven and let cool.  Add veggies to shrimp after it has reached room temp.

Mix remaining ingredients in a small bowl and then add to shrimp to toss and lightly coat.

 



I am excited to make a salad a day for 30 days!!  I hope you drop by from time to time and try out a recipe of two.

~ Joeby