Dijon Carrot Salad

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Dijon Carrot Salad

We all know about traditional carrot salad…….mayo based,with *gag* raisins…….I know I should not bash food, but I really dislike raisins!

I don’t know if it’s a texture thing, or if it’s the actual taste…….or the fact that they can disguise themselves as chocolate chips……..then bam…..it’s a raisin. Very disappointing when your mouth is set for sweet chocolate…… Continue reading “Dijon Carrot Salad”


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Chicken Cordon Bleu Loaf

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Chicken Cordon Bleu Loaf

Chicken Cordon Bleu Meatloaf

Nothing says comfort food like meatloaf. We all grew up with it. For some it was a certain night of the week………Monday Night Meatloaf……..for us it was always the same, meatloaf, au gratin potatoes ( Betty Crocker from the box) and corn. My brother and I were not huge veggie eaters as kids. But, give us corn and we would eat every kernel.


I have made different versions of meatloaf my entire adult life. Some super simple, some with waaayyy to many steps and pre cooking. I have tried using ground turkey, of which, if you follow our blog you know I am not a big fan of. On the other hand, I am a fan of ground chicken. My favorite way to make meatloaf is just hamburger, egg, ketchup, onion, and oatmeal……cover it with ketchup and slices of bacon………it reminds me of home. Continue reading “Chicken Cordon Bleu Loaf”

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

Beet Cucumber Onion Salad

When I first started to expand my culinary skills, the internet was not readily available……..truly shows my age…………but, cable TV and the start of the Food Network ,along with food magazines got my creative cook on.


Now, I love magazines and love to cook……match made in heaven. I got subscriptions to Gourmet, Bon Appetit, and Cooking Light. Later it was Food and Wine, Fine Cooking, and the list went on. Not to mention all the little cookbooks at the checkout counter. I had stacks and stacks of them. I would pour over them trying to find just the right recipe.

The Beet Cucumber Sweet Onion recipe came from Bon Appétit, the July 2002 edition. Later, I saw it again on one of my favorite recipe search websites, Epicurious, the hours I have spent on this web site……….oh my!!!

Beet Cucumber Onion Salad 1

About the beets…….as a child…….never, never never, would I eat them. As an adult, whole different story. I totally love them. And, because I love them I grow them every year in my garden. They are easy to grow……just be sure to thin them so they have room to spread out. Cooking them is a breeze…….roast them!

All you need to do is wash them, clip off the tops leaving about and inch or so, leave the tap root on , place them on a foil lined cookie sheet ,sprinkle a little water on them, cover with foil and bake in a 400* oven until tender. Let them cool slightly, and the skins peel right off. At that point you can use them in the Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing or your favorite beet recipe. You can also freeze them. They freeze beautifully.

The hardest part of this recipe is roasting the beets, which isn’t hard at all. The rest is easy peasy………just slice and arrange. Whisk together the dressing and you are all set. This can be done in advance and is easy to take with you…….it’s still summer picnic and family reunion time. Who doesn’t want an easy take along……that bonus……. is really pretty………….Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing!

Beet Cucumber Onion Salad Collage

Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing
Author: 
Serves: 4
 
Ingredients
  • 6 medium beets, trimmed
  • 1 large cucumber, unpeeled, cut into ¼-inch-thick rounds
  • ½ sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
  • 4 teaspoons honey
  • 4 teaspoons apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • ⅓ cup olive oil
Instructions
  1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour Cool in foil. Peel beets, then cut each into 6 slices.
  2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

 

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