I'm Back!

I did get back a week ago, but playing catch-up with my house and kids has made it to much to blog. I am now ready to get back in the swing of things.

First off, I had the most AMAZING time in Europe. I have so much to tell and share with ya'll but I am not ready just yet ( I am still waiting on pics). So I wanted to share something I have made since I have been home.

I became a bit obsessed with Chevre Salads while in France. Every restaurant had their own version of one, and I got one at each place! The one thing they all have is Chevre cheese aka Goat Cheese. Most of the salads come with toast topped with warm goat cheese, but there was one that put the goat cheese in a crepe! All were amazing so I decided to put together one that had my favorite parts of each one.

First a base of leafy greens

Sliced Beets

Chopped marinated artichoke hearts

Diced tomatoes

Shredded carrots marinated in some creamy italian dressing

Chopped pecans/walnuts

Hard Boiled Eggs

Prosciutto ( which I had and totally forgot to put in)

Then the Goat Cheese Toast of course

Serve with your favorite Italian dressing

The family LOVED it! Yes even my little ones downed the goat cheese toasts. The only part they didn't love was the beets ( but that was mostly for me anyway!)

I sure hope you try this, and go crazy add whatever you like, just make sure you top it with goat cheese toast!

* here are some other things that were in the salads

-currants

- pears

-cucumbers

-mushrooms

Also a late Happy Mother's Day!

I had a wonderful day filled with Tons of great food made by people I love. What a way to spend a day

Stephanie's Pasta Salad

About 7 or 8 years ago I was introduced to this salad. Now I don't want to over sell it or anything but I would say Perfection best describes it! If you know Stephanie Meadows you already know that she is a great cook so it is no wonder that this salad rocks. Every time I make it everyone raves. And if I hear that she is making it, well you can bet I am there. Only problem is that it is not exactly a wallet friendly salad. So only make it for the people you are trying to impress! Also make sure you make enough to have some for leftovers. Because this bad boy is going to get eaten.
Stephanie's Pasta Salad

1 bag spiral tri- color rotini

add the rest according to your preference-

cheese cubes

summer sausage cubed

thinly sliced red onion

thinly sliced bell pepper

broccoli flowerets

cauliflower flowerets

baby carrots

grape tomatoes halved

small jar of artichokes in oil- chopped

Dressing:

1 c. oil

1 c. sugar

1 c. red wine vinegar

1 tsp salt

1 tsp pepper

1 tsp garlic powder

Caprese Salad

I absolutely love a good Caprese Salad ( now I just wish I knew how to pronounce it correctly). My dear friend Ang is always looking for a place that has a great one on the menu. She has introduced me to Liberty Market- which is incredible, they even make their own balsamic vinaigrette. Sauce also has a great one, their's is more of a salad type with greens grape tomatoes and mozzarella balls- but it still rocks. If anyone knows of any place that has an awesome caprese salad please let me know.

Now the key to a good Caprese salad is FRESH ingredients.

Great basil- I picked mine from my garden, but store bought is just fine as long as it is fresh.

I used tomatoes from my grandmas garden, because frankly there is nothing like a homegrown tomato. It is unlike any other kind- but if you must buy make sure you get a good one ( not mushy or bitter.

And DO NOT skimp on the mozzarella- get the one in the specialty cheese aisle. The Buffalo Mozzarella that is soft to the touch.

Now if you follow all the rules, I am positive you will have an excellent Caprese Salad.

Caprese Salad

Sliced Tomatoes

Sliced Buffalo Mozzarella

Thinly sliced Basil strips

EVOO- extra virgin olive oil

Balsamic Vinegar

Once you have assembled the sliced tomatoes and mozzarella, sprinkle the basil over. Then drizzle EVOO and Balsamic Vinegar, and salt over the top.

Refrigerate till you are ready to eat.

My Bunco Meal

A couple of years ago my mom made these sandwiches for Easter and I fell in Love. They are a sweet & salty parade of flavors with just the right crisp to the warm sandwich.

If you have not been lucky enough to have tried one of these sammy's I suggest you go right out and buy the ingredients and make it for dinner tonight! You will be forever in love and can thank me later.

The Best Ham Sandwiches Ever

adapted from Recipezaar

Ingredients

• 2-12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
• 2 lbs of sliced ham (any kind will do)
• 12 slices swiss cheese
• 3/4 cup butter
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons dried onions ( i used grated onion)
• poppy seed

Directions

1. 1
   You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted, wisk together, and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!

I also made this take on a Caprese Salad, but with pasta a salami
Pasta Caprese Salad

Mozzarella Balls quartered

Halved grape tomatoes

Thinly cut basil

Pasta

Thinly sliced Salami

Put it all together with your favorite Balsamic Dressing.

I know I already said you MUST try the ham sandwiches but I you MUST also try the Lemon Cooler Cake from Costco it is straight Divine! I have had Many Lemon cakes and Nothing I mean Nothing compares to this one ( yes Joes BBQ included). It is sooooooo Moist, sweet and the perfect amount of lemon flavor. I could truly eat the whole thing!

Antipasto Salad & Bruschetta

For dinner tonight I decided on an Antipasto Salad. I fell in love with the salad from Rigatony's the first time I went, and I try to re-create it every time. I think this was the closest I have gotten to their's, it was absolutely scrumptious and everyone loved it especially my little guy Jackson who had about 5 helpings. Luckily my neighbor's the Oakliefs brought over their leftover BBQ Chicken sandwiches, since I had a lot of dinner guests. Everyone loved the sandwiches so I will have to get her recipe and post it later.

Antipasto Salad

Romaine Lettuce

Tomatoes

Red Onion (thinly sliced)

pepperoncini

salami

provolone

add this all together and put in your favorite Italian dressing.

I had some leftover bread so I thought I would make a little Bruschetta in honor of my dinner guest and SIL Suzanne ( who is the queen of Bruschetta). I think I added a little too much garlic, but everyone else seemed to love it. ( but I am not a huge fresh garlic person as it is)

Bruschetta

Dice up some tomatoes real small, add some fresh garlic, basil, extra virgin olive oil and balsamic to taste. Put it on some toasted bread brushed with olive oil or butter.

This is a fantastic appetizer that everyone loves.

I got this great idea from a blog I frequent called littlenannygoat who got it from another blog as well. It was so easy and turned out super cute. I think I might use it every year.