Spring Salmon Salad

I’ve been wanting to make this elegant salmon salad ever since I saw it in Southern Living. I knew it would be perfect for a handful of occasions, such as a Mother’s Day Brunch or a fancy spring luncheon! 

Sauvignon Blanc Pound Cake

Sauv Blanc Pound Cake with berries and cream.

When I first saw this recipe for Sauvignon Blanc Pound Cake I immediately thought of my mom. Sauv Blanc is her wine of choice, and of course her great taste has rubbed off on me, and it’s my go-to wine. Pinot Grigio is so 2006 (her old go-to, but still really good)!

sauv blanc pound cake

I wasn’t sure what the end product would taste like, some cakes tend to come out pretty boozy, but this one ended up tasting close to a classic pound cake. I thought serving this cake with berries and whipped cream was a must, but Jordan told me he liked it plain with just butter….so you can be the judge of what you like best!

Pancetta and Gruyere Quiche with a Hashbrown Crust

How have I never heard of a Quiche with a hashbrown crust? Have I been living under a rock all of these years? Why isn’t this the standard way to make a quiche?!? All questions I asked myself upon discovering this awesome recipe.

Let me tell you something. I tend to be weird about eggs, so quiches don’t come around too often in my kitchen. But I have been waiting for the perfect occasion to make this, and Mother’s Day Brunch was the perfect time. I was nervous about how it was going to turn out, but only received rave reviews.

Thirsty Thursday: Pink Panty Droppers

Ok. You may have seen the Natty Light and Monarch and immediately threw up in your mouth a little. But I can’t not tell you about how my friends and I totally had a few of these last weekend…and liked it.

Pink Panty Droppers. I hate the name, because I swear to god, I have never witnessed one panty drop during the consumption of this lethal party drink. I may or may not recall a time when a certain someone tasted one, thought, “WOW! these are delicious!” and an older and smarter friend took a sip, said, “Be careful with these.” That certain someone didn’t listen and about 30 minutes later was running into the woods from the cops, falling over, losing a flip flop, stopping against a tree and realizing the forest was spinning and that no, the cops were not out to get her…I digress.

Dreaming of…Orcas Island, WA

It’s tough to believe I didn’t share this with you 2 seconds after I got home from Labor Day Weekend 2012, but let’s just say I was a little tired. We had the privilege of going to our friend Danny’s cabin on Orcas Island last year, and I was going through photos and found all of these gems and am dreaming of going back.

Stairs down to the beach from the cabin.

This cabin has been in Danny’s family since the 1930′s. You step onto the property and you step back in time…It really makes me wish my Grandpa kept around relics like this instead of Costco cottage cheese containers (that’s a very unpretty story for another time).

Old Wood Stove that we cooked on all weekend.

Yes. The New Science of Skin and Scuba Diving.

crabbing for the first time.

We spent the whole weekend on the beach, kayaking, crabbing, bonfire-ing, and relaxing with no cell service. Hands down one of the best weekends ever.

The view from the cabin.

I forgot to mention there are tons of Starfish on the beach.

Wet dogs welcome at this 5 Star resort.

Awww, a Coug and a Husky, getting along just great!

Strawberry, Pecan and Prosciutto Quinoa Salad

Dare I say this is one of the BEST Quinoa recipes I have ever discovered?!? It’s such a fun combination of flavors and ingredients that totally compliment each other. I can’t wait to make this for a summer party!

I was so excited to dive into this, that I didn’t end up with any well styled photos. I was just too hungry and it all just tasted too good.

Note: this recipe tastes best the day it is made. Strawberries just aren’t quite the same after they have sat in the fridge overnight. It’s still great the next day, but if you are making it for an event or party serve it the same day.

Recipe
Strawberry, Pecan & Prosciutto Quinoa Salad
adapted from Southern Living
Makes 4 servings (more as a side dish for a party)

Ingredients 

For the Dressing:

1/3 cup diced red onion

3 Tbsp grapeseed oil

1 Tbsp fresh lemon juice

1 Tbsp apple cider vinegar

1 Tbsp fresh parsley, chopped

2 tsp lemon zest

A pinch of salt

Freshly ground black pepper, to taste

For the Salad:

1 cup quinoa, rinsed

2 cups water

4 oz. prosciutto

1 Tbsp. extra virgin olive oil

1 cup pecans, toasted

1 cup arugula

1 cup quartered strawberries

1 cup crumbled fat free feta cheese

Bring 2 cups water and 1 cup quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 10-15 minutes, until quinoa is easily fluffed with a fork. Let cool.

Stir/Whisk together 1/3 cups diced red onion, 1 tbsp chopped fresh flat-leaf parsley, 3 tbsp grapeseed oil, 1 tbsp apple cider vinegar, 2 tsp lemon zest, 1 tbsp fresh lemon juice, salt, and pepper.

Saute 1 (4oz) package (or 3 oz, or 6 oz…whatever works!) of prosciutto in 1 tbsp hot olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes or until slightly crisp; drain well, and crumble prosciutto to bite-sized pieces.

Toss together onion/dressing mixture, prosciutto, quinoa, toasted pecans halves, strawberries, feta cheese, and arugula. Serve immediately, or the day it is made.

Chicken Tortilla Soup

I have been looking for an excuse to make homemade Chicken Tortilla Soup for a long time. It’s one of those soups that you can eat on just about any occasion, it was perfect on a sunny spring day with some homemade margaritas and guacamole.

The best part is it is also super easy! I cannot wait to make this a staple around my house. My aunt advised to use the chicken with skin on and bone in since it has more flavor, it was a little more effort but worth it! Adding black beans and olives is totally optional here, but 100% necessary for me in just about every mexican dish.

One of the most fun parts of Chicken Tortilla Soup is all of the add-ins you use to make it your way! We had tortilla, chips, sour cream, cheese, avocado, black beans, salsa, and black olives on the table for people to choose from.

I also didn’t know Ina Garten had an aversion to cilantro, it is so sad when I find out people despise the herb, but I know it’s typically a weird genetic thing.

The process – cook veggies first, add broth and tomato puree, chicken goes in last and you’re done!

Recipe
Chicken Tortilla Soup
Adapted from Barefoot Contessa at Home
we served 6, but there were still LOTS of leftovers!

Ingredients

• 4 split (2 whole) chicken breasts, bone in, skin on
• olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, minced
• 2 1/2 quarts (80 oz) chicken stock
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 2 to 4 jalapeno peppers, seeded and minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 1 can rinsed and drained black beans, optional
• 6 (6-inch) fresh white corn tortillas

For serving:

• sliced avocado
• sour cream
• grated Cheddar and/or Pepper Jack cheese
• sliced black olives
• tortilla chips or extra tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and black beans (if using) and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar or Pepper Jack cheese, and broken tortilla chips.