The first time I saw aioli sauce on a menu with a fish entree I did not know what to expect and was surprised to find that is was like a mayonnaise. It is basically made in the same way as mayonnaise with garlic and any herbs that you want to jazz it up. I chose dill here as it is a great accompaniment to fish. It was also delicious mixed in with my tuna salad for a sandwich.
We have a brand-new great-grandbaby, born August 2, 2014! Our granddaughter, Rosemarie and her husband Travis are the proud new parents of a beautiful baby boy. They have been blessed! This is our third great-grandchild but it is the only one living close enough that I can cuddle as the other two live too far away.
Our son, Ron and his wife, Lisa will be arriving at our house on August 19th from North Dakota and will be visiting with us for a week. I’m not sure how much of them I will be seeing though, as this is their first grandchild and they will probably be hanging out with the new parents and that little baby boy.
The fresh grown green beans this time of the year are so crisp, tender and sweet, I prefer to eat them raw or just barely blanched. This crisp green bean salad has you blanch the beans in salted water then shock them in ice cold water so they stop cooking and keep their bright green color and fresh flavor. With the addition of tomatoes, blue cheese, bacon and almonds, the yum factor multiplies. I don’t care for heavy dressings so this vinaigrette is a reduced fat dressing but has a lot of flavor and compliments this fresh summer salad very well.
Farro is an ancient whole-grain, I mean really ancient and it is cultivated in the fields of Italy and elsewhere in the Mediterranean. With the revival of interest in whole grains, farro’s popularity is gaining popularity in America as well and it is also being grown in Eastern Washington by Bluebird Grain Farms.
Last weekend I went with my son Joshua and a dear friend on a 55-mile bike ride. We went up a national Forrest road on Mt. Saint Helens where we reached an elevation of 4,146 feet and had a total gain of 6,742 feet. It was such a great ride with a fairly narrow road and no cars to breeze by us. The scenery could not be beat with a mix of old growth, new growth and fallen trees from the blast zone. The climb up had a few sections that dipped downhill then brought us back up a steep, tough climb then the ride back down the hill was fast and thrilling as we flew around tight corners at 38mph. It was a great trainer for our Tour de Blast ride in September and built up my confidence.
I made this cake for one of Joshua’s old high school friends. She wanted a simple design with succulents and grape vines and she preferred the satiny look of fondant. There is always a challenge with a simple looking cake. I struggle with getting a perfectly smooth layer of fondant on a cake. It isn’t a problem when I place a border around the wrinkled edges and flowers on bumps or tears but this cake left me very little room to hide bumps and wrinkles.
A couple of years ago, Dahn and I entered an online recipe contest sponsored by an olive oil company. I created a casserole with eggplant, tomatoes, basil and goat cheese. It was very good but unfortunately, it was not a winner. They did send me an apron and a shopping bag though, but then everybody that entered the contest also received one.
I love living in Washington State and I really enjoy living so close to Seattle. It is such a culturally diverse state that keeps your senses stimulated with its food, music, art and culture. There is a large Vietnamese population in Seattle, which makes getting authentic Vietnamese food easily accessible. My last trip to Seattle I enjoyed a massive Banh Mi Sandwich for only $4. Banh Mi is typically served on a light, crispy Vietnamese style baguette. It isn’t difficult to find the bread in an Asian grocery store however a traditional French baguette works just as well here.
Early in May as I was shopping at our local Costco store I saw a display of beautiful lavender plants and the fragrance was so wonderful! Immediately, I knew just where I wanted to plant this beauty……in a large pot on my back deck! Now I just hope I can keep it alive and beautiful.
When I first saw this plant I began thinking scones with lavender, shortbread cookies with lavender, lavender cake…. and that was another incentive to convince me to buy it. After toting it to my car and spilling dirt on the back seat floorboard carpeting, I managed to get it home without any damage and planted it in a large pot just where I had imagined it to be. Perfect!
Fresh rosemary is infused in this savory chicken salad sandwich. Using leftover chicken or grabbing a pre-baked rotisserie chicken at the deli makes this an easy lunch. I ramped up the flavor by using Rosemary Olive Oil bread that I couldn’t pass up when I was sampling at Costco. A fair amount of mayonnaise is replaced with Greek yogurt but the flavor doesn’t skip a beat with the addition of Dijon, garlic and seasonings.
- Serves: 6
- Serving size: 6
- Calories: 238
- Fat: 7.5
- Saturated fat: 1.7
- Carbohydrates: 16
- Sugar: 3.6
- Sodium: 523
- Fiber: 2
- Protein: 25.4
- Cholesterol: 62
- 1 pound baked chicken breasts, roughly chopped
- ½ red onion, finely diced
- 3 celery ribs, chopped
- ⅓ cup Greek yogurt
- 5 tablespoons mayonnaise
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons Dijon mustard
- 1 garlic clove finely minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 12 slices fresh bread
- 6 leaves red leaf lettuce, washed
- Place the chicken, onion and celery in a large bowl.
- In a small bowl combine the yogurt, mayonnaise, rosemary, Dijon mustard, garlic, salt and pepper. Blend together then stir into the chicken mixture.
- Spoon the chicken salad onto 6 slices of bread, top with lettuce and remaining slices of bread.