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Fresh Start Balsamic Fruit Salad Recipe

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Fresh starts are a good thing. I’m pretty sure we don’t give ourselves enough of them. Fresh starts are a result of proper grieving. Proper grieving happens not only after big, life-changing moments but also needs to be a part of our every-single-freakin’-day processing. We need to grieve when other drivers are rude to us, when our go-to coffee shop discontinues our favorite syrup flavor, and when we make a silly mistake in front of co-workers. We don’t need to cry over teeny-tiny everything, but we do need to acknowledge the feelings we have over the incident, talk ourselves through it with healthy, truthful words, and move forward without ignoring the lil’ bruise to our ego.

Have I ever mentioned that I’m a counselor too? Yeah. That. For realz. For the last twenty years, I’ve helped many people find their fresh starts and this always – and I mean always – includes grieving the past. There are textbook guidelines for grieving but there is no perfect recipe for getting over stuff. I mean, sometimes it just comes on too fast to keep up with the grieving. And sometimes we just don’t want to grieve yet. And sometimes no one has ever told us how important grieving is for the soul. And sometimes we excuse every bit of pain in our lives which just allows the stink to take up residency in our soul.

May I recommend a weekend away alone at your favorite B&B to find your fresh start? And may I recommend this fresh start salad to nourish your beautiful person in the meantime?

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Balsamic Fresh Fruit Salad

  • 4 nectarines
  • 1 pound fresh strawberries
  • 1 pint fresh blueberries
  • 1 pint fresh blackberries
  • 1 pint fresh raspberries
  • 2 kiwis, diced (optional)
  • 3/4 cup apricot jam (for sugar-free, use sugar-free jam)
  • 1/4 cup warm water
  • ½ cup balsamic vinegar
  • 2 basil leaves, minced
  • Salt & pepper to taste
  • 4 Sprigs of mint (for garnish)

Rinse & drain nectarines & berries to clean. Cut nectarines in half. Set 4 halves aside.

Dice the remaining nectarines and place in large bowl. Peel and dice the kiwi and add to bowl. Remove stems from strawberries and dice then add to bowl. Add remaining berries to bowl as well.

In a separate bowl, passionately whisk together jam, water & balsamic vinegar. Add minced basil leaves and salt & pepper to taste. The salt should simply help bring out the other lovely flavors in the dressing.

Pour dressing over diced fruit & berries. Stir in gently until fruit is well-coated.

Place each nectarine half on a plate and top with diced fruit salad . Garnish each serving with a sprig of mint. Makes 4 servings.

You got this! Here’s to your fresh start. Also, this might be a good time to admit that I still haven’t forgiven Starbucks for ditchin’ their almond syrup eight years ago. Do as I say, not as I do.

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20 Most Popular Posts in 2012

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As I look back on 2012, I realize that sometimes the only thing that held me together was my high-gluten content.

Today, I present thee with the most delicious, gluteness list of my top 20 most visited recipes of 2012. There are even a few healthy ones, including number one.

how to cook steak

Screen Shot 2013-01-01 at 11.03.30 AMScreen Shot 2013-01-01 at 11.02.54 AMHow to Cook Filet Mignon Steak

best potato soup recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.33 AMBaked Potato Soup

how to make corn dogs

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.29 AMMini Corn Dogs Recipe

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how to make pudding

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.22 AMHeavenly Chocolate Pudding Parfaits Recipe

best blackberry crumble

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.16 AMHomemade Blackberry Crumble Recipe

chocolate sheet cake

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.11 AMChocolaty Texas Sheet Cake Recipe

how to make strawberry glaze

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.04.06 AMStrawberry Glaze and Strawberry Tart Recipe

joey fatone bed and breakfast

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.03.52 AMSaucy Balsamic Burgers Recipe AKA Saucy Balls

swedish rye bread recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.03.30 AMSweet Swedish Rye Bread Recipe

best blueberry muffins recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.03.11 AMBlueberry Cream Cheese Muffins Recipe

fancy party dessert recipe

Screen Shot 2013-01-01 at 11.03.11 AMScreen Shot 2013-01-01 at 11.02.54 AMAlmond Raspberry Truffle Cakes Recipe

best tator tot casserole tater

Screen Shot 2013-01-01 at 11.04.33 AMTator Tot Casserole Recipe

cream cheese mint recipe

Screen Shot 2013-01-01 at 11.04.29 AMButtery Cream Cheese Mints Recipe

better than sex cake

Screen Shot 2013-01-01 at 11.04.22 AMBetter Than Sex Dessert Recipe

joey fatone mud pie dirt cake

Screen Shot 2013-01-01 at 11.04.16 AMMud Pie Recipe

how to make homemade milkshake

Screen Shot 2013-01-01 at 11.04.11 AMButterscotch Milkshake Recipe

homemade fajita seasoning

Screen Shot 2013-01-01 at 11.04.06 AMHomemade Chicken Fajita Seasoning Recipe

blueberry mango smoothie recipe no sugar no gluten-free

Screen Shot 2013-01-01 at 11.03.52 AMLayered Blueberry and Mango Smoothies

how to make a perfect pancake

Screen Shot 2013-01-01 at 11.03.30 AMHow to Make Perfect Homemade Pancakes

seven layer salad recipe

Screen Shot 2013-01-01 at 11.03.11 AMSeven Layer Salad Recipe

Yay, for salad! And bacon. And don’t worry. As much as I enjoy a refreshing, crispy salad, I will continue to bring you all things immoderation.

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Waldorf Salad Recipe

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It appears I am not the only person on the planet who has the gift of making incredibly healthy food unhealthy. I am happy to carry on the tradition which has obviously been going on for decades. The proof? The Waldorf Salad – a must for every holiday table and a perfect snack if there are leftovers.

 

  • Waldorf Salad Dressing Recipe
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice

Stir together and allow to rest so sugar can dissolve while chopping salad ingredients.

Waldorf Salad Recipe

  • Waldorf Salad Dressing (above)
  • 4 cups chopped honeycrisp or cameo apples
  • 1 cup chopped walnuts
  • 1 cup celery, chopped
  • 1 cup of red & green grapes cut in half (optional)

Stir all ingredients together and place on a pretty platter or bowl. If you like, sprinkle with a few more chopped walnuts.

Merry healthy, unhealthy Christmas and may your tables be filled with an abundance of lovely food and joyful relatives and friends this year. Thank you for reading. I love you.

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Turkey Salad Recipe

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Done with your hot turkey sandwich, turkey noodle soup, turkey fajita and turkey pot pie? If you don’t want to freeze the leftover turkey, maybe something a little lighter and refreshing is in order. Da da da daaaaa I present thee with turkey salad on, well, a salad. Use dressing if you must but it may not even be necessary when you taste this yummy turkey salad. For it alone packs a tasty punch.

INGREDIENTS:

  • 2 cups diced freshly cooked, chilled turkey (or chicken)
  • 1 rib of celery, diced
  • 1 tablespoon yellow onion, fine diced
  • 1/2 cup canned sliced water chestnuts, cut into quarters (optional)
  • 3/4 cup mayonnaise
  • Salt & pepper
  • 1/4 cup slivered almonds
  • Lemon Pepper

FOR SANDWICHES: Stir turkey, celery, onion, water chestnuts, mayonnaise, almonds, lemon pepper, salt & pepper together. Spread turkey salad on bread, add lettuce or sprouts and sliced tomatoes. Makes about 4 sandwiches.

FOR SALADS: Stir turkey, celery, onion, water chestnuts, mayonnaise, salt & pepper together. Place about 1 & 1/2 cups of lettuce on each plate. Place 1/4 of turkey salad on top of lettuce. Sprinkle with the almonds and lemon pepper. Add diced tomatoes and a little salad dressing if desired.

And, although I doubt it’s an issue, you can always freeze the leftovers if the extra turkey just won’t disappear after five turkey-filled days to save for the fun Snow on the Mountain tradition.

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Sweet and Spicy Cornish Game Hens With Cornbread Stuffing

Sweet and Spicy Cornish Game Hens With Cornbread Stuffing

When I was single, I used to go for long drives in my pumpkin-orange, 76 Chevette. I would drive until I got lost and then find my way back, making stops along the way to experience new stores and new restaurants. In losing myself, I would always find a new side of myself. A sexier, spicier version of me – one who had interesting stories to share. One who could find her way around because she was no longer apt to get lost.

Somehow, stepping out of the traditional makes life a little sexier. If you haven’t taken a different route to work for years, I prescribe for you the freedom to leave early and take the backroads. If you are in need of a vacation and cannot gather the funds to take one, sneak away for a movie at a theater you’ve never tried with a friend you haven’t seen in far too long. Go to a crazy musical. Visit the zoo. Do something… anything you’ve never done before that is wild and good for your soul. Do it today. Add a little sweet and spicy to your life.

And then celebrate your break-thru to a sexier life by making this dinner for yourself and five other people who you love hanging out with.

This recipe makes dinner for six… perfect served with a gorgeous salad.

STUFFING:

  • 1 batch of Jalapeno Cornbread (make the day before)
  • 1 tablespoon olive oil
  • 1 pound country sausage
  • Salt & pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 5 leaves fresh sage, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 stalk fresh oregano, chopped
  • 1 cup chicken broth
  • 3 tablespoons melted butter
  • 2 celery stalks
The day before: Bake jalapeno cornbread and place a clean paper towel on top overnight. The day of: Pour olive oil in hot pan over medium-high heat. Crumble sausage and add to pan. Add salt & pepper. Cook sausage until browned. Add diced onion. Cook until sausage is done and onions are golden. Add garlic, crushed red pepper, balsamic vinegar and brown sugar. Allow to cook down for a few minutes then turn off heat and add chopped herbs. Break cornbread into about 1 inch chunks and place in bowl. Add celery, butter and sausage mixture (including juices). Using hands, gently toss stuffing until mixed together well.
GLAZE:
  • 1 – 10 ounce jar apricot jam (preferably not preserves)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground ginger
  • 2 cloves minced garlic (or 1 teaspoon)
Whisk all ingredients together until sauce forms. Set aside until ready to use.

ASSEMBLING & BAKING CORNISH GAME HENS:

  • 6 Cornish game hens
  • 2 cups chicken broth
  • Salt & pepper

Preheat oven to 375F.

Rub game hens with salt & pepper inside and out.

Fill Cornish game hens with stuffing mixture.

Prepare roasting pan by placing rack inside. Pour chicken stock into roasting pan.

Coat outside of game hens completely with glaze and place on baking rack with legs upward. Place foil over game hans about half way through baking time (or after they are golden brown).

Bake for about 1 hour  to an 1 hour and 15 minutes or until game hens register on meat themometer at 165 degrees in the thickest part of the bird (the thigh).

Remove game hens from pan and place on a platter. Reduce remaining sauce by cooking over medium heat (if needed) to thicken. Salt & pepper to taste and serve on the side.

While enjoying your friends, be sure to pass on your sweet & spicy challenge to them for a sexier life. Be sure to come back and comment after you have successfully lost and found yourself, Sexy You.

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Black Bean Salad Recipe

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If I were voted president, the world would be less consumed with guarding wetlands and more focused saving cilantro fields for I have never met a cilantro dish I have not loved.

Of course, if I were voted into office, Nutella crepes would be on the food pyramid, every ladies’ restroom would have a stall especially for little boys who are still practicing their aim, and rest areas would have two Marine’s on guard twenty-four hours a day.

INGREDIENTS:

  • 2 – 15 ounce cans black beans
  • 5 cups water
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon honey or sugar
  • 1 bell pepper, diced (red, yellow or orange or for more color, some of each)
  • 1 medium tomato, diced
  • 2 green onions, chopped
  • 1 small red onion, thinly sliced
  • 1/2 bunch cilantro leaves, chopped
  • Sea salt & fresh ground pepper

Open cans of beans and rinse well with cold water. A most lovely natural doctor friend taught me to rinse the beans to prevent excessive gaseous anomalies. You’re welcome.

Place beans and water in a medium saucepan. Bring to a boil and then turn down heat to medium low. Cook for 30 minutes.

Rinse beans with cold water until chilled and drain.

Place beans and all remaining ingredients in a large bowl. Stir well and place in a pretty serving dish.

Of course, if everyone ate more cilantro, the world would be a better place and we might not need the Marine guard part, so let’s get started.

Today’s make the world a better place to do list:

1. Eat this bean salad.

2. Buy more Nutella.

3. Vote.

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Beer Battered Halibut Fish & Chips Recipe

Beer Battered Halibut Fish & Chips Recipe

While rewatching my calorie-laden episode of My Family Recipe Rocks again last night, I was caught off guard by a commercial for a weight gain pill that aired somewhere between the extra-cheesy scalloped potatoes and my mud pie that requires three gallons of ice cream to create. I mean, all this time I could have taken a pill instead of eating extra-cheesy scalloped potatoes and mud pie? Silly me. Now, bring on the beer battered fish and chips…

INGREDIENTS:

  • Canola or vegetable oil for frying
  • 2 egg yolks, beaten
  • 12 ounces of your favorite pilsner beer
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 2.5 pounds fresh halibut

Preheat  oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.

Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together egg yolks, beer, flour, baking powder, sea salt,  onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Cut into 1-2 inch pieces – whichever you prefer – but make sure that all the pieces are as close to the same size as possible so that they all cook in the same amount of time.

Serious sizzle.

Using tongs, place a few pieces of fish in the tempura batter. Use tongs to help coat the fish. Carefully place coated fish in the preheated oil. Use the tongs to adjust fish as needed. Cook for about 3-5 minutes, perhaps longer for larger pieces.

Remove fish from deep fryer when done. Place on paper towel-lined baking sheet. Sprinkle with a wee bit of salt.

Enjoy while hot.

If you’d like to use frozen halibut, be sure to defrost and pat dry with paper towels to remove excess moisture before cooking.

If you like, you can add the “chips” or fries. I mean, since you have the deep fryer out and all. Cut about 4 russet potatoes into a French fry cut (mandolin works perfectly for this). Deep fry for about three minutes at 350 degrees to blanch. Allow to cool on paper towel-lined baking sheet while you cook the fish. Place fries back into deep fryer again and cook for about 5 more minutes or until golden brown. Place back onto baking sheet when done and lightly coat with sea salt.

All of this crispy, golden loveliness is not to be confused with a weight gain pill. You know, just in case you might have gotten them mixed up or something. Please pass the fries. And an apple.

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Mediterranean Pasta Salad

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What does one serve at a party in the fall? Why, a summery pasta salad, of course.

Who would do such a thing? Maybe a person who just can’t let go of summer. Maybe a person who plays Christmas music in October. Maybe a confused person. Or maybe someone who has an ungodly amount of love for pesto.  Maybe me.

Pesto, I love you. Don’t tell apple cider.

INGREDIENTS:

  • 1 pound spiral (or insert your favorite shape here) whole wheat (or regular) pasta
  • 7 garlic cloves, minced
  • 4 ounce container of pine nuts
  • 4 ounces of fresh basil (this can be purchased in the produce department of the grocery store if you don’t grow your own)
  • 3/4 cup extra virgin olive oil
  • 3/4 cup of grated Parmesan cheese
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 cup mayonaise
  • 1/2 cup canned  julienne-cut, sun dried tomatoes
  • 1/2 cup Kalamata olives, sliced into fours

Boil water in a medium large pot then add pasta and about a teaspoon of salt. Boil for the length of time instructed on the packaging. When done, drain and rinse with cool water in a strainer. Place pasta in a large bowl.

Place garlic cloves, pine nuts, basil, olive oil, Parmesan cheese in food processor and process until everything becomes almost like a paste texture to make pesto.

Add pesto, salt & pepper, mayonaise, sun dried tomatoes and Kalamata olives. Stir until combined. Chill for a few of hours and serve.

If planning in advance for a party: Pesto, salt & pepper, mayonaise, sun dried tomatoes and Kalamata olives can be mixed together  & placed in a smaller container in the fridge until ready to put salad together. Cook noodles on day of party, chill and then mix pasta with other ingredients in a larger bowl.

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Roasted Chipotle Chicken With Cilantro Lime Rice Stuffing

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Roasted chicken is the perfect dinner for fall. A perfectly browned bird covered in Mexican spices and rice loaded with fresh confetti touches is a nice change from the typical herbed chicken. A cozy and easy-to-make combination. So easy, in fact, you can cook it while taking a much-needed nap. Not that I would know this first hand or anything.

Preheat oven to 350F. Rinse chicken off well before using. Dry a bit by patting with a couple of paper towels. Prepare roasting pan by placing a rack inside. A shallow roasting pan works best so that the chicken can crisp up rather than be surrounded by pan which will create too much moisture for a crispy skin.

Prepare chipotle spice rub for chicken. Place these ingredients in a small bowl and stir together very well.

  • 1/2 teaspoon Chile de Arbol Powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon chipotle powder (for more heat, add more)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3 teaspoon oregano molido
  • 2 teaspoons  Rio Grande Chili Blend
  • 2 teaspoons onion powder
  • 5 teaspoons ground cumin
  • 2 teaspoons salt

Bring 1 3/4 cup of chicken broth to a boil. Add one cup of long grain white basmati rice. Stirring once & awhile, cook on low with a lid until rice has almost completely soaked up rice (about 10-15 minutes). Although rice will not be completely cooked yet, add salt and give it a stir. Try it for taste. It is best to add salt a little at a time until you reach the right amount than to put too much in and regret it afterward. When you feel good about the amount of salt used, place rice into chicken where it will finish cooking. Stuff it as tightly as possible. You can tie the chicken legs together with cooking twine to help it stay in better if you like.

Coat chicken with olive oil and then rub chipotle mix all over chicken and inside as well.

Typically chicken legs will be up when roasting, that is, unless you are not being mindful because you’re over-tired. Not that I would know.

Place chicken in oven. Turn on the Home & Garden TV. Try to force yourself to stay awake to watch an amazing room make-over; but, sadly, fall asleep. Miss approximately 3 more room make-overs. Wake up to family telling you that they think blog is done. Open your eyes when he confirms the temp of the chicken has reached 165 and declares it perfectly cooked. See? Nothing to it.

Bake chicken for about 2 hours and then check the temperature using a meat thermometer. The temp in the middle of the thigh should be at least 165 degrees. Remove the chicken from the oven and allow to set for about 20 minutes so it will be at its juiciest when you enjoy it.

To finish off the rice (while chicken sets) add a 1/2 a bunch of chopped fresh cilantro leaves, the juice of one lime and a bit of finely diced red onion and a small, diced tomato. If desired, perhaps some cumin and more salt if needed.

Spicy, crispy skin. Edible confetti. So satisfying and comforting one might even need another nap.

Trophy Cupcake Give-Away ends tonight September 8th at 8pm. Comment on this blackberry pie post to enter.

Girl Scout Cookie Give-Away ends on September 12th at noon. Comment on this Puyallup Fair post to win.

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Forty (Maybe) and Fabulous (For Sure)

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You know those life-long friends you couldn’t get rid of even if you tried? Yeah, I love those ones. Here are a few of ours…

Taye is helping momma celebrate her birthday. He really didn’t care at all about the photo. He just wanted the cake. Who can blame him? Cake is good.

I decided upon Flo and Francis the flamingos to help us celebrate and created a little “lawn” for them to stand in with some wheat grass from the store.

Everything at the table must match the theme when I host a party. I’m kind of fickle that way. Thank you for your cooperation, green dish. These Lil’ Smokies heated up in a slow cooker with barbecue sauce are an easy party trick and are always devoured very quickly.

Cucumber cups with a little smoked salmon mixed together with minced onions and some mayonnaise and salt & pepper are a perfect party food. For this party, we topped them with olives but, oh, the possibilities.

I’m pretty much not allowed to have a party without bringing out my Saucy Balsamic Burgers anymore. This time I was a bit of a rebel and added the zest & juice of one orange to the sauce. And it was okay because it was a girl party. At least that’s what I told myself.

What party is complete without M&Ms that are screaming out to be individuals? Welcome to the party pink, green and white. Welcome.

My favorite of this party was the pink lemonade floats. Just don’t tell Flo & Frances.

PINK LEMONADE FLOATS INGREDIENTS:

  • 2 cans frozen pink lemonade
  • 2 – 2 liter bottles Fresca
  • 1 gallon lime sherbert
Combine pink lemonade with Fresca. For a super-fun party, add a little vodka to the lemonade. Or, you know, more than a little. Place a scoop of lime sherbert and pour lemonade over sherbert. Place glorious pink and  green striped paper straws into floats and smile. I mean, how can you not smile when you’re using a paper straw? Is there anything cuter?
Okay, maybe this.

NORTHWEST SUMMER SALAD

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

SALAD DRESSING INGREDIENTS:

  • Juice from 1/2 fresh lemon (about 1/4 cup)
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons sugar
  • Salt & pepper to taste

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

SUGARED PECANS INGREDIENTS:

Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans onto baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool.

Polka dots, oh how I love you.

Flo looking fabulous.

Cami was delighted that her mud pie ice cream birthday cake was handmade by Joey Fatone while he was here. She’ll definitely be even cooler at the water cooler this week.

Cami Dearest, Happy forty (maybe)…

… and fabulous (for sure)! We love you.

 

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