Autumn Salad with Maple Balsamic Dressing

Hello there!! I have a yummy salad recipe to share with you today. It's very easy to make and the dressing is my favorite part. I made this again for my family this past weekend and my dad said it's one of the best salads he has had in a while!  Another plus is that you probably already have the dressing ingredients on hand.

{Sorry for the blah picture. I can't seem to upload photos off my camera at the moment. Thank goodness for iPhones!}

Autumn Salad with Maple Balsamic Dressing
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Ingredients:

dressing
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/4 cup maple syrup
2 tsp Dijon-style mustard
1 tsp finely chopped (or minced) fresh garlic
1/2 tsp salt

salad
fresh spinach leaves
1/2 of a small red cabbage, shredded
1 pear, sliced (or apple)
1/4 cup thinly sliced sweet onion
shredded sharp cheddar cheese (about 1/2 cup)
5 slices cooked bacon (I bake mine in the oven for 35 minutes at 350 in a foil lined dish)
1/2 cup sliced pecans


Combine all dressing ingredients and stir with a whisk. I like to put mine in a mason jar or screw-top bottle, keep in the fridge and shake before serving.

Combine all salad ingredients in large bowl. Add half of salad dressing and toss. Serve with remaining salad dressing.

ENJOY!!

Braided Pesto Bread

Y'all.

This bread.

So good. So seriously good.

I saw this recipe on one of my favorite cooking blogs, Foodie Bride, and immediately pinned it. It was really easy - don't be intimidated by homemade bread!! In fact, Foodie Bride has some great step-by-step photos. My only regret is that we were so anxious to eat it that I didn't take better photos. These pics are from my cell phone!

 

Braided Pesto Bread
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Ingredients:
1 cup warm water
2 tsp yeast
2 1/2 cups flour, plus more for dusting surface
1 Tbsp olive oil
1 tsp salt
1/2 cup pesto (store-bought or homemade)
2 Tbsp freshly grated Parmesan

• Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top. 
• Let sit 10 minutes - if the yeast doesn't get frothy or swell, toss it and go buy new yeast.
• Add the flour, oil, and salt and turn the mixer to low.
• Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.
• Form the dough into a smooth ball and transfer to a lightly greased bowl (I just use the mixer bowl) and let rise until doubled (1 hour on the countertop, quicker in a slightly warmed oven).
• Preheat oven to 425.
• Lightly flour your work surface.
• Gently stretch and elongate your dough round. 
• Roll into a rectangle ~18x12 inches. 
• Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.
• Roll the long side of the dough to you and pinch the seam closed.
• Transfer to your parchment-lined or cornmeal-dusted baking sheet.
• Cut the dough in half down the length of the dough and pinch the top ends together.
• Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty).
• When you get to the bottom, pinch the ends together and wrap into a wreath.
• Let rest on baking sheet for 30 minutes.
• Top with shredded Parmesan and bake for 20-25 minutes, until golden brown.
• Let cool slightly and slice to serve.
     

Homemade Pesto
1/2 500mg tablet Vitamin C (optional, but recommended - this is what makes it stay a bright green!)
2 cups lightly packed basil leaves
1 garlic clove
Juice of 1/2 a small lemon
2 Tbsp pecans or walnuts
3/4 cup grated Parmesan cheese
Pinch of salt
1/3 cup olive oil, (or more to reach desired consistency)

• Using a small paring knife, carefully scrape the vitamin C tablet over the bowl of your food processor.
• Add basil, garlic, lemon juice and nuts to the bowl of your food processor and run until smooth.
• Stream in the oil with the processor running until you reach desired consistency.
• Add the cheese and a pinch of salt, pulse 2 or 3 times to combine.

If you have any basil still growing, this is a great excuse to use some! This was so great, I can't wait to make it again. I'll also be using her recipe in the future for pesto; I loved it! 

Food for thought - this is a great bread recipe and you could easily swap in another topping. I imagine cinnamon sugar would be great! Or, even something with a pumpkin butter....my creative wheels are turning! 

Tomato Soup with Gruyere Grilled Cheese Crutons

Tonight we had such a yummy meal that I just couldn't wait to share it! The cover of this month's Food Network Magazine features this recipe, and as soon as it arrived in my mailbox, I knew I wanted to try it. The recipe comes from Ina Garten, and you can trust anything she puts her name on! The cooler weather and rainy day put me in the mood for soup, and this did not disappoint! It was delicious. The Gruyere grilled cheese was so tasty that I made extra for us to have on the side. Keith also approves!

Tomato Soup with Gruyere Grilled Cheese Crutons
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Ingredients:
3 Tbsp olive oil
2 yellow onions, chopped
1 Tbsp minced garlic (3 cloves)
4 cups chicken stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano (my store doesn't sell these so I opted for 2 cans stewed tomatoes with basil, garlic and oregano)
Large pinch of saffron threads (sold in the spices section, this stuff is pricey but worth it!)
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Crutons:
4 slices thick country white bread
2 Tbsp unsalted butter, melted
4 ounces Gruyere cheese, grated (I bought an apple wood-smoked Gruyere)

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. At this stage, I used an immersion blender to break down some of the really large stewed tomatoes. I liked the smooth texture this gave the soup.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

While the soup finishes, heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Serve soup hot with Grilled Cheese Croutons scattered on top. I made extra sandwiches and served on the side of the soup.


Enjoy!!

BLT Benedict with Avocado-Tomato Relish

Hi there!! I know I've been MIA lately. If you're still reading this blog, you're obviously still stickin' with me - so, thank you! Don't worry about me - life is good, but busy. I had a birthday this week that I'll be recapping soon - it was great!

In the meantime, we have a weekend upon us. Heck YES. And, here's the perfect brunch recipe if you're in the mood for something different. This is a Southern Living recipe that I tore out of a magazine in March of 2011, and can't believe it took me so long to make it. The ripe colorful tomatoes and in-season avocados made it perfect for this time of year. I'm squeezing every last drop of my favorite summer flavors before I dive head-first into fall cooking!

The flavor of the relish was delicious. Believe or not, this was my first time to poach eggs in simmering water. I have a handy little egg poacher that I usually use. It was so easy that I'm shocked I've waited so long to give it a try. I thought for sure I was messing it up as I was doing it, but the eggs turned out perfectly. Keith LOVED this brunch - right up his alley.

BLT Benedict with Avocado-Tomato Relish
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Ingredients:
1 cup grape tomatoes, halved (I used a mix of red and yellow)
1 avocado, diced
1 Tbsp chopped fresh basil
1 garlic clove, minced
2 Tbsp extra virgin olive oil
Salt & Pepper to taste
1 Tbsp red wine vinegar, divided
6 large eggs
1/4 cup mayonnaise
6 thick bakery bread slices, lightly toasted
3 cups arugula
12 thick slices bacon, cooked (I used applewood-smoked and baked in glass dish for 40 minutes at 350)

Combine tomatoes and next 5 ingredients and 2 1/2 tsp red wine vinegar in a small bowl.

Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining 1/2 tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.

Spread mayonnaise on 1 side of each bread slice. Layer each with 1/2 cup arugula, 2 bacon slices, and tomato mixture. Top each with one egg. Season with Salt and Pepper.


Enjoy!!

Weekend in Pictures

Well, it was a whirlwind of a good weekend! We headed to Little Rock to catch up with lots of family and friends, and our social agenda was full! Here are some of the highlights:

First, we went to a surprise 80th birthday party for a dear family friend. Mimi is like a second grandmother to me!

Self portrait of mom and I

Dad and Keith

Friends for life - literally since birth! I love my Ashley.

The next stop on Friday night was to the Strother's house for a gathering of friends to announce the sex of their baby...

A BOY! I had my money on a girl, so I was surprised! That baby boy is going to have so many loving 'aunts and uncles'.

After a total downpour of a rainstorm, we headed home to conclude our Friday evening. It had been a full day: work, an eye-brow waxing gone bad*, a 2-hour drive and 2 parties - I was worn out!
*It's not good when someone accidentally drops a big 'ole glob of wax in your hair, doesn't tell you about it and then you discover it later. Not pretty!

On Saturday, we enjoyed the gorgeous weather and tailgated with fellow Hog fans for the Arkansas vs ULM game:

Sportin' red in honor of our Hogs: Joanna, me, Whitney and Lauren

Keith with Phil

Thanks, Payton, for always having the BEST tailgate party!

Keith and I taking a break in the shade.   

See that lady in the background in the striped shirt? She was pretty sweet on Keith. Said he was the best lookin' guy out there. I'd have to agree!

Keith with his long-lost buddy, Jay. They never get to see each other, so I had to document the occasion.

From our tailgate location, we could see two parachutes drop from the sky and they landed on the field to kick off the game - pretty cool!

Here's a little montage of my iPhone pics. We love all of these fine North Little Rock folks!

We left the tailgate when the game started and headed back to my parents house. Family and friends were gathered to watch the game and eat a great meal made by the lovely Jantastic. We enjoyed wine on the patio and playing with all of the kiddos.

Needless to say, we were totally SHOCKED when Arkansas lost the football game. It was painful to watch. I can't believe it happened. No matter what, I am a dedicated fan and will not waiver in my support. But, sometimes bleeding Razorback Red hurts!!

Today, we enjoyed Grandparents Day with lunch at my parents house. My mom sure did a lot of wonderful cooking this weekend. We celebrated early birthdays for my grandpa and I, a tradition I have always loved. Now, we're back at home putting off things like unpacking, laundry and mail sorting.

Back to the grind tomorrow - hope you had a wonderful weekend!!

Wine Friday: Malbec

Happy Friday! Don't you love a short week? I love how fast it goes by! It's been oh so long since I've done a Wine Friday post, but no worries, my wine consumption has not wavered....

On Sunday, we enjoyed this delicious Malbec with friends. Ashley and I agreed it was super tasty. We were sad when the bottle was gone so fast! I loved the smooth taste, and the design on the cork was also super cute. Yes, that's silly, but I noticed.

 

Bodega Elena de Mendoza, Malbec

Year: 2010

Origin: Mendoza, Argentina

Average Price: $8-9 and I love that price!

About the wine: This Malbec has received high-ratings and many awards and I can see why. It's got such a nice finish and would pair well with so many things. Try a grilled meat, pasta dish or even a spicy chili. I might even like this with a nice bbq burger. Another fun fact? It's from a female winemaker. Bonus points for that!


Have a wonderful and safe weekend!