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

Fun with Braids

Awhile back I did a post on a BBQ Chicken Braid. I absolutely loved it and have been wanting to try some different combinations. So when I found myself with a surplus of goat cheese I decide to make some braids.

Since the recipe for the dough makes 2 braids I thought I would try two different kinds

Chicken Spinach and Bacon Braid

Chicken Vegetable Pesto Braid

each including some of my fav. goat cheese

For the Chicken Spinach Bacon one I just cooked and shredded some chicken, then added some marinara sauce to it. Fried up some bacon and wilted some spinach. I topped it all with some goat cheese and provolone.

The best thing about these braids is you can do whatever you like, just use your imagination and your taste buds.

My family loved it, especially my husband and he is very hard to please!

Chicken Veggie Pesto Braid

Start with some cooked shredded chicken, mix with pesto. Grill up whatever veggies you like, I used mushroom, red bell pepper, and zucchini. Then top with the cheese of your choice, I of course went with goat cheese and a cheddar & monterey jack blend. ( I think it would be great with some gorgonzola)

This one I decided to use as a freezer meal, since one braid is big enough to feed my family. But I will let you know how it tastes as soon as I try it.

I am so thankful for Mel from Mels Kitchen Cafe for introducing me to this wonderful way to make a meal!

Go make yourself a dang Quesa-"Dilla"

Dinner tonight was adapted from a recipe from Picky Palate found here. Now I loved this recipe but I decided to make it it a little different.

I cooked up some steak seasoned with some lawrys salt, pepper and a couple of cloves of cracked garlic, in the crock pot till it got good and tender ( about 5 hrs.)

It always amazes me when I put in some meat with no liquid and a few hours later it is swimming in broth.

When the steak was almost ready I decided to make some Homemade flour tortillas.

I got the recipe from a food storage cookbook and it is so easy.

It starts by mixing some oil, flour, and salt with your fingers till it is nice and crumbly.

then adding some warm water and work it with a fork till you get some large clumps.

Then you knead it with some flour for a couple of min. till it is smooth.

then cover it with plastic wrap for 30 min. to rest.

Next up I started on the corn salsa.

Now this is basically the same as PP, but I also added green onions and would normally add some black beans but I was out.

Next I cut up some Gorgeous avocados.

When the dough had rested I formed it into little balls a little bigger than a golf ball.

then roll it out till it is paper thin starting from the middle to make it a circle. I am not the best at a circle it takes too much patience.

It will get way smaller when you put it on the hot pan. Once it starts bubbling flip it over for another little bit and then your done.

after that I put some goat cheese and monterey jack on a tortilla loaded it up with some steak, grilled it and then put the salsa on top. It was sooooo goood! I also had some homemade tortillas and honey butter.mmmmm. which I got from one of my favorite restaurants in California called El Torito Grill they serve up fresh homemade tortillas with honey butter at your table instead of chips. I swear I fill up on those every time they are so dang good. They're other best thing is their Fire Roasted Tomato soup, which I have always wanted to try and make ( I will have to get on that).

Recipe for Tortillas

2 C. all purpose flour

1/2 tsp salt

1/4 C oil

2/3 C warm water

Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 min. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 min. before baking. You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. Bake on a very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.

*for sweet tortillas add 2 Tbsp sugar to flour.

Recipe for Steak Quesadilla

any steak or beef roast seasoned with lawrys salt, pepper and garlic , cooked in crock pot till tender (about 5-6 hrs.)

Goat cheese and Monterey Jack (or whatever cheese you like best)

Avocado (smashed and rubbed on top is best)

Tomato, Corn & Bean Salsa

sliced grape tomatoes

white corn

chopped cilantro

chopped green onions

black beans (drained and rinsed)

fry it all up with a little oil and salt and pepper in a till it gets a little tender

The Farmer- Roasted Veggie Sandwich

Probably my most favorite restaurant of the moment is Liberty Market. It has the BEST sandwiches EVER! I have 2 favorites the first is the "The Rancher" ( which I will try and make at a different time) and "The Farmer". The sammy includes the following roasted vegetables, red pepper, portobello mushroom, zucchini, squash, & sweet potato. Now they have the recipe drawn on the walls in one of their bathrooms but I forgot to write it down, though it seems pretty self explanatory. The only thing I couldn't find is the great sesame bread they use, so I got a multi grain bread with sesame and poppy seed crust.

I started out by thinly slicing all the veggies to fit nicely on the sandwich, then I drizzled olive oil and salt and pepper to coat and arranged on a cookie sheet with tin foil and put in the oven for 20-25 min. on 400 degrees. ( i also turned halfway through)

I smeared some softened goat cheese on the bread

loaded it all up

put it in my george forman, since I don't have a panini press

and ta da. How beautiful.

I thought it was great, my kids however just ate the bread.

In conclusion, while I loved the sandwich I think I like LM's a little better. I don't know what it is, I guess it is just the restaurant curse for me. They must do something special I don't know about. :) But if you like all these veggies you will love this sandwich wether you make it for yourself or try out my fav place Liberty Market! p.s. if you go don't forget to get the Red Velvet it Rocks ( and I don't even really like red velvet)