Tomato Cucumber Salad

Tomatoes are here....finally! Everything is ripe and ready for the picking and I couldn't be more excited. I'm like a kid in the candy store during this time of the year, so says my husband. I wait all winter for that first taste of a vine ripened tomato and when it arrives- life couldn't be more sweet.

I was at the farm earlier this week and mom and I were busy in the kitchen cooking dinner and I told her I would make the salad. We had just come up from picking produce from the massive garden my parents grow each year.

Grabbed a bowl and started throwing in a few Cherokee Purple Tomatoes, cucumbers, onions and some seasonings. What was created was my ultimate favorite summer salad- made with truly fresh and local ingredients- straight from my family's farm. (Ahhh, life is so sweet!)

If you've never eaten a tomato cucumber salad, you're missing out. I would make a dinner out of this salad last summer, while pregnant with our son Caston. And, the best part is this is a healthy meal you can feel good about.

Be sure and stop in at the farmers' market to pick up your ingredients. Try and choose small cucumbers- as they are so much tastier when picked young. Enjoy!

Tomato Cucumber Salad

by Lane

3 small cucumbers, sliced

2 -3 medium tomatoes, cut in chunks
1 med. red onion, sliced
1 green pepper, sliced in rings
1/4 c. oil
1/4 c. vinegar
2 tbsp. sugar

Dash of pepper
1/2 cup feta cheese, optional
1/2 tsp. basil
1 tsp. garlic, minced

Combine all ingredients and chill. Serve cold.

Cooking It Up McConnell Style

Somedays I wonder how my mother ever did it- three kids, clean house and always had a smile on her face.

Everyone told me “Your life will completely change- just you wait.”

Yeah life has changed around the McConnell household…my house isn’t as spotless as it usually is, Charlie hasn’t been fishing in 1 week, 2 weeks, 3 weeks…..I haven’t been to town once without my pea pod, our regular routines that we were so accustomed to has been thrown out the window (we are on Baby Caston’s schedule now), BUT there is one part of our lives that hasn’t changed- cooking.

Cooking might be a little more challenging at times now, but we always make time to cook together (when we can) and eat around the dinner table.

I still made the time to cook our neighbors holiday goodies this year, we find time to cook homemade meals every night, and I still find time to dabble with new recipes- like this one!

Honey-Mustard Pork Roast with Bacon
By Giada, Food Network
Pork:
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

Salad:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve

Simple Grape Salad

When it comes to food- I want simplicity. Sometimes we get bogged down by fancy recipes with extravagant spices and ingredients, that we loose the true taste of the food.

That’s why I enjoy this recipe so much. It’s my mother’s recipe for a simple grape salad (that I served for Christmas dinner). The key to a this recipe is ensuring the grapes are ripe and tasty. Plus, I only use Missouri Northern Pecans because they are sweet and small (you can find them in most all grocery stores.)

Simple Grape Salad
By My Mother

2 ½ lbs. grapes
1 (8oz.) cream cheese, room temp.
1 tsp. vanilla
½ cup powdered sugar
1 cup sour cream
½ cup brown sugar
½ cup chopped pecans

Mix cream cheese, powdered sugar and vanilla until smooth. Fold in sour cream and add to grapes. Mix brown sugar and nuts together and sprinkle over grapes.

Christmas Dinner Menu

Many folks stress about the holidays and for good reason. Our country is in economic distress, food prices are sky high and Christmas is just next week…which means all those presents, decorations, wrapping paper that you paid for by credit will be coming to haunt you in January!

I have to make frequent trips to the grocery store during the holidays because all of the baking I do. I was there this week and could not believe just the few items I had totaled $69.54 – and I only had two bags! WOW – I was speechless.

Of course, looking back on the receipt I ask myself – “Did I really need those Goat Cheese Stuffed Olives, or the extensive selection of Spanish cheeses. Or how about those oh so tasty, but so darn expensive gourmet potato chips.” I did however skimp on some things: sour cream, cream cheese and marshmallows. But, it just goes to say that sometimes we splurge a little too much, when we could be more thrifty.

Saying that though, there are just some things I will never cut corners on – and that’s my Christmas dinner!

We are hosting the McConnell family for the holidays next week and I’m so very excited! Last year I hosted Christmas for my family and it was so much fun and less stressful. You see we live 3 hours from both sides of our family and our families live about 2 ½ hours apart. So, this makes for very long holidays and gets very tiring going to and from. This year though will be a piece of cake since we only have to drive south for one Christmas.

I finally have the Christmas dinner menu planned out (and as you can tell – I’m not cutting any corners on this menu). In my opinion when it comes to food, especially Christmas dinner – you can only buy the best in ingredients for the ones you care the most about!

Merry Christmas from my kitchen to yours!

McConnell Christmas Dinner Menu
Appetizers
Olives (Black, Spanish and Stuffed with Goat Cheese)
Spanish Cheeses, Burgers Smokehouse Sausage (local Missouri company) and Crackers
Spudmaster Potato Chips and a Dip
Rosemary Pinwheels

Dinner
Three Meat Dish (Chicken, Ham and Beef Roast)
Holiday Sweet Potato Casserole
Country Green Beans
Pecan Grape Salad
Croissant Rolls
Corn Casserole

Desserts
Southern Red Velvet Cake
Texas Pecan Pie
Very Cherry Pie
Pumpkin Gooey Butter Cakes
Smooth as Silk Chocolate Pie

Be looking for these recipes to come…

Bread & Butter Pickles

My grandmother used to make the best bread and butter pickles ever….straight from her garden to the table. I used to eat so many of these as a kid. My mother is now the canner in the family. I can occasionally produce from my garden, but working full-time makes it a little hard. Plus, my mother cans enough for our entire family, so I still get quite a few canned items from her.

If you want to make canned pickles here is an excellent recipe to start you off:

Bread and Butter Pickles
4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 T. mustard seed
3 cups white vinegar

In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil.

Drain water and ice from cucumber slices and remove garlic cloves.

Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.

Better Eat Your Fruits & Veggies

Better Eat Your Fruits & Veggies....that's what new research says in a Forbes.com article. Thanks for passing along this link Julie!

If you want to reduce your risk of several common types of cancer, help may be no farther away than your kitchen.

A trio of new studies presented at the annual meeting of the American Association for Cancer Research on Sunday found that vegetables and fruits help lower your chances of getting head and neck, breast, ovarian and pancreatic cancers.

One of the studies even found that just one additional serving of vegetables or fruits could help lower the risk of head and neck cancer. Still, the more fruits and vegetables you can consume, the better.

"Those who ate six servings of fruit and vegetables per 1,000 calories had a 29 percent decreased risk relative to those who had 1.5 servings," said Neal Freedman, a Cancer Prevention Fellow in the division of Cancer Prevention at the National Cancer Institute and author of one of the studies.

15 Foods You Shouldn’t Live Without

A friend passed this on website on to me the other day that includes a list of the foods your body needs. I thought it was very interesting and found that I am following some of the health guidelines, but I need to work on eating more plums and yams though. I think the only time I really eat yams is during the holidays.

From ProtectYourIncome.com

Apples – The old saying really is true. An apple a day keeps the doctor away, and maybe even some damaging diseases. Apples are beneficial on so many different levels. They pack more Vitamin C than an orange and they are full of antioxidants that will help your body stay healthy. With so many different varieties, it’s easy to pick and choose the flavor that’s perfect for you. Try eating a few slices of apple as an after-dinner snack, or add it to your salad for a bright kick.

Flaxseed – This ancient grain is extremely beneficial, particularly to women who suffer hormone imbalances. As little as two tablespoons a day can help maintain bone health and cut your risk of breast cancer. Make sure you grind it properly before eating, so that you can properly digest it. Flaxseed is great on salads, or even sprinkled into a healthy shake. Some people even find that it adds a delightfully nutty flavor to their morning coffee.

Carrots – These little roots are chock full of beta carotene, which your body turns into Vitamin A. They are essential for eye health and there are a variety of different ways to add them to your diet. Cooking carrots does tend to lessen their benefits, so try to eat them raw when possible. Beta carotene can even help ward off cancer, especially skin cancer. If you have trouble eating them raw, try a few in a healthy soup, or dehydrate them for an afternoon snack.

Tomatoes – Tomatoes are extremely rich in lutein, an incredible nutrient that can keep your eyes healthy. They also contain lycopene, which is an antioxidant. Recent studies have shown that eating a few slices of tomato a day can halve your risk of developing cancer, including bladder, stomach and colon cancer. It’s easy to add a few slices to your dinner, or for a special treat, brush your favorite dressing on them a few minutes before eating.

Onions – Onions have been shown to help lower blood pressure and they contain flavonoids, which are believed to protect your body against cancer. In some cultures, raw onions are applied to the soles of the feet during an illness to help draw out the disease. While chopping onions helps release their beneficial nutrients, you can also try grilling them with a steak, adding a few slices to a hamburger or you can add a few slices to your salad. Onions are also easy to add to soups, stews and stir-fry dishes.

Garlic is extremely beneficial. It can help lower blood pressure, and may even reduce the levels of bad cholesterol in your blood stream. It may even help prevent cancer of the stomach. Add a clove to your next batch of mashed potatoes, or a few slices to your next meal. In addition to making your dish more tender, you’ll be reaping the fantastic benefits. To remove garlic’s odor from your hands, rub them on stainless steel. For garlic breath, try a sprig of fresh parsley.

Cauliflower – This member of the cruciferous family is believed to help prevent cancer and promote a healthy liver. In fact, it may even be beneficial to those suffering from rheumatoid arthritis. Try a few fresh pieces of cauliflower in your salad for maximum benefits, or add it to a soup or stir-fry. If the strong flavor bothers you, its close relative broccoli is also just as beneficial.

Plums – If you suffer from anemia, adding plums to your diet may actually help your body absorb more available iron from your blood stream. Plums are also rich in Vitamin C and it may even help reduce the threat of macular degeneration. Try adding a fresh plum as a desert snack, or if you prefer them cooked, a plum tart is fantastic. Cooking plums does tend to lessen their benefits, but you’ll still get some nutrients. Dried plums, or prunes as they are commonly called, are also beneficial.

Green Tea – This tea is rich in antioxidants and it’s extremely easy to find. Make sure to look for green tea that is made in countries that do not allow certain toxic pesticides to be used during the growth process for a healthier cup of tea. Green tea has been found to reduce the risk of stroke and promote a healthy immune system. You can drink it hot or cold and still benefit from its incredible properties. Green tea can also be used as a poultice on wounds.

Cranberries – These little berries are very important to urinary tract health and they are also rich in antioxidants and vitamins. In fact, the latest research has shown that cranberries can even be used as a very effective antibiotic. Cranberry juice is a great way to get your daily dose of health, but make sure you’re drinking natural juice and not a 10% juice cocktail. You can also try canned cranberries for a delicious side dish at your next meal.

Yams – Candied or not, yams are very good for you. They are an excellent source of Vitamin B6, which is essential for heart health. They also contain a high amount of potassium, which is very important in controlling blood pressure. Wild yams are commonly used to help women suffering from hormonal imbalances and they can even help balance your body’s blood sugar. Try adding yams to replace potatoes as a side dish.

Celery – Celery is a great source of Vitamin C and it Celery contains active compounds called Pthalides which help maintain good blood vessel health. Pthalides can relax the muscles of the arteries that regulate blood pressure allowing these vessels to dilate. Celery can also be a diuretic. . Don’t slather your celery in artery clogging cheese or peanut butter though. Slice up a stalk and add it to your salad or your next pot of soup instead.

Olives – Whether you like them green or black, olives are an excellent source of Vitamin E and it can even act as an anti-inflammatory. They are also a good source of iron, copper and dietary fiber. Olives are easy to add to most dishes. Slice them up and add them to your next salad or just eat them plain. You can also experiment and try olive bread, or just stick with olive oil in your cooking to enjoy its benefits.

Strawberries – This favorite berry is rich in phenols which are good for your heart, can protect against cancer and they can even act as an anti-inflammatory, making them a wonderful addition for arthritis or chronic pain sufferers. Recent studies have shown that strawberries can also protect you from macular degeneration. They are rich in folate, Vitamin B5 and many other nutrients.

Honey – If you’re looking for a natural sweetener that’s actually good for you, honey is an excellent choice. It has anti-bacterial, anti-fungal and anti-viral properties and can protect your body from free-radicals and promote quick healing of wounds. Try to find a apiary near your area for fresh honey. Processed honey loses some of its benefits, but it’s a great alternative in a pinch. Try it on toast as an alternative to butter, or add it your oatmeal for a great sweet taste.

Healthier Eating for 2007

One of my New Year’s resolutions is to eat healthier in 2007. Now, this doesn’t mean that I’m not going to indulge in my favorite pies, Paula Deen’s Double Chocolate Gooey Butter Cake or baked goods. This resolution just means that I’m going to try to eat more green veggies, salads and cut down on sugar.

It’s fairly easy to makeover your old favorite recipes into new healthier meals. All you have to know is what needs to be changed. It has been discovered by food scientists that the majority of people don’t notice some of the following changes in their meals:

Reduce sugar by one-third (Example: If a recipe says 1 cup, use 2/3 cup.)

This works best in canned and frozen fruits and in making puddings and custards. In cookies and cakes try using 1/2 cup sugar per cup of flour. For quick breads and muffins, use 1 tablespoon sugar per cup of flour. To enhance the flavor when reducing sugar, add vanilla, cinnamon, or nutmeg.

Reduce fat by one-third (Example: If a recipe calls for 1/2 cup use 1/3 cup.)

This works best in gravies, sauces, puddings and some cookies. For cakes and quick breads, use 2 tablespoons fat per cup of flour.

Omit salt or reduce by one-half (Example: If a recipe says 1/2 teaspoon, use 1/4 teaspoon.)

This may be more acceptable if you gradually reduce the amount each time you make the recipe. Herbs, spices, or salt-free seasoning mixes can enhance flavor. Do not eliminate salt from yeast bread or rolls. It is essential for flavor and proper texture. Trust me on this, I've tried it....not very pretty.

Next step is to reduce your fat intake.

All fats and oils are high in calories and provide lots of flavor but you can make a healthier choice by choosing those with less saturated fat. Likewise, when you use lower fat milk products, you reduce fat, calories and cholesterol.

The best oils to use are: canola, safflower, sunflower, corn, peanut, olive and soybean oil, contain the lowest amount of saturated fat (6%-15%). Coconut oil, butter, palm oil, animal fat and lard contain the most (41-54%).

This was one of the best choices I have made: Use reduced fat sour cream, cream cheese, cottage cheese and yogurt in sauces and dips. I tried skim milk, but I couldn’t do it. I like my 2% milk way too much. Just be aware of how much milk you drink a day and don’t over do it.

Here are some other healthy ingredients I’ve tried:

Instead of 2 whole eggs try 1 whole egg plus 4 egg whites
Instead of whole milk try 2% or skim milk
Instead of cream try evaporated or evaporated skim milk
Instead of cream cheese try light cream cheese or Neufchatel (I love this kind of cheese)
Instead of whipped cream try homemade non-fat whipped topping (recipe follows)
Instead of cottage cheese try non-fat ricotta cheese
Instead of 1 ounce baking chocolate try 3 tablespoons powdered cocoa plus 1 tablespoon cooking oil
Instead of mayonnaise try half light mayonnaise and half non-fat yogurt

Here is a great trick when you want a no fat whipped topping.

No Fat Topping Recipe
1 tablespoon unflavored gelatin
2 tablespoons boiling water
1/2 cup nonfat dry milk powder
1/3 cup ice water
2 tablespoons lemon juice
3 tablespoons sugar
1 teaspoon vanilla

Dissolve gelatin in boiling water. In a thoroughly chilled small bowl, beat milk and ice water. Beat in lemon juice. Add sugar and vanilla and beat to soft peaks. Add gelatin mixture and beat. Yield: about 1 1/2 cups.

Calories: 12 per tablespoon

Back from Destin

We are back from Destin and boy was Florida a great vacation. Beautiful beaches, wonderful weather and shopping and all the freshest seafood you could eat!

This was our first trip to Destin and it was totally worth it. From Jeff City it took exactly 14 hours (that’s with a lunch break and other stops). We left about 5 am on Sunday morning and arrived at 7 pm that night in Destin. Although 14 hours might seem like a long road trip it was surprisingly easy.

Besides laying out and relaxing on the beautiful white sand beaches in Destin we also took a speed boat out for a day of snorkeling and dolphin watching, aboard the Sea Blaster, a great attraction in Destin. Captain Larry was a wonderful host and provides all beverages, including free beer, wine and soda you want! We saw lots of dolphins and went for a fast, fun-filled ride along the Destin coast. This trip is worth your money.

If you ever do plan a trip to Destin I would suggest going online to the Destin Chamber of Commerce. There I found everything I needed to know: weather info, restaurant reviews, directions to all attractions, photos of the beaches and links to many coupons for boat cruises and other attractions.

Some of the places we ate were: Floyd’s Shrimp House, Old Bay Steamer (my favorite), The Back Porch, Hog’s Breath and FudPuckers Gator restaurant (great if you have kids because the whole restaurant is surrounded by little gators outside). We also took a night on the town and enjoyed great music and drinks at Howl at the Moon.

In the meantime…here is a great recipe for those wonderful vine ripened tomatoes that you may have in your garden or at the farmer’s markets.

Marinated Tomatoes

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Sharing recipes again

I have posted about sharing recipes before. I love sharing recipes with my friends and family, that's how we all learn new things around the kitchen.

I am putting together a cookbook for the company I work for, Learfield Communications. We have a group called the LCI Fun Pack, which organizes company events such as pie contests, pot lucks, picnics and all other types of fun company gatherings. I am putting together a company cookbook to be given to our employees this Christmas, so I have been receiving a lot of recipes from my fellow employees.

A fellow blogger friend of mine and co-worker passed along a few quick and easy recipes that I thought everyone would enjoy. We all need those meals that can be whipped up in a flash now and again... Hope these help you bring a healthy and delicious meal to your family's table.

Thanks Rick! I appreciate the great recipes...keep them coming.

Aunt Kathy's Summer Salad
1 bag iceberg salad mix
1 8 oz. bag shredded cheese your choice! (I use Colby/Jack)
1 large or medium tomato
1 16 oz. can of dark red kidney beans
1 bottle Kraft Catalina dressing
1 bag Fritos (I use off-brand corn chips)

Empty salad mix into large bowl.
Crunch up corn chips and pour over lettuce.
Empty cheese into bowl.
Dice the tomato, then put in bowl.
Drain beans, then put in bowl.
Pour entire bottle of dressing into bowl and mix well.
Enjoy!

It gets soggy within a few hours, but it's gooooooood stuff! Here's another one we used to get excited about as kids when mom made it for dinner.

Fritos, Cheese and Tomato Soup
1 family sized can of Campbell's Tomato Soup (off brands are no good for this)
1 8 or 16 oz. bag (or block) shredded cheese. I recommend Jack cheese.
1 bag (or more) of Fritos. (I use off brand corn chips)

Heat tomato soup using milk; not water.
In individual bowls, put a handful of chips.
Sprinkle desired amount of cheese over chips. (I like mine with lots of cheese)
Pour warm soup over chips and cheese.
Enjoy!

A Dressing to Make Any Salad Special

Basic Vinaigrette

¼ c. fresh lemon juice (from 1 to 2 lemons)
1 tsp. honey
1 small shallot, minced
½ c. extra-virgin olive oil
½ tsp. kosher salt
¼ tsp. ground black pepper

Whish together the lemon juice, honey and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with salt and pepper.