Meet my new Blog Friend: THE SUBURBAN FARM

I came across The Suburban Farm blog recently and was thrilled to see a fellow blogger that had so much in common! Check out her garden and her first try at canning tomatoes!

Chicken Verde Enchiladas

Ingredients

3 Cooked Chicken Breasts, chopped
1 Can Verde/Green Enchilada Sauce
1 Cup Shredded Cheddar Cheese
6-8 Flour or Corn Tortillas (I like the raw ones your cook yourself from Costco)
Garnish with Guacamole, Cilantro, Fresh Tomatoes, Lime.

Directions

Heat oven to 375 degrees.

Cook chicken breasts. Cool slightly. Chop into pieces.

Cook raw torillas in frying pan.

Cover bottom of casserole dish with Enchilada Sauce.

Layer with pieces of tortilla.

Add pieces of chicken.

Top with Cheese.

Repeat for 3-4 layers.

Top the entire casserole with cheese and more Enchilada sauce.

Bake for 20-25 minutes. I like to use the broiler for 2 minutes at the end to crips up the cheese on top and create a nice golden brown crust!

Garnish with Guacamole, Limes, Cilantro, Fresh Tomatoes, Sour Cream, and Salsa!

Enjoy!

Sun Gold Tomato Salad

I put this salad together for Mary's baby shower with the help of Alli! It turned out delicious and there were no left overs! It is so easy, fast, and simple to make!

Ingredients

3-4 cups Sun Gold, Cherry, Grape, Pear Tomatoes (whatever small tomatoes you have work great!)
1/2 cup Feta Crumbles
1/2 raw Sweet Onion
2-3TBS Balsamic Vinegar
1TBS Olive Oil
1 clove Garlic or 1 tsp Garlic Powder
2 tsp Sea Salt
Any fresh herbs you have. I prefer Basil, of course!

(Increase or decrease any of the ingredients you like. Sometimes I add a lot more feta and basil!)

Directions

Slice each tomato in half with a serrated knife. (Serrated knives seem to not "squash" these delicate little tomatoes and make it easier to cut through the skin)

Toss the tomatoes with feta and onions.

Drizzle with Balsamic Vinegar and Olive Oil. Mix in Garlic, Salt, and Herbs.

Toss the whole salad together. Garnish with more fresh Basil or Parsley.

(I forgot to bring my herbs to the shower so my picture is missing that "pop" of color  and distinct basil flavor. It was still delicious though!)

My Apologies!

Hello Blogger Friends!

As you can see I only posted one recipe over the weekend! My initial idea on Friday was far too ambitious for the weekend I already had planned. I was not able to cook as much as I would have liked.

You will see those recipes I promised throughout the week! Plus some new ones! Keep reading and pass my blog along to your friends!

Thanks for following me!

Raspberry Rhubarb Pie

Ingredients

4 cups Raspberries

2 cups chopped Rhubarb Stalks

1 1/2 cup Sugar (I like raw organic sugar)

Crust

(I use the crust recipe on the back of the Crisco tub...I have tried crusts with butter but Crisco seems to just work for me and makes a nice flaky crust. Someday I want to perfect a real french pastry crust using butter)

2 cups Flour

3/4 Chilled Crisco

4-8 TBS ICE Water

1 tsp Salt

2 tsp Sugar

Directions

Mix the filling ingredients and set aside.

Blend the flour, salt, and sugar in a mixing bowl. Cut the chilled Crisco into the flour mixture using a fork or pastry blender until it turns into pea-sized pieces. Sprinkle the ice water in slowly until it starts to hold together. Divide into two pieces and let it rest for about 10 minutes. Then roll the pieces out on a well floured surface and use for the top & bottom crusts of your pie.

Pour you Raspberry Rhubarb filling into the bottom crust. Place the top crust on and make three slices in the top for the steam to escape.

Bake at 350 degrees for 25-30 minutes or until crust is golden brown. It is helpful to place a cookie sheet on the rack below the pie to capture any "spillage."

I will have a much better pie crust tutorial soon! And better pictures of this pie!

Enjoy!

Don't know what to make for dinner this weekend?

http://thevintagehousewife.blogspot.com/

Here's what's on our menu for the weekend:

Zucchini-Banana Bread for breakfasts

Chicken Sandwiches with Garden Veggies for lunches

Appetizer Ideas:

Caprese Salad

or

Bruschetta

or

Pita Bread with Warm Feta and Hummus

Dinner:

Grilled Kabobs with Garden Zucchini, Tomatoes, Onions, Bell Peppers and Chicken Breast

or

Bacon Guacamole Burgers

or

Pesto Chicken with Garden Salad

 or

Grilled T-bone Steaks with Roasted Potatoes & Green Beans

And for Dessert ideas:

Huckleberry Milk Shakes

or

Rhubarb-Raspberry Pie

or

Vanilla Ice Cream with Caramel Sauce

I will be posting recipes all weekend for these delightful menu items listed above!

Make sure to keep reading!

Velvety Huckleberry Milk Shake

This makes a nice summery dessert and only uses a few of your beloved little huckleberries you are hoarding in your freezer! It is velvety and light at the same time!

Ingredients (for two)

1/4 cup frozen huckleberries (or blueberries)
1/2 cup (2 large scoops) Vanilla Ice Cream (We prefer Breyers Vanilla)
1/2 cup Plain Greek Yogurt
1-2 TBS Milk
1-2 TBS Honey or Agave Nectar

Directions

Blend all ingredients in a blender and serve! Add a few huckleberries on top for presentation or a sprig of mint!

Garden Rolls with Ginger Plum Dipping Sauce

I have made these for a few of my friends this summer! They loved them! It makes a nice light lunch.

They are essentially California Rolls using a leaf of swiss chard rather than Nori. I wanted to make sushi and had all the ingredients except the Nori. So I used what I had in my garden that day...Rainbow Swiss Chard leaves. AND the swiss chard leaves are much easier to work with than Nori, I think!

Ingredients

Nori or Swiss Chard

1 carrot, julienned

1 avocado, sliced thinly

1 six inch piece of cucumber, julienned

1-2 radishes, julienned

1 green onion, julienned

1 cup cooked white rice (I like Jasmine rice)

Directions

If you are using swiss chard leaves (or kale leaves would work, too) blanch them for 30 seconds in boiling water then transfer to an ice bath. After the leaves cool, spread on paper towels to dry.

If using Nori, make sure to wet the edges a little before rolling it up.

Place a scoop of rice on the swiss chard leaf and spread out into a row horizontally across the leaf. Add any veggies you like. Roll it up and place on a plate with the seam side down so it adheres together.

Ginger Plum Dipping Sauce

3 TBS Soy Sauce

2 tsp Sesame Oil

1 tsp Siracha Chili Paste

3 TBS Hoisin Sauce

1 clove crushed Garlic

1 TBS Grated Fresh Ginger

Mix together and add more of any of the ingredients to suit your palate! This is the same dipping sauce from my pot sticker recipe. I love it!

You can slice the rolls into bite sized pieces or serve whole! Enjoy!

Man Food

Cheddar Bacon Guacamole Burgers

I know, I know...heart-attack on a bun! My husband has been working long hours lately and comes home hungry for a good, hearty meal. We've been eating a lot of vegetables and light summer meals lately so I thought I'd make him something filling...really filling! Bacon Guacamole Burgers are one of his favorite meals!

I start out by flavoring my meat.
I used half Elk burger and half Beef burger.
I add:
 1 clove grated garlic
1/4 cup grated yellow onion
1 tsp Siracha Chili Paste
Salt & Pepper

I use a micro-plane grater to grate the onion & garlic.

I form the patties and grill them then add cheddar cheese when they're done.

Guacamole

1 avocado

1 clove garlic, grated

2 tsp lime juice

Salt & Pepper

Mix together & serve on top of burgers.

Bacon

I use 2 strips of bacon per burger.

We also had corn & potatoes from the garden...so it was kind of healthy!

Blog Friends & Giveaways!

Hello Blog Followers!

Check out my new friends at Funky Junk. They will be holding the Funky Junk Antique Show in Sandpoint, Idaho on Labor Day weekend.

You can also become a fan on facebook to get updates about their show and their recent vintage finds.

Also, check out this amazing artist who is having a giveaway this week, too! Love her avocado painting.

Become a follower of my blog, too, and tell all your friends! We'll be having a giveaway soon!

Pot Stickers with Ginger Plum Dipping Sauce

Ingredients for Filling
1-1 1/2 lbs Ground Turkey, Chicken, or Pork
1 cup shredded Cabbage
2 Carrots, diced
1/2 cup Onion, minced
1-2 cloves Garlic, minced
1/2 cup Kale, shredded (optional, I just like to sneak leafy greens in everything!)
1 tsp Sesame Oil
1 tsp Soy Sauce
1 package pre-made Wonton Wrappers


Ingredients for Ginger Plum Dipping Sauce
3 TBS Soy Sauce
2 tsp Sesame Oil
1 tsp Siracha Chili Paste
3 TBS Hoisin Sauce
1 clove crushed Garlic
1 TBS Grated Fresh Ginger

Mix together and add more of any of the ingredients to suit your palate!

 Mix the filling ingredients in a large bowl.

Place about 1-2tsp of filling in center of wonton wrappers. (Using your hands works best!)

Wet the edges of the wonton and pinch it together like a little pouches.

Raw Pot Stickers waiting to go in the steamer.

There are TWO WAYS to cook these little guys!

Steaming

or

Frying

(I prefer steamed because they are so delicate but my husband likes them fried...of course! So I make both!)

I steam them in a double-decker steamer pot but I spray the inside with cooking spray before I place the pot stickers in. Then I put the lid on and let them steam for 6-8 minutes.

We fry them in our large electric skillet for about 10 minutes. I put at about 1-2 TBS of cooking oil in the pan before I place the pot stickers in there. After they crisp up a bit, I place the lid on the pan to steam the inside a little.

Then serve with the Ginger Plum Dipping Sauce and enjoy!

Gallivanting on the Palouse

(photoquarry.net)

A week ago, we took a short road trip to the Washington Palouse. The Palouse is the area of Washington and Idaho characterized by rolling hills of golden wheat.

The Palouse extends from the Moscow, Idaho area to around Walla Walla, Washington. The word Palouse originated from the the Palus tribe. French Canadian fur traders changed the name to "pelouse" meaning "lawn." Later the name changed to Palouse.

It is gorgeous! The most beautiful rolling hills I have ever seen! Every few miles you'll see a small farm tucked inside a valley or a farmer harvesting the wheat on his combine. It is picturesque!

 I left from Spokane and headed down Highway 27 straight to Oakesdale.

This about the extent of the town of Oakesdale:

One thing that makes Oakesdale one of my favorite little towns of the Palouse is The Old Mill. It is owned by MaryJane Butters.

You can read more about this historic flour mill here.

Beautiful Sites on the Way to Tekoa

We peeked in this deserted old house.

And then we found this gigantic angry bull staring at us from his flimsy little corral!

So we got the heck out of this place and on the road to Tekoa to find lunch.

After lunch, we were moving on to Latah.

Not much to see in Latah...

So we moved on to Fairfield.

Not much to see in Fairfield, either...so we moved on to Rockford! (I knew there would be good stuff here!)

We LOVED the Hurd Mercantile! Some fabulous finds!

After Rockford we took Valley Chapel Rd. Where does this go, you ask? To Valley Chapel, of course!

Another one of my all-time favorite places of the Palouse!

I LOVE this place! It is surrounded by wheat fields as far as you can see. Perfect place for a country wedding!

We took some great pics here, too!

We had a splendid time exploring the Palouse. If you ever get the chance, I highly recommend a road trip through the Palouse. There are many, many more sites to see!