Fresh Spinach & Berry Salad with Warm Bacon Dressing

I don't know about how it is at your house, but more often than  not, I don't do much extensive menu planning unless it is for a special occasion (or if someone has a particular craving, or request!)

Usually I'll just buy what is in season and the freshest at the grocery store or farmer's market then create what will be on the menu. So meal 'planning' is just a matter combining fresh food with staples I generally always have on hand.

The weather has been rather hot, so I use the outdoor grill nearly every day, and usually accompany whatever we're grilling with a salad of some kind. But recently it was even too hot to be outside to grill.

When that happens, salads become the main course ~ and this is the one I came up with, using what was in the kitchen:

Baby spinach, blueberries, blackberries, celery slices and toasted pumpkin seeds . . .

  

And bacon. :)

Crispy, flavorful Applewood smoked bacon.

Yum.

The warm, sweet and tangy Bacon Dressing.

I serve it on the side so each person can add their own.

This combination got enthusiastic thumbs up around the table, and that always makes me happy!

Of course, if you want a healthier version ~ you can omit the bacon and serve the salad with a flavorful Blueberry or Blackberry Vinaigrette, that would be delicious as well.

If you would like a printable copy for the warm bacon dressing, you'll find it HERE on my recipe blog.

Thank you for stopping by today!  ~ Mari

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Spicy 'Buffalo Chicken' Mini-Meatballs

Daniel Holzman and Michael Chernow of The Meatball Shop  demonstrated these spicy chicken mini-meatballs on a recently aired Martha Stewart program, they looked good so I wanted to give them a try.

All the flavors of Buffalo Chicken wings, but without the bones.

The key to the authentic "Buffalo" (as in Buffalo, New York) is the hot sauce and Frank's Red Hot  Original is the one to use.  Mixed with a little melted butter, it is perfect.  Rather than tossing the meatballs in the sauce, I drizzled just a little over (keeping in mind those who are sensitive to the heat) and offered additional sauce on the side for those who like it spicier.

Frank's Original Red Hot Sauce






~ The meatballs ~


The ingredients and method for the meatballs are fairly typical of many meatball recipes; the raw ground chicken meat, bread crumbs and eggs, minced celery, salt, mixed together, formed into 1-inch balls then baked.






You can buy ground chicken (preferably thigh meat, because it contains a little more fat so the meatballs will be moist and tender.)   I had skinless, boneless chicken thighs on hand so I just ground my own meat using the Kitchenaid stand mixer food grinder attachment.







I use the grinder attachment more frequently than I thought I would when I purchased it years ago. When you grind meat in your own kitchen you can be assured of the quality, plus you know just what you are eating. It's easy to use and I like that two plates are included, one for fine grinding, and the other for coarsely ground meat -- Chili grind.   Optional accessories make the grinder even more versatile.*


Of course you can also chop the chicken meat finely using the metal blade in your food processor, but I prefer the texture  the KitchenAid attachment produces.


Tip: If you cut the chicken thighs into approximately 2-inch pieces, then chill the meat in the freezer for several minutes you'll have an easier time of grinding or chopping it.

I made homemade Blue Cheese dip/dressing with 'Crater Lake Blue', from our local  Rogue Creamery with lots of crumbled chunks. :)  Store bought dip would be perfectly acceptable (if you don't care for blue cheese, Ranch Dip is a good alternative.)  You might want to offer celery sticks for dipping, too.

If you would like a copy of the recipe,  please click  HERE.




* Optional accessories: Sausage Stuffing device, Pasta Plates/Discs for making extruded pasta such as spaghetti (thick or thin), flat noodles, macaroni & lasagna noodles, and also a fruit/vegetable strainer attachment.




Thank you for coming by to take a look today!

Mini Baked Doughnuts

First of all, thank you for all of the kind comments, emails, and beautiful cards regarding the passing of our dog Cinnie girl. You all touched my heart and your kindness has been overwhelming.  Yes, 'just a dog' but never the less, a member of our family and daily life.


It has been a little difficult to get back into the kitchen . . . 
she was a 'food-driven' dog, and always my companion while I prepped, cooked and baked. 


But, there were boundaries. Our cooktop is on a center island, which opens to the great/family room.  She was not allowed to come on "the working side" of the island counter, and she knew her boundaries well. However, she always kept me company on the 'other' side of the island. Nose and ears alert in case some 'goodie' happened to hit the floor.  


Whenever I 'chop' on the cutting board I expect to see her sitting up attentively just waiting for me to say "Ooops", that was her signal to come and do 'floor duty" for some scrap that had gone astray.  


Gosh I miss her.  Thank you again friends, for your kind thoughts and compassion while we're healing.




Each day it becomes a little easier.






~*~*~*~*~*~







Like much of the Northwest coast of North America we received an unusual summer downpour a day or so ago.  Instead of the usual light summer sprinkle, this storm brought over an inch of rain to our area. Yikes!

 Sunny day gardening was put aside, and a little baking was on the agenda instead.

And to preface ~ I must say, doughnuts are a very rare indulgence around here these days. I do make old fashioned homemade fried doughnuts every couple of years on very, very special occasions, but they are not a regular indulgence at my house by any means. (Nor are store/bakery-bought doughnuts.) 


So these seemed like a fair alternative, and it was the perfect opportunity to try out my new mini-doughnut pans.  


Big plus... they are baked, not fried.  :) 

After comparing a bunch of "mini-size" doughnut baking pans I chose this one by NorPro®.  Number one, because I've been pleased with their quality of baking pans in the past, plus these do not produce 'micro-mini' size doughnuts (1-inch to 1.5-inch in diameter) which I've seen elsewhere, these are 2-inches in diameter (similar to the mini-size made by Hostess, etc. as you'll likely find in the grocery store.)


Most mini-doughnut recipes yield between 24 to 48 mini-doughnuts, so I bought two pans and they have worked out perfectly.

I used the recipe that came with the package which I thought was 'okay'. . . but I noted a little too much baking soda aftertaste. There is also a recipe for chocolate doughnuts on the package which I haven't tried yet. Next time I'll try the recipe from Wilton Company*, which includes buttermilk, and a little less baking soda.  

Each of the recipes come together very quickly and the little pans bake up in less than 10 minutes. 

Hint, if you try these, use a piping bag or a zip-bag with a corner snipped to help fill the pans neatly, and only fill each mold 1/2 full. 

I dipped the baked and cooled doughnuts with a simple confectioner's sugar glaze flavored with vanilla extract, then decorated with nonpareils.  Decorate them any way you like!  A dip in some dark, warm ganache, sprinkled with chopped toasted nuts, shredded coconut, or any frosting/icing you like. You can also shake them in a paper bag with confectioner's sugar, or cinnamon sugar while still warm.

Two-bite size, they are perfect with a spot of tea, or a cuppa joe (or a glass of icy cold milk.) And they take no more time to make than an average cookie recipe.


If you like cake stye doughnuts, I think you will like these and recommend that you give them a try.  

* When I make these using the Wilton recipe I'll post a review about it.
Thanks for stopping by today and for any comments you would like to share.  I appreciate each one so much. 
~mari


I'm joining Yummy Mummy for her Yummy Friday Linky Party!
and

Michael Lee @ Designs by Gollum for Foodie Friday, too!


NOTE: For anyone interested in the pans with the smaller capacity (NOT the one I used for these donuts) you can find them by clicking the link:  Nonstick 12-Cavity "1-3/4 inch" Mini Donut Pan

Retro 50's Luncheon on the Terrace ~ Revisited

Please join me for a 1950's Luncheon on the terrace,
as originally shared in August 2009.

I'm stepping out of my comfort zone as I usually set the table with more subdued colors and allow the food to make the statement. Not this time ~ for inspiration I drew upon memories of growing up in the 50's and 6o's. I hope you enjoy!

I used the bright, primary colors in the reproduction tablecloth to build the color scheme.

Yellow Bordallo Pinheiro (Portuguese) cabbage bowls from Sur La Table.

These are actually cotton dish towels, I chose them because they carry out the bright fruit theme of the table cloth ~ I love their generous size.

Lemons as the table "centerpiece" since we're having lemonade to drink. 
(The pedestal bowl is from Crate & Barrel a couple of years ago.)

I used one of my French Vinegar jars to serve the chilled lemonade. (Emile Henry Pottery)

The stemware is by Tracy Porter, I found them on sale a couple of years ago at Target.

The yellow placemats are from Beds, Bath & Beyond. The casual blue flatware is from Macy's (over 20 years ago),  little red butter knives/spreaders are French ~ I've had them for quite a while (forgot where they came from.)
The yellow chargers are actually "chop" platters ~ for serving meat ~ in the Fiesta pattern (Homer Laughlin) ~ it's the old mellow yellow color; the red plates are also by Fiesta ~ a few years old, but not vintage.

Vintage covered butter dish from the 60's ~ by 'Lotus'.

And a little peek of what was on the menu...

With sincere thanks to dear Susan at Between Naps on the Porch for so generously hosting us.

  

Please click on Susan's logo above to see

all of this weeks participants.

Thank you very much for stopping by today!

Happy Birthday Peter!

From a long time ago ~

Best wishes on your special day, son!

See you soon. 

 With much love,  m & d

Forever in Our Hearts

We adopted Cinnamon from the Humane Society when she was about a year old.  That was a little over 10 years ago.

Such a sweetie.

Relishing a favorite once-in-a-while treat.

As my family and some of you know,  she passed away a week ago today after a rather sudden illness.  

Her Vet suspected it was an auto-immune disease, so we had been treating her for that for a few weeks, that's why I've been away from the blog-world; for family time.

In spite of our best efforts, and her valiant fight, she succumbed at midnight on Monday June 13th. 

We were fortunate to have spent all day on both Sunday and Monday with her while she was resting outdoors with us as we worked in her favorite flower garden.

'Cinnie's Garden'

We're thankful we were with her when she passed, and thankful that she was able to pass in the familiar surroundings and security of home.

She will be greatly missed as she was a family member to us,  my constant companion, a very good dog who fit into our life and lifestyle like a glove.

Gone, but not forgotten.

Rest well Cinnie-girl, my pal.

To visit more of  'Cinnie's Garden'  click here.

Hello Friends ~

I'll be taking a little break from blogging for some family time.

Thank you for your support and understanding. 

I hope to be back very soon.  ((Hugs)) ~mari