Cantaloupe, Proscuitto and Blue Cheese Salad and a Summer Break

I'm as giddy as a kid in a candy shop right now! By this afternoon I'll be greeted by two of my very favorite people in the world.

And it's so appropriate that we're sitting with food in this picture because one of things we love to do most, besides laugh, is EAT! We've already had several discussions on what we will be making and where we will be eating when they get here. My reason for sharing this is that I am going to be MIA, for a week, or month, or two. It's hard to say really, but I just really want to soak up all the time with my family while I have them with me.

But as a goodbye, I'd like to share my new favorite summer salad. When I came across this recipe in this month's edition of Cooking Light, I got scared, and then a little intrigued, and then really excited to make it. It's an interesting combination of foods, but all of their flavors come together so well, making this a very filling, yet very refreshing salad. Definitely give it a try, you can find the original recipe here.

A few changes I made, I couldn't find Cabrales cheese, so I just used a low-fat blue cheese, which was delicious. I also used red wine vinegar instead of sherry vinegar, but the second time, instead of making a vinaigrette, I just used my Newman's Own balsamic dressing, which was also very good. This is one that I can't wait to make for my mom and sister!

Enjoy your summer months! Soak up the sun, eat great food, and I'll be back soon to read all about it!

Dinner with The Sister's Cafe

If you've never visited the Sister's Cafe before, you are missing out. They were actually one of the very first food blogs I had discovered when joining this new world of food bloggers and I've been in love with them ever since. I don't think they've ever posted anything that didn't look good to me. Here are two things that I've recently made from their blog.

My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.

These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.


Thanks for all of the fabulous recipes ladies, keep them coming!

Asparagus Gruyere Tart

And how was everyone's Memorial Day weekend? We were lucky enough to have good weather and spent our time together eating, playing and spending time with friends. In the short four days that we had together I got very spoiled and had a hard time relinquishing my husband back to school! But luckily I have a nice "food hangover" to distract me!

This beauty was something I found in my Martha Stewart Great Food Fast book. I've been making a ton of things from this cookbook, and so far I've found it to be a little "hit and miss." However, one thing I really love about it is that it's split up into the four seasons, which I think is fun, I love seasonal food. This particular tart was a total hit and something I would definitely make. It's simplicity was probably the best part about it, easier then throwing together a pizza! Puff pastry, cheese and asparagus...do I really need to tell you how good it was?


Asparagus Gruyere Tart
Great Food Fast by Martha Stewart

Ingredients

Flour, for work surface
1 thawed sheet frozen puff pastry
2 cups shredded Gruyere cheese (I probably used half of that)
1 1/2 pound medium or thick asparagus
1 tablespoon olive oil
course salt and freshly ground pepper

Directions

1. Preheat the oven to 400F. On a lightly floured surface, roll the puff pastry into a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.

2. Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.