Friday, July 23, 2010

Baby It Is Hot In The Kitchen!!


Well I don’t about where you all are, but it is HOT and Humid here!

We live in the New River Valley,in South west Virginia. It is not supposed to be 90*  here! With all the canning I am doing, I am not cooking big meals! So it is salad time here at the Farm. I thought I would share with you some of my favorite summer salads.

Italian Summer Salad


Chopped romaine lettuce (however much you need for how many your serving,about 1/2 cup per person)

Tomato, chopped

Red onion, chopped

Mini Pepperoni

Small pepperoni

Chopped ham

Mozzarella or Provolone,cubed 

Black Olives,chopped

chick peas


Top with your favorite Italian dressing ( I like Newman's Own olive oil and vinegar)

This is very light and refreshing. The nice thing about it is you can have all of these things already chopped and in containers and ready to make individual  servings, for a quick fix!


Mexican Chef Salad

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1 lbs. of ground beef

1 onion chopped (divided)

chopped black olives

chopped lettuce

chopped tomato

chopped avocado

shredded cheddar cheese

corn chips

sour cream



Brown ground beef with 1/2 onion and drain off fat, season to taste with salt  and pepper. I like to cut everything up and let everyone put on their salad what they would like. I love this salad !  We eat this quite frequently. There is no right or wrong order, but I put the lettuce in the bottom and then the tomato,onion,olives,hamburger chips(I like mine crushed) cheese,and top with salsa and sour cream. You can add what you like,make it yours!

The orzo salad from a prior post is great to keep made up in the fridge. It is great to grab and go,because it has no mayo in it ,it travels well. Add cooked chicken to it or shrimp and  toasted pita bread you would have a complete meal .



Another favorite to keep made up in the fridge is good old cottage




add,chopped red onion,

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chopped cucumber,

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fresh tomato (I don’t mix it in, just chop and add to my bowl,as it will make it runny)

You can add green pepper if you like ,or jalapeños, Mix all together in a bowl and keep in fridge to eat on through out the week. I like to serve it with chopped lettuce in the bottom of the bowl and top with cottage cheese mixture and add tomatoes on the side. It is quick and so refreshing!

Most of the salads you can make up ahead, or all of the components of them and put them together as you need them. Even the hamburger can be cooked ahead and just heat up a portion in the microwave for your salad.

Steve, my DH is performing a wedding this weekend and the  young couple is so nice I wanted to do something special for them. I whipped up a batch of Almond Strawberry Biscotti, put some of my jams and a set of pot holders and dish towels in a basket and gave as a gift.

I love Biscotti and it is really easy to make here is my recipe:


Strawberry Almond Biscotti


2 1/4 cups all-purpose flour

1 tsp salt
3 eggs
1/2 cup butter
1/2 teaspoon vanilla extract
5 fresh strawberries ,chopped fine
1 cup finely chopped almonds
3  cups confectioners' sugar
Combine the flour, eggs, margarine, sugar, vanilla,  and chopped almonds to form a smooth dough. Stir in the chopped strawberries.

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Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350ºF (175ºC).
Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. 
Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden pics 183The cookies are very crisp when done.


These are delish with a cup of coffee!! Enjoy!

Stay cool, until next  time!


1 comment:

  1. What time is lunch? Everything looks soooooooo good. I really enjoyed reading the posts on your blog. I would like to invite you to come on over to my blog and check it out. God's blessings, Lloyd