You Look Good {a giveaway}

You look good.

Really.

You look good.

This is my protest to all of those bikini body/detox/deprivation/desperation/beat-yourself-up things that float around the internet when spring rolls around.

You look good.

Seriously.

We could all stand to add a few more vegetables to our diet. We could all use a brisk walk around the block. But, that doesn't matter.

You look good.

Cellulite dimpled thighs. Puffy tummies. Lines. Wrinkles. Gray hairs. Whatever.

You look good.

You do.

Believe it.

Repeat it.

Seriously.

Comment on this post with "I look good." and be entered to win this fun bath mat from Urban Outfitters.

That's it.

Just confirm that you look good.

Protest all that beat-yourself-up hype.

You look good.

And, you probably should eat a salad. (You know, that get more vegetables thing.)

But, a Cheese Burger Salad.

Of course. 

Cheese Burger Salad 
(adapted from Cooking Light)

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes

3/4 teaspoon seasoning salt

1 large red onion, sliced into 1/4-inch thick slices 

kosher salt

freshly ground black pepper

1 (10-ounce) package chopped romaine hearts

2 Roma tomatoes, sliced

dill pickle chips

3/4 cup cheddar cheese, shredded

1/3 cup mayonnaise

1/4 cup ketchup

2 tablespoons water

optional: potato chips and/or bacon

Heat cast iron skillet over medium heat.
Mix together the beef, dried onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties in hot skillet; cook 2-3 minutes on each side, or until no longer pink in the middle.

Remove burgers from pan and keep warm.

Add sliced onion to the pan and season with salt and pepper; cook 5-6 minutes on each side.

Meanwhile, divide lettuce, tomato, pickle chips, burgers, and cheese between 4 plates.

Combine mayonnaise, ketchup and water and drizzle over salads. 

If desired, top with crushed potato chips or crumbled bacon. (Serves 4)

***GIVEAWAY NOTE***

I plan to keep the giveaway open for comments for a week or so, depending on response. I have a lot on my plate right now (pun intended), and will get back to all of you lovelies as soon as I can. 

Also, this giveaway is entirely my own promotion and in no way connected to Urban Outfitters. I just want you to know that YOU LOOK GOOD.

South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

Word Salad

This afternoon, I am sitting in an area coffee shop with the intention of working, but as I scroll through the images in the photo files of my laptop and flip through the notebook of scribbled recipe notes, my mind is just a jumbled word salad. There are so many stories and recipes that I want to share with you all, but my brain is screaming with an unintelligible jumble of words. Nothing makes sense on its own. Ideas are flowing freely, but not fluently.

Did you know that I visited Chicago last fall and have since been working on perfecting my own homemade deep dish pizza? Did you know that a good dog toy lasts about a week with Nilla, and a bad toy lasts mere minutes? Did you know that since posting my tried and true homemade pasta sauce, of which I can quarts and quarts each year, I have found a roasted tomato pasta sauce that might rival it? Will my dryer finish the drying cycle, or is the temperature gauge indeed on the fritz? Did you know that I once again volunteered at the Antiques Roadshow...this time in Albuquerque? Did you know that I brought home 20 pounds of freshly roasted New Mexico green chiles (That was an aromatic drive across several states.) and have a profound love of green chile cheeseburgers (of course, with an egg, if I have the option)? Does anyone appreciate political campaign phone calls? Did you know that there isn't a day that passes without me scrolling through the Zappos app on my phone looking for the perfect 3/4 height boot? I didn't buy new Halloween costumes for Tabby and Jenn because you really can't top dachshunds dressed as hot dogs, can you? Did you know that I actually survived the food presentation at the Etc. Expo for Her and might have even enjoyed it a little (except for the poor quality of the presentation "kitchen")? Did you know that after 20+ years of marriage, last night, Hubs admitted that he may actually like pears...especially when I throw together a pear galette with warm caramel sauce and vanilla ice cream for dessert? Did you know that tomorrow is Halloween, and that I usually invite some of my friends who live in the country over for a casual dinner and to help pass out candy to my little ghouls, but just realized that I dropped the ball and haven't invited anyone? Did you know that I am addicted to candy corn? Did you know that the USPS has lost 2 (2!?!) of my packages within one year? Did you know that I have ground beef defrosted at home and no clue what I will be doing with it for supper? Did you know that there is a head of cauliflower in my fridge that was supposed to be a side with supper last night, but I forgot to cook it? Did you know that I haven't yet raked a single leaf from the yard, and it is driving me nuts? Do you know the best place to purchase durable, warm, white, fluffy, down alternative comforters? Mine is showing the effects of weekly washings to rid it of dog hair. Do you like fennel? I was recently surprised at how many people were turned off by the thought/taste/idea of a licorice-y flavored vegetable. Did you know that I came to the coffee shop today because the dust in my house has reached gas mask proportions, and instead of clean, I decided to try to blog (and drink a dirty chai)? (Maybe this is why I haven't invited anyone over for tomorrow?)

So...that is only a small sample of the random mixture of insanity in my brain. All of the frivolous craziness. I won't bore you with the real stuff that haunts me. We will keep it light. Just a Word Salad, not the main course.

However...word is that this Green Apple and Celery Salad is the word. Word. Salad.

I enjoyed this as a light, fall lunch, but think that it would be an elegant addition to a Thanksgiving menu. (It would even make ahead well...just toss the dressing over other ingredients prior to serving.) The crisp celery and green apples are pleasantly contrasting earthy and tart flavors. The sharp mustard vinaigrette lends a tangy balance to the salad. I can see this being a very welcome freshness in the middle of all the heavy mashed potatoes, roasted squash, stuffing, gravy, and turkey weighing down the upcoming holiday table. Word. Salad.

Green Apple and Celery Salad

(adapted from Bon Appetit)

1/4 cup fresh lemon juice

1/4 cup Dijon mustard

5 teaspoons honey

2/3 cup olive oil

1 large bunch celery

2 large Granny Smith apples

1/4 cup fresh parsley

3/4 cup walnuts, toasted and chopped

Add first 4 ingredients in a small mason jar.
Secure the lid and vigorously shake to combine.
Season with salt and pepper to taste.

Slice celery thinly on the diagonal. (My microplane made quick work of both this slicing and the thinly sliced apples.)
Core and thinly slice the apples. (Peel, if desired, but I didn't.)
Chop the parsley.
Combine celery, apples, parsley, and walnuts in bowl.
Toss with dressing to thoroughly coat.
Season with salt and pepper. (Serves 8.)

Labor Day

There is nothing like revealing you have a blog to a new person to finally get your butt in gear with a new post. So...here goes...

On Labor Day, I hosted a get-together with friends that could have easily been called a Harvest Party. There was Vinegar Marinated Potato Salad made with potatoes from one friend's garden and fresh eggs from another friend's backyard chickens. A couple other friends picked sweet corn to share with me, and I tossed it together with radishes, jalapenos, and flat leaf parsley from my own garden to make Fresh Corn and Radish Salad. And, after my distress over my zucchini plants not producing, not one, but 3 friends left zucchini on my front porch, some of which became Lemon Blueberry Zucchini Cake.

As we waited for the the charcoal to be perfect for grilling brats, we sipped on white sangria made with the ripe and juicy Colorado peaches flooding the area and snacked on appetizers of a slightly altered recipe of Spinach Meatballs tossed in some recently canned marinara sauce (also from a friend's tomatoes), cherry and yellow pear tomatoes from my garden, fresh mozzarella balls (from Costco), and toasted garlic baguette. And, those brats? They were smothered in my very first attempt at homemade sauerkraut made from a volleyball-sized head of cabbage that yet another friend left on my porch. (I have great front porch fairies, don't I?)

It was a great night, even if we were forced to abandon the fire pit and move the party indoors when a few sprinkles became a downpour. Hubs and I are blessed with good fortune and great friends.

Labor Day may traditionally signify the beginning of fall, but I am going to hold onto summer as long as possible. Even after that party menu, I still have a few ears of sweet corn left and some of those garden potatoes. My garden is lacking substantial tomatoes for canning, but is still producing lots of cherry and yellow pear tomatoes. There is, also, always basil growing until the frost takes what I haven't preserved for winter. This all means that Potato and Corn Salad is the perfect late summer salad to make an appearance On My Plate.

Potato and Corn Salad

(adapted from Cooking Light)

2 cups small yellow potatoes, halved

3 cups fresh corn kernels

2 cups assorted cherry and yellow pear tomatoes, halved

1 1/2 cups red bell pepper, chopped

1/4 cup minced shallots

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1/2 cup fresh basil leaves, torn

Cook potatoes in salted boiling water until tender. Drain and chill.
In a large bowl, whisk together shallots, vinegar, mustard and olive oil. Season with salt and pepper to taste.
Add potatoes, corn, tomatoes, and bell pepper to the bowl and toss with the dressing.
Sprinkle with the basil. (Serves 4)

Leaves

I was watching Property Brothers on HGTV the other night...or more correctly, Property Brothers was on in the background as I did one of a million things on my to-do list. As Drew Scott was showing a family a potential home to buy and renovate, the husband threw a fit about the mature trees of the neighborhood. He absolutely, positively, in no uncertain terms DID NOT want a home with trees where the leaves would fall. In his words, as soon as you raked, more would fall. It was a never ending battle that he had no interest in waging.

Honestly, the guy, like so many of the participants in these "reality" home improvement shows, basically sounded like a brat. But, there was a little part of me that whispered softly, "I hear ya, buddy."

I would never, ever, in a million years want to live in a brand spanking new subdivision without mature trees. But, the leaves that fall in my yard (and my neighbors' yards and blow with the wind into mine) are my nemesis. No matter how many times I rake or mow and bag mound after mound of leaves, there are always more. I try to have them all cleaned up before the first snow of winter, but somehow, every spring there are still drifts of leaves around all of our property fences. Some of the drifts are taller than the fences. I get blisters just thinking about the clean up. And, yet, I do it. Season after season. Leaf after leaf. Yes. I hear ya, buddy. Leaves are a pain.

There are some leaves that aren't a pain: spinach leaves. I have been told that our soil is still too cold for seeds to properly sprout, but I am itching to sow some spinach seeds in my garden and have a perfect row of fresh, green, pretty spinach leaves. Leaves that instead of raking, I will pick and wash and toss with some shaved carrots, thinly sliced radishes, green onions and basil. Leaves that will be drizzled with a fresh lemon dressing. Leaves that only pain me when this Spring Salad is no longer On My Plate.

 Spring Salad

(adapted from Cooking Light)

2 medium carrots

1/4 cup thinly sliced spring onions

1 bunch thinly sliced radishes

8 cups fresh baby spinach, chopped

1 tablespoon thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Shave carrots into ribbons with a vegetable peeler.
Toss carrots, onions, radishes, spinach, and basil together in a large bowl.
In a small mason jar, combine lemon juice, olive oil, salt and pepper; seal jar and shake to combine.
Drizzle dressing over salad. (serves 4)

Eat Every Bean and Pea on Your Plate

"Eat every bean, and pee on your plate."

That's my husband's twisted sense of humor.

I try not to talk about pee here, but peas are a different matter.

Especially fresh peas just picked from the garden and shelled in the shade of a tree on the patio.

Peas tossed with lemon juice, mayo, red onion, capers, and parsley to create a fresh salad bursting with flavor.

I am going to eat every bean and PEA on my plate.

Fresh Pea Salad

2-3 cups fresh peas

2-3 tablespoons finely diced red onion

2 tablespoons capers

2-3 tablespoons chopped parsley

zest of one lemon

juice of one lemon

2-3 tablespoons mayonnaise

kosher salt

freshly ground black pepper

Bring a pot of salted water to a boil.
Add the peas and blanch for 1-2 minutes. (No more or the peas will lose their fresh green and turn murky.)
Drain the peas and immerse in an ice water bath to stop the cooking.  
Drain the peas again after cooled completely.
Whisk together zest and juice of the lemon with mayonnaise; season with salt and pepper to taste.
Toss together the peas, onion, capers, and parsley with the dressing.
Chill before serving. (Serves 4-6)

Your Pee Will Smell Funny

Over the weekend, we had a couple friends over to grill. With the forecast pointing to the possibility of rain, I planned a simple menu that wouldn't leave me all wet in front of the grill for what would seem like hours. Grilled ribeyes, Spinach Twice-Baked Potatoes, a perfectly awful new recipe for herbed garlic bread that I won't be forcing on anyone else, a fruit salad contributed by a guest, and asparagus were what I planned to fill our plates.

I knew that some people have an aversion to the grassy flavor of asparagus, but with my husband bringing home armfuls of fresh-cut, wild asparagus every day from his travels to and from the farm, my refrigerator crisper drawer was begging for me to use some. I was mildly surprised to learn that one guest had never eaten these amazing green spears.

After I had tossed the asparagus with a little olive oil, salt and pepper and grilled just until starting to be tender, but not soft, she tentatively sampled one stalk. She liked it. She really liked it and loaded up her plate with more. She wasn't even deterred when we warned her that eating asparagus has an interesting reaction with bodily fluids. Score one for the beauty of fresh asparagus.

Super tender, fresh stalks don't even have to cooked to be enjoyed. Hubs carries a salt shaker in his vehicle and readily chomps a few sweet, young spears during his asparagus hunts. Shaving into ribbons is a bit trickier, but I found THIS VIDEO to be loaded with helpful tips for the slender spears. The resulting salad tossed with lemon juice, olive oil, salt, and pepper, and garnished with slivers of Parmesan cheese is an incredible taste of spring. However, be warned...after eating it, your pee will smell funny.

Shaved Asparagus Salad

(adapted from Martha Stewart)

one bunch asparagus

juice of half of a lemon

1/2 tablespoon olive oil...or so

coarse salt

freshly ground black pepper

Parmesan cheese

Snap the tough ends off the spears of asparagus.
Using a vegetable peeler, shave into thin ribbons.
Combine juice of lemon, olive oil, salt and pepper.
Toss asparagus ribbons with dressing.
Garnish with shavings of Parmesan.

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

Beet Red

My new-to-me car is beet red.

We hadn't planned to buy a new car in January, but fate? (bad) luck? something beyond my control forced our hand.

On December 27, during a routine drive to the next town for groceries, I totaled my car.

The day was gray, snowy, and blowy. As I set out, I briefly thought about how many times I had driven on roads made much worse by icy weather conditions. However as a nod to safety, I did reduce my speed (and was passed by 2 cars) and put my phone on the seat beside. About halfway through the drive, I met a vehicle that was driving down the center of the uncleared road. I pulled over to make room, and my passenger-side wheels dropped off the concrete highway onto the soft shoulder. This jolted me, and as soon as the car passed, I attempted to pull back onto the highway. In my haste, I over-corrected. My tires hit ice and sent me spinning in circles across the road into the opposite ditch.

My tracks in the snow tell us that I was sideways as I started down the very steep embankment and hit the first barbwire fence. That impact straightened my car to head nose down as I vaulted over an abandoned railroad right-of-way and through another woven wire fence. The combination of slippery, fresh, wet snow and my speed continued to propel me down another precipitous slope into a grove of trees on the banks of a narrow creek. The harrowing ride ended with my car buried about 2 car-lengths back into the broken shrubbery of the trees.

I was scared, shaken up, a little bruised by my seat belt, but fine. I totaled my car and wasn't harmed.

It happened so quickly. It almost didn't seem real as I unfastened my seat belt and sorted through the pile of mail and contents of my handbag that had ended up on the passenger seat floor to find my phone. Calls were made to 911 and my husband, assuring both that I was fine, but the car was not. I didn't cry until my husband arrived. Reports were filed. The car was moved and secured. We went on our way.

I am lucky. Fortunate. Blessed by a guardian angel. The accident could have been so much worse. There is no reason at all why my narrow-wheelbase, small SUV didn't roll as I first started the descent into that ditch.

I am taking it all as a sign. A sign to be more careful. A sign to be more aware. A sign to appreciate what I have. A sign to love more. A sign to do and be good. A sign to take care of myself and those I care about. And, of course, as a food blogger, sign to eat more things that I enjoy.

Winter salads might seem bland with unseasonal greens and tomatoes, but they don't have to be. Roasted Beet and Avocado Salad is a perfect way to get some beet red into your January (if you don't happen to buy a new car in that shade). The onion and mustard dressing provides just the right tangy balance to the earthy beets and creamy avocado.  This salad is hearty enough to stand on its own as a main dish lunch or light dinner, and would be a great side with grilled chicken or fish.

Roasted Beet and Avocado Salad

(adapted from Food and Wine)

4 medium beets, scrubbed

olive oil

1/2 cup water

kosher salt

fresh ground black pepper

1/2 cup finely chopped sweet onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup mild vegetable oil

2 avocados, sliced

Preheat oven to 350F.
In a small baking dish, rub the beets with olive oil.
Season with salt and pepper.
Add the water.
Cover lightly with foil and roast for 2 to 2.5 hours, or until tender.
Allow to cool, then peel the beets and cut into 1/4-inch pieces.
Transfer to large bowl. 
Meanwhile, in a blender, combine the chopped onion with red wine vinegar, lemon juice, mustard and honey.
Season with salt and pepper and blend until smooth.
With the blender running, stream in the vegetable oil and 2 tablespoons of olive oil.
(Salad can be made ahead to this point and refrigerated.)
Add the avocado to the roasted beets. 
Pour the mustard and onion dressing over and toss gently to combine.
Season with salt and pepper to taste. (Serves 6)

Baby's Got the Blues

I started this post yesterday and was feeling quite down. Hubs and I don't have children, but do have 2 miniature dachshunds. Those pups love us, and we love them. Ace and Sissy are our family.

During a routine vet appointment a few months ago, Sissy was diagnosed with a significant heart murmur. At the time, I acknowledged the doctor's concern and noted the symptoms he listed as possibilities. However, a real issue seemed far off as she continued to tear around the yard, roll in the leaves, chase her brother, bark at the neighbor kids, cats, and squirrels, and insanely lick my toes every time she passed me at my desk.

Since then, there were a few episodes of lameness in her front leg and some heavy panting after exertions, but our lively Sissy was for the most part, still her wild, crazy, and very vocal self.

Until this weekend.

Late on Friday night, Sissy did her usual charge up the stairs to her kennel at bed time. When I caught up with her, I found her hind legs frog-legged behind her as she sprawled helplessly on the floor. She was dazed, breathing heavily, and lethargic. Her whole body shook as she attempted to take in air. After a bit, she did seem more coherent, but her breathing remained labored. Even though we had experienced the trauma of spinal issues with our first dachshund, Rudy, it was, honestly, quite scary...especially as the heaving with every breath continued into the next day.

Saturday, there was was a call to the vet and meds followed by an emergency trip on Sunday when Sissy still gasped for each breath. New meds have been started to help alleviate the fluid that the congenital heart failure has caused to build up around her heart and lungs.

Yesterday, when I started this post, our little lady still didn't have any energy and hungrily gulped for the oxygen her body needs. I was blue. Very blue.

However, after a worry-filled but calm night, she was much better this morning. The diuretic means she is making frequent trips out through the puppy door, and with each trip, she seems a bit more herself. Earlier today, she was barking her fool head off at a piece of trash the wind had blown into the fence. While there is no cure for her condition, I do think this is a sign that we are on the mend.

It hurts to see the baby of the house struggle. I feel helpless, but will do my best to make her comfortable and ease her suffering. I owe her that and so much more.

Bleu Cheese Dressing

1/2 cup sour cream
1/2 cup mayonnaise

juice of one lemon

a healthy squirt of Agave syrup (about a tablespoon)

a splash or so of Half and Half (or milk)

Kosher salt

freshly ground black pepper
1/2 cup bleu cheese, crumbled

Combine sour cream, mayonnaise, lemon juice, and Agave syrup.
Whisk in just enough Half and Half (or milk) to develop the desired salad dressing consistency.
Season with salt and pepper.
Crumble bleu cheese into the dressing and stir to combine.
Cover and refrigerate at least 4 hours for flavors to blend.

South Dakota Magazine

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...

In June, we had The War for the Strawberries with Ace and I trying in vain to protect my precious berries from the squirrels. We did manage to save enough for Strawberry Mousse.

I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.

I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

Back When We Were Grown-Ups

Many years ago, I met a friend for lunch. That sounds like a simple thing, but she and I lived almost 3 hours apart. While she returned to my hometown regularly, I didn't have the opportunity to travel in her direction very often.

On this particular instance, I found myself attending a training session in a town very near hers. Plans were made, and after I picked her up at her workplace, she directed me to a favorite lunch spot. There, I relied on her recommendation of seafood pasta salad loaded with vegetables for our light, but filling lunch.

That day, I felt like a grown-up for one of the first times. At the time, I held a successful full-time job, had car payments and a mortgage, and along with my husband, was on the fast track to take over financial responsibility for his parents' farm. Certainly, all of those things should have made me feel mature, but I often felt like I was just pretending. Each day was a dress up game of trying to not let anyone in on the fact that I was just a scared kid.

I don't remember what we chatted about as I sat across from my friend and lunched on a fresh and lovely salad. I don't even remember the salad exactly. I just know that I felt mature, content, happy, and confident.

These days, I seem to alternate between being a grown-up, playing one, and wondering what old person has taken over my mind and body. It is a crazy balance of knowing what I should do, wondering how to do it, and not wanting to do it at all. However, I am not too concerned. I think that all of us pretty much feel this way most of the time.

I decided to try to play grown-up this summer and put together my own version of a Grilled Chipotle Shrimp Salad. The one thing that I found distinctive about that long ago salad was the inclusion of lettuce with the pasta. That combination was new to me, and I really liked the crisp contrast. I have swapped the ranch dressing for a more sophisticated chipotle and lime, but kept lots of veggies to keep it all light. It is a perfect salad to reminisce on back when we were grown-ups.

Grilled Chipotle Shrimp Salad

(adapted from Cooking Light)

1 1/2 pounds peeled and deveined large shrimp

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ancho chile powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup celery, chopped

4 tablespoons red onion, chopped

1/4 cup radishes, sliced paper thin

2 tablespoons fresh cilantro, chopped

2 cups cooked pasta

1 head romaine lettuce, chopped

4 tablespoons mayonnaise

1 tablespoon chopped chipotle chile, canned in adobo sauce

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

Heat grill or grill pan to medium-high heat.
Combine the salt, pepper, chile powder, and garlic powder in a bowl and toss the shrimp to coat.
Brush the grill with olive oil and cook the shrimp for 2 minutes on each side, or until done.
Set cooked shrimp aside to cool while prepping other ingredients.
Whisk mayonnaise, chipotle, lime juice, and cumin in a bowl and set aside for flavors to meld.
Toss celery, onion, radishes, cilantro, cooked pasta, and lettuce together.
Add shrimp.
Drizzle with dressing and toss to coat. (Serves 4.)

Cherry Picked

If zucchini is the most prolific garden vegetable, cherry tomatoes are certainly a copious second. These red and yellow orbs burst from the vine almost faster than we can pick them. Just a few minutes in the garden and I have a bowl overflowing with tiny sun-sweetened goodies. It seems they just go on...and on...and on.

What do I do with them all? As good as they are just to pop into my mouth plain, there are a few favorite salad recipes that I turn to in order to make the best of my summer harvests. Pineapple and Cherry Tomato Salad has a slight Asian influence with fish sauce in the dressing. The saltiness enhances the crisp, fresh cucumbers and the heat of spicy peppers. Sweet pineapple and (of course) tomatoes and earthy cilantro round out the flavor profile.

It is a robust salad that holds up well to almost any summer grill pairing. Steaks, chicken, seafood? No problem. Fire up the grill. I pick Pineapple and Cherry Tomato Salad On My Plate.

Pineapple and Cherry Tomato Salad

(adapted from Gourmet)

1 clove garlic

1/4 teaspoon kosher salt

2 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons Canola oil

1/2 teaspoon Asian fish sauce

1 medium cucumber, sliced

2 cups fresh pineapple, chunked

2 cups cherry tomatoes, halved

1 jalapeno, chopped

1/2 cup fresh cilantro, chopped

Grate garlic into a large bowl using a microplane grater.
Add salt, lime juice, sugar, oil, and fish sauce and and whisk to blend.
Add remaining ingredients and toss to coat with dressing.
Flavor best if allowed to rest at least 10 minutes prior to serving. (Serves 6)

I am David Copperfield.

I am a magician. Truly. I have found one recipe that can only be described as magic.

Wave the magic wand. Take some shrimp; toss them with some spices; saute them; cook up some corn, beans, and salsa together, and abracadabra! It's magic.

OK. You don't get it. I am sorry. The magic is that this simple, spicy, satisfying dish can be anything you want it to be.

Need a snack or appetizer? Chop up the shrimp and serve it all as a dip with crispy corn chips.

Feel like a roll up your shirt sleeves and dig in casual meal? Toast some corn or flour tortillas; slice an avocado; squeeze a lime; and devour some really delicious tacos.

Want a salad? Forget all those limp lettuces. Hot, cold, or room temperature, this.is.good. Really. (And, could be served on a bed of romaine.)

Need to feed a bigger group? Whip up some rice and guacamole as sides, and nobody will be able to keep their knife and fork away.

Magic Spicy Shrimp and Corn Salad answers every need you ever had...except maybe for cake...or chocolate...BUT, it is light enough that you should still have room for dessert.

I told you. Magic.

Magic Spicy Shrimp and Corn Salad

(adapted from Cooking Light)

1 tablespoon chili powder (I used Ancho Chile Powder)

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1-2 tablespoons olive oil

juice of a lime (divided)

2 ears sweet corn, kernels cut from cob

1 pint bottled salsa (I used my Basic Canned Salsa. This is where you will really adjust the spice of the dish to your taste. Use a mild salsa or heat it up, if you like.)

1 can (15 ounces) black beans, drained and rinsed

1/4 cup fresh cilantro, chopped

Combine the first 4 ingredients in a bowl.
Add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat.
Add shrimp and saute until cooked through.
Add juice of half of the lime.
Remove the shrimp from the pan.
Add the corn; saute briefly.
Stir in salsa and beans and bring to a simmer.
Remove from heat and add the juice of the other half of the lime and the cilantro.
Depending on final dish desired, stir shrimp into corn and bean mixture or serve shrimp on top. (Serves 4.)

Dear Greenhouse Growers...

Dear Greenhouse Growers,

While curly parsley is pretty, I really have a deep and abiding love of flat-leaf parsley. I know you already have most of your herbs seeded, but if you haven't started peat pots of the luscious Italian variety, please do so.

Thank you.

*Just Fran*

Celery and Parsley Salad with Raisins

(adapted from Cooking Light)

2/3 cup raisins

1/2 cup white balsamic vinegar

7 cups thinly sliced celery (including leaves)

4 cups loosely packed flat-leaf parsley leaves

kosher salt

freshly ground black pepper

1/4 cup olive oil

Combine raisins and vinegar and microwave on HIGH 1 minute until raisins are plumped. (Beware that the vinegar can become quite aromatic when heated and might take your breath away when you open the nuke-box door.)
Drain raisins and reserve 3 tablespoons of the vinegar.
Combine raisins, celery, and parsley in a large salad bowl.
Add salt and pepper to reserved vinegar.
Gradually, whisk oil into vinegar mixture. 
Drizzle dressing over salad; toss to coat. (Serves 12)

Making Do

A couple of weeks ago, we had the season's last round of shearing at the farm. When we originally scheduled the mid-March arrival of the shearing crew, I anticipated cool temperatures, perhaps even winter weather. A big pot of turkey and wild rice soup sounded good to me. Mother Nature had other ideas. The forecast for the day of backbreaking work was 80 degrees and sunny. That isn't rich and creamy soup weather; my menu needed an overhaul.

I decided to pull a pork loin from the freezer and roast it. Sliced thinly and served on sandwich buns with sliced onions, homemade pickles, mustard, and barbeque sauce, the pork sandwiches would be a better match for the early summer-like temperatures. Side dishes of coleslaw, potato salad, and baked beans would round out the meal, and only those with an aversion to cream cheese (I didn't know such people were in existence until recently.) would pass up a big slice of Spiced Zucchini Bars with Cream Cheese Frosting for dessert. That seemed like a simple menu I could make in my sleep and would still be nourishing and satisfying for the hardworking crew. *jinx* I should never say something is going to be simple. Never.

It was the evening before shearing day. I had my menu written out with lists of to-dos. I had been to the grocery store, and thought I was ready to prep for feeding my starving army. Then, I realized that I was out of mustard. Mustard. A staple. Something that I sometimes crave and often have 4 or 5 types on hand. I did not have enough plain yellow mustard to make my "standard" potato salad.

Now, most of you probably just send your Hubs to the store to grab any last minute items you might have forgotten. I have often done that, too. However, it isn't always that easy for us. Our little town no longer has a grocery store. The gas station/convenience store carries a few staples, but for real groceries, we have to travel to one of the neighboring towns, and those grocery stores close at 9pm (or sometimes, earlier). The only 24-hour shopping in my neck of the woods takes place online, and while I love cruising Zappos for a pair of shoes at midnight, that doesn't help much when I need mustard at 10pm.

Hubs offered to drive out to the farm and snag that partial bottle from the fridge. I thought about calling neighbors and begging for their yellow bottles of what seemed at the moment to be gold. But then, I remembered a recipe from an old church cookbook. There was no need for midnight raids for mustard. I could "make do" without it.

This potato salad marinates the boiled potatoes in a tart vinegar and sugar mixture overnight. The next day, the spuds are drained and tossed with boiled eggs, celery, onion, and mayo. A little celery seed, salt, and pepper seasons the dish, and there you have a tangy potato salad that doesn't need mustard. It's a great salad, and unless you tell them, nobody will know that you were just "making do."

Vinegar Marinated Potato Salad

10 pounds potatoes (I use small red-skinned potatoes and don't peel.)

2 cups water 

2 cups white vinegar
1/2 - 3/4 cup sugar
1 bunch green onions, sliced 

3-4 stalks celery, chopped

6 hard-boiled eggs, diced 

kosher salt

freshly ground black pepper

1 tablespoon celery seeds
2 cups mayonnaise 

Cube potatoes into bite-sized portions and place in a large pot.
Add water to cover and bring to a boil.
Cook until tender but still firm, about 15 minutes.
Drain and allow to cool.
In a saucepan combine water, vinegar and sugar.
Bring to a boil and cook for one minute.
Remove from heat and pour over potatoes (be sure to use a non-reactive bowl for marinating).
Cover and chill for at least 12 hours.
Drain excess marinade.
Add onions, eggs, salt, pepper, celery seed and mayonnaise.
Mix gently, but thoroughly to combine ingredients and coat salad with dressing.
Serve chilled. (Serves 20)