Nuevo Texas Waldorf Salad

Today's Project Pastry Queen is a salad. No dessert today. I may make one later since it is Sunday. This recipe was picked by Emily of She Makes and Bakes. I really liked it. My family (not including my husband) liked it. My husband does not eat mixed greens and believe me I have tried. If it isn't iceberg lettuce, he will go make something else.

When I was in the Air Force, I was fortunate to be assigned to photography the 50th Anniversary dinner. It was held at the Broadmoor. (It was the only way I was able to eat there even if my cousin interned at the hotel.) We were served a similar salad. It had pears and blue cheese. Pears could easily be substituted for this recipe. When I make this again, I'm going to purchase the one on sale. It just may be pears. Also, the vinaigrette is suppose to be made with white balsamic vinegar but I used aged balsamic vinegar. I didn't realize my mistake until later which is why my vinaigrette appears dark. I really liked the dressing. It is a versatile recipe. It is fancy but simple.

Nuevo Texas Waldorf Salad
4 cups organic mixed greens
3 Braeburn, Medina, or Granny Smith apples, core and sliced
1/2 cup pecans, toasted
1/2 cup crumbled blue cheese/Gorgonzola crumbles
Rosemary Vinaigrette (recipe below)
Fried Wonton Strips

Directions:

1. Add the mixed greens, apples, pecans, blue cheese. Toss gently.
2. Pour half the Rosemary Vinaigrette over the greens and toss to coat.
3. Add more salad dressing to taste.
4. Top with the fried wonton strips. Serve immediately.

Rosemary Vinaigrette
1/3 cup rosemary leaves
2 cloves of garlic
1/4 medium onion
2 tsp Dijon mustard
1/4 cup honey
1/2 cup balsamic vinegar
1 1/2 tsp salt
black pepper to taste
1/2 cup extra virgin olive oil

Directions:

1. Blend the rosemary, garlic, onion, mustard, honey, vinegar, salt, and pepper for 20 seconds in a food processor. 
2. Add the oil oil through the feed tube in a slow stream until the mixture emulsifies. 
3. Taste and season appropriate if needed.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
-In May 1917, the Broadmoor was completed. 
- The owner of the Broadmoor, Spencer Penrose, also established the Cheyanne Mountain Zoo and the Will Rogers Shrine.  
-The hotel has received the Forbes five star award for over 50 years.

Rosemary French Fries

I would rather have french fries than chocolate. (My youngest daughter would disagree since nothing beats chocolate.) If I eat out with my Mom, she always shares her french fries with me if they are absent from my order. Isn't she the best? She also said she craved french fries with me. 

 Now, I know french fries are not the healthiest food out there. I don't count them as a serving of vegetables to my children. We try to limit fast food to our children. (The main reason is my son would rather I cook something that will taste good. He has told me so.) 

 Once in a great while, I will buy frozen french fries. They don't always taste the best. So, I went to one of my trusted sources and searched french fries. Sure enough, I found one and had to try it. 

 When my husband tried this recipe, he said I should always make our fries this way. I agree with him. I will never buy frozen fries again. I will probably attempt to make sweet potato fries without the rosemary. 

Rosemary French Fries
6 russet potatoes, peeled and cut into even lengthwise wedges
5 Tbsp vegetable oil
1 1/2 tsp sea salt (plus more for seasoning)
1/4 tsp pepper
11/2 Tbsp rosemary, chopped


Directions:

1. Preheat oven to 475 degrees F. 
2. Place the potato wedges in a large mixing bowl.
3. Cover with hot water.
4. Allow potatoes to soak for at least 10 minutes but up to 30 minutes.
5. Coat the bottom of a baking sheet with 4 Tbsp of vegetable oil.
6. Sprinkle the pan with the salt, pepper, and 1 Tbps rosemary. Set aside.
7. Drain the potatoes.
8. Pat dry the potatoes well.
9. Toss the potatoes with the remaining 1 Tbsp of vegetable oil and 1/2 Tbsp of rosemary.
10. Arrange the potatoes onto the prepared baking sheet in a single layer.
11. Cover the baking sheet with foil and bake for 5 minutes.
12. Remove the foil and bake for 10 minutes.
13. Rotate the baking sheet and bake for another 10 minutes.
14. Flip the fries over and bake for another 5 to 15 and until golden and crisp.
15. Remove from oven and transfer onto a paper towel lined plate. 
16. Season with additional salt to taste. Serve warm.

Recipe adapted from Annie's Eats and originally recipe found at The New Best Recipe cookbook.

Did you already know..............
-At a White House dinner, Thomas Jefferson requested potatoes made in the French way to be served.
-Potatoes are grown in all 50 states.
-The potato was the first vegetable grown in space.

Pork Chops with Garlic and Herbs

 My oldest daughter's teacher asked the class if they were on a deserted island, what three items would they bring. My daughter said How to survive on a desert island guidebook, a cute carpenter, along with potatoes. What good choices especially how versatile potatoes are-now you thought I would have said carpenter but I surprised you. I told her I liked all of her choices except I would have pick pasta instead of potatoes since I could eat pasta everyday. This is not the case with my husband. He gets tired of pasta.

I like to make new dishes all the time but normally it just seems like we've been having a lot of chicken or beef lately.So, the other day I saw pork chops were on sale. Why not? I hardly make it and it would be a nice change. Everyone agreed but my oldest insist pork chops MUST be served with applesauce. I have made applesauce from scratch. All the work and cost, I prefer to buy it in the jar. So, my applesauce is not homemade this time. Also, it is hard to take a photo of applesauce on the plate. I guess I could have done it gourmet and served the pork chops on top of the applesauce. 

Pork Chops with Garlic and Herbs


4 boneless pork chops about 1 inch thick
2/3 cup dry white wine
2 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground pepper
1 Tbsp. sage
3 Tbsp. chopped fresh rosemary
4 garlic cloves, minced
1 Tbsp olive oil
2 tsp butter


Directions:

1. In a oven safe 8 x 10 baking dish, mix the the wine, oil, sugar, salt, pepper, sage, rosemary, and garlic.
2. Arrange the pork chops in the baking dish in a single layer.
3. Cover and marinate in the refrigerator for 30 minutes to an hour. Make sure to turn the pork chops at least once while it is marinating.
4. Heat the oven to 400 degrees.
5. Cook the pork chops for 8-10 minutes per side. Make sure to turn the pork chops once while cooking.
6. Let cool on the counter while you preheat a skillet.
7. Add 1 Tbsp of olive oil to the pan with 2 tsp of butter.
8. Fry the skillets for about 1-2 minutes per side for a crispy appearance.
9. Let rest for a few minutes before serving.

Adapted from Annie's Eats. Originally from Williams Sonoma.


If you are in the mood for pork chops, I would recommend making this recipe. My pork chops were not dry and really tasty. I like rosemary and it was a nice accompaniment to the pork. I know it seems unusual to fry after cooking in the oven but my oldest suggested it so it added a little color. You can cook these on a grill which would probably do the same results. We will be making these again.


Did you already know.........
-One of the first animals to be domesticated were swines.
-Swines are the family name for hogs. The mother is called a sow. The father is called a boar and the babies are pigs.
-In 1539, the Spanish explorer brought the first swine to North America.