It's Only A Game Until You Loose

Mexican Chicken and Rice Salad

Serves: 6

Salad Ingredients:

1 Tablespoon Olive Oil

2 Chicken Breast, cut into small pieces

1 1/2 cups cooked rice

1 cup cherry tomatoes, each cut in half

1 cup frozen corn
1 green bell pepper, cut into small pieces

1 cup black beans, that have been drained

6 green onions, chopped

1 cup queso euro, shredded or any kind of cheese you prefer.

1/2 cup cilantro, chopped (I used half a bunch)

1 package (about 3 Tablespoons) taco seasoning

avocado (optional)

Dressing Ingredients:

Juice from 1 lemon (about 1/4 c.)

Juice from 1 lime (about 1/4 c.)

2 Tablespoons Olive Oil

salt and pepper to taste

Salad Directions:

1.  Place chicken and taco seasoning in a plastic bag and shake until completely covered. 

2.  Heat olive oil in a non-stick skillet over medium high heat.   

3.  Add chicken to skillet and cook for about 10 minutes until cooked through and starts to slightly brown.  Remove chicken from skillet.

4.  To the same skillet, add the corn and cook over high heat just until it starts to char a little bit, no more that 2 minutes.

5.  Add all of salad ingredients to a large bowl, season with salt and pepper.  Mix up the dressing by shaking all but the salt and pepper together and pour over salad and mix well.  

6.  Store in refrigerator until ready to eat.  Good for up to 5 days in the refrigerator.  Recipe adapted from: http://www.jocooks.com/salads/mexican-chicken-and-rice-salad/

If you use avocado I would put it on each persons salad when you are ready to eat since they tend to turn brown.

This is really good served with Hint Of Lime Tostitos

Dinner And Mahjong At The Pool

 If you've had a good time playing the game, you're even a winner if you loose.  ~ Malcolm Forbes

Hmmm, that means we all where winners!

Helen-Mary-Lori-Me

Fresh Blueberry Pie

Makes one 9-inch pie

Pie Ingredients:

4 cups (2 pints) fresh blueberry 

1 cup sugar

1/4 cup tapioca flour

1/4 teaspoon salt

2 teaspoons grated lemon rind (about 1 lemon)

1/4 teaspoons ground cloves

1/4 teaspoon ground cinnamon

3 Tablespoons butter 

milk or cream

sanding sugar

1 double crust pie pastry

Pie Instructions:

1. Wash blueberries; drain well; place in a large bowl.  Sprinkle with sugar, flour, salt, lemon rind, cloves, cinnamon; toss to mix.  Preheat oven to 425'.

2.  Roll out half the pastry to a 13" round; fit into a 9" pie plate.  Spoon blueberry mixture into bottom crust; top with butter.  Roll remaining pastry to a 12-inch round; cut slits in top for steam to escape.  Cover pie; trim overhang to 1-inch.  Pinch edges together; flute to make a stand-up edge.  Brush crust with milk or cream; sprinkle with sanding sugar.

3. Bake in a preheated hot oven (425') for 15 minutes on the lowest rack on top of a baking stone if you have one; lower heat to moderate (350') move pie to the 4th rack; If edges for browning to much place a foil collar on it.  Continue baking 35 minutes or until pastry is golden and juices bubble.  Cool at least 1 hour on wire rack.

I assemble these pies ahead and freeze.  To bake I place the frozen pie on a baking rack on the lowest oven rack in a preheated 425' oven for 15 minutes.  Then I move the pie along with the baking rack up to the 4 th rack, lower the temp to 350' and bake for 1hr. & 30 minutes.  

A Taste Of Summer

As with most social gatherings, the men assembled in one place while the women at another.   This evening was no different.  Lori, her daughter Shelby, and I, with sangria's in hand, lowered ourselves into the pool.   The water was 87', which was the perfect temperature.  At the same time Vlad our host, Jamie, Nick and Stone sat close by in the shade.   I suppose solving all the worlds problems.
For appetizers Vlad had prepared some babaghanoush,  a middle eastern eggplant dip which I love.  He also had some crackers, cheese and fresh radishes.  While we lazied the evening away Vlad was the perfect host keeping our drinks filled and while at the same time bringing appetizers to us ladies who never left the pool until dinner time.
 

With the sun setting Lori, Shelby, Jamie, Nick, Stone, and myself all gathered on the patio over looking the pool as the food was placed on the table.   For our feast Vlad kept it light.  He had prepared a potato and a tomato salad.  With that he served some freshly sliced bread and some liver pate, which I had never tasted and was pleasantly surprised how good it was.  When I think of liver, I go back in time when my mama would make smothered liver with onions and make us eat it.  YULK!   Either my taste have matured or maybe I just do not like smothered liver with onions.  Unless my mama makes it on one of our visits, I guess I will never know the answer to that question.  I myself never plan to prepare it.

We ate family style, very casual, passing the bowls one by one.   Scooping the salads, filling our plates until our stomachs were content.

I on the other had did not keep it so light.  I made the desserts.  As usual I couldn't decide on what to make so I made two, a pie and a tart.  One recipe I knew was good, Fairfield Hospital Buttermilk Pie, recipe here: http://yallcomeoninthedoorsopen.blogspot.com/2015/01/dinner-and-dancing.html.  I have made this many times and never fails to please.

The other, a tart I had never made, but wow it was great.  It's a Paula Dean recipe, that alone tells you  its good.  

It had been a wonderful, relaxing evening as the rain held off to come another day.  Vlad always the perfect host.  Great food and good company.  What more could you ask for?

Fresh Fruit Tart

Crust Ingredients:

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling Ingredients:

1 (8 ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping:

strawberries-kiwi slices-blueberries-raspberries

Glaze:

1 (6 ounce) can frozen limeade concentrate, thawed

1 Tablespoon cornstarch

1 Tablespoon fresh lime juice

1/4 cup granulated sugar

Whipped cream, for garnish

Directions for crust:

In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball.  With your fingers, press the dough into a 10" spingform pan and up the side somewhat that has been sprayed with baking spray.  Refrigerate until firm.

Bake for 10-12 minutes or until very lightly browned.  Set aside to cool.  

Directions for the filling and topping:

Beat the cream cheese, sugar, and vanilla together until smooth.  Spread over the cooled crust.  Slice the strawberries, and kiwi.  Place the fruit on top of the cream cheese filling.  

Directions for the glaze:

Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  Let cool.  With a pastry brush, glaze the entire tart.  You will not use all the glaze.

Keep the tart in the refrigerator.  Remove about 15 minutes before serving.  Slice into 8 wedges and serve with a dollop of whipped cream.

Recipe adapted from: http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html

While waiting for the other guests to arrive, Vlad walked me around his yard.  He, like myself likes plants.  Below is just a few of the many plants in his lawn.