Sunday, March 31, 2013

Happy Easter

Wishing you a very Happy Easter - May God Bless You and Your Family

Until Next Time,

Friday, March 29, 2013

Grilled Ham and Turkey Sandwich

There are nights when my husband and I like to have a sandwich for dinner.  Set up the TV trays and watch a movie while enjoying a low key meal and clean-up.  My inspiration for this sandwich is the Cuban Sandwich instead of having the roasted pork I substituted smoked turkey breast. 

Grilled Ham and Turkey Sandwich

4 french rolls (or cuban bread if you can find it)
1/2 pound sliced black forest ham
1/2 pound sliced smoked turkey breast
8 slices swiss cheese
8 thin sliced dill pickles
creole mustard
spicy mayonnaise (see recipe below)

Split bread spread mustard on one side of bread and spicy mayo on the other.  Layer bottom half of bread with ham, pickles (dry first on a paper towel), turkey, and swiss cheese.  Place on a panini press and cook until the bread is a bit crispy.  Slice in half and serve.

Spicy Mayonnaise

1/2 cup mayonnaise
1/4 teaspoon cajun seasonings
1/4 teaspoon Old Bay seasonings
1/4 teaspoon sugar

Mix all ingredients together.  Refrigerate for 2 hours before using

Until Next Time,

Wednesday, March 27, 2013

Asian Inspired Cucumbers and Radishes

I have been in the mood for fast pickling cucumbers the kind you can start snacking on by the next day.
I was cleaning out my fridge and had an open container of hoisin sauce and it hit me I should make some Hoisin Cucumbers.  They came out better than I thought.

Asian Inspired Pickled Cucumbers and Radishes

Hoisin Pickled Cucumbers

1 english cucumber, thinly sliced
1 bunch radishes, thinly sliced
1 tablespoon kosher salt
2 cups water
1/2 cup white vinegar
1 cup sugar
3 tablespoons honey
2 tablespoons hoisin sauce
1 teaspoon chinese 5 spice seasoning
1 teaspoon red pepper flakes

Slice thinly the cucumber and radishes place in a colander and sprinkle with salt let sit for 30 minutes.  In a saucepan over medium heat bring to a boil the remaining ingredients and boil for 3 minutes. Turn off heat and allow to cool.  Rinse cucumbers and radishes pat dry and place in one or two canning jars or place in a mixing bowl.  Pour pickling mixture over the veggies cover and place in the refrigerator for 24 hours.  Will keep for 5 days.

Until Next Time,

Tuesday, March 26, 2013

Coffee Talk - My Garden

I will be dedicating a few Coffee Talks to my garden.  One thing that I got excited about when we bought the house is that it has a fenced in garden.  That was great the bad news nasty soil here I would need to put in raised beds, not a problem until you factor in the water problem here.  The garden was not placed close to the water source (the outside pump) and running hoses that distance just will not work for me.  Plus, this is my first garden (except for herbs) in Utah and I'm not ready to go big just yet.

I have a huge deck off the kitchen/dining area which is perfect for a container garden.  I am getting anxious about the garden.  Last year a woman told me her grandfather said do not plant your garden until all the snow is gone from the mountain.  Wise words we still have a lot of snow up there and I would hate to do all that work to lose my garden to freezing temps (we have nights this past week that were 18 degrees) 

I ordered seeds from Burpee this is what I have so far:

Hot Pepper - Big Guy Hybrid
Onion - Evergreen Long White Bunching
Hot Pepper - Serrano Chili
Tomato - Fresh Salsa Hybrid
Spearmint - Mentha Spicata
Cucumber - Supremo Hybrid
Radish - Cherry Belle
Summer Squash - Golden Egg Hybird
Carrot (Organic) - Kaleidoscope Mix
Tomatillo - Gigante
Tomato - Patio Princess Hybrid
Tomato - Yellow Pear
Sweet Corn - On Deck Hybrid

I still need to get my herbs which I will get as plants at the local nursery.  I'm still considering getting some lettuce.  Do you have any suggestions?

Bill is going to make me some brackets so I can hang window boxes on the railing (which is very narrow) I can plant shallow items like the herbs and radishes there.  I already have hooks in place to hang planters.  

Until Next Time,

Monday, March 25, 2013

Recreating A Favorite Dish - Red Cabbage Slaw

When we left California we left a lot of our favorite places to eat.  There is no way I can visit all my favorite restaurants when I go back for a visit.  It was time to start making those dishes here. I was thinking about this red cabbage slaw that I use to get at a restaurant in California.  I decided it was time to recreate that salad plus add a little of me into it.  The me part?  The cilantro which I love and could put in about everything and the blue cheese. 

Red Cabbage Slaw
 with Blue Cheese

1/2 cup vegetable oil
2/3 cup red wine vinegar
2 teaspoons balsamic vinegar
3 tablespoons sugar
1 teaspoon Lawry's seasonings salt
1/2 teaspoon celery seed
1/2 teaspoon garlic salt
1 teaspoon onion powder
salt and pepper to taste
1/2 head red cabbage, thinly sliced
1/4 to 1/2 cup rough chopped cilantro
your favorite blue cheese dressing (you can substitute ranch dressing)
crumbled blue cheese
2 green onions, sliced

In a mason jar add vegetable oil, red wine vinegar, balsamic vinegar, seasonings salt, onion power, celery seed, garlic salt and salt and pepper.  Screw on lid and shake the heck out of it.  Place thinly sliced red cabbage in a large zip lock bag, pour dressing over cabbage and seal bag.  Toss around until completely coated.  Keep in refrigerator 5 hours or overnight, every so often shake bag throughout the day.  Before plating add cilantro and give it a toss.  Plate and drizzle with blue cheese dressing and top with crumbled blue cheese and sliced green onions.  This recipe can be easily double for a pot-luck.

Until Next Time,
Farm Girl Friday Blog Fest

Monday, March 18, 2013

Smokin' Manwich

Hubby was excited to see that I had a roast in the slow cooker he was ready for some tacos.  He was a little disappointed to find out he wasn't getting tacos.  Instead I told him I was making Smokin' Manwiches.  He looked at me with a puzzled look on his face, okay... I'm making roast beef sandwiches he still didn't look to thrilled.  Once he tasted this sandwich he forgot all about the tacos.  He said to me you know when you have a sandwich and some bites are not as good as the last, this sandwich every bite is incredible.  Wow, that was a nice compliment.  What makes this Smokin'?  It's the smokey chipotle peppers that give it a nice kick.

Smokin' Manwich

3 1/2 cups chopped from Slow Cooker Mexican Beef (Recipe HERE)
4 rolls or buns (I used what I had on hand)
4 slices pepper jack cheese
2 ripe avocados
1 lime
zest from one lime
salt and pepper
4 chipotle's, chopped (canned in adobo sauce)

If you are using leftover mexican beef heat it up otherwise it is already hot from coming out of the slow cooker.  In a bowl add avocados and smash with a fork add zest from lime, juice from 1/2 a lime, salt and pepper (to taste) and mix together.  Spread avocado on top and bottom of bun.  Chop chipotle peppers and divide and spread on bottom bun on top of avocado.  Squeeze the other half of the lime juice over the beef beef place on bottom bun and top with a slice of pepper jack cheese.  Place sandwich open faced  on cookie sheet and put under the broiler just until cheese melts add top bun and serve. 

Sharing the Love at: The Wednesday Roundup Week 19

Friday, March 15, 2013

Monthly French Toast - Mango Apple & Brie

Here is my first French Toast recipe after the Basic French Toast recipe post. I was suppose to wait until April to post this blog, but it's so good I had to share it early.   

I have been thinking about this recipe ever since I got a jar of Sunchowders Emporia's Mango Apple Chutney.  I wasn't sure what to call the french toast since it also has bacon and pecans in it.  Since the star of this french toast is the Chutney and Brie I thought the name was fitting. 

Really one of these french toast is enough for one person but since I had it just for the two of us I put both french toast sandwiches on one plate for the photo.  The recipe itself is for 4 sandwiches.

Mango Apple and Brie French Toast

8 slices artisan bread (I used ciabatta)
Brie cheese
Mango Apple Chutney (Sunchowders Emporia)
4 slices cooked bacon
5 tablespoons chopped toasted pecans
2/3 cup milk
1/2 cup heavy whipping cream
3 eggs
1 teaspoon vanilla
1/4 teaspoon of freshly grated nutmeg
1/4 teaspoon of freshly grated cinnamon 
powdered sugar

Cut bread diagonally, spread both sides with Mango Apple Chutney, top one side with brie and chopped bacon on the other side top with toasted pecans, press into chutney and place bread slices together to make 4 sandwiches.  Mix together milk, cream, eggs, vanilla, nutmeg and cinnamon.  Heat a skillet with a pat of butter.  Dip each sandwich into the egg mixture both sides and place on skillet.  Cook until golden brown on each side.  Top with powdered sugar and syrup, serve with fresh fruit and if you like bacon on the side.

Until Next Time,

Shared with

Eat At Home Cooks

Farm Girl Friday Blog Fest
Jam Hands

Tuesday, March 12, 2013

We Have A Winner....

Drum Roll Please.........

I have a winner of the Breville Pie Maker and Mini Pies Cookbook

and the winner is

Joy from Yesterfood

Joy please email me your address so I can get your prize out to you.

Email me at


Friday, March 8, 2013

Pasta Night

It's been months since we had a pasta night and I had vegetables that I needed to use.  So Cajun Chicken and Andouille Alfredo Pasta was born.  The wonderful thing about pasta dishes you can use pretty much any vegetable you would like.  Zucchini, summer squash, broccoli would be delicious in this dish.  The colors with the fresh tomatoes and parsley as garnish make the pasta pop.

Cajun Chicken and Andouille Alfredo Pasta

1 onion, sliced thin
2 to 3 tablespoons olive oil, divided
1 orange bell pepper, sliced thin
8 stalks asparagus, cut into bite size pieces
2 cups sliced mushrooms
2 1/2 tablespoons cajun seasonings, divided
1 1/2 cups Andouille sausage, sliced (I used Aidells)
2 chicken breasts, cubed into bite size pieces
2 cloves garlic, minced
2 tablespoons flour
1 1/2 cups chicken stock, low sodium
1/2 cup dry white wine
1 cup heavy cream
2/3 cup grated parmesan cheese
12 oz fettuccine
2 roma tomatoes, seeded and chopped
1/4 cup Italian Flat Leaf Parsley, rough chopped

In a large skillet heat 1 tablespoon of olive oil over medium heat. Cut onion in half and slice thin, add to olive oil, sprinkle with salt and cook until golden brown about 15 to 20 minutes. Add bell pepper and asparagus and cook for an additional 5 minutes.  Remove from skillet and add to a bowl. Add the  olive oil to the same skillet sauté mushrooms with a little salt for 8 minutes, remove and add to bowl with vegetables.  Add Andouille sausage to the skillet cook until browned add to veggie bowl.  Sprinkle 1 tablespoons of cajun seasonings on cubed chicken, add a small amount of olive oil to skillet and cook chicken until golden brown and cooked through.  Remove and add to veggie bowl.  Cook fettuccine according to box.  If needed add a small amount of olive oil, add garlic, stir for 1 minute, add flour and cajun seasonings, stir for 3 minutes and add chicken stock and white wine, bring to a light boil, add cream and cheese lower heat to a medium low and simmer for 5 minutes.  Add back veggies, chicken and sausage, if too thick add a little more wine, stir in fettuccine and half of the parsley, cook until everything is heated through, salt and pepper, to taste.  Plate and top with fresh tomatoes and parsley.

Just a reminder to enter my giveaway for a Breville Pie Maker and Mini Pies Cookbook
Click HERE for your chance to Win

Until Next Time,

Wednesday, March 6, 2013

Lemon Mushroom Chicken

We started buying hay and putting it below our house where you could watch the deer come and go from our house.  We started getting two deer and then five.  The last time I bought the hay I got it with alfalfa the number of deer visiting our house jumped.  Here is a photo I took the first time we got a big group.  The most we have had now is 18.

The deer have their favorite meal and our favorite go to is chicken.  I had some lemons and mushrooms. I thought I would go with a lemon mushroom chicken.  We are low on propane I was able to make this chicken dish in a electric skillet although the recipe I give is made on the stove top.  

Lemon Mushroom Chicken

4 boneless skinless chicken breasts
2/3 cup flour
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon lemon pepper
1 teaspoon butter
1 teaspoon olive oil
6 medium cremini mushrooms
1 cup chicken stock low sodium
1/2 cup dry white wine
1 1/2 teaspoon fresh rosemary, minced
1 large lemon
3 tablespoons heavy cream

Pound out chicken breast to a 1/2 inch thick.  Mix flour, salt, pepper, lemon pepper together in a flat dish.  Cover chicken with flour mixture, shaking off any excess.  Heat a large skillet add butter and olive oil cook chicken on a medium heat for about 5 minutes on each slide or until golden brown and almost cooked through.  Remove from skillet.  If needed add a little more butter or olive oil and sauté mushrooms for 7 minutes stirring occasionally.  Add chicken stock, wine, rosemary and juice from 1/2 a lemon.  Heat sauce for 4 minutes add heavy cream and incorporate.  Add chicken back to the skillet take the other half of lemon and cut into slices.  Place slices on top of chicken and cook until chicken is completely done another 5 minutes.  Plate and spoon sauce and mushrooms over chicken. 

Until Next Time,

Shop Taste of Home

Tuesday, March 5, 2013

It's My Blogiversary and a Giveaway

I interrupt this Tuesdays Coffee Talk for a special announcement

It is my 2nd Blogiversary today.  I started this blog when I moved to Utah 2 years ago so I would have something to do, so family and friends could see what we were up to and eventually it turned into a food blog.  I have always had a passion for cooking.  Since moving to Utah I cook more than we eat out.  When I lived in California I would say it was 50/50.  There were so many good restaurants to try in LA and Orange County.

To celebrate my 2nd year of blogging I am giving away two gifts to one lucky person.  

Who doesn't love pie?  I'm giving away a Breville Personal Pie Maker

Cook up to 4 four inch pies Sweet or Savory - if it's just two of you, you could make dinner and dessert at one time

Check out this Williams-Sonoma Video on how easy it is to use the Breville Pie Maker

and if it couldn't get any better I am also giving away the cookbook Mini Pies by Abigail Johnson Dodge

Giveaway is for US and Canada Residents only - I'm sorry - Winner will be chosen on March 12th, 2013

How to Enter

Post a comment - What is your favorite pie?

For each additional entry you must leave a separate comment

Follow Living Rancho Delux's Blog

Like Living Rancho Delux on Facebook

Follow Living Rancho Delux on Twitter

Tweet about Giveaway

Facebook about Giveaway

6 chances to win

The Breville Pie Maker and Cookbook were purchased by me for this giveaway 
I was not compensated in any way

Good luck and Until Next Time,

Monday, March 4, 2013

Basic French Toast

Lately it seems like I have been craving different breakfast dishes.  For 2 weeks I was craving poached eggs, now I've been craving french toast and while I was making french toast for myself I decided that once a month I am going to share a different french toast recipe.  I'm going to start with basic french toast which is so simple you really don't even need to measure the ingredients just eyeball it which makes it so easy to make french toast for one person or 8 people.

Basic French Toast for Four

8 slices bread (white, wheat, cinnamon, whatever you have on hand)
1 cup milk
3 eggs
1 teaspoon vanilla
1/4 teaspoon of freshly grated nutmeg
powdered sugar

Heat a skillet on medium heat.  Mix together milk, eggs, vanilla and incorporate well.  Add a dollop of butter to the skillet.  Place bread one at a time in egg mixture coating both sides, place bread in skillet and cook on both sides until golden brown.  Top with butter, powdered sugar and syrup and serve with a side of fresh fruit.  Yes, it's that simple what you don't want to do is get the pan too hot.  

Not going to lie after I took this photo I added more powdered sugar I love powdered sugar on french toast with a real buttery maple syrup.

Until Next Time,

Friday, March 1, 2013

Recipe: Potato and Corn Soup

Here it is March 1st and we are headed towards Spring and what have I discovered Groundhogs LIE!  Just two days ago it snowed here and we still have a foot of snow on the ground.  Worst part...we are almost out of propane and are unable to get a truck up here with all the snow and ice.  I have turned off the heat and we are just using the wood stove to heat the house.  

I'm making recipes that I use the slow cooker, induction plate where I don't have to use the range all the time.  I'm lucky my microwave also is a convection oven.  

Since this recipe doesn't take long to make I was able to make it on the stove and bake the potatoes in the convection oven. 

Potato and Corn Soup

4 russet potatoes
5 slices bacon, dice
1 onion, diced
3 carrots, diced
3 stalks celery, diced
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
12 oz bag frozen corn
32 oz box low sodium chicken stock
1 bay leaf
1 teaspoon each salt and pepper, to taste
2 15oz cans creamed corn
1 cup half n' half
few dashes tabasco
garnish: sliced green onions and sour cream

Bake potatoes in a 375 degree oven for 1 hour cool long enough to handle remove skin and cube. In a large stock pot cook diced bacon until done but not crispy. Add onion, carrots and celery sauté for 5 minutes add frozen corn, rosemary, sage, thyme, salt and pepper continue to sauté for another 5 minutes.  Add potatoes (smashing 1/4 to 1/2 the potatoes leaving the rest chunky), chicken stock, bay leaf cover and simmer on low for 20 minutes.  Add creamed corn, half n' half and tabasco, add additional salt and pepper if needed, cover and simmer for an additional 20 minutes.  Garnish with sliced green onions, sour cream and more tabasco if desired.

Until Next Time,

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