I do....every day! But I am working at a job that I hate and is exhausting and I work until midnight and John works days. I'm off on Wed./Thurs and he is off weekends. Some times we don't even see each other for 3 days. Not the best situation right now and I'm not a happy camper. Just trying to stay on top of juggling good meals. Many days I have to have something ready for dinner that I can eat before 3:30 pm and then he can have when he gets home around 4:30. Ugh! Enough complaining! I'm off tomorrow and want to make a nice day of food together. We're going to have French toast for breakfast (I don't get to bed until 2am) which he is great at making and I've already made some sliced strawberries with orange liquor. For dinner we're going to have Mussels with french bread for dipping and a nice salad. For lunch I'm going to make Joanie's Mango, Avocado and Shrimp Salad. My question is, Is the dressing supposed to be a vinaigrette type? It doesn't have any oil in it. I already made it so it can sit overnight but I streamed in some oil. It's delicious! I'm wondering if the recipe is complete? Oh, and we can't wait to make the Chicken with Pablano Cream! Sounds fantastic! We are growing our own pablano's so we're just waiting for more of them to get grown up.http://www.finerkitchens.com/swap/forum11/20_Mango_Avocado_and_Shrimp_Salad
First off....Hi everyone! I miss you! Not to say that I don't come here,
- Thread starter orchid
- Start date
diannecerkvenik64
Well-known member
Nice to hear from you Orchid ~ I missed you and was wondering where you were ~ Glad you're back smileys/smile.gif
Hi Orchid - in case Joanie doesn't catch this, ISO Joanie
Now, if you're just asking for general advice, I'd say the salad would be great with a little oil, especially since you've already used oil to prepare it. It sounds very good, and since avocados here are down to 50 cents each, maybe I'll try it for a light lunch sometime.
Have a great day off and enjoy!
Now, if you're just asking for general advice, I'd say the salad would be great with a little oil, especially since you've already used oil to prepare it. It sounds very good, and since avocados here are down to 50 cents each, maybe I'll try it for a light lunch sometime.
Have a great day off and enjoy!
Hi Orchard....you do sound very busy...take a break and come and visit......
down here. I too have been hitting the hours on the wrong side of the clock, 2 jobs and, and, and.
There have been 9 of us to eat...2/3 thirds of 'the mob' have hollow legs so it has been large meals I've had to cook...
All fun though but then I decided to have friends over on the one night 'the mob' went out.
This was a week ago.
I made the same salad...our favourite... BUT I could get no orzo and my rice suddenly had weavils so I used 'EBLY'...this is a name brand from Holland I believe.
It is barley (I think), it cooks very quickley and is unlike any barley I have cooked before, which admittedly was years ago and usually in soup......
IT made a delicious salad and I did actually us some evoo over the Ebly as it seemed a little dry.
Also added extra lemon juice.
I don't usually use any oil with the orzo (or rice) but I dont think it will spoil the dish in anyway...it may enhance it with that tweak. We just us as little oil/butter etc as poss.
I had a yummy green salad as the side... of arugula out the garden, dried cranberries, toasted pine nuts.
Also had some great fresh baguette, with this I provided whole garlic cloves and evoo to rub/pour over the baugette.
Enjoy both the salad and your day off.
Happy Easter.
down here. I too have been hitting the hours on the wrong side of the clock, 2 jobs and, and, and.
There have been 9 of us to eat...2/3 thirds of 'the mob' have hollow legs so it has been large meals I've had to cook...
All fun though but then I decided to have friends over on the one night 'the mob' went out.
This was a week ago.
I made the same salad...our favourite... BUT I could get no orzo and my rice suddenly had weavils so I used 'EBLY'...this is a name brand from Holland I believe.
It is barley (I think), it cooks very quickley and is unlike any barley I have cooked before, which admittedly was years ago and usually in soup......
IT made a delicious salad and I did actually us some evoo over the Ebly as it seemed a little dry.
Also added extra lemon juice.
I don't usually use any oil with the orzo (or rice) but I dont think it will spoil the dish in anyway...it may enhance it with that tweak. We just us as little oil/butter etc as poss.
I had a yummy green salad as the side... of arugula out the garden, dried cranberries, toasted pine nuts.
Also had some great fresh baguette, with this I provided whole garlic cloves and evoo to rub/pour over the baugette.
Enjoy both the salad and your day off.
Happy Easter.
Thanks everybody! Such a nice day so far...we're throwing out ALL the rules today!!!
We had Joanie's salad with "my" take on the dressing. I guess I misunderstood the recipe. I thought that the dressing ingredients meant a "dressing" so I added the EVOO to make it a dressing. I tossed the shrimp and mango in it as Joanie suggested and also tossed the orzo in it. And then we drizzled it on the composed salad at the table. It was delicious! We were just going to do some french bread on the grill to go along but at the last minute we made this Olive/Cheese bread from the Pioneer Woman instead. Like a 3" piece...not a lot. Yum....just YUM! It's a nice day. We just had a good rain which we need badly, we are home together, just watched on the computer last Thursday's Survivor which we missed taping(Yeah, we're Survivor geeks)and now we just look forward to the mussels. And thanks for being my friends. Hope your day is a nice as mine.
Edited to add: I'll add the recipe for the Olive Cheese Bread here but go to the link and look at all the pretty pictures of this bread. I did a small version of this recipe with a few additions and changes. I didn't have any Jack cheese so used Mozzarella, added a splash of Worcestershire and a few shakes of Crystal hot sauce. Oh, and because we're in hot, muggy Florida we put it in the grill on tin foil to the side of the burner.
Olive Cheese Bread
Pioneer Woman
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.
http://thepioneerwomancooks.com/2007/06/olive_cheese_br.html
We had Joanie's salad with "my" take on the dressing. I guess I misunderstood the recipe. I thought that the dressing ingredients meant a "dressing" so I added the EVOO to make it a dressing. I tossed the shrimp and mango in it as Joanie suggested and also tossed the orzo in it. And then we drizzled it on the composed salad at the table. It was delicious! We were just going to do some french bread on the grill to go along but at the last minute we made this Olive/Cheese bread from the Pioneer Woman instead. Like a 3" piece...not a lot. Yum....just YUM! It's a nice day. We just had a good rain which we need badly, we are home together, just watched on the computer last Thursday's Survivor which we missed taping(Yeah, we're Survivor geeks)and now we just look forward to the mussels. And thanks for being my friends. Hope your day is a nice as mine.
Edited to add: I'll add the recipe for the Olive Cheese Bread here but go to the link and look at all the pretty pictures of this bread. I did a small version of this recipe with a few additions and changes. I didn't have any Jack cheese so used Mozzarella, added a splash of Worcestershire and a few shakes of Crystal hot sauce. Oh, and because we're in hot, muggy Florida we put it in the grill on tin foil to the side of the burner.
Olive Cheese Bread
Pioneer Woman
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.
http://thepioneerwomancooks.com/2007/06/olive_cheese_br.html