Fresh Peach Vinaigrette

Sunday night I threw together a little salad to go with dinner. Spinach, lettuce, grated mozzarella, fresh peaches, pine nuts.  I had an extra peach on the counter and decided the peaches in the salad would be delicious topped with a fresh peach dressing.
Never made your own dressing? It's really simple. I like tart and sweet, so I usually try to incorporate the two. The general rule when making dressing at home is: 3 to 1. Three parts oil to one part vinegar.  I always cut the oil amount, since I'm not into oily dressing. Be careful not to cut the oil too much, or you will have a dressing with too much liquid (ingredients that are water or liquid and not oil based)  and not enough oil, and your greens will get soggy. Here it is- my super fresh and simple Peach Vinaigrette.


Fresh Peach Vinaigrette
A Bountiful Kitchen
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1 large fresh peach
1/2 cup oil
1/3 cup white balsamic vinegar
3 tablespoon sugar
1/2 teaspoon nutmeg
salt and pepper to taste

Whirl all of the ingredients in a blender. Serve over fresh greens. Store any leftovers in refrigerator for up to a week.

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Caesar Pasta Salad

This is my new favorite super simple go-to salad. It came about when I was making a salad for a missionary farewell a few months ago.  Farewell food is kind of like funeral food. It has to be able to stand up to sitting on a table for a while without wilting or melting. It has to appeal to a large crowd, young and old.  And doubling or tripling the recipe should be easy.  I know your Aunt Edna's gonna love it.





Caesar Pasta Salad
A Bountiful Kitchen
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1 lb pasta, any shape (I like Radiatore) cooked al dente
1 envelope Good Seasons Italian dressing, dry
2 cups grape or cherry tomatoes, halve them if you like
2 large or 6 hearts of Romaine lettuce, washed, chopped
4 cups croutons, home made or store bought
2 cups grated Parmesan cheese*
1/2 to 3/4  (32 oz) bottle Cardinis Original Caesar Dressing*, refrigerated before using if possible

Make ahead- if possible, the night before serving:
Place cooked pasta in a bowl.  Sprinkle with dry Good Seasons Italian dressing and about 1/2 cup of the bottled Cardinis dressing.  Refrigerate overnight.
The next day, before serving:
Place the prepared pasta, grape tomatoes, chopped lettuce, croutons and Parmesan cheese in a large bowl.  Toss with about 1/2 of the bottle of dressing.  Let sit for a few minutes, add additional dressing to taste just before serving.

Tips:
-I purchase the grape tomatoes, Romaine, croutons, Parmesan cheese and Cardini's dressing at Costco.
-*I usually prefer fresh grated Parmesan, but in this case, I like the bagged grated Parmesan. It holds up better and won't "fade" into the salad. A big bag will last forever, and can be frozen, if needed.  Found in the refrigerator section next to other bagged, grated cheese.
-*If you can't find Cardini's, any other name brand of Caesar dressing will work. Also, it's best to refrigerate the salad dressing before adding to the salad. Helps keep the salad cooler.
-If grape or cherry tomatoes aren't available or too expensive, use chopped Roma tomatoes instead.
-Adding chopped or sliced chicken makes this a nice main dish salad.
-This makes a huge salad, enough to serve about 30-40 as a side dish. Depending on how polite your peeps are.

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Mango Chicken Pasta Salad with Tarragon Lime Dressing

We have this cute little place called Plates and Palates in Bountiful. Not Plates and Pilates (what everyone thinks it's called until they realize its  a restaurant, not a workout studio).   Plates and Palates. It's locally owned and operated by Jared, Justin and Nina Christensen. Their shop has been a popular lunch spot for girlfriends in Davis County  since 2004. They make all of their salads and dressings in the shop each day. My usual combo is a half green (usually Pear and Pecan with Sweet Red Wine Vinaigrette) along with half of one of their pasta salads. My favorite pasta salads are the Mango Avocado Chicken with Basil Dressing or the Lemon Bowtie with Tarragon Dressing. This salad is my creation,  a combo of the two, with a little bit lighter version of their dressing. You know how crazy I am about sweet and savory together, I loved the way the flavors all blend. Perfect for a summer bbq.
Oh and if you are in Btown, make sure to stop by and have lunch or take-out from Plates. They treat everyone like family... you'll be feeling like a local in no time.






Mango Chicken Pasta Salad with Tarragon Lime Dressing
A Bountiful Kitchen
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3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional

Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped
salt and pepper to taste

Cook pasta as directed on package.  Drain and rinse with cold water, set aside to cool.
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine.  Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.
To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
Toss in the remaining half of dressing.
Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado.  Top with almonds.

Tips:
-I think tossing the pasta with the dressing and letting it rest in the fridge allows the flavors soak into the pasta. If you don't have time for that, just mix up the salad and let the pasta sit in the dressing for at least a half hour. Then proceed as directed.
-If you want make a  fresh basil-lime dressing, just sub 1/4 to 1/2 cup chopped basil leaves for the tarragon.
-I made this up with 1 lb pasta originally, but thought the veggie to pasta ratio was a bit on the heavy side for the pasta, so I reduced the amount of pasta in this recipe to 3/4 lb.

-Did I mention Plates and Palates caters? If you are not the cooking type, you can purchase a whole BOWL of salad for your next gathering at a very reasonable price :) 

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Claudean's Cherry Jello or What Mitt Ate for Dinner

So, you know I'm a Mormon, right? Well, I am. I know, it's hard to believe...
Have you ever heard of a Mormon woman who can't make at least 5 different tried and true Jello dishes without looking at a recipe?  Call me to repentance. I don't know why, but I've never had good luck with Jello. It's always too runny, or not mixed up enough, with that rubbery layer on the bottom of the pan. Or the outside sets up, but not the middle. I'm a failure in the J-E-L-L-O dept. I had all but written off Jello, and my ability to be a perfect Mormon homemaker, and then a few years back, I found this recipe in a local school cookbook.
Here's the deal:
No Fail.
Sets up in two hours.
Fruity.
Sweet.
Creamy topping.
No carrots.
Jello Perfection. This is it.





















Claudean's Perfect Cherry Jello
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1 large (6 oz) box strawberry, raspberry or cherry Jello
2 cups boiling water
1- 21 oz can cherry pie filling (low sugar or regular)
1- 20 oz can crushed pineapple
2 cups heavy whipping cream*
1 cup milk
1 small (3.4 oz) box instant vanilla pudding


Boil the water. While water is heating up, pour the large box of Jello into a 9x13 pan.
Pour the 2 cups of boiling water over the jello in the dish. Using a whisk, slowly mix the jello and water together until all of the Jello is dissolved.
Pour the contents of the can of pineapple and the can of cherry pie filling into the pan with the Jello and water. Mix with large spoon.
Place pan into refrigerator. Let set up for about 2 hours. It's usually set after 1- 1 1/2 hours.
Whip the cream in a large bowl until stiff, set aside. In another bowl, whisk together 1 cup of milk and the box of pudding. Fold the pudding mixture into the whipped cream.  Spread the whipped cream mixture over the set Jello mixture in the pan.  Serve immediately, or return to fridge.

Tips:
-You may sub any flavor of Jello. I've used anything from Strawberry to Cherry. Anything red works.
-I've never tried using sugarless Jello or sugarless pudding in this recipe. Leave a comment if you experiment.
-*The original recipe calls for Cool Whip. A medium size container works. I'm not a fan of Cool Whip.  And since I'm not a huge Jello fan either, I use real whipped cream and it improves the dish in a big way. If after reading this you still want to use Cool Whip-  mix the pudding in a bowl with 1 cup of milk. Then fold in the Cool Whip.

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Orzo, Shrimp and Summer Vegetable Salad with Pesto Vinaigrette

For some unknown reason, I feel the need to have an orzo salad with our Easter meal. Why orzo? Why at Easter? We don't really need to answer these questions.    Information that actually might be useful: Orzo is a small rice shaped pasta.  It comes in different sizes, some look more flat and like short grain rice. Other varieties of orzo are more similar to a piece of long grain rice. I prefer the longer, thinner shape. It's not rice, just pasta shaped like rice. Find it in the pasta section of your grocery.

The Easter orzo salad changes a little each year. I love shrimp, orzo and vegetables together. I tried a new recipe this year, and everyone agreed it's a keeper. I know you're going to love it too.





Orzo, Shrimp and Summer Vegetable Salad with Pesto Vinaigrette
Adapted from Bon Appetite 2008
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8 ounces orzo (about 1 1/3 cups)
6 tablespoons extra-virgin olive oil, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 cups tomatoes, cored, cut into 1/2-inch cubes (about 2 cups) or 2 cups grape tomatoes, slice in half
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
1 cup fresh spinach, chopped

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Brush zucchini and bell pepper with 2 tablespoons olive oil, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 4  tablespoons oil, and remaining 1-2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisp tender, about 2 minutes per side for zucchini and 3 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. 

Garnish with basil sprigs and serve cold or at room temperature.
Serves 4-6 as a side salad

This can be made ahead and kept in refrigerator for up to a day before serving. 


Tips:
-This can be prepared without a grill. If you have a convection oven, turn the heat to about 425 and cook just until vegetables start to turn golden. You may cook the shrimp in the oven as well, or saute in a pan on the stove. The flavors are definitely better when the vegetables ad shrimp are grilled on a barbecue grill.
-Don't overcook the vegetables.  They should be barely softened when cooked properly. 

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Salad de Maison

Every mom wants a salad with her special Mother's Day dinner.  This salad is loaded with tomatoes, cheese, croutons, bacon and nuts.  The dressing is simple and fresh.  Lemon, oil garlic and a bit of honey.  She's going to love it.

























Salad de Maison with Fresh Lemon Dressing
The Domestic Diva Party Cookbook
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2 bags heart of Romaine lettuce or 1 large head of Romain lettuce, cleaned
2 cups grape or cherry tomatoes, cut in half
3/4 cup Parmesan cheese, grated
1 cup grated Swiss cheese
1 package center cut bacon, cooked and chopped (or pre-cooked bacon, crisped and chopped)
1 1/2 cup seasoned croutons
1 package (4 oz) slivered almonds, toasted
Dressing

Combine all salad ingredients in a large bowl.  Just before serving, toss with about 1/3 cup  of the  prepared dressing.

Salad de Maison dressing
3/4 cup oil
Juice of 1 lemon
2-3 cloves garlic, crushed
1 tablespoon honey
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients, mix well and chill.  This is enough for 2 whole salads.

Tips:
-you may use any type of nuts you like.
-Seasoned croutons can easily be made by taking bread, preferably day old, cutting into cubes and frying in a little olive oil in a pan on stove over medium high heat.  Season generously with salt, pepper and garlic.

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Chicken Salad with Apples and Dill

One of my favorite things to eat this time of year is chicken salad. For some odd reason,  I never make it in the fall or winter. It makes me think SPRING is on the way!!  Maybe it's tied to baby chicks. Wobbling around on their little spindly legs. Saying, "hey wait for me to grow up, and then you'll be able to make me into chicken salad!!:   Now, you are for sure going Vegan on me.
Chicken salad:  Love it on a slice of bread. Or a piece of lettuce. Or a croissant. Or just by itself, right out of the bowl in the fridge.
This is a dish I've been making forever. Without a recipe.  It changes a little every time.  The basics ingredients are always the same: chicken, mayo, celery,  and the last necessity-fruit.  Love it with pineapple, or grapes, or apples. Anything sweet. If I can't get any of those, craisins will do. Just a little sweet to go with the savory. You know how much I love my fruit and meat/poultry together.  I know there are peeps who hate fruit, nuts, spices, etc. in their chicken salad. I'm not sure we can be friends...

Chicken Salad with Apples and Dill
A Bountiful Kitchen
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1 small Gala or other sweet apple*

1 tablespoon lemon juice
1/4 cup cold water
2 cups cooked, chopped white chicken meat
1/2 to 1 cup chopped celery ( I use about 2 stalks)
1/2 to 3/4 cup mayonnaise
1/2 cup golden raisins or Craisins, optional
1 teaspoon, dried dill weed*
nuts, if desired (I like cashews or almonds)
Salt, pepper

Core the apple and chop into cubes, leaving the skin on.  Place chopped apple in small bowl with cold water and lemon juice, set aside.
Place chopped chicken and celery in bowl.  Season with salt and pepper. Add the mayo, dill and nuts  if desired.  Drain apples well and add to chicken mixture.
Serve on top of a big beautiful piece of leaf lettuce, or on bread of your choice.
Keeps for about 3 days in fridge.

Tips: (sit down, this is longer than the recipe)

-Best tip for fab chicken salad - Use good mayonnaise. Not store brand, not- low or no fat. Don't go there. I use Best Foods or Hellman's. Or if you are an over-achiever, make your own.
-If you are using an apple for a filling in a salad, make sure the apple is cold, or at least room temperature before slicing.  If the fruit is warm, the fruit will brown much faster.
-* You may sub a handful of seedless grapes (I like red for color) cut the in half if they are really big grapes, a chopped (skinned) mango, a half can of pineapple tidbits, (drained well -for at least 30 minutes), the possibilities are endless. Try to choose fruit without a lot of water content, and fruit that is firm.  Raspberries- not be a good choice. They break up too easily in the salad.  Sliced strawberries are ok, as long as they are not too juicy, if so they will turn the mayo pink.  When using fruit in this salad, after washing,and draining place the fruit on a paper towel on the counter before adding to the salad to make sure the  excess water is drained off. You don't need to do this with apples. Just chop, soak in lemon juice and drain for a couple of minutes.
-*In the summer when dill is plentiful, use fresh dill, and increase the amount  to about 2-3 tablespoons chopped fresh dill.
-I also really like a bit of curry in my chicken salad. Instead of the dill, use about 1/2 teaspoon of curry, add another 1/2 teaspoon after tasting, if you like a stronger curry flavor.
-Oh, last thing. If you are making this for a quaint little ladies luncheon, and don't want the black pepper flakes to get stuck in your teeth, or you just aren't pleased with the look of pepper on your otherwise Celestial looking salad, buy some white pepper, sold in the spice section of your grocery, and use that instead.

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Sweet Potato Salad with Spiced Brown Sugar Vinaigrette

Sunday was the first day of spring. I'm looking out my window right now, and it still looks like winter.  We are scheduled to play a baseball game in a few hours, and the snow is beginning to fall, again. I guess we'll be content with easing into spring, while living with winter!  Back to the salad- what should I name this?  Winter Salad?  Sprinter Salad?  OK, I'll stop.

Sweet Potato Salad with Spiced Brown Sugar Vinaigrette.  Loved the colors and combo of fruit, potatoes, creamy avocado and crunchy sweet nuts.  

Sweet Potato Salad with Spiced Brown Sugar Vinaigrette
A Bountiful Kitchen
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Dressing:
1/2 cup oil, vegetable or canola
1/4 cup cider vinegar
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup brown sugar

Candied pecans:
1 cup pecan halves
1/4 cup sugar

Salad:
12 cups lettuce, or a mixture of lettuce and spinach, washed and chopped
2 sweet potatoes or yams, cooked, peeled, cubed( about 2 cups) and cooled
1 large or 2 small avocados, chopped
1/2 cup golden raisins
1 cup cooked, chopped beets, optional


1. Whisk the dressing ingredients together in a small bowl or jar, set aside.

2. Place the pecans and about 2 tablespoons of sugar in a non stick/Teflon pan over medium high heat until the sugar begins to melt, stirring constantly. Add remaining sugar and continue to cook until sugar is melted and coats the pecans. Remove from heat and pour onto a sheet of parchment paper or a greased sheet of foil. Sprinkle with additional sugar if desired. Let cool.

3. Place the chopped greens in a large serving bowl. Place rest of salad ingredients on top of lettuce.

4. Toss the salad with about half of the dressing.  Top with sugared pecans and toss again, adding more dressing if desired.  Serve immediately.

Tips:
-When cooking sweet potatoes, boil or bake with skin on for optimal nutritional value. Don't overcook. Sweet potatoes should be tender, but not overly soft.
-If not serving salad immediately, wait to add avocados until just before serving.

I love sweet potatoes. Did you know sweet potatoes have numerous health benefits including:  

Four times the RDA for beta-carotene, which your body can convert to vitamin A  42% of the RDA for vitamin C and if you eat the skin, more fiber than oatmeal. Other sweet potato health benefits include having the lowest glycemic index among root veggies because it digests very slowly, which helps you feel full longer. Calories? About 130 for a medium sized potato.

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Ginger Mango Slaw

One of my favorite sandwiches is found at the Desert Edge Brewery  ( aka"The Pub")  in Trolley Square. It's a favorite spot to gather before UTE games, and a tried and true lunch spot. Always decent food and reasonable prices. And refillable fountain soda. Important to certain lunch partners, who will remain nameless.
The pasta salads are good here, and I'm always happy with either the half Turkey Avocado with pasta of the day, or my fave- the Salmon Sandwich with pickled ginger-cucumber slaw, black bean relish and garlic mayo.  Last week, I cooked up a few salmon fillets, sent to us by our dear friends the Primos. Delicious. Looked around in my fridge for something to serve on the side.  Thought of the sandwich at Desert Edge, pulled out the following: 1/4 head of cabbage, a ripe mango, piece of ginger and a red onion.  Mixed/chopped/cooked this slaw in a matter of about 5 minutes. Perfect side with salmon.  Loved the ginger/ mango combo.
You know what's coming.
You're gonna love it too.

Ginger Mango Slaw
A Bountiful Kitchen
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1 1/2 cups chopped cabbage
1 tablespoon Olive oil
2 tablespoons fresh ginger, peeled, then chopped or grated
1 tablespoon Mirin (Sweet Rice Vinegar)
1 tablespoon White Balsamic or Cider Vinegar
1/2 mango, peeled and chopped
2 tablespoons chopped red onion
Salt and pepper to taste

Heat oil in a fry pan over medium high heat. Add chopped cabbage, stir just until limp, about 2-3 minutes. Add fresh ginger  and cook for about another minute. Add Mirin and vinegar.  Remove from heat.  Add chopped mango and red onion.  Serve immediately, or later at room temperature.
Double to feed 4 as a side dish.

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Southwest Salad with Cilantro Honey Lime Dressing

LOVE this salad. Sheri made it for Stephen's mission farewell.  A few days later, I made it again. Then I ate it three days in a row for lunch. No meat or chips, just veggies and cheese. Could not get enough of the dressing.  Fresh, tart, sweet, a little spice.  It's life changing.
Ok, so it may not really be life changing, but it's a change from the usual cilantro-lime dressing.  The honey gives it a sweet twist that hooked me from the first bite.
Try it, I know you'll love it too.

P.S.
Come back Friday, I'm having a giveaway. If you have Jimmer Fever, you'll love this one.






Southwest Salad with Cilantro Honey Lime Dressing
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Salad:
1 1/2 large heads Romain lettuce, washed and dried
1 can Mexican Corn, drained well, or 1/2 of a small bag of frozen corn (un-thawed)
1 can black beans, washed and drained
2 avocados, chopped (not too soft) choose avocados that are fairly firm
1 bunch green onions, sliced
4-5 Roma tomatoes, chopped, or about 3 cups of cherry or grape tomatoes, cut in half
1 red pepper, chopped
1 1/2 cup Pepper Jack Cheese, grated
1 1/2 cups Colby cheese, grated

Dressing:
1 cup cilantro, rinsed, remove stems
1 cup mayonnaise
4-6 tablespoons fresh lime juice
lime zest from one lime
2 tablespoons honey
sea salt
pepper
1/8 to 1/4 teaspoon cayenne


For Salad:
Chop lettuce into bite size pieces. Place lettuce in large serving bowl.
If not using immediately, layer in the following order:
Lettuce
black beans
corn
peppers
green onion
avocado
tomatoes
grated cheeses

For Dressing:
Chop cilantro. Whisk together in bowl rest of ingredients, add fresh cilantro. Add more lime, honey or cayenne to taste.

Toss salad with dressing just before serving, or serve dressing on the side of salad. If serving on side, double dressing.

Tips:
-Use Romaine full heads, not Romaine hearts (Costco) You will be happier with the dark green color.
-Important to drain veggies well and spin salad until dry. If you take the time to do this, the salad will last for up to three days if not tossed with dressing.
-Layering in the order given will insure that the cheese won't get soggy, and the avocados will stay fresh(er) with the tomatoes layered on top.  Romas, or grape tomatoes are best for this salad.
-I like the look when hand chopping  part of the Cilantro for the salad. You can throw all of the ingredients into a blender or use an immersion blender to make the dressing, then chop a few tablespoons by hand to get the larger leaf look in the dressing.
-If you want more of a Taco-style salad, add some chopped chicken and chips.

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Giving Thanks Menu

Instead of posting another recipe, I'm going to give you a roundup of some of my Thanksgiving fave's from ABK .

And tell you this. If you've been with me for a while you know this is my all time favorite holiday. This year, double bonus. It's my bd and my fave holiday. All on one day. People ask, do you cook on Thanksgiving when it falls on your birthday?? YES. And I love it. Food, family, friends. A pause from everyday rush-rush to eat and give thanks.

I'm thankful for: (the short list)

My family. I am blessed to be a daughter, wife, mom, sister and aunt. Know what I aspired to be when I was young? A mother. I know it sounds trite, but I love being a mom and wife.

Grant. 28 years and counting. We are truly blessed.

My friends. I have been blessed with the best girlfriends. Ever.

Good Health.

Freedom. The opportunity to live in the land of the free and home of the brave. So thankful to Service men and women who are giving up being with their own families to protect mine.

Happy Thanksgiving.

love,

Si

Click on the text for link to the blog post/recipe.

Autumn Brie in Braided Bread Ring

Perfect appetizer for the big day...

You want simple? This is it.

Sweet Fresh Cranberry Salsa

Butternut Squash Soup...

Mashed Potatoes 101

Mom's Sausage and Apple Stuffing

Super Simple Pecan Pie

One of my fave's - Gorgonzola Pecan Crunch Salad

with Hazelnut Vinaigrette

Chunky Yams and Apples

Fresh Corn Cakes with Peach Mustard Sauce

Buttermilk Cluster Rolls

All time favorite. Apple Cranberry Pie.

Happy Cooking!

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Miss Leisa's Potato Salad & Miss- part two

On the third day of our trip to Mississippi, Mary and I set out early for Natchez. Natchez is a home to the " Pilgrimage" twice a year, spring and fall.

Picture yourself sitting on the porch of beautiful Rosalie mansion.

The weather is perfect. This home fits in GWTW times. You're waiting for a tour to begin, when a woman, dressed in period appropriate clothing swishes out onto the front porch in her big hoop skirt. Not sure if the hosts are always in costume, but certain they are always equipped with a charming Southern drawl. Some tours are hosted by sweet Southern ladies who are descendants of original plantation/mansion owners.

Miss Rosalie Mansion: "Did sahm bahdah rahng the dahl bahl?"

translation: Did somebody ring the doorbell?

Miss Barbara has a funny convo with Miss Rosalie Manion. Miss Barbara and Miss Mary are quite amused by Miss Rosalie Mansion. Is she for real?

Oh, Miss Barabara- she is Mary's childhood friend. They grew up together in the South. Miss Barbara joined us to show us around the town. She and her husband own some property up river and she knows Natchez like nobody's business.

Toured the town in a horse drawn carriage that clomp-clomped

past several historic sites in old town Natchez.

We ate breakfast at an old hotel in town, took the carriage ride, toured Rosalie, stopped again to eat at and tour Stanton Hall. Lunch at the mansion included: tiny butter biscuits, fried pickled green tomatoes, deviled eggs, shrimp with Remoulade sauce, Shrimp Po-Boys and frozen fruit salad. Coke in the cutest little bottle, eh-vah.

Miss Mary and Miss Barbara win the prize for most hospitable hosts. Serious.

Last stop, Longwood Mansion and Gardens...

At the end of the day, we toured Longwood Mansion. It's a beautiful place, surrounded by trees draped in moss. The 30,00 square home was designed by Samuel Sloan, a Philadelphia architect. The mansion was built for wealthy cotton planter Haller Nutt and his wife, Julia.

Love the Greek Revival architecture and the mossy trees.

The mansion was almost completed when the Civil War began. When the war started, the craftsmen, who were from the North, dropped their tools and went home believing they would be back shortly to finish. The war ended up lasting 4 years.

Haller Nutt finished the basement level floor with the help of slaves who remained on the plantation. Of the thirty two rooms planned, only nine rooms on the basement floor were completed and used. Haller died of an illness 1864, a year before the war ended. His wife Julia lived with their children on the finished level for several years. The upper 5 floors were never completed. The mansion has a sad feel. It's as if a picture of history was snapped and time froze in this once grand part of the South. The home is the largest standing octoganal home in America, and is a National Historic Landmark.

After the day was over, we said our goodbye's to Miss Barb and headed back for the lodge. There are about 20 homes available for tour in Natchez, 3 down, 17 to go...

Like my bff Scarlett says, "Tomorrow is another day".

I'll be back.

I got so carried away with my travel log, I forgot to tell you about this salad. I love my Aunt Di's potato salad. It's my go-to potato salad. This salad is totally different. I loved Miss Liesa's Potato salad. A little sweet. A little crunch. Yummy, perfectly cooked potatoes. Made this with Buttermilk Fried Chicken. LOVED it.

Next: The Canton Flea Market, a visit to Viking HQ in Greenwood, MS , and Pimiento Cheese, aka Southern Pate.

Miss Leisa's Potato Salad

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2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles ( I used sweet)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)

In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well. Let potatoes cool. Cut into cubes.
In a large bowl, combine mayonnaise dressing , celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat.

Cover and chill for 6 to 24 hours.
To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.

Tips:

-The mayonnaise dressing called for is a dressing like Miracle Whip. Since I don't usually purchase Miracle Whip, I subbed regular mayo, and added a teaspoon of sugar to give it a sweet flavor.

- I was in a hurry, as usual, so I did not wait for the salad to chill 6 hours before serving.

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