It won’t be long before I’ll be enjoying our own blueberries. In the meantime I’m enjoying this delightful salad with a delicious blueberry vinaigrette. I love the colors of this salad and the fresh flavors, perfect for an easy supper. Serves 4. Tip: Enjoy chicken on the grill the night before, grill extra chicken to enjoy on this salad the next day! Blueberry and Chicken Salad Blueberry Vinaigrette: ¼ cup olive oil ¼ cup blueberry preserves (preferably homemade) 2 Tbsp. maple syrup 2 Tbsp. balsamic vinegar ¼ tsp. ground mustard 1/8 tsp. salt Dash pepper Salad: Salad greens 1 cup blueberries 4 oz of mandarin oranges, drained 1 cup crumbled goat cheese 2 grilled skinless chicken breast halves (about 6 oz each), sliced In a small bowl, whisk vinaigrette ingredients. Cover and refrigerate until ready to use. Divide the salad greens among four plates. Top the greens with sliced chicken, blueberries and oranges. Whisk vinaigrette and drizzle over the salads; sprinkle with the cheese and serve. Linked to some of my favorite link parties!
Welcome to The HomeAcre Hop! First a little bit of news! For 121 hops Lisa at The Self Sufficient HomeAcre has been hosting the HomeAcre Hop. It takes a lot of time and she has come to a busy point on her farm that she needs to take a break from the weekly commitment. Please help me in thanking her for 121 awesome weeks of blog hopping fun! The name will change, next week look for Our Simple Homestead Blog Hop, the rules will be the same and all the great co-hosts have jumped back on board to share your posts throughout blog land. Looking forward to having you join us this week and share your homesteading, homemaking or homeschooling post! After you’ve shared your favorite post be sure to stop by and visit some of the other bloggers as well. Visit the other hosts too! Next week come visit us at Our Simple Homestead Blog Hop! We would love to have you follow us on Facebook, Pinterest, Twitter, Etsy, Google+, Instagram or by email! The HomeAcre Hosts are: Tracy @ Our Simple Life Sandra @ Clearwater Farm, Kathi @ Oak Hill Homestead, Lisa @ The Self Sufficient Homeacre, Heidi @ Pint Size Farm and Me! (Nancy @ On The Home Front) Each week I Read More […]
If you’re like me most of your garden projects you like to do yourself. If it involves moving large rocks or cutting down trees then I resort to the professionals. However there are many projects that you can tackle yourself. Raised Beds: I’ve always liked raised beds and now that I am older I love being able to sit on the edge of one raised bed and work in the next raised bed. I also like the way they look, nice and neat! Our raised beds were completed last year. My husband put them together for me in the driveway and then they were moved down to the garden. Tomato Cages: I am always trying to improve what we use to put around our tomatoes. One year my husband was so thoughtful and made all these neat tomato cages for me out of wire. They were perfect with only one problem; the wire was too small to get the tomatoes out of the cages! He had to cut the wire to make openings so I could actually pick the tomatoes! Stone Walls: We have many rocks in our soil and we are constantly pulling rocks out of the garden. We Read More […]
Late spring and early summer provide the perfect elements to kick off the year’s grilling season. Try out these fresh seasonal delights to add some delicious variety to your typical grilling fare: 1. Strawberry Kabobs Wash strawberries and slide one piece at a time onto bamboo skewers. Place on the grill for seven minutes. Make it a dessert: Alternate marshmallows and strawberries on skewer. Melt dark or milk chocolate. Drizzle chocolate over grilled skewers. 2. Grilled Bananas Make sure your grill grate is well oiled. Cut each banana in half lengthwise, keeping the peel on. Sprinkle the open fruit side with brown sugar. Grill for three minutes on each side. Make it a dessert: Take your classic banana split to the next level! Top grilled bananas with ice cream, chocolate sauce, caramel, fresh strawberries, and whipped cream. 3. Grilled Grapefruit Slice the grapefruit into rings about ¾ inch thick. In a small bowl, combine sugar and cinnamon. Sprinkle top of fruit slices with cinnamon sugar mixture. Grill each side for two to three minutes. Make it a meal: Grill salmon. Serve salmon with brown rice and grilled grapefruit. 4. Honeydew Kabobs Cut up melon into two inch cubes. In a Read More […]
What did you do this weekend? One of the things I got done was to organize our freezers. Winter is past and the growing season is upon us. Won’t be too many more weeks until we’re busy harvesting and freezing and canning that harvest! Every spring I take inventory of what’s in the freezer and try to use up as much as I can to make room for this seasons harvest. I have a tendency to pack a lot into our freezer and for some reason I’m not so good at using up what’s in there. I’m constantly trying to be better at using those frozen strawberries and blueberries, which I keep thinking I need to save for some special occasion. Now that there are only two of us in the house we just don’t eat as much as we used to when all four children were at home. My challenge is to make use of what’s in the freezer for meal planning and limit what I buy at the store. I already seem to be doing this as lately my husband and I have been eating healthy and the only thing I buy at the store are fresh fruits Read More […]
I love homemade lasagna and have shared several recipes for various lasagnas in the past. One of my favorite recipes is Basil Pesto Lasagna. If you use your own homemade pesto, mozzarella and ricotta you have a real winner! This recipe was adapted from one I found on Epicurious.com. I decided to make two small 8×8 lasagnas so I could freeze one for later. First make a white sauce: 2 Tbsp butter ¼ cup flour 2 ½ cups dry white wine 1 cup freshly grated Parmesan cheese Melt the butter in a heavy saucepan over medium heat. Add flour and whisk for one minute. Add milk and wine and whisk until smooth. Cook until the sauce thickens and comes to a boil, whisking constantly. Remove from heat. Whisk in Parmesan cheese and salt. For the filling: 2 Tbsp olive oil 1 1/2 cup chopped onions 4 large garlic cloves, finely chopped 2-10 oz packages of frozen spinach, drained well Heat the oil in a separate pan. Add onions and garlic. Sauté until the onions are soft, about 2 minutes. Add the spinach stir until well mixed. Mix in 1 ½ cups of the white sauce. For the lasagna: Lasagna noodles 28 Read More […]