Rock Your World

This past weekend, my two boy minis totally rocked my world.  They both signed up to swim the mile (that's right swim a mile).  They have both done it before, so the excitement level beforehand was minimal.  They swam their miles, and I watched at one end of the pool where I could count laps for them.  I paid no attention to the clock.  My 9 year old mini (the one that swims one-legged) finished first.  His coach was all excited and he came rushing over to tell me that he with his time of 34:22, he had shaved 40 seconds off his fastest mile time (that time is still the 8 year old boy record at his swim club).  I was way excited for him because my oldest mini has been having a rough time lately, and spending a lot of time doing this.....

.....instead of doing this......

So, I gave him a quick squeeze and then went back to concentrating on counting laps for my middle mini (counting laps is not as easy as one would think, the swim is 67 laps.....67 laps, people!!!!)  

My middle mini finished, and I realized his coach was jumping up and down and shouting.  And then I realized, hey...she's shouting at me!  And then I realized, hey....she's shouting that my mini just shave FOUR MINUTES off his fastest mile time and re-set the 6 & under mile swim record with a time of 38:24!!!!  And, then I cried.  Because I was so proud of my mini, and also because my oldest mini was jumping up and down screaming and hugging his little brother.  The happiness of the moment was too much.  And what I thought was going to be a little morning swim ended up rocking my world and kept me smiling all weekend long.  

Why am I telling you this?  Well, because now I am going to rock your world (I also wanted to brag a little).  But, seriously, this salad recipe I am going to share with you is going to rock your world.  Are you expecting dinner guests soon?  Make this salad.  Is there someone special you want to fall in love with you?  Make him this salad.  Want to do something special for mom on Mother's Day?  Make this salad and buy her this purse.

I got this recipe from my friend Jennifer.  Jennifer lives on the west coast, which automatically makes her cooler than me, but she also always gives me fantastic recipes.  And she's a 31 consultant, which means she's organized and loves all things monogrammed.  And she runs marathons.  And she does crazy things like spending a weekend with people she met on internet.  And she loves kale salad.  

Kale and Apple Salad

• 2 cups pecans (I used one cup pecans, one cup walnuts)
• 1/2 cup confectioners sugar
• 1/2 tsp cayenne pepper
• kosher salt
• 6 oz thickly sliced pancetta, finely diced
• 1/4 cup white wine vinegar
• 2 tbsp caper brine (from a jar of capers)
• 3 tbsp pure maple syrup
• freshly ground back pepper
• 2 granny smith apples, cut into matchsticks
• 1 large head radicchio, shredded
• one 8-oz bunch kale--stems discarded, leaves finely shredded
• 3 tbsp snipped chives
• 1 tbsp chopped tarragon
• 2 ounces shaved pecorino

1. Preheat the oven to 350°. In a bowl, cover the pecans with water. Transfer to a sieve and shake out the water. 
2. In another bowl, whisk the confectioners' sugar, cayenne and 1 1/2 teaspoons of salt. 
3. Add the pecans and toss. Transfer to a sieve and shake off the excess coating. 
4. Arrange the pecans on a parchment paper–lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the pecans are golden.  SIDESNOTE:  Whatever you do, do not taste-test the pecans.  If you do, you will not be able to stop!!!!
5. In a skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. 
6. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. SIDENOTE:  I fully understand that I am asking you to make salad dressing with bacon grease.  Don't judge.  Don't question.  Just do it.
7. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve.

Salad dressing made with bacon drippings.

The nuts to top the salad. Make extras and set them out in a dish.  They'll be gone in minutes.

I took this salad to a dinner party on Saturday night and people loved it so much, it practically made me a celebrity.  I thought I was going to have to start signing autographs.

I also made sweet potato and quinoa salad, which was another huge crowd pleaser.

And this is what my kitchen looked like.  It's a mess.  Thankfully, messed don't bother me.  What bothers me is crappy food.

Tonight is another busy night, so dinner will be p'sketti.  I've got the sauce made already, with extras to freeze for next time.  I also have a loaf of french bread in the breadmaker and left over kale salad, which I really don't want to share.  So the minis will probably have fruit salad.  I'll have to share with Mr. McGhee though.  Unless I hide in the pantry and eat.  I've been known to do that.   

Public Stoning

Back to reality today!  So the McGhee family has had the last 9 days off for spring break.  I had plans of having a nice and relaxing week at home, which we did not.  We were on the go for 9 straight days, spending over 30 hours in the car.  And we fell off the wagon.  Like, really fell.  Fell off the wagon and rolled over the cliff.  In the last 9 days, the McGhee family has eaten

• McDonalds's (more than once!)
• carry out pizza (twice!)
• movie theater popcorn
• Dairy Queen
• wheat thins
• twizzlers
• honey nut Cheerios

I think this calls for a public stoning.  

The good news is we all feel terrible.  No, really, we literally feel terrible!  At some point in the week, at least one of us had a tummy ache from all the junk we were eating.  Needless to say, everyone was quite agreeable when I said we are getting back on track.  Starting today.

Breakfast was eggs and pancakes.  I made myself a quick scramble, by wilting some spinach in a skillet, adding eggs and goat cheese.  Once it was done, I topped it with peppadews.  An absolutely delicious way to start the day and it got me through a killer workout at the gym.  I even managed to workout on the stairclimber without falling off.  I'll credit the spinach for that as well.  

Yeah for spinach scrambles!  I guess Popeye knew what he was talking about.....although canned spinach.  *gag*

Today's lunch was fruit and veggies.  The minis got peanut butter to dip the fruit in and hummus to dip the veggies in.  For those of you that worry that I am starving my minis, I did pack peanut butter sandwiches on bread.  I can almost certainly guarantee those will be returned this afternoon without a bite taken.  My minis prefer fruits and veggies.  They eat like birds.  But birds are cool, so I'm okay with that.

Tonight's dinner will be deli-style.....egg salad and tuna salad on homemade honey wheat bread, quinoa salad, and to drink...shamrock smoothies.

Honey Wheat Bread

• 1 1/8 cups water
• 2 cups whole wheat flour
• 1 cup bread flour
• 1 1/2 teaspoons salt
• 1/3 cup honey
• 1 tablespoon dry milk powder
• 1 1/2 tablespoons shortening
• 1 1/2 teaspoons active dry yeast

1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.    

Tuna Salad (my bestie made up this recipe)

• canned tuna
• capers
• olive oil
• onion, diced
• salt and pepper
• fresh dill

I realize I didn't give you measurements.  She didn't give me any either.  But, I am assuming you all  know how to open a can of tuna, put in a little olive oil, some capers, diced onion, salt and pepper, and fresh dill.  Put in a lot of the stuff you like, a little of the stuff you don't.

Egg Salad (from Pioneer Woman)

• 8 whole Hard Boiled Eggs, Peeled
• 2 whole Avocados, Pitted
• 4 Tablespoons Mayonnaise
• 3 teaspoons Red Wine Vinegar
• 1/2 teaspoon Kosher Sald
• Black Pepper To Taste
• 1 teaspoon Chives, Chopped

Preparation Instructions

1.  Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!

2.  Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.

3.  Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. 

The best part about this egg salad recipe is this review that someone posted on her blog.....

DEAR PONIES. I love eggs. I love avocado. I love salad. This recipe is a wet dream for me!

I don't know who this person is, but I would love to track her down and beg her to read my blog and leave comments like that for me.

Give leftover avocado to your mini.  It will make them happy.  It will make you happy.  The world will be perfect.

International Quinoa Salad (from Fat-Free Vegan blogger....this made me laugh really hard.  I am pairing a recipe from a fat-free vegan with a recipe from pioneer woman that includes eggs and avocado.  Ah, ying and yang!)

Quinoa:

• 1 1/2 cups quinoa, rinsed very well
• 2 1/4 cups water
• 1 clove garlic, minced or pressed
• 1/2 tsp. salt (optional)

Vegetables:

• 1 large cucumber, peeled, seeded, and diced
• 2 medium-large tomatoes, finely chopped
• kernels of 2 ears of cooked corn (about 1 cup)
• 1 jalapeño pepper, seeded and diced
• 1 1/2 cups cooked chickpeas
• 1/2 cup scallions, thinly sliced
• 2/3 cup parsley — minced
• 1/3 cup fresh mint — minced
• 1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)

Dressing:

• 1/4 cup freshly squeezed lime juice (NOT lemon)
• 3 tablespoons vegetable broth or bean cooking liquid (Sorry Fat Free Vegan, I will totally be using olive oil instead!)
• 1/2 teaspoon salt, or to taste (optional)
• 1/8 teaspoon ground pepper
• 1 clove garlic, pressed or minced
• 1/4 – 1/2 teaspoon chipotle chili pepper

1.  Cook quinoa following directions on the package.  (I am going to try adding the garlic to the cooking water).
2.  Cool quinoa.
3.  Combine all of the vegetables in a large bowl. Add the quinoa and mix well.
4.  Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.


EDITING TO ADD:  I was not crazy about this quinoa salad.  I thought it was really bland.  I didn't add the jalapeno peppers since my minis aren't a fan of spicy food, so maybe that is where I went wrong?!?!


Shamrock Smoothies  (Now, before I post this recipe, I need to say something about these smoothies.  I get emails every single day from readers about every single recipe I post...who likes it and who doesn't.  Do you know the ONE recipe I haven't gotten an email about is my shamrock smoothie?!?!?!  What is wrong with you people?  This may be my yummiest recipe yet and NOBODY has tried it?!?!?)

Ingredients:

• 2 bananas, frozen
• 2 HUGE handfuls spinach (you won’t even taste it)
• 1 cup milk (almond, soy, cow, etc)
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon coconut oil

Add all ingredients into a blender. Blend until mixed. Serve in tall glasses and enjoy.

So we're back on the wagon!  Join us.  And for crying out loud, make the shamrock smoothie and email me about it!