Sunday, August 14, 2011

{ fresh corn and bbq steak salad }


Yesterday was a good day for a few reasons. Any day spent garage sale-ing with my daughter is a good day. Plus, the girls {finally} got their rooms cleaned! And, we had a picnic. Well, sort of. I planned to have a picnic, but then {someone} got home a few hours later than I expected, so we picnicked in the kitchen.

My finds of the day were these lovely additions to my turquoise Pyrex collection! On Craigslist I saw an ad for a garage sale that claimed to be a "vintage ebay store" going out of business! In their ad they showed a picture of a lovely chandelier that would've been perfect for one of my girls' rooms. So, off we went to find this sale. After going around and around the block and getting lost a couple times and side-tracked by other sales, we finally found "the" sale. Surprisingly (or not), the chandelier of my dreams was still hanging beautifully there amongst all the gorgeous vintage crap. I quickly glommed onto it before someone else snatched it right out from under my nose... only to discover they wanted $230 for it! Come on people. Have you heard of garage sale pricing?!

Anywho, I'm sure the chandelier is still sitting there waiting for a buyer. Meanwhile, I did pick up these 3 bowls for $10 and a picture frame for a twonie. I'll show you {eventually} what I have planned for my new picture frame collection. My last frame project (brown, puke) has been tossed. What was I thinking?! An updated version will be up on my wall soon.
For our non-picnic picnic, I came up with this new salad recipe. It was really tasty and I'd recommend making it as soon as you can!

Fresh Corn and BBQ Steak Salad

7 cobs of corn (cook for 8 minutes in boiling salted water, then cool on a cooling rack, then cut the corn off the cob)
1 leftover BBQ'd steak, thinly sliced then sprinkled with fajita seasoning
1 avocado, diced
1 can black beans, rinsed
3 orange bell peppers, diced
6 green onions, sliced
1/2 can chopped green chilies


Puree with an immersion blender, regular blender or food processor:

1/2 cup Salsa
1/2 cup Sour cream
handful Cilantro
Juice of 2 limes
1 tsp Cumin
1/2 tsp Lawry Salt

Monday, August 01, 2011

Sunshine Coast Watermelon Granita


We just spent a wonderful week at Daniel Point on the Sunshine Coast, BC. To get there you take a ferry from Horseshoe Bay to Langdale and then drive up the coast for about an hour and a half along a very scenic, twisty, winding road.

When we reached our destination, it was just like a scene from Extreme Home Makeover. Everyone was running from room to room, exploring the gorgeous mansion my parents had rented for the week! You see, this "beach house" was the PNE prize home from 2000; a dream home. I'm sure the master suite is larger than the entire top floor of my house!

All in all, it was a very relaxing and enjoyable vacation, and so nice to spend the days with my husband, daughters, parents, sister, brother-in-law, niece and nephew.

Now that we're home, I'm really missing the kitchen at Eagle's Nest. It was, in a word, HUGE. I'm used to doing all my prep work on a tiny corner between the sink and the stove. It was nice to be able to have a huge island and dozens of cupboards, fridges in drawers, 3 ovens, fridge with ice maker, and a lovely Kitchen Aid blender (I need to get me one of those!!).

One of the little treats I whipped up for the family (using the lovely Kitchen Aid blender!!) was Watermelon Granita. I learned how to make this from The Pioneer Woman, of course. That's where I get most of my recipes these days! Did you know she  has a cooking show on the Food Network starting this month? I hope we get it in Canada!

Granita is very simple to make... even though it sounds fancy! All you do is put some fruit (watermelon) into a blender, squeeze in the juice of a couple of limes, add some sugar. Puree this until smooth and liquidy (yes, I'm sure that's a word!). Now pour into a 9" x 13"ish plastic container and put it uncovered in the freezer. Every half hour or so you stir and scrape the mixture to fluff it up so it freezes into a slushy rather than a solid blob. Once it starts to really freeze, you should use a fork to scrape away at it.
Granita is so refreshing... and fun to make! I can't wait to try it with fresh pineapple and mango!

What summer treats have you been serving up?