Strawberry Fields Forever Salad (with Candied Pecans, Mandarin Oranges and Garlic Chicken)

Recipe Author:
MARY ELIZABETH HAMILTON
Ojai, California


I made this on May 11 -- in memory of Mom's birthday (MARY RUTH SMITH HAMILTON). She LOVED strawberries and her birthday month is when they were always the tastiest! Our neighbors in Oxnard, the Hiji's, owned most of the strawberry fields in Oxnard and would always bring us over flats of strawberries. Mom would make the most scrumptious strawberry shortcake (with biscuits) or topping untop of homemade ice cream that she and dad would hand crank on the back porch. This one's for you mom.

Serves 6 people

Ingredients
1 1-lb bag of pecans (halves)
1/2 cup sugar
2 Tablespoons Butter
1/4 cup honey
1 teaspoon cinnamon
1 - large bag or box of Mixed Spring Mix
1 large can Mandarin oranges
2 boxes of strawberries (approx 10-12 individual strawberries) - the fresher the better
1 can of Hearts of Palms - this is the secret ingredient
1 bunch fresh green onions
2- Tablespoons Olive oil
3- Chicken breasts (1 breast for every 2 people), cubed
6- cloves garlic, chopped
Avacado
salt
Pepper
Brianna's Salad Dressing
Parchment Paper

Variations:

- Use Spinach vs. lettuce and add blueberries, blackberries & goat cheese
- Try poppyseed, balsamic or sweet vidalia onion dressing
- Add feta cheese, fresh basil and miniature heirloom green tomatoes and peaches

Directions
Start with making the candied pecans. Preheat oven to 350. Place pecans on baking sheet, bake for 10 minutes. (Do not over bake as pecans toast up quickly). In saucepan, melt butter, then add sugar, honey and cinnamon. Bring to boil, then turn to medium. Let simmer for 5 minutes - do not stir. When pecans are toasted, add them to candied mixture on stove. Stir to coat. Pour unto parchment paper and separate pecans as much as possible. Set aside to cool.

In heavy skillet, heat olive oil and add garlic. Add chicken cubes and fry. While chicken is cooking, prepare salad, add chicken on top and drizzle with vinaigrette. Serve immediately.

Huevos Rancheros

Recipe Author:
MARY ELIZABETH HAMILTON
Ojai, California



Another Around the World Recipe. This one from Mexico and inspired by a new friend I met this weekend down in San Diego, Lori Brown. She told me she makes these beans frequently for her family as they can be used for burritos, bean dip, side dish, etc. Great to have on hand during the week. Tonight we used the beans in Huevos Rancheros for a dinner meal. It might seem like a heavy meal but actually it had a light taste. The secret is in the "stew all day" crock pot pinto beans. I've included the slow-cooking method and also a quick method. Don't be tempted to use refried beans or black beans straight out of the can - take this easy, extra step to slow cook them. It makes all the difference.

Homemade Refried Beans
Ingredients:
• 1 package (2 lb) dry pinto beans (Quick version: use 6 cans of Pinto Beans)
• 8 cups Chicken Stock (or Vegetable stock if vegetarian)
• 4 cloves garlic, minced
• 1/2 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1 package (12 oz) chorizo (use soy chorizo if making vegetarian version)
• 3 strips of bacon (delete if making vegetarian recipe)

In a pan, thoroughly cook the chorizo until done. Now, combine all ingredients in a crock pot. Cover and cook on medium-high for 8 hours, stir occasionally and adding water if needed. (Cook for 1 hour in pot on stove for Quick Version using canned beans.)

Preparation (and more ingredients)
• 2 T Olive oil
• 1/2 small Onion
• 1/4 cup sour cream
• 1/4 cup shredded Jack Cheese
• 1-2 eggs per person
• White Vinegar
• 1-2 Corn Tortillas per person

In 2 tsp of oil, saute onions until translucent. Add 4 cups of pinto beans to pan. Mash the beans as much as possible. Add sour cream and jack cheese. Stir until smooth. Mixture is now ready to use. There will plenty of be leftovers for burritos, more huevos rancheros, a layered bean dip, or as a side dish accompanied by Mexican Rice.

Salsa Ingredients
• 1 Ear of Corn
• 1/4 cup Cilantro
• 2 Limes
• Roma Tomatoes or Cherry Tomatoes, cut up
• Avocado slices, for garnish
• Mexican Cheese or Feta Cheese, optional

Make Salsa, set aside. Poach Eggs in sauce pan with boiling water and a splash of vinegar. Warm up tortillas in the oven or on the stove. On bottom place warm tortilla, top with bean mixture, using a slotted spoon add 1-2 eggs on top, followed by the salsa.

Nice combination of sweet and spicy, crunchy and smooth. Great flavors!

Pasta with Fresh Herbs

Recipe Author:
MARY ELIZABETH HAMILTON
Ojai, California


This is one of my favs from my Around the World recipe collection. Each week I attempt to make a new, never-before dish from somewhere exotic in the world - usually on Sundays when I can really relax (read: not work!). I enjoy shopping at the local Ojai farmers' market, putting on music (reggae or jazz), and pouring myself a glass of wine. This is a time to slow down, way down and let my foodie freak out. Usually Ben or Sky suggest the country or exotic place the week before and then I go searching on the internet for something yummy. When I make it, if Ben and Sky give it a thumbs up, it'll be posted here.

Italy is one of my favorite places on earth! So I like to travel here (in my mind and through my palate) as often as possible! This is a super fresh-tasting recipe that is also super easy to make.

Ingredients
1 pound thin spaghetti (or angel hair)
1/4 cup extra-virgin olive oil
1 cup of fresh herbs: equal amounts of parsley, flat-leaf parsley and basil.
1 tablespoon mint, optional
3-4 garlic cloves
1/4 teaspoon red pepper flakes
1 cup finely grated cheese, preferably Parmigiano-Reggiano or Parmesan)

Directions
1. Cook the spaghetti in salted boiling water until al dente, about 10 minutes. Drain and return to the pot.
2. Heat the oil in another pan over medium heat and add garlic and pepper flakes. Cook for 2 minutes. Add all the herbs and cook gently for 30 seconds minute. Pour mixture over the hot spaghetti, toss, and cover with a lid for a few minutes to allow the pasta to soak in the flavors
Serve with the grated cheese.

Variations (add to the 2-minute cooking stage)
~8 ounces cooked sliced chanterelles (mushrooms)
~Cherry tomatoes, halved

Pumpkin Pie Shakes

Recipe Author:
MARY ELIZABETH HAMILTON
Ojai, California


Tastes like pumpkin pie in a glass! This cold and creamy blended drink is super easy to make! If you like the flavor of pumpkin, this one is for you!

Ingredients
• 2 cups vanilla ice cream, softened
• 1 cup fat-free milk (or soy, almond or rice milk)
• 2/3 cup canned pumpkin
• 1/4 cup packed brown sugar
• 3/4 teaspoon pumpkin-pie spice (or a dash of cinnamon, ginger, and nutmeg)
• 3 tablespoons Cool Whip, thawed
• Pumpkin-pie spice or Cinnamon (optional)

Preparation
Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional spice, if desired.

Oreo Freakout Ice Cream Dessert

Recipe Author:
MARY ELIZABETH HAMILTON
Ojai, California


Bring Oreo Freakout to a picnic then sit back and watch people fight over who licks the pan! Try this "Black and White Delight" at your next gathering – it will be a hit with kids and adults alike! You can throw this together in less than 10 minutes and it requires no baking.


Ingredients:
1 package Oreos
1 stick butter, melted
1 carton of vanilla ice cream (mint ice cream is also good!)
1 carton cool whip
chocolate sauce

Directions:
• Crush Oreos and mix with melted butter
• Press on bottom of a 9 x 13 pan
• Put ice cream over crust
• Top with Cool Whip
• Sprinkle with Oreo crumbs
• Drizzle with chocolate sauce
• Freeze
• Cut in squares to serve

Cousins Sky and Heather dressed up for "Black and White Delight":

Surf Chick Chicken Tacos

Recipe Author:
MARY ELIZABETH HAMILTON
Ojai, California


This is a recipe created specifically for HEATHER HAMILTON, inspired by our day of surfing (as a family and with friends!) when she came to live with us in California for 6 weeks in the summer/fall of 2008. (Photo: On knees in front are our surfing instructors Chipper "Bro" Bell and Johnny Johnson from Surf Class. Left to right: Ben Powell, Kyle Crooke, Amy Dozier, Heather Hamilton (center) Michael Crooke, Mary Hamilton, Sky Hamilton Texier)



INGREDIENTS
For the marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons toasted sesame oil (I buy it at Trader Joe's)
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs (White meat can also be used but I prefer dark meat)

Other Ingredients
Guacamole (or avocado slices with salt)
Salsa (I like a fruity Salsa like a Peach Salsa. Make your own: Cut up Peaches (Papaya or Mangos), Roma Tomatoes, White or Red Onion, squeeze of lime, cilantro, salt and pepper)
1/4 head of Cabbage (not red) - shredded
Limes, cut in quarters
Cilantro, garnish
Caesar Salad Dressing, drizzle (I ONLY use Cardini Original Caesar Dressing)
8-12 corn tortillas

DIRECTIONS
- Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.
- Grill chicken on a BBQ and cut into thin strips. (Or stir fry in cast iron skillet)
- Warm tortillas on the grill (or in a cast iron skillet - don't use anything but heat, no oils, etc.), about 30 seconds to 1 minute per side.
- To assemble, spread a heaping spoonful of guacamole down the middle of each tortilla. Pile with chicken slices and a squeeze of lime. Add shredded cabbage and cilantro. Drizzle with Caesar Salad Dressing. Top with Salsa.

SERVE with MARGARITAS!


We had so much fun with you Heather! Come back! We love you and miss you!