Rhubarb

We spent a lovely few days in Modesto this past weekend; attending a wedding and celebrating Lamar's birthday. Gayle sent me home with the rhubarb that was left after she made strawberry rhubarb crisp for Lamar's celebration. I quickly set to work finding some new recipes that used rhubarb.

Monday morning I made Rhubarb Muffins, which were delicious. They were moist and tasty with just a little crunch from the pecans and sugary topping. Yum!

Next, I made Rhubarb Salsa, which was recipe twenty-eight. It was pretty good, but the recipe said to blanch the rhubarb for two minutes and that was way too much. My rhubarb was mushy. If I make it again I will not blanch it that long. Just a quick dip or not at all. Otherwise, it was good. We took it to the Nickell's house to have with dinner after the baseball game.

Joshua was able to get free tickets to a Rawhide game through his job, so we went on Monday. It was a great day for a baseball game. We were playing the Modesto Nuts; Joshua, of course, decided to root for them and they ended up winning. Afterwards, we enjoyed a barbecue at the Nickell's.

Rice

I forgot to post about making Lime Cilantro Rice, recipe twenty-six, probably because I didn't take a picture of it. Joshua and I made burritos for family dinner last Sunday and included some lime cilantro rice. It was super easy and great in the burritos. The flavor by itself was not particularly impressive, but the point was to eat it in the burritos so I thought it was a success.

Three Recipes

We tried three recipes last night at dinner. Recipe twenty-three was Brown-Sugar Salmon with Strawberries from my Taste of Home magazine, except we made it with tilapia instead of salmon. 

Brown-Sugar Salmon with Strawberries

1/3 cup brown sugar

1 T oil

1 t ground mustard

1 t ground allspice

1/2 t salt

4 salmon fillets (5 oz each)

1 T minced fresh mint

1 T oil

1 T lemon juice

2 t lemon zest

1/8 cup sugar

1 cup finely chopped strawberries

1 small cucumber, finely chopped

In a small bowl, mix the first five ingredients; rub over flesh side of salmon. Refrigerate, covered, 1 hour. For relish, in another bowl, mix mint, oil, lemon juice, lemon, zest, and sugar. Add strawberries and cucumber; toss to coat. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until flesh flakes easily with a fork. Serve with relish.

So, not only did I not use the right kind of fish, but I also didn't rub the seasonings into it or grill it. Instead, I sauteed it with a little brown sugar, salt, and pepper. The relish I made almost like the recipe said to, except I didn't have any mint, so I left that out. That said, the fish was delicious. The relish was light and fresh and summery and was a great complement to the tilapia.

On the side we had Baked Asparagus with Balsamic Butter Sauce, recipe twenty-four. I didn't actually bake the asparagus, I just sauteed that too and then added the sauce. This was fine, but the soy sauce was overpowering and I prefer other ways of preparing asparagus.

For dessert, we had Peanut Butter Cookies IX, recipe twenty-five. We made pazookie with this cookie dough and it was delicious.

Hummus with a Twist

I made recipe twenty-two for lunch today, Fusion Hummus. It had rosemary and balsamic vinegar in it, which was a nice variation on traditional hummus. It was like eating hummus and dipping your bread in oil and vinegar at the same time. I liked it.

Mother's Day and Birthday Weekend

 For Mother's Day and Gayle's 60th birthday, we all headed up to Lake Tahoe to celebrate. We got to stay in cabin 95 at Zephyr Point. We arrived Friday afternoon and got things started right away by unloading the food and setting out some pre-dinner snacks.

After dinner, we roasted marshmallows for smores.

Saturday we had a relaxed morning and waffles for breakfast. Then we packed sack lunches and headed for Emerald Bay. 

We had a picnic by the lake. 

Then Gayle, Bethany, Laura, Joshua, and I set out on a hike to the point of the bay. It was supposed to be five miles round trip, but I think it may have been more. Regardless, it was great and a beautiful day. 

After returning from our hike, Bethany and I jumped in the lake.

We took a family photo after our celebratory birthday dinner. 

Gayle had made beautiful quilts for each of her children. The quilts were unique and made for each one of them specifically. They were amazing. 

Sunday morning we made omelets for breakfast. 

This is one of many games played over the weekend. 

Bethany and Laura set up a slack line.

 We had to leave after lunch, but it was a great weekend and a fun time with family.

Chicken Marsala

I found recipe twenty-one in my Taste of Home magazine. It was a "fast fix," perfect for a weeknight. 

Speedy Chicken Marsala

8 oz. uncooked whole wheat or multigrain angel hair pasta

4 boneless skinless chicken breast halves (5 oz. each)

1/4 cup all-purpose flour

1 tsp. lemon-pepper seasoning

1/2 tsp. salt

2 Tbsp. olive oil, divided

4 cups sliced fresh mushrooms

1 garlic clove, minced

1 cup dry Marsala wine

Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat.

In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan.

In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.

Drain pasta; serve with chicken mixture. Yield: 4 servings.

This was not quite as quick as I hoped it would be, mostly because my chicken was much thicker than 1/4 in and I didn't pound it. But it was delicious. The flavor was great. Of course, how can you go wrong with mushrooms, garlic, and wine? We didn't have Marsala wine, so I looked online to see what would be a good substitution and a number of people said not to substitute because Marsala has such a unique flavor. After saying that, many of them gave substitution options anyway. One of them was Pinot Noir and we happened to have that, so that's what I used. It probably gave it a different flavor, but it was great.

Watching the Kids

 I had help with recipe twenty. Joshua and I watched the kids today while Isaac and Heather were out of town. Micah and Natalie helped me put together Berry Cheesecake Parfaits. We used the brownies I made last night instead of Nilla Wafers and the parfaits were great.

We started the day by making omelets in bags for breakfast. You fill your bag with eggs and toppings of your choice, mash it up, then cook it in boiling water.

 The boys played basketball.

 Evan and Micah liked doing "exercise shots" where they dribbled the basketball around the whole court before making a basket.

 Natalie had a slam dunk.

We played lots of new games.

And went in the pool and spa, which wasn't much warmer than the chilly pool.

After the pool, we had popsicles, which I made out of strawberries, bananas, orange juice, and kale.

Isaac and Heather got back at dinner time and brought pizza, so we had pizza for dinner and parfaits for dessert.

Then the kids wanted to sing a couple of the songs that we sang in the morning again, so we sang the Penguin Song and Here Comes Jesus, which were rather lively after so much food. 

Needless to say, we were tired after all that, but had a great time with the kids.