Regional Differences and Spring Salads

It has been a blur of a year since we packed up our bags and moved from San Francisco, California to Mobile, Alabama. I am not surprising anyone including myself when I say these two places are different. I have thought about this post for awhile and I could write a book on the differences but I have decided on a short list for now.

1. Rain (or more specifically thunderstorms)

In Mobile we find ourselves under a tornado or thunderstorm watch on an average of twice a month. In 4+ years we witnessed thunder and lightening one time while living in San Francisco. And then there was the occasional misty drizzle that would result in delays at SFO.

 

2. Formality

In Mobile, when scheduling a service such as gutter installation, furniture delivery, etc., you will speak with a friendly voice on the phone who gives you their "word". If you scheduled the same service in San Francisco you likely would receive an email confirmation immediately, a text confirmation the day before and probably a phone call on the day of service.

3. Weekend Activities

In California we spent our weekends like those "visit California" commericals. Hiking, biking, running, skiing, etc. In Alabama we own a spacious home with a yard and grass. So we spend our weekends mowing, planting, cleaning, grilling, building things, and tooling around at our local Lowe Depot (a combination of Home Depot and Lowe's because to me there is no difference).

 

4. Space

Our previous home in California was a very cozy 599 square feet. Every single item we owned had a place where it belonged. There have been times in our new home in Mobile that I have lost my coffee and my husband and it has taken me over five minutes to find either of them. I am not joking.

5. Pace

I get it. It's hot in the South. It slows people down. Alot. Restaurants, grocery store check out lines, walkers at the park, email responses, phone call responses all come in at a much slower pace than "the city". When I was in San Francisco I didn't particularly notice that it was a faster way of life. I suppose I just fell into it and adapted. If you sent me an email it would have been returned within the hour; now you are lucky if I respond in  24 hours. Hey, it is hot here. And I am probably hanging out at a hardware store.

 

Spring Salads

I know I have not posted for awhile and that is partly due to home projects (see above) and partly due to technical difficulties. Below are a couple ideas for salads as I know everyone is welcoming spring which means turning off the oven, stepping outside and most importantly wearing less clothes.

 

Italian Salad

Iceberg lettuce mix

Green peppers

Black Olives

Tomatoes

Artichoke hearts

Parmesan Cheese

Dried Parsley, Dried Oregano, salt and pepper

Olive oil and Red Wine Vinegar

Combine all vegetables, add cheese, salt, pepper, parsley and oregano. Drizzle with olive oil and red wine vinegar and toss.

 

 

 

 

 

 

 

MG Salad w/ Chicken & Wedges

Mixed Greens

Almond slices

Crispy Potato Wedges

Poached chicken

Dijon Mustard 1 tbsp

Red Wine Vinegar 1 tbsp

Olive Oil 2 tbsp

Whisk mustard, vinegar, olive oil, salt and pepper in a bowl. Combine mixed greens, almonds, and dressing. Top with potatoes and chicken.

 

 

 

 

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Photogenic Grilled Pork Chops

If there is one thing I have learned about photography during my blogging experience it is that meat dishes do not photograph well. Veggies are bright and colorful and have great texture. Meat usually comes out looking like a big lump of darkness. Until now. Enter the grilled pork chop.

Oh yeah. Beautiful. And they were that good. Juicy and flavorful and SO SIMPLE. And a welcome change from ground beef and chicken. They even made me do the food dance.

Grilled Pork Chops
2 thin center cut pork chops*
1 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves of minced garlic
2 pinches of salt
1 tbsp chopped fresh rosemary**

Combine olive oil, vinegar, garlic, salt and rosemary in a bowl. Pour over pork chops and marinate for about one or two hours. Put pork chops on high heat grill (400 degrees) for about 3 minutes on each side. Remove from direct heat and let sit for about 3-5 minutes. Serve.

*Pork chops with the bone are MUCH jucier than boneless. If you use thick cut make sure to adjust cooking time to about 20 minutes. ** The rosemary was amazing but if you don't have it or don't like it replace with either basil or oregano.

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Southwestern Stuffed Peppers

I love bell peppers.
I love them in all colors, shapes and sizes.
(I also love the shadows in this picture which is why I super sized it.)

Peppers are so versatile and can turn a boring plate into a colorful creation. They can also serve as the main dish. I am a true sucker for any kind of stuffed pepper but rarely find recipes that I enjoy. I recently tried a recipe from Real Simple magazine that after a tiny bit of tweaking (replaced rice with quinoa and added more spices) I consider it a keeper. I think this dish makes an impressive presentation but don't be afraid to cut it open and let the goodness escape. Do not try to keep it all in tact while eating.

Southwestern Stuffed Peppers from Real Simple February 2012
(tweaked by SP)
3/4 cup cooked quinoa
1 tbsp olive oil
1/2 onion, chopped
1/2 pound ground beef
1 cup frozen corn
1 4.5 can chopped green chilies
1 tsp ground cumin
1/2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp salt
1 cup cheese (your choice)
3 large bell peppers, halved lenghwise, ribs and seeds removed

Heat oven to 375 degrees. Heat oil in large skillet over medium high heat and cook ground beef for a couple minutes. Add onion and cook until beef is no longer pink. Stir in corn, chilies, and spices. Remove from heat and add quinoa and 3/4 cup cheese. Stuff the beef mixture into the peppers and lay cut side up in a baking dish. Add 1/2 cup of water to the baking dish and cover tightly with foil. Bake for 30 minutes, remove foil, top with remaining cheese and bake until browned. Top with sour cream (or greek yogurt), salsa and avocado.

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Crunchy Chicken Salad

I love chicken salad. I don't make it often. I usually wait to stumble across it on a deli menu and then I am highly disappointed in the overly mayo, celery lacking excuse for a chicken salad being served. Oh yeah. I like mine crunchy with big chunks of chicken and only slightly moist. No offense to the chicken salad my Grandmother used to make in which you couldn't identify the chicken, there was little crunch and it was very moist. I liked that one as well but this is more of a grown up chicken salad. When I asked my husband to taste test the salad his comment was "it is good but it could use a little more mayo". Yep, if my Grandmother were still alive she would likely have agreed. And I also think she would like this man I chose to spend the rest of my life with. He definitely would have liked her chicken salad.

Crunchy Chicken Salad
-Makes 4-5 wraps or sandwiches
2 chicken breasts, poached*
2 stalks of celery, chopped
1 cup of walnuts, chopped
2 big spoonfuls of mayo
2 big spoonfuls of Greek yogurt
1 tbsp of champagne vinegar (or white vinegar)
salt and pepper to taste





*Instead of the normal way I cook chicken for recipes I tried poaching and am in love with the results. It's so easy to do and the chicken is not dried out like it is when I put it in the oven. Also, you are left with about 4 cups of chicken broth that you can use in another recipe. It's a win/win situation for me. Give it a try! I used these instructions on Cookography to learn  how to poach a chicken breast.

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