Melmac and Jello...and so forth...

It's an Easter tradition at Willow Manor to make the green Jello salad my grandmother used to make in the 1950s. I'm not a Jello-maker, but I'm compelled to make this every year, in her honor.  Easter dinner is just not right without it.  It's basically shredded cabbage, carrots, and crushed pineapple in lime Jello.  She used to serve a dollop of Miracle Whip on top, which is a tad too retro for my taste.

I made it in the cool retro Melmac dish I found yesterday at G-Dub (my local Goodwill store) for 99 cents.  I love the yummy cream-of-wheat-ish pattern.

Melmac dates from the 50s and 60s, and is made from a resin called Melamine, sometimes referred to as Texasware. It's lightweight, colorful, and fun. There's a whole stack of it on my kitchen counter. I can't function without it.

The confetti-like patterns remind me of melted crayons, and my first box of 64, with the built-in sharpener on the back. I read recently that the scent of crayons is actually been proven to lower your blood pressure.  I randomly pop the lid of my big jar of crayons and inhale. I already knew it was good for me.

This little cup, a garage sale find, was my first piece.  I got it because it reminded me of Grandma's green Jello salad.

Hope you and yours enjoy the Easter weekend...

pasta with goat cheese and basil oil

Summer is my least favorite season.  But one of the things that makes summer a bit more tolerable is pasta. This one is elegant, simple, and delicious.  It only takes 20 minutes flat, start to finish.

Cook 12 ounces gemelli (I used strozzapreti) pasta according to directions. Drain.  Meanwhile, in a blender or mini food processor, puree 2 cups fresh basil leaves with 1/2 cup olive oil until smooth.  Toss the pasta with the basil oil, 4 ounces of crumbled goat cheese, 1 cup fresh basil leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper.  I like a few extra grinds of triple berry pepper on top. Yum. Oh. Yum.

By the way, "strozzapreti" means "priest choker".  Apparently, gluttonous Italian priests were so enthralled by the savory pasta, that they ate too quickly and choked themselves, sometimes even to death.  Okay, I like this pasta, but not that much.

better than fried

The buttermilk and the light, sandy crunch of the breading are a delightful combo. If you have time, soak the skinned chicken in the buttermilk mixture overnight, for added tenderness.  It's better than fried chicken, and without all the extra fat.  You're gonna love this.  I promise.

Oven-Fried Chicken with Crunchy Broccoli Slaw

1/2 tsp paprika
1 1/4 cups buttermilk
2 3/4 pounds bone-in chicken parts, skin removed
1 cup buttery round crackers, like Ritz, crushed
1/4 cup reduced fat mayo
1 Tbsp vinegar (I used rice vinegar)
3/4 pound broccoli, chopped, about 4 cups
1 large carrot, coarsely grated
1/2 small shallot, chopped
salt and freshly ground pepper to taste

(all amounts approximate, I doubled this recipe)

Heat oven to 375F.  Set a wire rack inside a rimmed baking sheet and lightly spray with oil. In a medium bowl, combine the paprika, 1 cup of the buttermilk, and 1/2 tsp each salt and pepper.  Add chicken and turn to coat.

Place the crushed crackers (buzzed them in my mini-processor) in a shallow bowl.  Remove the chicken from the buttermilk and coat with crackers.  Place chicken on rack and bake, turning halfway through, until crispy and at least 165F internal temperature of thickest pieces, about 45 minutes.

Meanwhile, in large bowl, whisk together the mayo, vinegar and remaining 1/4 cup buttermilk, 1/2 tsp salt, 1/4 tsp pepper. Toss with veggies and serve with chicken.

overheard at the grocery

Okay, I admit it. I was eves dropping in the veggie section at Kroger.
One lady was telling another about a fabulous salad she makes with
roasted asparagus, peppers and almonds. It sounded so delicious, I
picked up the ingredients and found the recipe online. You're gonna
love it, too!

Roasted Asparagus and Yellow Pepper Salad

2 lbs fresh asparagus trimmed and cut into thirds
4 yellow, orange or red bell peppers seeded and cut into wide strips
1/4 cup olive oil
1 medium red onion, sliced thin
1/2 cup toasted almond slices
1 cup coarsely grated Parmesan cheese

dressing

1/2 cup olive oil
3 tbsp Dijon mustard
3 cloves garlic, minced
juice of one lime
2 tsp sugar
1 tsp hot sauce (I used Louisiana Roasted Garlic)
salad seasoning to taste (I used a pinch each of salt, onion powder,
fresh ground pepper, basil and oregano)

Preheat oven to 400 degrees. Toss asparagus and peppers in oil
and arrange in a single layer on the baking sheet. Roast 8 to 10
minutes turning to prevent burning. Be careful to not over cook!
Cool completely.

Toss together the asparagus, peppers, onion, almonds, and cheese
in a large bowl.

In a separate bowl, mix the 1/2 cup olive oil, mustard, garlic, lime
juice, sugar, hot sauce and salad seasoning. Pour over salad and
toss to coat.