Category Archives: Salads & Soups

Food & FamilySan Diego, Cure for Winter Blues

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Whenever I travel, this is usually my mantra: “It’s always good to go away but it’s always better to come back home.”

I love traveling to new places, trying new foods and seeing the sites. Usually, I get homesick after just three or four days away. This week, however, I couldn’t get enough of the sites or of the food in San Diego!

Take a look at today’s featured recipes shared by House of Blues San Diego Award-Winning Chef Aarón Sánchez and you’ll get a flavor of what this unique Californian city has to offer: Mexican-, Italian-, Asian- and Delta-inspired cuisine just to name a few.

Tuesday evening a group of about 40 dealers and customers of Latham Hi-Tech Seeds had the pleasure of enjoying the House of Blue’s special creations, including a Rock & Roll Dessert Buffet. I have to admit that the mac ‘n cheese was my fave. (Seriously, I’ve never had mac done like this! It was sooo worth the calories.)

Another special treat on Tuesday was a behind-the-scenes tour of the Concert Hall and green rooms. I couldn’t help but feel somewhat giddy, knowing I was standing on the very stage where artists like Selena Gomez, Jonas Brothers, One Direction, Britney Spears and Katy Perry performed sold-out shows. (Even my two tweens were impressed!)

The House of Blues was certainly a highlight of our getaway to San Diego, which promises to the city where “happiness is calling,” and it didn’t disappoint! I’ll be the first to tell you that I’m not a City Girl, but San Diego doesn’t feel like a big city. There are plenty of things to see and do outdoors from viewing Harbor Seals in La Jolla and walking around Torrey Pines to watching the “Blue Horizons” show at Sea World and visiting the baby panda at the San Diego Zoo.

U.S.S. Midway

Other highlights of our trip included a docent-led tour of the U.S.S. Midway, dining along the boardwalk and browsing through shops in Seaport Village. Our group also enjoyed taking a gondola ride through Coronado Bay and feeling the warm sand tickle our toes along Coronado Beach.

A self-guided tour of the Hotel del Coronado makes me long to rent Some Like it Hot, starring Marilyn Monroe. Some folks in our group also visited the Kansas City Barbecue where Top Gun was filmed. Hmm… what could be better snuggling in front of the fire with a bowl of popcorn while watching a video on cold winter’s Friday night in the Midwest? TGIF!

Sunset Hills, Coronado Island, Old Town, Little Italy… this week’s trip to San Diego left me wanting more. You can bet that I’ll be back… and none too soon!

In the meantime, perhaps I’ll savor my warm memories of San Diego as I try these recipes by Chef Sanchez. I’m not sure I can make the Ahi Salad look photo-worthy, but I’m quite certain that I’ll enjoy making (and especially eating!) the Champagne Vinaigrette. ¡Buen provecho!

Ahi Tuna Chopped Salad

Ingredients:

Directions:

  1. In a clean stainless steel bowl combine first 8 ingredients, plus .75 oz of the feta and 8 of the parsley leaves.
  2. Toss ingredients until lightly coated with dressing.
  3. Add 1.2 of the La chow noodles and toss just to coat.
  4. Mound the salad in the center of a chilled large plate making sure to leave a 2-inch boarder of empty plate all around.
  5. At the front of the plate, fan the tuna in a semi circle leaning slightly against the bottom of the salad.
  6. Top salad with remaining feta, wontons and parsley.
  7. Serve right away.

Champagne Vinaigrette

Ingredients:

  • 1 cup Champagne Vinegar
  • 2 cups EVOO (Extra Virgin Olive Oil)
  • 4 tsp Fresh Oregano (Chopped Fine)
  • 4 tsp Fresh Basil (Chopped Fine)
  • 2 Tbls Fresh Chives (Chopped Fine)
  • 2 tsp Red Chili Flakes
  • 1 Tbls Kosher Salt
  • 2 Tbls Fresh Lemon Juice
  • 1 oz Creole Mustard

Directions:

  1. Combine all ingredients EXCEPT OIL and whisk to combine.
  2. Using a burre mixer, slowly drizzle in oil to form an emulsion.
  3. Store in an air tight container and label, date and store refrigerated.

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Living the Dream on a South Dakota Farm

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Marc and Michelle Mack

Whoever said, “You can’t always get what you want,” hasn’t met Michelle Mack of Watertown, South Dakota. The daughter of a Naval officer, Michelle and her brother lived many places throughout their childhood. Michelle dreamed of living in one house, with a big yard, and lots of playmates.

Fast forward a few decades and today Michelle is living her dream along with her husband of 25 years.

The happy couple has lived on the Mack home place since Marc’s father, Lon, retired about 15 years ago. Marc and his brother Leon have owned and operated Mack Farms since 1998, but like most “retired farmers,” Lon is still active with the family’s operation.

Mack Farms grows wheat, corn, soybeans and alfalfa. The family also raise stock cows and finish cattle. Marc takes the most active role with the crop side of their operation, and Leon is more involved with the cattle. They have two full-time employees, Marc’s brother Leroy and Marc’s son Aaron. They also rely on help after school and during breaks from Marc’s third son, Alex, and Leon’s third son, Seth.

Marc and Michelle have 11 children, ranging in age from 25 to 5:

  1. Aleigha, 25, married Jordan Hallberg on the first of February. She graduated from South Dakota State University (SDSU) last December and works for the Clark School District.
  2. Ashlynn, 22, is student teaching in Watertown. She will graduate in May from Mount Marty College. “She has blessed us with two beautiful grandchildren, Mya and Isaac,” says Michelle. Mya is 3½ years old and Isaac is 2.
  3. Austin, 21, is finishing his sophomore year at SDSU where he’s majoring in construction management. He took off a year from college to attend basic training and Advanced Individual Training (A.I.T.) upon joining the National Guard.
  4. Aaron, 20, enrolled at SDSU but decided to instead pursue his passion for farming. He now works full time on the family farm.
  5. Alex, 17, is a high school senior. He plans to attend Lake Area Tech next year agriculture.
  6. Arica, 15, is a sophomore. Michelle says Arica is her right-hand in the home and often cares for her younger siblings.
  7. Aydan, 14, is an 8th grader at Watertown Middle School. He just finished his second wrestling season 15-3.
  8. Aspen, 9, is a fourth grader.
  9. Autumn, 8, is a third grader.
  10. Ava, 7, is a first grader.
  11. Addison, 5, attends pre-K classes.

“I don’t think I was ever on a farm until I met Marc, but I love being able to raise our kids here,” says Michelle, who lived in town and taught preschool before she was married. Now she teaches Religion three days a week at Holy Rosary Catholic School. When she’s not busy teaching or chauffeuring kids to school, sporting events, Girl Scout meetings or 4-H activities, Michelle can be found in the kitchen.

Each family member has a favorite meal, but the one they all agree on is Prime Rib. Today Michelle is sharing that beef recipe, plus recipes for her favorite salad and dessert, with TheFieldPosition.com.

Perfect Prime Rib Roast

  • 1 prime rib roast (any size)
  • season roast with Spicecraft Prime Steak & Beefburger Seasoning

Place roast, uncovered, in a 375° oven. Leave the oven on for 1 hour only. Turn off the over but DO NOT open the oven door under any circumstances!!! Leave in for 2-3 hours. Before serving, turn oven to 300°. Cook an additional 45 minutes for rare, 50 minutes for medium, or 55 minutes for well done. Take meat out immediately as it will continue to cook. Enjoy!

Spinach-Strawberry Salad

Salad Ingredients:

  • One bag of spinach leaves
  • 1 quart strawberries, cleaned and sliced
  • 1 package of glazed pecans

Dressing Ingredients:

  • 1/3 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon Worcestershire sauce

Mix dressing ingredients thoroughly; pour over other ingredients and toss.

Cherry Pie Bars

Cream:

  • 1 cup butter
  • 1½ cups sugar
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract

Blend:

  • 1½ teaspoons baking powder
  • 3 cups flour

Additional Directions:

  • Add dry ingredients to the creamed mixture.
  • Spread 2/3 of this mixture in a greased 11×15 pan.
  • Spoon one can of cherry pie filling over mixture in
  • Then spread (spoon) remaining dough randomly over the top
  • Bake at 350° for 20 minutes.

After the bars cook, drizzle them with this icing:

  • ½ cup melted butter
  • 2 teaspoons vanilla
  • 1½ to 2 cups powdered sugar

COOK’S NOTE: Mix all three ingredients together. If icing is too thick, add a bit of Half & Half or milk to thin it. My kids love these!

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Food & Family4-H Brought This Couple Together and Binds Their Family

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The Sunkten family of Belmond, Iowa, gathered in May 2012 for Kellen’s high school graduation. They’re looking forward to being recognized during the 2013 Iowa State Fair for their Century Farm. Front row, from left, is Kirsten, Katelyn and Katelyn’s husband, Ryan Borcherding. Back row, from left, is Jon, Kendrick, Kellen and Tami.

Jon Suntken and Tami Pralle’s shared passion for 4-H brought them together in 1979 when they were selected to serve on the Franklin County 4-H Council. Nearly 30 years later, they’re still preparing for the annual county fair and trekking to the Iowa State Fair.

“All of our children began showing bucket calves at the Franklin County Fair when they turned 5, and it’ something we did for 17 consecutive years,” says Tami. “This helped them develop a passion for showing and judging livestock. Our boys also have been involved in woodworking. Both of our boys entered the Franklin County Fair livestock judging contest in 4th grade, and two years ago they were on a team that placed second in the state for 4-H Livestock Judging. The girls have been involved in Food & Nutrition, Sewing, Clothing, Clothing Selection, Challenge, Working Exhibits, Photography, Needle Arts, as well as showing sheep and cattle.

4-H teaches and allows our children to experience many things that are important in life: work ethic, responsibility, how to start and finish projects, character development, meeting new people, public speaking, helping others and developing new friendships.”

Raising livestock and being active in 4-H are important to the Suntkens, who had the honor of earning second place in the 2011 Iowa 4-H Livestock Judging circuit. From left to right: Kellen Suntken, Joe DeVries, Kendrick Suntken, and Drew Abbas.

The Sunktens have four children. Their 23-year-old daughter, Katelyn, is married to Ryan Borcherding. They live in Davenport where Katelyn is a teacher’s assistant at a daycare, and Ryan is employed with John Deere Information Systems as a Dealer Advisor. Oldest son Kellen, 19, is a freshman at Iowa State University, with a major in Ag Studies and a minor in Animal Science. He’s a member of Alpha Gamma Rho fraternity, serves on the ISU Freshman Council and is a member of the Veisha Tournaments Committee. Kendrick, 16, is a sophomore at Hampton-Dumont Community High School. He’s involved in football, wrestling, track, 4-H, FFA and RCYF at church. Kirsten, 11, is a fifth grader at Hampton-Dumont Community Middle School. She is involved in basketball, softball, band, 4-H, and dance.

“We enjoy raising our children on a farm,” says Tami. “They have the freedom to play in wide, open spaces. They learn to get along while playing and working with their siblings. They learn responsibility from doing chores. They get to experience nature and gain an appreciation for God’s creation through the birthing of animals, as well as smelling fresh cut hay, silage and fresh tilled soil in the spring.”

The family resides on the Sunkten home farm, which will be recognized in 2013 as a Century Farm. Jon started farming full-time upon graduating from high school and worked winters for 12 years at Latham Hi-Tech Seeds. Their diversified operation includes corn and soybeans plus a cow-calf herd and a custom hog finishing operation. For the past 16 years, he and Tami have worked side-by-side with the crops and livestock. They’re proud their children also are actively involved in the day-to-day operations.

Livestock judging helped the boy develop confidence when selecting their own calves, says Tami. They spend a lot of time researching genetics and sale cattle. They A.I. their own cows, and recently started doing embryo transfers to improve cattle genetics. All of the Suntken kids wash, clip, fit and groom their own cattle. In 2012, they were able to sell some of the calves they produced to other 4-H members.

Today Kirsten helps promote Iowa beef by sharing with us one of her favorite recipes for pot roast in a crock pot. Tami also shares a recipe for grape salad with an Irish twist.

Pot Roast in the Crock-Pot

Ingredients:

  • 3-4 lb. boneless chuck roast (lean)
  • 1/2 cup flour
  • 1 pkg. dry brown gravy mix
  • 1 pkg. onion soup mix
  • 2 cups ginger ale

Directions:

  1. Put flour in a Ziploc bag, add meat and shake.
  2. Put floured meat in a crockpot, keeping the extra flour in the bag.
  3. Next add the package of gravy mix and the onion soup t to the remaining flour; shake together.
  4. Pour the flour mixture into a batter bowl and add the 2 cups of ginger ale; pour all over meat in crockpot. Cook on low for 8 hours.

Grape Salad

Ingredients:

  • 8 ounce Philadelphia cream cheese (softened)
  • 1 cup brown sugar
  • 3/4 cup sour cream
  • 1/4 cup Bailey’s Irish Cream
  • 1 teaspoon lemon juice
  • 2-3 lbs. Holiday red, seedless grapes (large ones)

Directions:

  1. Mix all together and pour over washed grapes; gently mix together.
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