Spinach Salad with Nuts, Apples, Feta and Bacon

Spinach Salad with Nuts, Apples, Feta and Bacon

Spinach Salad with Nuts, Apples, Feta and Bacon

Delicious!  (I didn’t make the sugared nuts since we are trying to eat better, I just threw the pecans in but I bet the sugared ones are also delicious!)

salad

16 oz baby spinach

1/2 small red onion, slivered

1/2 cup crumbled bacon

1 cup Feta cheese

1 cup craisins

1 – 2 apples, cored and sliced

Sweet Spicy Nuts

1 cup chopped walnuts or pecans

1/3 cup sugar

pinch of cayenne

pinch of salt

Red Wine Vinaigrette

1/4 cup red wine vinegar

1/2 cup olive oil

1 clove garlic, pressed

1 -2 teaspoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1  For the salad, layer all salad ingredients in a large bowl.

2  For the nuts, lightly toast nuts in 350 degree oven for 8 – 10 minutes.  Place sugar, cayenne, and salt in skillet over medium low heat.  Cook until it liquifies completely, don’t allow it to bubble and burn.  Toss in the toasted nuts and stir to coat nuts with sugar.  Allow to cool.

3  For the dressing, combine all dressing ingredients in a small bowl and whisk until combined.

4  To server salad, sprinkle salad with nuts and toss.  Drizzle with dressing and toss again.

recipe from Mel’s Kitchen Cafe

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Copycat Kirkland Signature Spinach Salad with Poppyseed Dressing

Copycat Kirkland Signature Spinach Salad with Poppyseed Dressing

Copycat Kirkland Signature Spinach Salad with Poppyseed Dressing

I love Costco spinach salad and buy it often but now I don’t have to!  It is so easy to make.  You can thank me later.

1/2 of large bag or large container of spinach

2 – 3 hard boiled eggs, chopped

3 – 4 tomatoes, chopped

1/2 cup craisins

1/3 cup crumbled bacon

1/2 red onion, chopped

1/2 cup shredded Mozzarella cheese

Poppyseed Dressing (I found this yummy fat free one at Target, “Maple Grove Farms of Vermont Fat Free Poppyseed Dressing)

Maple Grove Farms of Vermont Fat Free Poppyseed Dressing

Maple Grove Farms of Vermont Fat Free Poppyseed Dressing

Layer all ingredients in large bowl starting with spinach.  Toss and drizzle with dressing to serve.

Buttery Garlic Green Beans

Buttery Garlic Green Beans

Buttery Garlic Green Beans

We love fresh green beans!  I’m always looking for ways to mix them up a bit and this recipe fit the bill.

1 pound fresh green beans, trimmed and snapped in half

3 tablespoons butter or 1 – 3 tablespoons olive oil

3 cloves garlic, pressed

2 pinches lemon pepper

salt

1  Place green beans in large skillet and cover with water, bring to a boil.  Reduce heat to medium low and simmer until beans start to soften, about 5 minutes.  Drain water.  Add butter or olive oil and cook and stir until butter is melted, about 2 – 3 minutes.

2  Add garlic and cook and stir until garlic is tender and fragrant, about 3 – 4 minutes.  Season with lemon pepper and salt.

recipe from allrecipes

BBQ Chicken Salad

BBQ Chicken Salad

BBQ Chicken Salad

I made this salad for dinner the other night and we’ve been eating it for lunch too.  It’s so easy and delicious, full of all kinds of flavors.

salad

1 (12.5 oz) can chicken, drained and broken up

8 cups chopped lettuce

1 tomato, diced

1 can corn, drained

1 can black beans, drained and rinsed

1/2 red onion, diced

1/4 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

dressing

1/4 cup Ranch dressing

1/4 cup BBQ sauce

topping

1/4 cup tortilla chips

1  For the salad, toss all salad ingredients together in a large bowl.

2  For the dressing, mix together Ranch dressing and BBQ sauce then drizzle over salad.

3  For the topping, break tortilla chips into small pieces and scatter over salad.

recipe Damn Delicious

Copycat Sweet Tooth Fairy Strawberry Shortcake Cupcakes

Copycat Sweet Tooth Fairy Strawberry Shortcake Cupcakes

Copycat Sweet Tooth Fairy Strawberry Shortcake Cupcakes

It was my friend Tami’s birthday the other day and her favorite cupcake is the Strawberry Shortcake at the Sweet Tooth Fairy Bakery so I decided to figure out how to make it.  I found a copycat recipe online for the cupcakes and then I just tweaked my go to buttercream frosting recipe.  I’ve never had that cupcake so I can’t say how it matched up but it looked so cute and tasted great!

Copycat Sweet Tooth Fairy VaNIElla Squared Cupcakes

cupcakes

1 2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup butter, melted

2 egg whites

1/4 cup sour cream or plain Greek yogurt

3/4 cup milk

1 tablespoon vanilla

frosting

1 cup (2 sticks) butter, softened

1/4 cup heavy cream

4 – 5 cups powdered sugar

1 teaspoon vanilla

1/8 teaspoon coconut extract

1/8 teaspoon almond extract

1/4 teaspoon salt

toppers

about 1 cup melted chocolate candy melts

12 strawberries

1  For the cupcakes, preheat oven to 350.  Line cupcake pan with liners

2  Whisk together flour, baking powder, baking soda and salt.  In another bowl, stir together melted butter and sugar, it will be gritty.  Stir in egg whites, yogurt, milk and vanilla just until combined.  Add flour mixture and stir just until incorporated, the batter will be thick.

3  Scoop into prepared pan and bake for 20 minutes or until toothpick inserted in center comes out clean.  Let cool 5 minutes in pan then remove to cool completely.

4  For the frosting, beat butter with whisk attachment on medium until light and fluffy, 3 – 5 minutes.  Add cream, extracts, salt and 2 1/2 cups of powdered sugar.  Mix on low then increase to medium and whip for 3 – 5 minutes.  Add more powdered sugar in 1/2 cup increments until desired consistency is reached.  Frost cupcakes using the Wilton 1A tip.

(You could use the above recipe and add strawberries to it.  I used my favorite Buttercream Icing found here and just replaced the milk with 1/2 cup of strawberries that I ran through my food processor until they were liquid.)

5 For the toppers, cut the stem end of the strawberry off so you  have a flat end, one that will sit on top of your cupcake.  Melt the candy melts according to package directions.  Dip the flat end of strawberry in chocolate leaving top exposed.  Allow chocolate to set before placing on top of cupcakes.

cupcake and frosting recipe from Bless This Mess

 

 

Teriyaki Chicken Strips

Teriyaki Chicken Strips

Teriyaki Chicken Strips

We’re trying to eat a little healthier around here so I’m on the lookout for healthy dinners.  I had a package of chicken tenders in the freezer so searched for recipes to utilize them and this one fit the bill.  It was delicious, easy and fast, my three favorite things in a recipe.

1 pound boneless, skinless, chicken breast tenders

1/4 cup soy sauce

2 tablespoons rice wine vinegar

2 cloves garlic, pressed

4 tablespoons brown sugar

1 teaspoon ground ginger

3 tablespoons olive oil

1  Marinate all ingredients in large Ziploc bag for at least 20 minutes.

2  Cook chicken tenders over medium heat until nicely browned and cooked through.  Serve with rice.

recipe from Babble

Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini Bread

I think we’re winding down on the zucchini here so you can all relax.  This recipe was delicious, so light and lemony.  I made these in my new Pampered Chef Mini Loaf Pan

Pampered Chef Mini Loaf Pan

Pampered Chef Mini Loaf Pan

It makes 8 mini loaves which are a perfect personal treat.  OK, enough about that and on to the recipe.

bread

3/4 cup sugar

1 cup finely shredded or ground zucchini

1/4 cup oil

1 egg

2 tablespoons lemon juice

2 tablespoons lemon zest

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon lemon zest

1  For bread, heat oven to 350.  Grease bread pan with cooking spray for baking (the kind with flour in it).

2  Beat together sugar, zucchini, oil, egg, lemon juice and lemon zest until well combined.  Add in flour, baking soda, baking powder, and salt and mix just until combined then pour into bread pan.

3  Bake for 50 – 55 minutes or until golden brown and set.  Remove and cool completely.

4  For glaze, combine all glaze ingredients and drizzle over bread.

recipe from Lemon Tree Dwelling