Cashew Apple Salad

Aren't we always looking for new salad recipes?

I love a good salad with lots of stuff in it and homemade dressing to top it off.

Trainer Momma is always a good resource for healthy recipes and that's where I got this salad recipe.

I will definitely be making this again.  It was a great combo of fruity/nutty/cheesy/sweet and salty.

Bag of spinach
Romaine lettuce, cut up (I added that)
Swiss cheese, diced (I shredded it)
2 large apples, diced (she used 4)
Cashews, lightly salted
(I also added some Craisins)

Dressing:
3/4 cup sugar
1 tsp. salt
1 cup canola oil
1/3 cup apple cider vinegar
1 1/2 Tbs. poppy seeds
1 tsp. dry mustard

*Blend the dressing in a blender for a few minutes until well combined.  Toss with salad.
I barely used maybe 1/4 of the dressing.  It's super thick and goes a long way once you start tossing it around in the salad.

Apple Crisp

My husband and I love warm, apple desserts with ice cream.  Our favorite is the Cinnamon Oblivion from Outback.  To die for.  Seriously.  A few weeks ago, I was needing some apple goodness in my life and found this recipe on The Girl Who Ate Everything.  I think I ate this every night for a week.  Yum with a capital Y!!

Apple Crisp

 6 Granny Smith apples, peeled, cored and slice thin

3/4 cup white sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

Topping:

2 cups quick-cooking oats

2 cups all-purpose flour

2 cups packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter, melted
1 cup chopped pecans or walnuts (optional)

Directions

1.Preheat oven to 350 degrees.

2.Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples.

3.Combine the oats, 2 cups flour, brown sugar, pecans, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4.Bake at 350 degrees for about 35 minutes.
5. Serve with vanilla ice cream.

*The topping was good but I would halve it next time.  It was a bit too thick for my liking. And I would bake for 25 - 30 minutes.

Smoothies

I have wanted to get into smoothies for a long time.

They look so good and sound so healthy.  I just wasn't sure where to start.

What fruit do I use?  Do I use yogurt?  What liquid?  How much?  Do I need ice?  Do I need to sweeten it?

So many questions that I put off figuring it out for months.

I finally started experimenting to see what kind of smoothie was going to suit my fancy.  It took some trial and error, but I have found my smoothie groove.

Frozen fruit (peaches, pineapple, berries, mango, bananas)
Fresh fruit (whatever is in the fridge)
Greek Yogurt (I like FAGE Total 0%)
Spinach
Almond milk

*I take some frozen fruit (and a little fresh fruit, too, if I want), about 1/2 cup of Greek yogurt, a handful of spinach, and enough almond milk to cover it all up.  Then I blend it until it's nice and smooth.  No need to use ice if you're using frozen fruit and no need to add any sweetener if you don't mind a little tartness to your smoothie.  You can't even taste the spinach, so why not?  I know that people also use fruit juice, water, or regular milk for the liquid.  I like the creaminess of almond milk and it's a lot less calories than juice or regular milk.

*What are your smoothie secrets???

Grilled Chicken Mac'n'Cheese

I got this recipe from my monthly Rachael Ray Everyday Food magazine.  I look forward to getting this magazine every month so I can read all the recipes start to finish.  Oddly enough I never try any of them.  So, I decided to go out on a limb and make this mac'n'cheese recipe.  I'll admit, it was a bit time consuming to make, but the finished product was delicious.  I loved the creamy cheese sauce (which I'm usually not a fan of) and the bacon gave it so much flavor!  It was even better the next day with some sauteed spinach.   

Grilled Chicken Mac'n'Cheese

• 6 slices good-quality bacon
• Salt and pepper
• 1 pound whole wheat short-cut pasta ( I used Penne)
• 2 boneless, skinless chicken breasts,
• Extra virgin olive oil for drizzling
• 1/2 teaspoon sweet smoked paprika
• 4 tablespoons butter
• 1 large onion, quartered lengthwise and very thinly sliced
• 2 rounded tablespoons flour
• 1/2 cup cloudy apple cider or chicken stock
• 2 cups whole milk (I used skim.  It's all I had).
• 2 tablespoons fresh thyme, chopped (didn't have this)
• 1 1/2 cups shredded extra-sharp white cheddar cheese
• 1 cup Gruyère cheese, shredded

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

While the pasta is working, heat a grill pan or cast iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.

While the chicken cooks, melt the butter in a medium size saucepan over medium heat. Add the onion and cook until light golden, 15-20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3-4 minutes. Add the thyme and season with salt, pepper. Stir in the cheeses until melted.

Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes.

Potato Vegetable Chowder

I had some red potatoes left over from another meal and needed to use them, so I looked at a few chowder recipes and used what I had in my fridge to make this soup.

I love creamy soup, especially when it has potatoes in it.

If you live somewhere where it's not 80 degrees today (Holly) then you might want some nice hot soup tonight.

6-8 red potatoes, cubed
baby carrots, sliced
celery, sliced
frozen white corn
2 Tbs. flour
2 Tbs. butter
1 cup chicken broth
1 cup half and half
milk
salt and pepper

*Melt butter in a pot over medium heat and add flour to make a smooth paste.  Add chicken broth and half and half.  Mix well and then add as much milk as you think you need (a few cups).  Add the potatoes and veggies (as many of each as you like) and stir together.  Bring to a boil and then cover and let simmer for a good 30 minutes on low.  Taste it to see how much salt and pepper you need or want to add.

Rocky Road Bars

 These bars are one of the best desserts I have ever had!  Seriously.  They are everything I dream about.  Chocolate, cream cheese, marshmallows and frosting.  We were first introduced to these dreamy bars at Nat's wedding reception in Utah.  Dave's aunt made them.  I won't mention how many I ate that night or how I thought about them for weeks after that.  All I knew was that I needed the recipe ASAP.  These would be perfect for Valentine's.  Or any occasion.  Or no occasion.  Just make them.  Pretty sure you will dream about them too!

Rocky Road Bars

1st Layer:
1 stick butter
1 oz dark choc.
Melt these 2 together, then add:
1 Cup flour
1 Cup sugar
1 tsp baking powder
1 tsp vanilla
2 eggs
¾ cup chopped nuts- optional

Layer 2:
6 oz cream cheese, softened
¼ Cup butter, softened
½ Cup sugar
1 egg
½ tsp vanilla
2 Tb flour
1 cup chocolate chips

Spread first layer in greased 9x13 pan.  Mix second layer ingredients together, except chocolate cips.  Spread 2nd layer over base and sprinkle 1 cup choc chips on top. Bake at 350 for 25-30 minutes.

When done sprinkle with 2 cups mini marshmallows, put back in hot oven for 2 min or until puffy.

Frosting:
1 cup marg
1 oz dark choc
Melt these 2 together in saucepan then add:
2 oz softened cream cheese
3 cups powdered sugar
1 tsp vanilla
¼ cup milk

Pour over warm marshmallows.  Chill for 1 hour before serving.

Ranch Pork Chops

I got this tasty idea from my Grandma Tucker while my grandparents and aunt were visiting a couple of weeks ago.

My dad asked her if she had seen our recipe blog and she said, "When you're my age you don't use recipes.  You just pull out a pan and cook something."  Love it.

She told me that she made these pork chops for my grandpa and he loved them.  

I had to try it, and she wasn't kidding, they were good.

Pork chops
Ranch dressing seasoning mix

*Dump out seasoning onto a plate.  Dip pork chops in seasoning so both sides are coated.  Cook over medium heat on stove, in a little olive oil, until done.

*We ate them with these potatoes.