Tuesday, January 7, 2014

Green Beans with Cranberries & Pecans

Just a silly recipe from the green bean package!  But I really enjoyed it and want to remember it!

Green Beans with Cranberries and Pecans
Source: Birdseye

Ingredients
2 tbsp butter
16 oz. cut green beans, cooked & drained
2 tbsp honey
2 tbsp dried cranberries
2 tbsp chopped pecans

Directions
Melt butter in a large skillet over high heat.  Stir in cooked green beans, honey, dried cranberries and pecans.  Cook until heated through, about 3 minutes.  Season with salt and pepper.  Great with roast chicken.

Wednesday, December 25, 2013

Quick and Easy Peppermint Fudge

This is a recipe from the Pioneer Woman.  I was looking for just a little something sweet to add to my christmas baking this year.  This did the job.  Done in minutes!  I'll make this again I am sure!

Quick and Easy Peppermint Fudge
Source:  Food Network, Ree Drummond

Ingredients
Cooking spray for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping (I used candy canes)

Directions
Line an 8X8 in square baking pan with aluminum foil.  Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth.  Pour into prepared pan and spread to even out the surface.  Sprinkle on the crushed candies.  Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge.  Cut into small squares.

Monday, February 18, 2013

Baked Garlic Brown Sugar Chicken


Another pinterest inspired recipe!  Maybe the easiest recipe I've gotten from there to date.  It was very tasty.  This will be a week night staple!

Baked Garlic Brown Sugar Chicken

Ingredients
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 TBSP brown sugar
3 tsp olive oil

Directions
1.  Preheat oven to 500 and lightly grease a casserole dish.
2.  In a small saute pan, saute garlic with oil until tender.
3.  Remove from heat and stir in the brown sugar.
4.  Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5.  Add salt and pepper to taste.
6.  Bake uncovered for 15 - 30 minutes.

Autumn Chopped Salad

So it is winter (not autumn) & girls night was going to happen.  I went on the search for a good salad recipe.  I happened upon this on pinterest.  Well this was great!    Everyone loved it and wanted the recipe.  It would be great anytime of the year - maybe even add chicken and have as a meal.  I can't wait to make it again!  I forgot to take a picture - but believe me it was beautiful!

Autumn Chopped Salad
Source:  Espresso & Cream

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Directions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Sunday, January 27, 2013

Oven Baked Tacos

One of my 1st Pinterest inspired dinners.  This could become a staple in our home.  I could see this as a great thing to make for game day/Super Bowl as well.  I halved the recipe below and it turned out great.

Ingredients
2 lbs. ground beef
1 can refried beans
8 oz. tomato sauce
1 pkg taco seasoning
1 1/2 cups shredded cheese
18-20 hard taco shells
lettuce, salsa, sour cream, etc

Directions
Brown ground beef.  Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon the mixture into taco shells

Place filled shells into 9X13 pan, standing up.  Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Quinoa Salad

I wanted to blog this so I remember it.  I made this salad on a Sunday and had it for lunch the first couple days of the week.  It was perfect!  I'll certainly make again.  Especially in the summer with fresh veggies!




Quinoa Salad

Combine 1 cup quinoa and 2 cups water.
Boil then turn on low and simmer for 15 minutes with a lid.

Add the following:
1/2 cup shredded spinach
1/2 cup red onion
1/2 - 1 cup feta
1 avocado or 1 cucumber

Whisk together 2 TBSP lemon juice & 2 TBSP olive oil.
Mix in.

Salt to taste.

Saturday, January 12, 2013

The Signature Salad

I've been meaning to post this for awhile.  I made this for Thanksgiving.  I liked it so well I made it the following weekend as well.  Lots of flavor, great salad.  Thanks Brown Eyed Baker!

The Signature Salad
Serves: 4 main course, 8 side dishes
Source:  Brown Eyed Baker

Ingredients
8 oz mixed greens
2 cups red grapes, sliced in half
2 pears, peeled, cored, and diced
2/3 cup dried cranberries (Craisins)
1/2 cup shelled pistachios
2 oz. Gorgonzola cheese

Sherry Shallot Vinaigrette

1 medium shallot, minced (about 4 teaspoons)
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup sherry vinegar (if you can't find sherry vinegar, substitute red wine vinegar)
½ cup olive oil
Directions
To prepare the salad, combine all salad ingredients in a large bowl.

Combine all dressing ingredients through the vinegar in a small bowl and whisk to combine.  Whisking constantly, slowly pour olive oil into the vinegar mixture in a steady stream.  Pour over salad and toss to combine.

Serve immediately.