This recipe is based on the Blaine Salad served at The Pizza Factory, a Utah-based pizza and pasta joint.
2 heads of romaine lettuce
1/2 cup craisins (dried cranberries)
3/4 cup toasted almonds
poppy seed dressing to taste
optional:
shredded or cubed chicken
Chop romaine lettuce into short strips. Toast almonds in the oven (400 degrees) or on the stovetop (medium heat) in a non-stick skillet. Be careful not to burn the almonds. After letting the almonds cool a little, mix craisins, almonds and dressing with lettuce. To make it a meal, add some leftover shredded chicken.
Tuesday, December 16, 2008
Sarah's Spinach Salad
One bag of baby spinach
1/2 carton of white mushrooms, sliced
1/2 a red onion, sliced
10-12 strips of bacon (can substitute turkey bacon or a 1/2 cup of bacon bits)
1 to 2 cups of shredded swiss cheese
8 oz of cottage cheese (drain it a little bit)
poppy seed dressing to taste
Mix spinach, mushrooms, onion, bacon and cheese in large bowl. Just before serving, add cottage cheese and dressing and combine well.
This salad is so yummy that my newest sister-in-law served it at her wedding. It's also a man-friendly salad since it contains bacon.
1/2 carton of white mushrooms, sliced
1/2 a red onion, sliced
10-12 strips of bacon (can substitute turkey bacon or a 1/2 cup of bacon bits)
1 to 2 cups of shredded swiss cheese
8 oz of cottage cheese (drain it a little bit)
poppy seed dressing to taste
Mix spinach, mushrooms, onion, bacon and cheese in large bowl. Just before serving, add cottage cheese and dressing and combine well.
This salad is so yummy that my newest sister-in-law served it at her wedding. It's also a man-friendly salad since it contains bacon.
Thursday, December 4, 2008
Grandma's Southern Sweet Potatoes
This is my favorite dish from the Thanksgiving spread. My grandmother has always made this dish and I always eat lots of it! This year I spent Thanksgiving with my in-laws and made this dish; it received rave reviews and is probably now a Cook family tradition too.
orange goodness:
5-6 cups sweet potatoes (I think I had 3 medium sized and one LARGE potato)
1 stick (1/2 cup) unsalted butter
3 eggs
1 1/2 cups sugar (I used a mixture of brown and white, you could use either or both)
1 tsp salt
1 cup of milk (I used 2%)
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
topping:
1 cup brown sugar
1 cup broken pecans
2/3 - 3/4 cup flour
1 stick (1/2 cup) unsalted butter
Cut yams into large chunks; boil until soft. Let cool a few minutes and then peel (the peeling should come off very easily). Place the cooked potatoes (works best while still warm) into a stand mixer or large bowl. Turn on mixer and gradually add in butter, eggs, sugar, salt, milk, vanilla cinnamon and nutmeg. Mix well until smooth. If it looks like baby food, you've done it right. Pour mixture into a 9x13 dish. Note: You could use a smaller but deeper dish for this recipe. I like this size because you have lots of room for topping. The topping really makes this dish.
At this point I wash out my stand mixer bowl and start new. Add brown sugar, broken pecans, flour and chunks of butter into bowl. Mix well. Spread crumbly mixture over the top.
Bake at 350 degrees for 35 minutes. You could refrigerate overnight before baking to make things easier. This dish makes EXCELLENT leftovers.
orange goodness:
5-6 cups sweet potatoes (I think I had 3 medium sized and one LARGE potato)
1 stick (1/2 cup) unsalted butter
3 eggs
1 1/2 cups sugar (I used a mixture of brown and white, you could use either or both)
1 tsp salt
1 cup of milk (I used 2%)
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
topping:
1 cup brown sugar
1 cup broken pecans
2/3 - 3/4 cup flour
1 stick (1/2 cup) unsalted butter
Cut yams into large chunks; boil until soft. Let cool a few minutes and then peel (the peeling should come off very easily). Place the cooked potatoes (works best while still warm) into a stand mixer or large bowl. Turn on mixer and gradually add in butter, eggs, sugar, salt, milk, vanilla cinnamon and nutmeg. Mix well until smooth. If it looks like baby food, you've done it right. Pour mixture into a 9x13 dish. Note: You could use a smaller but deeper dish for this recipe. I like this size because you have lots of room for topping. The topping really makes this dish.
At this point I wash out my stand mixer bowl and start new. Add brown sugar, broken pecans, flour and chunks of butter into bowl. Mix well. Spread crumbly mixture over the top.
Bake at 350 degrees for 35 minutes. You could refrigerate overnight before baking to make things easier. This dish makes EXCELLENT leftovers.
Monday, November 17, 2008
Peanut Butter Bars
These. Are. So. Good.
They taste like Reese's Cups, but I kind of like them better.
Ingredients:
1 cup butter
1 cup peanut butter
2 cups graham cracker crumbs (about one plastic package worth)
2 cups powdered sugar
1/2 cup chocolate chips
4 Tablespoon Peanut Butter
Melt first two ingredients on the stove. Mix in bowl with graham crackers and powdered sugar. Press into ungreased 9x13 dish.
Melt last two ingredients and spread on top of peanut butter mixture. Stick in the fridge for at least an hour.
You could also line the pan with foil to make it easier to lift the bars out once you cut them. These are great for parties or entertaining!
They taste like Reese's Cups, but I kind of like them better.
Ingredients:
1 cup butter
1 cup peanut butter
2 cups graham cracker crumbs (about one plastic package worth)
2 cups powdered sugar
1/2 cup chocolate chips
4 Tablespoon Peanut Butter
Melt first two ingredients on the stove. Mix in bowl with graham crackers and powdered sugar. Press into ungreased 9x13 dish.
Melt last two ingredients and spread on top of peanut butter mixture. Stick in the fridge for at least an hour.
You could also line the pan with foil to make it easier to lift the bars out once you cut them. These are great for parties or entertaining!
Tuesday, September 30, 2008
Chicken, Corn and Bean Goodness
2-3 boneless skinless chicken breasts
1 small bag (2ish cups) of frozen corn or 1 can corn
1 can black beans, drained and rinsed
1-2 green, red, orange or yellow peppers, diced (i like medium-sized chunks)
3-4 cups medium salsa
Dump everything into the slow cooker; cook on high for 3-4 hours or low 6-8 hours. About half an hour before serving, take chicken out and shred with two forks. Put the shredded chicken back into the cooker until ready to serve. Serve with chips, cheese, sour cream, avocado or use as a taco filling. Leftovers are great for tacos or enchilada filling. Tastes even better the next day.
Serves 4.
1 small bag (2ish cups) of frozen corn or 1 can corn
1 can black beans, drained and rinsed
1-2 green, red, orange or yellow peppers, diced (i like medium-sized chunks)
3-4 cups medium salsa
Dump everything into the slow cooker; cook on high for 3-4 hours or low 6-8 hours. About half an hour before serving, take chicken out and shred with two forks. Put the shredded chicken back into the cooker until ready to serve. Serve with chips, cheese, sour cream, avocado or use as a taco filling. Leftovers are great for tacos or enchilada filling. Tastes even better the next day.
Serves 4.
Monday, September 29, 2008
Nacho Chicken
1 can cream of chicken soup
3ish cups of medium salsa
4 chicken breasts
optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro
2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.
Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.
About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!
Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!
3ish cups of medium salsa
4 chicken breasts
optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro
2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.
Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.
About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!
Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!
Cafe Rio Style Pork
1 Pork Roast (2-3 lb.)
1 Can or 1 1/2 cups of Coca-Cola
1 1/2 - 2 Cups Brown Sugar
1 16 oz. jar or 4 cups salsa (medium gives more flavor, but mild is fine)
1 tsp Garlic Salt or to taste
Place pork roast in slow cooker. Add water until level is halfway up roast. Cook on high for 3- 4 hours depending on size of roast.
Take roast out of slow cooker and place on cutting board. Drain water out. Cut roast into 3-4 large pieces, place back in cooker. Add coca-cola, brown sugar, garlic salt and salsa. Stir to combine; replace lid and cook on low for 3-4 hours.
About 15 minutes before you are ready to serve, take pork out of cooker and shred with two forks. Put shredded meat back in and change cooker to "warm" or low setting. Use pork in burritos, tacos, salads, nachos or on some toasted bread with melted cheese. Be prepared to have lots of leftovers!
1 Can or 1 1/2 cups of Coca-Cola
1 1/2 - 2 Cups Brown Sugar
1 16 oz. jar or 4 cups salsa (medium gives more flavor, but mild is fine)
1 tsp Garlic Salt or to taste
Place pork roast in slow cooker. Add water until level is halfway up roast. Cook on high for 3- 4 hours depending on size of roast.
Take roast out of slow cooker and place on cutting board. Drain water out. Cut roast into 3-4 large pieces, place back in cooker. Add coca-cola, brown sugar, garlic salt and salsa. Stir to combine; replace lid and cook on low for 3-4 hours.
About 15 minutes before you are ready to serve, take pork out of cooker and shred with two forks. Put shredded meat back in and change cooker to "warm" or low setting. Use pork in burritos, tacos, salads, nachos or on some toasted bread with melted cheese. Be prepared to have lots of leftovers!
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