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.
Subscribe to:
Posts (Atom)