Monday, November 24, 2014

Cranberry Spinach Salad w Honey Dijon Bacon Dressing

This simple salad has everything! From the cranberries to the spinach to the lime honey and bacon balance that ties it all together. 
Your family will love you for it – YOU will love you for it, and you’ll be doing your body good in the process.

You’ll Need:
  • 6 oz. package of salad spinach
  • 1/2 C sweetened dried cranberries
  • 4 thin slices of red onions
You’ll Need For the Dressing:
  • 4 slices bacon or turkey bacon, cooked crisp and crumbled
  • /2 C plain or orange-flavored honey
  • 1/2 C lime juice
  • 2 tablespoons Dijon mustard
Wash and clean spinach.

Divide evenly among 4 salad plates.

Top each with 2 tablespoons sweetened dried cranberries and onion slices.

For the dressing:

Whisk together dressing ingredients in a small mixing bowl.

Heat in the microwave on HIGH for 1 minute or until warm.
Pour over salad and toss.

Wednesday, November 19, 2014

Turkey Pot Pie

With Thanksgiving right around the corner it's good to have some recipes to make with all that leftover turkey...

Time to the Table: 60 minutes
Yield: Serves 10

You’ll Need
  • 1 piecrust with top and bottom
  • 2 cups cooked turkey, chopped
  • 2 Tablespoons plus ½ stick unsalted butter
  • ½ cup onions, chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • ½ cup mushrooms, sliced
  • ½ cup all-purpose flour
  • 2 cups chicken or turkey stock
  • 3 Tablespoons dry sherry
  • 1 cup half-and-half
  • Salt and pepper to taste
  • 1 Tablespoon minced fresh rosemary or 1 teaspoon dried
In a large sauce pan sauté veggies in 1 Tablespoon of butter until they just soften and remove.
Sauté chicken in a second Tablespoon of butter until browned, but not crispy.
Over a medium flame, add the remaining ½ stick butter, and then the flour.
Stir these until the roux is chestnut brown.
Add the stock and whisk until all the roux is incorporated.
Bring this mixture to boil, reduce to simmer, and add the sherry, rosemary, half-and-half, salt and pepper.
Taste and correct the seasonings on the sauce.
After the broth has become quite thick, fold in the veggies and turkey and continue to heat for 10 minutes.

Into the ovenPour potpie mixture into the pie plate with crust on the bottom, and top with the second layer of crust.
Bake at 425 for 30 minutes. Serve right away, but be careful, it’s hot.
Play With Your Food!
The veggies you choose are absolutely up to you. Potatoes also go perfectly in this dish.
You will taste the rosemary right away, but another savory alternative is sage.
If you don’t have sherry, try a port wine instead.
Once you have the basics of this recipe, you can modify it any way you choose!
Tricks of the Trade
You don’t want your vegetables in the potpie to turn to mush, even though you’re going to cook them twice.
So make sure to undercook your vegetables at first, because they’ll be baked into the pie itself for 45 minutes.

Thursday, November 13, 2014

Fantasic Green Beans

This is a simple way to make green beans and can be a nice complement for anything from fish, to chicken or simply a vegetarian bean dish.
You'll Need
  • 3 lbs fresh green beans (or frozen thawed)
  • 3 medium onions, thinly sliced
  • 3 large green or red peppers, thinly sliced
  • 1 egg
  • ¼ c. olive oil
  • ¼ c. lemon juice
  • 2 cloves garlic, minced
  • ¼ c. dry mustard
  • Black pepper to taste
  • Put a large pot of water on to boil.
  • In the meantime, wash the green beans, and when the water comes to a boil again, let cook for about 5 minutes - enough to soften but not to take away crunchiness.
  • Drain the water and cool the beans.
  • In a blender, add the egg, olive oil, lemon juice, garlic, and mustard.
  • Blend well.
  • In a salad bowl, place cooked green beans with onions and green pepper.
  • Pour the dressing over it, and sprinkle with black pepper.

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Monday, November 10, 2014

Ginger Orange Dip w Asparagus

A unique side dish that can be the complement to anything from turkey to seafood.

You’ll Need:
  • 2 lbs. asparagus
  • 3/4 C mayonnaise
  • 3/4 C sour cream
  • 1 T distilled vinegar
  • 1 T orange juice
  • 1 tsp. grated orange zest
  • 1 garlic clove, peeled and crushed
  • 1 T Dijon-style mustard
  • 1-1/2 T grated fresh ginger
  • 1 tsp. soy sauce
  • 1/2 tsp. sugar
  • Salt and pepper, to taste

  • Snap tough ends off asparagus (peel stalks, if you like).
  • In a large skillet, bring about 1-inch of water to boiling.
  • Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes.
  • Drain and dunk in ice water until cold; drain, cover and chill until serving.
  • Meanwhile, combine all remaining ingredients in medium mixing bowl.

  • Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.