Ultimate Superfood Salad

Ingredients

For the Dressing

• 1/4 cup grapeseed oil
• 1/2 cup lemon juice, fresh
• 1 tablespoon ginger, peeled and grated
• 2 teaspoons whole grain mustard
• 2 teaspoons pure maple syrup, optional
• 1/4 teaspoon salt, or to taste

For the Salad

• 2 cups dinosaur kale, tightly packed and thinly sliced
• 2 cups red cabbage, thinly sliced
• 2 cups broccoli florets
• 2 large carrots, peeled and grated
• 1 medium red bell pepper, sliced into matchsticks
• 1/2 cup fresh parsley, chopped
• 1 cup walnuts
• 1 tablespoon sesame seeds
• Optional Topping: 2 medium avocados, diced

Directions

Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.

Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.

Pour desired amount of dressing over the salad and toss until everything is coated.

Add the parsley, sesame seeds and walnuts and toss again. Top with avocado if desired. May be served as an entrée salad or as a side salad to your favorite meal.

Nutrition Information

Serves: 8 | Serving Size: 1/8 of salad (does not include avocado)

Per serving: Calories: 290; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 138mg; Carbohydrates: 13g; Dietary Fiber: 6g; Sugars: 5g; Protein: 5g

Nutrition Bonus: Potassium: 653mg; Vitamin A: 120%; Vitamin C: 142%; Calcium: 9%; Iron: 10%

Cinnamon French Toast Breakfast Wrap

Ingredients

• 1 (34g) Whole-Wheat Tortilla (approx. 100 calories, no added sugar)
• 1 tablespoon Peanut Butter, all-natural
• 1/3 medium Banana, diced
• 2 tablespoons Blueberries
• 2 Eggs
• 1 tsp Cinnamon
• 1/2 tsp Vanilla extract
• Other optional filling ingredients: Strawberries, diced; Maple Syrup, Nut Butter, Shredded Coconut (unsweetened)

Directions

Heat a large skillet over medium-high heat and prepare it with an all-natural cooking spray or coconut oil.

Whisk eggs, cinnamon and vanilla together in a shallow bowl. Dip wrap in shallow bowl, making sure to cover the entire wrap with the egg mixture. There will be leftover egg mixture.

Lay the wrap flat on the skillet and cook for about 2-4 minutes on each side.

Transfer wrap to a plate and use the same heated skillet (you may need more cooking spray or oil) to cook up the leftover egg mixture, omelet style. Cooking your egg omelet or pancake style makes the egg easier to transfer to your wrap and it also will stay put in the wrap better.

Add in your favorite filling ingredient like diced bananas, blueberries and peanut butter.

Roll up your Cinnamon French Toast Wrap and cut in half, if desired. You can add a drizzle of maple syrup and a sprinkle of shredded unsweetened coconut over the top.

Nutrition Information

Serves: 1 | Serving Size: 1 French toast wrap

Per serving: Calories: 401; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 387mg; Total Carbohydrate: 38g; Dietary Fiber: 9g; Sugars: 8g; Protein: 20g

Nutrition Bonus: Potassium: 295mg; Vitamin A: 13%; Vitamin C: 11%; Calcium: 13%; Iron: 31%

Key Lime pie

9" graham cracker pie shell

14 oz.can sweetened condensed milk

3 eggs yolks ( not used)

1/2 c. Nellie & Joe's key west lime juice

Blend until smooth.

Pour filling into pie shell pie shell bake at 350 for 15 minutes .

Allow to stand 10 minutes before refrigerating.

Just before serving, top with freshly whipped cream and garnish with lime slices.

Fried Green Tomatoes

1 large egg, lightly beaten 1/2 cup buttermilk1/2 cup all-purpose flour, divided 1/2 cup cornmeal1 teaspoon salt1/2 teaspoon pepper3 medium-size green tomatoes, cut into 1/3-inch slicesVegetable oilSalt to taste
Combine egg and buttermilk; set aside.Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.Southern Living July 2003

Sand Pudding

1 box vanilla wafers 
3-4 Oreos
8oz. Cream cheese
1/4 cup butter
2/3 cup powdered sugar
2 small packs vanilla instant pudding
2 3/4 cup milk for pudding
12 oz cool whip

Crush vanilla wafers and Oreos in food processor to look like sand.
In a separate bowl cream together softened cream cheese, butter and powered sugar. 
In another bowl fix pudding.  Add pudding and cream cheese mixture together, fold in cool whip.
Layer starting with sand then pudding mix ending up with top layer being sand mixture.  

This is better if you make ahead and let it set in fridge either several hours or overnight.

From Phyllis Lefler

Valerie's Cheese Ball

2-8 oz. pkg. cream cheese

1-10 oz. extra sharp grated cheddar cheese

1-very small minced onion

1T. Worcestershire sauce

1/4 t. celery salt

1/2 t. salt

Soften cream cheese. Mix all ingredients by hand. Roll into a ball then roll in finely chopped pecans. Wrap in plastic and chill. Serve with crackers.

Valerie says, "I usually add a smidge more cheese, Worcestershire sauce, celery salt, and maybe less salt."

Nan Payne's recipe

Vegetable Quesadillas

Ingredients:

• 1 small zucchini, diagonally sliced into ¼ inch pieces
• 1 small summer squash, diagonally sliced into ¼ inch pieces
• 1 red bell pepper, stem and seeds removed
• 1 small red onion, sliced into ¼ inch rounds
• 1 large Portobello mushroom, cleaned and sliced into ½ inch pieces
• 2 tablespoons extra virgin olive oil
• salt
• white pepper
• 4 whole grain tortillas (I used La Tortilla Factory Smart & Delicious Soft Wraps)
• 4 tablespoon pesto, divided
• 2 cups part-skim mozzarella cheese, divided
• 4 oz goat cheese, divided

Directions

1. Start by preparing your vegetables. Drizzle the sliced vegetables with 2 tbsp olive oil and season with salt and white pepper.
2. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender.
3. Remove the vegetables from the grill and let cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.
4. To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables and crumble 1 oz of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close.
5. Place the quesadilla on a lightly oiled grill (or grill pan) and cook for 3 minutes on each side until the cheese in fully melted. Slice and serve the classiest quesadillas ever!

WHITE SICILIAN PIZZA WITH FLAKY, PASTRY-STYLE CRUST

http://www.browneyedbaker.com/2010/09/22/white-sicilian-pizza-with-flaky-pastry-style-crust/

WHITE SICILIAN PIZZA WITH FLAKY, PASTRY-STYLE CRUST

yield: Two 10-inch pizzas

 

prep time: 15 minutes (active), 30 minutes (inactive)

 

cook time: 12 to 15 minutes

 

total time: 30 minutes

INGREDIENTS:

For the crust:
2 cups all-purpose flour, plus more for kneading and dusting pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast

For the pizza:
Olive oil
Shredded provolone cheese (or a mozzarella/provolone mix - I used about 1½ cups per pizza)
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced (I used 2 cloves per pizza)
Salt & pepper

DIRECTIONS:

1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.

3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.

Chocolate Cobbler

3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

NEXT-

Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all

Bake at 350 degrees for 40 minutes. Serve hot, or cold.

http://wherefloursbloom.com/tag/chocolate-cobbler/

Southern Fried Okra

Prefect fried okra, and the best thing about this recipe is the breading stays on.

• 1 pound Fresh, Tender Okra sliced
• 2 whole Eggs Beaten
• ¼ cups Buttermilk
• 1 cup All-purpose Flour
• 1 cup Cornmeal
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 dash Black Pepper, Or To Taste
• 3 cups Vegetable Oil For Frying

Wash and slice okra; pat dry with paper towels.

Combine eggs and buttermilk; add okra, and let stand for 10 minutes.

Combine flour, cornmeal, baking powder, salt and pepper.

Drain okra, small portions at a time, using a slotted spoon.

Dredge okra, small portions at a time, in flour mixture.

Pour oil to depth of 2 to 3 inches in a Dutch oven or deep  fryer and heat to 375 degrees F.

Fry okra until golden brown. Drain on paper towels and serve immediately.

http://wherefloursbloom.com/2012/08/01/southern-fried-okra/

Stuffed Summer Yellow Squash

Ingredients

• 6 medium yellow summer squash (crookneck or straightneck varieties; adjust baking time slightly if using pattypan squash)
• ½ cup green bell pepper, diced
• 1 cup onion, finely chopped
• 1 cup tomatoes, chopped and seeded
• ½ cup sharp cheddar cheese, shredded
• ½ cup Italian bread crumbs
• 4 slices bacon, fried until crisp and crumbled*
• pinch seasoned salt
• ⅔ teaspoon kosher salt
• ground black pepper
• butter (for sautéing)

*Simply omit the bacon for a vegetarian version of this recipe.

 

 

Tips & Notes

Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.

 

 

Instructions

1. In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.


2. Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.


3. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.

http://farmflavor.com/garden-stuffed-yellow-squash/

Squash Croquettes

Ingredients

• 2 cups yellow squash, finely chopped
• 1 cup onion, finely chopped
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup plus 1 tablespoon all-purpose flour
• vegetable oil

SEE ALSO: How to Freeze Summer Squash and Zucchini

 

 

Tips & Notes

Optional: Garnish with finely chopped fresh chives, or try ourrecipe for Cajun Honey Mustard Sauce as a dip.

 

 

Instructions

1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.


2. In a skillet, heat ½-inch oil over medium-high heat.


3. Drop batter by tablespoonfuls into oil.


4. Cook about 3 minutes per side or until golden brown, turning once.


5. Drain croquettes on paper towels.

Nutrition Facts (per serving): Calories – 100, Total Fat – 5.5g, Protein – 2.7g, Vitamin C – 14%.

http://farmflavor.com/squash-croquettes/

Chocolate Chip Coconut Oatmeal Cookies

INGREDIENTS

• 2 sticks butter, room temperature
• 1 1/4 cups packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 2 cups semisweet chocolate chips
• 1 cup shredded unsweetened coconut

DIRECTIONS

Preheat oven to 375 degrees.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs 1 at a time, and then stir in the milk and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Mix the flour mixture into the sugar mixture just until combined. Stir in the oats, chocolate chips, and coconut. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 10 to 12 minutes. Cool slightly on the pan before transferring to a cooling rack to cool completely. 

Refrigerator Pickles

Refrigerator Pickles ~from Savoring Time in the Kitchen's Mom 1 cup white vinegar 1 cup granulated sugar 1 cup water 1-2 teaspoons celery seed (I use 2) 1 teaspoon salt 3 cups sliced cucumber 3 small onions, thinly sliced Place sliced cucumber and onions in a large container or bowl.  In a separate bowl, stir vinegar, sugar, water and salt together until dissolved.  Add celery seed.  Pour mixture over cucumber and onions and refrigerate. Keeps for 2-3 months.

Rosemary Butter Cookies

INGREDIENTS

·         1 cup (2 sticks) unsalted butter, softened

·         3/4 cup granulated sugar

·         1 large egg

·         1 egg white, beaten

·         1 teaspoon pure vanilla extract

·         2 1/2 cups sifted all-purpose flour

·         1 tablespoon finely chopped fresh rosemary

·         3/4 teaspoon coarse salt

·         1/2 cup fine sanding sugar

1.  STEP 1

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

2.  STEP 2

Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

3.  STEP 3

Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

  Martha Stewart

Roasted Sweet Potato Wedges with Dipping Sauce

2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.

Source: The Quick Recipe Cookbook, copyright 2000

Olive Garden Chicken Gnocchi Soup

Author: CopyKat Recipes
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 8
You can make Olive Garden Chicken Gnocchi soup just like the Olive Garden does. Just a few ingredients and you can enjoy this famous soup at home.

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery (used zucchini)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half (used whole milk)
• 2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
• Salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup finely shredded carrots
• 1 cup coarsely chopped fresh spinach leaves
• 1 cup diced cooked chicken breast (you can use a rotisserie chicken)
• 1 (16-ounce/500g) package ready-to-use gnocchi

Instructions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

This delicious recipe brought to you by CopyKat Recipes | Restaurant Recipes
Olive Garden Chicken and Gnocchi Soup

Apple Oat Scones

Apple Oat Scones from Cindy Woodsmall

This recipe is adapted from a Martha Stewart recipe. It makes 12 scones that are best enjoyed within 2 days of baking them.

Ingredients:

1 2/3 cup all-purpose flour, plus some for rolling

1 1/3 cup old-fashioned rolled oats, plus some for topping

1/2 cup brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks cold unsalted butter, cut into pieces

1 1/2 cups diced granny smith apple (about two apples)

2/3 cup cold buttermilk

Raw turbinado sugar for sprinkling over scones

(Note from Cindy: Turbinado sugar is simply raw sugar. It’s supposed to be a little better for us, but plain sugar can be used in its stead. I’ve shown an image of it below, and I’ve always found it in the sugar aisle.)

Directions:

Preheat oven to 400 degrees. Combine all dry ingredients in a large mixing bowl with a whisk. (Flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt.) Cut in cold butter with a pastry blender, or by using your fingers until the mixture resembles course crumbs. Add the apples and buttermilk, stirring until the dough just comes together.

Turn dough out onto lightly floured surface. Pat dough into two circles, about two inches in thickness. Cut each circle into six wedges. (Twelve scones total) Using a spatula, gently lift scones onto baking sheets, leaving about two inches in between each one. Sprinkle the tops with oats and raw turbinado sugar.

Bake 20-23 minutes, or until golden brown. After removing from the oven, let the scones cool on the sheets for 10 minutes. Serve warm or at room temperature.

Slow Cooker Recipe: Teriyaki Chicken

Slow Cooker Teriyaki Chicken

Ingredients

• 1 1/2lbs boneless, skinless chicken breasts
• 1 tablespoon molasses
• 1/2 cup soy sauce
• 3 tablespoons apple cider vinegar
• 1 teaspoon ground ginger
• 1 clove minced garlic
• 1/8 teaspoon fresh black pepper
• 2 teaspoons cornstarch
• 2 teaspoons chicken stock

Directions

1. In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
2. Place the chicken in the slow cooker and turn a few times to coat well in the soy sauce mixture.
3. Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking.
4. Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside.
5. Pour the liquid from the slow cooker into a saucepan and bring to a boil.
6. In a small bowl, whisk together cornstarch and chicken stock until combined.
7. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
8. Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.
9. Toss to coat the chicken with the sauce, and let heat through.
10. Serve over rice with vegetables.
11. Enjoy!

Recipe adapted from The Comfort of Cooking

 

Quiche My Style

Pillsbury Crescent rolls
16 ounces all whites 100% liquid egg whites equals 10 eggs
8 whole eggs
2 cups shredded Colby Monterey Jack cheese
1 cup 2% milk
2 cups torn kale 
8 ounce fresh mushrooms sliced 
Bacon Oscar Meyer fully cooked bacon 7 slices, crumbled
4-5 sweet mini peppers, sliced 

In a lasagna pan spread the dough from the Crescent rolls on the bottom of the pan and bake for 10 minutes until barely brown.

Mix liquid egg whites and 8 white eggs with 1 cup 2% milk. Set aside.Sprinkle cheese over cooked dough. Pour egg mixture over cheese. Layer kale, mushrooms, peppers, sliced onions, bacon. 

Cook in a 375 degrees oven for 35-45 minutes.  Let set for 15 minutes the eggs will continue to cook. Don't let the bottom get too brown.