Kale & Spinach Salad With Grilled Salmon

Kale & Spinach Salad With Grilled Salmon

The Agave Vinaigrette Makes It So Tasty!

Ingredients

1 bag of baby kale

1 bag of baby spinach

12 mint leaves, chiffonade

12 Brussel sprouts, halved/steamed

2 sweet potatoes, peeled/cubed/cooked

1 cup dried cranberries

1 cup almond slices

4 6oz salmon filet (skinless)

olive oil

Cooking Tools

Grilling pan

Large mixing bowl

Large nonstick pan 

Directions

Cook and steam the Brussel sprouts and sweet potatoes until cooked (separately) set aside and cool. Salt and pepper the salmon.

Grease grill pan and grill salmon 3-5 minutes on each side, depending on the thickness of the fish.

Make the vinaigrette (recipe below). Place all the ingredients in a large mixing bowl and shake the vinaigrette in the mason jar and pour over the salad ingredients and toss. Plate salad and top with grilled salmon.

Serves 4

Agave Vinaigrette

Ingredients

1 cup olive oil

1/2 cup red wine vinegar

1/2 cup agave syrup

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, minced

1/2 tsp Herb De Provence

1 tsp whole grain mustard

Cooking Tools

Mason jar

Directions

Place all ingredients in the jar, place lid and shake.

 

Quiche Florentine Boule

Quiche Florentine Boule
Spinach, Onions, Garlic, Cheese, Oh My!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40 + minutes

Ingredients
1 medium size Boule Round Loaf or similar
5 eggs, whisked
1/2 cup heavy cream
1 cup Smoked Gouda, shredded
1/2 cup Fontina, shredded
3 cups fresh baby spinach
1 cup onions, sliced thin
1 clove garlic, grated
1 tbsp butter
1 tbsp olive oil + greasing
salt
pepper

Cooking Tools

Sheet pan

Medium mixing bowl

Medium skillet/ frying pan

Directions
Preheat oven to 350 Degrees F.  Hollow out center of bread loaf, leaving a 1 inch edge.
Grease the outer bread with olive oil and place 1/2 cup of the Smoked Gouda at the bottom of the loaf. In a skillet on medium heat, melt butter and olive oil.  Saute onions and garlic until translucent, salt & pepper to taste..  Add in spinach until moisture is totally evaporated. Set mixture aside until cooled.  In a mixing bowl, whisk eggs, cream, then fold in the rest of the smoked Gouda, Fontina, salt & pepper, the cooked onions and spinach.  Pour into bread bowl and place on sheet pan and bake in the oven for 40 minutes.  Test center with toothpick to make sure the center is fully cooked. Adjust time accordingly. Let come to room temperature before slicing and serving.
Yields 1 Bread Bowl

Company Chicken

Company Chicken

Trisha Yearwood's Recipe, Food Network!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients
6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tbsp vegetable oil
2 tbsp unsalted butter
1 pound white mushrooms, sliced 
One 10 3/4-ounce can cream of mushroom soup https://www.campbells.com/
6 ounces cream cheese
3/4 cup dry white wine
2 tbsp green onions, chopped
salt
pepper

Cooking Tools

Large skillet

Large baking dish 

Directions
Preheat the oven to 350 degrees F.  Coat the chicken breasts in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with chopped green onions and serve.
Serves 6

Pan Fried Cod With A Olive Tapenade

Pan Fried Cod With A Olive Tapenade
Fresh & Tasty!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes

Ingredients

4  8oz. cod filet

2 cups flour

1 cup olive medley, chopped (retain liquids)

1 cup pickled Peppadew peppers, chopped

1/4 cup capers, minced

1/4 cup green onions, chopped

1 cup assorted grape tomatoes, halved

1/4 cup olive oil

1 tsp white wine vinegar

1 lb fresh baby spinach

3 tbsp butter

vegetable oil

salt

pepper

Cooking Tools

2 Large nonstick frying pan/skillet

Medium mixing bowl

Directions
Mix chopped olives, tomatoes, peppers, green onions, capers, olive oil & vinegar in a mixing bowl, set aside. Saute spinach in a frying pan with some melted butter, season with salt and pepper, set aside. Season cod filet and coat all sides with flour.  Place enough oil for shallow frying. Fry cod on medium high heat for 4-5 minutes on each side depending on thickness. Pat any excess oil from fish and serve with the olive tapenade and sauteed spinach.
Serves 4

Mediterranean Chilean Sea Bass

Mediterranean Chilean Sea Bass
The Foil Boats Are A Great Way To Grill Fish!
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20-25 minutes

Ingredients
4 Chilean Sea Bass Filet, skinless & boneless
2 gold potatoes, sliced thin
8 Campari tomatoes, halved
1 shallot, sliced thin
1 garlic clove, minced
1 1/2 cups mixed medley olives, pitted & diced
2 tsp capers, minced
8 pickled Peppadew peppers, diced
2 tbsp parsley, chopped
zest of 1 lemon
juice of half lemon
1/2 stick butter, melted
olive oil
salt
pepper

Cooking Tools

Outdoor grill

Mandolin slicer

Small mixing bowl

Directions
Preheat grill on high, then reduce to medium high. Make foil boats and drizzle bottom with some olive oil, set aside. In a mixing bowl, add; olives, peppers, shallots, garlic, capers, parsley, lemon zest, lemon juice and drizzle about 1 tbsp of olive oil and toss. Slice potatoes thin on a Mandolin. Layer potatoes at the bottom of foil boat, salt& pepper potatoes. Lay fish on top of potatoes and drizzle with some melted butter on each fish, lightly salt & pepper fish. Place halved tomatoes around each fish. Spoon olive mixture equally on top of each filet of fish.  Place on preheated grills and shut lid and cook for approximately 20-25 minutes, depending on thickness.
Serves 4

Almond Rice Pudding

Almond Rice Pudding
Triple Almond Flavor!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

2 cups whole milk + 1/4 cup

3/4 cup sugar

3 egg yolks

2 cup cooked short grain rice

1 tsp vanilla extract

1 tsp almond extract

1/2 cup raisins

1/2 tsp cinnamon + sprinkles

1 tsp corn starch

1/4 cup almond butter

1 cup almond slivers

whip cream

Cooking Tools

Double boiler 

Directions
Put enough water in the bottom half of the double broiler and bring to a boil then reduce to a simmer. In the top half whisk together, milk, egg yolks, sugar, vanilla extract, almond extract and cinnamon. Whisk continuously as it cooks and thickens. Whisk together the 1/4 cup of milk and corn starch and pour into the liquid to thicken even more.  Add in rice and raisins and cook for additional few minutes. Remove from heat and cool. Prepare serving bowls by spreading almond butter around the rim and dipping into the slivered almonds.  Spoon in cooled Almond Rice Pudding into the prepared serving bowl and refrigerate for a few hours until chilled.  Serve with a dollop of whipping cream and sprinkle with some ground cinnamon.
Serves 4

Crabby Eggs

Crabby Eggs
Doesn't Have To Be Served Just For Breakfast!
Difficulty: easy
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients

4 eggs

1/2 cup heavy cream

2 tbsp + 2 tbsp Ghee (clarified butter)

1 cup cooked lump crab meat

1 tbsp green onions, minced

slices of avocado

parsley for garnish

olive oil for drizzle

salt

pepper (optional)

Cooking Tools

Non-stick skillet

Small mixing bowl 

Directions
In a small bowl, whisk eggs, cream, salt.  Melt 2 tbsp of Ghee on low heat and add whisked eggs. Slowly move eggs from edged of pan to center.  Cook eggs until 90% cooked then pull from heat. Place eggs on serving dish.  Using the the same pan, melt 2 tbsp of ghee and saute crab meat until heat through. Add crab meat on eggs and lay slice of avocado.  Garnish with minced green onions, parsley and drizzle with olive oil.
Serves 2

Cherry Cola Short Ribs

Cherry Cola Short Ribs
The Cherry Cola Makes For A Perfect Braising Liquid!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 3 hours, 30 minutes

Ingredients

4-6 beef short ribs

1 can cherry coke

1 cup brown sugar

3 cloves garlic, sliced

1 yellow onion, quartered

6 baby carrots, peeled, left whole

8 oz. button mushrooms, sliced

salt

pepper

Cooking Tools

Large cast iron pan

Small mixing bowl

Foil

Directions
Heat oven 325 degrees F.  Salt and pepper short ribs generously on all side.  Preheat cast iron pan on high heat.  Sear short ribs on all sides to a golden brown.  Add in all the vegetables and garlic.  In a small bowl, whisk together cherry coke, brown sugar and pour over meat and vegetables.  Loosely cover top with foil and bake in oven for 2 hours. Remove from oven, flip meat and place back in the oven with the foil off for 1 additional hour.  Remove meat and vegetables from pan to serving dishes. Remove excess fat from the liquid in the pan and place on high heat on the stove to reduce liquid. Pour gravy on top of short ribs.
Serves 2

Sear Meat On All Sides

Pour Cola Mixture On Top!

Hummingbird Cake

Hummingbird Cake
Celebrating Our 500th Recipe On Our Blog!!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: 25 minutes 
Cooling Time: 1 hour

Ingredients
3 cups All-purpose flour
1 1/2 cups sugar
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup pecans, chopped
2 large ripe bananas, mashed
1/2 cup canola oil
1/2 cup butter, softened + greasing
1 tsp vanilla extract
3 eggs
1 1/2 cups fresh pineapple, chopped & drained
Edible flowers

Cooking Tools
3  8" cake round pans
2 large mixing bowls
Small mixing bowl
Parchment paper
Flour sifter
Large whisk
Cooling rack
Off- set icing spatula
Hand mixer

Directions
Preheat oven to 350 Degrees F.  Grease cake pans with butter, cut parchment into rounds to fit bottom of pan and grease the parchment paper.  In a large mixing bowl, sift flour, sugar, baking soda, cinnamon, salt and nutmeg.  In a small mixing bowl, mix together the smashed bananas, pineapple, oil, vanilla and eggs. Add all the wet ingredients into the dry ingredients and blend well with a large whisk.  Divide batter among the 3 prepped cake pans.  Bake for 25 minutes, insert wooden toothpick in the center to make sure the toothpick comes out clean.  Cool cake completely on a cooling rack before layering with filling and icing the cake. Once cakes are cooled, cut the cakes to make it more level if necessary.  Spread Pineapple Pecan Filling (recipe below) between layer.  Spread Cream Cheese Icing (recipe below)  Frost icing starting at the top and lightly ice on the sides, leaving the layers exposed.  Cook's Note:  Their will be icing leftover, you can use more icing on the cake or use for other baked goods.  Add edible flowers on top and cascading down the cake.
Serves 6-8

Pineapple Pecan Filling
Ingredients
1 cup pineapple, chopped
1/2 cup pecans, chopped
2 cups of the Cream Cheese Icing

Directions
Remove excess moisture from the chopped pineapple.  Mix all the ingredients together.

Cream Cheese Icing
Ingredients
2 8oz. package cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
6 cups confectioners sugar

Directions
In a large mixing bowl, beat with a hand mixer the cream cheese, butter, vanilla extract until creamy.  Gradually add confectioner sugar until completely incorporated.

Swedish Meatballs

Swedish Meatballs
Served With Buttered Wide Egg Noodles!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
2 slices fresh white bread
1 lb. ground veal
1 lb. ground pork
1/2 cup onions, minced
1/2 cup milk
2 egg yolks
1 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/4 tsp grated fresh nutmeg
2 tbsp butter, melted
1/4 cup parsley, chopped for garnish

Cooking Tools
Sheet pan
Large skillet
Large mixing bowl

Directions
Preheat oven to 350 Degrees F.  Place sliced bread and milk into the mixing bowl and let sit for 5 minutes.  Place rest of the ingredients in and mix well  Using your hands,  make 24 round meatballs and place on sheet pan and bake for 25 minutes.  Remove meatballs and place in the skillet with the sauce (recipe below) and finish cooking for about 10-15 minutes.  Pour meatballs and sauce over buttered wide egg noodles and garnish with minced parsley.
Serves 6

Sauce
Ingredients
1/2 stick butter
2 tbsp flour
3 cups beef stock
1 cup cream
pinch of nutmeg

Directions
In a skillet on medium heat, melt butter.  Whisk in flour and cook for about 2 minutes.  Pour in beef stock and whisk until flour has dissolved into the stock.  As it start to thicken, lower heat and add the cream, nutmeg and whisk until well blended.
 

 

Salmon With Fruit Relish

Salmon With Fruit Relish
This Recipe Is Quick, Easy And Delicious!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 1/2 lbs. Wild Salmon
1/2 cup pomegranate seeds
1/2 cup mango, diced
1/2 cup golden berries, husks removed
1/4 cup red radish, diced
1/4 cup red onion, small dice
1 cup assorted grape tomatoes, halved
1 tbsp parsley, chopped
1/2 cup mango infused vinegar
1/2 cup sugar
2 tbsp pomegranate juice
olive oil for drizzle
salt
pepper

 Cooking Tools
Parchment lined sheet pan
Small mixing bowl

Directions
Preheat oven to 375 Degrees F.  Place salmon on parchment lined sheet pan.  Drizzle salmon with olive oil and season with salt and pepper and bake in the oven for 25 minutes.
In a small mixing bowl, add; mango infused vinegar, sugar and pomegranate juice and whisk until sugar has dissolved.  Add into the vinegar mixture the pomegranate seeds, mango, golden berries, radish, red onion, tomatoes and parsley.  Toss all the ingredients and set aside a room temperature.  The last five minutes of the salmon cooking, place the fruit relish on the salmon to heat through.  Serve over cooked wild rice.
Serves 4

 

Omedetou Bento

Omedetou Bento
Is A Japanese Children's Lunch Box

Your Picky Eaters Will Love It!

 

Ingredients
turkey hot dogs for octopus and logs
cooked rice for dog and base of tree
cheese for mouse and kabobs
cucumber slices for tree
apple for star and kabobs
fresh spinach and greens for bushes
bread wheels for butter and jelly sandwiches
nori for eyes
licorice rope for eyes and tail on mouse
fresh fruit
sweetened coconut flakes for snow

 Directions
Some assembly required!

Penne Pasta Salad With Smoked Gouda

Penne Pasta Salad With Smoked Gouda
This Is A Wonderful Pasta Salad To Go!
Difficulty: Easy

Ingredients
1 Box Penne Pasta, (cooked, drained, cooled)
2 cups smoked Gouda cheese, cubed
2 cups grape tomatoes, halved
1 bag, prewashed baby spinach
1 cup mayonnaise
2 tbsp lemon infused olive oil
2 cloves garlic, pressed
fresh cracked pepper
salt

Directions
Cook pasta according to directions, drain and cool off.  In a large mixing bowl add mayonnaise, lemon infused olive oil, garlic and mix.  Add cooled pasta, spinach, tomatoes and Gouda cheese.  Toss all ingredients until well coated, then add salt and pepper to taste.  Place Penne Pasta in glass jars, mason jars ext... and chill for a few hours.  Can be taken to lunch the following day!
Serves 6



Pumpkin Butter Bars

Pumpkin Butter Bars
What Better Way To Start October!
Difficulty: Easy

There Are So Many Ways To Use Canned Pumpkin!

Ingredients
4 eggs
2 tsp vanilla extract
1 2/3 cups granulated sugar
1/2 cup vegetable oil
3/4 cup butter, melted
15 ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
pinch of nutmeg
1 tsp pumpkin spice
1 tsp salt
1 tsp baking soda
confectioners sugar for dusting

Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, vanilla extract, sugar, oil, butter and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, pumpkin spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan, or larger pan for thinner bars.  Bake for 30 minutes. Let cool completely before dusting with sugar. Cut into bars.
Yields 24 bars