Sunday, October 25, 2015
This salad is another fresh and healthy dish on a warm summer day, or if you want to remember the summer.
Start with fresh mixed greens, add vegetables. I love cook cucumbers, red bell pepper, grape tomatoes, and grated carrots. Add ripe nectarine, almonds and grilled shrimp.
-season shrimp with salt, pepper, red pepper flakes, and garlic (or garlic powder)
-grill shrimp for 2-3 min or until shrimp is pink.
Start with fresh greens (I used a mix of romaine lettuce and mixed greens), add other vegetables-I love cucumbers, grape tomatoes, red bell pepper, mushrooms. Add feta cheese for a nice tangy flavor to off-set the sweet of the strawberry and candied nuts.
Add candied nuts and croutons. Top with your favorite light dressing. I love balsamic vinegar, olive oil, salt and pepper. The balsamic vinegar works nicely with the strawberries and feta cheese.
-line a pan with parchment paper and spread nuts on the pan
-mix about a half cup brown sugar with a table spoon of water. (Add more water to loosen) Add about 1/4 tsp cinnamon. Stir. Drizzle mixture over nuts and toss lightly.
-Bake at 250 degrees, tossing nuts every 5 minutes until nuts are dry. (Approximately 30 min)
-cool nuts and store in an airtight container
-Cut bread (Sourdough, roasted garlic, anything thick with work best) into bite sized pieces.
-Drizzle with olive oil, salt and garlic powder
-Bake at 250 degrees for 30 minutes or until the bread is toasted and dry.
-cool and store in an airtight container. (My kids snack on these croutons so I usually make a double recipe)
Other fun options:
-I sometimes add roast chicken (from Costco-can't beat the flavor, convenience, or the price!) Grilled shrimp is also amazing with this refreshing and tasty salad.
Saturday, April 4, 2015
Easter Carrot Cupcakes are an easy and delicious treat to make! This is the same recipe that I use for carrot cake made in a 9x13" pan (so moist and yummy!)-but I make these in cupcakes as they are fun to decorate for different occasions!
Easter Carrot Cupcakes
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 cup oil
2 cups grated carrots
1 small can crushed pineapple, drained
3/4 cup chopped nuts
Mix dry ingredients together. Add sugar, eggs, and oil. Mix well. Add carrots, pineapple and nuts. Fill 3/4 way into cupcake liners and bake for approximately 20 minutes. Check for doneness by inserting a toothpick into the center.
Beat 8 oz cream cheese until fluffy. Cream 1/2 cup butter. Add 1 tsp vanilla. Stir in 1/2 box powdered sugar and beat until smooth and of spreading consistency. You can spread with a knife, or I like to frost using a bakers bag.
Decorate with shredded coconut (about 1 cup) mixed with two small drops of green food dye. Top with candy eggs.