Chopped Salad Party - New York Style

Recipe from Ree Drummond - The Pioneer Wife

I made a salad last Friday that was inspired by some scrumptious and enjoyable salad bar experiences I’ve had during recent trips to New York City…where my older daughter and I happen to be visiting this week.

Here’s how the New York salad bars go, and maybe I need to get out more, but I just think it’s miraculous: There are different selections of greens, then basically any and every salad topping you can think of: kidney beans, avocado, mushrooms, olives, tomatoes, etc. Like, at least fifty toppings.

Then the guy/gal behind the counter says “What greens do you want?” And you tell them the greens you want. And they grab some of those greens with tongs and throw them into a clean stainless bowl.

Then you basically go up and down the rows of toppings, shouting out all the goodness you want them to add into the bowl, which is everything if you’re me.

Then the guy says “What kind of dressing do you want?” And you tell him “blue cheese” if you’re me, and he plops some of that into the bowl.

Then he tosses it like nuts, then he asks you one final—and very important—question:

“Do you want it chopped?”

And you say yes. A thousand times yes.

(continue reading on The Pioneer Wife blog)

Posted by Debi

Homemade Organic Chicken Stock

The best thing about this recipe is it is a freebee :)  I always make a batch of chicken stock after cooking a whole chicken in my slow cooker.  Recently Publix had their whole organic chickens for only $1.99 a pound which is a steal when you consider not only do you get meat, but you get a whole bunch of chicken stock!

3 to 4 lb organic chicken (cooked and then meat removed)
1 large organic onion, roughly chopped
2 to 3 organic stalks of celery, leave the leaves on, roughly chopped
3 to 4 organic carrots, peeled and roughly chopped
12 cups of water

After you have cooked your favorite chicken recipe, I will post mine later, take all the meat off of the chicken and throw all the bones and skin leftovers back into the slow cooker.  Put all the other ingredients in the slow cooker and put on low.  I cooked mine overnight after we ate dinner.  Cook for 8 to 10 hours.  In the morning you strain the stock into a large pot or bowl.  And that is it!  I poured mine into large mouth mason jars.  They hold 3 cups each.

This enhances any soup or dish that calls for stock.  It is so much richer than any store bought brand!

TIPS
*you can freeze these easily in the mason jars.  Just make sure you do not fill them to the top with liquid, leave some room for expanding or else you will have a mess in your freezer.
*you can add salt if you prefer, but I think it is salty enough from the juices of the spiced chicken.

The Best Granola

There is nothing better than eating granola.  I love it as cereal, in yogurt or just grabbing by the handfuls.  The only depressing thing about it is the price, it is ridiculously EXPENSIVE!  So I have searched for the perfect homemade granola and I am happy to say, I have found it.  Actually, I didn't find it, my sister-in-law shared it with me.  And I am so happy to say this is my "it" recipe for granola.  It is cheap "ish", super easy to make and it makes a ton (16 cups to be exact).  Trust me, this is a recipe everyone should try.  You really cannot mess this one up.  Plus, there is plenty of room for creativity, which I love.  Enjoy!

10 cups old fashioned rolled oats
3/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups raw sliced or roughly chopped almonds *TIP: I usually stock up when Publix does B1G1 free on Blue Diamond Almonds.  I get them natural, not roasted or salted.  Makes it only $3.36  for 12 oz!
1/2 cup pumpkin seeds 
1/4 cup flax seeds
1 cup shredded unsweetened coconut (I like to add a little extra!)
1/2 t. kosher salt
3 T. cinnamon
1/2 t. nutmeg
3/4 cup grapeseed oil (you can use canola or coconut or even extra virgin olive oil!)
1 cup maple syrup
1/4 cup brown sugar
1 1/2 T. vanilla extract
1 1/2 t. almond extract (I didn't have this so I just added extra vanilla)

• Preheat oven to 250.  Position racks to the top and bottom position.  Line 2 baking sheets with parchment paper.
• Combine oats, all the seeds, the almonds, coconut and the spices in a large bowl.  Mix it up really good.  In a separate bowl whisk the oil, syrup, brown sugar and vanilla/almond extract together until well combined.  Pour this mixture over the oats and stir until everything is coated.
• Spread out the granola onto your 2 baking sheets and place in the oven.  Set the timer for 30 minutes. Switch pans from top to bottom/ bottom to top and stir the granola around.  Do this 30 times for a total of 90 minutes.  
• At the end of the 90 minutes your granola is technically "done".   However, you can leave it in the turned off oven for up to 6 hours for added crisp.  You will notice this granola is not clumpy like most store bought brands...but don't let that discourage you...it is still SO TASTY.  

TIPS:

*You can store it in an airtight container for 3 weeks or in the freezer for 6 months.  

*Add dried fruits to it once it has baked for added flavor and personalization

*Have fun with the seeds and nuts!  The sky is the limit to what you could add :)

Recipe adapted from: The Homemade Pantry

My changes are in italics

Carrabba's Herb Mix (for dipping bread)

INGREDIENTS

1 t. rosemary
1 t. Italian parsley, minced
1 t. fresh basil, minced
1 clove garlic, minced
1 t. dry oregano
1/2 t. crushed red pepper
1/2 t. kosher salt
1/2 t. black pepper

DIRECTIONS

Combine all ingredients in a shallow dish and mix together using the back of a spoon.

Take one teaspoon of paste and place in dipping bowl. Pour Borges 100% Extra Virgin Olive Oil, First Cold Pressed over herb paste.

Serve with fresh, hot bread.

Posted by Debi Walter

Southwestern Quinoa and Bean Salad

Sorry, I did not get a picture.  Life has been rather busy around here with a newborn, 2 toddlers and several of out-of-town guests.  Next time I make it I will try and remember to snap a picture before we eat it all!

Salad:
2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped

Mix all ingredients in a large bowl and set aside.

Dressing:

1/2 c. apple cider vinegar

2 heaping teaspoons of cumin

3/4 c. olive oil

2 cloves of garlic, minced

salt and pepper to taste

Put all ingredients in a container with a lid and shake vigorously until well incorporated.  Pour over the salad mixture and stir to combine.

Quinoa:
1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt

In a medium pot sauté the onion in the olive.  Cooked until onion is soft.  Add the garlic and sauté for 1 more minute.  Add quinoa, chicken stock and pinch of salt and bring to a boil.  Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes.  Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool.  Once cooled mix in with salad mixture.

*Refrigerate for 1 to 2 hours before serving.

Optional ingredients:  You can add 1 jalapeño to the onion and cook it for extra heat.  I also like to serve it with fresh chopped tomato and avocado (when in season)

Gluten Free Breakfast Bar

1 1/2 c. GF oats
1 c. coconut flakes
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. all-spice
1/4 c. almond meal
1 T. brown sugar
3/4 c. mixed nuts (I just used raw almonds), finely chopped
1/4 c. raw pumpkin seeds, finely chopped
2 T. sesame seeds
1 c. dried fruit (I used unsweetened cranberries and raisins)

1 lg. ripe banana, mashed (could use 3 banana's in place of flax/water mix)
1/4 c. grape seed oil (could use coconut oil)
1 t. vanilla
2 T. raw honey
2 T. ground flax seed + 6 T. water (mixed together)

Preheat oven to 175.

Mix together dry ingredients and wet ingredients in separate bowls.  Combine and mix well.  Spread out over parchment paper lined cookie sheet.  Spread out mixture onto pan evenly.  Do not make it too thin or you will not be able to cut into good bars.  Bake in oven for 20 minutes or until edges are just crispy - in my oven it took almost 30 minutes  Cool and cut into bars!

Chocolate Sauce

Makes about 1 1/2 cups of chocolate goodness in about 10 minutes.


Ingredients: 


1/3 c. cocoa powder
1 c. sugar
2 T. flour
1 cup heavy whipping cream or just milk for a lower fat version
2 T. butter
2 t. vanilla extract

In a medium bowl, whisk together the dry ingredients. Over medium heat, combine milk and butter until the butter has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Remove from heat and stir in vanilla.  Cool and refrigerate unused portion.

 from Kelly Carámbula's blog, Eat Make Read, is originally from the Old Occidental Hotel in Muskegon, Michigan.

Coconut Pineapple Bread Pudding

1 loaf of day old French bread
3/4 c. Butter
4 eggs
3/4 c. Sugar
1/2 c. Half and half or heavy cream
11/2 t. Vanilla extract
1/2 t. Cinnamon
3/4 c. to 1 c. Fresh pineapple
1/2 c. Coconut flakes

Preheat oven to 375. Cut bread into 1 inch cubes and toast for 5 or so minutes to get it crispy. When crispy place bread in large bowl. Melt butter and pour over bread, toss to coat.

In a separate bowl whisk the egg, cream and sugar together. Add rest of ingredients and stir to combine.

Pour egg mixture over bread and toss together - I like to use my hands to gently squeeze the bread and make sure it all gets soaked in good.

Pour bread into a greased 8" square pan or something similar. I used my 3 quart round cast iron pot and it worked great!

Bake for 30 to 35 minutes until crispy on top. Serve warm with vanilla ice cream or whipped cream.

Happy St. Patrick's Day Treats

Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting

2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt. 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. 

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy. 

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness. 

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl. 

Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes. 

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.



Recipe from: nookandpantry.blogspot.com

Grown Up Strawberry Shortcake (lemon cake with balsamic strawberries)

I did not get a picture of it all assembled.  We ate it too quickly to remember :)  It was awesome!  You assemble it like a strawberry shortcake.  First the cake, then room temperature strawberries and top with fresh whipped cream.  Enjoy!

Lemon Yogurt Cake

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

10 min

Cook Time:

50 min

Level:

Easy

Serves:

1 loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the glaze: (I omitted the glaze because I did not want it to be too sweet)

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Balsamic Strawberries

Ingredients

• 16oz fresh strawberries hulled and sliced
• 1/4 c. sugar
• 2 T. balsamic vinegar

Directions

Combine all ingredients in a bowl and leave at room temperature for 1 hour and no more than 4 hours.

Fresh Whipped Cream

Ingredients

• 8oz heavy whipping cream
• 2 T. powdered sugar
• 1 heaping teaspoon vanilla

Directions

Place mixing bowl in the freezer for up to 30 minutes before you make this.  You want the bowl to be very cold for best results.

Whip the cream in a mixer on high until soft peaks start forming.  Slowly add the powdered sugar and vanilla.  Be careful to not over mix at this point.

Place in refrigerator until ready to use.

Recipe By: Tracy Lytle