My new favorite salad!
The salad is very easy to make and the blue cheese dressing is out of this world good. In fact, I loved it so much I went out the next day and got the ingredients to make it again. It’s that good. Honestly, I will never buy blue cheese dressing again.
I cut down the whole recipe to make 2 servings and I wish I had made the whole dressing recipe. I won’t make that mistake again.
Wedge Salad with Homemade Blue Cheese Dressing
Blue Cheese Dressing:
1/2 pound crumbled blue cheese
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
1/2 pound crumbled blue cheese
To make the dressing: combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. Make sure the garlic is really minced (I used a press) so you don’t bite into a piece of garlic.
To make the salad: place 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad. I did not use the onion because I didn’t think it really went with the salad or extra blue cheese because it’s cheesey enough.
Breakfast, Lunch or Dinner Frittata. We eat breakfast for dinner about once a week and one of our favorite things to eat are frittatas. I am always on the prowl for new recipes for frittatas.
This recipe is very easy to make and doesn’t call for too many ingredients. We loved it!
B, L, or D Frittata
6 ozs Canadian bacon, rind removed and diced
2 tbsps canola oil
3 green onions, cut into 1/4 inch pieces
1 medium red bell pepper, cut into 1/4 inch pieces
1 cup shredded Swiss cheese
1/3 cup water
1/4 tsp salt
Heat oven to 375º.
Heat half the oil in an oven-proof skillet and brown the diced Canadian bacon. Remove from pan with a slotted spoon and set aside.
Add remaining oil to pan and heat. Saute the green onions and bell pepper for 5 minutes. Meanwhile, combine the eggs, cheese, water, salt and pepper in a bowl and mix well.
Pour egg mixture into skillet over vegetables. Sprinkle the bacon over the top ~ I mixed the bacon into the egg mixture.
Bake in the oven proof skillet for 20-25 minutes or until set.
Makes 6 servings.
It has been so cold this winter that we haven’t even been to the dog park except for a handful of times. I really needed some Spring the other day so I found this salad recipe, tried it, loved it!
I was a little afraid of the vinaigrette but I was pleasantly surprised. it was bright and delicious and easy to make! I left out the almonds because they aren’t my favorite. Even Mr. Meat Eater ate two helpings!
Spring Salad with Parsley Vinaigrette
1/4 cup vegetable oil
2 tbsps sugar
2 tbsps white vinegar
1 tbsp chopped fresh Italian (flat leaf) parsley
1/2 tsp salt
dash black pepper
1/2 head Boston lettuce, torn into pieces
1/2 head red leaf lettuce, torn into pieces
1 quart fresh strawberries, cleaned and sliced
1/2 cup slivered almonds
1 (11 oz) can mandarin oranges, drained
To make the vinaigrette, combine all the ingredients in a jar with a tight fitting lid and shake to combine all the ingredients.
To make the salad, toss all the ingredients together in a large bowl. Add the vinaigrette and toss to coat all the ingredients.
Source: Simply Sarasota
Five years ago today, I blogged about this soup and I decided to do so again. I love this soup. My brother made this for us many years ago and I’ve made it since then. It’s perfect for this time of year when it’s cold out. It’s very easy to pour in a mug ~ no spoon needed!
1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup green pepper, finely chopped
1 small onion, finely chopped
3 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can light beer, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons cornstarch
1/4 cup water
1 cup shredded sharp cheddar cheese
Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth (I just use a stick blender and blend in the crock and it works great). Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.
I had a few bananas going bad so I decided to make these muffins instead of tossing them. I’m not a real fan of bananas but I buy them and try to eat them regularly.
These muffins are very good! If you don’t have whole wheat flour, just use all purpose. I used white wheat which I use pretty often and like better than whole wheat. My recipe says to use rolled oats which I don’t even know what those are so I used old fashioned oats with great results so maybe they are the same thing.
Banana Oatmeal Muffins
1 cup whole wheat flour
1 cup all purpose flour
1 cup old fashioned oats
2 tsps baking powder
1 tsp baking soda
1/2 tsp cinnamon ~ I used about 3/4 tsp
1 cup packed brown sugar
1/4 cup vegetable oil ~ I left his out because I forgot to add it
1 cup plain yogurt
1/3 cup honey
1 tsp vanilla
1 cup ripe bananas, mashed ~ about 3 bananas
Combine the flours and next four ingredients in a large bowl and set aside. Combine the rest of the ingredients in another bowl and then add to the dry ingredients and mix until just combined. Do not overmix or muffins will be tough.
Spray muffin tins with Pam or use paper liners and fill 3/4s full. I give paper liners a little spray, too, so they muffin won’t stick.
Bake at 375º for 20-25 minutes or until toothpick inserted in the middle of one muffin comes out clean.
Makes 12 muffins.
Source: Gold’n Delicious
Now I know what you’re thinking ~ look at all that butter!! I thought the same thing. Which is why I used a serrated spoon when spooning the shrimp over my rice. I think the shrimp tastes so much better cooking in the butter.
I love this recipe. The addition of the Dijon in the sauce gives the scampi just enough of a different flavor that makes the sauce a bit unusual. It’s also nice to pop it in the oven instead of cooking on the stove top.
Shrimp Scampi Bake
1 cup butter
2 tbsps Dijon mustard
1 tbsp fresh lemon juice
5 cloves garlic, minced
1 tbsp chopped fresh parsley
2 lbs medium raw shrimp, peeled, deveined and tails removed
Preheat oven to 450º.
In a saucepan over medium heat, melt butter. When melted, remove from heat and add the mustard, lemon juice, garlic, and parsley.
Place shrimp in a shallow baking dish and pour butter mixture over.
Bake 12-15 minutes or until the shrimp are pink and opaque.
Serve over rice.
Makes 4 servings.
Source: A River’s Course
Not only are these wings delicious but they are STICKY! Have some wet wipes nearby if you are serving these for a party or get-together.
I felt bad not making anything special for the Super Bowl yesterday so I decided to make these for lunch on Super Bowl Sunday. They do take awhile to cook so be prepared but they are very easy to make so give them a try!
Sticky Garlic Wings
24 chicken drumettes
3/4 cup packed brown sugar
6 cloves garlic, minced
1 tsp minced fresh ginger root
2 1/2 cups water
5 tbsps honey
1/4 cup soy sauce
3 tbsps cornstarch
3/4 cup water
Preheat oven to 375º.
Cover a baking sheet with foil and arrange the wings in a single layer and bake until crisp ~ 35-45 minutes. Transfer the wings to a baking dish. I used a foil baking pan so I could throw the whole thing out.
While the wings are baking, mix the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium high heat. Bring to a boil. Be careful here because it will boil over if you don’t keep an eye on it. Once it boils, whisk the cornstarch and 3/4 cup water together and pour into the brown sugar mixture. Boil gently until the sauce is thickened.
Pour the sauce over the wings in the baking dish making sure to coat all the wings. Return to oven and bake for 20-25 minutes longer until the sauce is bubbly and wings are cooked through.
Makes 24 wings.
Source: Sticky Garlic Wings