Tag Archives: apple

Mary’s Best Ever Salad

Mary makes a great salad! I served this for lunch with friends and everyone had seconds.

I made my bacon ahead of time and kept it in the fridge until serving. I also cut up my apple just before serving as well to keep it from going brown. I also served my blue cheese on the side so that everyone could put on the amount they desired. I toasted my pecans in a skillet on medium high heat.

You can add more or less of one ingredient. Adjust to your liking.

The dressing makes a lot. I used a small amount and it was enough on the salad. When making the dressing. I did not add all the sugar. I used 1/4 cup.

The next time I make this salad, I would add chicken to make a fabulous dinner.

I found this recipe on Pinterest which lead me to the website sweetlittlebluebird.com.

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1 bag spring salad mix
1 bag romaine
3 oz bacon
1/2 cup dried cherries or cranberries
1 large Granny Smith apple, chopped
1/2 cup toasted pecans or almonds
5 oz Gorgonzola or blue cheese, crumbled

1. Clean lettuce, place in large bowl and top with ingredients and toss.

DRESSING:
1/2 cup vegetable oil or canola
1/3 cup sugar
3 tablespoons good balsamic vinegar
1/8 tsp dry mustard (or a little squeeze of yellow or Grey Poupon Mustard)
Few twists of fresh cracked pepper, or use 1/8 tsp of ground pepper

1. Whisk all the ingredients together until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend.

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Curried Chicken Salad

I came across this great recipe on the internet. I was looking for a great healthy chicken salad recipe that has some zip. This recipe is taken from http://www.theartofdoingstuff.com/the-best-curried-chicken-salad-youll-ever-eat/

I love pecans, but I only had raw almonds on hand. They worked really well in this salad. I also used a 4oz chicken breast.

This recipe is super easy and very very good!

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1 grilled chicken breast (chopped)
1 stalk celery (chopped)
1/2 a red apple (diced small)
1/4 cup toasted pecans (chopped)
1/4 cup raisins
1/4 cup mayonnaise (to start)
1/4 tsp curry powder
1/4 tsp cayenne pepper
salt and pepper to taste

1. Combine all ingredients in bowl. Add additional mayonnaise to taste.
2. Serve in lettuce leaves.

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Fruit Crisp

I love making fruit crisp since I am not a big pastry fan.  I often double the “crisp” part, but there is enough if you make the recipe as is.  I just like the extra oatmeal.  This recipe is taken from Better Homes and Gardens “New Cookbook”.

I have made this recipe at the lake lots as I love using freshly picked blueberries .  I often pre-measure the oats, brown sugar, flour and cinnamon in a Ziplock bag at home before we go to the lake. I never add the nuts or coconut.

My usual crisp is apple, but I make peach a lot when peach season is coming to an end. Instead of throwing out the pulpy peaches I turn them into a great dessert.

Recently I was given some fresh rhubarb from my wonderful friend Krista, so I decided to make a strawberry rhubarb crisp this time. Honestly, this has become my new favorite crisp.

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Blueberry crisp, Cherry crisp and Rhubarb crisp are listed below. They require some slight changes so please take note.

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
vanilla ice cream (optional)

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1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.

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BLUEBERRY CRISP:
Prepare filling as at above, except 5 cups fresh or frozen blueberries for the fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour.

CHERRY CRISP:
Prepare filling as above, except use 5 cups fresh or frozen unsweetened pitted tart red cherries for the fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour.

RHUBARB CRISP:
Prepare filling as above, except use 5 cups fresh or frozen* unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 1/4 cup and add 3 tablespoons all-purpose flour.
** NOTE: If rhubarb is frozen, thaw but do not drain.