I am very behind in documenting all of my kitchen capers. We are now all fully back to reality, i.e. back to school and work which has taken some adjustment after an extended hiatus from 'normal'. Plus I keep coming up with ways to keep myself busy. For example last week I decided I *must* re-paint all of the wood work on our main floor. This stems from having laid a new cork floor in our library/dining room just before Christmas. One home improvement project seems to lead to another which leads to another... So this weekend I have caulked and cleaned and painted along with cooked.
I still have a few blog-worthy food items from 2011 to share before moving on to 2012. One of the last new dishes I tried in 2011 were these awesome beef tenderloin mini sandwiches:
Showing posts with label apps. Show all posts
Showing posts with label apps. Show all posts
Sunday, January 15, 2012
Saturday, December 18, 2010
Christmas Snacks
I can't believe that by this time next week Christmas will be, for all intents and purposes, over. So we really only have another seven days to soak it all in, including noshing on once a year snacks like Nuts and Bolts.
Our version of Christmas Nuts and Bolts omits the nuts. A casualty of the nut-free environment my kids now occupy at school. As such our Nuts and Bolts might more aptly be called cereal mix, since it relies heavily on cereals - Shreddies, Chex and Cheerios. I tend to call it snack mix. Here is how you make it:
Christmas Snack Mix
4 cups shreddies
4 cups chex
3 cups cheerios
1 cup pretzels (I like to use Alphabet Pretzels)
6 tbsp butter
2 tbsp wooster sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
Combine the cereals and pretzels in a large microwave safe bowl. In another smaller microwave safe bowl, melt the butter. Add wooster and seasonings, stir to combine. Drizzle over the cereal/pretzel mix, stirring well to coat. Heat in microwave for 6 minutes, stopping every 2 minutes to stir. Spread mixture on paper towels to cool, store in airtight container(s).
This year I jazzed up one batch of our Christmas Snack Mix by adding some peppermint M&Ms, which add some nice colour and are a great sweet complement to all the salty goodness that is snack mix.
I give out a lot of snack mix this time of year. People seem to love receiving it and it's a real no-brainer to make. Our next batch of snack mix will be extra special because I'm pulling out all of the stops and adding...Bugles! Remember Bugles? I once loved Bugles. I haven't seen them in stores for years. A friend at work mentioned them this week and I couldn't stop thinking about them...then he offered me two whole bags of my own, acquired during a trip to the States. Which I left in my office Friday, or I would have included them in this batch of snack mix. Which makes for a great excuse to make more next week.
Our version of Christmas Nuts and Bolts omits the nuts. A casualty of the nut-free environment my kids now occupy at school. As such our Nuts and Bolts might more aptly be called cereal mix, since it relies heavily on cereals - Shreddies, Chex and Cheerios. I tend to call it snack mix. Here is how you make it:
Christmas Snack Mix
4 cups shreddies
4 cups chex
3 cups cheerios
1 cup pretzels (I like to use Alphabet Pretzels)
6 tbsp butter
2 tbsp wooster sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
Combine the cereals and pretzels in a large microwave safe bowl. In another smaller microwave safe bowl, melt the butter. Add wooster and seasonings, stir to combine. Drizzle over the cereal/pretzel mix, stirring well to coat. Heat in microwave for 6 minutes, stopping every 2 minutes to stir. Spread mixture on paper towels to cool, store in airtight container(s).
This year I jazzed up one batch of our Christmas Snack Mix by adding some peppermint M&Ms, which add some nice colour and are a great sweet complement to all the salty goodness that is snack mix.
I give out a lot of snack mix this time of year. People seem to love receiving it and it's a real no-brainer to make. Our next batch of snack mix will be extra special because I'm pulling out all of the stops and adding...Bugles! Remember Bugles? I once loved Bugles. I haven't seen them in stores for years. A friend at work mentioned them this week and I couldn't stop thinking about them...then he offered me two whole bags of my own, acquired during a trip to the States. Which I left in my office Friday, or I would have included them in this batch of snack mix. Which makes for a great excuse to make more next week.
Thursday, October 14, 2010
Fall Flashback - Pumpkin Cheeseball
I was poking through pictures from October 2009 last week when I came upon this one:
If memory serves I was cutting up veggies for a veggie tray when I was suddenly inspired to stick a broccoli stalk into the top of a cheeseball I had made to make it look like a pumpkin. And since I always take things one step further than I likely should, I then decided to try and turn my pumpkin cheeseball into a jack-o-lantern cheeseball. Which I accomplished with cucumber pieces. The final product was served on the one piece of genuine Fiesta-ware that I own, courtesy of my maternal grandmother.
I realize I am not unique in my cheeseball-as-pumpkin concept. Sweetspot.ca has a recipe for Mini Cheese Ball Pumpkins that I could totally get behind if I wasn't, well, lazy. And I am very intrigued by this Savory Pumpkin Cheese Ball recipe from ifood, which actually contains pumpkin.
We ate our pumpkin cheeseball with plenty o' crackers and a yummy homemade roasted squash soup on a cold Fall Saturday afternoon.
Cheeseball
8 oz pkg cream cheese
1/2 cup cheese whiz
1/2 cup grated cheddar
1 tbsp grated onion
few drops wooster sauce
few drops tabasco sauce
1 cup chopped walnuts
Using an electric mixer beat cream cheese, cheese whiz and grated cheddar until combined. Add onion, wooster and tabasco sauce. Scrape mixture out of bowl onto waxed paper. Roll in walnuts (optional).
Roasted Butternut Squash Soup
4 cups peeled butternut squash
1 tbsp butter
2 tbsp finely chopped shallots
1 garlic clove, chopped
2 1/2 cups vegetable broth
1 1/2 cups milk
Place squash in 2 qt baking dish coated with cooking spray. Lightly coat squash with cooking spray; sprinkle with salt and pepper. Bake for 30 minutes in a 375 degree oven. Melt butter in dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, cook 2 minutes. Stir in milk. Reduce heat and cook 2 minutes, stirring constantly. Place 1/3 of squash mixture in blender. Remove centre piece of blender lid to allow steam to escape. Place clean towel over opening in blender lid to avoid splatters. Or burning your hand. Blend until smooth, pour into large bowl.
If memory serves I was cutting up veggies for a veggie tray when I was suddenly inspired to stick a broccoli stalk into the top of a cheeseball I had made to make it look like a pumpkin. And since I always take things one step further than I likely should, I then decided to try and turn my pumpkin cheeseball into a jack-o-lantern cheeseball. Which I accomplished with cucumber pieces. The final product was served on the one piece of genuine Fiesta-ware that I own, courtesy of my maternal grandmother.
I realize I am not unique in my cheeseball-as-pumpkin concept. Sweetspot.ca has a recipe for Mini Cheese Ball Pumpkins that I could totally get behind if I wasn't, well, lazy. And I am very intrigued by this Savory Pumpkin Cheese Ball recipe from ifood, which actually contains pumpkin.
We ate our pumpkin cheeseball with plenty o' crackers and a yummy homemade roasted squash soup on a cold Fall Saturday afternoon.
Cheeseball
8 oz pkg cream cheese
1/2 cup cheese whiz
1/2 cup grated cheddar
1 tbsp grated onion
few drops wooster sauce
few drops tabasco sauce
1 cup chopped walnuts
Using an electric mixer beat cream cheese, cheese whiz and grated cheddar until combined. Add onion, wooster and tabasco sauce. Scrape mixture out of bowl onto waxed paper. Roll in walnuts (optional).
Roasted Butternut Squash Soup
4 cups peeled butternut squash
1 tbsp butter
2 tbsp finely chopped shallots
1 garlic clove, chopped
2 1/2 cups vegetable broth
1 1/2 cups milk
Place squash in 2 qt baking dish coated with cooking spray. Lightly coat squash with cooking spray; sprinkle with salt and pepper. Bake for 30 minutes in a 375 degree oven. Melt butter in dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, cook 2 minutes. Stir in milk. Reduce heat and cook 2 minutes, stirring constantly. Place 1/3 of squash mixture in blender. Remove centre piece of blender lid to allow steam to escape. Place clean towel over opening in blender lid to avoid splatters. Or burning your hand. Blend until smooth, pour into large bowl.
Monday, October 11, 2010
Thankful
Last week was pretty awful around here. I have a miserable cold, and I am not a good sick person. So it made the week feel pretty long, likely for everyone at my house, although the prospect of a long weekend was some comfort. When I'm sick I tend to cook what I think of as 'comfort food' dishes. Often, particularly in the Fall/Winter, that means soup.
Last weekend I made pumpkin cookies for the boys and was left with a half can of pureed pumpkin. I thought about making another batch of cookies, or some pumpkin bread, but decided instead to see if I could make pumpkin soup. Not finding any pumpkin soup recipes in my print cookbook collection I turned to the web and found what seemed like a winner on Allrecipes.com.
I like community-based recipe sites like AllRecipes. They remind me of community cookbooks, which aren't entirely extinct but probably less popular than years past, when family favourites were typed up and spiral bound and sold as fundraisers for hockey teams and Girl Guide troops. The Internet take on community cooking is of course, not a passive experience, because people can comment on your recipe, recommending variations that can lighten, sweeten or flat out change (for better or worse, depending on your perspective) the original. Take the recipe I found for Cream of Pumpkin Soup. It had a high overall rating (4 and 1/2 stars) but when I went in to read some of the reader reviews of the recipe the comments showed that those who made the soup tweaked it to their own taste, then appeared to rank the soup based not on the original recipe but on their adapted version. Those who did not tweak the soup ranked it quite low - the 2-3 star range. So I had to puzzle together, based on the numerous suggested tweaks, what would be my recipe for Cream of Pumpkin Soup. Here is what I ended up making:
Cream of Pumpkin Soup
1 cup chopped onion
2 tbsp butter, melted
30 ounces chicken broth
15 ounces pumpkin puree
1/4 cup brown sugar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger
2 pinches nutmeg
1 shake cayenne pepper
1 cup skim milk
Saute onion in butter in medium saucepan until softened. Add half of chicken broth, stir, bring to a boil. Reduce heat and simmer 10 minutes. Transfer broth to blender, process until smooth. Return mixture to saucepan. Add remaining broth, pumpkin, brown sugar and spices. Stir well, bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally. Add milk, stir and simmer 5 minutes. Serve.
A simple but effective soup. I served it at our Thanksgiving Saturday and those who tasted it (no one under the age of 9 was interested) liked it a lot. Some of the less adventurous in the crowd (you know who you are) thought the soup would taste too much like pumpkin pie, so refrained. I'll admit to being curious if that would be the case but it wasn't. The soup tasted very similar to squash soups that I have made/tasted in the past. No pie-ish taste at all. Being dulled by a cold didn't lessen the taste of this great soup which I will definitely make again. Being dulled by a cold did make me forget to photograph this particular creation so here is a shot of our Thanksgiving table instead.
Last weekend I made pumpkin cookies for the boys and was left with a half can of pureed pumpkin. I thought about making another batch of cookies, or some pumpkin bread, but decided instead to see if I could make pumpkin soup. Not finding any pumpkin soup recipes in my print cookbook collection I turned to the web and found what seemed like a winner on Allrecipes.com.
I like community-based recipe sites like AllRecipes. They remind me of community cookbooks, which aren't entirely extinct but probably less popular than years past, when family favourites were typed up and spiral bound and sold as fundraisers for hockey teams and Girl Guide troops. The Internet take on community cooking is of course, not a passive experience, because people can comment on your recipe, recommending variations that can lighten, sweeten or flat out change (for better or worse, depending on your perspective) the original. Take the recipe I found for Cream of Pumpkin Soup. It had a high overall rating (4 and 1/2 stars) but when I went in to read some of the reader reviews of the recipe the comments showed that those who made the soup tweaked it to their own taste, then appeared to rank the soup based not on the original recipe but on their adapted version. Those who did not tweak the soup ranked it quite low - the 2-3 star range. So I had to puzzle together, based on the numerous suggested tweaks, what would be my recipe for Cream of Pumpkin Soup. Here is what I ended up making:
Cream of Pumpkin Soup
1 cup chopped onion
2 tbsp butter, melted
30 ounces chicken broth
15 ounces pumpkin puree
1/4 cup brown sugar
1 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger
2 pinches nutmeg
1 shake cayenne pepper
1 cup skim milk
Saute onion in butter in medium saucepan until softened. Add half of chicken broth, stir, bring to a boil. Reduce heat and simmer 10 minutes. Transfer broth to blender, process until smooth. Return mixture to saucepan. Add remaining broth, pumpkin, brown sugar and spices. Stir well, bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally. Add milk, stir and simmer 5 minutes. Serve.
A simple but effective soup. I served it at our Thanksgiving Saturday and those who tasted it (no one under the age of 9 was interested) liked it a lot. Some of the less adventurous in the crowd (you know who you are) thought the soup would taste too much like pumpkin pie, so refrained. I'll admit to being curious if that would be the case but it wasn't. The soup tasted very similar to squash soups that I have made/tasted in the past. No pie-ish taste at all. Being dulled by a cold didn't lessen the taste of this great soup which I will definitely make again. Being dulled by a cold did make me forget to photograph this particular creation so here is a shot of our Thanksgiving table instead.
Monday, September 20, 2010
Fig Jam
Every once in a while a new food follows me home from the grocery store. I don't mean for it to happen. One minute I'm sticking to the list and the next minute a food stuff I can't pronounce or have no idea how to eat is in my cart. Last weekend figs followed me home:
Sometimes I buy food I don't need or won't eat because I think it's pretty. I know. It's an odd habit to have let alone admit. For example, two weeks ago I brought home the cutest little baby eggplants I had no intention of eating because they were perfectly shaped and a deep, lustrous purple. I put them in my fruit/veggie bowl on the counter and admired them until they rotted. Then I threw them away.
Figs are okay as far as looks go, but they aren't eggplant. Which is to say I wanted to make something out of these figs. In the back of my mind I think I was recalling a recipe I read in Bon Appetit when I bought the figs - Country Ham and Cheese Biscuit Sandwiches with Fig Jam. The jam part of this recipe does indeed call for black mission figs but dried, not fresh. Foiled! So I poked around Google for a bit and came upon various recipes for fig jam, most of which called for the figs to be cut up and simmered in a sugar/water combo. So that's what I did:
I made a simple sugar syrup out of water and sugar and threw in my cut figs. Plus a splash of vanilla. They didn't thicken after an hour of simmering, so I turned up the heat a bit and sprinkled on more sugar. After another thirty minutes or so I had something that appeared to be the consistency of a jam. So I cooled it and I mason jar-ed it. Then I had to decide what I was going to do with it.
Sunday morning at breakfast I decided to put the jam into action. I made fried egg sandwiches with bacon and mozzarella on toasted english muffins with...a nice helping of fig jam spread on the bottom muffin. I like foods that serve up a salty / sweet combination and this hit the sweet (and salty!) spot. You can't see the fig jam in the picture below but trust me, it's there. I still have about 1/2 cup of jam left so let's see if I can get creative and use it up before it goes the way of the eggplant.
Sometimes I buy food I don't need or won't eat because I think it's pretty. I know. It's an odd habit to have let alone admit. For example, two weeks ago I brought home the cutest little baby eggplants I had no intention of eating because they were perfectly shaped and a deep, lustrous purple. I put them in my fruit/veggie bowl on the counter and admired them until they rotted. Then I threw them away.Figs are okay as far as looks go, but they aren't eggplant. Which is to say I wanted to make something out of these figs. In the back of my mind I think I was recalling a recipe I read in Bon Appetit when I bought the figs - Country Ham and Cheese Biscuit Sandwiches with Fig Jam. The jam part of this recipe does indeed call for black mission figs but dried, not fresh. Foiled! So I poked around Google for a bit and came upon various recipes for fig jam, most of which called for the figs to be cut up and simmered in a sugar/water combo. So that's what I did:
I made a simple sugar syrup out of water and sugar and threw in my cut figs. Plus a splash of vanilla. They didn't thicken after an hour of simmering, so I turned up the heat a bit and sprinkled on more sugar. After another thirty minutes or so I had something that appeared to be the consistency of a jam. So I cooled it and I mason jar-ed it. Then I had to decide what I was going to do with it.
Sunday morning at breakfast I decided to put the jam into action. I made fried egg sandwiches with bacon and mozzarella on toasted english muffins with...a nice helping of fig jam spread on the bottom muffin. I like foods that serve up a salty / sweet combination and this hit the sweet (and salty!) spot. You can't see the fig jam in the picture below but trust me, it's there. I still have about 1/2 cup of jam left so let's see if I can get creative and use it up before it goes the way of the eggplant.
Friday, September 17, 2010
Disney World Dishes - Corn Bread
I have been to Disney World...a lot. I don't even want to say how many times because it's embarrassing. My family loves going to Disney World. It's as far from day-to-day reality as you can get with nice weather to boot. And a monorail! What's not to like?
Our last trip to Disney World we had a couple of stand out meals. One that I particularly enjoyed was the Hoop Dee Doo Review dinner which featured the first corn bread I've actually liked. I've always gone through the motions with corn bread. It's the kind of thing I think I should like. It works well with stew, chili, fried chicken...so versatile! And yet so disappointing. Until Hoop Dee Doo.
Now I must admit I might have enjoyed the HDDR corn bread so much because my husband got dragged on stage mid-way through dinner to participate in the show. When I booked the HDDR my husband made me promise that we (meaning he) would not have to participate in the show. I promised. We're sitting in the balcony, I said. No way can we get dragged into the action.
So when we were seated the night of our HDDR dinner near the front of the stage, just off to the right, I got a look. The nice Disney Cast Member perkily informed us that we'd been upgraded. For free! Uh-oh. How much to sit in the back?
My husband is not a joiner. He's perfectly wonderful and I love him to pieces, but he hates being the centre of attention. Which means that he is always chosen for things like audience participation theatre. When, mid-way through dinner the nice lady from the HDDR cast came and asked my husband if he would mind joining the show, he looked at me, looked at his two boys (wide-eyed and very excited for daddy) and threw aside his napkin with no hesitation. Sure, he said. Why not. Hence, the brave indian scout -
So while we enjoyed our corn bread, fried chicken, ribs and strawberry shortcake my husband gamely particpated in a scene right out of his worst nightmare. Because he knew the kids would love it even if he hated it. To make it up to him I make him corn bread. Whenever he wants. And remind him that it could have been worse. At least he wasn't the guy they dressed up as a fairy.
Walt Disney World Corn Bread - served at Fort Wilderness and Hoop Dee Doo Review
3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into 13x9 baking pan hat has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve. Makes 12 servings.
Our last trip to Disney World we had a couple of stand out meals. One that I particularly enjoyed was the Hoop Dee Doo Review dinner which featured the first corn bread I've actually liked. I've always gone through the motions with corn bread. It's the kind of thing I think I should like. It works well with stew, chili, fried chicken...so versatile! And yet so disappointing. Until Hoop Dee Doo.
Now I must admit I might have enjoyed the HDDR corn bread so much because my husband got dragged on stage mid-way through dinner to participate in the show. When I booked the HDDR my husband made me promise that we (meaning he) would not have to participate in the show. I promised. We're sitting in the balcony, I said. No way can we get dragged into the action.
So when we were seated the night of our HDDR dinner near the front of the stage, just off to the right, I got a look. The nice Disney Cast Member perkily informed us that we'd been upgraded. For free! Uh-oh. How much to sit in the back?
My husband is not a joiner. He's perfectly wonderful and I love him to pieces, but he hates being the centre of attention. Which means that he is always chosen for things like audience participation theatre. When, mid-way through dinner the nice lady from the HDDR cast came and asked my husband if he would mind joining the show, he looked at me, looked at his two boys (wide-eyed and very excited for daddy) and threw aside his napkin with no hesitation. Sure, he said. Why not. Hence, the brave indian scout -
So while we enjoyed our corn bread, fried chicken, ribs and strawberry shortcake my husband gamely particpated in a scene right out of his worst nightmare. Because he knew the kids would love it even if he hated it. To make it up to him I make him corn bread. Whenever he wants. And remind him that it could have been worse. At least he wasn't the guy they dressed up as a fairy.
Walt Disney World Corn Bread - served at Fort Wilderness and Hoop Dee Doo Review
3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into 13x9 baking pan hat has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve. Makes 12 servings.
Wednesday, September 1, 2010
Peaches for dinner!
Well, officially this recipe is advertised as an appetizer, but I made it for dinner one night and it was delicious. Ooey, gooey and messy but worth the clean up involved. I can't say that the fam was as excited about this dish as I was. While D. loves peaches I think he wishes I would just focus on the classics like his beloved peach crisp and stop being so fancy-dancy with fruit.
So all this recipe requires is quesadillas, peaches and brie cheese. The dip is honey and lime juice/zest. You assemble the peaches and brie on the quesadilla, top it with another quesadilla then heat it up in a frying pan on the stove. I didn't do the best job cutting up the brie but no matter - it ate just fine. The full recipe, including the dip, can be found here at Cooking Light.
So all this recipe requires is quesadillas, peaches and brie cheese. The dip is honey and lime juice/zest. You assemble the peaches and brie on the quesadilla, top it with another quesadilla then heat it up in a frying pan on the stove. I didn't do the best job cutting up the brie but no matter - it ate just fine. The full recipe, including the dip, can be found here at Cooking Light.
Tuesday, March 3, 2009
Spinach salad with maple-dijon vinaigrette
I served this salad with a stew from The New Best Recipe Cookbook on Sunday February 22nd. TNBR is a standard in my kitchen. I use it all the time and have rarely been disappointed in a dish. Despite this recommendation for TNBR you'll note that my post is about salad, a recipe which I clipped from Cooking Light, March 2008. Don't get me wrong, the stew was good. (Better the second day, but I digress.) The reason I wanted to highlight the salad is because of the conversation I had with my husband while putting it together, which went something like this:
H: What's that?
Me (Cleaning spinach): Dinner.
H: I thought we were having stew.
Me (Chopping onion): We are. This is salad. To go with the stew.
H: Looks like a lot of trouble for salad.
Me (Coring an apple): It's about enough trouble for a salad. Trust me, you'll like it.
H: Is that bacon?
Me (Frying bacon): Yes.
H: For the stew?
Me (Slicing mushrooms): No, for the salad.
H: Looks like a lot of trouble for salad.
I won't lie to you. It was a lot of trouble for salad. What with the spinning and the draining, the chopping and the mincing, the splash of this and dollop of that. But I am a sucker for bacon and maple syrup season is just around the corner in our neck of the woods, so the sweet stuff has been on my mind. The verdict?
H: Wow. This is good salad. Is there more?
Me: Thanks. Plenty.
This salad recipe can be found on MyRecipes.com courtesy of Cooking Light magazine.
H: What's that?
Me (Cleaning spinach): Dinner.
H: I thought we were having stew.
Me (Chopping onion): We are. This is salad. To go with the stew.
H: Looks like a lot of trouble for salad.
Me (Coring an apple): It's about enough trouble for a salad. Trust me, you'll like it.
H: Is that bacon?
Me (Frying bacon): Yes.
H: For the stew?
Me (Slicing mushrooms): No, for the salad.
H: Looks like a lot of trouble for salad.
I won't lie to you. It was a lot of trouble for salad. What with the spinning and the draining, the chopping and the mincing, the splash of this and dollop of that. But I am a sucker for bacon and maple syrup season is just around the corner in our neck of the woods, so the sweet stuff has been on my mind. The verdict?
H: Wow. This is good salad. Is there more?
Me: Thanks. Plenty.
This salad recipe can be found on MyRecipes.com courtesy of Cooking Light magazine.
Subscribe to:
Posts (Atom)