Strawberry and Spinach Salad w/ Pistachios

Such a delightful salad. Who knew that pistachios would go so well with this combo. I decided to try it since I bought a huge bag from my local warehouse store.
Strawberry and Spinach salad
Strawberry and Spinach Salad w/ Pistachios
Serves 2
Here are the Ingredients:
  • 4 cups baby spinach, rinsed and drained
  • 1 cup strawberries, topped and quartered
  • 1/4 cup roasted pistachios, shelled
  • 1/4 cup avocado oil, or olive oil
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon poppy seeds
  • 1.5 tablespoons white sugar
  • 1.5 tablespoons distilled white vinegar
  • 1 teaspoon balsamic vinegar
  • small splash of Worcestershire
  • 1/2 tablespoon minced onion
Whisk together the last 7 ingredients. Slowly whisk in oil until well blended. Place in refrigerator until chilled. At least 30 minutes. Toss together strawberries, spinach, and pistachios with desired amount of dressing (around 4 tablespoons) and serve. If you want to add protein it’s very good with grilled chicken.

Iced Sicle

I had this new Iced Cake Vodka a couple of oranges and immediately thought it would be good with half and half. It’s kind of like a Dreamsicle minus the liqueur.

Iced Sicle

iced sicle #2

Iced Sicle
Here are the Ingredients:
  • 1.5 oz Smirnoff Iced Cake Vodka
  • 1 oz fresh squeezed orange juice
  • 1 oz half and half
  • whipped cream
  • orange twist
Chill cocktail glass with ice and water. Put ice in a shaker and pour in ingredients. Shake twice and pour into chilled glass. Top with whipped cream and an orange twist. So so delicious.


Four Bean Salad

If you’re looking for a meatless meal with lots of protein and tons of flavor, this is the salad for you.
Four Bean Salad
Four Bean Salad
Here are the Ingredients:
  • 15 oz can Garbanzo Beans
  • 15 oz can Black Beans
  • 15 oz can Pinto Beans
  • 15.25 oz can Kidney Beans
  • 1.5 cups frozen corn, defrosted
  • 1/3 cup fresh pomegranate seeds
  • 1 small red bell pepper, diced
  • 1/4 cup olive or avocado oil
  • 1/4 cup shallots, finely chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 2 pinches of sugar
Pour all beans into a colander and rinse thoroughly until water runs clear and allow to drain.  In a large bowl combine the last 6 five ingredients with a whisk. Slowly whisk in oil until combined. Add all the remaining ingredients and toss until well coated. Refrigerate until chilled and serve.

Seasoned Salts

Such a great idea! These were gifts courtesy of a great gal at work.

citrus #1

Seasoned Salts
Here are the ingredients:
  • 1 cup packed fresh rosemary leaves
  • 1 cup coarse salt
  • 3 cups Kosher salt (or other flake-style salt, like sea salt)
Put the rosemary leaves and coarse salt in a food processor. Pulse on and off about 8-10 times, or until the rosemary is blended into the salt, and the salt is similar in texture to table salt (it will be damp and look almost like wet sand).
Add the Kosher salt to a bowl; stir in the rosemary salt mixture and combine thoroughly. Spread out on a baking sheet to dry for a few hours and then transfer to jars with tight fitting lids. Keeps indefinitely.
  • 1 tablespoon citrus zest
  • 1/2 cup sea salt
Preheat your oven to 225 F
Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren’t any clumps of zest. Spread across a parchment lined baking sheet. If you’re making more than one flavor of salt, repeat this as many times as necessary. For example, this time I made 6 salts, and I arranged them across two baking sheets.
Bake for 70 minutes, or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. Salts keep in an air-tight jar for a couple of months.
Makes 1/2 cup of finishing salt.

Toasted Fluffed Martini

This is a perfect after dinner Martini. Who needs dessert when you have this lovely sweet drink.


Toasted Fluffed Martini
Here are the Ingredients:
  • 1.5 oz Fluffed Vodka
  • 1 oz Dark Creme de Cacao
  • 2 oz cream
  • marshmallows, garnish
Pour all ingredients into a shaker of ice and shake well. Pour into chilled cocktail glass. Top with marshmallows and toast with torch.

Fluffed Root Beer Cocktail

Ladies, you’re going to love this!!
Fluffed Root Beer Cocktail
Here are the Ingredients:
  • 2 oz Marshmallow Vodka
  • 1 can or bottle of Root Beer
  • Real whipped cream
  • Ice
Pour marshmallow vodka over ice and pour in Root Beer. Top with whipped cream and stir. Enjoy!!

Jalapeno Bean Dip

Fritos and Bean Dip seem to go hand in hand.

Jalapeno Bean Dip
Here are the Ingredients:
  • 1 can of pinto beans, drained and save liquid
  • 5 pickled jalapeno halves, jar
  • 1 teaspoon jalapeno pickled juice, jar
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • pinch of cayenne
Pour drained beans in a Cuisinart and blend with pulse. Slowly add liquid until you’ve reached desired consistency. Add the remaining ingredients and chill for 1 hour. Serve with your favorite chip, although I recommend Fritos.

Iron Skillet Pot Roast

Not all pot roast has to be cooked in a crock pot or in a dutch oven. This is such a simple recipe with an amazing amount of flavor.

Iron Skillet Post Roast
Here are the Ingredients:
  • 2-3 pound pot roast
  • 1 bag of Lipton Onion Soup
  • 1 tablespoon vegetable oil
  • 1 cup hot water
Preheat oven 275 degrees
Heat oil in an iron skillet on medium high. Nicely brown both sides of meat. Meanwhile mix Onion Soup in water. When meat is browned pour the Onion Soup over the top of the roast. Make sure the skillet is as full as possible with out spilling. Place in oven and place a lid or foil on top. Slow bake for 2 hours and then flip the meat and bake for another 2 hours. Make gravy with drippings and serve with your favorite potatoes or rice.

Mexican Cheese Soup

Served in my favorite bowl from my grandmother’s kitchen! See recipe under Soup!

Stuffed Red Bell Peppers

When you cook them sliced they don’t take as long and you have more control over your portions. Serve with homemade mashed potatoes and you have a perfect meal.
Stuffed Red Bell Peppers
Here are the Ingredients:
  • 4 fat red bell peppers, sliced and cored into 1 inch slices
  • 1.5 pound fresh chicken, ground
  • 1 cup carrots, finely shredded
  • 1/2 yellow onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 egg, slightly beaten with fork
  • 1 cup panko bread crumbs
  • 1/2 cup oatmeal, dry
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoons tomato paste
Preheat oven 375 degrees
Place all ingredients except bell peppers in a bowl and mix with your hands until blended. Place bell pepper ring on a nonstick foil lined baking sheet and fill each with meat mixture. Top each with 1 tablespoon of ketchup and spread to cover the tops. Place in oven and bake for 40 minutes. Serve with rice or mashed potatoes.
1 teaspoon garlic powder

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