Apple and Walnut Salad

My co-worker brought this salad to a potluck at work several weeks ago and I was hooked from first bite. I've made it a few times since and I can't seem to get enough of it. I love that it's not only yummy but also has only a few ingredients and can be put together in a few minutes.

Ingredients:

spinach
green apple
walnuts
bleu cheese crumbles

Directions: Cut up part of the apple and toss everything together (no concrete amounts - just toss in however much you think you need for how many you are feeding). This salad is really good with Annie's Organic Creamy Balsamic dressing (I found it in the natural food section of my grocery store).

*Optional: Strawberries are also really good in this salad.

Yogurt Deliciousness

Lately I have been loving this treat. It only requires a few ingredients and it's super fast and easy to throw together. Here's what you need:

plain yogurt (Greek style)
strawberries
walnuts
honey

Add the strawberries and walnuts to the yogurt and drizzle a little honey on top and you've got yourself the perfect Summer treat.

Honey Lime Chicken Enchilladas

4 Tbs. honey

2 Tbs. lime juice

1 Tbs. oil

2 tsp. chili powder

1/4 tsp. garlic powder

[Mix together]

Mexican blend shredded cheese

Tortillas {medium size}

1 can green enchilada sauce


Cook and shred 4 chicken breasts. Mix above sauce with shredded chicken. Roll chicken mixture and grated cheese into flour tortillas. Top with green enchilada sauce and a little grated cheese.


Bake at 350 for 30 minutes covered...take off foil and bake an additional 10 minutes or until cheese is bubbly.


* The recipe didn't call for it but I garnished them with pico de gallo, guacamole and cilantro.

Monkey Bread

I haven't posted here in so long! I actually had time to cook on Father's Day, so I will be sharing those recipes here. For breakfast, I made Wendel bacon and eggs, along with this monkey bread. It is definitely a special treat, as it is not a low-calorie item, but it is really good every so often.

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Monkey Bread (from my Mom)

1/2 C. chopped pecans
18 (approximately) frozen Rhodes rolls
1 small package of instant butterscotch pudding
1/2 C. butter or margarine
1/2 C. brown sugar
cinnamon

Grease a bundt pan. Put the chopped pecans in the bottom of the pan. Layer the Rhodes rolls on top of the nuts. Sprinkle the package of butterscotch pudding on top. Melt the butter and stir in the brown sugar (let it thicken a little) and pour this over the top. Sprinkle with a little bit of cinnamon. Place in a cold oven overnight. In the morning, take out of the oven and preheat the oven to 375 degrees. Bake for 30 minutes.

Notes:
Don't try to squeeze in a bunch of rolls because they will grow a lot. If 18 seems too squished, take some out.

I found that the baking time was a little bit too long for my oven. I say bake for 20-30 minutes but keep an eye on it so it doesn't burn. Also, don't bake it too close to the top of the oven (put it on the middle rack).

Andes Mint Cookies

This has been a favorite recipe of mine since I tried it a couple of years ago. I usually end up making them around Christmas. This year, I decided to try altering it slightly by putting Hershey's Candy Cane Kisses on top of some of them. I like how they look and they are pretty yummy too.

ANDES MINT COOKIES
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).

When cookies come out of the oven, place an Andes mint or a Candy Cane Hershey's Kiss on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. (I like to leave the kisses as they are without swirling them because I like the look of the stripes.) Allow to cool.

Recipe from Becky Higgins.

Simple Corn Chowder

You won't believe how fast and easy this is to make.

Step 1:
 2 c. water
1 c. carrots
1 1/2 c. diced potatoes
a little bit of chopped celery
Cook vegetables with salt for 10 min.


Step 2:
1/4 c. butter
2 c. milk
1/4 c. flour
Boil until thick. Add vegetables and water to the sauce. Add 1 can of creamed corn. Serve topped with grated cheese.

*I also like to add some frozen corn and peas as well as some rosemary, thyme, and fresh pepper to season it. I also recommend doubling this recipe so there is plenty to go around (and some for leftovers the next day - yum).

Recipe compliments of Rebecca Cooper.

Roasted Red Pepper Pasta

This is a dish that tastes much better than it photographs.

3 Red Bell Peppers
2 Tb pine nuts (optional, but I love that nutty flavor)
1/2 Medium Onion, finely chopped (I only use a quarter)
3 Cloves of Garlic, Minced
1/2 Cup Heavy Cream
Fresh Parmesan, shaved
1/2 to 1 lb Pasta

Roast the red peppers until the skin is blackened, place in a Ziploc to steam and remove skins. Remove seeds and set aside. (More detailed directions here.)

Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.

In a blender process the peppers and pine nuts until smooth.

Cook pasta.

Drizzle some Olive Oil in a large skillet over medium. Add the onion and saute until it is beginning to be translucent and add garlic. Heat until fragrant. Pour in puree and add plenty of salt tasting as you go. Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.

Pour in cream and stir to combine. Add more salt if needed and add drained pasta. Toss to coat and top with Parmesan shavings.

Recipe compliments of Sweet Basil