Spinach Salad

Yummy Spinach Salad

No pictures today, but we had the tastiest dinner tonight, so I wanted to share it (and have it on my blog so I can remember it later). This is a very slight variation of my friend Kendee’s recipe. It’s also scaled down for two adult servings – but keep in mind this was our entire dinner (along with some ciabatta bread from Trader Joe’s), so we ate pretty large servings.

Salad Ingredients:

1/2 bag of baby spinach
6 slices of cooked bacon, chopped
handful of sliced almonds
1 avocado, cut into chunks
handful of Craisins
handful of cherry tomatoes, cut in half

Directions: Place the spinach in the bottom of your bowl. Sprinkle each remaining ingredient over the top, creating layers. When you are ready to serve, toss together with the salad dressing (you won’t need it all) or serve with the dressing for individual servings.

Spinach Salad Dressing:

1/4 C. red wine vinegar
1/2 C. sugar
1/2 red onion, chopped
1/2 tsp. salt
1 tsp. honey mustard
1 C. olive oil

Put all of the ingredients (except the olive oil) in the blender. Mix up, then add the oil, and blend again. It is DELISH! And pretty healthy too.

Pizza Dough - Bread Machine

3/4 C. hot tap water

1 Tbs olive oil

1 1/2 tsp salt

2 1/4 C. flour

1 tsp sugar or put honey around the edge of the bowl

Italian seasoning or garlic salt

1 tsp yeast

Put on dough cycle. When it's done, let it rest 15 minutes, roll out the dough, prick with fork. Brush olive oil around the edges. Add sauce, cheese, toppings. Cook 425 for 15 minutes.

Whole Wheat Brownies

6 Tbs (3/4 stick) unsalted butter melted, plus more for pan

1/2 C. flour

1/2 C. whole wheat flour

1/3 C. unsweetened cocoa powder

1 1/4 tsp baking powder

1 tsp coarse salt

1/4 tsp baking soda

1 C. packed light-brown sugar

1 1/4 C. unsweetened applesauce

1 large egg

8 oz semisweet chocolate, coarsely chopped

1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line w/ parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.

2. In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces choc. in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.

3. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.

Chocolate chip, Oatmeal, Peanut butter cookies

C.O.P. Cookies - (chocolate chip, oatmeal, peanut butter) Contributed By: Mark, | See all of Mark's recipes
Active Time: 30 Minutes Total Time: 2 Hours	Remove Image
Cookies That Will Quickly Disappear INGREDIENTS 2 sticks unsalted stick butter – softened 1 cup firmly packed brown sugar ½ cup granulated sugar 2 eggs 2 teaspoons vanilla ¼ cup Canola oil ¼ cup water 1 1/2 cups all-purpose flour * 1 teaspoon baking soda 1 teaspoon cinnamon 3 cups uncooked Quaker Quick Oats or old fashioned or Instant single-serving Cinnamon Spice 1 cup natural creamy peanut butter ** 1 1/2 - 2 cups chocolate chips
DIRECTIONS * for high altitude increase flour to 1 3/4 cups 1. heat oven to 350 degrees F 2. beat together butter, sugars and peanut butter ** (stirred well) 3. add eggs and vanilla – beat well 4. add canola oil, water, flour, baking soda, cinnamon – mix well 5. stir in oats and chocolate chips – mix well 6. drop onto un-greased cookie sheet by rounded tablespoon – 12 cookies 7. bake 10 – 12 minutes or until golden brown 8. cool for 1 minute then move to cooling rack makes 4 – 5 dozen –- for bar cookies use un-greased 9X13 pan & bake for 30 – 35 mins.

Chewy Coconut Bars

Yield: Makes 15 (2 1/2 by 1 1/2 inch) bars RECIPE INGREDIENTS 1/2 cup all purpose flour 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/2 cup light brown sugar 1 egg 1/2 cup dried cranberries 1 1/2 cups sweetened shredded coconut
DIRECTIONS Preheat oven to 350 degrees F. Combine flour, cinnamon, baking soda and salt in a bowl. Mix and set aside. In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8 inch square baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place on a rack to cool, and then cut when cooled down.
Recipe reprinted by permission of Alexander's Inn, NM. All rights reserved. Date Added: 01/01/2008

White Chunky Chocolates

12 ounces white chocolate morsels

1/2 C. raisins

1/2 C. dried cranberries

1/2 C. roasted, salted peanuts

1/2 C. roasted, salted cashew pieces

1. In a medium, microwavable bowl, melt the white chocolate, stirring once, for about 45 seconds. Stir in the raisins, dried cranberries, peanuts and cashews.

2. Spoon the mixture into 2 flexible ice cube trays, whacking the trays on the counter to remove any air pockets and to level out the mixture. Refrigerate until set, about 30 minutes. Flex the trays to release the candies.

Chicken Rice Soup with Avocado

3 Tbs olive oil

1 1/2 pounds chicken breasts

salt and pepper

3/4 red onion, chopped

1 pound red-skinned potatoes, cut into 1/2-inch pieces

1/2 C. rice

1 32-oz container (4 C.) chicken broth

1/2 C. chopped fresh parsley

1 avocado, peeled, pitted, and cut into 1/2 inch cubes

1. In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes. Transfer to work surface. Add 3/4 of teh onion to the pot, lower the heat to medium and cook, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

2. Cut the chicken into bite-size pieces and return to the pot with any of its juices. Stir in teh rice, chicken broth and 3 C. water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the potatoes are tender. 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the remaining onion.