Variety of Breadsticks

VARIETY OF BREADSTICKS

   

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

• combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
• drizzle melted chocolate and sprinkle with course sea salt

Can't you just imagine the possibilities?? Great for pot-lucks or picnics! 

The Perfect Salad

I've been on a really big "Salad Kick" lately, and have found the perfect way to create a delish salad that can be changed and has a huge variety of choices. Its much better than the bland old lettuce with bottled dressing with preserves and unwanted ingredients.

Start with the basics. From there, learn your favorite combinations. After the image, I've listed my favorite combinations that I make the most.

My favorite:

• Olive Oil + Apple Cider Vinegar + Dijon + Honey + Salt + Strawberries + Feta Cheese
• Clementine Olive Oil + White Wine Vinegar + Dijon + Honey + Salt + Oranges + Blue Cheese
• Olive Oil + Red Wine Vinegar + Dijon + Honey + Salt + Apples + Gorgonzola Cheese

Get creative! And remember, Feta cheese goes with everything! Its my favorite cheese, but don't forget to try Asiago Cheese, Gorgonzola, Blue Cheese, and even Goat Cheese (with honey).

You can also find many flavors of Olive Oil and Vinegars. "O Olive Oil Company" has some amazing choices, but many brands have infused Oils and such.

Always taste-test your dressing before tossing with the salad, and adjust ingredients to you liking!

Please Pin It on Pinterest to share this around! It would be greatly appreciated! =)
 

Spring Greens Salad w/ Fennel & Avacado

SPRING GREENS SALAD

with FENNEL & AVOCADO

1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1-1/2 Tblsp apple cider vinegar
1/4 cup olive oil
1 (9oz) bag spring greens
4 roma tomatoes, chopped
2 carrots, grated
2 medium fennel bulbs, trimmed of feathery stalks and thinly sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tblsp unsalted sunflower seed kernels

• Make the salad dressing: in a small bowl, whisk the mustard, honey, salt and vinegar. Drizzle in the olive oil, whisking to emulsify. Taste and adjust as needed.
• In a large bowl, combing spring greens, tomatoes, carrots, avocado, fennel and cucumber. Lightly toss to combine. Drizzle with some of the dressing, toss and taste, repeating until all ingredients are lightly coated.
• Top with sunflower seed kernels and serve immediately. 

This recipe can be found in this amazing cookbook:

And don't miss a chance to enter this amazing giveaway! SOOOO many ways to enter!

Pin-trosity! Pork loin & Apples

Crock-Pot Pork Loin & Apples

I have seen this particular "pin" many many times on Pinterest, and of course I pinned it to try it out. Lets just say, it was not a hit with the family. In fact, if we had a dog, I'm pretty sure the dog wouldn't want it either.

Maybe that was a little extreme. I love being able to taste the favors in my food, and this recipe had none. There was a "lot" of work put into it too--cut the slits, slice the apple, stuff the apple in the pork...cover with cinnamon yada yada yada. I was just really disappointed. It was awfully dry and apple did NOTHING for it. I could taste a little honey and cinnamon around the edges, but that was pushing the limits.

So what would I do differently? Not really sure that much could be done. Seriously.

I took a "pretty" picture before I let it cook....

....but that won't do me any good. I won't post a recipe that I don't approve!

Anyone else try this? Have ANY luck??

Pumpkin Granola

PUMPKIN GRANOLA

5 cups quick cooking oats
2 cups chocolate rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans

• Place two oven racks on the top and bottom 1/3 of the oven. Preheat the oven to 300°. Set aside two baking sheets with sides lined with a silpat, liner, parchment paper or aluminum foil. 
• In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice. 
• In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract. 
• Stir the wet ingredients into the dry ingredients. 
• Pour the granola on the baking sheets, splitting evenly between the two baking sheets. With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola. 
• Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom). 
• While that is in the oven, chop your nuts and combine them in a bowl and set aside. 
• With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet. 
• Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite. 
• Bake for a final 20-30 minutes, until completely dry and golden brown. Let the granola cool completely on the baking sheets.

recipe from Chocolate & Carrots September 2011

Beef & Black Bean Chili

BEEF & BLACK BEAN CHILI

1/4 cup olive oil 
2 pounds beef, cut into 1/2-inch cubes 
Salt and freshly ground black pepper 
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 tablespoons ancho chili powder 
1 tablespoon ground cumin 
1 bottle dark beer 
5 cups chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon honey 
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan. 
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. 
• Return the beef to the pot, add the chicken stock, tomatoes and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. 
• Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

AVACADO RELISH

2 ripe Hass avocados, peeled, pitted and diced 
1/2 red onion, finely diced
Lime juice 
Salt and pepper 
Cilantro leaves, chopped

• Combine all ingredients in a small bowl and season with salt and pepper.

CUMIN SOUR CREAM

8 oz sour cream

1 tsp cumin

• Mix sour cream and cumin together in small bowl.
• Serve a dollop in each bowl of chili.

recipe derived from FoodNetwork.com Bobby Flay