Vinaigrette's Galore!

I don't know what it is about this time of year, but this is when I really start to CRAVE salads. They just seem to taste better! Although it's still crazy cold here-I know spring is coming, because every morning I'm rudely awakened to the many different sounds of VERY LOUD chirping birds!! They weren't this loud in Utah!

Chicken Berry Salad

adapted from Pampered Chef

1 romaine heart

2 cups shredded chicken(rotisserie is perfect for this)

1 cup fresh raspberries or strawberries

1 cup sugar snap peas, cut diagonally

1/4 cup toasted pecans(candied almonds taste divine on this!)

1/4 cup red onion, sliced thin

Shredded provolone cheese-amount to your liking

Citrus Vinaigrette

1/4 cup orange juice concentrate

2 Tb oil

1 Tb white wine vinegar

1/2 tsp Dijon mustard

Whisk ingreds. together store in a jar in the frig. until your ready to serve salad. Make dressing a day or two ahead for even better taste.

Raspberry Vinaigrette

This is the only vinaigrette dressing Dave and Garrett like!

1 cup Light extra-virgin Olive oil
1/3 cup red wine vinegar
1/2 cup sugar
1/2 tsp salt
1 tsp dry mustard
1/2 tsp Dijon mustard
2 Tb red onion
1 1/2 tsp poppy seeds
3/4 cup raspberries(if frozen,thaw)

In blender add: vinegar, oil, sugar, onion, salt, and mustard's. Pulse a few times to blend. Add raspberries pulse a few more times to incorporate. Store in a jar. Refrigerate. Flavor improves if made in advance!

Poppy Seed Dressing

recipe from Laura

3/4 cup oil
1/3 cup honey

1 Tb mustard

2 Tb apple cider vinegar

1 tsp salt

2 Tb poppy seeds

1 Tb red onion finely diced

Add ingreds. to a jar with lid. Shake to combine. Store in frig.

JUST LIKE STORE BOUGHT BREAD...ONLY BETTER!

Soft, light and fluffy...no, I'm not talking about a cat! I'm talking HOMEMADE WHEAT BREAD THAT IS TO DIE FOR! I've always been a sucker for yummy homemade white bread, but we all know it's just not good for you. I've searched for years looking for a whole wheat recipe that brings home that store bought texture, even the pickiest of white bread eaters will love!

My search is finally over, thanks to a blogger that has been on the same quest. If you prefer to use a bread machine you can visit her blog: http://tammysrecipes.com/node/3143 to get instructions on how she does this in her machine. I use my Bosch-the greatest mixer on the planet! I've been making bread twice a week since I found this recipe! I just can't bare to buy a loaf from the store and spend $4.00 for zero nutrition.

Good luck, and happy bread making, I hope!

MY FAVORITE WHOLE WHEAT BREAD

Makes 2 loafs

1/4 cup packed brown sugar

a dash of ground ginger

1/4 tsp crushed vitamin c wafer (citric acid)

2 tsp salt (I use a little less)

1/4 cup oil

1/4 cup honey

4 tsp granulated lecithin (I found this at the health food store)

1/2 cup vital wheat gluten-Can be found in most grocery stores next to the flour, also at health food stores.

2 cups really warm water

4 tsp active dry yeast

2 Tb milk

6 cups **Whole Wheat Pastry Flour (White Wheat) Make sure you scoop into measuring cup and scrape off with a flat edged knife.

I sometimes replace one of the cups of flour with regular white flour to make it even lighter.

In a Bosch or Kitchen Aid attached with the dough hook, add above ingredients in order, to the milk. Pulse to combine. Turn to low and add flour one cup at a time. Add the last cup of flour slowly-you might not need to use the whole cup. You want the dough to not be sticking to the outer sides of the bowl at all-they should be clean looking. I never add more flour than the recipe calls for, unless dough is still sticking to the sides. If so, I add one tablespoon of flour at a time until it is no longer sticking. The dough should be slightly sticky. Turn the mixer to med. speed. Knead for 3 minutes. Turn off mixer and let rest for 20 minutes. Turn on mixer and knead for another 3 minutes.

Transfer dough into a greased large bowl. Turn dough once to cover with oil. Cover bowl with kitchen towel and place in a non-drafty area. Let rise for at least an hour. Punch down dough and divide into two. Shape into loafs and place in greased bread pans. Let rise 40 minutes or until doubled in size.

Preheat oven to 375 degrees. Bake for 30 - 40 minutes. Halfway through baking, I tent loafs with foil (shiny side down) to keep the tops from getting too dark.

**If you don't have a wheat grinder and White Wheat on hand-The brand King Arthur sells White Wheat Pastry flour at most grocery stores. I've never used regular Whole Wheat Flour (Red Wheat) in this recipe. I don't like the flavor. It's a little too nutty tasting for me. I know- picky picky!

Update:
I take back what I said- my wheat grinder broke (boo hoo) this week, and all I could find in my neck of the woods was regular ground Whole Wheat - so I proceeded to make the bread, replacing one of the cups of flour with white flour. The results were the same, AMAZING! I love this bread forever and ever and ever and...okay I'm done!

Easy and Elegant Asparagus

I love this vegetable! It makes any meal look fancy-smancy! It's been on sale lately, so we've been enjoying this veggie a few different ways-I'll post those recipes later.
If your asparagus is pencil thin, it can easily over-cook. Be sure to cut broiling time by a minute or two. Try not to buy spears that are really thick, they are too woody.

Fast Broiled Asparagus

Cooks Illustrated

Snap about 2 inches off the bottom of each spear.

On a rimmed cookie sheet. Toss 2 pounds asparagus with 1 Tablespoon olive oil. Sprinkle lightly with sea salt. Place on highest rack in oven. Broil for 3 to 5 minutes. Shake the pan once half way through cooking.

What the world needs now...is more CUPCAKES!

Insanely moist chocolate cake with chocolate chips, with chocolate frosting with toffee bits...could there be anything better? These babies were a major hit! I'd say these are a cure for all of your problems! I'm trying to eat dessert once a week, instead of daily. So maybe my taste buds were a little amped up-but really, my weekend was blissful thanks to these.

I've seen this recipe on a number of blog sites, so who knows who gets the credit. One way Sisters Cafe made this was in bundt form with dripping luscious frosting. I've been told it's also amazingly good.

Insanely Moist Chocolate Cupcakes

1 Devils food cake mix
1 small box (4oz) instant chocolate pudding
4 eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup oil
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.
You will need 3 muffin pans. Line only 2 1/2 of the pans with paper cups. Give or take a few.

Place all ingredients except chocolate chips in mixer. Blend for 30 seconds scraping sides of bowl. Continue to mix on med. speed for 2 minutes. Stir in chocolate chips. Scoop 1/4 cup of batter into each cup. Bake for 18 - 20 minutes or until tops springs back when touched. Let cool.

*Recipe update: I recently made these with only 1/2 cup sour cream and they were just as moist and yummy!

My Favorite Chocolate Frosting

1 stick butter - softened
1/2 cup cocoa powder
1/3 cup half & half (you can use heavy whipping cream or whole milk)
1 1/2 tsp pure vanilla
4 to 5 cups powdered sugar
pinch of salt

In an electric mixer beat butter until creamy. Add cocoa until just combined. Add vanilla, salt and 1 cup powdered sugar. Mix until combined. On low, pour in a little of the milk alternating with powdered sugar 1 cup at a time. Mix until you get the consistency you like.

SOUP TO WARM THE COCKLES OF YOUR HEART!

A day like this. . .

Calls for some soup like this. . .



Chicken and Corn Chowder with Sweet Potatoes
found on My Kitchen Cafe - adapted from Cooks Country
serves 8

3 cups whole milk
1 cup yellow corn muffin mix (Jiffy Brand)
2 Tb butter
1 onion-chopped fine
3 garlic cloves-minced
1/2 tsp cumin
1/2 tsp dried oregano
2 quarts chicken broth
1 1/2 pounds skinless chicken breasts, cut into 1/2" cubes
2 sweet potatoes, peeled and cut into 1/2 " pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn
1/2 cup fresh parsley - chopped
salt and pepper to taste

Mix milk and 1 cup muffin mix in a bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foamy. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth , raw chicken, and potatoes. Bring to a boil, reduce heat and simmer until potatoes are just tender, about 8 minutes.

Stir in milk mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt. Stir in parsley and season with salt and pepper.


If you are a sweet potato kind of person, you will flip for this soup! It has such a great flavor. I didn't like the sweet potatoes as much as Dave did. I prefer them drenched in butter, brown sugar and marshmallows! Next time (and there will be a next time) I'll use regular potatoes.