5-6 chicken breasts boiled shredded
1 pkg bowtie pasta cooked and cooled
1/2 C chopped celery
1 bunch of red grapes, sliced in half
1 can cashew halves
1 bottle coleslaw salad dressing
1 C mayo
Cook chicken and shred. Cook pasta. Cut up celery and grapes and mix into bowl. Add dressing. Put in fridge then serve on croissant sandwiches.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Saturday, June 8, 2019
Monday, March 14, 2016
Cranberry Avocado Salad
CRANBERRY AVOCADO SALAD WITH SWEET WHITE BALSAMIC VINAIGRETTE
Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette
Found on Pinterest – from Cafe Sucre Farine
for dressing:
⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oil
⅓ cup extra virgin olive oil
⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oil
⅓ cup extra virgin olive oil
For Salad:
12-16 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almond
For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about ¼ cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper.
12-16 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almond
For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about ¼ cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper.
Serve with the extra dressing.
Spiced Almonds
5 cups sliced almonds, or a 1 pound package
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
4. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.
Monday, December 29, 2014
Candied Yams
Ingredients
Preheat oven to 350 degrees F. Butter a 1-1/2 quart or 8 x 8 inch baking dish; set aside. Peel and slice or cut cooked sweet potatoes into chunks and layer into prepared dish, seasoning with salt in between layers.
Place water and sugars into a saucepan and bring to a boil, stirring regularly, for about 3 minutes, or until sugars are well dissolved. Add the spices, pepper and butter; stir in until butter is completely melted. Pour mixture over the sweet potatoes and gently toss to coat all of the pieces; taste and adjust for seasonings.
Bake, uncovered, at 350 degrees F for about 35 minutes or until fork tender, basting several times using a spoon or a bulb baster, to avoid breaking up the sweet potatoes. Remove and baste again before serving.
Cook's Notes: Boil sweet potatoes whole and unpeeled until tender, about 10 minutes, or may also bake at 400 degrees F for about 45-50 minutes, or just until fork tender. Actual times will be dependent on size. You want them tender but not mushy. Set aside until cool enough to handle for peeling and slicing. May be prepared in advance. I prefer to use a light brown sugar, but if you like a heavier molasses flavor, use dark. I also use unsalted butter. If you use salted butter, take care with additional salt, adjusting as needed, to taste. Double in a 9 x 13 inch baking dish for the holidays.
Slow Cooker: Peel and carefully slice raw sweet potatoes; add to slow cooker. Prepare syrup as above and pour over sweet potatoes. Toss, cover and cook on low for 6 to 8 hours, checking first at 4 hours, or until tender, gently tossing several times.
Stovetop: Peel and carefully slice raw sweet potatoes and place into a large skillet. Prepare the syrup as above and pour all over the sweet potatoes. Toss, cover and cook over very low for about 1 hour, or until tender, gently stirring several times.
For Praline Yams: Add 1/2 cup of chopped pecans to the syrup and pour over the cooked sweet potatoes; toss and bake as above.
Source: http://deepsouthdish.com
- 3 pounds of raw sweet potatoes, about 4 medium, cooked
- 1 teaspoon of kosher salt, or to taste
- 1/3 cup of water
- 1/2 cup granulated sugar
- 1/2 cup of light brown sugar
- 1/4 teaspoon each of ground cinnamon and freshly grated nutmeg
- 1/8 teaspoon of ground ginger
- 1/4 teaspoon of freshly cracked black pepper, optional
- 1/2 cup (1 stick) of unsalted butter
Preheat oven to 350 degrees F. Butter a 1-1/2 quart or 8 x 8 inch baking dish; set aside. Peel and slice or cut cooked sweet potatoes into chunks and layer into prepared dish, seasoning with salt in between layers.
Place water and sugars into a saucepan and bring to a boil, stirring regularly, for about 3 minutes, or until sugars are well dissolved. Add the spices, pepper and butter; stir in until butter is completely melted. Pour mixture over the sweet potatoes and gently toss to coat all of the pieces; taste and adjust for seasonings.
Bake, uncovered, at 350 degrees F for about 35 minutes or until fork tender, basting several times using a spoon or a bulb baster, to avoid breaking up the sweet potatoes. Remove and baste again before serving.
Cook's Notes: Boil sweet potatoes whole and unpeeled until tender, about 10 minutes, or may also bake at 400 degrees F for about 45-50 minutes, or just until fork tender. Actual times will be dependent on size. You want them tender but not mushy. Set aside until cool enough to handle for peeling and slicing. May be prepared in advance. I prefer to use a light brown sugar, but if you like a heavier molasses flavor, use dark. I also use unsalted butter. If you use salted butter, take care with additional salt, adjusting as needed, to taste. Double in a 9 x 13 inch baking dish for the holidays.
Slow Cooker: Peel and carefully slice raw sweet potatoes; add to slow cooker. Prepare syrup as above and pour over sweet potatoes. Toss, cover and cook on low for 6 to 8 hours, checking first at 4 hours, or until tender, gently tossing several times.
Stovetop: Peel and carefully slice raw sweet potatoes and place into a large skillet. Prepare the syrup as above and pour all over the sweet potatoes. Toss, cover and cook over very low for about 1 hour, or until tender, gently stirring several times.
For Praline Yams: Add 1/2 cup of chopped pecans to the syrup and pour over the cooked sweet potatoes; toss and bake as above.
Source: http://deepsouthdish.com
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