Raspberry Poppy Seed Dressing

Here's a sweet and tangy raspberry vinegar and poppy seed dressing to help with your resolution to eat more greens.  Great with chicken or use it on a side salad with fresh berries in the summer.  You can easily cut the sugar to 1/2 cup and it doesn't alter the taste.  Happy Eating!

Ingredients

 

3/4 cup granulated sugar

1 tablespoon grated onion
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup raspberry vinegar
1 cup vegetable oil
1 1/2 teaspoons poppy seeds

 

Directions

1. In electric blender, combine onion, sugar, mustard, salt and raspberry vinegar. Whirl in blender for 15 seconds. While blender is running, slowly add vegetable oil through the center opening in the lid. On lowest speed, add the poppy seeds.

2. Place in a covered container and refrigerate.

Makes 2 cups.

Balsamic & Parmesan Roasted Cauliflower

Like a lot of people, my husband and I decided we were going to get back into shape for 2013.  I have some baby weight I need to get rid of and my husband has a little sympathy weight he would like to lose. When I walked into Mariano's on Saturday morning, the first thing I saw was a huge display of cauliflower. I picked some up for dinner.  I don't know why I don't make cauliflower more often because we devoured it after following this recipe.  I even cut down on the cheese and it was still delicious.  Happy cooking!

 

 

Ingredients

8 cups 1-inch-thick slices cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese


Directions

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

A dessert to lust after

My girlfriend made Chocolate Lust for New Year's Eve.  I'd never heard of this dessert before and after trying it I feel as if I've been missing out on something spectacular all these years.  I will definitely be making this for my next party.  Happy eating! 

 Ingredients

1 cup flour

1 cup finely chopped pecans

Cool Whip (buy 2 small packages or 1 large size)

2 packages chocolate instant pudding

1/2 cup butter

8 oz. cream cheese

1 cup powdered sugar

3 cups milk

Directions

Mix flour, nuts and melted butter. 

Press flour mixture into 9x13 pan. Bake for 15 minutes at 350 degrees. Let cool. 

Whip together cream cheese, powdered sugar and 1 cup Cool Whip.

Spread over cooled crust.  

Mix together pudding and milk. 

Spread over cream cheese mixture. 

Top with remaining Cool Whip.

Enjoy.


The end to a great NYE...an empty bottle of Flowers and half a pan of Chocolate Lust left...Happy New Year!

Costco's Quinoa Salad

Costco has a delicious and light quinoa salad available in their deli section.  Like most things at Costco though, it is too much for just us.  My sister found this recipe online and it's just as good as Costco's.  We make a few changes to it.  We don't add the mung beans or red lentils and don't always use red quinoa sometimes just the white quinoa.  I don't think you miss the changes that much from the Costco version.  It is most flavorful when just slightly chilled or at room temperature.  Happy cooking!

Ingredients

2 cups red and white quinoa (mixed)

kosher salt

1/3 cup plus 1 Tbs. extra-virgin olive oil, more as needed

3 Tbs. white or rice wine vinegar, more as needed

3 Tbs. fresh lemon juice, more as needed

1 to 2 tsp. finely grated lemon zest

freshly ground pepper

3/4 cups chopped roma tomatoes

3/4 cups diced english cucumber (1/2-inch dice)

1/2 cups thinly sliced scallions

3/4 cups diced red bell peppers (1/4-inch dice)

1 cup cooked red lentils

1 cup cooked mung beans

2 Tbs. chopped fresh cilantro leaves and stems

2 Tbs. chopped fresh flat-leaf parsley

Directions

Rinse the quinoa under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the quinoa, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the quinoa covered, until tender, about 15 to 20 minutes. Drain and rinse the quinoa with cold water to stop the cooking.

Transfer the quinoa to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar and lemon juice in a small bowl and gradually whisk in the remaining 1/3 cup of olive oil. Whisk in the lemon zest. Taste and season with salt, pepper, and additional vinegar and lemon juice or olive oil as needed.

Put the cooked and cooled quinoa in a large serving bowl and toss to break up any clumps.

Add the tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, cilantro, and parsley and 1/2 cup vinaigrette and toss.

Taste and season as needed with more vinaigrette, salt, and pepper.

Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Golden Eagle Snatches Kid

 

This is just insane.  You need to watch the slow motion at the end.

Pizza Dip that won't disappoint!

This pizza dip will be a hit at your next holiday party or while watching Sunday football.  You can easily make this the day before you serve it.  We're having an Italian themed dinner at my in-laws for Christmas and I will be making this for our gathering.  Goes great with sliced fresh bread or crackers.  Happy dipping!

Ingredients

1- 8 oz. softened cream cheese

1/2 t. parsley

1/2 t. oregano

1/4 t. basil

1/4 t. garlic powder

1/4 t. red pepper flakes

1 c. shredded mozzarella

1 c. grated Parmesan

1 c. pizza sauce

2 T. diced green pepper

2 ounces pepperoni, chopped

2 T. sliced black olives

 

Directions

Mix cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.

Spread in the bottom of 9" pie plate or shallow dish. Sprinkle 1/2 cup mozzarella and 1/2 cup Parmesan on top of the cream cheese mixture.  Spread pizza sauce over all.

Microwave pepperoni for 30 seconds.

Sprinkle with remaining cheese, top with green pepper, pepperoni, and olives.

Cover, microwave for 5 minutes or bake at 350 for 15-20 minutes.

Jalapeno Popper Dip

You have probably noticed this dip floating around on numerous websites.  I made it for a gathering of friends on Sunday while we watched the Bears game.  It was a touchdown!  I would recommend adding the diced jalapenos a little at a time and taste it as you go.  You don't want it too spicy that no one can enjoy it.  I served it with tortilla chips. Happy dipping! 

Ingredients

• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup grated Parmesan
• 1 (4 ounce) can diced green chilies
• 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, melted

 

Directions

1.  Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.
2. In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.
3. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly.
4. Serve with chips, crackers, or baguette slices.