5 Things I’m Thankful For and A Simple Salad

Tags

bacon, blue cheese, food, life, pear, salad, simple, spinach, thankful, Thanksgiving

Sometimes it’s the simple things in life that make it awesome. Inspired by my friend Liz, I am going to list fivethings that I am thankful for. A reminder never hurts.

1. Some awesome people – without them I would not be who I am.
   1. My husband James
   2. My brother Charlie
   3. My best friend Jamie
   4. My grandparents.
2. My blogging family that has given me so much love, inspiration, and a creative outlet.
3. My job. Love it some days. Hate it other days. Being a nurse is a damn good occupation. I am thankful for it.
4. My garden. Nothing is more satisfying that digging in the rich dirt and enjoying foods I grew myself.
5. Books. I love books. They give me so much joy. See what books I enjoy and friend me at goodreads.com

A Simple Salad

• 2 cups baby spinach
• 1 slices of bacon, fried and chopped
• Blue cheese
• 1 pear, thinly sliced
• Appalachian Naturals’ Pomegranate Vinaigrette
  

Combine the ingredients and top with the dressing. Enjoy!

What are you thankful for?

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Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza

Tags

bacon, blue cheese, Italian, kale, mushroom, onion, pesto, pizza

Shew! What a long name for such a great recipe. But how to shorten it?!? If you remove any of the title, you would remove such a key ingredient the reader would no longer have any idea of the true flavor palate or the recipe. So here it is… the whole long title….

Kale, Caramelized Red Onion, Bacon, Mushroom, and Blue Pizza 

The Crust:

• 4 cups all-purpose flour
• 1 tsp sugar
• 1 package of yeast
• 2 tsp salt
• 1 1/2 cups beer heated to 110 degrees F (I used my candy thermometer to make sure it wasn’t too hot)
• 2 tbsp olive oil
• Dashes of red pepper flakes
• 1/4 tsp garlic powder

The Toppings:

• 8 strips of bacon
• 1 medium red onion, sliced thinly
• 1 bunch of kale, ribs removed and roughly chopped
• 5 button mushrooms, sliced
• 3 oz crumbled blue cheese
• 8 oz grated mozzarella cheese
• 1/4 cup prepared pesto
• Salt and pepper to taste

In a glass measuring cup, warm in the microwave your favorite beer to 105 to 110 degrees. Pour in yeast, and let stand for 10 minutes to activate. In a greased large bowl, combine flour, sugar, salt, garlic, and hot pepper flakes. When proofed, add the liquid to the flour mix. Slowly work it in until it forms a ball. On a floured surface, knead the dough until smooth. Add more flour if the mix is too wet. Form into a ball and rub olive oil over the dough ball’s outer skin. Place back in the bowl, cover, and allow to rise for 1 hour.

Preheat the oven to 450 F and place a pizza stone (if you have one) inside.

In a skillet, saute the onions in the olive oil until softened and brown, about 20 minutes. Set aside and cool.

In the same skillet, fry the bacon until crispy. Drain and set aside to cool.

In the same skillet, saute the kale until slightly wilty. Add a few tablespoons of water and cover, if necessary.

In the same skillet, saute the mushrooms until the moisture has been rendered.

Sprinkle cornmeal on the heated stone. Carefully spread the dough onto the stone. Spoon pesto on to the dough and spread evenly with the back of a spoon. Sprinkle the bacon, onions, mushrooms, and kale over the dough. Top with blue cheese and mozzarella. Bake in the oven for 12 to 15 minutes or until the cheese is melted and slightly browning. Remove from the oven and allow to cool for 5 minutes. Slice and enjoy!

Recipe loosely based on this recipe from Melting Pot.

Beet, Spicy Pepita, and Blue Cheese Salad

Tags

beets, blue cheese, food, pepitas, salad, vegetarian

Remember these spicy pepitas I made a few weeks ago? Where here is the salad I promised in that post. I have made at least 5 batches of those tasty little seeds since posting the recipe. This recipe just gives you another excuse to make one too.

Beet, Spicy Pepita, and Blue Cheese Salad

• 1 beet, roasted, peeled and sliced
• 1 1/2 cups baby spinach leaves
• Spicy pepitas
• Blue cheese
• Pomegranate vinaigrette

Top the spinach with the beets, pepitas, and blue cheese. Drizzle with vinaigrette. Enjoy!

Cambozola

Tags

appetizer, blue cheese, cambozola, cheese, German

Another German cheese, this cow’s milk cheese is semi-soft and has gorgeous blue cheese veins running throughout. This cheese has just the right amount of blue bite to complement the creaminess. The rind is very similar to that of Camembert.

My favorite way to eat this cheese is on a crusty bread with the pear jam I made last week. The saltiness of the cheese is divine with the sweet jam. I could eat the whole wedge of cheese at one time. I seriously have to ration myself. If you can find this cheese, you really should buy some!

Creamy Mushroom Soup with Blue Cheese and Scallion Toasts

Tags

blue cheese, crimini mushrooms, fall, food, mushroom, soup, vegetarian

The Presidential campaign has gotten on everyone’s nerves. The end is in sight, though I suspect there will be hours of talking heads tonight, hashing and rehashing every minor, mind-numbing detail. To fortify yourself against the barrage, prepare this tasty soup that is full of flavor and easy to prepare. This recipe makes enough soup to have leftovers; you know you will need them tomorrow night when you are exhausted from staying up all night screaming at the pundits.

Creamy Mushroom Soup (inspired by this and this)

• 1 lb crimini mushrooms, sliced
• 6 shiitake mushrooms, sliced
• 1 onion, diced
• 4 cloves of garlic, minced
• 2 tbsp fresh thyme leaves, finely minced.
• 4 cups vegetable or chicken broth
• 1 package cream cheese
• 1 tbsp butter
• Salt and pepper to taste

In a Dutch oven or heavy bottom pot, saute the onion, garlic, thyme, and crimini mushrooms in a bit of olive oil. Saute until the mushrooms release their juices, about 5 to 7 minutes. Blitz the mixture in a food processor or with immersion blender until mushrooms are the size you desire. I did half of mine the size of pencil erasers and the other half twice that size. I want to be able to see those pieces, plus the texture is better with bigger chunks. Add mushrooms back to pan and add in broth and cream cheese. Bring to a simmer and allow cheese to melt. Simmer for another 5 minutes. In a separate skillet, saute the shiitakes in the butter until tender. Add a couple or three to each bowl. Serve with Blue Cheese Toasts below…

Blue Cheese and Scallion Toasts

• 2 oz. blue cheese, at room temperature
• 1 1/2 tsp. unsalted butter, at room temperature
• Salt and freshly ground pepper, to taste
• 6 baguette slices
• 1 scallion, thinly sliced

In a small bowl, smoosh together the blue cheese and butter with the back of a spoon. Season with salt and pepper. Spread the cheese on the bread slices. Place on an un-greased baking sheet. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with scallions.

Grilled Romaine with Blue Cheese-Bacon Vinaigrette

Tags

bacon, blue cheese, gluten free, grilled, romaine, salad

I had a lovely grilled romaine salad at Jean Farris Winery earlier this summer and knew I wanted to try it at home. Though my salad is significantly different from theirs, I enjoyed mine very much. It freaked out the hubby a bit though. He looked at the plate and at me and at the plate and at me and said, “How do you eat this thing?!” He is so NOT a food adventurer sometimes. In his defense though, he did eat the salad. Next time, I’ll grill mine and make his traditionally.

Grilled Romaine with Blue Cheese-Bacon Vinaigrette (from Guy Fieri)

• 4 tablespoons extra-virgin olive oil
• 3/4 cup finely diced red onion
• 1/2 pound bacon, 1/4 inch diced
• 1/2 cup balsamic vinegar
• 3 heads romaine lettuce, cut in half lengthwise
• 1/2 cup crumbled blue cheese
• Freshly cracked black pepper

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside.

Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside.

For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Serves 6.

Bacon and Blue Cheeseburger

Tags

beef, blue cheese, burgers, food, grilling

The best way to guarantee a good burger is to use good quality beef. Locally gown, grass fed beef is distinctly better in taste and texture. I am so lucky to get good beef from my in-laws, who grow and slaughter their beef every year. Of course, using charcoal over gas makes a difference too.

Loved the fresh baby lettuce leaves right out of my garden….

Bacon and Blue Cheeseburger (makes 4 burgers)

• 1 pound lean ground beef (I used homegrown beef from my in-laws)
• 2 tbsp Worcestershire sauce
• Salt, pepper, garlic powder, and onion powder
• 4 strips of bacon
• 1/2 cup blue cheese crumbles
• 4 buns
• Condiments and other toppings as desired

Combine the thawed meat and Worcestershire sauce. Divide and form into 4 equally sized patties. Season with the salt, pepper, garlic powder, and onion powder. Grill over charcoal until you reach desired doneness. I prefer my patties to have a bit of pink left in the middle.

When your burgers are done, remove them from the grill and let them rest. While they are resting, grill the bacon strips until they are crispy.

Construct your burger and enjoy!