Bright Berry Salad with Poppy Seed Dressing

Tags

blueberries, gluten free, pecans, poppy seed dressing, raspberries, salad, strawberries, vegetarian

Kentucky is suffering “WINTER STORM 2015” according to our local weather. Dramatic much?! It really is pretty snowy though. We have about 7 inches right now. Not much for the Yanks but a pretty good snow for us Kentuckians. Thankfully it is a light powdery snow so maybe we will keep our power throughout the night. The next few days promise to be miserably cold. I am not excited.

I am excited about this salad though. It is delicious and beautiful. I can’t wait to take it to work. I won’t be tempted to order out when I know I have this meal waiting on me.

Bright Berry Salad with Poppy Seed Dressing

Salad:

• 2 cups leaf lettuce
• 1/3 cup raspberries
• 1/3 cup blueberries
• 1/3 cup sliced strawberries
• 1/4 cup toasted pecans
• 1 green onion, thinly sliced
• 1/3 cup croutons

Poppy Seed Dressing:

• 1/3 cup sour cream
• 1 1/2 tbsp poppy seeds
• 2 tbsp white vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• Salt and pepper, to taste

In a large bowl, add the lettuce. Top with berries, pecans, onions, and croutons. In another bowl, whisk the dressing ingredients together until smooth. Pour desired amount over salad. Serves 1.

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Easy Divinity

Tags

candy, divinity, egg whites, homemade, pecans, vanilla

Divinity is an old fashioned candy that I remember from my childhood. My grandmother used to make this every year. Be sure when you make this it is on a sunny dry day. The humidity should be below 60%. This is true of most homemade candies. Candy made on wet day will not turn out. Divinity takes a little effort but it is worth it!

Easy Divinity (From the Southern Lady Cooks)

• 2 cups white sugar
• 1/3 cup light corn syrup
• 1/3 cup water
• 1/4 tsp salt
• 2 egg whites
• 1 tsp vanilla extract
• 3/4 cup chopped pecans, plus more for topping

Combine the white sugar, corn syrup, water, and salt in a microwave safe bowl. Cover the bowl with saran wrap and microwave for 5 minutes on high. Remove from the microwave and stir. Microwave the sugar mixture again for another 5 minutes, uncovered. The temperature should reach 250 degrees or hard ball stage. Set aside to cool for 3 to 4 minutes.

In the bowl of a mixer, whip the egg whites to stiff peaks. While the mixer is still running on high, slowly pour the hot sugar mixture into the egg whites. Continue to beat the mixture on high until the mix looses it’s glossiness and holds together, about 5 minutes. Stir in the vanilla and pecans. Spoon the mixture onto wax paper in teaspoon fulls. Makes approx 25 candies, depending on the size you make.

Sunshine Salad

Tags

avocado, blueberries, cucumber, pecans, pineapple, pomegranate, salad, sunshine

This salad is a flavor explosion in your mouth. It is the perfect antidote to the winter gloom. Top with chicken or shrimp for some added protein.

Sunshine Salad

• 2 cups romaine lettuce
• 1/4 cup pineapple, chopped
• 1/4 cup blueberries
• 1/8 cup chopped pecans
• 1/4 avocado, diced
• 5 to 10 slices of cucumber
• Diced onions, to taste
• Pomegranate Vinaigrette

Top lettuce with the fruit, nuts, and dressing. Serves 1.

Kale Salad with Cranberries and Pecans

Tags

cranberries, food, kale, pecans, salad, vegetarian

I discovered this recipe after Aly Garlichands followed my blog. The name just cracked me up. I mean, who can’t identify with the name? How many times have you made something full of garlic and, no matter how many times you wash your hands, the smell just won’t come off?! I think all good housewives must at some point smell of bleach, garlic, or smoke from a charcoal grill. The smell of tomato vines, perspiration, and the outdoors are just an added bonus.

This past week the hubby and I did the Bourbon Trail (keep your eye out for future posts). That meant we drank at least three shots of bourbon each day. Then there was the beer with dinner. And there was the less than healthy food. On Friday, we went to the State Fair. I had funnel cake and an Italian sausage with peppers and onions. When I came home our travels, I longed for green goodness. I think I need a detox. This salad is my first step in recovery.

Kale Salad with Cranberries and Pecans (a variation of this recipe by Aly Garlichands)

• 4 cups of kale, 1 – 2 bunches
• 1/2 small Vidalia onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 large lemon
• 1/4 cup dried cranberries
• 1/4 cup parsley
• Salt and pepper, to taste
• 1/3 cup pecans

Wash the kale thoroughly. Remove the stems and slice the leaves as thin as possible. Coarsely chop the parsley. Wash and zest the lemon. Place the zest in a large bowl. Juice the lemon into the same bowl. Add the olive oil, salt and pepper to the lemon juice. Whisk until it begins to thicken. Taste and the seasoning as needed. Next, add the kale to the dressing and massage to thoroughly coat and penetrate the leaves. Let stand about 5 minutes. Add the cranberries, onion and parsley. Thoroughly mix. Set aside for another 5 – 10 minutes. Toss in the pecans just before serving.

Chocolate Chip Cookies with Pecans

Tags

chip, chocolate, cookies, dessert, food, pecans, semi-sweet

Chocolate chip cookies have always been my favorite cookies. The semi-sweet chips keep them from being overpoweringly sweet; the pecans add a level of complexity not found in cookies without them. I love enjoying them with a fresh cup of hot coffee.

Chocolate Chip Cookies with Pecans

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package semi-sweet chocolate morsels
• 1 cup chopped pecans

Preheat oven to 375 degrees F. Cream butter, sugars, and vanilla in a large mixer bowl. Add eggs in one at a time. Gradually add in dry ingredients. Stir in morsels and nuts. Drop by tablespoon full onto ungreased baking sheets. Bake for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in an air-tight container.

Bourbon Truffles

Tags

bourbon, candy, dessert, Kentucky, pecans

Bourbon balls tend to be a Christmas candy. They are so good; I don’t think that anyone will object to these tasty truffles. They are pretty easy to make. Definitely a recipe to add to my repertoire.

Bourbon Truffles (from Cellar Door Chocolates in Louisville, KY)

• 1 pound dark chocolate (55-71%), chopped
• 1/2 cup heavy whipping cream
• 1/2 cup bourbon (I used Woodford Reserve)
• pinch of sea salt
• 2 cup finely chopped pecans (the original calls for 1 cup but I like them really coated)

Bring heavy whipping cream to a boil. Remove from heat. Add chocolate; stir until smooth. Add bourbon; stir until well-incorporated. Add salt. Let the chocolate mixture rest at room temperature until firm. (I put mine in the fridge for about an hour).

Using two spoons, portion out balls of ganache, about the size of a walnut. Hand roll balls until smooth and then roll it in the pecans. Makes about 40 truffles.

Dark Chocolate Buttercrunch

Tags

buttercrunch, candy, chocolate, holiday, holiday season, pecans, toffee

This recipe is perfect because it combines three amazing things-toffee, dark chocolate, and pecans. What could be better? This is my first attempt at making candy. I think it went pretty well considering I didn’t have a candy thermometer or experience. It holds together and doesn’t melt in room temperature. Plus it tastes pretty dang good.

Dark Chocolate Buttercrunch

1 cup (2 sticks) butter (if unsalted, add 1/2 tsp of salt)
1 1/2 cups sugar
3 tbsp water
1 tbsp light corn syrup
1 cup pecans pieces or slivered almonds, toasted
1 1/2 cups semisweet or bittersweet chocolate chips

In a saucepan, melt the butter, In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup. Bring the mixture to a boil. Boil gently, over medium heat, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will boil for about 12 minutes until the color change (it darkens slightly). At that point, drop a bit of the syrup into the ice water and test to see if it hardens to the point it snaps into without bending.

While the syrup is cooking, toast the nuts. On another baking sheet, spread the chocolate chips and the toasted nuts. Pour the syrup over the nuts and chocolate. Allow to cool until it can be gently removed from the sheet. Break into pieces and enjoy!

Crustless Cranberry Pie

Tags

cranberry, dessert, fall, holiday season, pecans, Thanksgiving, walnuts

My aunt introduced me to this fantastic recipe, originally from allrecipes.com. AllRecipes is a website I regularly use. This recipe is by far one of the best from that site. My whole family makes this recipe. I have taken it several places and it always received rave reviews. I am so obsessed with this recipe. Proof: At the end of every holiday season, I buy 5 or so bag of fresh cranberries and freeze them. When I want to make it out of season, I just defrost and drain them. Cranberry delight throughout the year is indeed possible! It is best warm, straight from the pan. Enjoy!

Crustless Cranberry Pie

• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/4 teaspoon salt
• 3 cups fresh cranberries (one bag)
• 1 cup and 2 tablespoons chopped pecans of walnuts
• 3/4 cup butter, melted
• 3 eggs
• 1-1/2 teaspoons almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan or an 8×8 square pan. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.

Baklava

Tags

baking, baklava, dessert, greek, honey, pecans

Everyone knows someone who is ridiculously talented. I have a friend who is not only an excellent nurse but also a fantastic cook, gardener, photographer, and hostess. Besides being good at all of these things, she is also a beekeeper. Her honey is gorgeous. It tastes pure, light, fresh and unprocessed. I bought some for myself and my grandparents.

In typical old-fashionedness, my grandparents eat their honey with butter on their morning biscuits. Since I rarely make biscuits, I needed a way to celebrate this honey. I started looking for recipes where honey is a prominent ingredient and found this baklava. I had never made baklava before and only eaten it once.  This recipe looks and tastes impressive, like you have spent hours slaving over this traditionally Middle Eastern dessert.

Baklava

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

     Combine water and sugar in a small pan. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for 20 minutes. Set aside to cool as you assemble the rest of the dessert.

Preheat the oven to 325 degrees. Grease the sides and bottom of a 9×13 inch glass baking dish with butter. In a bowl, toss together the nuts and cinnamon. Set aside. Melt 1 cup of butter. Unroll the phyllo dough gently (it is very fragile). Cut in half with a sharp knife or kitchen shears. Place 2 layers of dough onto the greased bottom. With a basting brush, gently apply a thin layer of melted butter on top of the dough. Repeat layering until the dough is 8 sheets thick. Sprinkle with 2 or 3 tablespoons of the nut mixture. Top with 2 sheets of dough. Gently spread a thin layer of butter on the dough. Alternate nuts, dough, and butter until the pan is nearly full. After the last layer of nuts, create a top layer of dough 8 sheets thick. Just like the bottom, the top should have butter thinly applied between every 2 sheets.

     Using a sharp knife, cut 4 long rows into the dough. Cuts should stop within 1/2 inch of the bottom of the pan. Bake for about 50 minutes or until the dough is golden and crispy. Remove from oven and spoon previously made sauce over the dessert. Let cool completely.

     Baklava should be stored without a tight cover or plastic wrap because it tends to get soggy. I just covered with a layer of paper towels so the air could get in.