Friday, October 23, 2015

Recipe Share: Green Salad with Poppy Seed Dressing

This is one of my favorite salads ever. I've had a few different versions of it in the past - with slight differences in the dressing or toppings. This particular dressing recipe is my friend, Lynsi's. Just like her, it is lovely and sweet. I could seriously eat this salad every day, every meal. It is so light and refreshing and satisfying, too. And it makes a great go to salad for parties or baby showers or whatever shin dig you want to impress at. Try it; you'll love it.

Green Salad with Poppy Seed Dressing
Ingredients:
Spinach or Spring Mix
1/2 cup Craisins
8 oz. chopped pecans (you can toast and sugar these if you want - I only do if I have time)
1 cup sliced strawberries
1 cup avocado diced
1/2 cup Feta cheese

Other possible toppings:
pomegranate seeds
green apples
gala apples
raspberries
blackberries
blueberries
walnuts
almonds
blue cheese
goat cheese
mandarin oranges
grapes

Dressing:
3/4 cup sugar
1/3 cup apple cider vinegar
3/4 cup vegetable oil
1 tsp. dry mustard
1 tsp. salt
1 Tbsp. poppy seeds
1 Tbsp. chopped green onion

Mix all ingredients in a blender or food processor. Dress salad. Enjoy! (I usually use 1/2 the dressing and save the rest in the fridge for another day.)

Thursday, October 22, 2015

Recipe Share: Chuck Roast with Balsamic and Dijon

This meal is so comforting on a cold Fall or Winter night. I love that it all cooks in one pan/pot, and I love that it turns out perfect every time. 
Sometimes I serve it over rice, sometimes just as is. It's delicious! 

Here's the recipe

Ingredients:
2-3 Tbsp. vegetable or canola oil
4 lbs. chuck roast
1 medium to large yellow onion, chopped
1/3 cup balsamic vinegar
2-3 Tbsp. Dijon mustard
5 sprigs fresh thyme
2 cups reduced sodium beef broth
2 bunches small carrots, with tops, (cut off tops leaving small stubs)
1 pound small baby red or gold potatoes
kosher salt & freshly ground pepper

Directions:
Preheat oven to 300 degrees. 

Heat oil in a large dutch oven or saute pan over high heat. Season chuck roast well on all sides with salt and pepper. Add to the pan and brown on all sides. (A few minutes on each side.) Remove from pan. 

Add chopped onions to pan, lower heat to medium, and saute until soft, about 5 minutes. Add balsamic vinegar, raise heat to medium high and boil until thick and syrupy, about 4-5 minutes. Stir in dijon. 

Set roast on top of onions in pot (or transfer onions to a roasting pan and set roast on top). Pour in beef broth, and add in thyme sprigs. Cover and place in the oven for 2 1/2 - 3 hours or until very tender. 

Add carrots and potatoes to pot and return to the oven. Cook until veggies are tender, another 30-60 more minutes. Season well with salt and pepper, serve, and enjoy! 

I like to add a little fresh thyme leaves or chopped parsley on top for a little color. 

Saturday, October 3, 2015

Halloween is a happenin' now.

Banner: Target
Owl couple: Target from a few years back
Cat and Bat bottles: my local Kneaders restaurant
Fuzzy yarn pumpkins: I made myself by wrapping yarn around Styrofoam balls I'd cut into pumpkin like shapes. I glued dried pumpkin stems on top.
Stars Can't Shine Without Darkness sign: my local Kneaders restaurant