Apple Noodle Salad

So got inspired to use my spiralizer for a salad of a different kind after my daughter Jessica said she really wasn't into lettuce these days, just didn't have the palate for them. One of my favorite snacks is an apple with peanut butter and other toppings, I thought why not a salad..... so here it is

1 apple spiraled

1 tbsp peanut butter

juice of half a lime

water to thin out the peanut butter and lime juice

unsweetened flaked coconut

chopped nuts

chopped dark chocolate
a few dried cranberries

 just mix the lime juice and peanut butter together and thin to make pourable,,, assemble salad and enjoy :)
I happened to have lime juice on hand, you could mix the peanut butter with apple juice, lemon juice, or just water. 

Scrumptious Toasted Cheese & Creamy Tomato Soup

Toasted Cheese Sandwich

This is my version of a wonderful toasted cheese sandwich & tomato soup I had while in Atlanta.  It was super creamy and just delicious.  The soup is quick and easy to make.

Toasted Cheese:
Boar's Head Mild & Creamy Asiago Cheese
Boar's Head Swedish Fontina Cheese
Bread, I used an Italian loaf

Place cheeses between the bread, butter outside of bread, place in skillet & toast until cheese is melting & outside is nicely toasted.

I've added turkey as well as very thinly sliced Granny Smith apples to this sandwich with delicious results!

Creamy Tomato Soup

4 slices bacon
2 cloves garlic, minced
2 cans (28 ounces each) tomatoes in juice (I used Cento brand diced)
1 cup chicken broth
1 Tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy cream
1 Tablespoon balsamic vinegar

Fry bacon until crisp, crumble & set aside.
In soup pot, use 1 Tablespoon of the bacon drippings & cook the garlic over medium heat for about 1 minute.  Add tomatoes & their juice, broth, sugar and black pepper; bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.

Puree soup with an immersion blender (or in batches in a blender).  Stir in cream until incorporated & heat through.  Remove from heat; stir in vinegar.  Serve, topped with crumbled bacon.
Serves 6

onion soup-style farro

This is from the Food Network magazine… I got this from a friend and just had to try it.. I love onion soup and just bought some farro.  If you can't find farro you could substitute barley.  I actually used 1/2 brown rice along with the farro. It is a great side dish…
 2 tbsp. unsalted butter
1 large onion, thinly sliced
2 tbsp. brandy or cognac
2 cups farro
1 tbsp Worcestershire
1 1/2 c chicken broth
Kosher salt, and freshly ground pepper
1 bay leaf
1/4 c. grated parm. cheese
1 cup (4oz) grated gruyere cheese

Preheat oven to 400 Melt the butter in a medium pan, add the onion and cook until softened , about 5 min..Add brandy, cook 2 min. Add the farro ,Worcestershire ,1/2 tsp salt and some pepper. Cook, stirring until farro is coated. Stir in chicken broth, 1 1/2 cups water bay leaf, bring to boil and add parmesan cheese.  Transfer to a casserole dish, ( I used my 9 x 13 porcelain , cast iron pan)
cover with foil and bake about 40 til farro is tender and water is absorbed.  Uncover and sprinkle with the gruyere and put under the broiler and broil until golden brown…

Western Baked Beans

 

This recipe comes from my good friend, Annette.  I've served it often over the years.  It's a great side dish for a crowd as it serves at least 12!

8 slices bacon

4 large onions, peeled & separated into rings

1/2 cup brown sugar

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 cup cider vinegar

2 (15 oz.) cans dried lima beans, drained

1 (16 oz.) can green lima beans, drained

1 (16 oz.) can dark red kidney beans, drained

1 (1lb., 2 oz.) can New England Style baked beans, undrained

Pan fry the bacon until crisp, drain on paper towel; set aside.  Place onion rings in a large skillet & add the sugar, mustard, garlic powder, salt and vinegar.  Cover & cook 20 minutes.  Add the onion mixture to the beans and stir in the bacon, crumbled.  Pour into 3 quart casserole.

Bake at 350, covered for 1/2 hour then uncover and bake 1/2 hour longer.

I have also prepared this and cooked it in the crockpot.  It's worked out just fine!

Cranberry Relish

This is a wonderful addition to your holiday table.  I first tasted this side at my friend Taff's house.  I've revised it a bit to my family's liking.  Even people who don't like traditional cranberry dishes like this version.  I always make a double batch as my family loves it and I add leftovers to my morning oatmeal and am planning on using it in my cranberry bread.  I've frozen it and it does just fine when thawed.  You can play with the amount of sugar, I've cut down on it in my version.  You definitely need a food processor or mini chopper for this dish unless you love to chop!  Enjoy!

1 bag fresh cranberries, washed and sorted
1 (8 ounce) can crushed pineapple (in it's own juice)
1 whole orange, unpeeled
1/2 cup sugar, more or less

Place undrained pineapple in a bowl.  Cut the orange in eights and process/chop into fine pieces.  Add to pineapple.  Finely chop the fresh cranberries into fine pieces and add to orange/pineapple mixture.  I do this in batches as I don't have a large processor anymore and must use my mini chopper.  Mix well, add sugar, mix again.  Taste and add more sugar, if you prefer.

Aunt Dodie's Onion Bake

Janet, Mom and I had these delicious onions while we were at Uncle Bob's and Aunt Dodie's. They are delicious and very easy. I do them on the BBQ but you could easily do them in the oven.

3 Large Sweet onions

3 Tbsp butter

Salt and Pepper to taste.

Spray large sheet of aluminum foil with cooking spray. Cut onion into rings. Put onions in the foil and dot with butter, season with the s and p. Seal and bake about 45 min.