Apple Pecan Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

You know when you go to a restaurant and order one of their salads with all the great toppings?  If you’re like me, by the time I finish my salad, all the good toppings are gone with just a bunch of lettuce left.  Sometimes, I have to dig to the bottom of the bowl to get to the good stuff that fell through.  So, I decided to create a salad full of the good stuff. I love this salad and make it often.  Candied pecans, fresh sweet apples, dried cranberries and goat cheese make this salad unique and full of flavor.   There is something about this creamy and slightly tart goat cheese paired with crisp sweet apples that makes me crazy about it. So good you don’t even need a dressing!

 

Apple Pecan Salad

 

1/2 cup glazed pecan pieces

4 cups of chopped Romaine lettuce or other mixed greens

1 large or 2 small Honey Crisp apples, cored and diced small

1/2 cup creamy Goat Cheese, crumbled

½ cup dried cranberries or cherries

 

 

 

 

 

 

 

 

 

 

 

 

Place lettuce in a serving bowl and add diced apples.  You can use your favorite “sweet” apple like Gala or Fugi.  I prefer Honey Crisp apples.  There is even a new apple that is wonderful.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Ever Crisp is a newer apple that’s a cross between a Honeycrisp and a Fuji. It’s got the crispness and effervescent flavor of the Honey Crisp, but the sturdiness of the Fuji. It’s perfect to be eaten fresh, all by itself, or to be put into fresh applications like this salad. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next add your pecans.  You can glaze them yourself but why bother when you can buy them already glazed and chopped.

 

 

 

 

 

 

 

 

 

 

 

 

Add the dried cranberries or dried cherries.

 

 

 

 

 

 

 

 

 

 

Finally, slice and crumble your goat cheese.  I like to mix smaller and larger chunks so that you get some in every bite.

 

 

 

 

 

 

 

 

 

 

 

 

 

Toss lightly, taking care to keep the apples well distributed, and transfer to individual salad plates or bowls.  Sprinkle evenly with extra goat cheese and pecans; serve.

 

 

Want a bite?

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Sweet and Creamy Macaroni Salad

 

 

 

 

 

 

 

 

 

I like my macaroni salad a little on the sweet side.  I’m not a fan of those grocery store pre-packaged macaroni salads with loads of chopped veggies and that tangy vinegar taste.  Mine has to be sweet and creamy and just a few ingredients.  How do I get that taste, I use sweetened condensed milk!  Don’t worry, it’s not too sweet.  The other ingredients balance it all out.  I make it for cookouts or potlucks and it’s always a big hit!

Sweet and Creamy Macaroni Salad

1 (16-oz) box elbow macaroni

4 medium carrots, grated

1 red onion, chopped

2 cups mayonnaise

1 (14-oz) can sweetened condensed milk

1 cup cider vinegar (or use pickle juice)

¼ cup sugar

1 teaspoon salt

½ teaspoon pepper

Cherry tomatoes for garnish

½ teaspoon dill or chopped chives

Cook macaroni according to package directions. Drain.

Combine cooked macaroni, carrots, and onion in a large bowl.

 

 

 

 

 

 

 

 

 

 

 

 

Whisk together mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt and pepper. Pour over macaroni mixture and stir well.

Add cherry tomatoes and some dill or chives for color

Cover and refrigerate overnight.

What else can you add?

 

 

 

 

 

 

 

 

 

 

 

 

Peas: You can just toss in frozen peas, they’ll thaw out overnight.

Ham. Diced ham is also really popular especially in a Hawaiian version which also has pineapple in it.

Red Onions: They’re slightly sweeter than yellow onions and add a fun color.

Bell Peppers: Don’t worry, they will have a slight crunch but also somewhat soften overnight.

Tuna: Tuna Macaroni Salad is hugely popular and a perfect easy picnic main dish option since you’re adding a protein.

Eggs: Chopped eggs are also an easy and very popular mix-in. Use 3-4 large eggs that have been hard boiled.

Pickle Juice: If vinegar is too harsh a flavor for you, try substituting pickle juice!

Cheese: Cubed bits of cheddar cheese added to your salad is an easy protein addition.

 

 

 

 

 

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Smash Burgers

 Smash Burgers!

 

 

 

 

 

 

 

 

 

 

 

 

I love burgers… usually any kind of burger…but when it comes to my favorite burger I will take this one, hands down.  Smash Burgers are a thin beef patties cooked over high heat that creates a caramelized, crispy crust. OMG.  Sounds simple, right?  It is simple but you have to learn the technique.  I love the textures and all the intense flavors. Do they things come from seasonings?  No.  Do they come from condiments?  No.   They come from the cooking technique and nothing else matches this delicious burger! 

 Smash Burgers

1 lb. ground chuck hamburger  80% fat and 20% lean

salt and pepper

4 slices cheddar cheese from the deli 

4 soft buns buttered and grilled

1 tablespoon butter

 

Make four loosely shaped balls out of your hamburger. One pound will make four burgers.  Do not use frozen meat… make sure your chuck is fresh.

 

 

 

 

 

 

 

  

 

 

 

 

Heat your skillet or griddle. You want your griddle hot, about 375 degrees.  Melt your butter until it is sizzling. Place the balls of meat onto a hot skillet or griddle over medium- high heat. Do not use non-stick skillets. You won’t get a crust on the burger. 

 

 

 

 

 

  

 

Add the meat balls to the skillet and immediately add pressure to them to flatten them out. The best way to do this is to lay a piece of parchment paper on top of the patty and use a spatula to press down hard  for about 10 seconds each until they are very flat and sizzling. Let the burgers cook for another 60-90 seconds until the juices start to bubble through the burgers. Flip the burger over and do the same on the other side. Season again with a pinch of salt and pepper and be sure and scrape under the burger to ensure you get all the crispy bits. 

 

 

 

 

 

 

 

 

 

 

 

Add cheese and cook for another few seconds.   Remove from skillet and lay on your grilled bun in the middle for a few seconds to toast.  Then lay a burger on each grilled bun.  Stack one burger on top of the other with cheese in the middle.  Top with bun.

 

 

 

 

 

 

 

 

 

 

 

  

 

Stack one burger on top of the other with cheese in the middle.  Top with bun.

  

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Patriotic Fudge Brownies

 Patriotic Fudge Brownies

Perfect for that Memorial Day or Fourth of July party, cookout or summer picnic, or whenever you want to show your American pride!  A great fudge brownie recipe, a little free hand and some tinted frosting can bring out the best holiday treat!  

Patriotic Fudge Brownies

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9 x 13 pan.

In a saucepan over low heat, melt butter and then stir in sugar until combined.  In a large bowl beat the eggs lightly and then add cocoa, salt, baking power and vanilla.  Add hot butter mixture and stir until smooth.

Next add the flour and chocolate chips and mix well.  Pour batter into a baking pan and bake  brownies for about 30 minutes, until a tester inserted into the center comes out clean. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before frosting, cutting and serving.

Once cooled, run a knife around the inside edge of the brownie pan. Cut into individual rectangular flag shapes. Mine are approximately 2-1/2'' wide by 1-1/2'' tall.

Frosting

1 stick (1/2 cup) butter, at room temperature

2 1/2 cups powdered sugar

1 teaspoon vanilla

4 ounces white chocolate, melted and cooled slightly

1/2 tablespoon milk

Using a hand mixer, cream the butter until smooth and fluffy.  With mixer still running add in vanilla.  Slowly mix in powdered sugar and melted white chocolate. Add enough milk to reach the consistency you like for your frosting. Reserve a little frosting into three separate small bowls and add a drop of red and blue food coloring to two of them. 

Once brownies have completely cooled, decorate by piping on stars and stripes.

Decorate

Fit a pastry bag with a flat  tip with the red frosting. Pipe a small blue square at the top of each brownie and fill it in.  Next pipe on alternating straight lines of red and white frosting across brownies. Pipe one on top and the other on the bottom, onto the brownie, as shown in the pictures. Repeat until all brownies have red and white stripes. 

Finally, change to a small star tip and pipe on your stars in the blue square.

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Bacon Egg Grilled Cheese Sandwich

 Bacon Egg Grilled Cheese Sandwich

Tell me…..what is it about this sandwich that makes you want to stop what you’re doing and make one?  Is it the savory crispy bacon?  Maybe the fluffy scrambled eggs?  Maybe it’s the buttery grilled bread or the creamiest cheese.   I think it's all of the above….and I am on my way to the kitchen now.

Bacon Egg Grilled Cheese Sandwich

2 eggs

salt and pepper to taste

1 tablespoon room temperature butter

4 slices whole wheat or white bread

2 slices slices Muenster or Colby-Jack cheese

4 slices fully-cooked bacon

     In a small bowl, beat eggs, milk, salt, and pepper until blended. 
     In a large nonstick skillet over medium heat, heat some butter 
     until hot. 

  












Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan, forming large, soft curds. Continue cooking... pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Remove from skillet and set aside.

 

  

Spread a layer of butter evenly on 1 side of each bread slice. Place 2 slices on griddle, buttered side down. Top evenly with cheese and bacon. 

 

Add scrambled eggs and cover with remaining bread, buttered side up. 

 Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

 

  

  

Serve hot.   YUM! 

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