Sweet/Tart Arugula Salad

Sweet/Tart Arugula Salad

Sweet/Tart Arugula Salad

Salad

  • 5 oz. baby arugula 
  • 2/3 cup sliced almonds, toasted
  • 1/2 cup dried cranberries (sweetened variety)
  • 1/2 c. Pomegranate Seeds
  • 1/2 cup shaved parmesan

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • Salt and freshly ground black pepper, to taste
Honey Glazed Salmon

Honey Glazed Salmon

Honey Glazed Salmon

Ingredients –

4 salmon fillets

1 Tablespoon Olive Oil

1/4 c. light sodium soy sauce

2 Tablespoons honey

1 clove garlic, minced

salt and pepper to taste

One lemon, sliced thinly

In a small bowl, mix together – soy sauce, honey and garlic

Drizzle salmon fillets with olive oil and sprinkle with salt and pepper.  Place lemon slices on top of fillets.

Broil on low heat for about five minutes then remove fillets from the oven and drizzle generously the honey mixture over the fillets. Return to the oven and continue to broil until salmon is cooked through to your personal preference.

This recipe is so easy and delicious.  I pair it with fresh asparagus and wild rice.  

Enjoy!

 

Snow Flake Pie

Snow Flake Pie

Snowflake Pie

Ingredients

4 pie crusts ( I use the Pilsbury refrigerated Pie Crust)

2 cans Oregon pitted cherries in water ( Red Tart )

2 cans whole cranberries

2 large Honey Crisp apples, peeled and diced into small pieces

3 Tablespoons flour

3/4 c. sugar

1 tsp. fresh orange zest

1 1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. almond flavoring

2 Tablespoons unsalted butter, chilled and cubed

Instructions

Drain juice from cherries and place in a large pan –  add sugar and flour, bring to a boil and thicken 

Add apple slices, cherries, cranberries, orange zest, cinnamon, cloves, and almond flavoring.  Mix thoroughly.

Prepare pie pans by spraying non cooking spray on the bottom – place one pie crust in bottom of each pan.  Divide  the fruit mixture and place on top of the pie crust. Finely chop butter into small pieces dividing equally amongst both pies.  Roll out the two remaining pie crusts and using a snowflake cookie cutter, design the top crust – be creative.  This pie also looks beautiful with a braided or lattice top.

Bake at 400 degrees for 15 min then lower heat and bake at 350 degrees for an additional 30 minutes or until crust is golden brown and fruit is bubbly.

This makes a gorgeous pie for the holiday season.  You can keep one and take one as a hostess gift.

Enjoy!

Veggie Egg Dish

Veggie Egg Dish

Veggie Egg Dish

1 dozen eggs
1/2 c. Half and Half
1 1/2 c. grated sharp cheddar cheese ( save 1/2 c. to top)
1 can original Rotel tomatoes
4 sweet small peppers, diced

1 small can diced green chilies
1 bunch green onions, diced
salsa to top

Whisk the above ingredients together in a large mixing bowl and pour into a well greased 9X13 pan. Top with 1/2 c. grated sharp cheddar cheese.
Bake at 350 degrees for 45 minutes

Top with your favorite salsa

Enjoy!

Festive Drinks for Thanksgiving

Festive Drinks for Thanksgiving

Non – Alcoholic Pear Punch

  • 3 cups Pear Nectar
  • 2 cups Ginger Beer
  • Juice of 1 lemon

Mix all ingredients together in a large pitcher and serve over ice. Add cranberries, sliced pears and rosemary for garnish.

Sparkling Pear Punch (non alcoholic)

  • 4 – 5 Anjou pears, cubed, 2 mandarin oranges sliced thinly – rounds
  • Juice of 1 lemon
  • 32 oz pear nectar
  • 2 1/2 cups spiced apple cider 
  • 2 liter ginger ale
  • cinnamon sticks , cubed pears and oranges slices for garnish

This recipe looks beautiful served in a punch bowl

( either of the above recipes can become cocktails by adding your favorite vodka)

Fun Mimosa Ideas

Instead of your traditional mimosa using orange juice – try adding a splash of pear nectar or apple cider to your champagne.  So easy and delicious!  Don’t forget the festive sugar for rimming the glasses.

Enjoy!

Pumpkin Muffins

Pumpkin Muffins

So Easy, so delicious, so fall!

Pumpkin Muffins

Ingredients

4 eggs

1 1/2 c. sugar

1  c. vegetable oil

2 c. flour

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. baking soda

1 15 oz. canned pumpkin

chopped walnuts ( optional )

Preheat oven – 350 degrees

In a  large mixing bowl, with electric mixer, beat eggs.  Add sugar and oil.  Add dry ingredients and pumpkin.  Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.

Bake at 350 degrees for 20 minutes.

Enjoy!