Classic Cobb Salad with Red Wine Lemon Vinaigrette
Classic Cobb Salad with Red Wine Lemon Vinaigrette Classic cobb salad is one of those perfect older salad recipes that is often forgotten. This salad is credited for being invented in the 1930s at the Hollywood Brown Derby restaurant. Classic Cobb Salad with Red Wine Lemon Vinaigrette Ingredients Salad one large head of romaine or iceberg lettuce 2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped 6 hard boiled eggs, chopped (see an easy recipe here) 1/2 lb bacon, chopped and cooked crisp 2 large avocados, chopped 1/2 red onion, diced 2 large tomatoes, diced 1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese) salt and pepper Dressing 1 teaspoon lemon zest the juice of 1 lemon 3 tablespoons red wine vinegar 2 tablespoons agave syrup 1/4 cup olive oil salt and pepper Method 1. 2. 3.
Oriental Chicken Salad
By Angie McGowan and Erin Lebar | We love to make big salads for dinner at our house. The salad that I make most frequently is a taco salad. It’s one of my comfort foods. nggallery id=’119699′ Paella Rice Salad For a cool summer take on this typically warm dish, keep the veggies raw and just cook the rice! Make paella rice salad Beans and Rice Salad A great summer twist on the classic rice and beans. Make beans and rice salad Easy family meals for under $1016 skinny soups to warm you up this winterThe 50 best recipes under 100 caloriesThe top foods that will make you gain weight41 copycat recipes from your fave fast food joints More on Babble About Angie McGowan and Erin Lebar Angie McGowan and Erin Lebar Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com).
Buffalo Chicken Salad
I don’t know about you, but I wasn’t ready to be done with all those delicious spicy game day foods, like buffalo chicken wings. The problem is, even though I love spicy chicken wings more than anything, all that fatty chicken skin is not good for my hips. That’s when I remembered I can use boneless skinless chicken breasts, and make a buffalo chicken salad with all the same delicious flavors but without all the fat and calories. Buffalo Chicken Salad Recipe Ingredients 1 head Romaine, chopped 2 stalks celery, chopped 2 tomatoes, chopped 1 cup matchstick cut carrots 1/2 cup crumbled blue cheese 4 slices crispy bacon, chopped 2 boneless skinless chicken breasts, cut in half lengthwise to make thin cutlets 1/2 teaspoon cayenne pepper 1 teaspoon paprika salt and pepper your favorite hot sauce or wing sauce homemade blue cheese dressing recipe Blue cheese dressing ingredients Method 1. 2. 3.
Pear Salad with Walnuts and Feta
Here is a nice light dinner to give you a break from all those calorie laden heavy fall dishes. The produce aisles at the supermarket are filled with pears. They are in season and best of all, on sale. For this simple salad, I just used bagged spring mix greens, roasted walnuts, fresh pears and feta cheese. I have always loved pears, but earlier in my life, I didn’t realize how versatile they actually were. Pear Salad with Walnuts and Feta Recipe Ingredients 1 bag spring mix salad 2 pears, cored and thinly sliced 1/4 cup roasted walnuts 1/2 cup crumbled feta cheese 2 tablespoons balsamic vinegar 3 tablespoons olive oil freshly cracked pepper Method 1. 2.
Sweet Potato Pie
In the spirit of the holidays I bring you this little slice of heaven. A lightened up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes which are high in beat-carotene and vitamin C. For a crust-less version, spray a pie dish with baking spray, pour into pie dish and bake. Sweet Potato PieGina's Weight Watcher Recipes Servings: 8 • Serving Size: 1/8th • Old Points: 5 pts • Points+: 7 ptsCalories: 229 • Fat: 8 g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g Ingredients: 2 (1-1/2 lbs) sweet potatoes2 tbsp light butter, softened3/4 cup packed light brown sugar1/2 cup 1% milk2 large eggs1/2 tsp ground pumpkin pie spice1/2 tsp ground cinnamon1 tsp vanilla extract1 (9 inch) unbaked pie crust Directions: Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Place sweet potatoes in a bowl. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean.
Pepperoni Pizza Monkey Bread
Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Heat garlic and butter over medium heat just until the garlic begins to brown. Notes
Not So Idle Hands, Crafts from the Crafty
Not So Idle Hands Search Results for: label/chocolate Sorry, no content matched your criteria. Connect Online Not So Idle Hands Etsy Store Follow RSS Feed By Email Sign up to get my latest posts and crafts: About Me Hello, I'm Emily and I'm so glad you stopped by! I Love Check out these great sites and products! Not So Idle Hands Latest Topics Search Not So Idle Hands Instagram Categories Archives Popular Projects Buttons Get “Be Blocks” Vinyl Not So Idle Hands on Pinterest
Heidi's So-Called Life: Pecan Pie Cheesecake
I haven't shared a recipe in eons, so its time to share one with you! I've been terrible about taking food pictures lately, so the one above is the only one I happened to snap with my iPhone (I had to brag to my friends on Facebook what lovin' was going in the oven that night! I couldn't be a bigger dork if you paid me to try...) Anyhow, Lance was on the verge of deploying. Again. This cheesecake was phenomenal! A must try! Pecan Pie Cheesecake Crust: 1 ¾ cups vanilla wafer crumbs¼ cup firmly packed brown sugar⅓ cup butter, meltedPecan Filling: 1 cup sugar⅔ cup dark corn syrup⅓ cup butter, melted 2 eggs 1 ½ cups chopped pecans 1 teaspoon vanilla extractCheesecake Filling: 3 (8-ounce) packages cream cheese, softened 1 ¼ cups firmly packed brown sugar 2 tablespoons all-purpose flour 4 eggs⅔ cup heavy whipping cream 1 teaspoon vanilla extract Crust: Preheat oven to 350°. Pecan Filling: Combine all ingredients in a medium saucepan. Cheesecake Filling: Reduce oven to 325°.
