Honeycrisp Salad

 

I'm always looking for something new for a family occasion and with Easter is right around the corner, I was on the hunt. I fell upon this recipe, and I had most of the ingredients already in the house! I considered that a "sign"! This is a crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped

3 large Honeycrisp apples, diced

5 ounces dried cranberries

1 cup chopped pecans or walnuts

1/4 cup red onion, finely diced (optional)

1 cup shredded carrots

1/2 cup shredded sharp cheddar cheese

2 cans of Sprite (or any lemon lime soda)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

3-4 tablespoons honey

Salt and pepper to taste

Peel and dice the apples and soak them in Sprite for 15 minutes. Drain well then start mixing your salad.

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped nuts, shredded carrots, shredded cheddar and red onion (if using).

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and toss until everything is well coated.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Note, your dressing should be very light and just barely coat your salad. Resist the urge to add additional dressing. Less is really best in this dish.

Peach Fluff

I just couldn't believe this recipe when I found it!  It's been a long Winter, and I am overly eager for Spring to be upon us.  This Peach Fluff is super simple, inexpensive and it took me longer to type this recipe than it did to make a batch!  The minute I poured up the first batch, I turned right back around in my kitchen and made a second batch!  One will not be enough when people taste this!

You'll need:

1 large (29 ounce) can of peaches (halved or sliced, either is fine)

14 ounces of sweetened condensed milk

1 small (8 ounce) tub of whipped topping

1 large (7.56 ounce) chocolate bar - finely chopped

Drain your peaches from the juice and let then stand for a few minutes. Add the drained peaches to your blender and pulse until you have a smooth juice consistency.  Add 14 ounces of sweetened condensed milk and pulse again until well blended.  

Transfer your mixture to a large bowl and gently fold in one small tub of whipped topping.  Once everything is well combined, gently fold in your finely chopped chocolate.  Transfer to serving dishes and place in the freezer for four hours or overnight.

Notes:

If you prefer to make your own whipped topping be my guest.  I've tried that several times and my homemade is just not as good as what you get in the freezer section at the grocery.  

If you are watching your fat and sugars, there is a fat free sweetened condensed milk that you can substitute.  There is also a Splenda option that is sugar free.

I used sugar free whipped topping.

There are sugar free chocolate options available,

Its easiest if you put your chocolate bar in the refrigerator prior to making this dish as chocolate is easier to handle cold.  

You may discard the peach juices or save it for another recipe.  When blended with butter and cinnamon sugar that makes a nice spread for toast.

Shotgun Shells

This is my newest Super Bowl favorite - Shotgun Shells!  This is a hearty appetizer that delivers a savory blend of beef and sausage then wrapped in bacon!  What's not to LOVE about that combination!

You'll need:

1 lb lean ground beef
1 lb sweet Italian sausage (casings removed)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 7 oz can diced green chilis (drained)
1/4 cup of your favorite bbq seasoning (Honey Hog BBQ from Meat Church is my fav)
2 8 oz boxes of manicotti shells (dry and uncooked)
4 cups of your favorite bbq sauce (I use Patti's BBQ or Sweet Baby Rays)
1 lb bacon

Blend the ground beef, Italian sausage, cheeses, chilis and a hand of bbq seasoning.  Blend well to combine all ingredients.  Use a piping tool (or your hands) to stuff each manicotti shell then wrap each shell tightly with a slice of bacon.  Place each stuffed shell on a bacon baking rack and then sprinkle all the stuffed shells with another dusting of bbq seasoning.

Baste each shell with a generous amount of bbq sauce.  Cover and refrigerate for at least 4 hours or overnight (this process will help soften those shells).  When you are ready to bake these, uncover them and bake in a 350* oven for 40 minutes.  Remove and baste each shell with additional bbq sauce and sprinkle with your bbq seasoning then return them to the oven for an additional 15-20 minutes.

You can amp this up with jalapeños peppers or add scallions if you like it hotter.  You could adjust the cheese as well to all pepper cheese for the spicy fans or for a milder version use a half a block of cream cheese with the cheddar.

That's all there is to it!  Plate these and serve them warm!  This will be a great center to your tailgate party or compliment all your other halftime goodies!

Sweet Potato and Sausage Soup

 

Oh My Goodness!  I'm not sure which I love more, my crockpot or my soup pot!  This soup is such a hit and so easy to put together in one pot!  This recipe easily feeds 10-12 hungry people!  If you have a small family or just cooking for yourself, this recipe is easily adjustable to using half of each ingredient listed below.  Better yet, make a big pot and share this with your friends and family!  Everyone likes a dinner that they don't have to cook! This soup is super rich in vitamin content with carrots, celery, sweet potatoes, diced tomatoes and fresh baby spinach!  Cook time including prep about 50 - 60 minutes.  This soup can be made ahead and refrigerated for a day or two but I would not recommend freezing this one.

You'll need:

2 lbs Italian sausage - hot, mild, sweet or a mix of your choice
1Tbsp olive oil
1 large onion, finely chopped
3 stalks celery, thinly sliced
3 large carrots, peeled, halved and thinly sliced
6 large cloves of garlic
2 large sweet potatoes
2 15 oz cans of petite diced tomatoes
1 tsp basil
1 tsp salt
1/4 tsp pepper
10-12 cups of chicken or veggie broth (you may need to add a cup or two of water)
19 oz frozen cheese tortellini
3 cups fresh spinach, chopped

1/2 tsp red pepper flakes
freshly grated Parmesan for garnish before serving

In a large soup pot, heat olive oil and add your sausage.  Cook to the half-done point and add the carrots, celery onion and garlic.  Finish browning the meat and the veggies have started to tender.  Add the sliced sweet potato and simmer another 5 minutes, stir frequently.  

Add salt, pepper and basil along with the diced tomatoes and stir well.  Add broth and bring the soup so a low boil for about 15-20 minutes or until the sweet potatoes begin to break apart when pressed with a spoon.

Add the tortellini and cook for 5 minutes until the pasta is tender.  The longer you cook will make your pasta softer.  Cook to your preference.  Add the chopped fresh spinach and let this simmer for 5 minutes.  If your pasta has soaked up too much of your broth, you can add more broth or thin with a cup or two of water.  If you add water be sure to add another pinch of salt to bring your flavor profile back up to point.  Add red pepper flakes and let this sit for 5 minutes and serve.

Garnish your servings with fresh parmesan and serve this with a crusty baguet.  

Cooks notes: 

Low sodium broth is certainly an option if you're concerned about that.

I browned and drained my sausage and then returned it to the pot with a few cups of chicken broth to cook my initial veggies.  

I used petite carrots as they are already peeled and easy to chop into small slices.  While my veggies are simmering, 

I trim my spinach to remove any stems or spines.  I don't like that tough texture, and I think they make the spinach bitter.  Rinse the spinach then roughly chop the leaves.

Adjust spices to your taste pallet.  I used more salt and pepper but just the required basil and garlic.