Baby Blue Salad

by alphagalcooking

We love this salad so much that it’s been on the menu 2 and 3 times a week lately! It’s so delicious that wanted to share it in time for the 4th of July. I always make a double batch of the pecans so I have some on hand for snacking or another salad. If you need to make it dairy free, simply leave off the blue cheese. With a grilled turkey burger and this salad, my husband says it doesn’t feel like he even has a food allergy. Happy 4th!

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Balsamic Vinaigrette (your favorite store bought kind or usually I make my own: Whisk 1/8-1/4 cup balsamic vinegar with 1/8-1/4 cup of good olive oil, season with salt, pepper, and a dash of dried basil and Italian seasoning)

Sweet-and-Spicy Pecans (see recipe below)

Mixed salad greens

4  ounces blue cheese, crumbled

1  11-ounce can mandarin oranges, drained

1  pint+ strawberries, sliced

 

Combine salad greens, mandarin oranges, and strawberries. Toss with balsamic vinaigrette until well coated. Sprinkle with pecans and blue cheese.  Serve and enjoy.

 

Sweet-and-Spicy Pecans

1/4  cup sugar

1  cup warm water

1  cup pecan halves

2  tablespoons sugar

1  tablespoon chili powder

1/8  teaspoon ground red pepper

 

Stir together 1/4 cup sugar and water until the sugar dissolves. Add pecans and soak for 10 minutes ONLY. Drain, discarding sugar water.

Combine 2 tablespoons sugar and the remaining ingredients in a Ziploc bag. Add pecans and shake to coat. Bake pecans on a lightly greased baking sheet at 350 degrees for 10 minutes. Let cool.

 

Adapted from Southern Living All-New Favorite Five-Star Recipe Collection, 2001

 

 

 

Soy-Lime Grilled Chicken Thighs

by alphagalcooking

Summer is FINALLY here! Happiness abounds at my house and I hope at yours too! We love to grill at this time of year and this is usually my husband’s first request. Since it needs to marinate for 8 hours, I like to put this together in the morning and let it sit all day long, turning it every time I open the refrigerator. I almost always serve it with couscous and a fresh veggie or salad, but I think it would be great with just about anything. The crushed red pepper is what gives it a kick, so add more or less depending on your need for heat.

Soy Lime Grilled Chicken Thighs

8  large chicken thighs, skinned (about 2 pounds)

1/2  cup soy sauce

1/4  cup chopped green onions

1/4  cup lime juice

2  tablespoons dark brown sugar

1  tablespoon honey

1/2  teaspoon crushed red pepper  (original recipe calls for 1 teaspoon, so use more if you prefer)

1  large clove garlic, crushed or 1/2  teaspoon minced garlic

 

Place trimmed chicken thighs in a gallon sized ziploc bag. Combine remaining ingredients and stir well. Pour mixture over chicken and seal the bag. Put the bag in a bowl so that all of the chicken is covered with the marinade. Refrigerate for 8 hours, turning occasionally.

Drain chicken thighs, reserving marinade. Grill chicken thighs over medium coals 8 minutes on each side or until done, basting frequently with soy sauce mixture. Serve with lime wedges and parsley if desired.

 

Adapted from Southern Living Five-Star Recipe Collection, 1990

 

Apple-Walnut Ravioli

by alphagalcooking

This recipe was torn out of a Real Simple magazine years ago and I still have the little piece of paper in my recipe file. I write in all my cookbooks and on recipes torn from packages and magazines. I note who likes it, who doesn’t, what I changed when I made it, and what I would do differently next time. The notes on this recipe are from my kids: “Needs more apples” (my daughter) and “Don’t overcook the nuts” (my son). Keep a package of your favorite cheese filled pasta in the freezer, follow my kid’s advice, and you can have this delicious dinner ready in about 20 minutes any day of the week! 

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1  pound cheese ravioli (or tortellini)

2  tablespoons olive oil

1/2  cup+ walnuts, roughly chopped

1  crisp apple (such as Braeburn or Gala), cut into matchsticks (I use at least 2 to 2  1/2)

Parsley (fresh or dried) to taste

1/2  teaspoon salt

1/4  teaspoon pepper

1/4  cup+ grated parmesan

 

Cook the pasta according to the package directions.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, about 4-5 minutes. Add the apples, parsley, salt, and pepper and toss to combine. Cook until apples are desired tenderness. Spoon apple mixture over pasta and sprinkle with the parmesan cheese. Serve immediately.

Serves 4.

 

Adapted from Real Simple Magazine.