Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Anniversary Bowtie & Asparagus Pasta

I made this pasta to go with some chicken breasts on Mother's Day, and it is DELICIOUS!! Not too healthy, but seriously so good!!! I got the recipe from Favorite Family Recipes, and adapted it to my liking.

1 (16 oz.) package bow tie pasta

1/2 cup (1 cube) butter (don't substitute margarine)

3-4 cloves garlic, minced

3/4 cup grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt and pepper to taste

1 small bunch asparagus, blanched (original recipe called for 10-15 spears, but I thought it could use more)

1/2 cup bacon, crumbled (I used the real bacon pieces from Costco)

1/2 cup toasted pinenuts

parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and Parmesan cheese and toss together. Serve immediately.

Annniversary Paprika Chicken

This recipe is from Favorite Family Recipes and is delicious!

4 boneless skinless chicken breast halves

1/2 cup Parmesan cheese

1 1/2 cups Italian seasoned bread crumbs (or Panko seasoned with Italian seasoning)

1 cube (1/2 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes at 375 degrees. Do not overcook!

Serve with Anniversary Bowtie Asparagus Pasta

Chicken With Wild Rice Soup

I got this recipe from Miriam, and we made it several times this past winter. I thought I should post it before it is scorching hot outside and I forget about it by next winter.

3 cups cooked Uncle Ben's Wild Rice (1 box)

2 carrots, diced small

1 cup diced chicken

1 cup flour

salt and pepper

1 medium onion, diced

2 celery stalks, diced

1/2 cup butter

8 cups chicken broth

1 cup half and half

Saute carrots, celery, and onion in butter until tender.

Mix flour with a little bit of the chicken broth so it won't get lumpy, then add flour to veggies. Add broth, rice, chicken, and seasonings. Bring to a boil. Add half and half and reheat, but don't boil again. Serve with rolls to dip, or in bread bowls.

Spaghetti with Artichoke Hearts and Tomatoes

Jake LOVED this recipe!! He didn't even ask where the meat was! I thought it was deliciouss to. I found it on the Pioneer Woman Website.

2 Tblsp. Olive Oil

2 Tblsp. butter

4 cloves garlic, minced

1/2 whole medium onion, finely diced

1 can Artichoke Hearts (14.5 oz.) drained

1 can (14.5 oz.) diced tomatoes with juice

1 cup heavy cream

1/2 cup chicken broth (more as needed)

1/2 tsp. nutmeg

salt and pepper, to taste

3/4 to 1 lb. thin spaghetti (you really should use the THIN spaghetti)

1 cup Parmesan cheese, freshly grated

2 Tblsp. fresh chives, chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Add nutmeg. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan cheese. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Classic Pasta Salad

1 lb. rotini pasta noodles, cooked

2-3 medium tomatoes

1 can olives, sliced

1 large head broccoli, cut into florets

fresh mozzarella or string cheese (about 6), diced

Italian salad dressing (homemade OR storebought)

Mix first five ingredients, then cover with Italian dressing and stir to coat. Serve.

Roasted Broccoli

I made this the other day, and Jacob probably ate at least 10 pieces of broccoli!

broccoli, cut into small florets

canola or olive oil (I had a mixture of the two in my Misto, so I just used that)

kosher salt to taste

fresh lemon (optional)

put the broccoli on a cookie sheet mixed with the canola (or just spray from Misto onto the broccoli). Sprinkle kosher salt over the broccoli. Put in the oven on "broil" (I set my broil to 450) for 4 minutes. Take out and mix it up and put it back in for 3 more minutes. It should be a little bit brown when it is done. Serve.