Wednesday, September 28, 2011

Crisp Green Chicken Salad with Apple & Brie

This salad is a plate full of great tastes. The crisp, tart, green apple. The creamy, rich cubes of brie. The crunchy, slightly salty chicken fingers. When you put it all together, you have a great salad made of all the things you love!
Romaine Lettuce
1 Granny Smith Apple
1 Wedge of Brie
Chicken Fingers 
Ranch Dressing

The chicken fingers recipe and the ranch dressing recipe have been
made on this blog in the past. Just click on them for the recipes!
Chop the romaine lettuce.
Chop 3 pieces of chicken fingers.

Cut bite size pieces of brie.

Cut the apple in half, then cut small cubes of apple.
Assemble the salad. Top with dressing.

Thanks for joining me today!

Please stop by tomorrow when we will be making 
Chicken and Dumplings!!!

Hope to see you there!!

Tuesday, September 27, 2011

Onion Dip~A Classic Revisited

Everyone has an appetizer that brings back memories for them. For me, it is Onion Dip! I can remember, way back when I was little, onion dip being served in our house, when someone special came to visit. The recipe was the mayo, sour cream and the onion dip packet all mixed together. Well, now this dip is served in my house, but the dip has been taken up a notch and this recipe is a special one.
 Onion Chip Dip
(adapted from Country Living)
1 tablespoon Olive Oil
1 large Onion
1 clove Fresh Garlic
1 1/2 teaspoons Worcestershire Sauce
1 teaspoon Dijon Mustard
1 teaspoon low sodium Soy Sauce
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/8 teaspoon ground Thyme
1 cup Sour Cream
Heat the olive oil in a skillet over medium high heat.
Add the onion. Stir occasionally.
Cook until the onions become golden brown, about 10 minutes.
Add the garlic and cook for 2 minutes.
Remove the pan from the heat. 
Add worcestershire sauce,
soy sauce, salt, pepper, and thyme.
Put mixture in a bowl, and let it cool completely.
Stir in the sour cream and mix well.
Cover and chill for at least 2 hours.
Serve with crackers!

Thanks for joining me today!

Try and stop by tomorrow for our 
comfort food salad!!

See you then!

Monday, September 26, 2011

Secret Recipe Club~Apple Cake!

This is my second post for The Secret Recipe Club! I am really enjoying the club, and I love getting to see all the different blogs and recipes out there. So much talent and creativity!!. This month I was assigned the blog called Simply.Food. It is a wonderful blog full of delightful recipes from a vegetarian kitchen. The recipe I chose is Apple Cake. I love apples in all types of recipes, and I thought it might be appropriate for the fall.
Apple Cake
(This recipe was written in grams on the web site.
I think I converted correctly)
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 cup Sugar
2 Granny Smith Apples
1 short cup of Milk( 7.337 oz)
2 tablespoons Plain Yogurt
5 1/2 ounces of Butter
2 Eggs
Place the flour, baking soda, baking powder and
cinnamon in a bowl and whisk together.
Peel your apples.
Core your apples.
Grate your apples.
In a mixing bowl add sugar, eggs,
milk, and yogurt. Mix lightly.
Stir the grates apples into the egg mixture.
Gently fold the egg and apple mix into the flour mix.
Be careful not to over mix.
Spray your pan with pan spray and cover with flour.
You can put a parchment liner in the pan if you want.
Bake at 350 degrees for 35-40 minutes.
Check with a skewer to make sure it is done.
When the cake is done, remove it from the oven
and let it cool on a rack.
When it first begins to cool, take a knife around the
edge of the pan to loosen the cake.
Let cool for 15 minutes.
Remove cake from pan.
Dust cake with powdered sugar.

Serve with ice cream or whipped cream.

Thank you to for providing this recipe.
It was delicious!

Thanks for joining me today for
Secret Recipe Club!

For information on joining the club check out
The Secret Recipe Club!
It's fun!!


Seeking Groceries!

This week I am craving comfort in all shapes and tastes. Here is the comforting menu:

Appetizer~Onion Chip Dip w/ Crackers
Salad~Crisp Green Fall Inspired Salad
Entree~Chicken and Dumplings
Side Dish~Mac & Cheese
Dessert~Mile High Apple Pie

Grocery List
Olive Oil
1 large Red Onion
1 clove Garlic
Worcestershire Sauce
Dijon Mustard
Low Sodium Soy Sauce
Black Pepper
Ground Thyme
1 cup Sour Cream

Romaine Lettuce
Chicken Breast
1 Granny Smith Apple
1 cup Mayo
1/2 cup Sour Cream
Garlic Powder
Dill Weed
Dried Parsley
Onion Powder

1 Whole Chicken
White Vinegar
1 Large Onion
2 Carrots
2 Celery Stalks

Elbow Macaroni
Kraft 4 Blend Cheese

5 Granny Smith Apples

See you at the grocery!

Sunday, September 25, 2011

Welcome Fall, Caramel Apples!

This weeks dessert is a classic favorite~Caramel Apples. I used this opportunity to welcome fall, my favorite season, although it has yet to come to the desert. I hope it gets here soon~We are ready for cooler weather!!
Welcome Fall, Caramel Apples!
(adapted from taste of
1 cup Butter
2 cups packed Brown Sugar
14 oz. Sweetened Condensed Milk
1 cup Light Corn Syrup
1 teaspoon Vanilla Extract
1 cup chopped Cashews
8 sticks for Apples
8 Granny Smith Apples
I used long skewers as the sticks for the apples. 
I wanted them rather long. I measured the first one,
then used  it as a guide to cut the others.
Wash and dry the apples, insert the sticks and then 
refrigerate the apples until you are ready to dip.
In a heavy pan combine butter,
brown sugar,
and corn syrup.
Bring the mix to a boil over medium high heat. 
Cook and stir constantly until mix reaches 248 degrees. 
This will take about 30-40 minutes.
248 degrees is the firm ball stage.
Please remember to keep a close eye on your temperature.
Allowing the mix to get too hot can ruin it.
Dip each apple in the hot caramel.
Allow the caramel to drip off slightly.
Place the chopped cashews on a plate.
Cover bottom and a little bit up the side with cashews.
You may have to help the cashews on to the apple
by patting them on with your hands.
Set the apple on a parchment lined cookie sheet.
Let cool.
Decorate the apples however you would like!

Thank you for joining me today!

Please join The Freshman Cook Sunday for 
next weeks menu and grocery list!

See you then!!