Sandy’s Simple Spring Lettuce Salad
A homemade shallot vinaigrette is tossed with spring greens to create a light and energizing salad for lunch or dinner.
Combine shallot honey mustard and salt in a jar with a lid; add olive oil lemon juice and vinegar.
Cover jar with lid and shake until dressing is thickened.
Place arugula in a bowl and drizzle dressing over greens; toss to coat.
Pumpkin Bavarian Cream Tart
A delicately spiced pumpkin mousse is stabilized with gelatin in a prebaked pie crust or tart shell in this lovely fall and winter dessert.
In a blender, combine 1/4 cup of the sugar, the pumpkin, light cream, milk, ginger, nutmeg, cinnamon cloves, and salt.
Until smooth, blend.
Add the gelatin to the small bowl of cold water to soften it.
Chinese Cookies
These tasty Chinese cookies are like the ones you’ll find at the grocery store bakery. They have a chocolate fudge center and are easy to make.
In a medium bowl, combine the sugar and shortening.
Beat until light and fluffy after adding the egg and vanilla.
Salt, baking soda, and cake flour should be combined and added to the creamed mixture.
The dough will be stiff, so you might need to mix with your hands.
Make a log of dough about 15 inches long, then roll it in ground nuts.
Dough should be wrapped and chilled for at least an hour or until firm.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Grease baking trays.
Slice the unwrapped dough into 1/2-inch pieces.
Place the cookies on the prepared cookie sheets 1 1/2 inches apart.
Chicken and Peppers with Balsamic Vinegar
Balsamic vinegar, onions, garlic, and colorful bell peppers are stir-fried with chicken. For a delicious meal with fantastic flavors, serve over rice!
In a big skillet, heat 2 tablespoons of olive oil on medium-high.
Add the chicken and season with salt and pepper.
Cook and stir for 3 to 5 minutes, or until the chicken is golden brown.
Place the chicken in a bowl and set it aside.
Bell peppers and onion are added while the remaining oil is heating in the same skillet.
about 3 minutes of cooking and stirring until tender.
Cook and stir the garlic until it is fragrant.
Add basil and two tablespoons of balsamic vinegar.
Re-add the chicken to the skillet, lower the heat to low, cover it, and simmer for about 20 minutes, or until the chicken is no longer pink and the juices are clear.
Just before serving, incorporate the last of the balsamic vinegar.
Lori’s Cauliflower au Gratin
This creamy, cheesy cauliflower gratin gets a special flavor boost from horseradish and comes together in about an hour.
Chop cauliflower stems into small pieces.
Measure out 1/2 cup of cauliflower florets and chop into small pieces.
Set aside.
Bring a large pot of lightly salted water to a boil.
Add cauliflower florets and cook uncovered until crisp tender 4 to 5 minutes.
Drain.
Toss with Parmesan cheese and chives.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a skillet over low heat.
Add reserved stems and chopped florets shallot and garlic; cook and stir until tender but not brown 3 to 5 minutes.
Pour in vegetable broth and bring to a boil.
Cook over high heat until broth evaporates completely 8 to 10 minutes.
Remove from heat.
CindyD’s Somewhat Southern Fried Chicken
Chicken thighs and drumsticks are coated in seasoned flour before frying. The golden brown chicken is quick, simple, and inexpensive to prepare.
In a small bowl, thoroughly beat the eggs.
In a bowl, sift together the flour, sage, salt, black pepper, onion powder, and garlic powder.
In a sizable deep skillet, heat the vegetable oil over medium-high heat.
Ideally, the oil will be 2 inches deep.
Chicken pieces should be thoroughly coated after being dipped in the beaten egg and then the seasoned flour.
Fry the chicken in the hot oil for about 10 minutes, turning it over after that and continuing to fry it for another 20 minutes or so until it is golden brown and the meat is no longer pink.
The thickest portion of a chicken thigh should register 160 degrees Fahrenheit on an instant-read meat thermometer (70 degrees C)
Roasted Vegetable Orzo
Warm orzo is combined with roasted summer vegetables like zucchini, summer squash, asparagus, and mushrooms. Parmesan cheese is also added.
Preheat oven to 450 degrees F (230 degrees C).
Place the zucchini squash onion asparagus and mushrooms in a large bowl; add in garlic olive oil and sugar and stir gently to coat vegetables.
Spread vegetables in a single layer on a baking sheet and sprinkle with salt and pepper.
Roast vegetables until tender 20 to 25 minutes.
Meanwhile bring a large pot of lightly salted water to boil.
Add bouillon cubes wine and orzo and cook until al dente about 8 to 10 minutes.
Drain.
Stir in roasted vegetables and Parmesan cheese and serve warm.
Poppy Seed Bread with Glaze
Almond, butter and orange flavorings distinguish this bread that has an especially stronger poppy seed component to set it apart.
Preheat oven to 350 degrees F (175 degrees C).
Grease bottoms of two 9-inch loaf pans.
Mix together flour salt baking powder poppy seeds butter flavoring oil eggs milk sugar vanilla and almond flavoring.
Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for one hour.
Cool 5 minutes.
Poke holes in top of loaves and pour glaze over.
Mary’s Cast Iron Skillet Cornbread
With sour cream, buttermilk, and creamed corn, this Southern cornbread is moist and buttery. It is baked in a cast iron skillet for crisp edges.
Place a cast iron skillet in the oven after adding vegetable oil to it.
Set oven to 400 degrees Fahrenheit (200 degrees C).
Combine eggs, sour cream, buttermilk, and creamed corn.
In a bowl, combine salt and red chile pepper to make batter.
Using oven mitts, take the skillet out of the oven and add the batter.
Bake for 30 to 40 minutes, or until the edges of the skillet begin to pull away from the pan.
butter over the top.
Irish Coffee
Irish whiskey and Irish cream are added to freshly brewed, hot coffee to give it a little extra zip.
Irish cream and Irish whiskey are combined in a coffee mug.
Add coffee to mug.
Add a dollop of whipped cream and a sprinkle of nutmeg on top.