Raspberry Vinaigrette Salad

What's not to love? Bacon, cranberries, gorgonzola and a sweet raspberry vinaigrette.

2-3 romaine hearts, chopped
1 fuji apple, diced
1 package bacon, cooked and crumbled
1/2 cup walnuts, toasted
1/2 cup gorgonzola, crumbled
1/2 cup dried cranberries

Add to a large bowl, add desired amount of dressing and toss to coat.

Dressing:

1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup red wine vinegar
1/2 small red onion, chopped
1/2 cup olive oil
1 teaspoon poppy seeds

Blend all ingredients in a blender or food processor.

Have any questions about this recipe? email me at me@amandaabby.com

Mexican Rice

This is my favorite Mexican rice recipes and is so quick and easy! I use basmati rice, so I adjust the amount of chicken broth. To make this recipe easier, I will often use chicken bullion cubes plus water and use canned, diced tomatoes instead of the fresh ones.

2 tablespoons olive oil
1/2 onion, diced
2-4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (Goya brand- found in Mexican food aisle)
2 small plum tomatoes, seeded and diced
salt and pepper

Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the chicken broth, rice and sazon packet packet and stir. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15-20 minutes. Remove the lid and fluff with fork.

source: recipe adapted from here

Scalloped Potatoes, Potatoes Au Gratin, or Potato Bake

Name it what you will, this dish is absolutely divine. Seriously. You must try it. I'm sorry it's not an exact recipe, but just go with the flow and it'll taste good. Trust me.

So, here we go...

You'll need-

• washed, peeled, thinly sliced (use a mandoline or a really good knife) baking potatoes (idaho) to fill up a 13 x 9 (or whatever size dish you're using)


• small container of heavy cream


• 1 pound of cooked and crumbled bacon, a few T of grease reserved (not entirely necessary. I've used precooked bacon before and it tasted just the same)


• cheese- I put probably 8 oz. in- you might want more, or less


• garlic powder


• freshly ground salt and pepper

Directions-

1. spray pan will Pam or the like


2. place a layer of the thinly sliced potatoes into the 13 x 9 dish


3. season to taste with garlic powder, salt, and pepper


4. add cheese to liking


5. add bacon crumbles


6. drizzle heavy cream on layer. Don't do too much, but just enough so that the potatoes have all touch the heavy cream (for the most part), but aren't swimming in it. We're not making potato soup here ;)


7. Repeat this layering process until potatoes are gone and the dish is full of goodness


8. Spoon the reserved grease on top of the last layer, and if you're an over achiever, sprinkle on some parmesan cheese


9. Oh! another tip- adding some rosemary to the layers of would be oh so lovely and yummy.


10. cook at 400 for an hour or so (depending on the fullness of the dish)

(this isn't mine, I don't have a picture of my scalloped potato goodness, so in the meantime, this will have to suffice)

Love,

amanda abby