Frozen Fluffy Strawberry Pie

Who is their right mind would make a frozen dessert on a brrrrry cooooold day.

I never said I was in my right mind.

It all started with some strawberries I needed to use up. I was looking for something out of the ordinary when I came across this old recipe. I found it in a old tattered newspaper that was tucked away in a drawer. The recipe looked simple enough and I thought the ingredients would make a yummy combination. So, I decided to give it a try.

It turned out to be a smooth and creamy dessert. I loved the flavor of the pie with the smashed strawberries. I also loved that you could substitute another fruit like blueberries instead of the strawberries.

The Oldest Daughter who does not cook and I are going to have another piece tonight with some hot tea. This proves that you can enjoy this dessert all the year around.

Anywho, if you are looking for a little something to cool you off while you watch the super bowl this weekend, why not try a piece of Frozen Fluffy Strawberry Pie.

Here is what you need to make this cool dessert treat.

You will need a graham cracker crust. You can make your own but since I made this on a school night, I just stopped at the store and bought one. You also need strawberries, cream cheese, lemon juice, sweetened condensed milk and a carton of cool whip or a store brand of whipped topping.

         

The first thing you will do is take the cream cheese and put in a large bowl and beat until fluffy.

         

Next, pour in the sweetened condensed  milk in with the cream cheese. With a mixer, combine the two together.

           

Ad in the smashed strawberries. I let my mixer do most of the work smashing the berries and mixing them in with the pie mixture.

         

Add in the lemon juice and stir in. Now, it is time to fold in the whipped topping.

Lastly, you can load up the pie. I did not think all the filling would fit into the pie shell. I kept loading it up and guess what? It did all fit.

I even put some strawberries on top. Now, all you have to do is freeze it for at least four hours. When  you are ready to have a slice, take the pie out of the freezer for 15 minutes before you slice a piece.

Are you ready for the recipe?

Here it is.

Frozen Fluffy Strawberry Pie

Ingredients:

3 ounces of cream cheese

14 ounce can of sweetened condensed milk

1 1/2 cups of mashed strawberries (have a few extra for garnish)

3 tablespoons of lemon juice

8 ounce container of whipped topping

Graham Cracker Crust

Directions:

In a large bowl, beat the cream cheese until it is light and fluffy. Pour in the sweetened condensed milk and beat in. Stir in the mashed strawberries and lemon juice. Fold in the whipped topping. Pour the filling into the graham cracker crust. Garnish with strawberries on top. Freeze for four hours or until firm. Allow to warm up for 15 minutes before cutting into slices.

MMMMM good.

Stay Warm and eat Frozen Pie.

That does not sound right….: )

Becky

Other post you may enjoy:

                                                    

Oatcake with Blackberries and Blueberries       Praline Snickerdoodles                     Chocolate Buttermilk Cookies

 

 

 

 

 

 

Broccoli Rice Casserole

This is a much loved recipe.

I wonder how you can tell?

I can’t think of a better way to honor someone that has passed from this life on to the next, than by continuing to make their cherished recipes.

This recipe is from my children’s grandmother on their Dad’s side, cookbook. She made this comfy, feel good and taste perfect broccoli rice casserole every holiday for years and years. (Along with a oyster casserole she always had to make for husband, Burt.)

It was tradition.

It was reassuring.

You just knew, that you went to her house for the holidays, that casserole would be on her menu. Made with the same ingredients. Made, year after year, with the same amount of care.

It was constant.

Don’t you love how food can keep a persons memory right there in front of you, close enough for you to almost see, but close enough for  you to taste it.

All you have to do is make it and pick up a fork.

I have been craving this broccoli rice casserole for quite sometime and decided it was time to make it. It taste like holidays past, mingled with precious memories.

I could have eaten the whole thing. I might have, but Oldest Daughter who does not cook, wanted some too.

Anywho, if you need an easy peasy perfect tasting broccoli side dish, this one has the perfect combination of ingredients.

Here is all you need to make the perfect broccoli rice casserole.

It is made with frozen broccoli, onion, cheese spread (like Cheese Whiz), minute rice, butter, a can of cream of mushroom soup, water (not shown) and milk.

         

The first thing I did was chopped up my onion in pretty small pieces. I then melted a half a stick of butter in a skillet.

         

I then put the chopped onion in the butter to sauté until tender.

         

Now it is time to start assembling the casserole. In a casserole dish pour in the frozen broccoli. Then add the uncooked minute rice.

         

Now, pour in the cream of mushroom soup, water and the milk.

         

I added the cheese spread next, then the sautéed onions.

Stir it all together until all the ingredients are mixed thoroughly. You don’t want to see clumps of cheese or rice.

Bake in a 350 degree onion for 30 to 40 minutes. Mine took 40 minutes.

It went perfect with the Messy Marvin sandwiches I made.

Are you ready to make some now?

Here is the recipe:

Grandma Jackie’s Broccoli Rice Casserole

Ingredients:

16 ounces frozen broccoli pieces.

1 can of cream of mushroom soup

1 cup uncooked minute rice

1/2 cup of milk

1/4 cup water

1/2 cup of Cheese Whiz (or another store brand)

1 medium chopped onion.

1/2 stick (4 tablespoons) butter or margarine.

Directions:

Saute the onions in the butter until tender. In a casserole dish, place the broccoli, soup, milk, water, cheese whiz, rice and the sauté onions. Mix together thoroughly. You do not to see clumps of rice and cheese.

Bake in a preheated 350 degree oven for 30 to 40 minutes or until bubbly and starting to brown around the edges.

It comes out perfect!

Enjoy,

Becky

 

Messy Marvin

I love recipes with unusual names. They catch my attention and some of them make me laugh.

Well….when I found a old recipe for Messy Marvin, I first laughed, then wondered who was Marvin and why he was so messy, and then decided I had to make it.

I am so glad I did. Messy Marvins are fun and tasty and even the Oldest Daughter who does not cook, Grandgirls and the Super Hero loved their Messy Marvins.

I ate one too.

Messy Marvin are like a juicy burger. but in my opinion. taste much better.  It could be the fresh cut sweet red pepper and onion or the combination of seasonings. This recipe made enough for all of us to have a sandwich or two and there were still left overs.

Anywho, if you are looking for a quick, tasting, family pleasing meat dish, that even the name makes you laugh, try Messy Marvin.

Here is what you need to make them.

You will need two pounds of hamburger, onion, garlic, tomato sauce, tomato paste, sweet pepper and some seasoning.

The first thing I did was dice my onion and red pepper.

         

Place the hamburger in a large pan and fry till completely cooked. Drain off the grease.

         

After you drain the cooked hamburger, you can add the diced pepper, onion and garlic. Stir and cook for about five minutes or until the onions and pepper soften. Be sure and stir so the mixture does not start to stick.

          

Now you can start adding in the seasoning. Add in the Italian seasoning and the chili pepper.

         

Next, I added the Worcestershire sauce and the salt.

Then, I added the pepper. Stir all the spices in.

         

Now it time to add in the tomato sauce and the tomato paste.

Cover the pan and simmer on low for about 10 minutes to bring all the flavors together. Be careful not to let the mixture stick.

So what the heck in the oatmeal for? Well, if the sauce on the Messy Marvin is really running, you can add a little oatmeal to tighten it up. As it turned out, I did not need to use the oatmeal.

Now, all you have to do, is scoop some out and put on a bun. Walla, now you have a Messy Marvin.

Here is your recipe:

Messy Marvin

Adapted from old recipe from newspaper

Ingredients:

2 pounds of hamburger (I used a 80/20 mix)

16 ounces of tomato sauce

6 ounces of tomato paste

1 sweet red pepper, diced (you can use a green or yellow pepper if you want)

1 medium yellow onion, diced

1 tablespoon minced garlic

1 1/2 teaspoon Italian Seasoning

1 teaspoon chili powder

2 tablespoons Worcestershire sauce

1 teaspoon salt (or salt to taste)

1/4 teaspoon pepper

1/4 cup oatmeal if needed (see note)

2 teaspoons Tabasco (Optional) I did not use

Hamburger buns or bread

Directions:

Dice the onion and red pepper. In a large skillet, fry the hamburger until cook thoroughly. Drain off the excess grease. Add in the diced onion, red pepper and minced garlic. Sauté together until onion and pepper begin to soften. Add in the Italian seasoning, chili powder, Worcestershire sauce, salt and pepper. Stir together. Pour in the tomato sauce and the tomato paste. Cover and simmer for 10 minutes.

Note. If the sauce is thin and runny you can add up to 1/4 cup oatmeal to tighten the sauce up.

Serve hot over bread or on a bun.

It might be messy but it is so, so, good!

Enjoy!

Becky

Other Post  you may enjoy:

                                      

    Deviled Eggs                                                                 Irish Soda Bread

 

The Cheesecake Factory

I think most of you know by now that I went to St. Louis with my sister in law and niece, over the weekend to celebrate PIC’s birthday.

We had such a nice trip and ate some really great food (that is the best part).

One of the places we HAVE to go to is, The Cheesecake Factory. Not only is it a beautiful restaurant, the food is great and their cheesecakes….my oh my……good!.

Anywho, PIC had this great idea. We would eat lunch there early so we could miss the crowds. After lunch, go shopping at the mall. Then come back and have dessert in the afternoon.

The Cheesecake Factory, twice in one day.

PIC is very smart.

So, about 3 or so hours after we had lunch at The Cheesecake Factory, we came back and had dessert.

This is what we had.

Sparkle had this fab looking fruit smoothie.

PIC had this Lemoncello Cream Torte. I kept saying Lemon Jello…..no matter. It was divine.  It had ladyfingers in the middle with the cream and this sweet crunchy topping. Not to mention all the whipped cream.

I could not resist the White Chocolate Caramel Macadamia Nut Cheesecake. It had loads of macadamia nuts inside with creamy caramel topped with whipped cream and drizzled with caramel.

PIC…can you have a birthday weekend every weekend????

I need more cheesecake!

Becky

                   

Sour Cream Apple Pie                           The Best Chocolate Cake

Downtown……St. Louis

The Lights are much brighter there

You can forget all  your troubles

Forget all  your cares…and go…

Downtown things will be great when you are

Downtown…….St. Louis

PIC, Sparkle and I had a great three day birthday weekend in the big city of St. Louis.  We went to this great, new (to us) restaurant called Mc Gurks Irish Pub and Garden. It makes the most fabulous, crisp and knock your socks off, fish and chips.

I. Kid. You. Not.

I ordered a small portion of three fish pieces and their signature home made chips (like potato chips).

These chips are to dye for.

The fish batter was so crunchy good! The fish was fresh and not a hint of that annoying fishy taste. I ate mine with malt vinegar, even though they make a house tarter sauce that is divine. I ate all three of my pieces. I really wanted to steal a piece off of PIC’s plate, but she had a good grip on her fork and knife and a eagle eye on her fish.

The restaurant has outdoor gardens  you can look at too. We ate in the enclosed patio and they keep it really warm in there. This is a picture through the plastic walls at the fountain. It was still running, but it was pretty frozen. I am sure it is beautiful in the spring, summer and early fall.

Here is a picture of their outdoor patio, with a fountain in the middle. This area was not open this time of year.

And, since it was PIC’s birthday, she got a free piece of Baileys Cheesecake, drizzled with caramel and chocolate. Notice, the three spoons. We all got to taste (devour)  it. YUM

We had a great girls trip. One that was much needed and appreciated. I was pretty much sick over my whole holiday break and it seems when school starts up again, I am all about work. It was nice to get away and reevaluate yourself. It was time to tell myself to not to be so serious and enjoy each day.

Of course, it is always better with fabulous family, good food and cheesecake!

I have more cheesecake photos I will share tomorrow from The Cheesecake Factory. All, I can say now is, white chocolate chunk, macadamia nut and caramel cheesecake with whipped cream and drizzled with caramel.

Oh My : )

Becky

                   

Urban Garden                                        Old Home Place

 

 

Oh Christmas Tree……

Oh Christmas Tree….Oh Christmas Tree….

I am sorry I have not put thee away

Your lights were bright and shiny then

On Thanksgiving Day, I showed you off to all my kin

Now, its January Oh MY…… YIKES!

Now, I am too embarrassed to turn on your lights…

Oh Christmas Tree….Oh Christmas Tree….

I am sorry I have not put thee away……

My poor tree will have to stand tall and proud in my front window for one more weekend. PIC and Sparkle are on their way here to pick me up for the big city weekend trip. Oldest Daughter who does not cook, does not like to put the Christmas Tree away either…..Bah…Hum Bug…..

Have a great weekend!

Becky

 

White Chicken Chili

Today was my Thursday/Friday day at school.

I took the day off tomorrow. Yippee!

PIC and Sparkle is picking me up around 9 am and we are heading to the big city for a three day girls weekend.

I somehow managed to get all my copies made, substitute teacher plans made, take care of some student issues and leave work on time.

Miracles do happen.

I needed to pack tonight and get some laundry finished for the trip. This meant that dinner needed to be fast and simple and good. I still had a few pieces of the baked, boneless skinless chicken in the fridge. So, last night I decided I would come home today and make white chicken chili for dinner. I am sure glad that I did. With another artic cold blast to mid Missouri, this chili really took the chill away and it tasted great too.

I found this recipe years ago from Taste of Home, but have tweaked it enough to pretty much call it my own. I have made it loads of times and when I do, someone usually wants the recipe. You can make this recipe spicier if you want by adding more green chilies and red pepper. But, with my little grandgril’s picky pallet and me allergic to jalapenos (and pretty much all hot peppers), I make mine pretty mild. It has white northern beans instead of red beans. Chicken instead of hamburger. Cream and chicken broth instead of tomato juice. It is white instead of red.

Are you ready to try to try a different take on chili?

I hope you give it a try. I think you will be pleasantly surprised!

Here is what you need to make this terrific chili.

You will need some whipping cream (to cut calories you can use fat free half and half), sour cream, green chilies, chicken broth, white northern beans, onion and seasonings that include, cumin, garlic powder, black pepper, oregano and chicken soup base. I used dried onions, cause Company was coming over for dinner and I was trying to hid the onions in the chili from him. I did put in a small amount of diced onions so I could show you in the directions. BTW, Company did not notice the onions…hehe.

         

The first thing you will do is put a couple of tablespoons of oil in a large stock pan and heat up. Add your diced onions and sauté the onions until they are tender. Remove from heat.

         

Next, I cut four baked boneless, skinless chicken breast into bite size pieces. Then I added the chicken to the sauted onions.

         

Now you can add in the drained and rinsed white northern beans and the chicken broth.

         

The next ingredient I added was the can of green chilies. I measured all the spices on a plate and then added them to the chili. The spices are oregano, garlic powder, cumin, black pepper and red pepper. You will now want the chili to simmer on low for 10 to 15 minutes.

         

Now, you can add the whipping cream. Next add in the sour cream. Stir to mix all the ingredients thoroughly together.

The last ingredient I add is the chicken soup base. The soup base is salty and works to add a real depth of taste to the chili as well as salting it. It is very easy to add too much of the soup base, making what ever you are cooking too salty. I added 2 tablespoons to my chili. This may seem like too much for you. So, start with one tablespoon, then taste it and add just enough to fit your taste.

Heat the chili until it comes to a slow simmer, being careful to stir it often. This takes about 5 to 10 minutes. You do not want to boil the soup, just heat thoroughly.

Now you can serve it up, nice and hot.

As cold as it is outside, we need a little hot.

Here is the recipe:

White Chicken Chili

Adapted from Taste of Home

Ingredients:

4 large baked chicken breast. (I baked mine with season salt) Cut into bite size pieces.

1 medium onion diced

1 1/2 teaspoon garlic powder

2 tablespoons vegetable oil

2 cans chicken broth

3 cans white  northern beans, rinsed and drained

1 can green chilies

1 teaspoon cumin

1  1/2 teaspoon oregano

1/2 teaspoon black pepper

1/4 teaspoon red pepper

1 cup (8 ounces) sour cream

1 1/2 cup whipping cream

2 tablespoons chicken soup base (use less if you prefer less salt)

Directions:

In a large stock pot add the oil. Heat on medium heat and add in the diced onions. Sauté the onions until they are tender. Turn off the heat. Add in the cubed baked chicken, rinsed and drained white northern beans and the chicken broth. Stir. Put the chili back on the heat on low. Add in the green chilies and all the seasonings. Stir and simmer for 15 minutes on low. Add in the whipping cream and the sour cream. Stir to mix in. Add in the chicken soup base, one tablespoon at a time. Be sure and taste after each tablespoon to make sure you have it salted the way you like it. Heat for another 5 minutes on low being careful to stir.

You are ready to serve.

You can serve it with a little grated cheddar cheese on top if you like.

Stay warm and eat chili!

It will warm you all the way to your toes.

Enjoy,

Becky

Other post you may enjoy reading:

                                       

Mountain Dew Dumplings                        Strawberry Bread                                      Poppy Seed Bread

 

 

 

 

 

Mittens with a Re-Purpose: Update

My sewing classroom at school is starting to look overrun by mittens. I thought I would give everyone an update on the mitten project going on in my sewing classroom. For those readers who may not have a clue to what is going on.

My students and I are trying to make 50 mittens to donate to charity by the end of January. We are re-purposing donated wool sweaters into adorable mittens.

We have a little assembly line going. This is where we cut the sweater apart. Trying to use as much as the sweater as possible, we cut the different patterns shapes from different sweaters.

The mittens are lined in fleece. So the students cut mitten patterns in various colors of fleece to match the mittens.

Here is a set of mittens we put together. This set is ready to go to the sewing machine and then to the serger to get all sewn up. We use the cuff of the sweater sleeves for the cuff of the mitten. We put mitten pieces together that have similar colors.

Here is a picture of the palm side of a pair of mittens.

Here is the same pair, but we have turned them over so you can see the top side of the mittens.

I have been sewing my portion of the mittens during my free time. Here is a picture of an assortment of mittens I have sewn.

Anywho, here is where we stand. I told the kiddos that I would sew a pair for every pair that they sew. I have 25 in the class and I should get 25 mittens from them. So, if I have done my math correctly, I need to sew 25 mittens.

So far I have sold 5 pairs at $10 each. The $50 dollars will be given to charity along with the mittens. I have sewn an additional 7 pairs. This makes my total number I have sewn to equal 12 pairs. I still need to sew 13 pairs.

I need to have them done by the end of January. That means I need to sew 2 pairs approximately a day. But, I am leaving to go out of town this weekend with PIC and Sparkle for PIC’s birthday weekend and have a grand girls weekend in St. Louis. I may have to sew 3 pairs a day to meet the deadline.

Whew….

Did  you hear the joke about the cat who ate a wool sweater?????

It had mittens.

Wool…it’s what for dinner….NOT!

Hehe….

I will keep you posted.

Becky

 

 

 

 

 

Homemade Chicken Pot Pie

I am a goof ball.

Every time I go to Lamberts or Cheddar’s, you can pretty much bet that I will order their Chicken Pot Pie.

I just love this stuff.

There is something about the creamy texture, all white meat and we can’t forget the crust. A top and a bottom crust.

Comfort heaven on a spoon.

I don’t know why I order chicken pot pie, when I can make this delish one right in my own kitchen.

Told you, I was a goof ball.

Anywho, Oldest daughter who does not cook, (but, can buy groceries) brought home this big package of boneless, skinless chicken breast last week. Not wanting them to go to waste, I baked them up over the weekend. I wrapped them up and put them in the fridge until I use them. Well, I was at Cheddars eating lunch with Niener Wiener yesterday, and of course I ordered my favorite, Chicken Pot Pie and it dawned on me that I could use up some of that baked chicken at home making my own homemade Chicken Pot Pie.

I love this recipe.

I have used this recipe and made it for family, friends and my own kiddos. I have shared this recipe many times. It is definitely a” keeper” recipe. One that you can whip together in no time, but taste like it took forever.

Here is what you need.

You will need some frozen corn and peas, butter, flour, half a onion, whipping cream, chicken soup base, minced garlic and pie crust. I like a bottom and top crust, but you can just put a top crust on if you want. Don’t forget the seasoned bake chicken breast. I just baked mine in the oven with a little season salt on top. This recipe also calls for frozen carrots, but I was out of them. I am including the carrots in the recipe though.

First thing you need to do, (besides baking your chicken and chopping your onion) is melt the butter.

Now, add in the flour. Use a whisk to whisk in the flour.

The flour will thicken the melted butter to a consistency of peanut butter.

It is time now, to pour in the whipping cream. Whisk the cream into the butter/flour mixture.

Add in the chicken soup base. You can find this in the soup aisle, normally on the top shelf.

Now, add in your minced garlic and chopped onion. I was out of fresh garlic, so I had to use garlic powder.

Now add in the frozen peas and corn. The recipe calls for frozen carrots too, but I thought I had some and I did not so…..this time I made it without the carrots.

I took my baked chicken breast and diced them into bite size pieces.

Add the diced chicken to the whipping cream mixture.

Heat the chicken mixture until it is thick and starts to simmer. Be careful to stir the whole time, so it does not stick to the bottom of the pan.

I was using my oval casserole dish. I rolled out my store bought pie crust to make it a tad bigger, and put it in the bottom and up the sides of the dish. If you have time, you can always make your own pie crust. I just happen to have these left over from Christmas, that I needed to use up.

Pour the filling into the pie crust lined casserole dish.

Now, tuck in the top crust, overlapping the sides. Put the Chicken Pot Pie in a preheated 350 degree oven and bake until the pie crust nice and brown. This takes about 30 minutes.

This is what it looked like when it came right out of the oven.

Here is what it looks like with a big ole scoop out of it. The first scoop was on my plate….: )

Here is the recipe:

Homemade Chicken Pot Pie

Adapted from Paula Deen

Ingredients:

4 — baked large boneless, skinless chicken breast. I season mine with season salt, covered with foil and baked until tender. Cut the chicken into bite size pieces.

1/3 to 1/2 cup of butter

2/3  cup of flour

1 quart whipping cream. I have also made used fat free half and half and it is still rich and delicious.

2 tablespoons chicken soup base

1 tablespoon of minced garlic

1/2 small onion, minced

1 cup frozen peas

1 cup frozen corn

1 cup frozen carrots

1 box of double crust premade pie crust (feel free to make your own pie crust)

Directions:

Preheat the oven to 350 degrees.

Have your skinless boneless chicken, prebaked with season salt. Cube the chicken into bite size pieces. Dice your garlic and onion.

In a large sauce pan, melt the butter. Add in the flour and whisk together. The mixture will get thick. Do not brown, but cook for one minute to get rid of the raw flour taste. Slowly pour in the whipping cream and continue whisking together. Add in the chicken soup base, garlic, onion and cook until thickened. Add in the cooked diced chicken and the frozen peas, corn and carrots.

With a rolling pin, roll out the premade crust to the desired shape of your casserole dish. My 2 quart oval  dish was the perfect size. Place the pie crust on the bottom and up the sides of the casserole dish. Pour the chicken filling on top of the bottom crust. Using the remaining pie crust, roll out the crust to fit on top of the pot pie. Place the crust on top of the filling. Overlap the bottom and top crust so the filling does not bubble out.

Bake for about 30 minutes or until the top crust is nice and brown and the filling is bubbling.

Now it is time to relax, eat some pot pie and take a nap. : )

Enjoy,

Becky

Other post you might enjoy:

                                       

Honey Cornbread                                   Microwave Monkey Bread                                 Lime Cake

 

Strawberry Spinach Salad with Feta and Bacon

Are  you ready for a little warm weather?

I know I sure am.

Tonight, it is suppose to get below zero here in Mid Missouri. Creamy, steamy soup with hot rolls is perfect for those cold nights, except….when you are craving some summer salads. A new store opened up not far from here and they had these beautiful strawberries on sale. I could not resist buying a few packages. They looked like summer and even smelled like summer. I knew I had some left over spinach from when I made chicken and spinach enchiladas. In my summer starving mind, I thought, what better way to bring in a little summer into my kitchen, then by making some Strawberry Spinach Salad.

I did not have a couple of items for the salad. My Super Hero son volunteered to go to the store to pick them up for me. Only problem was, he did not know what feta cheese looked like and he did not have a clue where to find sesame seeds. After several phone calls and going to a different and bigger store, he was able to buy what I needed. I offered to buy him a mountain dew for his troubles. The Super Hero loves his mountain dew.

All was forgiven.

While I fried up some bacon cheeseburgers, I made this quick and easy recipe for Strawberry Spinach Salad. Oldest daughter who does not cook, myself and even Company enjoyed big bowls of this salad, with our burgers. It was just what the doctor ordered to bring a sunny smile to our faces. The Super Hero did not want to eat spinach salad. I think he was afraid he would turn into Popeye.

If you are missing summer and what to bring a little bite of strawberry sunshine into your kitchen, try this spinach salad. You will not be able to resist the sweet vinegar dressing, loaded with strawberries and bacon and topped with feta cheese and slivered almonds.

Here’s to warm weather : )

This is all you need to make this summer sensational salad (even in the winter.)

         

The first thing you will want to do, is make the dressing. You will need to measure out the olive oil and the vinegar. Pour the oil and vinegar into a bowl.

         

Next, you add in the Worcestershire sauce. The you add in the poppy and sesame seeds.

         

Now, add in the sugar and the  chopped onion and whisk everything together.

         

Pour the dressing into a blender and blend for 30 seconds. (I just used my little shake blender)  The dressing will emulsify, turning in a nice, rich dressing. You won’t even see the onion.

In a large bowl, put in your spinach and your sliced strawberries.

Now add your bacon and feta cheese. I saved a little to use as a garnish for later.

Now pour on some dressing. I only used half of my dressing. I thought that was plenty, but to each their own.

Lastly, stir the salad together. Top with remaining bacon and feta and some slivered almonds.

All you need now is a fork and a lock on the kitchen door (if you do not want to share). ; )

The sun will come out tomorrow……. : )

Right?

Enjoy!

Here is the recipe:

Strawberry Spinach Salad with Feta and Bacon

10 cups of fresh spinach

1 pint strawberries, hulled and sliced

4 ounces feta cheese

1 cup of bacon bits (I fried bacon and crumbled it ahead of time)

1/2 cup of slivered almonds

Dressing Ingredients:

1/2 cup white vinegar

1/2 cup olive oil

1/2 cup sugar

1 tablespoons Worcestershire Sauce

2 tablespoons poppy seeds

2 tablespoons sesame seeds

3 tablespoons chopped onion

Directions:

In a medium size bowl, whisk together the oil, vinegar, sugar, Worcestershire sauce, poppy seeds, sesame seeds, and chopped onion. Pour the dressing into a blender and blend for 30 seconds.

In a large bowl add the spinach, feta cheese, bacon and almonds. (I saved some bacon, feta and almonds for a garnish).

Pour on the desired amount of dressing. (I used about half of it, saving the rest for another salad)

Toss the salad and dressing together.

Garnish with the remaining bacon, feta and almonds.

Hope this salad chases those winter blahs away!

Becky

Other Posts you might enjoy.

                                       

Cornbread Salad                    Sausage Mushroom Stuffed Acorn  Squash                Blackberry Jam