Pomegranate, pear, pistachio salad

Notes: This was really good. I think this is just a great starter and you can add or take things away how you like. I liked how the feta cheese off set the fruit sweetness a bit. The girls loved the pistachios in a salad idea. I had to go way off script off on the salad dressing as I didn't have all the ingredients, so I'd like to try the real thing sometime. Mine was good, but it was the salad part that was really yummy.

 

Author: Jen@CarlsbadCravings.com

Serves: 6-8

Ingredients

• Pomegranate, Pear & Pistachio Salad
• 1 large head romaine lettuce, chopped
• 1 sweet apple (I like Fuji), chopped
• 1 pear, chopped
• 1 small cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1/4 red onion, chopped
•  1/3 cup roasted and salted pepitas (may sub. sunflower seeds)
• 1/3 cup roasted and salted pistachios
• 1/3 cup pomegranate arils
• 1/2 cup Feta cheese
• 
  Creamy Pomegranate Dressing
• 1 5.3 oz. Greek Yogurt with Cherry Pomegranate (I use Fage)*
• 1/4 cup Sweet Red Chili Sauce (found in Asian section)
• 2 tablespoons pomegranate juice
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
•  1/2 teaspoon Worcestershire sauce
• salt and pepper to taste

Instructions

1. Whisk together all of the Creamy Pomegranate Dressing ingredients in a medium bowl and chill in the refrigerator while you prepare the salad.
2. Combine salad ingredients in a large bowl. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Top with freshly ground salt and pepper.

Notes

*You may substitute 1/3 vanilla Greek yogurt (won't be pink or have as much pomegranate taste but still delicoius) or substitute 1/3 cup strawberry yogurt which is a little sweeter than the Cherry-Pomegranate yogurt but still delicious

Chocolate Peppermint Bundt Cake

Notes: Cooked it in an angel food cake pan and worked great. I didn't have any sour cream and so used whole milk with lemon in it and was great. Loved how moist the cake stayed even 5 days later. Rich, definitely rich. but yummy and easy. Definitely moister the 2nd day, would try to make a day before planning on serving.

from Our Best Bites

Chocolate Peppermint Bundt Cake
Recipe by Our Best Bites
Ingredients
cocoa powder for dusting pan
1 box Devil’s Food Cake mix (I prefer Duncan Hines)
1 small box instant chocolate pudding
4 eggs
1 cup full fat sour cream
1 cup oil
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 cup dark chocolate chips, roughly chopped
Glaze
3.5 ounces dark chocolate chips (1/2 cup)
½ tablespoon butter
½ cup cream
½ teaspoon peppermint extract
 Additional ingredients
Crushed candy canes (2-3)
For serving: whipped cream or ice cream *for extra peppermint-y goodness, add a little peppermint extract to your sweetened  whipped cream while whipping.
Preheat oven to 350 degrees.  Butter a budnt pan (make sure to get the inside center as well) and then dust with cocoa powder, covering all sides and then shaking out excess.
Place cake mix and dry pudding mix in the bowl of a stand mixer.  In a small mixing bowl, whisk together eggs, sour cream, oil, milk, vanilla, and peppermint until smooth.  With mixer running, add liquid ingredients to cake mix and beat until combined.  Scrape down sides of bowl and then beat for 2 minutes on medium high speed.  Add chocolate chips and stir until combined.  Pour batter into budnt pan and bake for 45-50 minutes, until a skewer comes out with moist crumbs attached.
Glaze: While cake is baking, place chocolate chips and butter in a bowl.  Heat cream until hot and bubbly and then pour over chocolate.   Let sit for 2-3 minutes, then add peppermint and whisk until smooth.  Set aside.
When cake is done, let cool until just warm (15-20 minutes)  Invert onto a paper towel on a metal rack.  Let cool completely and place on serving platter. To glaze cake, either use a brush to lightly brush over surface, or spoon and drizzle chocolate over.  You may have extra.  If too thick, heat for a few seconds to loosen, if still warm and too runny, let cool longer or place in fridge to speed up process.  After cake is glazed (and you may want to wait for the glaze to set just a bit), sprinkle with crushed candy canes.  Slice into servings and serve with a dollop of whipped cream or vanilla ice cream.

Quick Cheese Bread

from Mels

Notes: This was simple to throw together. I used mild cheddar as that is what I had on hand, I think sharp would taste best, but next time I might throw in some parmesan into the dough if I have to use mild again. I agree that the texture improves as it cools. Great initially, but better if left to cool. I think it would be great as a sandwich with scrambled eggs and bacon in the middle. Tried doing it with bacon and apple and mustard, or bacon and tomato as a panini, also yummy.Have to let it cool a little to firm up a bit again though.

Prin

Note: If the toothpick comes out with what looks like uncooked batter after testing the bread for doneness, try again in a different spot since the toothpick may have hit a pocket of cheese the first time. You definitely don’t want to overbake the bread or it will be dry. According to the original recipe, the texture of the bread improves as it cools, so if you can, resist the urge to slice the bread while it is still very hot. I can attest that this leftover cheese bread makes excellent toast. Use a toaster oven or baking sheet in a 425-degree oven for 5 to 10 minutes (a conventional toaster can be messy because the pockets of cheese will melt and burn).

INGREDIENTS

• 3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
• 3 cups (15 ounces) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
• 1 1/4 cups whole milk (2% milk may be substituted but don’t use skim milk)
• 3 tablespoons butter, melted
• 1 large egg lightly beaten
• 3/4 cup sour cream

DIRECTIONS

1. Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
2. In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
3. Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Cilantro Green Mojo Sauce

from Spanish food 

Notes: this was my first attempt at recreating Jacqueline's awesome green sauce. Was good. Had over roast beef burritos and was enjoyed by both of us. This last time I used a whole bunch of cilantro and seemed a touch strong. Also want to add lime and could possibly skip vinegar?

 Ingredients

• 3-4 cloves garlic, peeled
• 1/4 tsp ground cumin
• 3/4 tsp coarse salt
• 1 bunch cilantro
• 1/2 - 1 cup virgin Spanish olive oil
• 4-5 Tbsp (approximately) water
• Spanish sherry vinegar to taste (just used apple cider vinegar, no idea if their similiar)

• Total Time: 10 minutes
• Yield: 1.5 cups

Preparation

Peel the garlic cloves. Trim stems from the cilantro bunch.
Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
Serve with potatoes, meat or fish.

Substitution Note: Substitute a bunch of Italian (flat leaf) parsley for the cilantro for a different flavor.

Watermelon Pico de Gallo

from Pioneer Women

Print Recipe

Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

Giant Cookie

from Mels
Notes:  Made the double choc version of this and was hooked. Quick and simple without heating up the whole house for a long time in the summer. The double choc was a little too chocolatey for me, so I copied this version as there are many variations you could make.

Makes 1 giant cookie

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Summer Vegetable Tian

Notes: I really loved this, day of and as leftovers. Daniel and enjoyed it too. Was super easy and I bet you can wrap it in foil and cook it on the grill if you rather. Or maybe even enjoy bacon on it? I used the recipe more as a starting point and ad libbed with how much and which of everything I used (A few potatoes, 1 big zucchini, 1 large tomato, 1 onion, and added 4 T butter). Daniel wanted a little more cheese next time I make it.

from Budget Bytes

Serves: 6

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese (used mozzarella and parmesan)

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). ( skipped this and just sliced the onion and used it just like the other veggies and then shook garlic salt on top when all done. Easier and tasted good.)
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. (I skipped thyme as I don't always love it and used basil, could use rosemary maybe?)
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.