Caramelized Pear and Pecan Spinach Salad

I saw this recipe on Grill it with Bobby Flay (who is one of my favourite chefs!). I tried it, and then, changed it up a little bit - try it and see how great it is during your next bar be cue! It is easy, but, very impressive!

Rum Pair Spinach Salad

1 large pear, sliced

¼ cup of butter

pinch of cinnamon

a hand full of brown sugar

salt and pepper

½ cup of rum

pecan halves (as many or an little as you’d like)

6 cups or so of baby spinach, washed and dried

12 cup feta cheese, crumbled

½ cup Olive oil

2 Tblsp Balsamic vinegar

1 Tbls Lemon juice

Place the pear slices, cinnamon, sugar and salt and pepper in a pan and turn the heat on to med-low. Once the butter begins to melt, stir the pears around gently and cook until they just begin to caramelize. Add the pecans. Once the pears and pecans start to become golden brown, add the rum – be careful!!! The rum will flame up (most times). Once the flames (if any) have subsided, turn the pear mixture off – if there are no flames, just let the rum cook out for about a minute or so. Set this mixture aside to cool.

Put the spinach in a salad bowl. Top with the cooled pear and pecan mixture. In a small bown, whisk together the olive oil balsamic vinegar and lemon juice. Top the salad with the dressing and serve.

Yum!

Layered Summer Salad

This one looks great on the table and makes a great addition to any out door bar be cue, or indoor setting! Enjoy!

In a large clear bowl, layer the following ingredients beginning on the bottom and working up.

Ingreds:

1 can chick peas

2 cups of thinly sliced carrots

2 cups thinly sliced celery

1 cup thinly sliced red onion

4 cups shredded lettuce

2 pints or so of cherry or grape tomatoes, halved (arrange them cut side down on the top - they look really pretty)

Note: - you may use a couple of cans of tuna and layer it right on the chick peas to turn this into a light lunch or supper)

On the side, make or buy your favourite dressing - Epicure Salad dressings are what I use - the Ranch is GREAT with this one! Don't pour the dressing on the salad until you are ready to eat - then, pour on top, and toss gently - YUM!!!!!!

Try it and let me know if you like it!

Cheers to all!

Paula

Quick Chili Dip

Hello everyone! Hope everyone is keeping well. I just thought I would would quickly give you another "throw together" dip recipe - easy, and yummy and no measuring! Use your left over, frozen or canned chili to make this recipe - put as much or as little of each ingredient as you like it, to your taste! It is a success every time I make it!

For all of your information - I am now an Epicure consultant!!! I use their spices all the time, so, why not become part of the team, righ? If any of you need anything at all to make your cooking easier and tastier than ever, please let me know! Check out the website at www.epicureselections.com. I am more than willing to ship to any of you! Take care and let me know what you think of the dip!

In a bowl mix together chili, sour cream (use full fat for a thicker dip), cream cheese (at room temperature) shredded cheddar cheese, chopped red chili pepper (or you can use green jalapenos), a dash of hot sauce, some chopped cilantro. (I would add a couple of Tablespoons of Nacho Cheese Dip by Epicure here too) Put the whole thing in an oven proof casserole dish, or any oven proof container (or even a tin container for warming on the bar be cue), and place in the over or microwave (or bar be cue) and warm it up until it is of desired heat. Serve with nacho chips - yummy!!!!!

Enjoy!!!

Quick sun dried tomato pesto

Hi everyone! So, last night I was at a loss of what to have for supper! So, I grilled up some chicken, and then, made this great pesto out of herbs and things I had in the fridge, and just drizzled it on the chicken breasts, and it was soo good, so, I thought I would share it with you!

I don't really consider it a recipe, but, if you mix this pesto with some mayo and some sour cream, it makes a great dip! Otherwise, just a quick sauce for chicken, or pork, or even white fish!

Ingredients:

A large bunch of basil

A small jar of sun dried tomatoes in the olive oil (not the dried ones)

A handful of pine nuts

Romano cheese (a little nippier than parm and stands up to the sun dried tomatoes)

A clove of two of garlic

Extra virgin olive oil

Whir the whole thing in a food processor adding some of the oil from the sun dried tomatoes, and then, using the olive oil as you need it. If you are making this for a dip, omit the Extra virgin olive oil and just use the oil from the tomatoes. You may also add a little chopped up sun dried tomatoes, and chopped up black olives on top for a garnish!

Try it - it is soo good!

Cheers to all!

Paula

In a food processor

Italian Pasta Salad

It is warm weather time! With the warm weather comes bar be cues and with those, come salads - lots of salads! So, here is a GREAT pasta salad recipe! AND, no measuring! So, take all the ingredients and put in as much or as little as you want - make it the way you like it!

Try it for your next bar be cue!

Ingredients:

Small cut pasta (I like farfalle), cooked to al dente and cooled completely

Zucchini (lightly blanched), cut in bite size pieces

Sun dried tomatoes, diced

Red or yellow peppers, diced

Red onion, diced

Roasted red peppers, diced

Canned artichokes, cut into bite sized pieces

A bunch of fresh basil, julienned

Bocconcini (try the smaller bite sized ones)

Dressing: (3 parts oil to one part total acid)

Olive oil

Juice and rind of one lemon

Red wine vinegar

Salt and pepper

That's it - pretty easy, huh? and you can toss it together days in advance!

Enjoy!

Cheers!

Mixed Bean and Tuna Salad

Bar be cue season is finally here!!!! Looove hanging out with friends in the back yard cooking up a storm of course! Here is an easy recipe you can use as a side dish - SUPER easy and SUPER yummy! This salad also sits in the fridge for days, so, left overs are welcome as you can enjoy it over and over again!

2 cans mixed beans

1 can chick peas (garbanzo beans)

2 cans tuna (tuna is olive oil is best for this one!)

1 red onion (thinly sliced)

Juice and rind (grated) of one lemon

Olive oil

Salt and Pepper

Combine the beans, tuna, onion and rind of the lemon in a bowl - toss to combine. Then, gently squeeze the lemon juice on top and pour enough olive oil to coat all of the ingredients. Add the salt and pepper to taste, and toss together. Enjoy!

Comments welcome - let me know when you make it and what you thought of it!

Cheers!!!!

Creamy Strawberry French Toast

Hello everyone! Sorry I have not been around in a while - I have been busy busy! But, I am here now, to tell you about the best french toast ever!!! Great for a Sunday morning for the whole family! Try it and let me know what you think! Enjoy!

Ingredients for 4 people:

1 Loaf of really good egg bread, cut into 8 slices (thick slices)

1 tup of cream cheese (small tub), room temperature

1 cup of strawberries, mashed up with a Tblsp of sugar

Juice and rind of 1 orange, separated

6 eggs

1/4 cup milk

2 tsp cinnamon

1/2 tsp nutmeg

Whipping cream, whipped

Sugar

Real vanilla extract

Method:

Pair up your slices of bread so you have 4 pairs.

In a bowl, mix the mashed berries and sugar, the cream cheese, and orange rind.

In another bowl, whisk the eggs, milk, 1 tsp cinnamon and nutmeg.

Spread the cream cheese mixture on one of the slice of bread of each pair, and then, top with the other slice so you have a strawberry cream cheese sandwich.

In a pan, melt some butter. When the butter is melted, carefully dip your "sandwiches" in the egg and milk mixture, and then place in the pan. Cook for about 7-10 minutes on each side or until each side is golden brown.

While the French toast is cooking, mix the whipped cream, orange juice, 1 tsp cinnamon and vanilla extract.

Top the French toast with the whipped cream mixture and serve - YUM!!!!!

Cheers!