Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Ingredients:

3 large sweet potatoes, peeled and cut into ½ inch cubes

4 Tablespoons vegetable oil

2 teaspoons salt

½ teaspoon pepper

½ teaspoon powdered ginger

1 pound prewashed baby spinach

1 1/3 cup sweetened dried cranberries

5 ounces goat-cheese crumbles

2 cups coarsely chopped pecans

Maple-Mustard Vinaigrette

1 Tablespoon maple syrup

2 Tablespoons red wine vinegar

2 teaspoons Dijon Mustard

Salt and pepper to taste

½ cup vegetable oil


Up to 3 days ahead:

To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a

bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.

1 day ahead:

Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and

ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not

crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then

roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in

pans and let cool to room temperature. Refrigerate overnight in sealed plastic

container. Coarsely chop pecans and toast in skillet over medium heat until

lightly browned, about 7 minutes. Cool and set aside at room temperature until

you’ re ready to assemble the salad.

On the day of the event:

Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about

15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large

salad bowl. Remove cooled sweet potato cubes from pans and layer on top of

spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat

cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.

Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.

Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

Rumbi Island Aloha Mango Chicken Salad

White chicken breast meat cut into chunks (about a cup)
3 cups chopped Romaine Lettuce 
1/3 cup red pepper diced into pieces
1/4 cup red onion, sliced very finely and then diced tiny
feta cheese crumble a tablespoon over each salad when serving
1 mango diced into half inch squares
slivered almonds
tortilla strips over the top

Citrus Salad Dressing
1/4 cup frozen orange juice from concentrate (I just did 1/2 C of orange juice)
1 Tablespoon fresh lime
1/3 cup rice vinegar or apple cider vinegar (I did rice vinegar)
1/4 cup sugar 
1/3 cup salad oil
1/4 teaspoon ginger
1/4 teaspoon Lawry's or Johnny's Seasoning Salt
A few shakes of pepperI prefer to set all the ingredients out in their own bowl and everyone can dish up the quantities they like.  And it also keeps longer in the fridge when it's not combined.

Ready for Autumn Salad

Ingredients

• Sweet potato
• Olive oil
• Cayenne
• Paprika
• Chilli powder 
• Salt
• Pepper

• Chicken
• Apple cider vinegar 
• Soy sauce or honey bbq sauce
• Brown sugar

• Pumpkin seeds
• Water
• Butter
• Brown sugar
• Cayenne

• Lettuce
• Green onion
• Feta
• Green apple
• Grapes or cranberries
• Brianna's salad dressing... The one with a strawberry on it

Directions

1. Heat oven 450F
2. Cut sweet potato into small cubes
3. Put in pan, drizzle in olive oil. Sprinkle cayenne, paprika, chili powder. Toss. Put in oven. About 25 min.
4. Put chicken in pan on low with brown sugar, table spoon or two of apple cider vinegar, and soy sauce or sweet bbq (I did a tablespoon of both) cook on low
5. Put a handful of pumpkin seeds in a tablespoon of water and boil in water until water is gone. Then add a tablespoon of butter and a tablespoon and then some of brown sugar and a sprinkle of cayenne. Stir to a bubbly boil until slightly thicker. Arrange in pan so none are overlapping, and remove from heat. It will probably turn into a type of brittle almost and that's okay. Just break apart once cool.
6. Cut lettuce, green pepper, Apple and grapes.
7. Put together with feta, nuts, chicken, and sweet potato 

Notes

I think I must be ready for the Fall... apple, sweet potato, pumpkin seeds? Geeze! Anyway, today when I opened up my fridge, wondering what to make for dinner, I looked at my sweet potato and remembered a salad Lindsay made one time for the family. And it just went from there. Jeff said it was one of the best salads he's had in his life... So maybe you'll like it too. Sorry for no measurements. If you have questions just text me. It took me about 40 minutes to make with three crazies running around and melting down. The salad looks really pretty with all the color.  Enjoy!

Asian Chicken Salad

 

Salad:

Romaine Lettuce mix

Purple and Green Cabbage

Carrots

(for the above items I have found it is easiest to buy the packaged salad mix called "field greens" it has all of those items already in it, or buy a bag of romaine and a small bag of broccoli slaw.)

Green onions

Slivered Almonds

Brown Rice Noodles

Put all these items in a bowl and mix well

Breaded Chicken (Costco) or Grilled Chicken

Dressing:

Put all items in a blender and mix until combined well.

1 Clove garlic

3/4 cup sugar

1/3 cup apple cider vinegar

1/4 cup purple onion

1 tsp dijon mustard

1/4 tsp salt

1/2 cup mayo

1/2 cup veg oil

1 Tbs Poppy seeds

I usually try to make it in the morning so it has all day for the flavors to combine.

Make as side salad, or serve in warm bake at home tortillas.

*We ate this at a girls Christmas party.  AMAZING.  My new favorite dinner or lunch.  If eating with tortillas, never mix dressing with salad before.  Keep them separate so you can store salad in fridge for days. I promise, it stays good.

Steak Salad

Yeild 2 servings

Ingredients:
3 Tablespoons grapeseed oil (or other oil with high smoke point,) divided
2 shallots, thinly sliced
2-8oz strip steaks, trimmed of excess fat
salt and pepper
7-9oz mixed greens
1/4 cup candied pecans
1/4 cup dried cherries
2oz goat cheese, crumbled

For the salad dressing:
3 Tablespoons extra virgin olive oil
2 Tablespoons lime juice (about 1/2 lime)
1 Tablespoon soy sauce
1 garlic clove, microplaned or finely minced
1/2 teaspoon fresh ginger, microplaned or finely minced (or a pinch of dried ginger)
1 Tablespoon honey
salt and pepper

Directions:

1. Preheat oven to 400 degrees if steak is thicker than 1″ and/or you like your steak medium – well done. Combine all ingredients for salad dressing in a mason jar with a tight-fitting lid or bowl. Shake or whisk to combine then set aside.
2. Rub steaks on both sides with 1 Tablespoon oil then season each side liberally with salt and pepper.
3. Heat remaining 2 Tablespoons oil in a large, oven-safe cast iron or heavy bottomed skillet over medium-high heat (7/10 on the heat scale.) Add shallots then fry for 3-5 minutes, or until golden brown, stirring frequently. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
4. For 3/4″ steaks done to medium-rare: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side. Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
5. For 1″ or thicker steaks done to medium – well done: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side and then place into oven. Roast for 2-8 minutes or until desired level of doneness is reached (remember that steaks will continue cooking a bit after removing from oven.) Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
6. Divide lettuce between two plates then top with half of the sliced steak, candied pecans, dried cherries, and crumbled goat cheese. Drizzle salad dressing on top then serve.

Heather's Pasta Salad

Ingredients:

• Box of colorful twisty pasta
• 1/2 block motzerella cheese
• jar or can of artichokes
• jar of hearts of palm
• can of olives
• cucumber
• bell pepper of your choice
• grape tomatoes
• can baby corn
• lemon
• salt and pepper
• olive oil
• balsamic vinigear
• Italian dressing

Directions:

Boil water with salt and cook the noodels.  While cooking, cube cheese, slice artichoces, hearts of palm, olives, cucumber, bell pepper, grape tomatoes, and baby corn.  Drain the noodels, and run under cool water.  Combine the cut ingredients to the noodels in a large bowl.  Topping should double the size of the amount in the bowl when added to noodels- you man not need full cans or need to cut the entire veggie.  Drizzle olive oil, and italian dressing over the pasta.  Add a dash of balsamic, but not too much or it will over power.  Add some of the juice of the artichokes from the can, and squeeze the lemon in too.  Salt and peper. 

Fills a medium large bowl, and takes about 10 to 15 minutes. 

Notes:

You can buy heart of palm at Walmart, or any grocery store really.  I like to add black beans too, or anything else I have that seems like it would go well.  

Orange Jello Salad

2 pkgs vanilla tapioca pudding (3 oz.)

1 pkg (3 oz.) orange jello
3 c hot water
1 can mandarin oranges
8 oz cool whip
 

Mix jello, pudding, water and 1/4 cup juice from oranges. Heat until thick.  Stir constantly. (It takes awhile for it to thicken up). Cool, then add cool whip and oranges.  Chill.

 

Note:  This is SO good.  I could eat it all!

Raspberry Jello Salad

1 lrg pkg raspberry jello
1 pkg raspberries (I do more)
1 big cool whip
1 big cottage cheese

Mix together.  Refrigerate for at least 1 hour before serving.

You can do the same with mandarin oranges or mixed berries with coordinating jello. 

Shrimp Pasta Salad

4 C cooked pasta (shells or bow tie)
1 lb cooked shrimp, peeled and deveined
1 C frozen peas
1/2 C chopped gr. onions
1/4 C fresh parsley
1 C plain yogurt
1 C mayo
1/4 C lemon juice
2 T fresh dill
1/2 t salt
1/4 t pepper

Combine pasta, shrimp, peas, onions and parsley.  In small bowl combine yogurt, mayo, lemon juice, dill, salt and pepper.  Combine with pasta mixture.  Cover and refrigerate for 2 hours before serving.

Notes: Makes tons.  Definitely half for small family.  Who has fresh parsley?  Not me, just do it to taste.  I don't have fresh or dry dill...so I don't do that, but it would be good.  Who measures slat and pepper?  Not me.  Just do it to taste!

Chicken Salad Croissants

Chicken Salad Croissants

Ingredients:

This fills about 8-10 large croissants. 

• 2 T lemon juice
• 1/2 C mayonnaise
• 1/4 t salt and pepper
• 2 Cups cooked chicken, shredded or cubed
• 1/2 Cup celery
• 2 T minced onion
• Red grapes, halved (amount per preference)

Directions:

Cook the chicken and cube or shred. Chop the celery, mince the onion, and half the grapes. Mix the lemon juice, mayonnaise, and salt and pepper and then add the dressing and mix with the chicken, celery, onion, and grapes. Serve on large (or small, as I prefer) croissants.

Notes:

This recipe is from Mom Toone! I think she made this for Amie's wedding and it is always so yummy! I love that a lot of the prep work can be done before and then just mix together the day of. I did this for Jacob's baptism lunch. I cooked and cut all the chicken and then froze it. I cut the veggies the night before and then thawed the chicken overnight and mixed it all in the morning. Turned out great. It's one of those simple tastes most everyone loves. Even though now all the croissants are eaten, I love just having this on its own, too! Thanks, mom! 

Fiesta Chicken and Black Bean Salsa

Fiesta Chicken 

Ingredients:

• 4 Chicken Breasts
• 1 16 oz. jar medium or mild salsa 
• 1 can Black beans, drained
• 1 Tbs soy sauce
• 2 Tbs brown sugar

Directions:

Cook on high for 4-6 hours in crockpot.  Shred chicken and add fresh lemon or lime juice to taste. We serve over brown rice. We then top with the black bean salad below and grated sharp cheddar cheese.

Black Bean Salad (salsa)

Ingredients:

• 1 can (drained/rinsed) black beans
• 1 avacado
• 1 tomatoe (I often like to use cherry tomatoes and cut in half)
• 1 yellow or orange pepper
• 3 green onions
• ½ bunch cilantro (about 1/2 C chopped)

Dressing:

• 3 T lime juice
• 2 T olive oil
• 1 garlic clove, minced
• 1/4 t ground cumin
• ½ t salt
• ¼ t pepper

 Directions:

Mix dressing and then mix with chopped veggies; Let stand at least 5 minutes to let flavors blend before serving. Serve with tortilla chips or over Fiesta Chicken.

Notes:

Thanks for this Fiesta Chicken Recipe, Amie! I know Amie does it a bit different (serves with tomatillo dressing and in tortillas if I remember) so this is very versatile. It's quite healthy and a crowd pleaser. It's great for a big group because you can make as much as you want and have it ready after church, etc (I love crock pots and delay start rice cookers!). We'll be having it this weekend when everyone is here for Jacob's baptism! The salad is very similar to Heather's post a few days ago - I love those flavors of lime and cilantro!