Nothing says Fall like 70 degree temperatures and this beautiful steak salad with butternut squash. It's not everyday that I refer to a salad as beautiful but this salad truly was pretty. The golden roasted butternut squash, the deep crimson cranberries combined with the delicate alabaster cheese and vibrant green spinach just makes for a very visually appealing dish. Steak Salad with Butternut Squash 11 ounce package peeled diced butternut squash 3/4 teaspoon salt 1/2 teaspoon pepper 8 ounce sirloin steak 3 Tablespoons olive oil 1 Tablespoon white wine vinegar 1 teaspoon fresh rosemary 5 ounces fresh spinach 1/4 cup dried cranberries 1/4 cup toasted walnuts, chopped 2 Tablespoons green onion 1/4 cup crumbled blue cheese
Arrange spinach on a platter. Top with squash, cranberries and steak. Sprinkle with walnuts, green onion and blue cheese. Drizzle with vinaigrette. Feel free to make your own modifications to my recipe. Swap the blue cheese out for your favorite feta or even aged parmesan. Walnuts not your favorite? Sprinkle on a few hazelnuts or pine nuts. You are the creator and artist of your own salad.
Ciao!
0 Comments
We have officially been empty nesters for 2 months now and think I could get used to this cooking for two thing. (At least SOME of the time.) One acorn squash, a slow cooker and 30 minutes of morning prep time was all it took to put this scrumptious two person meal together. I feel like I should mention that you also have the option of cutting the prep time in half by purchasing precooked brown rice. (Confession time: I've never actually tried the prepared brown rice but it sure seems like a good option for people who have limited meal prep time.) Slow Cooker Acorn Squash 1 cup cooked brown rice 1/4 cup dried cranberries 1/4 cup chopped green onions 1 Tablespoon olive oil 1/2 teaspoon dried sage 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 pound acorn squash 2 cups ice cubes 1/4 cup chopped toasted walnuts Combine rice, cranberries, green onions, oil, sage, salt and pepper.
Cover and cook on low for 7 1/2 hours. Sprinkle with walnuts before serving. It doesn't get much cuter than serving an entire meal in a perfectly portioned edible bowl. I love love loved the filling and the squash was good but acorn squash is not my favorite so I think that I want to try it again with a butternut squash or even a mini pumpkin. How cool would that be to make for Halloween?
Ciao! Anyone else as excited about I am about apple season? Crisp, cool Fall days are perfect for making apple picking trips to the North Georgia mountains. It's definitely one of my favorite family Fall traditions and I was thrilled to have Courtney home for the weekend to join us. There are so many things that I look forward to making with the fresh apples that we pick at the farm every year. Most years, I run out of time to bake all of the apple recipes that I've saved up all year, before I run out of apples. This year, I'm kicking off apple baking season with this German Pancake with Brown Sugar Apple Topping. German Pancake with Brown Sugar Apple Topping 1 3/4 cups flour 1/4 cup sugar 1 Tablespoon lemon zest 1 Tablespoon lemon juice 1/2 teaspoon salt 1 1/2 cups milk 6 eggs 1 1/2 teaspoons vanilla 3 Tablespoons butter Brown Sugar Apple Topping 2 Tablespoons butter 1/3 cup water 1/4 cup brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon salt 3-4 apples, peeled and sliced thin
Bake 30-35 minutes.
Remove pancake from oven, sprinkle with lemon juice and 1 T. sugar. Remove pancake from skillet and fill with apples. Slice into wedges. This is Apple season at it's finest. A simple puffed pancake is the perfect base to hold these fresh, sweet apples. The apples provide just the right mount of sweetness so there is no extra syrup needed. We enjoyed this delicious pancake for one of our traditional Sunday night "breakfast for dinner" meals. It comes together quickly enough that you could also serve it for breakfast or brunch too. The best part is reliving the day of apple picking in the mountains when we eat it.
Ciao! Do the words "Black Tie Required" stir up excitement in your soul or leave you with sweaty palms and anxiety? With holiday parties around the corner, the chances that you will receive an invitation with those 3 little words are definitely increased. Since I am almost painfully "fashion challenged", I can't help you in the dress department but I CAN help you in the food department for a black tie affair. What is the most appropriate food to serve (or bring to) an elegant Black Tie affair? Black Tie Cupcakes, of course. Black Tie Cupcakes 3/4 cup unsweetened dark cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup strong coffee 3/4 cup buttermilk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract Ganache 3 tablespoons corn syrup 5 ounces heavy cream 12 ounces dark chocolate, chopped into small pieces 1/2 teaspoon vanilla extract Meringue
Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake in preheated oven for 18-22 minutes or until tops spring back when touched. Transfer to a wire rack; let cool completely. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake.
Fill cupcake holes with ganache. Top each with a swirl of marshmallow meringue. Add a chocolate curl and voila - a black tie affair worthy cupcake. Now that I've given you the perfect cupcake recipe for your elegant party, it's up to you to pick out the perfect outfit. (Good luck with that.)
Ciao! It seems only fitting that I end my week of Colorado photographs with a cupcake that includes Biscoff cookies since that is what I ate on the plane ride home. There is just something about sitting on a plane that makes those little gingery cookies taste even better. Biscoff Cupcakes 1 cup flour 1 cup + 2 Tablespoons sugar 1/3 cup + 2 Tablespoons cocoa 1/2 teaspoon baking soda 1/4 teaspoons salt 1/2 cup butter, melted 2 eggs 1 teaspoon vanilla 2 Tablespoons instant coffee 1/2 cup Kahlua (or coffee) Biscoff Buttercream Combine flour, cocoa, sugar, baking soda and salt in mixing bowl. Add butter, eggs and vanilla and beat on medium for 1 minute. Add half of Kahula and beat 20 seconds. Add remaining Kahula and beat 20 more seconds. Divide between muffin cups and bake 18-22 minutes at 350. Frost cupcakes with biscoff buttercream. Sprinkle with leftover crushed biscoff cookies. (Confession time - I ate all of the biscoff cookies because I forget that I needed to save some to sprinkle on top.) I used crushed graham crackers instead. Sprinkle with leftover crushed biscoff cookies. Since I started this week long vacation picture event by posting photos of our last day of vacation, I think it's only fitting that I end the week by sharing photos from our very first day in Colorado. On our first full day in Colorado, we visited the Denver Zoo. We got up close and personal with lots of interesting animals. Not sure who had more fun at the zoo, the kids or the adults? We all had a good time watching the animals AND perfecting our animal calls.
Ciao! |
Like my page on facebook.
Follow me on Instagram
Categories
All
Archives
March 2024
|