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Winter Salad

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We are still trying to stay focused on increasing the amount of vegetables in our family meals. Winter is the perfect time to add soup and salad to the menu. While the weather doesn’t make me yearn for the grilled salads of summer, I still turn to leafy greens as often as possible. This Winter Salad has been a favorite for years. The ingredients provide a heartier profile that suits these winter days perfectly.

I served this hearty salad with a bowl of Cheesy Vegetable soup over the weekend and everyone clamored for more. It’s a great recipe to warm your soul during these gloomier winter months. I would love to know if you give this salad a try.

Winter Salad

6 cups salad greens, such as spring mix with arugula
2 slices bacon, cooked crisp and crumbled
3 tablespoons toasted, coarsely chopped walnuts
3 tablespoons dried sweetened cranberries
1/4 cup crumbled goat cheese

Dressing

3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon coarse grain mustard
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced

In a large salad bowl, toss all the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Drizzle desired amount of dressing and toss gently.

 

Souvlaki Pork

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What’s for dinner? Such a simple question and yet, it strikes terror in our hearts almost daily. I have a confession to make—and that is sometimes I hate that question as much as you do. I know, I write about food and love to develop new recipes. But, when stuck between a rock and a hard spot (you know–hunger pangs with time pressing in,) I turn to a few, same old tried and true recipes. Do you do that too? Worst of all, those same old familiar ones get boring—but this one just never bores me.

Pork with lots of garlic and oregano with pita bread is one of my favorite recipes. It is my version of a Greek inspired fast food—souvalaki, and I make it with the traditional foods and flavors but then, just cause it is me, add more veggies than the classic recipe and love every bite. It sounds so very exotic, but really, it uses every day foods, so that makes it easy to do–even when you can’t think of what else to do.  It is best to marinate the meat–and several hours or even overnight as that adds more flavor then marinating just an hour–but do what you can.

This winter, in my part of the country, it has been incredibly mild, so you will find me outside grilling many nights. I know sooner or later, the cold and ice will  keep me indoors –but never fear—this recipe is such that I can do the whole thing in a skillet on the stove or out on the grill. Easy, no-brainer, year-round food. That makes it tried and true in my book. How about yours?

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Black Eye Pea Dip

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If you’ve been reading our blog very long or if you know me very well, you have probably figured out that I love all things Southern. I mean Louisiana, Georgia, Alabama, Tennessee, North Carolina, South Carolina, Mississippi, Virginia and Texas. Since I was born and raised in Missouri, I like to think I am a Southerner…..oh, well sort of.

That said, a tradition that our family has shared for many, many years is eating black eyed pea dip on New Year’s Day. This ritual is said to bring prosperity and much “good luck” to all who partake. We take a moment to reflect on all the blessings of the past year and say a prayer of gratitude. Some years this has been easier to do than in others, but each and every year is sprinkled full of so much to be thankful for that this is an important time for each of us. After we have reflected on the past year, we turn our thoughts to the New Year and share our hopes and dreams for all that the New Year holds. It is always a bit magical to enjoy this dip and have fun with our plans for the future.

Kathy and I want to take this opportunity to thank you for reading our blog this past year. We never imagined that 2011 would hold so much for us and that we would complete not one, but two cookbook manuscripts! Wow! A lot can happen in 12 months.

We have some special announcements to make in 2012, so please come back, pull up a chair, savor recipes and stories with us. We would love to hear from you.

Happy New Year!

 

Black Eyed Pea Dip

1 can (15 oz.) black eyed peas, drained
3 green onions, cut into 1-inch pieces
1/2 cup sour cream (light works well)
1/2 cup salsa
1 teaspoon garlic salt
4 slices bacon, cooked until crisp and crumbled

Place black eyed peas into food processor bowl, reserving 1 tablespoon for garnish.  Add green onions, sour cream, salsa and garlic salt. Pulse until smooth.

Pour into a bowl and fold in bacon, reserving 1 tablespoon for garnish.

Sprinkle with reserved black eyed peas and bacon.

Serve at room temperature or cold.

Tip:  This dip is best served with scoop corn chips or fresh vegetables.

 

Merry Christmas

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One of my adult daughters came by last night and commented that many of her co-workers wanted to take “Christmas Class” next year. They envision a class, taught by Roxanne and I, where we will share every taste, treat and tradition of the season. They asked if it might be taught in September so they would have plenty of time to get ready for the holidays.

They were dreaming, but what a  fun class it would be– yet let me share a secret. The Electrified Cooks really don’t have a corner on all things Christmas—we just love it. Every part of the season is something to embrace and cherish. From the decorating and first candle of Advent, through the wrapping and baking, to the final toast of the season—it is all magical and it is packed with love. Each activity can become a favorite family tradition.

When planning a recipe to share today, my mind was filled with all things Christmas. Should it be gingerbread cookies, or that great glaze for the ham, or candy or what? Then I realized that you, like me, plan and dream in the fall—then crazy days of last-minute scrambling take over. There is just not time to add another new recipe to the plate. So next year maybe we will teach that Christmas class and we will certainly share more holiday recipes here, in our blog, but for now, let’s just share the magic and love of the season.

Most of all, let us take this time to share the warmest of wishes to each and every one of you. We are so grateful for the opportunity to have you stop by and hope you will come often. We love to share our favorite recipes with you and always have a story or tip to share. We are always eager to learn what you cooked or would be happy to answer your cooking questions.

We are blessed to be the best of friends and are thankful to include you in our circle of friendship.

Have a very Merry Christmas.

Apricot Cookies

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This is such a special time of year. The weekends are jam packed with activities, festivities and lots of great food. On Saturday, we had a wonderful lunch at The Webster House followed by a performance of The Nutcracker at the Kauffman Center. What a magical afternoon. We celebrated my husband’s birthday with our annual Cinderella carriage ride on the Country Club Plaza and we enjoyed the sights, sounds and smells of the most joyous time of year. Sunday was a beautiful advent service at church followed by an annual mother daughter tea that a special friend hosts each year.

The tea brings me to this recipe, Apricot Glazed Cookies, which are perfect to accompany a Christmas cup of tea. This is very easy to mix together and the kids will have fun glazing the rich butter tea cookies. No pressure to decorate, just bake and enjoy.

It is our wish that each of you will take time to create food memories and traditions this holiday.

Apricot Glazed Cookies

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all purpose flour

Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon butter, softened
1 to 2 tablespoons half and half
1 teaspoon light corn syrup

Toasted almond slices

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Divide mixture into fourths and form 4 logs about 4 1/2 inches each. Wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375º F. Cut logs into 1/4 inch slices with sharp knife. Place 1-inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges are slightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies. Garnish with toasted almond slices.

Makes about 5 dozen cookies