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steve on 10.12.2012
I’m a chef by trade, Great recipe! I used goat cheese instead of blue, i’m sure blue would be just as good.
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Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce
A bite-sized fiesta in fritter form. Like a pinata for your mouth.
Lemon Poppy Seed Yogurt Muffins
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chef Patrick’s Steak Sauce
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
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by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
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Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Shredded Brussels Sprout Salad with Citrus Vinaigrette
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Flourless Chocolate Chip Chickpea Blondies with Sea Salt
by Monique of Ambitious Kitchen
Secretly healthy blondies made with chickpeas, peanut butter, and chocolate. They taste amazingly like peanut butter cookies. Flourless and no butter! Natural ingredients only!
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Salads
Recipe
Fall Harvest Salad with Warm Bacon Maple Vinaigrette
by Laurie {Simply Scratch} on October 4, 2012 in Salads
Recipe Description
A crisp and delicious fall salad drizzled with a warm bacon and maple vinaigrette.
Preparation Instructions
Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
Toss together the lettuce, sliced apples, pecans, blue cheese and crumbled bacon.
Reheat the bacon fat over medium or medium-high heat. Sauté diced shallot until softened. While whisking, gradually add in the jar of maple/mustard mixture. Simmer for 3-5 minutes or until slightly thickened.
Plate up the salads and serve the warm maple bacon dressing drizzled over the top.
Ingredients
- ⅓ cups Real Maple Syrup
- 3 Tablespoons Red Wine Vinegar
- 3 Tablespoons Whole Grain Dijon Mustard
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 5 ounces, weight Your Favorite Lettuce
- 1 whole (small) Honeycrisp Apple, Sliced
- ¼ cups Pecan Halves
- ¼ cups Blue Cheese (or More To Taste)
- 4 strips Applewood Bacon, Cooked, Crumbled And Reserve The Bacon Fat In The Pan
- 1 whole Shallot, Finely Diced
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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