I feel I posted my Strawberry-Peach Smoothie recipe a bit prematurely.
It was still missing something. And I was definitely not happy with the final photos I got of the smoothie. They were taken at night. They were taken in poor lighting. They were taken while holding my 5 month old. He was having a fussy, tired, I-want-your-undivided-attention kind of attitude at the time. Not your optimal picture-taking conditions.
But I am VERY happy with the UPDATED RECIPE!!!!
Because it’s Valentine’s Day… I felt the urge to say hello.
And to say I love ya.
And, while I’m at it, I decided to share this smoothie recipe with you.
Here is your Quinoa Burger recipe.
1. Quinoa burgers are MOUTH-WATERING.
2. My husband is CRAZY for QUINOA burgers.
3. The best way to cook a quinoa burger is in a non-stick pan on the stovetop.
Summer is in full swing here in Phoenix. You know this when the temperature breaks 115°F… funny enough, a 101°F day is mild and yes, you can tell the difference. In the midst of these weeks of extreme heat we stay inside more often than not, meaning that I can indulge in my official state of “nesting”.
Yet another recipe of mine made with ingredients I had on hand…
My husband said this is one of his favorite things I’ve made thus far!….
AND this is him eating it RE-heated, 3 hours after it was originally made! I assured him it was even better served hot right out of the oven and with the salad alongside… needless to say… this recipe will DEFINITELY be making an appearance again in the near future at our house!
Here is your RECIPE Feta-Stuffed Chicken with Sun-Dried Tomatoes Recipe and your SHOPPING LIST Feta-Stuffed Chicken with Sun-dried Tomatoes Shopping List!
This salad can be made into a meal by adding some grilled chicken and fruit. You can grill your own chicken or buy the packaged chicken strips (heated or unheated) to use to make this a meal!
It’s super-simple and budget friendly! Here’s the full recipe: Dorito Goat Cheese Salad Recipe.
When I served it I did so with the Dorito Chicken. If you love Doritos then this meal is for you! Click here for the Dorito Chicken Recipe!
Here’s a final shot of the meal to get you inspired:
Another recipe of my own!! Two in one week!
I found several recipes for blue cheese burgers. There were aspects of many of them that I liked but also some that I didn’t like. In the end, since I decidedly wanted to have a burger be part of the ‘Blue Cheese’ saga, I ventured to make a blue cheese burger recipe to call my own.
Click here: Blue Cheese Burgers with Bacon for my recipe. 🙂 …it’s so fun to say that. I love writing recipes. A much more difficult and involved process than I imagined, but I love it all the same.
SIMPLE and SCRUMPTIOUS!
I love when this defines a recipe… it defines this salad.
Start with the Dressing:
Add 1 TBSP apple cider vinegar and 1 tsp dijon mustard to a small bowl. While whisking add your 2 TBSP extra virgin olive oil. Season it with salt and pepper and give it a taste. Add more salt and/or pepper to your liking. That’s it!
Toast the Walnuts:
Put a small skillet over medium-high heat and add the walnuts. Stir them every few seconds (pretty much constantly) for 2 minutes and take them off the heat. Let them cool while you finish the salad.
Slice the Apples:
This is really the most complicated part. No peeling involved… halve a Granny Smith apple, core it, and cut it into matchsticks. I had never done this type of cutting before this recipe but if you follow the simple steps it’s actually pretty easy! After you core an apple half place it cut-side-down with the bottom of the apple pointing your direction. Thinly slice the apple then pile 3-5 slices on top of each other creating a stack (the apples should be lined up when you look at them from above). Hold the stack steady with one hand and make thin slices through all the stacked slices. This will create matchsticks.
Be sure to cut the apples shortly before you serve the salad so that they don’t turn brown.
Toss & Serve the salad:
When you’re ready to serve the salad cut your apples first. Then give your dressing a whisk and toss it with 5 oz of Baby Spinach (about 5 cups lightly packed). Divide the spinach leaves between four plates and then top with the toasted walnuts and the apple slices.
Here’s a slideshow to help you with the process:
Click here for the salad recipe.
We served this with Butternut Squash and Apple Soup. Click here for that post!