Cranberry Poppyseed Salad

This one isn't really a recipe, just a combination for what is (to me) a delicious salad!! I don't have any pictures, because usually by the time I get our salad in bowls, we're dying to eat. Sometime I'll try to get one though!  I use this recipe for the poppy seed dressing.

Ingredients:
Lettuce, poppy seed dressing, dried cranberries, & sunflower seeds

Why I love it? It's delicious and fresh tasting! It's light, salty & sweet, and quick to make. Plus, these are ingredients I always have in the pantry. It can be made any time of the year.

Blueberry-Almond Oat Muffins

I found this recipe online recently; it's originally from Pampered Chef. I made it for breakfast this morning with just a few changes. They turned out great!

(These muffins are on my "new" china. My mom just passed down the set that she & my dad got for their wedding. I love it!!)



Blueberry-Almond Oat Muffins
Printable version here

1 1/2 cups all purpose flour
1 cup quick oats
1/2 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1 cup blueberries (fresh or frozen)
1 cup milk
1/4 cup butter or margarine, melted
1 egg
1/2 tsp. almond extract
1/4 cup sliced almonds

1. Spray 12-cup muffin tin with nonstick cooking spray (or use paper liners). Preheat oven to 425º.

2. Combine dry ingredients in a large mixing bowl; mix well. Stir in blueberries. In a small bowl, whisk together the milk, butter, egg, and extract. Pour into the dry ingredients & mix just until dry ingredients are moistened.

3. Scoop batter evenly into muffin cups (about 1 rounded large scoop). Put sliced almonds in a small plastic bag, and crush with your hand to break up the pieces a little. Sprinkle over batter, then press down gently. Bake 18 minutes or until golden brown. Remove to a cooling rack; when cool enough to handle, remove from pan & place on rack. Serve warm.

Yield: 12 muffins.

Why I love it? The almonds on top, and the browned exterior, give the muffin a nice crunch, while the inside is soft & fluffy. The oats & blueberries make them a little heartier, but they're still light. They're not too unhealthy for a muffin, either!

Tip- a new product I've been using, and like, is called Baker's Joy. It's a nonstick spray with flour in it. I use it now any time I'm making a cake-type thing. That's what I used for these muffins. It releases the food so easily! I've seen it at most grocery stores, near the Pam.

Summer Tortellini Salad

This recipe is from Pampered Chef's "All The Best" cookbook. I highly recommend it! Everything I've made from it has turned out well. This salad is made with cheese tortellini, ranch, and veggies! It makes a fairly good amount, about 8 cups.

You may use either store bought or homemade dressing.  Here's a link to an easy ranch dressing that I like.





Summer Tortellini Salad
Printable version here
1 package (19 ounces) frozen cheese tortellini (or 2 small packages refrigerated tortellini)
1 medium zucchini, thinly sliced
1 large carrot, peeled and diced (I sliced a handful of baby carrots)
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
2/3 cup ranch dressing (approx.)
2 tbsp. grated fresh Parmesan cheese

1. Cook tortellini according to package directions. Drain, then rinse with cold water. Place in large bowl.

2. Prepare vegetables and add to the tortellini. Pour ranch over salad, add cheese, then mix gently. Cover; refrigerate at least 2 hours before serving.

Tip: To make your cutting board not slide across the counter (which is annoying & can be unsafe), here's a little tip- put a rubber jar opener underneath your cutting board. That's what I do (when I'm not using my Pampered Chef cutting board with rubbery edges), and it helps a ton!

Why I love it? It tastes good, has a healthy serving of vegetables in it, and it's especially good for a summer potluck. It tastes nice & fresh, and it doesn't heat up the kitchen too much!

Salsa

A coworker of my husband's shared this recipe with us recently. She had brought this salsa to a work potluck, and my husband loved it & asked for the recipe. I've made it twice now. It is so fresh & yummy!! As soon as my tomatoes ripen, I'll figure out how to make this with fresh tomatoes- but for now, here's the recipe as written (with canned tomatoes).

*This recipe calls for poblano peppers, roasted & diced- here's a website that talks about how to do that. http://inspiredbites.blogspot.com/2008/04/how-to-roast-and-peel-poblano-peppers.html It's an extra step, but it's not too hard, and the taste is wonderful!! Basically, you rub the peppers with a little oil, broil them, put them in something to steam for a few minutes (like a closed paper bag), remove the skin, and dice. You can use this method for other peppers, too!


(Photo courtesy of inspiredbites.blogspot.com)

Salsa
Printable version here

3 small cans diced tomatoes with chiles (like Ro*Tel)
1 small onion, diced
2 poblano peppers, roasted & diced
4 cloves garlic, minced
10 leaves Italian parsley, slivered
2 tsp. sugar
Cilantro (if desired)
Salt to taste (about 1 tsp.)

Mix all ingredients in a large bowl. Stir in a covered container in the refrigerator. Enjoy!