Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing


    • 1/4 cup olive oil
    • 1/4 cup canola oil
    • 2 tsp orange zest
    • 1/4 cup fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 2 Tbsp honey
    • 2 tsp dijon mustard (Emeril’s is recommended)
    • 1/4 tsp salt
    • 1 Tbsp poppy seeds
  • 1 lb chicken, grilled (I threw in some orange zest and seasoning while cooking the chicken)
  • 9 oz baby spinach
  • 2 medium avocados, cored and diced
  • 1 cup crumbled feta
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries


  • Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  • Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.Recipe source: cooking classy

Cherry Bars


1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top. Yield: 5 dozen.

Recipe from: Taste of home

Creamy Steel Cut Oats

imageOn cold winter days like these, everyone understands why bears hibernate . . . and why they must keep their warm porridge close by so Goldilocks is not tempted to take a bite . . .

imageHow To Cook Steel-Cut Oats for Breakfast the Night Before

1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Any toppings of your choice (optional) cinnamon, raisins, sugar, sesame seeds, chocolate chips . . . anything.


1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.

2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.

3. Pour in the water and add the salt. Stir.

4. Bring to a rolling boil.

5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!

6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.(I like to heat up the oatmeal in the microwave and then pour milk overtop)

When the oatmeal is warm, scoop out and enjoy!

Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

Did you know? Steel cut oats are the least processed form of oats. They are simply cut with a steel blade 2-3 times. “Rolled oats on the other hand are steamed, rolled, steamed again and then toasted, says Andrew Well, MD. Steel cut oats are just coarsely chopped, so they have a lower glycemic index (a measurement that predicts how much a person’s blood sugar  will spike after eating)” taken from

Recipe from:

Grandma’s party potatoes



Instant mashed potatoes (10 servings worth- plus ingredients like milk & butter to make them)
1 (8oz. pkg) cream cheese
1 c. sour cream
1/3 c. butter
garlic salt or powder to taste
salt & pepper


1.Make 10 servings worth of instant mashed potatoes
2.While potatos are hot, add all other ingredients starting with cream cheese and sour cream.
3.Put in a 2 quart casserole dish.
4. Sprinkle with paprika.
5. Cover it with saran wrap and place in fridge.
6. Bake uncovered @ 350 for 30 minutes.


Pasta Primavera

1 package (1.25 lbs) Premio Sweet Italian sausage (casing removed)
2 TBSP olive oil
2 onions, diced
2 c. sliced peppers (red, yellow & green)
2 TBSP minced garlic
1 c. cherry tomatoes, sliced in half
2 TBSP flour (I add 1/4 c.)
3/4 c. chicken stock (I add 2 cups)
Salt & Pepper to taste
1/4 c. parsley, chopped
1/2 c. parmesan cheese (I like 3 cheese Italian blend-roman0, parmesan and asiago)
Pasta of your choice

1.Heat oil in large sauce pan over med-high heat.
2.Cooke sausage until browned and cooked thoroughly , remove from pan and set aside.
3.In the same pan cooke peppers and onions until they begin to soften. Add garlic and tomatoes, cook for an additional 2-3 minutes.
4.Stir in flour and cook for 1 minute more. Add chicken stock and sausage to the pan and bring to a simmer. Cook until liquid has thickened slightly, about 5 min.
5. Meanwhile, cook pasta according to package directions.
6. Toss pasta with sausage mixture. serve garnished with Parmesan and parsley.

Recipe from