Strawberry Fields SaladĀ 


I love salads. I really love spinach salad, this is my second one on my blog. If you prefer arugula or spring mix, you can easily substitute spinach for something else. I did make a homemade poppy seed dressing and it has a little tang. If you prefer something like balsamic or any other vinaigrette, that would work also. This is a perfect spring/summer salad and it’s Popeye’s favorite! šŸ˜‰

Salad

Ingredients:

2 packages (6 ounces) baby spinach

1 4 ounce container of feta cheese, crumbled 

1/4 purple onion, sliced into pieces

1 pound of bacon, cooked crisp and crumbled 

1 cup of pecans, I used praline pecans I purchased at the grocery store

3 cups of sliced strawberries

Place ingredients in a salad bowl and toss. Serve with poppy seed dressing or your favorite dressing. 

Poppy Seed Dressing

Ingredients:

1 cup of mayonnaise 

1 teaspoon of Dijon mustard 

1/3 cup sugar

3 Tablespoons white vinegar

2 Tablespoons of poppy seeds

1 teaspoon salt

1 teaspoon pepper 

Mix together and serve over Strawberry Fields Salad or your favorite salad. Dressing will last a week in the fridge. Enjoy!

Southern Fried Chicken Salad

I love salads in warm weather. This salad has protein, vegetables and dairy. It’s a meal in a bowl!  This makes a very large salad. Perfect to feed a crowd, potluck or family. If you do not add the dressing, it should stay fresh for several days. You can use my homemade Parmesan Ranch dressing, or use your favorite dressing. 

  
Ingredients:

2 bags of Hearts of Romaine lettuce

2 Fried chicken breasts, cut into bite size pieces, I bought mine at the deli

3 Scallions, cut in pieces

4 Strips of Bacon, cooked crisp and crumbled

3 Hard boiled eggs, cut into wedges

1 1/2 cups Cheddar cheese

1 cup Celery, diced

Pralines, optional

  
Put lettuce in a large salad bowl. Add the remaining ingredients.  Toss with the dressing below or use your favorite dressing. Enjoy!
Homemade Parmesan Ranch Dressing

Ingredients:

1 cup Buttermilk

1/2 cup Sour cream

1 Tablespoon of chopped chives, fresh is best

1 Tablespoon of parsley, I used dry

1/2 cup Parmesan cheese, the kind you shake 

1/2 teaspoon Dill, dry

1/4 teaspoon Onion powder

1/4 teaspoon Garlic powder

1/8 teaspoon Salt, taste after adding Parmesan cheese, you may not want any or you may want more

1/8 teaspoon Pepper, cracked fresh if possible

  

  
In a small bowl, combine all ingredients and store in an airtight container in the refrigerator. The dressing can be made ahead of time and it’s better the next day. 

Not Your Mama’s Cornbread Biscuits

  
I am not a true Souherner but my Mom was and I have lived in the South since 1978. I do love cornbread. I have created a biscuit recipe that is not your typical biscuit. It has corneal, bacon, cheese, chives and jalapeƱos. It was love at fist bite. My Mom never made anything like this and my Grandma didn’t either but I know they would haved loved this recipe. 

  
Ingredients:
2 cups all purpose flour

1 cup cornmeal

1 teaspoon salt

1 Tablespoon baking powder

1/4 cup sugar

1 stick of butter, cubed into 1/2 inch pieces

1 egg

1/2 cup heavy cream

1/2 cup buttermilk

2 cups sharp cheddar cheese, grated

1 cup crispy bacon, crumbled, I used thick sliced

1/4 cup chopped pickled jalapeƱos, or more for more heat

1/4 heaping cup of chopped chives

  
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a bowl, whisk together flour, cornmeal, salt, baking powder and sugar. Add butter and cut it in with 2 knives or pastry blender, working the butter into the dry mixture and the dry mixture crumbs are pea shape or smaller. Add cheddar cheese, bacon, chopped jalapeƱos and chives to the dry ingredients and set aside.
In a small bowl, whisk egg, heavy cream and buttermilk. Add to dry mixture and stir to form dough. Turn dough out on to floured surface and pat into a 1 inch round. Cut into biscuits, using a 2 inch biscuit cutter. Rework scraps to make additional biscuits. Recipes makes 12 – 16 biscuits.  I got more than a dozen because I don’t measure cheese or bacon. One can never have enough cheese or bacon!  Enjoy!

  

Lisa’s Eggcellent Club SandwichĀ 


I love eggs. I love egg salad sandwiches. Recently, a sweet friend sent me a gift, an egg cooker. This machine prepares eggs soft, medium and hard boiled. It even poaches and makes omelettes. It’s easy and I had no trouble peeling these eggs at all.  In appreciation, I created a sandwich in her honor.  Thank you Lisa Thaxton!  

  

Egg Salad:

6 hard boiled eggs, peeled

1/4 cup mustard, I used yellow 

1/2 cup mayonnaise 

salt and pepper to taste

Smash eggs with a fork, potato masher, whatever you prefer. Add mayonnaise and mustard and mix to combine. Season with salt and pepper to taste.  

 

Sandwich ingredients:

6 slices of bread, I used pumpernickel, 3 for each sandwich 

Tomato, thinly sliced

4 pieces of bacon, cooked

1 avocado, sliced thin

Lettuce

Prepared egg salad

  

On first slice of bread, generously spread egg salad and layer 2 slices of bacon.  Top with next slice of bread.  Add tomato slices, avocado slices and lettuce. Stick toothpicks in the bread and slice. Makes 2 sandwiches. Enjoy!

  

Breakfast Brownies

Breakfast Brownies you ask…well they contain chocolate, espresso and bacon! Sounds like a great breakfast to me! Best brownies I have ever made. These brownies are to be enjoyed anytime of the day!

Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces of semisweet chocolate chips
6 ounces of unsweetened chocolate, I used Bakers
6 jumbo eggs
3 tablespoons of espresso powder or instant coffee granules, I used instant coffee
3 Tablespoons of pure vanilla, I used Mexican
2 1/4 cups sugar
1 1/4 cups flour
1 Tablespoon baking powder
1 teaspoon salt
3 cups of chopped walnuts, optional
1 1/2 pounds of thick sliced bacon, cooked crisp and crumbled*

Preheat oven to 350 degrees.

Prepare a 12 x 16 pan with a spray of shortening and flour like Bakers Joy or use butter and flour.

In a medium bowl, melt butter, one pound of chocolate chips and unsweetened chocolate in microwave. Check at one minute intervals and stir. Cool slightly. In a large bowl, stir (do not beat) together eggs, coffee or espresso granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.

In a medium bowl, whisk together 1 cup of flour, baking powder and salt. Toss with cooled chocolate mixture. In a separate bowl, toss bacon, chocolate chips and walnuts in remaining 1/4 cup flour. Add to the chocolate batter and pour into the baking pan.

Bake for 20 minutes, tap the side of the pan to the wall of your oven to let any air escape. Bake for an additional 15 minutes, or until a cake tester comes out clean. Do not overbake. Cool thoroughly and refrigerate. Cut into big pieces. šŸ˜ƒ

*I cooked my bacon in the microwave with several sheets of paper towels on the bottom of a large plate. Cover the top with one sheet of paper towel and cook about one minute 20 seconds per piece of bacon. You want your bacon crisp and cooking it in the microwave, wicks away the fat and grease. Use 2 pounds of bacon for a bolder taste of bacon.

Adapted from Ina Garten.

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Blue Cheese Crisps


This recipes is so easy and delicious. Takes minutes to make and it’s a crowd pleaser. I will give you the ingredients it’s up to you how heavy you layer. I have made this recipe for many friends and they all ask for this recipe. Enjoy!

Ingredients:
2 bags of Plain Kettle Chips (must be Kettle)
1 jar of chunky blue cheese salad dressing (get the good kind in the produce section that is cold)
6-8 strips of bacon cooked crisp*
4-6 ounces of blue cheese crumbles
2-4 green onions cut with kitchen shears (use white and green parts of the onion)

Preheat oven to 350 degrees. Layer in a 13 x 9 inch pan, chips (just enough to cover the bottom), blue cheese crumbles (proportionately over chips), them scatter blue cheese dressing over the chips and cheese (try not to saturate the chips, you don’t want them soggy). Next add your bacon and cut green onions (scallions). Repeat the layers. You want 2 layers. My pictures show a smaller dish because I can’t eat a 13 x 9 pan by myself! Place in oven for 10 minutes until everything is hot. Serve immediately.

*Real Bacon Bits can be substituted for real bacon.
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