A Forbidden Salad

 

I was recently introduced to Forbidden Black Rice in a salad. I loved it! So, I took the liberty to create my own version of it. I loved the name of it, so I am borrowing it for the name of the salad.

A Forbidden Salad

• Greens (I used arugula and a spring mix from Snuck Farm
• Forbidden Black Rice 
• Grilled Chicken cut into small pieces (I like this recipe)
• 1/4 red apple, diced
• thinly sliced red onion
• Caramelized slivered almonds
• Feta cheese

Top with a Strawberry Vinaigrette dressing.

It is so delicious. I am packing a few for the next few days for lunch.

Turkey Taco Soup

 A healthy version of a taco soup everyone loves.

1 lb. ground turkey

1 large onion, chopped

1 (4 oz.) can green chilies, peeled and chopped

1 tsp. salt

1/2 tsp. pepper

1 (14.5 oz.) can stewed tomatoes (undrained)

1 (15 oz.) can Great Northern Beans (I puree mine not to scare the bean haters in my house)

1 envelope taco seasoing mix

1 envelope Ranch dressing mix

1 1/2 c. water

1 can corn

Brown tukey with the onion and green chilies in large soup pot; drain. In pot, add salt, pepper, tomatoes and beans with liquid, dry taco seasoning, Ranch mix, corn, and water. Bring to a boil; reduce heat and simmer about 30 minutes. Serve in bowls and top with tortilla chips, shredded cheese and a spoonful of sour cream. 

Chicken and Fried Rice

There have been a few quarrels ensue over who took the last package of chicken and fried rice from this package from Costco.

So, if you're in a pinch or want to save some money and make your own, I have a great fried rice recipe I recently made to supplement my freezer until I make that dreaded Costco run. The ironic thing is this time I used Rotisserie chicken I had picked up from Costco (for the easiest way to add chicken). I am sure I'll be using grilled chicken next time as I don't always have Rotisserie chicken on hand -- and most likely I would have picked up a box if I were there for chicken, right?

The recipe is a copycat recipe from Benihana's Restaurant. I have used it for years and feel it is the best I have tasted.

FRIED RICE

4 cups  cooked rice or 1 cup uncooked rice

1 cup frozen peas, thawed 

2 tablespoons  carrots, finely diced 

2 eggs, beaten 

¹⁄₂ cup  onion, diced 

1 ¹⁄₂ tablespoons butter

2 tablespoons  soy sauce

 salt

 pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. (Don't skip this step)

Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.

When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt butter in a large frying pan over medium/high heat.

When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Once you are done, add grilled chicken or Rotisserie Chicken.

I doubled this recipe and made about 10 9 oz. bags to freeze for lunches. 

Citrus Shortbread Cookies with Cranberries

• 2 c. all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• 1 c. butter, softened
• 3/4 c. confectioner's sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 T grated orange zest, or more to taste
• 2 c. sweetened dried cranberries, chopped

Directions:

1. Combine flour, baking powder and salt in a bowl; set aside. Beat the butter and confectioner's sugar with an electric mixer in a large bowl until smooth. Stir in the extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries mixing just enough to evenly combine.
2. Divid the dough into two equal portions. Roll into logs about seven inches long. Wrap each log in wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one-inch apart.
3. Preheat oven to 150 degrees. 
4. Remove wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one inch apart.
5. Bake in the preheated oven until firm but not browned -- about 10 minutes.

Magnolia Table Deal

You are going to want to snag this deal. Normally $30, get this highly reviewed book for only $14.99. PLUS! Use code NOVBOOK18 with your $20 book purchase to score an additional $5 off. So, thrown in another book for the savings.

A Perfectly Sized Letterboard

If you are a little slow to the Letterboard game and buying one for yourself, here's a cute 10 x 10 board I just bought and I love it. It has plenty of letters and a plastic organizing box to house all of them. The price has dropped since I bought it, so I thought I'd pass the savings on to you! It's the perfect size for daily quotes or illustrating Instagram pics.

Butternut Squash Soup with Candied Pecans

After searching and trying recipes for years, I finally found THE ONE! I have been desperately seeking a way to replicate the Butternut Squash soup I had at Blue Lemon in Utah for years! Luckily, Favorite Family Recipes has a recipe that has it spot on. And we also have a recipe for candied pecans that's a must have on top of your soup.

Butternut Squash Soup (from Favorite Family Recipes)

• 1/4 cup butter
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp ginger (freshly grated is best!)
• 1 tsp nutmeg
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 1/2 cups chicken stock
• 1/2 cup apple cider
• 2 pounds of butternut squash (1 pkg. from Costco)
• 2 carrots, sliced
• 1-2 cups heavy cream
• Croutons and chopped pecans, optional

Instructions

• In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
• Add chicken stock and apple cider. Bring to a boil.
• Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
• Pour all the contents of the pot into a blender. Puree until mixture is smooth.
• Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
• Pour the contents of blender back into the pot and keep warm until ready to serve.
• After serving soup into individual bowls, garnish with croutons and chopped pecans.

Candied Pecans

1/2 c. pecan halves

1 T butter

1 T brown sugar

Melt butter in a saucepan over heat. Add pecans, then sugar to coat. Once sugar is melted, remove from heat. You don't want to overcook these.