Hey friends! I hope you are all finalizing your calendars and gearing up for an epic Summer 2017. With the way mine looks, it’s bound to be a memorable one as always! Summer means bbq’s, friends, bikes, beers, sun and tons of fun, which is why I thought now would be a good time to share with you my summertime twist to the Cauliflower and Kale Detox salad so you have something new and fresh to take to your patio parties.
I changed a few things to give it more of a summery-citrus vibe by adding more lemon, some balsamic vinegar, sunflower seeds and dried cranberries. It’s addicting and oh so good.
- 1 Head (or bag) of Cauliflower crumbles
- 2ish cups kale, chopped
- 1 bunch sliced green onions
- 2 oz. bag slivered almonds
- 1/4 cup roasted sunflower seeds
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/8 cup balsamic vinegar
- 1/4 cup water
- 4 cloves crushed garlic
- sea salt and black pepper to taste
- Note: the balsamic vinegar will turn the cauliflower brown, so if that weirds you out, you can omit and replace with more lemon juice.
While they aren’t exactly appealing to the eye, they most definitely appeal to the belly. These cabbage rolls are stuffed full of heartiness that screams fall with ground beef, black beans, mushrooms and corn. Add this recipe to your cool weather lineup. It’s bound to be a hit.
- 2 Tablespoons olive oil oil
- 1 cup chopped red onion
- 1 medium head green cabbage
- 1 pound ground beef
- 1 can black beans (drained)
- 1 cup frozen corn
- 1 package fresh mushrooms
- 1/4 – 1/2 cup feta cheese (any flavor that floats your boat)
- 3/4 teaspoon salt
- 1 can (16 ounces) tomato sauce
- 1/2 cup chicken broth
- 1/2 teaspoon paprika
- Heat oil in a skillet, add chopped onions to tenderize. Add ground beef and cook through.
- Meanwhile, bring a large pot of salted water to a boil. Using a knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs and place on a clean dish towel to soak up the water. Repeat until you have 8 to 10 leaves. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut too much.
- Back in your pan with the ground beef and onion add black beans, mushrooms, corn, feta, chicken broth, tomato sauce and paprika. Allow to simmer. Reserve a little bit of the liquid for later.
- Begin stuffing and rolling the cabbage leaves into a lightly greased 9×13 pan. Pour reserved liquid over the top, cover in foil and bake for one hour at 350.
Say hello to these little slices of Heaven, recipe compliments of Sally’s Baking Addiction.
Buttery shortbread base underneath a juicy layer of cinnamon coated apples topped with a struesel topping is enough to have you singing…
and then you gotta go and add a SALTED CARAMEL topping?
Oh me, oh my. Come to mama.
The list looks a little daunting. Don’t be scared. It really was no big deal to whip up three batches of these beauties.
I sent one over to our neighbor, Carol, who fell and broke her leg a few weeks back. I sent another one over to neighbor Harold, who if you read my blog last night, you know is one of the coolest old cats you could meet.
The other one got snacked on by myself and the hubs before disappearing from my work break room this AM.
Let’s get to it, shall we?
- 1/2 cup butter, melted (I used salted, but my disclaimer is to leave out the 1/4 tsp, salt below if you do)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt (only if you used unsalted butter)
- 1 cup all-purpose flour
- 2 large apples, peeled and thinly sliced (I used fresh picked apples, which were fairly small. Make sure to double up in size)
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup old-fashioned oats
- 1/3 cup packed brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
HOMEMADE SALTED CARAMEL SAUCE
- 1 cup granulated sugar
- 6 Tablespoons salted butter, cut up into small chunks
- 1/2 cup heavy cream
- 1 teaspoon salt (careful to not overdo it)
- Preheat the oven to 300. Grease an 8-inch baking pan and set aside.
- Crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
- Apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
- Streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.
- Remove the crust from the oven, and turn the oven up to 350. Evenly layer the apples on top of the warm crust. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature
- Caramel topping:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula.
- Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Stir, stir, stir! Do not burn!
- Once sugar is completely melted, immediately add the butter. Watch out! The caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Again, watch out!
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- Once bars are cool, cut to desired size, pour cooled salted caramel sauce on top. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
Recipe adapted from: Averie Cooks
Her photos and write-up is far more appealing than yours truly.
1/2 cup melted salted butter
1 large egg
1 cup packed light brown sugar
1 Tbsp. vanilla extract
1/2 cup creamy peanut butter
1 cup all-purpose flour
1 cup mini M&M’s
1 cup mini caramel bits
1/2 cup mini chocolate chips
3/4 cup mini marshmallows
- Preheat oven to 350F. Spray an 8-by-8-inch baking pan with cooking spray; set aside.
- Mix together melted butter, brown sugar, vanilla and whisk smooth. Add egg and whisk again (adding egg after other ingredients allows it to cool so you don’t end up with a scrambled egg and butter)
- Add the peanut butter and stir until incorporated followed by the flour.
- Add all remaining candies and yummyness and fold to incorporate.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 25 minutes, or until top is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs. Allow bars to cool in pan for at least 30 minutes.
I made two batches of these babies. One went to a friends house (I used all pink M&M’s for Breast Cancer Awareness in one batch – GO, TONYA, GO!) and the other went with Clint to work.
Let’s just say the boys didn’t make it to lunch before devouring them all.
Monday Has Me Like…
If you’re like me, you don’t even want to think about dinner tonight.
Let me help you out.
Spicy Ranch Turkey Burgers
- 19 oz. package 93% lean ground turkey
- 1 (1 oz.) packet ranch dressing mix
- 1/3 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- 5-6 slices turkey bacon, cooked until crispy
- buns and desired toppings
Mix together ground turkey, chopped onion, ranch dressing mix (dry), cheese and cooked bacon. Form into patties, place into skillet with a little coconut oil or olive oil, brown each side.
Broccoli Side Salad
- 1 head broccoli, chopped into bite size pieces
- 1/2 red onion, chopped
- 1 small box raisins
- 4 slices turkey bacon, crisped and crumbled
- Small container greek yogurt (5oz)
- 2 Tbsp. lemon juice
- 2 Tbsp. vinegar
- 2 Tbsp. sugar
- 3/4 cup slivered almonds
- 1/4 cup pine nuts
- sea salt (to taste)
- pepper (to taste)
- Combine broccoli, onion, raisins, turkey bacon, almonds and pine nuts in bowl.
- In a small bowl whisk together yogurt, lemon juice, vinegar, sugar and salt and pepper.
- Pour over veggie mix and stir to coat.
- Refrigerate for 30 minutes and serve.