Spinach, Strawberry, Pecan and Feta Salad

Spinach, Strawberry, Pecan and Feta Salad:

6 cups Spinach or 3 cups Spinach + 3 cups Lettuce

1 pint sliced Strawberries

1/2 cup crumbled Feta Cheese

1/2 cup Caramelized Pecans (recipe below)

Put your salad greens into a large bowl. Add strawberries, feta cheese and pecans. Stir to mix ingredients together. Serve with Strawberry Vinaigrette.

Strawberry Vinaigrette:

1/4 cup Strawberry Jam

1/4 cup Mayonnaise

1/4 cup Honey, melted slightly

1 tsp Poppy seeds

2 tbsp Vinegar

Place all ingredients into a bowl. Whisk together until everything is well mixed. Will keep in the refrigerator for up to 1 month.

Caramelized Pecans:

1/2 cup Pecans

1 tbsp sugar (or xylitol for a healthier alternative)

Heat a non stick frying pan to medium heat. Add pecans and sugar(or xylitol). Stir constantly with a rubber heat proof spatula for approximately 5 minutes or until sugar is melted and evenly coating the nuts. Transfer nuts onto parchment paper to harden and then break apart with your fingers once it is cooled.

Crock Pot Sugar Free Fudge

Crock Pot Sugar Free Fudge:

2 1/2 cups sugar free Chocolate Chips

1/3 cup Coconut Milk

1/4 cup Honey or 2 tsp liquid stevia

dash Salt

1 tsp Vanilla

Place all ingredients into a slow cooker. Stir and cover. Cook on low heat for 2 hours, stirring occasionally. Turn off and leave for another hour. Pour into a 9 x 13 pan lined with waxed paper. Cover and refrigerate for 3-4 hours or until firm. Cut into 1 inch squares. 

These are delicious as is but would also be good with nuts sprinkled on top before refrigerating.

I buy my sugar free chocolate chips at Sobey's. They are called KRISDA and the are sweetened with stevia. For any of my La Crete friends you can buy these at Super J.

Chicken Balls

Chicken Balls:

2 cups cubed chicken(about 2 chicken breasts)

Oil for deep frying

Batter:

1 cup flour

1 tbsp baking powder

1/2 tsp salt

2 eggs

1/2 cup water

For batter: Mix together dry ingredients and whisk in eggs and water. Add chicken. Stir to coat evenly. Use teaspoon to drop chicken pieces in hot oil. Fry until nicely browned,about 3-4 minutes, stirring to brown evenly. Remove from oil with a metal slotted spoon or tongs and place into a dish lined with paper towel.to absorb some of the grease. Serve immediately with your favourite sweet and sour sauce or use my recipe below.

Sweet & Sour Sauce:

3 tbsp soya sauce

3 tbsp water

1/2 cup vinegar

1 cup sugar

1/2 tsp salt

3-4 tbsp cornstarch

1/2 cup water

Mix together the first five ingredients in a small saucepan. Bring to a boil. Dissolve cornstarch in second amount of water and add to boiling mixture. Cook until thickened. If your sauce does not want to get thick you may have to add a second amount of cornstarch mixed in 2-3 tbsp of water. Sauce is good on the chicken balls as well as the rice.

Sour Cream Biscuits

Sour Cream Biscuits:

2 cups Flour

1 tsp Salt

1  tbsp Sugar

1/2 tsp Baking Soda

4 tsp Baking Powder

1 1/2 cups Sour Cream

Mix first 5 ingredients in a bowl. Add sour cream and stir to form a soft ball. Place dough onto a lightly floured counter top. Sprinkle a bit of flour onto dough. Pat or roll to desired thickness(1/2 -3/4 inch). Cut into squares with a knife to avoid any waste of dough or use a round cookie cutter. Arrange on a greased baking sheet. Bake @ 375 for 12-15 minutes or until lightly browned.

This is my favorite recipe to use for biscuits...they are easy to make and taste so good!

Reese's Peanut Butter Cookies

Reese's Peanut Butter Cookies:

1/2 cup Butter

1/2 cup Peanut Butter

3/4 cup brown sugar

1/2 cup white sugar

1 tsp Vanilla

1 Egg

1 tsp Baking Soda

1/2 tsp Salt

1 3/4 cup Flour

1/2 cup Chocolate Chips

1/2 cup mini Reese's Pieces

2 tbsp Water

Preheat oven to 350. Cream butter, peanut butter and sugars. Add vanilla and egg. Mix on low. Add baking soda, salt and flour until dough forms. Add water, chocolate chips and Reese's Pieces. Roll into 1 inch balls. Place onto cookie sheet. Flatten slightly. Bake for 8-10 minutes or until edges are light brown.

Vegetable Soup

Vegetable Soup:

3 tbsp olive oil

1  small onion, diced

1 tsp minced garlic ( I like to use the stuff in a jar, which is equivalent to 2-3 cloves)

4 large carrots, peeled and chopped

1 box beef broth(946 ml)

3 cups tomato juice

4 large potatoes,peeled and cubed

1/4-1/2 tsp Italian seasoning

2-3 tbsp chicken soup base

1/2 tsp seasoned pepper

1/2 tsp seasoning salt

1/2 tsp salt

1 cup frozen peas

1 cup frozen corn

1 quart jar canned green beans, drained

2 tins tomato soup

2 tins vegetable soup

2-4 cups water ( more or less depending on how thick you want your soup)

Heat olive oil in a large pot. Add onion, carrots and garlic. Saute for at least 5 minutes. Pour in beef broth and tomato juice. Add potatoes, Italian seasoning, chicken soup base, seasoned pepper, seasoning salt, and salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20-30 minutes. Add green beans, tomato soup, vegetable soup and water. Continue to simmer until corn and peas are cooked, another 20-30 minutes.

My first attempt at my own vegetable soup. I started following a recipe on Pinterest and totally switched it up because that is just what I do. I got my mother in laws approval, which is a pretty big deal because she is the queen of soup making so I decided to blog it. Hope you all enjoy! Feel free to tweak it to your liking as well :)

Homemade Baileys

Homemade Baileys:

1 2/3 cups whiskey

1(14 oz) can sweetened condensed milk

1 1/2 cups light cream 

3 tbsp chocolate syrup

1 tsp instant coffee

1 1/2 tsp vanilla extract

1 tsp almond extract

Place all ingredients into blender. Blend for about a minute. Put into jars and refrigerate. If using fresh cream it will stay good or several weeks.  Shake or stir well before using.

My hubby thinks it is a must to have Baileys at Christmas time; tastes so good in coffee!

Chocolate Mint Baileys:

Same as above except for the almond extract. Replace almond extract for 1/2 tsp mint extract. If the mint taste is not strong enough you can always add more. I have found that different brands of mint flavoring will vary in the strength of the mint flavor. Also increase the amount of chocolate syrup to 1/4 cup.