Candied Walnuts

Here is a super easy and fast recipe for making candied walnuts. I like to keep some of these on hand to throw into salads--adds such a yummy crunch!

2 c. walnut pieces
3/4 c. sugar
1/4 c. water

Mix all three ingredients in a glass dish that is at least 1 qt. Microwave on high in two minute increments, stirring after each, for 8 minutes or until sugar is caramelized. (This only took 6 minutes for me. Microwaves do vary.) Be careful, because they will burn, so if it is getting close but not quite there yet, only put it in for 15 or 30 seconds.

After microwaving, spread walnuts out on a cookie sheet sprayed with non-stick spray. Let cool completely (when I need them fast, I stick them in the fridge and they cool very fast), then break up into small pieces by hand. Store in an airtight container. Enjoy!

Keepin' It (a.k.a. Lettuce) Fresh!

I used to hate to buy lettuce. There are just two of us in our household that are big enough to eat lettuce. Well, I guess my two year old is big enough, but lettuce just isn't his thing yet. Anyway, because there are just two of us, it is absurd to use an entire head of lettuce in one meal. But...by the time I get around to using the other half of the head, I end up having to toss it in the trash!

Well, I believe I have discovered a way to end my lettuce woes. The other day, I washed the entire head of green leaf lettuce, and put it on a paper towel to absorb the excess water. After taking off the leaves I needed, I wrapped the rest of the head in the paper towels, stuck it back in the bag, and popped it back in the fridge. Lo and behold, when I went to get it out two or three days later, the lettuce looked even fresher and was crisper than when I brought it home from the store! HOORAY! I have repeated this since, and it has totally worked! Just make sure the paper towel is completely damp. I have only tried this on green leaf lettuce, but I'm guessing it works with all leafy lettuces. Someone will have to let me know if it works with iceburg.

Buttermilk Substitute

Rhonda left this comment on the post "Fail: Whole Wheat Pancakes". I thought I would post it here as it is an awesome tip.

"Here's a substitute if you don't have buttermilk: put 1 T of vinegar in a 1 cup measuring cup and then fill with milk. Let curdle for a few minutes and then add to recipe in place of 1 cup buttermilk."

Experiment: Leftover Sunday Dinner Casserole

I had some roast and baked potatoes leftover from a family dinner we had, and I decided to try and change it up a little so it didn't seem like straight leftovers. So, I had meat and potatoes and thought, I need some sauce to go with this. The first thing that came to mind was Cream of Mushroom soup... but then I remembered that I didn't have any because I don't like it. :-D Then I remembered that I did have a packet of Stroganoff mix, so I mixed that up and added some sour cream...and voila! Dinner is ready!

4-6 baked potatoes
Leftover roast beef
1 pkg beef stroganoff mix
1 c. sour cream

Shred potatoes using a cheese grater. I just left the peels on. Pull apart meat into little pieces by hand. Combine together in large bowl. You may want to season with salt&pepper, depending on how seasoned the meat is. In small bowl, mix up stroganoff according to package directions. Stir in sour cream; mix until smooth. Add sauce to potatoes/meat; mix well. Spread into a 9x13 pan. Bake at 350 degrees for 20-30 minutes, or until heated through.

Experiment: Black-eyed Pea Salad

Yes, yes...another salad. We seem to be on a salad kick lately. Husband loves salads, but I rarely ever made them for dinner (with the exception of Taco Salad) because they just didn't seem substantive enough. Granted, at restaurants they were plenty substantive, but I couldn't seem to transfer that feeling to my own dinner table. So I've been trying to change my mindframe and have been trying to create main dish salads. Here is one I made up last night that turned out delicious! I contemplated naming it "Protein Salad" but that just didn't sound so appetizing...

Black-eyed Pea Salad

1/2 head leafy lettuce
1/2 can black-eyed peas, drained and rinsed
2/3 c. cheddar cheese cubes
2/3 c. turkey lunch meat, cut in bite-sized pieces
1 can sliced olives
1 grilled chicken breast, cubed
Ranch dressing

Toss and enjoy! Also, I think sunflower seeds would have been a nice addition if I would have had them.

Experiment: Early Summer Salad

Husband loves salads, but I hardly ever make them for dinner because they just don't seem substantive enough for me. I know that is just all in my head because I was raised on meat and potatoes for just about every meal. But in an effort to please my wonderful man and to eat more fruits and vegetables, I came up with this concoction:



Early Summer Salad:

Green leaf lettuce
Strawberries
Havarti cheese
Pine nuts
Chicken breast
Poppyseed salad dressing

Rinse lettuce and tear by hand (this lessens bruising and browning of lettuce); spin or pat to remove excess water. Cut greens off strawberries and slice. Cut Havarti into bite-sized cubes. Grill chicken breast (I used a Foreman grill and it worked wonderfully!) and cube. Toss together in large bowl. Dress with poppyseed dressing.

The result: Superb! It was so yummy that I can't wait to make it again!

Taco Salad

Speaking of salads, here's another great one to make for a main dish.

1 lb. hamburger
1 head leafy lettuce
1 can corn
1 can black beans
1 can sliced olives
1 cup grated cheddar
1 bag Nacho Cheese Doritos
Ranch salad dressing

Brown hamburger and season with salt, pepper, onion powder, and cumin. Rinse and spin torn lettuce. Drain and rinse black beans and put in microwave for 2 minutes. We put all the ingredients separately on the table and everyone builds their own salad. Crush Doritos over the top and dress with Ranch.