Balsamic Salad with Figs and Goat Cheese

It's not real pretty, but it sure was yummy!

Salad:

2 bags mixed salad greens, cut small (I used scissors)
12 dried figs, quartered
2 tbsp golden raisins

Add all ingredients to a large bowl and toss.

Hot Candied Walnuts:

½ cup shelled walnuts
4 tbsp sugar
1/8 tsp cayenne pepper
sprinkle salt

In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces and add to salad.

Simple Balsamic Viniagrette:

1/4 cup balsamic vinegar (or half balsamic/half red wine vinegar)

2 teaspoons dark brown sugar, optional*

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons olive oil

Combine all ingredients and blend with a whisk. Add to salad immediately before serving.

Breaded Goat Cheese:

1 pkg log-style goat cheese
¼ cup pecan panka (just a combo of bread crumbs, pecans, and spices. Mine came from Whole Foods)

Cut cheese into slices (based on number servings in package. Makes for easier figuring.) Roll cheese in pecan panka. Heat 1 tablespoon olive oil in a nonstick pan on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

Serve cheese beside salad.

Kent's Shrimp Scampi

1 lb. shrimp, peeled and deveined
2 tsp Italian seasoning
2 tsp olive oil
1/4 cup unsalted butter
1 1/2 tbsp minced garlic
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 lb cooked linguine
3-4 tbsp fresh chopped parsley

Place the olive oil and 2 tbsp of butter in a large skillet over high heat. Add shrimp and spread them evenly in skillet. Add Italian seasoning. Cook for 2 minutes and flip over. Add garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter to the skillet and cook for 2 minutes. Season with salt and pepper and add the pasta, tossing to coat well. Remove from heat and stir in parsley. Serve immediately.

Sausage and Pepper Quiche

1 tbsp olive oil
1 onion, chopped
1 jar roasted red bell peppers (in water), chopped
12 oz. jalepeno chicken sausage links, chopped
8 eggs
4 cups 2% shredded cheddar cheese
2 cups 2% cottage cheese

Brown onion and peppers in pan until soft. Reserve in bowl. Brown chicken until heated through and add to bowl.

Scramble eggs. Add cottage and cheddar cheese and mix well. Add onions, peppers, and sausage.

Spray 2 9 inch round pans with cooking spray. Put half of the egg mixture in each pan. Bake at 350 for 45 minutes. Let rest 10 minutes before slicing.

Beef and Burgundy

1/4 cup Extra Virgin Olive Oil (EVOO), 4 turns of the pan
2 1/2 to 3 pounds lean sirloin, cut into large bite size pieces
3 tablespoons flour, plus some for dredging
Coarse salt and black pepper
1/2 pound good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf, fresh or dried
2 tablespoons, 5 or 6 sprigs, fresh thyme, chopped
One bottle good quality French Burgundy Wine
2 cups beef stock
5 tablespoons butter, divided
1 cup frozen pearl onions
1 rounded tablespoon sugar
1/2 pound white mushrooms, halved
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
1/4 cup flat leaf parsley, a generous handful
brown rice to serve 8
1/2 cup smoked almonds

Heat EVOO, 4 turns of the pan, in a heavy-bottomed pan over medium high—high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch.

Heat beef broth and wine in a stock pot. Add beef to stock after it is browned.

Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add to broth pot. Add fresh thyme.

Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Add to pot with beef and veggies.

Wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Add to beef and veggies. Continue to cook until beef is tender, about 30 minutes (depending on how long it took to complete the steps since you put the beef in the broth).

In a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Whisk your roux into the Beef and Burgundy to thicken gravy. Remove bay leaf. Garnish meat and rice with parsley.

Prepare rice to box directions. When rice is done fluff with fork and stir in almonds and some parsley.

Nicole's Pineapple Cake

1 store bought angel food cake

12 oz. can crushed pineapple

1 cup whipped cream

1 pkg sugar free vanilla pudding mix

Strawberries, halved

Split cake into three layers horiozontally. Mix pineapple, whipped cream, and pudding mix. Spread mix between layers of cake and over cake like icing. Top with strawberries.

Sangria

1 (750-ml) bottle red wine
1/2 cup brandy or cognac
1/4 cup orange liqueur
2 tablespoons superfine sugar
1/2 cup orange juice
1/2 cup club soda
1 medium unpeeled orange, sliced
1 unpeeled lemon, sliced

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon, and chill. Serve over ice.

Creamy Corn and Veggie Soup

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups 2% milk
1 tablespoon olive oil
1 large onion, diced
1 medium red bell pepper, seeded and diced
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken broth
3 plum tomatoes, seeded and diced
Salt and freshly ground black pepper

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper.

Note: I think next time I'll add some shredded chicken to add some meat. It's a great soup, but feels more summer than a cozy winter soup.