Strawberry Summer Salad

Summer time is the perfect time to fill up your plate with a healthy hearty salad! My wife loves to smother hers in ranch, but I like something a little lighter.

I’ve been experimenting with vinaigrettes lately, and I love how this Blackberry Vinaigrette ended up. I knew I had to make a salad to fit it. This one turned out so beautifully! My wife was swooning over how easy it was to make this look good with its pop of vibrant colors against the dark green of the spinach.

Eating this salad as a side or on its own will make you feel healthy without sacrificing taste!

Strawberry Summer Salad

Appetizer, Cheese, Fruit, Salad, Sauce, Sides, Summer, Vegetarian

Strawberry Summer Salad

Ingredients

1 bunch of spinach
1 lb fresh strawberries
1 15oz can of mandarin oranges
8 oz crumbled feta cheese
Blackberry vinaigrette

Instructions

Remove stems from spinach. Loosely chop the spinach into bite size pieces and add to a large bowl.
Remove stems and slice strawberries. Add to the bowl.
Drain can of mandarin oranges. Place oranges on a baking sheet or plate lined with paper towels and lightly dab to remove excess liquid. Add to the bowl.
Serve, sprinkling feta cheese and light dressing over individual servings to taste.

Notes

Please note the dressing has a very strong flavor. Use lightly or it may overpower other flavors.

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May 30, 2019

Blackberry Vinaigrette

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

I grew up on the Oregon coast, where green forests meet the wide Pacific Ocean. A big memory of mine growing up in this woodland paradise is going out with my big sisters and picking blackberries. The bushes were EVERYWHERE! They grow like weeds out there and if the bush was on public land it was up for grabs. We had to watch out for spiders, but we’d come home with buckets of berries. I’ve always loved them!

I’ve been experimenting with salad dressings lately, and this one has taken the cake! I found a similar recipe online but it didn’t seem quite right. So I added my own twist to it. I was not disappointed! Its tangy with just the right hint of sweet that pairs perfectly with spinach (like a salad we made over the weekend, link coming soon!) and other dark greens!

Blackberry Vinaigrette

Salad, Sauce, Sides, Summer, Vegetarian

Ingredients

6 ounces of blackberries (fresh or frozen and thawed in the fridge overnight)
1 cup balsamic vinegar
1 cup plain yogurt
3 TBS honey

Instructions

Put all ingredients in blender, blackberries first.
Pulse a few times, then blend thoroughly until fully combined and smooth.
Vinaigrette can be stored in the refrigerator in an airtight container for up to 2 weeks. Shake if separation occurs.

Notes

Please note this dressing has a very strong flavor. Use lightly or it may overpower other flavors.

Want another berry style dressing? Try out this Strawberry Vinaigrette over a summer salad!

May 6, 2019May 6, 2019

Summer Spinach Salad with Strawberry Vinaigrette

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Its time for us to get on the lighter side of things. We’ve been eating a lot of meat, pasta, and potatoes, and boy are we starting to feel it!

(Not that those things are unhealthy on their own. Moderation in all things!)

Though I am not always a fan of cooked spinach, its one of my favorite veggies when it is raw. I love green fruit smoothies, and my favorite salads are chock full of it.

These are one of those. This salad can seem overly simple – but it has the best qualities of a good salad! Its tangy, has a bite of salt, savory greens and a sweet pop with berries. What ties it all together is the smooth vinaigrette that’s perfect for summer!

It goes together so easily! Especially when you use a good blender like our Ninja to make the vinaigrette.

Summer Spinach Salad with Strawberry Vinaigrette

Appetizer, Cheese, Meals for a Crowd, Salad, Sauce, Sides, Summer, Vegetarian

Summer Spinach Salad with Strawberry Vinaigrette

Ingredients

Spinach
Feta cheese, crumbled
Fresh blueberries

For the Vinaigrette

1/2 pound of strawberries
2 TBS honey
1 TBS rice wine vinegar
1 TBS lemon juice
2 TBS olive oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

Remove stems from strawberries. Chop to make them easier to blend.
Add strawberries, honey, vinegar, lemon juice, oil, salt, and pepper to blender. Pulse a few times to get more contact with the blades, then blend until desired consistency.
Remove stems from spinach leaves. Roughly chop if desired.
In a large bowl, combine spinach, feta cheese, and blueberries to taste. Pour over desired amount strawberry vinaigrette or leave vinaigrette on the side. Mix thoroughly and serve.

Notes

Left over vinaigrette can be stored in the refrigerator in an airtight container for up to 2 weeks. Shake if separation occurs.

This would be a great side for our ravioli, or served at your next barbecue with our grilled chicken!

What is your favorite type of salad? Comment below and we may feature you in our next post!!

April 11, 2019April 11, 2019

Deep Fried Mozzarella Sticks

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

With the NBA playoffs coming up (I say “Go Trailblazers!” and my wife is an unapologetic Jazz fan) we’ve been making up appetizers and finger foods. Nothing is better than a hot bit of deep fried cheese!

Sure, you can go to the frozen section of the nearest grocery store and grab a giant bag of frozen sticks. We prefer to make our own – you can mix up what cheese you use, and make up some fresh breadcrumbs if you want. You’ll always know you have the freshest ingredients and the best quality ingredients without all the preservatives or chemicals the store bought variety will have.

Deep Fried Mozzarella Sticks

Appetizer, Cheese, Comfort Foods, Fried, Sides, Vegetarian

Deep Fried Mozzarella Sticks

Ingredients

10 oz block of Mozzarella cheese
3 Eggs
2 TBS Milk
2 1/2 cups of seasoned breadcrumbs

Instructions

Cut cheese into 20 1/2″ square strips weighing about 1/2 oz each.
In a shallow bowl or dish beat together eggs and milk. Place breadcrumbs in another shallow dish.
Dredge cheese strips in breadcrumbs, then dredge in the egg mixture. Place back into breadcrumbs and coat thoroughly.
Preheat deep fryer to 375 degrees Fahrenheit. Fry the strips in batches for 1 1/2 to 2 minutes or until crispy and golden. Drain on paper towels to remove excess oil.

If freezing for later:

After breading the cheese, place in a single layer on a baking sheet. Place in freezer for 2 hours.
Place in air tight bag or container. Freeze for up to 3 months.

Fried cheese not your thing? Start the party off right with our other appetizers like Fried Calamari or Homemade French Fries!

April 8, 2019May 20, 2019

Homemade French Fries

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

The average American eats 30lbs of French Fries a year! (Source) I haven’t met a person who doesn’t love the fried potato-ey goodness that is the crispy french fry!

Everyone knows french fries are best when they are fresh out of the oil. Nothing is worse than when you get your food to go and get home to find your fries limp and cold. Making them yourself is the best way to combat this!

French Fries

Appetizer, Comfort Foods, Freezer, Fried, Potatoes, Sides, Vegetarian

French Fries

Ingredients

5lbs Russet potatoes
1 TBS Lemon Juice
Fryer oil of your choice
Salt and other spices to taste

Instructions

Cut potatoes into 1/4″ strips. Place them into a large bowl and cover with water – water should be a few inches over the potatoes.
Add of lemon juice to water and stir. Allow fries to soak for a minimum of 30 minutes. For best results fries should be soaked for 1-2 hours.
Preheat deep fryer to 375 degrees Fahrenheit.
Drain water and remove potatoes from the bowl. Dab fries dry with a paper towel. **THIS IS IMPORTANT! Do not add wet fries to hot oil!
Deep fry handful-sized batches of fries for 3 minutes, shaking frying basket about every 30 seconds to keep fries from sticking together. Remove from oil and drain. Allow fries to return to room temperature.
Once fries have cooled, return to oil and fry again for about 5 minutes or until golden brown.
Remove from oil and drain. Sprinkle with salt and serve hot!

Make ahead fries for the freezer

After the first 3 minute cook time (see step 5 above), allow fries to cool to room temperature. Arrange on a sheet pan lined with parchment paper. You can layer the fries with parchment paper in between.
Place in freezer for at least 2 hours, preferably overnight.
Place frozen fries into freezer safe bags. Remove as much air as possible. Frozen fries can be stored in the freezer for up to 6 months.
When ready to eat, cook as instructed above for the second cooking time.

We serve ours hot next to our barbecue pulled pork sandwiches or smothered in chili and cheese.

March 9, 2019April 22, 2019

Air Fried Cheesy Spinach Ravioli

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

My family are all big spinach fans! In salad, stewed, mixed with artichokes and cream cheese – you really can’t go wrong with this healthy and versatile veggie!

I recently started making my own ravioli, and wanted to mix it up a bit. I know what you are thinking – Spinach Ravioli has been done before. Not like this though.

I changed it up by keeping the spinach out of the filling – I put it in the dough!

Even our little guy, who is starting to question green foods we put on his plate, scarfed his down and begged for more!

Making them in the air fryer makes them healthier and faster! We love our Crux – we got it as a Christmas present from Lexi’s parents and we’ve used it so much! Here it is, and some other things you’ll need for this recipe.

Air Fried Cheesy Spinach Ravioli

Cheese, Italian, Non-Traditional, Pasta, Vegetarian

12-15

Air Fried Cheesy Spinach Ravioli

Ingredients

1 lb of spinach, stemmed
2 large eggs
3 cups of flour
1 lb mozzarella cheese
1 lb ricotta cheese
Egg wash (1 egg, 1 TBS water)
1/2 stick of butter
1/2 tsp garlic butter
1 cup of shredded Parmesan cheese

Instructions

In a pan, cook down the spinach. Allow to cool. Drain spinach, and lightly press to remove excess liquid from spinach.
Put the 1 1/2 cups of flour into a mixing bowl. Make a well in the center of the flour.
Crack eggs into the flour, pop yolks and mix flour into the eggs in the well using a fork. Then thoroughly combine mixture until you have formed a sticky dough. Gradually add small amounts of flour until the desired consistency. If dry and cracking, add small amounts of water until the desired consistency.
Heavily flour a flat work surface. Roll pasta out using a rolling pin to about 1/8” in thickness and to larger than 5×10”. Trim pasta into a 5×10” rectangle. Slice the rectangle into two sections – 2×10” and 3×10”. Take the 3×10” piece and roll it out longer, making it 3×12”.
In a large mixing bowl, mix together the mozzarella and ricotta. Using the 2×10” rectangle of pasta and starting 1” from the edges, begin adding 1TBS of cheese mixture about every 2”.
Brush the egg wash between each mound of cheese and along the edges of the pasta sheet. Carefully lift the 3×12” sheet of pasta and place over other pasta and cheese. Press down between each mound, making sure to seal.
Using a knife or ravioli cutter, cut in between each mound to create 2” pieces. To finish sealing pieces, use a fork or other crimping tool to push down along the edges of each piece.
Place ravioli on a baking sheet and put in the freezer for at least an hour. Put them into a freezer bag until you are ready to cook.
When you are ready to cook, preheat your air fryer. Lightly coat the ravioli with olive oil just before putting them in. Air fry for 6 minutes at 400 degrees.
Preheat oven to 450 degrees.
In a small bowl, microwave the butter for 30 seconds to melt. Mix in the garlic powder. Brush the garlic butter on the cooked ravioli. Sprinkle with Parmesan cheese.
Place on a baking sheet. Bake for just long enough to melt the cheese.

They are delicious on their own, but you can easily pair them with more garlic butter or an alfredo sauce!