Happy Weekend Everyone!
I apologize for the few posts this week, but it’s been a little hectic around here (a good hectic though). Next week we’ll be back on a regular posting schedule.
You should try this recipe out if you’re having company over. It’s a family favorite of ours, it’s so easy, and so good!
Until then, we have a low key weekend planned ahead, which we are looking forward to for sure. Whatever you have planned for this weekend, have fun!
If your husband is anything like mine, he’s not a big fan of “salads for dinner.” However, he and I both love wedge salads when we eat out. I think the bacon is what sold him. What guy wouldn’t eat a salad for dinner, if it had bacon on it? One day this past Fall, we decided it would be fun to re-create our favorite salad at home. We made it the traditional way with iceberg lettuce, bacon, blue cheese and cherry tomatoes, and it was good, but since then, we decided to make some minor changes that made a big impact for us, at least. In our opinion, iceberg lettuce is fine, but it’s mainly water, and fewer nutrients than other lettuces, so we substituted baby spinach for the iceberg. We added an avocado, too.
We made this last night, and it was once again, another great “salad for dinner!”
Here’s our twist/recipe of the “Classic Wedge Salad:”
Baby Spinach
4 strips of uncured bacon, cooked
Cherry tomatoes
Crumbled blue cheese
1 Sliced avocado
Pepper to taste
Salt to taste
Marzetti’s The Ultimate Blue Cheese Dressing
We try to bake our bacon ahead of dinner time, if we remember. It saves you a lot of waiting time when you are ready to eat dinner.
Preheat your oven to 400 degrees. Then, spray a nonstick cookie sheet with canola oil. Lay the 4 strips (gives us 2 each) of uncured bacon on the cookie sheet. Bake for 20 minutes until crispy. Take the bacon off of the cookie sheet and lay on a plate with a paper towel to soak up the extra grease. I pat the top of the bacon to get both sides taken care of…
Fill your salad bowls with the washed baby spinach, sliced cherry tomatoes, crumbled blue cheese, sliced avocado, and add your crispy bacon. Last, but not least, add your dressing. We like the Marzetti’s “The Ultimate Blue Cheese” dressing. You can either add it to the top of your salad or have it on the side.
This would be great with rolls, too. We opted to have dessert instead of bread! (You’ve gotta spread those calories out wisely!)
Enjoy!
These peanut butter cookies are so good they are almost unbelievable because of how incredible easy they are to make. Thanks April at A Liz Adventures for another great recipe to add to my cookbook! They are gluten-free as well. The best part is they only require 3 ingredients: 1 egg, 1 cup sugar and 1 cup peanut butter. Mix together, press with a fork to create a cross hatch design and bake at 350 for 10-12 minutes! I think it also took me a grand total of 5 minutes to put together. A must bake now recipe next time you have a craving for peanut butter cookies. Enjoy!
Have a happy day!
This Buffalo Chicken Chili recipe was amazing, and when I say amazing, I mean you need to make this tonight (before the weather gets too warm). A big thank you to April at A Liz Adventures for her post. This chili is a good change from beef chili, and it has a definite kick you cannot ignore (which my husband loves), but there is cream in it, so it evens out the kick if you’re not a big fan of too much heat. It was incredibly easy to make, which makes this busy Mom happy. I probably won’t add as much Frank’s Red Hot Sauce next time I make it, but it was the perfect winter meal for us. I added a sliced avocado to ours (great suggestion, April!) as well, and I served it with Jiffy Corn Muffins (my favorite). I highly recommend making it for any supper clubs or if you’re hosting a big group of people, too. You can always double the recipe, and/or freeze some for later! Enjoy!
