Winter Caprese Salad

 Ingredients:

• 2 tbsp prepared pesto

• 1 tsp red wine vinegar

• 2 oranges

• 8 oz cooked & peeled beets, cut into 1/4” slices

• 2 oz crumbled goat cheese

• Salt & pepper to taste


Instructions:

1. Whisk together pesto & vinegar and set aside.

2. Using a knife, cut the top and bottom off each orange. Place cut-side down on the cutting board.

Carefully peel and remove the outer membrane from each orange. 

3. Cut remaining fruit into 1⁄4” rounds.

4. On a serving platter, layer the orange and beets, and top with cheese. 

5. Drizzle salad with pesto mixture and season with salt and pepper.

Comments

Post a Comment

Popular posts from this blog

Chile Relleno Casserole

Chile Relleno Casserole Ingredients: • 4 – 4 oz cans of Ortega California chiles • 1 lb cheddar cheese • 1 lb of jack cheese • 4 eggs, divided • 1 pt. half-and-half • 1 can of chili salsa Instructions: Preheat the oven to 350°F. 1. Remove the chili seeds and flatten to cover the bottom of a 13” x 9” glass baking dish.  2. Cover with cheddar cheese, then chiles, then jack cheese.  3. Add 3 tbsp flour to the egg yolks. Add half-and-half, salt, and pepper. Beat until mixed.  4. Beat the egg whites and mix them with the yolks. Pour over cheese mixture.  5. Bake at 350° for 45 minutes.  6. Then, pour a can of chili salsa over the top and bake for another 30 minutes. (Not necessary to add the whole can, depending on how hot you like it.)
Read more

Pineapple Coconut Delight

Pineapple Coconut Delight Cake Ingredients: • 2 c flour • 1 tsp baking soda • 2 eggs • 2 c sugar • 1 tsp vanilla • 1 20-oz can crushed pineapple with juice Topping Ingredients: • 1⁄2 c butter • 1 c sugar • 3⁄4 c evaporated milk • 1 tsp vanilla • 1 c chopped pecans • 1 c coconut Instructions: 1. Preheat oven to 350°. Grease and flour a 9”x13” pan. 2. Mix cake ingredients together in a large bowl. Pour into the pan and bake for 40-45 minutes. 3. While the cake is baking, make the topping. Melt butter in a small saucepan. Add sugar, evaporated milk, and vanilla, mixing constantly to a boil. Add pecans and coconut. 4. When the cake is ready, remove it from the oven and poke small holes on top while the cake is still hot. 5. Pour the warm topping over the cake and cool. Enjoy alone or with a scoop of ice cream.
Read more

SLOW COOKER CRACK CHICKEN

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 
Read more