Spinach Salad

YIELD: 6 SERVINGS

AMAZING SPINACH SALAD WITH SWEET-SPICY NUTS, APPLES, FETA AND BACON

PREP TIME 20 MINUTES

COOK TIME 10 MINUTES

TOTAL TIME 30 MINUTES

INGREDIENTS

SALAD:

•  16 ounces baby spinach
•  ½ small red onion, slivered (see note about tempering the onion flavor)
•  6 slices of applewood smoked bacon, cooked and crumbled or chopped into small pieces
•  1 cup Feta cheese crumbles, more or less to taste
•  1 cup dried cranberries or cherries, more or less to taste
•  1-2 Honey Crisp apples, cored and sliced thin

SWEET SPICY NUTS:

•  1 cup chopped walnuts or pecans
•  1/3 cup granulated sugar
•  Pinch of cayenne (more to taste if you want)
•  Pinch of salt

RED WINE VINAIGRETTE:

•  1/4 cup red wine vinegar
•  1/2 cup extra virgin olive oil
•  1 clove of garlic, pressed or finely minced
•  1-2 teaspoons Dijon mustard
•  1 teaspoon sugar
•  1/2 teaspoon salt, more or less to taste
•  Fresh cracked pepper to taste

INSTRUCTIONS

1. For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance.
2. For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool completely.
3. To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!

NOTES

Kim, who gave me this recipe, alerted me to the most magnificent tip. I love onions but hate the after effects of eating them raw in a salad. To temper the onions a bit, soak the onion slices covered in cold water with a bit of baking soda (I use about 1/2 teaspoon soda). Let them sit for 15-20 minutes then rinse and drain well.

Also, in my pictures, disregard the overly yellow color of my vinaigrette. I went a little crazy with the mustard when I made it this time. Yours probably won't be quite this yellow.

Finally, this recipe makes an excellent main dish if served alongside grilled chicken and keep in mind that all the quantities can easily be adapted according to taste. Yum!

HTTPS://WWW.MELSKITCHENCAFE.COM/SPINACH-SALAD-WITH-SWEET-SPICY-NUTS-APPLES-FETA-AND-BACON/

I made this recipe for sunday dinner it was delicious.  The dressing is really good, and the roasted walnuts are delicious could add a little more cayenne to the nuts.  cooled the nuts straight on a cookie sheet then scrapped them off with a silver spatula.  

Thai Salad w/ honey garlic dressing

YIELD: 6-8 SERVINGS

CHOPPED THAI SALAD WITH HONEY GARLIC DRESSING

PREP TIME 25 MINUTES

TOTAL TIME 25 MINUTES

INGREDIENTS

DRESSING:

•  1/4 cup canola, vegetable, avocado or other neutral-flavored oil
•  2 cloves garlic, peeled
•  1/4 cup low-sodium soy sauce
•  2 tablespoons water
•  2 tablespoons unseasoned rice vinegar
•  1 heaping tablespoon honey
•  1 teaspoon sesame oil
•  1 tablespoon freshly grated ginger (or ginger paste)
•  1/2 to 1 tablespoon fresh lime juice

SALAD:

•  4 cups chopped kale or baby kale (about 4 ounces)
•  4 cups chopped romaine lettuce (about 4-5 ounces)
•  3 large carrots, peeled and small diced
•  1 red bell pepper, seeded and small diced
•  1 yellow bell pepper, seeded and small diced
•  1/2 cup chopped cilantro
•  1 to 2 green onions, white and green parts chopped
•  3/4 cup roasted cashews
•  1 to 2 cups frozen, shelled edamame (fully cooked), thawed and patted dry (see note)

INSTRUCTIONS

1. Combine all the dressing ingredients together in a blender and process until smooth. Season to taste with salt and pepper, if needed.
2. In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers, cilantro and green onions.
3. In a food processor (or blender...or by hand with an old-fashioned knife and cutting board), add the edamame and pulse until minced but still a little chunky in texture. Scrape the edamame into the salad bowl.
4. Add the cashews to the food processor (or blender...or again, with a knife and cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.
5. Give the salad ingredients a light toss.
6. Pour about half of the dressing over the salad, and toss to combine. Add additional dressing to taste, and serve immediately. To preserve crisp leftovers, add the dressing only to individual servings instead of the whole batch so leftover salad doesn't get soggy.

**I made this recipe but substituted spinach for the romaine and kale.  It was not a good idea it went soggy really quick especially because I poured all the dressing on it.  I ended up picking out the spinach and eating the rest of the salad a couple of days later since the spinach was so soggy.  I didn't really like the dressing in this salad and it took a long time to chop up all of the ingredients.  Could try again with a different dressing-maybe try a spicy dressing.  Or try the dressing again with Braggs liquid amino acids and not soy sauce. **

NOTES

Edamame is often available in the frozen vegetable section. Trader Joe's sells already shelled, fully cooked, frozen edamame, but I've also seen it in a couple local grocery stores' freezer section. If you can only find edamame still shelled, defrost and pop the edamame out of the shells. Most frozen edamame I've seen is already steamed/fully cooked. If it's not, steam it for 4-5 minutes, cool, and then use in the recipe.

If you can't find edamame at all, try subbing chickpeas (well-drained) or fresh or thawed (and patted dry) green peas. If using either of these, make sure not to process too much or you'll end up with paste instead of the delightful minced texture you're after.

HTTPS://WWW.MELSKITCHENCAFE.COM/CHOPPED-THAI-SALAD-HONEY-GARLIC-DRESSING/

YIELD: ONE 9-INCH CHEESECAKE

KEY LIME CHEESECAKE

PREP TIME 25 MINUTES

COOK TIME 1 HOUR 10 MINUTES

ADDITIONAL TIME 12 HOURS

TOTAL TIME 13 HOURS 35 MINUTES

INGREDIENTS

CRUST:

•  1 1/2 cups graham cracker crumbs (about 14 rectangle graham crackers, crushed)
•  2 tablespoons granulated sugar
•  6 tablespoons butter, melted

FILLING:

•  3 packages (24-ounces total) cream cheese, softened to room temperature
•  1 cup granulated sugar
•  1 tablespoon cornstarch
•  Zest from 1 lime, about 1-2 teaspoons
•  1/2 cup key lime juice OR 2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice
•  3 large eggs

TOPPING:

•  1 cup heavy whipping cream
•  1/4 cup powdered sugar
•  1/2 teaspoon vanilla extract
•  Limes or additional lime zest for garnish, optional

INSTRUCTIONS

1. Preheat the oven to 300 degrees F. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9-inch springform pan.
2. In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Press the mixture into the bottom and 1/2-inch or so up the sides of the prepared pan.
3. Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
4. In a large bowl with an electric mixer (or in the bowl of an electric stand mixer), whip the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the lime juice (or lemon + lime juice) and mix until combined. Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).
5. Pour the cheesecake filling over the crust and spread evenly. Place a metal 9X13-inch or similar-sized pan on the bottom rack of the oven and pour in 2-3 cups of boiling water. Immediately place the cheesecake on the upper rack and bake for 50-65 minutes until the cheesecake is set around the edges. A slight jiggle in the center of the cheesecake is fine.
6. Turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for 30 minutes. Remove and let cool completely.
7. Refrigerate the cheesecake overnight.
8. When ready to serve, whip together the cream, powdered sugar and vanilla until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges with a large star piping tip or just dollop a spoonful on each individual piece. Garnish with lime slices or lime zest, if desired.

NOTES

Keep in mind this cheesecake needs to chill overnight so plan ahead.

Also, if you can't find key lime juice, the substitution in the ingredient list works great (2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice) using lime juice from every day Persian limes in the grocery store.

Yes, need to let cool overnight so sets up well.  I made and let cool in fridge for only 4 hrs. then adding whip cream.  wasn't really set up in the middle.

HTTPS://WWW.MELSKITCHENCAFE.COM/AMAZING-KEY-LIME-CHEESECAKE/

Simple Buttermilk Drop Biscuits

INGREDIENTS

•  2 cups (10 ounces) all-purpose flour
•  2 teaspoons baking powder
•  1/2 teaspoon baking soda
•  1 teaspoon sugar
•  3/4 teaspoon salt
•  1 cup buttermilk, chilled (see note)
•  8 tablespoons butter, melted and slightly cooled (I use salted butter)

INSTRUCTIONS

1. Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.
2. In a large bowl, whisk together the dry ingredients.
3. In a 2-cup liquid measure or small bowl, stir together the chilled buttermilk and melted butter until the butter forms small clumps and the mixture looks curdled.
4. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
5. Using a greased 1/4-cup measure or large #20 cookie scoop, portion the dough and drop them onto the prepared baking sheet, spacing about 1 1/2 inches apart.
6. Bake the biscuits until the tops are golden brown, 13 to 15 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

NOTES

Buttermilk: I've used buttermilk substitutions in this recipe (like lemon juice + milk and sour cream + milk), and they definitely work in a pinch, but storebought buttermilk gives the best flaky and soft texture.

Temperature Change: the original recipe (I posted back in 2011) had a baking temperature of 475 degrees F but over the years (and because of all the different ovens I've had as we've moved a lot), I've decreased the oven temperature to 425 degrees since too often the bottom of the biscuits were burning. If you've made and loved the original recipe, keep the temperature at 475 degrees.

https://www.melskitchencafe.com