A salad that's a little different:

Broccoli & Cauliflower Salad

A nice change from typical lettuce salads

 

2 cups broccoli florets                                   6 slices bacon

2 cups cauliflower florets                              ½ cup mayonnaise

2 cups hard-cooked eggs, diced                    ¼ cup white sugar

1 cup shredded cheddar cheese                    1 Tbs. White wine vinegar

 

Cook bacon until crisp.  Crumble and set aside.  In a clear salad bowl, layer broccoli, cauliflower, eggs, cheese and bacon.  Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.  Drizzle dressing over top and serve.

 

These Big Soft Pretzels are amazingly easy and so good!!!! 

Pretzels – Big and Soft

 

4 tsp. active dry yeast                                  1 ½ tsp. salt

1 tsp. white sugar                                        1 Tbsp. oil

1 ¼ cups warm water (110°)                       ½ cup baking soda

4 cups flour                                                  4 cups hot water

½ cup white sugar                                        ¼ cup Kosher salt for topping

Put the yeast, tsp. of sugar and water in bread machine.  Let it sit for a few minutes before adding the flour, sugar, salt and 1 Tbsp. oil.  Set dough setting on machine.  When the dough is ready, and has risen, cut into 12 equal pieces.

Preheat oven to 450°.  In a large bowl, dissolve baking soda in hot water.  Roll each piece into a rope and twist into a pretzel shape.  Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet.  Sprinkle with kosher salt.  Bake in preheated oven for 8 minutes, until browned.

 

Whenever we go out to eat and a salad is offered, I often have a hard time choosing between the wonderful wedge with bleu cheese or a Caesar salad.  This recipe is so good for a Caesar salad, that I would be hard pressed to find one I enjoy more:

Caesar Salad 

4 whole anchovy fillets                                 Croutons

2-3 Tbsp. Dijon mustard                               ½ loaf crusty French bread

1 Tbsp. balsamic vinegar (or red wine)          ¼ cup olive oil

1 tsp. Worcestershire sauce                          2 cloves fresh garlic, peeled

2 cloves garlic, peeled                                   salt

½ whole lemon, juiced                                  Salad

½ cup olive oil                                              Hearts of romaine lettuce

¼ cup fresh grated Parmesan                       fresh parmesan cheese

Salt & pepper to taste

 

For the croutons:  slice the bread into thick slices and cut them into 1” cubes.  Throw them onto a baking sheet.  Heat the oil in a small saucepan over low heat.  Crush-don’t chop-the garlic and add them to the oil.  Use a spoon to move the garlic around in the pan.  After 3-5 minutes, turn off the heat and remove the garlic from the pan.  Slowly drizzle the olive oil over the bread cubes.  Mix together with your hands, and then sprinkle lightly with salt.  Toss and cook in the pan until golden brown and crisp. 

 

For the dressing:  place the anchovies in a food processor.  Add the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice.  Pulse the processor several times.  Add the olive oil in a small stream.  Scrape down the sides, then add the Parmesan, salt and a generous grind of pepper.  Pulse the mix until thoroughly combined.  Refrigerate the dressing for a few hours before using. 

Hand tear the romaine lettuce in a large bowl.  Toss lettuce with a little of the dressing and add more until desired amount.  Shave the Parmesan cheese onto the salad and top with croutons. 

Fresh Asparagus ~ so many things to make:

Asparagus Quiche

 

1 lb. fresh asparagus, trimmed &                 8 eggs

   Cut into ½” pieces                                   1 cup ½ & ½

½ cup chopped ham or 10 slices                  ½ heavy cream (or 1 ½ of either)

   Bacon cooked & crumbled                         salt & pepper to taste + dash nutmeg

2 8” unbaked pie shells                                2 cups grated Swiss cheese

 

Reserve 6 stalks of asparagus for top.  Preheat oven to 400 degrees.  Sprinkle bacon or ham and chopped asparagus in bottom of pie shells.  In a bowl, beat together the eggs, cream & ½ & ½ , nutmeg, salt & pepper.  Sprinkle Swiss cheese over bacon/ham and asparagus.  Pour egg mixture on top of cheese.  Lay 3 pieces of asparagus on the top of each pie for a pretty presentation.  Bake uncovered in preheated oven until firm, about 35 – 45 minutes.  Let cool before serving

I'm craving this sandwich again. 

Blackberry Jam, Bacon, Apple & White Cheddar Cheese Sandwich

2 slices Grainy Bread                                    thin sliced Apple
Blackberry Jam                                            White Cheddar Cheese sliced thin
Crispy Fried Bacon Strips
(I do mine in the microwave)
Spray a pan with Pam (or if you dare - use butter). Spread the jam on the bottom piece of bread, then the sliced bacon, sliced apple, sliced cheese and top piece of bread. Grill in the pan until golden brown and cheese is melted (I cover the pan with a lid).