Apple Gorgonzola Spinach Salad with Pear Vinaigrette

Apple Gorgonzola Salad is a simple salad inspired by the restaurant Buca di Beppo however I substitute spinach for romaine lettuce and the type of vinaigrette used. It is a wonderfully sweet and savory salad to enjoy!

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Apple Gorgonzola Spinach Salad with Pear Vinaigrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Instructions
Salad
  1. Remove core, slice and chop apple. Wash the spinach if not pre-washed and crumble cheese if needed.
  2. Once everything is ready, mix vinaigrette into lettuce.
  3. Add chopped apples, 3/4 of the walnuts and 3/4 of the Gorgonzola cheese. Toss well. Plate and garnish with remaining walnuts, cranberries, apples and cheese. Serve immediately.
  4. Serve immediately.
Pear Vinegrette
  1. Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined then add the olive oil into the mixture while continuing to blend until the salad dressing is thick and creamy.
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Honey-Garlic Chicken & Summer Garden Stir Fry

This Honey-Garlic Chicken & Summer Garden Stir Fry is such a delicious one pan meal that is not only easy but also ready to eat within 30 minutes + family friendly! This stir fry is filled with veggies and chicken and coated in a delicious and sweet honey garlic sauce.

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Honey Garlic Chicken & Summer Garden Stir Fry
This Honey-Garlic Chicken && Summer Garden Stir Fry is such a delicious one pan meal that is not only easy but also ready to eat within 30 minutes + family friendly! This stir fry is filled with veggies and chicken and coated in a delicious and sweet honey garlic sauce.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Stir Fry
Sauce
  • 1/4 cup Soy Sauce I prefer the low sodium but any will work
  • 1/4 cup Honey I prefer local honey but any will work
  • 1/2 cup Chicken Broth Chicken stock is fine as well
  • 3 Cloves garlic Minced or chopped
  • 2 tsp Cornstarch (Optional to thicken sauce)
  • 1 Pinch Red Pepper Flakes (Optional if you like it spicier) I leave this out as my family is not as keen to spices as I am.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Stir Fry
Sauce
  • 1/4 cup Soy Sauce I prefer the low sodium but any will work
  • 1/4 cup Honey I prefer local honey but any will work
  • 1/2 cup Chicken Broth Chicken stock is fine as well
  • 3 Cloves garlic Minced or chopped
  • 2 tsp Cornstarch (Optional to thicken sauce)
  • 1 Pinch Red Pepper Flakes (Optional if you like it spicier) I leave this out as my family is not as keen to spices as I am.
Instructions
  1. Thoroughly cook your chicken until there is no longer pink and yet still tender. I cook mine in my air-fryer for 22 minutes so that it is slightly brown and crispy on the outside yet juicy on the inside. You can also cook this in the same pan as the veggies noted in step 3.
  2. In a large skillet over medium high heat, add the olive oil. Sauté all of your the veggies until tender. Remove from the pan and set aside on a plate.
  3. You can add the chicken to the same pan you cooked the veggies in and cook until tender and no longer pink.
  4. In a small bowl, whisk soy sauce, honey, sesame oil, chicken broth, garlic and cornstarch.
  5. Add the vegetables back to the skillet with the chicken and pour sauce on top.
  6. Simmer until sauce starts to thicken and serve over rice if desired.
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Kielbasa and Cabbage Skillet

This fast one-pan Kielbasa and Cabbage Skillet dish is filling, full of flavor, and so easy for any weeknight dinner!

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Kielbasa and Cabbage Skillet
This fast one-pan Kielbasa and Cabbage Skillet dish is not only filling, but full of flavor, and so easy for any weeknight dinner!
Prep Time 15 Minu
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minu
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa, onion and garlic. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes until browned.
  2. Clean and remove the core of your cabbage. Depending on how you prefer the cabbage either chunky it into 2" pieces or shred it.
  3. In the same pan add the cabbage, salt, and pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
  4. Mix in the vinegar and mustard; add for another 2 minutes. Taste and adjust seasoning, if necessary.
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Small Batch Claussen Knock-Off Refrigerator Pickles

Are you a pickle fan? Well….I am too! Every summer I plant too many pickling cucumbers and quickly become overrun by them.  This is my first attempt at these super simple knock-off Claussen-style dill pickles. And when I say super-simple…I mean it!!!

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Small Batch Claussen Knock-Off Pickles
Prep Time 30 Minutes
Passive Time 2-4 Days
Servings
Gallon Jar of Pickles
Ingredients
Prep Time 30 Minutes
Passive Time 2-4 Days
Servings
Gallon Jar of Pickles
Ingredients
Instructions
  1. Prepare your storage container, either a large gallon sized glass jar or wide-mouth canning jars will suffice.
  2. Wash cucumbers gently to not bruise or scratch the skin.
  3. Trim off both ends of the cucumbers and slice into spears, quarters or rounds. Place them into your jar(s) and layer the dill heads or seed, garlic cloves and sliced cucumbers.
  4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
  5. Pour the brine over the cucumbers until they are fully submerged.
  6. Fix your lid onto your jar or container and place in the refrigerator for up to six months.
Recipe Notes

If at any point you see that a "fuzz" or "foam" has developed over the top of the brine or on any cucumbers, use a spoon and remove it.

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