Strawberry Salad

It has been quite some time since I posted because of the holidays, but I have no excuses why I can't now. I have been thinking of some of the favorite dishes that my immediate family loves, especially my sister Cody. Some of her favorites are dishes that my Grandmother makes: Strawberry Salad, Broccoli Casserole, and Keylime Pie. 

In this blog I wanted to share the recipe for the Strawberry Salad. My Aunt Carol gave the recipe to my Grandmother and she recently gave it to me. I would recommend this salad as an appetizer or served with grilled chicken for an entree.

Dressing:

1/2 cup vinegar

3/4 cup sugar

1 tsp mustard

1/4 tsp salt

1 1/2 tbsp grated yellow onion on parmesan setting

1 cup vegetable oil or light olive oil 

1 1/2 tbsp poppy seeds

Combine vinegar, sugar, mustard, and salt either by shaking or whisking it together. Add grated yellow onion, oil, and poppy seeds. Shake all ingredients together.

*Keep refrigerated until needed because of the onions

Salad:

Small round brie 

1 pint of cut strawberries 

1/2 to 1 cup thick almond slices

Romaine lettuce

Cut brie into small bite size pieces. Sautee almond slices in butter and sugar. Cut romaine lettuce. Mix all ingredients together and serve with dressing.

I hope that you enjoy this salad as much as my family has! 

New Take on French Onion Soup!

A couple of weeks ago, Kevin had a potluck lunch with his office at Clemson. He came home raving about the french onion rice that was made by his friend Wade. We decided that we were going to make it too. BUT I thought how awesome would it be to make chicken with the ingredients that are found in french onion soup. I tried it and it turned out so well! Super tender and reminded me a lot of the soup!

French Onion Rice
- 1 cup of rice
- 1 can of french onion soup
- 1 tablespoon of butter

Just cook the rice according to the directions on the package. Only thing is use french onion soup instead of water.

French Onion Chicken
- 1 can of french onion soup
- 2 pieces of chicken boneless chicken
- bread crumbs
- parmesan cheese
- olive oil
- salt
- pepper

Poke pieces of chicken all over with fork. Pour a little over half of the soup into a container with the chicken. Let marinade for a least thirty minutes. Take chicken out of marinade and roll into bread crumbs. Discard the remainder of the marinade. Place chicken in a baking dish that is lightly coated with olive oil. Sprinkle parmesan cheese, salt and pepper on top. (You could use white cheddar or mozzarella cheese, thats what I wanted to use but I did not have any :) Pour the remainder of soup around the chicken. Cover with aluminum foil or lid. Cook for 30 minutes at 350 degrees.

I only cook for Kevin and myself so if you have more people just double the recipes!

Enjoy!!

First Experience with Blogging!

I have never really had a desire to start a blog until now! I have found that I LOVE cooking. Putting on an apron and trying new recipes brings me so much joy! I wanted to share the recipes that I use especially those that turn out super yummy! The recipes that I use come from family, friends, net, and some that I make up. I promise to give credit to others when I use their recipes! :) Please enjoy!

My mother in law, Cathy, introduced me to this recipe. I am not usually one for cakes with apples in it but this one is amazing! Every bite was so moist and its delicious served with ice cream!

Grandma's Autumn Apple Cake

3 eggs
1 3/4 cup sugar
1 cup oil
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups sliced apples (peeled and cored) (small bite sized pieces)
1 cup walnuts (chopped)

Beat eggs and sugar together, add oil a little at a time.
Then add 1 3/4 cups of flour, salt and dry ingredients to mixture.
Add vanilla.

Mix remaining flour with apples and nuts.

Fold in floured apples and nuts.

Pour batter into a greased and floured
bundt pan. Bake at 350 for 40 to 50 minutes.
When cool transfer to plate and sprinkle with powdered sugar.