Cashew Apple Salad

One of the (many) perks of my Pampered Chef bridal shower is the recipe book I compiled using recipes that each guest brought with them. My mom’s friend Terry gave me a recipe for a quick, fresh salad and today was a good day to try it.

Today, I returned to the gym.

So when I got home I wasn’t looking to spend a lot of time on lunch. Enter the Cashew Apple Salad. This was so easy, I was eating in no time. Terry’s recipe calls for peeled Granny Smith apples, but Gala happened to be on sale. The tartness of Granny Smith’s probably would have balanced out the sweetness of the dressing a little bit better, but I LOVE sweet things. So it was perfect. Also, I got lazy and did not peel the apples, but then again I like the extra crunch of the skin.

Terry’s recipe was also written for a large salad serving several. I adjusted the amounts to make an individual salad but went ahead and made the entire batch of dressing to keep in the fridge whenever I want to use it. If you’re looking to make a larger version of the salad check out the amounts in parentheses.

Cashew Apple Salad

Stuff you need:

• baby spinach (1 lg. bag)
• Granny Smith apples, or whatever you like (4-5 lg. apples)
• salted cashews (16 oz.)

What to do with that stuff:

1. Wash and prepare spinach.
2. Peel apples (if you want) and cut into small cubes
3. Add apples and cashews to spinach.

Sweet Balsamic Dressing

Stuff you need:

• 1/2 c vegetable oil
• 1/2 c sugar
• 1/2 c water
• 4 tsp. balsamic vinegar

What to do with that stuff:

1. Mix all ingredients well and microwave 30-45 seconds.
2. Cool.
3. Pour over salad when ready to serve.

Source: [FF] Thanks, Terry!

Slow Cooker Chicken with Creamy Rice & Broccoli

I’m always looking for slow cooker recipes, especially now that at least two nights a week WF has to do group homework for the Master’s program he is doing through his employer. It’s pretty lame that he doesn’t get home until 9:00, 10:00, 11:00, midnight… ugh. It’s usually just Wednesday and Thursday but it definitely throws off my ideal dinner schedule. I’ve found that slow cooker recipes mean it doesn’t matter too much when WF comes home — he can just heat up dinner if it’s gotten cold in the cooker. Scroll down for a pretty successful recipe I made on Thursday. It was simple but good and WF approved

Also of note today, I got to use another one of my new shower gifts! Here are some pictures of my new Chop and Scoop! So easy to drop my chopped onions in the slow cooker.

Slow Cooker Chicken with Creamy Rice & Broccoli

Stuff you need:

• 2 skinless, boneless chicken breast halves
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 3/4 c chicken broth
• 1 bag Minute rice
• 1/2 large onion, chopped
• 1 c broccoli florets
• 1 clove garlic
• onion powder
• oregano
• salt & pepper

What to do with that stuff:

1. In slow cooker, add 3 soups, chicken broth, rice (poured out of bag), and onion.
2. Put slow cooker on HIGH and begin cooking.
3. Trim chicken breasts and cut in half to make 4 large chunks.
4. Peel clove of garlic and rub onto surface of chicken. Season both sides with onion powder, oregano, salt and pepper. Pan sear each side, about 30 seconds.
5. Add chicken pieces to slow cooker.
6. Let cook for about 2 hours.
7. Add broccoli florets and cook for another hour.
8. Serve warm.

Other things you might want to know:

• Serves 3 to 4.
• If your chicken pieces are smaller, wait to add them to the slow cooker when you add the broccoli.
• You can skip pan searing the chicken. I just liked the color and texture it produces.

Adapted from: All Recipes.com

WF Requests: Limeade

Last time WF requested something I ended up making a pretty darn good Red Velvet Cake that I never thought I’d be able to pull off. This time, I mixed up some delicious Limeade. As I write this, WF hasn’t had a chance to taste it yet, but I think it’s pretty fabulous.

I like the way this drink is not overwhelmingly limey but gives enough of a kick at the end so that it doesn’t taste watered down. I also like the way this drink is a perfect use for my brand new glass pitcher. My cousin gave it to me at my bridal shower last weekend. LOVE IT!

Give this a try – quick! – before the next season begins… HOKIE FOOTBALL SEASON that is. Yes friends, another Hokie Football season is upon us. On Saturday WF and I will be in Charlotte at the season opener vs. ECU. If you know nothing about Hokie Football, all you need to do is watch this. If you know about Hokie Football, watch this and laugh as hard as WF and I did … and get extremely pumped up for the season.

But I digress… on to the recipe!

WF’s (Future) Favorite Limeade

Stuff you need:

• 3 to 4 limes
• 8 cups cold water
• 1/2 cup sugar (more or less… your call)

• Blender
• Ice cubes

What you should do with that stuff:

1. Quarter 2 of the limes and place in your blender (yes the entire lime) with sugar, 4 cups of water, and the juice of 1 lime.
2. Blend until completely pureed.
3. Strain the limeade into a pitcher and add the other 4 cups of water.
4. Add ice to the pitcher as desired.
5. Place 3 or 4 lime slices (optional) in the pitcher and refrigerate.

Additional things you could do:

• Add tequila for instant marg

Adapted from: Laylita’s recipes