California Club Blue Cheese Chopped Salad
c/o Lauren's Latest
1 large romaine heart, washed and chopped
1 large tomato, chopped
4 slices bacon, cooked and crumbled
1/4 cup blue cheese crumbles
1 ripe avocado, diced
1/4 cup rinsed and drained black beans
1 large tomato, chopped
4 slices bacon, cooked and crumbled
1/4 cup blue cheese crumbles
1 ripe avocado, diced
1/4 cup rinsed and drained black beans
for the dressing-
1 clove garlic, minced
juice of 1/2 large lemon, about 1 1/2 tablespoons
1/3 cup mayonnaise
salt & pepper, to taste
1 clove garlic, minced
juice of 1/2 large lemon, about 1 1/2 tablespoons
1/3 cup mayonnaise
salt & pepper, to taste
Directions
Toss all ingredients for salad together and set aside.
For dressing, whisk all ingredients together and toss with salad. Serve immediately.
Spring Asparagus Risotto
c/o Skinny Taste
Ingredients
- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots, chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- salt and fresh cracked pepper, to taste
- 1 tsp grated lemon zest for garnish
Directions
In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté3-4 minute. Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes. Add the wine and stir until it is absorbed.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Biscoff Dark Chocolate Chip Cookies
c/o Cassie Craves
Ingredients
1/2 cup (1 stick) softened butter
3/4 cup light brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup Biscoff spread
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 10-ounce bag dark chocolate chips
Directions
1. Preheat oven to 375 degrees.
2. Beat butter, brown sugar and white sugar together until fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after each egg. Beat in vanilla extract and Biscoff spread.
3. In another bowl combine flour, baking soda and salt. Slowly beat flour mixture into egg mixture. Mix well. Fold in dark chocolate chips.
4. Roll out tablespoonfuls of dough and place them on cookie sheets. Bake for 10 minutes or until edges have started to brown. (Note: When baked for 10 minutes these are chewy cookies. Baked for 12 minutes they're more crispy. I definitely like them chewy, so I took them out after exactly 10 minutes.)
5. Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.
