Pecan, Pear, & Feta Salad

This is seriously the best salad.  Ever.  It's always a hit.

With ripe pear and tangy feta, it's the perfect side for summer, but those toasted pecans make it a great addition to any meal in the fall, too.

When I'm on top of menu planning and making meals (ha), we have this salad about once a week!  Sometimes, I even get fancy and go beyond just toasting those yummy pecans by candying them in a little butter and sugar.  Oh myyyy.

The secret ingredient that makes this salad so yummy is the dressing.  I used to not like vinaigrettes, but then my MIL introduced me to this one.  Oh my goodness.  I can't get enough of it!  (You should be able to find it at your local grocery, but if not, you can purchase on Amazon.  It's well-worth the price!)

This salad has a lot of variations.  If you're not a fan of feta, try it with bleu cheese (which is how my MIL often makes it).  If you don't like pecans, substitute walnuts.  I've even made it with crisp apples when I forgot to pick up pears!

Dice that pear, throw those pecans in the oven for about 5 minutes, then dump it all in the salad bowl with the lettuce and feta cheese.  Toss everything together with Brianna's Real French Vinaigrette, and you're good to go.

You know you want some of this healthy yumminess in your life! ;)

Winter Berry Muffins

Today I'm sharing one of my absolute favorite wintery breakfast-snack-dessert-things.
(Seriously, you can eat it for whatever!)

The recipe is my grandmother's, and calls for St. John's partridgeberries (or lingonberries), but if you aren't lucky enough to live in Canada, you can use cranberries!  Fresh or frozen work equally well.  I like to buy the cranberries in bulk around this time of year and then freeze them for future use. 

Start by creaming the butter and sugar.  

Add egg, vanilla, milk, baking powder, and salt to your buttery-sugary blend.

Then, mix in the flour.

My mom always did two parts white flour and one part whole wheat,

but you can use all white (or all wheat) if you like.

Pour in the berries and fold until incorporated.

Mmm!

And the finished product!

I am not ashamed to say that I could eat a whole batch of these babies in a few days.  Hey, cranberries are good for you, right? ;)

For some reasons my muffins didn't rise well this time, but it could be because I used almond milk instead of regular milk.  Oh well.  They still tasted amazing. :)

Cranberry Muffins Recipe

1/3 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

3/4 cup milk

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups white flour

3/4 cup wheat flour

1.  Preheat oven to 350. Cream butter and sugar.

2. Mix in egg vanilla, milk, baking powder, and salt.

3. Stir in flour until blended.

4. Fold in berries until incorporated.

5. Fill muffin tins 2/3 of the way.  Bake for 20 minutes.

Tip:  reserve some berries to add in once you start getting to the bottom of the bowl.  If you don't, you might end up with some berry-less muffins!

Crock Pot Beef Stroganoff

Last night, Drew requested one of his favorite meals:  beef stroganoff.  I make this dish a lot in the winter, but it's so good that it works for balmy Houston-February days, too!  It's not gluten- or dairy-free (and obviously not vegetarian), but if you aren't under dietary constraints, and you like beef and mushrooms, give it a try!

I realize that I've blogged this recipe before, but it's so yummy that I thought it deserved a re-share. ;) Also, don't judge the fact that I'm reusing the pictures from the 2011 post!

I should warn y'all, though.  This dish is not one of my kids' favorites.  They love the sauce, the mushrooms, and the rice, they just aren't too keen on the beef.  (I know, what kids like mushrooms?!)  Anyway, maybe it'll be a hit in your house!

Cut your meat into chunks and dump it in the crock pot.

I'm lazy and like to use the pre-cut stewing meat!

Mix flour, garlic powder, paprika, and pepper in a small bowl.

Dump it over the meat in the crock pot.

Now here's the fun part:  coating the meat in the flour mixture!  

I just use my fingers to toss everything, but feel free to use some sort of utensil. ;)

Next, combine onion soup mix, cream of mushroom soup, and some water in a bowl.  

Pour it over the beef and add the mushrooms, stirring to combine.

Set your crockpot timer (or kitchen timer) for 3.5 hours on high or 6-7 hours on low.  

Then sit back, relax, and wait!  

(I always cook it on high because I usually make it during nap time.)

About 15 minutes before the stroganoff is done, add the sour cream.  

It'll turn into this creamy beefy color.  Yum!  

(I always like to sample it a little here, too... just to make sure it turned out!)

Serve it over rice and sprinkle with fresh parsley (which I forgot).

Our favorite side is roasted asparagus or roasted broccoli, but we've also done a salad!

(You can also serve it over egg noodles or quinoa -- we've tried it all!)

Beef Stroganoff Recipe

2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1 3/4 pounds boneless beef steak (or stew meat)
10 3/4 ounce can cream of mushroom soup
1/2 cup water
1 envelope onion soup mix
1 package of mushrooms, washed
1/2 cup sour cream
1 tablespoon minced fresh parsley (optional) 

1.  Combine flour, garlic powder, pepper, and paprika in a small bowl.
2.  Cut meat into strips (or use stew meat).  Place in slow cooker and toss in flour mixture.
3.  Combine mushroom soup, water, and onion soup mix in a small bowl.  Stir until well blended.  Pour over meat.
4.  Add mushrooms and toss until mixed.
5.  Cover and cook on High 3-3.5 hours or Low 6-7 hours.
6.  Stir in sour cream and parsley.  Cook on high 10-15 minutes.
7.  Serve over rice, egg noodles, or quinoa.