I missed this gem! Love all the pictures!
Thanks FOOTSIE-I hope you find some new recipes to try! :)
CRANBERRY VINAIGRETTE:1/2 c. jellied cranberry sauce1/4 c. extra virgin olive oil 2 Tbsp. granulated sugar 1 Tbsp. grated orange peel 2 Tbsp. white balsamic vinegar 2 Tbsp. freshly squeezed orange juice 1/4 tsp. kosher salt SALAD: 2 medium Gala apples, cut into bite-size pieces 3 medium stalks celery, sliced 3/4 c. dried sweetened cranberries 8 c. torn Romaine lettuce 3/4 c. cubed Monterey Jack cheese 1/2 c. chopped walnuts, toasted For the dressing, place the cranberry sauce, olive oil, sugar, orange peel, vinegar, orange juice and salt in a blender or food processor. Cover and blend or process for 15-20 seconds or until smooth. The dressing can be refrigerated for up to 2 days; let stand at room temperature about 1 hour before serving.For the salad, place about 1 cup of lettuce on 8 medium plates. Stir together the apples, celery and cranberries; divide the mixture evenly among the salad plates. Sprinkle the top of each salad with with cheese and walnuts. Serve with the cranberry vinaigrette. 8 servings.NOTES: Brie cheese may be substituted for the Monterey Jack.Cut up pears can be substituted for the apples, or use a combination of both. Toss the apple cubes in a little orange juice to keep them from browning.
I don't know how I missed these gems, especially the Bourbon Chicken Thighs.
These have my name all over them. Only thing, my pressure cooker is at home so I won't be able to make them until we return home. Thanks for all the hard work. All that typing certainly takes a great deal of time. latinrose
Thanks latinrose-I'm glad you're finding some new recipes to try-and those Bourbon Chicken Thighs are delicious! I hope you enjoy them. :)
© RDA Enthusiast Brands, LLC 2014