Bursting With Blueberries!

In addition to the wonderful Wolfgang Puck recipes we feasted on for tonight’s dinner, I also created a non-Wolfgang Puck salad – Blueberry Spinach Salad. This salad is not only delicious, but takes on a different twist of the classic Strawberry Spinach Salad.

Here’s the my adaption of recipe for Blueberry Spinach Salad, orginally from AllRecipes.com:

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons raspberry puree
2 teaspoons honey mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

In a bowl, whisk the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

*I’m also submitting this recipe to the Tried Tested & True blogging event, hosted by Equal Opportunity Kitchen. If you have any health-promoting tried, tested and true recipes, submit them to the event!*

Wild for Wildfire Salad!

One of my favorite salads comes from a regional restaurant chain, Wildfire. It’s a restaurant where I’ve celebrated some memorable occassions such as past birthdays of mine, family members and friends, and even our engagement party. In fact the last time I went to Wildfire was 2 years ago, which was when we had our engagement party. But back to the salad… Wildfire has an amazing chopped salad. The citrus lime vinaigrette is what completes this salad for me and I remember several years ago, I even called the local restaurant requesting to speak to the chef in hopes of getting the recipe for the vinaigrette. But no such luck.

Forwarding to present day, I was reminded of the restaurant by a friend and all the memories of this salad came flooding back. I checked out their website to see if any changes have been made to their menu. Little did I know that since the last time I’ve been to Wildfire, they began bottling the citrus lime vinaigrette. I loved so much!

That same day, I made a stop at Wildfire on the way home and picked up 2 bottles of this prized vinaigrette. Tonight, I used it and recreated the Wildfire Chopped Salad… and boy, it definitely hit the spot.

Here’s the recipe for Wildfire’s Signature Chopped Salad
(which is also printed on the bottled dressing label)

1 bag of mixed greens or chopped romaine lettuce
1 cup chopped roasted chicken
1 avocado diced
1 tomato, seeded & diced
1/4 cup crumbled blue cheese
1/4 cup cooked bacon, crumbled
1 scallon, sliced thinly
1/2 cup super sweet corn
fried corn tortilla strips, for garnish
1-2 tablespoons Wildfire Citrus Lime Vinaigrette

Toss all ingredients in a large salad bowl.
Serve immediately.

Harvest Salad & Raspberry Vinaigrette

Tonight is focused on my Traditional fare menu and some desserts. Everything is set for the most part… and I approached it as if it were just one of my cooking class events where everything is prepped and ready to assemble. Here are recipes of the traditional Thanksgiving dishes on my menu.

Harvest Salad & Raspberry Vinaigrette Dressing:

½ cup oil
½ cup raspberry puree
½ cup white wine vinegar
½ cup sugar
2 teaspoons Dijon mustard
¼ teaspoon italian seasoning salt & pepper to taste

Whisk all ingredients well.
This dressing will accompany my harvest salad that includes baby spinach, mache, Danish blue cheese, dried cranberries, chopped walnuts and chopped apples.

Sunday Sandwiches

After sleeping in, almost through lunch, I didn’t have the energy (or desire) to do anything fancy in the kitchen – at least not yet! With my husband’s stomach growling as he watched his Sunday football, I decided to check out what foodstuff I had to work with.

I decided on turkey burger paninis on some bakery bread I had on hand. We both have different burger tastes so for my husband, I made his favorite cilantro turkey burger, with a hint of citrus seasoning. My turkey burger included some leftover roquefort cheese, a splash of balsamic vinegar and finely chopped cremini mushrooms. To accompany the paninis, a simple cesar salad was perfect!Here is my recipe for cilantro citrus turkey burger paninis:

1/2 pound lean ground turkey
1/4 cup minced fresh cilantro
1/2 tablespoon citrus seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
olive oil
4 slices of your preferred bread
preferred panini toppings

Toast your bread to your preference.
In a bowl, combine above ingredients thoroughly without over handling.
Shape into 2 patties.
Heat up grill pan or grill.
Add oil to lubricate grill pan/grill.
Cook on grill pan/grill pan until juices run clear.
Place cooked turkey burgers between 2 slices of toasted bread.
Add panini toppings if you’d like.
Using a grill pan & press or panini press, cook until toppings are warmed through.

Here is my recipe for roquefort mushroom turkey burger paninis:

1/2 pound lean ground turkey
1/2 cup crumbled roquefort cheese
1/4 cup finely chopped cremini mushrooms
1/2 tablespoon balsamic vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt olive oil
4 slices of your preferred bread
preferred panini toppings

Toast your bread to your preference.
In a bowl, combine above ingredients thoroughly without over handling.
Shape into 2 patties.
Heat up grill pan or grill.
Add oil to lubricate grill pan/grill.
Cook on grill pan/grill pan until juices run clear.
Place cooked turkey burgers between 2 slices of toasted bread.
Add panini toppings if you’d like.
Using a grill pan & press or panini press, cook until toppings are warmed through.

Fruity Spinach Salad

Fruity Spinach Salad

2 cups fresh spinach leaves

1 cup shredded chicken (I used leftover port glazed chicken)
1/8 cup cranberries
1/8 cup chopped walnuts

1/8 cup crumbled blue cheese

1/4 cup chopped apple
1/4 cup chopped pears

Combine above ingredients.
Toss with following dressing:

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon italian seasoning