Cooking Archives - Page 447 of 566 - Garden Seeds and Honey Bees

We grew some yummy red beets in our garden this year and thought this would be a great way to use them, we hope you like this salad.

Fresh Beet Green Salad with Honey Dressing

*10 small – medium Beets or 2-3 large cooked, peeled and sliced/diced
*1 Bag mixed lettuce greens
*1 cup crumbled Feta Cheese
*1/2 cup Pecan pieces, toasted and candied if desired

Toss together the above ingredients in a bowl and top with the Honey Lime dressing.

Honey Lime or Lemon or Orange Dressing

*1/4 cup Honey
*1/4 cup Apple Cider Vinegar
*1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate
*1/2 teaspoon Lime or lemon Zest or Orange Zest
*1/8 cup diced Yellow Onion or Red Onion
*1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard)
*pinch of Salt
*1/2 cup Extra Light Olive Oil

Combine the above dressing ingredients desired except for the oil and blend until smooth in a food processor. Drizzle in small amounts of oil and pulse in food processor until well combined. Store dressing in the refrigerator in a sealed container until ready to use.

Dressing recipe adapted from Ruffles and Truffles

Enjoy,

Lindy

We made these cut little chicken cream puffs at our Young Women’s “Princess/Queen Tea Party” activity. They are fun to make and you could add any filling you like. We will be making more fillings for these cream puffs in the future. You can also see our St. Patrick’s Puffs Here.

Cream Puffs/Profiteroles

*2 cups Water
*1 cup Butter
*2 cups All-purpose Flour
*1 teaspoon Salt
*6 large Eggs

Pre-heat oven 400*F.

In a sauce pot on medium heat, bring the water and butter to a boil. Remove from heat and quickly stir in the flour and salt and stir until it makes a smooth paste. Place the dough/paste and with a hand mixer mix in eggs one at a time until mixture is smooth and elastic in texture.

In a pastry bag (or cookie scoop of your choice for size and scoop onto Silpat covered 1/2 baking sheet) using a 806 round tip and pipe dough paste onto Silpat covered 1/2 baking sheet in size desired.

Tip: Wet the tip of your finger and touch the peaks on each cream puff to make smooth top.

Bake cream puffs for 15 minutes, then turn down heat and bake another 8 minutes at 325* F. Until they brown slightly. Remove cream puffs from the oven and cut/poke a small slit in each cream puff to remove moisture. Place cream puffs back into the oven turning the oven off and open door and allow cream puffs to dry out about 15-45 minutes. Remove again from the oven and pipe filling into cream puffs or cut puff in half and add filling of your choice.

Optional: I like to remove some of the baked insides if slicing open to fill with filling.

For the above pictured cream puff we made the chicken filling.

Meat Fillings:

*Fresh ground or 1 can canned Ham, Shredded Chicken or 1 can canned or 1 can canned Clam, Chopped fine (6-8 ounces canned meats)
*1/2 cup Sour Cream
*1/4 cup Olive Oil Mayonnaise
*1/2 cup plain or Vanilla Yogurt
*1/2 cup grated Parmesan Cheese
*1/3 cup minced onion, red, yellow or white
*1/4 teaspoon ground Black Pepper
*1/4 cup Parsley, minced
*1 teaspoon Worcestershire Sauce

Combine the above ingredients in bowl. Scoop or pipe into cream puffs with pastry bag with a 806 round tip. Refrigerate until ready to eat. Enjoy!