My favorite salad ever: Avocado & Orange Salad

When I made my favorite salad the other night for the 1,000th time it dawned on me that I have never put this recipe on the blog! I kind of couldn't believe it because I've shared over 300 recipes yet this is one of my most favorite things to eat of all time. The recipe is my Mom's and she made it all the time when I was growing up. I really can't get enough of this salad, with big chunks of creamy avocado, the pop of citrus from the Mandarin oranges, and the crunch of baked almonds and fresh green onions. A basic vinaigrette finishes off this salad. Make this for yourself and the people you love immediately. You will be so happy you did!

Avocado & Orange Salad
From My Momma
Printable Version
Ingredients
1 head of lettuce
1 sliced avocado
1 small can of mandarin oranges, drained
1 bunch of green onions, chopped
1 small package of slivered almonds, baked at 400 degrees for 6 minutes
For the dressing:
1/4 cup oil (olive or vegetable)
3 tablespoons vinegar
1/8 teaspoon salt
Dash of fresh ground pepper
2 tablespoons sugar


Directions
Whisk ingredients for dressing and toss with all other ingredients just before serving. Use dressing sparingly!

Chocolate Oat Bars

It is bad that I made these chocolate oatmeal bars solely because I wanted to use up a can of condensed milk? Well that and because I love the combination of oatmeal and chocolate. It's pretty terrific. 

But mostly this dessert came to be because I had a can of condensed milk that was going to spoil soon. After you make these and take a bite and discover how rich, moist, (thanks to the condensed milk) and decadent they are, I know you'll be in gooey chocolate heaven. I had a handful of white chocolate chips left over so used them up in this recipe as well. Another good decision! 

Chocolate Oatmeal Bars
From About.com
Printable Version
Ingredients
1 cup butter, softened
2 cups light brown sugar, packed
2 eggs
2 teaspoons vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking oats
For the filling:
1 (15 oz can) sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
2 teaspoon vanilla
1 cup chopped pecans or walnuts, if desired (I omitted these)

Directions
Preheat oven to 350 degrees. In a large bowl, cream together 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. In another bowl sift together the flour, baking soda, and 1 teaspoon salt. Then stir in oats. Stir dry ingredients into the creamed mixture until well blended; set aside. Pat about 2/3 of the oat mixture into the bottom of a greased 10X15X1 pan. Set aside remaining oat mixture. In a heavy saucepan over low heat combine sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt. 

Stir until melted and smooth. Stir in vanilla and pecans or walnuts if desired. 
Spread filling mixture over bottom crust of oatmeal in the baking pan and then crumble the remaining oat mixture over the top. 

Bake for 25 to 30 minutes. Cool before cutting into squares. 

Marinated Tomato and Cilantro Salad

Our wonderful neighbors brought us a bunch of farm fresh tomatoes that I decided were the perfect amount for a tomato salad. Since I also had a bunch of cilantro I wanted to use that up too. The marinated salad was super juicy and tangy. It was delicious sopped up with a fresh roll. Now that it's almost summer time and tomato time I know I'll be making this salad again!

Marinated Tomato and Cilantro Salad
An Ashley's Cooking Adventures Original
Printable Version
Ingredients
6 medium sized tomatoes, sliced into fourths
1/2 cup fresh cilantro, chopped
1/4 cup red onion, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon black pepper

Directions
Whisk together the olive oil, vinegar, garlic salt, and pepper. Place tomatoes, cilantro, and onion in a medium sized resealable container.

Pour the marinade over the tomatoes and seal the container. 

Shake to coat and and leave at room temperature for at least two hours. Serve over cous cous, with crusty bread, or a fresh roll. 

French Toast Casserole

This yummy breakfast casserole is perfect for lazy weekends, when you have company for breakfast, or your next brunch. I made it for a ladies' get together a few weeks ago so I could try it out. It was a tad dry, so I definitely recommend serving it hot with a drizzle of maple syrup. 

This would also be excellent with a fruit topping and some whip cream, but I didn't get that decadent this time! 

French Toast Casserole
From Allrecipes.com
Printable Version
Ingredients
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine or butter, softened and cut into small pieces
1 teaspoon cinnamon

Directions
Preheat oven to 350 degrees. Lightly butter an 8X8 baking pan. Line the pan with the bread cubes. In a large bowl beat together the eggs, milk, 2 tablespoons of sugar, salt, and vanilla. Pour the egg mixture over the bread cubes. Dot with the butter and let stand for 10 minutes to allow bread to soak up the egg mixture. Combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle over the top. Bake for 45-50 minutes. Serve with maple syrup. 

Peanut Crusted Pork Satay

A few months ago at a Pampered Chef party I purchased a little cookbook titled, "Grill it Quick" because I figured it would give hubby and I some new idea for grilling out. I put it in my massive collection of cookbooks and kind of forgot about it until last week. As I was browsing through it this recipe for Peanut Crusted Pork Stay caught my attention because it contains cilantro and pork - two of hubby's favorite things. The Asian influenced marinade sounded delicious too - soy sauce, garlic, brown sugar, lemon juice. So a couple of days ago when the sun was shining I made the marinade and put it in the fridge only for it to begin pouring down rain by the time we were ready to eat dinner. No outdoor grilling this time. I used my handy dandy indoor grill and the pork still turned out delicious! Very moist and succulent. I had a little bit and the rest was devoured by my carnivorous husband. This recipe is a definite keeper! If you don't like pork you could also substitute chicken breasts!

Peanut Crusted Pork Satay
From The Pampered Chef Grill It Quick Cookbook
Printable Version

Ingredients
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped

Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.

Set aside. Slice pork tenderloin lengthwise into two strips. Thinly slice the strips crosswise and place in a large resealable container. Pour the marinade over the pork, seal, and toss to coat. 

Marinate for at least half an hour in the refrigerator. When ready to grill remove pork from marinade and discard marinade. If desired evenly thread pork onto skewers. Grill for 5-6 minutes, turning once, until grill marks appear and the pork is barely pink in the center. 

Remove from the grill. Press one side of the skewers into peanuts and serve with the saved extra marinade.