What’s better than a thick chewy bakery style cookie? NOTHING!! Cranberry Almond Bakery Cookies …..oh yeah!!!
I have mentioned before that I used to manage a bakery. Said bakery was in a grocery store, so volume was king. It would have been impossible to make all of the choices from scratch. So, we did what I fondly called fake and bake.
If you can decorate it or add a little something to the flavor it’s a win! Cookies for us came in the form of frozen pucks. All you had to do was put them on a cookie sheet and bake them. They were surprisingly good.
But alas, they were not homemade 🙁 These days I do not need to produce in bulk, so creativity and made from scratch are the order of the day.
I love cookies…….sigh! I love cranberries…..sigh! I love almonds……sigh! All three together…….Woot!!
Super salads are …..….super!! Poppyseed Power Salad is a super delicious salad!!
What makes a salad super you might ask???? Well for me these are the 7 key components to build a super salad ……..
Start with a really great mix of lettuce or green……..I love baby…..any green…..spinach, romaine, red leaf, ……the darker the color the better.
You need some crunchy stuff……in this salad brussels sprouts, cabbage, kohlrabi, carrot and kale. Nuts or seeds are a great addition……I used almonds.
You need a colorful ingredient…….I used dried cranberries but, colored peppers, red onion, tomato, avocado, even shredded beets.
Add a punch of protein……beans, meat, fish, eggs, or cheese….I used goat cheese.
Fruit adds a fresh element. Apples, or berries, the choices are really endless. Be careful with dried fruits, they tend to have a higher sugar content so a little goes a long way. Less sugar options are also available….I use those.
Leftovers can add any of the above ingredients, and are a good way to stretch your food dollar.
Use a good dressing……preferably homemade. You can control the fat and sugar. Oil, vinegar and citrus make the best healthy dressings. Dress salads lightly.
I have salad several time a week, the more the better. I came across a bagged mix……let me say this about that………if you have access to a Farmers Market, or have a garden of your own……make that your first choice. Having said that, there are many great organic and non organic pre-made mixes that can save you time and money and still give you all the benefits for a super salad.
Mann’s is a brand name of veggie that I use often. They have a large line of products that make eating your veggies easy. Their Powerblend mix with brussels sprouts, cabbage, kohlrabi, broccoli, carrots, and kale that I adore…….is what I used in this recipe.
Crunchy, nutritious, and full of vitamins…….and bonus ……it’s already ready already! I added some baby spinach to bump the green power and, cause I had some leftover.
I think fruit in a salad is a nice sweet surprise, and dried cranberries are an easy salad add in. As I said above, dried fruits do have more sugar so go lightly, and if possible buy a reduced sugar version.
If I had to chose a favorite nut……and had to exclude Tim…….lol, I would chose almonds. To me they have a light, delicate flavor that won’t overpower a dish. They are great in either sweet or savory dishes and are packed with vitamins, minerals, protein, and fiber…..they are kinda super too!
Goat cheese……love it or hate it……I love it. So beautifully white, with a creamy mild and distinct flavor. It is not everyones cup of tea, but give it a try……it was the only choice for this salad.
Poppyseed dressing, I have made several varieties over the years, those is one of the best. Fresh and light, lemony, with a touch of sweetness. Lemon juice, olive oil, honey, dijon, and apple cider vinegar make the perfect dressing for Poppyseed Power Salad.
This salad does not have meat but you could add a nice grilled chicken and make it a main course. I must confess, that even thought it does not go with the healthy theme to the salad, I put leftover bacon on top when I took the leftovers of this salad for my lunch the day after I made it. It was bacon……what can you say….it was delicious
Poppyseed Power Salad is a perfect side or main dish salad.
In the realm of summer grilling, nothing beats a bratwurst. Except maybe Brussels Brats with Honey Mustard Sauce.
Packed with flavor, hot and juicy off the grill with a twist of a topping and honey mustard sauce.
Last weekend was Memorial Day and a lot of grilling went on. I can’t leave well enough alone with traditional things, I have to mess with them……I know it’s a curse!
I have a minor obsession with brussels sprouts. Well, if they are cooked in bacon. Once again the praises of bacon are endless and they bring glory to the ho-hum brat.
Let’s have a brat lesson……According to Wikipedia…….Bratwurst, often shortened to “brat”, are a common type of sausage in the United States, especially in the state of Wisconsin. Germany ancestry. It is a common sight at summer cookouts, alongside the more famous hot dog.
Wisconsin is also the origin of the “beer brat”, a regional and my favorite, where the bratwurst are simmered in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal. Bratwurst has also become popular as a mainstay of sports stadiums, especially baseball parks, after Bill Sperling introduced bratwurst to Major League Baseball in Milwaukee County Stadium in 1954. The brats, which sold for 35 cents then, were grilled and placed into a container of a special tomato sauce before being served. ( I may have to check out said tomato sauce)
Every year, during the Memorial Day weekend, the city of Madison, Wisconsin hosts the Brat Fest, which is billed as the “world’s largest bratwurst festival.”
I boil my brats in beer, onions, and throw in a few peppercorns. Boiling them first makes them much easier to grill……less chance of burning them. Plus, it add a little flavor and gets rid of a bit of the fat. Let’s be clear….. brats are not a healthy fat free food, but they taste damn good!
Ketchup, mustard, onions, sauerkraut and relish = traditional. Brussels Sprouts, bacon, pecans, and cranberries = untraditionally super yummy!!!
Brussels Sprouts, sliced thin, I like my mandolin for this……watch your fingers…..and sautéed in bacon fat. Add pecans and cranberries for a few seconds and you have yourself a delicious topping for a brat.
Top that topping with honey mustard sauce, and crispy bacon…….Brussels Brats with Honey Mustard Sauce.
When I made these the first time, I had two fails. First go-round I tried it with a hamburger….not so much in the taste department. Plus the pictures……..definitely not!!
Second go-round….swap beef for a brat and the pictures are…..well I don’t want to brag, but they are pretty awesome.
The brussels sprouts remind me of sauerkraut, in a far fetched way, but they are both cabbage, and I have a vivid imagination.
I wasn’t too sure about the whole idea of pickles with the topping for the brat, but they are the perfect side piece. Bite of brat, a bite of pickle. Make sure it’s a dill pickle……
Mustard is a must with a brat, but with the brussels sprouts, and bacon, honey mustard sauce…..oh yeah!!
Shake up your next cookout with Brussels Brats with Honey Mustard Sauce and you will own the cookout!!!