We had some friends over for dinner tonight, and I created this salad.  So pretty!


Ingredients:
Raw Baby Spinach Leaves
3 Pears
Blue Cheese Crumbles
Pecan Halves
2 Tbls Sugar
2 Tbls Water


Dressing:
2 tablespoons water
1 1/2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper

Directions:
1. Candy the Pecans: Dissolve 2 Tbls sugar in 2 Tbls water. Add 1/4 cup pecan halves.  Bring to a boil, then reduce heat and simmer until the liquid is almost gone and is thick and sticky like syrup.  Be sure to watch this closely, as it is very easy to burn this.  Place pecans in a single layer on parchment paper to dry.  
2. place spinach (as much as you like) in a bowl.  Add pears, blue cheese crumbles, and pecans.  All of the amounts of these things should be to your liking. 
3. place all dressing ingredients in a bowl.  Wisk together with a fork or wire wisk.  Pour over salad, Mix and serve. 

This was yummy!!  The stuffed peppers are a recipe I made up.  I change it up from time to time and fill the middles of the peppers with things I have in my pantry at the time.  This meal is vegetarian but if you are not vegetarian you can add meat to the filling. 
I served this with Roasted Sweet Potatoes.
Also, I always use things that are as natural and organic as possible.  This means definitely butter instead of margarine!!!  
Stuffed Bell Peppers
serves 6
Ingredients: 
1 cup Quinoa or Wild Rice
2 1/2 Cups Chicken or Vegetable Broth (set aside 3 Tbsp of this broth to use later)
1 tsp Butter (Optional)
1/4 cup diced fresh tomatoes
1/4 cup pine nuts
1/3 cup kidney beans or black beans
1 tsp red wine vinnegar
1 Tbsp Dijon mustard
3 Whole bell peppers, any color
1/2 cup mozzarella cheese (optional)
1 cup diced stewed tomatoes (canned)

Directions:
Preheat oven to 350 degrees
1. Cook the rice or quinoa according to the directions on the package, substituting the broth instead of water.
2. Meanwhile, cut peppers in half and remove seeds and stems. Place in about 1/2 inch of water in a shallow dish and microwave for 6 minutes to steam the peppers.
3. Mix mustard, remaining broth, and red wine vinegar with a wisk.  Set aside.
4. When rice is cooked, mix in pine nuts, beans, diced fresh tomatoes, and mustard mixture.  
4. pack firmly into pepper halves.  Top with shredded mozzarella.  Place in baking dish.  Bake for 25 minutes or until the cheese is browned. 
5. You can use the canned stewed tomatoes as a topping on the peppers or as a side to compliment. 

Tonight I made some really delicious food and then I decided I should start a blog!  Ha!!  So here is where it begins... 

Roasted Sweet Potatoes
This recipe was given to me by Melissa Campos.  She is the best cook ever...I LOVE this recipe
It makes about 4 servings

Ingredients:
3 sweet potatoes peeled and cubed
1/4 cup olive oil
1 tsp sea salt
1/2 tsp pepper
1/2 tsp thyme
1/4 tsp cinnamon
1/4 tsp garlic powder
1 Tbsp honey
1 Tbsp maple syrup
1 Tbsp melted butter
1 Tbsp dried parsley

Directions:
Preheat oven to 425
1. combine olive oil, salt, pepper, thyme, cinnamon, and garlic powder in large bowl. Add sweet potatoes and toss. 
2. spread onto baking sheet.  Bake for 10 to 20 minutes (depending on the size of the potato cubes)
3. Meanwhile, combine melted butter, honey, maple syrup, and parsley.  
4. Turn potatoes, drizzle with glaze, and bake another 10 minutes. (or until sweet potatoes are tender)