Cobb Salad

Cobb (Posh) Salad

Not Your Ordinary Salad!

I'm a salad girl. I confess! As much as I'd love to tell you I'm your solid, meat-and-potatoes girl with a heart for cheesy side dishes, my heart yearns for that fresh crunch of lettuce under a sweet vinaigrette. Don't get me wrong though! I love a good chicken pot pie or fall-off-the-bone ribs. Yet, every now and then, I want a meal to freshen up my palate, as I step back from all the heavy cooking. So, I give you this Cobb Salad, with tons of posh and so many ways you can make it your own! In fact, I'm calling it Cobb (Posh) Salad. Give it a chance! (You might just like this whole 'salad' thing!)

There are so many ways you can make Cobb Salad (or most salads, for that matter). This is how I did it. You do it the way you want! I customized each plate for each person (all three of us - Mom, Dad, and me!) Extra tomatoes on one, bacon on two, avocado on all three, you get the idea! But talk about fun to make! It's like an entire plate of posh! How you arrange the veggies, what type of dressing, chilling the plates, serving the eggs warm, grilling the corn etc etc etc! We should really just omit the "Cobb" and call it "Posh Salad."

Each topping can be poshed as well. For example, the corn (the only thing not individually pictured below, of course) was from a partial bag of frozen corn. I defrosted it in the microwave, and threw it in a cast iron skillet. Then, cook until it browns, season with garlic powder and pepper, and viola! Perfectly poshed corn to top this Cobb (Posh) Salad. Think of all the creative ways you can posh the other toppings!

The dressing is another very important salad component. I love this brand called Annie's. (Check out annies.com to see all the great products!) It's natural, organic, and delicious! This was the the first time I tried the Annie's brand salad dressing and it was amazing! A good Cobb (Posh) Salad needs a dressing which will allow the flavors of the toppings to really shine, just like this Fat Free Raspberry Balsamic Vinaigrette. It wasn't too sweet and had just enough tang to lightly flavor the entire dish.

So what are you waiting for!? Posh up some fun in the kitchen and impress your dinner guests with customized Cobb (Posh) Salads! 

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

"Everything-is-better-with-posh" Bagels

Posh...on a bagel?

Bagels. You may think of cream cheese, peanut butter, or maybe even salmon, but posh? Posh on a bagel, too?

Let's talk about posh for a minute. What is 'posh' exactly? I toss around the term a lot, and it's become a major part of my life. I try to put a little bit of 'posh' in everything I do, make, even the way I dress! It's fun! But, what exactly is it?

In short, it's a lot of things. So, here's ONE type of 'posh,' or at least one way of looking at it.

I'll put it into a food reference so we can all understand it a little better. Recall one of my first posts "Bagels - A beautiful and delicious transformation" (don't remember? click here for a refresher!). Well, the other day I found myself in a creative mood (and craving bagels). So, I decided to test my bagel making and posh skills with this wonderful recipe for Honey Whole Wheat Bagels, "everything" style!

I have to ask - why take the time to make something, following a recipe, and merely leave it at that? Why not be a little creative and add a little posh? Posh, in this case, is the creative spin you can put on your dish. Whether it's a topping, a sprinkle or garnish, or an entirely new ingredient - posh makes recipes special. It's a way to put yourself into each dish!                                                                                                                                       For example, I could have made this bagel recipe as I've done before, and leave them as delicious honey whole wheat bagels. OR I could make an "everything" topping and put a creative spin on this treat. (I chose the latter.) And it turned out fantastic! Never be afraid to try something new, or show a little of yourself in your dish. Sure, I've had recipes and ideas which don't work (like using raisins as a topping and not realizing they burn in a 450 degree oven, then tasting them...tastes like burned sugar.) But that's part of the fun! You'll never know if you don't try. And who knows? Maybe you'll find something you really like by adding that extra pinch, or sprinkle on top.

I definitely recommend taking the time to make these bagels. They're super fun, and really easy! Enjoy each moment as you shape the dough, let it rise, and add the posh. (Then toast and smear them with cream cheese as soon as possible, even if it means you're having bagels for dinner!) Take a creative spin on your next dish and let me know how it works! (And trust me, this won't be the last time you hear about this 'posh' business from me!)

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Peanut Butter Banana (Chocolate Chip) Muffins

Muffins - Bakery Style (and healthy!)

I was in the mood for muffins...but not just any muffins! You see, I love muffins and muffin-shaped foods - I could eat muffins every day and love it! Yet, sometimes my muffin recipes end up with flat tops, or they're too heavy, and it breaks my heart. So, I've been doing some research...

In searching for how bakeries get that big, puffy, delicious muffin top, I began to notice how some recipes called for a baking temperature of 425 degrees, before lowering it to 350 degrees to continue baking. Intrigued, I had to try it. And viola! This recipe, from Sally's Baking Addiction, tested just that and was a huge success!

Almost full 

I found the recipe on Pinterest (where else?) and within minutes I was in the kitchen. And my grandmother's "Ellen is baking something" sensation must have been tingling because she stopped by the house just in time to try one! (And may I say, they totally passed inspection.)

Baking the muffins at 425 degrees for the first 5 minutes made such a difference, for it gave them a chance to puff up on the top, then continue baking after lowering the oven to 350 degrees. I also followed the instructions when filling the muffin pan, and put the batter nearly to the top of each liner (this recipe made 12 wonderful sized muffins.)

Now, for the taste - delicious! The chocolate chips are optional, but something about peanut butter, honey, and chocolate just makes a girl happy. I added a handful of mini dark chocolate chips into the batter, and sprinkled some on top before baking. (That's what I call posh!) Not to mention, these muffins are healthy! Healthy with everyday items! I'm all for good-for-you meals/snacks and these were perfect! Made with whole wheat flour, Greek yogurt, no butter, no oil - it's a muffin good enough for breakfast or a mid-day snack! (or both...and maybe lunch, too) I know you'll just love them! So, click here for the recipe, preheat your ovens to 425, get your ingredients out, and let your posh shine!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Rhubarb-Lemon Coffee Cake

Coffee cake just got even more delicious!

It's rhubarb season!! This beautiful green and red stalk with a mix of sweet and bitter makes for delectable dishes, such as in pies, jams, sauces, and this coffee cake. This cake, a recipe by Taste of Home, is fantastic!! (I'm just gonna go ahead and say it's the best coffee cake I've ever had. Period.)

It was perfect for a mid-morning brunch on our porch, as we enjoyed the beautiful weather and time with family. Making it was also a breeze! Honestly, the most time consuming part was peeling and chopping the rhubarb nice and small (peeling it isn't necessary, but it will ensure the rhubarb becomes soft and tender as the cake bakes).

Variation Ideas: 
Don't have any rhubarb? No worries! The lemon coffee cake itself, even without the filling was so moist and wonderful! Plus, I'm sure it'd be great filled with lemon pie filling, or any fruit of your choice. Just layer it in where the rhubarb would go!

As another variation - using your favorite crumb topping (say, with oats or granola) would also be delicious! There are many ways you can make this delicious coffee cake your own!


Good News:
Wanna know the best part (besides the taste)? It's healthy! (What!?) I know, that "H" word really packs a lot in today's society - but it's true! I got this recipe from my healthy cookbook by Taste of Home. Now, that doesn't mean you should just devour the entire cake, (although that's what we did...) but you can rest easy knowing your serving is not loaded with a ton of fat and bad calories. (Phew!)

You. Need. To. Try. It! What more can I say?! Even the leftovers (if there are any, that is) stay wonderful - I definitely know I'll be making it again soon! (Maybe even in individual cupcake or mini-loaf pans, just for fun...)

I'm serious. You will love the refreshing lemon and sweet rhubarb flavor in every bite - it's like summer in cake form! And there's so many ways you can posh this! Mix up the filling, use an oat or granola topping, maybe sprinkle extra lemon zest on top, or whatever! Find the recipe here and make it yours.

With love (for food),

Ellen

 --A dash of posh can make all the difference in your next dish!--

 

Thai Salad - As Seen on TV!

Ty's Thai Salad

This salad, an original from "Trisha's Southern Cooking" show on Food Network, is amazing! I made it for dinner the other night, and it was such a hit - I had to share! Now, this recipe makes a huge batch! (I even cut it in half and we're still eating leftovers!) That being said, it would make a great addition to a BBQ this summer, or even a potluck. (Or dinner with plenty of leftovers for the week.) The crunch of the cabbage and edamame, plus the sweet lime-cilantro dressing make this salad like no other!

Ty's Thai Salad (With Posh!)

Plus, you can posh it up however you like! I piled plenty of avocado on top, along with some chives. This salad would also look beautiful layered, or with a sliced lime garnish. Whichever way you choose, it will be delicious, zesty, and refreshing. (Don't be surprised if you find yourself making this dressing for other salads, too - it's that good!) People will just eat it up (literally!) once they experience the sweet lime flavor with this crunchy, fresh salad. So thank you Trisha Yearwood! (Find the recipe here.) Enjoy!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

(Make Your Own) Pasta Salad

Pasta Salad - YOUR way!

It's finally hot outside! (and humid...let's not forget that.) All the same, I'm loving every warm, sunny day! Now, during a hard (hot) day of baking and yard work, I was in the mood for a colorful, cold pasta salad - but oh what kind do I make!? How much dressing? How many veggies? How much pasta!? Well, lucky for you, I have already fretted over these questions, and after much estimating (and Pinterest pasta salad recipe searching), I've got a great base recipe for pasta salad! I'll show you how I made my pasta salad, with what was in my "fridge-of-goodies," and explain how you can transform this to make your own pasta salad!


First thing's first - you must assess your ingredients! Use whatever veggies you have on hand, any pasta you find in the pantry - even dare to make it a twist on leftovers! (Plus, there's no need to go out and buy an entire pack of bell peppers if you're only going to use 1/2 cup, or a zucchini if you only need half. See what's hiding in that vegetable drawer, first!) Below are the ingredients I had on hand, cut up and ready to go!

With pasta salad, practically anything goes! It's a canvas for true creativity and posh. For example, you could go vegetarian and substitute beans or eggs for the tuna. Perhaps you have leftover ham or turkey in the fridge? Chop it up and toss it in! You could even try adding fresh dill and cucumbers! (My mind is racing with ideas before my fingers can type now...) If you find your salad is too dry, whip up some more dressing or simply drizzle the salad with a bit more olive oil, garlic salt, and pepper. *I usually use garlic salt in cooking because it tends to add a great hint of flavor. Of course, this does not apply to baking (Yum.. garlic-y chocolate chip cookies - no thanks!)

*As a tip, do not rinse the pasta with cold water to 'chill' it faster for the salad. Doing so could prevent the dressing from properly sticking to the pasta. (No one wants slippery, unflavored pasta, right?) I'd recommend making this salad in advance and keeping it in the fridge until serving (overnight would be ideal, plus then the flavors have time to become better acquainted...) Of course, making it up for that day's lunch may require some quick 'freezing' an hour or so beforehand.

Can we also take a moment to appreciate how colorful and healthy this pasta salad is? Full of veggies, grains, a small bit of healthy fats (from the dressing), those beautiful herbs... (and all topped with a bit of 'posh!' - what more could you possibly ask of a simple salad like this!?) So, next time it's hot and humid, and you're in the mood for a refreshing lunch (or even a side dish to dinner), see what you have for leftovers and create! Make your own pasta salad, and don't forget the posh!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

AMAZING Whole Wheat Banana Bread

BANANA BREAD - Whole Wheat & Wonderful!

There are SO MANY recipes out there for banana bread...trust me. I've looked! And then I found this one...You see, these browning bananas in my kitchen have been watching me for a couple days, and I knew I just had to take care of them. No banana looks at me that way and doesn't get made into a recipe! Meanwhile, I had been looking for a banana bread recipe which could be considered a "bread"  (meaning we could slice it, toast it, peanut butter it up, etc) rather than a cake or 'treat.' PLUS I wanted it to be made with whole wheat flour and act as a good, solid foundation for breakfast. This bread, below, this one simple recipe - made all these wishes come true. (But be careful what you wish for... or else you, too, could end up with 2 loaves of absolutely delicious banana bread and no self control to eat just one slice for breakfast.)

By searching on Pinterest (and after gawking at all the mouthwatering pictures), I found several recipes, most of which called for applesauce, or honey, or didn't lend themselves to becoming whole wheat. First, we didn't have any applesauce (so I planned on using plain nonfat Greek Yogurt, instead). Second, my honey stash was running low. Thirdly, I wanted this to be a breakfast type of bread, so the 'healthier,' the better. Finally, I settled upon the recipe found here, with a couple modifications of my own... 

This recipe was so easy, too! Mix the wet, add the dry, pour into the prepared pans, and bake! (Then stare at it until it cools enough to eat it.)

And finally, slice it up and eat it!! Its amazing!! It totally keeps it's "bread" shape (not too crumbly or cake-like), it's fantastic with peanut butter (and the extra crunchy honey peanut butter my daddy picked up...great find!), and toasted... words can't even describe it.  

So, search for that perfect whole wheat banana bread goodness no longer - and try this one! Eat it for breakfast, make it a snack, do it up sandwich-style, anything goes! (And then let me know how you like it!) And see how you can make it your own. Add that 'posh' and see what happens :)

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--