Spinach Salad with Pomegranate-Glazed Walnuts

This is one of those "twofer" recipes in which the elements can be useful for other recipes.  In this case, I'm sure to find a use for the Pom walnuts.

Also, it's a great template recipe, but I prefer eggs in mine; so I added 2 hard-boiled (sliced) and doubled the amount of spinach from 5 oz. to 10 when I made it.

Ingredients:

1/4 cup plus 2 tablespoons pomegranate juice

1 teaspoon sugar

Kosher salt

1/2 cup coarsely chopped walnuts

1/4 cup thinly sliced red onion

One 5-ounce container baby spinach

4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup

3/4 cup grape tomatoes, halved

1 tablespoon red wine vinegar

1 tablespoon good quality extra virgin olive oil

(or use your favorite Italian Dressing)

Directions:

Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.

Crock Pot Beer Chicken

A Wonderful Chicken Crock Pot Recipe.  Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted.

Naturally, this recipe is made to my taste, but it's very forgiving if you wish to add your fav spices.  It's one of those recipes I love because it lends itself to improvisation.

Ingredients:

• 2lbs skinless chicken breasts
• 1 bottle or can of your Favorite Beer
• 1 tsp Lawry's salt
• 1 tsp fresh minced garlic 
• 1 tbsp fresh oregano 
• 1/2 tsp black pepper

Instructions:

1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.

I serve this with Pesto Sauce, Alfredo Sauce, a nice bowl of plain pasta and garlic bread.  And, I've discovered it maked a hellova great Chick Salad Base.

Note:  Friend Betsy used Red Wine for this recipe to great success.  Friend Robert has made it with Woodchuck Cider to the same result.

Egg Salad for the Gourmand

One word of caution about this recipe:

you'll be hard-pressed to go back to the same old Egg Salad recipe (thought I do whip that up for a midnight snack). 

INGREDIENTS:

• 6 large eggs, hard-boiled
• 2 teaspoons Dijon mustard
• 5 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 cup finely chopped cornichons (we use regular gherkins mostly)
• 1 tablespoon finely chopped brine-packed capers
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon finely chopped fresh chervil

INSTRUCTIONS:

1. Peel the eggs, halve, and separate the whites from the yolks.
2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add the mustard and continue mashing until it is well incorporated.
3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
4. Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything together until evenly combined. Taste and season with additional salt and pepper as needed.

Note: Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats. In other countries, they are apparently served with small, fried strips of fish.