Blood Orange and Pear Salad with Lemon Vinaigrette

 Winter calls for winter fruit.

Luscious oranges and pears call my name as I walk through the fruit stands.  Yes, I miss the fruits of summer.  I surely do, but I'm happy to substitute what's in season until they return.

So it's time to make a winter citrus salad.  A Blood Orange and Pear Salad to be exact.  Sweet and tangy come together to form a flavor profile that is bright and light during the winter months.  What better way to use winter fruits, especially since I love them in salads.

This is a simple salad where the fruit is the star.  Even the vinaigrette is the same fruity theme using lemon as the acid.  What a great way to dress this salad!



Blood Orange and Pear Salad

serves 2

1 large Bartlett pear
2 Blood Oranges
3 cups mixed salad greens
1/3 cup shredded carrots
Lemon Vinaigrette

Peel and slice the pear in half and remove the core.  Slice pear into thin wedges.  Remove peel on oranges with a knife.  Cut oranges crosswise to make orange circles.  

In a large bowl add salad greens and carrots.  Toss with several tablespoons of lemon vinaigrette.  Arrange the pears, and oranges on top of the greens.  Sprinkle with more vinaigrette if you desire.

Lemon Vinaigrette

1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
1/2 fresh chopped thyme
salt & pepper

Combine first four ingredients in a mason jar.  Shake to combine.  Season with salt and pepper to taste.

Slice of Southern's Best Game Day Snacks

Are you looking to score big with your game-day crowd? Enjoy the party with these festive foods and savory snacks.

Everybody loves what may be deemed as 'game food'.  Snacking food, finger food, pub food, and hearty stick to your ribs kind of grub!

These are the 10 most popular dishes (chosen by you) that are the perfect choice to make a touch down at your party.

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Latin Empanadas

Creamy Dill Dip

The Super Bowl is known as the 2nd most "eating" day of the year.  Can you believe that?  Whether you grill or make a big pot of chili, feeding a crowd is always part of the fun.  Make it easy on yourself and choose some items you can make ahead so you enjoy the game as well.  Low stress entertaining is what it's all about!

How do you celebrate game day?

 

Szechwan Beef and Vegetables

Time for a quick and easy meal?

When that's what I'm looking for I turn to stir frys instead of take-out.

Quick and easy to make you can have dinner on the table in about 20 minutes.  Don't you just love that?  And what's even better is this particular stir fry, Szechwan Beef and Vegetables has been made lighter to keep the waistlines in tact!

This dish carries a little heat, being Szechwan and all....so if you want to tone that down a bit to make it more kid-friendly just dial back on the amount of red pepper flakes you use.  Me? I'm all about the heat baby!

Using lean sirloin help keep the calories down and instead of frying this I marinated the meat to infuse flavor and tenderize the meat.  The result?  succulent beefiness...yum!  For veggies I used a combination of cut of bok choy, broccoli, and snap peas.  Lots of greens = lot of nutrients!

All this in a wonderful spicy szechwan sauce...heaven in 20 minutes.

Enjoy!

Szechwan Beef and Vegetables

serves 4

 

1 lb lean sirloin, cut into thin slices

1 T sherry

2 T low sodium soy sauce

1 t minced ginger

2 t cornstarch

2 T water

1 T oil

1 lb chopped mixed vegetables like bok choy, snap peas, broccoli

1/3 c whole cashews

1 t minced garlic

¼ c beef broth

2 t hoisin sauce

1/8 t red pepper flakes

Place meat in a bowl and add the sherry, soy sauce, and ginger.  Toss until well coated.  Set aside.

In another small bowl whisk together the cornstarch with 2 Tablespoons of water.  Set aside.

Heat a large skillet on medium high.  Add oil to the skillet.  Add half the beef and stir fry quickly until no longer pink.  Remove from skillet and repeat with remaining meat.  

Add vegetables to the skillet and stir fry until tender crisp.  About 4-5 minutes.  Add garlic and cashews, stirring to toast.  Add beef back to the skillet.  Add beef broth, hoisin sauce, and red pepper flakes.  Stir to coat.  Add cornstarch mixture and stir until sauce thickens.  

Serve over rice.