Strawberry Bread

This recipe will send your taste buds wild...Strawberries WILD! :)

Ingredients: 
3 cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon--or a tad more! :)
1 Teaspoon Vanilla-- and an extra drop!
2 cups Sugar
4 eggs, beaten
1 cup cooking oil
2 1/2 cups fresh strawberries, sliced

Directions: Preheat oven to 350 degrees
1. Spray loaf pan lightly with cooking spray. Set aside.
2. Combine all ingredients except strawberries and mix together. Gently stir in the berries.
3. Place the batter in prepared loaf pan and bake for 1 hour and 15 minutes or until a knife comes out clean! (The bread is very dense so it may take a little bit longer, depending on your oven.)


 ...This makes the perfect side dish for any breakfast or brunch, especially when strawberries are in season!

XOXO, Enjoy!

Brussels Sprout Salad--don't let the name steer you away!

This makes the PERFECT side dish for any summer meal! ...inspired by one of my favorite restaurants in AZ, Chelsea's Kitchen. <3

Ingredients
For the Dressing:
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons champagne vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 teaspoon whole-grain mustard
1/2 small clove garlic, minced
Kosher salt and freshly ground pepper

For the Salad:
1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
1 tablespoon dried blueberries
2 tablespoons dried cranberries
2 tablespoons sliced almonds
5 strips of bacon; crumbled
1/2 ounce manchego cheese, shaved (Or Romano cheese if they do not have Manchego at the store, it can be hard to find!)

Directions

The Dressing:
1. Whisk the vegetable oil, olive oil, honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper in a medium bowl. Store in a small/medium jar with an air-tight lid and refrigerate for at least one hour before serving. (Dressing is good for up to 1 week.)


The Salad:
Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds, bacon and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper.

...Enjoy!!