Mom's Christmas Salad

Ingredients:
1 cup chopped pecans
6 TBS balsamic vinegar
1/4 cup olive oil
1 1/2 tsp sesame oil
2 avocados
3 quarts bite size pieces, rinsed, romaine lettuce
2 cups thinly sliced mushrooms
1 cup thinly sliced red onion
1 can sliced black olives, drained
1/2 lb feta cheese, crumbled
1/2 cup slivered fresh basil leaves
salt & pepper

Directions:
In a frying pan over medium high heat, stir or shake pecans frequently until toasted, about 3 minutes. Pour into a large bowl; add vinegar, olive oil, and sesame oil. Pit and peel avocados; cut into 1/2 inch chunks and add to bowl. Add lettuce, mushrooms, red onion, olives, cheese and basil. Mix and add salt and pepper to taste.

Source: Mom

Quiche

Ingredients:
1 uncooked pie dough
1 TBS unsalted butter
2 cups diced yellow onion
6 large eggs
3/4 cup heavy cream
salami
ham
1 cup shredded Parmigiano-Reggiano
Salt
Pepper

Directions: Preheat oven to 375º. Lightly flour a rolling pin and roll out dough to a 12-inch round. Place in a 9-inch pie plate, or tarte tin. Place parchment paper with weights or dry beans (or just fork it). Bake until edge is dry and light golden, about 20 minutes.



Meanwhile, in a large skillet, melt butter over medium-high. Add diced onions, season with salt and pepper, and cook until light golden, 8-10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature. To reheat, place in a 325º oven, cover with foil, and cook for 15 minutes or until warmed.

Aloha Mango Chicken Salad with Creamy Mango Passion Vinaigrette

Ingredients:

Salad:

1 head romain lettuce
1 mango, diced
1/3 cup gorgonzola cheese, crumbled
1 red pepper, diced
1/4 red onion, diced
4 chicken breasts, cooked, diced
1 cup tortilla strips

Creamy Mango-Passion Vinaigrette:

2 TBS Dijon mustard
1/2 mango, cut into bite size pieces
1/2 lime, juice only
2 TBS rice wine vinegar
1/4 cup mayonnaise
1 garlic clove

1 tsp chili paste or chili garlic sauce

3 tsp honey

1/4 cup olive oil

Salt and Pepper, to taste

Directions: For the salad, combine the first 6 ingredients in a large bowl. For the dressing, combine all ingredients in a blender or food processor. Blend until smooth. Toss dressing with salad. Top with tortillas. Serve immediately. 

Liver Paté

Ingredients:

1 pound fresh chicken livers
1/2 cup port wine
8 dried black Mission figs
8 TBS (1 stick) unsalted butter, diced
2 small shallots, minced
1 garlic clove, minced
1 tsp fresh thyme or 1/2 tsp dried thyme
2 bay leaves
1/2 tsp fine sea salt
1/4 tsp freshly ground pepper

Directions: Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small bowl. Cover and refrigerate for 2 hours. Set a fine mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.

Wash the first bowl you used. Put the figs in the bowl and cover with hot water, and let stand as you go on with the recipe.

Melt 2 TBS of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until softened and fragrant. Add the livers, thyme, bay leaves, salt and pepper and cook for 4 minutes, flipping the livers half way through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6-8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat. Discard the bay leaves, and let cool for 5 minutes.

Transfer the liver mixture to a food processor and process until puréed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut into 1/4-inch pieces, and fold into the liver mixture. Taste and adjust seasoning.

Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, preferably overnight.

Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.

Variations: The terrine can be made with other dried fruits, especially prunes and apricots. You can include walnuts or hazelnuts in addition to, or instead of fruit. For a chunkier texture, reserve a few of the cooked livers before you purée the mixture: chop them roughly, and fold them in as you add the fruits or nuts.

Notes: You don't have to dice the butter, chunks are fine. You don't need to dice the garlic or shallots either, just slice it,  because they get puréed in the food processor anyway. If you don't have any thyme on hand, it's still good without it.

Source: Cookbook, and blog

Layered Spinach Salad

Ingredients:

Spinach
Bacon, cooked and chopped
Sliced almonds
Poppy seed dressing (one with the peach on it)
Feta cheese, crumbled
Hard boiled eggs, crumbled
Apples, sliced
Optional, marinated cooked cubed chicken

Directions: Layer ingredients in a large bowl. Serve immediately, or leave out dressing until ready to serve.

Notes: Martha Stewart has fail proof boiled egg directions here. I prefer Whole Foods ingredients in this salad. I've had it both ways, and there is a HUGE difference. If anything, at least get the spinach from there!!! I omit the chicken because I usually don't eat this as the main course.

Source: Mom