Autumn Cobb Salad

Autumn Cobb Salad

Autumn Cobb Salad

Roasted squash, crunchy apples and dried cherries add seasonal freshness to this autumnal cobb salad, dressed in a spiced apple cider vinaigrette and topped with candied walnuts.

It’s that time of year where I’m either straddling the urge to pull out my chunky sweaters and hunker down with ooey gooey comfort food, or dig in my heels and cling to the straggling bounty of summer and all the freshness it holds.

Your comments, clicks and likes overwhelmingly say you’re in the same camp I am. Long live the salad! So at your request, I present a fall-inspired leafy beauty that will con any non-salad eater into giving the greens a go with the tease of chicken, bacon and eggs and more.

 

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This started out as a simple salad. And then as things tend to go in my world, it quickly escalated to a full blow affair.

Butternut squash? Sure! But let’s add acorn squash too just to be sure.

Crisp apples sliced so thin you can eat 4 or 9 at a time? You bet. But lets add even more bite with crunchy nips of celery ribs. I’ve been consumed with celery lately. I never expected that!

Romaine lettuce as our bed? Sounds good, but let’s pile onto the plushness with arugula and radicchio, too.

Bacon? Eggs? Avocado, chicken and cheese? Of course they’re all there because they’re Cobb classic.

But just for fun let’s toss in some sweetness with dried cherries and candied walnuts. I mean, who doesn’t like a little dessert with their salad?

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About the Recipe

Don’t be afeared of the length of this grocery list. This salad is a true mix and match, making best of what’s in the fridge to pull from the depths of the crisper and moving along accordingly.

Got corn? Zucchini? Pears or peaches? Any of these flavor makers would pair swimmingly with what we have going on here.

I made up for the sheer number of flavors by drizzling this salad with a simple 3-ingredient dressing that just happens to echo my favorite flavor of fall. Spiced apple cider!

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There’s a bit of roasting to do and of course there’s chopping. But really this salad comes together fast.

The most sensitive part of this recipe is when preparing the candied walnuts, and so long as you don’t leave the room to go change the laundry and then get side tracked when you quickly look up to see if Mercury is in retrograde because all of your electronics are going full-on spastic and stroking out, you should be in good shape.

Not that I’d know anything about that. (Sadly, my iMac’s hard drive and I do. Always back up your files people!)

This salad is a meal preppers dream.

Nearly all of the ingredients for this salad can be prepared at once and assembled as your week progresses. Roast your squash and chop your cheese and celery. Hard boiled eggs can be cooked, cooled and peeled. Cook and dice your chicken, fry the bacon and candy that nut. Then simply bag individual portions and toss together with your already chopped and portioned salad greens when ready to eat. The only last minute additions will be slicing your apple and avo.

I originally made this for lunch, and then we had it for dinner too. It’s the salad that just keeps on giving. And man, how I like that.

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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter and Facebook with #savvynana.

 
Autumn Cobb Salad
Roasted squash, crunchy apples and dried cherries add seasonal freshness to traditional Cobb salad ingredients dressed in a spiced apple cider vinaigrette and topped with candied walnuts.
 
 
 
    • 1/2 acorn squash seeded and peeled then cut into 3/4-inch pieces
    • 1/2 small butternut squash seeded and peeled then cut into 1/2-inch pieces
    • 1 tablespoon olive oil or vegetable oil
    • kosher salt and freshly ground black pepper
    • 2 tablespoons light brown sugar
    • 1 cup walnut halves
    • 1/2 cup vegetable oil
    • 1/3 cup spiced apple cider
    • 2 teaspoons Dijon mustard
    • 6 cups mixed salad greens such as romaine, radicchio and arugula
    • 4 sliced cooked bacon chopped
    • 3 hard boiled eggs sliced
    • 1 baked chicken breast chopped
    • 1 stalk celery chopped
    • 1 avocado peeled and pitted then thinly sliced
    • 1 apple such as Gala or honey crisp cored and thinly sliced
    • 3/4 cup white cheddar cheese chopped
    • 1/2 cup dried cherries

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
  3. Meanwhile, stir together 1 1/2 tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
  4. In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
  5. In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.

 

Autumn Cobb Salad | foodiecrush.com #recipes #dressing #apples #easy #healthy #butternutsquash #chicken #harvest

Thanks for stopping by, and you know what they say, “Get in the kitchen and cook something good!”


Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Everyone loves Chocolate Chip Cookies.  It’s the world’s most popular cookie!  Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie.  It is one of my favorites!  But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy.  They are simply delicious!

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I’m sure you’ve seen them at Starbuck’s and other retail bakeries.  I think there are even some packaged ones by Pepperidge Farms.  But nothing comes close to my Triple Chocolate Chip Cookies.  They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum!  They like crunchy brownies with a kick of delicious white chocolate.  They go great with a cold glass of milk!

I use a chocolate cookie dough, milk chocolate chips, and white chocolate chips, that’s why they’re a triple treat!  I use the best ingredients I can find to make these cookies, skimping is not an option.  I use Guittard Unsweetened Cocoa Powder or Vallrhona Cocoa Powder.

Another tip for making bakery quality cookies is to have the proper tools.  In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly).  I know it seems frivolous to buy these things specially if you don’t bake often.  I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had.  But these days with online shops and big box stores baking equipment has become much more affordable!

But you don’t have to rush out and buy mats, scoops, and whatever.  Use what you have or borrow from a baking friend or your mom!  Just make sure you use the best ingredients that you can find, that’s the most important thing!


Triple Chocolate Chip Cookies
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Servings
2 Dozen
Servings
2 Dozen
Triple Chocolate Chip Cookies
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Cream butter and sugars together using medium speed of an electric mixer
  2. Beat in egg and vanilla
  3. In a small mixing bowl mix together flour, baking soda, baking powder, salt, and cocoa powder
  4. Mix into egg mixture - dough will form
  5. Stir in milk and white chocolate chips
  6. Pre-Heat oven to 300 degrees
  7. Using 1 Oz. scoop or a 2 tbs. measure drop a ball of dough onto a silicone mat or parchment covered baking sheet about 3" apart
  8. Gently flatten each ball with the back of a spoon to make a 2" circle
  9. Bake for 25 minutes - do not over bake
  10. Remove from oven and let cool on sheet for 5 minutes
  11. Transfer to cooling racks and let cool completely
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The Chocolate Chip Cookie

The Chocolate Chip Cookie

A chocolate chip cookie, the ultimate comfort food.  Who can resist them? But do you know its history?  Most of us don’t and it’s really quite interesting no matter which version you believe!

For starters the chocolate chip cookie is a true American concoction that came to be quite accidentally when its original baker ran out of Baker’s chocolate, or nuts.  But I’m getting ahead of myself.

Ok back in 1930 a dietician named Ruth Graves Wakefield and her husband Kenneth purchased a Cape Cod style house in Whitman a town between Boston and New Bedford,  Massachusetts.   The house was originally built in 1709 and was used by travelers to rest, change horses, have a meal, and pay any tolls needed to use the road.  Ruth and Kenneth soon turned their home into a lodge which, with a nod to its past, they named “The Toll House Inn”.

Now Ruth was a skilled baker and soon drew in visitors from all over the northeast.  Many came to sample her delicious baked goods.  One of her favorite desserts were Butter Drop Do Cookies and her recipe which dated back to colonial days called for Baker’s chocolate.  So one day in 1937 Ruth was making these Butter Drop Do Cookies and found herself lacking the chocolate, so she chopped up a bar of Nestle’s Semi-Sweet Chocolate into tiny pieces thinking that the chocolate would melt and spread throughout the dough.  When it didn’t the chocolate chip cookie was born!  Well that’s one version; another version is she ran out of nuts and substituted the chopped chocolate; still another version claims she accidentally dropped a bar of chocolate into the dough and it broke into tiny morsels.  Whatever the version it’s all part of chocolate chip cookie history!

The new cookies were a hit and Ruth called them “Toll House Chocolate Crunch Cookies”.  Her recipe was published in news papers all over New England and the sales of Nestle’s Semi-Sweet Chocolate bars rocketed.

Then in 1939 when “Betty Crocker” (she was a fictional character who had a radio show) featured them on her radio series “Famous Foods from Famous Eating Places” the chocolate chip cookie went big time!  Ruth being a shrewd gal approached Nestle’s and struck a deal, they could print her recipe on all their semi-sweet bars and later bags in exchange for a lifetime supply of chocolates.  Lucky lady!

In the 1940’s Ruth sold Nestle’s the name “Toll House” and the cookies were widely known as Toll House Cookies.  Nestle lost the trademarked rights to the name in 1983, Toll House is now legally the generic name for a chocolate chip cookie.

The cookie has become the most popular cookie worldwide and is the official cookie of Massachusetts.  As for Ruth and hubby they sold the Toll House Inn in 1966 and it burned down on New Year’s Eve 1984.

So now you know its history.   I’m sure you also know many versions of the chocolate chip cookie recipe have popped up, you may even have your own, I know I do!  But have you ever tried The Neiman Marcus Chocolate Chip Cookie?  It’s one of our favorites!  You can order it for dessert at their Mariposa Restaurant where you get a boxed set of 3 cookies and a recipe card, very cute!  Or you can buy the giant sized cookie at their Bistro.  And you can also buy tins of them from the Neiman’s gourmet food department at Christmas time.  We do all 3!  A box of 3 from the restaurant costs $6, the giant cookie at the Bistro is $5, and a tin of them will set you back about $20+.

But Neiman’s is nice enough to share their recipe, remember the boxed set at Mariposa comes with a recipe card.  So if you don’t feel like shelling out $5 or more for a cookie or two; or if you’ve never tried the Neiman Marcus Chocolate Chip Cookie then read on because I’m sharing it today!


The Neiman Marcus Chocolate Chip Cookie
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Servings
2 Dozen
Servings
2 Dozen
The Neiman Marcus Chocolate Chip Cookie
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Preheat oven to 300 degrees
  2. Cream the butter with the sugars using an electric mixer on medium speet until fluffy - approximately 30 seconds
  3. Beat in the egg and the vanilla extract for another 30 seconds
  4. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
  5. Stir in the espresso coffee powder and chocolate chips
  6. Using a 1 oz. scoop or 2 Tbs. measure, drop cookie dough onto a gr eased cookie sheet about 3" apart.
  7. Gently press down on the dough with the back of a spoon to spread out into a 2" circle
  8. Bake for about 20 minutes or until nicely browned around the edges. Bake a bit longer for crispier cookies.
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Sweet & Salty Party Mix

Sweet & Salty Party Mix

Party MixI’m not a big Chex Party Mix fan, but a few years ago a co-worker gifted us with a container of  a sweet and salty party mix made by his mother.  It was simply delicious!

This year I decided to try my hand at duplicating that party mix.  Happily I was able to come up with this recipe.  It’s so good I can hardly keep my hands off while I waited for it to cool.

I wanted it to be sweet, salty, buttery, and a bit chocolatey.  I also wanted it to have different shapes and textures that’s why I used a variety of crunchy ingredients. You can use any color M&M’s you want, you can even match the holiday!

I’m packaging the mix in quart sized Mason jars and giving them out for family and friends this Christmas.  Of course we’ll keep a batch at our house for snacking.

This mix will be a hit at holiday events, game nights, and more.  They’ll make great hostess and neighborhood gifts too!  Best of all each quart size jar costs less than $5 to make!  Mix up a batch today, I promise you, you’ll be hooked after one bite!

Makes 4 quart size mason jars with some left over for you!

Pre-heat oven to 275 degrees.

Ingredients:

1 stick butter
1 cup clear Karo corn syrup
1 packed cup light brown sugar
3 cups each of Chex cereal (corn, rice, wheat)
1 cup salted cashews
2 cups Bugles corn chips
2 cups small pretzels
1 bag M&M’s

Directions:

Line 2 baking sheets or jelly roll pans with parchment paper.

Party MixPlace cereals, cashews, Bugles, and pretzels on the sheet.  Toss them a bit so they are mixed.  Divide the mix between the 2 sheets.

 

 

 

 

 

Place butter, syrup, and brown sugar in a microwave safe bowl.  Microwave for 2 1/2 minutes or until butter melts.  Stir well so butter is mixed in and doesn’t separate from the syrup.

Party MixDrizzle half of syrup on to cereal mix in one pan, drizzle the rest on the other pan.

Stir gently with a rubber spatula to cover cereal mix with syrup.

 

 

 

 

Party MixPlace in oven and bake for a total of 1 hour.
You have to stir it every 15 minutes so I set the timer for 15 minutes at a time.

Every 15 minutes gently stir the mix so that the syrup is as evenly distributed as much as possible.

After the 2nd. 15 minutes switch the tray on the bottom rack to the top so and the top one to the bottom so it doesn’t burn.  (Ovens are usually hotter closer to the bottom, so to bake both trays evenly switch them.)

Party MixWhen done, you have to work quickly because the syrup hardens fast.  I take the bottom tray out first and turn off the oven.  Keep the other tray in until you’re ready to work with it.

Lift the parchment paper from the corners and transfer it to your counter.  Using a spatula separate the cereals and make a thin layer to cool.  If you don’t do this you will end up with a huge clump that will be hard to separate without breaking the pieces.  Do the same with the other tray.

When it’s cool, about 10-15 minutes, gently toss in the M&M’s.

Store in sealed containers. It will keep in sealed containers for at least a month, that is if you can keep from snacking on it!

Sweet & Salty Party Mix
Print Recipe
This is the best party mix you will ever taste! It's sweet, salty, crunchy, and chocolatey!
Servings Prep Time
4 Quarts 20 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Quarts 20 Minutes
Cook Time
1 Hour
Sweet & Salty Party Mix
Print Recipe
This is the best party mix you will ever taste! It's sweet, salty, crunchy, and chocolatey!
Servings Prep Time
4 Quarts 20 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Quarts 20 Minutes
Cook Time
1 Hour
Ingredients
Servings: Quarts
Instructions
  1. Line 2 baking sheets or jelly roll pans with parchment paper.
  2. Place cereals, cashews, Bugles, and pretzels on the sheet. Toss them a bit so they are mixed. Divide the mix between the 2 sheets.
    Party Mix
  3. Place butter, syrup, and brown sugar in a microwave safe bowl. Microwave for 2 1/2 minutes or until butter melts. Stir well so butter is mixed in and doesn't separate from the syrup.
  4. Drizzle half of syrup on to cereal mix in one pan, drizzle the rest on the other pan. Stir gently with a rubber spatula to cover cereal mix with syrup.
    Party Mix
  5. Place in oven and bake for a total of 1 hour. Every 15 minutes gently stir the mix so that the syrup is as evenly distributed as much as possible. After the 2nd. 15 minutes switch the tray on the bottom rack to the top so and the top one to the bottom so it doesn't burn. (Ovens are usually hotter closer to the bottom, so to bake both trays evenly switch them.)
    Party Mix
  6. When done remove from oven and lift the parchment paper from the corners and transfer it to your counter. Using a spatula separate the cereals and make a thin layer to cool. If you don't do this you will end up with a huge clump that will be hard to separate without breaking the pieces. Do the same with the other tray.
  7. When it's cool, about 10-15 minutes, gently toss in the M&M's.
  8. Store in sealed containers. It will keep in sealed containers for at least a month, that is if you can keep from snacking on it!
Recipe Notes

When done, you have to work quickly because the syrup hardens fast.  I take the bottom tray out first and turn off the oven.  Keep the other tray in until you're ready to work with it.

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

White Chocolate

White Chocolate Macadamia Nut Cookies

Always popular are these White Chocolate Macadamia Nut Cookies!  White Chocolate + Mac Nuts, what’s not to love?  They are a bit pricey to make, mac nuts are a bit expensive.  Use the bagged nuts usually found in the baking aisle instead of the canned nuts they sell for snacking.  The ones made for baking aren’t salted and work better for this recipe.

These cookies are excellent for cookie buffets and exchanges.  They freeze and pack very well.

 

Ingredients:e

  • 2 1/4 cups all-purpose flour
  • teaspoon baking soda
  • 1/4 teaspoon salt
  • cup light brown sugar, firmly packed
  • 1/2 cup  sugar
  • cup  softened butter
  • large eggs
  • teaspoons vanilla extract
  • cup coarsely chopped macadamia nuts
  • 1 1/2 cups white chocolate chips

Directions:

  • Preheat oven to 350°F.
  • In medium bowl combine flour, soda and salt. Mix well, set aside
  • In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
  • Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
  • Drop by rounded spoonfuls or with a 1 oz. scoop onto parchment covered cookie sheet. Bake for 10-12 minutes or until ed
  • Move immediately to cooling rack.
White Chocolate Macadamia Nut Cookies
Print Recipe
Yummy Cookies! White Chocolate and Macadamia Nuts make an awesome combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
12 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
12 Minutes
White Chocolate Macadamia Nut Cookies
Print Recipe
Yummy Cookies! White Chocolate and Macadamia Nuts make an awesome combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
12 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
12 Minutes
Ingredients
Servings: Dz.
Instructions
  1. Preheat oven to 350°F.
  2. In medium bowl combine flour, soda and salt. Mix well, set aside
  3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
  4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
  5. Drop by rounded spoonfuls or with a 1 oz. scoop onto parchment covered cookie sheet.
  6. Bake for 10-12 minutes or until Browned
  7. Move immediately to cooling rack.
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