Receita
Chudda's Cuisine/Lounge
Oct 14, 2014
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APPLE FALL SALAD

This salad is another “creation” made  from what we had left in our fridge after missing the grocery/farmer’s market. I don’t know if it happens to you, but I feel that when we miss the these days our weekly meals are screwed. Sometimes, it works in our favor, some weeks not really.  We ate this salad cold, but you can make it warm and add the apples at the end. Both ways would be delicious!! Red wine is back in our lives!!! Happy Fall!! Happy squash!! Happy red wine!!

Apple Fall Salad

Ingredients

2 T. dijon mustard

2 T. minced shallots

1/4 c. maple syrup (or to your taste) plus 3 T. for the dressing

1/2 c. apple cider vinegar

1 1/2 c. olive oil

kosher salt and pepper

1 lb. haricot verts

1 butternut squash

1-2 apples of your choice ( I used gravenstein from our neighbors!)

1 c. toasted pecans

1/2 c.  blue cheese of your choice (we used gorgonzola), crumbled

Directions

Blanch haricot verts in salted, boiling water until crisp tender.  Place in ice water bath to stop cooking.  Drain and set aside.

Apple Fall Salad

Peel and slice butternut squash and  toss with 1/4 c. maple syrup, olive oil and salt and pepper.  Roast in a 400F. oven until al dente, approximately 10-15 minutes.  Set aside to cool.

Apple Fall Salad

Slice apples and set aside.

Dressing

Apple Fall Salad

Apple Fall Salad

Mix dijon, shallots, 3 T.maple syrup, apple cider vinegar, olive oil and salt and pepper until emulsified.  Set aside.

When ready to mix, combine haricot vert, squash and apples to toss with apple cider dressing (amount to your taste).

Apple Fall Salad

Top with toasted pecans and blue cheese.

Apple Fall Salad

Apple Fall Salad

Apple Fall Salad

Apple Fall Salad

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

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Peel the skin off of the jalapeños and small dice.

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Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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