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Chudda's Cuisine/Lounge
Sep 27, 2013
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WARM FALL SALAD

As we told you about fall/winter comfort food, it is always a challenge to manage to eat salad when your body screams to have a delicious hot rich food, right?!

I got home after work dying for something that would warm me up and found this delicious, healthy and low calorie warm salad that Marilyn made for us. A salad that you can make easily and you will be surprised at how tasty it is.

Now is the time when chanterelle mushrooms make their appearance and they are so delicious!!!  I decided to make a warm salad with great healthful and seasonal ingredients.  I bought some langoustines (a type of baby lobster) to include in this fall salad.  As I have always encouraged, use what you have in your fridge/pantry to create a great dish!  Here’s what I did.

I roasted some apples I had on hand (use any type except red delicious), combined with sautéed chanterelles, sautéed langoustines and sautéed greens to create an awesome  warm fall salad!

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Warm Langoustine Salad:

1 lb. Langoustine cooked (I used pre-co0ked ,if you have raw, give yourself more time to cook them)

1/4 lb butter

2 T . chopped shallots

1 T. minced garlic

1/2 lb. bacon diced and cooked

Salt and pepper

Mushrooms

I used the same recipe as we posted before see here.

1 lb Spinach/Kale, torn into bite sized pieces

3 apples large diced (skin on)

Olive oil

Instructions:

Sauté langoustine with butter, shallots, garlic and bacon until warmed through. Set aside.

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Chop apples into large chunks, drizzle with olive oil, salt and pepper. Roast in 350F for 10 minutes. Set aside.

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Mushrooms:

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I used the same recipe as we posted before see here.

Sauté spinach/kale with olive oil, salt and pepper  until wilted. Set aside.

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Enjoy this delicious salad that would be great for a special occasion or a treat to yourself  like we did.

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Beijos e tchau!

Marilyn Chudda and Ludmilla

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.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

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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