Pomegranate Feta Salad

Pomegranate Feta Salad

1 (10 ounce) package mixed baby greens

1 pomegranate, peeled and seeds separated

1 (8 ounce) package crumbled feta cheese

1lemon, zested and juiced

1 teaspoon dijon mustard

3 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste

Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.
Pomegranates are chock-full of polyphenals, plant chemicals that are powerful antioxidants. Studies have shown that these polyphenals slow cancer cell growth and actually encourage cancer cells to kill themselves off.

In addition to antioxidants, pomegranates are also anti-inflammatory and can be helpful for arthritis sufferers. The juice has been shown to lower the levels of inflammatory chemicals leading to an abundance of an enzyme in the body that can wear away your cartilage.

Pomegranates are also high in flavinoids. The more flavonoids a person eats the lower the likelihood of developing dementia and Alzheimers.

Here's a salad that is quick to throw together and looks amazing. Give it a try!

Honey Mustard Pretzel Chicken

Ingredients:

4 cups hard pretzels (like sourdough), coarsely crushed
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (Iike clover or orange blossom)
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts

Directions:

1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
2. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
6. Set them on the wire rack and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).
7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

 

ELK's Solo

 

ELK's Holiday concert was Monday December 1st and he had a solo in the first song, Funky Old St. Nick. Here is the link to listen. http://www.youtube.com/watch?v=tRU9KY45ZKY

My first Quilting project

My Christmas present to myself was to take a quilting class. December 1st I took time out of my busy schedule to take a class to make a table runner. I was able to get the top of the quilt completely done in the 3 hour class. Finished up the runner and need to take a picture of the finished project.

This is the second runner I made this weekend. I have just the binding left to do. It is about 1/3 of the way done and should get it finished to night. This is going to be a Christmas gift.

Found new blog I found

Been busy researching how the Scandinavian countries celebrate the holiday and found this fun site.
 A Scandinavian Christmas // Starbucks Giveaway

Found one cute idea that I hope to make for the house.

It should be a fun project to make with the boys.

I am receiving a sweepstakes entry in exchange for writing the blog post for the Starbucks Giveaway. Check out there site by following the link....


inspiredbycharm.com scandinavian-christmas-starbucks giveaway

Checkout the Christmas Card I made!

Modern Christmas Christmas

Click here to browse our Christmas card designs.

View the entire collection of cards.

Ditalini Italian Soup

 

 

Ingredients:

2 tbsp extra-virgin olive oil

1/2 cup chopped onions

2 cloves garlic, minced

1 can diced tomatoes with juice (I use the ones seasoned with basil and oregano)

2 tbsp tomato paste

2 cans reduced sodium chicken broth

1 tbsp Italian Seasoning

A couple of dashes of Texas Pete hot sauce

A pinch of red pepper flakes

Meatballs (I am a really big fan of the frozen Armour Italian-style meatballs, for a quick meal)

1/4 cup freshly grated Parmesan cheese

1 1/2 cup Ditalini pasta

Couple pinches of salt

Pinch of dried oregano

Pinch of dried basil

Directions:

Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and saute until translucent, about 3 minutes, adding a little bit of salt.

Add the garlic to the pan and saute together with the onions for 1 minute. Then add the meatballs, can of diced tomatoes, chicken broth, tomato paste, Italian seasoning, red pepper flakes and dashes of hot sauce. Simmer for 15 minutes.

While still simmering, add the Parmesan cheese and Ditalini pasta and continue to simmer another 15 minutes.

Remove pan from stove top, add dried oregano and basil. I like to also add some freshly grated Pecorino Romano, but that's just preference.

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