Copycat Zupa's Mango Berry Salad

The Mango Berry Salad from Zupa's Cafe is my very favorite salad.  I get it every time I go there.  I think I could happily eat this every day!  (And, I did, for about a week, so that none of the delicious dressing or berries would go to waste!)

Mango Berry Salad with Mango Dressing and Cinnamon Almonds
adapted from: sixsistersstuff.com

8-10 c. salad greens
2 c. sliced strawberries
1 small package blueberries
1 mango, cubed

For the dressing:
1 (5.3 oz) container vanilla greek yogurt
1 Tbsp. lemon juice
1 mango, pitted, peeled and cubed
1 tsp. honey
pinch of salt

In a food processor or blender, combine all the ingredients until it is smooth.  Then taste it and add more honey or salt to taste.

For the cinnamon almonds:
I put a handful of sliced almonds (about 1/2 c.) in a small frying pan, with about two teaspoons of butter, and a generous sprinkling of cinnamon sugar.  Over medium-low heat, stir it constantly until the butter and sugar melt and coat the almonds.  Remove it from the heat.  Once they have cooled, sprinkle them over the top of your salad.

In a large bowl, combine the greens, strawberries, blueberries, mango cubes and cinnamon almonds.  Pour some of the dressing over the top and toss it to coat.  Serve and enjoy!

Chicken Salad Sandwiches

This is a re-creation of my friend's chicken salad sandwiches.  It uses very little mayo, so it is a little healthier than other options.  It is really easy to throw together, especially if you use canned chicken.  The recipe I came up with only served two, so be prepared to double or triple it if you are making for a big family.

Chicken Salad Sandwiches

by: Carolyn

2 Tbsp. mayonnaise

1/4 c. chicken broth

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. sugar

1 (5 oz.) can of chicken

1 handful of craisens

1 handful of sliced almonds

2 large croissants

In a bowl, combine the mayo, chicken broth, garlic, onion and sugar and stir it until it is smooth.  Open and drain your chicken and add it to the bowl and stir well.  Add the almonds and craisens and mix it all together.  Spread the mixture on your sliced croissants and enjoy!

Easy Maple Granola

I found this recipe from Alton Brown, on the Food Network. It is an easy granola, and was really crispy, light and sweet.  It may become my new favorite granola!  Nicole just happened to make the same granola the other day and also loved it.

Easy Maple Granola
adapted from: Alton Brown (www.foodnetwork.com)

3 c. rolled oats
1 c. sliced almonds
3/4 c. shredded, sweetened coconut
1/4 c. plus 2 Tbsp. brown sugar
1/4 c. plus 2 Tbsp. maple syrup (I used homemade)
1/4 c. vegetable oil
3/4 tsp. salt
1/2 tsp. vanilla
2 dashes nutmeg


Preheat your oven to 250 degrees.  In a large bowl combine the oats, almonds, coconut and brown sugar.  Stir it well.  In another bowl, mix together the maple syrup, oil, salt, vanilla and nutmeg.  Combine the oil mixture in with the oat mixture and stir them well.  Spread the granola evenly onto two cookie sheets.  Bake it for 1 hour and 15 minutes, stirring it every 20 minutes.  When it is done, let it cool completely before putting it in a zip lock bag.  

Blueberry Cream Cheese Almond Braid

I recently hosted a baby shower for the first time and as I was searching for good brunch recipes, I found this one that I've been saving for a special occasion and couldn't wait to make it!  It's been staring at me from my Pinterest board for weeks and I just knew it would taste as yummy as it looked.  (Yes, I did test a new recipe out on other people.  And yes, I always do that.)  One of my favorite blogs is Willow Bird Baking!  If you haven't checked it out, she bakes some of the yummiest things.  I could have eaten the cream cheese filling alone it was so good.  And the crunchy almond topping with the blueberry center...it was heaven for breakfast. 

Blueberry Cream Cheese Almond Braid

Recipe only slightly adapted from Willow Bird Baking

Dough and Filling Ingredients:

2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter

3 ounces best quality cream cheese

1/2 cup milk, minus 1/2 teaspoon

1/2 teaspoon almond extract

1/2 cup blueberry preserves (or your favorite preserves)

Cream Cheese Filling Ingredients:

8 ounces regular or fat free cream cheese, room temperature

1/4 cup granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Icing Ingredients:

1/2 cup powdered sugar

1 tablespoon milk

1/8 teaspoon vanilla

1/8 teaspoon almond extract

2 tablespoons toasted sliced almonds

Directions:

NOTE: To prepare this braid in advance, complete all steps and assemble the braid but do not bake. Cover the braid on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Set out in the morning as you preheat the oven and then bake as usual.

Make the cream cheese filling. In your electric mixer, or with a hand mixer, beat the 8 ounces of room temperature cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make your braid. (I chose to use fat free cream cheese.  It was a thinner consistency than hers but tasted and baked up perfectly.)

Preheat oven to 425 degrees F. In the bowl of a food processor, mix the flour, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend into a loose dough.

Turn the dough onto a floured surface and knead VERY LIGHTLY for 4-5 strokes. (NOTE: This is the step at which you can ruin the braid. If you overwork the dough, the pastry will be tough. Just gather the dough together and don’t worry about making it smooth. It will still look a little rough. That’s perfect.)

Between two sheets of waxed paper, roll the dough to an 10x15-inch rectangle. Turn dough out onto a lightly greased baking sheet and remove the waxed paper. Measure and mark the dough lengthwise into thirds. Spread preserves down the middle third of the dough and spread a thick line of the cream cheese mixture on either side of the preserves (still remaining in the middle third of the dough — try to keep your filling about ½ inch from the mark on both sides.)

Make 2¾-inch slight diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center jam-filled area. Fold strips, first one from one side and then one from the other side in a rotating fashion, over the filling. It will now resemble a braid. Bake in a 425° oven for 12-15 minutes, until the dough is cooked through and the top is lightly browned.

In a small glass measuring cup with a pouring spout, combine the sugar, milk, vanilla, and almond extract. Drizzle over the top of the braid. If desired, sprinkle on the toasted sliced almonds while the icing is still wet. Serve warm.

Toasted Nutmegged Almond and Coconut Waffles

I wanted to be specific with the title so you knew the yummy goodness that this waffle offers.  I got the idea for adding the nutmegged (is that an adjective) almonds from the Klutzy Chef and loved the flavor so much I tried it in a lot of different things.  I also love toasted coconut so I always add this as well and the combination is awesome.  Add fresh fruit on top and you've got some amazing flavors and textures.

Toasted Nutmegged Almond and Coconut Waffles

Ingredients:

Basic waffle recipe  (One of my favorites is this one, minus the bacon of course.)

Sliced almonds

Shredded coconut

Nutmeg 

Cinnamon

Sliced fruit (optional)

Directions:

Whip up your waffle batter.  Spread sliced almonds on cookie sheet and lightly spray with cooking spray or lightly drizzle with vegetable or olive oil, toss until they are all lightly coated.  Sprinkle with nutmeg then toss again.  Add shredded coconut to the cookie sheet.  Put your oven on broil and (set a timer if you're like me and you always forget and/or have set your oven on fire the last time you toasted coconut) toast the coconut and almonds until lightly browned.

When you're ready to make your first waffle, pour batter onto hot waffle iron then sprinkle generously with cinnamon, coconut, and almonds, right there on top of the batter.  Close the lid on that sucker and wait til all that deliciousness is baked right inside of that hot, fluffy waffle.

Slice fresh fruit on top and drizzle slather with syrup.  I can almost smell the nutmeg and cinnamon right now.

Cinnamon Almond Granola

I got a very basic granola recipe from a friend of mine, (thanks Jen!), and I liked it because it was one that used only oats and wheat flour as its base.  When I looked at others they always called for flax, or bran or other grains, which I'm sure are really good for you and great to put in, but I never would have on hand.  I did doctor her recipe up a bit to make it a little more healthy and a little more to my taste.  I may post it at some point to be used as a starting point to play with, but for today, this is what I came up with:

Cinnamon Almond Granola

1 c. honey

1/2 c. applesauce

1/2 c. oil

1 tsp. salt

2 tsp. vanilla

1 tsp. almond extract

1 Tbsp. cinnamon

2 c. wheat flour

8 c. oats

1/2 c. brown sugar
1 c. almonds 

Preheat your oven to 300 degrees.  In a blender, blend together the honey, applesauce, oil, salt, vanilla, almond extract and cinnamon until well combined.  In a large bowl, stir together the wheat flour, oats, brown sugar and almonds.  Slowly pour the blended concoction over the oat mixture and stir it until it is all well coated.  Spread it evenly onto two cookie sheets and bake it at 300 degrees for 40-50 minutes, stirring every 15 minutes.  I baked both of mine at the same time, one on the top rack and one on the bottom, and when I took them out to stir, I would switch them.  They both cooked evenly.  Let them cool completely before you store them in an airtight container.