Mama B’s Roasted Sweet Potato Green Salad




Mama B  is the sweetest Gran to my favorite 4 yr old twins, Jake & Maggie, Mama B is also great cook and she was telling me about this amazing salad that I thought would be a great addition to our Thanksgiving meal! I love roasted sweet potatoes so I made a smaller portion for dinner last night and it was FANTAB!! Hubs gobbled it up and so did I!!


Salad: 1 head Romaine lettuce ( I used 2 of the Romaine Hearts)
1 c. blue cheese crumbles
1 c. pecan pieces (I lightly toasted these in the microwave 30 sec at a time)
1 c. dried cranberries
1 med. to small red onion thinly sliced
3 large. sweet potatoes


Dressing:
3 T apple cider vinegar
1 c. oil (I used extra light
1 1/2 t. Dijon mustard


Peel and cut sweet potatoes into 1 inch pieces. Toss sweet potato chunks in mixture of oil, garlic and salt. (I put the chunks into a plastic bag, just drizzled some oil in, threw in 2 cloves sliced garlic and massaged it all together.) Roast in a 400 oven for 30min or so Potatoes should be golden brown in color. Cool.
Chop romaine lettuce into 1 inch pieces and place in bowl or platter. Layer onion, blue cheese, cranberries, and pecan pieces. Top with sweet potato chunks. Toss salad with desired amount of vinaigrette dressing right before serving. (You have to eyeball how much dressing – when I doubled the recipe about ¾ cup of dressing worked perfect!!
Thanks Mama B for sharing!!
xoxo. Mama Bird

Summer Pasta Salad

pasta salad

I love agood summer  pasta salad!

This is one of my most repinned recipes and I make it all the time!

Even the pickest seem to adore.

That being said I do not love pasta loaded in mayo or tons of dressing,

I like it to have flavor.

And the easier the better!!

This a super simple dish that you can use whatever you have on hand and whatever you prefer.

It’s light and loaded with veggies, perfect for a summer lunch or dinner.

You can add your favorite veggies, whatever your family enjoys.

This is what I had today and so here is how I made it today!!

 

Summer Pasta Salad

1 bag wacky mac (vegetable trio pasta or any pasta, I liked the look of the trio of colors) cook just shy of package directions

1/2 red onion diced fine

3 plum tomatoes, diced

1/2 c black olives, cut in half

1/2 cup frozen peas, toss in boiling water just as pasta is done

Cook pasta and peas, drain, rinse with cold water, add vegggies, whip up dressing

Dressing

1 cup mayo

1-2 T red wine vinegar

1/4 cup parmesan cheese

1 t   21 seasoning salute (Trader Joe’s seasoning mix, my fav)

Mix all together and pour over pasta, mix well. Chill for a few hours or overnight.  Do not be concerened if it seems like there is more dressing, the pasta will soak it up and the longer it sits the better it tastes!!

ENJOY! Mama Bird

Bird’s (best ever!) Dressing

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I have been working on the “perfect” Thanksgiving dressing for over 5 years now and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make, doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Pepperidge Farm bread crumbs, I mix the Herb & Cornbread and its great! They now that they have 2 different textures; cubes & crumbs. Feel free to use whatever bread you like.

Oh, did I mention it makes a TON!! Feel free to cut recipe in half.

16 oz  Herb & Corn Bread Stuffing (apx a bag and a half)

2 c celery, chopped

1 c onion, chopped

2 c golden raisins

1 lb sweet  Italian Sausage

2 Granny Smith apples, diced

2 sticks Butter, melted &  halved

1 tsp salt

1/2 tsp red pepper flakes

2 tsp basil

2 c Parmesan Cheese

1 c white wine

1 c chicken broth

1 c milk

Cook Italian Sausage & add to stuffing,melt butter; sauté onion & celery add to stuffing, add wine & chicken broth to sauté pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased broiler pan (this makes a thiner,crisper dressing; ifyou prefer thicker, use a 9×13 pan) depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

xoxo, Mama Bird

Giveaway!! {perfect dress?}

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I recently retuned from a girl’s weekend and we got talking about having a “perfect dress”. A dress that can function for many occasion, dressed up or down it just fits. That is where Shabby Apple comes in.  Have you seen them? Awesome women’s dresses as well as the cutest little girl dresses! If only I had a little girl to dress!!
Orange Ruffled Scoop Neck Dress
I love SO MANY of these women’s dresses that I just couldn’t decide on one. So I picked THREE!!
 Happy Talk
NOW is where the FUN begins!!!
MANDATORY ENTRY
Pop over to Shabby Apple and LIKE their FACEBOOK PAGE. Leave a comment here letting me know you did and which of the 3 dresses you’d like.
DON’T FORGET TO INCLUDE YOUR EMAIL IN YOUR COMMENT!!
EXTRA ENTERIES
1. Follow Mama Bird’s Nest
2. LIKE my Facebook page
3. Tweet the giveaway
4. Share on blog or your facebook
ALL GOOD FOR AN EXTRA ENTRY EACH 
USE COUPON CODE mamabirdsnest10off and get an 10% OFF your order!!
HOW FUN!!!!
GIVEAWAY will close midnight on April 5th and will be picked my random.org. I will post winner on blog as well as my facebook page. Good Luck. Happy Shopping!!
toodles- Mama Bird

Birdie’s Best Ever Thanksgiving Dressing

I have been working on the “perfect” Thanksgiving dressing for about 5 years and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Peppridge Farm bread crumbs, I mix the Herb & Cornbread and its great now that they have 2 different textures. Feel free to use whatever bread crumbs you like.
Oh, did I mention it makes a TON!! Feel free to cut recipe in half.
8 c each Herb & Corn Bread Stuffing
2 c celery, chopped
1 c onion, chopped
2 c golden raisins
1 lb Italian Sausage (I like to use 2 sweet & 2 hot)
2 Granny Smith apples, diced
2 sticks Butter, melted & halved
1 tsp salt
1/2 tsp pepper
2 tsp basil
2 c Parmesan Cheese
1 c white wine
1 c chicken broth
1 c milk
Cook Italian Sausage & add to stuffing,melt butter & saute onion & celery add to stuffing, add wine & chicken broth to saute pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased 9 x 13 pan depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

Whatcha Got Cooking Wednesday?Shrimp and Pasta Salad

wcw

It’s time again for Whatcha Got Cooking Wednesday!! Want you join? Add you link to the bottom and share with everyone what you have cooking! Please link back to this post and would love you to add my button!!  Please leave a comment so that I can come a visit you! Thanks!!

Shrimp and Pasta Salad

One of my dearest college friends is from Tampa, Florida and whenever I would go to visit we would eat at Wright’s Gourmet House. Wright’s is a Tampa legend, they have some of the most awesome sammies and salads anywhere! One of my all time fav dishes is the Shrimp and Pasta Salad. I thought I would try and recreate this yummy tonight! Now mind you I have not eaten at Wright’s in at least 10 yrs so I am winging it!

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Shrimp and Pasta Salad
1 lb shrimp, peeled, deveined and roasted
1/2 lb penne pasta, cooked
1 small red bell pepper, sliced
1/2 small red onion, diced
2 eggs, hard boiled, rough chopped
1 stalk celery, sliced thin
1 tomato, diced
1/2 avocado, chopped
Toss shrimp with olive oil, sea salt & pepper; place on baking sheet. Place in 375 oven for 8 mins. Meanwhile cut, onion and pepper and place in bottom of bowl. Place hot roasted shrimp and pasta on top to slightly wilt/steam pepper and onion. Add egg and celery and a little dressing and chill. Just before serving add tomato and avocado.

Dressing

again all my measurements are approximate
1/2 cup light mayo
1 T cider vinegar
2 T lemon juice
1 t Trader Joe’s 21 Salute (spice mix/seasoning salt)
1 t paprika
1 tsp celery salt
1 t garlic powder
Mix everything together and add to pasta.

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