This salad is in my top 3 favorite salads of all time. You have to be a fan of blue cheese, which is something I didn't like until I was in my late twenties. And that's what makes this so good....lot's of blue cheese.
I got the idea from what used to be a favorite local restaurant of mine (Glacier Brewhouse) until I received some pretty sh*tty service a few years back which was unusual but still, I'll never go back. So when I crave their famous blue cheese salad, I make it myself for half the cost.
Here's how I make it.
I buy romain hearts, wash and cut into bite sized pieces. (bagged romain will do just fine) Dry it off well if you wash so the dressing doesn't get all watery. (the worst in my opinion) Dress the lettuce with your favorite blue cheese and be generous. (I like Marie's) Place into a bowl, add some sweet seedless red grapes, a palm full of crumbled blue cheese and candied pecans. Now you can buy candied pecans already made but I always keep raw pecans in my freezer (something I picked up from my grandmother) and candy my own. I just melt a few tablespoons of butter and add a couple spoonfuls of brown sugar. Mix well and add your pecans. I just crush them in my hand. Put it on a cookie sheet lined with parchment and bake for maybe 10 mins in a 375 oven. I just wait until I smell the pecans, then I know they're done. Don't burn them! I'm usually in a hurry to eat so I throw the candied pecans in the freezer to let them cool, then top off your salad and enjoy!
It's the combination of sweet and savory that I love. So good. xot.
Don't ask me what spurred the sudden interest of making my own tortillas but it seemed like a good idea since I had forgotten them from my shopping trip the day before and did not want to go back to the store. I repeat, I DID NOT WANT TO GO BACK TO THE STORE. I'm wearing what could be the ugliest sweatpants I own, no make up and hair that could not be tamed. I already had chicken in the crockpot that I had planned on shredding and was craving mexican so homemade it was. I found this 
I tested 
Definitly going in the Aszmus recipe book.
xot
I spent the last few months scratching my head at what to feed Tyler. He's been eating pretty chunky foods for awhile now but it was the same old thing. Roasted chicken breast, sweet potatoes, peas, squash...pretty plain. I really wasn't sure what he could or should be eating at this point. My goal for Tyler and his eating is to enjoy different foods, not feel like he has to eat them because I say so.
It's been awhile since we've had chinese food. Honestly I have yet to find really..I mean really good chinese food in Anchorage. The last time I had mongolian beef was from New Sagaya. I would only describe it as more mongolian onions than beef.
So when I came across this recipe and read the ingredients, I thought "cool, doesn't need 15 items that I need to purchase and have sit in my fridge/cabinet for a year." The only thing I didn't have was a wok but my large skillet worked fine.
It was really delicious and easy and the best thing....quick. Oh how I love a quick meal. And if you have a rice cooker that keeps rice warm, extra bonus. I was able to get the rice done when I got home and it stayed warm by the time dinner rolled around.
The only thing was that my sauce/meat wasn't the rich brown color in the original photo. I'm pretty sure this was because 1. I didn't brown my meat enough and 2. I didn't follow her detailed instructions on shaking off excess cornstarch. This in turn made my sauce thick. Too thick...like paste. I had to add additional water to thin it out and I still didn't like the consistency but it didn't effect the taste. The chili flakes added just enough spice for our taste. We're not heat seekers.