Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
This is the Pinterest version I was able to locate. Cobb Salad Dressing.
Classic Cobb Salad
- 3 strips bacon
- 1 boneless, skinless chicken breast or leftover baked ham, chopped
- 3/4 head iceberg lettuce (or salad greens blend)
- 8 grape tomatoes (I chopped up a Roma tomato)
- 1 avocado
- 2 hard-boiled eggs
- 1 1/2 ounces blue cheese crumbled
- 3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
- Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
- Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
- Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
- Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
- Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
- Serve with the ORIGINAL dressing!
Cobb Salad Dressing
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp sugar
- 1 tsp fresh squeezed lemon juice
- 2 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1 tsp garlic minced
- 1/4 cup olive oil
- 3/4 cup salad oil
- Place all ingredients in a blend and blend together until well mixed.
- Refrigerate until ready to use.
Who does not like shepherd’s pie? There are several variations out there. Sometimes it is called Cottage Pie. This one was a snap! The only tricky part was the roux, melting the butter and adding the flour. Make your life easier and use instant potatoes!
Easy Shepherd’s Pie Recipe
- 1 1/2 lb. Ground Beef
- 4 cups Mashed Potatoes
- 1 tbsp Oil
- 1 tsp Minced Garlic
- 1 Onion, diced
- 1 tbsp Worcestershire Sauce
- 1 cup Milk
- 2 tbsp Butter
- 2 tbsp Flour
- 12 oz. Frozen Peas and Carrots, thawed (Use a can of mixed peas and carrots)
- Salt and Pepper to taste
- Grated Parmesan cheese
- Preheat oven to 375.
- Heat oil in a skillet over medium heat and add ground beef, onion and garlic.
- Cook until browned and drain.
- In another skillet or pan, melt putter and add flour.
- Cook roux for 2 minutes.
- Whisk in Worcestershire and milk.
- Cook for 1 minute to thicken.
- Combine beef mixture, gravy and thawed vegetables.
- Place in baking dish.
- Top with mashed potatoes and place in oven for 20-30 minutes until heated through. In the last few minutes sprinkle the cheese on the potatoes.
Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.
Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)
- 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
- 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
- 1 15.25 oz. can kidney beans, drained and rinsed
- 1 onion, diced
- ½ cup barbecue sauce (omitted and it made no appreciable difference)
- ¾ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp mustard
- 1 tsp chili powder
- 1 tbsp apple cider vinegar
- ½ cup maple syrup
- ¼ cup molasses
- 1 14.5 oz. can chicken broth
- ½ lb. bacon, cooked, cut into bite size pieces
- 2 lbs. Kielbasa, cut into bite size pieces (or less)
- In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
- Place the kielbasa on top and cover with the lid.
- Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).
I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.
When our kids were small, we used to make this recipe from the Best of Bridge http://www.bestofbridge.com/ cookbook. It was easy to prepare the night before and then just put in the oven while opening presents. Not sure saying wife saver is politically correct these days, but here it is –
Christmas Morning Wife Saver
prep time: 20 minutes Total time: 1 hour and 20 minutes Serves 8
- 16 slices white bread, crusts removed
- slices of Canadian back bacon or ham
- slices of sharp cheddar cheese
- 6 eggs
- 1/2 tsp. pepper
- 1/2-1 tsp. dry mustard
- 1/4 cup minced onion
- 1/4 cup finely chopped green pepper
- 1-2 tsp. Worcestershire sauce
- 3 cups milk
- dash Tabasco
- 1/4 lb. butter
- special “K” or crushed cornflakes
Put 8 pieces of bread in a 9×13 buttered glass baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced Canadian style bacon. Top with slices of cheddar cheese. Cover with slices of bread. In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight. In the morning, melt butter and pour over top. Cover with crushed special “K” or cornflakes. Bake at 350 F uncovered, 1 hour. Let sit 10 minutes before serving.