Living Outside the Stacks

Navigating through life away from the library

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Salads to Try from Pinterest

Salads to Try from Pinterest {Living Outside the Stacks}One of the things that The Hubs and I have agreed to do once we make the big move to Georgia and settle down is to start adding salads to our meals. Those of you who follow me on Instagram, know already that I’m a big salad lover and would eat them for every meal if I could figure out the logistics. In fact, I briefly thought about starting a salad delivery service. So there’s an idea, someone run with it. Just give me a shout out and discounted salads.

Anyway, I’ve started pinning some salad recipes that I thought we’d try. Some of them are seafood based, like this Shrimp Avocado Salad from Add a Pinch, or chicken based like this 10-Minute Cherry and Chicken Couscous Salad from Yankee Kitchen Ninja. I can’t wait to try the citrus infused Kale Salad with Grapefruit, Oranges, Pomegranate Seeds, and Parm by Cupcakes and Cashmere. I’m not sure if The Hubs will go for this Apple Cranberry Pecan Salad by Damn Delicious because of the pecans, but I’m OK with that, more for me.

Salads to Try from Pinterest {Living Outside the Stacks}

To see more salad options, check out my board: “In the Kitchen: Salads” on Pinterest or click here to follow.

Do you have a favorite salad? And, honestly, don’t you think a salad delivery service is like the best idea ever?!

Happy Eating,

Daenel T {Living Outside the Stacks}

 

 

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Banana Bread with Cranberry Trail Mix Crust {On the Table}

My kids love bananas. In fact, they love them so much that bananas rarely last long enough for me to make banana bread. So on those rare occasions when the bananas do start to get overly ripe, I jump at the chance to put some bread in the oven. Only this time I didn’t have any baking soda or baking powder… What to do? What to do? How about use what you have on hand?

So, here you go, Banana Bread using self~rising flour…

 Banana Bread with Cranberry Trail Mix Crust {Living Outside the Stacks}

What Ya Need

  • 6 Very Ripe Bananas, mashed
  • 3 cups Self~Rising Flour
  • 4 Eggs
  • 1 Stick of Butter
  • 2 tsp Vanilla
  • 2 cups Sugar
  • 1 cup Cranberry Trail Mix

What Ya Do

  1. Preheat oven to 325º
  2. Cream together butter, eggs and sugar until smooth.
  3. Add bananas and vanilla. Beat well.
  4. Pour into a bread pan (this makes 2 loaves).
  5. Sprinkle with trail mix.
  6. Bake in oven for 1 hour.

Now Ya Eat

  • Can be eaten warm
  • My daughter puts peanut butter and honey on hers

If you make it, let me know how you like it!

 
 

 

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Homemade Potato, Corn and Shrimp Chowder {On the Table}

Have you ever wanted to eat something so badly that you thought about it all day long? That’s how I was the other night. I wanted Shrimp and Grits with Fried Chicken. Desperately. So I quickly drove home and, guess what? No grits anywhere in the house. So I started thinking and thinking and thinking and when I finally accepted the fact that I wasn’t going to get in my car and drive back in to town just for some grits, I decided to make chowder. Best decision ever. Here’s the recipe, I hope you agree. Potato Corn and Shrimp Chowder {Living Outside the Stacks} What Ya Need

  • 1/2 lb Shrimp, peeled and deveined
  • 2 cans Corn, drained
  • 6 strips Bacon, crumbled
  • 4 cups Red Potatoes, peeled and cubed
  • 1/4 cup Onion, chopped
  • 1/2 cup Butter
  • 1/2 cup All Purpose Flour
  • 3 cups Chicken Broth
  • 4 cups Milk
  • 1 tbs Lemon Juice
  • Salt and Pepper

What Ya Do

  1. Place potatoes, corn and onions in a large pot with the chicken broth. Bring to a boil, reduce heat and simmer until potatoes are tender.
  2. While potatoes simmer, combine butter, milk and flour in a saucepan over medium~low heat and cook until smooth and thick. Stir constantly.
  3. Pour milk mixture into the cooked vegetables, add the bacon and shrimp. Cook until the shrimp is no longer opaque.
  4. Remove from heat. Add lemon juice. Salt and pepper to taste.

Now Ya Eat

  • Can be eaten as is or you can add shredded cheddar cheese

If you make it, let me know how you like it!

 

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