Are you ready for some football?!   IOWA Homecoming Weekend is just days away and the weather looks favorable for tailgating and enjoying a Saturday afternoon outside.  Nothing seems more appropriate for tailgating than burgers, brats, and a crock pot of your favorite soup!  So today I share with you my FAVORITE chowder recipe!  I came across a recipe similar to this one well over a year ago and once I made it my own, I made batch after batch after batch!  In fact…as I planned for my extensive travel across Iowa this week and my nights away from home…I whipped up a pot for Ryan to enjoy while I am gone.  I am not going to lie…a big bowl of soup and a Bud Light Lime…sounds really good right now.  I am a little jealous!  🙂

CHIPOTLE CHICKEN CORN CHOWDER

Serves 6-8

• 2 – 32oz bags of frozen corn kernels
• 2 Rotisserie Chicken, white meat cut into cubes
• EVOO
• 6 slices of bacon, finely chopped
• 2 medium yellow onion, finely chopped
• 6-7 yellow-fleshed potatoes (Yukon gold), cut into small cubes
• 4 ribs of celery, finely chopped
• 3 large garlic cloves, finely chopped
• 2 bay leaves
• A dash or two of dried thyme
• Salt & Pepper
• canned chipotle chiles in adobo sauce, pureed
• 48oz chicken broth
• 8oz heavy cream
• Juice of 1 lime
• Lime wedges – garnish
• Scallions, finely chopped – garnish
• Mexican cheese, shredded – garnish

In a large pot, heat a drizzle of EVOO over medium-high heat.  Add the bacon and cook until crisp.  Using a slotted spoon, transfer bacon to a plate.  Once cooled, crumble the bacon and set aside.

Add the onion, potatoes, celery, and garlic to the pot.  Add the bay leaf, season with thyme, salt and pepper.  Cover pot and cook until the vegetables are softened.

Using a food processor, puree the chipotle chiles.  Stir 3 tablespoons of the puree into the vegetables.  Reserve the rest of the puree for garnish or added “heat” later.  Then stir in the broth and bring to a boil.  Lower the heat and keep warm.

Add 32oz of the corn kernels to the food processor.  Pour in 3 cups of the soup and puree.  Pour the mixture back into the remaining soup and lower the heat to a simmer.   Stir in the last 32oz of corn kernels, chicken, cream, lime juice, and the reserved bacon and cook until thickened, about 20 minutes. 

Serve the chowder in bowls with the lime wedge, scallions, and shredded cheese.  For a little added “heat”, top with a dallop of chipotle puree! 

And don’t forget to pair this chowder with a cold Bud Light Lime!  Delicious!

Enjoy what you can…and freeze the rest.  I’m looking forward to thawing a batch for the game on Saturday.  Go Hawks! 

Indulge.  In Life.  In Love.  In Food.

I am beginning to wonder if I am capable of “staying put”…for even just one weekend a month.  This past weekend certainly wasn’t one of the few Ryan and I spend at home.  Instead, we hopped in the car on Saturday morning and took a ride to Milwaukee, WI where we met my parents for a day of lolligagging and a night of Brewer baseball!  The weather wasn’t all we had hoped for but we made ourselves comfortable at the Milwaukee Ale House for lunch and followed our meal with a stroll through the Milwaukee Public Market…a foodie heaven!  I had no idea Milwaukee had this wonderful market…much like the Mercato Centrale we visited in Florence Italy.  I was in love!  Check it out…

Desserts up on desserts upon desserts…

Cheese and Sausage…we are in Wisconsin folks!

And more sausage.  Now you know where to find your “football” shaped salami!  🙂

Want some beer to go along with that cheese?  They’ve got it here!

Or if you are like my dad…a chilled soda will do…

Fresh Baked Breads…

With an abundant wine selection just across the aisle.

And my favorite stop of all…the flowers.  What an amazing orchid!

As I walked out the door completely satisfied with my visit to the Public Market, there was a chalkboard calling me back with…”Cooking Classes!”  How fun!  With my latest sweets addicition, I’d have to start with the “French Desserts.” 

For those of you who live in or near Milwaukee, stop by and enjoy the market.  From fish tacos to fresh brewed coffee.  Spices to gourmet desserts.  Beer to cheese to wine.  Seafood to candy.  And fresh flowers to sushi.  One trip just isn’t enough.  If you know of a similar market in Iowa, please let me know…

Enjoy your week!

Indulge.  In Life.  In Love.  In Food.

I don’t know about you, but lately I have been craving salmon.  And usually, my go-to salmon recipe is “Dilled Salmon“…but on Wednesday night I wanted to try something that would accommodate a GFCF diet.  So…instead of my go-to…I whipped up a whiskey bbq sauce, seasoned some salmon, then accompanied it all with green beans and potatoes!  I know I know…right now you are probably saying, “Robin…are you crazy?!  Whiskey contains barley.  This does not accommodate a GFCF lifestyle.”  My answer to you my friends…I did my homework…and this is what I found:

“Although whisky comes from barley initially, the distilling process involved in its production means it is suitable for celiacs to drink, as there is not gluten present in the end product. Of course, as with everyone, celiacs should only consume alcohol in moderation!”   and   “The new standards set in this publication conform more closely with current international standards. Included on their safe list are items that have been on Celiac.com’s safe list for over five years, including: amaranth, buckwheat, distilled vinegar (no matter what its source), distilled alcoholic beverages (including rum, gin, whiskey and vodka), millet, quinoa and teff.”  All of this comes to you from the BBC site on living a gluten-free life.  (http://www.bbc.co.uk/food/diets/gluten_free)

With that tidbit of information…CHEERS!

I am not going to lie, Ryan was a little hesitant to “allow” me to cook with his beloved and hard-to-find Templeton Rye Whiskey…but it was well worth it! 

(GFCF) IOWA WHISKEY SALMON

4 Servings

• 4 Salmon Filets
• 2 Tsp Kosher Salt
• 1 Tsp Black Pepper
• 1/4 Tsp Ground Mustard
• 1/4 Tsp Crushed Red Pepper
• 2 Tbsp Brown Sugar
• 1/4 Tsp Cinnamon

Whiskey BBQ Sauce

• 3/4 Templeton Rye Whiskey (or whiskey of your choice)
• 1/3 cup Pineapple Juice
• 3 Tbsp Brown Sugar
• 1 Tsp Crushed Red Pepper
• 1 Tbsp Adobo Sauce (can of chiles in adobo sauce – discard chiles)
• 2 Tbsp Apple Cider Vinegar
• 1.5 Tbsp Worcestershire
• 1.5 Tbsp Honey
• 2 Tbsp Tomato Paste
• 1 Clove of Garlic, minced
• 1 Tbsp Shallot, minced
• Butter (or butter substitute – dairy free margarine)

Sides

• 1 Lb Green Beans
• Baby Gukon Gold Potatoes
• EVOO
• Salt/Pepper
• Crushed Red Pepper
• Fresh Chives, chopped

To begin, prep all of your ingredients so they are ready to use.  Fill 2 pots with water (one for beans and one for potatoes).  Bring one pot to a boil immediately.  Preheat grill to 400 degrees.

In a small bowl, combine salt, pepper, ground mustard, crushed red pepper, brown sugar, and cinnamon.  Whisk and set aside.

In mixing bowl, combine whiskey, pineapple juice, brown sugar, crushed red pepper, adobo sauce, apple cider vinegar, worcestershire, honey, tomato paste, garlic, and shallots.  Whisk well. 

Once you have all the ingredients prepped, one pot of water boiling, your salmon rub mixed, and your whiskey bbq sauce whipped up…it’s time to start piecing together the meal!

Start by adding the potatoes to the boiling water.  Potatoes should boil for 10-15 minutes or until easily punctured with a fork.  While the potatoes are boiling, brush the salmon with olive oil on both sides and lay it skin-side down on the grill.  Watch the salmon closely so it doesn’t burn.  Leave the salmon on the grill for 5  minutes.

While the salmon is grilling, pour the whiskey bbq sauce into a small saucepan and bring to a boil and reduce by half until the sauce is thickened.  Turn heat to low and stir in butter (butter substitute).  Set aside.

At 5 minutes, check on the salmon.  Open the grill and generously sprinkle the salmon rub on top of the salmon filet.  If the salmon is almost heated through and pink in color, move to the upper rack or off of direct heat.  If still rare, leave on direct heat and check often.  Close cover and leave salmon on the grill for another 5-10 minutes, depending on desired “done-ness”.

When the potatoes are done, strain and add back to pot with a tbsp of  (butter substitute), salt, pepper, chives, and crushed red pepper.  Sautee on medium-low heat until slightly browned.

While potatoes are sauteeing, add green beans to a second pot of boiling water.  Boil for 3 minutes.  Strain.  Add back to the pot with a drizzle of EVOO, salt, pepper, and crushed red pepper.  Toss well.

Now…you are ready to dish up!  Beans are done.  Potatoes are done.  BBQ Whiskey Sauce is done…and the salmon is ready to come off the grill!

Feel free to drizzle a little extra whiskey bbq sauce on top of the salmon as well.  Tangy…with a zip!

Dig in…and savour bite after bite after bite! 

Indulge.  In Life.  In Love.  In Food.

As my travel around the state gets busier and busier, I find myself spending more time in Des Moines.  And while the time away from home can at times be hard…there have definitely been some perks!  For one, I am racking up all kinds of points at the Sheraton…and dining in some great restaurants…and heck, earning rewards there too.  But more importantly, I’m spending more time with my partners and colleagues on the west side of the state.  I always enjoy walking into the Des Moines office.  Jeanet and Rachel are always waiting there with smile and a good story or joke to share.  The last time I was in, Rachel said to me, “Robin, it is so nice to have you in the office…as corny as this may sound…you are like a human ray of sunshine.”  While that was one of the nicest compliments I have ever recieved, I couldn’t help but think to myself, “No…I am the lucky one.”  I am still so thankful for the “leap of faith” I was encouraged to take when coming over to Medtronic.  To all of my peers…I love working with you and I truly enjoy the work we do every day.

And with that…I dedicate the rest of this post to Jeanet.  Jeanet, thank you so much for sharing these home-grown pears with me!   I’ll admit, I was just as excited about photoing these gems in my hotel room that night as I was about cookin’ them up! 

As I left the office, pears-in-hand, I couldn’t wait to try a new recipe that would include this gifted ingredient.  At first I decided…hmm, maybe a pear salad.  I tried that…not so impressed.  And then it dawned on me (and my recent obsession with sweets)…why not add a new twist to a fall favorite…apple pie! 

Just one more reason to love fall…apple pie…or now, Pear-fect Apple Pie.  I hope you enjoy this one!

PEAR-FECT APPLE PIE

Makes 1 Pie

• Pie Tin
• Pappy’s Frozen Pie Dough (easy & delicous), thawed
• 3 lbs Golden Delicious Apples
• 3 Pears
• Juice of 1/2 a Lemon
• 2/3 Cup Sugar
• 1/4 cup Flour
• 3/4 tsp Cinnamon
• 1/4 tsp Fine Salt
• 1/4 tsp Ground Nutmeg
• 1 tsp Vanilla
• 1 Egg, beaten
• 1/2 Stick of Butter
• 2 tbsp Milk
• Flour

To start, make sure your pie crust is thawed.  Once it is, begin your filling and preheat oven to 375 degrees.

Peel and core both the apples and pears.  Slice all of the fruit into ~ 1/2 inch slices.  Squeeze the juice of half of a lemon juice over the fruit and then toss with the sugar, cinnamon, salt and nutmeg.

 In a large skillet, melt the butter over medium heat. Add the fruit and cook uncovered for ~15 minutes. (until the fruit softens)   Add flour to the fruit mixture and stir well.  Stir in the vanilla and let simmer for 1 minute more.  Remove from the heat and let it cool completely. (I put mine in the refrigerator to speed up the cooling process)

While the filling is cooling, lightly flour your rolling pin and surface.  Remove 3 disks of dough from the Pappy’s box.  You will use 1.5 disks of dough for the bottom crust and 1.5 for the top.   Cut 1 of the pieces of dough in half and add 1 half to each of the other 2 pieces of dough and combine.  Now you are ready to roll out the bottom crust.  Add a dusting of flour to the dough disk and begin to roll the dough into a 9-10 inch circle. (Remember to roll out in equal directions from the center of the disk.)   Transfer the dough to a 9 inch pie tin and trim any hangings.  Set aside.

Once your filling is completely cooled, add the filling to the pie tin.  Roll out the next dough disk and place on top of the pie.  Again, trim hangings and use to fill tears or gaps.  Discard the rest of the hangings.

Flute the edge of the pie crust with a fork or the pressure of your index finger.   Brush the top of the pie with milk and then with egg.  Cut 6-8 slits in the top of the pie for venting and sprinkle with sugar. 

Bake at 375 degrees on the bottom rack for ~30-40 minutes or until the top is golden brown.  The pie may ooze apple/pear goodness in the oven, so line the rack below with tin-foil or a baking sheet.

Slice and serve warm with vanilla ice cream and a drizzle of caramel topping!

And the next time life hands you pears…make pie!

Indulge.  In Life.  In Love.  In Food.

I’m not sure what has gotten into me lately…but I am loving sweets!  Cupcakes…cookies…ice cream.   I know I know.  I’m the weird one who has had little to no interest in sweets for years.  Throw a bag of cheese curds in front of me and I am a happy girl…but lately, gimmie dessert!  🙂

So tonight, as I cleaned up dishes after dinner I muttered those words, “Let’s go to Dane’s.  I need an ice cream cone.”  Ryan laughed… but he didn’t put up a fight.  Earlier this summer we made our first trip to Dane’s together.  There is something so wonderful about a neighborhood ice cream shop.

Ryan was pumped to find out they have “Cake Batter” twist cones.  I, on the other hand, stuck with a classic.

Mmm…deee-ricious!  How can something so simple be so satisfying? 

As September quickly comes and goes, our nighttime trips to Dane’s will soon come to an end.   If you live in the Iowa City area, stop by and support a well-established business…with awesome ice cream!  Dane’s Drive In Dairy 1430 willow creek court, Iowa City, IA 52246 (319) 354-7400. 

If you are not local to Iowa City, take time this weekend to stop at your neighborhood ice cream shop.   After all, we’re never too old for ice cream!

“Ice cream is happiness condensed.”  ~Unknown

Indulge.  In Life.  In Love.  In Food.

Hello from Nashville!  2 days and 4 flights later, I made it to my destination.  I have to say, it was all worth it.  The MENTOR Mgmt training that I am participating in has been an insightful learning experience.  Having now completed phases 1 & 2, I look forward to the last two sessions.  While the coursework is important, I value most the relationships I have built in the process.  I was blessed with an extremely dynamic group of individuals from around the country.  I haven’t laughed this hard in a long time.  Thank you!  As I head home to Iowa this afternoon, I am thankful.

With that, today I share with you the last post from our trip to the North Shore of Lake Superior.  Like my brother-in-law Cory always says…it feels much more like an ocean than it does a lake!  If only we were within 4 hours driving distance instead of 8….I would be up there every chance I had.  I beg you…make the trip to Duluth and further North on Hwy 61.  This fall would be perfect!   The crashing of water on the rocky shore…the cool breeze through the trees….the crackle of bonfires on the beach…and the transformation of the leaves.  What more could you ask for? 

As I look at this picture and reflect on the time we spent at Grand Superior…again, I am thankful.  I also look at this picture and think to myself, “I love that little dog.”  For all the dog-lovers out there…you understand.  That little dog…Ruby…with her big heart and huge personality…is such an important member of this family.  🙂

Finally, along with the Roasted Tomato Linguine and Buffalo Drummies we enjoyed over the weekend, we were also sure to get in our fruits and veggies.  By now, you are all aware of our obsession with Caprese salad…so before the drive up to Duluth, I went out into my “garden” (potted plants) and harvested a big bowl of grape tomatoes  and fresh basil to take with us.  My plan…to make a caprese-inspired side salad!  It was just our style!

CAPRESE-INSPIRED SIDE SALAD

4 Servings

• 1 bag of Spring Mix lettuce
• 1 pint of Grape Tomatoes, halved
• Fresh Mozzarella, cubed (~1/2 of a fresh ball of mozzarella)
• Fresh Basil, chopped (~5 leaves)
• 1/4 cup EVOO
• 1/2 cup Balsamic Vinegar
• Salt & Pepper

Divide lettuce evenly among serving bowls.  Top with even portions of tomatoes and mozzarella.  Sprinkle with Basil.

In a small bowl, whisk together EVOO, Balsamic Vinegar, Salt and Pepper.  Taste.  If too acidic for your liking, add add’l EVOO.  Whisk well.

Drizzle generously over salad and serve immediately.  A great beginning to a delicious meal at home!

Indulge.  In Life.  In Love.  In Food.

Good Morning America!  Today I am writing you from 27,000 thousand feet…actually, I don’t know how high I am in the air…but that sounds good to me.  🙂   I am in flight to Detroit…on a mission to Nashville.  It seems a little backwards to me but flying out of the Eastern Iowa Airport leaves few options. 

Truth be told, this is my second attempt to make it to my meeting in Nashville.  Yesterday was one of “those” days….those days where you spend the whole day traveling and nothing goes your way…so much so, that you end up back at home.  I will spare you all of the frustrating details, but the long and the short of it:  I flew from Iowa to O’hare only to turn around and fly back to Iowa.  It was all looking good…my flight left on time, arrived early into O’hare, and then…the rest went sour.  We taxied in but there was no gate for us.  So we waited and waited and waited.  When we finally deboarded, my connection flight was..GONE.  And unfortunately for me, United had no plans to rebook me until 2pm TODAY.  A very stressful hour passed trying to find a better option but with no luck, I reboarded and flew home.   I knew the stress and emotion was mounting but I was determined to “keep it together”.  Then in a split second, a nasty flight attendant scolded me for my buckle not being “properly fastened” and the sweet passenger next to me looked at me and said, “It sounds like you’ve had a rough day.”  With that, I buried my head in my hands & had a good cry.  Leave it to me…there was no stopping the tears!  As I reflect on a crummy day, I can’t decide what frustrated me more…the inability for United Airlines and/or O’Hare to get their act together or…to have missed a Packer win against the Eagles & a beautiful Sunday at home with my family.  My guess is the latter. 

The silver lining…I was able to come home and have a late dinner with two of my favorite people…Ryan & Ruby!  I started with a chilled glass of Sauvignon Blanc…I figured I’d earned it…and followed with Caprese Salad & Pasta Pomodoro.  A nice dinner on Sunday night can make anything better! 

It’s true.  Sundays are my favorite day of the week.  A day of relaxation.  A day at home with family.  A day meant for cooking big meals and cozying up for a football game!   There is something especially special about Sundays in fall…well, for those of us who love the game anyway.  I remember the first time I heard the song “Boys of Fall” on the radio.  It was so nostalgic…taking me back to every high school, college, and pro football game I have ever attended.  If you haven’t heard this song, spend 8 minutes and watch this video.  (Notice the guest appearance by my man, Brett!)  

http://www.youtube.com/watch?v=AlXDo5WhQXI 

With the excitement of football all around us, I decided to make a quick easy batch of our favorite chili before I flew out to Nashville (the first time…lol).  I knew it would be comforting for the soul and leave plenty of leftovers for Ryan to indulge in in my absence.   Give it a try at your next tailgate or pre-game party!

SPICY CHUNKY CHILI

4-6 Servings

• 1 lb Ground Hamburger (93/7)
• 1 lb Ground Turkey
• 1 Can of Rotel Hot
• 1 Can of Rotel Regular
• 1 28oz Can of Tomato Sauce
• 1 28oz Can of Petite Diced Tomatoes
• 1 Can of Traditional Chili Magic
• 1 Can of Dark Red Kidney Beans
• Crusted Red Pepper
• Salt & Pepper
• 1 Green Pepper, diced
• 1 Yellow Onion, diced
• Light Sour Cream
• 8oz Co-Jack Cheese, finely shredded
• Green Onion, chopped

Begin by browning the hamburger & turkery with ¾ of the diced onion.  Season with salt, pepper, and crushed red pepper (to your taste).  Once the meat has browned, drain any excess grease.

Add Rotel, tomato sauce, diced tomatoes, Chili Magic, kidney beans, green pepper, and remaining onion to the meat mixture.  Stir well.  Bring to a boil and let simmer on medium-low heat for 30 minutes.  Taste.  Add additional red pepper if needed.  Return to heat and let simmer for an additional 30 minutes.

Divide among bowls.  Top with a dallop of sour cream…a sprinkle of cheese…and a pinch of green onion!

Enjoy!   A Boudreau Family Favorite…

To all of you who join me in the air this week, I wish you fast, easy, stress-free travel!

Indulge.  In Life.  In Love.  In Food.

What a FUN time of year…

The breeze is picking up…the students are back in town…and the evenings are cooling down.  It’s time to open all the windows…cozy up in a sweatshirt…and turn on a college football game.  The fall brings a feeling of excitement and comradery and spirit!  I can’t wait for all of the tailgates, the games, the FOOD, and the post-game celebrations!  I hope you do too….

And while this time of year is an exhilarating one…it also means one thing is certain…fresh Iowa sweet corn season is coming to an end.  So this weekend…take time to indulge in another corn-on-the-cob style dinner.  When January rolls around, you will be wishing you could have just one more nibble of that delicious Iowa Sweet Corn!  🙂

One of my favorite meals is Chipotle Sweet Corn & Tequila Chicken…YUM! 

TEQUILA CHICKEN

4 Servings

• 4 Boneless, skinless Chicken Breasts
• 3/4  Cup EVOO
• 3 Cloves Garlic, minced
• 1 Lime, juiced
• 2 Teaspoons Tabasco
• 3 Tablespoons Tequila
• 2 Teaspoons Fresh Ginger, grated
• Dash or two of Chile Powder
• Salt & Pepper
• 1/2 cup Heavy Whipping Cream
• Fresco Queso, crumbled
• Cilantro, chopped
• 1 Lime, wedged

CHIPOTLE  SWEET CORN

4 Servings

• 4 – 8 Ears of Corn (1-2 per person)
• 1 Stick of Butter, room temperature
• 3-4 chipotle chilis in adobo sauce
• Salt & Pepper to taste

First, prepare the marinade.  Combine EVOO, garlic, lime juice, tabasco, tequila, ginger, chile powder, salt & pepper in a bowl.  Mix well.  Remove and reserve 1/2 cup of the marinade.  Put the chicken breasts and the remaining marinade in a large ziploc bag.  Coat chicken breast well and side aside for ~30 minutes.

While the chicken is marinating, prepare the Chipotle Sweet Corn.  In a small food processor or blender, combine 1 stick of butter, 3-4 chipotle chilis w/ adobo sauce.  Blend until smooth.  Remove butter and set aside until ready to serve.  Fill stock pot with water and bring to a boil.  Boil corn for ~12 minutes.  (If you are a grill master, try grilling your corn instead of boiling.  The added grill flavor is well worth it!)

While the corn is boiling, bring a saucepan up to temp (med-high heat). Add reserved marinade and heavy whipping cream.  Simmer for 3 minutes and mix well.  Set aside.

After the chicken has marinated for a minimum of 30 minutes, preheat the grill to 400 degrees.  Once heated, place chicken on the grill and cook for 3-4 minutes per side or until heated thru. 

Once all of your ingredients are prepped, it is time to plate your meal! 

Divide chicken and corn among plates.  Drizzle chicken with the marinade/cream mixture.  Top with a squeeze of a lime wedge, freshly chopped cilantro and crumbled queso fresco. 

Spread chipotle butter on the Sweet Corn and sprinkle with salt and pepper.  Garnish with a sprinkle cilantro and crumbled fresh queso.  Share with friends…you are ready to eat! 

My mouth is watering.  I promise you…the flavors in this simple dinner are fabulous!  Enjoy!

Indulge.  In Life.  In Love.  In Food.

So it is Wednesday huh?  Somehow…yesterday still feels like it was Sunday…and today still feels like Monday!  🙂

As we all scramble to do 5 days worth of work in 4…I understand that whipping up dinner might be harder than usual.  Heck…if you are like me, you are even spending some of those 4 nights in a hotel room!  So for the few nights you have at home this week, I wanted to share with you a great salad that one of my girlfriends shared with me.

My friend Sarah is the friend that is always thinking of others…sending short notes on Facebook, a brief text here or there, or a hand-written card just to say, “I’m thinking of you”.  She is the girl that everyone calls, “Mom” (thank goodness I am not the ONLY one with that nickname)…and the girl who will listen to you…cry with you…and laugh with you.  Finally, no matter the circumstance, she is the friend who will always remind you to trust the Lord with all of your heart.  Thank you Sarah…for being one of my friends and for pointing me in the right direction when I need it most.   Below is my favorite picture of Sarah and her husband Matt!

Thank you for sharing a new recipe with us on our July Girls Cooking Night, Sarah!

SARAH’S SPINACH SALAD

4-6 Servings

• 1 bag of Spinach
• 1 Red Pepper, sliced
• 1 Green Pepper, sliced
• 1 Yellow Pepper, sliced
• 1 Small Cucumber, peeled and cubed
• Garlic and Herb Goat Cheese, crumbled
• Kraft Caesar Vinaigrette Dressing

Divide spinach among bowls.  Top with peppers, cucumber, and cheese.  Finish with Caesar Vinaigrette Dressing! 

“I can do all things through Christ who strengthens me.” ~Philippians 4:13

Indulge.  In Life.  In Love.  In Food.