Snack Like a Southerner: Springtime Cobb Salad



4 to 6 slices bacon
12 asparagus spears, woody stems removed
1 head butter lettuce, leaves removed
1/2 cup marinated artichoke hearts
4 radishes, thinly sliced
2 large eggs, hard boiled and sliced
1 avocado, sliced
4 ounces gorgonzola cheese, crumbled
Crispy Garlic Chickpeas-
1 (14-ounce) can chickpeas, drained, rinsed and patted dry
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Honey Lemon Vinaigrette-  
1/4 cup apple cider vinegar
3 tablespoons lemon juice
2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

Step One:
"Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and until the fat is rendered, then place the bacon on a paper towel to drain any excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet."

Step Two:
"Add the asparagus to the skillet and toss to coat. Season it with a bit of pepper and cook until slightly tender but a crispy remains, about 3 to 4 minutes."

Step Three:
"Preheat oven to 425. Place the chickpeas on baking sheet and drizzle with olive oil. Season with garlic, paprika, salt and pepper, tossing to coat well. Roast for 15 minutes. Shake around. Roast for another 15-20 minutes."

Step Four:
"In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!"

Step Five:
"Build your salad! You can chop your lettuce if desired, but I love the pieces of butter lettuce and how soft they are. Season your lettuce with some salt and pepper, this is key. Add your bacon (crumbled or strips, whatever you prefer), asparagus, artichokes, radish, eggs, avocado and chickpeas. Drizzle on your dressing and finish with crumbles of gorgonzola."

Step Six:


Snack Like a Southerner: Texas Sheet Cake


-2 cups flour
-2 cups sugar
-1tsp baking soda
-1 cup butter
-1 cup water
-1/2tsp salt 
-1/2 cup sour cream
-2 eggs
-5tbsp unsweetened cocoa powder

-5tbsp unsweetened cocoa powder
-1/2 cup butter
-4 cups confectioner's sugar
-1tsp vanilla extract
-6tbsp milk

  1. "Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan."
  2. "Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended."
  3. "Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean."
  4. "For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake." (all recipes)
  5. Enjoy!