Good Life, Good Food: Chef Bud and Strawberry Spinach Salad, Cinnamon Roll French toast

Strawberry Spinach Salad


1 Tblspn poppy seeds

½ C sugar

½ C extra virgin olive oil

¼ C white vinegar

¼ tsp McCormick paprika

¼ tsp Worcestershire sauce

1 Tblspn fresh minced onion

10 oz spinach, rinsed, dried and torn in to bite size pieces

1 qt Driscoll Strawberries cleaned, hulled and sliced

¼ C almonds, toasted

4 slices Hormel jalapeno bacon, cooked and crumbled


In a bowl whisk together the poppy seeds, sugar, extra virgin olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving. When plated garnish with jalapeno bacon crumbles for a spring time salad with fresh and spicy layers of flavors to please your brunch or dinner guests! Enjoy!

Cinnamon Roll French toast


4 ea cinnamon rolls, baked and split in half

2 ea eggs

1/3 C heavy cream

4 ea breakfast sausage in a patty or 8 strips of cooked bacon

2 Tblspn butter

4 ea large eggs

2 Cups maple syrup


In a shallow pan or bowl, whisk together the 2 eggs and heavy cream. Place halved cinnamon rolls in the mixture and let soak. While split rolls are soaking, warm your griddle or skillet over medium high heat and coat with butter. Add cinnamon rolls and grill until golden brown. Add some more butter and fry an egg for each cinnamon roll. Cook the egg in your favorite style, including scrambled.

To serve, place half of the cinnamon roll on a plate, top with cooked sausage patty or bacon then an egg. Top with the upper part of the cinnamon roll, while warm spread butter on the top cinnamon roll and then drizzle with syrup. This is a wonderful brunch dish, served hot with the cinnamon and syrup flavors bursting out of this dish! Enjoy!