Asparagus and Smoked Cheddar Quiche

I have a thing about smoked cheese. I absolutely love it! However, it wasn't until recently that I discovered that some smoked cheeses are "processed cheese product." They can't  even label it cheese, they have to say cheese product.  Well that was a big turn off and a big no no in my book as we have spent the last few years trying to eliminate processed foods from our diet.

Luckily I live close enough to a Trader Joe's and a Whole Foods Market, both of which have great cheese sections.  On a recent trip to WF, I scored some smoked white cheddar that I could not wait to try!!  Cheddar is probably my most favorite smoked cheese. I don't remember how I decided what I would use it for, I think it was because asparagus was on sale that week (see mom I don't spend every penny on expensive food!!).

Anyway cheese, asparagus, eggs, it just made sense.  This quiche was delicious. I think the only thing that could have made it any better would have been if I tossed in some leftover Easter ham.

So since Easter is this weekend and you may have a day or two off, make this for Sunday brunch. And invite someone special over to share it with. Have a sacred day!

Asparagus and Smoked Cheddar Tart

1 cup flour

6 Tbsp. butter, cubed

1/2 cup smoked cheddar, finely grated

5 eggs

3/4 cup milk

1/2 cup smoked cheddar, grated

about half a bunch tender green asparagus stalks, washed and trimmed

pinch of salt and freshly cracked pepper

 

Put flour and cubed butter into a food processor with a chopper blade and and blend until it resembles a coarse meal. Add the grated cheddar pulse the food processor just a couple of times to incorporate. Add 3 tablespoons cold water and mix until it forma a dough ball. Do not over-process. Alternatively you can make the pastry by putting the flour in in a mixing bowl and cutting the butter in with two knives.  Add the cheddar, kneading to incorporate then add the water and knead until the pastry comes together to form a ball. Knead just until it comes together, do not over work the dough.

 

Wrap the dough in plastic wrap and chill for 5 minutes.  Meanwhile, butter a tart pan and preheat oven to 350 degrees F.

 

Lightly dust the work surface with flour, roll out the pastry and press it in the tart pan. Using the tines of a fork, poke holes all over the tart shell.  Bake for 20-25 minutes.

 

In a mixing bowl, whisk eggs, milk, salt and pepper.  Sprinkle half of remaining cheese on the bottom of the tart shell.  Layer asparagus then pour egg mixture into the shell.  Top with other half of remaining cheese.

 

bake 30-35 minutes, or until eggs have set.

 

 

 

SOURCE: What's For Lunch Honey?

 

 

Sweet Potato Peanut Butter Muffins

So, I had these sweet potatoes sitting in my pantry a while back and I accidently knocked one of them to the ground and it split!  Instead of just tossing it or throwing it into the fridge forgetting about it until it was moldy and THEN tossing it, I decided to cook it up right away and make something. 

I can't really remember what I had planned for them.  Soup maybe or my other favorite muffin?  I don't know, but I came across this recipe from Minimalist Baker (who has amazing pancake recipes by the way) and just could NOT resist making these muffins.  Plus, I had a fresh batch of peanut  butter in the cupboard just screaming to be used.

These muffins totally rocked my world!! Who would have ever thought to combine sweet potatoes and peanut butter? My kids weren't huge fans but since the recipe only makes a dozen, eat a few fresh and throw the rest in the freezer and grab one one your way out the door in the morning.


Sweet Potato Peanut Butter Muffins
2 Tbsp. coconut oil
1/3 cup sucanat (or sugar)
1 cup sweet potato puree
1 egg
1/2 cup greek yogurt
1/2 cup milk (I used coconut milk beverage)
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 cup oat flour (grind whole oats in blender)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/4 cup natural or homemade peanut butter

*If you want to make the recipe vegan, just replace the egg with a flax egg (1Tbsp. ground flax + 2.5 Tbsp. water), omit the yogurt and increase non-dairy milk to 1 cup.

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together coconut oil until light and fluffy; about a minute.  Add sugar and whisk again.  Add the sweet potato, egg, yogurt, milk and vanilla.  Whisk until completely incorporated. 

In a separate bowl, combine the dry ingredients.  Add the dry ingredients to the wet and gently stir until just combined. 

Line a muffin pan with paper liners.  Using a large scoop divide batter evenly between each muffin well.  Drop a teaspoon of peanut butter into the center of each  muffin and swirl with a toothpick.

Bake 15-18 minutes, until tops are golden.  Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.


SOURCE: Slightly adapted from Minimalist Baker

Sauteed Brussels Sprouts with Rosemary and Pine Nuts

. 

I don't even think I liked brussels sprouts until this last year.  Actually not sure I even tried them until then to be honest with you. I don't know what brought on the change, I think I may have gotten them in my bountiful basket once and had to figure out how to use them. 

They sort of became my "aha", just like cabbage was a while back,  and I have been in love with them ever since.  I love them halved, shredded, raw or cooked.  And they are so healthy for you!!

This is my current favorite way to eat brussels sprouts.  Shredded, sauteed with a little sprinkle of this and that and voila! you have yourself a delicious salad.  My husband isn't a fan of rosemary, but I got him to try and he even liked them!!


Sauteed Brussels Sprouts with Rosemary and Pine Nuts
1 lb. brussles sprouts, woody ends trimmed, outer leaves discarded
olive oil
salt/pepper
1 - 1 1/2 tsp. dried rosemary
1/4 cup pine nuts
grated Parmesan or Asiago cheese

Prepare brussels sprouts, then thinly shred them by either using a sharp knife, mandoline slicer or a food processor. 

In a large frying pan, heat a generous drizzle of olive oil on medium high heat.  Add shredded sprouts and toss to coat, then add rosemary.  Saute only about 3-4 minutes, tossing frequently to prevent burning.  The last 30-60 seconds, add in the pinenuts and saute.  Remove from heat, add salt and pepper to taste. Top with fresh grated cheese.

Serve warm or room temperature.

Pasta with Broccoli Pesto

 

This is what I like to call dinner on the fly! It practically takes as long to make as the pasta takes to cook!  My kind of meal. 

My kids have been such picky eaters lately that things have been pretty simple around here.  I remembered I had pinned this recipe about 5 minutes before I started making it. My kids are pretty good about eating pasta, as long as it's pretty plain, and broccoli is one of our go-to veggies, so this is pretty much a win-win right!!

I love that this is so simple yet tasty! I'm thinking we need to bring this to the dinner table a little more often!

Pasta with Broccoli Pesto
1 lb broccoli (about 2 large crowns)
1/2 lb. pasta (I used bow ties)
2-3 Tbsp. olive oil
1/4 cup finely diced onion (about 1/2 a small onion)
3 cloves garlic, minced
pinch red pepper flakes
1 tsp. salt
1/4-1/2 cup heavy cream (can substitute greek yogurt, or canned coconut milk)
freshly ground black pepper, to taste
grated parmesan cheese

If you are super short on time, bring two pots of water to a boil, one for the broccoli and one for the pasta.  Otherwise you can cook the broccoli first in the same water used to cook the pasta. 

Chop broccoli into florets, including stalks.  Use a vegetable peeler to shave off the outer skin of the stalk.  Toss in boiling water and cook only about 3-4 minutes, until fork tender. If using two pots, toss the pasta at the same time, otherwise, remove broccoli and drop pasta and cook according to package directions.

Drain broccoli and return pot to stove.  Add olive oil and saute onion until tender and translucent, about 5-6 minutes.  Add garlic, red pepper and broccoli the last 30 seconds of cooking.  Transfer mixture to a blender and pulse until desired consistency, adding cream as needed.  You can also add some pasta water to thin it out a bit, but not too much.

Return mixture to pot and simmer another 2-3 minutes.  Taste for seasoning and add salt and pepper to your liking.

Drain cooked pasta and pour into a large serving dish.  Add broccoli sauce over and toss to coat evenly.  Grate parmesan cheese over the top for serving.


SOURCE: Annie's Eats

Pizza Sorrentina

I almost feel silly calling this a recipe (rather than a list of ingredients) for the pizza above unless you count the pizza dough, because it's so easy!  At first glance, the basil and lemon combination caught my eye, but then I saw the recipe called for smoked mozzarella rather than just fresh and I was completely SOLD!  I searched high and low for the smoked mozzarella but finally found it at Trader Joe's in Salt Lake City.  I'm sure there might have been somewhere slightly closer that had the motz, but hey, any excuse to go to Trader Joe's and I'm there!

The story behind this pizza is pretty cool.  The story/recipe was run in the Wall Street Journal and is served at Keste Pizza & Vino in New York City's West Village. The pizza was invented by the daughter of a great pizza maestro in Naples, Italy.  She created it for her mother, who loved lemons. It gets it's name, Sorrentina, from the town Sorrento, which is known for it's lemons.  

This pie is deceptively delicious and you will love every bite.  The bites of smoky mozzarella are cut by the bright and tart flavors of the basil and lemon. A perfect balance.

Pizza Sorrentina
Notes: I did not use the recipe for the pizza dough from the article in the WSJ because it called for a specialty flour (00 Caputo) and I didn't have 8 hours for it to rise.  I did use a slightly adapted version of my favorite pizza dough, which still turned out wonderfully.

For the dough:
1/2 cup whole wheat flour
3 1/2 cups all-purpose flour (I used bread flour)
2 tsp. salt
2 tsp. sugar
2 tsp. active-dry yeast
2 tsp. olive oil
1 1/2 - 1 2/3 cups warm water

For the toppings:
1 lemon, very thinly sliced
3 ounces smoked mozzarella
10-12 fresh basil leaves
olive oil, for drizzling

To make the dough, place the dry ingredients in a stand mixer fitted with a dough hook.  Make a quick pulse to combine, then add the oil and water.  Mix until dough is firm and smooth, 5 minutes or so, but still slightly tacky to the touch.

Divide the dough into 3-4 balls and place on an oiled cookie sheet (you may need more than one). Rub the dough balls with oil and cover lightly with plastic wrap. Let the dough rise until doubled in bulk. During the last half hour preheat pizza stone in a 450 degree F oven. You can also use an inverted baking sheet, which doesn't need to preheat.

Soak lemon slices in water for 15 minutes, then pat dry.

To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface (either parchment or a pizza peel). Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flat bread. The outer portion should be a little thicker than the inner portion.

Layer cheese over the top of the dough, leaving  about a 1-inch border.  Arrange lemon slices and tuck in basil leaves. Drizzle olive oil over the top, brushing around the edges.

Slide pizza into oven onto baking stone. If using parchment, no need to slide pizza off parchment onto stone, just slide it on there with it.  Bake 8-10 minutes, until puffy and golden. Remove pizza and repeat with remaining dough.


SOURCE: WSJ: Pizza With a Twist via Alexandra's Kitchen, dough adapted from Todd English's The Fig's Table.

Pink Grapefruit Smoothie

Just like my salads, I like to change up the smoothies I drink every once in a while. I especially love to add fruit in season, just like these grapefruit. They actually came from my grandmother's tree in Arizona, so they are nice and fresh.

Smoothies are like a blank canvas, you can put practically whatever you want in them.  This is one of my favorite kind of combos, strawberries and citrus. If you have girls they'll go gaga over the pink color, but the flavor is pretty great too. I'm usually a lunch smoothie drinker, but this would be great for breakfast as well.  A lot of times I throw in some greens as well; a couple of kale leaves or a handful or two of spinach or even a little of both! (update 3/20/14: I've been adding a little bit of cilantro with my greens in this smoothie; so complimentary and fresh!)


Pink grapefruit smoothie
1/4 cup almond or coconut milk
handful of ice
1 orange, peeled
juice of 1 whole grapefruit
1 cup frozen strawberries
1/2 frozen banana
Greens, optional (2-3 leaves kale or 2 large handfuls of spinach)
1/4 cup cilantro (optional)
1 Tbsp ground flax seed

Place ingredients in blender in order listed and blend until smooth.  Add water, if desired.

Strawberry-Basil and Goat Cheese Panini

Ha! I told you this week's menu was going to be easy and it doesn't get much easier than basically a grilled cheese sandwich.  I think I had to make this one while holding my 16-month-old on my hip since she has been refusing to let me put her down during her waking hours.  I don't blame her though, when I'm sick, I just want my mommy to hold me too!

I'm really easing into spring with this sandwich, can you tell I can't wait for it to be here already!!!  Strawberries, basil and balsamic are an awesome combo and kind of reminded me of this pizza, which I absolutely adore.  Although strawberries aren't quite in season yet here, I haven't had any problem finding them at the grocery store.


Strawberry-Basil and Goat Cheese Panini
serves 4

8 slices whole grain artisan bread
4 oz goat cheese
about 16 large basil leaves
fresh strawberries, sliced (about half a 1 lb. clamshell)
butter

Honey Balsamic Dipping Sauce
1/4 cup balsamic vinegar
3 Tbsp. honey

Butter the outside of each slice of bread.  Place two slices of bread  next to each other, insides facing up.  Spread about 1/4 of the goat cheese on the bread, dividing it evenly between the two slices. On one slice of bread, layer sliced strawberries, to your liking, and about 3-4 large basil leaves across the top of the goat cheese.  Place remaining slice of bread on top. 

Cook in preheated frying pan on each side until golden brown.

Cut sandwich in half and serve warm with honey balsamic dipping sauce.


SOURCE: Cookie + Kate

Menu Plan Monday Week 11 (2013)

Well, I debated posting my weekly menu this week.  My kids have been sick and still aren't better.  That means their meager appetites are probably going to continue for a while yet and they won't be eating anything I would make, that's for sure.  They'll probably live off toast and ice water for another couple days, so I guess I could be off the hook. But I don't want to be eating just bread and water so I'll be keeping it simple for us all around.  The menu will just be in list form this week, in no particular order, and I've thrown in a couple extras for lunches and such.

 

 

 

Menu Week 11 (2013)

Strawberry-Basil and Goat Cheese Panini

 

Harvest Grain and Spinach Salad with Sun-dried Tomatoes and Cashews

 

Asparagus and Pepper Wrap with Tomato-Basil Lentil Hummus (leftover)

 

Lemon-Basil Pizza with Smoked Mozzarella, Salad

 

Wild Rice Stuffed Acorn Squash, Grilled Tilapia

 

Pasta with Smoked Almond Pesto, salad

 

Aspaparagus and Smoked Cheddar Frittata, fresh fruit

 

Sweet Potato and Lentil Soup

 

White Bean Burgers with Basil Aioli, salad

 

Balsamic Honey Pulled Pork Sliders, cabbage slaw

 



Chicken Meatball Subs

This is one of the oldest recipes on the blog and I figured it was time for a facelift! Almost every time I ask my husband for help with the menu, he suggests making these meatball subs. Now I don't give in all the time, but this last time he suggested them they sounded irresistable!! I couldn't wait to make them again.

I have changed the way I prepare and serve the subs. Where I used to buy the big sub rolls and make huge meatballs, I now make my own smaller rolls, from this recipe, and much smaller meatballs. A smaller sub is still very filling but also leaves room on my plate for a nice big salad.



Chicken Meatball Subs
For the meatballs:
1 1/2 pounds ground chicken
1 Tbsp. grill seasoning blend (like Montreal)
1 large egg
1 cup finely grated Parmesan cheese
1/2 cup panko bread crumbs
1/4 cup chopped fresh basil leaves

For the sauce:
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
salt and pepper to taste
8 to 10 leaves fresh basil, shredded, plus more for garnish
4-6 sub rolls
sliced provolone cheese


Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, parmesan, bread crumbs, and basil. Mix by using your hands and squishing it through your fingers until everything is incoroporated.

To make meatballs scoop out mixture with a muffin scoop and place on a baking sheet lined with a silicone baking mat. Flatten slightly (so they don't roll off your bun!) You could also use a cookie size scoop if you want smaller meatballs (say kid-size).

Bake meatballs about 15 minutes, until golden and firm.

While the meatballs bake, heat a medium skillet over medium heat. Add a good drizzle of olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil.

Once meatballs are finished cooking, simmer them in the sauce a couple of minutes.

Cut sub rolls and lightly toast under broiler. Fill the toasted sub rolls with meatballs and sauce. Top each with a slice of provolone and return to broiler to melt the cheese until golden.  Garnish with extra basil, if desired and serve warm, with remaining sauce, for dipping.


My Notes:
-I don't usually buy ground chicken, but make my own. Simply cut your chicken breasts in thirds or fourths and put them in a food processor fitted with a chopper blade and chop until "ground."
-I use my homemade burger bun recipe to make to make the sub rolls. I use about 3 ounce balls of dough and shape them long like a hot dog bun.


SOURCE: Rachael Ray

Tomato-Basil and Spinach Risotto

 

My oh my what a week we have had here!  I started the week of getting sick then the following days were met with each of my children getting sick as well my husband!  Needless to say, I  don't think I have been out of my pajamas more than one day this week.

Anyway, I did manage to get away for a quick trip to my favorite grocery store earlier in the week.  They sell the most beautiful fresh basil there and I just can't leave the store without some everytime I go! 

It turns out the fresh basil was the perfect thing to compliment this delicious risotto.  I loved having something quick and easy to throw together, dressing it up with fresh tomatoes, spinach and basil, making the flavor pop! 

Tomato-Basil and Spinach Risotto
1 1/2 cups chicken broth
1 1/2 cups water
1 Tbsp. butter
1/4 cup onion, finely minced
1 garlic clove, minced
3/4 cup arborio rice
1/4 cup white cooking wine
2 vine-ripened tomatoes, seeded & chopped
2 cups baby spinach, roughly chopped
handful torn basil
1/4 cup freshly grated parmesan cheese

Bring chicken broth and water to a boil in a small saucepan.  Reduce heat to low to keep warm during cooking.

In a large skillet, melt butter over medium heat, then add onion and saute until translucent; about 4-5 minutes.  Add garlic and saute for about 30 more seconds.

Add rice and stir to coat in the butter.  Let saute a minute or two until rice starts turning opaque, then add cooking wine and stir.  Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/2 cup of the warm broth.

Continue adding broth, about 1/2 cup at a time, stirring frequently and waiting for it to be absorbed before adding more. When there is not much broth left, taste the risotto to see if it needs to continue cooking longer. It should take about 20-25 minutes to finish and you may or may not need all the stock. Don't worry about using it all if the risotto is done.
When risotto is finished cooking, remove from heat and add the cheese and spinach.  Stir to allow cheese to melt and spinch to wilt slightly.  Add the tomatoes and basil, gently stirring in.  Taste for seasoning and add salt and pepper as necessary.

Serve warm and garnish with grated parmesan cheese and fresh basil, if desired.


SOURCE: Iowa Girl Eats

Menu Plan Monday Week 10 (2013)

Wow did this week fly by ever so fast!  I can't believe it's the start of a new week in the morning.  I don't know if I'm ready for it.  I woke up feeling a little sick like the flu.  Thank goodness today was Sunday because I stayed home in my pajamas ALL day and my husband took care of the kids while I took a nap.  

Looking back at the menu from last week, I thought I did better...but looks like I only got through half.  I think I've come to realize I just get so lazy on the weekends!!  The kids are home, everybody makes a mess and I just have no desire to be in the kitchen (well, sometimes). It doesn't help that I started getting sick again...blahhhh!!  Thankfully we have warmer is on it's way this week and we can get back into the swing of things with everybody healthy and happy!!

Dinner Menu Week 10 (2013)
Monday
Spaghetti
cheesy  pesto bread
steamed broccoli
Italian Salad

Tuesday
Chicken Parm Meatball Subs
leftover Italian Salad and broccoli

Wednesday
Ravioli with Gorgonzola Cream Sauce (I know this has been on the menu a lot and I actually HAVE made it, just never lasts long enough to take a picture! Maybe this time).
sauteed brussels sprouts with rosemary and pine nuts

Thursday
Homemade burgers and buns
veggie tray
steak fries

Friday
Pizza-The girls always ask for cheese; the "adult" pizza is yet to be determined since I can't make up my mind!
salad

Saturday
leftovers

Sunday
Balsamic and Honey Pulled Pork Sliders
Cabbage Slaw/veggies for kids


On the side:
Rye bread
French loaf
Strawberry-basil Panini
Pink Grapefruit Breakfast Smoothie (my new fave!!)
Cranberry-Orange Pancakes

Chocolate Dipped Orange Shortbread Cookies

It's Saturday and you know what weekends are good for?  Saturdays are good for sleeping in.  They're good for eating a stack of nice fluffy warm pancakes with chocolate chips, of course, and a healthy drizzle of syrup (cause if it's during the week, we eat the whole wheat variety with very little syrup, haha). Saturdays are also good for long walks, cartoons, playing at the park and taking on a new baking project!

I love to spend my weekends in the kitchen trying new things; things I wouldn't normally attempt during the week with schedules and early mornings and such.  It just so happens that these cookies were one of those baking projects I got to play with a few weeks ago. And it was so fun!

Did you know you could make your own candied citrus?  It is actually pretty easy and most of the effort that is involved is waiting. Orange is probably my second favorite citrus, with lemon being first.  But orange and dark chocolate is a combination I cannot resist!!

These little shortbread cookies are simply to die for and worth every bit of effort that go into them!  Although not difficult to make, mostly what you need in making these is TIME!  So clear out your Saturday and make some room for this delicious treat.


Chocolate Dipped Orange Shortbread Cookies
1 cup (2 sticks) unsalted butter (room temperature)
1/2 cup powdered  sugar
2 cups all-purpose flour
1/2 tsp.  salt
1 cup candied orange peel (chopped), recipe below
zest of 1 orange
1 Tbsp.  orange juice
1/2 Tbsp.  vanilla extract
8 ounces dark chocolate (chopped)

 

In a mixing bowl fitted with a whisk attachment, cream the butter and the sugar.  Add vanilla, orange zest and juice and mix to combine.  Remove whisk attachment and replace with paddle attachment.  Add flour and salt and mix until it starts forming larger clumps. Fold in candied orange peel.

 

Form the dough into a log, wrap it in plastic and let it chill in the fridge for at least an hour.

 

Cut the log into 1/4 inch thick slices and place on a parchment lines baking pan with one inch of space between them. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 15-20 minutes. Cool completely (or they will be too fragile to dip!!).

 

Melt the chocolate in a double boiler or in a microwave-safe bowl in 30 second increments on half power.  Stirring after each increment.  

 

Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.

Candied Orange Peel

3 oranges

2 cup water
2 cups sugar, divided

Cut the top and bottom from the orange, then cut the peel each orange into 4 vertical pieces and remove from orange in one piece. Cut the peel into thin strips.

Bring a pot of water to boil, reduce the heat to medium and cook the peels in boiling water for 15 minutes, drain and rinse.

Bring 2 cups water and 1 cup of the sugar to a boil over medium heat in a sauce pan. Add the peel, reduce the heat to medium-low and simmer until the peels are tender, about 45 minutes.

Drain and toss the peels in the remaining 1 cup of sugar. Note: You want to drain the orange peels well. If you just throw them straight from the syrup into the sugar, the sugar will clump up.

Place the peels on a cooling rack and let them sit until the coating is dry, anywhere from 24-48 hours.


SOURCE: Closet Cooking

Kale, Fennel and Grapefruit Salad

This salad was like a breath of fresh air.  It was something else that I made while I was staying at my parent's a while back, along with those delicious Lentil Veggieballs.

I know I've said before I like to eat a lot of salads but if I don't change it up every once in a while, I get a little bored. This is a simple, quick to throw together salad, using just a few seasonal ingredients.  If you're looking to change it up too, try this one out!


Kale, Fennel and Grapefruit Salad
For the salad:
1 bunch of kale, torn into bite sized pieces
1 grapefruit
1 head of fennel thinly sliced or shaved on a mandolin
2-3 dates, pitted and chopped
¼ cup slivered almonds
¼ cup mint leaves

For the dressing:
2 Tbsp. rice vinegar
1 tsp. honey
2 Tbsp. olive oil
¼ tsp. salt

Combine all the ingredients for the dressing in a small bowl and whisk to combine.

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

Place the kale and fennel in a large bowl and drizzle with a few tablespoons of the dressing. Season with salt and pepper.

Add the grapefruit and dates and toss gently to combine. Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.


SOURCE: Bliss

Asparagus and Pepper Wrap with Tomato Basil Lentil Hummus

 

I know hummus is pretty popular and healthy and I have even made a few versions of it myself.  I don't know what it was about it but I just couldn't fall in love with it, although I really, really wanted to, it was not my favorite thing to eat. 

 

Then I stumbled upon hummus with a totally different flavor profile; tomatoes and basil.  Well,  I was sold at basil, I didn't even care what else was in it.  Turns out this was absolutely delicious .  The original recipe had a white bean base instead of chick peas, but when I went to make it, what do ya know, the can I thought was in my pantry was not!  So I quickly improvised and cooked up some lentils and used that as a base instead and I couldn't have been happier.

 

I made the hummus for my lunch wrap early last week and got to nibble on the leftovers the next few days after that. So yummy!  I used sweet baby bell peppers. carrots and asparagus, along with the fresh baby spinach, but you could use whatever veggies you had on hand.

 

 

Asparagus and Pepper Wrap with Tomato-Basil Lentil Hummus

For the hummus:

3/4 cup uncooked lentils + 1 1/2 cups water

1 cup loosely packed fresh basil leaves

1/3 cup sun-dried tomatoes (feel free to use oil-packed from the store)

1/3 cup water

2 tbsp.balsamic vinegar
Juice from ½ of a lemon (about 2 tablespoons)
2 cloves fresh garlic, chopped
1/4 tsp.onion powder
1/4 cup extra-virgin olive oil

For the wrap:

any kid of flat bread or wraps

sweet bell peppers, thinly sliced

thin, tender asparagus (blanch 1-2 minutes in boiling water then chill, if desired)

carrots, thinly sliced

fresh baby spinach

 

Rinse and sort lentils and place in  a small pot.  Add water and bring to a boil.  Cover, reduce heat and cook about 15-20 minutes (the older the lentils, the longer they will take to cook). When lentils are finished cooking, drain and allow them to cool.  Once cooled, place them in a blender or food processor with a chopper blade.

While the lentils are cooking, place sun-dried tomatoes in a shallow pan and cover with water.  Boil about 5 minutes.  Remove from heat and cool.  Use the water as part of the 1/3 cup called for in the recipe.  Add more as needed.

Add tomatoes to the lentils, along with the rest of the ingredients and blend until smooth. Store in an airtight container.

To assemble wrap, lay flatbread out on counter and spread hummus on the inside.  layer with baby spinach and veggies.  Roll up and enjoy!

 

 

 

SOURCE: Adapted from Perry's Plate



Menu Plan Monday Week 9 (2013)

Ohhh, I stayed up way too late last night so my brain is kind of foggy today as I put my menu together for this week.

My kids kind of had a rough week in terms of eating dinner this week.  They are kind of coming off of a very picky phase and still won't eat much else other than ramen and peanut butter. I mean, they ate the spam my husband bought to make sushi, nasty stuff if you ask me (the spam not the sushi), but they don't eat the deliciously healthy and tasty soup I lovingly make for them.  Whatever, I don't get it.  Some days I engage in the battle and make them eat or at least taste the healthy dinner I have prepared, other days I walk out of the kitchen and let them fend for themselves.  I do believe that sitting down as a family to eat a healthy dinner is worth fighting for so I guess I'll keep chugging along...maybe one day it will take!

Dinner Menu Week 9 (2013)
Monday
Chicken and Zucchini Enchiladas with Chile Verde
Mexican Slaw

Tuesday
Coconut Curry Noodles w/ Veggies

Wednesday
Black Bean Chili
leftover Mexican Slaw
Cornbread

Thursday
Balsamic and Honey Pulled Pork Sliders
Salad

Friday
Ravioli with Gorgonzola Cream Sauce
Roasted Brussels Sprouts

Saturday
Spaghetti
steamed broccoli
Cheesy pesto bread

Sunday
Leftovers (AKA fend for youself!!)

Pesto Parmesan Scones

I told you I was obsessed with scones lately.  I rarely ever make savory scones, but I needed some dippers for my tomato soup and these seemed to fit the bill.  I mean who wouldn't want to pair tomatoes with basil and parm??  Delicious. 

I was a little nervous straying from my basic cream scone recipe that I LIVE by.  But after a little tweaking, I think these came out perfect.  And just to be different I made them square, but go ahead and make them in a circle or triangle or whatever shape you want.  You won't want to resist their deliciousness!

Pesto Parmesan Scones
2 cups flour
1 Tbsp. baking powder
1/2 Tbsp.  sugar
1/2 tsp. salt
1/4 tsp. pepper
5 Tbsp. cold butter, cut into pieces
1 cup buttermilk
1/4 cup pesto
1/3 cup freshly grated parmesan cheese

Preheat oven to 425°F.

Place flour, baking powder, sugar, salt and pepper in large bowl or work bowl of a  food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Put mixture into a mixing bowl.  Add buttermilk, pesto and parmesan cheese.  Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a rectangle and cut into squares.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.


SOURCE: Adapted from How Sweet It Is and Smitten Kitchen

Lentil Veggieballs with Lemon Pesto Dipping Sauce

A couple weekends ago my girls and I stayed with my high school aged sister for an extended weekend while my parents were out of town.  While discussing what to make while I was there I happened to come across these lentil "veggieballs" and decided to ask my sister if she even liked lentils.  When she replied whole-heartedly that she loved them I knew I would be in good company if I made these, so on the menu they went!

 I'm so glad we decided to try them, they were delicious.  And the lemon pesto...wow!  Lick the plate good.  Such a great condiment for the lentils.  These veggieballs are great served warm, along side a nice dinner salad.


Lentil Veggieballs in Lemon Pesto
For the veggieballs:
2 cups cooked lentils, cooled
2 eggs, lightly beaten
1 large carrot, diced
1/2 onion, diced
3/4 cup Ricotta cheese
1/4 cup fresh grated parmesan cheese
1 clove garlic, minced
1/2 tsp. fennel seed, crushed
2 Tbsp. finely chopped fresh parsley
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
2/3 cup breadcrumbs

for the lemon pesto sauce:
1 clove garlic, minced
1/4 cup pinenuts
zest and juice of one lemon
1/2 tsp. Sea Salt
1 cup packed basil leaves
1/4 - 1/3 cup olive oil
2 Tbsp. grated parmesan
2 Tbsp. water to thin

Wash 1 cup dried lentils then place them in a saucepan with 2 cups water and bring to a boil.  Reduce heat, cover and let simmer for about 20-30 minutes, until tender.

In the meantime, prepare the pesto by combining pesto ingredients in a food processor with a chopper blade.  Process untiil smooth, adding oil or water as necessary to desired consistency.  Scoop out into a containter with a tight fitting lid and set aside.

Heat a drizzle of olive oil in a medium-sized frying pan.  Add onions and carrots and saute over medium heat until tender. Remove from heat and allow to cool. 

Once lentils, onions and carrots have cooled, place them in a food processor with a chopper blade and process until smooth and well combined.  Remove to a mixing bowl and add the rest of the ingredients.  Stir until well combined.

Preheat oven to 400 degrees F.  Make balls by using a small scoop to scoop out lentil mixture.  Place closely together on a baking sheet.  Brush with a little olive oil then place them in the oven and bake for about 15-20 minutes, or until slightly golden.  You can turn them half way so both sides are a littl golden, but I didn't.

Serve warm with lemon pesto.


SOURCE: Slightly adapted from Sprouted Kitchen

Almond Joy Cookies

Chocolate and coconut are two of my favorite flavors, especially when paired together.  When they came together in this cookie, it was pretty much cookie nirvana for me.  Now I have my other two favorites.  THIS CCC was my first love, then along came THIS one, which I could not get enough of for like ever!!  But, I think these Almond Joy Cookies have earned their place in my top three...and I don't think they are going anywhere.

These cookies are both chewy and a little crunchy, the best of both worlds! I used coconut oil as part of the fat which not only gives it that little crunch on the outside but lends more nutrition than butter (not that I'm trying to make a "healthy" cookie here though).

If you like chocolate and coconut, this is the combo for you!!

Almond Joy Cookies
1/2 cup  butter, softened
1/2 cup virgin coconut oil (it will have a slight coconut scent and flavor)
1 1/2 cups sugar
2 eggs
1/4 tsp. almond extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened shredded coconut
1 cup dark chocolate chips
1 cup slivered or sliced almonds

Preheat oven to 350 degrees F.

In a mixing bowl fitted with a paddle attachment, cream together butter and coconut oil until light and fluffy.  Add sugar and continue beating another minute or so.  Add eggs, one at a time,  until incorporated, then almond extract.  Sift together flour, soda and salt and add it to the rest of the ingredients.  Mix until just incorporated.  Add in coconut, chocolate chips and almonds last and gently stir in the dough, until evenly distributed.

Using a small scoop, drop dough onto cookie sheet, 8 or 9 to a pan. Bake for about 10 minutes.
Allow to cool a few minutes on the cookie sheet, then remove to a wire rack to cool completely.


SOURCE: Adapted from Heather Christo Cooks

Menu Plan Monday (2013 Week 8)

Well, I have no idea how it happened but we ended the week with half a fridge full of fresh produce...which is good and bad.  Good because I won't have to shop for much this week or even shop for a few more days, but bad because we obviously didn't eat our fair share of veggies last week.  Thumbs down for this momma!!  I really try to get lots of fruits and veggies in our diets, but just as everything goes, sometimes you're better at it than other times.

In order to not waste what we've still got, I'm putting last week's menu items that didn't get made at the first of the menu. The rest are meals that will help me use up some of the rest of the stuff in my fridge and pantry, so hopefully when I do get to the store I still won't have too buy much!

Dinner Menu Week 8 (2013)
Monday
Ginger Garlic Salmon
Asian Cabbage Salad

Tuesday
Chicken Bruschetta
Salad

Wednesday
Veggie Stir-Fry & Rice
leftover Asian Cabbage Salad

Thursday
Homemade Hamburgers on Homemade Burger Buns
steak fries
salad

Friday
Squash Soup with Carrots and Sweet Potatoes

Saturday
Potato Gnocchi
Pan Seared Brussels Sprouts with Cranberries and Pecans

Sunday
Black Bean and Mushroom Chili
fresh fruit

Valentine's Day

Happy Valentine's Day!!! If you're still struggling for something special to celebrate a special meal today, here's some ideas for ya!! 


Breakfast
Strawberry Cheesecake Pancakes
Snickers Pancakes
Berry-Oat Breakfast Smoothie
Cherry Chocolate Scones
Cinnamon Baked French Toast
Lemon Poppyseed Pancakes
Strawberry Cream Cheese Stuffed French Toast

Dinner
Chicken Bruschetta
Lemon Basil Penne with Grilled Chicken
Berry Chicken Salad with Berry Poppyseed Vinaigrette
Chicken Parmesan
Lemon Garlic Shrimp with Orzo
Brown Sugar Bourbon Pork Tenderloin
Spicy Thai Coconut Shrimp Soup
Squash Ravioli
Orzo with Roasted Vegetables
Italian Meatloaf with Basil and Provolone
Caprese Lasagna
Brown Butter Risotto with Lobster
Chicken Milano

Dessert
Decadent Brownie Pie
Peanut Butter Pretzel Brownies
Coconut Brownies with Creamy Coconut Frosting
Dulce de Leche Banana Trifle
Chocolate Crepes with Nutella and Whipped Cream Cheese
Cherry Chocolate Cake
Orange Rolls
Peanut Butter Cup Trifle
Summer Berry Sweet Pizza

Didn't find anything yet???  Check the recipe index at the top, there's lots to choose from including tons of salads, meatless, quick and easy, and soups, and of course, CHOCOLATE!

Roasted Sweet Potato Risotto

It has been way too long since we tried a new risotto recipe!! I used to make it often but haven't in quite a while.

I will always have a soft spot in my heart for risotto because way back when I first started my culinary adventures years ago, my friend told me about risotto (which I had never heard of) and it was one of the first NEW things I tried.  It was a butternut squash risotto, I think from Cooking Light, and it was pretty good but that was just the tip of the iceberg baby!!  We've come a long way with risotto since then.

This risotto is delicious and has all the flavor you'd expect during this time of year; delicious sweet potato, warm spices, and DO NOT leave out the bacon and browned butter.  Mmm, can we say mouth watering? If you're rearing to impress your sweetheart this week, try this one out on them, you can't go wrong. If sweet potato isn't your thing, check out more risotto here, here, here, here and definitely here!


Roasted Sweet Potato Risotto

for the sweet potatoes:
1 medium sweet potato, peeled and chopped
1/4 tsp. nutmeg
1/4 tsp. smoked paprika
1/4 tsp.  salt
1/4 tsp. pepper
 2 Tbsp.  olive oil 

for the risotto:
2 Tbsp.  unsalted butter
1 Tbsp. olive oil
1/4 cup onion, finely diced
2 garlic cloves, minced
1 1/2 cups arborio rice
1 cup white cooking wine
2 cups vegetable or chicken stock
2 cups water
1/3 cup freshly grated parmesan cheese
2 Tbsp.  browned butter

garnish:
4 slices bacon, cooked and crumbled
3 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash or puree.

Place bacon on a cookie sheet and place under broiler for about 3-4 minutes, keeping a close eye on it.  Flip and broil another 3-4 minutes or until crispy to your liking.  Remove to a paper towel-lined plate and set aside for later.
 
Heat a small saucepan over medium-low heat and add stock and water. Heat until hot. If it begins to boil, turn down so it is no longer boiling. Keep on low while risotto cooks.

Heat a larger saucepan over medium heat. Add in remaining olive oil and 2 tablespoons butter, then add onion. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it absorbed, add in about 1 cup of the warm stock.

Continue adding stock, about 1 cup at a time, stirring frequently and waiting for it to be absorbed before adding more.  When there is not much stock left, taste the risotto to see if it needs to continue cooking longer.  It should take about 20-25 minutes to finish and you may or may not need all the stock.  Don't worry about using it all if the risotto is done.

While risotto is cooking you can do the browned butter.  Place butter in a small saucepan or frying pan over medium-high heat.  Swirl the pan frequently and continue cooking until brown bits begin to form and it starts to smell nutty and turn a little brown. Remove from heat immediately.

Reduce heat to low and add about 3/4 cup of sweet potato puree.  Stir it in so it is well-absorbed into the rice.  Stir in parmesan and browned butter.  Taste for seasoning and adjust as necessary. 

Serve warm topped with crumbled bacon and fresh parsley.



SOURCE: Slightly adapted from How Sweet It Is

Menu Plan Monday (2013 Week 7)

I'm so proud of myself!  I stuck to the menu pretty faithfully this week and made just about everything, even the new stuff!  Let me tell you, they were some good eats!! Unfortunately, about three of them were eaten too fast to photograph.  That just means we'll have to repeat them...and soon!!  Do look forward to the Lentil Veggieballs with Lemon Pesto, Chocolate Dipped Orange Shortbread Cookies, and Grapefruit Salad.

This week's menu is mostly new items as well, but they are pretty low on the difficulty scale so I won't be sucked into the kitchen all day (which is what it seems like sometimes). I do love to cook but still have to keep up with 3 spunky girls and LOTS of DRAMA around here on a daily basis. I even kept our Valentine's Day menu pretty simple with a quick and easy shrimp dish that we LOVE!  I don't know about you but I always crave 3 things on Valentine's Day; seafood, pasta and, of course, CHOCOLATE!

Dinner Menu Week 7 (2013)
Monday
Spaghetti
Italian Salad, steamed peas

Tuesday
Caramelized Pineapple Quesadilla w/ Spicy Strawaberry Salsa
leftover Italian Salad and veggies

Wednesday
Ginger-Garlic Salmon
Asian Cabbage Salad
sliced sweet baby bell peppers and carrots

Thursday (Valentine's Day)
Lemon Garlic Shrimp With Orzo
Strawberry Asparagus Spinach Salad
Chocolate Crepes with Nutella and Whipped Cream Cheese Filling

Friday
Thai Turkey Meatballs
Thai Coconut Rice
leftover Asian Cabbage salad and chopped raw veggies

Saturday
leftovers

Sunday
Pizza Rolls
fresh fruit/veg

Chopped Greek Salad

Did you like the Greek Quesadillas from yesterday? Well, here's a little more Greek for you.  Most of the time I make a meal, I try to include a vegetable, many times a salad, and sometimes both.  You see, I love to eat salads, but my kids are not quite at that age where they appreciate the goodness of a salad yet.   So, being the good mom that I am, I make them a separate vegetable, that they will eat so they can still get some good nutrition, and they can still watch my hubby and I eat our salads, hoping one day they will follow suit.  We'll see.

Whenever I make a Greek-inspired meal, this salad is always served.  It's simple, very quick and oh so tasty!  Sometimes if I have leftovers or extra ingredients, I eat this by itself, as it's own meal.  Like I said, I love Greek!  And I love this salad.

Chopped Greek Salad
1-2 pint cherry or grape tomatoes, halved
2 cucumbers, quartered and peeled, if desired
red onion, thinly sliced
1 can black olives, drained and halved
1/2 cup feta cheese, crumbled
fresh mint leaves, chopped (optional)

vinaigrette:
4 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
dab of dijon mustard

Prepare salad ingredients and put them in a large salad bowl.

Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until combined. Pour over salad and toss.

Greek Quesadillas

I don't think I could ever get tired of Greek food.  Lots of times when hubby and I are in "the big city" we stop at Greek Souvlaki for lunch or dinner and enjoy delicious food.  Unfortunately it's not too often that we get to go and it's not always the most healthy choice.

I love that Greek food is easy enough to make at home, especially when it comes in quesadilla form!!  It doesn't get any easier than that.  I've added some pretty classic Greek flavors in this dish, like spinach, tomatoes, oregano and feta, but as are all quesadillas, they are highly customizable to your own taste buds.  However, if you love Greek, you'll love this easy dish, perfect for lunch, snack time or an easy dinner!

Below I've just listed ingredients and approximate quantities as it will vary depending on how many quesadillas you are making.  If you're ambitious serve with homemade (or store bought) Tzatziki sauce for dipping.

Greek Quesadillas
4 8-inch tortillas (I prefer the uncooked so I can cook them at home)
mozzarella cheese (about 1- 1 1/4 cups)
feta cheese (about 1/2 - 3/4 cup)
fresh baby spinach, chopped ( about 1 1/2 - 2 cups)
thinly sliced red onion
roasted red peppers, chopped (about 1)
sun-dried tomatoes, reconstituted and chopped (about 3/4 cup)
olives, sliced
oregano

To roast peppers, chop in half, removing stem and seeds. Place, cut side down, on a cookie sheet and put under broiler until mostly black. Remove peppers to a bowl and either cover with a lid or with plastic wrap. Let peppers cool completely. When cool, skins should slide right off.

Place sun-dried tomatoes in a small saucepan and cover with water.  Boil for about 5 minutes.  Drain, cool and chop.  Set aside until ready to use.

Cook tortillas, if necessary.

On one half of the tortilla, layer 1/4 of the mozzarella, spinach, onion, peppers, tomatoes and olives.  Topping with 1/4 of the feta and a little sprinkle of oregano.  Fold over other half of tortilla and place in a pre-heated frying pan.  Cook on medium-high until tortilla is slightly crispy and cheese on the bottom starts to melt.  Flip over, and cook on other side in similar fashion.   Repeat with remaining tortillas and ingredients.  Allow to cool slightly before cutting.  Serve with tzatziki sauce, if desired.

SOURCE: Slightly adapted from Annie's Eats

Peanut Butter Banana Oat Smoothie

I've been sharing this smoothie with a lot of friends lately and I figured it was about time to share it on the blog.  This is absolutely one of my most favorite breakfast smoothies...EVER!!! It's chocolate and peanut butter AND it's healthy. 

This smoothie only makes about half as much as the green smoothies that I make but it is very filling and will keep you satiated for a long time!  Also, if you have little ones that are picky eaters, this may be a good way to sneak in something nutritious without them knowing.  If you don't care for peanut butter, try other nut butters like cashew or almond.  If you're allergic to tree nuts, try using seeds, like sunflower or sesame in place of the peanut butter.


Peanut Butter Banana Oat Smoothie
Makes about 2 cups

1 cup unsweetened vanilla almond milk (if using plain, just add a splash of vanilla)
1/2 water
1/2 crushed ice
1 very ripe banana (frozen is good, but not necessary, especially if you are adding ice)
2  Tbsp. natural peanut butter (can also sub almond butter or a handful of almonds if you have a good blender)
1/4 cup oatmeal
1 Tbsp. ground flax seed
1 Tbsp. cocoa powder

Place ingredients in blender in order listed and blend until smooth.  Enjoy!


SOURCE: Adapted from Joy the Baker

Menu Plan Monday (2013 Week 6)

Wow, I can't believe I got through the majority of our menu last week.  I don't know about you but it seems like just about everybody and their family has been sick for what seems like the whole winter so far; us included.  I do have to say that I feel lucky that, although we have been sick, we definitely don't have it as bad as others.  Thankfully, ours has been pretty mild. 

A lot of times when someone in the family is sick, I just bag the menu for the night and just go with something easy or something they'll eat.  I'm not the only one who does that right?  So, as my children are getting their appetites back, I just decided not to veer too far from what was planned and just have them eat it...take it or leave it is mostly how it goes in our house. Anyway, to my surprise, they did try some new things I made so I'm proud of them for that.  I feel like we're moving forward again.  Now, if we could all just get better and stay healthy at the same time, that would be great.  

This week I have some yummy meals planned!  I also get to cook for my little sister a few times, so I'm super excited to have someone not often found at our dinner table, who also has a willing palate to lend to my culinary adventures!  Thanks sis!!!

I don't have a whole lot of repeaters this week, thanks to PINTEREST.  I'm trying to get through all the things I've pinned lately so we're trying lots of new things.  

Dinner Menu Week 6 (2013)

Monday
Lentil Veggieballs in Lemon Pesto
Grapefruit and Fennel Salad

Tuesday
Lemon Angel Hair Pasta w/ Chicken and Spinach
steamed broccoli
salad


Wednesday
Stacked Chicken and Zucchini Enchiladas with Chile Verde Sauce
Southwest Slaw

Thursday
Leftovers

Friday
Spaghetti
Italian Salad w/ Basil Vinaigrette

Saturday
Stir-fry

Sunday
Fresh Tomato Soup


Other things we're having:
Thai Peanut Noodles
Grilled Goat Cheese and Pesto Pizza
Beet Parsnip and Apple Soup
Chocolate Dipped Orange Cookies
Pesto Parmesan Scones
 

Restaurant Style Salsa

If you are still looking for something else to add to your spread for the big game day, look no further.  You will definitely be on the winning team if this salsa is around.  And believe me, it won't last long!

Considering that it's the middle of winter and there is not a ripe garden tomato in sight,this salsa is about as good as it gets.  The key is using good quality canned tomatoes, like Cento or San Marzano, that have a nice, ripe tomato flavor, then adding the fresh ingredients that are available.

If you like your salsa on the smoky side, this is delicious dressed up with a pinch or two of some smoked paprika or chipotle chile powder. 


Restaurant Style Salsa 
1 can (28 Ounce) good quality whole tomatoes with juice (like San Marzano or Cento)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 
1/4 cup chopped onion 
1 clove garlic, minced 
1 whole jalapeno, finely minced (or half if you don't like it too spicy)
1/4 tsp. sugar 
1/4 tsp.salt 
1/4 tsp. ground cumin 
1/2 cup cilantro
juice of 1 lime
pinch of smoked paprika or chipotle chile powder, if desired

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.(Note: This makes a large batch so if you don't have a large food processor, blend in batches then combine everything in a large bowl.)  Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed.


SOURCE: Pioneer Woman

Sweet Kale Salad

Along with lots of breakfast foods, I also adore salads!!  Since I try to eat lots of salad, I also try to have lots of variety.  Kale and brussels sprouts are the perfect greens for winter.  They are hearty and super healthy. 

I created this salad after eating a pre-packaged version at a party.  My friend raved about it and I couldn't wait to try it. I loved all the components and couldn't wait to make my own.  The pepitas are probably my most favorite part of this salad.  I buy them in bulk and toss them in just about everything I can.  They are so tasty and really compliment this salad.

Other than chopping all those little brussels sprouts, this is a pretty no-fuss salad with just a few ingredients and a delicious lemon poppyseed dressing to top it all off!

Sweet Kale Salad
1/2 bunch kale
5 oz spring salad mix (a couple of large handfuls)
1/4 head of green cabbage, shredded
6 oz. broccoli slaw (or peel outer layer on the stem of a bunch of broccoli and either shred or julienne it)
1/2 lb. brussels sprouts
1/3 cup dried cranberries
1/3 cup pepitas, toasted

Lemon Poppyseed Dressing (see bottom of post)

Place pepitas in a saute pan over medium-high heat with a tiny drizzle of olive oil and a pinch of salt.  Saute, stirring frequently, until pepitas start popping and turning a golden color. Set aside to cool.

Rinse kale and shake off excess water.  Chop off thick stems, about halfway down the stalks, removing any leafy parts for the salad, and discard.  Chop the rest of the kale and place in a salad bowl.

To prepare brussels sprouts, rinse and shake off excess water.  Chop off woody ends and remove outer layers, if necessary.  You can either shred in a food processor fitted with a shredding disk, use a mandoline slicer or carefully slice thinly with a knife. Cut cabbage and shred the same as the sprouts.

Add shredded sprouts and cabbage to the salad bowl, along with the salad mix and broccoli slaw, dried cranberries and pepitas.  Toss to combine.  Serve with lemon poppyseed dressing.

Buffalo Chicken Dip

I'm not a huge football fan.  Not because I don't enjoy watching it or love the "rush" of the game, but because we haven't been able to watch sports on T.V. for years since we don't have cable anymore.  And gone are those college days when my hubby and I actually attended sports events.  But after I had kids I became such a home body...I know I'm kinda boring.  But I do love food and I love to feed people!!!

With the Super Bowl coming up next Sunday, you're going to need something under your belt to feed a crowd.  Not only is this SUPER tasty but SUPER easy as well.  I have made it so many times for my husband's work parties and there is NEVER any left.  If you love buffalo-flavored anything, you're doing to die when you taste this dip.  Don't leave it off your Super Bowl Menu!!  Your guests will thank you and will be begging you for more!


Buffalo Chicken Dip
makes about 4 cups

8-oz cream cheese, cut into pieces
1 cup Bleu Cheese Dressing (below)
1 cup Frank's Red Hot Buffalo Wing Sauce
2 cups sharp cheddar cheese, shredded
2 cups cooked and shredded chicken

Cook chicken and set aside to cool.  Once cooled, shred and set aside.

In microwave safe mixing bowl, combine cream cheese, bleu cheese dressing, hot sauce and cheddar cheese. Cook on half power at 2 minute increments, stopping to stir and combine, until cheeses are melted and combined.  Stir in shredded chicken.  Place in a small crock pot about an hour before serving to get hot and bubbly.  If you do not have a small crock, you can also place dip in a shallow baking dish and bake at 375 degrees F for about 20 minutes or until bubbly.

Stir again right before serving.  Serve with choice of dippers:
celery sticks
carrot sticks
sliced bell pepper
tortilla chips
Frito corn chips
crackers


Bleu Cheese Dressing
1 cup mayonnaise
1/4 cup buttermilk
4 oz crumbled bleu cheese
2 tsp. red wine vinegar

In a small mixing bowl, whisk together mayonnaise, buttermilk and vinegar until smooth.  Fold in the bleu cheese crumbles.  Keep refrigerated until use.


SOURCE: Dip adapted from How Sweet It is, dressing from Williams Sonoma.