Fancy Mac 'n Cheese with Roasted & Sundried Tomatoes, Spinach and Chicken

This meal was super easy to whip up and quite yummy.  I didn't originally plan on adding sun-dried tomatoes, but, when I opened my fridge door they were just there staring at me, so I threw some in.....I'm glad I did because they added a lot of flavor to the dish.  And I am always a huge fan of putting roasted cherry tomatoes in just about anything.  Since I don't eat meat, I only put chicken on one side of the dish (instead of stirring it into the whole thing)....my vegetarian portion turned out delish, so, just know this meal is great with or without the chicken. Two out of three kids loved this. I hope your family does, too! Enjoy!

1 pint of cherry tomatoes, halved
4 teaspoons extra-virgin olive oil, divided
1 lb ziti or penne pasta
2 teaspoons minced garlic
5 tsp all-purpose flour
1 3/4 cups milk
1/2 tsp salt & pepper, each
1/2 tsp dried basil
3/4 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 large handfuls of spinach leaves, chopped
1/3 cup sun-dried tomatoes, chopped
1/2 to 1 cup cooked chicken, chopped (optional)
3 tablespoons of bread crumbs or panko

Preheat the oven to 400F

While the oven is preheating, bring a large pot of salted water to a boil and cook pasta noodles according to the lowest suggested time on the box (ie. if the box says to cook for 9-11 minutes, cook for only 9 minutes).  Drain the al dente pasta and set aside.

Toss the halved cherry tomatoes with 2 tsp olive oil and spread on a foil-lined cookie sheet. Roast for 15 minutes on 400F.  Remove from oven and set aside.

Add ­remaining 2 teaspoons oil to a large oven-proof skillet (if your skillet isn't oven proof, it's okay, you can transfer to a cooking dish later). Add garlic and cook for one minute. Stir in flour, milk, salt, pepper and dried basil. Use a whisk to blend all ingredients completely; whisk until smooth. Bring to a simmer and cook for one minute or until thickened; stir frequently.  Remove the pan from heat; stir in Parmesan and mozzarella and blend until smooth. Add cooked pasta to the cheese sauce; stir well.  Stir in chopped spinach, sun dried tomatoes and chicken, if using.  Gently fold in roasted tomatoes.  If you are not using an oven-proof skillet, then you should transfer your pasta to a cooking dish now. Sprinkle the top of the pasta evenly with bread crumbs.

Change oven temp to broil.

Broil the pasta dish for about three minutes. Stand close by and turn on the oven light to make sure the bread crumbs do not burn. Remove from oven once breadcrumbs look golden and are slightly crispy. Enjoy!

Zesty Quinoa Salad

This yummy recipe was shared with me by my friend, Kim. Kim loves all things quinoa (so do I; I mean, really, who doesn't now a-days? We are living in a quinoa-loving world, people). I tweaked the original recipe up a little bit as I always seem to do; I can't help myself!!! My husband and I ate the whole salad for dinner served with pita wedges. But, I also think this would make a fabulous side dish or quick lunch. I know a couple of my girlfriends like to make a big batch of quinoa salad on Sunday nights and then eat a little bit for lunch as the week goes on. This is a very smart thing to do to ensure you eat a healthy lunch every day and not just a bowl of cereal (that would be ME) or a couple of donuts out of the pantry (ummm, ya you, my bestie-who-shall-remain-nameless, I'm talking about you)!! Enjoy!!!

 
1 cup quinoa
2 cups vegetable or chicken broth (or water)
1 1/2 cup cherry tomatoes, halved or quartered
1 15 oz can of black beans, drained and rinsed
4 green onions, finely chopped
2 Tbl to 4 Tbl fresh cilantro, chopped (according to your tastes)
1/2 cup feta cheese, crumbled
1/4 sliced almonds (optional)

Dressing:
1/4 cup extra virgin olive oil
2 Tbl apple cider vinegar (or white or red; not Balsamic)
1 Tbl honey
1 tsp ground cumin
1/2 tsp salt & pepper, each
1/4 to 1/2 tsp red pepper flake, to your taste

Pita bread slices for serving

Bring quinoa and broth (or water) to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Pour olive oil, vinegar, cumin, honey, salt & pepper, and red pepper flakes together in a Tupperware container. Cover with a tight fitting lid and shake vigorously until thoroughly combined.

Combine cooked quinoa, tomatoes, black beans, green onions, cilantro, and sliced almonds (if using) together in a bowl. Pour dressing over quinoa mixture; toss to coat. Gently fold in feta cheese. Taste the salad and season with salt and pepper, if needed. Chill salad in the refrigerator. Serve with toasted pita bread wedges. Enjoy!

 

Zucchini, Apple & Quinoa Cakes with Cucumber Yogurt Dressing

 

Summer is coming to a close and yet, I'm still a vegetarian. I call myself a "summer vegetarian" because it's just easier for me to omit meat in my diet in the warmer months. The chill of fall makes it harder for me to resist the occasional chicken sausage soup, beef stew or turkey chili.  My husband is always happy once summer comes to a close because he knows it means a little chicken is on the horizon.

But for now, I'm very content in my meatless-world. And these zucchini apple cakes leaving me craving for nothing!! They are extremely delicious, filling and healthy. I LOVE them! Hope you do too!

Zucchini Cakes:
1/2 cup uncooked quinoa
1/3 cup pecans (or walnuts)
1 medium zucchini, grated
1 medium apple, grated with peel on
1/2 tsp salt
1/2 tsp pepper
3 green onions, sliced
1/4 cup fresh dill, chopped (substitute with 1 Tbl dried dill)
1/2 tsp garlic, chopped
1 Tbl ground flax (optional)
1 Tbl hemp seed (optional)
2 eggs
3/4 cup crumbled feta cheese

2 Tbl olive oil

Yogurt Dressing:
6 oz container of plain Greek yogurt
1/2 cucumber, chopped
1/2 red or yellow bell pepper, chopped
2 Tbl lemon juice
1/4 tsp garlic salt

Mixed lettuce

Put uncooked quinoa in a mini food processor and process until finely ground. Add pecans and process until mixture is smooth.

Place grated zucchini and grated apple in a strainer. Let stand 15 minutes. Use a few paper towels to squeeze out excess liquid through the strainer. The zucchini and apple should be barely moist by the time you are ready to use it.

Combine zucchini, apple, green onions, dill, salt, pepper, garlic,  feta cheese and eggs in a large bowl. Stir well to combine. Add the quinoa and pecan mixture and ground flax & hemp seeds, if using; stir well to combine.  Heat a large skillet over medium heat; add 1 Tbl olive oil to pan. Add 1/4 cup of the zucchini batter to the hot pan; use the back of the measuring cup to flatten the mound into a 3"-4" cake. Cook 4 minutes then flip cake to the other side. Cook another 4 minutes. Remove the finished zucchini cakes and repeat procedure with the remaining olive oil and rest of the batter.                         
                              

For the dressing combine yogurt, cucumber, red bell pepper, lemon juice and garlic salt; stir well. Divide lettuce between plates. Top with zucchini cakes and dressing. Serve right away. Enjoy!!

Easy Taco Salad

I make this for dinner a lot- quite a lot, actually. My husband and I love eating a giant salad for dinner and this one is chocked full of healthy, tasty ingredients and is really easy to throw together.  I don't have a "recipe" - you literally just add what you like and what you happen to have in the 'fridge (aren't those the best kind of recipes anyway?).  I think the simple dressing is what makes this salad so yummy. Choose your favorite salsa to mix into the ranch; eat the left over salsa with chips as a side with the salad.

Take this list of ingredients as suggestions - if you don't like something, don't put it in! I guarantee it'll turn out yummy!!

Dressing:
Bottled Ranch dressing
Jarred salsa

Salad:
Romaine lettuce, chopped (the two of us eat three heads)
Cherry tomatoes, sliced into quarters
Red or yellow bell pepper, chopped
Green onions, about three
Handful of cilantro, chopped
Black beans or garbanzo beans, about a can, rinsed and drained
Corn, I cut mine straight off the cob completely uncooked
Shredded cheddar cheese (pepper jack would be good, too)
Sprinkle of salt & pepper
Rotisserie chicken, shredded
Ripe avocado, peeled and chopped
Crushed tortilla chips

For the dressing:
Use equal parts ranch to salsa- I have never measured this. Basically, if you use 1/3 cup Ranch, add a 1/3 cup salsa and mix together. If your family wants more or less dressing, just adjust. 

Salad:
Combine the lettuce and all the other ingredients you are using, minus the avocado, chicken and tortilla chips. Pour dressing over the top and toss well.  Serve salad onto plates. Top each serving with chicken, avocado and crushed tortilla chips. Serve with extra salsa and chips as a side. Enjoy!

5 Minute Artisan Bread from CSF

This bread was outrageously good!! And it was crazy easy to make- no kneeding!! Yes, I said it- NO KNEEDING!!! And I will admit it, it took more than five minutes....but, it certainly took much, much, much less time and effort than your typical, homemade bread (and it tasted better, too - SWEAR!). Oh, and you bake it in a pot! How cool is that?

This recipe comes from my most favorite cooking blog, Cafe Sucre Farine. This woman is a culinary genius. I have never made anything off her blog that isn't just fantastic.  I have to admit, when I saw this bread I thought it was way too good to be true- I was doubtful my bread would turn out as well as hers.....

But, I think it did! I mean, I'm guessing it did!! My kitchen smelled like a French Boulangerie; the bread came out crispy and crunchy on the outside and soft and perfect on the inside. Oh my, it was heavenly!!

Instead of posting the recipe, I am going to direct you to The Cafe Sucre Farine website.  Her step by step pictures are very detailed and her explanation on how to make this bread is extremely thorough. So, please click HERE to head on over to my favorite cooking blog and get yourself ready to bake some delicious bread!!!!

Hippie Peas

Hello long lost friends, I am back!! We just returned from the most amazing week at a Dude Ranch in Wyoming.....oh, it was heavenly!! What a gorgeous part of the country. And seriously, who knew I would LOVE riding horses!!?  There is more to come on this trip in future blog posts......I am hoping to blog some of the scrumptious meals we were served on the ranch.....

But for now, I am sharing with you an appetizer that has become a staple at all my girlfriends' gatherings.  I keep forgetting to take a "before" picture of it......but, maybe the tiny little morsel that is pictured above gives you a better understanding of how quickly and completely this appetizer is devoured by a gaggle of hip, hungry women who are reveling in a night out without the kids!!

This recipe was graciously given to me by my friend, Gina,  over at Hyphenista  (Gina is always giving me her fab recipes to blog- thank you, darling)!!!  The flavors are unique and different and 100% delicious. I wish I had a vat of it to stick my face into right now (I should know not to blog when I'm hungry).

Enjoy!!!

1 lb frozen peas
1/2 c mayo
1 Tbl curry powder
1 bunch of scallions, thinly sliced
1 c crushed smoked almonds

Mix the frozen peas, mayo, curry powder and scallions the day before serving (or at least a few hours- you do not want to serve frozen peas to your guests). Pour crushed almonds on top immediately before serving. Serve with pretzel chips, pita chips or crackers (our gang likes the pretzel chips best).

Watermelon Mint Blended Juice

Refreshing!! That word best describes this delicious blended juice. Oh and I need to add in easy, too! Refreshing and easy! Oh and one more word- delicious! Okay, you get the point!

My husband and I loved this, our kids loved it......I think it'd be perfect served at a BBQ.....it could even be spiked for an adult beverage.

This made approx. four 8 oz glasses of juice.

I forgot to put the sugar in this picture.....but, just a little goes a long way! The watermelon itself is very sweet.

4 cups of seedless watermelon, cubed (about 3 lbs)
1/2 cup coconut water (you can use regular water instead)
24 mint leaves
1 Tbl coconut sugar (you can use regular white sugar instead)
1/2 a lemon, seeded with rind removed
2 cups of ice

Place all ingredients in a powerful blender (I use a Vitamix). Blend until juice is smooth without any lumps. The consistency should be like juice, not a smoothie. Enjoy!