Three Bean Chili Deluxe

If you like mild and creamy chili this recipe is for you! You can totally change up some of the beans if you like a certain kind more than the other. I used ground turkey instead of the ground beef. This recipe is from designmom blog and it has supposedly won 6 chili cook-off competitions. (now where are saltines when you need them?!)

1 1/2 lbs ground beef
1 medium yellow onion, chopped
2 heaping teaspoons chopped garlic
3 8 oz. cans tomato sauce
2 16 oz. cans light kidney beans
2 16 oz. cans dark kidney beans
2 16 oz. cans black beans
1 entire packet of Ranch Dressing powdered mix
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
2 teaspoonfuls of the secret ingredient (which is cream cheese) 

Brown the ground beef with the onion and garlic. Drain the fat. Add the rest of the ingredients (don’t drain the beans) and simmer for 30 minutes. Or all day.

Top with sour cream ( I used greek yogurt), cheddar cheese, green or, red onions if you desire. Crush up some saltines, or fritos, or tortilla chips if you'd like. 

Mom's Pinto Beans

Mom would serve pinto beans when she made tacos, or we would have them when grandma Sanchez would make her homemade flour tortillas - delish! 

I know there is a whole conversation to be had regarding soaking your dry beans ahead of time. I am in the not pre-soaking camp, because I never think that far ahead to be able to soak them. If you want to use the soak method here are two options:

first method: Cover the dry beans with water, then cover and allow to sit for four to six hours. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.

second method: Bring dry beans to a boil, the turn off the heat. Cover and allow to sit for an hour or two. Then pour off the water, refill with fresh water, and proceed with the cooking instructions.


1-16oz package of dry pinto beans
1 white onion, chopped
1 clove garlic, minced
1 ham hock, or ham bone with some meat on it
7 cups water
3 slices bacon, cooked, but not too crisp, each slice cut into 4 pieces
1 tablespoon olive oil
1 tablespoon flour
3/4 cup water
salt and pepper to taste

Rinse and pick through dry beans. Remove any pebbles or other debris that doesn't look like it belongs there. Use one of the pre-soak methods above, or just proceed on without soaking like I do.

Add the beans to a stock pot with the onion, garlic and water (enough water to cover beans by 2 inches) add two of the three slices of bacon and the ham hock, or ham bone. Eat the left over bacon, because you are probably hungry by now. ( I had you make that 3rd slice for yourself -wasn't that sweet of me?)  Bring to a boil. Reduce heat to a simmer, cover and cook for 2 to 3 hours, or until beans are tender. Add water to pot as needed. ( I didn't need extra water in this batch)

Now this is mom's special touch. You don't have to do it if you don't want to, but if it's good enough for mom it's good enough for you too. We like our bean broth a bit thicker.

In a small saucepan heat the tablespoon of olive oil over medium heat. Add the tablespoon of flour and whisk to combine, stirring constantly ( you are making a roux) cook for a minute, stirring constantly to cook out the flour taste, slowing add the 3/4 cup water , stirring constantly until thickened and bubbly, about 2-3 minutes. Turn the pot of beans up to high to boil, add the gravy you just made stirring in to make sure it stays smooth. (not too rough, you don't want to break all the beans) reduce heat to a simmer, and simmer for about 5 minutes to let thicken. Salt and pepper to taste.

Roasted Brussels Sprouts & Pears

 This is another recipe from inmybowl.com. Great flavor for very little effort! 

serves 8

 2 pounds brussels sprouts, trimmed and halved
2 red bartlett pears, ripe, cored and cut into 1/2 inch thick wedges
6 shallots, quartered
1/2 cup walnuts, roughly chopped
1 large spring fresh rosemary, destemmed and minced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup

Preheat oven to 425 degrees F.

In a large bowl, toss brussels sprouts, pears, shallots, walnuts, rosemary and olive oil.  Evenly distribute on a foil lined rimmed baking sheet and place in oven on middle rack.

Roast for 35-40 minutes (turning after 20 minutes),  or until Brussels are tender and well browned. Remove from oven and drizzle with maple syrup.  * I added some fresh cracked sea salt before serving

Toasted Coconut & Oat Bircher Muesli

I found this recipe on Joythebaker.com. "Bircher" Muesli was developed in the 1900's by a physician and is commonly served in Switzerland and Germany as a light evening dish. 

You know how important breakfast is, and usually there is no time to make anything before heading off to work early in the morning. (if you are anything like me that is!) This muesli solves that problem, because once you make the "base" muesli it will keep for up to a month. 

Plan ahead though, because you scoop out your desired portion ( keep in mind the oats will expand, so scoop out less than you think you will need)...I use a small wide Ball glass jar with screw lid...scoop out your desired portion in your jar and then I grate half of an apple, OR half of a pear into the muesli, mix it up, and then you pour almond milk (or milk of your choice) just to cover; screw the lid onto the jar and place in the refrigerator for at least two hours, or overnight. In the morning pour the muesli into your bowl and add a little more milk if you so desire, and top with sliced banana, blueberries, or strawberries if you wish. Or just eat it out of the same jar you soaked it in.. easy peasy for on the go - and yummy!

Use the big flake coconut. This is what I used - Bobs Red Mill Flake Coconut

4 cups old-fashioned oats

1 cup unsweetened coconut flakes (if all you have is sweetened coconut, that’s fine too)

1 cup coarsely chopped dry roasted almonds ( I roasted my own)

1 cup dried cranberries (or any dried fruit you like - I used dried cherries)

1 cup coarsely chopped candied ginger ( I left the ginger out)

1/4 cup chia seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt ( I used only a small pinch)

To Serve:

cold almond milk, or milk of your choice

half of a grated apple, OR, grated pear

pure maple syrup

fresh fruit of your choice, banana, blueberries, strawberries, etc

Place two racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  Place oats on an ungreased and unlined baking sheet.  Place coconut on a second ungreased and unlined baking sheet.  Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes.  Coconut browns quickly, so watch it closely. Remove both the oats and coconut from the oven and allow to cool.

In a large bowl toss together oats, coconut, dried cranberries, chia seeds, spices and salt. Toss it all together.  To store, place in airtight jars or in tuppeware.

To Serve:
Prepare muesli the night before, or at least a few hours before you’d like to serve it.  This is what I did. ...Scoop desired amount of muesli into a bowl, or glass jar.  Add in grated apple, OR pear if using.  (and why wouldn't you it's yummy!) Pour almond milk over the muesli just to cover.  Cover and place in the fridge overnight, or for at least 2 hours.  

When ready to serve, drizzle with a little more milk if desired, and some pure maple syrup. Top with fresh fruit if using.

Bright Red Lentil & Lemon Stew

I found this recipe for Lentil and Lemon Stew on inmybowl.com its a keeper! 


1 tablespoon coconut oil, liquid (I used olive oil)
1 large yellow onion, peeled and medium diced
5 large cloves garlic, peeled and minced
1 tablespoon  fresh ginger, peeled and minced
1 tablespoon ground cumin ( I used ground roasted cumin)
15 ounce can petite diced tomato ( I used fire roasted)
1 lemon, sliced into rounds and seeds removed
3 cups low sodium vegetable broth ( I used chicken broth)
1 cup dried red lentils
1 bunch fresh cilantro, roughly chopped

 Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 5-7 minutes, or until soft and translucent.

Stir in the garlic, ginger, and cumin and continue stirring until fragrant, about 1 minute.

Stir in the tomatoes, 1/2 the lemon slices, broth, and lentils and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and allow to simmer for 25-30 minutes, or until lentils are soft and tender. Remove from heat and squeeze in the remaining lemon slices. Serve sprinkled with fresh cilantro.

Chicken, Veggie & Rice Bowl

I found the recipe for the rice bowl on pinterest. It was called California chicken, veggie, avocado and rice bowl originally posted by Halfbakedharvet.com. The marinade is really good. I will use it in the future for chicken. It does have a bit of kick to it - not much though- just a bit. I drizzled some homemade pablano sauce over the top of my rice bowl - I will post the recipe later.

serves 4

for the marinade:
1 pound boneless skinless chicken breast, or tenders, cubed
1/4 cup olive oil
4 cloves garlic,minced or grated
1/2 tsp EACH - onion powder, black pepper, smoked paprika
1/4 tsp cayenne pepper
1/4 tsp roasted ground cumin ( my addition. I found it in the spice aisle and had to try it. yummy)
1/4 cup fresh parsley, chopped, or 1 Tbl dried
1/4 cup fresh basil, chopped, or 1 Tbl dried

Combine marinade ingredients in a large plastic zip lock bag. Shake to mix. Add chicken. Place in refrigerator and marinate while you cook your rice and veggies. ( I didn't use the parsley or basil I had neither dry nor fresh on hand) When ready to grill chicken, thread on skewers and grill over medium high heat for 3-4 minutes per side, gently flipping a few times until chicken is cooked through and has light char marks.

for the rice:
1 1/2 cup jasmine or basmati rice
3 cups water

Add the water to a medium size pot. Bring to a low boil ( I added 1 tsp of chicken base) and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible Allow the rice to cook ten minutes on low and then turn the heat completely off and let the rice sit on the stove, covered, for another 20 minutes ( do NOT peek - you heard me! ) After 20 minutes remove the lid and fluff rice with a fork.

Grill any veggies you want. Grilled zucchini, red bell pepper, onions.

To assemble bowls: divide rice into 4 bowls, divide chicken and any grilled vegetables. Also can use fresh cherry tomatoes, fresh avocado, feta or blue cheese. Drizzle salsa or poblano sauce or cheddar cheese if you like.

One Pan Pasta

One pan pasta - ready in no time flat? yes please! Angel hair or thin spaghetti will not work in this dish - it would turn to mush. Stick with fettuccine or linguine. 

for 4 servings: 12 oz fettuccine or linguine noodles, 12 oz cherry tomatoes (sliced in half), 1 onion, thinly sliced, (red or white), 4-6 cloves garlic, thinly sliced, 3 sprigs fresh basil, 2 Tbl olive oil, pinch of crushed red pepper flakes, sea salt and freshly cracked pepper, 4 1/2 cups chicken broth

throw all the ingredients into a large stock pot. If the noodles won't fit - break them.

Bring to a full boil over medium high heat. Start timing 9 Minutes after it comes to a full boil. Using tongs stir and turn pasta frequently to prevent sticking. Pasta should be al dente after 9 minutes. Season with salt and pepper. Serve with additional olive oil and freshly grated parmesan and additional fresh basil.

Broccoli Kale Slaw

How could I have forgotten to post this Broccoli Kale Slaw salad? I have made it so many times and it is yummy! It keeps surprisingly well if you dress it the night before and have leftovers for lunch the next day. I use dried cherries instead of the dried cranberries just because I love me some cherries! Great quick weeknight meal too. ..sometimes I will add some chopped fuji, or honeycrisp apple up in there too. This is a copy cat recipe from Tracy at Shutterbean - she created it wanting a fresh alternative to the Trader Joe "salad kit" for Broccoli Kale Slaw. As Tracy states in her recipe post get in there with your hands and massage the kale with the dressing. (Kale likes a good massage - who doesn't! Kale knows whats up! Massaging kale takes it from bitter and tough to silky and sweet. Kale is a lot like us isn't it!) Serve with crusty bread.

Danny's Pinchitos

We had our fill of Pinchito's while in Spain. Oh so good! We would always order them when we went "tapa hopping" - what 8 year old do you know who tapa hopped? They would be served with a slice of  bread. Like a french bread slice, or bolillo bread. (there was nothing like the fresh bolillo breads in Spain with fresh unsalted real butter - individual "pats" in the shape of pasta shells , the pasta you would use to make stuffed shells! can you visualize it, or did i do a poor job of describing it?) Traditionally made with pork or beef, I usually use chicken as I did here. Plan ahead - needs to marinate overnight..

• 1 lb cubed pork, or beef, or chicken

Marinade

• 1 cup white vinegar
• 2 Tbl lemon juice
• 4 Tbl olive oil
• 1/3 box  pinchito spice  ( or make your own below
  (You can also add sliced onions)
  
  
  
  Add marinade to cubed meat In a large ziplock bag.  Marinate overnight In the refrigerator. Grill on kabob skewers until desired doneness. about 3-4 minutes on each side

Spice mix:-

1 tsp sea salt

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet smoked paprika

1 tsp dried oregano

1 tsp garlic granules

1 tsp turmeric powder

1 tsp ground ginger

1 tsp ground fenugreek

1 tsp cayenne pepper

1/4 tsp cinnamon

1 tsp ground black pepper

1 bay leaf

1/2 tsp dried yellow mustard

pinch of ground spanish saffron

Spice recipe found from Spain Buddy

Content duplicated from http:/www.spainbuddy.com/pinchitos-morunos-de-pollo-spiced-chicken-k

Grilled Lemon Garlic Chicken (Greek Chicken)

I found the recipe for the chicken marinade in an Instyle magazine eons ago. They were doing an article on John Stamos...yes from Full House sitcom fame...he gave his dad's recipe for Greek Chicken...delish! ..Plan ahead - the chicken needs to marinate overnight. He also uses this marinade for Grilled Shrimp, and Sea Scallops.

1 cup extra virgin olive oil
1/4 cup of white wine (plus a nip for the cook!)

3 tablespoons fresh lemon juice
6 cloves of garlic, minced
1 tablespoon oregano
1 tsp salt

freshly cracked pepper and fresh flat leaf parsley isn't in the original recipe, but I added it. 

Combine all ingredients in a bowl and mix well. **** I ditched the bowl, and just put the marinade ingredients straight into the zip lock bag, zipped it, and then shook it to combine. 

Marinate chicken overnight in the refrigerator - turning occasionally. Remove chicken from marinade; discard marinade; season with salt and pepper. Cook over high heat on charcoal or gas grill (turning once) about 10 minutes. ( I used my cast iron grill pan on the stove)  Let sit 5 minutes before slicing. Serves 8 if using 3 pds of chicken.

OR....for marinated grilled seafood:

1 pound large shrimp, peeled and deveined
1 1/4 pound sea scallops
wooden skewers

In a ziplock bag marinate seafood in refrigerator for 2 hours, turning occasionally. Soak skewers in water for 30 minutes. Remove seafood from marinade; discard marinade. Place on skewers; season with salt and pepper. Grill over high heat on charcoal or gas grill, 6-8 minutes, or until opaque. Serves 8.

Beef, Potato and Quinoa Soup

Quinoa is a complete protein. It is a good source of fiber, phosphorus and is high in magnesium and iron - good right?! I adapted this recipe out of two others I found on the internet - Laylita's recipes and also one at Skinny Taste. This is a keeper. 


2 tsp olive oil
6-7 scallions, chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
1/2 tsp smoked paprika
1/2 lb beef, cubed into bite sized pieces
4 cups beef broth
1 cup water
1 tsp beef bouillon, or better than bouillon paste
1 carrot, peeled and sliced
1/2 red bell pepper, diced
2 medium yukon gold potatoes, peeled and diced
1 cup cooked quinoa
6 Tbl fresh chopped cilantro
salt and pepper to taste

Sauté scallions, garlic and tomato in a large pot in the olive oil for about 3 minutes. Add the cumin, paprika, cubed beef, and 1/4 cup of the cilantro. Stir to mix. Sauté for 5 minutes. Add beef broth, water and bouillon, carrot, red bell pepper a little salt and pepper. Bring to a boil. Cover and simmer on low heat about 1 and a 1/2 hours, or until meat is tender. Add the potatoes and cooked quinoa. Cook an additional 25 minutes with the lid off, or until the potatoes are tender. Add remaining chopped cilantro. Top with avocado if you have it.

Grilled Vegetable Quinoa Salad

I found this recipe on the Cooking Quinoa.net website - its a keeper!

 6 servings

4 cups cooked quinoa
1 red bell pepper, seeded and cut into thin strips
1 red onion, sliced 1/4 inch thick
1 zucchini, sliced lengthwise into thin slices

3 Tbl red wine vinegar
2 Tbl extra virgin olive oil
2 tsp minced garlic
1/4 tsp crushed red pepper
1/2 tsp sea salt
1 cup cherry tomatoes, quartered
1/4 cup thin sliced fresh basil
1/4 cup fresh chives, chopped
(sprinkle with goat cheese OR feta - optional - but why wouldn't ya!)

Heat an indoor grill pan over medium high heat. Brush both sides of the vegetables with olive oil ( I just put them in a big bowl and tossed them with a little olive oil - I'm lazy) and sprinkle with salt and pepper. Grill vegetables until tender, flipping once. Remove from heat and when cool enough to handle cut the vegetables into 1/2 inch pieces. Stir in quiona. Meanwhile make dressing by combining vinegar, olive oil, garlic, crushed red pepper and sea salt. Toss vegetables/quinoa mixture and dressing. Stir in cherry tomatoes. Sprinkle with basil and chives and serve. Sprinkle with goat cheese, or feta if using.

Spinach Salad w/ Dates & Almonds

Tracy from Shutterbean does it again. She adapted this recipe from the Jerusalem Cookbook.
The crispy buttery pita pieces, crispness of the red onion, smokey crunch of the roasted almonds, sweet creaminess from the Medjool dates, the tang from the sumac and lemon juice, and lastly a hint of heat if your tongue finds one of the chili flakes. Perfection. Have I sold you on this salad yet?!..I had some feta cheese and added a bit and it was a yummy addition. 

Serves 4, or 2 big salads

1 Tbl. white wine vinegar
1/2 medium red onion, thinly sliced
4-5 Medjool dates, quartered lengthwise ( seed removed)
2 Tbl. unsalted butter
2 Tbl. olive oil
2 small pita, roughly torn into 1 1/2 inch pieces
1/2 cup whole raw/ unsalted almonds
2 tsp sumac
1/2 tsp red pepper flakes
6 oz baby spinach leaves
2 Tbl. freshly squeezed lemon

Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 30 minutes.

Meanwhile, heat the butter and half the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 4-6 minutes, stirring all the time, until pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 tsp salt. Set aside to cool.

When ready to serve, toss spinach leaves with the pita mixture in a large mixing bowl. Add the dates and red onion mixture, the remaining olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Corn Salad

If it's late spring or summer you probably already have everything on hand to make this refreshing corn salad.  It's also good scooped on top of tortilla chips, or pita chips like a salsa. You can make this salad a day ahead, so it's great for pot lucks. Great as a side dish if you are making enchilada's, or burgers. Also good inside burritos.

fresh OR frozen sweet corn to equal 4 cups ( usually about 8 ears if using fresh ears of corn)
1/2 large red pepper, seeded and chopped
1/4 of a red onion, peeled and chopped
1 jalapeño pepper, seeded and chopped
1 pint cherry tomatoes, cut in half, (or grape tomatoes left whole)
1/2 of a bunch of cilantro, chopped (or more if you love cilantro like me!) ..or use fresh basil
1/3 cup lime juice
1/3 cup olive oil
salt and fresh cracked pepper to taste

Place frozen OR fresh corn in a pot with a 1/4 cup water to steam 3-5 minutes only (you do not want to overcook the corn) Drain the corn and rinse with cold water to stop the cooking process; drain well.

Place steamed corn in a serving bowl and toss with remaining ingredients. Place in the refrigerator to chill at least 2 hours. This can be made a few hours, or one day ahead of serving. Enjoy! Best served at room temperature.

*Makes about 6 cups

Curried Salmon Chowder

I found this recipe on Instagram of all places - recipe by Jennifer Smith - no relation. It's a keeper! ...Make sure you have some fresh french bread to help sop up the chowder. Quick and easy.  If you don't like salmon make it sans the salmon and have curried potato soup! I know it's silly to think I "lightened" the recipe by using evaporated milk instead of the heavy cream, and using only half the butter called for in the recipe when you think of the can of coconut milk it uses..hey anything helps right!? right?!

1 large onion, peeled and roughly chopped
4 Tbl butter, ( I only used 2 Tbl)
2 Tbl mild Thai curry paste ( she used 1 Tbl green, and 1 Tbl red, so I did too)
2/3 cup white wine
13 oz can coconut milk (or 13.66 oz as the can comes)
2 cups vegetable broth
1 cup heavy cream ( I used low fat evaporated milk)
2 potatoes, peeled and large diced
2  -8 oz atlantic salmon filets, skinned and cubed
sea salt, freshly cracked pepper
fresh Italian flat leaf parsley

 In a large dutch oven melt butter, add onion, sauté until just beginning to soften. Add the curry paste, sauté another minute then add the white wine, coconut milk, vegetable broth and heavy cream, bring to a boil then turn down to a simmer, add potatoes, simmer for about 15 minutes. Add salmon, cook an additional 2-3 minutes. Add sea salt & pepper to taste and fresh parsley.
* makes 4 good sized bowls

Killer Granola

Sprinkle some of the granola on top of greek yogurt, on top of ice cream, mixed with some milk, or eat by the handful. I like it on top of greek yogurt with fresh strawberries, or peaches

2 Tbl unsalted butter
pinch of salt
1 cup chopped walnuts
2 tsp honey
1/4 cup packed light brown sugar
1/4 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/4 cup black sesame seeds

Preheat oven to 325F. Line a baking sheet with parchment paper. In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase the heat to medium, and cook, stirring frequently for 5 minutes, or until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the vanilla extract. In a large bowl, combine the oats, coconut, sunflower seeds and sesame seeds. Add the sugar mixture and toss until the oats are evenly coated. Spread the granola evenly on the prepared pan. Place in the oven on the middle rack and bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for an additional 10 minutes, or until golden brown. Let cool completely on the baking sheet. Store the granola in an airtight container. Makes 3 cups.

*recipe from Tracy at shutterbean.com

Cranberry Avocado Salad with Candied Spiced Almonds

I didn't add the dressing for the salad in the picture, but it is very good. The dressing and the almonds make this salad

Sweet White BalsamicVinaigrette 

⅓ cup sugar

1 ½ tablespoons poppy seeds

1 ½ tablespoons sesame seeds

½ teaspoon paprika

2 teaspoons dried mustard

1 tablespoon minced sweet onion

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup white balsamic vinegar

⅓ cup vegetable oil 

⅓ cup extra virgin olive oil

Combine all ingredients for dressing in a jar and shake to dissolve the sugar

Salad

12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems

2 medium avocados, peeled and halved

¾ cup dried cranberries

¾ cup candied spiced almonds *recipe in side bar to the right

Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Add more dressing if desired.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package

½ cup sugar

3 Tbl butter

2 tsp cinnamon

1 tsp cumin

1 tsp smoked paprika

1 tsp vanilla

sea salt

Place a large sheet of foil on a work surface. Spray with cooking spray or rub a little olive oil to prevent sticking.

Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup. (Took about 5 minutes to melt.)

Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

Add the nuts and stir gently to coat. You have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute and a half, or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! (took this batch about 10 minutes) Turn out onto prepared foil and sprinkle liberally with sea salt. Let cool. 

Roasted Peppers & Feta Salad

I found this recipe on the Whole Foods website. ( wish we had a whole foods here)

2 bell peppers, roasted and seeded,  and cut into 1 inch pieces ( I used red and yellow)
feta cheese (recipe calls for 1 pound) cut into cubes
1 cup pitted greek olives ( I used 1/2 cup)
1 small red onion, diced ( any sweet onion) ( I only used a 1/4 of a onion)
3 garlic cloves, minced ( I used 1 garlic clove -it was plenty)
2 Tbl olive oil
1 Tbl balsamic vinegar
2 tsp chopped fresh thyme ( I didn't have any I will use it next time)
lemon juice from 1/2 a lemon
fresh cracked pepper and sea salt

Gently toss everything together in a resealable bowl. Cover and chill at least 5 hours before serving.
*I added some lemon zest

Perfectly Moist Chicken w/ Roasted Broccoli

For the chicken:

brush boneless skinless chicken breasts with olive oil. Season as desired. ( I used Mrs. Dash "table blend", fresh cracked pepper, and a little ground cumin.) Bake in a preheated 400 degree oven for 15 to 20 minutes. Let sit for 10 minutes then slice.

For the Roasted Broccoli:

1 head broccoli
3 tbl. extra virgin olive oil ( I used only 2 tbl)
1 tsp. kosher salt, or sea salt ( I didn't use any salt)
1/2 tsp sugar

carefully peel the outer peel from the broccoli stalks with a sharp paring knife the best you can. (be careful!)  Put your oven rack in its lowest position. Place a rimmed baking sheet INTO the oven WHILE the oven preheats to 500 degrees. Meanwhile; cut the stems into long 1/2 inch long pieces. (as you can see by the picture I had a broccoli head on hand, so I didn't have much stalk) cut the broccoli into long narrow florets. Put into a bowl and drizzle with the olive oil. Use your hands (your best cooking tool for mixing broccoli and olive oil - it's a given that your hands are clean at this point) to mix to coat. Sprinkle with sugar and salt and mix some more to distribute.  (the sugar helps to brown, and also gives it a slight sweetness) Your oven is probably 500 degrees by now. Open the door quickly ( oven not front) and remove the baking sheet. Now remember, the pan is very hot, so put it directly on top of the stove, or on hot plates, please don't forget the pan is HOT! ..carefully transfer the broccoli to the pan and spread in an even layer ( you will hear it sizzling - reminding you the pan is HOT!) laying the broccoli flat if it will let you. Using a POT HOLDER place the HOT pan back into the oven and bake for 10-15 minutes, or until well browned. Serve immediately.

****I've used this same roasting method with cauliflower - just as yummy!

Tuna Salad with Grilled Zucchini

 

I found this recipe while browsing around the internet at a blog called The Healthy Foodie. It's a keeper! Quick, easy, and so yummy. It serves one, so I doubled the ingredients, and put the other half in a container for lunch tomorrow. I packed my tuna and dressing separately.  It's a dress just before serving kind of salad, and I didn't want the tuna to make anything soggy.

2 cups mixed greens

1 large tomato, diced ( I like to seed mine, I learned that from Grandma Fisher)

1/4 cup parsley, chopped ( I used cilantro, because I love it)

1/4 cup fresh mint, chopped

10 kalamata olive, pitted

1 small zucchini, sliced lengthwise

1/2 avocado, diced

1 green onion, diced

1 can tuna, drained 

1 tbl. balsamic vinegar

1 tbl. extra virgin olive oil

sea salt and fresh cracked pepper to taste 

Grill the zucchini in a screaming hot grill pan or skillet sprayed with some olive oil spray - not too long, because you want it to still be a bit firm. Let cool for a few minutes and cut into bite size pieces.   Put everything in a big bowl and stir gently. (after all - the zucchini has been through a lot in that screaming hot pan earlier!) Serve immediately. 

*I didn't add salt, I felt it was great without it, because the kalamata olives add a nice touch of salt as is.  I also had some diced red pepper on hand, so I threw those in as well. 

Southwestern Chopped Salad topped with Grilled Chicken

1 head romaine lettuce, chopped
15 oz can black beans, rinsed and drained
1 red or orange bell pepper, chopped
1 pint cherry tomatoes, cut in halves, or chopped
2 cups corn, fresh or frozen (if frozen, thawed)
5 green onions, chopped

Mix all in a bowl and top with dressing of your choice. I use the creamy cilantro-lime dressing. (recipe in the side bar) I also topped it with some grilled chicken and sliced avocado for a complete meal.

**this makes a lot. About 4 main dish servings, or 6 to 8 side dish servings. So half or quarter the recipe to suit your needs. Its great left over for lunch - just don't dress it until serving time.

White Bean and Tuna Salad

You've worked all day - you don't feel like cooking, but you are hungry. You look in the pantry...you see a can of "good quality" oil-packed tuna. check. can of white beans. check. On the counter you see a lemon and fresh garlic. check. In the fridge you see fresh mint and green onions.check and check. You have all the ingredients to make White Bean and Tuna salad. In 5 minutes dinner will be done. boom.  If you have some whole wheat bread - toast it up in the toaster and butter it up! Put your white bean tuna salad on it. yum.

5oz can "good quality" tuna packed in oil, drained ( I use Trader Joes brand it is good!)
15 oz can white beans, rinsed and drained ( I used Organic Great Northern beans)
1/2 cup chopped green onions, OR red onion
juice and zest of 1/2 a lemon
1/4 cup fresh mint, OR parsley, chopped
1/2 tsp crushed red pepper flakes , more or less if you like or dislike heat
1 garlic clove, minced
salt and pepper to taste

Mix all in a bowl. Let flavors meld in the refrigerator for 30 minutes or more for best flavor. Salt and pepper to taste. Keep tightly covered in the refrigerator. The best part is this will still be good after 2 days in the refrigerator. great for lunches.

how many times can I say refrigerator? .....also good in pita bread, or with crackers

Creamy Cilantro - Lime Dressing

I drizzle this over southwestern salad, or a salad made up of chopped kale, chopped apples and walnuts. 

1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 Tbl fresh lime juice (about 1/2 lime)
1 garlic clove
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt


Puree all ingredients in a blender until smooth. Boom. done! 

Quick & Spicy Asian Broccoli Rabe

1 bunch Asian broccoli rabe, trimmed and cut into 2 inch pieces

2 tsp extra virgin olive oil
3 garlic cloves, minced
1 tbl fresh lemon juice
1 tsp crushed red pepper

Cook broccoli rabe in boiling water 2 minutes or until tender crisp. Drain and plunge into ice water, drain. Squeeze dry.

Heat olive oil in large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, lemon juice, and crushed red pepper to pan; cook 3 minutes, stirring occasionally.

Danny's Sangria

Delish!.....plan ahead - mixture needs to mingle for 4 days. (after all it IS a party - mingling is a necessity)

Mix together:

1 gallon burgundy (jug wine) I prefer Gallo or Carlo Rossi

2 cups of fresh squeezed orange juice

Juice of 1 lemon

Juice of 1 lime

¾ cup of sugar

                

then add this to the wine mixture:

2 apples, cored & sliced

3 fairly ripe pears, cored & sliced

2 oranges, peeled, broke into wedges, cut in half

1 lemon, peeled, broke into wedges, cut in half

1 lime, peeled, broke into wedges, cut in half

              

Note: leaving the peel on the oranges, lemon and lime will make the sangria taste bitter

Cover air tight, store ambient for 3 days – the longer the better the fruit flavor

The day before you want to serve, put the container in the refrigerator overnight to chill

Just before serving, add just enough 7-Up to give the sangria a very slight carbonation – not too much or it will make the sangria too sweet.

Add ice to keep cold, then serve! Cheers!

Baked Artichokes

2 large artichokes

1 lemon

2 cloves garlic, minced

2-3 basil leaves, chopped

1-2 tbl olive oil

sea or kosher salt

fresh cracked pepper

1/2 cup chicken stock

preheat oven to 350 degrees.

With kitchen scissors  trim all the sharp edges off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon; immediately rub all the cut edges with lemon. 

Combine the olive oil, basil, garlic, lemon juice, sea salt and black pepper in a bowl. Mix  until it becomes a paste. Rub it all over the artichoke halves and inside the leaves. 

Spray a baking dish with olive oil cooking spray. Place each artichoke half top side down in the dish. Place the chicken stock in the dish. Cover. Bake 45-50 minutes, or until soft and tender. No need for mayo or butter with these artichokes. 

Bean and Kale Soup

1 pound hot or mild italian sausage (removed from casings)
1 onion, chopped
4 stalks celery, chopped
6 large carrots, chopped
3 cloves garlic, minced
3 boxes low-sodium chicken broth
7 stems kale or swiss chard, cut off stems and chopped
1 can cannellini beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 potato, peeled - left whole
salt, pepper to taste
1/4 tsp oregano
red pepper flakes to taste, optional
bay leaf
1 cup small pasta, cooked
parmesan cheese, grated

Saute the sausage in a large pot in a little olive oil until browned. Add onion, celery, carrots, and saute about 5 minutes. Add garlic saute for 1-2 minutes. Add chicken broth, kale, beans, the whole potato and seasonings. Cook for 1 and a 1/2 hours. Take the potato out of the soup and mash with a fork (mash some of the beans too) this will thicken the soup.

Add some of the small cooked pasta to an individual soup bowl and pour ladle of soup over the pasta. ( This way your leftover pot of soup won't have mushy pasta floating in it if you keep it separate from the soup, or if you freeze the soup for later.) Sprinkle some parmesan cheese over the top, and serve with a piece of crusty bread.

Lettuce Greens Salad

Get a big bowl; add Baby lettuce and greens (spring mix), cilantro, squeeze of lime, drizzle of olive oil, fresh cracked black pepper, gorgonzola blue cheese, toasted pine nuts..avocado if you have one.

Blueberry Buckle

1/2 stick butter

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 tsp pure vanilla extract

5 cups fresh blueberries

1 recipe streusel topping (below)

Heat oven to 350. Butter and flour springform pan, set aside. 

In a medium bowl sift together the flour, baking 

powder and salt. set aside. 

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla. 

When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with the flour mixture. Remove from mixer and gently fold in berries. 

Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60-70 minutes or until cake tester comes out batter free. Remove  from oven; leave in pan 10 minutes on a cooling rack. Remove from pan; let cool 15 minutes before serving.

STREUSEL Topping

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup packed brown sugar

1 cup all-purpose flour

6 tbl butter, softened

mix all dry ingredients in medium bowl; cut in butter using pastry blender or fork until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle onto cake as directed.

Sangria

750 ML bottle red wine
1/4 cup brandy, optional
1/8 cup OR 1/4 cup sugar - to taste
2 apples , cored and cut into cubes
2 oranges, thinly sliced with peel on
2 pears, cored and cut into cubes - optional
1/2 of a 750 ML bottle lemon lime soda

mix red wine, brandy and sugar in a large glass container. Add apples, oranges and pears if using. Cover and chill overnight. When ready to serve add lemon lime soda. Enjoy!