tag:blogger.com,1999:blog-43635230159688757502024-02-18T19:46:02.830-08:00"S"ilantroOne cannot think well, love well, sleep well, if one has not dined well. ~Virginia WoolfSamhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4363523015968875750.post-85242332560073095672009-04-30T16:30:00.000-07:002009-04-30T17:37:49.319-07:00Chicken Apple Panini<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold; line-height: 14px; "><span class="Apple-style-span" style="font-size:large;">1 Granny Smith apple cored and sliced thin</span></span><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold; line-height: 14px; "><span class="Apple-style-span" style="font-size:large;">4 tbsp mayonnaise</span></span><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold; line-height: 14px; "><span class="Apple-style-span" style="font-size:large;">4 tbsp light Vidalia onion salad dressing</span></span><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span class="Apple-style-span" style="line-height: 14px; "><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold; "><span class="Apple-style-span" style="font-size:large;">4 slices rustic sandwich bread (whole grain)</span></span><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size:large;">1/4 lb thin-sliced chicken breast</span></span><span class="Apple-style-span" style="font-size:large;"><br /></span></div><span class="Apple-style-span" style="font-weight: bold;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">4 slices provolone cheese<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:large;">cooking spray</span><br /></span></div></span></span></span><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Combine mayonnaise and salad dressing until blended. Spread mixture on one side of all bread slices. Assemble sandwiches as follows: 1st layer - chicken 2nd layer - apple slices 3rd layer - provolone cheese 4th layer - remaining bread slices. Coat panini maker or grill with cooking spray. Cook 5–6 minutes, until cheese is melted and bread is crisp and golden. Cut sandwiches in half using serrated knife.</span></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold;"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">*I'm a big believer in the ingredients that go into our bodies! Stay clear of salad dressings that contain high fructose corn syrup. Breads, dressings, baked goods, and children's snacks are among the many foods that can be loaded with this genetically modified ingredient. Reading Labels is key...knowing which ingredients to avoid and which ones to consume are key to a healthy mind and body!</span></span></div></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com0tag:blogger.com,1999:blog-4363523015968875750.post-25309803700886955682009-02-10T18:04:00.000-08:002009-02-10T18:22:53.889-08:00Nana's Chicken Soup<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold; ">1 pound chicken thighs (skin on)</span><br /></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0); font-weight: bold; ">3 14.5 oz cans chicken broth or 1 large can</span><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">3 celery stalks chopped</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">2 carrots chopped</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">1 large onion chopped</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">1/2 bulb of fresh garlic chopped</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">1/2 lemon</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">4oz orzo or egg noodles</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">salt/pepper</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">cilantro for garnish</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 153, 0);"><span class="Apple-style-span" style="font-weight: bold;">Clean chicken and place in large stock pot. Fill pot with water until it covers chicken. Bring water to a boil then reduce to a soft boil for 45 minutes. Remove chicken from pot and set aside to cool. Skim fat from the water and add vegetables, chicken broth, and garlic. Cook until tender. Meanwhile, after chicken has cooled, separate chicken from the bone into bite size pieces. Cook orzo in soup mixture according to package directions (9-11 minutes). Before serving, add in chicken and the half of lemon. Season with salt/pepper and garnish with cilantro</span></span>. </div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">ENJOY!</span></span> </div></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com0tag:blogger.com,1999:blog-4363523015968875750.post-26679963052016821982009-01-07T11:55:00.000-08:002009-01-07T12:06:46.611-08:00Salmon with Avocado Dressing and Couscous<span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;"><div><br /></div>1 pound fresh salmon</span></span><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">2 cloves garlic chopped</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1/2 cup chopped cilantro</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">2 tbls extra virgin olive oil</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">3 ripe avocados </span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">handful cherry tomatoes</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1 lemon (1/2 squeezed 1/2 cut into quarters) </span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1 box Near East Garlic Olive Oil Couscous<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">salt/pepper</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Preheat oven to 350. Place salmon on a long sheet of aluminum foil (enough to form a folded pocket). Brush olive oil on top, add a dash of salt and pepper, along with 1 chopped garlic clove and 1/4 cup of cilantro. Fold foil around salmon to form a pocket. Bake in oven for 30 min or until cooked through. Meanwhile, mash avocado and add the rest of the garlic and cilantro. Stir in lemon juice and salt/pepper. Set aside. Cook couscous according to directions (I use olive oil instead of butter). Serve salmon with avocado dressing, couscous, and quartered lemon. ENJOY! </span></span></div><div><br /></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com0tag:blogger.com,1999:blog-4363523015968875750.post-52634981359172098452008-11-18T19:17:00.000-08:002008-11-18T19:35:47.686-08:00Gnocchi with Chicken Sausage and Broccoli<span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1 Package of Gnocchi (usually this is found near the deli section)</span></span><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">15 oz Frozen Broccoli</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">4 tbs Extra-Virgin Olive Oil</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1 Pound Fresh Chicken Sausage</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1/2 Red Onion Chopped</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">3 Garlic Cloves Finely Chopped</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">1/4 tsp Red Pepper Flakes</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Juice of 1/2 lemon</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">crusty bread</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Bring a large pot of salted water to a boil. Once boiling, add gnocchi and cook according to package directions. Before draining, reserve 1 1/2 cups of pasta water.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(102, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Meanwhile, cook frozen broccoli until tender (microwave works great!). Heat 2 tbs olive oil over large skillet. Saute chicken sausage until cooked through. Add in onion, red pepper flakes and garlic. Cook for an additional 5 minutes. Remove sausage mixture from skillet and reserve. Add the remaining 2 tbs olive oil and saute drained gnocchi for 3-4 minutes or until slightly browned. Return the sausage mixture to pan and add cooked broccoli. Toss to combine. Pour in reserved pasta water and bring to a simmer for 2 minutes. Add in lemon juice and serve with bread. Enjoy! </span></span></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com1tag:blogger.com,1999:blog-4363523015968875750.post-39498926740644120752008-10-24T17:14:00.000-07:002008-10-24T17:36:44.900-07:00Goolish Guac<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmNjrNV-Hdq7j9ULpr8ye59CZHUuOVWGC5_EcheBxSdWOcMHgqU3U6cnZ5QFTAwY0N-3AizNmtGDeH8BS0OPLv50FbsbGLEMYD5frVdlNRyhgEEbHDQ2OCZwMEOil4aN0l6akNPZXlX8/s1600-h/martha+guac.jpg"></a><br /><div><span style="color:#999900;"><strong>Vegetable-oil cooking spray<br />8 assorted large flour tortillas (red pepper, garden, spinach, or whole wheat<br />Coarse salt<br />8 avocados (pitted. peeled, and smashed)<br />1 lime squeezed<br />1/4 teaspoon freshly ground pepper<br />1/4 cup chopped fresh cilantro leaves</strong></span></div><div><span style="color:#999900;"><strong>1/2 cup cherry tomatoes cut in quarters</strong></span></div><div><span style="color:#999900;"><strong>2 cloves of minced garlic </strong></span></div><div><span style="color:#999900;"><strong>Halloween cookie cutters (I used a pumpkin and moon)</strong></span></div><br /><div><br /><span style="color:#999900;"><strong>Directions<br />Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a the Halloween inspired cookie cutters cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.<br />Put avocados, lime juice, 11/2 teaspoons salt and the pepper, garlic, and cilantro in a large bowl. Mash with a fork until chunky. Stir in tomatoes. Serve with chips</strong></span> </div><br /><div></div><br /><div align="center"><span style="color:#ff6600;"><strong>I made this for our Little Foxes Playgroup and it was simple, fun, and festive! Enjoy!</strong></span></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com2tag:blogger.com,1999:blog-4363523015968875750.post-12150752275297313222008-10-11T13:37:00.000-07:002008-10-11T13:54:10.019-07:00Turkey Garbanzo Bean Soup<span style="color:#999900;"><strong>1 teaspoon olive oil<br />1 pound turkey sausage, casings removed, crumbled<br />8 large garlic cloves, chopped<br />2 cans diced peeled tomatoes with juices (Hunts with Basil and Oregano works best)<br />1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried<br />2 cans garbanzo beans (chick-peas), undrained<br />2 cans chicken broth<br />2 tablespoons fresh lemon juice<br /><br />Garnish:<br />Chopped fresh cilantro<br />1 avocado, peeled, sliced<br /><br />Heat olive oil in heavy large pot over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)<br />Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado.<br /></strong></span><br /><br /><div align="center"><span style="color:#ff9900;"><strong>This soup recipe was given to me from my mom who originally got the recipe from my Aunt Kitty. This is the season for soups and I thought it was a perfect time to share one of my favorite recipes with you! Enjoy!</strong></span></div><div align="center"><strong><span style="color:#ff9900;"></span></strong> </div><div align="center"><strong><span style="color:#ff9900;">*For the ones that need a rating, Jared gives this one 5 out of 5 stars! </span></strong></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com2tag:blogger.com,1999:blog-4363523015968875750.post-32349081870351570062008-09-26T11:18:00.000-07:002008-09-26T11:27:44.581-07:00Butternut Squash Soup with Sage<div align="left"><span style="color:#999900;"><strong>1 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes </strong></span></div><div align="left"><span style="color:#999900;"><strong>3 tablespoons olive oil<br />3 teaspoons kosher salt<br />Pinch of freshly ground black pepper<br />1 tablespoon butter<br />1 large yellow onion, diced </strong></span></div><div align="left"><span style="color:#999900;"><strong>3 stalks of celery, chopped </strong></span><span style="color:#999900;"><strong><br />1 tablespoon chopped fresh sage (about 6 large leaves)<br />6 cups chicken broth<br /><br />Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.<br />In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sauté</span>, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.</strong></span><br /><br /><strong><span style="color:#ff9900;">This is a perfect soup for a fall day! I found this recipe in my REAL SIMPLE COOKBOOK (which is worth buying by the way). It freezes really well (up to 3 months) and is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">definitely</span> a kid <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pleaser</span>! Enjoy!</span></strong></div>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com3tag:blogger.com,1999:blog-4363523015968875750.post-31573905981144585152008-09-15T11:20:00.000-07:002008-09-15T16:58:01.273-07:00Bison Burgers<span style="color:#999900;"><strong>4 patties of bison (1 lb if not sold individually -either fresh or frozen)<br />fresh whole grain buns toasted on grill<br />4 slices Monterrey jack cheese<br />1/4 cup Hellman's Canola Mayo<br />1 tbs homemade pesto recipe below (or store bought)<br />1/2 carton of mushrooms sauteed<br />1/2 small yellow onion sauteed<br />1/4 cup sliced English cucumber<br />1/8 cup bread crumbs<br />salt/pepper/garlic powder<br />spring mix lettuce<br /></strong></span><span style="color:#999900;"><strong>ketchup<br /><br />Preheat grill. Mix bison patties with sauteed onion, bread crumbs, salt, pepper, and garlic powder. Form into 3-4 patties and set aside. In a small bowl, mix mayo and pesto together - set aside. Cook burgers on preheated grill until desired temperature. Melt cheese on top just before taking them off the grill. Spread pesto mayo on toasted buns and ketchup. Layer the bottom bun with cucumbers, burger, mushrooms, and finally lettuce. Enjoy!</strong></span><br /><br /><span style="color:#ff6600;"><em>Bison may sound a bit intimidating. I was a skeptic at first; however, after an encounter at a great restaurant, I was sold on this healthy alternative to beef (Bison has 18-20% protein compared with 10% in regular beef, and has 5-7% fat compared to 25-30% in beef). Unlike traditional beef, bison is grain feed and is free of hormones and antibiotics. Try it and prepare to be surprised!</em> </span><br /><br /><strong><span style="color:#999900;">Kennedy's Fav Pesto<br /><br />2 cups basil stems removed<br />1/2 cup extra virgin olive oil (extra virgin is important!!)<br />1/2 cup grated Parmesan<br />2 tbs pine nuts (optional)<br />4 cloves garlic<br />salt/pepper<br /><br />In food processor or blender, combine basil and remaining ingredients. Blend until smooth.</span><br /></strong><br /><span style="color:#ff6600;"><em>I usually make a large batch of this (double the recipe) and use it in a variety of dishes. It's freezable and can be used in pasta, as a pizza sauce, or over grilled chicken. Kennedy requests this pesto at least once a week!</em></span>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com3tag:blogger.com,1999:blog-4363523015968875750.post-81475149923418513762008-09-09T18:13:00.000-07:002008-09-10T05:51:13.255-07:00<div align="center"><strong><span style="color:#999900;">20 Minute <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Shepard's</span> Pie</span></strong></div><div align="left"><strong><span style="color:#999900;">1 pound ground turkey</span></strong></div><span style="color:#999900;"><strong>2 minced garlic cloves<br />1/3 cup ketchup<br />2 tbs <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Worcestershire</span> sauce<br />8 oz organic frozen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">vegetables</span> thawed (<span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cascadian</span></span></span> Farms is the best!)<br />16 oz mashed potatoes (Alexia brand comes frozen and it saves you a step)<br />salt/pepper<br /><br />Preheat oven to 400. Cook turkey until no longer pink on med/high add minced garlic and salt/pepper to taste. Turn burner off. Add ketchup, w<span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">orcestershire</span> sauce, and thawed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">vegetables</span>. Mix through. Add mixture to an oven safe casserole dish. Spread potatoes (add some salt/pepper to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">potatoes</span> to kick up the flavor) on top and sprinkle the</strong> <strong>shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">cheese</span> on the potatoes. Bake for 10 -15 minutes or until heated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">thoroughly</span>. Enjoy!</strong></span><strong> </strong>Samhttp://www.blogger.com/profile/09156171273473687948noreply@blogger.com7