Sesame Chicken Pasta Salad

We loved this pasta salad!  It was a fun spin on an asian salad and was great as a main dish, just serve with some french bread.  I think it was the dressing that made this taste so yummy!  It may seem like a lot of dressing, but pour it all on because the pasta will soak up a lot of it.  I added a few extra things to the recipe just to add some crunch.  Next time you head out for a picnic or a potluck, make this!

SESAME CHICKEN PASTA SALAD { recipe adapted from HERE}


INGREDIENTS:

• 1 {16 oz} package bow-tie pasta
• 1/2 cup canola or olive oil
• 1/3 cup seasoned rice vinegar
• 1/3 cup soy sauce
• 1 tsp. sesame oil
• 3 Tbsp. sugar
• 1/2 tsp. ground ginger
• 1/4 tsp. black pepper
• 3 cups cooked chicken, shredded or cut up into chunks
• 1/4 cup green onions, thinly sliced {I added some of the green parts as well}
• 1/4 cup sliced almonds, toasted lightly in a dry pan
• 1/4 cup sesame seeds, toasted lightly in a dry pan
• 1/2 cup red bell pepper, thinly sliced

DIRECTIONS:

  Heat a medium skillet over medium-low heat; add sesame seeds and sliced almonds.  Toast until golden brown and set aside.  Cook pasta according to package directions, drain and rinse with cold water.  Add pasta to large bowl.

In a small bowl, whisk together the olive oil and next 6 ingredients.  

Add sliced green onions, cooked chicken, sliced bell pepper, sesame seeds and almonds to the bowl with the cooled pasta.  Stir to combine.  Pour in the dressing and mix well.  You can serve immediately or refrigerate for later.

Toasted Orzo with Parmesan

It's almost Valentine's Day.  I'm usually much more prepared with little gifts for the kids and a plan of what I'll make them for breakfast and dinner, but this year I'm just not ahead of the game.  I need to get with it, but at the same time, I know they'll be getting treats galore at school tomorrow!!
This side dish has become a staple in our house!  It goes well with any sort of meat, grilled chicken, pork tenderloin, or fish.  Super easy to make and can be modified to serve a lot or a little.  I like to make enough to have some for lunch the next day!

Toasted Orzo with Parmesan { recipe adapted from All Recipes }


INGREDIENTS: {serves 6}

• 1 1/2 cups orzo pasta
• 3 Tbsp. butter
• 3 cups chicken broth
• 1/2 cup grated parmesan cheese
• 3 Tbsp. freshly chopped parsley
• salt and pepper to taste

DIRECTIONS:

  Melt butter in a heavy skillet over medium-high heat.  Stir in orzo and saute until lightly browned.  

Stir in chicken broth and bring to boil.  Cover; reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.  

Mix in parmesan cheese and parsley.  Season with salt and pepper. 

Lemongrass-scented Jasmine Rice with Coconut Milk

This rice has been a favorite ever since my sister turned me onto it!  It's super easy to make and goes great with grilled teriyaki chicken and grilled pineapple wedges.  Tonight I made it into a chicken rice bowl for the family.  The flavor of the lemongrass is amazing...I love it!  When I cook rice, I make a large amount, since we have a big family and everyone LOVES rice, but feel free to adjust the portions to fit your family.
Try it...I promise it will become a new favorite for you!

Lemongrass-scented Jasmine Rice with Coconut Milk {serves 6}


INGREDIENTS:

• 2 cups White Jasmine Rice, rinsed thoroughly and drained 
• 1-3/4 cups water 
• 1 cup coconut milk {find it in the asian section at grocery store}
• 1 stalk lemongrass, edges trimmed and cut into 3 smaller sticks
• 1 tsp. salt

DIRECTIONS:

Place the water, coconut milk, rice, salt and lemongrass into a medium stock pot. Bring all ingredients to a rapid boil.  Reduce heat to low, stir and cover.  Simmer for about 15-20 minutes or until rice is tender and fluffy.  

The Pioneer Woman's Crash Hot Potatoes

These potatoes are sooooo incredibly good!  The crazy thing is they are sooooo incredibly EASY!  I got this recipe from the one and only Pioneer Woman and they have proven to be one of my families favorite side dishes!  I like to use the yukon gold potatoes because they are sweet and already have a buttery consistency, but you could use any small sized potato you like.

Crash Hot Potatoes { recipe by The Pioneer Woman }

INGREDIENTS:

• 12 new potatoes {or other small round potatoes}
• 3 Tbsp. olive oil
• kosher salt to taste
• ground black pepper to taste
• fresh rosemary, or other herbs of your choice, to taste

DIRECTIONS:

  Bring a large pot of water to boil.  Add as many potatoes as you'd like to make and cook until fork-tender; about 15-20 minutes.

On a sheet pan, generously drizzle olive oil.  Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down on each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.  Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, freshly ground black pepper, and fresh chopped rosemary.

Bake in a 425 degree oven for 20-25 minutes until golden brown.

serve potatoes with any sort of chicken or beef dish...I served them with this chicken and some delicata squash.

Chicken Cutlets with Bacon, Rosemary and Lemon

Black-eyed Pea Salad

My best friend turned me on to this salad!  She made it for me a couple of years ago on the 4th of July and it's been a big hit since!  I usually only make it in the summer...it's a great appetizer at a BBQ or could even be served as an accompaniment to grilled chicken or steak.  You can even play with the flavors to make it a little spicier if you like!

Black-Eyed Pea Salad  

INGREDIENTS:

•  2 C. cooked black-eyed peas
•  1 C. whole kernel corn
•  1 stalk celery, chopped
•  1-2 serrano chiles, seeded and diced {depending on how much of a kick you like}
•  1/4 cup red onion, chopped {I used a little less than 1/4 cup...I don't like a lot of onion}
•  1 small tomato, chopped
•  1 avocado, chopped

Dressing:

•  1/2 cup vinegar {I used 1/4 cup white vinegar & 1/4 cup seasoned rice vinegar}
•  3/4 cup olive oil
•  1-2 Tbsp. fresh basil
•  1 garlic clove, minced
•  1 Tbsp. sugar
•  pinch {or two} of red chili flakes
•  juice of 1 lime
•  salt to taste

DIRECTIONS:

 *Mix first 8 ingredients together.  In a separate bowl, whisk together dressing ingredients and pour over salad.  Can be made night before or fresh.  

*Serve with tortilla chips

Baked Mac and Cheese

This is a simple recipe.  Probably most everyone has a recipe for mac and cheese that they love.  This is mine.  Well, it's the one my mom used to make when I was growing up and it's the one I still make to this day.  I've tried jazzing it up different ways but honestly, I love it simple.  The only thing that I have changed is that I have added some gruyere cheese.  It gives the mac and cheese such a great kick!
My kids beg me to make this every week and one pan is barely enough for our growing family!  The other night was our only night last week that did not include baseball practice or baseball games, so I cooked for my family and enjoyed our night at home together.

Baked Mac and Cheese {family recipe}

INGREDIENTS: {serves 4-6 as main dish, 6-8 as side dish}

• 1-lb. box small pasta {I used shells, but I've used everything from elbow to penne}
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 Cups milk, warmed
• 3 1/2 Cups sharp cheddar, shredded {try not to use pre-shredded cheese}
• 1/2 Cup gruyere cheese, shredded
• salt and pepper to taste

DIRECTIONS:

 Grease a 9 by 13 baking dish and set aside.  Heat oven to 350 degrees.

 Heat a large pot of water to boiling.  Once the water has come to a boil, season with salt and add pasta. Be sure to under-cook the pasta by 1-2 minutes because it will continue to cook when it's baking.  When pasta is cooked, drain and lightly rinse.  Pour pasta into greased baking dish and set aside.  

To make the sauce, heat butter in a medium saucepan over medium heat.  When butter has melted and become bubbly, add the flour and whisk constantly for 1 minute.  Slowly pour in a little milk and continue to whisk, breaking up the flour mixture.  Keep pouring the milk slowly and whisking constantly until there are no more lumps.  Heat this mixture for about 5 minutes, or until sauce begins to thicken and coats the back of a wooden spoon.  Do not let it come to a boil!  Turn heat to low and add about 3 1/2 cups of cheese.  Stir with a spoon until the cheese has melted.  Taste, then season with salt and pepper to taste.  

Pour the sauce over the pasta and stir completely.  Now at this point you can cover with foil and put in the refrigerator to bake at a later time.  Or if you'd like to bake immediately, sprinkle with the remaining half cup of cheese and bake for 30 minutes, or until golden and bubbly.  

Enjoy!!

cheese, milk, and butter...what more do you need?

shredded cheddar and some shredded gruyere

this is the part where I have to resist taking a big bite...

Broiled Zucchini and Potatoes with Parmesan Crust

I'm officially tired!  This stretch from Christmas vacation until now was waaaay too long!  My kids will finally be on Spring Break starting friday!  Not that my week with them is going to be anything like a vacation, but just to not be so "on" will be a nice change for me.  I'm looking forward to lazy mornings and cuddle times with my youngest.  Oh, and having a full cup of coffee without re-heating it ten times...those are the little things that will be so nice!

Anyway, this is all I've got for the week.   I know it's not much, but it really is a great side dish for just about anything.  I served it with my prosciutto wrapped stuffed chicken breasts.  The photo doesn't show the crispy parmesan crust because I literally threw them in the serving dish so we could eat!

Broiled Zucchini and Potatoes with Parmesan Crust { adapted from Giada's Kitchen Cookbook}

INGREDIENTS: {serves 4}

• 6 small new potatoes {red or white, about 1 1/2 inches in diameter}
• 2 Tbsp. butter {I used just a little more to get a nice the veggies nice and brown}
• 2 garlic cloves
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh rosemary leaves
• 2 zucchini, cut in half lengthwise and then in 1-inch pieces
• salt and freshly ground pepper
• 1/4 cup freshly grated Parmesan Cheese

DIRECTIONS:

  Bring a medium pot of water to a boil over high heat.  Add the potatoes and cook until just tender, 8 to 10 minutes.  Drain the potatoes and let cool.  When cool, cut the potatoes in half.  

Place a medium saute pan over medium heat.  Add the butter, garlic, thyme, and rosemary and heat until the butter melts, about 2 minutes.  Meanwhile, season the cut surfaces of the zucchini and potatoes with salt and pepper.  Carefully place the zucchini and potatoes cut side down in the melted butter.  Cook until golden brown, 12-15 minutes.  

Preheat the broiler.  Line a baking sheet with foil.  Place the browned zucchini and potatoes on the baking sheet cut side up.  Sprinkle the tops wit the Parmesan.  Broil until the cheese is golden brown, about 4 minutes.  Transfer to a plate and serve.  

Sweet Potato Hash. Breakfast for Dinner.

I was in the mood for breakfast last night.  It's not very often I make breakfast for dinner, but when I do, it goes over really well with my kids!  There's something about the smell of pancakes and bacon that is exciting and comforting.  Aside from the pancakes and bacon I wanted to make a hash with sweet potatoes.  Normally when you think of hash browns, you think of potatoes.  But I switched it up a bit and honestly, those sweet potatoes went really well with the bacon, eggs, and pancakes.  I served a heaping scoop of the hash browns and placed a fried egg on top.  I think next time I'll crumble the cooked bacon into the hash browns, because everything tastes better with bacon!
Honestly though, I think this recipe could be served along side a main dish, like pork tenderloin or even a flank steak.  You're not limited to make it just for breakfast!

Sweet Potato Hash {my recipe}


INGREDIENTS: {serves 4}

• 2 medium to large sweet potatoes {the orange ones}
• 1 shallot, sliced
• 2 green onions, thinly sliced about half way up
• 2 Tbsp. fresh parsley, chopped
• coarse salt
• freshly ground black pepper
• 2 Tbsp. butter
• 2 Tbsp. olive oil

DIRECTIONS:

  Peel and cut sweet potatoes into a 1-inch dice.  Slice shallot and green onion.  In a large saute pan, heat oil and butter over medium heat.  Put shallot and green onion into pan and cook for about 1 minute.  Add the sweet potatoes in one even layer.  Season well with coarse salt and pepper.  Pat down evenly and allow to fry for about 5 minutes without stirring.  After 5 minutes, give them a little stir and let them cook for at least another 10-15 minutes, or until they begin to get nice and brown and crispy on the outside.   Add chopped parsley about one minute before the potatoes are finished.  Don't worry about the onions getting too dark...they actually taste good when they're crispy!  Once they have finished cooking, season with a little more salt to taste.  Serve immediately...Enjoy!

Diced up nice and small so they cook evenly and quickly

All in a single layer to get that golden brown crispy outside

starting to brown up...I had to resist stirring and let them brown

All crispy and golden brown

Sweet Potato Fries

I'm a BIG lover of sweet potato fries!  I make them all of the time and my kiddos have come to love them too!  They go great with just about anything or make them for a quick and easy appetizer!  They are best eaten right away, otherwise they can get soggy.  ENJOY!

For Sweet Potato Fries: Pre-heat oven to 400 degrees.

Cut up 2-3 sweet potatoes into long strips 1/2 inch thick. Place in a pot of boiling water for 3-4 minutes. Quickly strain and soak in ice-cold water. Remove from water then dry on paper towels. Toss together in a large bowl, olive oil, kosher salt, pepper and sweet potatoes, just to coat. Arrange on a large baking sheet so fries don't touch. Bake for 10 minutes, flip fries, then bake for another 10 minutes. Season with more salt if desired and serve with the extra chipotle ketchup. These are best if eaten fresh out of the oven!!

Lemon Mascarpone Mashed Potatoes

I hardly read the newspaper.  Mostly because of lack of time.  Anyway, on vacation this past weekend there were newspapers delivered to our door, so of course I picked one up and thumbed through it.  I came across the food section, which of course I automatically take interest in, and found two perfect recipes to make for a fun Valentines dinner.  These potatoes were very tasty!  At first I was a little hesitant to put lemon juice and zest in my mashed potatoes, but then I discovered that these weren't any ordinary mashed potato.  Surprisingly they were a hit with the kids too!  The picture above does not do them justice but take my word for it...they're delicious!  Oh, and I served them with steak, but I think they'd be great alongside chicken or fish too.

Lemon Mascarpone Mashed Potatoes 
{adapted from a recipe in the San Francisco Chronicle, Sunday Feb.13, 2011 edition}


INGREDIENTS: {serves 4-6}

• 6-8 large yukon gold potatoes, peeled and cut into 2 inch chunks.
• 3 Tbsp. extra virgin olive oil
• 1/4 cup mascarpone cheese, room temperature
• 4 Tbsp. unsalted butter
• 3 Tbsp. fresh squeezed lemon juice
• 2 tsp. lemon zest
• sea salt and pepper to taste

DIRECTIONS:

  Cut potatoes into 2 inch chunks and place in large pot.  Cover potatoes with cold water, bring to boil, and reduce to a simmer.  Cook until a fork or knife goes through easily, about 15-20 minutes.  Drain; place back in warm pot, and mash with a potato masher.  Fold in the olive oil, mascarpone, butter, lemon juice and zest.  Taste and season with salt and pepper.  Serve immediately.

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

I'm seriously in love with these stuffed mushrooms!  They aren't just any ordinary stuffed mushroom...they are a main dish kind of mushroom.  The recipe comes from Giada at Home Cookbook (a birthday gift from my sis).  It makes six mushrooms, which is kind of a lot, so I bought four portobellos and piled a little extra filling into each one.  The kiddos didn't even want to try them, so I got to save two for lunch!  All you need is maybe a little salad to go on the side and your meal is complete!

Grilled and Stuffed Portobello Mushrooms with Gorgonzola {serves 6}


INGREDIENTS:

• 1/4 cup plus 2 Tbsp. olive oil
• 12 ounces turkey sausage, casings removed {I use Italian Chicken Sausage}
• 2 garlic cloves, minced
• 1/2 cup {4 ounces} mascarpone cheese, at room temp.
• 2 Tbsp. fresh thyme leaves
• 2 Tbsp. fresh oregano leaves
• 3/4 cup plain dried bread crumbs
• 1 cup {4 ounces} crumbled Gorgonzola cheese
• Salt and freshly ground black pepper
• 6 large portobello mushrooms, stems removed

DIRECTIONS:

  In a large skillet, heat 2 Tbsp. of the oil over medium-high heat.  Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes.  Add the garlic and cook for 1 minute.  Remove the pan from the heat.  Stir in the mascarpone cheese, thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 tsp. salt, and 1/2 tsp. pepper.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Brush the mushrooms on both sides with the reaming 1/4 cup oil and season with salt and pepper.  Brill them stem side down, for 3 minutes.  Turn them over and grill the other sides for 2 minutes, or until tender.  

Fill the mushrooms with the sausage mixture and top with the remaining 1/2 cup Gorgonzola.  Grill them, stuffing side up, until the stuffing is warmed through, 5 to 7 minutes.  **I placed the stuffed mushrooms on a foil-lined baking dish and baked them in a pre-heated 375 degree oven for 7 minutes because they were getting kind of messy on the grill.  Enjoy!

Roasted Acorn Squash with Brown Sugar and Maple Syrup

I think this recipe has got to be one of the easiest, but tastiest ever!  Acorn squash ranks up there with butternut squash as far as flavor, but honestly, there are times when I prefer this type of squash over butternut.  Very satisfying and would go great alongside any main dish.  I made this with my Chicken with apples, fresh cranberries and Gorgonzola recipe.

Roasted Acorn Squash with Brown Sugar and Maple Syrup {Serves 4 as a side dish}

INGREDIENTS:

• 1 large acorn squash, cut in half {seeds scooped out}
• 1 Tbsp. butter
• 2-3 Tbsp. brown sugar
• 1 Tbsp. pure maple syurp {or honey}
• salt
• freshly ground pepper

DIRECTIONS:

Pre-Heat oven to 400 degrees.  Cut squash in half and clean out seeds with a spoon.  Lay in a baking dish with sides.  Cut the1 Tbsp. of butter in half and rub on the inside of each squash half.  Sprinkle each half with brown sugar and maple syrup.  Season with a little salt and freshly ground pepper.

Pour about 1/2 cup of water in the bottom of baking dish to keep the squash moist.  Place in oven and bake for about 1 hour or until tender with a fork.  Slice into half moons about 2 inches thick.  

Rice Pilaf with Mushrooms and Green Onions

  We love rice pilaf in this house!  The kids devour it and so do I!  It's one of the easiest side dishes to make, but I do admit, it has one draw back...lot's of butter!  You could definitely scale it down if you like, but I've tried and it just doesn't taste the same to me.  Well, I decided to get creative and add some mushroom and green onions to the rice pilaf.  Anything with mushrooms in it makes me happy, and this did the job!

Rice Pilaf with Mushrooms and Green Onions

INGREDIENTS: {serves 6-8}

• 6 Tbsp. butter
• 2 cups long grain rice
• 1 cup thin, cut vermicelli
• about 4 cups chicken broth
• salt and pepper to taste
• 1 cup button mushrooms, chopped
• 3 green onions, sliced
• 2 Tbsp. butter {to saute mushrooms and onions}

DIRECTIONS:

  Heat a large pot to medium-high heat.  Add butter and melt until foamy.  Pour in vermicelli and cook until golden brown, about 5 minutes.  Add rice and stir together for another minute.  Pour in chicken broth and season with salt and pepper to taste.  Bring to boil then simmer with lid on for 15-20 minutes.  Meanwhile in a skillet, melt 2 Tbsp. butter and add chopped mushrooms and onions.  Saute for about 5 minutes or until soft.  When rice is done, add mushrooms and onions to the rice pot and stir to combine.  Season with more salt and pepper if desired.  Enjoy!

There's that sizzling butter!

I like a nice brown color to the vermicelli

Pan Roasted Brussels Sprouts with Crispy Prosciutto

  Last year I discovered a love for brussels sprouts.  I know...eeeewww, right?  Well, that's what I thought before I tried them prepared similar to this at one of our favorite restaurants.  Honestly, I had never tried them up until last Fall because I had always thought they were a frightening vegetable!  They're actually really tasty and would make a perfect side dish to one of your Fall dinners.  Try them and you will thank me...hopefully!

Brussels Sprouts with Crispy Prosciutto {Serves 4-6}

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 1 lb. brussels sprouts, outer leaves removed and halved lengthwise
• 3 oz. thin Prosciutto, roughly chopped
• 1/4 to 1/2 red onion, thinly sliced
• white balsamic vinegar
• Kosher Salt 
• freshly ground black pepper

DIRECTIONS:

  In a pot of boiling water, cook brussels sprouts for 5 minutes then drain.  In a large fry pan, heat olive oil over medium-high heat.  Cook prosciutto pieces until crispy and remove to plate.  Add onion slices and saute until soft, about 5-7 minutes.  Add brussels sprouts to the pan and cook along with the onion for about 5 minutes more or until brussels sprouts begin to brown.  Reduce heat to medium-low then add about a couple swirls {about 2 Tbsp. or so} of the white balsamic vinegar the last 2 minutes of cooking.  Season with salt and pepper, add prosciutto, and stir to combine.  

Artichoke Gratinata

  Artichokes are one of my most favorite vegetables!  I love everything about an artichoke...especially the heart!  I remember my mom used to make fried artichoke hearts when I was little and they were amazing!  So, my mom and I planned a big dinner a while back and found this side dish from our Giada Cookbook Giada's Kitchen.  It was extremely easy and we all enjoyed it!  The picture above was taken just before it went in the oven...then we ate it all up before I could get a finished picture!

Artichoke Gratinata {adapted from Giada De Laurentiis, Giada's Kitchen}
{Serves 4}

INGREDIENTS:

• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 lb. frozen artichoke hearts, thawed
• 2 Tbsp. chopped fresh flat-leaf parsley
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. red pepper flakes
• 1/4 cup chicken broth
• 1/4 cup white wine {she uses Marsala in her recipe}
• 1/4 cup half and half or heavy cream
• 2 Tbsp. unsalted butter
• 1/3 cup plain breadcrumbs
• 1/3 cup freshly grated Parmesan cheese

DIRECTIONS:

  Preheat the oven to 450 degrees.  Warm the olive oil in a skillet over medium-high heat.  Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and saute until the artichoke hearts are starting to brown at the edges, about 3 minutes.  Add the chicken broth and wine and simmer for 3 minutes.  Add the cream and heat 1 minute more.  Transfer the artichoke mixture to a 1 1/2 quart baking dish {or you could use individual gratin dishes}.  

Melt the butter in the same skillet used to cook the artichokes.  Add the bread crumbs and stir to coast with the butter.  Stir in the Parmesan, then sprinkle the bread-crumb mixture over the artichokes.  Bake until the top is golden, about 10 minutes.  

Quinoa-Stuffed Peppers with Basil Sauce

Ok, so I've never made stuffed peppers before!  When I think of stuffed peppers, I kind of get turned off because they make me think of ground beef and rice.  I guess that's why I've never made them...until now!  Oh, when I saw this recipe I wanted to make these, or have Giada make them for me, instantly!
Yes, I gave it away, it's another Giada recipe!  The kicker though, is the Basil Sauce that goes over these peppers just before serving...OMG!  This sauce is so versatile, it could literally be used alongside anything...chicken, fish (we had Salmon with our peppers and poured some over the Salmon), Steak, pasta, etc.
Super easy dish that can be a main dish or a side.  Like I said, we grilled some Salmon and it made for the perfect meal!  Here's how I adapted her recipe below.

Here's my note on Quinoa if you're not sure what it's all about:  Quinoa is a tiny ancient grain...similar in texture to Couscous.  It's high in protein AND Wheat and Gluten Free.  A perfect choice if you have any sensitivities or allergies to wheat or gluten.  My kids really like it!

Quinoa-Stuffed Peppers with Basil Sauce {Makes 4 }


INGREDIENTS:


Filling:

• 1 cup Quinoa {Rinsed throroughly}
• 2 cups water
• 1/2 tsp. ground cumin
• 1 cup canned garbanzo beans, rinsed and drained
• 1/4 cup oil-packed sundered tomatoes, chopped
• 1 packed cup chopped baby spinach leaves
• 1/2 cup {4 oz.} crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 4 large bell peppers {I used red, orange and yellow}
• Hot water, as needed

Sauce:

• 1 packed cup fresh basil leaves
• 1/2 cup {about 4 ounces} creme fraiche
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. water
• 1 garlic clove, coarsely chopped
• 2 tsp. fresh lemon juice
• 1/4 tsp. sugar
• 1/4 tsp. salt, plus extra, as needed
• 1/4 tsp. freshly ground pepper, plus extra, as needed

DIRECTIONS:

  1. Preheat oven to 400 degrees.

  2.  Filling:  in a medium saucepan, bring the chicken broth, cumin and quinoa to a boil over medium-high heat.  Cover the pan and reduce heat to low, for 10-15 minutes or until all liquid has absorbed.  Put the quinoa in a large bowl and add the bean, sun-dried tomatoes, spinach, feta and 1/4 cup olive oil.  Season with salt and pepper, to taste.  Stir until all the ingredients are combined.  

  3. Slice the tops off the peppers and remove all the ribs and seeds.  If necessary, cut a very thin slice from the base to help the peppers stand up.  Stuff the peppers with the filling and drizzle the tops with olive oil.  Put the peppers in an 8 inch square or oval baking dish.  Fill the baking dish with 3/4 -inch hot water and bake until the filling is golden and the peppers are cooked through, about 55-60 minutes.  NOTE:  If the filling begins to brown too quickly, cover the pan with foil.

  4.  Sauce:  In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt and pepper.  Blend until smooth.  Adjust he seasoning with salt and pepper, to taste.  

  5.  Remove the peppers from the oven and arrange on serving plates.  Spoon the sauce around the peppers and serve!

Here's the quinoa up close...it's so cute!

Nice big peppers

pretty simple ingredients

oh, forgot one...love these things!

Just gave a nice drizzle of olive oil and now for the oven

Prosciutto Wrapped Asparagus Bundles

A while back my best friend sent me this recipe that she really wanted me to try. She said it was really, really good, but not "low-fat"! Any side dish that has asparagus in it, will be a winner in my book! So the other night we grilled up some steaks and I had wanted to make a simple side dish...then I remembered this recipe. Lucky for me I had all of the ingredients and I also had a new package of prosciutto, so I substituted it for the bacon. I like cooking with prosciutto because it always cooks up nice and crispy!

The picture above is what they look like all wrapped up, but uncooked. I didn't get a picture of them cooked because we were hungry & couldn't wait to eat! The recipe comes from Trisha Yearwood's Cookbook called Home Cooking with Trisha Yearwood. I halved the recipe since I was only cooking for the two of us, but I will write the full recipe here.

INGREDIENTS: (Serves 6)

• 2 lbs. fresh asparagus, ends trimmed (I like the skinny asparagus when I can find it)
• 12 slices thin prosciutto (Trisha uses bacon)
• 1/2 cup light brown sugar
• 1/2 cup butter
• 1 Tbsp. soy sauce
• 1/2 tsp. garlic salt
• 1/4 tsp. freshly ground pepper

DIRECTIONS:

1. Preheat oven to 400 degrees. Divide asparagus into 12 bundles. Carefully wrap one piece of prosciutto (or bacon) around each bundle. If you're using bacon, you will need to secure with a toothpick, but the prosciutto is thin enough to hold itself. Lay the bundles in a low sided casserole dish.

2. In a medium saucepan, combine the remaining ingredients. Bring the mixture to a boil. Pour the mixture over the bundles. Put in oven and roast for 25 minutes, or until spears begin to wilt and bacon is fully cooked. Be sure to remove toothpicks before serving if you've used them.

Fried Rice!

Busy, busy, busy is what I've been! Got to be a part of my brothers wedding this past weekend and it was the most beautiful, amazing, fun wedding I've been to in a long time! They had it out at a local winery, Edna Valley Vineyards...talk about a stunning sight! Rolling hills, bright green grapevines and a clear sunny day. My sister in law was a beauty and it was a blessing to stand beside her as she said "I do" to my brother. So happy for them as they start their life together as husband & wife!!!

Ok, so now on to some killer fried rice! My sister came up with this recipe and it's been one of our favorite main or side dish. Sometimes I'll make Teriyaki Chicken to have with the rice, but other times we'll just have a big bowl of rice & maybe some potstickers alongside. My sister adds cut up chicken to the fried rice and that would be a perfect way to have a one dish meal. I've tried this recipe with other veggies like finely diced zucchini & finely diced mushrooms. The great thing about this dish is you can experiment any way you like!! If you don't like green onions, then go ahead and leave them out!!

INGREDIENTS:

• Cooked Jasmine Rice (white or brown) I buy the frozen pre-cooked rice from Trader Joes and use 2-3 bags depending on how much I want to make. If you start with uncooked rice, this recipe will call for 1-2 cups uncooked.
• 2 eggs
• 3 green onions, finely chopped (some green parts too)
• 2 carrots, finely diced
• 2 cloves garlic, minced
• 2-3 Tbsp. butter
• garlic salt to taste
• pepper to taste
• sesame seeds to taste
• Soy Sauce to taste

DIRECTIONS:

Cook rice and set aside. Heat a large Wok or Skillet over med-high heat. Add eggs and scramble. Next add onions, carrots and garlic. Cook until slightly tender (about 3 min). Next add your rice and butter. Stir to combine then season with garlic salt and pepper. Drizzle some soy sauce all around the rice (you can always add more later if you like), then sprinkle sesame seeds and stir again to combine. If you are adding chicken, you can mix it in at the end. Serve immediately. Trust me...your kids will LOVE this rice!!

Cilantro-lime Chicken Quesadillas with Goat Cheese

I was really having a hankering for goat cheese the other day and thought I'd use it in a different way than I normally do. I love goat cheese...the creamy-tangy texture is amazing & it's amazing warm or cold. So, I made a trip to the Farmers Market the other morning and got a ton of cilantro and these really cute spring onions and I was determined to cook something fresh & different. I'm not usually a huge fan of cilantro, but this marinade tastes YUMMY! I think it's the combination of lime juice & the spice of the jalapeno that makes it. The quesadillas turned out REALLY good & the Corn-Avocado Salsa was super tasty & devoured in no time!

Cilantro-Lime Marinade

• 1/2 Cup Chicken Stock
• 1/2 Cup fresh Cilantro
• 1/2 jalapeno, cut up
• 1 clove garlic, mashed
• juice of 1 lime
• kosher salt & freshly ground pepper to taste
• 2-3 Tbsp. olive oil
• 4 Chicken Breasts, boneless skinless

Directions:

Place all ingredients, except olive oil in food processor or blender. Blend all ingredients until smooth, then slowly add in olive oil while processing. Pulse until well combined. Place chicken breasts in large ziploc back then add marinade & seal. Place bag in refrigerator for 4 hours. Remove chicken from bag & grill. I used my indoor grill pan for this, the spring onions and the corn. Once chicken is cooked through, let sit for a few minutes, then slice in strips and set aside for the quesadillas.

These were the cutest onions & so sweet too!

Cilantro-Lime Quesadillas with Goat Cheese

• Cilantro-lime marinated Chicken Breasts, cut up
• 6-8 oz. Soft Goat Cheese, broken up
• 3 cups monterey jack cheese, shredded
• 2 spring onions (or scallions) seasoned, grilled & sliced
• Flour Tortillas
• Butter or oil

Directions:

Heat indoor grill pan or outdoor grill over medium heat. Butter one side each of 2 tortillas. Place a small amount of jack cheese & then goat cheese on top of tortilla, then sprinkle cut up chicken, some spring onions, then a little more of both cheeses on top. Place top tortilla on then set on grill. Grill until golden, about 3-5 minutes, then flip over to brown other side.

This amount will make about 4 quesadillas. Slice quesadillas into quarters and serve with Corn-Avocado Salsa.

Corn-Avocado Salsa

• 3 ears Corn, grilled & cut off cob
• 2 spring onions, grilled & sliced
• 2 large avocados, diced
• 1 pint grape tomatoes
• 1/4 cup cilantro, chopped
• 1 clove garlic, minced
• 1/4 cup olive oil
• juice of 1 lime
• kosher salt & freshly ground pepper to taste

Directions:

Combine all ingredients, season to taste. This salsa tastes best served the same day. Serve along side Quesadillas or on top of any grilled chicken, fish or steak.

This salsa tastes great with just about anything!