I love Bruschetta... tomatoes, basil, Mozzerella cheese, olive oil! Of course, the toasted bread is fabulous, but sometimes, I just want to do without the toasted goodness. Recently, I had an appetizer at a local Italian restaurant where the bread was replaced with breaded eggplant and was pleasantly surprised with the amazing flavor it added!
I have since come up with my own version and it is a definite crowd pleaser! This hors d'oeuvre has a few steps, but I assure you it is worth it! Because the eggplant is served chilled and the hummus is good for a few days, you may certainly make the components a day in advance.
INGREDIENTS
1 Eggplant, slices 1/4 inch thick
1 egg, beaten
1 to 2 cups Italian bread crumbs
4 Roma tomatoes, sliced
Hummus (recipe below)
1/2 cup feta cheese
Olive oil for cooking eggplant
HUMMUS
1 16 oz. can garbanzo beans
2 tbsp. tahini (sesame seed paste)
2 gloves garlic, chopped
1 tbsp. warm water
Juice of one lemon
1/2 tsp. soy sauce
1/4 cup olive oil
Sea salt and black pepper to taste
Blend beans, tahini, garlic, water, lemon juice, soy sauce in food processor. Slowly add olive oil until smooth. season with salt and pepper. Pour in dish and set aside. This can be made a day ahead of time.
EGGPLANT
Place sliced eggplant on baking sheet. In one shallow bowl, whisk egg with a 1 tbsp water. Pour breadcrumbs in another shallow bowl. Over medium heat, heat enough olive oil in large saute pan to coat pan. Dredge eggplant in egg, then breadcrumbs and cook in olive oil until browned on both sides, about 2 to 3 minutes per side, adding more olive oil as needed. Let cool on baking sheet.
ASSEMBLY
Slice cooled eggplant in half and place on serving tray. Top each piece with sliced tomato, 1 tbsp hummus and then sprinkle with feta cheese. I assure you, you will never miss the bread!
ENJOY!
Sunday, May 1, 2011
Tuesday, March 29, 2011
Citrus and Ginger Juice
I am a bit under the weather and am hoping this juice kick starts my immune system! Thanks to my wonderful health conscience friend and my trusty juicer, I am getting myself out of this funk! This juice contains ginger, which has incredible health benefits for women including aid in indigestion, cough, inflammation, and upset stomach!
Get your juicer motor going and blend up batch of this juice when you are feeling a bit fatigued or just to jump start your day!
1 grapefruit, peeled
1 orange, peeled
1/4 lemon, rind on
1 to 2 gala apples
1/2 inch fresh ginger (less if you are afraid of the spice!)
Cut up and throw in your favorite juicer! Pour over ice and enjoy!
Get your juicer motor going and blend up batch of this juice when you are feeling a bit fatigued or just to jump start your day!
1 grapefruit, peeled
1 orange, peeled
1/4 lemon, rind on
1 to 2 gala apples
1/2 inch fresh ginger (less if you are afraid of the spice!)
Cut up and throw in your favorite juicer! Pour over ice and enjoy!
Wednesday, March 23, 2011
Roasted Asparagus and Parmesan Risotto
Made this delicious little dish on a rainy day here in Michigan. Simple yet hearty, a perfect meal to keep you warm from the inside out! Risotto is easy to prepare, but is a labor of love as you must watch it and stir to obtain a nice creamy texture. You will surely not be disappointed, however, with your amazing creation!
Serve with a nice chilled white wine; you will be using a little for the risotto, so be sure to pick up two bottles!
Ingredients
2 tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup Risotto
1 cup good white wine
3 - 4 cups chicken broth, warmed
3 tbsp. unsalted butter
1/2 cup freshly shredded Parmesan cheese
1 bunch asparagus, chopped in 1 inch pieces
Course salt
Ground pepper
Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper on large baking sheet. Roast 10 minutes. Remove from oven to add to risotto later.
In large pot, heat olive oil over medium heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and cook 1 minute longer, careful not to burn the garlic. Stir in risotto. "Toast" the risotto a few minutes. Add white wine. Let simmer until it is almost completely cooked down. stirring occasionally. Add chicken broth by the 1/2 cupfuls, adding more when liquid has reduced, continuing to stir occasionally, about 20 to 25 minutes. Risotto is done when it has reached the Al Dente stage, firm not hard.
Stir in butter and parmesan until incorporated and creamy. Toss in roasted asparagus. Serve with additional Parmesan and a few asparagus tips for a beautiful presentation!
Enjoy!
Serve with a nice chilled white wine; you will be using a little for the risotto, so be sure to pick up two bottles!
Ingredients
2 tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup Risotto
1 cup good white wine
3 - 4 cups chicken broth, warmed
3 tbsp. unsalted butter
1/2 cup freshly shredded Parmesan cheese
1 bunch asparagus, chopped in 1 inch pieces
Course salt
Ground pepper
Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper on large baking sheet. Roast 10 minutes. Remove from oven to add to risotto later.
In large pot, heat olive oil over medium heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and cook 1 minute longer, careful not to burn the garlic. Stir in risotto. "Toast" the risotto a few minutes. Add white wine. Let simmer until it is almost completely cooked down. stirring occasionally. Add chicken broth by the 1/2 cupfuls, adding more when liquid has reduced, continuing to stir occasionally, about 20 to 25 minutes. Risotto is done when it has reached the Al Dente stage, firm not hard.
Stir in butter and parmesan until incorporated and creamy. Toss in roasted asparagus. Serve with additional Parmesan and a few asparagus tips for a beautiful presentation!
Enjoy!
Monday, March 7, 2011
Adobo Chili Chicken Tacos with Jicama & Radish Slaw
This recipe is perfect for all of you busy moms out there! This dish doesn't get any more simple to prepare, it basically prepares itself and it tastes delicious!
The chicken goes in the crock pot in the morning to slow cook and and blend with the other ingredients all day... When you get home from work, play dates, errands, chauffeuring, your house smells amazing! A little more chopping and mixing and you are ready to sit down to a delicious meal! Let me warn you, this is a bit on the spicier side as far as heat is concerned. We love that in our home, but if you want a little less heat, tone down the adobo chilies.
Ingredients
4 bone in chicken thighs
1 cup of your favorite salsa ( I had one from Archer Farms in the pantry, so this is the one I used)
Juice of one lime
3 garlic cloves, roughly chopped
2 -3 adobo chilies in adobo sauce
1/2 c. jicama, cut in 1/4 inch matchstick size pieces
1/4 c. radishes, halved and sliced thin
3 tbsp. chopped cilantro
Juice of half of a lime
1/4 cup mayo
1 tbsp. sauce from adobo chilies in adobo sauce
Sliced avocado
8 flour tortillas
Set crock pot to LOW setting. In pot, place chicken, salsa, lime juice, garlic and chilies. Cover and let cook all day, 6 to 8 hours. When finished cooking, remove bones from pot (they will be very easy to remove as the chicken will be extremely tender!). With two forks, shred chicken, mixing in adobo chilies if they haven't already broken apart in the crock pot.
In small bowl. mix together jicama, radishes, cilantro and lime juice. Set aside.
In another small dish, whisk together adobo sauce and mayonnaise.
To serve, place in chicken in tortilla. Top with jicama slaw, sliced avocado, and adobo mayo.
Enjoy with a cold Corona and Lime and dream of warmer weather!
The chicken goes in the crock pot in the morning to slow cook and and blend with the other ingredients all day... When you get home from work, play dates, errands, chauffeuring, your house smells amazing! A little more chopping and mixing and you are ready to sit down to a delicious meal! Let me warn you, this is a bit on the spicier side as far as heat is concerned. We love that in our home, but if you want a little less heat, tone down the adobo chilies.
Ingredients
4 bone in chicken thighs
1 cup of your favorite salsa ( I had one from Archer Farms in the pantry, so this is the one I used)
Juice of one lime
3 garlic cloves, roughly chopped
2 -3 adobo chilies in adobo sauce
1/2 c. jicama, cut in 1/4 inch matchstick size pieces
1/4 c. radishes, halved and sliced thin
3 tbsp. chopped cilantro
Juice of half of a lime
1/4 cup mayo
1 tbsp. sauce from adobo chilies in adobo sauce
Sliced avocado
8 flour tortillas
Set crock pot to LOW setting. In pot, place chicken, salsa, lime juice, garlic and chilies. Cover and let cook all day, 6 to 8 hours. When finished cooking, remove bones from pot (they will be very easy to remove as the chicken will be extremely tender!). With two forks, shred chicken, mixing in adobo chilies if they haven't already broken apart in the crock pot.
In small bowl. mix together jicama, radishes, cilantro and lime juice. Set aside.
In another small dish, whisk together adobo sauce and mayonnaise.
To serve, place in chicken in tortilla. Top with jicama slaw, sliced avocado, and adobo mayo.
Enjoy with a cold Corona and Lime and dream of warmer weather!
Tilapia Tacos with Adobo Chili Slaw
After I made these fish tacos, my husband said, "you can make these anytime!" My oldest was a big fan as well. I love seafood and I can't get enough of anything with a Mexican flair... put the two together and I am a happy woman!
There are a few steps to this recipe, but I assure you it is worth it! Double, even triple the recipe for a dinner party; your guests will love you!
Fish
4 Tilapia fillets, cut into chunks
Juice from 3 limes
1/4 tsp. cayenne pepper
1/2 c. flour
2 eggs, beaten
2 c. panko bread crumbs
1 c. vegetable oil for frying fish
Sauce
2 tbsp. honey
2 limes, juiced
1 tbsp. vegetable oil
1 tsp. ground cumin
Adobo Chili Mayo
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
2 tbsp. adobo sauce (from adobo chilies)
2 c. cole slaw blend
1/2 c. fresh cilantro, chopped
8 flour tortillas, warmed
In large shallow dish, place Tilapia chunks. Mix with lime juice, cayenne pepper. Let marinate up to 4 hours.
Meanwhile, in small bowl, whisk together honey, lime juice, 1 tbsp. vegetable oil, and cumin. Set aside until needed when fish is cooked.
To make chipotle mayo, blend mayonnaise, adobo chilies, chili sauce, cilantro, 1/4 tsp. sea salt, and a pinch of cayenne pepper. Set aside 1/4 cup of the mayo. Blend remaining with cole slaw blend and refrigerate until ready to serve.
To bread the fish, place the flour, eggs, and panko in 3 separate bowls. Season the fish with salt and pepper. Dredge the fish in flour, then eggs, and finally, the bread crumbs, patting to coat. Place on plate until all fish is breaded. To cook fish, heat oil over medium heat in large pan. (I use my dutch oven for this). Cook fish until browned on all sides and tilapia can be flaked with a fork, about 3 to 4 minutes. Place on paper towel lined dish. When all fish is cooked, drizzle with honey-cumin sauce.
To serve, warm flour tortillas. Place fish in tortilla. Top with cole slaw and adobo chili mayo.
Enjoy with your favorite Mexican side dish, such as guacamole with jicama, and radishes!
There are a few steps to this recipe, but I assure you it is worth it! Double, even triple the recipe for a dinner party; your guests will love you!
Fish
4 Tilapia fillets, cut into chunks
Juice from 3 limes
1/4 tsp. cayenne pepper
1/2 c. flour
2 eggs, beaten
2 c. panko bread crumbs
1 c. vegetable oil for frying fish
Sauce
2 tbsp. honey
2 limes, juiced
1 tbsp. vegetable oil
1 tsp. ground cumin
Adobo Chili Mayo
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
2 tbsp. adobo sauce (from adobo chilies)
2 c. cole slaw blend
1/2 c. fresh cilantro, chopped
8 flour tortillas, warmed
In large shallow dish, place Tilapia chunks. Mix with lime juice, cayenne pepper. Let marinate up to 4 hours.
Meanwhile, in small bowl, whisk together honey, lime juice, 1 tbsp. vegetable oil, and cumin. Set aside until needed when fish is cooked.
To make chipotle mayo, blend mayonnaise, adobo chilies, chili sauce, cilantro, 1/4 tsp. sea salt, and a pinch of cayenne pepper. Set aside 1/4 cup of the mayo. Blend remaining with cole slaw blend and refrigerate until ready to serve.
To bread the fish, place the flour, eggs, and panko in 3 separate bowls. Season the fish with salt and pepper. Dredge the fish in flour, then eggs, and finally, the bread crumbs, patting to coat. Place on plate until all fish is breaded. To cook fish, heat oil over medium heat in large pan. (I use my dutch oven for this). Cook fish until browned on all sides and tilapia can be flaked with a fork, about 3 to 4 minutes. Place on paper towel lined dish. When all fish is cooked, drizzle with honey-cumin sauce.
To serve, warm flour tortillas. Place fish in tortilla. Top with cole slaw and adobo chili mayo.
Enjoy with your favorite Mexican side dish, such as guacamole with jicama, and radishes!
Sunday, February 27, 2011
Red Lentil Curry
This recipe is perfect for all my vegetarian, vegan, and gluten-free friends! Wonderful aroma and flavor in this curry dish! I love Indian restaurants and have yet to find a decent one in the Holland area, so I am bringing it home with this meal.
Served with basmati rice and Naan (a leavened, oven-baked flat bread. Found at any local grocer), this is a very hearty, delicious meal.
Curry
2 cups red lentils, rinsed very well with cold water
1/2 large yellow onion,diced
1 tbsp. olive oil
3 tbsp. red curry paste
1 tbsp. hot madras curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
2 tsp. sugar
3 cloves garlic, minced
1 tsp. grated ginger
1 can (14.5 oz.) diced tomatoes, pureed
Fresh cilantro
Basmati rice, cooked according to directions on package
Naan, warmed 2 -3 minutes in oven
Simmer the lentils in a large pot with enough water to cover them . Cook until tender, adding more water if necessary, about 30 minutes.
Meanwhile, in large skillet, saute onions in oil until caramelized, about 10 - 15 minutes.
While onions are caramelizing, mix together curry paste, powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger root. When onions are cooked, add the mixture and cook over high heat 2 minutes. This is important to bring out all the flavors! Stir in the tomato puree and allow to simmer at low heat, about 5 minutes.
Drain any remaining water in lentils and pour back in pot. Add curry mixture and stir together. Top with chopped cilantro.
Serve immediately with a side bowl of rice. I love to rip apart the naan and scoop up the curry rather than with a fork.
Enjoy!
Served with basmati rice and Naan (a leavened, oven-baked flat bread. Found at any local grocer), this is a very hearty, delicious meal.
Curry
2 cups red lentils, rinsed very well with cold water
1/2 large yellow onion,diced
1 tbsp. olive oil
3 tbsp. red curry paste
1 tbsp. hot madras curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
2 tsp. sugar
3 cloves garlic, minced
1 tsp. grated ginger
1 can (14.5 oz.) diced tomatoes, pureed
Fresh cilantro
Basmati rice, cooked according to directions on package
Naan, warmed 2 -3 minutes in oven
Simmer the lentils in a large pot with enough water to cover them . Cook until tender, adding more water if necessary, about 30 minutes.
Meanwhile, in large skillet, saute onions in oil until caramelized, about 10 - 15 minutes.
While onions are caramelizing, mix together curry paste, powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger root. When onions are cooked, add the mixture and cook over high heat 2 minutes. This is important to bring out all the flavors! Stir in the tomato puree and allow to simmer at low heat, about 5 minutes.
Drain any remaining water in lentils and pour back in pot. Add curry mixture and stir together. Top with chopped cilantro.
Serve immediately with a side bowl of rice. I love to rip apart the naan and scoop up the curry rather than with a fork.
Enjoy!
Wednesday, February 23, 2011
Macaroni and Cheese with Cauliflower (a.k.a. Now your children WILL eat their veggies!)
Like may families, I have picky eaters, big and small. My husband tends to only eat vegetables that are smothered in some sort of cheesy dairy product. The two younger boys just turn up their nose at the thought of a carrot, pepper, or broccoli!
The following recipe is an updated version of a family-friendly classic. The cauliflower is all but hidden and the whole wheat pasta makes this a tad more healthy than original recipes. Put away the blue box mac n cheese in your pantry and give this a try!
12 ounces whole wheat macaroni ( I use Barilla in the yellow box)
1 head cauliflower, chopped into small bites
4 slices multi grain bread
1/4 cup fresh flat leaf parsley
4 tbsp. olive oil
Course salt and pepper
1/2 yellow onion, chopped fine
2 cups sharp cheddar
1/2 cup shredded Parmesan
1 1/2 cups low fat sour cream
1 cup low fat milk
1 tsp. Dijon mustard
3 tbsp. butter
Preheat oven to 400 degrees. Cook pasta according to directions in large pot. Add the cauliflower during the last 4 minutes of cooking time, and then drain.
Meanwhile, pulse bread, parsley, 2 tbsp of the oil, 1/4 tsp. salt and 1/4 tsp. pepper is food processor.
Return pasta pot to medium heat. Saute onions, remaining salt and pepper with the rest of the olive oil, about 7 minutes, until onions are translucent. Stir in pasta, cauliflower, cheeses, sour cream, milk, and mustard.
Pour in 3 quart casserole dish and sprinkle on breadcrumbs. Dot with butter.
Bake 15 minutes until golden brown.
Can't wait to hear from you all that your children and hubby not only enjoyed this, but also ate their veggies with no complaints!
The following recipe is an updated version of a family-friendly classic. The cauliflower is all but hidden and the whole wheat pasta makes this a tad more healthy than original recipes. Put away the blue box mac n cheese in your pantry and give this a try!
12 ounces whole wheat macaroni ( I use Barilla in the yellow box)
1 head cauliflower, chopped into small bites
4 slices multi grain bread
1/4 cup fresh flat leaf parsley
4 tbsp. olive oil
Course salt and pepper
1/2 yellow onion, chopped fine
2 cups sharp cheddar
1/2 cup shredded Parmesan
1 1/2 cups low fat sour cream
1 cup low fat milk
1 tsp. Dijon mustard
3 tbsp. butter
Preheat oven to 400 degrees. Cook pasta according to directions in large pot. Add the cauliflower during the last 4 minutes of cooking time, and then drain.
Meanwhile, pulse bread, parsley, 2 tbsp of the oil, 1/4 tsp. salt and 1/4 tsp. pepper is food processor.
Return pasta pot to medium heat. Saute onions, remaining salt and pepper with the rest of the olive oil, about 7 minutes, until onions are translucent. Stir in pasta, cauliflower, cheeses, sour cream, milk, and mustard.
Pour in 3 quart casserole dish and sprinkle on breadcrumbs. Dot with butter.
Bake 15 minutes until golden brown.
Can't wait to hear from you all that your children and hubby not only enjoyed this, but also ate their veggies with no complaints!
Sunday, February 13, 2011
"Almost Embarrasing How Easy" White Chicken Chili
I know we all have these nights... "I forgot to take the meat out of the freezer for dinner tonight!" This is my cue to hit the market on the way home from work and grab a rotisserie chicken and pray for creativity!
The chili recipe below is from one of those particular nights, and has now become a staple in our home even when we aren't having a crazy, hectic day!
1 Rotisserie Chicken, shredded
1 can sweet corn with peppers
1 jar Great Northern Beans
1 can chicken broth
1 container fresh salsa (I use Jacks Special Medium)
1 tsp. cumin
1/2 tsp. cracked black pepper
Sea Salt to taste
8 oz. pepper jack cheese, shredded
In large pot (I like to use my dutch oven), add chicken, corn, beans, chicken broth, salsa, cumin, salt, and pepper. Heat over medium heat for 10 minutes. Reduce heat to medium low and continue to simmer for 10 to 15 minutes.
Gently stir in cheese and cook until melted, about 5 minutes!
DONE! Easy as that!
Serve in bowls topped with tortilla chips, sour cream and shredded cheese.... and your favorite local brew as beverage of choice!
The chili recipe below is from one of those particular nights, and has now become a staple in our home even when we aren't having a crazy, hectic day!
1 Rotisserie Chicken, shredded
1 can sweet corn with peppers
1 jar Great Northern Beans
1 can chicken broth
1 container fresh salsa (I use Jacks Special Medium)
1 tsp. cumin
1/2 tsp. cracked black pepper
Sea Salt to taste
8 oz. pepper jack cheese, shredded
In large pot (I like to use my dutch oven), add chicken, corn, beans, chicken broth, salsa, cumin, salt, and pepper. Heat over medium heat for 10 minutes. Reduce heat to medium low and continue to simmer for 10 to 15 minutes.
Gently stir in cheese and cook until melted, about 5 minutes!
DONE! Easy as that!
Serve in bowls topped with tortilla chips, sour cream and shredded cheese.... and your favorite local brew as beverage of choice!
Pasta alla Pescatore
Two loves, Seafood and Pasta! Marry them; genius!
Jeff and I both love any sort of seafood and with many fine Italian Eateries in the area, we can always find a spectacular pasta dish with fruit from the sea that will satisfy our culinary cravings... However, the recipe I came up with below is perfect when you just need a night in. Add a nice glass of Malbec or Pinot Noir and you are all set!
Makes 4 decent size servings.
2 to 3 TBS olive oil
3 garlic cloves, minced
1/2 sweet onion, diced
1/2 tsp. red pepper flakes
18 oz. marinara sauce (I like Newman's Own)
4 oz. heavy cream
1/2 lb. baby scallops
1 can whole clams
12 oz. ready-to-cook shrimp
Angel Hair Pasta, cooked according to directions to Al Dente stage.
In large pot, heat olive oil over medium high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and pepper flakes and cook a couple minutes, careful not to burn the garlic. Add marinara sauce and bring to a gentle boil. Combine heavy cream and cook until sauce thickens a bit. Add clams, scallops and shrimp and simmer about 10 minutes, until seafood is cooked through. Season with sea salt and cracked black pepper to taste.
While sauce is simmering, cook pasta in salted water according to directions.
Serve with a nice crusty bread from your local bakery.
Enjoy!
Jeff and I both love any sort of seafood and with many fine Italian Eateries in the area, we can always find a spectacular pasta dish with fruit from the sea that will satisfy our culinary cravings... However, the recipe I came up with below is perfect when you just need a night in. Add a nice glass of Malbec or Pinot Noir and you are all set!
Makes 4 decent size servings.
2 to 3 TBS olive oil
3 garlic cloves, minced
1/2 sweet onion, diced
1/2 tsp. red pepper flakes
18 oz. marinara sauce (I like Newman's Own)
4 oz. heavy cream
1/2 lb. baby scallops
1 can whole clams
12 oz. ready-to-cook shrimp
Angel Hair Pasta, cooked according to directions to Al Dente stage.
In large pot, heat olive oil over medium high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and pepper flakes and cook a couple minutes, careful not to burn the garlic. Add marinara sauce and bring to a gentle boil. Combine heavy cream and cook until sauce thickens a bit. Add clams, scallops and shrimp and simmer about 10 minutes, until seafood is cooked through. Season with sea salt and cracked black pepper to taste.
While sauce is simmering, cook pasta in salted water according to directions.
Serve with a nice crusty bread from your local bakery.
Enjoy!
Monday, January 24, 2011
Willem's Favorite Smoothie!
Like many of you, it is a struggle to get my children to eat healthy on a day to day basis. One way to ensure they are getting enough nutrients, is to hide their veggies in a tasty, yet healthful smoothie. Below, is my son Willem's absolute fave... he even knows my spinach trick now and it doesn't faze him.
1 banana
6 oz. greek vanilla yogurt
1 cup frozen fruit ( I like the strawberry, raspberry, blackberry, blueberry blend)
2 tbsp. honey
1/2 cup orange juice
1 large handful baby spinach
This doesn't get any easier! Toss all ingredients into your trusty blender. Puree until smooth. Don't worry! The spinach all but disappears! Your picky eaters won't even know it is in there!
Makes 2 smoothies.
1 banana
6 oz. greek vanilla yogurt
1 cup frozen fruit ( I like the strawberry, raspberry, blackberry, blueberry blend)
2 tbsp. honey
1/2 cup orange juice
1 large handful baby spinach
This doesn't get any easier! Toss all ingredients into your trusty blender. Puree until smooth. Don't worry! The spinach all but disappears! Your picky eaters won't even know it is in there!
Makes 2 smoothies.
"Anyone will eat it!" Sauteed Spinach
I have learned over the past 13 years of marriage, that disguising vegetables is an important thing to learn if you want your spouse and your children to eat healthy. Now, this recipe doesn't exactly "hide" spinach, but it does appeal to a family boys with the added bacon factor!
3 strips bacon, cut into inch pieces
1/4 cup yellow onion, julienned
2 cloves garlic, minced
6 oz. baby spinach
Kosher salt
Ground black pepper
In large saute pan over medium high heat, cook bacon until crispy, about 5 minutes. Remove bacon from pan. Drain all but 2 tbsp of bacon grease. Saute onion until translucent, about 3 to 4 minutes. Add garlic and cook slightly. add spinach; pan will be full. Spinach will wilt in about 1 to 2 minutes. Add bacon. Toss together with season with salt and pepper to taste.
Enjoy!
3 strips bacon, cut into inch pieces
1/4 cup yellow onion, julienned
2 cloves garlic, minced
6 oz. baby spinach
Kosher salt
Ground black pepper
In large saute pan over medium high heat, cook bacon until crispy, about 5 minutes. Remove bacon from pan. Drain all but 2 tbsp of bacon grease. Saute onion until translucent, about 3 to 4 minutes. Add garlic and cook slightly. add spinach; pan will be full. Spinach will wilt in about 1 to 2 minutes. Add bacon. Toss together with season with salt and pepper to taste.
Enjoy!
Honey Curry Chicken with Basmati Rice
This is a childhood favorite of mine! When myself and my siblings were small, we always got to pick the meal my Mom would make for our birthday. This was always my pick. I have to thank my mother for giving me her secret recipe... I have adapted it slightly to please my more adult palette.
6 chicken legs (or any other cut you prefer)
1/2 sick unsalted butter
1/2 cup honey
2 tbsp yellow mustard
2 tbsp Hot Madras curry powder
Preheat oven to 400 degrees
Place chicken in ceramic banking dish. Season heavily with salt and pepper. Drizzle with olive oil. Bake for 15 minutes, until chicken is beginning to brown. Meanwhile, in medium saucepan over medium heat, melt butter. Add honey, mustard, and curry powder. Stir together and cook until just beginning to bubble.
Pour over chicken, using basting brush to make sure completely drenched in the sauce. Reduce oven to 350 degrees and cook until broken on top, and chicken is cooked thoroughly, about 3o minutes.
Serve with Basmati Rice. Follow directions on package; Be sure to begin cooking the rice when making the curry sauce to ensure everything is finished at the same time.
Hope you enjoy this as much as I did as a child and continue to this day!
6 chicken legs (or any other cut you prefer)
1/2 sick unsalted butter
1/2 cup honey
2 tbsp yellow mustard
2 tbsp Hot Madras curry powder
Preheat oven to 400 degrees
Place chicken in ceramic banking dish. Season heavily with salt and pepper. Drizzle with olive oil. Bake for 15 minutes, until chicken is beginning to brown. Meanwhile, in medium saucepan over medium heat, melt butter. Add honey, mustard, and curry powder. Stir together and cook until just beginning to bubble.
Pour over chicken, using basting brush to make sure completely drenched in the sauce. Reduce oven to 350 degrees and cook until broken on top, and chicken is cooked thoroughly, about 3o minutes.
Serve with Basmati Rice. Follow directions on package; Be sure to begin cooking the rice when making the curry sauce to ensure everything is finished at the same time.
Hope you enjoy this as much as I did as a child and continue to this day!
Saturday, January 22, 2011
Perfect Morning Juice
If you don't already own a juicer, what is stopping you?! There are many out here from the most primitive to the high end, pricey fancy schmancy ones! Personally, I have the Waring Pro Juice Extractor. It is easy to use, simple to clean, and gets the job done!
I have had my juicer for years and my oldest son and I are always coming up with new, inventive ways to mix up fruits and veggies into a healthful, yet tasty concoction. Below is an every day favorite that I hope you can add to your morning routine!
PERFECT MORNING JUICE
2 gala apples, chopped to fit in juicer
2 oranges, peeled and sliced in wedges
2 -3 carrots, scrubbed
1 orange beet, scrubbed
Add ingredients to your juicer according to directions.
Pour over ice. Sit back, relax, sip your drink and get on with your day, feeling refreshed!
Makes enough for one large glass or two small servings.
Waffles a la "Bananas Foster"
Waffles made with our trusty waffle iron have been a weekend staple in the Nienhuis home for years. Recently, I have been trying to mix it up and stray from the typical "waffles with syrup".
I made these scrumptious morsels this morning... They went over amazingly! Perfect for a chilly Michigan morning as we had today!FOR WAFFLES
2 cups "just add water" pancake mix
1 1/2 cups water
1/3 cup vegetable oil
2 tbsp. malt powder
1/4 cup wheat germ
Blend and make waffles according to directions on box. Makes 5-6waffles.
TOPPING
1 stick unsalted butter
1 cup light brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
4 bananas, sliced 1/4 inch thick
In large saute pan over medium-high heat, melt butter. Add brown sugar, syrup and salt and bananas. Sirring constantly, heat until brown sugar is dissolved, about 3 to 4 minutes.
Pour over waffles and enjoy!
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