Sauteed Broccoli, Squash and Mushrooms

I give my boyfriend, Stephén a hard time about being anti-vegetables. But I must admit, I'm not the biggest fan of veggies myself. But for some reason I have been obsessed with these sauteed broccoli, squash and mushrooms lately. Seriously, I've been eating them like it's my job. I don't know what's wrong with me. I'm sure I will tire of them soon, so I'll just go with it while it lasts.


Sauteed Broccoli, Squash and Mushrooms
Printer-Friendly Version

2 t+ extra virgin olive oil
1 pint cremini mushrooms
1 yellow squash
1 broccoli crown
1 shallot
Salt and pepper
1 clove garlic, minced

Quarter mushrooms, slice squash down the middle and cut them in half moons, trim broccoli into bite size pieces and thinly slice the shallot. In a large skillet, heat oil over medium high heat. Add mushrooms to skillet and saute for 4-5 minutes, or until browned. Add more oil if needed. Add squash, broccoli and shallot to the skillet. Season with salt and pepper. Saute for 4-5 minutes, stirring occasionally until vegetables are tender. Stir in garlic and cook for 1 more minute.

Roasted Red Potatoes

These potatoes are, in a word, AMAZING. I know what you're thinking... It's roasted red potatoes, that's not a big deal. But these potatoes, my friends, were brined. So they're seasoned on the inside! Big deal!!! You must try these.


Roasted Red Potatoes
Printer-Friendly Version

2 lbs small red potatoes
1/4 c kosher salt
1 T agave nectar
10 peppercorns
2 1/2 c hot water
6-8 ice cubes
2 T extra virgin olive oil
Salt and pepper

Pierce potatoes with a fork several times. In a large bowl, stir hot water together with salt, agave nectar and peppercorns until the salt is dissolved. Add ice cubes to chill water down. Add potatoes and let brine for 5-6 hours. Rinse potatoes. Toss potatoes with oil, salt and pepper. Roast in a 375 degree oven for 45-60 minutes, depending on the size of the potatoes.

Chicken and Wild Rice Soup

Are you a fan of the Biggest Loser? I can't get enough of it. And I always feel kind of guilty for eating dinner while I'm watching it. But obviously not guilty enough to stop doing it. Tonight I'm going to try to get this recipe posted without getting too distracted by the Biggest Loser. I'm already not doing a very good job. It doesn't help that my friend, Jenni and I have a tendency to text each other throughout the show about what's happening.


Chicken and Wild Rice Soup
Printer-Friendly Version

2 t extra virgin olive oil
1 shallot, thinly sliced
Salt and pepper
2 T fresh rosemary, chopped
Pinch red pepper flakes, to taste
1 clove garlic, minced
1/2 c wild rice
4 c chicken broth
1 c dairy or nondairy milk
2 c cooked chicken, diced
1 c baby spinach

In a large pot, heat oil over medium heat. Add shallot, salt, pepper, rosemary, red pepper flakes and wild rice to pot. Let shallot saute and wild rice toast for 5-6 minutes. Add chicken broth, bring to a boil, reduce to a simmer and cover pot. Simmer for 45-50 minutes, or until rice is tender. Stir in milk and chicken. Let chicken heat through for 2-3 minutes. Stir in spinach and remove from heat.

All-Purpose Seasoning Blend

I've been using this seasoning blend for a while and just realized that I've never shared it here. It is so good on chicken and fish. I've never tried it on beef or pork, but I'm sure it would work well there too. I suggest doubling (or tripling) this recipe and store it in an airtight container because you will use it over and over again.


All-Purpose Seasoning Blend
Printer-Friendly Version
adapted from Guy Fieri

2 t dried oregano
2 t garlic powder
1 T onion powder
2 t paprika
2 t ground ginger
2 t rubbed sage
2 t black pepper

Mix all ingredients together. Salt and pepper meat before using seasoning blend. Store in airtight container.

Granola Makeover

I have been making my own granola for years. I have even posted a recipe before. But over the years, the recipe has continued to change. The first time I made granola, I used corn syrup and brown sugar. When I think about that now, it makes me cringe. I started making it a little healthier by using honey. Then I switched to agave nectar, which doesn't spike your blood sugar. And now, I use gluten free oats.


Granola
Printer-Friendly Version

4 c. old-fashioned oats (mine were gluten free)
1/2 c. sunflower seeds, or nut of choice
1/2 c. chopped dried apricots, or fruit(s) of choice
1/2 c. almond butter
1/2 c. agave nectar
1 t. cinnamon

Put oats, nuts of choice and dried fruit of choice in a large bowl. Mix together almond butter, agave nectar and cinnamon. Warm mixture in microwave for 10-15 seconds if needed to break down the almond butter. Pour almond butter mixture over oats. Mix together until oats, nuts and fruit are well coated. Spread out on a baking sheet. Bake in a 325 degree oven for 20-25 minutes, until golden brown. Let cool completely before breaking up granola.

Mango Peach Sorbet

It is way too hot outside. I know it can get much more hot in Texas, but with the humidity that we have had this summer, it just makes you want something cool and refreshing to eat. This mango peach sorbet was perfect. The mango I used in this sorbet was so fresh, it needed no extra sweetener. But if you want your sorbet to be sweeter, I recommend adding some agave nectar.

Mango Peach Sorbet

Printer-Friendly Version

2 c. mango, fresh or frozen

1 c. peaches, fresh or frozen

Juice of 1 lime

If fruit is frozen, let it thaw completely. Place fruit and lime juice in food processor or blender. Process fruit it is pureed. Using a small mesh strainer, strain fruit puree to remove pulp. Chill fruit puree in refrigerator for at least one hour. Pour puree into ice cream maker, following manufacture directions.

Quinoa With Black Bean Puree And Guacamole

I know this dish may seem very random. Especially considering that this was my dinner. Not a side dish, but my actual dinner. But there is something about the creaminess of the black bean puree and guacamole with the texture of the quinoa that made this really good. I swear!


Quinoa with Black Bean Puree and Guacamole
Printer-Friendly Version

1 c. quinoa
1 1/4 c. vegetable stock
1/2 red pepper, diced
2 scallions, chopped
1 c. black beans, drained and rinsed
Salt
1 t. chili powder
1/2 t. garlic powder
1/2 t. cumin
1 avocado
1 lime, juiced
2 T. minced onion

In pot, bring 1 cup of vegetable stock to boil. Season with salt and stir in quinoa. Reduce heat to medium, cover and let simmer for 10 minutes. Add red pepper and scallions, let simmer for 5 more minutes. Turn off heat and let sit for 5 minutes. In food processor, puree black beans, vegetable stock, salt, chili powder, garlic powder and cumin. Pour puree in small pot and heat through. In bowl, smash avocado with lime juice, minced onion and salt until smooth. Top black bean puree with quinoa and guacamole.

Tilapia Lettuce Tacos

I have now officially started my journey of making myself more healthy. So what do you do when you have a short list of foods you can eat? You get really creative with that short list. My food is actually not as restricted as I was afraid it would be. And I am determined that the foods I can eat make a tasty meal. These tacos were definitely tasty. If you like more of a crunch with your taco 'shell', try romaine hearts.


Tilapia Lettuce Tacos
Printer-Friendly Version

4 tilapia fillets
Chili powder
Salt and pepper
1/2 shallot, thinly sliced
1 c. cremini mushrooms, sliced
1/2 c. black beans, drained and rinsed
Butter lettuce

Season both sides of tilapia with chili powder, salt and pepper. In large skillet, cook tilapia for 2-3 minutes per side, or until just cooked through. Remove tilapia from skillet. In same skillet, add mushrooms and cook for 5-6 minutes, or until browned. Add black beans, season with salt and pepper. Cook for another 2 minutes to warm beans through. Flake tilapia apart and lay in lettuce. Top tilapia with mushrooms and black beans and top with sliced shallot.

Chili Lime Salmon Salad

I know people who just are not a fan of the taste of salmon. I, on the other hand, love it. I think it is so rich and decadent. And the best thing about it is that salmon is so healthy for you. It tastes like a guilty pleasure, but there is no need for feeling guilty. Every time I eat salmon, I wonder why I don't eat it more often. Then I remember, it's because it can be quite pricey.


Chili Lime Salmon Salad
Printer-Friendly Version

2 Salmon fillets
Salt and pepper
Chili powder
2 limes, zested and juiced
4 c. lettuce, chopped
2 t. extra virgin olive oil
2 scallions, chopped
1 corn on the cob
1 avocado, diced

Season both sides of salmon with salt, pepper, chili powder and lime zest. Saute in skillet for 4-5 minutes per side, or until cooked through. Cook corn and cut from the cob. Toss lettuce with juice of 1 lime and oil. Top lettuce with scallions, corn, salmon and avocado. Squeeze juice of other lime on top of salmon and avocado.

Mushroom and Gorgonzola Envelopes

This last Saturday, I was talking to my friend Marisa, who is a holistic nutritionist. I was telling her how proud of myself I am because I have really cut down on my beloved cheese. And now here I am, four days later, making something with cheese and buttery puff pastry. But in my defense, I told her I cut down, not cut out the cheese.

Mushroom and Gorgonzola Envelopes

Printer-Friendly Version

1 puff pastry sheet, thawed

2 portobello mushrooms, sliced

1/2 c. Gorgonzola cheese

1/4 c. fresh parsley, roughly chopped

Lightly roll out the puff pastry dough until it is about 9x13. Using a pizza cutter, cut puff pastry in 4 equal squares. Evenly distribute the Gorgonzola, mushrooms and parsley in the middle of each puff pastry square. Fold each corner of the square together in the middle and crimp the edges. Bake in a 375 degree oven for 20 minutes, or until browned.

Asian-Style Shrimp Frittata

I have LOTS of ham leftover from Easter. You every try to buy a bone-in ham for just two people? I'm pretty sure it would have to come from a baby piggy, and we just don't need to go there. So, I have found myself putting chopped up ham into everything that I make this week. If you don't have an extra 4 pounds of ham in your refrigerator like I do, you can certainly leave it out.

Asian-Style Shrimp Frittata

Printer-Friendly Version

adapted from Rachael Ray Magazine

1/4 c. soy sauce

3 T. sugar

1 t. oyster sauce

8 oz. mushrooms, sliced

1/2 bunch asparagus, chopped

1/4 lb. frozen shrimp, thawed and chopped

1/2 c. chopped ham

4 scallions, chopped

1 bean sprouts

8 eggs, beaten

Salt and pepper

In small pot, whisk together soy sauce, 1/4 cup water, sugar and oyster sauce. Bring to boil and reduce for 5 minutes. In large, oven-safe nonstick skillet, cook mushrooms and asparagus over medium high heat for 5-6 minutes, or until browned. Add in ham, shrimp, scallions and bean sprouts, cook for 2-3 minutes. Season with salt and pepper. Add in beaten eggs. Move the skillet around so the eggs get in between the vegetables and meat. Pull the eggs away from the sides, letting eggs flow underneath. Put in 375 degree oven for 12-14 minutes, or until eggs are set.

Smoked Salmon and Avocado

As of today, I have lost 30 pounds in 90 days. Can you believe that? I mean really, that's crazy. 30 pounds! 90 days! If you average it out, it's like losing a pound every three days. It's like burning 1,167 more calories than I consumed, everyday! Can you tell that I'm a little bit proud of myself? I think I should reward myself with new clothes.

By the way, I lost the weight the old-fashioned, healthy way. I ate healthy and exercised.

Smoked Salmon and Avocado

Printer-Friendly Version

Sliced smoked salmon

Avocado, sliced

Red onion, thinly sliced

Lime

Layer plate with smoked salmon, avocado and red onion. Squeeze lime juice on top. Salt avocado if you would like.

Spinach Pesto

I have a new feature for my blog. I get so excited when I figure out something new for my blog. I know, I'm way too easily amused. Now you can get a printer-friendly version of my recipes. You will find the link under the name of the recipe. I am also going to start working on creating a printer-friendly version of all of my previously posted recipes. So if there was a recipe in the past that you liked, you can now print it out.


Spinach Pesto
Printer-Friendly Version
adapted from Giada De Laurentiis

3 c. baby spinach
1 T. raw almonds
1 clove garlic, minced
1 lemon, zested and juiced
1 t. Parmesan cheese
1 T. extra virgin olive oil

Put all ingredients into a food processor. Process pesto for 1 minute. Scrape down the sides and process for another minute.

Gorgonzola and Grape Salad

I love cheese. I have always felt that the more cheese, the better. But there is one cheese that I have always had a love/hate relationship with... Blue Cheese. There are times when I think it is amazing and I wouldn't substitute it for anything. And then there are times when I can't eat more than a bite, wishing I wouldn't have had the first. But I think I have found at least one way that I always like blue cheese... when it is paired with a fruit. There is something about the way all the flavors in this salad compliment each other, I could eat two plates full. But, I'll stop at one tonight.

Gorgonzola and Grape Salad

Printer-Friendly Version

Chicken Breast
Salt and pepper
1 lemon, zested and juiced
Dried thyme
Mixed greens
Red onion, thinly sliced
Red seedless grapes, halved
Chopped pecans
Gorgonzola cheese
1/4 c. white wine vinegar
1/2 t. Dijon mustard
1/4 c. extra virgin olive oil

Season chicken breast with salt, pepper, lemon zest and thyme. In skillet, saute chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then slice thinly. Whisk together white wine vinegar, mustard, 1 teaspoon lemon juice, salt and pepper. Continue whisking while slowly pouring in oil. Toss vinaigrette with mixed greens. Top lettuce with red onion, grapes, pecans, gorgonzola cheese and chicken.

Top 100

I recently saw a Top 100 list on Brown Eyed Baker. I loved the idea and wanted to make my own Top 100 list of things I've never gotten around to making. There are lots of things that I have never made before, but this was still more of a challenge than I thought it would be. I thought about saying that I want to make all of these things within the next year, but I already know that wouldn't happen. Breads 1. Naan Bread 2. Biscuits 3. Brioche 4. Challah Bread 5. Yorkshire Pudding 6. Croissants 7. Soft Pretzel 8. Ciabatta Bread 9. Focaccia Bread 10. Irish Soda Bread 11. English Muffins Sweets 12. Coffeecake 13. Coconut Ice Cream 14. Custard 15. Crème Brulee 16. Cannoli 17. Chess Pie 18. Bread Pudding 19. Rugelach 20. Dulce de Leche 21. Pineapple Upside-Down Cake 22. Croquant 23. Ricotta Cheesecake 24. Cream Puffs 25. Lemon Curd 26. Sponge Cake 27. Jam/Jelly 28. Lemon Bars 29. Chocolate Cream Pie 30. Soufflé 31. Black Forest Cake 32. Frozen Yogurt 33. Petit Fours 34. Éclairs 35. Granita 36. Molten Chocolate Cake 37. Frozen Custard 38. Biscotti 39. Mousse 40. Homemade Nutella 41. Chocolate Torte 42. Boston Cream Pie 43. Banana’s Foster 44. Tiramisu 45. Scones Sides/Appetizers 46. Jalapeño Poppers 47. Latkes 48. Fried Calamari 49. Baba Ghanoush 50. Polenta 51. Ratatouille 52. Corn Fritters 53. Jellof Rice 54. Pot Stickers 55. Niçoise Salad 56. Waldorf Salad 57. Stuffed Artichokes Main Dishes 58. African Peanut Soup 59. Egg Drop Soup 60. Lobster Bisque 61. Short Ribs - complete 62. Cornished Hen 63. Lamb Chops 64. Brisket - complete 65. Smoked Chicken 66. Coq au Vin 67. Prime Rib 68. Moussaka 69. African Meat Pies - complete 70. Beef Burgundy 71. Beef Wellington 72. Chicken Cordon Bleu 73. Veggie Burgers 74. Croque Madame 75. Monty Cristo 76. Muffaletta 77. Gumbo 78. Nigiri Sushi 79. Chinese Dumplings 80. Pad Thai 81. Mu Shu Pork 82. Falafel 83. Cioppino 84. Paella 85. Huevos Rancheros 86. Ceviche 87. Frittata - complete 88. Carbanara 89. Manicotti 90. Eggplant Parmesan 91. Chicken Marsala - complete Other 92. Limóncello 93. Fresh Pasta 94. Salsa Verde 95. Homemade Gnocchi 96. Mojo Sauce 97. Homemade Pickles 98. Ricotta Pancakes 99. Dutch Baby 100. Homemade Crackers

Zuppa Toscana

I have no idea what zuppa toscana means. But I had this soup at Olive Garden recently. It was so simple and good that I had to recreate my own version. I am very pleased with how it came out, and it was so quick and incredibly easy to make. It's also pretty healthy.

Zuppa Toscana

Printer-Friendly Version

adapted from Olive Garden

6 c. chicken broth

2 c. water

1 lb. turkey sausage

2 large Russet potatoes, thinly sliced

1 t. red pepper flakes

1/3 c. half and half

2 c. kale, roughly chopped

Salt and pepper

In large pot, bring chicken broth, water and potatoes to a boil. Season with salt, pepper and 1/2 t. red pepper flakes. Let boil for about 15 minutes, or until potatoes are tender. Season turkey sausage with salt, pepper and 1/2 t. red pepper flakes. Brown turkey sausage in skillet, drain any excess fat. Mix turkey sausage into potatoes and broth, let cook for another 5 minutes. Remove from heat, stir in half and half and kale. *Stir gently so potatoes do not break up too much.

Easy Taco Salad

I told you earlier about trying to go back to healthier habits, but I have to make a confession. It goes beyond healthier habits, for the first time in my life, I have decided to go on a diet. I have gained weight over the last couple of years (I'd like to blame getting comfortable with that cute boyfriend of mine, Stephen). But since Christmas, I have lost 17 of those pounds. And I still have 13 to go (Please don't do the math). Because of this, I find myself cooking less lately. I'm eating smaller portions and making bigger batches for leftovers so I'm not tempted to eat out. This recipe is so easy, it's ridiculous. But it's very good.

Easy Taco Salad

1 lb. ground turkey breast

1 can black beans, drained and rinsed

1 c. frozen corn

1 c. + 2 T. salsa

2 T. sour cream

Lettuce

In large skillet, brown the ground turkey. Drain any extra fat. Mix in 1 cup of salsa, black beans and corn. Let all the ingredients heat through. Mix together sour cream and remaining 2 tablespoons salsa to make a dressing. Top lettuce with turkey mixture and dressing.

Seared Scallops and Shredded Brussel Sprouts

I live around the corner from Central Market. And I love Central Market. Me going there is like a kid in the candy store. I could walk around in there for hours, and I could easily come out broke every time. So, I have decided to allow myself only one shopping trip there a month. And this is one of my Central Market meals.

Seared Scallops and Shredded Brussels Sprouts

Printer-Friendly Version

adapted from EatingWell.com

3 sea scallops

1 c. Brussels sprouts, halved and thinly sliced

2 scallions, chopped

1 slice turkey bacon, chopped

2 t. Dijon mustard

2 t. red wine vinegar

Salt and pepper

In small skillet, cook bacon over medium high heat and remove. Add Brussels sprouts and scallions. Stir in mustard, vinegar, a splash of water, salt and pepper. Cook for 5-6 minutes, until tender. Top with bacon. Pat scallops dry. Salt and pepper both sides. Cook scallops in skillet over medium high heat for 2-3 minutes per side.

Potato Soup

I have been messing around with the settings on my camera and I'm not sure what I did, but the coloring of this picture is off. I don't know why but I need to figure it out before I take anymore pictures.

Ok Ms. Tori, here is the potato soup for you. Enjoy.

Potato Soup

3 lbs. potatoes, peeled and cubed

1/2 lb. bacon, cooked and crumbled

1/2 onion, diced

1 bay leaf

2 cans chicken broth

2 c. half and half

Salt and pepper

Scallions, chopped

In large pot, use 2 tablespoons of bacon grease, add onions, salt, pepper and bay leaf, cook for 5 minutes. Par cook potatoes in boiling water for about 7 minutes. Drain potatoes and add to pot. Add broth and half and half. Bring to a boil and let potatoes cook the rest of the way through, stirring occasionally. When potatoes are tender, using potato masher, lightly mash some of the potatoes to thicken up liquid. Stir bacon into soup. Top with scallions.

Chicken Enchilada Lasagna

So, I had to go back to work today. Yes, I know if you are not a teacher like me, you have no sympathy for me at all. But let me just say, I was not a fan of my alarm clock this morning. I knew that going back to work this week would be rough, so I planned ahead. I made something with lots of leftovers so I wouldn't be tempted to eat out for dinner this week.

I used flour tortillas, because that's what I had at home. For the meat layer, I used shredded chicken, diced onion, black beans, corn, chili powder and cumin.

Enchilada Sauce

adapted from Emeril

3 T. oil

1 T. flour

8 oz. tomato sauce

14.5 oz. chicken stock

1/4 c. chili powder

1 t. cumin

1 t. ground red pepper

1 t. garlic powder

1 t. dried oregano

Salt and pepper

In medium pot, heat oil. Add flour and mix until smooth. Add the rest of the ingredients and mix well. Bring sauce to boil, reduce heat and let simmer for 25 minutes or until it has reduced to desired thickness.