I love oatmeal but I'm not very fond of the instant packs so I find that I don't have it as often as I'd like since the mornings are always so rushed and usually involve me yelling at one child or another at some point (or many points). So when I came across this recipe on the Betty Crocker website and saw that it was a make ahead, I HAD to try it. Plus, it contained my then-new obsession, chia seeds AND was no cook! Practically perfect in every way!
I was a little leery of the no-cook part in all honesty...I thought, "How could uncooked oatmeal taste good? And not be all chewy and hard and gross?". Well, it works.
The possibilities for this small but mighty recipe are ENDLESS...I tried out a few versions and I'll list them within the recipe but truly it can go as far as your imagination, and palate will take you. If you try some of your own variations, please share in the comments. We'd love to hear them!
~Leah
No-Cook Overnight Oatmeal with Chia
Recipe Type: Breakfast
Author: Leah (adapted from Betty Crocker)
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Base Recipe
1/4 c old fashioned oats
1 tsp chia seeds
6 oz. yogurt (any flavor, see below for suggestions)
Cranberry Almond
vanilla yogurt
1/2 tsp. pure almond extract
dried cranberries
slivered almonds
Apple Crisp
vanilla or apple pie/apple crisp yogurt
chopped Granny Smith apples
1/2 tsp. cinnamon
chopped walnuts
Pina Colada
vanilla, coconut, or pineapple yogurt
pineapple tidbits
shaved coconut
Instructions
Stir oats and chia together then yogurt (or yogurt and milk if using Greek yogurt -- see notes) in half-pint canning jar (or other resealable container).
Cover; refrigerate about 8 hours. When ready to serve, sprinkle with toppings.
Notes
Feel free to use greek yogurt also, but bear in mind that it makes it a lot thicker... so use 1/4 cup greek yogurt and 1/3 cup milk or almond or coconut milk to thin it.
I feel like I've been a little late to the kale bandwagon, party, bruhaha, whatever you want to call it. The benefits of this powerhouse veggie are hard to ignore, no matter if you're a veggie lover or not.
Source of ALA (alpha-linoleic acid) which is actually a FAT...in a LEAF. But it's a GOOD fat.
More iron per calorie than beef.
More vitamin A than any other leafy green (206% recommended daily vitamin)
More calcium per calorie than milk
And according to Shape.com, "many of its top health-promoting compounds are rendered more effective when you eat the stuff in combination with another food. Pair kale with fats like avocado, olive oil, or even parmesan to make fat-soluble carotenoids more available to the body. And acid from lemon juice helps make kale's iron more bioavailable as well."
After reading that last part, I've decided that this recipe from Bon Appétit is pretty tough to beat in the good-for-you department. Add some protein by the way of some grilled chicken and it may just be the most healthy thing you can eat on the planet.
Oh, and it's actually really delicious too!
~Leah
Kale and Brussels Sprout Salad
Recipe Type: Salad
Author: Leah (from Bon Apetit)
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
1/4 cup fresh lemon juice
2 Tbsp Dijon mustard
1 Tbsp minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded in food processor or with a knife OR bag of shredded brussels sprouts (usually around 10 oz)
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Instructions
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Notes
Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.[br][br]FYI, Kale is so hearty that this is one of the very few salads that the leftovers can be saved and aren't a gross mushfest the next day...or two! Bonus![br][br]Shape.com also mentions that "According to the Environmental Working Group, kale is one of the most likely crops to have residual pesticides. The organization recommends choosing organic kale (or growing it yourself!)."
I recently discovered a recipe that checks quite a few boxes on my list.
1. Easy....we are talking one pot here. And the real "wonder" is the dumping of ALL ingredients into said pot at one time.
2. Quick....on the table in about 20 minutes. It's magic I tell you.
3. Healthy....it's meatless, and who can argue the benefits of spinach and tomatoes?
4. A relative crowd pleaser....this equates to ZERO tears shed and minimal moaning/groaning while dining with the 7 and under crowd.
5. And very possibly my most favorite....I can have all the ingredients on hand for when I need a meal that....well....checks all the above boxes.
This means that the "wonderpot" will be making regular (if not frequent) appearances in our meal rotation. This one is a life saver as it's a reasonably shelf stable dinner option. So when I just can't get to the store, I can reach into the freezer and pantry for a solution to that little problem called "feeding my family." Plus, it's not packed with preservatives and the other junk that so often accompanies a meal without any fresh ingredients. I was inspired by this recipe here, but made a couple of modifications. Like adding some different spices and my beloved kalamata olives. If you don't like them, just leave them out. I hope you'll like this as much as I do!
~Erin
Greek Wonderpot
Author: Erin (adapted from Budget Bytes)
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
4 c. vegetable broth
2 T. olive oil
12 oz. fettuccine
10 oz. pkg of frozen chopped spinach, thawed
1 (28 oz.) can diced tomatoes, undrained
4 oz. kalamata olives, roughly chopped
medium onion, thinly sliced
4 cloves garlic, thinly sliced
1 ½ t. dried Greek seasoning
¼ t. red pepper flakes
pepper, to taste
feta cheese for sprinkling
Instructions
Combine all ingredients (except feta cheese) in a pot. Break fettuccini noodles in half so everything fits under the liquid.
Cover pot and bring to a boil over high heat. When contents are at a full boil, remove lid, reduce heat to medium, and stir briefly.
Continue boiling gently for 10-15 minutes, or until most of the liquid has been absorbed. Give it an occasional stir just to keep the noodles from sticking...not too much or it will get mushy.
Serve, with feta cheese on top.
Notes
This recipe leaves a lot of room for creativity in terms of ingredients. I look forward to trying it with some additional veggies or different spices. If you can't find Greek seasoning, just substitute 3/4 t. each of oregano and basil.
Here's a great way to take what's typically an afterthought to one of the star attractions of any holiday meal. How pretty is this bread? For the last few Thanksgivings I've been in charge of the bread/rolls and butter. I've spent most of my time experimenting with the butter (and actually found a great honey butter recipe). This year I spotted this unique bread recipe in a Food Network magazine and decided to try it. I was a little skeptical. Usually when something looks this pretty in a magazine its a total disaster in my kitchen. This one actually worked out.
I'm not a huge fan of olive oil. I don't love the taste, I don't dip my bread in it at Italian restaurants and I rarely cook in olive oil unless it calls for small amounts. I made this bread twice on Thanksgiving day and for my 2nd attempt I lowered the olive oil content and drizzled the finished product with melted butter. Much better. :)
Its very easy and can be adapted to your tastes. I chose to roll the dough in almonds, sesame seeds, parsley and cheddar cheese. You could easily use basil, parmesan, pecans, poppyseeds, etc... there are so many options! Its great for a holiday party and perfect for Christmas. Hope you like it!
~Wendy
Bread Ring
Recipe Type: Bread
Author: Adapted from Food Network Magazine
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
2 cans refrigerated breadstick dough
1/2 c olive oil
1/4 c butter, melted
1/2 c each of chosen toppings (sliced almonds, shredded cheddar cheese, sesame seeds, chopped parsley)
Instructions
Preheat your oven to 350 degrees. Brush a tube pan with olive oil and set aside.
Put each topping in a separate ziploc bag.
Form the breadstick dough into small balls, put them all into a large bowl. Pour the olive oil into the bowl and gently stir the dough balls until evenly coated with olive oil.
Divide the balls up between the ziploc bags. Drop them into the chosen bag and shake until covered with the topping.
Remove from the bag and press into the tube pan, alternating dough balls and toppings.
Bake until golden, 30-40 minutes. Remove from the oven and drizzle with the melted butter.
Let cool for 4-5 minutes and remove from the pan. Serve on a platter for best presentation!
What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!
This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.
I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)
I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.
~Leah
Penne Alla "Not-ka"
Recipe Type: Main
Cuisine: Pasta
Author: Leah (from Cook Yourself Thin)
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
2 tsp. olive oil, plus extra for serving
3 cloves garlic
½ c chopped red onion
¾ tsp. salt
1 14-oz can diced tomatoes i juice, pureed in food processor or blender
pinch (or two) red pepper flakes
8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta
¼ c whipping cream
6 Tbsp evaporated nonfat milk
⅓ c grated Parmesan cheese
¼ c shredded fresh basil
⅛ tsp black pepper
Instructions
Bring a large pot of salted water to a boil.
In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.
Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.
To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.
When I first discovered food blogs I inevitably stumbled upon The Pioneer Woman's blog. If you've been online researching recipes for any amount of time you've very likely been there yourself, she's hard to avoid. Ill admit that at first I found her blog a little busy and very annoying. Seriously? Who has time to home-school their kids, be a great photographer, an amazing cook and gardener AND blog about it all? That person has to be ridiculously annoying. So I moved on. A little petty I know, but I have my own self worth issues, I don't need to compare myself to Martha Stewart of the Central Plains.
Anyway, fast forward a few years. I went to a neighborhood bunco night and the host had made this AMAZING olive bread. Sorry for you olive haters. No way around it with this recipe. This stuff was SO good it almost made me forget about the snickers salad and Portillos chocolate cake she had for dessert. When I asked for the recipe she shared that it came from the Pioneer Woman's cookbook. Oh Damn! That crazy lady again? She was all over the place!
Whatever... this stuff was SO good I didn't care who made it, I just needed the recipe! I borrowed the cookbook from a friend and started looking through it. It was one of those cookbooks that actually reads like a biography, and it was GREAT. I know, I hate to admit when I'm wrong. Turns out the Pioneer Woman actually has a name (Ree Drummond) and an amazingly interesting story. So like her kabillion other followers, I'm now hooked. I love her. She is awesome and has since taken over the Neely's #1 spot in my Food Network loving heart. Long story I know- but seriously this stuff is SO SO GOOD. Make it for Thanksgiving as an app, or a holiday party, or on a Sunday afternoon, or as a side for an Italian main course. Or do as Ree suggests and make the topping and spread it on crackers (tried that too, SO GOOD!) I actually add kalamata olives to the recipe and find it gives it even more flavor. Just cut back a little on the green and black ones. I hope you love it as much as I do!
~Wendy
Olive Cheese Bread
Recipe Type: Appetizer
Author: The Pioneer Woman
Ingredients
One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise
Instructions
Preheat the oven to 325 degrees F.
Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
Notes
The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!
If you're like me, the idea of a healthy chocolate chip cookie sounds like an oxymoron. AND moronic. Really...if I want a chocolate chip cookie, I'm more likely PMSing and just want something sweet more than I care about if it's good for me or not! BUT, I have to say, these fit the bill as far as fulfilling a need for sweets and being healthy to boot (or at least healthy as far as cookie standards go).
I found this recipe in Jessica Seinfeld's Deceptively Delicious cookbook when my kids were toddlers. I remember being so excited to get the cookbook and then feeling like a complete failure as a mother because I hadn't been setting aside my Sundays to steam and puree enough fruits and vegetables to choke a horse. I personally found that most of the recipes were just way too labor intensive for the little time I had to prepare food while caring for a one and a half year old and a newborn. So I didn't chop, steam, puree, and freeze avocado, beets, broccoli, butternut squash, carrots, cauliflower, peas, red peppers, spinach, sweet potatoes, zucchini, summer squash, apples, bananas, blueberries, raspberries, strawberries, cantaloupe, cherries, and pineapple in popsicle molds. Report me to DCFS. ;)
Don't get me wrong, if you were (or are) a mom (or dad) who purees vegetables and fruits and sneaks them into food on a regular basis, I think you're awesome and amazing and I'm completely jealous. I just found I had a hard time finding the time to be able to do it...let alone shower.
Anyway, back to these cookies. As I looked through the recipes and found one after the other requiring some sort of premade puree, I practically jumped with glee when I came upon this one. No puree! The sneaky ingredient comes from a can! And its a DESSERT! I was all in.
I made them for the first time to bring to a playgroup get together at my dear friend, Liz's house and I will never forget the look on my (then new) dear friend Erin's face when I told her that there were chickpeas -- yes, chickpeas...whole beans...not pureed -- in the cookies. As I'm sure she has written on here before...Erin hates beans. I did not know this at the time so her reaction was a little comical. She was VERY hesitant to try them but, God love her, she did! And I remember her and I pulling and picking them apart trying to find the beans. You cannot find them! It's like magic! Maybe it's because these "cookies" actually have more of a soft, cake-like texture than a traditional cookie.
Give them a try...I DARE you to find a bean in there once they're baked. And the kids all loved them...then and now.
~Leah
Sneaky Healthy Chocolate Chip Cookies
Recipe Type: Dessert
Author: Leah (adapted from Jessica Seinfeld)
Prep time:
Cook time:
Total time:
Soft, cake-like chocolate chip cookies with protein!
Ingredients
Nonstick cooking spray (or a silpat)
1 cup packed light brown sugar
3/4 cup trans-fat free soft tub buttery spread (I used Smart Balance)
2 egg whites
2 tsp. pure vanilla extract
1 (15-oz.) can chickpeas (or garbanzo beans), drained and rinsed
2 cups (12 oz.) milk chocolate chips
2 cups all purpose flour
1/2 cup old fashioned oats
1 tsp. baking soda
1/4 tsp. kosher or sea salt
Instructions
Preheat oven to 350. Coat a baking sheet with cooking spray OR line with a silpat.
In a large mixing bowl, beat the sugar and spread on medium speed until smooth. Beat in the egg whites and vanilla then the chickpeas and chocolate chips (you may want to lower the speed a little so chickpeas aren't flying all over your kitchen). Add the flour, oats, baking soda, and salt and mix on low speed until a thick dough forms.
Drop the dough by the tablespoon (or standard cookie scoop) onto the baking sheet, spacing about 2 inches apart (these don't spread much). Bake until golden brown and just set; 11 to 13 minutes. Do NOT overbake. Transfer to a rack to cool.
Store in an airtight container for up to 3 days
Recipe yields 3-4 dozen cookies depending on your scoop size.
I'm loving zucchini this year. It's one vegetable that I tend to buy every shopping trip even if I don't have specific plans for it.
My kids will tell you of course that they "HATE" zucchini.
Bless their hearts.....if they only knew how frequently they ate it.
It's my ultimate sneaky vegetable. Shred it up on a box grater and it goes in everything. Spaghetti, pancakes, chocolate chip cookies, etc.......
I realize the zucchini are a little more obvious in this pie. But their mild taste keeps vegetable consumption from turning into an epic, dinner battle.
And hey, a little pie crust never hurt either.
I have been making this recipe since my 7 year old was a toddler and it's always a winner. Recently, I experimented a little by cutting back on the amount of zucchini and adding some crumbled, turkey Italian sausage. The result was so good I debated making that version for this post. Seriously consider that route if you have meat lovers to please. And though the recipe calls for mozzarella, I love a sharp cheddar here too. Enjoy!
~Erin
Zucchini Pie
Author: Erin (adapted from 6 O'clock Scramble)
Ingredients
1 T. butter or extra virgin olive oil
2 zucchini or yellow squash, thinly sliced (4-5 cups)
1/2 large yellow onion, diced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 9-inch pie crust
1 T. Dijon mustard
2 eggs, lightly beaten
2 c. mozzarella cheese, shredded
Instructions
Preheat oven to 375.
Sautee sliced zucchini and onion in a skillet with butter over medium heat. Stir and flip them frequently. The pan will be a bit crowded until they cook down and get softer.
When tender and lightly browned (about 10 minutes), remove from heat. Stir in in spices and seasonings.
Unroll pie crust into a 9 inch pie plate. Brush the bottom and sides of crust with mustard.
In a separate bowl, mix together eggs and cheese. Gently fold in zucchini mixture. Pour into pie crust and spread evenly.
Bake for 30 minutes until top is lightly browned. Allow to cool for about 15 minutes before slicing and serving.
Notes
Either regular green zucchini, yellow squash, or any combination of the two work well in this recipe.
Here's what you should be having for breakfast this weekend. Seriously this stuff is Ahhhh-Mazing! I could eat it every single day for breakfast but I'd weigh 1000 lbs. This is an incredibly decadent breakfast "cereal" but it is the BEST cereal I've ever eaten in my life. You may scroll down and see the "heavy cream" on the ingredient list and automatically dismiss this post. DON'T DO IT!! Try this at least one time, you absolutely must, must, MUST!
A big thank you to my little sister for finding/adapting this recipe for our family. Its a bit of a long story, so here's my short version. Every year for Christmas my family made an annual trek down to a little place called Singer Island, Florida. The tradition started when my Dad was a kid and (very thankfully!) carried on through my childhood. Weird for Christmas, I know. No snow? No white Christmas? No fireplace? People are always amazed we go south for the holidays. I say "heck no!" For me Christmas is palm trees, a beach, swimming pools, sun tans, the Breakers brunch... I'm very happy to give up the cold for the warmth!
We were always creatures of habit, staying in the same place, visiting the same restaurants every single year. One of my family's favorite restaurants was called Harpoon Louie's. They had the best breakfasts! It was in Jupiter, Florida right on the water with a view of the lighthouse and the boats going by. One of the absolute best breakfasts on the menu was Swiss Cereal. So, so, SO sadly Harpoon Louie's closed over a decade ago. Determined to recreate a family favorite, my sister Andrea scoured the internet looking for similar recipes. She was able to piece together recipes, adjusting them with taste, to land on this almost identical version. YAY!!!! She actually goes so much by taste, I had to work on the recipe to give you all measurements! :)
The fun thing about this cereal is that you can add whatever fruit you want. Harpoon Louie's always added golden raisins to their version and topped it with sliced bananas and strawberries. This tastes like Christmas to me. Its simply awesome!
~Wendy
Swiss Cereal
Recipe Type: Breakfast
Author: Andrea Bockewitz
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
3 c. instant oats
1 1/2 c. heavy whipping cream
1/2 c. milk (2% or higher)
1 tsp vanilla
2/3 c sugar
1/2 c sliced strawberries
1/4 c blueberries
1/4 c golden raisins
Instructions
Combine oats, cream, milk, vanilla and sugar together in a large bowl. Stir until thoroughly combined.
Let sit in the refrigerator for 30 minutes.
Remove from the refrigerator and stir in the fruit, add in additional milk 1 Tbsp at a time if needed to thin the consistency of the cereal.
Serve immediately.
Notes
You can store the cereal overnight, however you will need to add more milk in the morning before serving to thin out the consistency- between 1/2-1 cup. Do not add the fruit until you are ready to serve as the color will bleed into the cereal.
As soon as tomatoes start looking gorgeous in the grocery store, I start thinking about this pie. And when I'm studying the sun throughout the day in our new yard, I'm thinking about this pie. Reason being of course that I have plans to be growing my own tomatoes next year. I think I have a decent spot picked out, though it happens to be in the front yard.
That's cool right?
I have a feeling that after a taste of this pie using my future little beauties, I won't be worrying about the appearance of tomato plants in the front yard.
I remember reading this recipe in an issue of Cook's Country magazine. At the time I was probably so overwhelmed with the desire to make EVERYTHING in the issue, that the tomato pie was forgotten. Then a google search a few years later led me to this Seattle Times adaptation of the same recipe. All I could think about was how much time was lost NOT knowing how delicious a tomato pie could be. I find it as irresistible as any sweet, dessert type pie can be. So at least I'm not feeling so guilty about coming back to the kitchen for just one more bite.
~Erin
Tomato Pie
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
1 package of refrigerated pie crust
2 lbs. tomatoes, cored and cut into 1/4-inch-thick slices
1/2 tsp. salt
1/3 c. mayonnaise
4 tsp. cornstarch
1 1/2 c. cheddar cheese, shredded and divided
1 beaten egg white
4 green onions, sliced
2 T. fresh chopped herbs such as tarragon, basil or thyme
Instructions
Drain tomato slices by laying them out on a stack of several paper towel layers. Sprinkle with salt and allow to rest for 30 minutes.
Preheat oven to 450, and place a cookie sheet in the lower 1/3 of oven.
Unroll one piecrust into a 9" pie plate. Brush crust with egg white and sprinkle with 1/2 c. of cheese.
In a small bowl, mix together remaining 1 c. of cheese, mayonnaise, and cornstarch.
After tomatoes have drained for 30 minutes, press them with a few more paper towels to remove as much moisture as possible.
Layer 1/3 of tomatoes over cheese in pie crust. Spread 1/2 of mayo mixture and sprinkle 1/2 of green onions. Follow with another 1/3 of tomatoes, and remaining mayo mixture, green onions, and fresh herbs. Top with remaining tomatoes.
Unroll top pie crust over filling and crimp edges. With a sharp knife, cut approximately 1" x 2" vents into top.
Place pie on heated cookie sheet in oven. Bake for 10 minutes at 450 degrees.
Reduce oven temp to 325, and continue baking for 40 minutes till crust is golden brown.
Allow pie to cool for at least an hour before serving.
Notes
I know I say to spread the mayo mixture over the tomato layers. Unfortunately, the consistency is not super spreadable. Maybe a better instruction would be to use your fingers and crumble and smoosh the mix over the tomatoes. It's not pretty but it works. Also, I find I get a better bottom crust when baked in a metal pie plate, instead of glass.
I did not like avocado until I was in my 20s. Which, if you know me today, seems insane since I eat at least 3-4 a week. I think I had had some once or twice when I was little and didn't like it and proceeded to never try it again -- well, not NEVER obviously, but not for a very very long time. Even when I'd be at some great Mexican joint with girlfriends sipping (mutiple-ish) margaritas and there was what was purported to be unbelievable guacamole, I would say, "I don't like avocado" and I'd be met with that wide-eyed, open-mouthed gape every. single. time.
It wasn't until my boyfriend of five years and I went on our first vacation together to Mexico in 2000 (where he became my fiancé and the rest is history) that I even gave avocado/guacamole a shot. It was out of sheer desperation. We had gone on one of those ATV tours through the jungle and on the ocean and there was a rest stop with refreshments and snacks. I was really hungry (hanging on to the waist of your man trying to hold on and not get flung into the jungle to live with the monkeys while he's zipping around and he's 6' and you're 5'1" is hard work!). The only "snacks" that were there were actually "snack"...some chips that were topped with some fresh guacamole. I was so annoyed! But hunger gave in and I thought, I'll just try one. ..... Not three seconds later I was debating which would be worse: Shoving my face onto the platter a la Randy in "A Christmas Story" or dumping them all down my shirt and taking off on the ATV.
And so the love affair began. With my husband too. ;)
I watched Rachel Ray make this on "30 Minute Meals" years ago and thought "I've gotta try that!" (being a new avocado worshipper and all) and I've never stopped making it. It is so delicious and I love that I can have "guacamole" without the chips sometimes!
~Leah
Guacamole Salad
Recipe Type: Salad
Author: Leah (from Rachel Ray)
Prep time:
Total time:
Serves: 4
Ingredients
2 medium avocados, pitted and sliced
2 medium tomatoes, seeded and chopped
1/2 English (seedless) cucumber, chopped
1/2 red onion, sliced
1 jalapeno, seeded and finely chopped
3 Tbsp lemon juice
1 small clove garlic, chopped
A few drops hot sauce
1 teaspoon salt
1/3 cup extra-virgin olive oil
Instructions
Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.
I love salads. LOVE them. In fact, one of my favorite things to order at Portillo's (if you do not live in Illinois, Arizona, Indiana, or California, I am so, SO sorry that you may not have any idea what Portillo's is -- and if you plan to visit Chicago, plan on stopping there) is their chopped salad (minus the pasta). This is saying something as it's on the menu alongside one of the best burgers that exists, cheese fries, Chicago-style hot dogs and the like. But being someone who pretty much always watches carbs, (I even watch them as they go into my mouth when I just MUST have that one cookie...or the peanut butter m&m's at the movies...or the cold, dried out, half of the soft pretzel that my daughter didn't finish at the pool) I like that I can have a really really tasty, filling, not-feeling-deprived-at-all salad while the rest of my family gorges on their beef and cheddar croissants, burgers, and onion rings (bastards).
This salad has been tops on my list for YEARS. Bear with me as you read through the ingredients as it's one of those recipes that has evolved with me over the past decade. I started out making it exactly as I had found it on allrecipes in all of it's obnoxiously sweet glory and have modified it a little bit every time I've made it. I now replace the sugar with splenda or stevia and added feta cheese somewhere along the way. I've always meant to try grilling some chicken to put on top but haven't gotten there yet -- let me know if you do!
~Leah
Strawberry Spinach Salad
Recipe Type: Salad
Author: Leah (adapted from allrecipes)
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1/4 cup splenda or stevia (or white sugar)
1/2 cup olive oil
1/4 cup balsamic vinegar (or distilled white vinegar)
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 Tbsp minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup candied pecans, walnuts, almonds (you may toast them if you'd like), or any favorite nut toasted or candied
1/4 cup feta cheese
Instructions
In a medium bowl, whisk together the sesame seeds, poppy seeds, splenda or stevia (or sugar), olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries, almonds, and cheese. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
June was a busy month for us. My son's birthday is at the end of May and my daughter's is at the beginning of July. So unfortunately for me their birthday parties always end up being just a few weeks apart. Next year I have made a vow to figure out some way to avoid two big parties within two weeks of each other, but still make them feel special. I'm open to suggestions!! Anyway, to make things more tricky I have a HUGE family. I think somewhere around 40 first cousins -- most of whom live in the area. I always want to invite everyone to every party, but just my family brings our head count up over 50 and then we invite our friends. So...you can imagine these birthday parties get pretty big!
For this last one I decided to have most of the food catered in to keep things simple. The morning of the party it struck me that I had NO appetizers or snacks for anyone to eat. No big deal to some, but I was mortified! I'm a party planner people. I love this stuff. I have lists, and special Pinterest boards, and magazine clippings. How could I have forgotten something as basic as appetizers!?!?! I was frantically combing through my Pinterest party board when I ran into this recipe. Sounded simple enough to me so we gave it a try. IT WAS AWESOME! 6 ingredients, 2 minutes to throw together and great for everyone's taste buds. It's best when served with those large Frito dipping chips, but tortilla chips would work too.
So if you're a party planner and need something to add to your list, or you're not a planner and you want something to throw together, give this one a try! It won't disappoint.
~Wendy
Cowboy Caviar
Author: Wendy
Prep time:
Total time:
Serves: 10-12
Ingredients
2- 11 oz cans Mexicorn (drained)
1 can Rotel tomatoes (mild or hot)
2 c. cheddar cheese, shredded
4 green onions, sliced
1 c. mayo
1 c. sour cream
Instructions
Add all ingredients to a large bowl, stir until thoroughly combined.
Chill until ready to serve.
Serve with Frito-dipping chips.
Notes
The taste of the dip gets better after the flavors are left to combine for awhile. I would recommend making a few hours in advance and letting it chill in the refrigerator before serving.
As I've mentioned before I'm a big fan of breakfast for dinner. Unfortunately my husband is not. The only two things I can get away with are frittatas and quiche. In the summer (when I'm never in the mood for anything heavy at dinner) I sneak quiche onto the menu at least once a month. I usually throw whatever veggies I have at the time into them. This one I actually planned ahead! The zucchini, tomatoes and basil are a great combination. I served this alongside a chicken salad for dinner and felt plenty full. My husband ate the leftovers for breakfast the next two mornings, so I guess he liked it too! :)
Save yourself time and use a premade crust, or be an over-achiever and make your own, either will work. The only unique part of this quiche is that you don't add the tomato and zucchini until half way through the baking time. If you add them earlier they will sink to the bottom. The taste will likely be the same but it won't be as pretty!
~Wendy
Summer Quiche
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
1 9-inch pie crust
6 whole eggs
1/2 c. milk
1/2 c. half and half
1 c. shredded mozzarella cheese
1/2 c. sliced zucchini
1 Roma tomato, sliced
1-2 Tbsp fresh basil, chopped
salt and pepper to taste
Instructions
Preheat oven to 375 degrees.
Press your pie crust into a pie pan, set aside.
In a large bowl beat the 6 eggs until fluffy, add in the milk and half & half. Stir until combined.
Add in the cheese and salt and pepper and stir.
Pour the egg mixture into the pie crust. Bake for 20 minutes.
Remove the quiche from the oven. Top the quiche with the sliced zucchini, tomato and basil.
Put the quiche back into the oven for another 20-30 minutes until set and cooked through.
I love "play outside" days. Everyone in my house is happier on "play outside" days, including me! My daughter has decided she doesn't need naps anymore, which is honestly unbearable for me. Anyone with a 2 1/2 year old at home knows why. One of the many beautiful things about "play outside" days is that she will typically take at least a one hour nap. Something to do with the sunshine, the running, the fresh air... I don't know and don't really care. It works, thats all that matters! I'm so excited that we have a lot more of those days in our near future, we could all use the fresh air. Its been rainy and not great so far this spring, but I know there have to be sunnier and warmer days coming our way. Eventually.
Similar to Leah, to get myself in the spring spirit I start pulling out my favorite spring/summer recipes. There are a few I'll be posting sometime soon that are awesome, but this soup is a great way to start. Its very light and creamy, but doesn't really have all that much cream in it. You use pureed peas instead. There is less than 100 calories in one cup of this soup! Its great for lunch or make it with BLTs or Chicken Salad for dinner.
Spring Asparagus Soup
Recipe Type: Soup
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
2 bunches thin asparagus, tough ends trimmed off
2 leeks, white & light green parts only, halved and sliced thin and rinsed
1 tbsp unsalted butter
3 ½ c. low sodium chicken broth
½ c. frozen peas
2 tbsp parmesan cheese, grated
¼ c. half and half
½ tsp lemon juice
salt and pepper
Instructions
Cut the tips off the asparagus spears and chop the remaining spears into 1/2 inch pieces.
Bring 1/2 cup water to boil in an 8-inch skillet over medium high heat. Add the asparagus, cover and cook until the tips are tender about 2 minutes.
Remove the asparagus tips, pat dry and set aside.
Combine the remaining asparagus pieces, leeks, butter, 1/8 tsp salt and 1/8 tsp pepper into large saucepan.
Cover and cook over medium-low heat, stirring occasionally until softened 8-10 minutes.
Add the broth to the pot, bring to a simmer, and cook until completely tender about 5 minutes.
Stir in the peas and parmesan.
Working in 2 batches, process the soup in a blender until completely smooth, 2-3 minutes.
Return the soup to the pot. Stir in the reserved asparagus tips, half and half and lemon juice and cook until heated through, about 2 minutes.
Even with all of this goofy weather we've been having around here (6 inches in 24 hours?! Snow this morning?!) I've officially been in "summer mode" when it comes to recipes/cooking lately. I'm always excited to get back to recipes I haven't made in a few months when we go from summer to fall and winter to spring. When we first started discussing doing this blog last fall, I had a lot of recipes in mind that I wanted to use but many of them weren't fall/winter appropriate so I'm very excited that we're getting to begin to share a new season of recipes.
I'm kicking off my spring/summer recipes with this Taco Bean Dip. It's so easy and great to bring to summer parties. I like to serve it with tortilla chips, or Fritos, or veggies...or all three! If you have some leftover (like I did after our photo shoot), it's great to turn into a nacho platter or use as all of your toppings for tacos for dinner (thanks for that idea, Erin!)
~Leah
Taco Bean Layer Dip
Recipe Type: Appetizer
Author: Leah
Prep time:
Total time:
Serves: 8-10
Ingredients
2 cans bean dip
2-3 soft avocados
1 tsp. lemon juice
1 cup sliced black olives
1/2 cup mayo
1 cup sour cream
1 pkg. taco seasoning
1/2 c green onions, diced
1/2 c tomatoes, diced
1-2 cups shredded cheddar cheese
Instructions
Mash the avocados in a small bowl and stir in the lemon juice. Set aside.
Mix the mayo, sour cream, and taco seasoning in a small bowl. Set aside.
Layer all of the ingredients, starting with the bean dip spread on the bottom, follow with the mashed avocado, olives, sour cream/taco mixture, onions, tomatoes, and ending with the cheese in an 8x11.5 (2 inch deep) baking dish or other dish or serving platter of similar proportions.
This is another recipe courtesy of my soon-to-be-famous (if we ever get famous from this blog) sister-in-law, Denise. It's one of those recipes that I remember her making waaay back when when I first met her (I can't even think about how long ago because it's depressing...let's just say that a person could vote if they were as old as how long ago this was). Back when we weren't as health-conscious...or I guess we were health conscious but we could afford to not care about it TOO much because we were in our 20s. Those glorious 20s when I had a metabolism and no stretch marks and everything was, let's say, perkier. I know I'm not one foot in the grave or anything, but man what a difference 18 years can make! :)
So, anyway, these artichoke appetizers are SOOO good that I used to get so excited when I knew she was making them for a get-together. It's been a while since she's made them but as I was thinking about recipes I'd like to put on our blog, this was one of the first ones that I knew I wanted to use. And when I made them recently, I thought WHY have we not made these in so long?! They're delicious! Hopefully we're getting these babies back into the rotation!
~Leah
Fried Artichoke Hearts
Recipe Type: Appetizer
Author: Leah
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
1-2 cans halved artichoke hearts (if you can't find them halved, you can get the whole and cut them in half or get the quarters and they'll just be a little smaller)
Vegetable or canola oil
Ranch dressing
Batter for hearts:
2 1/2 cups flour
2 eggs
2 1/2 cups milk
1 Tbsp. garlic powder
1 1/2 tsp. fresh parsley, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Instructions
Drain and rinse artichoke hearts. Squeeze out excess liquid by placing between multiple sheets of paper towels and pressing down with the palm of your hand.
Mix all of the ingredients for the batter in a medium to large bowl. Batter should be slightly thick.
Coat a frying pan with vegetable or canola oil and heat over medium-high to high heat.
Take an artichoke heart, swirl it around in the batter and place in the pan and let the extra batter drip over the heart. Repeat with as many hearts as can fit comfortably in the pan. Flip when golden brown on bottom. Place on paper towel lined plate to drain. Repeat until all the hearts are used. You will likely have to add and heat more oil as you go.
Serve immediately with ranch dressing.
Notes
The yield (8-10 servings, 28 appetizers) I provided is based on using 1 can of hearts. You can use two cans if you are serving more people but you don't have to double the batter amount. It should be plenty as it's written. Also, if the method is too hands on for you, feel free to use a table/soup spoon to scoop the hearts out of the batter, drop into the oil, and then drip some more batter on top of the heart. There's no wrong way to do these. :)
In my mind, some dishes are definitely "special occasion" dishes. All sorts of factors can make a dish qualify under such category, but I would say the two main ones in my mind are that it's either A. difficult or time-consuming to prepare or B. is so:
rich
decadent
sweet
buttery
fatty
bad for you
all of the above
that I can only allow myself to make it on a special occasion or I'd weigh 5,000 pounds and need to get an angioplasty bi-weekly.
This definitely falls under "special occasion" cooking...not for the difficulty (it's actually quite easy) but for the pure, decadent, moan-inducing richness it embodies.
Did I just say moan-inducing? About spinach?
I did. And I mean it.
You will seriously get asked for this recipe and/or to bring it to special dinners. And DO NOT shy away from it if you don't like creamed spinach. I am one of those odd people that prefer spinach WITHOUT the cream and such and like it very simply dressed with just a bit of butter and salt (maybe a little garlic). But this dish...I could eat the whole pan (and then have to go for that angioplasty). ~Leah
(Note: this calls for buying frozen spinach, but then using it THAWED so give yourself time)
Spinach Gratin
Recipe Type: Side
Author: Leah (adapted from Barefoot Contessa)
Prep time:
Cook time:
Total time:
Serves: 8
Creamy on the inside, browned cheesy and melty on the outside, decadent spinach dish.
Ingredients
4 Tbsp. unsalted butter (1/2 stick)
2 1/2 cups chopped yellow onions
1/4 cup flour
1/4 tsp. nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen, chopped spinach, defrosted (5 10-oz packages)
1 cup freshly grated Parmesan cheese
1 Tbsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup grated Gruyere cheese (you can usually find it already grated at larger grocery stores)
Instructions
Preheat oven to 425 degrees.
Melt the butter in a large heavy-bottomed saute pan (needs to be large enough to eventually fit all of your ingredients in) over medium heat.
Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Spray a baking dish with some nonstick spray. Transfer the mixture to the dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.
Notes
You can make this dish a few days ahead of time and then just bake it when you're ready to serve. Adjust the baking time if it's cold, though or get it to room temperature before baking.
So I have a feeling "Garlic Sesame Spinach" won't necessarily be THE most exciting or reader-drawing blog post we have this year. However, even though its not made of chocolate or made in a crock pot- it just might sneak up on you and become a regular visitor to your weekly menu. If you're like me, most weeks you focus your time planning your main course for dinner and then fill in sides around it. Some are obvious... garlic bread with spaghetti (which by the way I just found a FANTASTIC garlic bread recipe- stay tuned!) or potatoes & carrots with a roast, but not always. Many times at my house sides are just an afterthought, something I figure out that day. So I thought I'd throw a reliable, easy one out there. I usually find spinach to be another one of those polarizing foods, people either seem to love or hate. The "spinach flavor" in this recipe though is mild and out-shined by the garlic and sesame oil. So even if you don't normally like it, give it a try. Maybe you'll change your mind!?!?
I found a version of this recipe in the Food Network Magazine a few years ago. Most of the ingredients you may already have on hand. If by chance you don't keep sesame seeds in your pantry, definitely go buy some. After they're toasted they make great additions to any salad, Asian-inspired meal, or bread. Another fun tip- sprinkle some toasted sesame seeds around the edge of any homemade (or Pillsbury made if you're me) pizza crust, so good! And I'm sorry but I have to make a 10 second plug for sesame oil. I LOVE it...LOVE it...LOVE it. Love the smell, love the flavor, use it in coleslaw, salad, stir fry, to cook chicken breasts in... and it has a strong flavor, so one bottle will last a looooong time. It adds a great flavor to this spinach.
So if you have an open slot for a side on next week's menu, give this one a try!
~Wendy
Garlic Sesame Spinach
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
10 c. fresh spinach leaves
5-6 garlic cloves, chopped
1 Tbsp vegetable oil
1/4 tsp salt
1 Tbsp sesame oil
1-2 Tbsp toasted sesame seeds
Instructions
Heat a skillet over medium-high heat.
Add the vegetable oil and garlic. Cook until the garlic is golden- watch carefully as garlic can burn quickly.
Turn the heat down to medium-low and add the spinach leaves, cook until wilted. Be sure to stir the spinach to insure it all wilts evenly, this should only take a minute or two.
Remove from heat and add the salt.
Transfer the spinach to a serving bowl. Sprinkle with the toasted sesame seeds and drizzle with the sesame oil.
Do you have one of those friends or relatives that is the consummate host/hostess and is always serving something new and delicious? I have a few but definitely tops on my list is my friend/sister-in-law, Denise. She is always trying new recipes and I would say a good portion of the recipes I'll post will have come from her (sorry, we don't have the funds to provide finder's fees Denise!)
This is one that she used to make way back when and I would look forward to having them at her get-togethers. It's a recipe from Pampered Chef that was originally named "North Stars" because they wanted you to use their star bread pan to make the little breads for the toast. Well, I do not have that pan, and sometimes I just want to be able to make an appetizer that is stupid easy but tasty and using the little cocktail breads from the grocery store makes these completely fit the bill. Don't get me wrong, Denise's with the fresh baked breads was delicious and if you either have a little tube bread pan like that or feel the urge to bake some fresh bread, cut it into thin slices, and then cut it into stars or some other shape to use for these, then more power to ya!
~Leah
Pepper Cheese Toasts
Recipe Type: Appetizer
Author: Leah (from Pampered Chef)
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
1 package sourdough cocktail bread (usually near the deli)
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 (0.7 ounce) package dry Italian salad dressing mix
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
Instructions
Preheat oven to 350.
Lay out bread slices (start with about 20-24 and see where you end up with the cheese mixure) on an ungreased cookie sheet.
Mix together the cheese, mayo, sour cream, and dressing mix and spread evenly onto each piece of bread (about 1 Tbsp. per toast) and top with the peppers.
