Oct 27

Mediterranean Lentil Salad

This is a refreshing salad packed full of protein, fiber and vitamins. A dressing of olive oil, lemon juice and a splash of red wine vinegar keeps this salad light and fresh tasting. Feel free to change-up the veggies or leave out the olives like me if you don’t like them. Lentils are one of the most nutritious and economical foods in the world, so give them a try if you haven’t yet. Enjoy!

Mediterranean Lentil Salad

1 C. dried lentils
1 large lemon, zested and juiced
2-3 Tbsp. extra virgin olive oil
splash red wine vinegar
big pinch of coarse salt and fresh ground pepper
2 carrots, small diced
2 celery, small diced
handful of chopped kalamata olives
1/2 seedless cucumber, small diced
4 oz. crumbled feta

Cook lentils according to directions. Drain lentils well and place in a large glass mixing bowl. Add zest of lemon, juice, olive oil, vinegar, salt and pepper to lentils and stir. Taste for seasoning and set aside to cool.

Add your diced carrots, celery and olives to your bowl of lentils and combine. If serving immediately add cucumber and feta cheese. If not immediately you may want to add those right before serving. Taste for salt and pepper before serving.

Oct 24

Fish Tacos with Tomato & Avocado Salsa

When I first heard of fish tacos they didn’t sound too appetizing to me, but that has changed since trying them. They are prepared so many ways. This is one way I prepare the fish, plus a salsa that I love. So simple, healthy, and delicious. Enjoy!

Fish Tacos with Tomato & Avocado Salsa

Tomato & Avocado Salsa

1 large tomato, diced
1/4 C. diced red onion
1/2 jalapeno, minced
2-3 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 avocado, diced
1/4 C. chopped fresh cilantro (or parsley)
Pinch of cayenne, if desired

Fish Tacos

1/4 C. flour
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. celery salt
1/4 tsp. paprika
1 egg
dash of hot sauce
1/2 C. panko bread crumbs
2 medium tilapia fillets
2 tsp. canola oil

To prepare salsa, combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in medium bowl. Stir in avocado and cilantro. Add cayenne if you are using.

To prepare tacos, combine flour and spices on one plate, combine egg and hot sauce on another, and panko bread crumbs on a third. Dredge fish with the flour, then with the egg, and then the bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

Yields: 2 servings, 2 tacos & about 3/4 cup salsa each

Oct 20

Italian Sausage Soup

This is an easy but hearty soup to put together which makes it a great weekday or weekend meal. Warm cornbread, garlic bread or just Italian bread would be great along side a bowl. If you want a kick to your soup add a spicier sausage. I often cut this recipe in half since it is just my husband and I. Choose just one or two cans of beans instead of halving each can. Enjoy!

Italian Sausage Soup
1 (16-oz.) pkg. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 C. minced celery
1 C. minced carrot
3 (14-oz.) cans beef broth
2 (14.5-oz) cans diced tomatoes with basil, oregano, and garlic
1 (16-oz.) can red kidney beans, drained
1 (16-oz.) can light red kidney beans, drained
1 (15.5-oz.) can great northern beans, drained
2 C. ditalini pasta (short tubes)
1 tsp. salt
1 tsp. ground black pepper

In a large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles. Drain well. Stir in broth, tomatoes, and beans; bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Add pasta; simmer for 8-10 minutes, or until pasta is tender. Stir in salt and pepper. Serve immediately.

Yields: 8-10 servings

Oct 14

Petite Pumpkin Spice Donuts

Fall has begun and I couldn’t wait to make these donuts again! I like to think of them as a little healthier, since they are baked not fried. They are warm and spicy, and great with a cup of coffee on a cool morning or afternoon. Enjoy!

Petite Pumpkin Spice Donuts
1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 C. vegetable oil
1/2 C. brown sugar
1 egg
1 1/2 tsp. vanilla extract
3/4 C. canned pumpkin
1/2 C. milk
Frosting:
1 C. powdered sugar
1 1/2 Tbsp. milk

Preheat oven to 350. Spray your mini donut pans and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, mix the powdered sugar and milk together for the frosting. Drizzle over donuts.

Yields: 24 donuts

Oct 02

Creamy Ham Fettuccine

This is one of those great recipes that is quick, easy, plus comforting all in one. It is a great way to use up left over ham. Change it up by using broccoli instead of peas, and pancetta instead of ham. Enjoy!

Creamy Ham Fettuccine

1/4 C. Panko bread crumbs
1/4 tsp. dried parsley flakes
3 Tbsp. butter, divided
3 Tbsp. finely chopped onion
1 clove garlic, minced
2 Tbsp. all-purpose flour
3/4 C. chicken stock
1 1/4 C. milk
1 1/2 C. (6-oz.) sharp white cheddar cheese, shredded
Salt and Pepper, to taste
Pinch of nutmeg
2 C. cubed fully cooked ham
1/2 lb. cooked fettuccine
1 C. frozen peas

In a small skillet, cook bread crumbs and parsley in 1 Tbsp. butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.

In a large skillet, melt the remaining butter. Add onions and cook a minute. Add garlic and cook 30 seconds to a minute more. Whisk in flour until smooth; gradually add the chicken stock and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Add a pinch of nutmeg, and salt and pepper to taste. Stir in the ham, fettuccine and peas. Sprinkle with bread crumb mixture.

Sep 29

Refrigerator Bread-and-Butter Pickles

Pickles are another one of my favorites. I have not mastered canning so, making refrigerator pickles which are fast and easy, I don’t have to wait long to enjoy them. With the natural sweetness of the vegetables there is no need to add sugar to these pickles. Enjoy!

Refrigerator Bread and Butter Pickles

1-lb. sweet onions halved and cut into 1/4-in. thick slices
1-lb. Kirby cucumbers, cut into 1/4-in. thick slices
2 garlic cloves, thinly sliced
2 Tbsp. kosher salt
2 C. apple cider vinegar
1 1/2 C. sugar
1 tsp. mustard seeds
1/2 tsp. ground turmeric

Toss together first 4 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3(1-pt) jars, filling to 1/2 inch from top.

Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.

Pour vinegar mixture over onion and cucumber mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.

Sep 25

BBQ Shrimp, Corn, and Zucchini Salad

This recipe comes from Coastal Living Magazine. I have made this several times this summer, and love that it not only is delicious, but is light and healthy. If you’re not familiar with grilling vegetables give it a try, it adds great flavor and diversity to your meals. Enjoy!

BBQ Shrimp, Corn, and Zucchini Salad

1/2 C. prepared barbecue sauce
1/4 C. olive oil
1/3 C. cider vinegar
1/2 tsp. ground cumin
1 1/2-lb. peeled and deveined large raw shrimp
with tails
4 ears corn, shucked
2 zucchini, halved
2 poblano peppers, halved and seeded (I use cubanelle peppers)
Salt and Pepper to taste
Lettuce of choice

Preheat grill to medium-hight heat. Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.

Grill corn, zucchini, and poblano peppers on a greased grill grate, turning occasionally, 8 minutes. Grill shrimp 2 to 3 minutes on each side or until done.

Cut corn kernels from the cobb and place in a large bowl. Chop zucchini and peppers, and add to bowl. Stir in shrimp. Toss with reserved dressing. Season with salt and pepper to taste; serve over lettuce.

Sep 22

Lemon-Pepper Pasta

Light, refreshing and simple. This pasta is great served as a side, or you can add chicken or shrimp and some veggies for a main dish. When you have a busy weekday schedule this is a great go to meal. Enjoy!

Lemon-Pepper Pasta
2 Tbsp. olive oil
3 Tbsp. butter
4 cloves garlic, finely chopped
1 tsp. coarse black pepper
2 lemons, zested and juiced
Salt
1/2 lb. angel hair
1/2 C. shredded or torn basil leaves
Grated Parmesan cheese, to pass at table

Cook pasta according to package. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Salt to taste. Drain pasta and toss with lemon-pepper butter. Add the basil to the pasta and toss.

Sep 19

Grilled Pork Chops

Tired of dry tasteless pork chops? Here is a simple recipe you can throw together the night before that will leave the pork moist, and bursting with flavor. Plus, grilling adds more deliciousness to them. Enjoy!

Grilled Pork Chops

1/2 C. Worchestershire sauce
1/4 C. minced fresh parsley
1/4 C. balsamic vinegar
1/4 C. soy sauce
2 Tbsp. olive oil
1 tsp. minced garlic
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 boneless pork loin chops (1-in. thick)
(bone-in works fine also)

In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until juices run clear.

Sep 08

Maple Glazed Chicken Wings

Who doesn’t like chicken wings! These wings have a hint of sweetness, and stickiness to them from maple syrup, which only adds to how delicious they are. Marinating these guys for 4 or more hours allows them to absorb all the great flavors in the sauce making a moist, tender and delicious wing. Enjoy!

Maple Glazed Chicken Wings

2 to 3 lb. chicken wings
1 C. maple syrup
2/3 C. chili sauce
1/2 C. finely chopped onion
2 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 to 1/2 tsp. crushed red pepper flakes

In a large resealable plastic bag, combine everything except chicken. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.

Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

Yields: 6-8 servings