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Tuesday, September 5, 2017

Mediterranean Feast


This platter includes: grilled chicken pitas, hummus, kalamata and green olives, cucumber, cherry tomatoes, feta cheese, yogurt sauce, and other assorted veggies

Stephen grilled chicken breast on the grill, and I made the yogurt sauce

Yogurt Dipping Sauce (for chicken pita wraps)

-1 c. greek yogurt
-1 tbsp. lemon juice
-dash garlic salt
-diced cucumbers (about 1/2)
-chopped parsley
-2 tbsp. tahini sauce (optional)

Prepare the sauce a few hours ahead of time and allow the flavors to meld and marinate.
you can add the feta to your wrap or eat it as a side.

You can serve it with Quinoa, salad, and hot tea!


Monday, August 7, 2017

Three Summery Treats


American Flag Fruit Pizza

shortbread is my kryptonite. I love it so very much. It's dangerous.
a classic shortbread recipe should be in every American chef's repertoire. It is simple, easy, and fantastically delicious. You can vary it in so many ways.

This year for the Fourth of July, I made this berry fruit pizza. I started with a classic shortbread crust. Once cooled, I added a mixture of berry cream cheese mixed with cool whip. After that first layer, you can add your berries in a fun design. I didn't have whipped cream on hand, but you can add that, too!

-blackberries
-strawberries
-cream cheese
-cool whip
-whupped cream (optional)
-cookie base (crust) - like this similar


BLT pasta salad

-any kind of pasta
-top with lettuce
-tomatoes
-bacon
-balsamic vinaigrette dressing 
(my absolute favorite salad dressing)

My third "treat" was this DE.LICIOUS. cole slaw made by a friend. You can see a picture on instagram, 

Low-calorie Cole Slaw

-cabbage
-carrots
-plain fat-free yogurt
-apple cider vinegar
-red onion
-mustard
-salt and pepper
-dill weed
-cilantro 

I have to be honest... a friend made this for us. She brought over some BBQ with this delicious cole slaw. It is hands down the best cole slaw I have ever EATEN. It makes my mouth water just looking at that.


Me at the beginning of the Summer (after Conrad was born) :-O



Thursday, June 15, 2017

Avocado Toast


-sourdough bread
-mayo
-1/2 avocado, well-ripened
-1/4 small tomato cut up
-dried onion flakes
-s&p
-creamy balsamic vinaigrette
-lemon pepper

while bread is toasting, mash avocado with fork.
slice tomato.
spread a thin layer of mayo on toast.
add avocado, and spice with lemon pepper.
add tomato, then salt and pepper.
finally, add a small pour salad dressing and top with your dried onion flakes.

This was so delicious as a grown-up lunch, great accompanied by soup.

Thursday, February 9, 2017

Carrot Soup


Peel and chop up 8 carrots.
Add to stock (I used chicken because of the flavor but vegetable stock would work too)
Add a chopped up onion and about 1/2 a clove of garlic.
salt and pepper— now and later!
Cook to simmer for 30 minutes.
Add to vitamix, set to Hot Soups and run program.
Add about a tablespoon of lemon juice and a large pour of whole milk or cream.
Salt to taste, and serve!

Delicious— almost buttery in flavor and so easy!

Thursday, February 2, 2017

Cauliflower Cheese Soup (add potatoes)



Without delay, the recipe that inspired mine is right here for your perusal, and you can just go straight there if you want to make it like she tells you to...
http://realhousemoms.com/slow-cooker-cauliflower-cheese-soup


  • 1 (32-oz.) box chicken broth
  • 1 head cauliflower cut into chunks, green part discarded
  • 1 cup diced leeks
  • 2 garlic cloves
  • 1/4 tsp. pepper
Add this at the end
  • 3 cups shredded sharp cheese
  • 1/2 cup heavy cream
  • salt to taste
For serving
  • 6 slices of bacon, cooked and crumbled
  • chopped chives
  • additional shredded cheese

I'm going to put the recipe into my own words, because usually that increases my chances of ever making it again .... for some reason!

Why didn't anyone tell me that leeks are not only delicious but so beautiful? #firsttimeusingleeks

1. Chop up leeks (like onions), cauliflower, and garlic and put it in the slow cooker with the broth.
mmmmm.... veggies! ;-)
2. Let it cook all day.  On low. :0)

At this point, I added some leftover (pre-cooked) potatoes. Probably a handful or so!

3. Blend using a stick blender- or a regular blender will do!

sidenote>> I was worried/wondering if leeks would be soft enough to blend once cooked for a long time in the slow cooker. Yes, yes they are! :0)

4. After blending, add your milk (or cream), and a handful of cheddar!


YUM-mo.  I actually added about 2 c. of leeks, because I had no idea how powerful their flavor would be.  Now I know! The recipe definitely called for 1 c.! ha.

And... I'm making this again. I think it will be one of my go-to for Fish Friday/Meatless Meals during Lent!!! Just subtract the bacon.

Wednesday, January 18, 2017

Tuna Sandwich Thyme

We love fish in our house, and being Catholic, I'm always searching for good recipes that fall under the category "Soups, Meatless, Vegetarian, or Fish" for Fish Fridays!!;-)

Here is a recipe for one of our favorites, tuna salad sandwich. 


-hot dog bun, cut in half
-3/4 can tuna fish, drained (1 can can easily make 2 sandwiches*)
-2 celery sticks
-mayonnaise
-thyme or italian seasoning
-dried or fresh minced onion (optional)
-3 diced bread and butter pickles (optional)
-salt (if needed) and pepper (optional)

Combine tuna, diced celery, enough mayonnaise to cover ingredients, onion, and diced pickles in a small bowl.  Stir together until well-combined. Top with your thyme and italian seasoning.

Spoon/spread onto hot dog bun, and enjoy!

For the "High Stakes Tuna Sandwich,"
turn it into a tuna melt. Add grated cheese and still under a broiler set to High for 3 min.

*I like to add more celery if I'm making 2 sandwiches
If you're serving yourself, but want leftovers, make enough for 2

Friday, January 13, 2017

Devil's Food Cake With Oreo Crumbs-Frosting


Devil's Food Cake With Oreo Crumbs-Frosting

1 c. milk
3/4 c. cocoa
1/3 c. white sugar
1 c. butter
1 c. brown sugar
3 eggs
1/4 c. sour cream
1 tsp. vanilla
2 c. sifted cake flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350.

Heat milk in a small saucepan until bubbles begin to appear around the edges. Remove from heat.

Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.

Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.

Mix remaining dry ingredients together and gently blend into butter mixture. Do not overheat.

Turn into 2 well-greased and floured 9-in. layer cake pans, and bake for 25-30 mins. until cake shrinks slightly from sides of pan and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out of pans onto rack.

Wait until completely cool before frosting.

Seven-minute frosting

4 egg whites

1 1/2 c. sugar

3/4 c. water

1 tsp. cream of tartar

1/8 tsp. salt

1 tsp. vanilla

2 c. Crushed oreos

Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.

Halve the frosting. With the frosting for the center, fold in half of the crushed oreos.

Use the plain frosting for the outside. When frosted, gently pat handfuls of oreo crumbs around the edges!