Baked Cream Corn with Red Bell Peppers & Jalapenos

This recipe comes from the Food Network. I made it alongside some skirt steak for Labor Day weekend and it was a HUGE hit!!!! This was not as rich as one might think and was absolutely perfect! I will definitely be making it for many years to come as it could not be easier. And it's certainly special enough for a holiday side. 

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers diced
1 cup heavy cream
2 tsp salt
Pepper
½ to 1 stick salted butter, cut into pieces
 

Preheat over to 350. Slice the corn kernels from the ear in a large bowl. Add peppers, heavy cream, salt, a generous amount of pepper and butter. Mix well. Pour into a 9x13 baking dish. Bake for 45-55 minutes. I like to put under broiler for just a couple minutes at the end to brown it a bit.

 

Stuffed Shrooms with Chicken Sausage

Delicious! Made these for Christmas Eve 2016 and we all agreed. I loved using the chicken sausage instead of regular pork sausage, especially when there were plenty of other heavier meats for the dinner. And even if there weren't, I wouldn't change a thing. These are definitely going in my appetizer rotation. 

24 ounces white button mushrooms

1/2 pound mild Italian chicken Sausage (I use Greenwise at Publix)

1/2 medium sweet onion, diced

4 cloves garlic, minced

1/3 cup dry white wine

8 ounces 1/3^rd less fat cream cheese

1 egg yolk

3/4 cups parmesan cheese, grated

Salt and pepper, to taste

   Parsley, for garnish, optional

Wipe off mushrooms with damp cloth. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. 

Brown and crumble sausage. Set aside on a plate to cool. 

Add onions and garlic to the same skillet; cook for a few minutes over medium heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. 

In a bowl, combine cream cheese and egg yolk. Stir together with parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. 

Spoon mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 minutes or until golden brown. Broil for 1-2 minutes to get tops browned. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Healthy Garden Salad

·         5 tablespoons red wine vinegar

·         3 tablespoons grapeseed oil (or olive oil)

·         1/3 cup chopped fresh cilantro

·         2 limes, juiced

·         1 teaspoon white sugar

·         Salt & pepper

·         2 cloves garlic, minced (or garlic powder)

·         1 (1 pound) package frozen shelled edamame (green soybeans)

·         3 cups frozen corn kernels ( I used corn fresh off the cob)

·         1 pint grape tomatoes, halved

·         4 scallions, thinly sliced

·         1 (15 ounce) can black beans, rinsed & drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt, pepper & garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans & boil for 3 minutes. Add corn to the boiling water & continue cooking for 1 more minute. Drain very well & pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions & black beans. 

Cover & refrigerate for at least 2 hours before serving to chill & blend the flavors.

Veggie for Your Thoughts?

{Re-post & updated from 3/10}

Other than a sinus infection that kept me from going to the SITS Bloggy Boot Camp in MD, my absence has been all good. Been busy with get togethers, quality family time & not to mention an exciting home improvement project.

I have to get together some before & after pics. Until then, here is other kitchen news that's simply wonderful. I am bringing you not 1 but 2 veggie packed appies today.

I served these asparagus spears as an appetizer when we had all our parents over for dinner a few weeks ago. Prosciutto wrapped asparagus is fairly popular but to make it a bit more savory I added just a schmear of cream cheese inside each spear. These will definitely be on my regular appetizer rotation!!!!



Baked in Oven

 

From the Grill

PROSCIUTTO WRAPPED ASPARAGUS with CREAM CHEESE

{ Printable Recipe Here }

½ lb prosciutto, sliced thin, fresh from the deli
6oz pkg garlic & herb cream cheese, softened
1 pkg of fresh asparagus, rough ends snapped off

Pre-heat oven to 450. Place one prosciutto slice on a cutting board the long way. Using a butter knife or spoon, spread most of the slice with a thin layer of cheese. I usually place the asparagus on an angle & at the bottom of the slice of meat, with the asparagus tip exposed on the right. Then roll it up & away from you, staying on the angle. This will not only keep both ends of the veggie exposed, which I love, but it will also distribute the meat nicely in an overlap.

Arrange spears in a single layer on a baking sheet. Bake 15 minutes until tender. Put under broiler for 1-2 minutes to crisp up prosciutto if necessary. This will yield a perfectly tender but slightly crisp spear.

UPDATED 3.17.13: Because the oven was occupied I decided to grill these babies & I loved them even more. The prosciutto gets a little crispy & you can never go wrong with the grill taste. If you chose this method then parbake the asparagus in the microwave for about 4 minutes, letting them cool before assembling. Then grill over low to medium heat for just a few minutes on each side.

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And if you looking for a really healthy but satisfying dip: I made this dip one day just for myself because curiosity got the best of me. It definitely is a healthy dip & tastes like a healthy dip. I have found when I am working out & eating right I crave things like this. But if you're on a bad streak, you won't appreciate it at all. I definitely plan on making it again & using healthier homemade corn chips to go with it.

SPINACH & CANNELLINI BEAN DIP from Giada

{ Printable Recipe Here }

2 tblsp extra-virgin olive oil
2 cloves garlic, minced
2 6oz bags baby spinach
1 15oz can Cannellini beans, drained and rinsed
1 tblsp fresh lemon juice
1 tblsp balsamic vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add 1/2 of the spinach & cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt & pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

{ Food for Thought }

Again, this was super healthy & tasted as such. If you did want to up the bad factor a bit I can see adding just a little mozzarella cheese or low fat sour cream to it.

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So, tell me, what's new in your world? I'll be coming around to check in & catch up but let me know if I've missed anything good. Pretty please!!!!!!!!

Linking Deliciously to Tempt My Tummy Tuesdays!

Triple Cheese Mushrooms

Hope everyone had a wonderful weekend!!!!! Mine was a very balanced one ~  entertaining with friends who unfortunately are leaving town soon, lots of kitchen & cooking time & some exercising outdoors to keep the energy level up in order to enjoy all those things I just mentioned!

This appetizer is from Paula Deen & one I knew I had to make soon after seeing it. It was one of the appies I made on Mother's Day. We all loved them!!

I absolutely loved making them the day before, only to have to pop them in the oven right before guests arrive.

Triple Cheese Mushrooms

{ Click for Printable Recipe }

2 16 oz pkgs fresh mushrooms
1 10 oz package frozen chopped spinach, thawed
4 oz feta cheese, crumbled
2 oz cream cheese, softened
1/2 cup finely chopped green onions
Salt
1/2 cup freshly grated Parmesan cheese

P reheat oven to 350° F. Using damp paper towels, wipe mushroom caps clean; remove & discard stems, or save for another use. In colander, squeeze liquid out of spinach until dry.

I n large bowl, mix spinach, feta, cream cheese, green onions & 1/4 teaspoon salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture; top with Parmesan. Transfer to 15 1/2-inch by 10 1/2-inch jelly-roll pan; bake 15 minutes or until mushrooms are tender & filling is golden brown.

{ Food for Thought }

Make it easy on yourself & assemble the day before. Let sit at room temp for 1/2 hour before baking in the oven.

I kept the filling amount the same & bought (2) 16oz pkgs of mushrooms. I picked the best ones of the group for my stuffed mushrooms knowing I would have some left over yet using all of my filling. 

I also like to take a little 1/4 tsp & use it to carve out more space in the mushroom for the filling, otherwise I feel like there just isn't enough.

I was able to make about 30 mushrooms.

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And now for one of the few things I love more deeply than appetizers:

My handsome boy. It's been too long since I've posted a pic of him.

Tristan ~ 6 yo

Enjoy. Him. The Mushrooms. All of it. Oh, enjoy your week too! 

Can't wait to come by & see you!

{ Linking Deliciously to Tempt My Tummy Tuesdays & Wordful Wednesdays}

Fried Spinach Ricotta Rounds

I found this beautiful recipe over at Chef Chuck's. He creates amazing Italian dishes that make my mouth water whenever I visit. I made these during the week as my dinner so that I could forgo the guilt of frying, even though this is not a deep fry. Just about 1/4 " of oil is all you need.

I will definitely be making these again as the combination of spinach, ricotta & garlic just makes me very happy!!!! They were so delicious I didn't need any sauce for dipping!

FRIED SPINACH RICOTTA ROUNDS

5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs (I used Italian style)
Salt & pepper to taste
Olive oil for frying

Marinara sauce for dipping (optional)

Wash & dry spinach leaves, chop & set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt & pepper. Add spinach & mix well.


Form into small balls or patties. Dip in beaten egg then breadcrumbs. Updated: With the round in one hand, use your other hand to just smear some egg on each side of the mixture. This will be enough.


Heat oil to 350 degrees & fry a few at at time until golden brown, about 1 1/2 minutes on each side.


Drain on cloth or paper towels, sprinkle with a bit of salt & a little parmigiana cheese & serve.

Click Here for Printable Recipe

{Food for Thought}

The original recipe had these formed into balls which I loved. But after forming them & starting to fry them, while starving, I decided to flatten them gently into patties so they'd fry quicker. A ball, well, would take more supervision & turns. I also tore my spinach leaves roughly, just discarding the stems.

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Thank you to everyone who shared in my SITS day/Birthday last week. I have been making my rounds to thank everyone & am only half way there. I WILL be by your place so leave the light on!

Whole Chicken in a Crockpot & Asian Inspired Asparagus

I invited my parents over for an easy mid-week dinner before they were heading up North for a few days. I wanted to make an effort without taking up too much time since I work all day. I had a whole chicken in the freezer so I researched putting one in a crockpot & this is what I found. It paired perfectly with Jasmine rice as well as some asparagus I put my own little Asian twist on.

And since I have missed joining Angie at 7 Seven Clown Circus since minimizing posts, I am pimpin' my recipe out to WW. After all, it's still a pic with a whole lotta words. Plus, you're bound to get hungry after hopping around Wordful Wednesday!

It was fall of the bone good!!!!!

WHOLE CHICKEN IN A CROCKPOT

{Printable Recipe}

1 (3 pound) whole chicken, skin removed
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 tsp Worcestershire sauce
2 tsp balsamic vinegar
2 tsp lemon juice
1 tsp sesame oil
2 tblsp minced garlic



Remove skin from chicken & empty inner cavity of contents within. Pat chicken dry with a paper towel & and place inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil & minced garlic. Pour mixture over chicken & cover.

Cook chicken on low setting for 8 hours, or 4 hours on high setting.

ASIAN INSPIRED ASPARAGUS

{Printable Recipe}


2 tsp sesame oil
1 pkg fresh asparagus, tough ends trimmed
1-2 cloves garlic, minced
Ground ginger
2 tblsp soy sauce
1 tsp Chili garlic sauce
A dash or two red pepper flakes (optional)

Heat oil in a pan over medium heat. Add asparagus & toss for a minute or two. Add garlic & cook until fragrant, about 2 minutes. Add the remaining ingredients. If pan becomes dry, just add a little water. As soon as the steam rises, cover asparagus & cook over low heat, tossing occasionally, until it reaches your desired doneness. Tender with a little crisp took about 10-15 minutes over low heat.

{Food for Thought}

This asparagus definitely had a kick to it which is always welcome in my house but omit the red pepper flakes if you don't enjoy the heat.

This deliciousness is linked to:

Tempt My Tummy Tuesdays &

Crockpot Wednesdays &

Wordful Wednesdays &

Feels Like Home

Roasted Veggie Pitas

I feel a little lame today because this recipe is just too simple. But it's not lacking in the taste department. I just threw this together last weekend for lunch after having extra veggies floating 'round the fridge. It was so delicious that I found it to be post-worthy & I was a little proud of myself. Hubs loved it too. And this definitely qualifies for Not So Fat Fridays!

Assortment of veggies, roughly chopped
Olive oil
Salt & Pepper
Garlic, minced
Whole wheat pita rounds
Shredded mozzarella cheese
Balsamic Vinegar

Pre-heat oven to 400. Combine all veggies (I used zucchini, onion, red & green pepper) with oil, garlic, salt & pepper. Place on shallow baking sheet & roast for 25-30 minutes depending on how soft you like your veggies. Toss halfway through.

Pre-toast your pita rounds just until lightly toasted. Do not cut through them. The uncut rounds curl up a bit after toasting, making a nice little shallow bowl for the veggies. Top them with some veggies. Place a little mozzarella cheese on top. Broil for just 1-2 minutes until cheese melts & pita round is a little crispy. Drizzle with just a little balsamic vinegar.

{Click Here to Print Recipe}

Hope all you have a great weekend. As for me, I have to finish creating invites for my son's 6th bday party next month & handle some organizational projects around the house.

Oh, & take a shower for the first time in my totally finished bathroom. Yep, today the glass shower doors were installed so we are totally done now. You saw the first stage of progress here with a little before & after. You can see we ended up taking down the medicine cabinet which just didn't belong anymore & replaced it with a picture that really works. We have a jungle theme in our bedroom which I will get around to showing soon so the bathroom really flows well with it.

{This is how the shower used to look. Old!}

Spinach Casserole

What an awesome 4th of July weekend. I hope everyone's was fantastic. I will write more & show pics in the next few days but it was a perfect combination of a little girlfriend time by the pool, & BBQ time with family.

{My Pool Boy}

I brought this super yummy dish to my parents for a BBQ & it went over well with everyone. It's so easy to make & a little unique in its flavor thanks to the combo of cheeses. I have Deanna to thank for this one. It went perfectly with grilled skirt steaks & the fried rice I brought, just without the roast pork this time.

2 boxes frozen spinach, drained & thawed
16 oz cottage cheese
1/2 cup butter, melted
1/4 cup American cheese, shredded
1/4 cup mozzarella cheese, shredded
1 (10 3/4-ounce) can cream of mushroom soup
2 tablespoons onion, chopped
11/2 cups croutons
Salt and pepper, to taste

Toss croutons in melted butter. Mix all ingredients, except 1/2 cup croutons, in a large bowl. Pour into a greased casserole dish; sprinkle with remaining croutons. Bake at 350 degrees for 40 minutes.

{Food for Thought}

I used more onions, about 1/4 cup or a 1/4 of an onion. I also was only able to find the larger sized herb seasoned croutons. I just broke them up some but the taste of them was perfect for the dish.

Visit Blessed with Grace for More Tempt My Tummy Tuesdays!

Orzo with Roasted Vegetables

From the Barefoot Contessa, this was one of the best pasta salads I have ever tasted. It was so flavorful due to the roasting of the veggies & fresh simple ingredients like garlic & lemon juice.

I made this last Sunday a few hours before both sets of our parents came over for a BBQ & there just wasn't enough. Everyone devoured it & would have had more. This was so delicious I am planning to make it again this Memorial Day weekend as we have a couple of friends coming over for another BBQ. C'mon by!!!!!

1 small eggplant, peeled & 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled & 1-inch diced
3 garlic cloves, minced
1/3 cup good olive oil
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 lb orzo

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

4 scallions, sliced thin (white & green parts)
3/4 lb. good feta, 1/2-inch diced
1/4 cup pine nuts, toasted (optional)
15 fresh basil leaves, cut into thin strips (optional)

Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion & garlic with the olive oil, salt & pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain & transfer to a large serving bowl. 3. Add roasted vegetables to the orzo, scraping all the liquid & seasonings from roasting pan into the pasta bowl.

For the dressing, combine lemon juice, olive oil, salt & pepper & pour on orzo & vegetables. Add the scallions, pignolis, feta & basil.

{My Thoughts}

Instead of using plain feta & adding fresh basil, I always buy the reduced fat tomato basil feta. And rarely do I add the pine nuts.

This dish is also great at room temp but we prefer it cold

{Click Here to Print Recipe}

Come on back tomorrow night for the amazing Grilled Chicken Piri Piri that paired so perfectly with this delicious salad. Just in time for Memorial Day Weekend!

Spinach Artichoke Stuffed Tomatoes

I hope everyone had a great weekend. Friday night my best friend Tam & I went into my sweet little town to the new theatre to see the Iliad, the Odyssey & all of Greek Tragedy in less than 99 minutes. It was a comedic overview of all the characters we learned yet forgot about in school. We felt like teenagers as we snuggled red wine into Pomegranate juice containers & no one was the wiser. The show was entertaining but thank goodness for smuggled wine & best friends!!!!!

Other great friends of mine opened a new frozen yogurt store in town called Yogo. They serve non-fat natural frozen yogurt, plain & green tea, as well as smoothies, with toppings to make it all complete. I brought these delicious & beautiful stuffed tomatoes to their grand opening on Saturday. 

Oh, my favorite treat is the regular yogurt with granola, strawberries & drizzled honey. I wish my friends Nicole & Jonathan all the success in the world!!!!

These tomatoes were really wonderful & made a perfect appetizer!!!!!!

1 pkg (3 oz) cream cheese, softened

1/2 cup light mayo

1/2 cup light sour cream

1 can (14 oz) water packed artichoke hearts, drained, rinsed & chopped

1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry

1/3 cup shredded part-skim mozzarella cheese

4 tblsp grated parmesan cheese, divided

3/4 tsp garlic salt

78 cherry tomatoes

Fresh chives for garnish (optional)

Cut a thin slice off the top of each tomato. Scoop out pulp using an 1/8 tsp measurer & your finger, leaving a 1/2 inch shell. Invert onto paper towels to drain. Set aside. I prepped mine the night before & left them on the counter covered in a towel. If you put them in the fridge the tomatoes may become too meaty.

In a small bowl, beat the cream cheese, mayo & sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tblsp parmesan & garlic salt. Fill each tomato with the filling using the same 1/8 tsp measurer.

Serve chilled or place on a foil lined baking sheet. Bake at 400 for 5 minutes until warmed.

To serve, I put crushed ice in ziploc bags, placed lettuce leaves over them & the tomatoes on top keeping them safe to lay out for awhile!

{My Thoughts}

The 1/8 tsp measurer is your best friend for this recipe. I wouldn't do it without it. Also, I used 1/2 tsp garlic salt rather than the 3/4 tsp. Taste for yourself & then add more if necessary. Also, I only used 3 tblsp parmesan cheese because I didn't want extra on top since I was leaving these cold. If I was to bake them then I would use the extra amount.

If you are transporting these then line whatever you are using to store them with something that will keep the tomatoes from falling over. At first I used aluminum foil but this did not work. A ribbed dishtowel works perfectly!!!!! If you garnish with the chives, snip them in half & use the chives that have very sturdy ends. You will notice if they are too soft to put through the mixture to stay. I placed 2 chives in the tomatoes, sporadically.

{Click Here to Print Recipe}

Dear friend Tam came to support the grand opening! Rockin' the bright beautiful colors in the background at Yogo.

Tristan was our entertainment, rockin' out!

For more Tempt My Tummy Tuesdays 

please visit Blessed with Grace!

Vegetable Tian

This was one of those recipes I saw & had to make as soon as possible. It looked so beautiful but I knew it would be delicious too. There are a few definitions for a Tian but it's basically a French gratin of mixed vegetables. I had actually never heard of it until I saw it on Pam's For the Love of Cooking blog. You should see the delicious stuff she cooks up. 

A Tian is sometimes a layered dish as well but what captured my eye & tummy on this one was the way the veggies were upright & spiraled. Just gorgeous. You can use whatever veggies you like. I didn't have squash on hand so I just used the tomatoes, potatoes & zucchini. 

Picture courtesy of Pam. I delved in too quickly to take one.

2 tbsp olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese 

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions & saute until translucent, about 8 minutes. Add the garlic & cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash & tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper & dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil & bake for 35 minutes, or until the potatoes are tender. Uncover & sprinkle the Parmesan cheese on top & bake for another 25-30 minutes or until browned.

Look at all the colors!

Between the beauty of the dish & sharing Mojitos with my best friend as I was preparing this dish I was one happy girl. 

{My Thoughts}

I recommend making sure not to have the vegetables too upright. Let them lean a little forward so that when you put your seasonings on top, including the parmesan cheese, the flavor & browning is on part of the veggie & not just the tippy top.

Click Here to Print Recipe

I had leftover veggies so last night I assembled a quick version of this Tian. I didn't even saute onions & garlic for time sake. I just spiraled the vegetables & sprinkled with salt & pepper, garlic powder & some Tuscan seasoning along with the olive oil. I followed the directions & put parmesan cheese on toward the end plus a little gruyere!!! 

A Tuscan Beauty of a Dish!

Updated to add:

I just came back from my morning walk/run & had some leftover Vegetable Tian on an egg sandwich. I was licking the plate it was so good. Just an egg, over medium, with turkey bacon & a slice of cheese on a multi grain English Muffin. Heavenly!!!

Broccoli Salad

I have had this recipe in my queue to post since December, when I made it for Christmas potluck at work. While it's not the most exciting of side dishes it was delicious enough to share & catalog so I can make it again, especially for a picnic or barbeque.

See you tomorrow by noon for Not So Fat Fridays, for one of my own healthy creations!

5-6 cups broccoli flowerets
1/2 cup red onion, chopped
5-6 strips of bacon, crumbled
1 cup of grated cheddar cheese
1 cup mayonnaise
1/3 cup sugar
2 Tablespoons vinegar

Combine broccoli, onion, bacon & cheese in a large bowl. Mix mayo, sugar & vinegar well. Pour over vegetables & mix well. Refrigerate for 1-3 hours before serving.

{My Thoughts}

Next time I make this I might just cut down on the mayo to 3/4 cup & use light. This is a very tasty dish though & wouldn't change much else about it! 

Click Here to Print Recipe 

Spinach & Brie Topped Artichoke Hearts

Thanks to everyone for your good luck wishes, I really appreciate it! Some of ya'll had some fun ideas on how to spend my time now that I lost my job. HOWEVER, I can't be a SAHM to a child who isn't home & I also can't take an endless vacation to cook & blog. Nice thought though!!!! The only thing to do now that I lost my job is, well, find another one. I am sure there will be natural downtime in between the search & interviews to enjoy some stolen moments, like picking up Tristan a bit earlier & cooking a nice meal at 5 rather than a quick one at 6. But to just lay back & enjoy indefinite time off is just not in the cards.


I am easing into tomorrow's Not So Fat Fridays with a little healthy appetizer I made last weekend when my parents came over for dinner. We really enjoyed these!

(1) 9 oz box frozen artichoke hearts
2/3 cup cooked chopped spinach
1 tsp lemon pepper
1/4 tsp salt
1/4 tsp garlic powder
18 thin slices of brie

Pre-heat broiler. Prepare artichoke hearts according to package directions. Combine spinach, lemon pepper, salt & garlic in a small bowl. Top each artichoke heart with the spinach mixture & brie. Broil until cheese melts, about 1 minute. These are best served warm.

My Thoughts:

I bought frozen spinach & prepared according to the package directions, squeezing all the excess water out. Next time I make these, I may saute fresh spinach in some fresh minced garlic. The original recipe did not call for garlic at all which surprised me so add more if you'd like. For the brie, the smallest wheel you can buy will suffice. There will be leftover.

{Click Here to Print Recipe}

Stay tuned tomorrow for a healthy but delicious dinner and dessert!

Thai One On

We love Thai food. Just went out for it last night actually in our quaint little downtown area. But a couple of weekends ago, these 2 recipes from 2 ladies made for a very nice dinner at home. Thai Turkey Tacos from Newlyweds & Spicy Cucumber Salad with Peanuts from Pam at For the Love of Cooking. These were simple & quick enough even for a weeknight meal & the tastes can be adjusted easily whether or not you're looking for a little more heat.

SPICY CUCUMBER SALAD WITH PEANUTS

2 cucumbers, peeled, halved lengthwise & seeds removed
1 tsp salt
1/2 cup seasoned rice vinegar
1/2 cup of water
3 tblsp sugar
1/4 tsp crushed red pepper
2 tblsp minced sweet yellow onion or red onion
1 tblsp chopped dry roasted peanuts

Peel the cucumber then cut in half lengthwise. Take a small spoon & scoop out the seeds from the cucumber. Cut into bite size pieces & place in a colander, sprinkle with salt & toss well. Drain 1 hour. Rinse & pat dry on paper towels.

Combine vinegar, water, sugar & pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers & vinegar deduction in a medium bowl; toss well. Sprinkle with peanuts.

My Thoughts:

I didn't have much time so I didn't drain the cucumbers for that long & I also didn't rinse them. I did just pat them a bit to get off any excess salt. But the idea is that the salt draws out the excess water in the cukes & then you want to rinse them & pat them dry. I do this with zucchini when I am making stuffed zucchini boats. I also added a tad more crushed red pepper & peanuts because Terry likes it with a little heat.

Click Here to Print Recipe

THAI TURKEY TACOS

1 lb. ground turkey
2 T grated ginger or ¼ tsp dry ginger
2 garlic cloves, peeled & crushed
1 small onion, thinly sliced
16oz pkg coleslaw mix with carrots
Cilantro for garnish
Thai Cooking Sauce below
Combine: 2 tsp sesame oil, 6 tblsp of soy sauce, 4 tblsp of lime juice, 2 tblsp of honey, 1 tsp of crushed red pepper, 1 tblsp of ground coriander or cumin

Heat a large nonstick skillet over high heat. Add turkey; cook, crumble & stir until meat is no longer pink, about 3-4 minutes. Add ginger, garlic, onion & slaw mix; stir-fry with meat for 2 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Serve on warm tortillas & garnish with cilantro.

My Thoughts:

We really enjoyed this for a healthy meal but there needs to be more texture to the filling, more of a crunch. So, next time I plan to add some more slaw mix once everything has been combined so it doesn't become wilted. And definitely a dollop of sour cream & perhaps some diced tomatoes.

Click Here to Print Recipe

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Lisa at Blessed with Grace