This is a great Pinterest find.  My sister Susan made this for a family BBQ and I loved it!  I have since made it twice and everyone who tries it raves about it and wants the recipe.  I've altered the original recipe slightly but you can see the original recipe here at Kitchen Fiddler.  This is a copy kat recipe of Houston' Kale Salad.

Ingredients:

4 cups finely chopped kale
2 cups finely chopped savoy cabbage
1 scallion finely chopped, white and green parts
1/4 cup cilantro, finely chopped
1/4 cup roasted peanuts, chopped
1/2 cup peanut oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons honey


Preparation:

In a large bowl combine, kale, cabbage, scallions, cilantro and roasted peanuts

In a small bowl, combine peanut oil, sesame oil, rice vinegar, honey and whisk to combine. Pour dressing over kale and toss well to coat.  Refrigerate for at least 30 minutes and up to 2 hours.
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This is seriously the EASIEST homemade Mac and Cheese recipe I've ever seen and it's actualy good.  I made this today when my oldest daughter wanted me to make her my Mac and Cheese but I was out of butter so I couldn't make a rue which is in my favorite recipe that you can find HERE.  I was very skeptical that this recipe would actually work bcause you cook the pasta directly in the milk and then just add cheese and stir, what's easier than that?  Well I was pleastantly surprised when I made this on a whim and it was actually really delicious.   My only suggestions are that you should use a small pasta with ridges in it to help absorb the milk more easily and I would also only serve this right after it's made.  It gets super thick as it stands and although it still tastes good it's looses that creaminess that I really like in Mac and Cheese.  Try it for yourself and see.  You can find the original recipe at Macaroni and Cheesecake.  I omitted a few ingredients to make it even easier.

Ingredients:

2 cups dried pasta (something with ridges in it will work best)
2 1/2 cups skim milk
1 cup loosely packed cheddar cheese
3/4 teaspoon salt

Directions:

In a saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine.  Serve immediately.  If the mac and cheese is too thick add a little bit of milk and stir until you get your desired consistency.
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We are always looking for new salad ideas and this one was so perfect for this time of the year.  Absolutely delicious!  Susan made this for lunch the other day when we were eating outside in her Sukkah.  I LOVED the combination of the sweet and salty.  Even my husband who during the entire meal said that he wouldn't eat the salad because it had fruit and nuts in it ended up finishing the salad (eating directly out of the salad bowl, mind you) it was that good.  It's a must try! This recipe was found on Pinterest and it took me awhile to find the original source but I'm so glad I did because it's from a fantastic blog Espresso and Cream.  Check it out when you get a chance.

*Susan substituted bacon bits for the bacon to keep the salad kosher

Ingredients:

 6 to 8 cups of Chopped Romaine Lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
*8 slices bacon, crisp and crumbled
4 to 6 oz feta cheese, crumbled
1 cup Poppy Seed Dressing
1/3 cup Balsamic Vinaigrette

Directions:

In a large salad bowl, combine lettuce, pears, cranberries, pecans, bacon and feta cheese. Mix poppy seed dressing with the balsamic vinaigrette. Drizzle the dressing over the salad, Toss and serve immediately!
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A quick and easy hot lunch using ingredients that I typically have on hand. 

Ingredients:

Pizza dough

1/2 lb of sliced chicken breast

1 cup sliced heirloom tomatoes

1/4 lb of sliced cheddar cheese

olive oil

Italian seasoning

Preparation:

Preheat oven to 375 F.  Roll out pizza dough into a rectangle on a greased cookie sheet.  Brush a little olive oil on the dough.   Sprinkle the top of dough with about 1 teaspoon of italian seasoning.  Starting at the bottom of dough (closest to you) put a single layer of sliced chicken breast.  Then above that in the middle of the dough add a layer of tomatoes.  Lastly on the top portion of the dough add a single layer of sliced cheddar cheese.  Starting back at the bottom of the dough roll the dough upward folding in all the ingredients.  Once the dough is completely rolled up place is seam side down on the greased cookie sheet.  Brush the top of the dough roll up with olive oil and sprinkle the top with 1/2 teaspoon (give or take) of italian seasoning.  Bake at 375 for about 18-20 minutes until the dough is browned all over.  Remove from oven, let stand for about 5 minutes before slicing and serving.

Pretty Tomatoes!

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My friend Sharon is back with another delicious recipe.  Her family came over my house for a pot luck BBQ/Lunch and she brought this a one of her dishes to share.  It was so delcious so I asked her to send me the recipe so I could blog it and share it with everyone!

Ingredients:

1 pound of large shrimp
salt, pepper, olive oil
1 cup of mayo
1 stalk of celery - finely chopped
1 small red onion - finely chopped
1 T. of capers
1 T. of chopped dill
1 T. of Dijon Mustard
1 T. of honey or sugar
Salt, pepper to taste
1 package of potato rolls

Preparation:

Season shrimp with salt, pepper and a drizzle of olive oil.  Roast shrimp on a cookie sheet in the oven at 350 F for 6-8 minutes just until pink and firm.  Let shrimp cool until warm. Chop the shrimp to a nice chunky consistency.  Mix mayo, celery, onion, capers, dill, mustard, honey, salt and pepper to make the sauce.  Add the sauce to the warm shrimp.  Refrigerate or serve at room temperature.  Spoon mixture over potato rolls.

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My kids love paninis and they finally convinced me to buy a Panini press. This is our go to meal when we need something quick and easy. There are so many endless combinations of different fillings to use, this is one my son Aaron made up.

Ingredients:

ciabatta bread

prepared pesto

sun dried tomatoes 3-4

2-3 slices fresh mozzarella

2-3 slices fontina cheese

small handful baby spinach or arugula

a few slices of portabello mushrooms

Preparation:

Split the ciabatta bread and spread both sides with prepared pesto. Layer the rest of the ingredients on the bread and close the sandwich and place on hot panini press until bread is crisp and cheese is melted.

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Welcome back Sharon.....these quick tacos are not only super simple and fast to make but so delicious!


When I think of fast food, I no longer think of McDonalds. I now think of quick ways to put together dinners with items from my pantry or pre-made items from the grocery store.  This is one of those recipes that has become such a hit with my family and friends.  I've included a Mango Salsa recipe just in case you aren't able to find it at your local grocery store.

Ingredients:

1 piece of fried tilapia
1/2 bottle of horseraddish sauce
1 tub of mango salsa
Hard taco shells
Preparation:

Shred and mix the fish with the horseraddish sauce.  Heat in the micromave for a minute.  Stuff tacos.  Top with mango salsa.  You can serve these warm or at room temperature. 

Mango Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped·        
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)·        
1 small cucumber, peeled and diced (about 1 cup)·        
3 Tbsp fresh cilantro leaves, chopped·        
3 Tbsp fresh lime juice·        
Salt and pepper to taste
Also good with diced red bell pepper and jicama.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
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This was one of those times that I wanted to make a quick lunch and just pulled out whatever fresh ingredients that I had along with some herbs from my garden (well my big pot on the deck with fresh herbs).  This came out so delicious that it will definitely be a new favorite at my house.  My kids absolutely LOVED it.

Ingredients:

3 cups shredded white meat chicken (I used the breast from a rotisserie chicken)

1/4 cup finely chopped carrot

1 Tablespoon chopped flat leaf parsley

1 Tablespoon chopped chives

1 Tablespoon chopped dill (or 1 1/2 teaspoons dried dill)

1 Tablespoon dried minced onion

1/4 teaspoon black pepper

1/4 teaspoon salt

1/3 cup light mayonnaise

Preparation:

Mix all ingredients until combined well.  Can be made ahead and served cold or room temperature.

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Another really delicious salad.  My Mom made this and brought it to my daughter's 4th birthday party and it was a HUGE hit.  Delicious sweet/tangy dressing with the crisp greens and veggies and the delicious nuts and crispy terra chips.  You can't go wrong, a must try!

Ingredients:

1/3 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
3 T. ketchup
2 T. grated onion
1 head romaine lettuce
1 C. spinach leaves
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 avocado, peeled, pitted, and cubed
1 (6 oz.) package of slivered almonds
1 (4 oz.) jar of pine nuts
1 (6 oz.) package of Terra chips, divided

Preparation:

Combine oil, vinegar, sugar, ketchup, and onion in a cruet or jar. Cover tightly and shake vigorously; set aside. Tear and combine lettuce, spinach, bell peppers, and avocado in a large bowl. Sprinkle with almonds and pine nuts. To serve, add dressing, tossing to coat. Crumble 3/4 package chips and sprinkle on top. Arrange chips around edge of bowl as a garnish.

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Ingredients:
1/2 C. sugar
3/4 C. vegetable oil
1/3 C. balsamic vinegar
1 tsp. salt
8 C. mesclun or gourmet mixed salad greens
1 C. sweetened dried cranberries
1 C. strawberries, quartered
1 large mango, peeled, pitted and cubed
1/2 C. chopped onion
1 C. candied walnuts

Preparation:
Combine sugar, oil, vinegar, and salt in a cruet or jar.  Cover tightly and shake vigorously.  Combine greens, cranberries, strawberries, mango, and onion in a large bowl, tossing well.  To serve, toss with enough dressing to coat.  Sprinkle with candied walnuts.

Linked to Salad Roundup at Seaside Simplicity
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A very light salad which would be good for lunch or brunch.  It can be made a day ahead and served cold or room temperature so it's a perfect side dish for a BBQ.

Ingredients:

1 box of plain cous cous (whole wheat if you can find it)

1 cup of chopped tri colored sweet peppers (red, orange and yellow)

3 scallions chopped

1/2 cup of chopped shredded carrots

1/2 cup of currants

Dressing:

1/4 cup of fresh lemon juice

2 Tablespoons of lemon zest (zest of 2 lemons)

1 teaspoon of djon mustard

2 teaspoons of honey

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Cook cous cous according to package directions and set aside in a large bowl.  Whisk together lemon juice, zest, mustard, honey, salt and pepper in a small bowl.  Add chopped vegetables and currants to cooked cous cous and toss to combine.  Pour dressing over cous cous and vegetables and toss with a large spoon until evenly coated.  Refrigerate for at least 2 hours and up to overnight.  Serve cold or room temperature (I prefer room temperature).

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Nanci and I were together the other afternoon and decided to tackle these delicious patties.  They are commonly made with beef, not turkey but as usual we wanted to try to make it a bit healthier but still taste delicious.  I think they came out really good.  Next time we will actually make the dough from scratch instead of using pre-made dough.

 

Ingredients:

2 tablespoons of margarine
1 onion chopped
1 lb of ground turkey
2 teaspoons of curry powder
1 teaspoon of dried thyme
1/4 teaspoon cayenne pepper
3/4 cup of chicken broth
1/4 cup of bread crumbs
2 ready made pie dough
1 beaten egg mixed with 1 teaspoon of curry powder or tumeric for color

Preparation:

Melt margarine in a skillet over medium heat.
Saute onion until soft and translucent.
Stir in ground turkey.
Season with curry powder, thyme, salt, and pepper.
Cook until turkey is evenly brown, stirring constantly.
Stir in chicken broth and bread crumbs.
Simmer until liquid is absorbed. Remove from heat.
Set aside to cool a bit

Assemble:

Roll out pie dough and cut 6" circles using a glass bowl or a circle cutter.  Spoon equal amounts of filling into each pastry circle.  Fold over and press edges together, making a half circle.
Use a fork to press edges, and brush the top of each patty with beaten egg mixed with a little curry powder or tumeric for color.  Bake in preheated oven for 30 minutes, or until golden brown.
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Ceasar salad is one of my husbands favorite salads and until recently I never tackled making it the traditional way.  It was very easy and the taste was so much better than just buyimg some ceasar dressing to put over romaine lettuce.  I like this recipe by Tyler Florence.  It makes a HUGE amount of salad so I would suggest using one head of romaine lettuce and  half the dressing or as much as you would like for your taste..  When I made it I used one head for dinner with friends on Staurday night and then saved half the dressing and used the 2nd head of lettuce and the rest of the dressing for for dinner for my family on Monday night.

Ingredients:

1 clove garlic, smashed with a pinch of salt and a little olive oil

4 anchovy fillets

2 egg yolks

1 tablespoon dijon mustard 

2 lemons, juiced

2 tablespoons water

1/2 cup extra-virgin olive oil

1/4 cup freshly grated parmesan, plus extra for garnish 

Freshly ground black pepper

2 heads romaine lettuce

Preparation:

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.

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Love, love, love split pea soup.   I made this without the hamock that was in the original recipe and if you want to make it vegetarian then use vegetable stock instead of the chicken stock.  I also used yellow split peas instead of green because I loved the color.  This recipe makes a large amount of soup.  I already have a container packed up for lunch at work. YUM!

Ingredients:

2 tablespoons unsalted butter

1 onion, sliced

3 stalks celery, diced

2 carrots, peeled and diced

Salt and pepper

1/2 teaspoon turmeric

8 cups chicken stock (or combination water and stock)

2 cups dried yellow split peas

Preparation:

Melt butter over medium-low heat in a large stockpot or Dutch Oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the tumeric, stock and peas, and simmer, covered, about 1 hour.  Puree soup in a blender, food processor or directly in pot with an immersion blender  until smooth. Return to clean pot, and adjust the seasonings.  Cook over simmer for an additional 30 minutes - 1 hr until the are soft and the soup is thickened.  Serve immediately.

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Perfect snowy day for hot tomato soup and sandwiches.  I had some brown heirloom tomatoes that I used along with canned crushed tomatoes and some crusty sourdough bread to make this soup.

Roasted heirloom tomatoes

Ingredients:

2 tablespoons  olive oil

1 small onion, chopped

1 clove garlic, chopped

2 tablespoons all purpose flour

5 medium heirloom tomatoes quartered

1-28 oz can of crushed tomatoes with juice

1 1/2  cups  low-sodium chicken broth
1/2  cup  milk, warmed
Salt and pepper
2 cups of crusty bread, cubed

Preparation:

Place quartered tomatoes on a sheet pan, sprinkle with salt and pepper and place in a 350 degree oven for  30-40 minutes.  When done, take out of oven remove skin from tomatoes and set aside.
Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly, about 1 minute. Stir in flour to blend, about 1 minute.  Add canned crushed canned tomatoes with juice, oven roasted tomatoes and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes. Working in batches, carefully transfer soup to a blender and puree until smooth (or use an immersion blender and blend directly in pot until smooth)   Return soup to saucepan, stir in milk and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Add bread cubes to bowl and pour soup over bread and serve hot.

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Honestly this blog is making me gain weight. So for today's lunch I made a delicious egg white quiche loaded with grilled vegetables and very little cheese.  It was DELICIOUS!

Ingredients:

1 lowfat premade pie crust

8 egg whites

1 1/2 cups of cubed grilled vegetables (eggplant, zuchinni, yellow squash, mushrooms, roasted red peppers)

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1/2 cup low fat cheddar cheese

1/4 cup of skim milk

Preparation:

Slice veggies 1/4 inch thick, preheat1 tablespoon olive oil in grill pan and add vegetables and grill on both sides until soft and slightly charred.  Removes from pan and cube and set aside.  In a medium bowl whisk eggwhites, skim milk, salt and pepper and whisk until frothy.  Add cheese and veggies and stir to combine.  Pour mixture into prepared pie crust.  Bake for 1 hour, cool slightly before cutting.



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My kids.....probably like most kids LOVE mac and cheese.  It took awhile but I finally found the perfect recipe.  This one comes out smooth and creamy everytime.  It's a slight adaptation of Ina Garten's Mac and Cheese with tomatoes. 

Ingredients:

Kosher salt

Vegetable oil

1 pound elbow macaroni

4 cups of milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

16 ounces of shredded cheddar cheese (4 cups)

1/2 teaspoon freshly ground black pepper

1 1/2 cups flavored panko bread crumbs

Preparation:

Preheat the oven to 375 degrees F.  Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.  Meanwhile, heat the milk in a small saucepan but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheddar cheese, 1 tablespoon salt and pepper. Add the cooked macaroni and stir well. Pour into a baking dish.  Melt the remaining 2 tablespoons of butter, combine them with the panko bread crumbs, and sprinkle on the top of mac and cheese.  Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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