Ambrosia or Five Cup Salad

Ambrosia sounds really fancy doesn't it?  Said in a haughty old woman voice - "Yeees Muffy, we are serving Ambrooosia at our paaarty."

All the while it's so far from fancy it's not even funny.

Of course you could always serve it up in fancy little dishes and eat it with your pinky up.

Ambrosia
Yield: 6 servings

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Ingredients:

• Approximately 3 cups of mini marshmallows
• 1 cup mandarin orange segments, approximately 3 or 4 mandarin's
• 1 cup chopped fresh pineapple
• 1 cup sweetened flaked coconut 
• 1 cup Cool Whip
• Garnish: Toasted coconut or toasted chopped pecans

Instructions:

1. Place the ingredients in to a bowl and mix well.  Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving. 

Cooks Note:  There are so many ingredients you could add to this to make it to suit your family.  You could add drained maraschino cherries, bananas, grapes, you name it!

Rainbow Chard with Pine Nuts and Basil

Just so you all don't think that the only thing we have been surviving on is sweets for the past couple of weeks I thought I would post a side dish we had for dinner the other night.

Not that someone wouldn't be able to survive on nothing but sweets it's not really recommended.  I'm pretty sure it's frowned upon, in fact.

Connie's delivered on Monday and this beautiful rainbow chard was in the box.  My first thought was to use it as a fan because it's awful hot here for March and it's shaped like a fan.  My second thought was to google rainbow chard and find out what in the heck to do with it.

So, while fanning myself I googled.  I came across this recipe that called for fresh basil.  I planted fresh basil in the garden about a week ago - check.

Pine nuts were sitting in the pantry - check.

We were good to go.  Let's get this rainbow chard party started, yo!

Rainbow Chard with Pine Nuts and Basil
Yield: 4 servings

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Ingredients:

• 13 to 14 oz. Rainbow chard (about 1 large bunch)
• 1 Tbs. extra-virgin olive oil
• 3 Tbs. pine nuts
• Kosher salt
• 1 Tbs. minced garlic
• 1 Tbs. cold unsalted butter, cut into 4 pieces
• 1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
• Parmigiano-Reggiano or Sun-Dried Tomato and Herb Goat Cheese

Instructions:

1. Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.
2. In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.
3. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.
4. Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining basil, and pine nuts. Serve immediately.

Cooks Note:  I sprinkled mine with the Sun-Dried Tomato and Herb Goat Cheese.  So good!

Adapted from www.finecooking.com

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Calories: 178

Total Fat:  17.33

Carbohydrates: 1.56 mg.

Sodium:  118.33 mg.

Protein:  4.56 g.

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TGI Friday's (Copycat) Green Bean Fries

My foodie friend Jenni from Ferris Wheel Of made TGI Friday's (Copy Cat) Green Bean Fries the other day.  She's a St. Louis foodie and she's also a Connie's produce delivery addict like myself.  It's so much fun finding out what she's making with the week's delivery!

Last weeks delivery had a small bag of fresh organic green beans.  I still had my bag in the fridge.  Wondering what I was going to create with them Jenni posted on her facebook fan page that she was going to make TGI Friday's Green Bean Fries.

I have never tried their Green Bean Fries and I can't stand the thought of taking a perfectly healthy vegetable that is outstanding steamed with a sprinkle of salt and pepper and frying it up!

Oh, but her Green Bean Fries looked so scrumptious!  Not to mention the Wasabi Ranch Dip she made to dip the fried up little suckers into!  Get out!  If she had been standing in front of me I'm sure I would have pulled an Elaine (Seinfeld fans give me a WOOT!) and pushed her down!

The addictive little suckers were going to accommodate our grilled hamburgers made by my awesome future foodie son, Luke!

Jenni warned me that they were addictive and she wasn't exaggerating even a little bit!

I made just a few changes from the original.  I used Panko in place of breadcrumbs and coconut oil in place of canola oil.

TGI Friday's (Copycat) Green Bean Fries

Yield: 4 servings

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Ingredients:

• 1 egg, beaten
• 1 cup milk
• 4 cups chicken or vegetable broth
• 6-8 ounces fresh organic green beans
• 1 cup flour
• 1 cup Panko
• 3/4 tsp salt
• Black Pepper
• 1/4 tsp onion powder
• 1/8 tsp garlic powder
• Coconut oil for frying

Instructions:

1. Place green beans in broth, bring to a boil and cook about 15 minutes.  Drain and place in a bowl of cold water to stop the cooking process.
2. Place flour in a shallow bowl.
3. Mix egg and milk in another shallow bowl.
4. Combine Panko, salt, pepper, onion powder, and garlic into a bowl.
5. Take a handful of beans out of the water, shake off excess liquid.  Then, coat with flour, shaking off excess.
6. Dip, one bean at a time, in egg mixture, then in Panko mixture.
7. Place on a plate until all beans are coated.
8. Heat one and half inches of oil to 350°F in a heavy skillet.
9. Fry until golden brown, about 90 seconds.  Drain on paper towels.
10. Serve with dipping sauce.

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Servings: a handful

Calories: 610

Total Fat: 22.0

Carbohydrates: 49.5 mg.

Sodium:  768 mg.

Protein:  51.6 g.

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  Wasabi Ranch Dip

• 1/2 cup organic ranch dressing - I used Annie's
• 1/4 cup organic cucumber, peeled, seeded, minced
• 1 Tbsp milk
• 1 1/2 tsp horseradish
• 1 tsp cider vinegar
•  2 tsp wasabi powder (the original recipe called for 1 tsp. but we like to sweat!
• 1/8 tsp salt
• 1 pinch cayenne pepper

Instructions:

1. Combine all ingredients in a blender.  Blend until smooth.
2. Place in a bowl, and chill.  It will thicken as it cools. 

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Calories: 18

Total Fat: 0.2

Carbohydrates: 2.8 mg.

Sodium:  250 mg.

Protein:  0.6 g.

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Adapted from Ferris Wheel Of

Jenni says her version tastes the same and maybe even better than the restaurant version.  I wouldn't know but I do know these will be making an appearance on our dinner table again!

Have you tried TGI Friday's Green Bean Fries?

Bang Bang Cauliflower

I believe it's safe to say that you are all aware of my love affair with veggies.

You sexy beast!

This recipe caught my eye over on That's so Michelle.   I believe her love affair with veggies is just about as passionate as my own.

On this particular day she decided to smother her cauliflower with panko and fry them up in coconut oil.  How naughty is that!  Yes, not really all that naughty considering this whole recipe rocks and it's totally good for you to boot!

I believe this calls for a Charlie Sheen.

WINNING!

This could be served as an entree, appetizer, or a side dish.  I served it up as a side dish on this particular day.  We will be seeing more of this dish in our future as I haven't been able to stop thinking about it.  It sneaks it's way in to my dreams, my fantasies....

Bang Bang Cauliflower
Yield: 4 servings

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Ingredients:

• 1/2 cup Panko bread crumbs
• 2 tablespoons cornstarch
• 1/2 cup egg whites
• 1 head cauliflower
• Salt & pepper
• 1 tablespoon garlic powder
• Green onion
• 1/4 cup coconut oil

Ingredients for the Sauce:

• 1/4 cup lite mayo
• 1/4 cup Franks Red Hot Sweet Chili Sauce or Siracha (add more or less depends on how hot you can handle it)
• 1 tablespoon rice vinegar
• 2 tablespoons sugar

Instructions:

1. Slice your cauliflower florets. Mix salt, pepper and garlic powder into your Panko breadcrumbs in a shallow dish.

2. Set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture.

3. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil. Top with more salt.

4. In a small bowl mix all of your sauce ingredients. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away.

Cooks Note:  I did not have the ingredients for the sauce so I skipped it.  My foodie friend Jenni from Ferris Wheel Of also has a love affair with veggies and she whipped this dish up as well but she used the sauce as a dipper.

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Servings: a handful - with sauce

Calories: 261

Total Fat: 15.4

Carbohydrates: 25.5 mg.

Sodium:  782 mg.

Protein:  6.9 g.

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Servings: a handful - without sauce

Calories: 226

Total Fat: 14.5
Carbohydrates: 19.0 mg.

Sodium:  752 mg.

Protein:  6.9 g.

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Thanks Michelle for sharing such a fabulous recipe!   Please go check her out.  She has a page dedicated to jello shots!  I want to party with that girl!

Baked Sweet Potato Fries

I love sweet potatoes.

I enjoy them baked or mashed with brown sugar, cinnamon and butter.  I always save them for last as I consider them to be dessert rather than a side dish.   Every now and then Luke will partake in the sweet potato munching with me.  My hubby and daughter on the other hand do not like their veggies sweet.  

I looked it up, sweet potatoes are vegetables.  It is also suggested that you do not keep them in the fridge where they will develop a hard core and an "off" taste.  Well, lookie there,  I learned something new today!

With our produce delivery, we sometimes receive sweet potatoes.  So, I've been experimenting and trying to find new ways to spice these sweet babies up.

As luck would have it, I came across this recipe the other day and thought I would give it a shot. 

BINGO!

They partook, they munched, they smiled, they enjoyed!

These were a side dish that accompanied Bison burgers.  Also a first for us, the Bison burgers were so amazing!  Much better than ground beef and better for you to boot!

Baked Sweet Potato Fries
Yeild: 4 servings

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Ingredients:

• 1 large sweet potato and 1 small sweet potato, peeled or skin on - your choice
• Kosher salt
• Freshly ground black pepper, chunky
• About 1/4 cup olive oil

Instructions:

1. Preheat oven to 450.
2. If you wash the sweet potato, make sure you dry them thoroughly or the oil will not coat the fries as well and you will end up with soggy fries.
3. Slice the sweet potatoes a 1/2-inch to 3/4-inch slices.
4. Place the fries into a bowl, add oil and toss thoroughly.
5. Place the fries on a baking sheet.  Salt and pepper and mix them up gathering all of the goodness from the baking pan and making sure all the salt, pepper and oil is spread all around the fries.  Evenly space them on your baking sheet and make sure they are not touching or they will get soggy.
6. Place them in the oven for 15 minutes.  Do not open!  After 15 minutes, flip them and place them back in the oven for 10 more minutes.
7. Both sides should be brown and crispy and delicious. 

Cooks Tips:

• These will not turn out very crispy if you're cooking anything else in the oven, or if the fries are crowded too close together. They'll sweat instead of crisp.
• Keep an eye on them because every oven is different. You don't want them to get black.
• A lighter colored baking sheet is preferable.

 Adapted from Instructables.com

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Servings: a handful

Calories: 173

Total Fat: 13.6

Carbohydrates: 12.4 mg.

Sodium:  61 mg.

Protein:  1.2 g.

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What's your favorite way to prepare sweet potatoes?

My daughter plays the piano and she wrote this song all by herself!  One of many proud Mama moments!

Pssst... Have you checked out Deelicious Sweets Daily?

Autumn Fruit Salad - Guest Post

Well, well.  Look what we have here.  A guest poster!  Meet Laura Jeanne from A Healthy Jalapeno.  I'm sure the majority of you already know Laura Jeanne.  If not, well, sit back, grab a cuppa Joe and a muffin and settle in your lounger for a nice little read.  She is sharing her Autumn Fruit Salad that I want a big 'ole bowl of like right this minute!

If you're looking for me, well I can be found on her blog!  Yes, we are guest posting on each others blogs on the same day.  Isn't that just the cutest thing you have ever heard of? 

Take it away, Laura Jeanne!

What a crazy, crazy week it has been.

Hi everyone, my name is Laura Jeanne and I am the girl behind A Healthy Jalapeño . Thinking back, I am pretty sure I have been following Dee's blog ever since I started blogging. I met her originally through our facebook pages and after seeing her adorable design button and deeelicious recipes, what was a girl to do but stalk her every post.

I started blogging almost a year ago, not because I am a good writer and not because I was a good cook... actually it was quite the opposite. I had moved in with my boyfriend about 2 years ago and Mr Italian was such a great guy that he cooked for me all the time. I haven't exactly had the best track record for fabulous dishes so when I started 'trying' it was quite comical. Come check out the full story of how this little lady brought a little spice into her life.

So back to this crazy week. The boy and I were on vacation in Vermont over a week ago, a beautiful trip... only to come home to a Noreaster in CONNECTICUT. Our town got hit with over 17" of snow, tree's and powerline damage as far as the eyes could see and power out for over 6 days {brrr}. Not all too exciting to come home to after a nice little vaca away. So after finally getting our power back, 4 loads of laundy, 3 dishwasher runs and lots and lots of garbage from cleaning out our fridge, I was finally able to sit down, relax and have a little fun writing up my guest post with this amazing Autumn Fruit Salad.

Today I am sharing with you a fruit salad that more than caught my eye when I saw it. A few weeks back I was playing through all my cooking app's on my iphone when I found this salad. It had fruit, with all fruits in season for the fall, and it looked moderately easy to throw together... that's a winner for me. The dressing on this salad was delicious but to not drown out the salad I eyeballed how much I was going to add to the fruit so feel free to take my tip and lighten the dressing if you so choose.

The taste was fantastic. I actually made this salad for our friends while in Vermont and they loved it as well. Perfect for a brunch and also would be a fabulous side to a nice grilled or baked chicken. The crunch of the fresh autumn fruits paired with the sweetness in the dressing was a delicious combination.

I hope you all enjoy this recipe and please feel free to poke around my page for tons of other deeeelicious dishes just like this.

Thanks Dee for having me!!!

xoxo

Laura

Autumn Fruit Salad 

Photos by  A Healthy Jalapeño   

Recipe adopted by Taste Of Home

Ingredients 

1-1/2 cups sugar 

1/2 cup all-purpose flour 

1-1/2 cups cold water 

1 teaspoon butter 

1 teaspoon vanilla extract 

6 cups cubed apples 

2 cups halved red seedless grapes 

1 cup diced celery 

1 cup walnut halves 

In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature.

In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

Yield: 8-10 servings.

Here's me :)

Whole Grain Rice Salad

Last week I watched Food, Inc. and as if that wasn't enough I started Forks over Knives.  I am now a vegetarian.  Did that happen to you?  My daughter is totally on board with me as she watched both documentaries with me.  That is....until today when we were eating this salad.  She had a revelation so to speak.  A Chick-Fil-A revelation.  "Mama!  We can't eat Chick-Fil-A if we are vegetarians!"  She obviously wasn't fond of the salad I served her for lunch!  Over the weekend we ordered pizza.  We had to get two pizza's a vege supreme for me and Nat and a pepperoni for the boys.  But, last night I made dinner and did it include meat?  No sir!  Luke took one bite of the ravioli and peered inside getting a closer look.  He then realized there was no meat.  "Mama! You are NOT going to not feed me meat!"  Oh yeah, little man!  You watch!  We will see how long it lasts but we are on a good spree so far.

I loved this salad!  Since the cherries are apparently out of season now I bought canned pitted dark sweet cherries from Oregon and drained them.  The dressing for this salad is so pretty and pink!

Whole Grain Rice Salad

by Deelicious Sweets

Keywords: salad vegetarian

6014794

Ingredients (6 servings)

• 3 1/2 cups cooked wild and brown rice - prepared
• 4 handfuls baby spinach, stems trimmed
• 2/3 cup walnut halves - feel free to toast them.
• 1/ 1/2 cups sweet cherries, pitted - I used Oregon canned pitted dark sweet cherries
• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• Fine-grain sea salt
• A few small basil leaves
• A bit of goat cheese, crumbled (optional)

Instructions

Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.

Make the cherry vinaigrette by combining one-third of the cherries, the olive oil, white wine vinegar and 1/4 teaspoon salt and blending until smooth. Add a generous splash of the dressing to the salad.

Tear the remaining cherries in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad onto a platter and finish with the last of the cherries, walnuts, basil, and goat cheese. Serve immediately.

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Adapted from Super Natural Every Day

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Servings: 1 bowl

Calories: 452

Total Fat:  17.8 g

Cholesterol:  0 mg.

Sodium:  18 mg.

Protein:  8.2 g.

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Ultimate Baked Beans

You had me at bacon!

This is the last side item that I served up for the Ultimate BBQ weekend last weekend.  I love baked beans but they have to be pretty special for me to be impressed.  These did not disappoint!  The ingredient list was super short too.  Trust me, I have a baked bean recipe with an ingredient list as long as my arm and this one beat that one.  It just goes to show that simple fresh ingredients make the best dishes....sometimes!

Ultimate Baked Beans

Yields 8 servings

1/2 cup molasses
1/4 cup ketchup - I used organic
2 Tbsp. Dijon mustard
2 canned chipotle chiles in adobo
3 big (28 ounce) cans cannelini beans
Kosher salt and freshly ground pepper
10 bacon strips
3 to 4 fresh rosemary sprigs

Preheat oven to 350. Put the molasses, ketchup, mustard, and chiles in a blender and puree.  Scrape that into a big bowl, add the beans, season with salt and black pepper; and gently toss so that the beans are coated with the molasses mixture.  Now dump that into a 9 by 13-inch baking dish and level it.  Shingle the bacon strips over the top.  Throw the rosemary sprig on top and bake until the bacon is browned and fat is rendered, about 25 minutes. Honestly, these took longer in my oven. I probably had them in there for 30 to 40 minutes.  After 25 minutes was up I just continually checked on them.

Of course this was adapted from Tyler Florence!


~ Enjoy!

Ultimate Coleslaw with Pecans and Spicy Chile Dressing

I would say the ribs post was mighty successful!  I included dessert this week as well.  Did you check out the Summer Peach Cake?  It was absolutely fabulous and one of my commentator's mentioned it would be good for breakfast.  Right on!  My hubby scarfed the last piece down the other morning.  It wasn't pretty! Now you're left wondering what to have as a side dish, huh?  No worries!  I have it right here! Again, thanks to Tyler Florence.  Be still my heart!

Ultimate Coleslaw with Pecans and Spicy Chile Dressing

Yields 6 - 8 servings

1 head napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, cored but not peeled, and thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped

Dressing
1 Tbsp. Dijon mustard
1 tsp. sugar
1/2 tsp. cayenne
1/2 tsp. ground cumin
3/4 cup low-fat mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground pepper

Leaves from 1 bunch of fresh mint, for garnish

Throw the cabbage, carrots, apples, onion, and pecans into a large bowl.  Mix that with your hands and set aside.

In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise, and lemon juice until blended.  Season with salt and pepper.  Pour the dressing over the cabbage mixture and toss well to coat.  Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

What sides do you typically make for your bbq's?  Do you find yourself with a sore hand when chopping up all of that cabbage?  Boy I do but it's worth it!

Hope you all have a fabulous weekend!  Look for another side dish tomorrow to round out your bbq!

~ Enjoy!

Basil Couscous Cakes

Looking for a quick and easy side dish that's totally herbalicious?  Look no further my friends!  I used left-over couscous, added some basil and eggs and these were ready in no time!  Meanwhile, I had my corn on the cob on the grill still in their husks along with some salmon filet's.  A quick and light Friday night meal that's ready with very little prep.  Leaving you time, my friend, to drink your wine!  I should really consider finding a career in writing radio commercials, right?

Basil Couscous Cakes

Yields 4 servings

2 1/4 cups couscous - if you don't have any left-over, prepare the couscous according to package directions.
2 large eggs, lightly beaten
1/4 cup chopped fresh basil leaves

In a large bowl, stir together couscous, eggs, and basil until combined and season with salt and pepper.  In a large nonstick skillet, heat 3 Tbsp. oil over medium-high.  Working in batches, drop couscous mixture in 1/4 cup mounds (8 mounds total). With a small spatula, gently flatten each mound and cook until golden and crisp, 3 to 4 minutes, flipping one.  Drain on paper towels.

Source Everyday Food

P.S.  For more information on how to grill your corn while it's still in the husk, check out Simply Recipes.

~ Enjoy!

Asiago Chicken with Mushrooms and Brussels Sprouts

I am so happy to be back in my kitchen.  Don't get me wrong, vacation's are a wonderful thing.  But after eating out for your every meal for seven days, it's gets a little old and I personally start to miss cooking, baking, etc, etc.  I also don't appreciate the extra weight I put on when I eat out for every meal.  So when I got home, I was stoked to get to the grocery store and stock up with items for our meals that were low in calories and still chocked full of flavor.  This one fit the bill!

Asiago Chicken with Mushrooms and Brussels Sprouts

by Deelicious Sweets

Keywords: bake entree side

6014970

Ingredients (4 servings)

• 1/3 cup plain breadcrumbs or panko
• 1/3 cup grated asiago rosemary cheese or Parmesan
• 1 1/2 pounds chicken tenders
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. dried thyme
• coarse salt and ground pepper
• 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
• 3/4 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)

Instructions

Preheat oven to 450, with racks in upper and lower thirds. In a small bowl, mix together breadcrumbs and Asiago. In a 9 by 13 inch baking dish, toss chicken with 1 tsp. oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with breadcrumb mixture. Drizzle with 1 Tbsp. oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes

Meanwhile, on a rimmed baking sheet, toss mushrooms and Brussels sprouts with 2 tsp. oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

Adapted from: Everyday Food

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Servings: 1

Calories:  363

Total Fat:  13 g

Cholesterol:  77.1 mg.

Sodium:  987.8 mg.

Protein:  43 g.

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Happy Summer!

As of 12:16 Eastern time it was officially Summer!  With summer comes the dread of turning on your stove or oven.  Well, lucky for me and you, I received Martha Stewart's Everyday Food in the mail while I was on vacation!  Why is that lucky you ask?  Well, in the little section where you can tear out the shopping list and use the items to make meals for yourself and your family all week was a "barely need the stove for this week's worth of dinners" menu!  SCORE!  Sometimes, when I don't feel like perusing my cookbooks and planning the menu for the week, I just tear out that little shopping list and hit the stores.  It also allows me to cook outside the box.  I often don't vary outside my comfort zone of foods that I know I like.  I especially dislike preparing and cooking seafood in my house.  It makes my house smell like Sponge Bob farted.  Can I get a big EWWWW!  I realize that for a "foodie" this is probably outside the norm.  Don't get me wrong, I love seafood - when it's prepared by someone else in their house.  Where am I going with this you ask?  Well, tonight's recipe was Salmon with Tomatoes and Fennel.  I'm happy to say, my house does not smell like Sponge Bob farted and it was deelicious!

Salmon with Tomatoes and Fennel

by Deelicious Sweets

Keywords: entree side spring

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Ingredients (4 servings)

• 1 cup couscous
• 1 Tbsp extra-virgin olive oil, plus more for drizzling
• 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
• coarse salt and ground pepper
• 1 garlic clove, minced
• 4 large tomatoes, diced large
• 1 1/2 pounds salmon, skin removed, cut into 8 small fillets

Instructions

Cook couscous according to package instructions

In a large skillet with a tight-fitting lid, heat oil over medium.

Add fennel and cook stirring frequently, until translucent, 4 minutes; season with salt and pepper.

Add garlic and cook until fragrant, 30 seconds.

Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes.

Nestle salmon in tomato mixture and season with salt and pepper.

Cover and cook until fillets are opaque throughout, 8 minutes.

Fluff couscous with a fork.

To serve, divide remaining couscous and salmon and tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.

Source: Everyday Food

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Source: Everyday Food

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Servings: 1

Calories:  486

Total Fat:  13.7 g

Cholesterol:  90.2 mg.

Sodium:  234.7 mg.

Protein:  44.2 g.

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If you are like me and you have never prepared fennel before, I found this video very helpful:

http://www.seriouseats.com/2011/01/knife-skills-how-to-prepare-fennel.html

~ Enjoy!

Summer Time!

Mothership Wit - Organic Wheat Beer Brewed with Spices.  If you haven't tried this, you are seriously missing out my friend!

Ah, I just love summer time!  I love the intense heat of the days and the way it lingers around in the evening.  I just can't get enough of it!  I am a sun goddess at her best!  Long drives in the jeep with the top off, sitting on the back porch with a 6-pack of yummy goodness, bbq's with friends, pool time... I will find any way to worship the sun.

Weekend Fun

What a whirlwind of a weekend!  Friends, family, flowers, mulch.  The list goes on and on.  I can't believe we squeezed it all in!

Where do I begin?  Let's start with a little cutie mastering the grill for the first time at home!

Luke made hamburgers from beginning to end.  He sprinkled a little Tastefully Simple Bacon Bacon and Everyday Grilling Seasoning on before they hit the grill.

It was such a beautiful day.  He wanted to eat Al Fresco.  My parents joined us so he had to put together a setting for six on a table for four.  Job well done, Luke!

I grilled vege kebabs - corn on the cob, zuchinni and sweet peppers sprinkled with Emeril's Essence and brushed with melted butter and a sprinkle of sea salt and freshly ground pepper.

There was lot's of reading.

Lot's of gardening.

This wise old owl appeared on my doorstep!  Isn't he the cutest!  Every baker needs a wise old owl to keep her cookies in.  If you want one to, check out Anthropologie.  Thanks Mom!

Temptress in the Kitchen

 

This recipe is a temptress from the very beginning.  I love browning meat that has been floured.  It always reminds me of spending time with my grandparents in Florida.  My grandpa was the cook and he could fry meat and fish up like nobodies business.  After you brown the meat, you throw in the onions and celery and look out!  The aroma's in your home will have the neighbors running over to find out what your cookin' up!  My dad could smell it and he lives about 3 miles away.  He knew he was coming over for dinner though so he was able to stay calm until my mom got home.  Needless to say, they left with very happy bellies!

Potatoes with Flair!

Update: I just realized this is my 100th post!  Woot!

I absolutely love the way Indian food smells when it's cooking.  I am also in love with the flavors Indian food has to offer.  Oh so glorious and addicting!  This dish did not disappoint.

Sunday Night Dinner

I love a lazy Sunday.  Tinker around in the kitchen, lay on the couch, blog, blog, read blogs, take pictures of your food that you created while tinkering.  You get the picture.  Breakfast was outstanding (even though I wasn't finished with it until 11:00)!  Then came Sunday night dinner.  I have had this one of the menu all week and I decided that it would make a good Sunday night dinner.

Chili Pork Tenderloin
Yield: 6 servings

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Ingredients:

• 1/4 cup honey
• 2 Tbsp. chipotle chili powder
• 1 tsp. kosher salt
• Juice of 1 lime
• 2 pork tenderloins, trimmed (about 1 lb. each) 

Instructions:

1. I made mine in my rotisserie but you can also grill it.  If you are grilling it, preheat your grill to medium-high.  Brush grate with oil.
2. Combine honey, chipotle chili powder, salt, and lime juice in a large resealable plastic bag.
3. Add tenderloin to bag and marinate 10-15 minutes. 
4. If you are preparing this in your rotisserie, just spear the tenderloins on to the spears and pop in your rotisserie for about an hour or until the internal temperature is 150.  If you are grilling - grill pork, covered, flipping and basting with marinade until cooked to an internal temperature of 150, 15-20 minutes.  Remove pork from grill, tent with foil, and let rest 10 minutes before slicing into 1 1/2-inch thick pieces.

Per Serving: Cal 232; Total Fat 8g; Chol 100mg; Sodium 408mg; Protein 31g

Source: Cuisine Lite

Potato and Green Bean Salad with Creamy Cucumber Dressing
Yield: 4 servings

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Ingredients for the Salad:

• 1 lb. red potatoes, quartered
• 4 oz. green beans, trimmed (I used frozen)

Ingredients for the Dressing:

• 3/4 cup seeded, finely chopped cucumber
• 2 Tbsp. mayonnaise
• 2 Tbsp. plain yogurt
• 1 Tbsp. minced fresh tarragon
• 1/2 tsp. Dijon mustard
• Juice of 1/2 a lemon
• 1/2 tsp. each kosher salt and black pepper

Instructions:

1. Boil potatoes in water, 12 minutes.  Add beans, cook 3 minutes; drain.
2. Whisk together mayonnaise, yogurt, tarragon, scallions, Dijon, lemon juice, salt, and pepper for the dressing; add cucumber.
3. Toss dressing with potatoes, beans and eggs.  Serve warm or cold.
4. Feel free to add 2 hard boiled eggs to this dish.  The original recipe called for it but I didn't see that until it was too late.  Also, if you would like to add 2 minced scallions to the dressing, go for it!

Per Serving: Cal 203; Total Fat 10g; Chol 109mg; Sodium 329mg; Protein 6g


Adapted from : Cuisine Lite

I also made Garlic Knots because they are so out of this freaking world savory!  I had left-over Artisan Bread dough and decided to tie some up into knots, let them rest for about 40 minutes.

Melt some butter and add minced garlic, stir it up, brush it on to your knots, sprinkle with dried rosemary and freshly grated Parmesan cheese.

Pop in the oven for about 30 minutes on 350.

~ Enjoy!