Monday, March 2, 2015
Meatless Monday Lunch: Falafel Favorites
One of my go-to lunches on Meatless Monday is FALAFEL! There are so many ways it can be prepared and served. Here are a few of my favorites...
My Mediterranean Cobb Salad (simply substitute your normal choice of protein for falafel, paired with traditional Cobb salad ingredients)
Falafel Nachos on Toasted Pita Triangles (decorate with your favorite nacho toppings)
Falafel Burger with Flavored Hummus (I prepare falafel mix as directed, form them into patties using a cookie cutter and then freeze for later use. Make a falafel burger using your favorite burger toppings.)
Mini Falafel Pita Pockets
Falafel Pitas (the possibilities are endless when it comes to pitas my favorites are hummus, honey Greek yogurt, greens including mint-parley-basil-cilantro, avocado, tomato, cucumber, pepperoncini, sprouts, olives-capers and cheese, especially feta!!!)
For more Meatless Monday recipes visit, www.meatlessmonday.com
Saturday, February 21, 2015
Tasty Travels to Italy: Bird in a Pesto Pasta Nest
Prep: 5 minutes
Cook: 10 minutes
1 t. olive oil
3 c. cooked whole wheat spaghetti or other string pasta
1 T. store-bought pesto
2 t. parmesan cheese
pinch black pepper, to taste
Heat oil in a non-stick skillet over medium and add pasta. Form into a a circle and create a hole in the center. Continue to cook another few minutes until pasta is slightly golden.
As carefully as possible use a spatula to flip the pasta and recreate a hole in the center if needed.
Crack an egg into the hole, cover with a lid, reduce heat to low and cook until the egg white is no longer transparent and the yolk is still runny, about a few minutes.
Complete pasta nest by spoons pesto across the top of the pasta and sprinkle with parmesan cheese and pepper. Enjoy!
Monday, December 15, 2014
The Great Food Blogger Cookie Swap 2014
I've had the pleasure and honor of participating in The Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen, for three years in a row now. My family and I love receiving the unknown batches of cookies from fellow food bloggers but I enjoy even more baking up some creations of my own to share. This year I decided on making a cookie bar that my mom has always made each year for Christmas although I put a tropical twist on it...
Tropical Magic Cookie Bars
1/2 c. melted butter
1 1/2 c. graham cracker crumbs
1 c. chopped walnuts
1 (6 oz.) package dark chocolate chips
1 1/3 c. or (3 1/2 oz.) can flaked coconut
1/2 c. chopped dried mango
1/2 c. raisin medley
1 1/3 c. (15 oz.) can sweetened condensed milk
Preheat oven to 350 degrees. Into the bottom of a lined cookie sheet pout melted butter and evenly sprinkle on graham cracker crumbs. Then also evenly layer remaining ingredients, reserving the condensed milk for drizzling on last.
Bake for about 25 minutes or until golden.
Allow to cool before cutting into squares.
I would like to give a special thank you to the three lovely bakers for sending their tasty treats our way...
Pint Sized Baker and Karyn's Fudgy Macadamia Nut & Cranberry Pistachio Sugar Cookies
Abbie and Erica's Coast to Coast Adventures and Erica's Peanut Butter Cookies three ways (original, dark chocolate & Pretzel and Marshmallow)
Ink Foods and Kristen's Oatmeal Chocolate Cranberry Cookies
Want to get in on The Food Blogger Cookie Swap in years to come and help support Cookies for Kids Cancer...visit http://eepurl.com/qCABj, where you can sign up to receive notifications about the cookie swap!!!
Monday, December 8, 2014
Kaia's Meatless Monday Lunchbox
I always have fun packing up lil' lunches for my kiddos, Kaia, who is eight and in the third grade, and Marlee, who is 20 months...both huge eaters and definite foodies in the making. On Mondays we like to celebrate Meatless Monday, filling up the lunchbox with a variety of flavors and colors. Here's what's on the menu today...
~ Egg Salad Sandwich on Whole Grain with Pickle Spear
~ Veggies with Hummus Dip
~ Orange Slices
~ Graham Cracker-Banana-Cream Cheese Squares
~ Carrot Bread with Raisin Medley & Dark Chocolate Chips
Friday, November 28, 2014
Butterball Ole' Ole' Ole' Mole Left-Over Turkey Quesadilla
Butterball is hosting the 2014 Butterball Cookbook Plus Blogger Contest challenging food bloggers to get creative using left-over Butterball turkey meat. Wondering what to do with all that left-over turkey taking up space in your refrigerator after Thanksgiving? Try my Ole' Ole' Ole' Mole Turkey Quesadillas, perfect as an appetizer or a meal paired with rice and beans...
Prep: 10 minutes
Cook: 30-35 minutes
1 dried poblano chile
1 dried mulato chile
1 dried chipotle chile
Hot water, as needed
2 T. vegetable oil, divided
1 ¼ lbs. left-over Butterball turkey, shredded
1 pinch salt and pepper, to taste
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. dried Mexican oregano, or regular oregano
½ t. cinnamon
8 oz. can tomato sauce
14.5 oz. can chicken broth
1 oz. Mexican chocolate
2 T. hazelnut chocolate spread
2 T. unsalted butter
8 large flour tortillas
2 c. shredded Mexican cheese blend
½ c. sour cream
8 cilantro sprigs, garnish
Boil enough water to soak dried chilies in a bowl until softened, remove stem and seeds then chop and set aside. Heat one tablespoon of oil in a large non-stick skillet and add ground turkey. Cook until no longer pink, about 8 to 10 minutes. Season with salt and pepper, drain then transfer to a large bowl and set aside.
In the meantime heat remaining tablespoon of oil in a medium pot and add onion. Cook until almost tender about 5 to 7 minutes. Add garlic and cook another minute.
Stir in cumin, oregano, cinnamon, tomato sauce, broth, Mexican chocolate, Jif Hazelnut Chocolate Spread and chilies. Bring to a boil reduce heat to low and simmer about 10 minutes for flavors to meld.
Carefully ladle mole sauce into a blender and pulse until smooth. Pour sauce over turkey and toss to coat evenly. Assemble quesadillas by sprinkling half of each tortilla with two tablespoons of cheese, evenly spoon turkey mixture and spread out almost to the edges, sprinkle another two tablespoons of cheese on top of that then fold in half.
Working in batches, melt butter in another large non-stick skillet and cook quesadillas until slightly golden about 3 to 5 minutes per side.
Serve each quesadilla with one tablespoon of sour cream and garnish with a cilantro sprig.
Family Turkey Platter Battle 2014
My vegetable turkey platter made up of sausage-cream cheese stuffed mushrooms, cheesy soyrizo-potato mini pies, spiced sweet potato mini phyllo cups with marshmallow whip cream and toasted coconut, prosciutto wrapped asparagus and some veggies (cucumber, broccoli, bell peppers, mushrooms & olives) for the body of the turkey
My parents meat-cheese-cracker and deviled egg turkey platters
My brothers fruit turkey platter
And the winner is...the whole family! You know what they say, a family who plays together stays together...Happy Thanksgiving!!!