Foodie Friends

Fattoush Salad

2015-03-01T17:39:00.000-05:00

I ate this salad weekly when I lived in DC on Capitol Hill. There was a small middle eastern place in Union Station where I would sometimes eat dinner. I've craved this salad over the years, especially when I was pregnant. I found sumac powder the other day while shopping at Jungle Jim's in Cincinnati so after about 12 years of craving this, I've finally made it!

Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips)

Ingredients:
2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: kalamata olives, banana peppers, feta cheese etc.

Dressing Ingredients:
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil

Preheat oven to 400 degrees and toss pita bread with olive oil and salt. Cook for about 10 minutes or until crispy. Meanwhile, chop everything up and arrange it all in a large salad bowl. I make the salad dressing now too. Peel and finely chop the garlic cloves. Combine the garlic and salt into a bowl and mash together. I used a bar muddler and it worked well. Add the lemon juice and sumac. Whisk in the olive oil and set aside in the refrigerator.

Pour dressing onto salad and toss well to coat. Top with crispy pita and serve. Enjoy!!!

Chicken and Asparagus Stir Fry

2015-02-02T21:13:00.000-05:00

The Kids loved this one....we love lemon at our house and use it regularly, but especially in the winter.

I

Ingredients:
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste

Directions:
Lightly season the chicken with salt. Combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Source: Skinny Taste

Roasted Cauliflower

2015-02-02T21:10:00.002-05:00

Ingredients:

1 large head cauliflower (about 3 pounds)
2 to 3 tablespoons olive oil*
1 teaspoon coarse salt
1/4 teaspoon coarsely-ground black pepper

* I also like to substitute sesame seed oil for the olive oil. The sesame oil is fantastic in this dish.

Preparation:

Preheat oven to 400°F. Rinse cauliflower and cut into quarters. Cut off and discard leaves and cores. Cut quarters into 1/4- to 1/2-inch-thick slices or wedges.

In a large bowl or re-sealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish, or aluminum foil lined rimmed baking sheet.

Bake prepared cauliflower approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and serve warm or at room temperature.

Note: The Sesame oil is delicious with this...

Chia Seeds

2014-03-12T10:13:00.002-04:00

Great Reasons To Start Eating Chia Seeds

Help weight loss: Chia seeds are popular for weight loss. They reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper.
Feel fuller faster: They can also help your diet by making you feel full. This is because they absorb 10 times their weight in water, forming a bulky gel.
Hydration for athletes: They are also great for athletes because the "chia gel" can hydrate the body.
Reduce your blood pressure: There's evidence to suggest they can reduce blood pressure.
Omega-3: They are the richest plant source of Omega-3 (the vital fats that protect againstinflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!
Benefits for diabetes: Because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar. This leads scientists to believe chia seeds may have great benefits for diabetics.
They are easier to digest than flax seeds, and don't need to be ground up.

Kids love them: a super food that's easy to get into your kid's diets.

Delicious Ways to Prepare Quinoa

2014-03-12T10:08:00.000-04:00

Quinoa: {keen-wah}

Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas." (It's technically not a grain but a seed, but it is used in virtually the same ways as other whole grains.) Today, the popularity of quinoa is growing steadily as people discover its pleasant nutty taste and super food qualities. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that's incredibly easy and quick to cook.

To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes. BTW, you can use your rice cooker just use the 2:1 liquid to quinoa ratio and follow the instructions on your rice cooker.

**1 cup dry quinoa yields about 3 cups cooked quinoa

Quinoa Tabbouleh salad

1 cup quinoa, cooked according to package directions
1 cup finely chopped flat-leaf parsley
5 green onions, finely chopped
2 cups small grape tomatoes, halved
1 cucumber, peeled and seeded, thinly sliced
1 lemons, more to taste, Juice of
1/3 cup extra virgin olive oil
Sea salt, pepper and crushed red pepper to taste
Source: Whole Foods

Fish Tacos with Quinoa Tabbouleh and Taziki

1 fillet fish, I used Gorton's Wild Alaska Pollock

1 whole wheat pita

1 tbsp taziki

2 tbsp quinoa tabbouleh (from the recipe above)

lemon, juice to taste

side of kale chips

Quinoa-Chia Mango Parfait

1 lb frozen mango, thawed

1/4 c agave nectar

1/2 tsp cinnamon

1 tsp vanilla

1 can light coconut milk (about 1.5 cups)

1/4 c chia seeds

1 c cooked quinoa (white works best)

Puree mango, agave nectar, coconut milk, vanilla and cinnamon until smooth in your food processor. Refrigerate for about 2 hours. Layer quinoa pudding into bowls with fresh fruit and then top off with the chia seeds (about 1 tsp). I put the chia seeds on last because they will expand and look like fish eggs. My kids are picky about textures so I didn't want them to turn their noses up to the gel-like chia. They loved this recipe and were begging for more after dinner as a dessert. I layered their parfaits with blackberries.
Source: Whole Foods

KALE

2014-02-26T13:14:00.005-05:00

KALE

Italian Sausage and Tortellini Soup with Kale

ingredients:

1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste

2 tsp oregano

directions:

1. In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.

2. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.

3. Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.

Source: Two Peas and their Pod

other ways to eat this powerhouse of nutrition...

Toss whole-grain pasta with chopped kale, pine nuts, feta cheese, and a little olive oil.

Cover and cook a pound of chopped kale with a few garlic cloves and 2 tablespoons olive oil for 5 minutes; season with salt, pepper, and a tablespoon of red wine vinegar.

Make kale chips by slicing kale into bite-size pieces, toss with a drizzle of olive oil and a pinch of salt, and bake for 10-15 minutes at 350 degrees in the oven.

Lemon Orzo Chicken Salad

2014-02-12T11:05:00.000-05:00

3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Source: Cooking Light and Our Best Bites

Hot and Sour Soup

2014-02-12T10:49:00.001-05:00

One of my all time favorites....I've been eating this delicious soup for as long as I can remember....
I decided to use chicken broth instead of vegetable broth, but I will try it next time with veggie broth. The spiciness of this dish was perfect with the 1/4 tsp of cayenne pepper.

Ingredients

2 tsp olive oil
2 tsp dark sesame oil, divided
1/4 tsp red pepper flakes
8oz sliced mushrooms
3 garlic cloves, minced
1 tbsp minced or grated fresh ginger
1 (32oz) carton vegetable broth
2 1/4 cups water, divided
1/2 cup rice vinegar
1 tbsp soy sauce
1 tsp fresh ground black pepper
1/2 lb firm or extra firm tofu, diced
2 1/2 tbsp cornstarch
Salt, to taste
Cayenne pepper, to taste
3 egg whites lightly beaten
1/2 cup chopped green onions

Instructions

1

1. Heat olive oil and 1 tsp sesame oil in a large pot over medium heat. Add red pepper flakes and cook 1 minute. Add mushrooms and saute until soft and browned. Add garlic and ginger and continue sauteing 1-2 minutes, until fragrant.
2

2. Add vegetable broth and 2 cups water. Bring to a boil, then reduce heat and simmer 5 minutes. Add vinegar, soy sauce, pepper and tofu, and simmer another 3 minutes. In a small bowl, whisk together remaining 1/4 cup water and cornstarch. Add to pot and continue simmering 3 additional minutes, stirring frequently. Season to taste with salt & cayenne (I like it spicy, so I used about 1/4 tsp cayenne).
3

3. Slowly stream egg whites into the pot while stirring continuously. Remove pot from heat and stir in green onions and remaining 1 tsp sesame oil.
4

4. Serve immediately

Source: Domestic SuperHero.com

Bok Choy

2014-02-05T13:54:00.000-05:00

My family eats fairly healthy but we always stick with our usual suspects...green beans, broccoli or salad greens so I've decided to introduce new, in-season veggies one at a time!

This weeks power food:

Bok Choy and Tofu

Protein

Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside.

1 package extra firm tofu (14 oz)
1 tbsp soy sauce
1 tbsp dry sherry

veggie (use any combination from each of the four categories total 1 1/2 lbs)

carrots, peppers, onions or cauliflower (first batch)
asparagus, green beans, or butternut squash (second batch)
Bok choy, cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, or zucchini (third batch)
scallions, or other fresh herbs, tender greens, or tomatoes (fourth batch)

remaining ingredients

2 tbsp chopped scallions

1 tbsp garlic

1 tbsp minced fresh ginger

2-4 tbsp canola oil

Sauce

2 tbsp cider vinegar

2 tsp minced hot chiles

2 tsp granulated sugar

2 tsp chicken broth

1 tbsp soy sauce

pinch of salt

1. Toss tofu with sherry and soy sauce in a medium size bowl. Combine all sauce ingredients in a second small bowl. Divide veggies into two or three batches according to ingredient list.

2. Heat 12-14 inch non stick skillet over high heat for 4 minutes; add 2 tbsp oil and rotate pan so the pan in evenly coated. Let oil heat until it just starts to simmer and smoke. Add tofu and stir fry until seared and about 3/4 cooked (about 2 minutes). Spoon tofu onto a serving dish and keep warm.

3. Let pan come back up to temperature about 1-2 minutes. When hot, drizzle in 2 tsp of oil and when oil starts to smoke add veggies from first category. Stir-fry until just tender and crisp, about 2 minutes. Leaving first batch in pan repeat with remaining batches. Cook each batch until tender and crisp except for fourth batch which should be wilted. Add about 1 tsp of oil for each new batch. Clear center of pan and add garlic, ginger and scallions. Drizzle with 1/2 tsp of oil. Mash into pan with back of spatula. Cook fro 10 seconds. Remove pan from heat and stir garlic/ginger mixture into veggies for 20 seconds.

4. Return pan to heat and add tofu. Stir in sauce and stir fry to coat all ingredients, about 1 minute. Serve immediately with rice.

Source: Cooks Illustrated

Spinach Strong

2014-02-02T11:02:00.000-05:00

This week I incorporated spinach into a many meals as I could....

Strawberry Spinach Salad

1 bag of spinach, torn into pieces
a bunch of fresh strawberries, hulled and halved
sesame seeds, toasted
dressing:
1/4 c good olive oil
2 TB apple cider vinegar
2TB sugar
sprinkle of black pepper
dash of Tabasco sauce
Combine all the ingredients and whisk until combined.
Put spinach and strawberries in a bowl, toss with vinaigrette dressing and sprinkle with sesame seeds.
Serve immediately.
Source: Krissie Fowler

For Super Bowl Sunday I made these two delicious appetizers...

Guilt Free Spinach Dip - Low Cal, Low Fat, High Protein

Ingredients
1 packet Knorrs Vegetable Recipe Mix
1/4 cup reduced fat mayo
10 ounces frozen spinach, thawed and drained
22 ounces Fage total 0% yogurt (or 2 cups+ 3/4 cup)
Chives to garnish (optional)
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers.
2/3 cup 107 calories
Source: domestic superhero

Spinach Bites

1 (10 Ounce) Package Frozen Spinach, Thawed
1/4 Cup Finely Diced Onion
1 Teaspoon Finely Minced Garlic
1/4 Cup Finely Chopped Sun-dried Tomatoes (I Prefer Oil Packed, Drained)
Salt & Pepper To Taste
1/2 Teaspoon Hot Red Pepper Flakes (Optional)
1/2 Cup Crumbled Feta Cheese
1 Large Egg
1 Large Sheet Frozen Puff Pastry, Thawed
Egg Wash:
1 Large Egg

Preheat oven to 375 degrees F.
Aggressively squeeze the spinach with your hands to remove as much liquid as possible, then finely chop and place in a bowl.
Add the onion, garlic, sun-dried tomatoes, salt, pepper, red pepper flakes, feta cheese and egg to the bowl and mix well.
Cut the puff pastry into 4 1/2 inch squares (smaller for mini muffin tin) and gently place a square in each muffin cup.
Spoon the filling into the cups, then fold the pastry over the filling, pinching the pastry together with your fingers at the center.
Beat the egg for the wash and brush it over the spinach puffs, then bake for about 20 to 25 minutes or until golden brown in color.
Cool 10 minutes, then gently remove the puffs from the pan.
Serve when just slightly warm, or at room temperature.

Source: Italian Food Forever

Butter Nut Squash and Goat Cheese over Penne

2013-10-13T20:55:00.001-04:00

Combine the sweet flavors of butternut squash with the creamy, tart flavors of goat cheese for a quick, healthy meatless meal.

Vegetable oil cooking spray
1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

source: Food Network

Cheesy Grits with Shrimp and Fried Green Tomatoes

2013-09-13T20:56:00.000-04:00

Craving a little comfort food from home....

The combination of the cheesy grits and savory shrimp alongside the crisp, crunchy fried tomatoes are a perfect match and a delightful meal.....

First start with a couple beautiful, firm green tomatoes, but if they start to turn red (like one of mine) you can still use it as long as it's still firm.

Fried Green Tomatoes

Oil for Frying (Canola works well)
4 Green Tomatoes (cut 1/4-inch thick)
Salt and freshly Ground Pepper to taste
3/4 cup Flour
1/4 teaspoon Cayenne
1/2 teaspoon Paprika
4 Eggs (beaten)
2 cups Panko Breadcrumbs or regular bread crumbs

Step 1

Season the sliced tomatoes on both sides with salt and set aside on a paper towel-lined plate for 10 minutes. In a rimmed baking dish, whisk together the flour, cayenne and paprika and season with salt and pepper. Place the beaten eggs and panko bread crumbs in separate rimmed baking dishes.

Step 2

Heat oil in deep pan until temperature reaches 350 degrees. I used our outdoor grill's side burner so I didn't stink up the house.

Dredge the tomatoes in the seasoned flour, followed by the eggs then breadcrumbs, shaking off any excess. Add 3 to 4 tomatoes at a time to the pan, cooking until golden brown and crisp, 2 to 3 minutes.

Cheesy Grits and Shrimp
5 minute grits cooked according to the stove top directions.
1 c cheddar cheese sliced up in to small chunks
salt and pepper, to taste
1 lb raw shrimp, peeled with tails removed, rinsed and patted dry
2 TBSP butter
1 lemon, juiced
6 slices of bacon, cooked and crumbled

Cook grits according to stove top direction. While you are cooking the grits melt the butter in a pan. Saute the shrimp til it's pink about 3 minutes. Toss in the lemon juice and set aside.

When grits are finished cooking stir in cheese to melt. Season with salt and pepper.
Serve grits on a plate, top with shrimp and bacon and finish with a couple fried green tomatoes.

Serve

Source:
The Chew (Fried Green Tomatoes)
Coastal Cooking (Cheesy Grits and Shrimp)

W & J Orange Mango Pineapple Julius

2013-05-08T20:17:00.000-04:00

As W put it....Mom, you've cracked the code.....

Here's my original recipe for an Orange, pineapple, mango julius!!

1 c OJ
handful of frozen mango
handful of frozen pineapple chunks
2 clemintines or oranges, peeled
2 scoops of vanilla whey powder
1/2 cup crushed ice

Combine ingredients and blend until smooth.

Enjoy!

Gingery Steak Salad

2013-04-09T22:04:00.000-04:00

Love The Pioneer Woman and her cookbooks.....this is one of her fabulous recipes.

Ingredients:

Marinade:
2 TBSP soy sauce
1TBSP sherry
2 cloves garlic, minced
2 tsp brown suar
1 whole rib eye, strip or sirloin steak
2TBSP olive oil

Salad Dressing:
2 TBSP olive oil
2TBSP soy sauce
2 TBSP sugar
1 TBSP lime juice
2 cloves garlic, finely diced
1 TBSP fresh ginfer, minced
1/2 Jalapeno, seeded and diced

fresh letuce of your choice, cleaned and chopped
2 whole green onions

Combine marinade ingredients in a ziplock bag and place steak in for 30 minutes-2hours.

Prepare pan with 2 TBSP olive oil and place steak in hot skillet. Cook for 1 1/2 minutes per side or until medium rare. Remove from skillet and set aside on plate.

Combine salad dressing ingredients and toss with lettuce. Slice steak on a cutting board and place on top of salad greens. Add chopped green onions and cherry tomatoes and then serve.

Source:

The Pioneer Woman

Pork Tenderloin In Garlic Sauce

2012-12-06T11:04:00.000-05:00

I made this the other night and it was fantastic. Simple, with just a few ingredients!

Pork tenderloin is cut into medallions, rolled in cracked pepper, and then topped with a sauce made of Marsala wine and garlic.

Ingredients:

1 1/2 Pound Pork Tenderloin
1 To 2 Tablespoons Cracked Black Peppercorns
Salt
3/4 Cup Dry Marsala Wine
6 Large Garlic Cloves
1/2 Cups Whole Milk
1 Tablespoon Olive Oil
1 Tablespoon Butter

Directions:

Press the cracked pepper onto all sides of the tenderloin, then wrap in plastic wrap, and refrigerate.
To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1 cup of milk.
Bring to a boil, and reduce the heat to a simmer.
Cook for an additional 30 minutes or so, or until the garlic is very soft. (If your milk evaporates too much as the garlic cooks, add a little additional milk as needed).
Season with salt, and remove from the heat.
Using a whisk or blender, blend the garlic and milk together, then return to the heat, and continue simmering until it is thickened.
For the pork, cut the tenderloin into 6 pieces or medalions.
Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside.
Salt and set aside in a warmed platter.
Add the Marsala wine to the pan drippings and cook until it has reduced by more than half and has become thickened.
Add the garlic sauce to the frying pan and mix well creating a blended thick sauce.
Add the tablespoon of butter to this mixture, and blend well.
Serve the pork medallions on a platter with the sauce spooned on top.

Nespresso

2012-11-19T21:31:00.001-05:00

I recently started working for a company called Nespresso. Nespresso are high end espresso machines that make delicious espresso from a selection of 16 grand cru blends (capsules). The single serve espresso is extracted from the capsules using 19 bars of pressure which result in the perfect crema on top of the espresso. Perfect crema is the sign of a good cup of espresso. The crema locks in the flavor and aroma of the coffee.

I have a Citiz & Milk and my favorite capsule is the Livanto. It's a pure Arabica from South and Central America, Livanto is a well-balanced espresso characterized by roasted caramelized notes. Livanto is currently being offered as the base of the holiday 2012 collection flavored with macadamia nut, coconut or hazelnut.

I found a few delicious recipes I'd like to share:

Affogato:

ingredients:

1 scoop of ice cream or gelato (scoop out and place on a cookie sheet on top of a piece of wax paper) freeze until ready to serve
heavy whipping cream
sugar
vanilla extract
1 shot espresso (favorite Nespresso Grand Cru)
shaved chocolate, caramel, biscotti, chocolate covered espresso beans, chopped

Whipped topping:
Place 1/2 pint of heavy whipping cream into stand mixer. Whip on medium speed. Add 3 tbsp sugar and 1 tsp of vanilla. Whip until it peaks. Transfer to a smaller bowl cover with saran wrap and refrigerate until it's time to serve.

Place frozen ice cream scoop into the bottom of a latte cup. Pour warm espresso over the ice cream.
Top with whipped topping and optional toppings.

Serve and enjoy!!

Pumpkin Spice Latte

Ingredients:

1 (or 2) shots of espresso (depending on your preference)
1 tablespoon of roasted pumpkin puree
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1/2 cup of frothed milk
1 teaspoon of sugar (optional)

In a cup, add cinnamon, nutmeg, cloves, pumpkin puree.

Warm up milk using milk frother or place milk in a pot on the stove over medium high heat until warm and foamy, about 5 minutes.

Add espresso shot and milk to the cup with spices in it. Stir. Top with foam and a sprinkle of cinnamon.

Lone Star Chicken Enchiladas

2012-11-19T21:09:00.001-05:00

I found this recipe in a Taste of Home and it was a hit! Two of our family members are Texans so we love our enchiladas.

Photo credit: Taste of Home

Ingredients:

3 cups shredded cooked chicken breast ( I used a rotiserrie chicken)
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese

In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

2012-09-11T21:11:00.004-04:00

I love chicken picatto and this is almost my exact recipe except the chicken is substituted with the Tilapia.

Ingredients

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Pam Anderson, Cooking Light
MARCH 2004

Nutritional Information:

Amount per serving:

Calories: 282
Calories from fat: 26%
Fat: 8.3g
Saturated fat: 3.2g
Monounsaturated fat: 2g
Polyunsaturated fat: 2.1g
Protein: 35g
Carbohydrate: 15.3g
Fiber: 0.8g
Cholesterol: 92mg
Iron: 1.5mg
Sodium: 739mg
Calcium: 43mg

Smoothie Recipes

2012-09-10T17:20:00.001-04:00

I was getting tired of the peanut butter, banana chocolate smoothies so I looked around for some new ideas and found a lot of yummy new ones. I'm planning on eating the rainbow all week!

This A.M. I enjoyed this one:

Fruit Bowl Smoothie

1 kiwi
1 plum
fresh pineapple
3-4 frozen strawberries
1 frozen banana
2 scoops of vanilla whey protein powder
1 c orange-pineapple juice

blend everything well and enjoy!!

Note: I always have a lot of left over smoothie...put the extra into homemade popsicle containers and freeze. My kids are downstairs enjoying leftover smoothie from breakfast for a snack!!

Here's a few more ideas to get ya out of bed and moving in the mornings.

Antioxidant Smoothie

2 cups mixed frozen berries (9 ounces)
1 cup unsweetened pomegranate juice

Combine berries, juice, and 1 cup water in a blender; blend until smooth.

Serves 2. Per serving: 130 calories; 0 g saturated fat; 1 g unsaturated fat; 0 mg cholesterol; 34 g carbs; 19 mg sodium; 1.5 g protein; 4 g fiber.

Herb Smoothie

2 cups frozen mango chunks
1 cup fresh carrot juice
1 cup freshly squeezed orange juice
1/4 cup fresh herbs, such as mint, tarragon, or basil

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 225 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 56 g carbs; 36 mg sodium; 3 g protein; 5 g fiber.

The Green Machine

1 cup kale or collard greens firmly packed, stems removed, coarsely chopped (4 ounces)
1 Granny Smith apple, coarsely chopped
1 ripe banana
1/2 cup loosely packed fresh flat-leaf parsley leaves

Combine kale, apple, banana, parsley, and 2 1/4 cups water in a blender; blend until smooth. If the mixture is too thick, add a little more water.

Serves 2. Per serving: 105 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 26 g carbs; 32 mg sodium; 2 g protein; 4 g fiber.

Mango-Coconut Water Smoothie

2 cups ripe mango chunks (from 1 to 2 mangoes)
2 to 3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber.

Orange Berry Smoothie

2 navel oranges, peel and pith removed, cut into chunks
1 cup frozen blueberries
1 cup frozen raspberries

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 132 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 34 g carbs; 2 mg sodium; 2 g protein; 3 g fiber.

Cucumber, Honeydew, and Mint Smoothie

1/2 English cucumber, peeled and chopped
1/2 honeydew melon, peeled and chopped (2 cups)
1 cup pear juice
2 tablespoons fresh lime juice
1/4 cup fresh mint leaves

Combine all ingredients in a blender; blend until smooth.

Serves 2. Per serving: 134 calories; 0 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 33 g carbs; 37 mg sodium; 2 g protein; 2 g fiber.

My daughter's lunchbox this week:

red grapes

snap peas

red/yellow bell pepper

strawberries and pineapple

microwavable mac and cheese

whole grain crackers

100 percent juice box

source:
Wholeliving.com

Day 5, 6 & 7

2012-09-09T15:43:00.002-04:00

And the challenge continues into the weekend.....

Day 5:

Nothing fancy here to post just had left overs either leftover jambalaya or chicken Cacciatore . Smoothie for breakfast and lots of fresh fruit and veggies with hummus for lunches.

Day 6:

Free day! Give yourself one day a week to splurge a bit. It keeps you focused and keeps you motivated to eat right. If we all eat right 80 percent of the time and have that 20 percent left over to splurge we're more successful.

Day 7: We're having Grecian Pork Tenderloin Salad tonight. It's an easy one-dish meal that my family loves. We always have left overs so later on this week I'll pair the tenderloin with roasted red potatoes and a steamed veggie.

I lost 2 lbs this week!

Day 3 & 4: Jambalaya and Salmon

2012-09-06T22:15:00.001-04:00

Busy school night....

Frozen vegetables and fresh, cut fruits and veggies have been my savior this week. We've managed to have numerous servings of both all week.

Except for the "boxed" Jambalaya meal I've only eaten fruits, veggies, hummus, whole wheat bread, peanut butter, milk, low fat cheese and lean proteins.

I needed to make a quick meal so I threw together boxed Zatarain Jambalaya with turkey sausage. We had curriculum night at Will's school so it needed to be a quick, easy meal. I also made a green salad which was so easy to make since all the fresh veggies were already cleaned and cut and in containers in the fridge. I ate a really big salad with light dressing and only a small portion of Jambalaya.

Day 4: Salmon with green peas and mashed red potatoes

A wonderful recipe from a dear friend:
Barefoot Contessa's Salmon

I used a Wegman's teriyaki marinade for the salmon and grilled it on a pecan plank. I steamed green peas and red potatoes. Smashed up the red potatoes and added 1 tbsp of butter and a splash of milk. And salt and pepper to taste.

We would have usually had french bread with both of these meals, but I skipped it. I did stop by the Great Harvest Bread Company (a favorite of mine from our time in SLC) and got a loaf of their honey whole wheat bread. A slice of this with a tad of butter is a very filling snack when I'm craving my carb loaded snacks.

I added running and Wii fit to my normal walking routine this week. With Theo a leash length behind me I look like I might be trying to kill the dog, but I assure you he loves it!! He'll have his weekly Wii fit weigh-in this weekend.

Day 2: Chicken Cacciatore

2012-09-04T20:13:00.002-04:00

Started the day off with my favorite go to smoothie.

2 scoops Trader Joe's chocolate protein powder
1 frozen banana
3/4 c 1% milk
1/4 c espresso
2 tbsp peanut butter
1/4 crushed ice

Blend until smooth!

Lunch was a plate full of fresh fruit, veggies and 2 tbsp lemon hummus from Whole Foods.
1 herb-flavored sandwich thin toasted and cut into triangles.
Of course lots and lots of ice water all-day.

Chicken Cacciatore
2 chicken breast sauteed
1 container of Vino de Milo four-herb malbec marinara (from Whole Foods)
whole wheat pasta, cooked
fresh, frozen green beans from Costco, blanched
1 pint baby bella mushrooms
1/4 c white wine
1 tbsp butter

Dust chicken with pan frying flour and saute in butter for 3-4 minutes per side. Removes chicken and deglaze with wine and then toss in the mushrooms. Cook for 203 minutes. Slice chicken and return to pan. Add marinara sauce and simmer until sauce is warm.

Cook pasta and green beans.

This dinner was quick and healthy. The pasta sauce is as good as homemade sauce and the green beans are crsipy and delicious.

Enjoy!! You can prepare a meal in 30 minutes that's not only good, but healthy.

http://www.vinodemilo.com/: Wine-based products that are delicious and as good as homemade.

Make it E-A-S-Y and they Will Come

2012-09-04T13:54:00.000-04:00

I always fill the fridge with yummy, healthy produce and a few days later {maybe a week}will go by, and I'll remember oh yeah....where are those yummy strawberries I meant to eat? So I've seen this in lots of magazines and decided to finally try it. I went out to Aldi (BTW, a great place to buy produce) and then washed and cut-up my fresh produce and displayed it in the fridge. So next time we open the fridge door and our appetites are ravenous....hopefully we'll chow down on all that healthy, fulfilling produce. I am finding that whole foods do truly make you feel fuller faster and also for a lot longer......

Here's a picture of my fridge from this afternoon:

Thirty Day Challenge: Eat Whole Foods!

2012-09-03T20:05:00.001-04:00

We are sick of being 20-30 lbs overweight (well not all of us are), but we still need to change our gruesome eating habits and eat a healthier, more wholesome diet. We are going to try our best to eat fresh veggies, fruits, lean proteins, nuts and also drink lots and lots of water over the next 30 days. I will be posting any meals along with recipes (if they're worth making again) and tips on our foodie blog. Also, we will have a splurge day once a week probably on the weekends just so we can hang in there and be successful.

Here we go.....

Day 1:

Fish Foil Packs w/Summer Veggies

3 tilapia fillets (or other white, mild-flavored fish), about 5 1/2 oz each

1 zucchini, sliced into 3" matchsticks

1 cup cherry tomatoes, halved

1 1" piece of fennel, sliced thin

2 cloves garlic, sliced thin

1 red bell pepper, sliced into 3" matchsticks

1/2 cup loosely packed basil leaves, chopped

1/2 lemon, juiced

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar, divided

1 tsp dried oregano

1 tsp fresh Thyme

salt and pepper to taste

Directions:

Fire up the grill on medium-high.

In a large bowl, combine the sliced zucchini, cherry tomatoes, bell pepper, fennel, sliced green onions, garlic, oregano and basil. Drizzle olive oil and lemon juice over the veggies and add a pinch of salt. Toss well.

Pull a square of tin foil about 12 x 24" out. Fold it in half and place one fish fillet in the center. Add some vegetables on top and around the fish, then drizzle on a little balsamic vinegar and add a sprinkle of salt and pepper. Wrap up the foil around the fish and fold in all sides tightly so that no steam escapes. You want a nice, tight little package.

Repeat with the remaining fish fillets and then place the foil packets on a baking sheet and place in the oven for 20 minutes, until fish has baked through and flakes easily. You can check the fish after 15 minutes by unwrapping a tiny corner of the foil and poking a knife or fork inside.

When done, remove from the grill and unwrap on individual plates. Enjoy!

**Can be made in the oven. Preheat oven to 450 degrees and bake for 15-20 minutes.

Time:

30 minutes

Chopped Chicken Taco salad with Chipotle dressing

2012-08-05T23:05:00.003-04:00

Tired of the same old salad...spice things up a bit with this Chipotle dressing.

1 lb boneless, skinless chicken breast, grilled and sliced
salt and pepper or taco chicken for chicken
2 ears of corn, shucked
1 15 oz can black beans, drained and rinsed
1 Tbsp unsalted butter, melted
romaine lettuce, washed and torn
red onion, sliced
avocado, cubed
tortilla chips
grape tomatoes or cherry tomatoes, sliced (or whatever you have in your garden).

Chipotle peppers in Adobe sauce

Dressing
juice from half a lime
3/4 c may
1/3 c buttermilk
1-2 chipotles, seede and 1 1/2 tsp of adobe sauce from can
1/2 tsp cumin
1/4 c cilantro
Put all above ingredients into a blender and mix until smooth.

Season chicken with salt and pepper or taco chicken seasoning. Soak corn in husk in cold water for about 20 minutes. Preheat grill to medium-high. Grill chicken 10-15 minutes and corn until done. Let corn cool and then shuck. Set aside. Mix corn and beans together in a bowl.

Assemble the salad greens and top with desired toppings, sliced chicken and toss in the dressing to coat the lettuce leaves.

Note: I found that the dressing was rather tangy so beware. I also had a lot of extra dressing to I mixed in 1 tbsp of sour cream into about 1 cup of dressing and served it with chips. It made a creamy, spicy dip.