Italian Grinder Salad

INGREDIENTS

For the grinder salad dressing

• 1/2 cup mayonnaise 

• 2 tsp red wine vinegar

• 2 tsp minced garlic

• 1 tsp sweetener (I used Monk Fruit)

• 1/2 tsp Italian Seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon red pepper chili flakes

For the grinder salad

• 16 ounces shredded iceberg lettuce

• 4 ounces ham

• 4 ounces pepperoni

• 4 ounces salami

• 4 ounces of provolone cheese

• 1 pint grape tomatoes halved

• 1/2 cup sliced pepperoncini peppers

• 1/2 red onion diced

INSTRUCTIONS

1. Make The Dressing. Mix the mayonnaise, red wine vinegar, minced garlic, sweetener, Italian seasoning, red pepper chili flakes(if using), salt, and pepper until well combined.

2. Set it aside for a few minutes to allow the flavors to meld together.

3. Slice the ham, salami, and pepperoni into 1/4-inch slices and the provolone cheese into small cubes.

4. Use a mandoline or food processor to shred the iceberg lettuce thinly.

5. Add the shredded iceberg lettuce and the rest of the ingredients to a large salad bowl, then drizzle the dressing all over the ingredients and mix until well combined.




NUTRITION FACTS
Amount per serving.
Calories 445kcal
Total Carbs 9g
Net Carbs 7g
Protein 19g
Fat 38g
Fiber 2g
Sugar 4g

Almond Orange Cannoli Dip

 

Ingredients

• 15 ounces Ricotta cheese drained if needed
• 8 ouncesr Mascarpone cheese
• 1 1/2 cups powdered sugar
• 1 Tablespoon fresh orange juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon orange extract (optional)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• Topping (optional): Sliced almonds and/or fresh orange zest

Serving Suggestions:

• apple slices 
• graham crackers
• cannoli chips
• vanilla wafers
• ice cream cones broken into pieces

Instructions

1. Place ricotta, mascarpone, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.

2. Mix in orange juice, orange zest, vanilla, almond extract, cinnamon, and salt until well combined. Stir in mini chocolate chips.

3. Top with sliced almonds and/or orange zest and serve immediately or cover and refrigerate until ready to serve. 

Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.

Grilled Corn Salad with Avocado

YIELD: 6 servings (about 6 cups total)

PREP TIME: 15 minutes

COOK TIME: 7 minutes

TOTAL TIME: 25 minutes

Ingredients:

FOR THE GRILLED CORN SALAD:

• 1 bag frozen corn or 5 corn cobs 
• 1-1/2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 1 medium avocado, peeled, pitted, and diced
• 1 small red bell pepper, cored and finely chopped
• 4 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cups packed arugula (Optional)

FOR THE DRESSING:

• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Directions:

1. Option 1) Brush olive oil on corn cobs and grill. Carefully, slice corn kernels off cob and into bowl. Option 2) Preheat an iron skillet with olive oil. Toss corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the pan and let cool.
2. Tansfer corn to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Original recipe from wellplated.com

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Ravioli with Brown Butter Sage Sauce

Total Cooking Time:
20 minutes + 1 hour for pumpkin cream cheese
Servings: 4


Ingredients

2 packages refrigerated cheesen or Butternut squash ravioli (8–9 oz)
Fresh sliced butternut squash, about 1/2 lb, optional
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh sage, finely chopped
3 tablespoons unsalted butter
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
****2 tablespoons pumpkin spice cream cheese (See recipe below)*****

****Pumpkin Spice Cream Cheese****
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors



Directions 

1. Cook pasta following package instructions (reserve 1/2 cup pasta water when draining). 

2. Trim pumpkin from skin and remove seeds, if needed, then cut pumpkin into 1/2-inch cubes (about 1 cup). 

3. Chop parsley and sage; set aside. Meanwhile, prepare sauce while pasta cooks.
4. Place butter and pumpkin in large sauté pan on medium; cook and stir 3–4 minutes or until butter is golden brown. 

5. Stir in half-and-half and sage; simmer 4 minutes.
6. Whisk in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute. 

7. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency. 

8. Sprinkle with walnuts. Serve.

Basil Chive Cucumber & Corn Salad

This recipe is from Pinterest. I strictly wanted a cold salad that was crunchy and easy that I could make ahead for a dinner party. While this was good, it has potential to be so much more. Next time I make it, I plan to add red onions and more spices. Not sure which ones yet, but that's the joy of getting to play with your food. 

INGREDIENTS
3 cups cooked cut corn (about 4 cobs ... I soaked them in boiling water for only 2-3 minutes. I didn't want them to get soft.)
2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
1/2 cup basil, chopped
1/4 cup chives, snipped
2 Tablespoons light mayonnaise
Salt & fresh ground pepper, to taste

DIRECTIONS

In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste. Serve immediately or store in the fridge until serving time.

Original recipe: http://www.sumptuousspoonfuls.com/

Skillet Street Corn

Ingredients

• - one can of corn, drained 
• - 1/2 clove of minced garlic (or powder)
• - 1 tablespoons vegetable oil
• - 1 tablespoon mayonnaise ( full fat and quality - no miracle whip )
• - ½ cup green onions, thinly sliced
• - 1/2 jalapeño, roasted and diced
• - 1 tablespoon fresh lime juice
• - ½ cup cilantro leaves, roughly chopped
• - 1-2 ounces cotija (or feta) cheese, crumbled
• - ½ teaspoon chili powder
• - salt

Directions

1. To roast jalapeño, turn boiler on high and place oven rack on top shelf. Place a piece of tinfoil on rack. Slice jalapeño in half lengthwise and remove seeds. Place jalapeño cut side down onto tinfoil. Broil until jalapeño skin starts to blacken (about 5 minutes). Remove from oven and let cool. Once cool, remove skins and finely dice. Set aside.
2. Heat a large skillet over medium high heat, add vegetable oil to coat bottom. Add corn, garlic and a pinch of salt. Cook corn until browning on one side and then toss. Continue to cook until corn is browned well and charred in spots- about 5 to 7 minutes. If corn begins to pop or darken too much, reduce heat.
3. Once cooked, remove from heat. Stir in mayonnaise, green onions, jalapeño, and lime juice. Taste and season with salt to your liking.
4. Evenly sprinkle chopped cilantro leaves, crumbled cotija cheese, and chili powder over corn.
5. Serve warm.

Adapted from http://forkvsspoon.com/skillet-mexican-street-corn/

Peach Tarte Tatin (Modified)

It's peach-picking season here in St.Louis and the kids and I picked 20 lbs in early August. This is one recipe where we put them to good use!

INGREDIENTS
6 tablespoons butter
4 peaches, pit removed, sliced
2 teaspoons vanilla
1/3 cup sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 Pie Crust (or Pastry dough)

DIRECTIONS
1) Preheat oven to 375.

2) Heat a small saucepan or skillet, add butter unitl melted. then add sugar, vanilla, lemon, salt and stir until combined. sugar should dissolve nicely.

3) Layer the peach pieces in a circle in the pie crust, working from the outside in then pour sugar mixture over the peaches.

4) Place in oven, cook for 30 minutes until it's bubbling in the middle and the crust is golden brown. Let sit for 5 to 10 minutes.

Adapted from www.sassyeats.com

Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Cheese Tortellini and Sun-Dried Tomato Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk*
2 cups half-and-half cream*
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder (I used half a shallot instead)
1 teaspoon garlic powder (I used fresh, minced garlic)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional


*I'm aware there is a lot of dairy in this soup. Next time I may try all milk or 3 cups of skim milk and 1 cup cream next time to cut down on fat. If you try to change the recipe and it's good, let me know!

Directions

1) Cook tortellini according to package directions.

2) Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. 

3) Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).

Baked Curry Chicken

Ingredients

• 2 boneless chicken breast, cubed
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1 chopped green onion, green part only

Directions

Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.

In a large bowl, toss together the wings and oil. Place cubed chicken onto rack in the pan and bake 15-20 minutes.

Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.

In a large skillet, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.

Once the chicken is cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.

I served it over Basmati rice and garlic Naan


Adapted from: (www.chocolatemoosey.com)

Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.

Marcona Almond Pesto

Ingredients:

2 cups packed fresh basil leaves
½ cup marcona almonds (I bought these at Costco)
½ cup grated Natural & Kosher parmesan
2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp)
1/2 tsp lemon zest
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Place all ingredients except the olive oil in a food processor or blender and blend until roughly chopped. Slowly add the olive oil until the mixture turns into a creamy spread. 

Pineapple Cucumber Salsa

My kids and I eat at Moe's Southwest restaurant often and I was hesitant to try this salsa. I do not like cucumbers at all. Something told me to try it and I fell in love with it. I ran home and picked the cucumbers from my garden and made my first batch. 

I recommend using fresh pineapple but it's super important to be sure that it's ripe. It has the most flavor but the can will do just fine if you don't have the time to cut and core a pineapple. 


Ingredients
1-1/2 Cups finely chopped fresh pineapple
1 Cup finely chopped seedless cucumber
1/4 Cup lime juice

1/4 Cup finely chopped red onion

2 Tablespoons minced fresh cilantro

4-1/2 Teaspoons chopped seeded jalapeno pepper

1 Garlic clove, minced

1 Teaspoon grated lime peel

1/4 Teaspoon salt

Directions
Mix all ingredients together and refrigerate for at least 2 hours

Adapted from: http://www.tasteofhome.com/recipes/pineapple-cucumber-salsa#ixzz38tEqyU51

Chocolate Cherry Chip Ice Cream

Ingredients

3/4 cup cocoa powder
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract

1/2 c Black Cherries, chopped (I used a bag of frozen, black cherries that were already pitted)

1 Hershey Chocolate bar, chopped

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the ice cream maker and let mix until thickened, about 15 to 20 minutes. I added the cherries and chocolate chips with about 5 minutes left. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Notes

Adapted from https://www.cuisinart.com/recipes/desserts/6006.html

Cinnamon Raisin Energy Bites

Ingredients

3/4 cup peanut butter
1/2 cup honey
1 cup rolled oats

1/4 cup ground flax seed
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/4 cup Protein Powder (Optional - I used Chocolate)

Instructions

Pour peanut butter and honey into a medium bowl and microwave for 20 seconds to soften. Add remaining ingredients and stir until thoroughly mixed. Let mixture chill in the refrigerator for 30 minutes. Roll into 1″ sized balls and place on wax or parchment paper.

Notes

Store in an airtight container and refrigerate them. Adapted from: http://blog.candiquik.com/cinnamon-raisin-energy-bites/

We're Making Pickles

Ingredients

10 cloves garlic, peeled or minced
2 cups white vinegar
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
Red pepper flakes - I used about a tablespoon.

Directions
In a saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In 2 clear 1-quart jars, divide the seeds and peppercorns between the jars. Remove the garlic from the brine and divide in each jar. Then pack the jars full of cucumbers.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/

Tahini Vinaigrette

Ingredients

3 cloves garlic

1 tablespoon balsamic vinegar

2 tablespoons tahini

1 tablespoon fresh lemon juice

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

Instructions

Place garlic in food processor and pulse. Add the vinegar, tahini, lemon juice, salt and pepper. Process until smooth, about 5 seconds. With the machine running, add the oil slowly, in a steady stream. After all the oil has been added, process for an additional 10 seconds. Taste and adjust seasonings as needed.