Leftovers Maybe?

How was your Easter? Is your belly full of chocolate? How about that Easter dinner?

It's the morning after and you're just hoping you have enough leftovers so you don't have to cook tonight. Or, maybe, you ate so many yummy treats that you want something quick, simple and healthy. Or, maybe, it's a little from Column A and a little from Column B. So, I'm keeping this post short and sweet.

Salad. You usually can't go wrong with a salad. You can have it on your own or as a side. Or you could even just cut up some of your leftover meat and throw it in.  Any way you look at it, a salad is a simple option when you just don't feel like cooking.

Evergreen Salad

Ingredients:
lettuce                          1 green apple             1/2 c. toasted pecans          1/2 c. pine nuts       3/4 c. dried cranberries

Dressing:                      1/2 c. cider vinegar     2 tsp. dijon mustard            1/4 c. orange juice
3/4 c. olive oil                1 tbsp. honey

Directions:

1. Use as much lettuce in your salad as you want - I'm not a huge fan, but I tend to use romaine.
2. Chop the apple.
3. Mix the lettuce, apple, pecans, pine nuts and dried cranberries in a bowl.
4. Mix the dressing ingredients together and drizzle over salad.
5. Serve.

I hope the Easter Bunny was good to all of you. As always, have fun!

Healthy Dinner Options

The best part of holiday cooking is the variety you can bring to the table. It's going to be difficult for even those with quirky eating habits to walk away empty handed. The quinoa in the salad is full of protein for those in the crowd who may not like meat. Between the dried cranberries and the homemade dressing, you should have a nice sweetness to the salad as well.

Quinoa Wilted Spinach Salad

Ingredients:
2 c. water              1 c. quinoa, rinsed          6 oz fresh spinach          1/2 c. dried cranberries
3 tbsp. olive oil      2 tbsp. orange juice       1 tbsp. red wine vinegar  1 tbsp. maple syrup
1/2 tsp. minced garlic        1/2 tsp. salt        1/8 tsp. pepper                1 green onion, chopped
1/2 c. chopped pecans

Directions:

1. In a small saucepan, bring water to a boil.  
2. Add quinoa.
3. Reduce heat, cover and simmer for 12-15 minutes or until water is absorbed.
4. Remove from heat and fluff with a fork.
5. In a large bowl, combine quinoa, spinach and cranberries.
6. For dressing, whisk oil, orange juice, vinegar, maple syrup, garlic, salt and pepper.
7. Stir in onion.
8. Pour over quinoa mixture and toss to coat.
9. Sprinkle with pecans.

Now that we've covered healthy, it's time to move on to one of my favorites - the bread/rolls option for this meal. Come back tomorrow and, as always, have fun!

Southwest Seafood Flavor

Today, let's talk about seafood in salads. I'm personally a big fan just because often times the seafood will take a bit of whatever flavor the dressing is since most seafood, at least to me, has a mild flavor.  This is also a really healthy dinner with all the fresh veggies in addition to seafood. I did not eat anything that came from the sea until I was an adult. Even tuna fish sandwiches seemed this side of revolting to me! Though I admit now I really couldn't tell you why I didn't like seafood, just that I didn't. It's funny how your tastes change. Now if given the choice, I almost always go for seafood!

Southwest Scallop Salad

Ingredients
1 lb. bay scallops      1/4 c. lime juice    2 tbsp. olive oil         1 1/2 tsp. sugar
1 tsp. lime peel         1/4 tsp. salt          1/8 tsp. pepper          1 green onion, sliced
2 tbsp. cilantro          1 tsp. parsley       1 avocado                 1/2 c. roasted sweet red pepper
1 medium tomato, chopped                  6 lettuce leaves         1 medium tomato, sliced

Directions:

1. In a large saucepan, bring 3 inches of water to a boil.
2. Reduce heat.
3. Add scallops, simmer, uncovered for 1-2 minutes until scallops are firm and opaque.
4. Drain immediately and rinse with cold water.
5. In a bowl, whisk the lime juice, oil, sugar, lime peel, salt and pepper.
6. Stir in green onion, cilantro and parsley.
7. Slice avocado and dip the slices in the lime juice mixture. 
8. Place on a plate, cover and refrigerate.
9. Stir red peppers and scallops in the lime juice mixture.
10. Cover and refrigerate until just chilled.
11. Just before serving, stir in the chopped tomato.
12. Serve on lettuce leaves with tomato and avocado slices.

Scallops are easy to cook and actually easy to overcook as well. I am not joking when I am this specific about how to cook them as they take next to no time and if you do overcook them, they taste like rubber!

As always, have fun!

Asian Chicken

Yes, I've not run out of chicken wings yet. Have you found your favorite yet that you want to try? Hopefully so because the list is not infinite and I wrap up tomorrow. Today's menu has more of an Asian flair with a little bit of zing. I was nervous about trying this one because Jeremy's not high on onions but he really enjoyed it!

Sticky Onion Crunch Wings

Ingredients:

3 lbs. chicken wings           vegetable oil         1/2 c. french fried onions        1 c. hoisin sauce

1/2 c. pomegranate juice    1/4 c. dark brown sugar      2 garlic cloves        1 tbsp. horseradish

4 scallions

Directions:

1. Combine hoisin, pomegranate, sugar, garlic, horseradish and scallions
2. Cook over medium high heat.
3. When sauce begins to boil, reduce heat and simmer for 20 minutes.
4. Fry the wings at 360 in oil until golden brown (12-14 minutes).
5. Toss wings in the sauce.
6. Roll wings in crushed fried onions to thoroughly coat.

Soba Noodles with Gingered Sesame Dressing

Ingredients:

1/2 c. soy sauce         1/4 c. brown sugar        2 tbsp. rice vinegar        2 tbsp. oil

2 tbsp. orange juice    1 tbsp. minced ginger   1 tsp. sesame oil           1 garlic clove, minced

1 tsp. sriracha            1/2 lb. uncooked soba noodles or whole wheat linguini     

14 oz. coleslaw mix    1 c. shredded carrots      1 c. green onions        3 tbsp. sesame seeds

Directions:

1. In a small bowl, whisk the first 9 ingredients and set aside.
2. Cook soba noodles and drain. 
3. Rinse noodles in cold water and drain again.
4. Combine coleslaw mix, carrots, green onions and noodles.
5. Add dressing and toss to coat.
6. Garnish with sesame seeds.

As always, have fun!

Is It Spring Yet?

I thought it was when I stepped outside today. While my friends and family in Massachusetts are getting dumped on yet again, we here in Hoosier country are getting a small reprieve this weekend with temperatures soaring into the low 50s. It got me thinking of lighter meals and healthy ones at that since at some point we all will be trading in parkas for shorts and sandals.

Salads. Everyone likes a good salad for the most part, but they can get kind of boring. Lettuce, tomatoes, peppers, carrots....what do you like in your salad? You do realize that you can get creative and not just chop some veggies and pour some store bought dressing on top right? In fact, you don't need lettuce at all - I like romaine a lot but for the most part I find lettuce to be a filler .Here are two non lettuce salads with homemade dressing that you can't screw up!

Shredded Carrot Salad

Ingredients:

2 tbsp. lime juice     1 1/2 tsp. honey     1/2 tsp. salt     1/3 c. olive oil     3/4 lb. carrots, shredded
1 tart green apple, cut into 1/4 inch dice                       2 tbsp. parsley

Directions:

1. Combine apple, carrot and parsley in a bowl..
2. In a 2nd bowl, whisk juice, honey and salt.
3. Drizzle in oil, whisking constantly.
4. Toss dressing with the fruit and veggies.
5. This can be made ahead - Cover and refrigerate up to 12 hours.

Green Bean and Walnut Salad

Ingredients:

3 lbs. green beans     3/4 c. chopped walnuts     1/3 c dried cranberries     6 tbsp. olive oil

6 tbsp. red wine vingegar     3 garlic cloves, minced     1/2 tsp. salt      1/2 tsp. pepper

Directions:

1. Cook green beans in boiling water for 4-7 minutes or until crisp tender and drain.
2. Combine walnuts, cranberries and beans.
3. Whisk olive oil and vinegar togethre.
4. Stir in garlic, salt and pepper.
5. Toss with green bean mixture.
6. Refrigerate until serving.

It's no surprise that I would pick a carrot salad. Back when I was a much pickier eater, my mom often brought carrot and celery sticks with her when we went to family dinners to ensure I'd have something to eat. I absolutely love carrots. I also love green apples; they are nice and tart. The dressing gives a perfect sweet component to this tasty dish.

As for green beans, I've discovered as an adult I do like them cooked! I would always eat them raw when I was younger, but very rarely did I ever eat a cooked vegetable as it was often too mushy for me. Cooking vegetables to crisp tender has opened up a lot of options for me now!  Though I have to say I still don't eat broccoli or cauliflower. Sometimes you find it really is just the taste of something that is the turnoff!

As always, have fun!

Another Lite Night

Another Lite Night


Soup and salad are a perfect combo when you aren’t sure what you want, but don’t want to get into a heavy casserole or worry about getting a roast in the oven. They also usually guarantee leftovers as you are doing two decent sized recipes.


Fiesta Pork Soup


Ingredients:
1 lb. ground pork     1 14.5 oz. can chicken broth     1 8 oz. jar picante sauce
1/8 tsp. cumin     1/8 tsp. ground pepper    1 c. tortilla chips, broken
1 11 oz. condensed fiesta nacho cheese soup     1/4 c. sour cream


Directions:
1. In medium saucepan, cook and stir pork until browned. Drain.
2. Add chicken broth, picante sauce, cumin and pepper. Bring to a boil.
3. Reduce heat, cover and simmer 15 minutes. Stir occasionally.
4. Stir in cheese soup and simmer until heated through. Do not boil.
5. Pour in serving bowls – garnish with tortilla chips and sour cream.


Summer Corn Salad


Ingredients:
5 tbsp. olive oil, divided     1 tbsp. lime juice        1/4 tsp. hot pepper sauce
1 1/2 c. fresh or frozen corn, thawed     1 1/2 c. cherry tomatoes, halved
1/2 c. finely chopped cucumber     1/4 c. red onion
2 tbsp. minced fresh basil or 2 tsp. dried basil     1/4 c. feta cheese


Directions:
1. In a small bowl, whisk 4 tsp. oil, lime juice and pepper sauce. Set aside.
2. In a large skillet, cook and stir corn in remaining oil over medium high heat until tender.
3. Transfer to salad bowl and cool slightly.
4. Add tomatoes, cucumber, onion and basil.
5. Drizzle with dressing and toss to coat.
6. Let stand for 10 minutes before serving or refrigerate until chilled.
7. Sprinkle with cheese just before serving.


I had a fairly difficult time picking the “right combo” of recipes for this one. Soup and salad is almost cliche as a pair. What immediately comes to mind for me is your regular garden variety salad and either a tomato soup or a french onion soup. I’m not sure why this is the image in my head, but I just feel like there are far more possibilities. It’s yet another chance for you to get creative. What are your favorite veggies? Do you have a salad dressing you can’t live without? How about your soup? Does it need meat? Is it chock full of ingredients or is it simple bisque?


As always, have fun.

Serve Yourself - It's Game Time!

Super Bowl week I plan on busting out all my wing, appetizer and dip recipes in honor of the big day. In the meantime, I thought I’d grab a fun pair of recipes for playoff time that you can have ready to go before or easily do during your favorite playoff game. I will try and insert ideas of way to cut down time on both so you don’t miss your favorite quarterback’s touchdown.

BBQ Meat Loaf Minis

Ingredients:

6 oz pkg. stuffing mix (I stayed neutral but you could try your favorite flavor)

1 c. water     2 tbsp. bbq sauce     1 lb. ground meat     1 c. cheddar cheese

Directions:

1. Combine stuffing mix, water and bbq sauce.
2. Mix in your ground meat.
3. Place 1/3 c. of mixture into each of 12 ungreased muffin cups.
4. Bake at 375, uncovered, 18-22 minutes or until a thermometer reads 160.
5. Sprinkle tops with cheddar cheese and bake 2-4 minutes longer.

Flo’s Potato Salad

(Who is Flo? Ask Emeril – I got it from one of his cookbooks)

Ingredients:

6 large eggs (can be boiled earlier in the day or the night before)

3 lbs. potatoes (I used bags of homefries to avoid the whole boiling and chopping)

1/2 lb. bacon (can be fried in advance or you can use precooked from the store)

3/4 c. mayo     1/4 c. whole grain mustard (important for flavor)     1 tbsp. garlic

3 tbsp. lemon juice     1 tsp. hot sauce     3/4 c. onion     1/2 c. green onion

Directions:

1. Boil eggs – after they are cool – peel and chop them.
2. Fry the bacon.
3. Boil your potatoes and chop them.
4. Or, if like me you want to save time, cook your homefries according to the package.
5. Combine mayo, mustard, lemon juice, hot sauce, onion and garlic.
6. Whisk to blend.
7. Add eggs, bacon and potatoes – toss to coat.

So, I know some of you were thinking it would be worse trying to handle two recipes at the same time, but I think you will do just fine. Besides, once the prep work is done, you can leave both items out for folks to serve themselves pretty easily and you can get back to the playoff game in peace. Good luck to your team, unless they are going against mine. Then it’s every woman for themselves!

As always, have fun!