Turkey Fried Rice

I survived the day of indulgence, well, attacked is probably a better word. I definitely let myself have the day off and it was glorious. It's amazing the things you realize that you miss, like dark meat, and sour cream, and good old SUGAR. Needless to say, we had a very delicious day, but I'm happy to be back on the Livefit wagon.

This is a recipe that's come in handy quite a few times. One of the most important parts of our meals is that we're getting in the right balance of protein, complex carbs and veggies. This dish covers it all in one big skillet, and it's so delicious and filling. Brown rice with egg whites and ground turkey. It might not sound as appetizing as the real thing, but it's flavored so well that I honestly couldn't tell much of a difference. The kids loved it and it's very filling. Go ahead and use chopped up leftover turkey if you still have some in your fridge.





Turkey Fried Rice
Adapted from The Best of Clean Eating from Clean Eating Magazine

Ingredients

1 teaspoon plus 1 tablespoon olive or safflower oil, divided
1 lb lean ground turkey
fresh ground black pepper, to taste
2 teaspoons plus 2 tablespoons low sodium soy sauce, divided
1/2 yellow onion, sliced thinly
1/2 red bell pepper, finely chopped
1 carrot, peeled and finely chopped
1 bunch broccoli, cut into bite sized pieces (1 cup)
1 tablespoon grated fresh ginger
sea salt, to taste
3 minced garlic cloves
1/2 cup frozen peas, thawed
3 cups cooked brown rice
4 egg whites (or two regular eggs)
1 tablespoon fish sauce (optional)
1/4 cup thinly sliced green onions
fresh cilantro for garnish
chile sauce for garnish

Directions

In a very large nonstick skillet or wok, heat one teaspoon oil over medium high heat. Add turkey and break up to form a single layer in pan, season with pepper. Brown meat, stirring occasionally until cooked through, three to five minutes. Stir in two teaspoons soy sauce. Remove turkey and set aside.

Return skillet to stove and add remaining tablespoon of oil. Add onion, red pepper, carrot, broccoli and ginger and season with salt and black pepper. Cook over medium-high heat until vegetables are slightly soft, about five minutes. Add garlic and cook for two more minutes.

Stir in peas and rice, and cook until completely heated through, about five minutes.

Push rice mixture over to one side of pan and add eggs to now empty side. Allow eggs to fully cook, stirring occasionally, three to five minutes, and then stir eggs into rice mixture.

Add turkey and any accumulated juices to skillet. Stir in fish sauce, remaining two tablespoons soy sauce and green onions. Garnish with cilantro and chile sauce if desired.

Quinoa Pilaf with Pine Nuts

I think one of the best things about our summer at home were the family dinners. Every night my mom and I would decide what we were making, and my siblings came over just about every time to eat with us. It was so much fun and made all the preparation so worth it.



One of my mom's trademark side dishes is this quinoa pilaf, a recipe that she got from Ellie Krieger's cookbook. Now, I knew that quinoa was the new thing, I understood how good it is for you and how all the cool foodies are chomping it down these days, but I just hadn't gotten there yet. I found it too bland, too grainy, I don't know, just too quinoa-y.





I'm now a believer.



I could eat this pilaf all day long. It's nutty, it's soft, and has such a great flavor. I think one of the best parts about it is the fresh parsley. It adds a wonderful brightness to an earthy grain that goes just beautifully. If you don't think you're quite sold on quinoa yet, I really urge you to try this, you just might change your mind.





Quinoa Pilaf with Pine Nuts

Ellie Krieger



Ingredients



2 cups low-sodium chicken broth

1 cup quinoa, rinsed

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup chopped fresh parsley leaves

Salt and pepper



Directions



Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.



Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.



When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Corn and Black Bean Salad

I feel like after blogging for over three years, you're allowed throw in a repeat every now and again, especially if it's as good as this salad.

This is probably more of a dip then a salad, but really it can go either way. While it's probably served best as an appetizer or party food, I'd be perfectly happy eating a big bowl of this stuff for lunch, just throw in some whole grain tortilla chips and you've got one flavorful and nutrient packed lunch. This would also make a great addition to your taco salad, nachos, burritos or tacos. Gosh, I already want to make this again!

Corn and Black Bean Salad

Ingredients

2 cans black beans-drained and rinsed

2 can corn-drained
1 red onion chopped

2 avocados chopped (I omitted avocados this time around, but it is good)

1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro

Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil

Directions

When chopping veggies, try to make them as uniform in size as possible.

Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.

My Favorite Pasta Salad

People always say that summertime is a good time to lose weight. Since it's hot out, your appetite lessens, and everyone would rather munch on fruit and veggies instead of rich soups and casseroles.

And it makes sense, but somehow summer still ends up being the toughest season for me to maintain my weight. And the reason is that I'm such a sucker for those delicious potluck and barbecue foods. Potato salad, pasta salad, apple pie, lemon bars, cheeseburgers and hotdogs grilled over charcoal, the list goes on. Give me a plate of that goodness, combined with awesome friends and a warm summer night, and life truly doesn't get better. I'm already looking forward to it, I just might have to replace the extra potato salad with a juicy slice of watermelon instead.



This pasta is one of my summer faves. It's so easy to make, keeps for several days and is delicious either cold or room temp, making it a very convenient picnic item. You have most likely had a version of pasta salad similar to this, but I had to post this anyway because it's just so dang good.


Pasta Salad

Ingredients

2 packets Italian Dressing, prepared according to directions, I used the less oil option (using the stuff from the packet vs. the bottle really does make a difference, it's worth the extra step!)
1 lb tricolor pasta
8 oz salami, diced
8 oz provolone or pepperjack cheese, diced (I used provolone for this, but next time I will use pepperjack, I like a good kick)
8 oz cherry tomatoes, halved
1 red bell pepper, chopped
1 green pepper
2 cans olives, sliced

Directions

1. Cook pasta according to directions, drain and cool.

2. Combine all ingredients and toss well. Keep chilled, it tastes best after it has a few hours to sit and blend flavors.

When is it hardest for you to eat healthy. Any tips on maintaining during those times?

Mini Quiches

I always think about quiche this time of year. Maybe it's the eggs, representing Easter. Maybe it's the bright yellow color representing spring. Either way, I'm not complaining because quiche is awesome!

I made these sweeties for a baby shower. I have a thing about turning food mini and these little quiches are much easier to make then you think. A store bought pie crust helps a lot, just line your mini muffin tins with a cut out piece of pastry, fill and bake! They're the best warm, but also taste great at room temp, making them perfect for say an upcoming Easter Egg hunt, or brunch you have coming up!



Mini Quiches
Adapted from Food.com

Ingredients

2 sheets store-bought pie crust
6 slices bacon, diced
1 onions, finely diced
6 eggs
1 cup cream
1 cup grated cheese, I used sharp cheddar
1 tablespoon chopped fresh parsley (I used fresh)
salt & freshly ground black pepper

Directions

1. Cook the onion and bacon over a low heat until the onion is softened.

2. Allow to cool a little.

3. Mix together with the eggs, cream, cheese, parsley and salt and pepper.

4. Unroll pie pastry, dish with flour and roll with rolling pin until it's increased in size by about a third. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.

5. Use these to line a greased mini muffin pan.

6. Place about 2 teaspoons of the egg and bacon mix in each pastry base.

7. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).

8. repeat with remaining pastry sheets and mix.

My kids made paper crowns for their little bunnies, they're so dang cute!

Coconut Chicken Fingers

I had made a brief mention of these a week or so ago when I was in utter despair over my lost cameras. But as you know, the camera crisis had a happy ending and now I can give this chicken the credit it deserves.

My family doesn't like shrimp. None of them. I know. But, trooper that I am, I've learned to curb my shrimp cravings with similar substitutes like this fabulous coconut chicken.



This was the perfect meal to also experiment with my new olive oils that I received from Foodbuzz. When I was younger I had no idea that different oils served different purposes. I'm pretty sure I used olive oil in cake mixes several times. And while it probably wouldn't ruin your dish to use a less suitable oil, certain oils are best put to use in different things. The light olive oil is best for frying and baking, extra virgin for dipping, dressings and sauces, and pure for grilling, sauteing and marinades. I definitely learned something!



So I decided to have an oily night (yeah, oily just isn't a good adjective, even when you understand the context, but I digress) by using the light oil to shallow fry my chicken, and the pure oil to saute my peppers. They both turned out wonderfully. The chicken was sweet, crispy and a total family pleaser. The peppers were done simply, sliced and sauteed with salt and pepper, also sweet and crispy, a perfect side for the chicken.



Coconut Chicken Fingers
Cooking Light 2011

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup rice flour
1 cup whole buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
Sweet chile sauce (optional, but I highly recommend it!)

Directions

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

Serves 6

Per Serving: 298 cal, 12g fat, 28g prot, 1g fiber

Mashed Sweet Potatoes

When I was younger, the sweet potato rarely made an appearance in my life. I might see a candied yam once a year for Thanksgiving, but that was the closest I ever got to this orange spud. In fact, just this last year is the first time the sweet potato has become a common staple in our household, and thank goodness too! Not only is it versatile, sweet and totally delicious, it's also a fantastic source of fiber, and vitamins A, B, and C. Definitely something I can get behind, especially when I see my kids snarfing them down.

If you think regular mashed potatoes are a snap to make, just wait until you try these out. They take less time, require less work, and unlike regular mashed potatoes, they reheat really well (is it just me, or are regular mashed potatoes super gummy and dry the second time around). This is a fantastic side that will add a lot to your meal. Give the sweet potato a try!



Mashed Sweet Potatoes
By America's Test Kitchen Healthy Family Cookbook (yes, I know I get redundant with my sources, but hey, when it's good, it's good!)

Ingredients

2 pounds sweet potatoes (4 small or 2 big) peeled and sliced 1/2 inch thick
1/3 cup water
1 teaspoon fresh thyme (I used dry)
1 teaspoon sugar (I used Splenda)
salt and pepper
6 tablespoons half and half warmed (I used fat-free)
1 tablespoon butter, melted

Directions

1. Combine the sweet potatoes, water, thyme, sugar, and 1/2 teaspoon salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart easily when poked with a fork and all of the liquid has been absorbed, 25 to 30 minutes (it look much less time for me, so check them often!)

2. Using a potato masher, mash the potatoes until just a few small lumps remain. Stir in the half and half and butter, season with salt and pepper to taste, serve.

Serves 6

Per 2/3 cup serving: 170 cal, 3.5g fat, 32g carb, 3g prot, 5g fiber

Twice Baked Potatoes

Just like a lot of us out there, I've been trying to eat healthier. And after YEARS of all sorts of diets and weight roller coasters, I've made some pretty strong decisions on what I am and am not willing to do to stay healthy.

I AM willing to eat more fruits and vegetables.

I AM NOT willing to eat grilled chicken and steamed vegetables every night for dinner.

I AM willing to eat those Arnold Sandwich thins and less bread and carbs.

I AM NOT willing to cut carbs like pasta and bread out of my diet completely.

I AM willing to put less cheese on my food to cut calories.

I AM NOT willing to cut cheese out of my diet, or buy that disgusting fake cheese to substitute.

I AM willing to eat one cookie, instead of three, and not beat myself up about it.

I AM NOT willing deprive myself of small portions of sugar, chocolate and all the wonderful treats that add joy to our life.

I AM willing to make positive lifestyle changes that will provide me with variety and a change in how I look and feel.

I think Joanne from Eats Well with Others (seriously one of the cutest and most hilarious food blogs ever, I adore this girl), who is also trying to eat healthy said it best when recommending that we keep a good variety in our diet so we don't get bored. This has probably been the best advice for me thus far, and the good news it that it's working!

So when I found these twice baked potatoes, I didn't scream and shield my eyes from the gloriously starchy, carby, cheesy pictures in horror. No more deprivation in my diet, just moderation, and I was sure to savor every bite! Not only are they delicious, lightened and beautiful, but they're also a lot of fun to make, and easier then they sound. My one piece of advice is that you are careful with your dried mustard. I think I went a bit overboard and it made them a lot sharper then I would have liked, but otherwise they are just delicious and a really fun side for so many things.

Classic Twice Baked Potatoes
America's Test Kitchen Healthy Family Cookbook

Ingredients

4 russet potatoes, about 8 oz each, scrubbed and dried
1 teaspoon canola oil
1 tablespoon unsalted butter
1 onion minced
1 garlic clove minced
1 cup shredded sharp cheddar cheese
1/2 cup lowfat sour cream
1/4 cup skim milk
1/2 teaspoon dried mustard
salt and pepper
scallion, sliced thin

Directions

1. Adjust the oven racks to the upper-middle and middle positions and heat the oven to 400 degrees. Rub the potatoes with the oil, place directly on the upper oven rack, and bake until the skins are crisp and deep brown and a skewer easily pierces the flesh, about 1 hour, flipping them halfway.

2. While the potatoes bake, melt the butter in a 10-inch nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and cover to keep warm.

3. Transfer the potatoes to a wire rack and set over a foil-lined rimmed baking sheet and let cool slightly, about 10 minutes. Increase the oven temperature to 500 degrees.

4. Following the photos on page 145, cut each potato in half lengthwise through the narrow curved side. Using an oven mitt or an folded kitchen towel to hold the hot potatoes, scoop the flesh from each potato half into a medium bowl, leaving 1/8-inch thickness of flesh in each shell. Transfer the potato shells back to the wire rack.

5. Mash the potato flesh with a potato masher or fork until smooth. Stir in 1/2 cup of the cheddar, sour cream, milk, dry mustard, onion-garlic mixture, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Spoon the mixture into the potato shells, mounding it slightly at the center. Sprinkle with the remaining 1/2 cup cheddar.

6. Bake the potatoes on the middle rack until the shells are crisp and the cheese is melted and spotty brown, 10 to 15 minutes. Sprinkle with the scallions and serve.

Serves 8: 1 serving is 1 potato half

Per Serving: 190 cal, 8g fat, 25g carb, 7g prot, 2g fiber, 320mg sod

What are some of your healthy eating rules?

Homemade Balsamic Vinaigrette

Check that baby out! My sweet husband got if for me for Christmas after I told him to after a few weeks of flirtatious hinting and winking. Anyway, it's a fun dressing mixer, specifically for vinaigrettes, squeezing the handle on the side emulsifies the oil and vinegar. It even has recipes on the side with the measurements included, making it so easy to throw a delicious dressing together. Is is essential to make your own vinaigrettes? no. Does it provide hours of super fun entertainment, especially during these cold winter days? you know it!

The first time I used my fun new contraption, I made was balsamic vinaigrette. I've had plenty of balsamic vinaigrettes in my day, and while I like them, I've never LURVED them or anything. Well, I do now!

I don't know what it was about this dressing, maybe it was the fresh ingredients, or the fact that I got to sit and mix it myself while giggling like a nerd, but it was so delicious. Tangy, fruity, sharp. Once again, I looked forward to eating my salad because of this vinaigrette. I'm telling you, homemade is the way to go!

Homemade Balsamic Vinaigrette

Ingredients

1/2 olive oil (I actually probably did about 1/3 cup to lighten it up a bit)
1/4 cup balsamic vinegar
2 crushed cloves garlic
salt and pepper to taste

Directions

Combine all ingredients and mix until well combined. Toss in salad. My favorite salad for this dressing has diced apples, cranberries, toasted almonds and diced sharp cheddar cheese. Totally delicious.

Sweet Potato Fries with Honey-Cayenne Glaze

Since discovering sweet potato fries, I've become a bit obsessed with them. If they are ever offered at a restaurant, I have to order them, it's a compulsion, I don't have a choice.


A few months ago, I went to a fun and different restaurant in New Hampshire called The Friendly Toast. They had a great menu, full of items that would satisfy the carnivore and vegan alike. But the first thing that caught my eye was their sweet potato fries glazed in a spicy honey. They were to die for! I took the majority of my sandwich home in a box, but there was not a fry to speak of by the time I was done with them.

A few weeks later I did my best to recreate them. I'll never make sweet potato fries as good as restaurants can, simply because I can't bring myself to fry them. However, the honey glaze was just as good. A sprinkle of cayenne in about two tablespoons of honey, and you have yourself a different and delicious way to eat sweet potatoes. Give it a try!

Sweet Potato Fries with Honey-Cayenne Glaze

Ingredients

2 Sweet Potatoes, peeled and sliced into wedges
2 tablespoons olive oil
sea salt and pepper
2-4 tablespoons honey
1/2-1 teaspoon cayenne pepper, depending on how hot you want it

Directions

Toss sweet potato wedges, olive oil, salt and pepper until coated. Roast on a cookie sheet at 375 for about 20 minutes, or until soft and browned. Mix honey and cayenne pepper. Plate serving of fries on a plate and drizzle with desired amount of honey.

Serves 4

Cheesy Broccoli-Cauliflower Casserole with Rye Crumb Topping

I'm not sure why, but I always feel really accomplished when I can serve an entire, satisfying meal without any meat. Don't get me wrong, I love my steak and chicken as much as the next carnivore, but I like to prove to myself that it's not imperative to a good meal.



I found this in my Cuisine at Home magazine, a magazine I've come to love. It's a casserole full of veggies, cheese, rice and the wonderful flavors of rye bread. It's a unique, but healthy and delicious casserole that will not leave you wishing for a burger. My husband isn't a huge fan of caraway, so I will probably leave it out next time, but I will make this again. It would work as a main dish, or a lovely side dish for guests or a potluck. I do love to see my family eat their veggies!



Cheese Broccoli-Cauliflower Casserole with Rye Crumb Topping
By Cuisine at Home December 2010

Ingredients

For The Casserole:
3 cups broccoli florets
2 cups cauliflower florets
2 cups cooked white rice

For The Crumb Topping:
1 1/2 cups fresh seeded rye bread crumbs
2 TB unsalted butter, melted
salt and pepper

For The Sauce:
3 TB unsalted butter
2 TB minced shallots
1 TB caraway seeds
2 TB all-purpose flour
2 1/4 cups milk
1 TB Dijon mustard
2/3 cups smoked Gouda
2/3 cup shredded Emmental (I used Cheddar) cheese

Directions

1. Preheat oven to 375.

2. Blanch broccoli and cauliflower in a pot of boiling salted water, 3 minutes. Drain and immediately shock in ice water; set aside.

3. Combine crumbs with melted butter in a bowl until coated, then season with salt and pepper.

4. Melt 3 TB butter in a large saucepan over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.

5. Whisk in flour, coating shallots; cook 1 minute. Whisk in milk and Dijon, cooking until sauce slightly thickens, 8 minutes (do not boil). Add Gouda, stir until melted. Add Emmental or Cheddar; stir until melted. Add Emmental; stir until melted. Season sauce with salt and pepper.

6. Stir broccoli, cauliflower, and rice into sauce. Transfer mixture to a 2 quart baking dish.

7. Sprinkle crumb topping over casserole, and bake casserole until bubbly, about 35 minutes. Let casserole rest 10 minutes before serving.

Per Serving: 283 cal, 15g fat, 28g carb, 3g fiber

Serves 8

My kids got new aprons for Christmas. After several attempts, this is hilariously the best picture we could get.

Mediterranean Pasta Salad

Every other weekend or so Glenn and I try to drop the kids off and go out. Sometimes we like to have a nice night of dinner and a movie, other times we're just happy to go grocery shopping together, as long as it's just the two of us.

Before we dropped the kids off, I threw this salad together for the kids. We were planning on eating out, so we didn't want to eat any to ruin our appetites. The kids weren't too crazy about it, but Glenn and I couldn't stop picking at it. I don't think either of us wanted to admit it, but we both would have been happy to stay home and eat this for dinner instead!

This is such a quick and easy salad, great for potlucks and picnics. It's chuck full of colorful, healthy veggies, and then rounded out by soft cheesy tortellini. It might not be the most "wintery" dish, but sometimes it's nice to have a little blast of summer during these cold months to give us a ray of hope!

Mediterranean Pasta Salad
Adapted by Fresh Food Fast by Cooking Light

Ingredients

1 9 oz package refrigerated rainbow three cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup chopped red pepper, or roasted red pepper, depending on preference
1 ounce Pepper Jack cheese, cut into 1/4 inch cubes
6 drained canned quartered artichoke hearts
8 grape tomatoes, or 3 seeded and diced tomatoes
8 black or kalamata olives
2 thin slices prosciutto, cut crosswise into strips
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Directions

1. Cook pasta in 1 quart boiling water 6 minutes. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine bell pepper and next seven ingredients into large bowl. Add tortellini and asparagus; toss gently.

Serves 3: Serving size 1 1/3 cups

Per Serving: 304 cal, 16.2g fat, 29.7g carb, 11.2g prot, 2.2g fiber

Roasted Brussel Sprouts

It's amazing how certain recipes just stay with you. I read them, then no matter how much time passes, I just can't rest until making it. That's how it was with this brussel sprouts recipe I found over at The Hungry Housewife (a fun and DELICIOUS blog, I highly recommend you go say hi to Leslie). She posted this recipe clear back in January of last year, but when Thanksgiving rolled around, and I wanted to make brussel sprouts, I knew exactly where to go. Oh I'm so glad I did! There aren't too many brussel sprout lovers in my home, but how can you not automatically love anything cooked in bacon, c'mon? It should win just by default.

These are really simple to make, just a quick saute and a roast. But the results yield a brown, caramelized brussel sprout, brimming with smoky bacon flavor. It was easily the yummiest thing on my plate, and was the only dish that got completely eaten. Oh yes, I will be making these again and again. Thanks Leslie!

Roasted Brussel Sprouts
By The Hungry Housewife

Ingredients

1 pound fresh brussel sprouts,washed and trimmed of the rough "bud" on bottom and halved
Olive Oil
2 large shallots, thinly sliced
6 slices bacon, finely chopped
2 Tbsp Butter
Salt and Pepper
Balsamic Glaze

Directions

Preheat oven to 425

Line a baking sheet with parchment paper.
In a large skillet over medium heat, add bacon and sauté for about 5 minutes. Add the shallots and cook for another 3 minutes. Add Butter , brussels Sprouts, salt and pepper. Toss to coat.

Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.
Remove from oven and drizzle with the Balsamic Glaze.

After all the pictures I've taken of food, I really shouldn't be surprised!

Panzanella with Balsamico Di Modena

About a month ago I took a trip to Peddler's Village PA. My sister and I had so much fun shopping their cute boutiques, enjoying the beautifully manicured grounds, and eating at their great local pub. I especially loved the several book stores and specialty food and cooking shops that they had there. I spent hours wondering, looking like a glazed over kid in a candy shop. One of the last shops I went to was a fantastic Italian shop called the Casa Casale, with an enthusiastic owner who quickly became my best friend. She let me sample all sorts of stuff, every one as delicious as the last. But then she let me sample this, and I was hooked.

There is a very long and interesting process in making the Balsamic Di Modena, which is a lovely balsamic vinegar. Long story short, it takes at least five years to age, switching from barrel to barrel all made of different woods. It's also incorporated with grapes, figs, juniper berries, cherries, mulberries and a bunch of other good stuff. The finished product is thick like a syrup, and delightfully sweet, along with the rich tanginess of vinegar. I sampled it, giggled like a little girl and immediately bought it. This is one of those products that does not need much at all to compliment it. In fact, you are practically looking for any vehicle you find to prevent yourself from simply drinking it straight from the bottle. It's so delicious on strawberries and melon, it does something completely different to the fruit. If using it on salads, it's recommended to not even mix in oil, or any other ingredient for that matter.

A beautiful product like this calls for beautiful fresh ingredients. I thought panzanella would be perfect, and another first for me. Panzanella is a really simple salad that is usually made of stale bread and tomatoes. I also added chopped red onions, cucumbers, fresh basil and halved bocconcini (small fresh mozzarella balls). Tossed it with a small amount of the vinegar and kosher salt, and you have sheer loveliness on a plate. I love the sweetness of the Balsamic Di Modena, but it would also be very delicious with any viniagrette. It's a light and healthy salad with a ton of flavor.

A Night of Meat (and Potatoes)

(I'm the short one with glasses!)

A few Saturdays ago I ran a 5K with a few of my friends. It's become a bit of a tradition that we started last year, and hopefully with every year my time will improve. The weather could not have been more beautiful and we had a great time, there's nothing like starting your day then with a good run. I can see how people get addicted to this running business.

So after the race, we did what any good food lover would do, cooked about ten pounds of ribs and ate them with our friends!

Ah ribs, truly God's gift to the carnivore. Is there a more succulent meat on this earth?

Ribs are surprisingly easy to prepare. The trick is just giving them enough time to cook low and slow. Whether you rub, sauce, or grill is up to you!

But what I really want to talk about are these bacon smashed potatoes. I had found a recipe in my Taste of Home magazine, glanced over it, misunderstood it, and now I like my version better! You can use red or russet potatoes (I like red). Boil them until they are tender enough to smash. Put them in a casserole pan.

And them smash the crap out of them.

I then drenched them in Italian Dressing, then sprinkled a generous helping of chopped crispy bacon, chopped parsley and shredded cheddar cheese. Bake them uncovered at 400 for about fifteen minutes, or until potatoes are heated through and cheese is melted or bubbly. These will disappear fast, I guarantee it!


I also served my all time favorite baked beans ala Paula Deen. Packed with things like crushed pineapple, molasses and french onions, these could practically pass for a dessert. Check out the recipe here.


The pictures might not be so great, but as evident by the big plate of bones, everyone was left completely satisfied! A very fun day (and night) indeed.

Broccoli Salad

When I lived in Idaho, one of my favorite places to go to lunch was a place called 5th Avenue Bagelry. They made the best sandwiches, with fantastic unique ingredients, and killer drinks. But one of my favorite things to get there was their broccoli salad. It was fresh broccoli tossed with all sorts of goodies like bacon (BACON!), sunflower seeds, craisins, and a sweet tangy dressing. There was no end to how much of this salad I could eat! Luckily, it's very easy to make and is a guaranteed crowd pleaser. It's a great dish to serve in the summer for barbecues, but also good for when it's freezing outside and you need a little taste of summer to give you hope! Definitely try this salad, it's great with just about any dinner.

Broccoli Salad
Slightly Adapted from Allrecipes

Ingredients

1 pound bacon
4 cups broccoli florets
5 green onions, chopped
1/4 cup sunflower seeds
1/4 cup dried cranberries
1 cup mayonnaise
1/2 cup white sugar
6 tablespoons red wine vinegar
1/2 shredded cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.

2. In a large bowl, toss together broccoli, green onions, sunflower seeds, dried cranberries, and bacon.

3. In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Add cheese and toss again, lightly. Cover, and chill until serving.

Sweet Potato Biscuits

I really don't know what I enjoyed more about these biscuits, making them or eating them. I don't work with sweet potatoes much, I happen to love them, but my family does not. However, I don't care how much you hate sweet potatoes, you'll like these biscuits. The sweet potato adds a wonderful softness and bright flavor to the biscuits. They are really easy to make and go wonderfully with just about any meal. My kids probably ate about ten of these!

Sweet Potato Biscuits
From My Mom

Ingredients

1 C cooked, drained and pureed sweet potato or winter squash
2 C all-purpose flour
1 scant t salt
3 t baking powder
1 t baking soda
2-5 T cold butter (more is better--that's what the actual recipe says!)
1/2-7/8 C plain yogurt or buttermilk

Directions

Preheat oven to 450*

Mix the dry ingredients together in bowl or food processor. Cut the butter into bits and either pulse it in the food processor or blend in standard fashion. All the butter should be thoroughly blended before proceeding.Stir in pureed sweet potatoes or winter squash into the butter-flour mixture (I just smash them with a fork!). Add only enough yogurt or buttermilk to form the dough into a ball, usually between 1/2 and 3/4 C (if your potatoes are very dry, you may need the whole 7/8 C).

Use a large spoon to stir in the yogurt or buttermilk, just until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it ten times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.

Press into a 1/2" rectangle and cut into 2" rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.

Bake 7-9 min, or until the biscuits are a golden brown. Serve within 15 minutes for them to be at their best.

Mushroom Risotto

Ever since I discovered the magic of risotto last summer, I've been a bit obsessed. There are so many fun ways to make it, and it's surprisingly healthy, considering how rich and creamy it is. You can serve it for a main course, or a side dish, for lunch or dinner. It's so versatile!

I found this gem at Gina's Weight Watchers Recipes, a blog I highly recommend, whether or not you are counting your points! I daresay this has been my most favorite risotto so far, I just love the richness and meatiness of those baby bellas, and the risotto is so creamy. Just be aware that this particular recipe makes a lot. I halved it and still had quite a bit leftover.

Mushroom Risotto
From Gina's Weight Watcher's Recipes

Ingredients

2 cups Baby Bella mushrooms, sliced
2 cups arborio rice
1 tsp olive oil
3 tsp butter
2 shallots, minced
1 cup white wine
8 cups fat free chicken stock
salt and pepper
1/2 cup grated Parmesan cheese
4 tbsp chopped parsley
Heat chicken stock in a small pot and keep on low heat.

Directions

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

5.5 WW points!