Pico de Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas tonight, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

Fennel, Beet, and Citrus Salad

Fennel, Beet, and Citrus Salad (inspired by Bon Appetit)

1 bunch beets, washed with greens trimmed
1 head fennel, trimmed and cut into 1/8″ slices, with green fennel fronds reserved for garnish
1/2 red onion, sliced into paper thin half moons

Goat cheese

Handful of Spinach
 2 blood oranges
1 navel orange
 1/8 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

To prepare the beets, preheat the oven to 350 degrees. Wash the beets thoroughly and trim off the greens. Place the beets in a large casserole dish, or anything that will hold 1/8″ of water. Sprinkle the beets with salt, cover tightly with foil, and put into the oven. Roast until the beets are tender, and you can easily pierce them with  fork, around an hour, but start checking after 40 minutes. Add more water if too much has evaporated. Once the beets have cooked though, run them under cool water to remove the skin. Slice into 1/8″ rounds and set aside.

Meanwhile, cut one blood orange and piece apart, Juice the remaining oranges, set in a bowl-whisk together olive oil, juice, salt and pepper.

When ready to serve, layer the fennel, onions, oranges, and drizzle on several tablespoons of the dressing. Keep in mind that the beets will quickly turn everything pink, so dress them separately and intersperse just before serving for optimal presentation. Finish with a few turns of fresh pepper, green fennel tops, and a strip of blood orange zest. I added goat cheese and a handful of spinach!!

Bruschetta with Balsamic Drizzle

So on a trip to Chicago with my husband, we ate at this great resturaunt called Weber Grill and ordered their bruschetta bread. It was amazing and I was determined to find my own recipe. This is like heaven! I used the leftovers I had from last night and made some more for myself for lunch today and I felt like a queen....might need to do that more often for myself! :)

A few notes: I used a grande ciabatta baguette from Sams Club, but any of those baguette type of breads will work. Last night for dinner I sliced the entire baguette, but for the leftovers today I cut off a 6 inch piece and then sliced it lengthwise. I'm telling you this because if you like your bread really thick-do it this way, and if you like thinner bread and heavy on the tomatoes-slice a bunch of thin slices. (If you are confused I have a pic at the end to show the difference). Also only make as much as you will eat because the bread will go soggy. So make what you want and then put the rest of the tomato mixture in the fridge and when you want more, pull it out and slice up more bread. The drizzle is quite rich so use it sparingly (but it is amazing!), and next time I'm going to half the below recipe because I had way too much, and even though it says to drizzle before you toast, next time I will drizzle after so that it looks fancy on the serving platter. :)

Bruschetta with Balsamic Drizzle:
Recipe from Neighbor Julia

Bruschetta:
6 roma tomatoes- chopped (firmer tomatoes are better for this recipe)
1/3 cup chopped fresh basil
2 cloves fresh garlic (use the real thing! minced)
1/4 cup shredded parmesan cheese
2 T. Balsamic Vinegar
1 T olive oil
salt and pepper (to taste)
1 long skinny baguette sliced thinly (I used chibata, but sour dough or any would work)

Mix all ingredients (except for bread) in a medium sized bowl. Allow to chill in fridge for at least 2 hours for best flavor. (I like to make mine a day ahead if I have time). When ready to serve slice bread and toast bread slightly in oven. Top each piece of toast with bruschetta, drizzle recipe below, and toast again. 

Balsamic Drizzle:
1/2 cup firmly packed brown sugar
1/2 cup balsamic vinegar
1 T. corn starch

Stir all ingredients together in a small saucepan. Boil until slightly thickened (add extra corn starch if needed). Let cool 5 min. or until thickened to consistency you would like (don't let it get too thick). Drizzle over bruschetta and toast. Enjoy!

Hopefully you can tell the difference between the slices- the first is for a thinner, more traditional bruschetta

 This one is for a thicker bread- slicing the baguette lengthwise and opening it up

10 Minute Breadsticks

My neighbor gave me this recipe a while back, and I just love how they take just a few minutes to throw together. I have a lot of bread stick recipes around that are really yummy, but 10 minutes, really? I can get these finished at the same time as my pasta cooks...pretty awesome! Because who has time to wait for things to rise when there are hungry children involved right?

Ten Minute Breadsticks
from my neighbor Tonya's sister Nicki :)

In a mixing bowl or your standup mixer:
2 cups warm water
2 Tbsp yeast
2 Tbsp sugar
Stir together and let sit for a few minutes

Add:
2 tsp salt
4-5 cups flour (white or wheat)

Just mix it until it forms a nice dough and then roll it out right onto a greased cookie sheet. Add butter and garlic salt and anything you want. I always add rosemary to mine. Then take your pizza cutter and cut them before popping them into the oven. No rise time or anything, they will come up in the oven. Bake at 400 for 8-10 minutes.
(This picture shows how I cut mine after I roll it onto the cookie sheet)

Black Bean Salsa "Summer Salsa"

I love this salsa! Sometimes I eat it with a spoon. I smiled with joy when I had 2 leftover corn on the cobs last night from dinner. Need I say more?

Black Bean Salsa

Recipe from my friend Lyndsie

Yields about 5 cups

5 roma tomatoes, chopped

1 can black beans, rinsed and drained

2 ears of corn, cooked and cut off the cob

4 green onions

1 bunch of cilantro, chopped 

Dressing:

1 package "Good Seasons" Italian Dressing

1/4 cup olive oil

1/4 cup red wine vinegar

Mix everything together in a big bowl and then pour the dressing over the top. Stir well so that the dressing doesn't settle at the bottom. Store in the refrigerator covered. Serve with some chips, cheese quesadillas, fajitas, or anything else you like!

Tuesday Tip: How to cut/prepare chicken wings

Chicken wings are super easy to prepare and really quick cooking, so get over your intimidation of them if you have one. 

 All you have to do is take your chicken shears and clip the end tips off of each wing. After that you want to take the wing and see that there will be two pieces to each wing now. Think of your arm with the elbow in the middle. Take the scissors and snip the piece of fat there in the middle, then you want to break/snap that bone and then use your kitchen scissors again to cut through all the way to make two pieces. Now you can trim off some of that excess fat if you want to as well.

Cook however you want! One easy way that I did it last week: lay them all on a plate, brush the tops with any barbecue sauce you like, then lay them barbecue side down on a hot grill. Then baste the tops with more barbecue sauce and grill for 5 minutes. Flip and baste the other side one more time and grill another 5 min. or so. Easy Peesy! (as my kids say)

Kale Chips

I have been bugging everyone about some healthy snacks for Marlee because I have just been running out of ideas. Well I bought some Kale to throw in our smoothies and I thought why not make some kale chips!!! So I texted my friend Aubrey and tada. These were soooo easy to make and they are pretty fantastic!!!! Marlee loved them. 

Kale Chips:

by: Aubrey Vick

Some Kale (either comes in a bag or just in bunches like normal lettuce)

Olive Oil

Sea Salt (I use Real salt) 

Rip off the kale, or cut it, wash it and throw it in a large bowl. Drizzle some olive oil over it and sprinkle salt over it and toss... Sorry to be so vague, but it really just depends on how much olive oil you want and salt you want. Chris said I put TOO much salt (who could have too much salt right? lol) So maybe be a little cautious of that. Cook at 400 for 10-15 minutes watch carefully you just want them to be a little brown so they're crunchy. and enjoy!!! 

Almond Butter

Our health nut sister Bre got me hooked on almond butter a few years ago and she was telling me how easy it was to make and BAM I made some. SOOOO delicious!!! You can eat this on crackers, toast, Marlee even loves an almond butter and jam sandwich! Yum. Plus it takes two ingredients and is healthy.

Almond Butter:

recipe by: Bre Hamideh

Coconut Oil (about a cup)

Almonds

-You melt about a cup of coconut oil on the stove. You don't want to do it TOO hot, you don't want it to boil or anything, you just want to cook it on low until it's melted. In your blender (we both have Vitamix blenders which are bomb) put in the raw almonds- you want to fill it a little under halfway. And pour in the coconut oil while you're mixing a little at a time. Keep doing this until you get the consistency you want. It usually makes about 2 pint fulls. Delish! Thanks Bre :) 

Cinnamon Roasted Almonds

These are sooooo yummy! Put them on mom's berry salad and you've got yourself a "nuts about berries" salad from Zupas! Heaven! Or just eat em! My kids can't stay out of them and my favorite part- no oils (just sugar lol)

Cinnamon Roasted Almonds

Recipe from sister's cafe

1 cup white sugar

1/2 tsp salt

2 tsp cinnamon

1 egg white

1 tsp vanilla

4 cups almonds

Preheat oven to 250 degrees. Cover a big baking sheet (with edges) with parchment paper or grease it really really well. In a small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.



Dried Fruit and Nut Bites

This a great snack in between meals, or even on the go! I am trying to get back into shape after 2nd baby, so I needed some good, healthy snacks! My 2 yr old loves them too, and he loved helping me make these!

-Recipe from Wholeliving.com

Ingrediants

*2 cups mixed dried fruit

*2 cups raw mixed nuts and seeds

*Coarse salt

*Dash of Cinnamon

*1/3 cup raw sesame seeds





1. In a food processor, pulse dried fruit; transfer to a bowl.
2. Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
3. Knead together and form 1-inch balls; roll each ball in sesame seeds. Makes 20.

                                       

No-Bake Energy Bites

I found this little scrumptous recipe on Pinterest.com (my new favorite addiction) and I couldn't believe how good these "energy bites" or as I have been calling them "energy balls" really are. They are a great healthy snack to make at the beginning of the week and snack on all week long. Yum!:)

No-Bake Energy Bites
Recipe by Some Girl on Pinterest (if this is yours sorry;) )

1 cup Oatmeal
1/2 cup Peanut Butter
1/3 cup Honey
1 cup Coconut Flakes
1/2 cup Ground Flaxseed
1/2 cup Mini Chocolate Chips (I used the regular size chips.
For a healthier substitution you can use dark chocolate chips)
1-2 tsp of Vanilla

Mix everything together really well. Let chill for about 30
minutes in the fridge. Roll into balls and enjoy! Store them in an airtight
container in the refrigerator and they kept for about a week.

Seven Layer Dip

I think everybody has a family 7 layer dip out there....I hate to brag but this one is the best- my mom's of course :)

When I make it for my kids I leave out the chilies and use green onions just so it's a bit more mild.

Oh how I LOVE this dip!

7 Layer Dip

Recipe by Melody aka Mom

2 cans frito bean spread

3-4 medium ripe avacados, mashed up smooth

16 ounces sour cream

1 packet taco seasoning

1 can (small) green chilies, drained well

1/2 to 1 cup chopped onions

5-6 ripe tomatoes, chopped

2 small cans diced olives, drained well

2 cups cheddar cheese, finely shredded is best

Layer in the above order in a 9 X 13 pan and chill for at least an hour. Serve with tortilla chips or fritos

Traditional Hummus

Having an Arab Husband, I had to learn a few things to keep him happy!!

*2 garlic cloves, mashed and then minced

*1 15-oz can of garbanzo beans (chickpeas), drained and rinsed                     

*2 Tbls of Tahini (sesame seed puree)

*1 squeezed lemon

*1/4 can water

*1/2 teaspoon of salt, pinch of pepper

*Pine nuts (toasted) and parsley (chopped) for garnish, or Paprika

1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/4 can water. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish and sprinkle with toasted pine nuts, olive oil, and paprika.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.