A delicious salad for dinner...or lunch!

So, I thought this would be a GREAT dinner... 

It was REALLY yummy but, unfortunately it didn't go over well with the family (men!).  They say they want a HOT meal for dinner.  They really liked it but...not for dinner.  I thought it was perfect for dinner--I LOVED IT!  

But, I guess I'll serve it at lunch time from now on!  

The dressing on this salad is REALLY GOOD!  Add whatever veggies your family likes!  Just thinking...baby corn would be great in this!!!  








Spinach Salad with Chicken & Asian Dressing
(4 servings)

INGREDIENTS:

salad:
1 rotisserie chicken, meat removed and diced
1 container baby spinach
8 oz. pasta of choice, cooked and cooled (I wish I would have used rice noodles!)
1 can sliced water chestnuts
1 large carrot (I used my peeler to cut it into fine strips)
1 large green pepper, cut into strips
3-4 green onions, chopped (white & lots of green!!)
1 cup snow peas or snap peas (Sadly, I forgot to add the snap peas I bought.)
1 cup Bean sprouts (we don't like them, so I leave them out.)
toasted sesame seeds

dressing:
1/2 cup extra virgin olive oil (a light one!)
4 tbsp. cane sugar
1 tsp. salt
1 tsp. sesame oil
3 tbsp. soy sauce (I use low sodium--if you use regular, add the salt last and only if needed!) 
2 tbsp. rice vinegar
1/4 tsp. garlic powder

Combine all dressing ingredients.  (I like to use a jar with a lid so I can shake it to blend the ingredients.)

Put all salad ingredients (except sesame seeds) into a large bowl and toss with a small amount of dressing to coat lightly.  

Sprinkle toasted sesame seeds over the top.  

Serve with extra dressing on the side.

Enjoy!!  

Chocolate & Peanut Butter make a Delicious Mexican Mole Sauce!

We LOVE this version of Mole Sauce (there are many!!).  I make mine pretty spicy but, you can change it up to fit your taste!  Sometimes I add more cinnamon.  Sometimes I add more sugar to make it a little sweet.  If you start with a good base, you can't mess this sauce up!

The last time I ate at a Mexican restaurant the food was SO horrible, I wished I would have just cooked my own Mexican meal at home!!

I sure wasn't disappointed when I ate these!!  YUMMMMM!



Chicken Enchiladas with Mole Sauce
(This recipe makes 1 batch of Enchiladas (4 servings) and 2 batches of sauce--read below.) 

INGREDIENTS:

SAUCE:
8 cups Chicken Stock
6 tbsp. olive oil
2 cups chopped onion
6 tbsp. chopped garlic
1 can chopped green chilies
6 tbsp. peanut butter
4 ounces good DARK chocolate, rough chopped
2 whole cloves
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground cinnamon
8 tbsp. chili powder
6 tbsp. all purpose flour
2 tsp. salt
6 tsp. sugar
1/4 tsp. tabasco sauce (or eliminate to have mildly spice sauce)

The list of ingredients above is doubled.  It makes 2 batches of sauce.  I make one batch of enchiladas and put the other 1/2 of the sauce in the freezer and use it later.  When you take this much time to make a sauce, you might as well make enough for two meals!  

(I left the ingredients so they are easy to 1/2 if you want to only make one batch.)

ENCHILADAS:  (4 servings)
8 corn tortillas
1 rotisserie chicken, meat removed and shredded
2 cups of your favorite Mexican Cheese or Monterrey Jack, shredded

INSTRUCTIONS:

MAKE THE SAUCE:
Heat the olive oil in a large pan over medium-low heat.

Add the onion, garlic, oregano, cumin, cinnamon and clove.

Cover and cook until onion is very tender, about 10 minutes.

Stir in the chili powder and flour--stir constantly cooking for 1 minute.

Slowly whisk in the chicken stock, and tabasco (if using).  Stir in green chilies.

Increase heat to medium-high and boil constantly until sauce is reduced--35-40 minutes.  Stir occasionally.

Remove from heat.

Stir in sugar, salt, peanut butter, and chocolate.

Use immersion blender (or blend in blender in small batches) until completely smooth.

Check spices --add more cinnamon, sugar, salt, or tabasco to taste.

Divide sauce in 1/2.  Store half.

MAKE THE ENCHILADAS:
Pre-heat oven to 375 degrees.

Lightly coat the bottom of a baking pan with non-stick spray.

Put the shredded chicken in a large bowl.

Stir in just enough sauce to wet the chicken.

Add a handful of shredded cheese.  Stir in.

Fill each tortilla shell with chicken mixture and place seam side down in prepared baking pan.

Cover enchiladas with remaining sauce (if sauce has become really thick, add a bit more stock or water to thin.) and sprinkle with remaining cheese.

Bake until sauce is bubbly and cheese is melted.

Enjoy!

I love to serve this with a big batch of freshly made guacamole and corn chips!

still buying pasta sauce in a jar? Why?

I recently had a very simple tomato sauce at a really nice Chicago restaurant--I was amazed at how good it was and, I HAD to try to copy it!!!  This is it!  Nothing fancy but, SOOO good!!!  

Jarred sauces don't even compare to this easy homemade sauce!  It's FRESH, HEALTHY, DELICIOUS and has NO PRESERVATIVES!!!  

Since the ingredients are already roasted, there's no need to simmer this sauce all day long.  It's delicious, flavorful, and ready to use right after you blend and season it. 

ROASTED TOMATO BASIL PASTA SAUCE

INGREDIENTS:

20 Roma tomatoes, washed and halved 
1 large sweet onion, chopped into large pieces
3-4 cloves of garlic, peeled
salt & freshly ground pepper
sugar
Olive Oil
2 tbsp. Dried Basil  (or Finely Chopped Fresh Basil) 

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Put tomatoes, onion and garlic on a baking sheet, drizzle olive oil over all and toss to coat.

Turn the tomatoes cut side up.

Sprinkle everything with salt & pepper.

Very lightly sprinkle only the tomatoes with sugar.

Roast approximately 35-40 minutes or until lightly browned.

Put everything (including any remaining olive oil) from the baking sheet into a deep sauce pot and use immersion blender to combine. (Or put everything into your blender.)  Blend briefly for a chunky sauce or longer for a smooth sauce.

Sprinkle basil into sauce, and adjust the salt & pepper.  (Salt really brings out the flavor of this sauce--not sure if you've used enough salt?  Take a spoonful of sauce out of the pot--salt it, does it taste better??  That's a simple way to help you determine if the entire pot has been seasoned enough.  Same with pepper!)

If using dried basil, let the sauce sit for a few minutes to allow the basil to soften.

Use this sauce in your favorite Italian recipe, or simply spoon over pasta!   

Enjoy!!! 

Cranberry Sauce for your Holiday Turkey!

                                                                     everything "p"

Homemade Cranberry Sauce is SIMPLE to make, and tastes SO good!  

There are Cranberry Sauce recipes that have many ingredients and multiple steps but, this one is as easy as "opening up a can"!

So, skip the can and make it FRESH!  




HOMEMADE CRANBERRY SAUCE (foodnetwork.com)

INGREDIENTS:
12 oz. bag fresh cranberries
1 cup sugar
1 strip zest from and Orange or Lemon (I used Lemon)
2 tbsp. water or juice  (I juiced a few cuties!)
salt & pepper (yes, pepper!!) to taste

INSTRUCTIONS:
Empty bag of cranberries into a saucepan.  (If you like whole berries in your sauce, remove about 1/2 a cup of berries to add back at the end.)

Add sugar, zest and liquid to the pan and cook over low heat until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, then reduce the heat to low and stir in the reserved berries and cook only for a few minutes.

Add salt and pepper.  Taste and then add additional sugar, if necessary (I added an additional tbsp.)

Cool to room temperature.  Serve.  

Store in refrigerator.

Enjoy!!

Homemade Salad Dressings!

Instead of throwing bottles of preservative filled salad dressings into your shopping cart, try making some HOMEMADE SALAD DRESSINGS instead!  

Here are a few that I have tried! 

Greek Vinaigrette:

2 cloves garlic, finely minced

1 1/4 tsp. dried oregano

1/2 tsp dijon mustard

1/4 cup red wine vinegar

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 cup olive oil

Italian Salad Dressing:

3/4 cup vegetable oil

1/4 cup apple cider vinegar

1 1/2 tsp. freshly grated parmesan cheese

1/4 tsp. freshly ground black pepper

1 tsp. salt

1 tsp. garlic, very finely minced

2 tsp. sugar

Ranch Salad Dressing:

1 cup mayonnaise
1/2 cup sour cream 

1/2 teaspoon dried chives 

1/2 teaspoon dried parsley 

1/2 teaspoon dried dill weed 

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/8 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

combine all ingredients at least 30 minutes before of serving.  After 30 minutes, check seasonings and adjust if necessary.  If needed, add a small amount of water to thin.

a little taste of home...

I have been making this Spinach Pie for 25 years!  It reminds me of the Spinach Pie that they serve in Detroit's Greek Town (LOVE IT)!  It's flaky and cheesy, and well--IT IS PERFECTLY DELICIOUS!!  I always serve it with a BIG bowl of Greek Salad!!  

The next time you're looking for something to make for dinner--this is it!!  Even people who say they don't like Spinach tell me that they LOVE this Spinach Pie!!  

My Greek Town (DETROIT!!) Spinach Pie & Greek Salad 

INGREDIENTS:
2 boxes frozen chopped spinach
1 1/2 sticks salted butter
1 bunch (about 6) green onions, chopped--including most of the green
1 medium sweet onion, chopped
3 large eggs
1 1/2 cups half & half
1 1/2 lbs. feta cheese, crumbled 
2 tsp dried dill weed
1 tsp freshly ground black pepper
1 tsp dried parsley
1 tsp dried sage
1 roll filo dough (1/2 a box), thawed and at room temperature

cheese cloth--it's the EASIEST way to remove the liquid from the spinach!!

INSTRUCTIONS:

Pre-heat oven to 325 degrees.

Cook spinach according to the package then pour into a colander lined with cheese cloth--let cool.  When it is cool enough to handle, twist up the cloth and squeeze the spinach until you get out as much of the liquid as you can.  (it should be VERY dry!)  

Put 1/2 stick butter in a medium size saute pan with all of the onions, cook over medium-low heat until the sweet onion is soft and clear (don’t brown them!)  Move them (with the butter!) to a plate to cool for a few minutes.

In a large bowl, beat the eggs with the half & half and then add feta, dill, pepper, parsley, sage, spinach and (cooled) onions.  Set aside.

Melt a full stick of butter in the microwave.

Using a pastry brush, butter the bottom and sides of a 9 x 13” baking pan.

  

Open the filo dough.  Working quickly, lay 1 sheet in pan, brush with melted butter and continue buttering and layering the sheets until half of the roll is used.

Pour spinach mixture over the bottom layers and spread it evenly over the filo dough.

Continue with filo on top of the spinach mixture, buttering each sheet one at a time and using up the remainder of the dough.

Tuck any extra dough into the sides of the pan.

With a sharp knife cut slits in top dough to release steam.

Bake on middle oven rack for 60-70 minutes until top is flaky and golden brown.

Try really hard to let it cool for a few minutes before serving!!!  (GO MAKE THE SALAD!)  

As good as this is hot out of the oven...let me tell you, a chunk straight from the fridge the next day--YUMMMMM!

To store:  cool completely and store covered in the refrigerator.  For long term storage, put serving size pieces into freezer bags (remove all of the air!) and freeze.

GREEK SALAD

INGREDIENTS:

3 roma tomatoes, cut into bite size pieces
1 large cucumber, cut into bite size pieces
Red Onion, sliced very thin (to taste)
crumbled feta cheese (to taste)
pickled beets (to taste)  rinse them, or your whole salad will be RED!
Peperoncini salad peppers (to taste)
Greek Olives (to taste)

Greek Vinaigrette:
2 cloves garlic, minced
1 1/4 tsp. dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

INSTRUCTIONS:
Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.  While whisking, slowly add the olive oil.

Put tomatoes, cucumber and red onion into a large salad bowl.  Pour vinaigrette over the top and toss.  Add feta, beets, peppers and olives (to taste) on top.  Serve!

ENJOY!!!

GARLIC LOVERS, this is for you!

Roasted Garlic is VERY popular at my house!  I love to use it in my recipes-- meatballs, tomato sauce, pesto, hummus, etc.  And, I ALWAYS make extra to spread on bread (or sometimes we just pop out the cloves and eat them!  Don't knock it until you try it!).  

Garlic loses it's pungent raw taste and turns buttery when it's roasted.  Be careful though, you'll still get garlic breath!!  

Roasted Garlic

INGREDIENTS:

6 (or more!) heads of garlic (you can refrigerate any extra!! so make A LOT!)

olive oil

salt

freshly ground black pepper

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Remove some of the skin on the garlic--leave enough to hold the garlic together.

Cut off the top (not the brown stem part) of each head of garlic. 

Put each individual garlic head on top of a piece of foil.

Drizzle generously with olive oil.

Salt and pepper each garlic head.

Twist up the foil on top.

Put all of your foil wrapped garlic heads on a baking sheet.

Bake about 45 min to an hour.

(garlic will be browned and VERY, VERY SOFT when it's done)

The cloves will pop out of the top when you gently squeeze the bottom of each head.

Put any unused roasted garlic into a plastic bag and store in the refrigerator.

impress your dinner guests with this!!

This pesto is perfect on pasta, over homemade ravioli, or just spread on a piece of crusty bread!!  

If you love pesto, you MUST try this recipe!    

This past summer I searched for a REALLY good pesto recipe that included all of the fresh herbs from my garden--basil, italian parsley and mint.  I found it!  

This is the BEST pesto I have ever tasted!!  

Thank you, Food Network & Giada De Laurentiis, 

this will always be my "go to" pesto recipe!

Basil, Italian Parsley & Mint Pesto

INGREDIENTS:
1 cup packed fresh basil leaves
1/2 cup packed fresh Italian parsley leaves
1/2 cup packed fresh mint leaves
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts, toasted
1 tbsp. anchovy paste
1/4 tsp. freshly ground black pepper
1 clove garlic
1/2 cup extra-virgin olive oil

INSTRUCTIONS:
In a food processor (I use my blender), combine the basil, parsley, mint, parmesan cheese, pine nuts, anchovy paste, pepper and garlic. 

Pulse until chunky.

With the machine running, gradually add the olive oil until the pesto is smooth.

Enjoy!!

stop eating preservatives!

READ THE LABELS!!!  cake mix, pudding mix, seasoning packets, salad dressings, store bought bread & rolls, canned soups, ready made meals--all contain LOTS of preservatives!  Why put chemicals into your body if you don't have to?!!  It's pretty simple to make all of these things from scratch!  

The next time you're at the grocery store--skip the processed foods, put ONLY real food into your cart!!  

Let's start with Mexican night...those little seasoning packets you dump into your meat when making fajitas or tacos...they contain lots of preservatives!! (don't believe me? read the label on that picture!!)  

Make the seasoning mix from scratch!  It only takes a few minutes, and tastes SO much better!!  

here are the recipes I use--

fajita seasoning

1 tbsp cornstarch

2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp white sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp ground cumin

taco seasoning

1 tbsp. chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp salt

1 tsp black pepper

Mix all of the spices together.  (of course, not ALL of them!  one group or the other!)

Add the spice mixture to your (browned) fajita or taco meat with about 1/3 cup of water. (seems dry, add a bit more water!)

Let the meat cook with the spices for a few minutes and serve!!  (That was simple, right?!!)

Read the labels on your tortillas & taco shells--look for all natural and preservative free!! 

OH!  and, buy a block of cheese and take 2 minutes to grate it yourself!  (preservatives are added to bags of shredded cheese to keep it from sticking together!)

Skip the EASY way, make food the HEALTHY way--your body (and your family!) will thank you!