Harvest Salad with Pomegranate Vinaigrette

Happy Day After Thanksgiving!  Happy Black Friday!  Happy Shopping!  Happy Day Off! 

Whatever this wonderful, lovely day is to you - may it be happy!  Hopefully, you are still high off of all the delicious Thanksgiving food you gobbled up yesterday! 

We truly had a feast fit for a Thanksgiving King - my family agreed that I topped myself out.  Aaaahhhh . . . words and feelings I love to hear from my kids and hubs.  I tried a new salad this year - and it was loved by all. 

I wanted to share it with you because not only is it perfect for the holidays, but it's really a great salad at any time during the fall and winter months.  It was DELISH!!!  There were a few ingredients that she listed as "Lunds and Byerly's" - I didn't use them except for the Island Breeze Seasoning.

Harvest Salad with Pomegranate Vinaigrette
Original recipe by Sue Erickson, Byerly's

4 T pomegranate juice
2 T sherry wine vinegar
1 T Lunds & Byerly's Maple Syrup
1 tsp. Lunds and Byerly's Island Breeze Seasoning
1 tsp. fresh lemon juice
1/2 tsp. Dijon Mustard
1/4 tsp. kosher salt
1/8 tsp. pepper
6 T grapeseed or canola oil
2 HoneyCrisp or Braeburn apples, cored, diced
2 - 5oz. packages mixed spring greens
1 C shaved aged Gouda cheese
1/2 C thinly sliced shallots
1 C roasted, salted pepitas
1 C pomegranate seeds

In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper.  Slowly whisk in oil.

Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat.  Allow to sit for 30 minutes.

Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.

Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad.  Garnish with cheese, shallots, pepitas and pomegranate seeds.  Drizzle remaining vinaigrette over each salad.

To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.

I could have eaten this all day!  Well, I suppose I could have eaten turkey, dressing, sweet potatoes, apple pie all day too - but you get the picture!

Please click here for a printable version of this recipe - Kitchen Groovy

Also - I'd like to thank Pip & Ebby for passing an award on to me - I am super honored!  This dynamic duo also live in the same area as myself, so it's always fun for me to know that I'm blogging "next" to them! 

But, be sure to check them out (click here to get to their website)- they have amazing recipes and I have tried a number of their recipes and have absolutely loved them!  Thanks Pip!  Thanks Ebby!  xoxo

Enjoy and live with gusto!

French Potato Salad

I mentioned in my last recipe posting of Cold Cucumber Buttermilk Soup that I had taken a cooking class that offered an amazing menu.  This is another side dish from that class.  Now, I really don't care for potato salad, but I realized that I personally don't care for mayo based potato salads.  Actually, not a big fan of any salad that is mayo based.  I think I have been exposed to too many of them growing up - I'm from the midwest, and it's a staple around here, but it's something I just couldn't get behind. 

So, when I tried this French Potato Salad, my tastebuds danced!!  It is very good - I highly recommend you try it.  If you like the traditional potato salad, give this one a try too - it's a bit different, but well worth it!

French Potato Salad
original recipe by Lori Valenziano

2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces
6 T white wine vinegar
1 shallot, minced
3 T fresh chives, minced
1 T of any or all of the following herbs:
           - tarragon, mint, dill, thyme, parsley
2 T capers, drained
1 T whole grain mustard (I used 2 T to cut back on the vinegar taste)
6 T extra virgin olive oil
Salt and freshly ground pepper

1. Place the potatoes in a large pot of cold, salted water.  Bring to a boil.  Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes.  Drain.
2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard.  Add the olive oil in a slow, steady stream, whisking constantly.  Taste and adjust with salt and pepper.
3. While the potatoes are still warm, toss with the vinaigrette to combine.  Serve at room temperature.

We ate this with Flank Steak Sandwiches - my family swarmed on this meal so fast, I didn't have a chance to take a picture!  Thank God I was able to at least snap this for you!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Cold Cucumber Buttermilk Soup

A little over a month ago, I took a cooking class entitled "Summer Picnic with Lucia's" which was taught by local restaurant Lucia's head chef.  It was me a two dear friends, and we had a blast!  The menu was amazing, and the atmosphere even better. 

I made their Cold Cucumber Buttermilk Soup yesterday, and it was just as I remembered it that night.  It has just the right amount of tang, is crisp and fresh - and perfect for any hot, summer day!

Now, I just have to share it with you - since I can't really have you in my kitchen :-)  I cut the recipe in half since I basically made it just for myself!  My family is not really into the idea of "chilled" soups, so I have to slowly introduce the idea to them . . . mwuah haha!  They will be loving cold soups before they know what hit them!

Cold Cucumber Buttermilk Soup
Original Recipe by Lori Valenziano
Serves 8

2 lbs. cucumbers
Kosher Salt
1/4 bunch Italian Parsley
2 cloves garlic
1/4 C olive oil
2 C plain yogurt
1 C half and half
3 C buttermilk
White pepper, to taste
8 sprigs of mint (optional garnish)

1. Peel, seed and coarsely chop the cucumbers.  Sprinkle with salt, place in a strainer and drain for 1 hour.  Pat dry and set aside.
2. Pick parsley leaves and chop.  Crush garlic cloves with 1 tsp. of salt (or use a microplane). 
3. Place garlic in a large glass bowl, beat in olive oil.  Stir in the yogurt, half and half and buttermilk.  Mix well.
4. Add the cucumbers and chopped parsley.  Puree (I used an immersion blender).  Taste for seasoning; adjust with salt and white pepper.  Chill well before serving - a few hours.  Garnish with mint.

This was my lunch today.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Parmesan Crisps

A very dear friend of mine, whom I've known for most of my life recently had a baby - I was so honored to host a baby shower for her and her sweet, precious baby boy!  Not only did I get to hold him and hug him, but it also gave me a chance to cook and bake for a group of gals.  Woot woot! 

Here is what was on the menu -
Parmesan Crisps
Tomato and Goat Cheese Tarts - recipe to come later!
Fruit, Meat and Cheese
Cupcakes

Today, here is the recipe for Parmesan Crisps.  It's a ONE ingredient recipe!  It was so elegant and light - perfect for an afternoon baby shower.  It pairs very nicely with sparkling wine, sparkling water and strawberries!

Parmesan Crisps

Ingredients
- 4 oz. Parmesan Reggiano Cheese

Heat oven to 350 degrees.

Finely grate 2 oz. cheese, set in a bowl.  Finely shred another 2 oz. cheese and mix together with grated cheese.

On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper.  I usually did 12 on a baking sheet.  place in oven and bake for 6 minutes.  Repeat until all cheese is used. 

Serve (can be made a couple of hours ahead of time). 

They were light, crisp, salty and very delicious!

And - here's a little peek of the cupcakes I made - those were also y.u.m.m.y.!!!

 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Vegetable and Feta Orzo Pasta Salad

A dear friend of mine asked me to provide dinner to a leadership meeting she is hosting at the end of the month - woop woop!  I'm honored and excited to do this for her.  She came over yesterday to help me prepare for a baby shower, and of course, I had to start testing recipes.  I made this yesterday for lunch and we LOVED IT!  We decided that for the meeting, we would add black olives - but it sure was great as is :-)

Actually, a few weeks ago, I was at a cooking class and we made something similar but I adjusted the recipe according to my friend's specifications.  At some point later, I'd love to post the original recipe as that was delicious, too!

Vegetable and Feta Orzo Pasta Salad
Original Recipe by Lucia
Adapted recipe by Kitchen Groovy

Kosher Salt

1 lb. orzo

½ C freshly squeezed lemon juice (about 3 lemons)

Extra virgin olive oil

Freshly ground black pepper

1 lb. asparagus

1 pkg. grape tomatoes

1 cucumber, seeded and medium diced

¾ lb. feta cheese, crumbled

Parsley, or any other favorite fresh herb!

1.       Preheat oven to 400 degrees. 

2.       Place asparagus on baking sheet, drizzle with olive oil and kosher salt – roast for 10 minutes.

3.       Fill large pot with water, add 1 T salt and bring water to boil. 

4.       Add the orzo, stirring occasionally to avoid sticking.  Simmer for 9-11 minutes.  Cook until it’s al dente. 

5.       Drain and pour into a large bowl.  Whisk together the lemon juice, ½ C olive oil, 2 tsp. salt and 1 tsp. pepper.  Pour over the hot pasta and stir well.

6.       Add asparagus to the pasta, toss in the remaining ingredients, adding the feta last.  Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight.  If refrigerated, taste again for seasoning and bring back to room temp before serving.

 Note: more salt is needed when serving dishes cold.



Doesn't it look absolutely refreshing??

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Quick Apple Sausage Quesadillas

Happy post 4th of July!  I hope you have all had a wonderful holiday enjoying our independance ;-)

A very good friend of mine, Liz, sent me this cookbook quite some time ago and I've been meaning to post a great recipe I found from it.  Liz: so sorry it took me so long to brag about this awesome cookbook!  Everyone else: it's called "No Whine with Dinner" and I LOVE, LOVE, LOVE it!  It's written by 2 dieticians, who are also moms, who also have a hard time finding healthy options for their kids to eat.  This cookbook is the answer if you have kids who are hard to feed.

This is one of our favorites from this cookbook so far:

Quick Apple Sausage Quesadillas
Original recipe by "No Whine with Dinner" cookbook, pg. 81

2 T canola oil, divided
1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)
2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
1 C reduced fat shredded cheddar cheese
1/2 C frozen corn, thawed
2 T BBQ sauce
5 8" flour tortillas, preferably whole wheat

1. Heat 1 T of the oil in a large nonstick skillet of medium-high heat.  Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes.  Stir in the sausage, reduce the heat to medium, and cook until heated through, 2-3 minutes.
2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce.  Spread the mixture evenly over half of each tortilla.  Fold over, press down gently, and set aside.
3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first).  Add 2 of the prepared quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes.  Flip them and cook until the other sids are golden, about 2 minutes.
4. Repeat with the remaining oil and quesadillas.  Cut into halves or quarters and serve.

We wrapped these up and took them to a softball game.  They travelled nicely and were delicious!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Italian Tortellini Pasta Salad

Good Monday morning to all!  This is our first "official" day of summer vacation - and we welcome it with open arms!  Of course, we started off our morning bright and early with swimming lessons for Miss Sunshine!!

I found this recipe from an awesome food blog - and once I saw it, I knew I HAD to try it.  I didn't make it exactly the way Pip made it, but it sure inspired me to make something similar.  You should really check out this blog, Pip and Ebby - I have found so many great recipes from this dynamic duo.  Click here for their original recipe - I highly recommend you try it!!

I made a few adjustments, based on my own families likes and dislikes.  I LOVE LOVE LOVE finding recipes that give me inspiration to make something for my own family that they will love.  And sure enough - this is the best recipe I'm posting so far as part of my "Picnic at the Park" series!!  Here is my attempt at something similar  :-)

Italian Tortellini Pasta Salad
Original Recipe by Pip and Ebby
Adapted Recipe by Kitchen Groovy

20 oz. package of cheese tortellini
8 oz. summer sausage, cubed
8 oz. colby jack cheese, cubed
1 zucchini, quartered
1 red bell pepper, diced
3 stalks celery, sliced
1 C shredded carrots
1/2 bottle of Zesty Italian Dressing

Cook tortellini according to package directions.  Run under cool water to cool pasta.  Transfer to large bowl and add remaining ingredients.  Toss with italian dressing.  Chill in refrigerator, then serve.

I didn't have any on hand, but I thought brocolli would be a great addition, too.  I love it that it is packed full of veggies and protein :-)  It was PERFECT for a nice summer picnic!  Thank you Pip and Ebby for giving me inspiration to feed the family!!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Grilled Italian Sandwich

In my quest to find recipes that are suitable for my "Picnic and the Park" series, I realized that everything I make isn't going to make the cut.  I have made a few things that my kids have actually gagged on.  Go figure!  I made a healthy wrap - seems safe enough, right?  But for some reason, it tasted horrible!  We  couldn't figure out why it would taste so bad.  It just had meat, lettuce, red peppers - nothing fancy.  Bad, bad, bad.  It made me realize that my pursuit for easy recipes wasn't going to be as easy as I originally thought.  Hmmm . . .

I did come up with this one, and it passed with flying colors.  Now remember - the recipes that become a part of this series are not original by any stretch of the imagination.  Just simple :-)  It will take a bit of time to prep ahead of time, but well worth the $50 we will avoid spending if we eat out.  And yes, $50 for my family is what we would spend.  Thus, my strong desire to bring dinner each night!

Again, the goal is to give you ideas on what to bring to the park.  You can stick with the recipe, or switch out any ingredients to your liking!

Grilled Italian Sandwich
Original Recipe by Kitchen Groovy

1 loaf of your favorite artisan bread
Marinara Sauce
Provolone Cheese, sliced
Salami
Ham
Olive Oil

Take 2 slices of bread, spread marinara sauce on both slices.  On one slice, layer cheese, meat, then more cheese.  Top with second slice of bread.  Brush with olive oil.

Grill on a pan or in a panini press until cheese is melted or sandwich is heated through. 

Wrap in aluminum foil until you are ready to eat.  Serve with your favorite pasta salad, green salad or raw veggies.

Okay, at this point in the game, I know they don't look "picture perfect", but we're going for convenience and easy :-) 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Apple Craisin Chicken Pasta Salad

Welcome to my very first recipe series!  Picnic at the Park!  I am very excited to bring this to you and I hope that you will find inspiration here, or at least a couple of recipes that you and your family enjoy.

Picnic at the Park recipes have THREE requirements.   They must be 1) easy to make 2) easy to travel and 3) easy to eat (especially by my youngest).  Typically, during the months of May, June and July - our family spends alot of time on a baseball field or softball field.  This past weekend, we spent twelve hours in the hot sun cheering on our softball team of 16 year old girls.  And yes, they came in first place - woot woot!  Dinners become challenging when we are living on a field somewhere - and I refuse to eat out unless absolutely necessary.  It will bankrupt us, as we just don't budget to feed a family of 5 every single night at fast food restaurants.  With these three requirements for dinner, I hope you will enjoy them.  I will warn you - they will be simple and nothing fancy.  Well, are any of my recipes fancy??!!  I think not ;-)


I am kicking off this series with one of my favorite salads.  Could the name be any longer??  Honestly, I just didn't know what else to call it so this is about as creative as I get!  I first tried this pasta salad at a leadership meeting for the mom's group I once belonged to a couple of years ago - and I have been making it ever since.  It's light, delicious and perfect for summer. 

I also made brats with peppers.  In total, this meal took roughly 30 minutes to make.  I started at 3:00 by making the salad, then made the brats at 4:45 and wrapped them in foil.  Miss Sunshine had a plain hot dog :-) 

Apple Craisin Chicken Pasta Salad
original recipe source: unknown

1 box favorite pasta (I let my kids pick out fun shaped pasta)
1 bottle Poppy Seed Salad Dressing
2 green apples, cored - diced (leave skin on)
1 C craisins
3/4 C slivered almonds
1 large can of chunk chicken (if you have more time, use chicken breast or rotisserie chicken)

Cook pasta according to package directions.  Drain pasta, and run under cool water to remove the heat.  In a large bowl, mix together all ingredients.  Chill in refrigerator for a few hours.  Enjoy!

As an alternative, this salad is also really good with Vidalia Onion dressing - which is how the recipe came to me originally.  The great thing about salad is you can adjust according to what you like!  Add green onions or carrots or brocolli florets - go wild!

Okay, since we were sitting on the bleachers while we ate, the pictures are not that great - but it was a successful dinner! 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Citrus Salad

It's been in the 40's and 50's here this week - woo hoo!  Sunshine and warmth are long overdue here in the Upper Plains and when it arrived this week, it sure felt good!!  I decided to try a citrus salad that I saw made on TV several weeks ago, but it stuck with me because it looked so fresh and crisp.  However, making it didn't quite appeal to me with sub-zero temperatures. 

I have to share with you - there are only like 4 ingredients in this recipe, and 2 of them I have never had before!!  I've never had grapefruit or fennel.  When I sliced the fennel, I had to smell it to get a sense of what was to come.  I loved the scent - it sure woke up the senses!  I was pleasantly surprised at how yummy it was - all flavors complimented each other so nicely, and I'm excited to share it with you.  I did make it just for myself for lunch - Miss Sunshine wasn't a big fan, which surprised me.  So, it will be a treat for just me :-)

Citrus Salad
Original Recipe by Giada de Laurentis

1 large orange, peeled and ends trimmed
1 large grapefruit, peeled and ends trimmed
1 large, or 2 small bulbs of fennel, thinly sliced
1/4 C extra-virgin olive oil
1/4 C packed basil leaves (omitted this time)
Kosher salt & freshly ground black pepper
1/3 C chopped walnuts, toasted (I used pecans instead)

Place a sieve or strainer over a medium bowl.  Hold an orange over the bowl, and using a paring knife, cutting along the membrane on both sides of each segment.  Free the segments and let them fall into the sieve.  Repeat with the grapefruit.  Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl.  Place the fruit segments and fennel in a salad bowl. 

In a blender or the bowl of a small food processor, blend together the oil, basil and 3 T of the reserved juices until smooth.  Season with salt and pepper, to taste.  Pour over the fruit and fennel.  Add the chopped walnuts and toss until all ingredients are coated.

It was so beautiful and sunny outside, I had to take a picture outside - notice the snow in the background??  :-)

Crisp, fresh, delicious!!

Please click here for a printable version of this recipe - Kitchen Groovy

By the way - HAPPY ST. PATRICK'S DAY!!

Enjoy and live with gusto!!
Carina

Broccoli and Cheese Soup with Croutons

A few nights ago, I had a bit of a mis-hap in the kitchen and made something that no one liked.  It was bad.  I was sorry I made it.  Miss Sunshine had really wanted Broccoli and Cheese Soup and insisted that she loved it, even though she's never had it before.  Sound like a 5 year old, anyone?  So, last night, I decided to make Broccoli and Cheese soup.  I found this one online from Emeril Lagasse, and it looked like a decent recipe.  It actually turned out to be a really great soup.  I don't make soup very often, but I'm now a fan as I see how really easy it is!  Miss Sunshine was a little thrown off the by its color of being green, but she did move past that and enjoyed it. 

I also had some left over Roasted Garlic Artisan bread from Costco that we had for grilled cheese sandwiches, so I just cut it up, tossed it in some olive oil and sprinkled it with paprika.  Yummy!

Broccoli and Cheese Soup with Croutons
Original recipe by Emeril Lagasse
Adapted recipe by Kitchen Groovy

3 T unsalted butter, plus 2 T cold unsalted butter, cut into pieces
1/2 small white onion, chopped
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
Pinch nutmeg
1/2 tsp. minced garlic
1/2 tsp. dried thyme (you can use fresh, I just didn't have any on hand)
3 T all-purpose flour
3 C chicken stock
1 (16 oz) package frozed broccoli, thawed and separated
1/2 heavy cream
1 1/4 C shredded medium Cheddar
Croutons, for garnish, recipe follows

1. In a medium pot, melt the 3 T butter over medium-high heat.  Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes.  Add the garlic and thyme and cook, stirring, until fragrant, for 20 seconds.  Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes.  Slowly add the chicken stock, whisking constantly, and bring to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.  Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.  (Alternatively, in batches, puree in a blendor or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through.  Add the cheese and cook over low heat, stirring, until melted.  Add the remaining 2 T cold butter, stirring to blend.

Remove from the heat and ladle the soup into the bowls.  Sprinkle croutons over the top of the soup and serve immediately.

Croutons:
1 C - 1/2" to 3/4" cubed Artisan bread - I think you can use any kind
2 T extra virgin olive oil
1/4 tsp. paprika

Preheat oven to 400 degrees.  Toss all ingredients together and spread evenly on a baking sheet.  Bake, stirring twice, for about 6 minutes, until light golden brown on top.  Remove from the oven and cool slightly before serving. 

Click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

A Spring Egg and Avocado Salad Sandwich

I made this over the past weekend, as we were getting dumped with another 18" of snow.  I could have made some comfort food and cozied up on the couch next to a warm fire sipping hot cocoa - but let's face it.  With the amount of snow that we have gotten this winter so far, I felt cozied and hot cocoa'd out.  I hate to be a sour puss, but I'm really ready for spring, aren't you?  So, I wanted to make something light and spring-y.  This hit the spot.  I picked up this recipe from Martha Stewart many years ago, and it makes a regular appearance at our house for lunch.  (I did make some adjustments and my recipe follows.)  I love it that it has avocadoes in it. Unfortunately, only the adults like it (I don't know any kid that will eat egg salad sandwiches - let me know if yours do!).  Sunshine settled for her good ol' PB&J. 

Egg and Avocado Salad Sandwiches
Original recipe by Martha Stewart
Adapted recipe by Kitchen Groovy

5 hard boiled eggs
1/2 avocado, chopped
2 T mayonaisse
1 T dijon mustard
1 T lightly squeezed lemon juice
Kosher salt and freshly ground pepper

Using a pastry blender or fork, mash together eggs in a large bowl (or use an egg slicer).  Carefully fold in chopped avocado.  Stir in mayonaisse, mustard & lemon juice.  Season with salt and pepper. 

Spread evenly on bread slices.

Makes roughly 3 sandwiches

It was absolutely P.E.R.F.E.C.T. for a wintery snowed in day.  It certainly had me dreaming of sitting on my deck with my favorite book, or watching my kids run through sprinklers on hot summer days. 

Click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Ham Cheese & Spinach Quesadillas

This week has been a super fun week - like I mentioned yesterday, I had the honor to speak and serve close to 150 women at my church.  It was such a wonderful experience!  To come down from all the adrenaline, I proclaimed yesterday to be a lay low and easy kind of Friday.  I must admit, for someone who is constantly on the go with kids, it felt good.  By accident, today is another one of those days.  Woot woot!!!

I thought I would share this easy recipe for quesadillas.  I love quesadillas because they are so easy to make, and they take virtually no time at all.  My kids prefer just plain cheese, and I like to jazz mine up a bit with some green - hey, if I can squeeze in a little more nutrients and vitamins, why not, right??

Here is Challenge #9:

Ham Cheese & Spinach Quesadillas
Recipe by Kitchen Groovy

2 tortillas
slices of cheddar cheese, enough to cover the entire tortilla
slices of deli ham, enough to cover the entire tortilla
fresh baby spinach leaves
butter

Heat pan or griddle (if using a griddle, heat to 300 or 350 degrees)
Assemble the quesadillas:
one one tortilla, layer the cheese to cover the entire surface.  Repeat with the deli ham, then again with spinach and last with another layer of cheddar cheese.  Top with the 2nd tortilla.

Butter the top side of the quesadilla and place buttured side down on hot pan or griddle.  Wait a few minutes until browned (I usually butter the other side of the quesadilla at this point) and flip.  Wait until browned and cheese is melted.

Cut and serve!

Click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Mushroom and Spinach Mini Pizzas

Yesterday, I received my beloved Food Network magazine - this is my absolute favorite, favorite, utmost favorite magazine.  Everytime I receive it, I just get . . . happy.  There is a light spring in my step as I walk back across the street from my mailbox imagining what mouth watering recipes are behind the front cover. 

I love looking at certain sections - but unexpectedly, I found this recipe on an advertisement page for Arnold Sandwich Thins.  I couldn't wait to make it, so I set out this morning to the grocery store to pick up the ingredients.  I will warn you - this may not be a recipe for the kiddos.  At least, not my kids - they are just not big fans of mushrooms or spinach.  But, I'm a huge fan.  Why should I cheat myself out of good food just because my kids don't enjoy it?  So, I had this for lunch, while Miss Sunshine ate a turkey sandwich. 

I tell you, this was PERFECT - it's sunny outside, the temperature is a balmy 32 degrees, my body is craving light and springy.  The only thing missing?  My girlfriends!  This seems like the perfect light lunch to have while chatting with my favorite gals. And at 85 calories a serving, it really is perfect. 

I give you - Challenge #5.

Mushroom and Spinach Mini Pizzas
Recipe by Arnold Sandwich Thins

4 Arnold 100% Whole Wheat Sandwich Thins rolls, separated
5 sundried tomatoes packed in oil; 1 T plus 2 tsp. of the oil
1 C fresh ricotta cheese
8 oz. mushrooms, chopped (use any kind you like)
1 C fresh baby spinach leaves, washed & dried

Preheat oven to 350 degrees.  Toast halves of Arnold Sandwich Thins rolls until light golden.

In a skillet, heat 1 T of the oil from the marinated sundried tomatoes over medium heat.  Add mushrooms and cook until soft and moisture is released, about 5-7 minutes.

Season with salt and pepper, to taste.

Meanwhile, pulse 5 sundried tomatoes with 2 tsp. of their oil in food processor until smooth; add ricotta.  Pulse to incorporate and season to taste with salt and pepper.

Spread approximately 2 T of the sundried tomato & ricotta mixture on top of each toasted Arnold Sandwich Thins roll half.  Top each pizza with a few baby spinach leaves and divide mushrooms among the pizzas.

Place pizzas on a baking sheet and bake for 3-5 minutes to heat and infuse all the flavors.



Enjoy and live with gusto!
Carina

Easy Peasy Grilled PB&B

One of my favorite sandwiches of all time are peanut butter and banana sandwiches.  There is a small group out there that would totally cringe at the thought of this type of food fare.  No, I'm not pregnant and having odd cravings - actually, this was a favorite combination of the great "King of Rock n Roll" (Elvis, for those of you yung'uns reading this).  So, last Sunday, I tried making Grilled PB&B Sandwiches for the kids after church and they gave it a thumbs up!!  Have it for lunch, breakfast, dinner or a snack - it's just that good!

And so - here is Challenge #4 - not entirely creative, but delicious indeed!

Grilled PB&B's

2 slices of whole wheat toast
Peanut Butter - I used creamy, but who says you can't use chunky?? 
Bananas
Butter

Spread peanut butter on one side of each slice of bread.  Thinly slice bananas and place them on one piece of bread over the peanut butter.  Place other slice of bread and put on top to make the sandwich.  Butter the outside of the sandwich, both top and bottom.

Heat griddle or skillet.  Use butter to coat.  Grill it to your liking. 

End Result: a piece of ooey-gooey peanut butter and banana goodness!

Enjoy and live with gusto!
Carina

Macaroni and Cheese with Octo-Dogs

I am a creature of habit, no doubt about it.  I tend to make the same lunch each day for Susie and I.  However, I do break away from the mold every now and again and make something fun and silly for us.  Earlier this week, I made this lunch which I found the idea in a fun kids' cookbook. 

Macaroni and Cheese with Octo-Dogs
Recipe from Cooking with Kids cookbook, pg. 138
Adapted by Carina Smith, Kitchen Groovy

Hot Dogs - as many as desired (I used 2)
Box of Kraft Macaroni and Cheese
Frozen Corn, if desired
Gold Fish Crackers

Prepare mac and cheese, according to directions.  While boiling pasta, add corn. 

In the meantime, heat hot dogs in the microwave, about a minute.  To cut hot dogs, lay 1 hot dog on its side with one end facing you.  Starting 1" from one end of the hot dog, slice hot dog vertically in half.  Take 2 pieces, and cut those in half, which will leave you 4 pieces.  Cut each of those pieces in half and you will have 8 "legs". 

Arrange octo-dog on top of the mac and cheese on each plate.  Draw faces on the "heads" of octo-dogs with mustard.

Sprinkle with gold fish crackers.

This picture doesn't have gold fish crackers on it, but how cute it would be to add them!

Enjoy and live life with gusto!
Carina

Delicious Chicken Patties

On Monday, I posted this cool little tip about burger patty molds.  I loved the fact that I didn’t get my hands, my counter or my cutting board dirty (of course, I washed them anyway!).  As promised, here is the recipe for Chicken Patty Burgers courtesy of the great Guy Fieri. 

I must say that I am not a huge fan of chicken or turkey burgers – if not made right, they can be quite dry so I tend to shy away from making them at home.  However, this recipe intrigued me due to all the juicy ingredients included.  I did adjust to my own tastes – for example, I replaced the olives with mushrooms and omitted the artichokes.  I think mushrooms hold moisture better than olives.  And next time, I will add less onions. 

Susie loved the burger (but again, there were too many onions so she ate around it) but even more importantly, it passed the “Hubby Test”.  My husband, I'm sure like many men out there, loves a good and greasy  red meat burger.  He is skeptical anytime I try to go “all healthy” on him.  But, he tried it and loved it so that was good enough for me!  Added bonus: in addition to taste, it’s packed with veggies!

Another tip: I recommend serving with mayo instead of ketchup and mustard.

Enjoy!

Chicken Patties

·         Cook Time:10 min

·         Level: Easy

·         Yield: 4 servings

Ingredients

2 ounces olive oil 1/2 red onion, diced 4 tablespoons diced black olives 1/2 red bell pepper, diced 1 jalapeno, diced 2 cloves garlic, diced 1/4 cup diced artichoke hearts 1 1/2 pounds ground chicken 1/2 teaspoon Hungarian paprika 1/2 teaspoon chili powder 1 teaspoon dried oregano 1 tablespoon minced fresh parsley leaves

1/2 teaspoon red chili flakes 1/2 teaspoon ground cumin 1/2 teaspoon celery salt 1/4 teaspoon ground sage 2 tablespoons seasoned bread crumbs 1 egg Ketchup Mustard Toasted sesame buns Lettuce Tomato

Directions

In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.

Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.

In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.