Roasted Tomatoes

So, I've once again been blessed by the generosity of a dear friend and her insanely abundant garden.  This time, Roma Tomatoes.  Oh Romas, how I love thee.  This was delicious as a side dish for literally anything.  We had it with Meatballs, Mashed Potatoes and Gravy (which was also a gift from this same friend - and equally delicious!).

Roasted Tomatoes
Original recipe by Ina Garten
Adapted recipe by Kitchen Groovy

12 plum Roma Tomatoes, halved
1/4 C good olive oil
1 1/2 T aged balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 450 degrees.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with the olive oil and balsamic vinegar.  Sprinkle with garlic, sugar, salt and pepper.  Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavores are concentrated. 

Serve warm or at room temperature.

Tomatoes are abundant this time of year - this is a must have delicious new side dish to try out!!

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

Enjoy and live with gusto!

Asparagus with Balsamic Tomatoes

Hellooooo!!!!  Today is the first day of school for our family (except my kindergartner who starts tomorrow) and I feel as though life will finally return to normal once again!  I love summer, but boy was this last one a summer to go down in the history books in terms of craziness.  I am sad to see my kiddos gone during the day, but I am definitely welcoming a life of routine.

Our family was at a friend's house for a BBQ, and I was tasked with making this side dish.  I had no idea that this is what I would be making.  Of course, I was excited to help with the meal prep!  And, this dish was SO good, I just had to share it ASAP!

(I have no idea where the recipe came from, so I am not able to give credit where it is due - sorry!)

Asparagus with Balsamic Tomatoes

1 pound asparagus, trimmed
2 tsp. extra virgin olive oil
1 1/2 C halved grape tomatoes (we used 3/4 C grape tomatoes, 3/4 C roma tomatoes, chopped)
1/2 tsp. minced fresh garlic
2 T balsamic vinegar
1/4 tsp. salt
3 T crumbled goat cheese
1/2 tsp. black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp-tender.  Drain.
2. Heat olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic, cook 5 minutes.  Stir in vinegar, cook 3 minutes.  Stir in salt.  Arrange asparagus on a platter; top with tomato mixture.  Sprinkle with cheese and pepper.
How easy is that!!?? 
We used a combination of grape tomatoes and roma tomatoes - and the chopped romas sort of "melted", for lack of a better term which gave more of a sauce type mixture.  Personally, I really liked it that way as I prefer that texture vs. just straight tomatoes that are intact.  Yes, it's a quirk of mine.

The picture is not the best - I wasn't expecting to blog about this particular recipe and didn't have my camera with me.  However, my phone did a decent job, don't you think?!

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

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!

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!

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!

Cornbread

May, June and July tend to be our busiest months of the year - we literally live on a baseball or a softball field most evenings and most weekends.  They are my most challenging months in terms of cooking.  So - starting next week, I'll be starting a "Picnic at the Park" series.  I will feature recipes that are easy to make, easy to travel and easy to eat.  So, no spaghetti dinners - I tried that once, and it was a DISASTER to have a 3 year old try to eat spaghetti outside.  Mama mia!  I would LOVE to hear your ideas for meals that meet these 3 criteria!

I have been in search of a good cornbread recipe - I made one from a trusted, well known chef, and it turned out horrendous.  Everyone tried to choke it down, myself included, until we all decided that it wasn't even good enough for the dog to eat.  Oy vey!

I found this recipe in my Martha Stewart Baking Handbook, and I have not found one bad recipe in this book yet.  It really is my go-to cookbook when I am looking to bake.  I found this recipe - and of course, it's a winner.  Waaaa-hooooo!!! 

Here's what I love about making cornbread - it's simple.  That's it.  No fancy kitchen tools.  Only takes a few minutes of my time before I toss it in the oven.  And - then we get to slather it in butter and eat it nice and hot.  Aaaahhhh. . . .

Oh - I guess I did make one little adjustment.  The original recipe calls for shortening.  I am not sure how you feel about shortening, but I hate the stuff.  So, I replaced it with butter - which I'll indicate below in the recipe.  :-)

Cornbread
Recipe by Martha Stewart's "The Baking Handbook", pg. 51

1/3 C vegetable shortening (I used 1/3 C butter, instead)
1 T unsalted butter
1 C corn kernels, fresh or frozen
1 C all purpose flour
1/3 C sugar
2 tsp. baking powder
3/4 tsp. salt
1 C stone-ground yellow cornmeal
1 C milk
1 large egg, lightly beaten

1. Preheat the oven to 425 degrees.  Coat an 8" square baking pan with vegetable shortening (I used Pam with Flour spray); set aside.  Melt 1 T butter in a medium saute pan over medium-high heat; add corn.  Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes.  Remove from heat, and set aside to cool slightly.

2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.  Stir in the cornmeal.  Using a pastry blender, cut shortening (I used butter instead) into mixture until it resembles coarse meal.  Add milk, egg, and reserved corn; stir to combine.  Do not overmix. 

3. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester comes out clean, 18-20 minutes.  Transfer to wire rack to cool completely.  Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to one day.

This was a great accompaniment to Dr. Pepper Ribs, Sloppy, Sloppy Joes, Baked Bean Casserole, or Basic Baked Macaroni and Cheese for dinner. 

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

Enjoy and live with gusto!
Carina

Three Cheese Potato Gratin

We had this last week, and it was so good.  I have never been a huge potato fan, but I am expanding my curiousity for what potatoes have to offer.  I always thought it was just a bunch of empty calories (you know, we can't consume "white" carbs, right?) and that they didn't offer much of a health benefit.  But, I have recently read that potatoes are a good source for potassium, niacin, vitamins B6 and C, fiber and panthotenic acid.  I'm not saying that our family is going to start eating potatoes every night - as I am a big believer in enjoying everything in moderation - but why not have it every once in a while?  And while we're at it, let's slather it up in cheese!

Three Cheese Potato Gratin
Original Recipe from The Deen Bros., "Ya'll Come Come Eat" Cookbook, pg. 53
Adapted Recipe from Kitchen Groovy

Butter for coating dish
Salt
2 lbs. Yukon Gold potatoes, thinly sliced
3 oz. Fontina cheese, shredded (about 3/4 C)
3 oz. white sharp cheddar cheese, shredded (about 3/4 C)
3 T freshly grated Parmesan cheese
Freshly ground black pepper
2 large eggs
2 C half and half (if you don't have half and half, you can substitute 1 C milk and 1 C heavy cream)

1. Preheat oven to 400 degrees.  Butter a 1 1/2 quart gratin dish or shallow baking dish; set aside.

2. Bring a large pot of salted water to a boil.  Add the potatoes; cook for 4 minutes (they will not be tender); drain.  In a small bowl, stir together the cheese.

3. Arrange one-third of the potatoes in the bottom of the prepared dish.  Sprinkle with salt, pepper, and one-third of the cheese mixture.  Repeat with a second layer of potatoes, salt, pepper, and half the remaining cheese mixture.  Arrange the remaining potatoes on top.

4. In a separate bowl, whisk together the eggs.  In a small saucepan, heat the half and half until steaming.  Whisking constantly, slowly pour the half and half into the eggs.  (if the eggs curdle slightly, just strain the mixture.)  Season the egg mixture with salt and pepper; pour evenly over potatoes.  Sprinkle potatoes iwth the remaining cheese mixture.  Bake for 30-40 minutes or until the potatoes are tender and the top is golden.  Let stand for 10 minutes before serving.

Straight outta the oven

                                              Cheesy potato goodness!

Enjoy and live with gusto!
Carina

Maple Roasted Butternut Squash

Okay, before I even move on with this post - let me apologize.  This is my 2nd post of the day, and I really don't like giving you too much to look at in such a short time - so please forgive me.  In case you're wondering WHY I'm sending out a 2nd post - well, if you remember, I am participating in the "10 for 5" challenge, and today is the deadline to get all 10 in.  I have 9 down and 1 more to go!  I am also quite competitive, and I just can't let this go and give up now! 

So - thank you for bearing with me as I post at seemingly odd times or days, and for hanging with me as I experiment with new dishes.  I made this last week, and it was sweet, savory and deserves to be put on the regular dinner menu. 

Maple Roasted Butternut Squash
Original recipe from Ina Garten, Back to Basics cookbook, pg. 158
Adapted recipe by Kitchen Groovy

1 large butternut squash
2 T olive oil
2 1/2 T pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 slices bacon, cooked and chopped
fresh sage, torn into small pieces

Preheat the oven to 400 degrees.
Peel and seed the butternut squash and then cut it into 3/4 - 1" cubes.  Place the squash on a sheet pan in one layer.  Toss with olive oil, maple syrup, salt and pepper.  Bake for 20-30 minutes, until squash begins to brown, turning once during baking. 
Sprinkle bacon and the sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash is tender and caramelized.  Season to taste and serve hot.

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

Enjoy and live with gusto!
Carina

Load 'em Up Smashed Potatoes

As I am in the midst of participating in this "10 for 5" Challenge, I tell ya - I have been challenged!  I must clarify that I love a good challenge.  I decided to participate in this event because I thought, as I do with so many things, "Why the heck not?". 

I've always been an advocate of making meals from already written recipes - why try to create something when you don't have to?? There are many, many cookbooks just dying to be used!  I am a big believer in this.

However, this "10 for 5" has opened up a Pandora's box that I didn't know existed within me.  I have started creating on my own - which I have not done in all of my 35-ish years on this Earth, or the 10+ years I have been cooking.  And when I say I have started creating, I am not creating anything extravagant or fancy.  I'm tossing simple ingredients together to come up with an every day dish, hoping that every day moms like myself, will enjoy making and serving them to their every day families, like mine. 

So, my following recipe is basic.  Maybe someone else already thought of it.  But, I had a great time tossing it together.  Mr. Groovy and the kids loved it.  I hope you will, too!

Load 'em Up Smashed Potatoes
created by Kitchen Groovy

4 yukon gold potatoes
5 slices of thick sliced bacon - cooked, crumbled or chopped
1 C of shredded cheddar cheese
1/2 C sour cream
Green Onions

Cut potatoes into cubes, boil until cooked.  Once cooked - mash potatoes with a fork.  If you like a creamier texture, take a hand held mixer and mix them until desired creaminess is acquired. 

Add in remaining ingredients and stir together.  Top with a dollop of sour cream, add green onions for garnish.

Want to see more recipes with just 5 ingredients?  Click here for all the bloggers participating. 

Enjoy and live with gusto!
Carina

Winter Harvest Rice

I love rice.  I am half Filipino, so eating rice is like eating peanut butter sandwiches for some.  Or like candy for others.  It has been a part of my daily menu for my entire life.  Over the last several years, I have really tried to move our family menu away from processed foods and closer to whole grain foods.  We have been eating brown rice for many years, and I found a way to jazz it up a bit.  It turned out really good!  I may have mentioned yesterday my complete love for sweet potatoes, so why not add those little darlings to brown rice?  But, feel free to add whatever your little heart, and stomach, desires!

Here is Challenge #7:

Winter Harvest Rice
created by Kitchen Groovy

2 C uncooked brown rice
1 small sweet potato, uncooked, peeled and diced small
1/4 C Craisins
1/4 C sliced almonds, toasted
1/4 tsp. ground sage
Kosher Salt
Freshly Ground Pepper

Cook brown rice according to package directions.  While rice cooks, peel sweet potato and dice.  Saute diced sweet potato until cooked.  Mix in small bowl sage, salt & pepper - add to sauteed sage in the skillet.  Saute for a few more minutes until spices are infused into the sweet potato. 

Transfer cooked brown rice to serving bowl - add sweet potatoes, craisins and sliced almonds to the rice.  Mix together and serve!! 

Enjoy and live with gusto!
Carina

Roasted Spicy Cauliflower

About 6 years ago, Rob and I went on a "diet" together - I say that tongue in cheek, only because personally, I don't believe in diets.  We like to say we underwent a "lifestyle change".  Hey, it worked for us!  Anyway, I came upon this recipe from the South Beach Cookbook.  Don't let the notion of a dish from a diet cookbook fool you - this is a delicious veggie side dish and my kids LOVE it!  Healthy, light, easy, delicious.  For someone who rarely ate cauliflower, this is now a staple in our house!! 

Also - don't shy away from the word "spicy".  It's really not spicy - but use less red pepper flakes, if you're more on the cautious side.

Roasted Spicy Cauliflower
Recipe by "The South Beach Quick and Easy" Cookbook, pg. 415

1 head of cauliflower, cored and cut into florets (4-6 cups)
2 T extra virgin olive oil
1 tsp. red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Heat oven to 400 degrees F.
Place cauliflower, oil, red pepper flakes, salt, and pepper in a mixing bowl; toss to combine.  Arrange in a single layer on a heavy-bottomed baking sheet or in a large baking dish.  Roast until softened and golden brown, 25-30 minutes.

 

Enjoy and live with gusto!
Carina

Roasted Asparagus with Grated Parmesan

I'm a girl that can't resist a deal, so when I saw a "Buy One, Get One Free" offer on asparagus the other day, I just had to cash in.  We don't eat asparagus very often, because I have kids, and moms know it's challenging to get our kiddos to eat vegetables, let alone veggies like asparagus.  Even though it was a great deal for our bottom line, I knew it would be a hard sell on everyone ages 18 and younger.  Fortunately, 2 out of my 3 kids ate it without complaining - so to me, that equals success.  It actually has encouraged me to keep trying.  While I truly thought that most of the kids would dislike it, Camrie and Susie loved it (she is not a fan of asparagus), but Cole ate only one out of courtesy to me.  I will continue to work on him :-)

Remember, not everyone at the table will LOVE what you cook, but if the kids see you modeling how important vegetables are, sooner or later it will kick in.  I am sticking to this philosophy!

This recipe is a great one, and I am posting it anyway - even if there was 1 person who wasn't a fan!

Roasted Asparagus with Grated Parmesan
2 bunches of asparagus, trimmed
Grated Cheese - desired amount (I didn't measure, but I think I used about a 1/4 C)
Olive Oil
Salt (I like Kosher)
Pepper

Preheat oven to 400 degrees.  Hold an asparagus spear, and bend the bottom until the rough woody section snaps off.  Use that spear as a guide to line up the rest of the asparagus and use a knife to chop off the rest. 
Place asparagus in a 9x13 baking dish, coat with olive oil (I like to use quite a bit) and sprinkle with grated parmesan cheese.  Season with salt and pepper.  Roast until tender - about 15 minutes. 

Enjoy and live life with gusto!
Carina