Spinach Orzo Pasta Salad

Spinach and Orzo Pasta Salad
adapted from Simply Recipes

4 ounces orzo pasta

Salt

2 Tbsp pine nuts

3 ounces feta cheese, roughly crumbled

1 ounce Kalamata Greek olives pitted, roughly chopped, about 1/4 cup (about 10 olives)

2 ounces baby spinach

1/4 cup chopped red onion (about half a red onion)

2 Tbsp olive oil

1/2 Tbsp balsamic vinegar

1/2 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)

1/2 teaspoon Dijon mustard

Pinch dried basil

Pinch dried tarragon

Salt and freshly ground black pepper to taste

Cook the orzo pasta in salted water acording to package directions.  Drain. Rinse with cold water to cool quickly.  Toast the pine nuts.  Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.

In a small jar, combine the remaining olive oil (1 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine.  Pour over orzo spinach mixture and gently mix in until well incorporated.

Chill for at least an hour before serving.

Quinoa Makes Me Happy

I, recently, had a quinoa salad at a playdate that was so yummy, I decided to give it another go at home. Previously, quinoa didn't fly in our house. Maybe, because the first recipe I tried didn't mention rinsing the quinoa to wash away the bitter taste.
PLEASE READ CAREFULLY: You must wash quinoa before you cook it, or it will be extremely bitter and no one will want to eat it!
My first attempt, was a Southwest Quinoa Salad. Next up, I'm thinking Greek, or really any flavor combination you may like. Quinoa is a very versatile grain that could even be substituted for rice in a lot of dishes.

{Southwest Quinoa Salad}
adapted from this recipe
1/2 cups quinoa, rinsed well and drained
2 Tbsp lime juice
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/2 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1/3 red bell pepper, chopped
1/4 cup chopped fresh cilantro
2 tablespoons red onion, finely minced
salt & pepper, to taste
avocado, sliced or diced

Rinse quinoa well. Bring quinoa, 1 C of water and a pinch of salt to a boil. Reduce heat and simmer 10-15 minutes, or until water is absorbed. While quinoa is cooking, mix together lime juice, oil and cumin. Whisk to combine. Add in slightly cooled quinoa and remaining ingredients. Stir to combine. Taste and adjust seasoning.

Serve with butter lettuce for wrapping, or in a bowl. Top each serving with fresh avocado.

Chicken and Cabbage Salad

This was delicous! I had it at a baby shower, then, stopped for the ingredients on the way home. I ate it for lunch over the next few days. Just thinking about it makes me want it again today!{Chinese Chicken Salad}
recipe from Sandi
4oz. Slivered almonds
3T sesame seeds
2T vegetable oil

Sauté these together until lightly toasted.

2cups diced chicken
1med. Head of cabbage, shredded
6-8 scallions, sliced
1/2 lb. Sliced mushrooms

Combine all the above and toss with dressing.

Dressing:
3/4 cup veg.oil
6T rice vinegar
4T sugar
1/2t. pepper

Top with chow mein noodles.

I used a method I learned from my dad for "tossing the salad." You see, Dad, often takes a salad for lunch at work. And, you cannot dress a salad that early in the day. So, he puts all of the salad together in his container. At lunch time, he pours on the dressing, replaces the lid, and shakes it up.

You can, actually, dress this salad ahead of time because the cabbage is so hearty. It will hold up for a while - even a few days in the fridge!

Flying Farmer Chicken Salad

My cousin called recently in a panic. She was hosting a bridal shower and had planned on chicken salad croissants with Sonoma Chicken Salad from Costco. Only, Costco didn't have it beause it was being discontinued. We poked around on the interent for some good alternatives and, then, I remembered this recipe.
I got this recipe from my grandmother, the summer that I visited her in Hong Kong after graduating from high school. It was contributed by a friend to their Ward Cookbook. I ate it in Hong Kong and fell in love. Years later I still come back to it for a special occasion. It is so delicious! I love the citrusy flavor in the dressing. And, the rice helps you add bulk for a crowd without blowing your budget. The recipe makes A LOT, so be prepared to feed the neighborhood or cut it down.

{Flying Farmer Chicken Salad}
Cook, cool and diced chicken breasts. Cut into bite-sized pieces. Combine 5 C. diced chickien with:
2-3 T orange juice
1 t salt
3 T salad oil (vegetable)
2 T vinegar
Let stand overnight in the fridge. The next day add:
3 C cooked rice
1 1/2 C seedless grapes
1 1/2 C thinly sliced celery
1 can pineapple tidbits (12oz), drained
1 can mandarin oranges (11oz), drained
1 C slivered almonds, toasted
1 1/2 C mayo (start with less and see if you really need that much)
Toss together. Serve on a lettuce leaf. Garnish with a slice of orange and a fresh strawberry. Serve with a croissant (optional).

Rootbeer Rocks

I got this recipe from a friend. She was so kind and had the kids and I over for a playdate all together. We had a great time making bread while the kids played. She had these for lunch and the kids ate them up, so I made them at home.{Rootbeer Rocks}
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Fillings: mozzarella and pepperoni, ham and cheddar, ricotta and sausage, any combo you can think of!

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes.

Serve with rootbeer and a green salad!

*Freezer Instructions: Allow to cool. Place in freezer bags and freeze, or "flash freeze" first. Reheat for 30 seconds in the microwave. Or, thaw and reheat in the oven.

Cranberry-Orange Couscous

I attended a healthy eating class this past Saturday, and I was inspired to add more grains into our diet and cut out a little of the meat. Normally, when I plan my menus, I try to vary what meat I am cooking each night. Now, I am shifting my focus to finding a better balance for my family - great flavor without all the meat for my husband, alternative forms of protein for my children, and more whole grains for everyone.

This recipe was so yummy that I had to make it again at home. It comes together quickly, so it make a great lunch or side dish.{Cranberry-Orange Couscous}
ratio of liquid to couscous should be 2:1
1/2 of your liquid should be orange juice
1/2 water
for every 1/4 C of couscous: 1 Tbsp pumpkin seeds, sunflower seeds and slice almonds; 2 Tbsp craisins

Mix the liquids and couscous together. Microwave for minutes. Toast the seeds until the almonds start to color. Fluff the couscous with a fork, mix in seeds, nuts, and crisins. Stir to combine and serve. This can also be stored in the refrigerator and serve cold or room temperature.

My Creamy Baked Chicken Taquitos

So, here it is. My quick version of Baked Taquitos. The canned chicken helps to speed up the process in the evening when dinner has to be made, but the kids need Mom, too.

{Creamy Baked Chicken Taquitos}

adapted from Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C salsa
1/2 t cumin
3/4 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
1 sliced green onion, white and green parts
1 Costco-size can of Chicken, drained
1/2 C grated pepperjack cheese
1/2 C grated monterey jack cheese

small corn tortillas
cooking spray
kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time, wrap in a wet paper towel and heat in the microwave until they are soft enough to roll without cracking.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with your favorite mexican dipping sauce, or try one of mine.
*I tried this with small flour tortillas, and we like the corn better when served right away. But, the flour tortillas reheat a little better. Just thought you might like to know.

World Nutella Day

So, apparently, it is World Nutella Day. Very exciting as I recently fell in love with Nutella. I just thought I would share this little snack.

7 Utz Pretzel rods

just over 2 Tbsp Nutella

Dip the end of your pretzel into the nutella. Bite. Flip. Dip again. Enjoy!

A single serving of this tasty little snack is just over 300 calories, but could obviously be reduced by cutting the number of pretzels and amount of nutella down.

Our Favorite: Chocolate Chocolate Chip Cookies

There are very few things in life that I can pin down an absolute favorite. But, these cookies are one of those things. In fact, in my "food pics" folder they occur on three different dates, and I decided it was time to share the recipe. {Chocolate Chocolate Chip Cookies}
Cream together:
1 ½ cups softened butter
1 ½ cup brown sugar
½ cup sugar
Add and beat until fluffy:
2 large room temperature eggs
1 teaspoons vanilla
Add and beat well:
1 large package of Instant Chocolate pudding mix
Combine just till well mixed:
2 cups oats measured and then ground
2 1/3 cups flour
1 T. baking soda
2 cups white chocolate chips

Shape into perfect little balls like my sister, Kimberlee, taught me how to do. And bake at 375 degrees for about 10 minutes. Then, enjoy your cookies!

Now, if you should end up not wanting an entire batch of cookies lying around your house, as is the time of year for weight-loss resolutions, try this little trick. Simply shape the dough into single cookies and place on a parchment lined cookie sheet.

Pop into your freezer for about 2 hours to harden the outside of the dough balls. Remove from freezer, and bag.

Label your bags clearly. I like to include: contents, cooking instructions, and the date bagged.

Pomegranite Salsa

My sisters were talking about this salsa, when we were together to celebrate my sister-in-law's birthday. They said they would save me some but, alas, they did not. So I broke down and made it wor myself. I love it! A light "salsa" in the middle of winter.

{Pomegranite Salsa}

1 avocado, diced

seeds of 1 pomegranite

red onion, finely diced

lemon juice

salt, to taste

a little bit of pepper

Mix all together to combine flavors. Eat it fast, or someone else will!

Couscous Chicken Salad

One of my highschool friends has a baby who recently turned 1! To celebrate his birthday she had a playdate/luchdate party - it was so fun. The kids played while mommies chatted, then, she threw out a large blanket for an indoor picnic. The menu included Chicken Couscous Salad and Fruit salad for the moms. The kiddies feasted on cut-up fruit, crackers, goldfish, string cheese and fruit snacks (for the older siblings). It was a great simple party idea that everyone really enjoyed!
{Couscous Chicken Salad}
adapted from Kim Smith
1 can chicken broth
1 1/4 C quick cooking couscous
1/2 C golden raisins
1 C coarsely chopped cucumber
craisins
1/2 C chopped celery
1 tsp orange zest
2 Tbsp chopped green onion
2 chicken breasts, cooked and diced
1/2 C chopped pecans, toasted

In a medium saucepan, bring the chicken broth to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork. Combine all salad ingredients and stir.

2 Tbsp rice wine vinegar
2 Tbsp orange juice
1 Tbsp dijon mustard
1/4 tsp salt
pinch of pepper
3 Tbsp vegetable oil

Shake to combine all ingredients. Pour over salad and stir to coat.

Homemade Granola Bars

My sister made these granola bars, but they did not "firm up." But, even as granola they were worth giving it a try. I made a few modifications to the recipe and mine turned out great.

{Homemade Granola Bars}

Original recipe here

1 cups old-fashioned oatmeal
1/2 cup sliced almonds
1/2 cup shredded coconut, loosely packed
1/4 cup wheat germ
1/3 cup honey
3/4 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
1/4 cup raisins

1/4 cup chopped dried apricots
1/4 cup dried cranberries

Preheat the oven to 350 degrees F. Line a 7 by 9-inch baking dish with parchment paper and spray lightly with cooking spray.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 8 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the honey, vanilla, and salt in a microwaveable bowl. Heat for 30 seconds, stir and heat for another 30 seconds if needed. Pour over the toasted oatmeal mixture. Add the apricots, raisins, and cranberries and stir well.
Pour the mixture into the prepared pan. Press the mixture evenly into the pan, with the back of a greased spatula. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into 10 bars. Serve at room temperature.

Shiree's Summer Salsa

Once upon a time, I did not like tomatoes. I know, crazy! This is the recipe that changed my mind. I was a freshman in college and had a women's group supervisor who was a cateror. She would bring food to all of our meetings. And, I fell in love, not just with this recipe but with tomatoes. {Shiree Thurston's Summer Salsa}
1 pkt dry Italian dressing mix
2-3 tomatoes
1-2 avocados
1 can black-eyed peas
1 can corn
2 Tbsp fresh cilantro, chopped

Make the Italian dressing according to packet instructions. Seed and chop the tomatoes. Chop the avocado. Drain the peas and corn, and rinse. Mix together tomatoes, avocado, peas, corn and cilantro. Toss gently to combine. Pour Italian dressing over the top, and toss to coat. The amount of dressing really depends on how "wet" you would like your salsa. Be careful not to mix too much or the avocado will start to get smashed.

Blue Cheese Chicken Salad Wrap

My friend made this for us last week when my husband was working late. Super yummy! No real measurements, but you'll get the point.

{Blue Cheese Chicken Salad}
1 rotisserie chicken
mayonnaise
craisins
blue cheese
green onion

Pull the chicken off the bones and chop to bite-size. Add enough mayo to just wet your chicken. Toss in craisins, blue heese, and 1 chopped green onion. Stir to combine. Fabulous served in tortillas as a wrap, or on toasted bread.

Baked Chicken Taquitos with Dipping Sauce

Let me preface this post with the fact that my husband does not like CORN TORTILLAS. I know, the man is crazy. But, never the less, I keep trying and this time I found success. We had Baked Chicken Taquitos this week. The recipe is originally from Our Best Bites by way of My Kitchen Cafe, and "adapted" by me.

I served the taquitos with two dipping sauces - Chipotle Ranch and Avocado Cream.

{Chipotle Ranch}Mix on packet Hidden Valley Ranch dressing as instructed. Add in 1/2 - 1 1/2 tsp minced Chipotle Peppers in Adobo sauce.

{Avocado Cream}Mix 1 avocado with a few tablespoons of sourcream and a splash of lemon or lime juice. Season with salt & pepper to taste. It's like a lightened guacamole!

The Baby Eats a Vegetable, Again!

Okay, calling this a vegetable may be a little bit of a stretch, but he ate it and technically there was a vegetable in it. I finished this bread on Monday afternoon. The kids both had a slice for breakfast today. The baby was loving it. The toddler and I had this conversation.

Mom: Do you like it?
Toddler: Mmmm. It is good.
3 minutes pass
Toddler: Uh, Mom, what are these green things?
Mom: Just part of the bread.

I had a Church dinner tonight for Home, Family and Personal Enrichment. And, upon returning home, I was informed that the baby ate two slices of zucchini bread for dinner. Apparently, my husband was so overjoyed that he a something green, he thought that sufficed as healthy.

{Zucchini Bread}
Adapted from Stephanie's Kitchen
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar

Mix together in a bowl until well combined, and create a well.

1 large egg
1 T water
1/4 cup vegetable oil
1 1/2 cups shredded, unpeeled zucchini
1/4 teaspoon grated lime peel

Mix together well. Add to dry ingredients, and stir to combine. This will take a little work. Pour into a greased loaf pan. Bake at 350 degrees for 45 minutes. Cover with foil and bake an additional 10 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Hello, Old Friend

Oh, the memories associated with this snack. Like my roommate, Heidi, who first introduced me to it in college. Or, how we carried it in to football games to snack on. Or, how a pan would last me a week of breakfasts the summer I was engaged. Somewhere along the way, I stopped making it.

That is until I scored 18 boxes of cereal at $0.37/box. My family doesn't eat THAT MUCH cereal, so I am having to get creative. Enter my old friend, the Grape Nuts Carb Bar!

{Grape Nuts Carb Bars}

1 C light corn syrup
1 C sugar
3/4 C peanut butter
4 C Grape Nuts cereal

Mix corn syrup, sugar, and peanut butter together in a microwaveable bowl. Heat on high for 1 minutes, stir and repeat. Dump in cereal and stir to coat. Press into a 9x13 baking dish lined with aluminum foil and greased. Cut in 30 bars.

Cal: 150 Carbs: 30g Protein: 3g Fiber: 2g

Roast Beef Salad

1 head iceberg lettuce, shredded (or, buy one bag "taco shred")
grape tomatoes, halved or quartered
avocado, diced
1/2 lb deli roast beef (ask for it shredded, super thinly sliced)
crumbled bacon

Toss all ingredients together in a bowl. Top with REAL Buttermilk Ranch dressing.

Tuxedo Salad

We served this for dinner at the Baby's birthday party and it was fabulous. I have altered the recipe for our taste and family size. I hope that you enjoy it as much as we do!Serves 1 family

Marinade:
½ C oil
1/3 C teriyaki sauce
1/3 C vinegar
3 T sugar
¼ tsp salt
¼ tsp pepper

Mix all ingredients for the marinade together, and whisk to combine. Cook the pasta the night before you’re going to serve the salad, add cooked pasta to marinade. Use a large gallon-size freezer bag to mix everything together.

Salad:
1 bag baby spinach
3 oz. Craisins
1 can mandarin oranges
2 chopped green onions
2 T sesame seeds
3 oz. sliced almonds, toasted
3 Teriyaki Chicken breasts

Toss salad ingredients in a large bowl. Add pasta to salad right before serving, toss. Enjoy!
This salad keeps relatively well for leftovers.

{Applesauce Cookies}

This recipe comes from my great grandmother. We first had them this summer at a family reunion, and my toddler inhaled them.

½ c shortening
1 c sugar
1 egg
½ c applesauce
2 c flour
1 t soda
½ t cloves
½ t nutmeg
1 t cinnamon
½ t salt
Raisins or chocolate chips (opt.)

Preheat oven to 400°. Cream shortening and sugar. Beat in eggs and applesauce. Stir in dry ingredients and raisins or chocolate chips if desired. Drop by tablespoons onto greased baking sheet and bake for 10-12 minutes. Makes 2-3 dozen.