Warm Asparagus and Brussels Sprouts Salad

We made this tantalizing salad last week and it was well worth the effort!  It is a great combination of flavors with a surprise blast from a bite of pomegranate.   I'm hoping I can freeze some of those sweet little pearls so I can make it again when the pomegranate is out of season!  Try this great salad for sure.

http://www.laurenslatest.com/warm-asparagus-and-brussels-sprouts-salad/
Thanks Laurens latest

Sweet Potato Leek Hash Browns

This was an excellent choice for our side dish tonight!  I had some sweet potatoes to use up and some fresh leeks from the garden (still).  It really hit the spot and it was a breeze to make.

http://www.savoringthethyme.com/2011/04/quick-breakfast-sweet-potato-leek-hash-browns-on-the-fly-and-the-uconn-huskies/
Thanks savoring the thyme!

Salmon with Tzatziki in Pita Bread

What a great recipe!  We really enjoyed the fresh, light goodness of this pita bread entree.  I decided to just use fresh, grilled salmon instead of making a burger so I could cut out some carbs.  We loaded up the pita with the salmon, lettuce, tomato, avacado, and the tzatziki sauce.  I cut the recipe in half for the sauce and it was just the right amount for about 2 lbs. of salmon.

Salmon Burgers with Tzatziki in Pita Bread
*1 egg
*¼ cup breadcrumbs
*salt and pepper, to taste
*2 tbsp of lemon juice
*1/2 teaspoon garlic, minced
*1 can salmon (take out tiny bones)

1. Mix all items together, adding more breadcrumbs if mix is too sticky
2. Broil for about 3 minutes on each side- I like mine a little more “done” so this will vary. You can also pan fry them with a bit of olive oil
3. Stuff into pita pockets with tzatziki, tomatos, and lettuce

Tzatziki (only if you want to, I bought mine premade)
*2 (8 ounce) containers plain yogurt
*2 cucumbers – peeled, seeded and diced
*2 lemon, juiced
*salt and pepper to taste
*1 tablespoon chopped fresh dill
*3 cloves garlic, peeled

1. In a food processor or blender, combine yogurt, cucumber, lemon juice, salt, pepper, dill and garlic. Process until well-combined.
2. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

http://youngmarriedchic.com/2011/05/salmon-pitas-2/
Thank you young married chic

Healthy Sweet Potato Skins

Now these are a great way to jazz up the old sweet potato!  They were a breeze to make and had a very pleasing taste to them.  I left out the chickpeas since I didn't have any, but I think they would be great in there.  Definitely a keeper.

Healthy Sweet Potato Skins

5.0 from 6 reviews

Print

Author: Pinch of Yum

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

Serves: 2-3

Ingredients

• 2 medium or large sweet potatoes
• 1 1/2 tablespoons butter
• 1 shallot, minced
• 1 bag fresh baby spinach
• 1/4 cup light sour cream
• 2 ounces light cream cheese
• 1 cup chickpeas
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste

Instructions

1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

http://pinchofyum.com/healthy-sweet-potato-skins
Thanks pinch of yum

Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa

Another great choice for dinner!  This was easy to put together and very tasty.  I was tempted to add some spices or something to flavor the mix, but it didn't need it.  The sweet potatoes have such a delicious flavor they hold their own with just a little salt and pepper and the onions.

Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa

For the sweet potato cakes:
Adapted from Plenty by Yotam Ottolenghi
(Makes 34 small cakes)
2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tablespoons extra virgin olive oil
4-6 tablespoons butter

-Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.

For the black bean salsa:
1 16 oz. can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt

-Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.

To assemble for serving:
½ cup sour cream

- Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy.
http://lisaiscooking.blogspot.com/2011/09/sweet-potato-cakes-with-sour-cream-and.html
Thanks Lisa is Cooking

(Mafia) Shrimp Scampi

We found a great recipe for Shrimp Scampi in The Mafia Cookbook written by Joseph "Joe Dogs" Iannuzzi.  It was really good and I recommend the recipe.  Not the activities that go with it however!  I will take a picture next time I make it.

Mafia Shrimp Scampi

2 lbs.shrimp (about 15 per pound)

1 stick butter

1 shallot chopped fine  (or green onions)

3 cloves garlic crushed and chopped fine

2 cups lite sour cream

2 Tbsp. chopped chives

1 tsp. garlic powder

Remove shell from shrimp. 

Melt butter in saucepan.  Add shallots and garlic.  Saute for 3-5 minutes over low heat.  Add sour cream and stir.  Add chives and garlic powder. Simmer over low heat for about 30 minutes stirring occasionally until it thickens. 

Broil, boil or cook shrimp in microwave.  Be careful you don’t overcook them.  Pour sauce over shrimp and serve over rice or noodles.

Taken from The Mafia Cookbook by Joseph “Joe Dogs” Iannuzzi

Flavor explosion Lemon Cookies!

Now this is an excellent lemon cookie.  I ate way too much of the dough before I even started baking the cookies!  Definitely  will be remaking these soon.  I had to have the DSH take some to work so I wouldn't eat them all.

Lemon Crinkle Cookies

   Recipe:  LDS Living Magazine, Lauren Brennan, laurenslatest.com

 

1 cup butter, softened

2 cups sugar

1 tsp. vanilla extract

2 whole eggs

2 tsp. lemon zest

2 Tbsp. fresh lemon juice (abt 1 lemon)

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

3 cups flour

1 cup powdered sugar

 

Preheat oven to 350.  Lightly grease baking pans, or use baking sheets.

 

In a large bowl cream butter and sugar together until light and fluffy. Mix in vanilla, eggs, lemon zest, and lemon juice. Stir in dry ingredients, excluding powdered sugar, just until combined.

 

With cookie scoop, or hands, roll into balls, then roll in powdered sugar. Bake 9-11 minutes or until bottoms barely brown and cookies look matte (not melty or shiny). Remove from oven and cook about 3 minutes before transferring to cooling rack.

 

http://www.thequeenbeeshive.com/2011/09/lemon-crinkle-cookies/
Thank you Queen Bees Hive

Chicken Cordon Bleu Wraps A great tasting, easy to fix dinner

I highly recommend these wraps for a last minute yet very flavorful meal.  The only change I made is to use a low-carb low-calorie pita bread instead of the wrap.  I buy a locally produced flaxseed, oatmeal and whole-wheat pita bread that is soft and oh so good!

Chicken Cordon Bleu Wraps

• 3/4 pound slice roasted chicken, from the deli
• 1/2 pound black forest ham, from the deli
• 4 wedges of creamy Swiss cheese such as Laughing Cow (or you can use spreadable cream cheese)
• 4 Tbsp mayonnaise
• 2 Tbsp  creamy honey Dijon mustard
• 1 cup baby spring mix lettuce or baby spinach
• 4 (8 inch) tortillas

1. In a bowl, mix together the mayo and mustard.  Set aside.

2.  With each tortilla, spread one wedge of cheese even over the entire tortilla.  Next, place a couple slice of chicken on the tortilla follow by a couple pieces of ham.  Be sure to leave one end of the tortilla uncovered(about a 1 inch section).  This will be the end you will roll the tortilla up to.  The uncovered part will help seal the sandwich with the little bit of cheese spread on it.

3. Spread about 1 Tbsp of the mayo/mustard mixture evenly over the chicken and ham.  Place a few pieces of lettuce on the tortilla.  Roll the tortilla into a log, rolling toward the post of the tortilla that isn’t covered with meat.  Wrap tightly with plastic wrap.  Repeat with remaining tortillas.

4. Keep logs wrapped tight until ready to serve.  Slice each wrap in half on a diagonal to serve.

http://realmomkitchen.com/2672/chicken-cordon-bleu-wraps/
Thank you Real Mom Kitchen

Crumb-Topped Peach Pie

This was so heavenly and hard to stop eating!  The DSH is already asking for another one.  I used freshly picked yellow peaches for our pie.  They were very juicy!  Make sure you put a pan underneath in case the deliciousness boils over.  I added about 1/2 cup oatmeal in the topping and thought nuts would be a nice addition too.  Of course we served it with Natural Vanilla Bean ice cream which just topped it off perfectly.

Crumb-Topped Peach Pie

Pie Crust (from the Betty Groff recipe)
(makes 2 bottom crusts or 1 double-crust pie)

2 ½ cups all purpose white flour
½ stick butter
½ cup vegetable shortening
Ice water

Method

Cut or rub between fingers the butter and shortening into flour until it resembles coarse meal. Add ice water a little at a time, tossing & folding with a rubber spatula between additions. As you continue to add, toss and fold small amounts of water, press the mixture with the spatula against the bowl until the dough can easily form a ball. Use as much ice water as you need. It is better the dough be moister than dry; dry dough will not roll out evenly. Transfer dough onto a well-floured rolling surface, gently shaping into an even ball. Cut the ball in half and reserve second half in plastic wrap for another use (you can freeze it). Roll the bottom crust large enough so that you have overhang when you fit it in pie pan. Carefully fold dough in half, then in half again to form a quartered wedge. Position wedge into pie tin, then carefully unfold to lay open the dough evenly. Gently press dough along contours of tin, then decoratively crimp top edge evenly all around.

Peach Filling 

Ingredients

8 medium fresh peaches (white or yellow)
1 ½ cups white granulated sugar
¼ cup corn starch
2 teaspoons very fresh ground ginger

Method

In a large bowl, combine all dry ingredients until well blended. Blanch peaches in boiling water for 1 minute. Remove from water and rinse under cold water to stop cooking. Peel peaches, then slice them into even wedges about ½ inch thick, removing the stone from each. Toss peaches in dry ingredients until fully coated. Set aside while you make the crumb topping.

Crumb Topping

Ingredients

1 cup all-purpose flour
½ cup almond meal (also known as almond flour)
½ cup white or brown sugar
½ stick (4 Tablespoons) butter or margarine

Method

In a large bowl, combine all dry ingredients. With your hands, lightly rub and toss butter through dry ingredients until a soft-crumbed mixture is formed, fully incorporating all ingredients. Handle as little as possible. It will look like very coarse meal. Set aside.

Assembly

Pre-heat oven to 375 degrees F.

Blind bake (bake without the filling) the pie crust shell for 10 minutes. Remove from oven and evenly spoon in peach filling with the juices.Scatter crumb topping over peaches to fully cover.

Bake at 375 degrees F for 30-40 minutes, or until pie crust and crumb topping are browned. Remove pie from oven and allow to cool on rack in the tin. Pie will slice more easily if fully cool.

http://thewellseasonedcook.blogspot.com/2007/08/this-pie-for-hire-mildred-pierce-peach.html

Thank you Well Seasoned Cook

Shrimp Salad on Cucumber Slices

The DSH heartily approved of this recipe and requested it again soon.  I agree.  If you like shrimp you should definitely try this delicious offering.

Shrimp Salad on Cucumber Slices
Gina's Weight Watcher Recipes  

As an Appetizer: 
Servings: 30 • Serving Size: 1 piece • Old Points: 0 pts • Points+: 0 pts
Calories: 15.7 • Fat: 0.4 g • Protein: 2.5 g • Carb: 0.5 g • Fiber: 0.1 g    

As Lunch: 
Servings: 4 • Serving Size: 1/4 lb salad, 1/4 cucumber • Old Points: 2 pts • Points+: 3 pts 
Calories: 117.5 • Fat: 2.8 g • Protein: 18.8 g • Carb: 3.7 g • Fiber: 1.0 g    


Ingredients:

• 3/4 lb cooked shrimp, peeled (weight after peeled)
• 2 celery stalks, chopped
• 1 tbsp red onion, chopped
• 2 tbsp light mayonnaise (I used Hellmann's)
• 1 tbsp fat free Greek yogurt
• Goya Adobo
• salt and fresh ground pepper
• 30 thin slices cucumber (about 1 large)
• chopped chives for garnish

Directions:

Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adoboand pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

http://www.skinnytaste.com/2010/08/shrimp-salad-on-cucumber-slices.html
Thank you Skinny Taste

Roasted Baby Potatoes

Baby red potato lovers this is the recipe for you.  All I can say is yummy!

Ingredients

Makes 3-4 servings

2 pounds new baby potatoes

Salt and freshly ground black pepper

Hungarian paprika

Ground garlic

1/4 cup extra-virgin olive oil 

Green onion for garnish

Directions

1.

Preheat the oven to 200°C (400°F). 

2.

Scrub the potatoes and place in boiling water for 10 minutes, leaving their skin on. In a small bowl, whisk the oil with garlic and paprika. 

3.

When the potatoes are cool enough to handle press them carefully using a potato masher. Toss them with oil mixture, sprinkle salt and pepper, and place them in a greased baking sheet. 

4.

Bake for 40-50 minutes until they are golden and crispy outside. Sprinkle with chopped green onion and serve warm along a fresh salad. 

http://homecookingadventure.com/recipes/show/roasted-baby-potatoes

Thank you Home Cooking Adventure