Lentil, Bacon and Kale Soup

As the weather starts to lighten up, so has our food preferences. Salads actually sound appealing and I am not a big salad fan. In order to get my soup fix for the week, I went with this lentil soup recipe. It sounded tasty and not bulky. The recipe calls for different lentils, I had … Continue reading

Morel Mushrooms with Linguine

It is morel season ladies and gentlemen. Finally! These elongated  earthy, spongy mushrooms are likely to be my favorite type. My husband is not surprised as they are also some of the most expensive. Apparently I have high-end taste buds. I picked up a very small bag’s worth at Pike Place Market last weekend and wanted to use … Continue reading

Grilled Pork Chops with Rhubard Mostarda

For 2 years now I have been committed to receiving a CSA box of fruits and vegetables every other week from Terra Organics.  I love it! Locally grown produce that I get to pick online and then have delivered straight to my door. Not only do I feel good knowing that I support my local community, it has … Continue reading

Slow-cooked Blackbean & Chicken Tacos

Crockpot Blackbean Chicken TacoCrockpot Blackbean Chicken Taco2

I have made crock pot chicken tacos a few times, tweaking as I go along. This time I decided to take the recipe I normally use and add black beans along with fresh onion, garlic and extra seasoning. Great results. There is nothing like coming home to the smell of a ready-made dinner. May this recipe lighten the load for your next dinner!

Crockpot Chicken Tacos

Serves – 8 people

1-2 Envelopes Taco Seasoning ( we have this in bulk, I used around a 1/3 cup)
1 lb boneless, skinless chicken thighs (more tender than breast meat)
1 16-ounce jar Salsa (I used Kroger’s Simple Truth Mild Organic Salsa)
1 can black beans, drained
1/2 an onion, chopped
3 garlic cloves coaresly chopped

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. My crockpot always cooks a little faster than normally suggested. Since I forgot to pull out chicken ahead of time, I put it in frozen and added some cooking time. Cook on low for 5 hours and keep on warm til ready to serve. With fresh chicken, I would have done 4 hours and then warm until served. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas and any of your favorite fixings. We simply used shredded cheese, black olives and green onion.  This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Recipe adapted from Tasty Kitchen

Shrimp & Corn Chowder

This recipe has become a regular guest in our house. Sweet and creamy without being heavy, we have already served it at a few large gatherings. I bought a Cooking Light Cookbook at Goodwill about a year ago and decided to make crab and corn chowder for some comfort. While at the closest grocery store, I realized they did … Continue reading

20 Minute Mediterranian Salmon Bowl

Mediterranian Salmon

After a day of working in the yard, I made salmon served on top of fettuccine with roasted bell peppers and wilted spinach. The dish was quick to prepare because you get a little help from ingredients such as roasted bell peppers in a jar and pre-made balsamic salad dressing. I do think you could use some balsamic vinegar, oo and fresh herbs instead of the dressing but haven’t gotten there yet. Next time! It was a worthy effort. Light and refreshing flavors. Enjoy!

Ingredients

8 oz fettuccine
1 tbs olive oil
1 lb boneless salmon (cut into a few large pieces after cooking)
salt and pepper
6 cups fresh baby spinach (may seem like a lot but it shrink when wilted)
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing

Directions

Prepare pasta according to package directions.

Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers, and remaining oil to skillet. Cook and stir 1 to 2 minutes, until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss
to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon. Serves 4.

Adapted from BHG

Halibut with Tarragon Beurre Blanc and Snap Pea Saute

  Saturday was quite the day. Though not motivated for it, Will and pushed through on our garden project determined to make some progress. We headed out into the miserably cold and rainy weather with rain gear on and shovels in hand. An hour or so into the work, we gave up in defeat. I … Continue reading

Avgolemono

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What is Avgolemono? Well according to Wikipedia, the word means egg-lemon in Greek. It refers to a group of Mediterranean sauces and soups made with those two ingredients, mixed with broth and heated until creamy. To me it means pure deliciousness. I made this last night for dinner for the first time. I got the recipe out of a magazine and gave it a go. This creamy, flavorful soup has no cream in it, making it very healthy as well.  Will and I were both surprised at how much we enjoyed it’s elegant and simple flavors, vowing to put it on our favorites list. In addition, the recipe is incredibly easy.  Enjoy!

Ingredients

2 tbs olive oil
1/2 cup onion, chopped
3 small to medium carrots, chopped
1 celery stalk, chopped
6 1/2 cups chicken stock
1/2 cup uncooked long-grain rice (or orzo pasta)
1/3 cup fresh lemon juice
2 tsp cornstarch
1/2 tsp salt
1/2 ground black pepper
1 egg lightly beaten
2 cups shredded chicken, about 8 oz. (the original recipe says chicken breasts, we used thighs as they are more tender and less expensive)
2 tbs torn basil

1. Heat a stock pot over medium-high heat. Add oil to pot; swirl to coat. Add onion, carrots and celery; sauté 2 minutes. Add garlic and sauté 30 seconds. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

Adapted from Cooking Light

Creamy Garlic Pasta with Shrimp & Mussels

Some days require more comforting than others. Usually those days are overcast, chilly or near the end of the week. For me, that day was yesterday. It was a cool, rainy day and I desired nothing more than to curl up a watch a good movie. Not feeling like making a complicated dish, I used … Continue reading

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