Zuchinni Ribbon Salad

I know I know.... I take too long of breaks from blog posting! FORGIVE ME PLEASE?!?! 

To make up for it... here is a beautiful summer addition to any dinner.... or in my case, THE MAIN MEAL!

Eat, Enjoy, Entertain!

Zuchinni Ribbon Salad

Arugula/Spinach Salad Mix
Zuchinni
Feta
Toasted Walnuts (you can also use almonds or pine nuts, completly up to you )

Vinaigrette

3 pts EVOO
1 pt red wine vinegar
Dijon Mustard
garlic
s/p
lemon squeeze

I didnt put any measurements in this recipe because you can make this for one or a whole family. This is where I am trusting you fellow cooks... USE YOUR BEST JUDGMENT ON AMOUNTS!

I BELIEVE IN YOU!

For added flavor grill or sear the Zuchinni until browned a little

Let me know how you like it!

Open Faced Sandwich

OPEN FACED SANDWICH 

This might just be the easiest lunch I have ever made and jam packed with flavor and healthy goodness!

Wheat toast
1 hard boiled egg
3 tablespoons of pesto
2 slices of prosciutto
2 cups mixed greens (I use arugula and baby spinach)
*balsamic vinegar and EVOO if you need dressing*
Salt and Cracked black pepper



Then you assemble as shown in the picture. Toast then pesto then arugula a few slicked of the hard boiled egg and throw some salt and pepper over the top!

SOOOOOOOOOOOO Good and hits the spot perfectly! Have some fruit for desert and be ready to take on the rest of the day!!

Greek Chicken Kabobs

 

    This recipe needs to have a disclaimer! ** MAKE SURE YOU MARINATE FOR LONGER THAN 15 MINS ** 

Made this in a hurry and I think it will need to be tried again with a few changes and that will include having it actually marinate! haha

 

 I also added fresh thyme after making the skewers and cracked black pepper with a few pinches of salt. 

My side is wheat cous cous with garlic herbs, feta and cherry tomatoes. 

Ingredients
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 red bell pepper, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
2 pounds skinless, boneless chicken breast halves – cut into cubes

Directions
1. In a small bowl, mix together all the marinade ingredients.
2. In a large resealable plastic bag, place the marinade, red and green bell peppers, onion wedges and chicken. Seal, and mix to coat. Refrigerate 4 to 24 hours.
3. When ready to cook, preheat grill for medium-high heat.
4. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
5. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

PBB Oatmeal Squares

I am going to pretend that everyone loves my blog so much that me taking a winter break was just too much for you! Haha! Well friends and family I have many new recipes up my sleeve and even making some old favorites all the more healthy! Please send this blog to your friends if you see something you like, write me a message if there is a cooking question, have a request or need a certain type of recipe.

These are amazing and super calorie friendly (50 per square) PERFECT for a grab and go breakfast or mid morning snack! Add more peanut butter on top or banana for more flavor but keep in mind that means more calories. These are super healthy I use light brown sugar and no butter or oil!





Peanut Butter Banana Oatmeal Squares

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 20 minutes.

Cut into squares and enjoy!

Smoked Paprika Pork Roast

I LOVE this pork recipe. Smells of fall and is even better as left overs. The side pairing for pork roast is endless so let me know what your favorite is!

Enjoy!

Rub:
2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp kosher salt
1 garlic clove, pressed
1 tsp coursley ground pepper
4 tsp chopped fresh thyme, divided
1 (4lb) boneless pork loin roast
Kitchen String

* Sticky Stout Barbecue Sauce-- recipe below*

1. Stir together first 5 ingredients and 2 tsp thyme. Trim pork roast rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2inch intervals, and place in 13x9 baking dish. Chill, uncovered, 24 hours.

2. Light one side of grill, heating to 350 to 400 leave other side unlit. Place pork over lit side and grill covered with lid 8 minutes on each side or until browned. Transfer pork to unlit side and grill covered with lid 35 mins or until meat thermometer inserted in thickest portion registers 145 let stand 10 minutes brush with sticky stout barbecue sauce. Sprinkle with remaining thyme. Serve with remaining sauce and your favorite sides! (maybe grilled corn on the cob to bring back the fair memories!)

You can use store bought barbecue sauce or try this one if you have some time.

Sticky Stout Barbecue Sauce

*You can make this days a head of time, cover and chill then just reheat when ready*

1 small onion, finely chopped
1 tbsp vegetable oil
2 garlic cloves, minced
1 bottle stout beer
1 cup spicy barbecue sauce
1/4 cup fig preserves (buy this and use it for breakfast as a nice twist to your normal jam)
2 tbsp apple cider vinegar

1. saute onion in hot oil in a large saucepan over medium high heat 4-5 minutes or until tender. Add garlic saute 1 minute gradually stir in beer. Cook 8-10 minutes or until mixture is reduced by half. Reduce heat to medium

2. Stir in barbeque sauce and next 2 ingredients and cook 4-5 minutes or until thoroughly heated

*my favorite beer to use is Guinness Extra Stout beer and sweet baby rays sweet n spicy barbeque sauce**

Spicy Honey-Lime Grilled Drumsticks

Holding on to the last bit of summer and adding a touch of fall in one delicious dish. I choose drumsticks because they are cheaper and fun for kids too but you of course can do this on breasts or any kind of chicken you wish. You can also make this on the stove top or in the oven if you wish.

Enjoy!

8 chicken drumsticks
1 tsp salt
1/4 tsp pepper
cooking spray
cilantro and lime wedges (garnish)

Sprinkle chicken with salt and pepper, let stand covered 30 mins (if you don't have the time you can omit the wait)
Coat cold cooking grate of grill with cooking spray and place on grill Preheat grill to 350-400 heat. Grill chicken, covered with grill lid 5-10 minutes on each side or until browned.
Reduce grill temp to 250-300, covered with grill lid 20 mins.

This is a good time to make the sauce but remember to reserve 1 cup of the sauce for those who love to dip! Brush chicken with remaining sauce. Cover grill lid for 5 mins or until done. For added flavor you can use the zest of one of limes and put in the sauce as well. This would be good served with au gratin potatoes and a fall salad.

Spicy Honey-Lime Barbecue Sauce

1/4 cup butter
1 medium onion, diced about one cup
1 bottle chili sauce
1/4 cup honey
2 tbsp lime juice
1/4 tsp pepper

Melt butter in a small sauce pan over medium heat, add onion and saute 4-5 minutes or until tender. Stir in chili sauce next 3 ingredients and 1/3 cup water. bring to a boil. Reduce heat to low and simmer 5 minutes. Stores in the fridge for up to one week.

Roasted Sweets & Greens

Ok, so clearly I am on a sweet potato fix!

This is a PERFECT side to make dinner extra special. I can't wait to hear what you pair it with!!

ENJOY!

1 1/2 to 2lb sweet potatoes, scrubbed
1 tbsp olive oil
1/2 tsp. salt
1/4 tsp ground black pepper
2 garlic cloves, sliced or minced
1/4 cup chopped hazelnuts (you can of course add your favorite instead)
2 cups arugula
1/4 cup cider vinegar