Tag Archives: recipe

Asparagus with Balsamic Tomatoes

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I don’t know why it took me so long to make this. I pinned it long ago (see my saved recipes here) and it somehow slipped toward the bottom. This will certainly go down as one of my go-to side dish recipes for dinners and doubling or tripling it would make it a great dish to bring to a party. The combination of tomatoes, balsamic and soft cheese make this girl long for summer. Those are my staple summer foods, after all.

Asparagus with Balsamic Tomatoes

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Asparagus with Balsamic Tomatoes
Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Website Cooking Light
Easy to prepare and healthy side dish: Asparagus with grape tomatoes, balsamic vinegar and feta cheese.

Ingredients

  • 1lb Asparagus (trimmed)
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 1/2 cup Grape Tomatoes (halved)
  • 1/2 teaspoon Fresh Garlic (minced)
  • 2 tablespoons Balsamic Vinegar
  • 1/4 teaspoon Salt
  • 3 tablespoons Crumbled Feta Cheese ((original recipe calls for goat cheese))
  • 1/2 teaspoon Black Pepper

Directions

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.

Enjoy!

Happy Hour Sipper: Greyhound

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Who is ready for happy hour? Me! (Inside scoop: you will almost always see me raise a hand to this question.) During my girls weekend in San Francisco, I discovered a new favorite drink: the Greyhound. When made with freshly squeezed grapefruit juice and chilled, it’s deceptively refreshing. It’s exactly what I crave when dancing or mingling in a crowded bar.

Greyhound

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Greyhound
Serves 1

Ingredients

  • 2oz Vodka
  • 4oz Grapefruit Juice (freshly squeezed)

Optional

  • Powdered Sugar

Directions

1. Use a grapefruit wedge to wet the rim of the glass and dip it in a plate or shallow bowl with powdered sugar.
2. Add ice cubes to the glass and add 2 oz of vodka.
3. Add 4 oz of grapefruit juice to the glass, or more to fill the glass.

Enjoy!

 

Spinach Tortillas Recipe

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If you haven’t checked it out yet, you still have time to enter our Shabby Apple giveaway!

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Matt loves tortillas and I often buy a package or two per week. When I found Shari’s recipe to make my own, I knew I needed to get on that! I make a batch or so a week now, and have gotten it down to a science. So you know what that means, right? Time to switch things up!

Matt is constantly trying to add more healthy foods like spinach and broccoli into his life. So I decided to add some spinach to this tortilla recipe. It actually worked on the first try, and Matt was very happy with the outcome. He ate two of them before I could put them away in the fridge. I store them in Ziplocs in the fridge so that they do not lose moisture.

Spinach Tortillas

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Spinach Tortillas
Serves 8
Dietary Vegetarian
Meal type Bread
Website adapted from Running Upward

Ingredients

  • 3/4 cups Water
  • 2 handfuls Spinach
  • 2 1/4 cups Flour
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 tablespoon Canola Oil

Directions

1. Pulverize water and spinach together in blender or magic bullet. You want to spinach to be almost liquid as well -- tiny tiny flecks in the water.
2. Combine spinach water and all other ingredients with a fork. Flour workspace. Cut into 8 pieces and roll out until 1/8 inch thick. They do not have to be circles, but that does help!
3. Heat a skillet to medium high and cook tortillas one by one. Place the tortilla on the skillet and cook until it gets a little bubbly, then flip. I think it took less than a minute for each tortilla for me!

I hope you try these tortillas. They are truly delicious — and healthy! I also like eating and serving things with ingredients that I can pronounce. Making things from scratch enables me to do that. Have you added veggies to a recipe recently?

Roasted Sunflower Seeds Recipe

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I LOVE sunflower seeds. Ask anyone who has been on a roadtrip with me. There is just something about seeds that just makes me happy, especially ranch flavored seeds. I recently found out that you can buy sunflower seeds for super cheap at Winco, so you know what that means, right? I am going to spend the next few months figuring out the BEST way to roast my own seeds. Yup. I’ve tried three different recipes so far, but really they all follow the same recipe — just switch up the seasonings. Ready?

Ranch Flavored Sunflower Seeds — Yum Yum!

Roasted Sunflower Seeds

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Roasted Sunflower Seeds

Ingredients

  • 4 cups Water
  • 1/4 cup Salt ((Plus more for seasoning))
  • 2 cups Sunflower seeds
  • Olive Oil ((In a mister))
  • Seasoning ((For whichever flavor seeds you want.))

Directions

1. Combine the water and salt in a medium sized (I used 2.5 quart) bowl and add sunflower seeds. Push them down so they are completely covered by the water, they will float, so just make sure they get wet. Let the seeds soak overnight.
2. In the morning, or whenever the next day, go ahead and drain the seeds. Put them in a towel and wring to dry them. I did this with two towels, and they were still wet. That is perfectly okay.
3. Pour into a rimmed baking sheet and pat dry one last time. Lightly spray with EVOO and sprinkle salt and flavoring on top (I have used garlic salt & pepper and ranch powder, both were really tasty). Mix up with a spatula and put into a 225 degree oven. Bake for two hours, stirring and adding more EVOO and seasoning every half hour or so. They will be done when they are dried out. They may start to crack open, but mine did not.

 

Garlic Sunflower Seeds

I hope you start making your own seeds. The flavor possibilities are endless and I am so so happy with each batch that I made. I can eat them for hours while watching my favorite TV shows. My current favorite shows are Once Upon a Time, Parenthood, and Alias. What are you watching? What seed flavors will you make?

Freeze Ahead Mini-Quiche Recipe

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There is nothing better to wake up to than eggs and cheese baked in a pie crust. Well, maybe adding bacon and carmelized onions makes it better! The only downside — getting up an hour early to cook it. With Matt leaving at 5 a.m., that is just not an option for me! Solution? Pre-cook and freeze mini quiches so that we can reheat one, two, or three in the early morning (or after that). This is based on a recipe from my Mom. Thanks, Mom!

Mini Quiches 
makes 24

  • Double Pie Crust
  • 5 pieces of Bacon, cooked & chopped
  • 1 Onion, chopped & sauteed
  • 4 Eggs
  • 1 3/4 cup Milk
  • 1 cup Cheese
  • 1 tsp. Italian Seasoning
  • 3/4 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Pepper

Heavily grease 24 regular sized muffin cups.

Roll out pie crust to about 1/4″ thick. Cut into circles and press into muffin trays. Evenly distribute the bacon and onions between the 24 quiche cups. In a large bowl, beat together eggs and milk. Add cheese and seasoning, mixing well. Pour the mixture into each cup, being careful so that it does not overflow (that causes it to stick to the pan). Bake at 400 degrees for 25 to 30 minutes, or until crust is brown and eggs are set. Cool.

I freeze by stacking together in a large Ziploc bag with layers of wax paper in between the quiches. The layers are 3 x 3 and the top is 3 x 2. Suck the excess air out of a bag with a straw, so that the quiches don’t get freezer burn. You can now pull out a single one (or a few) to heat up for breakfast!

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