seriously....this is my life

Summer Corn, Tomato, Crab and Avocado Salad

It's no secret that I love crab...as in it's probably one of my favorite foods...ever!  This recipe was somewhat inspired by what I had at Ouisies Table a few weeks ago as an appetizer.  This is a perfect summer recipe because it's easy, light, and you don't have to turn on your oven or stove. 

Download pdf Download Summer Corn and Crab Salad

12 oz lump crab meat (found in seafood section of grocery store)

1 pint grape tomatoes, cut in half

1 avocado, peeled and diced

1 jalapeno pepper, seeded and finely diced

Roasted or grilled corn from 4 cobs of corn

1/3 cup finely diced red onion

2 limes juiced

¼ cup Ranch salad dressing or any other creamy dressing.  Green goddess would be great

¼ tsp Black Pepper

Greens (I forgot to include this in the pdf, but I did serve it on a bed a greens)

In a bowl combine first 6 ingredients.  In a mason jar combine lime juice, ranch and black pepper.  Shake to combine.  Drizzle dressing over salad mixing gently combine.  Serve cold.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The BEST Eggplant Parmesan--EVER!!!

I have never made Eggplant Parmesan before and have only had good eggplant parmesan a few times.  So many times it seems to be soggy and soggy eggplant parm is bad eggplant parm. 

This was just divine...crispy and crunchy, but soft inside.  Seriously...amazing!!!  and the photos turned out pretty good too!!!   Download The BEST Eggplant Parmesan

1 medium eggplant or 2 small eggplant

Kosher salt

¼ cup canola oil

¼ cup flour

2 eggs, beaten

1 cup panko breadcrumbs

½ cup shredded parmesan cheese

1 Tbsp Italian Seasoning

1 cup mozzarella cheese, shredded

½ lb angel hair pasta

1 jar marinara sauce

 

Preheat oven to 425 degrees. Place a metal cooling rack over a cookie sheet. 

Slice eggplant in ¼ inch slices.  Place slices on paper towels and sprinkle salt over the eggplant.  Let set for at least 30 minutes. 

Take 3 separate dishes.  Put flour in one, the beaten egg in one, and then combine panko, parmesan, and Italian seasoning in another bowl.

Heat oil in a large skillet over medium high heat.  Dip one eggplant slice in flour, shake off excess.  Then dip eggplant slice in egg and then panko mixture.  Pressing panko into eggplant slices to stick. 

Once oil is hot enough carefully place a few eggplant slices in skillet.  Turn slices over after about 1 minute, or when one side is beginning to brown.  Cook on other side for about 1 minute and then transfer to the cooling rack over sheet.  Once all eggplant slices have been “fried” place them in the oven for 12-15 minutes.  Remove from oven sprinkle some cheese on top of each slice and return to oven for a few minutes or until cheese is melted. 

Serve with a side of pasta and marinara sauce! 

                                                                                      

 

Italian Vegetable Salad

I love vegetables, probably more than fruit, although lately Karsten and I can't get enough blueberries and strawberries.  The thing is, though I love vegetables, lettuce based salads are not my favorite.  I like certain ones and I think when other people make them they taste so much better than my own.  I'm weird, I guess.  So, with all of this said...I frequently make vegetable salads.  Just a bunch of different vegetables chopped up, sometimes I add beans, pour on some salad dressing,  and then I can eat on it for a few days. 

The only reason this is really called an "Italian" Vegetable Salad is that I used a vinaigrette.  I'm hardly buying bottled dressing anymore...it's full of preservatives and I really find it easy to make homemade dressing.  I use the Penzey's Italian Salad Dressing as a base, then add a whole clove of garlic and 3 T. of parmesan cheese.  I shake it up and store it in a mason jar. 

I (heart) mason jars! 

Here's the recipe Download Italian Vegetable Salad

Ingredients:

1 cup grape tomatoes, halved

1 orange bell pepper, diced

2 kirby* cucumbers, peeled and diced

1 jar marinated artichoke hearts, drained and diced

1 can chick peas/garbonzo beans, drained and rinsed

¼ cup fresh basil, chiffonade

½ cup grilled corn (one ear)

½ cup favorite Italian vinaigrette (I use Penzey’s dressing base and add a whole garlic clove and 3 T. shredded parmesan)

Directions:

Toss everything together in a bowl.  Drizzle with vinaigrette and serve.  Makes great leftovers. 

Great for a picnic because there’s no dairy.

You could add or eliminate any vegetable.  I only call this “Italian” because of the dressing.

*Kirby cucumbers are small, pickling cucumbers.  Look for ones that are firm with no defects.  Store them in fridge without any kind of packaging. They are my favorite cucumber...very very crunchy!

 

 

meal plan

So a couple of weeks ago I blogged about trying to get a handle on meal planning and meal follow through.  I'm good at planning and not so good on follow through.  A big part of this was that I was expecting too much of myself.  The past 2 weeks I worked from one meal plan and was almost entirely successful!  The key:  Keeping It Simple!  Cook, chop, shred extra for later in the week. 

Here's the meal plan for the next 2 weeks.  I hope to document some of  the recipes and then blog about them. 

Mon (yesterday)--BBQ Chicken Salad (leftover chicken from Sun) with greens, tomatoes, grilled corn, black beans and tortilla strips served with BBQ Ranch dressing (BBQ sauce mixed with Ranch)

Tues--Caprese Panini with Italian Vegetable Salad

Wed--Chicken Spaghetti (make 2 pans and freeze one) Steamed Brocolli and Cauliflower

Thurs--BLAT's (Bacon, Lettuce, Avocado, and Tomato) with fruit salad

Fri--Grilled Salmon with Grilled Veggies and Quinoa

Sat--DATE NIGHT!!! 

Sun--Falafel with Cucumber Yogurt Salad and Chopped Greek Salad

Mon--Sour Cream Noodle Bake (make 2 pans and freeze one) Steamed Veggies

Tues--Spinach, Feta, and Mushroom Quiche with Fruit Salad (eat leftovers for breakfast)

Wed--Corn and Crab Chowder

Thurs--Tacos

Fri--Leftovers

Sat--OUT

Sun--Spicy Dr.Pepper Shredded Pork Sandwiches with Slaw and sweet potato fries (freeze leftovers)

Mon--Shredded Pork Soft Tacos with Mango Salsa

 

Roasted Beets with Orange Vinaigrette

I've made this several times lately because beets are in season here in the South.  If you don't think you like beets I'd challenge you to give these a try.  They don't taste anything like pickled beets and they are so healthy for you. 

Roasted Beets with Orange Vinaigrette  Download Roasted Beets with Orange Vinaigrette

6 medium beets (red, striped, yellow or other variety), trimmed of greens and washed well

Zest and juice of one orange

¼ cup olive oil    

2 Tbsp balsamic vinegar

2 Tbsp maple syrup

Sea Salt and freshly ground pepper

Optional: thin slices of fennel

1. Preheat oven to 400 degrees F.

2. Place beets on a baking sheet with sides or in a large, glass baking dish. Pour the orange juice, oil, maple syrup, and ¼ cup water over the beets and season with salt and pepper.  Cover the baking dish tightly with foil and roast the beets until they’re tender when pierced with a knife, 40-45 minutes.  Uncover and let the beets cool to room temperature.  Reserve cooking liquid.

3. Peel the beets (you may want to wear gloves to prevent staining) and quarter them.

4. Add orange zest to cooled cooking liquid and drizzle over peeled and quartered beets.   

5. Optional: sprinkle in some thinly sliced fennel

 

And if you happen to have beets with the greens still attached and looking vibrant here's a link to a recipe and article you could use with the greens.

Beet Greens Recipe from Simply Recipes

What to do with Beet Greens

Crunchy French Toast

This recipe might just rock your breakfast world! 

Several years ago when visiting Portland, OR we went to Mother's Cafe and Bistro for breakfast. For some reason I ordered their Crunchy French Toast because it intrigued me.  Growing up, I was not the biggest fan of French Toast...or any breakfast foods for that matter.  My idea of a perfect breakfast was a BLT (still is today, in fact).  But the Crunchy French Toast called my name and I answered....and my life was changed...or at least my relationship with french toast changed!

When it comes to food, I love the creamy/crunchy/chewy texture.  This recipe hits all the right notes.

Prepare to start thinking about French Toast and determine to make it this weekend for your family.  You could easily make this Gluten Free by using Gluten Free bread.  Cornflakes are already gluten free!  If you don't like coconut then leave it out!

**a note about cornflakes...I don't eat them as cereal, but I do buy a generic box and divide the contents into 2 cup portions in ziplock bags.  Then I keep them  in the freezer to use as breading for chicken, fish, french toast or I'll toss them into a batch of cookies for extra crunch.***

Crunchy French Toast Download Crunchy French Toast

Makes 2-3 adult servings

Ingredients:

½  loaf challah bread or whatever bread you have

1/3 cup half and half

2 tsp sugar

2 tsp Baking Spice (Penzey’s) or cinnamon, divided

¼ tsp salt

4 eggs, lightly beaten

 2 cups cornflakes, coarsely crushed

½ cup unsweetened coconut flakes

6 Tbsp butter

Powdered Sugar

Maple Syrup       

Directions:

Slice bread into 1 inch thick slices.  In a shallow dish, whisk together half and half, sugar, 1 ½ tsp baking spice/cinnamon, salt, and eggs.  In a separate dish combine cornflakes and coconut.  Working with one piece of bread at a time, dip in the egg mixture, allowing bread to soak for about 10 seconds on each side, then coat in cornflake mixture.  Transfer to waxed paper.

 

Heat 3 tsp butter in a large non-stick skillet over medium heat until the butter is bubbling.  Transfer the bread to the pan and cook about 2-3 minutes per side. Remove cooked French toast from pan, add 3 more tbsp of butter and finish the rest of the French toast.  Just put cooked French toast in a warm oven while the rest is being cooked.  Dust with powdered sugar and drizzle with syrup.  YUM!!!

 

Egg Salad

The other day I was home, Karsten was sleeping, and I needed something for lunch.  Egg Salad seemed to be the winner for that day.  This is not something I make often, but when I do make it, I love it...and make enough to have for lunch the following day. 

It's hardly a recipe, but regardless it's good. 

First, I want to share my almost fool proof way to boil eggs.  It's from a post a few years ago...

I think I finally figured out how to boil an egg and make it perfect.  Here's how.  Place eggs in a pot and cover with cold water.  Bring water to a boil with lid off.  When water comes to a boil, turn off heat, cover with a lid, and let sit for 10 minutes.  Drain off water and then shake the eggs in the pot to crack the shells just a little.  Submerge eggs into ice water for a couple of minutes to stop the cooking.  The water will seep under the shells making them very easy to peel.  Pull out of the water and peel.  Perfection.  One tip I read in the same book If found these instructions in is this:  If you're trying to make deviled eggs, turn the carton of eggs in it's side and the yolks will go to the center of the eggs, so even when you boil them the yolks will stay in place.

So here's the "recipe" for Egg Salad and the printable of course Download Egg Salad

Ingredients

4 hard boiled eggs, cooled and peeled

1 ½ Tbsp Hellman’s mayo

1 tsp yellow mustard

1-2 tsp sweet pickle relish (or if you’re lucky enough to have my Mom’s zucchini relish use that)

A few shakes of paprika

Optional: 1 tsp Fox Point Seasoning (Penzey’s)

Directions:

Mash up eggs using a pastry blender. (I find this works best, plus this is the way my Mom did it.)  Add the rest of the ingredients and stir.  Serve on bread, in a pita, stuffed in a hollowed out tomato, or on a lettuce salad. 

 

 

red sangria

This recipe is adapted from a Bobby Flay recipe and it's delicious! 

Download Red Sangria

3/4 cup simple syrup (equal parts sugar and water)

2 bottles red wine, I used an inexpensive Shiraz

3/4 cup brandy

1/2 cup triple sec

3/4 cup orange juice

1 orange, sliced

1 lemon, sliced

1 lime, sliced

1 green apple, cored and cut into thin slices

1 cup strawberries, hulled and halved

1 cup fresh pineapple

 

Make simple syrup by dissolving the sugar in boiling water.  Let cool.  Combine all ingredients in a large pitcher or jar and refrigerate, covered, for at least 2 hours and up to 2 days.  Serve over ice with a few pieces of fruit in each glass.

 

 

Fresh Mozzarella, Avocado, Roasted Corn and Grape Tomato Salad

So this salad is very high on the YUM scale.  I served this to our company on Saturday and they enjoyed it.  This recipe is originally from the Fresh Everyday cookbook, but I used a different dressing and adapted it a bit.  I also used bocconcini from Costco that comes in a marinade, but you could certainly use bocconcini from your grocery store that comes in a container with water.  We grilled some corn last night and I plan on making another batch of this today for lunch!  It's SO delicious!!!

Download Fresh Mozzarella Salad with Avocado

2 ears of sweet corn, husks removed

8 oz fresh bocconcini, small mozzarella balls (found in gourmet cheese section of market)

1 ripe avocado, halved, peeled, and cut into slices

½ pint grape tomatoes or other small tomato variety

8-10 fresh Basil leaves, cut into thin strips

Sea Salt and Fresh Ground Pepper to Taste

Several Handfuls of baby greens

Italian vinaigrette (I make Italian dressing using the Penzey’s Italian dressing base)

Preheat oven to 400 degrees F. 

Soak the corn in a bowl of water for 10 minutes.  Place corn on baking sheet and roast for 20 minutes, until the kernels are tender.  Cool to room temperature and then cut kernels off the cob.  You could also used grilled corn

Add the mozzarella, tomatoes, basil, salt, and pepper in the bowl with the corn.  Drizzle ¼ cup of vinaigrette over mixture and mix.  On a platter create a bed of baby greens.  Top with mozzarella mixture.  Top with avocado slices and drizzle with a touch more vinaigrette. 

 

Herb Roasted Red Potatoes

Inspired by the homegrown red potatoes at the farmers market last week I threw these yummy spuds together to accompany the Grilled Chicken and salad with Green Goddess Dressing

Download Herb Roasted Red Potatoes

6-8 medium red potatoes or 10-12 small red potatoes

2 Tbsp fresh rosemary

2 Tbsp fresh thyme

2 Tbsp fresh dill

½ Tbsp kosher salt

1 tsp. freshly ground pepper

3 Tbsp olive oil

Preheat oven to 400 degrees.  Quarter medium potatoes or halve small potatoes and place in a bowl.  Finely chop herbs together.  Sprinkle herbs over potatoes.  Add salt, pepper, and olive oil.  Mix to coat the potatoes.  Place potatoes on a baking sheet in a single layer.  Bake at 400 for 20-25 minutes or until tender and golden brown.