I adore mashed cauliflower. It is virtually without calories & absolutely as satisfying as mashed potatoes & it is SO easy to make. You can flavor the cauliflower any way you would potatoes. Here I used wasabi to accompany a seared ahi that I recreated for date night recently.
1 large head cauliflower – leaves & core removed
1 Tbsp wasabi powder
1 Tbsp butter
Salt and Pepper to taste
Boil water in a medium pot.
Quarter the cauliflower & boil about ten minutes.
Drain & puree with remaining ingredients – adding a LITTLE water if they are too thick.
There is something super zen, so calming and relaxing for your always-on-the-go self when you’re standing over the stove and gradually stirring the liquid into the barely-bubbling pan of creamy arborio rice. I mean – at this point, all we have is time right??
Fancy restaurant status coming at you in the form of sautéed shrimp, creamy parmesan risotto, and a fresh delicious salad! Do we miss going out – heck yes! Carry out from your favorite restaurant just isn’t the same these days. But once COVID-19 is over we will get back to some type of normalcy – right?? I hope!!
1 tablespoon butter
1 minced clove garlic
1 minced shallot
1 cup arborio rice
1/2 cup white wine
3 cups of chicken broth
1/2 cup Parmesan cheese
1 tablespoon of olive oil
1 pound shrimp, deveined, tail off
For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic and shallots and sauté for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. Add the parmesan and stir until incorporated. Salt and pepper to taste.
For the Shrimp: Heat oil in nonstick skillet. Pat shrimp dry, sprinkle with salt, and add to pan. Shake gently to prevent sticking. After 2-3 minutes, flip each shrimp over. They should have a pretty pink color. Transfer to skillet of the risotto and mix together. Serve immediately.
It is a traditional Mexican dish consisting of corn tortillas cut into thin strips and lightly fried.
We love Mexican food in our household, the spicier the better!! When we were able to go out to eat before COVID-19 took over our social lives; a local Mexican food hot spot we would visit frequently served this dish. We loved our ‘Taco Tuesday’ date night, it was our favorite! We didn’t even need to see the menu – it was so delicious that we consistently ordered it. Unfortunately, since the current state of living I had to try to re-create this dish for our latest ‘Taco Tuesday’. It wasn’t like the ‘original’ but it was still delicious! We will definitely make this one again at home!
Makes about 8 servings
Roughly about 1 hour to make from start to finish
2 cups of your favorite shredded cheese
1 cup of cotija cheese
12 – 6inch corn tortilla
3 1/2 cups of salsa verde
homemade version or
2 – 16 oz jars of your favorite
1/2 cup of heavy cream
1/2 tsp each cumin, salt, and pepper
1 pound of cooked chicken
1 small white onion, thinly sliced
Chopped fresh cilantro
Combine in a bowl; 3 cups of your favorite cheeses
Heat 1/2 inch of oil (vegetable works best) in a sauté pan over medium until shimmering
Fry in pan 12 6-inch round corn tortilla (cut into 1 inch thick strips) in batches until golden brown. About 5 minutes per batch, then transfer to a plate lined with paper towels, season with salt
Combine in a separate bowl; salsa verde, heavy cream, spices, chicken, onion
In a prepped casserole dish spread a thin layer of cheeses on the bottom. Next, spread 1/3 of the tortilla strips on top of the cheese mixture. Then, spread 1/3 of chicken mixture on top of tortilla strips
Repeat the layering process, starting again with the cheese mixture (similar to how you would layer lasagna)
Bake the ‘chilaquiles’ at 350 degrees, until cheese melts and edges of the casserole bubble, about 25 minutes. Sprinkle cilantro over the top before serving
Enjoy – see you in the Kitchen!
Homemade Salsa Verde
12 medium tomatillos, husked and rinsed
2 medium jalapeños, stemmed
1/2 cup chopped onion
1/4 cup cilantro
1/4 cup lime juice
pinch of salt
Place tomatillos and jalapeños on a baking sheet, broil in the oven until they blacken
In a food processor combine onion, cilantro, lime juice and salt. Once the peppers are done in the oven transfer them to the food processor
Pulse mixture until completely smooth and no big chunks remain. Season to taste with additional lime juice or salt, if desired
The best part about grilling is the ease with which a dish comes together. Just slap some of your favorites over the grates, steam your favorite veggies in some foil and let the smoke and char do all the work—that was the idea behind this simple squash recipe.
You can use any type of summer squash in this recipe that is your favorite; such as zucchini, crookneck, straightneck (yellow), etc. More colors make for a pretty dish, experts say ‘eat the rainbow’.
**Tip – whatever you choose, be sure to cut the squash into similar sizes to ensure an even cooking time. Summer squash are squashes that are harvested when immature, while the rind is still tender and edible.
1 pound your favorite summer squash, washed and ends trimmed
This recipe I used the popular; zucchini and yellow squash (straightneck)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and Pepper to taste
1/3 cup crumbled feta cheese
2 teaspoons coarsely chopped fresh mint leaves
Cut your squash on a cutting board, making little bite size cubes.
Place the lemon juice in a medium bowl and whisk in the olive oil until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.
Meanwhile, your grill is heating up…..with whatever your main protein is.
When the grill is ready, add squash to aluminum foil Cook the squash uncovered, turning occasionally, about 7 to 8 minutes total.
Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed.
We combined this squash salad with some fish kabobs, but feel free to pair it with whatever you want!
These healthy salmon and lemon kebabs are extremely delicious and easy to make. Each bite is loaded with Omega 3s! Seasoned with fresh herbs, lemon, spices and grilled to perfection. (Feel Free to use you Favorite Spices, Below is our Favorites for this Dish)
It was a beautiful night and with being ‘stuck in doors’, we wanted to get out and grill tonight’s dinner, so we served this recipe up with some quinoa, and a summer squash salad. We are Welcoming the Warmer Weather (FINALLY) and hopefully getting back to hanging out with friends and family again soon.
**TIP – if you are using wooden skewers let them soak for 30 minutes prior to cooking to avoid burning. I doubled the skewers, helped with flipping the salmon around when cooking. Of course if you are using metal skewers they do not require being soaked in water.
2 Tbsp. fresh oregano
2 Tsp. sesame seeds
1 Tsp. paprika
1/4 Tsp. crushed red pepper flakes
1 lb. skinless salmon fillet, cut into 1 in. pieces
2 lemons, sliced very thin
Olive oil for cooking
1 Tsp. salt
16 Bamboo skewers, soaked
Heat grill on medium heat, spray oil on grates to prevent from sticking.
Mix desired seasonings in a small bowl, set aside.
Thread salmon and folded lemon slices onto 8 pairs of kebabs, making 8 total.
Spray fish with oil, and season with salt, and spice mixture.
Grill fish, turning occasionally, until the fish is opaque, about 8 – 10 minutes.
Pair with your favorite side and enjoy outside in the fresh air!!
We paired our fish this time with quinoa and a squash salad, but feel free to cook whatever side suits you and your family!
For the best texture, use extra-firm tofu. It holds up well during cooking and has the most meaty texture of all types of tofu. Prior to cooking the tofu, place paper towel on a plate and soak up the water from the tofu.
14 oz extra firm tofu, seasoned with salt and pepper
2 Tbsp all purpose flour
2 Tbsp vegetable oil
1 Tbsp minced garlic
1/2 cup vegetable broth
2 Tbsp fresh lemon
1 Tbsp capers
3 Tbsp unsalted butter
1 lemon thinly sliced
Dash fresh parsley
Dredge tofu in flour, heat oil in a large nonstick skillet over medium-high heat
Sauté tofu until golden brown, 5-7 minutes on both sides. Side aside
Stir in garlic, broth, lemon juice, and capers. Bring to a boil and cook until reduced by half.
Whisk in butter, and lemon slices. Serve with sauce and sprinkle with parsley.
Whisk the eggs, milk, and vanilla together. Heat a nonstick skillet over medium high heat.
Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.
Pair with your favorite Brunch side and you have a fulfilling dish to satisfy your weekend cravings.
Meatless doesn’t mean that your meal will be boring and not satisfying. This sheet pan roasted beet, eggplant, and tofu salad is a delicious, full of hearty and comforting flavors. Simply add loads of veggies, like beets, eggplant, asparagus, tomatoes, carrots, and romaine lettuce; drizzled with a Dijon-white wine vinaigrette dressing makes for a completely satisfying meal.
4 beets, peeled and cut into cubes
Small eggplant, cut into cubes
Bundle of asparagus, trimmed
Handful of cherry tomatoes, halved
Handful of shredded carrots
1 lb extra firm tofu, pressed and cut into cubes
2 Tbsp olive oil
Salt and Pepper to taste
1 pkg. romaine lettuce
For the dressing:
3 Tbsp. each olive oil and white wine vinegar
1 Tbsp. minced fresh garlic
2 tsp. Dijon mustard
Salt and black pepper to taste
Preheat oven to 450° with a baking sheet inside.
For the salad, toss beets, eggplant, asparagus, tomatoes, carrots and tofu with oil. Arrange on preheated baking sheet in a single layer, then season with salt and black pepper.
Roast tofu and vegetables until beets are fork-tender and tofu begins to brown, 20 minutes.
For the dressing, whisk together oil, vinegar, garlic, and Dijon; season with salt and pepper.
Toss vegetables, tofu, and romaine lettuce with dressing. Serve salad warm.