Having a hard time deciding what side dish to serve, look not further, this potato recipe will not only be a new family favorite, it won’t make you a slave in the kitchen.
I always love to experiment with potato recipes as there are so many different ways to give a new flavor. This recipe however, is a very classic flavor, butter and I added a little Italian flare to it with Oregano. No matter the ages of your family members, adults and children alike, they will all enjoy this flavor.
Another great thing about this recipe is that you can actually change it up tomorrow and turn it into a potato salad. This is a win-win recipe!
As you can see from the photo, I served it with Grilled Salmon and Roasted Brussel Sprouts. See links to recipes below.
Miami is a gold mine when looking for fish tacos. But for some reason, I have not been able to taste that one that has knocked me off my socks. This is one of the reasons I love to cook at home and experiment. My husband is a boater and loves the water, so naturally the love of seafood goes hand-in-hand. The start to a great fish taco is the star ingredient, the fish! You also need a good sauce, a great shell and some crunch. This recipe delivers on all of the above. The fish is Corvina which is a white tender meat fish that resembles Sea Bass, it’s delicious. The great sauce is a homemade pico de gallo that is fresh and tangy and full of flavor. The shell can be soft or had, or even both and the crunch comes from the broccoli slaw. This is a must try recipe!
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If you are looking for a tasty, simple and comforting meal then look no further. This is a great adaptation to the classic tomato soup. This meal screams sophistication and comfort that it would even pair nicely with a glass of white wine. Making everything from scratch will impress any guests you decide to have over. I attribute the inspiration for the soup to Ree Drummund of Food Network Channel. The recipe that she has was similar to others, but I made a few additions and deletions to come up with my own version. Six of us ate and there was soup left over for about 3 additional meals.
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“>ROASTED GARLIC BOUILLON
Okay so this is was also a big hit at home with the family. The photo does not do the flavor justice, but I promise you it’s good. If you google eggplant Parmesan, you will see many recipes and many different ways to make this same recipe. Since I work and I want to make recipes that will not only be healthy but won’t make me slave in the kitchen, I came up with this one. It is simple, tasty and by skipping the breading portion, you save on calories, fat and carbs.
My husband actually said that this was the best eggplant dish that he had ever had and my daughter started by saying she did not like eggplant and then ate the entire dish. Now if I can just get her to eat salad….that is my next mission. I like to make foods that are healthy for you fun to eat. Even through the cheese may not be the best food for you, it is natural and if you eat it in moderation, it’s not bad. Eggplant however, is good for you and low in calories.
This blog is all about the eggplant, but the next blog will be about the salad, it was so tasty and refreshing that I have to give you all the recipe also. Actually, moving forward, I am going to try and provide you with several recipes that make a full meal. The hardest thing for me, starting off was creating a full meal and also portion control. I will attempt to make things a little easier for you so that you too can make healthy and simple dinners for your family daily.
INGREDIENTS – Serves 3-4
- 2 Eggplants (sliced into 1/4 inch slices) – have an even number or slices, if possible
- Mozzarella Cheese (shredded)
- Parmesan Cheese (shredded)
- Olive oil cooking spray
- Tomato Sauce
- 2 cups of to tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon oregano
- 1/2 tablespoon kosher salt
- 1/4 tablespoon pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
HOW TO MAKE IT…
- Set oven temperature to 400 degrees
- In a large saute pan on medium high heat , spray cooking oil and sear each eggplant on both sides for about a minute, then place the eggplants on a baking sheet
- In a separate sauce pan on medium low heat, add the tomato sauce, tomato paste, oregano, salt, pepper, garlic powder and onion powder and simmer for about 10 minutes.
- Assemble the eggplants by layering one eggplant, then add some tomato sauce, then some mozzarella. Add a second layer exactly the same, but top with some Parmesan cheese
- Bake for about 15-20 minutes then let sit for a few minutes before serving
Salad in the photo will have it’s own recipe blog
- You can batter the eggplants with breading and either bake or fry prior to assembling
- You can use different types of cheeses
- You can slice the eggplant in longer slices and only use one (that wont change the flavor, but will change the presentation)
Spaghetti and meatballs is a classic comfort food that the entire family can enjoy. This recipe, however, is not your typical spaghetti meatballs, but an adaptation of the classic. This recipe inspired by the Food Network Channel, is a great way to have a comfort meal without all the carbohydrates.
This recipe has some similarities to the original, minus the tomato sauce and the meatballs. When you try it, i’ll bet you you’ll think it’s the real deal.
I have never really made anything with fennel but I was reading through a few recipes and the flavor profile and it sounded very interesting. I am a fan of making all sorts of sides and feel that a salad is usually a very welcoming side for many dishes. Cole slaw is a very refreshing salad and usually has some sort of sweetness in the recipe. That is where the apple comes into this recipe.
This recipe is quite tasty and I am looking forward to experimenting with it and possibly adding a few additional ingredients to play around with the flavor. This recipe was the first run and it was very good, but I want to make it a little tastier.
If any of you do make the recipe, please give me some feedback and also some ideas on possible additions or changes to the recipe would be very appreciated.
Ideas: I would like to add some actual celery to slaw as well as I enjoy that flavor. Cucumbers are also delicious and may be a great addition to the salad as they are light in flavor but would blend well. Thinly sliced radishes would add a nice tang.
Polenta is one of those dishes for me that is somewhat of a comfort food and very versatile. Since it starts off quite bland, there are many ways to make them interesting. You can also have them for breakfast lunch or dinner. In this dish, I made them for dinner and I served them with a wild mushroom topping and finished the dish with some shaved Parmesan cheese. I also served it with a side of grilled vegetables that I seasoned with some garlic teriyaki sauce.
You will see that I have another recipe on my blog, similar to this one, but cooked very differently, however, both equally delicious in my opinion. When I cook for a large number of people or I do not want to slave in the kitchen, I would probably make this dish in the same fashion as the opposite recipe (in the oven). It’s up to you, but the flavors are different also.
I served the polenta as the main part of the meal but it can be served as a side dish as well. After the recipe, I have added some other ideas for polenta as well so that you can experiment. Below is a short video of me finishing off the polenta so that you can see the consistency of this recipe. You can make it creamier or thicker if you wish.
INGREDIENTS – Serves 4-6
Per serving (1/2 cup) – Calories 316 Fat 10g Carbs 13g Protein 34g (1 cup servings)
- 2 cups Polenta
- 8 cups vegetable broth (or water)
- 1/3 cup half & half
- 3 tablespoons butter
- 2 tablespoons kocher salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup Parmesan cheese (for topping)
- 4 cups of mushrooms (baby bella, shiitake, button and oyster)
- 2 shallots (sliced thin)
- 2 tablespoons olive oil
HOW TO MAKE IT…
- In a large pot, bring the broth to a boil and add the polenta
- Lower the heat to low while stirring or whisking frequently
- As the polenta thickens, add the salt, pepper, garlic and onion powder, half & half and butter and continue to stir until desired thickness
- Remove from heat and make the mushrooms
- In a large saute pan on medium high heat, add the olive oil and shallots and saute for about 1 minute
- Add the mushrooms and continue to cook until mushrooms are cooked through and a light golden brown (about 6-7 minutes)
- Season with salt and pepper (if desired)
- Remove from heat and serve on top of polenta then top with some Parmesan cheese
Ideas: You can add cheese into the polenta while cooking so they become really cheesy and you can also add the mushrooms or some other veggies directly to the polenta as well and stir it in. You can add some fresh herbs as well to give it some freshness. There are some other ways to serve polenta which involve refrigeration to make the polenta solid, but I will write about those specifically in a separate blog.
Chicken salad is that one dish that most restaurants will have on the menu since there are so many ways that you can make it. I was experimenting and happened to have clementines in my fruit bowl and thought that it would be a great addition to my chicken salad. As the seasonal fruits and vegetables change, it’s fun to incorporate the different flavors into dishes that you usually make to give it new flavor profiles. I am sure that I will be making several different flavored chicken salads on my blog in the very near future.
Also with chicken salad, you can serve it as a salad and place it on top of some mixed greens with typical salad toppings (tomatoes, cucumbers, etc) and a light lemon vinaigrette; or you can serve it on some whole wheat Texas style toast with some home made potato chips (I will make these and blog the recipe at a different time) or you can serve with some tomato slices or a separate side salad. You can even serve it as an appetizer with some crackers and veggies. No matter how you serve it, it is delicious and quite healthy for you.
INGREDIENTS – Serves 4-6
Per Serving (1 cup) Calories 316 Fat 10g Carbs 13g Protein 34g
- 3 cups cooked chicken (white and dark meat)
- 1 cup celery (thinly sliced)
- 1/3 cup scallions (chopped)
- 1/3 cup golden raisins
- 1/3 cup pecans (chopped)
- 1 clementine (chopped)
- 2 tablespoons fresh flat leaf parsley (chopped)
- 1 teaspoon lemon juice (about 1/2 a juicy lemon)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (I like orange blossom)
- 3 tablespoons Greek yogurt
- 1 tablespoon kosher salt
- 1/2 tablespoon pepper
HOW TO MAKE IT…
- Chop chicken into bite size pieces and throw into a large bowl
- Add to the bowl celery, scallions, raisins, pecans and clementine and mix all together
- Add lemon juice, Dijon mustard, honey, Greek yogurt, salt and pepper and mix very well so that the entire salad is covered
- Add the flat leaf parsley at the end and toss all together
Ideas: You can replace the clementines with apples or you can add cranberries instead of raisins or walnuts instead of pecans. You can also remove the dark meat and only make it with white meat if you prefer.