Chilled Crudite Asparagus with Mustard Dill Sauce

This is a delicious side dish or appetizer!  

Make sure you have fresh asparagus.  No one likes chewy wooden spears to swallow!  You can often find good asparagus all year round, but the best time of year is April-May-think Easter.

image from here

1.  Boil asparagus spears in water 1 minute.  Immediately immerse in an ICE water bath.  *Note the time for boiling depends on Asparagus thickness.  You want to error on the side of boiling less.  The 1 minute boiling time is for thinner asparagus (which I prefer since it is less "woody").  Make sure your asparagus is FRESH--it makes a HUGE difference!

2.  You can serve immediately with sauce, or store in a plastic bag in fridge until ready to serve.  I LOVE THIS dish because it can be made ahead of time.

3.  Arrange asparagus on platter.  Before serving, squeeze 1/2 a lemon over asparagus.  Optional:  grind a little fresh pepper and sprinkle salt over asparagus. Serve with this delicious Dill Mustard Dip (recipe below).

Herb Dip:
1/2 c. fresh chopped Italian Parsley
1 tsp dill
2 tsp prepared mustard (dijon or regular)
1/2 c. sour cream
1/2 c. mayonaise
juice from one lemon (or more to taste)
freshly ground pepper

CROCKPOT Black Beans 2 WAYS

There are so many ways to cook black beans in a crockpot (or instant pot). Here are two versions. Black Beans and rice have been a favorite meal since a friend brought them to us after the birth of my fifth child.  These freeze well.  Picture image credit here.

CUBAN BLACK BEANS

1 TBS olive oil

1 yellow onion, diced

2 celery stalks, diced

2 garlic cloves

2 carrots, cut into rounds

1 ½ tsp cumin

1 tsp Salt

1 pound dried black beans (rinsed)

2 bay dried bay leaf

8 c. water

1 small bunch of cilantro (for serving)

Roma tomatoes, diced

Salt/pepper to taste after cooked

-Place all ingredients in crockpot except cilantro and tomatoes.  For an extra step, you can sauté onions with oil and cumin for 7 minutes before adding. 

 -Cook on high in crockpot 4-6 hours

-Serve over rice.  Top with fresh tomatoes and cilantro

BASIC BLACK CROCKPOT BEANS

2 lbs rinsed dried black beans

8 c. water

2 tsp salt

2 TBS Forrest Seasoning Mix (or other seasoning of choice)

1 TBS garlic and herb seasoning (no added salt in seasoning)

-Cook in crockpot on high for 4-6 hours.

German Potato Salad

 I really like this version of Potato salad.  It is a favorite of my family, and I hope you like it too.  THe original recipe came from melskitchencafe.com. I've made a few personal adjustments. 

In large pan boil Potatoes for 20 min:

•  3 pounds red potatoes (about 8-9 regular-sized potatoes) 
• -After boiling potatoes, drain and cool potatoes in colander.  While cooling, make onion mixture. Once potatoes are cooled, cut into small cubes.
• 
  
• In same large pan combine the following:
•  1 sweet onion, diced 
•  2 tablespoons sugar 
•  2 teaspoons salt 
•  1/2 teaspoon celery seed 
•  1/4 teaspoon black pepper 
• 1/3 cup extra virgin olive oil
•  1/3 cup white or apple cider vinegar 
• 1 TBS dried parsley
• 1/3 tsp smoked paprika (or chipotle chili powder or smoked chipotle powder--for more of a subtle kick)
• -Saute over medium heat for 10 minutes until onions translucent and tender

•  Stir together cubed potatoes/onion mixture. Top with:

• 4-6 slices bacon, cooked and crumbled
• season with extra salt/pepper to taste
• -Garnish with some fresh chives

Avocado Cranberry (Craisin) Salsa

I remember having this over 10 years ago at a friend get together---I love when I come across old recipes that immediately take me back 

in time and bring back great memories!!

Picture and Recipe from SoupAddict

Ingredients

• 1 tablespoon fresh orange juice
• zest from one orange
• juice from 1/2 of a lime
• 2 tablespoons honey or agave
• 1 minced jalapeno seeds and ribs removed
• 2 tablespoons red onion finely chopped
• 2-4 ripe avocados peeled and sliced into 1/4"-inch dice
• 3/4 cup cranberries
• 2 tablespoons fresh cilantro chopped
• Coarse salt and ground pepper

Instructions

• Optional: blanch the cranberries for 30 seconds in boiling water, then plunge them into ice cold water. This softens the cranberries slightly and takes off their raw edge.
• Chop the cranberries roughly (do not put through a food processor - they'll get mushy), and pat them dry to remove their pink liquids.
• In a medium mixing bowl, whisk together the lime and orange juices, orange zest, honey, jalapenos and red onion.
• Gently fold in the avocados, cranberries, and cilantro. Season with coarse salt and ground pepper. Serve with pita or tortilla chips.

Burger Salad

If you're wanting a new salad or are looking for a new Keto recipe...look no further!

Picture from 40aprons

INGREDIENTS--get creative!

Salad greens (romaine, iceberg, spinach)

red onion (carmelized for extra tastiness)

bacon, cooked/crumbled

ground beef, cooked and fat drained

cheese (blue cheese or cheddar are my favorite)

pickles

mushrooms

tomatoes

avocado

Sauce/dressing of choice (mayo, coconut aminos, ranch, etc)

Thai Coconut Soup (Tom Kha Gai)

This is a delicious, fresh, and creamy soup.  I LOVE it!!!  It is also super simple to whip together, so make this soon!

Images (but not recipe) from littlespicejar and 40 aprons

Over Medium Heat sauté 5 minutes:
1 TBS olive oil
2 TBS water
1 medium sweet vidalia onion, sliced
1 TBS minced fresh ginger
1-2 tsp Thai Chili paste (red or green)
2 drop Lemongrass essential oil
4 drops Lime essential oil (or 1 TBS fresh)
Add and simmer 10 minutes or until potatoes/carrots tender:
1 large potato, peeled and diced

2 large carrots, cut into chunks

3 stalks celery, diced

sliced mushrooms
2 15 oz cans chicken broth
2 15 oz can coconut milk
1 TBS honey
salt to taste
Ladle warm soup into bowls.  
Garnish with fresh basil, cilantro, and lime wedges

**Optional add-ins:
cooked chicken, rice, noodles, peppers

Israeli Chicken (Instant Pot Option)

(Image and original Recipe from Here)

I made this recipe for a child's school class Israeli Celebration.  It was DELICIOUS!  Rather than bake in the oven, I used an Instant Pot and just layered the ingredients and baked using the chicken setting (add more cooking time if using frozen chicken breasts).  Enjoy!

Ingredients

* 8 boneless, skinless chicken breasts (can use chicken thighs as pictured and as suggested in original recipe source--go there for some extra instructions)

* 2 Tbsp. paprika (yes that is not a typo--2 tablespoons!)

* 1 Tbsp. kosher salt

* 2 tsp. freshly ground black pepper

* 4 Tbsp. olive oil, divided

* 5 sprigs Rosemary

* 1 head garlic, broken into cloves but left unpeeled

* 1 red onion, sliced

-Lemons for serving

Original Instructions (using chicken thighs)

1. Preheat your oven to 350 degrees.

2. Season both sides of the chicken thighs evenly with paprika, salt, and pepper.

4. Arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.

5. Layer chicken pieces on top of the bed of rosemary, garlic, and onion in the baking dish.

6. Bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

***INSTANT POT VERSION: Pour oil in base of instant pot. Layer all ingredients/seasonings in your instant pot (and FULLY PEEL GARLIC CLOVES), then pressure cook for 35 minutes. There is no need to brown chicken with oil in the pan---SUPER easy!!!

Chocolate Granola

Watch this tasty breakfast or snack disappear!

In large bowl mix together:
1/2 c. maple syrup
1/2 c. brown sugar
1/4  c. coconut or light olive oil
6 TBS Cocoa powder (prefer High Fat Dutch)
1 tsp salt
Add and stir until evenly coated:
4 c. oats
1 c. coconut
1/2 c. chopped almonds
-Prepare 11x17 rimmed sheet pan by placing a piece of parchment inside.  Lightly spray with oil.  Press mixed granola mixture into pan.
-Bake 250 for 1 hour.  Let cool in pan if you want granola to stick together in clumps.

Mango with Sweet Sticky Rice

My children love this easy and simple mango sticky rice recipe. I don't have any fancy rice cooking tools, and I know that this may be not quite as authentic, but it is my easy go to version.  I usually use Jasmine rice which I always have on hand. And if I'm being honest, I kind of wing the ratio of ingredients quite a bit...!!!

 (Picture from aducksoven.com)

INGREDIENTS

1. • 3 cups cooked warm glutinous (sweet) rice
   • 1 13.5 oz can cups well-stirred canned unsweetened coconut milk
   • 3 tablespoons sugar (add more if you like it sweeter)
   • 1/4 teaspoon salt
   • Diced fresh, bottled, or frozen (defrosted) mangos (preferred frozen brand is Trader Joes frozen mango chunks). 
   • You can sprinkle a little cinnamon or nutmeg on top if you'd like as well.  You can also add extra milk (any kind) if you want it a saucier.

Tilapia Fish Tacos with Mango Peach Salsa

I had never had a fish taco until about three years ago.  To many that may be crazy!  It always sounded a bit weird to me, but I finally made the plunge...and now it is a family favorite!  We especially like this in the summer, but anytime is good.  Trader Joes is a great place to get your tortillas, breaded, tilapia, sprouts, chili lime seasoning, and peach/mango salsa!

Image from here.

Breaded Tilapia (bake according to box directions and cut into strips)
Flour or corn tortillas
sliced avocado
Trader Joes Peach/Mango Salsa (or another favorite brand or a fresh salsa works great too)
sliced radishes
sprouts
Cabbage Slaw (see recipe below)
*jalapenos optional
*limes for serving
*Chili Lime seasoning from Trader Joes for extra flavor/kick

Cabbage Slaw 16 oz:
red/green cabbage
shredded carrots
Coleslaw Dressing:
1/2 c. sour cream
3 TBS honey
1 tsp chili powder
1/4 tsp black pepper
1/4 tsp salt
1/2 c. fresh cilantro, chopped
-Note the coleslaw will seem very dry.  The longer it sits in the dressing, the more it will soften.

Instant Pot Shredded Chicken-Taco Salad

This is a great recipe for a variation on your typical taco salad meat mixture.  This was a Food Network recipe (picture from there as well) that they served on Hamburger Buns.  I think it is WAY better as a Taco Salad meat base.

Ingredients

1 8-ounce can tomato sauce

1 4-ounce can fire-roasted diced green chiles

1 corn tortilla, torn

1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tablespoons chopped leaves

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon sugar

Kosher salt and freshly ground pepper

1 teaspoon vegetable oil

3 skinless, boneless chicken breasts (about 8 ounces each)

-Serve over Lettuce, beans & rice and top with favorite Taco Salad toppings (tomatoes, sour cream, limes, guacamole, etc.)

Taco Soup (chicken or beef)

I love taco salad, so I guess it makes sense that I love this hearty taco soup (I often even use leftovers for "taco salad" the next few days).  Fall is never complete if I don't whip up some of this.  My family loves this meal.  It is also a great meal for entertaining.

Makes 6-8 servings
Ingredients:
1 c. ground beef (cooked) or 1 c. cooked/diced chicken
1 medium onion, chopped
2 bell peppers chopped (any color)
1.5 oz taco seasoning
1 16 oz can corn
1 16 oz can black beans, rinsed and drained
1 14 oz can stewed tomatoes (blend this up before adding if you don't like huge tomato chunks)
1 14 oz can petite diced tomatoes
1 14 oz can tomato sauce
1 4 oz can green chilies
Tortilla chips, cheese, avocado(a must in my opinion!), sour cream, fresh tomatoes for topping
1.  Caramelize onion in 3 TBS olive oil over medium heat for 7-10 minutes.  
2.  Add all other ingredients (except toppings) and simmer on low for 20-30 minutes.  
3.  Serve warm with desired toppings.

Thai Green Curry Vegetables

Simple, Healthy, Delicious!  

I think this is my closest Thai restaurant copycat invention.  I've never had exactly this, but the sauce tastes very similar.  You could certainly alter the vegetables or add chicken if desired.

In large pan heat over medium for 15 minutes or until vegetables just tender:
2 TBS olive oil
1 yellow onion, sliced
1 head cauliflower, diced
4 medium carrots, cut on the diagonal

Add and heat until warm:
1 cup frozen peas
1/4 tsp salt
1 TBS sugar
1 can coconut milk
1/4 c. chicken broth
2 TBS green curry paste (I used Thai Kitchen brand)
1 TBS fresh ginger, minced
1/2 c. chopped FRESH basil
-Serve warm (with rice if desired)

Harvey's Roasted Curried Cauliflower

Here is a delicious way to eat your cauliflower!

Picture credit (Jesselanewellness)

2 heads cauliflower

3 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon curry powder

-Preheat the oven to 475 degrees F.

-Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.

-Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. 

-Serve immediately.

Korean Rice Bowls

 I love eating at family members homes.  Their food always tastes so good!  Here is a tasty recipe from one of my amazing sister-in-laws!  This makes a great "Pot-luck" meal where you can divide out topping assignments.

1 ½ lbs ground turkey or ground beef or ground chicken

3 cloves garlic, finely minced

Salt and pepper

½ c brown sugar

1 c low­ sodium soy sauce

½ c low ­sodium chicken or beef broth

2 TBS sesame oil

½ tsp red pepper flakes 

2 tsp finely chopped fresh ginger

Garnishes/Toppings:

green onions, chopped

Hot, cooked sticky rice

Romaine lettuce, chopped
shredded carrots
red peppers, chopped
mung bean sprouts
spinach
sesame seeds
roasted zucchini

• Start the rice cooking according to package directions.  Meanwhile, in a large skillet over medium heat, add the meat, garlic and ¼ tsp salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7­10 minutes. Drain any excess grease.
• In a liquid measuring cup, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes, and ginger.  Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. 
• In serving bowls layer lettuce, rice, and meat with sauce.  Serve topped with green onion, shredded carrots, sesame seeds. 

Regan's 8-7-6-5 Costco Pork Tenderloin (Grilled)

(Picture credit: Epicurious and Grilling Companion)  My camera broke awhile ago, so I haven't been taking any of my own pictures.  It actually works pretty well to pull others' pictures that look just like what I made :)

I'm a bit intimidated by cooking meat.  Meat is expensive and it can be a bit painful when it doesn't turn out right.  I have my typical routine meat recipes, and I can make a good roast, but I'm not one to branch out much in the meat department!  We also don't eat much meat, but we do love it!  Pork Tenderloin is a cheaper meat, so this is a nice way to try something new if you're scared like me!

   I finally decided to break out of my comfort zone and try something new.  I'm grateful for my sister and her husband for sharing this failproof recipe with me.  I'd eaten this delicious dish at their home a couple of times.  My brother-in-law Regan has this cooking process down to an exact science.  He assured me if I followed his instructions "EXACTLY" it would turn out perfect.  

It Did!

Ingredients:
-Marinade of choice (marinate for at least 30 minutes prior to grilling).
Pork Tenderloin from Costco (comes in a package with two packaged together.  Each package contains 2 tenderloins)

Grilling Instructions (8-7-6-5):
1.  Turn grill as high as it will go.
2.  Place tenderloin fat side down.  Shut lid.  Grill 8 minutes
3.  Open grill, flip tenderloins.  Shut lid.  Grill 7 more minutes.
4.  Without opening grill, turn it off and let tenderloin cook 6 more minutes.
5.  Remove Tenderloin.  Place it on platter.  Cover tightly with foil and let it sit 5 more minutes.
6.  Cut and serve immediately!

Grilled Chicken with Cobb Salad

I LOVE Cobb salad.  Here is another slight variation from Food Network (picture from them too).  I wish I could just pull this from my fridge without any effort!

Ingredients

• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1 small onion, cut into 1/2-inch-thick rings
• 1 cup buttermilk
• 2 cloves garlic, smashed
• Kosher salt and freshly ground pepper
• 4 slices bacon
• 3 large eggs
• 1/4 cup vegetable oil
• 4 teaspoons white wine vinegar
• 1 tablespoon dijon mustard
• 2 hearts romaine lettuce, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1/3 cup crumbled blue cheese

Directions

Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.

Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.

Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.

Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.

Sesame Thai Noodles with Vegetables

• This is a great quick vegetarian dinner ready to go from start to finish in 20 minutes.  Pre-cut all your vegetables, then while you cook the pasta mix sauce.  My family loved this.  For those that like extra heat, you can garnish with red pepper.
• 
  
• Cook pasta according to directions:
• 12-14 ounces spaghetti, linguine, or angel hair pasta
• 
  
• Sauce (Make while pasta is cooking)
• 2 TBS  sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves garlic , minced or pressed through garlic press
• 1 TBS minced fresh ginger (don't settle for dried!  This is a critical ingredient!)
• 5 TBS soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha sauce (or Tabasco)
• 2 tablespoons packed light brown sugar
• 2 TBS toasted sesame oil
• 1 tsp salt
• 
  

While pasta drains, toss the following into pasta pan and stir fry for 3 minutes on high:

• 4 green onions, sliced thin on diagonal
• 1 cup shredded carrots
• 1 red, yellow, or orange bell pepper sliced into strips
• 1 c. pea pods (whole or cut in half)
• 
  
• Add cooked pasta to pan.  Stir in Sauce and add:
• 1/4 cup chopped cilantro
• sesame seeds for garnish
• chopped peanuts for garnish (optional)