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

Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe.  The leftovers taste amazing too!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 tsp ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree or crushed tomatoes

1 1/2 tsp sugar

3/4 cup cream

Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Saute" setting of your instant pot: Add butter and spices.  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add chicken and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5 minutes.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream.  Season with additional salt/pepper if needed.  Serve over rice and with naan.

**Note:  This can also work using precooked chicken, grilled chicken, etc.  I just Pressure cook it for 1 minute if I do that.  

**Leftovers freeze well.

No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

Mun's Dutch Oven Classic Beef Stew

 

Image from Here

Ingredients:

2 tablespoons olive oil and 1 TBS butter
1 pounds boneless sirloin tip, trimmed and cut into bite-size pieces
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
8 ounces cremini mushrooms, quartered
2 medium sliced red or yellow onions
3 sliced medium carrots
2 medium parsnips peeled and sliced
4 large red new potatoes unpeeled, cut lengthwise into 4, then cut in half lengthwise,
10 ounces frozen pearl onions (about 1 3/4 cups)
6 small garlic cloves, smashed
1 cup cooking masala wine
1⁄4 cup all-purpose flour (omit for gluten free version)
1 quart beef stock, divided
1 herb bundle tied with kitchen twine: 2 sprigs fresh thyme (or 2 tsp. dried thyme) and 4 large sprigs of parsley, and 2 bay leaves
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
2 tablespoons thinly sliced fresh chives for garnish

Directions:

1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt and cook until well browned on 2 sides, 4 minutes per side. Transfer browned beef to a plate or bowl and set aside.

2. Add butter and mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate or bowl. Add sliced onions and cook until begin to brown, stirring occasionally, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add masala wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

3. Whisk together flour and 1 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in carrots, potatoes, parsnips, mushrooms, beef, herb bundle, bay leaves, pearl onions, remaining 3 cups stock, and remaining 1/2 teaspoon salt; bring to a boil.

4. Stir in mustard and red wine vinegar into beef mixture. Cover and bake in 350-degree oven for 1 1⁄2 hours. Remove from oven; discard herb bundle and bay leaves. Ladle stew into soup bowls and sprinkle with chives.

Michelle's Slow Cooker (or Instant Pot) Beef Stew

Stew is a classic.  This is a simple and hearty meal that men particularly like.  Serve with warm biscuits if you want to have extra happy diners!  Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here. 

INGREDIENTS:
1-2 lbs beef stew meat (1 inch cubes)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp paprika (smoked paprika is good too!)
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery diced
1 clove garlic, minced
2 bay leaves
1 can petite diced tomatoes
*optional--can also add sweet potatoes, (mushrooms/peas--add these two at the very end before serving)

DIRECTIONS:

1.  Place all ingredients in the slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

2.  If using an instant pot, brown the meat first and cook about half-way through, then add the rest of the ingredients and pressure cook for 3-4 minutes.

3.  Serve warm in bowls (note this recipe does not have flour, so your stew will have a thinner broth).

Chocolate Peanut Butter Breakfast Cookie

Another breakfast cookie...can you tell I like breakfast cookies?  I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.

Yield: 12 servings Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup chunky peanut butter, or nut free 1/4 cup maple syrup 1 tablespoon vanilla 2 tablespoons water 1 1/4 cup oats (or quick oats) 1/2 teaspoon baking soda 1/4-1/3 cup cocoa powder

*optional mini chocolate chips to put on top Procedure: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, maple syrup, vanilla, and water. 3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder. 4. Stir the oat mixture into the banana mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough. 6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.

Teriyaki Salmon

This is my husband's favorite salmon recipe.  Salmon is often requested for a birthday meal and is our main dish for Christmas Eve dinner.  You can either use the Trader Joes Soyaki sauce or use the simple from scratch recipe below.  Both are delicious!  I love to serve this with an orzo pasta or rice pilaf and then broccoli/broccolini or green beans.

Image from Here.

Terriyaki Sauce for 4-6 Salmon fillets:

1/4 cup brown sugar

3 TBS avocado or olive oil

3 TBS soy sauce

1.5 TBS fresh garlic, minced

1.5 TBS fresh ginger, grated

2 tsp sesame seeds (white or black)

-Marinate fillets in teriyaki sauce for 30-60 minutes in refrigerator.  Preheat oven to 400.

-Line rimmed baking sheet with foil.  Place marinated fillets on foil and then bake at 400 for 25-30 or until cooked through.

*Note for the orzo pasta, I combine orzo, sautéed bell peppers & spinach, and then add the same teriyaki sauce to taste.

For an even easier version, the Soyaki Teriyaki sauce from Trader Joes works well too.

 

Harvey's Simple Black-Eyed Peas Curry

This is a quick and simple curry dish.  You can add additional vegetables that you have on hand (celery, carrots, zucchini, cauliflower, etc.) if you so desire!

Image from Here.

 

INGREDIENTS

1 TBS olive oil

1 onion, chopped

4 cloves garlic, finely minced

2 tsp freshly grated ginger 

1 can petite diced tomatoes, drained

1 tsp tumeric

Pinch cayenne, or to taste

1 tsp salt

2 tsp paprika

2 tsp Garam Masala

1 ½ c half and half or 1 can coconut milk

2 c vegetable stock or chicken broth

2 can black-eyed peas, lightly drained

1 head cauliflower, chopped (optional)

1/4 cup chopped fresh cilantro

-Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.

-Reduce heat and simmer 15-20 minutes, stirring occasionally. Stir in cilantro. Serve immediately with basmati rice.

Fresh Mint and/or Basil Dressing

My sister discovered this delicious recipe while trying to figure out what to do with her abundant Mint crop growing in her yard.  This has such a fresh taste, you will love it!  As noted in the recipe below, I have also made this same recipe using basil leaves or a combination of basil and mint and that is delicious as well!

This works well on salads, protein vegetable bowls, and street tacos.

 Image and recipe from Cookie and Kate.

INGREDIENTS

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint OR Basil leaves 
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

-NOTE:  I have doubled the amount of mint/basil leaves in the recipe and love that as well if you like a stronger herb flavor.  It is also really delicious to do a combination of Mint AND Basil together!

Garden Salsa

It's garden salsa season!  An abundance of garden tomatoes has led to a daily snack of chips and salsa.  This year I have discovered that heirloom tomatoes make amazing salsa.  They are so sweet and have less seeds, but you can also make this salsa with ANY variety of tomatoes you have on hand.  Each batch tastes slightly different due to the tomatoes, but it is always delicious!

image from here

In a food processor combine: 
3-5 cups tomatoes (or about 5 LARGE tomatoes)
1/2 of one small white onion

2 cloves garlic
juice from 1 lime or 5 drops lime oil
1/4 cup cilantro
1 bell pepper (any color)
1-2 jalapeños (seeds removed)
1 tsp cumin
1 tsp Tone's Southwest Chipotle Seasoning*
1/2 tsp salt (add more at end to taste)

*Feel free to experiment with other spices in place of this if you don't have it.  You can double the amount of cumin, or add some chipotle seasoning, smoked paprika, chili powder, etc.  Also note, the sweetness depends on your fresh tomatoes!

Apple, Chicken, and Kale Salad

This recipe is inspired by the salad from Cubbys.  It uses the classic balsamic dijon vinaigrette salad dressing (that I use for several other salad recipes).  The wild rice makes this salad extra hearty.  While this may not be a favorite salad of many, this is sure to be a winner with adventurous eaters! 

Image from here.

Cooked Wild Rice

Chopped grilled chicken

feta or goat cheese

crisp apples, diced

kale

raisins

toasted almonds

Creamy Balsamic Vinaigrette

-Combine all ingredients in a large bowl.  This is best if you let it sit for an hour before serving.  It gives the dressing time to soften the kale.  Season with additional salt/pepper as desire.

Creamy Balsamic Dressing

-This dressing doesn't actually have mayonnaise, but when you blend it in a blender to emulsify the oil and vinegar it takes on a beautiful creamy look!

1/2 c. light olive oil

1/4 c. balsamic vinegar

1/4 c. honey or maple syrup

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

1/4 tsp salt

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Gourmet Garden Greek Salad

This is a "lettuce-less" salad.  This is so colorful and fresh.  Summer is here!

Image Credit Here

INGREDIENTS:

Combine in a bowl a combination of the following:

Tomatoes

diced red onion (a little goes a long way)
Fresh Chives
Fresh Basil/Parsley
Cucumber
Celery
Red Pepper
Avocado
Feta Cheese

Garbonzo Beans

Kalamata or black olives

Fresh pepper

-Toss salad with Olive Garden Dressing and garnish with a little Balsamic Glaze

Frozen Berries with White Chocolate

This is a recipe from Ina Garden.  It is very simple and delicious!

Image Credit Here

Serves 6 

INGREDIENTS

Frozen Berries (see note)

White Chocolate Sauce:

1 cup heavy cream 

10 ounces good white chocolate (not chips), chopped 

½ teaspoon pure vanilla extract 

-In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don’t let the bowl touch the water. Heat the mixture until it’s warm to the touch, about 110 degrees. 

-Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately.

***Early in the day, spread the berries on a sheet pan in a single layer and place them in the freezer. (This prevents them from sticking together.) Once they’re frozen, store them in a freezer bag. You can also just use frozen berries--it may not look quite as nice, but it still tastes great!

Kalamata Aioli (Olive Fry Sauce)

It took me a LONG time to like olives...like 38 years...

I still don't enjoy them as much as my husband, but this dip is DELICIOUS for fries.  This recipe is very close to the aioli at Nordstrom Cafe/Bistro.  I highly recommend their fries and Kalamata dip if you ever have the chance! Recipe and picture from Here

INGREDIENTS:

• 1/2 cup DIVINA Pitted Kalamata, drained, halved
• 3/4 cup Greek yogurt
• 1/4 cup Mayonnaise
• 2 cloves Garlic, smashed
• 1 tbsp Lemon juice
• pinch Cayenne pepper
• Salt & pepper

DIRECTIONS:

1. Pulse olives in food processor until finely diced 
2. Transfer to bowl
3. Add yogurt, mayonnaise, garlic, lemon juice, and cayenne and whisk thoroughly 
4. Season to taste with salt and pepper
5. Serve with oven roasted potatoes, crudités or use as a sandwich spread

Sisters' Butter Chicken

I LOVE Indian food!!!  

This is a great version of Butter Chicken.  My sister made this for my birthday.  She doesn't have an "exact" recipe, so I took her "inexact" recipe and tried to create a consistent and repeatable version--hence "Sisters' Butter Chicken"  

The packaged curry paste makes this quite simple to 

make, and this makes AMAZING  leftovers!

Image from here.

Steam unti soft:

4 large carrots, sliced

In Blender blend

steamed carrots

1/3 c. cashews

1 15 oz can petite diced tomatoes

2 c. water

Pour carrot/tomato blended mixture into large pan. 

Add:

1 pkg. Kitchens of India Butter Chicken Paste Mix (mild or medium)

4 c. grilled chicken

Creme Fraiche (Trader Joes)

1/3 c. cashew pieces

1/3 c. golden raisins

1-2 c. chopped spinach (optional)

-Combine all ingredients.  Warm and then simmer for 15 minutes.  Serve with chopped cilantro, basmati rice, and naan bread.

-Optional---for extra heat and a little bit of a smokey flavor add a little smoked paprika or smoked chipotle powder.

Grand America Salad

I had this salad at an event at the Grand America Hotel in Salt Lake City, Utah.  I've had salads similar to this, but the roasted grapes and toasted nuts and coconut took it to an extra tasty level--do it if you have the time!

Image Credit Here

Salad Ingredients:

butter leaf lettuce
walnuts or pecans, toasted
shaved coconut, toasted
grapes, roasted (if desired)
radishes, sliced
gorgonzola cheese

Creamy Balsamic Dressing

-This dressing doesn't actually have mayonnaise, but when you blend it in a blender to emulsify the oil and vinegar it takes on a beautiful creamy look!

1/2 c. light olive oil

1/4 c. balsamic vinegar

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

1/4 tsp salt

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Chicken Veggie Lettuce Wraps

  

DRESSING

• 1/2 cup onion chopped
• 1 tablespoon butter
• 1/2 clove garlic, minced
• 1/4 cup orange juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1/8 teaspoon ginger

WRAPS

• 2 zucchini grated or julienned
• 2 carrots grated or julienned
• 1 cup cooked chicken, chopped
• 1/2 cup sliced almonds
• 1/2 cup wonton strips
• butter leaf lettuce

Directions:

DRESSING

1. In a medium saucepan, saute chopped onions and sugar together in butter. Cook for about 5 minutes, or until the onions start to caramelize. Add minced garlic and continue cooking for one more minute.
2. In a blender or mini food processor, pulse caramelized onions and garlic together with orange juice, honey, olive oil, and ginger.

WRAPS

1. In a large bowl, combine zucchini, carrots, chicken, almonds, and wontons. Toss with 1/2 of the dressing until well coated-add more if desired. 
2. Spoon the chicken veggie mixture into a lettuce leaf.

BBQ Chicken Salad

This is a recreation of Cheesecake Factory's' BBQ Chicken Salad.  Feel free to add additional ingredients that sound good to you...I'm all about LOTS of toppings with my lettuce!

Image Credit: Valentinas Corner

Salad:
Romaine lettuce
Cheddar or Monterrey Jack cheese
1 c. white or yellow corn
1 c. black beans, rinsed and drained
2 tomatoes, diced
2 c. tortilla strips
3 c. chopped grilled chicken

Crispy Onions (can be found on Salad Dressing aisle)

optional: chives, cucumber, sprouts

BBQ ranch Dressing:
1 c. homemade ranch
3 TBS BBQ sauce
1 TBS fresh lemon or lime juice

THE BEST Tomato Caprese

 

This is one of my all-time Favorite easy and delicious appetizers.  Enjoy!

Ingredients:

Fresh tomatoes, sliced

Fresh mozzarella slices

Olive Oil

Fresh basil

salt/pepper

Trader Joes Everyday Seasoning

Trader Joes Balsamic Glaze

-Layer tomatoes and cheese in desired pattern.  Sprinkle with salt/pepper/seasoning.  Drizzle with a little olive oil and balsamic glaze.  Top with chopped fresh basil.

Blender Oatmeal Pancakes (Gluten Free)

We do a lot of recipe experimenting in our kitchen.  There have been many fails when trying to make gluten-free options.  But this recipe is super simple and just as good as your typical pancake.  Sometimes they come out doughy or heavy, but this combo seems to be the best yet!

 Image and recipe from Here

Pancake Batter
2 cups old-fashioned oats or quick-cooking oats
1 cup water
2 large eggs
2 TBS maple syrup
2 TBS melted butter or light olive oil
2 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp fine salt
-Blend all ingredient on high and until smooth.  Bake on a non-stick griddle.
-Serve with thinly sliced banana, peanut butter, maple syrup, blended strawberries, etc.