Hello Everyone!  Here is another tasty salad to enjoy for lunch.  It’s a cool treat as the summer gets a little hotter.  I hope you like it!

Breakfast: Orange Sticky Buns

Lunch: Cherry Tomato salad

Snack: Whole Grain Toast with Apple Butter

Dinner: Mozzarella Chicken

Dessert: Dessert Pizzas

Cherry Tomato Salad

Ingredients

• 40 cherry tomatoes, halved
• 1 cup pitted and sliced green olives
• 1 (6 ounce) can black olives, drained and sliced
• 2 green onions, minced
• 3 ounces pine nuts
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried oregano
• salt and pepper to taste

Preparation

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
3. Stir into tomato mixture.
4. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano.
5. Season to taste with salt and pepper.
6. Pour over salad, and gently stir to coat.
7. Chill for 1 hour.

Yum! Enjoy!

Hi everyone and happy Monday.  Today’s menu will be featuring Asparagus and Carrot Noodles which is an absolutely delicious recipe!

Breakfast: Fruit Smoothie

Lunch: Asparagus and Carrot Noodles

Snack: Mango Slices

Dinner: Chicken Stuffing Casserole

Dessert: Vanilla Cake

Yum! Yum! Enjoy!

Ingredients

• 2 tbsp Tahini
• 1 tbsp Pure Sesame Oil
• 2 tbsp Apple Cider Vinegar
• 2 tsp Honey
• 1/4 tsp Spices, Crushed Red Peppers
• 1/4 tsp Sea Salt
• 8 oz Whole Wheat Spaghetti
• 16 stalks Asparagus
• 2 Whole Carrots
• 1/2 cup Scallion
• 1 tbsp Raw Sesame Seeds

Directions

1. Bring water to boil for pasta.
2. Prepare sesame dressing in a small bowl,
3. Whisk together tahini, oil, vinegar, 2 tbsp water, honey, crushed red pepper and salt; set aside.
4. Add spaghetti to boiling water and cook according to package.
5. Add two inches of water to another saucepan and fit with a steamer basket.
6. Bring water to boil
7. Add asparagus to basket
8. Steam until tender, about 2 minutes.
9. In a large bowl,
10. Add asparagus, carrots and scallions.
11. Add spaghetti and sesame dressing;
12. Toss to combine.
13. Sprinkle mixture with sesame seeds.
14. Serve warm or chilled.

I hope you enjoy it!  Have a great day!

Happy Saturday everyone!  Here is today’s menu

Breakfast: Fluffy Pancakes

Lunch: Chinese Chicken Salad

Snack: Sweet Potato Potstickers

Dinner: Vaca Frita

Dessert: Pumpkin Pie

Chinese Chicken Salad is my absolute fave salad!  It has a lot of really unique tastes blending together to create a really lovely.  I hope you enjoy it!

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Preparation

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
3. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes.
4. Remove from oven,
5. cool completely
6. cut into 1/4-inch slices.
7. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
8. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce.
9. Pour dressing over salad and toss to combine.

10.  Divide among bowls and top each serving with 2 teaspoons toasted almonds

Bon Apetit!

Happy Friday!  As the Rain continues to fall in the Capital District, I hope this fun salad will help bring some pep into your day.  It combines a number of delicious flavors that really pleases the palate. Plus it’s pretty healthy!  I hope you enjoy it.

Breakfast: Mint and Cilantro Melon Salad

Lunch: Bartlett Pear Salad

Snack: Crispy Fried Tofu

Dinner: Cuban Paella

Dessert: Chocolate Peanut Butter Pie

Ingredients

Salad
1 (10-oz.) package washed and ready-to-eat fresh spinach
2 to 3 large, ripe California Bartlett pears, cored, quartered and sliced
1 avocado, peeled and diced
3 to 4 strips bacon, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup fresh mushrooms, optional
Dressing
1/2 cup olive oil
2 tbsp. seasoned rice vinegar
1 to 2 tsp. Dijon mustard, to taste
1 clove garlic, crushed
1/4 tsp. salt

Preparation

1. Combine spinach, pears, avocado, bacon, pine nuts, cranberries and mushrooms in salad bowl.
2. In a small bowl, whisk all dressing ingredients and drizzle over salad.
3. Toss before serving.

Short and sweet.  Enjoy!

Happy Sabrosa Saturday!  Head over to twitter and post your favorite Hispanic recipes using the hashtag #sabrosasaturday.  Share and learn with an amazing community of people who love cooking just like you!

Breakfast: Cereal with Milk

Lunch: Grilled Cheese and Tomato Soup

Snack: Fruit and String Cheese

Dinner: Ropa Vieja

Dessert: Flan

Tonight’s Dinner is Ropa Vieja.  Meaning “old clothes” in Spanish, Ropa Vieja is a delicious meal of shredded beef.  Belos is the menu:

Ropa Vieja

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips
• 2 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

Preparation

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Brown the flank steak on each side, about 4 minutes per side.
3. Transfer beef to a slow cooker.
4. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
5. Stir until well blended.
6. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
7. When ready to serve, shred meat and serve with tortillas or rice.

Have a wonderful Saturday and enjoy your delicious meals!

I love Arroz con Pollo.  It was my comfort food at home!  It’s easy to make and this variation is just amazing!  I hope you enjoy it!

Breakfast: Honey Fruit Salad

Lunch: Simple Sesame Noodles

Snack: Grapefruit and sugar

Dinner: Arroz Con Pollo

Dessert: Mixed Berry Salad

Arroz Con Pollo

Ingredients

• 1-3/4 cups uncooked instant rice
• 6 boneless skinless chicken breast halves (4 ounces each)
• Garlic salt and pepper to taste
• 1 can (14-1/2 ounces) chicken broth
• 1 cup picante sauce
• 1 can (8 ounces) tomato sauce
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

Preparation

1. Spread the rice in a greased 13-in. x 9-in. baking dish.
2. Sprinkle both sides of chicken with garlic salt and pepper
3. place over rice.
4. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper
5. pour over the chicken.
6. Cover and bake at 350° for 55 minutes or until a meat thermometer reads 170°.
7. Sprinkle with cheeses.
8. Bake, uncovered, 5 minutes longer or until cheese is melted.

There! Delicious!  I hope you and your family enjoy it!

Hi Everyone!  Today we will be having Ginger Steak Salad.  It really delicious!  I absolutely love it and it’s a lot easier to make than you would think!  I hope you enjoy it.

Breakfast: Make Ahead Muffins

Lunch: Ginger Steak Salad

Snack: Graham Crackers and Fruit

Dinner: Chicken Crunch

Dessert: Oreo Cheesecake Squares

Ginger Steak Salad

Ingredients

MARINADE INGREDIENTS:

• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry
• 2 cloves Garlic, Minced
• 2 teaspoons Brown Sugar
• 1 whole Rib-eye, Strip, Or Sirloin Steak
• 2 Tablespoons Olive Oil

FOR SALAD DRESSING:

• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons White Sugar
• 1 Tablespoon Lime Juice
• 2 cloves Garlic, Finely Diced
• 1 Tablespoon Fresh Ginger, Minced
• ½ whole Jalapeno, Seeded And Diced

SALAD INGREDIENTS:

• 2 whole Green Onions
• 8 ounces Salad Greens

Preparation

1. Combine steak marinade ingredients in a Ziploc bag.
2. Mix and place steak into bag.
3. Marinate for 30 minutes to 2 hours.
4. Combine salad dressing ingredients and slice green onion.
5. When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet.
6. Cook steak about 1 1/2 minutes per side, or until medium rare.
7. Remove from skillet and keep on a plate, allowing to cool slightly.
8. Toss salad greens in 3/4 of the salad dressing.
9. Place steak on cutting board and slice thinly, then pour juices from the plate over the top.

10.  Mound tossed salad on a platter, then place sliced steak on top of salad.

11.  Pour remaining salad dressing over the top.

12.  Sprinkle green onions over the salad

Hello everyone!  Frittata is a delicious treat!  I really enjoy it and I hope you do too!  It’s a great way to sneak veggies into a meal for kids.

Breakfast: Asparagus and Sundried Tomato Frittata

Lunch: Loaded Nachos

Snack: Fruit Leather

Dinner: Chicken in Organe Sauce

Dessert: Brownies

Asaparagus and Sundired Tomato Frittata

Ingredients

• 1/4 cup organic sun-dried tomatoes, chopped
• 2 cups organic asparagus, blanched and chopped
• 2 Tbsp organic Parmesan cheese, grated
• 1 Tbsp organic butter
• 1/4 cup organic, 1% milk
• 6 large organic, omega-3 eggs
• 1/2 medium organic onion, diced

Preparation

1. Preheat oven to 325 F. In large bowl combine beaten eggs with the milk and Parmesan.
2. Heat the butter in a medium oven-safe sauté pan, and add the onion.
3. Cook until the onion is translucent and golden.
4. Pour in the egg mixture and turn the heat down to low.
5. Stir the eggs to fully cover the bottom of the pan.
6. When the eggs begin to cook and take shape, stir in the chopped sun-dried tomatoes and asparagus.
7. Place the sauté pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
8. Remove immediately form the oven.
9. Invert the frittata onto a large platter and serve immediately.

Enjoy your meal!

Frittata

Happy Wednesday!  Halfway into the week, only a few days to the lovely weekend.  Today we will be having Tilapia with Scallions and Black Bean Sauce- yum!  I love Seafood I had it at least three times a week growing up so there will be quite a few fish recipes here.

Breakfast:  Maple cinnamon apple sauce

Lunch:  Meatloaf Burrito

Snack:  Kid Friendly Sushi

Dinner:  Tilapia with Scallions and Black Bean Sauce

Dessert:  Chocolate Peanut Butter Pie

Tilapia with Scallions and Black Bean Sauce

Ingredients

• 3 Tbs. Chinese black bean garlic sauce or black bean chile sauce
• 1 Tbs. oyster sauce
• 2 tsp. lower-sodium soy sauce
• 1 tsp. Asian sesame oil
• 1 tsp. rice vinegar
• 1-1/2 lb. tilapia fillets, cut into 2-inch pieces
• 1 cup long-grain white rice, preferably jasmine
• 1 Tbs. peanut oil
• 2 small bunches scallions, trimmed and cut into 1-inch lengths
• 1 Tbs. Asian chile sauce, such as Sriracha

Preparation

1. In a large bowl, stir the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar.
2. Add the fish and stir gently to coat.
3. Cover and let sit for 20 minutes.
4. Cook the rice according to package directions and keep warm.Heat the oil in a well-seasoned wok or 12-inch nonstick skillet over medium-high heat until the oil shimmers and a piece of scallion dropped in the pan sizzles vigorously.
5. Add the fish all at once, distributing it evenly around the pan.
6. Cook without stirring for 3 minutes.
7. Add the scallions and stir gently.
8. Cook, stirring occasionally and gently, until the thickest part of a piece of fish is opaque throughout (cut to check), 2 to 3 minutes more.
9. Serve with the rice, drizzled with chile sauce.

And Voila! This recipe is just mouthwatering.  From the first bite to the last you will experience bursts of flavor.  I prefer my fish served with yellow rice but steamed vegetables are also a good choice.

Happy Monday!  Today’s menu is simple and sweet.  The ceviche is a cool and tasty treat with a great flavor and really interesting overtones.  Sure to please the whole family!  I love ceviche any time of the year, I hope you feel the same way!  Here it goes:

Breakfast: Eggs Florentine

Lunch: Pork Salad

Snack: Fruit and Graham Crackers

Dinner: Creamy Fish Choriander

Dessert: Cheesecake with lime poached pears

Tuna Ceviche

• white fish fillets, cut into 2 cm cubed
• 1 teaspoon salt
• zest and 1/2 cup lemon juice (~3 lemons)
• zest and juice of 1 lime
• 2 tomatoes diced and seeded
• 400ml coconut milk (light works just as well, or you could go all out and use coconut cream)
• large handful of coriander, roughly chopped
• 1 small red chilli chopped
• 1 capsicum diced
• 1/2 cucumber, seeded and diced
• red onions
• 1 large red onion, very finely sliced (use a mandolin if you are lucky enough to have one)
• 2 Tablespoons white sugar
• 1 teaspoon sea salt (or 1/2 teaspoon normal salt)
• 3 Tablespoons rice wine vinegar (or lemon juice)

Preparation

1. In a large bowl, add the fish, 1 tsp salt, lemon juice and lime juice.
2. Mix well and let it sit in the fridge for 1 – 2 hours, stirring occasionally.
3. In a separate bowl, mix the red onion, sugar, salt and rice wine vinegar/lemon juice and let that sit for an hour as well.
4. Add the coconut cream, tomatoes, chilli coriander, capsicum and cucumber to the marinated fish.
5. Add the red onion and all the juices of the picked red onion.
6. Mix well and serve cool over rice with a fresh leafy salad.

There you go!  Enjoy!