Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Balsamic Steak with Fruit & Gorgonzola

BALSAMIC STEAK

with FRUIT & GORGONZOLA

(low calorie: about 222 per serving)

1-1/2 lb beef tenderloin, trimmed and cut into six 4-oz filets [or use a pre-cut lean beef steak]
1 tsp each kosher salt and black pepper
1 Tblsp extra-virgin olive oil
1 cup balsamic vinegar
2 Tblso strawberry jam
1 cup fresh strawberries, sliced
6 Tblsp Gorgonzola cheese, crumbled
2 Tblsp fresh basil, minced

• Season filets with salt and pepper.
• Heat oil in a saute pan over medium-high. Add filets; sear 2-3 minutes per side for medium. Transfer filets to plate; tent with foil.
• Add vinegar to the pan; cook until liquid is reduced by half, 5 minutes. Whisk in jam; stir to dissolve.
• Serve steaks with balsamic sauce, strawberries, and Gorgonzola; garnish with basil.

recipe directly from CuisineLite, Spring 2013 edition

Easy Supper Club: Roasted Veggies & Salad

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

ROASTED FALL VEGGIES

[I just roasted carrots to keep it a little more simple, but below is a list of other veggies that would taste wonderful as well]

10 small carrots with greenery

8 baby yellow beets

8 baby candy cane beets

3 Tblsp Olive Oil, divided

1 tsp kosher salt, divided

1/2 tsp pepper, divided

• Preheat oven to 425 degrees F. Cut tops from yellow and candy cane beets, leaving 1/2 inch stems.Peel beets and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
• Toss yellow beets and carrots with 2 Tblsp olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined jelly roll pan. Sprinkle veggies in pan with 1/2 tsp salt and 1/4 tsp pepper.
• Toss candy can beets with remaining 1 Tblsp olive oil; arrange beets in a single layer on remaining portion of jelly roll pan. Sprinkle with remaining salt and pepper.
• Bake at 425 degrees F for 15 minutes; stir once, and bake 15 minutes more or until tender.

BASIL-AND-BLUE CHEESE SALAD

Our Elf joined us this day for dinner! So this was "Elf-Approved"!

1/3 cup olive oil

1/3 cup seasoned rice vinegar

1 tsp country-style dijon mustard

1/2 tsp salt

1/4 tsp dried crushed red pepper

10 cups mixed salad greens

1/2 cup firmly packed fresh basil leaves, coursely chopped

2 ripe pears, thinly sliced

2 navel oranges, sectioned

2 avocados, sliced

1 (4oz) package blue cheese, crumbled

• Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).
• Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

[Its best to wait to slice pears and avocados last minute so they won't turn brown]

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

TOMATO BASIL & PARMESAN SOUP

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery 
1 cup finely diced carrots 
1 cup finely diced onions 
1 tsp dried oregano or 1 T fresh oregano 
1 T dried basil or 1/4 cup fresh basil 
4 cups chicken broth 
½ bay leaf 
½ cup flour 
1 cup Parmesan cheese 
½ cup butter 
1-1/2 cups half and half, warmed
1 tsp salt 
¼ tsp black pepper 

•  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 
• About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 
• Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

recipe directly from We pass the time of day to forget how time passes Jan 23rd, 2012

Grilled Chicken Thighs with Pineapple Relish

GRILLED CHICKEN THIGHS

with PINEAPPLE RELISH

1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
8 skinless, boneless chicken thighs
2 cups cubed fresh pineapple (about 1/2 pineapple)
1/2 cup fresh corn kernels
1/3 cup red bell pepper, finely chopped
1/4 cup fresh basil, thinly sliced
3 tblsp red onion, finely chopped
1 tblsp cider vinegar
1 tsp sugar

• Combine garlic powder, cumin, 1/2 tsp salt and pepper in smal bowl; sprinkle over chicken.
• Grill chicken on grill over medium-high heat until done. About 4-7 minutes each side.
• Meanwhile, combine remaining 1/4 tsp salt, pineapple and remaining ingredients in a medium bowl. 
• Serve relish over chicken.

Honey Peach Salad

This might look very unusual and maybe sound really different, but I promise you I don't put anything on here that I don't like! In fact, this is AHH-MA-ZING!

HONEY PEACH SALAD

4 peaches, diced (peeled is optional)
1 tblsp honey
2 oz Chevre- fresh goat cheese, honey flavored
6-7 leaves fresh basil

• Dice the peaches and put into medium bowl. Drizzle honey over top and gentle stir to combine.
• Slice the basil leaves into small pieces or strips. Put into bowl with peaches, stirring again.
• Crumble cheese over top, gently stir until just combined. (Make sure the goat cheese stays really cold, its easier to crumble)
• Serve immediately. Serves 4.

Caprese-Style Grilled Chicken

CAPRESE-STYLE GRILLED CHICKEN

2 tblsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh mint, chopped
1/2 tsp salt
1/4 tsp black pepper
3 tblsp olive oil
3 tomatoes, seeds removed and cut into bite-sized pieces
1/4 cup fresh basil, torn into small pieces
4 boneless, skinless chicken breasts
3 oz shredded mozzarella cheese
3 oz angel hair pasta, cooked according to package

• Whisk together vinegar, garlic, mustard, mint, 1/4 tsp salt, and 1/8 tsp pepper. Gradually drizzle in olive oil, whisking constantly so mixture emulsifies.
• In medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.
• Heat grill to medium-high heat, and lightly coat with cooking spray.
• Brush chicken with remaining dressing and season with remaining salt and pepper. Grill 5 to 6 minutes per side or until the middle is no longer pink (160 degrees F).
• Scatter cheese over top during last minute of cooking.
• Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad.

recipe from Family Circle Magazine July 2012 Edition

O Olive Oil Products and Review

eRecipeCards has provided a wonderful opportunity to explore the flavors the O Olive Oil company provides through their wide variety of products. Thanks to Dave at eRecipeCards for selecting me and my blog for this experience!

O Olive Oil is a company that prides themselves in the industry with their citrus pressed olive oils and wine vinegars since 1995. O Olive Oil uses the finest ingredients like fresh California Mission olives and organic citruses to create their signature line. The wine vinegars are made with a different technique than most other brands. O Olive Oil is one of the few remaining companys that ages the vinegars in wood barrels instead of force-aging them mechanically. The results are clear, and the quality and company is set apart from the rest.

O Olive Oils and Vinegars now come in a variety of flavors and combinations. The citrus oils come in flavors like meyer lemon, blood orange, clementine, jalapeno lime, ruby grapefruit and tahitian lime as well as other oils like extra virgin and roasted garlic.  The wine vinegars have a wide variety which include: champagne, cabernet, pinot noir, zinfandel, sherry and many more. The rice vinegar comes in ginger, yuzu and sudachi. O Olive Oil also creates hand-crafted, and aged in oak wood, balsamic vinegars including: white, port and even the newest addition of fig balsalmic.

I have the pleasure to enjoy the combination of my choice to share with all my readers and fans. I choose the Clementine Olive Oil and the White Balsalmic Vinegar. I have used a few ideas and flavor combinations that O Olive Oil suggests on their web page, as well as adding my own creativeness to create a personal take on the amazing flavors.

O Clementine Olive Oil
The O Clementine Olive Oil has been combine with the flavors of mandarins crushed together with Mission olives to create a sweet,smooth and richly unique flavor. As suggested by O Olive Oil, it is perfectly paired the the white balsalmic vinegar.

O California White Balsalmic Vinegar

The white balsalmic vinegar has a flavor that combines almonds, pears and green apples. The flavor is light and crisp and absolutely delightful for your taste buds, especially over Spring-time dishes. 

O Olive Oil suggest splashing over fresh fruit, or combining it with the clementine olive to make a dressing for a Spring mix salad.

 

Asian Pear and Baby Greens Salad with Blue Cheese and O Clementine Oil and I California White Balsalmic

A recipe suggested by O Olive Oil that lets the flavors of the Oils shine in the perfectly blended combination.

Click here for their recipe.

Watermelon and Feta Salad

Another recipe suggested by O Olive Oil is this perfect-for-summer dish that will touch every taste bud in your mouth! The unusual combination of watermelon, basil, feta, salt and the signature oils will definitely surprise anyone your serving.

Click here for the recipe. 

This has got to be one of my favorite dishes in this whole experiment!

Watermelon and Feta Bruschetta
Since I loved the recipe above, I took it a little further. I toasted the bread using extra virgin olive oil and then topping it with the watermelon salad (chopped).  This added a wonderful crunch to the scrumptious salad and it would be a perfect appetizer to any meal or BBQ.






You can find out more information about O Olive Oil on their website or on Facebook.
Find eRecipeCards on FaceBook or their webpage.

Please see disclaimer for more details on a sponsored post.

Red Curry Shrimp with Pineapple

RED CURRY SHRIMP WITH PINEAPPLE

1-1/2 cups coconut milk
2 tblsp red curry paste
1/2 cup water
2 tblsp fish sauce
1 tblsp sugar
1 cup drained canned crushed pineapple
3/4 pound large shrimp (cleaned and deveined)
1/3 cup chopped fresh basil

• In medium skillet, heat 1/2 cup of the coconut milk over med-high hear, stirring often, until thickened and fragrant (2-3 minutes). 
• Add curry paste and cook a minute or 2, pressing and stirring to dissolve it.
• Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple and bring to a gentle boil.
• Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
• Transfer to serving dish and garnish with fresh basil leaves. Serve with jasmine rice and black beans.

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Don't forget you can still enter the 500 follower giveaway! 

Click on image below:

Caprice Salad

A very easy and delicious way to add a "salad" to your dinner! Also perfect for a simple lunch or brunch!

CAPRICE SALAD

Large tomato
6 leaves of fresh basil for each tomato
Fresh mozzarella cheese
Olive oil for drizzling

• Slice the tomato up, not cutting all the way through.
• Place a thin slice of mozzarella cheese and basil leaf in each cut.
• Lightly drizzle with olive oil.

Enjoy!!

Grilled Meatballs & Bell Peppers [HCG Friendly]

GRILLED MEATBALLS W/ BELL PEPPERS

HCG Diet Friendly

1 lb ground hamburger [100g for P2/per person--keep portions separated]
1 tblsp bread crumbs [1 piece of Melba toast--ground into powder]
1 tblsp milk
1 tblsp fresh chopped parsley
1 tsp onion powder
1 tblsp fresh chopped basil
1 tsp fresh chopped oregano
1/2 tsp salt
1/4 tsp pepper
1 garlic piece, minced
Bell peppers (mini's or cut into bite size pieces)

Combine all ingredients in large bowl [separate spices to blend with individual 100g servings]. Form into 1" meatballs--about a tablespoon size--and place on plate. Put back in fridge for 30 minutes.

Skewer the meatballs and bell peppers. Grill over med-high heat for 5-10 minutes, turning often, until browned and cooked through.

Great with a side of mashed potatoes for those NOT on the diet.

Tuscan Chicken

TUSCAN CHICKEN

1/2 cup mayonnaise
4 tblsp fresh lemon juice, divided
5 tblsp olive oil, divided
1/3 cup chopped white onion
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 cup dry white wine
2 (14-1/2 oz) cans diced tomatoes with basil, garlic and oregano
1/2 cup all purpose flour
Pinch of cayenne pepper
3 large eggs
1 cup grated Parmesan cheese, divided
2 tblsp thinly sliced fresh basil leaves
3 tblsp butter
4 large skinless boneless chicken breast halves, cut horizontally in half
4 2-inch pieces baguette (french bread)
2 cups fresh spinach
EVOO (for drizzling)

Whisk mayo and 3 tablespoons lemon juice in small bowl.

Heat 3 tablespoons oil in large skillet over med-high heat. Add onions, garlic, and red pepper; saute until onion is translucent, about 2 minutes. Add wine, simmer until reduced by half, about 1 minutes. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season with salt & pepper. Cool.

Preheat oven to 250 degrees F. Set rack in rimmed baking sheet.

Whisk flour and pinch of cayenne in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 cup cheese, and basil in medium bowl. Sprinkle with pepper.

Melt butter with remaining 2 tablespoons oil in large skillet over med-high heat. Sprinkle chicken with salt & pepper. Working in batches, dredge chicken in flour, then dip in egg mixture. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack and place in oven to keep warm while cooking remaining chicken.

Place baguette slices in any remaining butter-oil mixture in skillet and cook until toasted, about 1 min on each side. Transfer to plate and spread tomato confit on top.

Place spinach on plate, and chicken on top of the spinach. Spoon a little mayo mixture on top of chicken. Serve with tomato-baguettes.

Flash Back Friday #9: Grilled Shrimp Pitas

FLASH BACK FRIDAY #

GRILLED SHRIMP PITAS WITH BASIL AIOLI

Click on image to see post from 4/19/2011

Thank you everyone for linking up last friday--we had 12 entries! Love it! Lets try to get 15 this week, I know many more of you have old posts you'd love to link up....and remember you can link up TWO!


My favorite one from last week is from GirliChef with her Sesame Seed Toffee Snaps. These look so unusual, and fantastic!!

Stop by and check out her great blog! Make sure you tell her that I sent you. =)
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And a big thanks (again!) for everyone else for linking up. I appreciate each entry and the support for this hop. 
    


    
There were several more blogs that linked up, but I couldn't find a button/badge for the page. If I missed it, please let me know so I can add it.
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• Use your permalink which is the link in your browser’s address bar.
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Wine and Mint Lamp Chops

[This marinade would be great on pork chops as well!]

WINE & MINT LAMB CHOPS

 
1/4 cup dry red wine
2 tablespoons soy sauce
2 teaspoons fresh mint, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb chops

In a large ziplock bag, combine the first 6 ingredients. Then add chops. Seal bag and turn to coat the chops. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill lamb, uncovered, over medium heat for at least 5 minutes [no more than 7] each side. Using a thermometer, temp should real 160 degrees F.

HERB GARDEN

Know what its time for? HERBS! I love this time of year! Of course, there is still time for another freeze, so make sure you have a spot inside to move the herbs at night or on cold days.

What you need...

Herb seeds
Little baggies (ziplocs work great too)
Planting soil (make sure its free of chemicals)
Water sprinkles
String
Clothes pins

In each bag, place a little soil, then a few seeds, sprinkle a little water and zip them close. Hang a line, and overlap the baggies a little and secure them with a clothes pin.

I usually tie the string loosely so I won't wrestle with knots when I need to move them inside.

The clothes pins are fun to decorate or use as labels!

This is simple, fun and the kids love to help!

You'll start to see them sprouting, and when they are big enough, and the freeze isn't a threat anymore, move them to bigger pots and planters! Use the clothes pins (if you labeled them) and clip them on the side of the pots so you know whats growing. And don't throw away the bags--you can use them again.