Sweet Potato Waffle

A new found love for breakfast. Fast, healthy, delicious. It's really a win win all around. This makes about two waffles, which I could never eat two for breakfast, so I store it in the fridge and have it ready for the next day.

Ingredients:
1 Sweet potato (any kind)
1/2 cup chopped tomatoes
1/2-1 cup of chopped kale or spinach
1 egg
Garlic salt to taste
Cilantro (optional)

Directions:
Heat waffle iron to your number 4 setting. You want the waffle iron pretty hot here. Grate your sweet potato and add the remaining ingredients into a bowl. Stir to combine. Spray waffle iron, and place as much or as little of the sweet potato mixture into the waffle iron. Cook until ready. Top with a poached egg or two (I usually have two) some salt and pepper, avocado, more tomato, whatever your heart fancies here. I even like to throw some cilantro on top for good measure.

Enjoy!

Chicken Veggie Meatballs with Pesto Zucchini "Noodles"

I made this tasty little dish for dinner last night.  Isaac went back for seconds and Marin actually had a few bites-- which is a major accomplishment these days. Major.

Now, just to get one thing straight... this is a "paleo" recipe. I'm not normally into this kind of thing, but have been trying to make healthy dinners for Isaac and I (mostly so I won't gain a million pounds while pregnant) and this yummy dish popped up in Pinterest. Thank you, Pinterest. It made quite a few meatballs and I thought we'd have enough left over for dinner another night this week, but Isaac ate them all. They were small meatballs, so I guess I'll give him that. They are actually the perfect size for kids, in my opinion. So if your kids won't eat veggies, like my little one, then this is a good way to secretly squeeze some in! 

There were a few things I didn't have on hand and I used some other ingredients instead. For instance, I only had 1 zucchini and opted to use it for the noodles, instead of in the meatballs. All my changes/substitutions are noted below in bold. They were very easy to make, just for the record. 

Ingredients:
Chicken Veggie Meatballs

• 1 cup zucchini, chopped (about 1 zucchini) (I used half a bag of broccoli slaw I bought at the store in place of the zucchini. It included broccoli, carrots and cabbage, so I also omitted the extra carrots below)
• 1 cup carrots, chopped (about 2 medium carrots)
• 1 cup parsley, coarsely chopped
• 3 medium garlic cloves, minced
• 2 cup blanched almond flour (I used oat flour, I'm sure any flour would do) 
• 1 egg
• 1 pound boneless skinless chicken breasts (I used ground chicken, made it so much easier) 
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 teaspoon chili powder (optional... I did NOT use this)

Paleo Spinach Pesto

• 2 cups fresh spinach (I had a bag of spinach/kale blend. Worked great)
• 1 cup fresh basil
• 2 teaspoons garlic, minced
• 3 to 4 tablespoons olive oil
• Salt and pepper to taste

Zucchini Noodles

• 1 to 2 large zucchini's (I just used 1, wish I would have had 2 for this)
• 1 tablespoons coconut oil
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:
Chicken Veggie Meatballs

1. Preheat oven to 350
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic.
3. Add almond flour, egg, chicken and pulse.
4. Then add salt, pepper and chili powder and process until thoroughly combined.
5. Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
6. Bake 23 to 28 minutes.

Paleo Spinach Pesto

1. In a food processor, add spinach, basil, garlic, salt and pepper.  Turn food processor on and add olive oil while processing.  Pulse until blended thoroughly.  If you need to add more olive oil add 1 tablespoon at a time.

Zucchini Noodles

1. Cut zucchini with a mandoline into "noodles".
2. In a skillet heat 1 tablespoons coconut oil, saut zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.  Toss noodles with spinach pesto and heat for about 1 minutes.

Its been a while since someone posted on here, so let's end the silence with this fantastic dish, shall we?  I think most people will like this. It was delicious and fairly easy.

Do you ever get bored with chicken?  I do. Sometimes I can't handle it. So, I made this last night  to shake things up and much to my surprise Isaac loved it. I thought for sure he'd scoff at the mashed cauliflower bit. But no. He did not. He liked it. A lot. And so did I. Enjoy. You're welcome.

Smothered Crispy Pork Cutlets with Cauliflower Mash

YIELD: SERVES 6-8

The pork can be made ahead of time and kept in a single layer in a baking dish in a warm oven (set to about 170 degrees) for up to an hour. Also the cauliflower mash can be made several days in advance, stored in the refrigerator, and warmed in the microwave or in a baking dish in the oven for serving.

INGREDIENTS

Pork:
• 2 pounds pork tenderloin(s), trimmed of excess fat
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
Sauce:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces baby bella mushrooms, stems removed and discard, mushrooms halved
• 1 medium shallot, finely minced
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 3 cups low-sodium beef broth or stock
• 1 cup half-and-half
• 3 tablespoons chopped fresh parsley
Cauliflower Mash:
• 2 heads cauliflower, florets
• 2 tablespoons butter
• 2 tablespoons sour cream
• ½ cup freshly grated Parmesan cheese
• Salt and pepper to taste

DIRECTIONS

1. For the pork, slice the tenderloins into ½-inch pieces. Lightly pound with a mallet or the bottom of a small saucepan inbetween pieces of plastic wrap or inside a thick resealable Ziploc bag until each pieces is about ¼-inch thick.
2. Combine the flour, salt and pepper in a shallow dish. Dredge each piece of pork in the flour mixture on both sides. In a large, 12-inch skillet, heat the butter and olive oil over medium heat until hot and shimmering.
3. Add the pork in a single layer (you may need to do this in batches), leaving a bit of space between each piece, and cook for 3-4 minutes on each side until just cooked through (will register 145 degrees F on an instant-read thermometer). Transfer to a plate and repeat with the remaining pork (adding a little extra butter and olive oil if the skillet is dry). Cover the pork lightly with a lid or aluminum foil to keep warm.
4. Once the pork has all been cooked and transferred out of the skillet, return the skillet to medium heat and add the 1 tablespoon oil and 1 tablespoon butter for the sauce. Add the mushrooms, shallot and garlic. Cook, stirring often, until the mushrooms have softened and are beginning to brown, about 6-8 minutes.
5. Stir in the flour and cook for 1-2 minutes, stirring constantly. The flour should take on some brown color and the mixture should sizzle a bit. Gradually pour in the stock, about ½ cup at a time, deglazing the pan and scraping up any browned bits on the bottom. Continue adding the stock, whisking constantly to avoid lumps and bring the mixture to a simmer. Stir in the half-and-half. Simmer for 5-6 minutes until the sauce has thickened slightly.
6. Transfer the pork to a platter and pour the sauce over the top (some can be reserved to be served separately). Sprinkle with the fresh parsley. Serve the smothered pork over mashed potatoes or cauliflower mash.
7. For the cauliflower mash, clean and trim the large stems off the heads of cauliflower. Cut the florets into pieces. Boil the cauliflower in a large pot of water until very tender, about 8-10 minutes. Drain off the water and lay the cauliflower pieces on several layers of paper towels. Pat dry until very little moisture remains (do so quickly as you want the cauliflower warm when blending). Add the cooked cauliflower to a food processor, blender or use a large bowl and an immersion blender. Toss in the butter, sour cream, Parmesan cheese and salt and pepper to taste (start with ½ teaspoon each and add more if needed). Process until thick and smooth.

Recipe Source: from Mel’s Kitchen Cafe

Brown Butter Snickerdoodles

Firstly, I must say, I am not a cookie person. It's cake and pastries for me all the way. And if I ever took a moment to pretend I was a cookie person, I would make applesauce chocolate chip cookies long before I would ever even consider making Snickerdoodles.  But this recipe intrigued me (as does anything with brown butter), so I tried them. And now, embarrassingly, I can't stop eating them. They are amazing. They have a surprisingly gooey, yummy center (if you don't over-bake them), thanks to the browned butter in them. It made about two dozen cookies, and probably would have been a whole lot more, but the dough tasted so incredible that I ate way too much of it. Okay. Enough blabbing. Go make these. Now. 

Brown Butter Snickerdoodle Cookies

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon cinnamon
• ¼ teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1¼ cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• For rolling mixture:
• 1/4 cup sugar
• 2 teaspoons cinnamon

Instructions

1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
3. Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
5. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Honey Salmon in Foil

You know you've found a winning recipe when dad compliments the flavor. Yes, dad. While he was here in Boston for his 24 hours stay this week, I quickly made this before we headed off to a game at Fenway.  I happened to be out of honey (forgot to stock up on Cox's last time I was home), so I used maple syrup instead. Just as delicious!  

Ingredients

• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar (I've also used apple cider vinegar) 
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds salmon 

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with foil.
• In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
• Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
• Place into oven and bake until cooked through, about 15-20 minutes.*
• Serve immediately.

Notes

*Baking time may need to be adjusted depending on the thickness of the salmon.

Cheese, Olive and Buttermilk Herb Bread

This recipe find came about when I was explaining to Amy how I had all this buttermilk that I needed to use and didn't know what to do with it. She promptly sent me this recipe. Right away I knew Isaac would like it. Cheese and bread... two of his favorite things. But, I must say, I think I liked it even more than he did! It is delicious. I just made a few alterations in the recipe. I left out the olives and doubled the sundries tomatoes.  Also, this is a British recipe, so I had no idea what "spring onions" were and bought a real onion at the store instead, only to discover afterward that "spring onions" are just green onions. I used chives instead of those and it worked out fine.

The best thing about this bread recipe is it doesn't require yeast. I hate cooking with yeast. It intimidates/frustrates me. So, please try this bread. It is very easy to make, and incredibly delicious!

Cheese, Olive and Buttermilk Herb Bread

Ingredients:

2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp dry mustard powder
60g freshly grated parmesan
60g grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping

Method:

1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.

2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.

3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.

4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.

5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.

6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.

7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

Grilled Salmon and Pineapple with Avocado Dressing

Isaac's parents were in town this past week, and I had to dig up some "heart healthy" recipes for them. This one was one of my favorites we had. It was DELICIOUS and refreshing tasting. I didn't have all the herbs the recipe calls for, so I used what I had... chives, thyme and basil. It still ended up tasty. People pay big bucks for things like this in restaurants. You'll thank me for sharing this. 

grilled salmon and pineapple with avocado dressing

ingredients

4 servings

2 tablespoons extra-virgin olive oil 1 ½ teaspoons chopped fresh basil, plus some sprigs, for garnish 1 ½ teaspoons chopped fresh chives 1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper Four 4-ounce skinless salmon fillets, each about 1 inch thick Four ½-inch-thick round slices (rings) of pineapple, preferably fresh
Avocado Dressing: ¼ cup fresh lemon juice (from 1 large lemon) 2 tablespoons chopped fresh basil 1 tablespoon finely chopped fresh chives 1 tablespoon extra-virgin olive oil 1 ½ teaspoons finely chopped fresh tarragon 1/8 teaspoon anchovy paste, optional 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 small clove garlic, smashed ½ avocado, diced

instructions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture. Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side. Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.

Avocado Dressing: Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.