Favorite Salad Recipe

My Favorite Salad

This salad has been nothing but a success every time I make it!  It's amazingly sweet, tart, and has the perfect texture!  It is definitely more of a gourmet salad, but is so easy to make.  It goes great with Italian flavors, as well as a nice chicken dish.  Enjoy!

4 Cups Arugula
1/2 C. Gorgonzola Cheese
1 Barely Ripe Pear
Roasted Candied Walnuts (Recipe Below)
Your favorite Balsamic Dressing

Layer the salad by adding the arugula first.  Then, slice the pear into very thin slices.  If you are not serving the salad within 30 minutes, don't cut the pears until you're ready to serve or they will easily brown.  You could always spray them with lemon juice, though, if you have that on hand.  Sprinkle the cheese and walnuts on top.  I like to toss the balsamic in the salad, then serve, but you can keep it on the side if you choose.

Roasted Walnuts
Use a large skillet, add 2 T. butter, 1/3 C. sugar and put over medium heat.  Let the sugar melt, then add 1 C. crushed walnuts.  Cook until the walnuts start to brown and being toasted.  Make sure the nuts are incorporated in the sugar/butter mixture well.  Let them cool and serve in salad.  They made need to be broken apart after the sugar hardens.  

 

Simple Sheperds Pie

Tonight I made a really simple, yet such a delicious dinner! I decided I'd put my own spin on the traditional sheperds pie. It takes about 30-40 minutes to make and it's so easy!

Here's what you'll need:

1 lb. Ground Meat (I used turkey)
1 Yellow Onion
1 Bell Pepper (I used an orange one)
2-3 Carrots; peeled and sliced in 1/2" chunks
1 Can Sweet Corn; drained
Pinch of Crushed Red Pepper
Salt & Pepper
Paprika
Fresh Chopped Parsley
6-8 Small Potatoes (I used Red Potatoes)
2 T. Butter
1/4 C. Milk

Gravy
2 T. Butter
2 T. Flour
2 T. Worcestershire Sauce
1 C. Chicken or Beef Broth
Salt & Pepper to taste

Preheat oven to BROIL.  Wash the potatoes and cut them in half.  Fill a pot with water, add a dash of salt and add potatoes.  Bring to a boil.  In the meantime, get a large saute pan and cook the ground meat.  Add salt & pepper to taste and crushed red pepper.  Then add onion, carrots and bell pepper.  Saute in pan with meat until carrots are tender, but still have a crunch to them.  Remove pan from heat and add can of corn.  While potatoes are still boiling, get a small saute pan and start making the gravy.  Over medium heat, melt the butter in the pan.  Once melted, add the flour while whisking at the same time.   Add W. sauce while still whisking.  While that is mixed well, add the broth.  Let the gravy come to a boil, then reduce heat to low until it thickens.  Once the potatoes are done, strain and mash them, adding the butter, salt & pepper and milk. 

Now that all 3 components are ready, get a casserole dish, grease with cooking spray.  Then add the meat mixture, gravy, and use a cookie/ice cream scoop to put potatoes on top.  Top with paprika and put in the oven until the potatoes are golden brown and have a "crisp" on top.  Serve with fresh parsley and ENJOY! 

Sweet & Spicy Glazed Salmon

Yay for fish!  One of my top favorite fish is salmon.  It's gorgeous, light and yet so easy to cook!  A foolproof recipe is one that I've come up with.  This recipe has converted non-salmon eaters into salmon-loving eaters!  I like to serve this one with a fresh salad and either couscous or quinoa, but be creative; you can customize any of my recipes to satisfy your family's taste buds!  Here's what you'll need:

 Boneless Salmon Filet (use fresh!)

1 lemon; squeezed to make 2 T. juice

2 T. Brown Mustard

2 Shallots; minced

1 Clove Garlic; minced

1/4 C. Packed Brown Sugar

1 t. Worcestershire Sauce

1 t. Soy Sauce

Pinch of Crushed Red Pepper

Salt & Pepper

Start off by preheating your oven at 400 degrees.  Prep your baking sheet by putting a layer of foil and using cooking spray to ensure your salmon won't stick!  Then, get a large skillet and heat up over a medium/high heat.  Add olive oil and allow to heat up.  Add shallots and cook for about 3 minutes until softened.  Add garlic and allow to sweat for about 1 minute.  Then, add brown sugar, Worcestershire sauce, soy sauce and crushed red pepper.  Mix and allow to cook until mixture bubbles.  Remove from heat.  Next, put the salmon on your prepared baking sheet (skin side down if you have skin)  and brush the fish with the glaze.  Place in the oven and bake for 7-8 minutes or until you see the salmon has changed color.  Put another layer of the glaze on the fish and cook for another 3-4 minutes.  Do NOT over cook the salmon!  It should easily break away with a fork and have "flaky" texture.  Add another layer of glaze and it's ready to enjoy!  Leave a comment if you have a question! :)

 

Meatless Monday Dinner Idea

More and more people are trying to eat less meat and go for a vegetarian dinner.  So here's a great recipe that I make on a regular basis.  You won't miss the meat!  Trust me!  It's fast, easy and SO delicious.  It's also healthy, low-cal and low-fat.  In this recipe, I use some canned items, but obviously fresh is always best.  So use whichever is most convenient for you.

Fiesta Chili

I serve this with a simple, eggless, dairy-free corn bread.  If you're interested, ask me for the recipe! :)  If you're low on time, just serve with tortilla chips!

Things you'll need:

A large Pot/Dutch Oven

4 Sm. Cans of Black Beans - Drained & Rinsed

1 Sm. Can of Kidney Beans - Drained & Rinsed

1 Sm. Can of Diced Tomatoes

1 Sm. Can of White or Sweet Corn

1 Medium Yellow Onion - Diced

1 Medium Bell Pepper (I like yellow the best) - Diced

2 Crushed Garlic Cloves

1 16 oz. Jar of your favorite Salsa (or use your own fresh salsa!)

3 C. Chicken or Vegetable Stock

1 T. Cumin

1 T. Chili Powder

1/2 t. Oregano

1/2 t. Paprika (optional)

1 t. honey or agave

A Pinch of Crushed Red Pepper

Fresh Cilantro - minced

Salt & Pepper to taste

Put the pot/dutch oven on a med/high heat.  Drizzle a little olive oil in the pan.  Add onion.  Cook for about 3-4 minutes or until onions soften.  Add bell pepper, garlic and spices.  Cook for another 2-3 minutes.  Then, add everything except the stock.  Mix everything together and cook for about 5 minutes--allowing all the flavors to come together.  Add the stock.  Bring to a boil, then put the heat on low and simmer for 20 minutes.  Serve with crushed tortilla chips, cilantro and sour cream on top and enjoy!

Tilapia!

My new obsession: Tilapia! Since being vegan and gradually adding fish to my diet, I've become obsessed with this!  These are my original recipes and I'm allowing you to have a little taste of what I make in my kitchen.  If you have any questions or need meal ideas, just let me know!  I'm glad to offer my suggestions.  :)

Panko-Crusted Tilapia w/Mango Salsa
I like to serve this with brown rice and some sort of fresh veggie on the side.  I usually saute whatever veggies I have in my fridge.  

3-4 Tilapia Filet (the frozen ones work great, but fresh is always best!)
2 C. Panko Bread Crumbs
Salt & Pepper
1 tbls. Olive Oil
1 tbls. Butter (I use Earth Balance)
 Mango Salsa (Look for this in my next blog or just use your favorite one)

First thing is first: get out your pan, turn it on medium and let it heat up as you prep.  The key is to not turn the pan up too high--you'll turn out with burnt, overdone fish!  Yuck!

Pour panko bread crumbs into a shallow, flat dish.  Add salt and pepper to season.  Brush the tilapia with olive oil, then put it in the bread crumbs.  It won't be completely covered, so don't worry.  We just want a little for texture.  Immediately put in the pan and cook each   side for 3-4 minutes.  When you're turning it over, be very very gentle!  You will see the fish change to an opaque color.  The bread crumbs should be darkened and crispy.  Then plate it, and add salsa on top.  It's now ready to enjoy!