Cowboy Caviar

I went on my first camping trip of the season last weekend. Have I mentioned how much I love camping? Because I do.Two days later and my hair still smells like campfire - and I love it! I love campfires and the woods and dirt and just everything about it. Anyway, I'm rambling.

Cowboy caviar is my go-to camping snack. You can prepare a giant bowl of it in advance and it will last the whole weekend... kind of. I mean it COULD last the whole weekend and not spoil, but people will usually eat it before the end of the the trip - like they will eat it the first night. It's just magical. It's fresh and healthy and filling and just all around fantastic. I can't say enough about it.

If you look on Pinterest there are literally TONS of recipes for cowboy caviar. I've messed with several of them and Frankenstein-ed a few of them together and this is my favorite combination.

Ingredients:

• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can black eyed peas, drained and rinsed
• 1 12 oz. bag frozen corn, drained and rinsed
• 3 green onions, sliced
• 2 avocados, chopped
• 2 roma tomatoes, chopped
• 1/2 bunch cilantro, chopped
• 3/4 c. zesty Italian dressing
• 2 tbsp. lime juice
• salt to taste

Poor puppy, I think taking pictures was tormenting my helper. Like I said, everybody loves cowboy caviar! 

How To Make It:

• combine all ingredients in a large bowl 
• make sure Italian dressing and lime juice have completely covered all ingredients, add more of each if desired
• salt to taste
• serve with tortilla chips

Carne Asada Tacos

I'm not usually a home made taco person, ground beef covered in taco seasoning and crunchy shell tacos are just not my thing. I prefer my tacos to be more authentic and that usually means they are sold out of the back of a truck and that is a-ok with me.

I went on a cruise over spring break for my best friend's 30th birthday. While in Mexico, we stopped at a tent where the nicest man made us some of the most amazing tacos I have ever stuffed in my face. I'm tempted to book another cruise JUST so I can go back to that very same tent and park myself there and never leave.

Since then I have tried (and failed) to recreate those amazeballs tacos. I'm still not even close but this recipe has been tiding me over until I can get myself back to Mexico.

Ingredients

For the tacos

• 2 lbs. flank steak
• 1/3 c. white vinegar
• 1/2 c. soy sauce
• 4 cloves garlic, minced
• 2 limes
• 1/2 c. olive oil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. ground white pepper
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. paprika
• flour or corn tortillas, 8 inch
• white onion, for garnish
• cilantro, for garnish

For the salsa

• 1 avocado
• 3 tomatillos
• 1 c. cilantro
• 1/2 white onion, sliced
• 1 jalapeno, cut in half, seeded
• 3 cloves garlic
• 1 Tbsp. lime juice
• salt to taste
• pepper to taste

How To Make It

THE NIGHT BEFORE:

• combine white vinegar, soy sauce, garlic, lime juice, olive oil, salt, black and white peppers, garlic powder, chili powder, oregano and paprika in a large bowl
• slice the raw flank steak and place the meat in the marinade
• cover and keep in fridge over night

Salsa

• preheat oven to 450 degrees
• place tomatillos, onion, jalapeno, and garlic on a baking sheet and place in the oven for 20 minutes, they should blister but not burn
• place in blender or food processor with avocado, cilantro, lime juice, salt, and pepper 
• puree until smooth

 Tacos

• heat some olive oil in a skillet over medium high heat
• cut the marinated flank steak into cubes or strips
• cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated
• warm the tortillas in a skillet for about a minute on each side to make them pliable
• arrange two or three tortillas on a plate, and lay a generous amount of beef over them
• top with a large spoonful of the pureed salsa
• garnish with onion, cilantro, lime juice 

Cranberry Almond Kale Salad with Warm Shallot and Lemon Vinaigrette

I don't know about you, but when the weather is warm I have a really hard time eating heavy foods. Things like pastas and sauces just weigh me down and I swear they make me sweat more! Consequently, I am big on fruits and vegetables and salads to make up my summer meals... Which turns out to be awesome cause I'll drop a few lb's here and there.

I've been trying to jump on the kale bandwagon because I know it's like, sooooooooooo good for you but I'm just not a huge fan. Husband loves to grill up some kale in olive oil and eat it for lunch and every time he offers me some I just want to barf on him. Gross. HOWEVER, I know that kale is versatile and can be prepared in such a way that everyone can like it so when I saw this recipe on Gimme Some Oven, I went for it. And what do you know? With two minute changes, I loved it (and obviously Husband loved it too, that kale-loving-son-of-a-bitch)!

Ingredients

• 3 tbsp. olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 c. dried cranberries
• 2 tbsp. white wine vinegar
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, ribbed and very thinly sliced
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta 

How To Make It

• heat 2 tbsp. oil in a large saute pan over medium-high heat 
• add shallot and saute for at least 5 minutes or until tender
• add garlic and saute for 1 minute
• then add cranberries, red wine vinegar and lemon juice and zest, and stir to combine
• season with salt and pepper
• in a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers 
• add in the cranberry/shallot mixture and almonds, and toss to combine
• serve topped with crumbled feta

Copycat Olive Garden Zuppa Toscana

So my personal favorite is Olive Garden's Pasta Fagioli soup, but my mom is obsessed with their Zuppa Toscana so I thought I would give it a shot! I even got Erka's approval and she is a former Olive Garden employee people so buckle up! And yes, like I said in the Pasta Fagioli post, I know Olive Garden isn't "real" Italian. That doesn't mean it isn't delicious and doesn't cover my mouth in a party of awesome. Step off.

Ingredients: 

• 1 lb. Italian sausage
• 2 large yukon gold potatoes, cut in half lengthwise and then 1/4" thick (think little half moons)
• 1/2 yellow onion, chopped
• 1/2 lb. bacon
• 3 cloves of garlic, minced
• 2 c. kale, finely chopped
• 2 cans (15oz) chicken stock
• 1 qt. water
• 1 c. half and half 

How To Cook It: 

• brown sausage and break it up really well, drain and set aside
• cook bacon, then chop it
• place onions, potatoes, chicken broth, water, garlic in pot 
• cook on medium heat until potatoes are done
• add sausage, bacon, salt, and pepper to taste
• simmer for another 10 minutes
• turn to low heat, add kale and half and half 
• heat through and serve

Healthy Chicken Salad Sandwich

I have been obsessing over this recipe for a while now. I loooove chicken salad sandwiches but I hate mayonnaise (I know that seems like an oxymoron but it's just true). So I was so excited when I found this recipe that uses greek yogurt instead. This is the PERFECT meal on a hot summer day when you want something more substantial than salad but not heavy to weigh on your stomach in the summer heat. It's crisp, refreshing and just the right balance of sweet and savory.

Ingredients:

• 1 lb. cooked chicken breast, shredded
• 1/2 c. diced red onion ... I actually used onion powder because I'm not a fan of biting into raw onion but if that doesn't bother you then go for it!
• 1/2 c. diced apple
• 2/3 c. grapes, halved
• 1/3 c. craisins
• 1/4 c. sliced almonds
• 1/2 c. plain Greek yogurt
• 1 tbsp. freshly squeezed lemon juice, or more, to taste
• 1/2 tsp. garlic powder
• salt and freshly ground black pepper
• 4 rolls ciabatta bread, toasted, for serving.... I have since made it with just whole wheat sliced bread and I actually liked it a little better that way, I think with the ciabatta the bread to sandwich ratio goes awry HOWEVER ciabatta does make it seem fancier

How To Make It:

• ummmmm it's not rocket science, toast (and maybe butter) your bread 
• mix all the other ingredients together in a big bowl
• serve on toasted bread

Prosciutto Wrapped Chicken

So I was cleaning out my Pinterest the other day, and I came across a recipe that I thought, "Nah, that looks too complicated, I'll never make that" and then I clicked on it and it included about 7 ingredients and looked super simple so I tweaked it a little for myself and made it and it was ah-maz-zing! First time around it was easy and the next few times just got simpler, I don't even look at the recipe anymore. And he beauty is, you can substitute bacon (which, OBVIOUSLY, I have done). It's a fabulous recipe to make when you want people to think you're gourmet because it looks like something you'd see in a restaurant. Use it to impress your friends (or your mom)!

Ingredients

• 4 - 6 chicken breasts, sliced thin
• freshly ground black pepper
• 2 Tbsp flour, or more
• 4 - 8 slices prosciutto, enough to cover your chicken breasts
• 2 - 3 Tbsp olive oil
• large handful green beans (I didn't really measure I just went for it)
• 1/2 c. basil pesto
• 2/3 c. cream

Wrapped and cooking chicken

How To Cook It

• make sure your chicken breasts are on the thinner side, if not, pound them thinner
• season chicken breasts with pepper, to taste
• rub the chicken with flour
• wrap each chicken breast with prosciutto
• in a large skillet, heat the oil on medium
• when skillet is hot, add the wrapped chicken breasts (they should crackle just a little when you set them in)
• cook for 5 - 6 minutes and then flip and cook for another 4 - 5 minutes, until cooked through
• meanwhile boil about 3 inches of water in a small pot
• add the green beans to boiling water
• cook green beans for about 5 minutes
• immediately rinse green beans with cold water and set aside
• in a small bowl, whisk together the pesto and cream
• when the chicken is cooked, pour the pesto/cream sauce over the chicken and add the green beans
• bring the mixture to a boil and then turn off the heat
• enjoy!

Tortellini Greek Salad

Spring has arrived and the sun has been out this week! Whenever it is warm, I'm not huge into heavy foods. I like light and refreshing.... but I still love my carbs! This salad is a perfect combination!

Ingredients:

• 1 (20 ounce) package refrigerated cheese tortellini
• 1 c. grape tomatoes, quartered
• 1 cucumber, chopped
• 1 cup kalamata olives, pit removed and chopped
• 1/2 red onion, chopped
• 1 c. feta cheese
• 1/4 c. olive oil
• 3 tbsp. red wine vinegar
• 1 clove garlic, minced
• 1/2 tsp. dried oregano
• salt and pepper, to taste

How To Cook It:

• cook the tortellini according to the package directions, drain and rinse with cold water
• while the tortellini is cooking chop veggies
• place the tortellini in a large bowl, add the tomatoes, cucumber, olives, red onion, and feta cheese
• in a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper 
• pour the dressing over the salad and stir until salad is well coated

Easy Asian Peanut Noodles

Do you ever feel like you have an overabundance of sauces in your fridge that you just need to get rid of? This is a great recipe for that..... or a great way to add even more jars. Whatever, you can look at it either way. Anyway, this recipe is virtually IMPOSSIBLE to screw up and only takes about 15 minutes to prepare.

Ingredients: 

• 3/4 lb. whole wheat thin spaghetti or angel hair pasta
• 3 tbsp. vegetable oil
• 4-6 tbsp. soy sauce 
• 2 tsp. rice vinegar
• 2-4 tbsp. peanut butter
• 2 tbsp honey
• 2 tsp grated fresh ginger
• 2 garlic clove, minced
• 6 scallions, sliced
• 1/2 c. chopped cilantro
• 1/2 c. chopped dry roasted peanuts
• 2 tbsp sesame seeds

How To Cook It:

• bring a medium pot of water to boil
• add spaghetti or noodles and cook according to package directions
• while water is boiling, in a large bowl, whisk together the oil, soy sauce, rice vinegar, peanut butter, honey, ginger, garlic, and scallions
• drain cooked noodles and add to the bowl with the soy mixture 
• toss with tongs to coat well
• garnish with cilantro, peanuts, and sesame seeds and serve

Pad Thai

So I've been pretty obsessed with Thai food lately I don't know why, because I've always liked it but lately I can't shovel enough of that stuff in my mouth. So I decided I better find a recipe so I can make it at home to satisfy my craving (no Mom, I'm not pregnant). 

Ingredients:

• chicken breast (Or Tofu if vegetarian)
• 1-2 tbsp. peanut oil (must be peanut oil!)
• 1/2 tsp red chili powder
• 1/2 tsp paprika
• 3.5 tbsp lime juice
• 4 tbsp. Siracha 
• 4 tbsp. fish sauce (3-4 tablespoons light soy for vegetarians)
• 2/3 of a package of Thai noodles (called Banh Pho)
• 6 tbsp. brown sugar 
• 2/3 c. green onions
• 1/3 c. white onion
• 1 c.
• 1 tbsp. corn starch
• 1 tbsp. sesame oil
• 3 eggs
• a splash of milk
• 1/2 package of bean sprouts
• a sprinkle of garlic powder
• (optional) red cabbage for garnish

How To Cook It:

• in a medium bowl, whisk the eggs with a splash of milk and a sprinkle of garlic powder
• dice up the green and white onions
• in a wok or non-stick pan, scramble the eggs using peanut oil until they start to brown, set aside in a small bowl
• cut up the chicken breast into approx. 1 inch cubes, place them in a bowl and add the sesame oil and corn starch, toss until the chicken is well coated
• in another small bowl, combine the red chili powder, paprika, lime juice, Siracha, and brown sugar, whisk ingredients together into a nice sauce and set aside
• chop up peanuts and set aside
• boil the noodles for only about 2-4 minutes or they will disintegrate, set aside 

• in the same wok or non stick pan used to scramble the eggs, add some more peanut oil and cook the chicken
• once the chicken is cooked, add the onions, eggs, making sure to coat everything evenly in the peanut oil
• add the cooked noodles and make sure they get a good coating of peanut oil
• add the Siracha mixture to the wok/non stick pan and toss until everything is evenly coated, it should now start to look like Pad Thai
• once everything is evenly coated add the bean sprouts, toss again, and let simmer for a couple minutes
• finally add half the peanuts and toss again
• serve with a garnish of peanuts (and red cabbage like shown in the picture)

Berry Smoothie

I've been pretty busy lately so I've had to have my lunch on-the-go quite a bit. The gym I belong to has a little cafe inside and I am in LOVE with their berry smoothie. But the gym is out of the way for lunch, not to mention a smoothie is like, $4. So I wrote down what is in it and made it at home. Such a quick lunch and so good! Here it is.

Ingredients: 

• 1 c. frozen, mixed berries (my blend is strawberries, black berries, raspberries, and blue berries
• 1 c. 100% apple juice
• 1 medium banana

How To Make It

• really all you need is equal parts of all ingredients and you can make whatever sized smoothie you want
• put all ingredients into a blender and put your blender on "smoothie" setting
• if your blender doesn't have a smoothie setting, use your "pulse" setting

My lunch for the day, pretty tasty!

Philly Cheesesteak Stuffed Bell Peppers

I have been wanting to try these for a while. The funny things is, I'm not a huge fan of philly cheesesteaks OR stuffed peppers. But then again, I wasn't a fan of champagne or orange juice on their own either and now I am a mimosa swigging FIEND! So why not give it a shot. We had some friends over last night when we made them and they were super easy and DELICIOUS! 

Ingredients: 

• 1 lb thinly sliced roast beef
• 8 slices provolone cheese
• 4 large green bell peppers
• 1 small sweet onion
• 6 oz. baby bella mushrooms
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 tbsp. minced garlic
• salt and pepper to taste

How To Cook It

• slice peppers in half lengthwise, remove ribs and seeds
• slice onions and mushrooms
• saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper  
• saute until onions and mushroom are nice and soft
• preheat oven to 400*
• slice roast beef into thin strips and add to the onion/mushroom mixture and cook until juices start to flow - maybe 5 minutes
• line the inside of each pepper with a slice of provolone cheese
• fill each pepper with meat mixture until they are overflowing
• top each pepper with another slice of provolone cheese
• bake for 10 - 15 minutes until the cheese on top is golden brown

Apple Peanut Butter and Banana Sandwich

I cannot tell you how much I love this sandwich. Which is weird because I don't usually like fruit in/on stuff. I prefer fruit as is. But I guess that is just the magic of peanut butter, it makes everything wonderful!

Ingredients

• 1 banana
• 1/2 green apple
• peanut butter
• whole wheat bread (I prefer Dave's Killer Goodseed bread)

How To Cook It

• spread the peanut butter on both sides of the sandwich 
• pop into the toaster oven
• slice up your fruit (no need to peel the apples)
• once bread/peanut butter is out of the toaster, slap your banana on both sides and put the apple slices up the middle
• enjoy the crap out of this amazeballs creation...