Kale Chips

This is an idea that has been floating my head for awhile- I have had a few friends tell me about the idea and I have seen it a few times in cookbooks or cooking sites, and well, I am just now getting around to posting it! It's super easy, takes little effort, and is an easy way to incorporate dark green veggies into your diet- NOT TO MENTION that my child ate almost the whole plate herself- they have the crunch and crispy flavor of a potato chip- your little ones will probably like it too!

Raw Kale with Grape Seed Oil and Sea Salt

Baked Kale or "Kale Chips!"

Ingredients:

1 bunch kale, rinsed & patted dry

2 TBSP grape seed oil

1/2 tsp sea salt

Directions:

I rinsed my kale then chopped it into 3 inch pieces (you can chop or tear it) then I through mine in my salad spinner. I removed the tough stems before putting them in a bowl with the oil and salt. Toss them well and then lay them on a cookie sheet to bake for 20 minutes on 325. Bake them for 12ish minutes, then with a pair of tongs, turn them over and bake for another 8- 10 minutes until the edges are browned and the leaves are crispy. Serve them immediately as an appetizer or a side, they don't stay crunchy for too long, so gobble them up quick!

Baked Chicken....

So when it starts to get colder, I find myself not wanting to BBQ as much and instead wanting to heat up the oven- so in that case, try this simple recipe for baked chicken, using whatever seasoning you are feelin' up for!

Super simple, here's what to do: take out a Pyrex dish, I spray a little Olive Oil spray on it then I wash and pat dry my chicken breasts, and sprinkle some salt, pepper, and garlic powder on both sides. Then pop them in your preheated oven at 400 degrees and let them bake for approximately 40 minutes (depending on how thick they are). I stick my thermometer in them and when it reads 170 I know it's done, or cut one of them in half and make sure it's no longer pink and the liquids are clear. The last 5- 10 minutes you can add some BBQ sauce if so desired! Enjoy!!! *** Picture: Served with simple asparagus and Harvest Grains from Trader Joe's****

Chicken, Marsala, & Tomatoes

So, this recipe doesn't really have an official name, because I kinda tweaked the original idea too much to still call it it's original name, so hence, "Chicken, Marsala & Tomatoes" was born. :) Let me be honest. Sometimes I wish my crock pot were more versatile (maybe even Jettson-like) and you know, would make salads and veggies (and Cocky Cookies) and stuff. If that were the case, I would use it multiple times a day!!! I mean honestly, how delightful is it to come home to a fragrant house, intoxicating smells wafting out the door THAT YOU DIDN'T SLAVE OVER!!!! It's really a beautiful thing. So, that being confessed- I love my crock pot, but I feel like I only have limited healthy recipes that all don't taste the same (mushy), so without further a-do, I am excited to welcome this newest recipe into the Haddon Crock Pot family. He's easy and tasty and a great change up to your typical crock pot meal.

Ingredients:

1 pound chicken (I used 1.3 lbs. for 4 people with no left overs)

1/2 tsp salt

1/2 tsp oregano

1/4 tsp pepper

4 TBSP tomato paste

1 cup Marsala wine

1 can diced tomatoes

1 red bell pepper, sliced thin

1/2 onion, sliced thin

handful of basil leaves, chopped

cibata rolls, toasted

** 1/4 tsp red pepper flakes if you want a kick to it

Directions:

OK, so, I actually prepped this meal the night before, I thought: 1) maybe it will be better because it will marinate in the wine and tomatoes overnight 2) one less thing to do in the morning! So, I washed my chicken breasts, put them in and poured the wine and tomatoes & tomato paste on top. Added my seasoning and put it in the fridge with the lid on. Next morning, I turned it on low for 8 hours and let it do it's thing. Now, it is really helpful if you can time this right- but about 2 hours before it finished (1 hours would probably work too) I shredded my chicken, sliced my pepper and onion and put it all in, giving it a good mix. (If you put your pepper and onion in too soon they get mushy) Then when dinner time rolled around, I toasted my rolls and chopped my basil. Scoop the shredded mixture on top of the roll, add your chopped basil and wah-la! You are done!

Beef Chili with Baked Potatoes

Here's another recipe for chili, this one is different than the turkey chili that I also make- it's got a totally different thing goin' on here. This has a little more kick to it, it's the kinda chili you pour over a baked potato and enjoy on a cool day. And best of all, I made it in the crock pot, so, it pretty much made itself!

Ingredients

2 lbs. ground beef

1 yellow onion, finely chopped

3 cloves of garlic, minced

28 oz. diced tomatoes

1 cup water

1 can pinto beans, drained & rinsed

1 can kidney beans, drained & rinsed

8 oz. can tomato paste

2 TSBP chili powder

1 tsp cumin

1/2 tsp. pepper

1/2 tsp salt

Directions

Break up your beef into chunks, dump it in along with everything else. Stir it all up. Cook on low heat for 8 hours (if I am home, I stir it a few more times during the day). Serve as a soup with french bread or even better, over a warm Baked Potato!!!

Lettuce Wraps

These are awesome, super fast and really easy.... give them a whirl, they are a modification of a recipe from All Recipes... kinda like P.F. Changs Lettuce Wraps.. but better :)

Ingredients:

1 lb ground turkey

3 cloves garlic

1 1/2 shittake mushroom

1 large carrot, shredded

2 TBSP fresh ginger, grated

2 TBSP brown sugar

5 TBSP soy sauce

1 TBSP rice vinegar

1 TBSP sesame seed oil

1 (8oz) can water chestnuts, chopped

1/2 cup green onions

Directions

Chop your mushrooms, water chestnuts, and shred your carrot. Then brown your ground turkey with your minced garlic until it's no longer pink. Dump in your chopped items and let them cook for 2-3 minutes. Add your ginger, soy sauce, brown sugar, sesame oil, and rice vinegar and stir it well letting cook for another 2-3 minutes. Last add your chopped green onions, give a final stir and let cook for 1 more minute. Wash and spin lettuce leaves, from Iceberg or Romaine Lettuce. Serve as an appetizer or main dish.

Hawaiian Pizza

So, let me just start by saying, I know it doesn't take a genius to figure out the ingredients that go into this recipe, but sometimes I (and my husband for that matter) use this blog as a recipe box that we look through when we don't know what we feel like for dinner that week. That being said, this is kinda the archive of things I make, so I thought I should add this guy to the repertoire. It's Super Simple and less expensive than ordering one!

Ingredients:

Wheat Dough (make it or buy it, mine's from TJ's)

marinara sauce (same deal as above)

mozzarella cheese, shredded

Canadian bacon

pineapple (mine was fresh, but you can used can)

Directions:

Take your dough out and let it rise while you prepare the ingredients. First, I brown the Canadian bacon on the stove in my frying pan. Next, I shred the cheese and slice the ham and pineapple. By that time, it's ready to roll out the dough, add your sauce and cover it in toppings. Pop it in the oven for 13-15 minutes (or per dough instructions) until it is golden and bubbly on top. I serve mine with a side of greens like Sauteed Swiss Chard or Spinach salad. Enjoy!

Crispy Quesadilla

Now, I have to admit, I am not the biggest quesadilla fan in the world.... well, maybe that is until now! I found a great way to incorporate some different ingredients and get a really crispy crunch to it, and now, I think I am in love! I would have to say this is one of the easiest recipes you can chose when you are in a time crunch and you need a quick bite to eat- perfect for someone on the go!

Ingredients:

tortillas

cheese (I used Monterey Jack)

roma tomatoes

4-5 leaves of basil

grapeseed oil

pepper or other seasoning

Directions:

Heat about 1/2 tsp. grapeseed oil in a frying pan, lay your first tortilla just long enough for air bubbles to form underneath, then flip it (it should start to get lightly toasted) repeat this 3-4 times. Then do the same thing with the second tortilla (if you are making a whole). Then place one of the tortillas in the pan, add some shredded cheese (or mine was thinly sliced), some chopped tomatoes, finely chopped basil (you could use spinach too) and sprinkle with pepper. I also added some left over chicken slices to mine. Then I placed the top tortilla on, over medium heat and let it cook for just a bit. Then with a big flipper-thing (and my fingers) I carefully flipped it over. You could also opt to only cover half the tortilla with toppings and then just fold it in half. That would be much easier than flipping, you decide!

Get creative- try mushrooms, spinach, beans and olives or different cheeses to mix it up!

Roasted Brussel Sprouts

Thanks to a fabulous family vacation, I took some time off from recipes, but we are refreshed and ready to get back in the saddle with some yummy fall meals!

Roasted Brussel Sprouts drizzled with Balsamic Vinegar...

So up until a few minutes ago, if you were to ask me if I liked Brussel Sprouts, I would have answered without hesitation, without a doubt- NO WAY!!! But things have changed around these parts, I can now (thanks to Natalie's recipe) answer, Yes I do!!!! Check out Natalie's blog for the original recipe and some other tasty ones I can't wait to try!!!

Here's what I did to roast them....

Ingredients:

3 large handfuls of small brussel sprouts (from Costco) for 2 people

a generous amount of Grape Seed Oil (or Olive Oil if you prefer)

1 clove garlic, minced

sea salt

pepper

Directions:

Wash and trim the bottoms of your brussel sprouts (discard any damaged outer leaves) and cut them in half. Throw them in a bowl, generously drizzle Grape Seed Oil on top (or Olive Oil) then mince garlic and add s & p. Mix well and pour on to a cookie sheet lined in parchment paper. Quickly with clean fingers, flip them over so the flat side is on touching the cookie sheet. Pop them in the oven for 8-10 minutes (for small sprouts, 10-12 for larger ones). They will be browned on the underside when done. I served them with a sprinkle of balsamic vinegar on top, because, well, everything is better with balsamic :) Enjoy, you are now officially an adult- you ate brussel sprouts!

Brussel Sprouts tossed with ingredients...

Laying flat on the parchment-lined cookie sheet...

Served up with some Teriyaki Chicken Thighs...

Simple Spinach Salad

This was so tasty and yet so minimal.... words right from my husbands mouth "This salad is bomb." Wow, I thought to myself, really??? "Why do you think so honey???" I asked. "Well, the dressing is really different, a good change up- and the flavors go really well together- AND it's spinach, so it's real good for you and stuff."

So there you have it folks, try adding this to your entree. You might really like the change up.

Spinach Salad for two:

3 large handfuls of baby spinach

1/4 cup almonds, toasted

handful of cranraisins

1/4 yellow bell pepper, sliced

Dressing:

1/4 cup olive oil

2 TBSP red wine vinegar

1 tsp Dijon mustard

1 tsp agave (or honey)

pinch of sea salt

* This will make more than enough dressing for 2, so make it in a craft to store for later.

Directions:

Self explanatory right?? You know, wash & spin your spinach, add your sliced pepper and cranraisins, and to toast the almond slices just add a thin slice of butter to a hot pan and put in your almonds while continually stirring them so they don't burn- just for a few minutes, then remove them from the pan to cool. Add them to the salad right before putting the dressing on. Dress, toss and serve!

Maple Salmon...

Gourmet Meal Ladies and Gentlemen... available in your KITCHEN!

Every once in a while a recipe comes along that steals your taste buds, and you simply want to eat that exact meal over and over, every night. Well, this is that recipe. Super simple, easy, no skills required. A few ingredients in a bowl, 30 minutes to marinate, and then baking for 20 minutes or so, and no left overs to package up because your plates will be licked clean!

The marinate in the shallow baking dish...

Placing fish skin side up in the dish for marinating...

After marinating for 30 minutes, turn the fish skin side down and bake

Ingredients:

1 lb. salmon

1/4 cup maple syrup

2 TBSP soy sauce

1 large clove garlic

1/4 tsp ginger *optional

1/8 tsp pepper

Directions:

You are going to mix all the ingredients in a bowl, whisk them together. Pour them in a shallow baking dish and place fish SKIN SIDE UP in the dish. Set a timer and let it marinate no more than 30 minutes (fish shouldn't be over-marinated like meat can be). Then, turn your fish steaks over with a fork (now the skin should be touching the bottom of the dish) and pop it in your oven that has been preheated to 400. Cook it for 2o minutes or until it flakes with a fork. Check it after 20 minutes (could go as long as 30) the cooking time will depend on the thickness of the fish, so watch it towards the end. After you pull if out of the oven, with an oven mitt on your hand, tilt the dish over a small sauce pan and drain the marinate into the pan. Add 1/2 tsp cornstarch and bring to a boil to make a glaze, stirring constantly. It will only take a few minutes. Pour this glaze over top and you will have yourself a "hi-fluttin' - serious business- no messin' around" dish.... people are going to sweat your cooking skills! You will love this healthy and tastey option of cooking fish! Enjoy!!!

Orzo & Cucumber Pasta Salad...

I had this salad at my sister-in-laws the other night and it was delicious! Unfortunately I didn't have my camera with me, so there isn't a picture of it, but it was so yummy I thought I should include it on the blog. You must use fresh ingredients when making this- fresh lemons and fresh herbs- it is wonderful, a real crowd pleaser!

If you haven't entered the giveaway on the 100th post, make sure to do so now, it ends on Friday, Sept. 18th!!!!

Ingredients:

3/4 lb. orzo pasta

1/2 cup fresh lemon juice

1/8 cup olive oil

1/2 cup finely chopped scallions

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 hothouse cucumber, peeled and sliced

1/2 cup small diced red onion

3/4 cup feta cheese

1/2 tsp sea salt

1/4 tsp pepper

Directions:

Bring a pot of water to boil, cook the orzo pasta for 9-11 minutes, or until done. Whisk together olive oil, salt and pepper. With pasta in a bowl, pour the lemon mixture over top and mix. Add your dill, parsley, scallions, cucumber and onion and toss. Add your feta crumbles last and gently stir. Cover and refrigerate over night or let it sit at room temperature before serving for one hour. Taste before serving and add extra salt and pepper if it's needed.

* You can throw a handful of cherry tomatoes in as well. And the original recipe called for cooked shrimp tossed in too, as a main dish, I liked it without, but feel free to try that option too! Here's a picture of it with shrimp from the Food Network so you can get an idea of what it's like!

Baked Dover Sole...

Easy as 1-2-3. First, I rinse my fish and pat it dry with a paper towel. I line my broiling pan with foil (for easy clean up) and then I spray it with a non-stick. Second, I lay my fillets down and sprinkle them with Lawry's seasoning salt and a smidge of pepper and a squeeze of fresh lemon. Third, and last, I bake it on 400 for about 15 minutes until the fish is no longer translucent and the juices are clear. Done, told you it was easy.. 1-2-3 easy :)

* I purchase my Dover Sole at Trader Joe's, it is wild caught and then frozen and I often keep it in my freezer for last minute dinners since it's so quick and takes minimal prep. I do defrost mine on the countertop or in a bowl of cold water.

Brown Rice Medley

Here's another one of our favorites, a side dish I use a lot with my "juicer" dishes like my ginger glazed mahi mahi, balsamic chicken and more. The goodness is sold in a pouch at Trader Joe's. It has long grain brown rice, black barley, and daikon radish seeds. All you have to be able to do is boil water, add a smidge of butter, and the rice mixture and you will have yourself a healthy and hardy side dish!

Oatmeal Part 2

So, here's another oatmeal that we enjoy over here (Emery more than the rest of us!) this is the creamy kind, not clumpy like the Steel Cut Oats, this is called McCann's Quick Cooking Irish Oatmeal, and the best part about it... it is ready in 3 minutes on the stove top! What you say??? Yes my friends, it is true, it rivals toast in terms of a fast breakfast and it is very good for you- soluble fiber, low cholestrol, low fat, and no preservatives like other oatmeal packets... what more could you want?? Throw in some dried raisins or cranberries or sprinkle some fresh fruit or agave on top and you have yourself a hearty and healthy start to your day!

Sauteed Swiss Chard

So here's raw Swiss Chard... I prefer the white stemmed verses the red or multicolored, but feel free to try them yourself!

Here's what it looks like once it's sauteed, simple and delicious!

OK, so this weekend, I had quite possibly some of the best meals in my life while celebrating a dear friends Birthday weekend, one of which was a New York steak served over a bed of sauteed Swiss Chard and Pumpkin Mashed Potatoes!!! YUM! So it reminded to post one of my favorite veggie dishes- Sauteed Swiss Chard with Balsamic Vinegar. It only takes a few minutes and it is packed with vitamins and flavor!

Ingredients:

1-2 batches of swiss chard 

1-2 cloves of garlic, minced

olive oil

balsamic vinegar

2 TBSP water

Directions:

Wash your swiss chard leaves and then chop them into strips length wise. You can use the white stems, but I pass on them because I am not wild about their flavor. Add about 2 TBSP of water to your frying pan and your cloves of garlic. Let that heat up, then add in your chopped chard (which will have some water on it from rinsing, which is a good thing). Let it sautee uncovered until it cooks down (just a few minutes, then add a small drizzle of olive oil and mix it up with a pair of tongs. Remove it from the pan onto a plate and then drizzle balsamic vinegar over top and enjoy!

Harvest Grains Blend

ATTENTION: This is an idea, not a recipe, the recipe is a free-be on the back of the package!!!!

 

I just had to post this, because for the past 6 months this has been our families grain of choice. We love it, the kid loves it, friends love it- it's about time it makes it to the blog!!! It is an awesome blend of couscous, red quinoa, orzo, and baby garbanzos. It is so chewy and fluffy and high in protein, we love it as a side dish to anything! AND if all that wasn't good enough, it cooks in 15 minutes or less with just some chicken broth (I recommend broth verses water for the flavor) and you can add a TBSP of butter if you want, but it's not necessary. If you have kids, you will love this, because it stays kinda clumpy so it is easy for them to scoop up and eat! Give it a whirl, you know where to find it if you read this blog--- TRADER JOE'S!!! ** Follow the measurements on the package.

Roasted Red Potatoes

Ingredients:

1- 1.5 pounds red potatoes

2 TBSP olive oil

2 TBSP coarsely chopped rosemary

S & P ( I prefer sea salt)

Directions:

Preheat your oven to 425. Wash and cube your potatoes, you choose the size, the smaller they are the faster they cook. (I usually cut mine in 4ths or 6ths). Toss the potatoes in a bowl with the olive oil, rosemary, s & p and then pour them out onto a cookie sheet (I put parchment paper down first for faster clean up). Make sure they are in a single layer for best cooking results. Bake for 30 minutes or until golden brown, turn them once half way through the cooking process. Enjoy! 

NOTE: I have made them without rosemary before, you can substitute it for fresh garlic (2 cloves) or garlic powder if you don't have fresh- but fresh is so good and so good for you!!! I also have added garlic WITH the rosemary and that is yummy too!  

Parmesan Toast

So, this is a little hokey, especially because it's not a recipe, and it's not at all "pretty or unique" it is just simple practical and fills that little empty spot- you know the one that's there when you finish dinner but you still have 10% hunger left in you??? Well, this takes care of that 10%! We do it on nights when dinner is a little light or when we need that extra crunch with a salad and I don't want to buy an entire loaf of french bread for the 2 of us that will get thrown out with mold on it in a day of two! You can definitely use the same idea with french bread, it's just as tasty! Hope it helps fill your 10% :)

Ingredients:

Bread (I use Trader Joe's "Whole GRAIN" sliced bread)

Butter

Garlic Powder or Garlic Salt

Parmesan Cheese, shredded

Directions:

Turn your broiler on (that's part of your oven if you have never used it!) Get out your bread slices, spread on your butter, sprinkle your garlic, top with parmesan cheese and pop it in the oven for just a few minutes. I lay them on something, a cookie sheet, a cake pan, something to keep them from making a mess all over my oven. Now keep your eye on these little guys, I have burned mine more times than I can count and they really do only take a few minutes!

Santa Fe Chicken Salad

Another delicious, nutritious salad for your dinner table!

Ingredients:

Head of Romaine

chicken breast (I use 1/2 per person)

1 can black beans

1 ear of cooked corn (frozen/can will work)

1 avocado

1 tomato

1/2 red onion, thinly sliced

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced * optional

crushed tortilla strips

Dressing: You can make your own by mixing ranch dressing with some heaping spoonfuls of salsa or use your own favorite!

Directions:

*If you are going to cook your own corn, start boiling your water. Then brown your chopped chicken breasts with a little bit of lemon pepper seasoning OR salt & pepper and a little BBQ sauce (my fav). Set that aside. Drain and rinse a can of black beans. Chop your salad, tomato, and red onion. Pull your corn out and cut off the kernels. Shred your cheese, use what you have if you don't have/won't both, do what works for you! Dice some jicama and avocado last, then top with crushed tortilla chips and dressing and enjoy!

French Dip Sandwiches

Here's a recipe I haven't made in a long time, I mean probably 4-5 years, so let's dust it off and give her a go- eh??

3-4 lbs. of boneless, chuck roast

1/2 cup soy sauce

1 cup beef broth (or one bullion cube + 1 cup water)

1 tsp garlic powder 

1 tsp dried thyme

1 tsp dried, crushed rosemary (or a sprig of fresh if you don't have dried)

3-4 whole peppercorns *optional

Directions: Remove fat from roast, place in crock pot. Combine soy sauce, beef broth, and spices and pour over the roast. Add additional water to the crock pot to almost cover the roast (this will become your Au Jus). Cover and cook on low for 7-8 hours.  Remove the meat from the crock pot, shred on a separate plate, and then serve on rolls. Use the remaining juice in the crock pot for your Au Jus dipping pleasure! (*if you added fresh rosemary, remember to remove it and throw it way before serving!)