Month: June 2021

Papaya Slaw with Spicy Honey Vinaigrette
June 7, 2021

Papaya Slaw with Spicy Honey Vinaigrette

This slaw has a little kick of spice mixed with the sweetness of papaya and mango.  Note: When slicing the serrano chili do NOT use bare hand to scrape out the seeds and slice unless you enjoy the feeling of burning hands for hours after. …

Sides/Salads
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by Ashley
Tofu Banh Mi Lettuce Wraps
June 7, 2021

Tofu Banh Mi Lettuce Wraps

I’ve never had a Banh Mi before, but I hear about them on Chopped all the time.  These simple lettuce wraps taste great and make for a perfect light lunch or dinner. Recipe adapted from Food Network Ingredients- 15 ounces extra firm tofu ¼ cup …

Entrees
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by Ashley
Baked Jicama Fries
June 6, 2021

Baked Jicama Fries

I have been experimenting with jicama lately and I think this is my favorite recipe so far.  These fries are so tasty.  You won’t be able to eat just one.

Ingredients:

½ jicama peeled and cut into even-sized fries

1/3 cup water

1 tablespoon extra virgin olive oil

¼ teaspoon salt

¼ teaspoon garlic powder

½ teaspoon smoked paprika

Directions:

  1. Preheat oven to 400°F. Line one large baking sheets with aluminum foil and spray with olive oil.
  2. Add peeled jicama slices to a large microwave-safe bowl. Add water, cover with cling wrap or a plate, and microwave for 5 minutes.
  3. Carefully remove the bowl from the microwave (it will be very hot!), and drain the water.
  4. Gently pat the jicama with paper towels to remove any excess water and moisture. Try to get the jicama as dry as possible.
  5. Add olive oil, salt, garlic powder, and smoked paprika. Toss together to combine.
  6. Transfer to prepared baking sheets and arrange fries in a single layer.
  7. Bake for 35-40 minutes, flipping the fries over halfway through baking, until they’re browned and crispy on both sides.
  8. Serve immediately.
Sides/Salads
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by Ashley
Strawberry Rhubarb Upside Down Cake
June 6, 2021

Strawberry Rhubarb Upside Down Cake

Upside down cakes are so much fun to make.  This cake combines the sweetness of strawberries with the tartness from rhubarb to make a truly delectable cake. If you really want to make this cake look great you can arrange the strawberries and rhubarb in …

Desserts
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by Ashley
Strawberry Waffles
June 6, 2021

Strawberry Waffles

Waffles are easily my favorite breakfast food because I can customize them by adding fruits, nuts, protein powder, and lots of other ingredients.  These strawberry waffles using fresh picked strawberries topped with strawberry jam had me smiling from ear to ear. Ingredients: 2 cups whole …

Breakfast
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by Ashley
Salted Caramel Brownies
June 4, 2021

Salted Caramel Brownies

I’m going to warn you these brownies are decadent and rich.  Don’t try to eat more than one.  The brownie recipe is actually a lightened up recipe for brownies; however, when topped with this incredible salted caramel icing I don’t think they qualify as a light dessert anymore.  Healthy or not these brownies are “smiles, sunshine, and everything good in this world” according to my 11 year old son. 

Ingredients:

Brownies-

2 tablespoons extra-virgin coconut oil melted

2 tablespoons canola oil

4 ounces semi sweet chocolate

¾ cup packed dark brown sugar

¼ cup white sugar

2 teaspoons pure vanilla extract

½ teaspoon salt

2 large eggs cold

1 tablespoon cold brewed coffee

¼ cup cocoa powder

¾ cup all purpose flour

¼ teaspoon baking powder

Salted Caramel Sauce-

1 cup packed brown sugar

½ cup heavy cream

4 tablespoons (1/2 stick) unsalted butter

1 tablespoon vanilla

1 teaspoon salt

Salted Caramel Buttercream-

2 cups confectioner’s sugar

1 stick unsalted butter

1/8 cup heavy cream

Directions:

Brownies-

  1. Preheat oven to 325 degrees.  Spray an 8×8 dish with baking spray.
  2. Put the coconut oil, canola oil, and chocolate in a bowl and heat at 75 percent power for 2 minutes.  Stir and melt for another 2 minutes if needed.
  3. Stir the brown and white sugars, vanilla, and salt into the chocolate mixture with a wooden spoon.
  4. Add the eggs and coffee and beat until fully incorporated and the batter is thick and glossy.
  5. Add cocoa, flour, and baking soda and stir until it disappears.
  6. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted in the middle comes out with a few crumbs (35-40 minutes).
  7. Cool on a wire rack.

Salted Caramel Sauce-

  1. Add the brown sugar, cream, butter, vanilla, and salt to a saucepan.  Cook over medium heat whisking occasionally until thick and combined in about 5 minutes.
  2. Remove from heat and allow to cool.

Salted Caramel Buttercream-

  1. Add the confectioners’ sugar, butter, and cream to a mixer with a paddle attachment.  Mix until light and fluffy 3-4 minutes.
  2. Turn the mixer off, drizzle in the salted caramel sauce. 
  3. Turn the mixer on and mix to combine.
  4. Spread the buttercream over the cooled brownies.
  5. Slice into 9-12 scrumptious brownies and enjoy!
Desserts
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by Ashley
Spicy Peanut Butter Moose
June 4, 2021

Spicy Peanut Butter Moose

I was craving something spicy, sweet, and salty.  This light peanut butter moose was the perfect answer. Ingredients: ¼ cup Spicy Peanut Butter (I used Elliott’s Spicy Thai Peanut Butter) 1 package silken tofu 2 tablespoons lite maple syrup Toppings: roasted peanuts, peanut butter chips, …

Desserts
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by Ashley
Jicama Watermelon Salad
June 4, 2021

Jicama Watermelon Salad

Side dish or dessert?  This salad is so yummy you may want to eat it at night as a dessert.  Note: I made a small serving so I could enjoy this as a small snack.  Feel free to double the recipe if feeding a crowd …

Sides/Salads
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by Ashley
Balsamic Chicken Lettuce Wraps
June 4, 2021

Balsamic Chicken Lettuce Wraps

I recently discovered how light and tasty lettuce wraps are.  I made wraps on whole wheat tortillas for my kids since lettuce wraps are a little messy, but they gobbled theses up and didn’t questions the vegetables added to the mixture.

Recipe adapted from Food Network

Ingredients:

2 boneless skinless chicken breasts

¼ cup white balsamic vinegar

1 ½ tablespoons Italian seasoning

½ cup roasted bell peppers diced, plus 2 tablespoons oil from the jar

½ cup sun-dried tomatoes sliced, plus 2 tablespoons oil from the jar

1 13 ounce can whole artichoke hearts drained

1 large zucchini cut into thick strips

1 tablespoon extra-virgin olive oil

¼ cup fresh basil leaves

1 head butter lettuce or whole wheat tortillas

Grated parmesan cheese for topping

Directions:

  1. Place the chicken breast in a Ziplock bag or small container.  Add balsamic vinegar, Italian seasoning, roasted pepper oil and sundried tomato oil. Let marinate for at least 45 minutes or over night.
  2. Preheat grill over high heat. 
  3. Spread 1 tablespoon olive oil over both sides of the zucchini.  Season with salt and pepper.
  4. Place artichoke hearts in a small dish with olive oil.  Roll around to coat the exterior with olive oil.
  5. Grill the zucchini and artichoke hearts for 4-5 minutes per side. Flip/roll and grill the other side.
  6. Remove the chicken from the marinade.  Grill for 5 minutes per side.  Let rest at last 2 minutes before dicing.
  7. Chop zucchini into ½ inch pieces.  Dice artichoke hearts and transfer to a large bowl.
  8. Add sundried tomatoes and roasted peppers.
  9. Add the chicken to the bowl. Mix to combine.
  10. Add chopped basil and sprinkle with grated parmesan cheese.
  11. Serve on bibb lettuce or on a whole wheat tortilla. 
Entrees
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by Ashley
Summer Pasta Salad
June 4, 2021

Summer Pasta Salad

I love pasta salad!  This version uses farm fresh ingredients with a red wine vinaigrette. Recipe adapted from Food Network Ingredients: ½ cup extra virgin olive oil 1/3 cup red wine vinegar 1 tablespoon honey 1 tablespoon Italian seasoning 1 teaspoon dill seasoning 1 zucchini …

Sides/Salads
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by Ashley