Month: July 2021

Asparagus and Roasted Pecan Salad
July 10, 2021

Asparagus and Roasted Pecan Salad

Fresh asparagus in the summer with a little lemon, roasted garlic pecans, and a sprinkle of fresh shaved parmesan cheese pairs with many entrees.  Recipe adapted from Food Network Ingredients: 1 bunch asparagus trimmed and cut into 2-3 inch sections 1 tablespoon extra virgin olive …

Sides/Salads
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by Ashley
Pork Loin with Rhubarb Glaze
July 10, 2021

Pork Loin with Rhubarb Glaze

Rhubarb in the summer always brightens up any dish.  This pork loin is moist, tender, and full of flavor.  If you love rhubarb too then you will delight in this dish. Recipe adapted from Food Network Ingredients: 1 ¼ pound boneless pork loin 1 tablespoon …

Entrees
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by Ashley
Scallop Succotash with Pesto
July 10, 2021

Scallop Succotash with Pesto

Scallops are one of my favorite foods.  This dish is filled with vegetables and easy to prepare.

Recipe adapted from Food Network

Ingredients:

2 pounds large sea scallops

3 ears of corn, shuck and cut off the cob.

12 ounces green beans trimmed

2 bell peppers diced

½ red onion diced

2 cloves garlic

½ cup cherry tomatoes halved

¼ cup fresh basil leaves diced

¼ cup pesto

2 tablespoons vegetable broth

2 tablespoons extra virgin olive oil (I used a basil infused oil)

Directions:

  1. Thaw scallops if frozen.  Pat dry with paper towels.
  2. Spray a nonstick pan with olive oil spray. 
  3. Add red onion and garlic.  Cook on medium heat 2 minutes.
  4. Add green beans, peppers, corn, and vegetable broth.  Cook 5 minutes until green beans are bright green and tender.
  5. Add tomatoes.
  6. In a separate skillet heat 2 tablespoons olive oil.  Add scallops in a single layer.  Season with salt and pepper.  Cook on high 3 minutes.  Flip and cook 1 more minute. 
  7. Add scallops to vegetables.
  8. Stir in pesto.
  9. Top with basil.
  10. Serve.  I served this over a bed of red romaine lettuce from my garden.
Entrees
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by Ashley
Sweet Potato Pie Energy Balls
July 10, 2021

Sweet Potato Pie Energy Balls

One morning I woke up with a craving for sweet potato pie.  These energy balls have the spices from sweet potato pie without all the sugar. Ingredients: 1 cup old fashioned oats 1 cup pecans 1 scoop vanilla protein powder 2 tablespoons powdered peanut butter …

Snacks
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by Ashley
Pesto Chicken Skillet
July 7, 2021

Pesto Chicken Skillet

This dinner was so good I was practically licking the plate.  If you need a one skillet meal, then you should definitely try this as it is insanely delicious and loaded with veggies. Recipe adapted from Food Network Ingredients: 1 boneless skinless chicken breast 1 …

Entrees
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by Ashley
Grilled Corn Salad with Basil Vinaigrette Dressing
July 7, 2021

Grilled Corn Salad with Basil Vinaigrette Dressing

I love corn on the cob in the summer.  This light salad features grilled corn, fresh from the farm cherry tomatoes, broccoli, and a delicious basil vinaigrette.

Recipe adapted from Food Network

Ingredients:

Grilled Corn Salad-

4 ears of corn

1 cup cherry tomatoes halved

1 cup broccoli

Basil Vinaigrette Dressing-

¼ cup fresh basil leaves

1 tablespoon fresh cilantro

2 tablespoons lime juice and zest from 1 lime

¼ cup orange juice

1 tablespoon honey

1 teaspoon fresh ginger

¼ cup extra virgin olive oil

Directions:

  1. Preheat grill to high heat. Soak the corn cobs (unhusked) in water for 10 minutes.  Drain excess water.
  2. Grill corn for 10-15 minutes rotating every few minutes.  Let cool.  Then cut corn off the cob.
  3. Add cherry tomatoes and broccoli to a medium bowl. 
  4. Basil Vinaigrette- Add basil, cilantro, lime juice and zest, orange juice, honey, ginger, and olive oil to food processor.  Pulse to mix well.
  5. Once corn has cooled cut off the cob and add to bowl with tomatoes and broccoli.  Mix.
  6. Pour dressing over salad.
  7. Enjoy!
Sides/Salads
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by Ashley
Grilled Chicken Tacos with Strawberry Salsa and Chipotle Avocado Crema
July 7, 2021

Grilled Chicken Tacos with Strawberry Salsa and Chipotle Avocado Crema

We eat tacos all the time, but I wanted a summer themed taco this week.  This strawberry salsa and chipotle avocado crema are full of flavors that pop.  Recipe adapted from Food Network Ingredients: Chicken- 2 skinless boneless chicken breasts 1/8 cup extra virgin olive …

Entrees
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by Ashley
Cinnamon Roll Muffins
July 7, 2021

Cinnamon Roll Muffins

If you are craving cinnamon buns, but don’t want the carbs, fat, and sugar then these muffins are for you. Recipe adapted from Fixate Ingredients: Muffins- 1 cup almond flour 1 cup whole wheat flour ¼ cup coconut sugar ¼ cup pure maple syrup 1 …

Breakfast
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by Ashley
Eggplant Meatball Subs
July 6, 2021

Eggplant Meatball Subs

My sons love meatball subs. I used eggplant meatballs on their subs today and they had no idea. They devoured the subs in seconds and asked if they could have another for lunch tomorrow.

Recipe adapted from Food Network

Ingredients:

1 small eggplant

½ cup cannellini beans

1 cup Italian breadcrumbs

1 egg

1 garlic clove

¼ cup fresh basil

½ cup shredded mozzarella cheese, plus cheese to sprinkle on bun and on top of meatballs

pizza sauce or marinara sauce

grated parmesean cheese

buns/sub rolls

Olive oil spray

Directions:

  1. Preheat the oven to 375 degrees.  Line a rimmed baking sheet with aluminum foil. Spray with olive oil spray.
  2. Place the eggplant in the center of the baking sheet.  Use a fork to prick the eggplant 4 times.
  3. Roast the eggplant 50 minutes.  Let the eggplant cool.
  4. Slice the eggplant in half lengthwise.  Scoop out the flesh.  Discard the skin.
  5. Add eggplant, egg, beans, garlic, basil, mozzarella, and breadcrumbs to food processor.  Pulse to mix.
  6. Use a cookie scooper to form balls.
  7. Arrange meatballs on baking sheet.  Spray with olive oil spray. 
  8. Bake meatballs for 20 minutes at 375.
  9. Spray buns lightly with olive oil or butter spray.
  10. Place a layer of mozzarella cheese.
  11. Bake 2-3 minutes to melt cheese.
  12. Add meatballs. Top with pizza sauce, mozzarella cheese, and grated parmesan cheese. Bake 2 more minutes to warm sauce and melt cheese.
  13. Enjoy!
Entrees
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by Ashley
Eggplant Meatballs
July 6, 2021

Eggplant Meatballs

My mother in law recently had eggplant meatballs in a restaurant and raved about them.  I had an eggplant I needed to use so I decided to try making homemade eggplant meatballs.  WOW! These are so good.  I made meatball subs for my boys and …

Entrees, Sides/Salads
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by Ashley