easy

Spinach Blueberry Salad & a Blueberry Botanical

/ Jodi / 52 Comments
blueberry watercolor 5x7 arches 140lb rough prussian blue panes gray green gold

Blueberry watercolor 5×7 arches 140lb rough prussian blue panes gray green gold

For today’s #WorldWatercolorMonth Painting, I present:   Blueberries in Prussian Blue.  This is a “botanical” painting of sorts and possibly one of my more “realistic” paintings.  A bit of a diversion for me.

And while we are on the subject of blueberries – the yummy, nutrient-packed fruit of the gods,  here is a recipe for a spinach salad I made last week with blueberries in it.  DIVINE!

Spinach blueberry salad

I tossed some fresh spinach with blueberries and blue cheese (but you could use feta or goat or any other cheese you like), toasted walnuts, and green onions, and then drizzled with balsamic vinaigrette for a really fresh, yummy salad.

Spinach blueberry salad 2

Some other favorite blueberry recipes I’ve shared in the past you might want to check out are my “almost famous” to-die-for Blueberry White Chocolate Chip Cookies and melt-in-your-mouth  Fresh Peach and Blueberry Streusel Muffins.  Maybe not quite as healthy, but very delish!

ENJOY!

Spinach & Blueberry Salad

Ingredients:

  • 1 lb Spinach
  • 1 pint blueberries
  • 4 green onions, sliced
  • 1 cup toasted and sugared walnuts*
  • 1/2 cup crumbled blue cheese
  • 1/3 cup Balsaimic Vinaigrette

Combine fresh, clean spinach, blueberries, green onions and walnuts and drizzle with balsamic vinaigrette.  Top with crumbled blue cheese and serve immediately.

*Melt 1 Tbsp butter in skillet over medium heat.  Add walnuts, and sprinkle with sugar.  Saute over medium heat for approximately five minutes until sugar has melted and walnuts have browned.  Cool completely.

Cheers & Hugs,
Jodi

 

 

Tomato Bruschetta Chicken

/ Jodi / 54 Comments
Tomato watercolor 5x7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Tomato watercolor 5×7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Oh fresh, sweet, vine-ripened ruby red tomato…
How I love you from my head to-ma-toes!

It is tomato time of year around here, and there is nothing finer than a fresh-picked tomato right from the vine to the dinner table.

For today’s #WorldWatercolorMonth painting, I give you …. the Tomato…. in Daniel Smith Pyrrol Scarlett, Hansa Yellow, Green Gold, and Sap Green.

And to celebrate, here is a recipe for what we had for dinner the other evening – Brushetta Chicken.  A plump grilled chicken breast smothered with fresh mozzarella cheese and topped with sweet, juicy tomatoes, basil, and garlic.

Oh the yumminess!

And even better – oh the easiness!

Hope you’ll give this winner winner chicken dinner a try.  We had it with some brown rice and quinoa and a fresh spinach salad.  How will you serve yours?

Bruschetta Chicken

Bruschetta Chicken

Bruschetta Chicken

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts seasoned with garlic herb seasoning and salt
  • 1 large ripe red tomato
  • 1 large ripe yellow tomato or 1 cup yellow cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 large garlic clove minced
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 4 slices fresh mozarella cheese, optional

Directions:

Prepare Bruschetta by chopping tomatoes and combining with chopped basil, minced garlic, salt, olive oil and vinegar.  Let sit and flavors mingle while you grill chicken breasts.

Top grilled chicken breasts with slices of mozzarella cheese, if desired, for last few minutes on grill and let melt.

To serve, top grilled chicken breast with large spoonful of fresh bruschetta and enjoy!

Cheers & Hugs,
Jodi

 

Best-Ever Asian Chicken Lettuce Wraps & Lettuce Art

/ Jodi / 44 Comments

Asian Chicken Lettuce Wraps

Last week, I made these YUMMMMMMMMMY Chicken Lettuce Wraps.   They are so delicious filled with fresh vegetables and chicken coated in a sauce with a little kick and a peanuty hint.  Wrapping them in crunchy lettuce just makes everything SING together.

Asian Chicken Lettuce Wraps 2

I am sure this recipe can be adapted with changes to any veggies you like and making the sauce as spicy or sweet as you like.  However you do it, I believe you are going to really enjoy these.   They are nice for a light summer supper and elegant enough to serve to guests.

And since it is July and #WorldWatercolorMonth, I thought I’d try painting some lettuce from my garden to share with this recipe.

lettuce watercolor

Watercolor Lettuce Leaf -140# Arches Hot Press – Lemon Yellow, Green Gold, Sap Green, Burnt Umber

Here’s the recipe.  Enjoy!

Asian Chicken Lettuce Wraps*

Ingredients:Asian Chicken Lettuce Wraps

1 head romaine, butter, bib, or iceberg lettuce to get approximately 8 large leaves (whatever kind you like best)

 Filling:

  • 2 Tbsp olive oil
  • 1 1/2 lbs chicken breast, diced
  • 1/2 cup sweet or green onion, diced
  • 1/2 cup diced red bell peppers
  • 1/2 cup matchstick carrots
  • 1/2 cup diced celery
  • 1 cup diced fresh pineapple

Sauce:

  • 4 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp chili garlic paste
  • 1/4 tsp ground ginger
  • 3 garlic cloves, minced
  • 1/4 tsp black pepper
  • 1 tsp dry basil
  • 1 tsp cornstarch
  • 1/4 cup water
  • Add at end:
    • 1/4 cup smooth peanut butter
    • 1/4 cup peanuts

Directions:

Dice and chop all Filling ingredients.

Whisk together all Sauce ingredients in a medium bowl except peanut butter and peanuts. Set aside.

Heat olive oil in a large wok or skillet over medium high heat. Add chicken and cook just until no longer pink, about 3 mins. Add onions, peppers, carrots and celery and saute for 2 more mins. Stir in pineapple chunks and Sauce and bring to a boil.  Reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth.   Top with peanuts.

To serve, fill lettuce leaves with desired amount of filling and enjoy!

Cheers & Hugs,
Jodi
*Slightly adapted from another amazing recipe by Jen @ CarlsbadCravings.com! 

Fish Tacos (Burritos)

/ Jodi / 44 Comments
fish tacos with pineapple blueberry salsa red cabbage and avocado

Piling fresh, healthy ingredients on top of protein-rich fish before wrapping for fish tacos

On Monday, I shared a recipe for Pineapple Blueberry Salsa and told you how I used it to make Fish Tacos for dinner Sunday.

fish tacos with pineapple blueberry salsa red cabbage and avocado 2

They turned out SO DELISH!  And they actually are more like burritos than tacos because we had burrito-sized four tortillas.  You could certainly make them smaller by using smaller tortilla shells and cutting the fish into smaller pieces.

Pineapply Blueberry Salsa 2

I’m still pretty obsessed with the Pineapple Blueberry Salsa, and think it would be great with grilled chicken too.

I decided to lightly bread and pan fry the fish for our fish tacos because that is the way Hubby likes fish best, but you could surely grill the fish too without breading.

It did add a nice crunch and was complemented by the creamy avocado, crunchy red cabbage, and sweet and zippy salsa.

This is a winner winner of a fish dinner.  Hope you’ll give it a try!

Fish Tacos

Ingredients:fish tacos with pineapple blueberry salsa red cabbage and avocado 2

  • 4 5-oz Hake Loins (or cod, haddock or your favorite fish)
  • 1 egg
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp lemon pepper
  • 1 1/2 cup Panko bread crumbs
  • 1/4 cup olive oil
  • 1 cup shredded red cabbage
  • 1 ripe avocado
  • 4 flour tortilla shells
  • 1 cup fresh Pineapple Blueberry Salsa

Directions:

Prepare three shallow bowls with flour, salt and pepper combined in one, egg and 1/4 cup water whisked together in second, and panko bread crumbs in the third.

Heat olive oil in 12 inch skillet over medium-high heat.

While oil is heating up.  Dredge each Hake Loin first in flour, then in egg, and lastly in Panko  bread crumbs.

Pan fry two at a time in hot oil for approximately 2-3 minutes on each side until Panko coating is browned and crispy.

Remove from skillet to paper towel lined plate to absorb any excess oil.

On a flour tortilla, please Hake loin in center.  Top with 2-3 slices of fresh avocado followed by 1/4 cup shredded red cabbage and topped with 1/4 cup Pineapple Blueberry Salsa.

Fold and roll burrito-style.  Slice in half diagonally.  Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

Best Ever Meatballs

/ Jodi / 35 Comments

best ever meatball

Who doesn’t love a great meatball?!  Perfect little rounded balls of meat and cheese and bread and seasonings can be simmered in a rich tomato or marinara sauce served over a heaping plate of pasta.

They can be served on a soft Italian roll  smothered in melted mozzarella or provolone cheese.

They can be made into great party appetizers when simmered in a sauce of grape jelly or cranberries and chili sauce and eaten from tasseled toothpicks.

They can even be simmered in a cream and beef Swedish Meatball broth served over buttery egg noodles or eaten just as is from a fork for a tiny delectable delight.

best ever meatballs with spaghetti

Sometimes I just crave a nice plateful of spaghetti and meatballs.  When I do, this is my go-to best-ever perfect meatball recipe.  I’ve been known to substitute veal for the turkey or simply divide the recipe’s meats half and half with beef and pork.  It just depends on what I have on hand.

This week’s had turkey, beef, and sausage simmered in a spicy Puttanesca Sauce filled with chunky tomatoes, black and kalamata olives, capers, onions and garlic.  (Trader Joes’s makes a great base sauce that I “doctor up.”)  I served it atop whole wheat thin spaghetti, and we sprinkled with fresh, salty shaved Parmesan cheese.

If you are looking for the best-ever, perfect meatball recipe (that is baked, not fried) – look no further.  Here it is!

Mangia! Mangia!

Best Ever Meatballs

  • Servings: approximately 4 dozen
  • Print

Ingredients:best ever meatball

  • 1 lb ground turkey
  • 1 lb lean ground beef
  • 1 lb ground Italian pork sausage
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp dried parsley
  • 2 cups Italian seasoned bread crumbs
  • 1 1/2 cups tap water

Directions:

Preheat oven to 425 degrees F.

Combine ground turkey, ground beef and sausage in a large bowl.  Add minced garlic, eggs, salt, pepper, cheese, and parsley.  Combine thoroughly.   Add bread crumbs and water, and combine well using your hands.

Shape into meatballs.  You can make whatever size you like, but I make mine about 1 inch in diameter.

Line meatballs in a single layer on a baking stone (I love to use my Pampered Chef Stoneware Bar Pan) or any other shallow baking pan with sides.

Bake for approximately 20 minutes until browned and cooked through.

If you are making with sauce for spaghetti and meatballs, add fully cooked meatballs to sauce and simmer for several hours.

Leftovers make great meatball hoagies when served on fresh Italian rolls and topped with mozzarella or provolone cheese.

You can also use as cocktail meatballs by simmering in a sauce made from 1 32-oz jar of grape jelly or 2 cans of Jellied Cranberry Sauce and 2 12-oz jars of Chili Sauce.

No matter what sauce you like (or don’t) with your meatballs, this recipe will provide you with the best-ever perfect meatball.

Cheers & Hugs,
Jodi

Cream Puff Cloud

/ Jodi / 62 Comments

cream puff cloud coconute cream recipe 2

This heavenly cream puff cloud dessert has been a family favorite for a long time.

My sweet father-in-law used to request it every year for his birthday, and Hubby loves it too!

So when we had my Dad and Mom II over yesterday to celebrate Dad’s birthday, I made this special dessert that I made the first time we celebrated Dad’s birthday together (again) six years ago when we reunited.

Cream Puff Cloud Coconut Cream slice recipe

Dad loves coconut cream just like Hubby does and Pap did, so this is something I love making for my special guys.

Dad ate his first piece, and then asked for a second “little” slice.  He sure knows the way to my heart! 

And if you are not a coconut cream fan, this cream puff cloud DELIGHT is wonderful in a French Vanilla or Chocolate version too!

It is light, simple, and amazingly delightful!

cream puff cloud coconute cream recipe

Years ago, when my boys were young and I was a stay-at-home mom, I sold Pampered Chef kitchen tools as a little side job that got me out a bit, helped me make some extra money for the family, and provided Hubby and I with some amazing FREE trips that I earned for achieving sales bonus levels!  This was one of the recipes I made at cooking shows I did in people’s homes, and it was ALWAYS a huge hit.

I hope you will add this recipe to your collection of “special occasion desserts.”  It is so wonderful to have recipes that are easy, but delicious and impressive.

Happy Birthday Dad!  It was so wonderful to celebrate with you.  I love you!

Cream Puff Cloud

Ingredients:Cream Puff Cloud Coconut Cream slice recipe

  • Cream Puff Shell
    • 1 cup water
    • 1 stick (1/2 cup) butter
    • 1 cup flour
    • 4 eggs
  • Filling
    • 1 small package Instant Coconut Cream Pie Filling (or French Vanilla or Chocolate or your Fave!)
    • 1 1/2 cups Milk (any kind you prefer from Skim to Half and Half)
    • 1 12 oz. Cool Whip
  • Garnish
    • Toasted Coconut – for Coconut Cream Pie Filling
    • Fresh Strawberries and/or shaved chocolate for French Vanilla Pie Filling
    • Shaved Chocolate for Chocolate Pie Filling

Preheat oven to 400 degrees F.

For Puff Pastry Shell:  Microwave or boil water and butter.  Once boiling, remove from heat and add flour.  Stir until batter comes away from sides of bowl/pan.  Add eggs, one at a time, beating with whisk until batter looses shine.

Spray a Deep Dish Baker or 10 inch quiche pan with Pam cooking spray.  Spread batter on bottom of pan and slightly up sides.  Bake for 20-30 minutes.  Shell will puff up and then shrink back when cooled.

Cool completely.

For filling, combine pudding and milk in large bowl, and chill to set.  Fold in 3/4 of the Cool Whip.  For coconut cream version, I also add 1/2 cup toasted coconut.  For chocolate, I add a 1/2 cup chocolate chips or chocolate chunks.

When shell is cooled, pour filling into shell.  Garnish with remaining cool whip and any additional garnishes you prefer.  Chill until serving.

Enjoy!

Cheers & Hugs,
Jodi

Bloody Mary Beef Pot Roast

/ Jodi / 50 Comments

bloody mary beef pot roast 1

Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.

I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.

bloody mary beef pot roast

Here is what I came up with, and it was a definite HIT with my guys here.  Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal.  Enjoy!

Bloody Mary Beef Pot Roast

Ingredients:bloody mary beef pot roast 1

  • 2 1/2 – 3 lb. beef chuck roast
  • 2 cups bloody mary mix (your favorite)
  • 1/2 cup water
  • A shot of two of vodka (or not – whatever you like)
  • 1 head (or bunch) celery, chopped, including some of the leaves
  • 1 large sweet vidalia onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp fresh rosemary, minced
  • 1 Tbsp horseradish
  • Salt and pepper to taste
  • 2 Tbsp olive oil

In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent.  Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.

Make room for the beef roast in the center and brown on both sides along with the veggies.  Once the meat is browned, pour all into crockpot.

Combine bloody mary mix, water, and vodka and pour over all.  Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork.  Break apart and stir shredded meat into sauce.  Cook on low another hour if time allows.

Serve with mashed potatoes and a salad or vegetable side dish.  It also tastes yummy on buns as a sandwich (which we had the next day).

Cheers & Hugs,
Jodi

Fresh Red Raspberry Puff Pastry Tart

/ Jodi / 52 Comments

red raspberry puff pastry tart 1

If you are looking for a fresh, light, simple, yet surprisingly impressive dessert to take to a holiday picnic or serve for a simple weekend dinner party, I’ve created this quick, but scrumptious and beautiful fresh red raspberry puff pastry tart using fresh fruit combined with the convenience of frozen puff pastry.

red raspberry puff pastry tart

For the Memorial Day holiday weekend (or Fourth of July or Labor Day), you could use some blueberries in this one too for a red, white, blue theme.

red raspberry puff pastry tart 2

Here’s my easy peasy recipe that is bound to to get rave reviews!

Fresh Red Raspberry Puff Pastry Tart

Ingredients:red raspberry puff pastry tart 1

  • I pint fresh red raspberries
  • 1/4 cup apricot or raspberry or your favorite jam (I used apricot, because it is what I had, and it made a nice combination of flavors)
  • 1 sheet Pepperidge Farms Frozen Puff Pastry (thawed 40 mins. at room temperature)
  • 1 Tbsp Honey
  • Powdered Sugar for Garnish

Directions:

Unfold and place sheet of puff pastry on baking stone or baking sheet and turn up edges on all sides to create a crust edge.  Poke center with fork 6-8 times to prevent center from raising up too high.  Bake at 400 degrees F for approximately 15 minutes or until golden brown.

While still warm, spread jam on bottom of baked puff pastry. Place half of fresh raspberries on top and mash with a fork.  Allow to cool completely.

Once cooled, place whole fresh red raspberries on top.  Drizzle with honey, and sprinkle with powdered sugar.

To serve, cut into 6 pieces and garnish with a dollop of whipped cream or vanilla ice cream.  

Hope you enjoy!

Cheers & Hugs,
Jodi

Tuscan Chicken & Penne Pasta

/ Jodi / 45 Comments

Tuscan Chicken and Penne Pasta 2

I have another Winner Winner Chicken Dinner to share with you today.

This is a great, quick recipe that uses a rotisserie chicken or leftover grilled chicken.

Tuscan Chicken and Penne Pasta

It really is bursting with flavor, full of tomatoes and spinach and chicken, and pulled all together with a simple chicken stock based sauce and incorporated with pasta to make it a full meal deal!

Serve it with a salad and some crusty bread if you dare!

Tuscan Chicken & Penne Pasta*

Ingredients:Tuscan Chicken and Penne Pasta 2

  • 1 Tbsp olive oil
  • 4 cloves fresh minced garlic
  • 1 box frozen chopped spinach or 4 cups fresh chopped spinach
  • 1 small sweet onion, chopped
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 (14 oz ) cans diced tomatoes (or fresh if in season and plentiful)
  • 2 cups chicken stock
  • 1 rotisserie chicken chopped or 2-3 cups chopped leftover grilled chicken
  • 1/2 cup half and half or skim milk
  • 3 Tbsp flour
  • 1 lb penne pasta, cooked al dente
  • Garnish:  Fresh diced tomato, fresh chopped basil, shredded fresh parmesan cheese

Directions:

In a 6 qt dutch oven, saute the garlic, spinach, and onion in the olive oil.  Add the spices, salt and pepper, tomatoes and chicken stock.  Bring all to a boil.  Add chicken.

Whisk together half and half and flour until no clumps remain.  Stir into boiling pot until combined.

Allow all to simmer about 10 minutes.  Add the pasta and mix well.  Garnish and serve.

This recipe is super yummy fresh, and it is delicious reheated the next day too as leftovers for lunch or dinner as the flavors have had time to truly meld.

Hope you give it a try and enjoy!

Cheers & Hugs,
Jodi

 

*Recipe originally found and slightly adapted from http://www.galonamission.com.

 

 

Fresh Poppy Seed Vinaigrette Cole Slaw

/ Jodi / 44 Comments

Fresh Poppyseed Viniagrette Cole Slaw

If you are looking for a fresh, bright, colorful, crunchy salad, I hope you will give my favorite version of cabbage slaw or cole slaw a try.

I so prefer a bright, light vinaigrette on my cole slaw to the heavier mayonnaise-based version.  How about you?

Fresh Poppyseed Viniagrette Cole Slaw 2

This salad goes well with so many Spring and Summertime meals (and if you live in or near Pittsburgh like me – you can even use it as as an addition to your actual cheese steak or burger like our famous Primanti’s Brothers does!)

I made this last night as our salad with a kielbasa potato skillet hash and steamed broccoli, and we all had seconds!

Here’s my recipe if you’d like to give it a try.

Fresh Poppy Seed Vinaigrette Cole Slaw

Ingredients:Fresh Poppyseed Viniagrette Cole Slaw 2

  • 4 Tbsp. red wine vinegar
  • 4 Tbsp. canola oil
  • 3 Tbsp. white sugar
  • 1/2 tsp. dry mustard
  • 1 tsp. poppy seeds
  • 1 tsp. coarsely ground black pepper
  • 1/2  tsp. salt
  • 1/2 tsp. hot pepper sauce
  • 1/2 large head or 1 small head (approx. 4 cups) shredded green cabbage
  • 2 carrots, shredded
  • 2 stalks of celery,  minced
  • 2 green onions, sliced thinly
  • 1/2 cup diced sweet red, yellow, or orange peppers

Whisk vinegar,  oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.

Mix cabbage and vegetables in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Enjoy!

Cheers & Hugs,
Jodi