my foodgawker gallery

 

Monday
Jun032013

Slim and delicious chicken lettuce wraps

The time that I am able to spend with my little Sammy in the mornings while Elijah is at school is so precious. It's always the most entertaining part of my day, as I answer question after question followed by constant commentary followed by bossy orders telling me exactly where I can sit and what I cannot touch or breathe on. I do like the orders commanding me to "Come suggle wif me, Mama!" Then Elijah comes home and it's more difficult to get that quality time with either one of them. Just a few more days of this and we will officially be in summer mode!

Summer can be defined by so many things: hot weather, watermelon, popsicles, grilling, corn on the cob, swimming pools, fireworks, skydiving, traveling, freedom, splash parks, sunscreen, sprinklers, ice cream trucks, swim suits, beach towels, lemonade and so many other things. Oh, and don't forget slimming down! I have a difficult time eating heavy, calorie-laden foods in the summer-time (ha! wait till you see what next week's post is!) and I adore salads and other light foods when it is steamy out (still waiting for this).

Click to read more ...

Monday
May272013

Corn and tomato stuffed avocados

We are coming off a weekend that has left us totally exhausted yet totally happy. We spent our first weekend this season at the dropzone as a family (in the, yes, freezing cold). It was so nice to see our friends again and to spend time away from the city. We love our "second home," as our boys call our trailer life in the country. So here we are, ready to start a fresh week in which I will need to make much better choices about the food that I put into my body. 

I made these stuffed avocados for lunch on Friday and I am IN LOVE. I will be making variations of this a lot this week as good fuel for my body. You know, as opposed to the giant greasy breakfast fuel I gave it this morning. Ugh.

 

Preheat broiler (if desired).

In a medium bowl, combine:

1 tomato, chopped

1/2 cup corn kernels

1/4 cup feta cheese crumbles

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt and pepper, to taste

Mix well.

Halve and pit 2 avocados. Spoon the corn-tomato mixture over top the 4 avocado halves. If desired, place the stuffed avocados on a baking sheet and broil for 3 to 4 minutes in the oven. It depends on whether you want a hot avocado or a cold one. Both are delicious, I promise! I had one hot and one cold for lunch and I could not decide which was better.

Whichever route you go, the avocado peel can serve as the bowl. Scoop the contents into your hungry mouth with a spoon!

Have a great week, friends! Thank you so much for reading!

Corn and Tomato Stuffed Avocados

This is one of my favorite ways to enjoy an avocado!

Contributed by Megan Porta from pipandebby.com.

Published May 27, 2013

Serves: 4

Total time: 10 min

Corn and Tomato Stuffed Avocados

Ingredients:

  • 1 tomato, chopped
  • 1/2 cup corn kernels
  • 1/4 cup feta cheese crumbles
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • 2 avocados, halved and pitted
Instructions:
  1. Preheat broiler (if desired). In a medium bowl, combine the tomato, corn, feta cheese, cilantro, lime juice, salt and pepper. Mix well and set aside.
  2. Spoon the mixture over the top of the 4 avocado halves. If desired, place the stuffed avocados on a baking sheet and broil for 3 to 4 minutes. The peel can serve as a bowl. Scoop contents out with a spoon.

 

 

Tuesday
May212013

Easy one-pan pasta

For once, I am sitting in a quiet house. My boys are peacefully napping, which means I have time to get some work done. But I am having a hard time finding words today. Apparently I am only able to be productive when, "MOMMY! My toe just fell off!" is being screamed across the house. Productive under pressure. That should be the subtitle of my life. 

Last night after I ran across the idea of a one-pot meal in the most recent issue of Martha Stewart Living Magazine, I threw one together myself. Why had I not ever thought of this? Throw everything into a single pan and 10 minutes later, dinner is ready! The version I made last night was so easy and delicious. The leftovers are sitting in my fridge, begging me to come take a bite. I can't wait till dinner!

And there goes my quiet, so certainly now the words will flow with ease!

 

In a large skillet, combine:

12-oz. package farfalle (bow-tie) pasta, uncooked

2 tomatoes, chopped

1/2 red onion, sliced

1 orange bell pepper, stemmed, seeded and sliced

1 jalapeño pepper, stem removed and diced (optional)

3 to 4 cloves garlic, minced

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup fresh basil, chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup extra-virgin olive oil

5 1/2 cups water

Pretty colors!

Stir it all up like the good stirrer that you are.

And then bring it to a boil over high heat. Boil, stirring occasionally, for 10 minutes, or until the pasta is al dente and the liquid has been absorbed. Could this be any easier?

And to top it off, deliciousness (and a little bit of zing, if you go that route) will fill your tummy. 

Thinkin' about an early dinner.

Easy One-Pan Pasta

It's a dream come true! Throw a few ingredients into a pan. 10 minutes later, dinner is done!

Contributed by Megan Porta from pipandebby.com.

Published May 21, 2013

Serves: 1

Total time: 10 min

Easy One-Pan Pasta

Ingredients:

  • 12-oz. package farfalle (bow-tie) pasta
  • 2 tomatoes, chopped
  • 1/2 red onion, sliced
  • 1 orange bell pepper, stemmed seeded and sliced
  • 1 jalapeño pepper, stem removed and finely chopped
  • 3-4 cloves garlic, minced
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 5 1/2 cups water
Instructions:
  1. Combine ALL ingredients in a large skillet. Bring to boiling over high heat. Boil, stirring occasionally, for 10 minutes, or until pasta is al dente and liquid has evaporated. Serve immediately.

 

 

Tuesday
May142013

Breakfast quinoa with blueberries

Nice weather is (mostly) here, and that makes me one happy girl. At this very moment I am working outside while my little boys run around and play "castle" in our bushes. I have longed for this moment for seven months and it is finally here! Pinch me! Dan and I both make most of our money in the summers, so it is a very busy but good and productive season for us. Welcome, summer!

I have had this lonely box of quinoa sitting in my pantry for a while now. The other night Dan and I had fed the boys since they adore eating at their little table outside when the weather is nice. We were feeling lazy and didn't know what to make for ourselves. I remembered the box of quinoa and thought about transforming it into a breakfast! For dinner! Scandalous!  

In a medium saucepan, combine:

1 cup quinoa

1 cup water

1 cup almond milk

Bring to a boil. Cover and reduce heat. Simmer for 15 minutes, or until the liquid has been absorbed.

Remove from the heat and add:

2 tablespoons honey

2 teaspoons cinnamon

1 teaspoon vanilla

Mix well and divide between 4 serving bowls. Sprinkle with blueberries, or fresh fruit of your choice, and serve!

Enjoy!

Breakfast Quinoa with Blueberries

Yes! Quinoa for breakfast! Add berries for a yummy twist.

Contributed by Megan Porta from pipandebby.com.

Published May 14, 2013

Serves: 4

Total time: 20 min

Breakfast Quinoa with Blueberries

Ingredients:

  • 1 cup quinoa
  • 1 cup water
  • 1 cup almond milk
  • 2 tablespoons honey
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
Instructions:
  1. In a medium saucepan, combine the quinoa, water and almond milk. Bring to a boil. Cover and reduce the heat. Simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and add the honey, cinnamon and vanilla. Mix well.
  2. Divide between four serving bowls. Sprinkle blueberries over top and serve!

 

 

Wednesday
May082013

Spicy Buffalo Salmon

You know you have been using a plentiful amount of hot peppers in your cooking when you begin receiving concerned emails regarding the state of your stomach lining. I'm not worried in the least about my stomach's lining, but I am worried that I might be addicted to hot peppers! They make everything better, don't they?! 

Before I get to the recipe, I feel I should share that I laid my tired post-workout body on the sunny and very warm ground this afternoon in the very spot where a giant Yard Glacier stood mere weeks ago. Spring is finally here and I absolutely could not be happier about that. Spring is finally here! 

Onto the salmon! This was seriously yummy and it could easily be grilled instead of baked. May as well grill while the grilling season is here!

 

Place a 1-pound salmon fillet into a shallow baking dish. 

Add:

2 tablespoons hot sauce

1 tablespoon honey

2 tablespoons extra-virgin olive oil

1 jalapeño pepper, diced

1/2 teaspoon each of salt and pepper

Stir the marinade ingredients around and heap everything on top of the salmon fillet.

Cover and refrigerate for 6 hours.

Preheat your oven to 350 degrees F (or light your grill).

Pour the marinade into a small saucepan, leaving the salmon fillet in the baking dish. Bake the salmon in the preheated oven for 20 minutes, or until the fish is cooked through.

Bring the contents of the saucepan to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, for an additional 10 minutes.

Drizzle the warm glaze over the cooked salmon and serve! Soooo good! I'm off to enjoy a little bit o' spring with my cuties!

Spicy Buffalo Salmon

This is my new favorite way to prepare salmon. A hint of spice makes everything better!

Contributed by Megan Porta from pipandebby.com.

Published May 8, 2013

Serves: 4

Total time: 5 min, plus 6 hours marinating

Spicy Buffalo Salmon

Ingredients:

  • 1-pound salmon fillet
  • 2 tablespoons hot sauce
  • 1 tablespoon honey
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeño pepper, diced
  • 1/2 teaspoon each of salt and pepper
Instructions:
  1. Place salmon fillet in a shallow baking dish and set aside. In a small bowl, combine the hot sauce, honey, olive oil, jalapeños, salt and pepper. Mix well and pour over the salmon. Cover and refrigerate for 6 hours.
  2. Preheat oven to 350 degrees F. Pour the marinade into a small saucepan, leaving the salmon fillet in the baking dish. Bake the salmon in the preheated oven for 20 minutes, or until fish is cooked through. Bring the contents of the saucepan to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, for an additional 10 minutes.
  3. Drizzle the warm glaze over the salmon and serve!