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Chipotle-Cilantro Egg Salad

Salad

Christina Ross

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October 11, 2021

Elevate your egg salad game with this zesty and innovative Chipotle-Cilantro Egg Salad recipe.

Combining the creamy richness of eggs with the smoky, spicy kick of chipotle peppers and the fresh, citrusy essence of cilantro, this dish is a delightful departure from the ordinary.

Perfect for sandwiches, wraps, or as a dip, this egg salad will tantalize your taste buds and add a burst of exciting flavors to your meal.

I usually stick with a basic dressing combination of canola oil mayo, Greek yogurt, mustard, a touch of white vinegar, and salt & pepper, but every now and then I like to introduce a different flavor profile.

Name:	Chipotle-Cilantro Egg Salad
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	10 minutes (for boiling eggs)
Total Time:	25 minutes
Servings:	4 servings
Yield:	About 2 cups of egg salad

For this tex-mex version, I used chipotle chile powder (which, if you haven’t tried it, is phenomenal), cumin, cayenne, and cilantro.

I did stick with my typical 1 whole egg to 1 egg white ratio, which for me strikes the perfect balance between flavor and nutrition.

I’ll definitely eat egg salad with just a spoon – or between two pieces of hearty whole wheat bread – but my favorite way to enjoy it is with crunchy crackers or chips. I think the soft egg salad begs for a crisp accompaniment, and this particular salad went perfectly with a handful of tortilla chips (see below for recommended brands).

Ingredients

6 large eggs, hard-boiled and peeled
1/2 cup mayonnaise
1-2 chipotle peppers in adobo sauce (adjust to taste)
1 tablespoon adobo sauce from the chipotle peppers
1/4 cup fresh cilantro leaves, chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh lime juice
Salt and pepper to taste

Instructions

Prepare the Hard-Boiled Eggs

Place the eggs in a single layer in a saucepan and cover them with water. Bring to a gentle boil over medium heat, then remove from heat and cover. Let the eggs sit in the hot water for about 10-12 minutes. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and chop them into small pieces.

Prepare the Chipotle-Cilantro Sauce

In a food processor, combine the chipotle peppers, adobo sauce, mayonnaise, cilantro, and lime juice. Blend until smooth. Taste and adjust the chipotle peppers for desired spiciness.

Mix the Egg Salad

In a mixing bowl, combine the chopped hard-boiled eggs, red onion, and the chipotle-cilantro sauce. Gently fold the mixture until the eggs are evenly coated with the sauce.

Season to Taste

Add salt and pepper to taste, keeping in mind the seasoning from the chipotle peppers and adobo sauce.

Chill and Serve

Refrigerate the Chipotle-Cilantro Egg Salad for at least 30 minutes before serving to allow the flavors to meld. Serve as a sandwich filling, wrap, or with a side of fresh greens.

Estimated Nutrition Per Serving

Calories: 250 kcal
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 240mg
Sodium: 550mg
Total Carbohydrates: 2g
Dietary Fiber: 0.5g
Sugars: 1g
Protein: 12g

Please note that the nutrition values are approximate and may vary based on specific ingredients and portion sizes. It’s always a good practice to calculate nutrition values based on the specific brands and quantities of ingredients you use.

Dive into the world of bold flavors with our Chipotle-Cilantro Egg Salad recipe. Combining the creaminess of eggs with smoky chipotle peppers and zesty cilantro, this dish is a taste sensation. Perfect for sandwiches or a quick dip, it’s a delightful twist on a classic favorite. Elevate your palate and savor the spiciness in every bite.

Individual Lasagna Cups {Toddler Approved}

Dessert

Christina Ross

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October 11, 2021

0

Individual Lasagna Cups {Toddler Approved}

Every time John makes The Pioneer Woman’s lasagna (his go-to lasagna recipe), Lily gobbles up what we serve her and often asks for more. He makes a huge pan of it so there’s plenty of leftovers for quick Lily meals during the week.

Although Ree’s lasagna certainly is delicious, it’s not exactly the healthiest recipe out there. I wanted to make a lasagna using whole wheat noodles, low-sodium marinara sauce, and spinach to ensure Lily is getting whole grains and veggies without too much salt.

I also wanted to make individual portions so I could freeze them and easily defrost and reheat them as needed.

A quick google search for “lasagna cups” yields a ton of recipes; most of which call for wonton wrappers instead of lasagna noodles. Although the former are quick to prepare and easier to stuff into muffin cups, I wanted to stick with the traditional lasagna noodles.

Each cup is stuffed with a meat & spinach sauce, an herby ricotta mixture, and – of course – plenty of mozzarella cheese. The cups are baked to a bubbly & crispy perfection, and they pop right out of the muffin tin if you grease it beforehand.

One or two cups is the perfect serving size for a toddler, and Lily loves them!

Name:	Individual Lasagna Cups
Cuisine:	Italian
Prep Time:	25 minutes
Cooking Time:	45 minutes
Total Time:	70 minutes
Servings:	12
Yield:	12 individual lasagna cups

Ingredients

6 whole wheat lasagna noodles (make sure you buy the noodles that DO require boiling)
2 tsp extra virgin olive oil, plus more for oiling baking sheet and muffin tin
2 garlic cloves, minced
1/2 lb lean ground beef, preferably grass-fed
Kosher salt, optional (I didn’t add any because the lasagna cups were for Lily)
1 cup low-sodium marinara sauce
2 handfuls baby spinach, preferably organic, chopped or whole
1 cup ricotta, part-skim or whole milk
1 egg, preferably organic, lightly whisked
1/2 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 cup freshly grated low-moisture, part-skim or whole milk mozzarella cheese

Instructions

1. Preheat Your Oven:

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray and set it aside.

2. Cook the Lasagna Noodles:

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside.

3. Prepare the Filling:

In a medium mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of grated Parmesan cheese, beaten egg, chopped basil, chopped parsley, salt, and black pepper. Mix well until all the ingredients are incorporated.

4. Make the Sauce:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant. Add the ground beef and cook until it’s browned and cooked through. Pour in the marinara sauce, season with salt and pepper, and let it simmer for 5-7 minutes.

5. Assemble the Lasagna Cups:

Take one cooked lasagna noodle and cut it in half widthwise. Place one half in the bottom of each muffin cup, allowing the ends to extend over the sides. Spoon a tablespoon of the ricotta mixture into each cup, followed by a spoonful of the meat sauce. Repeat this layering process one more time, finishing with a sprinkle of mozzarella cheese and Parmesan cheese on top.

6. Bake:

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

7. Serve:

Allow the lasagna cups to cool for a few minutes before carefully removing them from the muffin tin. Serve hot with a garnish of fresh basil or parsley.

These Individual Lasagna Cups are a fun twist on the classic dish and are sure to be a hit with family and friends. They’re not only delicious but also incredibly convenient for portion control. Enjoy your mini lasagna cups as a satisfying main course or as delightful appetizers at your next gathering. Buon appetito!

Nutrition per Serving

Calories: 330 kcal
Protein: 18g
Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 4g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 540mg

Creamy Chicken Enchiladas

Christina Ross

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October 10, 2021

0

This was one of those recipes that I initially had no intention of blogging about, as it pretty much came together as I cooked.

Then I tasted the chicken filling and saw the tempting bubbling, cheesy finished product and it struck me that it would be cruel to keep this recipe from you.

How could I not share these creamy & comforting enchiladas with my dear readers?!

I think you’re going to love these.

John and I certainly did.

The filling is comprised of succulent poached & pulled chicken stirred into a flavorful mixture of sauteed onions, garlic, chopped green chiles, salsa, and spices. A bit of neufchatel cream cheese adds a gloriously thick consistency and rich flavor to the filling, which is stuffed into flour tortillas, smothered in a creamy enchilada sauce, and finished off with a scattering of cheese before being baked to gooey perfection.

A dollop of tangy Greek yogurt, a few sprigs of fresh cilantro, and an extra spoonful of salsa seal the deal.

All that’s missing is some guacamole!

Name	Creamy Chicken Enchiladas
Cuisine	Mexican
Prep Time	20 minutes
Cooking Time	35 minutes
Total Time	55 minutes
Servings	8
Yield	10-12 enchiladas

Ingredients

1 large skinless, boneless chicken breast (preferably organic)
1/2 Tbsp canola oil
1/2 cup chopped yellow or white onion (about 1 medium)
1 large garlic clove, minced
1 (4 oz) can chopped green chiles
1/2 cup salsa verde (tomatillo salsa, or other salsa of your choice), plus additional for serving
1 tsp ground cumin
1 tsp chipotle chile powder
1/4 tsp cayenne
Kosher salt and freshly ground black pepper, to taste
2 oz (4 Tbsp) 1/3-less-fat neufchatel cream cheese, divided
3/4 cup enchilada sauce, homemade or store-bought
3 large (burrito-sized) or 4 medium flour tortillas
canola oil cooking spray
1/2 – 3/4 cup freshly grated 50% reduced-fat cheese, such as monterey jack, cheddar, or pepperjack
2 Tbsp chopped fresh cilantro, for serving (optional)
2% plain Greek yogurt, for serving

Estimated Nutrition Per Serving

Calories: 500 calories per enchilada
Total Fat: 24g per enchilada
Saturated Fat: 10-12g per enchilada
Cholesterol: 80-100mg per enchilada
Sodium: 800-900mg per enchilada
Total Carbohydrates: 35-40g per enchilada
Dietary Fiber: 5-6g per enchilada
Sugars: 3-4g per enchilada
Protein: 20-24g per enchilada

Directions

Preheat oven to 350°F.
Fill a medium-sized pot three-quarters full with water; bring to a boil. Slide in the chicken breast, reduce heat to a simmer, and poach for 15 minutes, or until done. Drain water and let chicken cool in the pot for about 10 minutes. Shred chicken with two forks; set aside.
Heat the oil in a medium skillet over medium heat. Add in the onions and cook, stirring frequently, until soft, 3-5 minutes. Add in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add in the shredded chicken, chopped chiles, salsa and spices. Stir and season to taste with salt and pepper. Reduce heat to low and stir in 1 oz (2 Tbsp) of the neufchatel, reserving the other 1 oz. Set aside.
Pour the enchilada sauce into a small saucepan over low heat. When the sauce reaches a simmer, turn the heat off and whisk in the remaining 1 oz neufchatel until completely melted.
Heat the tortillas in the microwave for 30 seconds, or until soft and pliable. Lay the tortillas out on a clean work surface.
Divide the chicken mixture into 3 (if using large tortillas) or 4 (if using medium tortillas) equal portions. Spoon each portion onto the lower third of a tortilla. Roll each filled tortilla, burrito-style, tucking in the ends as you go.
Lightly coat a baking dish with canola oil cooking spray. Spoon a few tablespoons of the creamy enchilada sauce over the bottom of the dish; spread evenly. Place all of the filled tortillas into the prepared dish. Cover with the remaining creamy enchilada sauce; top with cheese.
Bake, uncovered, until enchiladas are hot and cheese is bubbling, about 20 minutes.
Serve topped with any enchilada sauce remaining in the dish, extra salsa, cilantro, and Greek yogurt.

Chocolate Chip Cookie Dough Glazed Pancakes for One

Dessert

Christina Ross

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October 10, 2021

0

Chocolate Chip Cookie Dough Glazed Pancakes for One

So, pancakes.

And chocolate chip cookie dough.

I seem to be fixated on both lately… and can you really blame me?

Both are typically decadent splurges, but with this recipe you can satisfy two cravings simultaneously without over-indulging.

Yes, really!

I used my basic whole wheat buttermilk pancakes-for-one recipe, and added in chopped grain-sweetened chocolate chips for a subtle sweetness. In place of maple syrup, I whipped up a glaze using the Chocolate Chip Cookie Dough Dip I posted earlier in the week.

If you haven’t made the dip, you can certainly serve the pancakes sans cookie dough glaze; the chocolate chip pancakes are light, fluffy, and delicious all on their own…

But let’s be honest, doesn’t this look so much better?!

Light & pillowy pancakes that taste like chocolate chip cookie dough… do you really need to ask yourself whether or not you’ll make these?!

Sunday (or Saturday… or heck, Monday) morning breakfast is served.

You’re welcome.

Chocolate Chip Cookie Dough Glazed Pancakes for One

Name	Chocolate Chip Cookie Dough Glazed Pancakes for One
Cuisine	American
Prep Time	10 minutes
Cooking Time	10 minutes
Total Time	20 minutes
Servings	1
Yield	2 pancakes

Ingredients

1/2 cup whole wheat pastry flour
1 tsp brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
tiny pinch of salt
1 egg white, lightly whisked
1/2 cup low fat buttermilk, well-shaken
1/4 tsp pure vanilla extract
1 Tbsp grain-sweetened chocolate chips, roughly chopped
1 Tbsp Chocolate Chip Cookie Dough Dip
milk

Directions

In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract.
Stir dry ingredients into the wet just until moistened. A few lumps are okay. Fold in the chopped chocolate chips.
Set aside to rest.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Lightly grease.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter and the edges appear dry, (about 2-3 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
While pancakes cook, combine Chocolate Chip Cookie Dough Dip with a bit of milk, adding 1/2 tsp at a time, until desired consistency is reached. Stir until well-combined, and serve with pancakes.

Nutritional Information:

483.4 calories, 16.6 grams fat, 3.5 grams saturated fat, 10.6 grams fiber, 20.4 grams sugar, 17.5 grams protein

Nutritional Information WITHOUT chocolate chip cookie dough glaze:

338.3 calories, 4.1 grams fat, 1.9 grams saturated fat, 8.5 grams fiber, 14 grams sugar, 14.6 grams protein

Estimated Nutrition Per Serving

(Note: The nutrition values are approximate and may vary based on specific ingredients and portion sizes.)

Calories: 505 kcal
Total Fat: 27g
- Saturated Fat: 15g
- Trans Fat: 0g
Cholesterol: 138mg
Sodium: 668mg
Total Carbohydrates: 58g
- Dietary Fiber: 2g
- Sugars: 24g
Protein: 8g

Please keep in mind that these nutritional values are estimates and can vary based on the specific brands and quantities of ingredients used. Adjustments may be needed based on individual dietary preferences and requirements. Enjoy your delicious pancakes!

Date Coconut Milk Ice Cream

Dessert

Christina Ross

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October 10, 2021

0

Medjool dates.

Otherwise known as the loves of my life (third to John and the pets, that is), nature’s candy, perfection in one bite…

Clearly I adore these plump and naturally sweet little pillows of deliciousness. Delectable as is, stuffed with cheese and nuts, wrapped with prosciutto, stirred into oatmeal, baked into quick breads and muffins, or dunked into peanut butter, dates have become a staple in my pantry.

I’ve recently become enamored with using Medjool dates as the sole sweetener in desserts, as a healthy and unrefined sugar substitute. Thus, when I came across Wing-It Vegan‘s recipe for Date-Sweetened Vanilla Ice Cream, I knew I had to make it immediately.

As expected, it was delicious! After polishing off the batch of rich vegan ice cream, I set to work altering the recipe to be a bit lighter. I used a combination of light coconut milk and coconut milk beverage, and turned to Wheeler Del Toro‘s technique of creating a “slurry” to thicken the ice cream base. I also tossed in a touch of vodka in an effort to keep the ice cream from freezing rock solid.

The verdict? Although not as rich as the original recipe, this lightened version is mighty good. The cooking technique ensures a thick and creamy base, and the dates lend the perfect amount of gentle sweetness. About 10 minutes on the counter at room temperature renders the ice cream soft enough to scoop.

Date Coconut Milk Ice Cream

NameDate Coconut Milk Ice Cream
Cuisine	Fusion
Prep Time	40 minutes
Cooking Time	0 minutes
Total Time	4 hours 40 minutes
Servings	8 servings
Yiel	1.5 quarts (1.4 liters)

Ingredients

8 oz pitted soft Medjool dates, coarsely chopped (about 2 unpacked cups chopped dates)
boiling water
1 cup So Delicious Unsweetened Coconut Milk Beverage, divided
1 (14 oz) can light coconut milk
3 Tbsp arrowroot powder
2 tsp pure vanilla extract or vanilla bean paste
1 Tbsp vodka, optional (this is used to keep the ice cream softer and more scoop-able as it freezes)

Directions

Place chopped dates in a medium bowl. Cover with boiling water and let sit for 10 minutes. Drain.
While the dates are soaking, whisk together 1/4 cup coconut milk beverage and arrowroot powder in small bowl to create a “slurry”; set aside.
In a small saucepan over medium heat, combine the remaining 3/4 cup coconut milk beverage and light coconut milk. Bring to a simmer (bubbles are starting to form on the surface, but are not rapidly breaking), stirring often; remove from heat, and immediately whisk in the coconut milk beverage/arrowroot slurry mixture. Mixture will thicken noticeably. Whisk in the vanilla bean paste or extract and vodka (if using).
Combine drained dates and thickened coconut milk mixture in the bowl of a food processor or in a blender. Process/blend until well-combined and smooth. There will be some very small pieces of date remaining; if you would prefer the ice cream without the bits of date, simply pass the mixture through a fine mesh strainer. I kept it as is straight from the food processor
Pour ice cream base into a large bowl and refrigerate until completely chilled, at least 2-3 hours. Freeze according to ice cream manufacturer’s instructions. Serve immediately as soft serve or chill in the freezer until “ripened” (hardened).

Estimated Nutrition Per Serving (1/2 cup or 125 ml)

Calories: 210
Total Fat: 15g
- Saturated Fat: 13g
- Trans Fat: 0g
Cholesterol: 0mg
Sodium: 75mg
Total Carbohydrates: 19g
- Dietary Fiber: 2g
- Sugars: 14g
Protein: 2g
Vitamin D: 0%
Calcium: 10%
Iron: 6%
Potassium: 6%

Please note that the nutrition values are approximate and can vary based on the specific brands of ingredients used. These values are meant to provide a general idea of the nutritional content per serving of the Date Coconut Milk Ice Cream.

Roasted Cauliflower Soup{Two Ways}

Dessert

Christina Ross

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October 10, 2021

0

It’s spring.

But there’s snow on the ground.

And I’m not happy about it.

[Yes, I’m aware I just started one sentence with the conjunction “but” and the very next sentence with the conjunction “and”… I’m not trying to win any English contests here.]

We’ve had a few spring-like days here in New England, but one peek outside, and you could easily be fooled into thinking it’s December.

At least I have a batch of this warm, comforting, hearty soup to combat the lingering wintertime blues.

Cauliflower is roasted with onions and garlic, then pureed with chicken or veggie stock into a thick soup. I drizzled my initial bowl with olive oil and topped it with some crispy cauliflower “crumbs”; you know, the little bits that you pick off of the baking sheet and snack on while you wait for the florets to cool. Just me?

Although delicious the first way, some might prefer this soup jazzed up with some additional flavors; a job well-suited for the classic buffalo-blue combo.

I may not have warm weather, but I have soup!

Roasted Cauliflower Soup {Two Ways}

Name	Classic Roasted Cauliflower Soup
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	50 minutes
Total Time	1 hour 5 minutes
Servings	6 servings
Yield	6 cups of soup

Ingredients (4 servings)

1 head cauliflower, cut into florets
5 large cloves garlic, unpeeled
1 medium onion, peeled and cut into 8 wedges
3 Tbsp extra virgin olive oil, + extra for serving, if desired
3 cups low-sodium chicken or vegetable stock
Kosher salt and freshly ground black pepper, to taste
All-natural buffalo wing sauce (we like Wing Time) + blue cheese crumbles for serving, if desired

Instructions

Preheat oven to 425°F. Combine cauliflower florets, unpeeled garlic cloves, and onion wedges on a large rimmed baking sheet. Drizzle olive oil over the veggies, and toss to coat. Season to taste with salt and pepper. Roast until the cauliflower is crisp and browned and the garlic & onion are soft, about 30 minutes, tossing once.

Meanwhile, bring the stock to a simmer in a large saucepan set over low heat.

When the veggies are done roasting, allow to cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins and dice the roasted onions. Reserve a couple Tbsp of roasted cauliflower “crumbs” for garnish, if desired.

Add the roasted cauliflower, peeled garlic cloves, and diced onions to the simmering stock mixture. Remove from heat. Puree with an immersion blender OR puree in a blender (in batches) until desired consistency is reached. Season to taste with salt and pepper.

Garnish with olive oil & reserved roasted cauliflower crumbs – or buffalo sauce and blue cheese – if desired.

Estimated Nutrition Per Serving (approximately 1 cup):

Calories: 230
Protein: 4g
Carbohydrates: 13g
Dietary Fiber: 3g
Sugars: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 630mg

White Chocolate Peanut Butter

Dessert

Christina Ross

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October 10, 2021

0

When I posted my Cinnamon Raisin Peanut Butter I mentioned that I would share a homemade version of another of my favorite peanut butter flavors: yep, white chocolate!

Now I know some people dislike white chocolate.

If that is your position, then I suppose I can accept it… but only if you promise me that you’ll try this peanut butter. If you don’t love it, then I guess you really do have a problem with white chocolate.

You should get that problem checked out.

If you are a fan of white chocolate… well first of all I like you, and second of all you will want to make this peanut butter as soon as possible.

Like, now.

Go ahead and get your food processor out.

I’ll wait…with this jar of creamy, dreamy white chocolate peanut butter at my side ;).

Ok let’s do this.

The peanuts will break down into a coarse paste after about 5 minutes of processing.

A teaspoon of canola oil breaks the paste down into a creamy butter. You don’t absolutely need to add the oil, but it results in the perfectly drippy consistency that I adore in a peanut butter.

I added just enough melted white chocolate to give the peanut butter a sweet richness, but not so much that it morphed into a cloying dessert.

Ah, there’s the creamy & smooth finished result!

A bit of Kosher salt balances out the sweetness, and a touch of vanilla extract adds an extra flavor element.

See that spoon in the jar? Yeah, that’s probably how most of this peanut butter will be consumed, but I will try to reserve some for drizzling over yogurt or smearing onto toast.

You might even want to double the recipe so you can have some leftover peanut butter to make these.

Or maybe these?

Next up? Dark chocolate peanut butter!

White Chocolate Peanut Butter

Name	White Chocolate Peanut Butter
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	10 minutes (to toast peanuts)
Total Time	25 minutes
Servings	16 servings
Yield	2 cups

Ingredients

1 1/2 cup roasted, unsalted peanuts, preferably organic
1/4 cup + 1 Tbsp all-natural white chocolate chips, such as Sunspire
scant 1/4 tsp Kosher salt
1/2 tsp pure vanilla extract
1 tsp canola oil

Directions

Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste, scraping down the sides as necessary, about 5 minutes.
Meanwhile, place the white chocolate chips over a double boiler (set a heat-proof bowl over a pot with 1 inch of simmering water), and stir until fully melted. Set aside to cool slightly.
With the motor of the food processor running, stream in the oil and process until a smooth butter forms.
Spoon in the melted white chocolate, and process until combined.
Add in the salt and vanilla extract, and puree until well-combined.

Nutrition Information per 2 Tbsp serving:

192.6 calories, 15.7 grams total fat, 2.7 grams saturated fat, 9 grams total carbohydrate, 2.2 grams fiber, 4.3 grams sugars, 6.8 grams protein

Estimated Nutrition Per Serving

Calories: 150 calories
Total Fat: 11 grams
Saturated Fat: 3 grams
Cholesterol: 2 mg
Sodium: 50 mg
Total Carbohydrates: 9 grams
Dietary Fiber: 1 gram
Sugars: 7 grams
Protein: 4 grams

Basil Walnut Pesto Recipe

Snacks

Christina Ross

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October 10, 2021

0

There are some who may disagree with me, but I say there are no hard & fast rules for making pesto.

Basil, parsley, or cilantro; pine nuts, walnuts, or almonds; parmesan or pecorino romano; a little or a lot of olive oil… I’ve made many versions of this condiment over the years.

This particular one came together based on what I had in the fridge last week – so feel free to sub in whatever type of herbs/nuts/hard cheeses you have lying around.

Now that we have the logistics out of the way, let’s talk about the vast array of what to do with pesto!

Toss it with pasta and top with an extra grating of cheese. Use it to marinate chicken before grilling to juicy perfection. Smear it on whole wheat bread and layer on your favorite sandwich fillings. Sub it in for red sauce and pair with freshly sliced mozzarella cheese and shrimp for a delicious pizza. Serve it alongside crackers and crudite as a snack or party hors d’oeuvre.

Eat it with a spoon.

The versatility of this verdant spread/sauce/dip is only one of its accolades.

Pesto is also incredibly easy to make. Toss the ingredients into a food processor, whirl away, and you’re done! It stores well in the refrigerator for a while as well, so you can dip into the jar whenever a craving strikes.

What… you’ve never had a craving for pesto? You might after making this one!

The crunchy bits of walnut, fragrant basil aroma, bright acidity from the lemon, salty undertones from the cheese, and silkiness of the olive oil combine to create a truly crave-able condiment.

What’s your favorite way to serve/eat pesto?

Name	Basil Walnut Pesto Recipe
Cuisine	Italian
Prep Time	10 minutes
Cooking Time	5-7 minutes (for toasting walnuts)
Total Time	20 minutes
Servings	Makes about 1 cup of pesto
Yield	Varies depending on use

Ingredients

1/2 cup walnut halves
2 cups tightly packed basil leaves
2 large garlic cloves, peeled and coarsely chopped
1/4 cup freshly grated pecorino romano cheese
scant 1 Tbsp freshly squeezed lemon juice
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Directions

Place walnut halves in the bowl of a food processor (I used my 14-cup bowl). Process until finely chopped.

Add in the basil leaves and garlic cloves. Pulse until incorporated and no large pieces of garlic remain.

Pulse in the lemon juice and grated cheese.

With the lid on and motor running, stream in the olive oil.

Season to taste with salt and pepper.

Estimated Nutrition Per Serving

Calories: 160
Total Fat: 17g
- Saturated Fat: 3g
- Trans Fat: 0g
Cholesterol: 5mg
Sodium: 250mg
Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
Protein: 3g
Vitamin D: 0%
Calcium: 5%
Iron: 4%
Potassium: 80mg

Peach, Cherry, and Brie Panino with Arugula

Breakfast

Christina Ross

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October 9, 2021

0

Peach, Cherry, and Brie Panino with Arugula

I couldn’t let National Sandwich Month pass by without one more creation – this time in panino form! I made the panino twice; the first time using whole wheat bread and a panini press…

… and the second time with whole wheat cinnamon raisin bread and a skillet + panini weight.

So which version came out on top?

The second! I think the bread crisped up better in the skillet, and I loved the additional sweetness from the whole wheat cinnamon raisin bread.

The creamy brie cheese melted beautifully, the juicy fruit just warmed through, the peppery arugula wilted a bit, and the sweet bread became perfectly golden brown.

I don’t know what else to say about this delectable panino except this: Dig in!

Name	Peach, Cherry, and Brie Panino with Arugula
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	8 minutes
Total Time	23 minutes
Servings	2
Yield	2

Ingredients

1 large ripe peach, thinly sliced
1/2 cup fresh cherries, pitted and halved
4 slices of rustic bread (sourdough or ciabatta work well)
4 oz (about 115g) brie cheese, thinly sliced
1 cup fresh arugula
2 tablespoons honey
2 tablespoons balsamic glaze
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

Instructions

1. Prep Your Ingredients

Start by washing and preparing all your ingredients. Slice the ripe peach thinly and halve the cherries. Slice the brie cheese into thin, even pieces.

2. Assemble the Panino

Lay out your four slices of bread.

On two of the bread slices, evenly distribute the brie cheese slices.

On the other two bread slices, arrange the peach slices and halved cherries.

3. Add Arugula

Now, it’s time to introduce a bit of peppery freshness. Place a handful of fresh arugula on top of the peach and cherry slices.

4. Drizzle with Honey

Drizzle a tablespoon of honey evenly over the arugula on each sandwich.

5. Bring it Together

Carefully place the brie-covered slices of bread on top of the arugula-covered slices to create sandwiches.

6. Panini Press or Stovetop

If you have a panini press, preheat it to medium-high heat. If not, you can use a non-stick skillet on the stovetop.

Brush the outside of the sandwiches with olive oil.

7. Grill to Perfection

Place the sandwiches on the preheated panini press or in the skillet.

Grill for about 3-4 minutes on each side, or until the bread is golden brown, and the cheese begins to melt.

8. Serve

Once the panini is nicely grilled and the cheese is oozy, remove them from the press or skillet.

Drizzle with balsamic glaze for an extra burst of flavor.

Season with a pinch of salt and freshly ground black pepper to taste.

9. Enjoy

Your Peach, Cherry, and Brie Panino with Arugula is now ready to be devoured! Serve it hot, and savor the perfect blend of sweet, savory, and peppery flavors.

The Peach, Cherry, and Brie Panino with Arugula is a celebration of summer’s bounty. It’s a symphony of flavors and textures, where the sweetness of peaches and cherries dances harmoniously with the creaminess of brie cheese, all accented by the peppery freshness of arugula. Whether enjoyed at a picnic or as a quick dinner, this panino embodies the essence of summer on a plate. So, gather your ingredients, fire up the grill, and savor every bite of this delightful seasonal treat.

Estimated Nutrition Per Serving

Calories: 475 kcal
Total Fat: 28g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 67mg
Sodium: 729mg
Total Carbohydrates: 43g
Dietary Fiber: 3g
Sugars: 17g
Protein: 15g
Vitamin D: 1mcg
Calcium: 144mg
Iron: 3mg
Potassium: 335mg

Chocolate Recipes for Valentine’s Day

Dessert

Christina Ross

-

October 8, 2021

0

Yes, I’m feeding into the Valentine’s Day frenzy, but why not take advantage of the opportunity to gather together some of my favorite chocolate recipes?!

Individual Mint Chocolate Cheesecakes

A crisp mint chocolate cookie “crust” balances out a creamy and rich cheesecake filling. If you like Thin Mint girl scout cookies, you are going to love these mini cheesecakes!

Mocha Brownies

Chocolate & coffee… a match made in heaven! These thick brownies are the perfect combination of chewy and fudge-y…

White Chocolate Mocha Ice Cream

… and are even better when topped with a scoop of this decadent ice cream. Mocha brownies + mocha ice cream = bliss.

Chocolate Chip Cookie Dough Cookies & Cream Ice Cream

Mocha not your thing? Try this ice cream that features a beautiful marriage of two classic flavors: chocolate chip cookie dough + cookies & cream.

Flourless Dark Chocolate Peanut Butter Cookies

Ridiculously simple to make, these cookies feature the timeless pairing of chocolate and peanut butter.

Raw Vegan Chocolate Pudding

Whip together this raw chocolate pudding to woo the special vegan in your life :).

Happy chocolate eating!

Name	Chocolate Recipes for Valentine’s Day
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	5 minutes
Total Time	15 minutes
Servings	4
Yield	1 1/2 cups of chocolate fondue

Ingredients

2 cups whole milk
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings for garnish

Instructions

In a saucepan, whisk together the milk, cocoa powder, and sugar over medium heat until it’s hot but not boiling.
Add the chocolate chips and vanilla extract, then continue whisking until the chocolate is fully melted and the mixture is smooth.
Pour the hot chocolate into mugs and top with whipped cream and chocolate shavings. Serve immediately and enjoy!
Chocolate-Covered Strawberries These elegant chocolate-covered strawberries are a classic Valentine’s Day treat.

Nutrition (Approx. Per Serving)

Calories: 280
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 27mg
Sodium: 15mg
Total Carbohydrates: 30g
Dietary Fiber: 3g
Sugars: 20g
Protein: 2g

healthy food for livingEat Healthy - Live well- Live Long

healthy food for livingEat Healthy - Live well- Live Long

healthy food for livingEat Healthy - Live well- Live Long

healthy food for livingEat Healthy - Live well- Live Long

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Estimated Nutrition Per Serving (1/2 cup or 125 ml)

Ingredients (4 servings)

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Estimated Nutrition Per Serving

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Estimated Nutrition Per Serving

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Nutrition (Approx. Per Serving)

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