Garlic Creamy Baby Potatoes

Another side dish.

The last time i bought baby potatoes they literally sat in the back of my pantry til i was sure it probably wasn’t safe to eat them anymore.

This time when i saw them in the store I knew I wouldn’t be so careless.

They are super easy to make and are a recipe I got off pinterest. (click link to see what they did)

Ingredients:

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Mexican Chopped Salad

when we first started talking about having a mommy + baby bbq day our beuatiful host said it would be a healthy one.

like what does that even mean?

what is a bbq without mac & cheese, potato salad, dessert????

i told her that grapes are healthy, and wine is made from grapes so that counts, right?


anyway she gave me an idea to do a mexican chopped salad. i was excited to have another salad recipe as ive been trying to make different kinds. she  sent me this link for inspiration: mexican chopped salad

so that’s what i made for our mommy + baby day.

i stuck to the basics of the recipe,but altered just a little.

[i didnt use jicama, used green bell peppers, and diced my red onions smaller. only used 1 can of black beans, only did 3 ears of corn, and probably didn’t add a whole 1/2 cup cilantro.]

the recipe for the salad calls for:

  • 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
  • 1 medium bell pepper, diced in ¼-inch pieces
  • ½ medium red onion, diced in ¼-inch pieces
  • ½ medium jicama, peeled and diced in ¼-inch pieces
  • 1 medium zucchini, diced in ¼-inch dice
  • 4 medium tomatoes, seeded and diced into ¼-inch dice
  • 4 ears corn (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
  • 1½ cups canned black beans, drained and rinsed
  • ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired


everyone was telling me how bomb the salad was! every single person came back for 2nd and sometimes 3rd helpings until there was literally none left. i was sad cause i wanted to have leftovers for work but happy that it was such a hit 🙂

you can bet i will be making it again soon.

i made the dressing exactly as was written:

  • ¼ cup fresh lime juice (used the one out the bottle)
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic, finely minced
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper


i had corn tortilla chips that i broke up and topped it with so i didn’t need to fry my own. it was easier that way.

i boiled my corn in salted water with a little bit of heavy cream.

i used small campari tomatoes? they are the small sweet kind.

Zoodles w/ Chicken Parm

I’m really digging these zoodles.

Here we cooked chicken parm (using a Shake n Bake Parmesan Chicken box) and topped it with modified pasta sauce* and shredded parmesan cheese. [shortcuts are nice sometimes, especially when you are feeling lazy and don’t want to be on your feet in the kitchen all night]

I seasoned the zoodles with sea salt and a little garlic powder and then cooked them in a garlic butter sauce.

Plated them next to the chicken and spooned some pasta sauce on them. boom, dinner is served.

*modified pasta sauce = pasta sauce you can buy at the store +  a little extra seasoning cause it can still be a little bland.

Apple Gorgonzola Salad

while we were in Chicago not too long ago, we celebrated D’s grandpa’s birthday at Buca di Beppo. We ordered a bunch of dishes to share and one of the dishes was this amazing salad.

It had lettuce, green apple slices, candied walnuts and I had about 3 helpings 🙂

so of course i had to try it at home.

[this weekend i purchased a mandolin. I’ve been wanting one for a while but have been hesitant because.. well i cut myself in the kitchen enough as it is without using a blade you can slice your finger off with. it has a guard that i will promise you i’ll use, and I’m thinking about getting kitchen gloves. they are supposed to be cut-resistant. found them on amazon.]

so i used my new mandolin to slice up a granny smith apple.

got some shredded lettuce together

sprinkled some gorgonzola cheese

and substituted chopped pecans for candied walnuts


(maybe there were craisins in the salad too? i didn’t add them this time)

and i used pre made italian dressing. it wasn’t quite the same because of the dressing. so i did some research and found this online for the vinaigrette :

1/3 cup white wine vinegar
3/4 tsp dried oregano
1/2 tsp dry mustard
1 tsp salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 tsp garlic, minced
3/4 cup olive oil

ill be making my own salad dressing next time !

Cranberry Spinach Salad

I’m trying to eat more veggies. I’m trying to make fun salads. I have spinach.

I really love the last salad I told you guys about. but i wanted to experiment with other variations.

so i found this one! and it’s just as awesome as the other one.

[actually D’s cousin had this the other night and got a big helping of 2nds. when he came for game night and saw it again he said “my eyes lit up!” 🙂  )


super easy to make. its just:

spinach [ i normally like to tear the spinach into smaller pieces]

diced small red onion

craisins/dried cranberries

feta cheese

& chopped almonds

(i also added a little orange zest)

top it with some balsamic vinagrette, so yummy.

Avocado Egg Rolls

have I ever told you how much i love avocado?

Like it goes with everything. Eggs, burgers, chicken, tacos. Bread. the list is basically endless.

I had an avocado that was over ripening really quickly and happened upon a pin that talked about making avocado egg rolls! it sounds so delicious i don’t know why i never thought of it before.

lucky for me i had egg roll wrappers and avocado and i desire to eat both.

do you have the same desire?

i can tell you how i made them.

gather up some:

egg roll wrappers (you can find them in the produce refrigerated section)

ripe avocados (i used the big green one so i only needed 1)

tomatoes (the pin i found called from roma, but i only had the bigger ones)

onion (the pin said red, i only had small yellow)

some salt & pepper (i used garlic salt)

some cilantro

splash of lime juice

1. spoon the avocado into a bowl. i like to cut it in chunks and then spoon it out. mash them.

2. mince up the onion, and cut small chunks of tomato.

3. add in the cilantro, lime juice and salt & pepper

4. taste it. you basically made guac. do you like it? adjust to your liking.

5. put some oil in a pot and let it get hot.

6. keep your wrappers in their bag if you aren’t using them or they will dry out. get one and spoon some of your guac in the middle.

7. i wet the 4 sides of my wrapper and folded the bottom & top down. fold the sides over and use a little water to seal it. be careful with the wrappers, they are thin and if you aren’t careful you might tear them a little.

8. put them in the oil and let them cook til they are brown and crunchy. but not too brown. like mine. (try not to do to many things at once or you’ll burn the wrappers, like me. also make sure the oil isnt too hot or you’ll sear the outside of the wrapper and not let the insides cook properly. )

im not like an egg roll expert or anything but they aren’t that hard to at least try. don’t let my little burnt egg rolls scare you away!

spinach and feta puff pastries

i bought feta cheese the other day in an effort to be diverse in my cooking. i made lemon feta chicken with tomates the other night and that was pretty good. but i still had more feta and more ideas of what to do with it. so i decided on spinach feta puff pastries.

what i used:

spinach

1 sheet puff pastry

1 clove garlic

minced onions

feta cheese

onion powder, salt, pepper, whatever other seasoning

olive oil

egg

(oven set to 400)

so i cut the puff pastries into little squares and put them on a floured baking sheet. [is floured a word? i put flour on the sheet lol]

i threw some olive oil in a pan and let the garlic and onions saute for a little, just til they were almost brown, then i threw the spinach in. i let them get a little wilted and put some seasoning on them.
[ i thought maybe i should of cut the spinach up before i cooked them since i was making a filling, good things to remember for next time i guess. ]

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i put the cooked spinach in a bowl and mixed in some feta cheese to the filling. then i spooned little amounts of filling onto corners of my squares.
i folded these over to make little triangle puffs, and used a fork to close the edges.
i brushed egg over the puffs to make that beeautifulll golden color while they cooked, which was about 15-20 minutes long.

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they were amazing. and they are gone so i guess ill have to make more lol.

for the future:

maybe i’ll add in more to the filling next time; potatoes or eggs in the filling or maybe bacon! (turkey bacon of course)[ bacon seems to make everything better]

eggplant parmesean & bruschetta

so im trying to blog more, maybe even do more photo blogs? also i am trying to be a little more creative in my cooking lol soooo heres what i did for dinner yesterday…

last weekend when my fam was here they left us with some food. including a lot of tomatoes. i was never a big fan of tomatoes but in recent years have gotten over whatever fear of them i had. but   what better to make when you have too many tomatoes than bruschetta?! – or is it just me? maybe i could make some salsa too. idk i still have too many and i dont want them to go bad….  [ i know i said i want to photo blog more and alas i don’t have lots of pics for this post. 😦 i promise ill be better next time]

BRUSCHETTA

took some italian bread since i didnt have like a french baguette, cut it and brushed some olive oil on one side. let it get a little crusty in the oven at 350 for like 5ish minutes.

while it was baking, i cut :

a tomato [into little pieces]

2 cloves of garlic [maybe i could have used 1 for the amount of tomato i had lol]

olive oil [maybe a tbsp?]

balsamic vinegar [tbsp?]

added some salt & pepper and dry basil cause i didnt have any fresh

after the bread was ready i spooned this stuff on and enjoyed 🙂 dwight said it could be good if next time i baked the bread, bruschetta and maybe some cheese all together. might need to try that. it was a quick snack and a nice appetizer for dinner

EGGPLANT PARMESEAN

so eggplant is something else that i never really ate before but i had eggplant parm a couple months ago and it tasted better than i thought, so when i saw eggplants in the store i was inspired to be out of the box. did you know when you cut an eggplant its not purple on the inside? i was mindblown the first time i saw it and it was this pale lime green color.. moving along

what i used:

couldnt find my 9×13 lasagna pan, so i used a smaller circle ceramic dish which meant i only needed:

1 eggplant [peeled and sliced into 1/4″-1/2″ slices] [you cant really peel eggplant, you just have to take a sharp knife and cut the skin off]

breadcrumbs [i used parmesan and romano cheese flavored ones]

mozzarella and parmesean cheese

2 eggs [to get the breadcrumbs to stick]

pasta sauce

basil

took the eggplant slices and dipped them in the egg then coated them in breadcrumbs.

[ if you look really closely you can see my little bowl with the bruschetta in the top left]

photo

 

i let them cook for like 10ish minutes on each side on 350 [pic is before i put them in the oven]

image

when the slices were done i layered my dish with pasta sauce then fit some slices of eggplants then covered that with cheese. then i put more pasta sauce, eggplant slices and the rest of my cheese. i sprinkled some basil on top of that and let it cook at 350 for 30-35 mins. but i have no pics of my final product and i have no more to even take a pic lol 🙂