Grilled Zucchini Boat Tacos

August 4, 2014 in Entrees

Healthy tacos with zucchini as the “tortilla.”

Grilled Zucchini Boat Tacos

Zucchini is the new tortilla!

The most fun food event of the year just might be Sneak Some Zucchini onto Your Neighbor’s Porch Day which is coming up this Friday, August 8th.

In the spirit of this event, I decided to think outside the shell – the taco shell, that is, and stuff hollowed out zucchini with taco filling.

It really is a genius way to use up lots of zucchini in a very tasty way.

Just slice some medium sized zucchini in half lengthwise and then use a spoon to scoop out the seedy part of the zucchini, making a space for the taco filling. The, just grill the zucchini until they are softened but not mushy and stuff them with your favorite taco fillings, or use my simple recipe below.

Such a great, simple grill recipe that will surprise and impress your unsuspecting neighbors – sneaky or not!

Happy Zucchini Season, All!

– posted by Donna

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Zucchini Noodle Shrimp Skillet

July 6, 2014 in Entrees, Healthy Fare

Don’t you just love zucchini season?

Zucchini Noodles Skillet

Thinly shaved zucchini is the pasta for this fresh summer “pasta” skillet.

Imagine all the best flavors of summer tossed in one extra healthy skillet. And then SEE ABOVE.

Some folks complain about zucchini stashed on their front porches, but I am not one of them. I just love zucchini season. It just tastes like summer to me – I love it raw, cooked, any which way. I crave Michael Symon’s zucchini Crudo salad.  And Oven Fried Zucchini Crisps are a real treat at our house! C’mon – I have even made Zucchini S’mores! Only a serious zucchini fanatic would make those!

And so my obsession with zucchini starts early this year- with this skillet.

You just shave the zucchini into thin planks and then treat them like pasta noodles. A few minutes in the skillet is all it takes to soften them perfectly for your dish. Add a few other summer veggies and – let’s just call it Summer in a Skillet.

Happy Zucchini Season, all!

– posted by Donna

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Egg Foo Young Quiche

June 12, 2014 in Dairy-Free, Entrees, Gluten Free, Healthy Fare

The classic Chinese pancake in quiche form.

Egg Foo Young Quiche - GF/CF Paleo

Egg Foo Young Quiche

I was a latecomer to appreciating Egg Foo Young, but have recently been enjoying  the version in Nom Nom Paleo‘s cookbook – totally won me over. After making it a few times, our backyard chickens blessed us with a surfeit of fresh eggs, and I was eager to use them in a quiche. The idea struck! And turned out fabulously, if I daresay.

You could use the crust of your choice, of course; I decided to make mine with cashew flour and sesame seeds for complementary flavors. Read the rest of this entry →

Chicken Shawarma Salad with Garlic Lemon Dressing

June 5, 2014 in Dairy-Free, Entrees, Gluten Free, Healthy Fare

Easy Summer Salad Jar du Jour.

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.  #paleo

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.

This is my new addiction for the late spring/early summer – I plan on making a batch at least once a week for the foreseeable future. Like many food bloggers, we frequently start out with an existing recipe as a starting point and riff on it, making our own variations. Sometimes the end result is still recognizably related to the original, and sometimes you end up with a whole new dish. Today, it’s a little bit of both.

A friend had recently raved about the chicken shawarma recipe by Tori Avey, and I was eager to test it out. Well, folks, I’m not going to make any effort to change this, I’m just going to point you directly to the source. It’s that good. My ONE chance was sauteing the chicken in step 2 in a tablespoon of coconut oil rather than olive, because that’s the way I prefer to saute, but that’s it. Why mess with what is essentially perfection?

Where I diverged: rather than serving it with tahini sauce, I preferred to eat it with a lemon garlic sauce that is often served on shawarma and gyros. And of course, as with almost all salads these days, I decided to put it in jar form. I think the cucumber and tomatoes go perfectly here. Depending on how tightly you pack it all in, it makes either 3 or 4 salad jars, all ready to go for your next few lunches.

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Grilled Chicken Asparagus Rolls

May 5, 2014 in Entrees

Chicken and Asparagus rolled into cute bundles – and then grilled!

Chicken Asparagus Rolls

Chicken and Asparagus on the Grill – in one cute bundle!

Chicken, asparagus and Gruyere cheese  - all rolled into one bundle – just might be the best grill combo for chicken ever.

These little bundles are so yummy – and just take a few minutes to roll up – and then grill – so dinner is on your table in about 20 minutes.

Yesterday was the first day it was nice enough for us to lounge on the deck and swing with this little doll and her amazing mom  (shameless promotion of grandbaby ahead):

My fabulous daughter Amy and Little MIss Ruby!

My fabulous daughter Amy and Little MIss Ruby!

Best reason to have a deck is to hang with your cute granddaughter, I say.

Let the grilling season begin!

– posted by Donna

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Chiles Rellenos Recipes Celebration

May 2, 2014 in Entrees

Celebrate Cinco de Mayo with chiles – stuffed with most anything!

Chiles Rellenos

Shrimp Stuffed Roasted Poblanos -for your Cinco de Mayo Celebration!

Why not  celebrate Cinco de Mayo by trying out the classic Mexican dish Chiles Rellenos? But not fried – with roasted stuffed chiles. I promise they are just as yummy roasted!  And you can use so many things to stuff them with – the possibilities are endless!

A few years ago I discovered roasting instead of battering and frying my stuffed chiles and love them even better. Plus, no muss, no fuss, no splattered oil everywhere. Such a great way to eat stuffed chiles!

Shrimp stuffed chiles are one of my favorites – and so easy to make., so the recipe is included below.

And here are a few other fabulous ideas for non-fried chlies rellenos, too.

Happy Cinco de Mayo, Todos!

Chile Relleno Souffle

Chiles, eggs and cheese, baked into a fluffy souffle.

Poblanos Rellenos

Corn PUdding in Poblano Cups – Tasty AND pretty!

Chile Rellenos Bake

Chile Relleno Bake from Kalyn’s Kitchen

Bake d CHile Rellenos

Baked Chiles Rellenos from Cook’s Hideout

– posted by Donna

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Sticky Sweet Balsamic Lamb Chops

April 16, 2014 in Entrees, Holidays

Sticky, sweet, tangy. The perfect lamb chops for your spring feast.

Honey Balsamic Lamb Chops

Easiest and Tastiest Lamb Chops Ever.

This is the very first time we have posted a lamb recipe on this blog. Because lamb is spendy where I live, it is a once-a-year treat at our house – usually for our Easter feast.

And so, it has to be yummy. And easy. This honey balsamic glaze is tangy and sweet and just the right amount of sticky to make you lick your fingers brazenly with every bite.

This is a version of a recipe by Jamie Oliver, whose love for cooking healthy real food is contagious. I am an avid fan of his show 15 Minute Meals, and this recipe is the kind of food he cooks – playful and flavorful food that is easy and quick.

I did make twice as much of the glaze as he calls for – and for me this is the perfect ratio of glaze to lamb chop. I also added a dash of cayenne pepper sauce – just for a little heat. I think this is the perfect mix of flavor and texture for these chops – and this will be on my table on Easter Sunday.

– posted by Donna

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Rocket Man Pizza

April 10, 2014 in Entrees, Gluten Free, Vegetarian Entrees

 Never tried an arugula-topped pizza? 

Arugula, ricotta, chevre, and feta + garlic, lemon and thyme vinaigrette, topped with toasted hazelnuts = Rocket Man Pizza (with gluten-free crust from Bob’s Red Mill)

I’m sure Hopworks Urban Brewery in Portland has many other delicious pizza offerings and other excellent far, but I wouldn’t know. Ever since encountering their “Rocket Man” pizza (rocket as in the UK name for arugula), I haven’t been able to bring myself to order anything else. It’s arugula tossed in a lemon-thyme (a long, long thyme?) vinaigrette, atop a bed of ricotta, chevre and mozzarella, sprinkled with feta and toasted hazelnuts as a final flourish.

I had the chance to hang with Donna and the family this weekend, and in an early celebration of my daughter’s 6th birthday, we had a pizza party with a variety of pies; some pre-made, some make-your-own. I’ve been wanting to try an approximation of HUB’s Rocket Man for a while now, so this was the perfect excuse to give it a shot.  Read the rest of this entry →

Easy Asian Chicken Meatball Stir Fry with Spring Vegetables

March 24, 2014 in Entrees

Asian flavors with chicken meatballs – just in time for spring!
Asian Chicken Meatballs

Hooray for Spring! Double Hooray for spring vegetables, I say! This time of year I just can’t get enough of green spring veggies – like peas, asparagus and green onions, also known as “spring” onions.

Spring vegetables are perfect for a stir fry dish – and I decided to make chicken meatballs in place of the usual chicken strips.

And my current Asian food obsession: ponzu sauce. Think soy sauce with citrus flavors. Sort of a Japanese vinaigrette. LOVE the stuff. It is perfect as a stir fry sauce, with just a little cornstarch stirred in.

This is a dish that comes together in about 20 minutes – so simple and packed with delicious Asian flavors. You could serve it over rice to stretch it as a family main dish – but I like it just out of the skillet.

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One Pot Honey Balsamic Spring Chicken Recipe

March 20, 2014 in Entrees

Easy Honey Balsamic Chicken – spring deliciousness on a plate.

Honey Balsamic Spring Chicken

Spring on a Plate – with honey balsamic flavors.

Easy weeknight meals require creativity and experimenting. Take this dish, for example.

I love chicken thighs and I have lately been craving spring ingredients. Asparagus is abundant and cheap the last few weeks! Why not chicken and asparagus together?

So I tried this dish with just the chicken thighs and the veggies, but it seemed too bland to me. I decided to up the flavor by adding the thighs back to the skillet at the end of cooking with a little balsamic vinegar and honey to deglaze the pan and to glaze the thighs. A million per cent improvement! We were literally licking our fingers to get every drop of this yummy sticky glaze!

This dish is really simple and an be on your table in about 20 minutes.

Happy First Day of  Spring Everyone!

– posted by Donna

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