Monday, July 25, 2016

Spicy Mexican Pasta Salad

Shake It Up! Add small chunks of pepper jack cheese, green bell peppers would add some bite. If you aren't worried about calories, double the dressing for a creamier pasta dish.
Author: Kristi Rimkus
Recipe type: Pasta
Cuisine: Spicy Mexican Pasta Salad for a Crowd
Serves: 16
  • 2 small oranges, zested and juiced
  • 2 small limes, zested and juiced
  • 2 small lemons, zested and juiced
  • 4 cloves garlic, minced
  • 2 tablespoons Mexican seasoning
  • 1 tablespoon honey
  • ¼ cup grapeseed oil
  • 1 pinch red pepper flakes
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 1 large orange bell pepper, chopped
  • 2 cans black beans, rinsed and drained
  • 12 ounces frozen corn
  • 2 cups tomato, chopped
  • 12 ounces whole grain penne pasta
  • 3 medium avocado, chopped
  • 1 bunch cilantro, chopped
  1. Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grape seed oil and red pepper flakes. Shake well.
  2. Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy.
  3. Toss pasta with remaining vegetables EXCEPT avocado and cilantro.
  4. If you will be serving this pasta salad later in the day, toss the pasta and vegetables with ½ the vinaigrette and chill. When it's time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
  5. If you will be serving it right away, toss in all the dressing, then fold in the avocado and the cilantro. Chill for 20 minutes and serve.
Food energy: 239kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 1.19g
Monounsaturated fatty acids: 3.39g
Polyunsaturated fatty acids: 3.30g
Total fat: 7.89g
Calories from fat: 70
Cholesterol: 17mg
Carbohydrate, by difference: 36.55g
Total dietary fiber: 7.13g
Protein: 7.06g
Total lipid (fat): 8.75g
Water: 163.73g
Ash: 1.72g
Total sugars: 6.79g
Calcium: 47mg
Iron: 2.07mg
Magnesium: 45mg
Phosphorus: 137mg
Potassium: 529mg

Pork Tenderloin with Pan Sauce

Jennefer served this delicious roast while I was visiting so Im posting it for her!

I only use half the oil.  I also sear the pork, season it, and then pour the marinade over the meat in the crockpot.  I then add some chicken broth along with some thickening agent (corn starch) if you want to thicken sauce into gravy when you're ready to serve.  

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Tuesday, May 31, 2016

Turkey and Zucchini Burgers with Green Onion and Cumin

Amy sent me this recipe a couple of weeks ago and I made them last night- they were seriously the TASTIEST burgers I have ever eaten.  I could have eaten them all day long b/c they tasted so unique and refreshing.  They are a bit labor intensive, but I promise they're worth every single second. You have to make the sauce too- its incredible.  Sumac is a common spice used in Middle Eastern cooking.   I actually doubled the burgers, but not the sauce and still had lots of leftover sauce- it made 12 big burgers. Amazing!!

Turkey and Zucchini Burgers with Green Onion and Cumin
Yotam Ottolenghi

  • 1/2 cup sour cream
  • 2/3 cup non-fat Greek yogurt
  • 1 tsp lemon zest 
  • Fresh lemon juice (about 1 tablespoon) of half a lemon
  • 1 clove garlic, minced
  • 1 1/2 Tbs. olive oil
  • 1 Tablespoon sumac (found in spice aisle or on amazon) 
  • 1/2 tsp salt 
  • 1/4 tsp. freshly ground black pepper


1 lb. ground turkey
1-2 large zucchinis, coarsely grated (scant 2 cups)
3 green onions, thinly sliced
1 large egg
2 Tbs. chopped fresh mint
2 Tbs. chopped cilantro
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
Sunflower oil for searing

First make the sour cream sauce by mixing all ingredients together in a small bowl.  Stir well and set aside or refrigerate until needed (can be made a day ahead of time).
Preheat oven to 425F.  In a large bowl, combine all of the ingredients for the burgers, except the sunflower oil.  Combine meat mixture with your hands and shape into burgers.  Pour enough oil into a large non-stick frying pan.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Cook each batch for about 4 minutes, adding oil as needed, until golden brown.  Carefully transfer burgers onto a baking sheet lined with wax paper and place in oven for 5-7 minutes, or until just cooked through.  Serve warm, or at room temp with the sauce spooned over, or on the side for dipping.  Enjoy!

Friday, May 20, 2016

Asparagus Frittata

This was one of those "whatever you have in the fridge meals", in the which I happened to have asparagus and eggs....BUT, it turned out to be the yummiest surprise!  We all seriously loved it.  And, its super easy to make (like seriously 2 minutes of work) and it will make you feel all kinds of fancy- which is just what you need when your husband is working late on a Friday night and you're home with your kids ;)  
Asparagus Frittata

  • 6 large free-range eggs
  • 1 tablespoon extra virgin olive oil
  • 1 knob of unsalted butter
  • 1 bunch of small asparagus

  • Heat oven to 350 degrees.

    Beat the eggs with a little sea salt and black pepper. 

    Heat the oil and butter in a 19 cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. 

    Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy. 

    Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like (we ate it without either and it was so good).  

    Friday, May 13, 2016

    Tex Mex Salad

    Tex Mex Salad

    1 head of romaine lettuce
    1 pint of cherry tomatoes
    1 can black beans drain and rinsed
    1 can shop peg corn
    1 1/2 cup grated cheddar cheese

    2 tablespoons fresh cilantro chopped
    1 tablespoon red wine vinegar
    1 teaspoon lime zest
    1/4 cup fresh lime juice
    1/2 cup sour cream
    1 clove garlic
    1 tablespoon honey
    1/2 cup extra virgin olive oil
    Salt and fresh ground pepper
    Use blender to mix dressing

    Asian Noodle Salad

    This salad was served at our stake RS activity a few weeks ago, and while I haven't made it, I tasted of it's deliciousness and finally got the recipe.  I can't wait to make it!

    Asian Noodle Salad (served cold)

    8 oz thin spaghetti
    1 1/2 cup julienne carrot
    1 cup thinly sliced peppers
    3 English cucumbers, seeded, and sliced
    3 green onions sliced 
    1 bunch fresh cilantro 
    1/2 head of Nappa cabbage thinly sliced
    1/2 head of red cabbage thinly sliced
    Chopped romaine lettuce
    Chopped peanuts

    1/2 cup olive oil
    1/4 cup oyster sauce 
    1/4 cup rice wine vinegar
    1/4 cup brown sugar or honey
    3 tablespoon diced fresh ginger
    2 tablespoon sesame oil
    2 cloves of diced fresh garlic

    Saturday, April 2, 2016

    Creamy Roasted Cauliflower Chowder

    Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)
    Creamy Roasted Cauliflower Chowder


    • 1 large head of cauliflower, roughly chopped
    • 1 tablespoon olive oil
    • 3 cloves garlic
    • 1/4 cup unsalted butter
    • 1 medium onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1/4 cup all-purpose flour (can use gluten-free flour)
    • 2 (15 ounce) cans vegetable broth (low sodium is fine)
    • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
    • 1/2 cup shredded cheddar cheese (we used white cheddar)
    • Salt and black pepper, to taste
    1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
    2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
    3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
    4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
    5. Ladle chowder into bowls and serve warm.