Pineapple Greek Yogurt Cookies

What do you get if you cross a Christmas Tree and an apple?
A pineapple.

Earlier, we were out running errands and drove past a Barnes and Noble bookstore.  "Ooooo", I said to my husband.  "Barnes and Noble....books....coffee...mmm, coffee...hmmm....lattes with cinnamon...." and off I went.  He chuckled at the "inner workings" of my mind.  This happens all the time, I see something that then reminds me of something else and etc. etc.  It is the 'give a mouse a cookie' story over and over again at our house.

We got back home from errands and all I wanted was a nap...but per usual, there was stuff to get done.  I made a strong cup of tea and sat down to catch up on emails.  While drinking my tea, I quickly thought of how wonderful it would be to have some cookies to go with it...and thus, the Pineapple Greek Yogurt Cookie was born.

Here's what you need (makes about 30 cookies):
1 20oz can of sliced pineapple, that you will then dice up
1 teaspoon of lemon juice
2 tablespoons of sugar, plus 1/3 cup of sugar
2 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of kosher salt
6 tablespoons of cold unsalted butter
2/3 cup of plain greek yogurt

Sauteed Spinach and Kale with Tomato, Roasted Red Peppers, Egg and Bacon

Why did the pig go into the kitchen?
He felt like bac-on.

If you can't already tell....the Week of Salads for Dinner is starting to digress.  I unfortunately (or fortunately, depending on who you ask) was thinking about bacon this afternoon and it was all downhill from there.  Here's a "salad" that can be eaten anytime of the day: breakfast lunch or dinner.  Sauteed Spinach and Kale with Tomato, Roasted Red Peppers, Egg and Bacon.

Here's what you need:
2-3 slices of bacon
1 vine tomato
2 thick roasted red pepper slices
2 hard-boiled eggs
1/2 a bunch of kale
1 whole bag of spinach, or about 6 oz.
salt and pepper to taste

Tomato, Basil, Feta Pearl Couscous Spinach Salad

A faucet, lettuce and a tomato were in a race, what happened?
The faucet was running, the lettuce was ahead, and the tomato was trying to ketchup.

Salad Night Numero 3!!! So far this salad is our favorite (and it was suuuupper quick to make).  When discussing what kind of salad to make for night three, both of us wanted something with a grain (like farro, barley etc.).  In my rushing around yesterday, all I managed to get my hands on was some pearl whole wheat couscous.  The hubby and I both were pearl couscous virgins, but I think after my first taste I am in love.  This Tomato, Basil, Feta Whole Wheat Pearl Couscous Spinach Salad is sure to be a hit with you as well.

Here's what you need:
1 1/4 cup of chicken stock
1 cup of whole wheat pearl couscous
1 small pat of butter
1/4 teaspoon of salt
1 tomato, chopped
1/4-1/3 cup crumbled feta cheese
10 or so fresh basil leaves
salt and pepper to taste
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil, plus 1 teaspoon
juice from 1 lemon
1/2 cup of walnuts
a couple drops of agave nectar
2 large handfuls of spinach

Roasted Red Pepper Chicken Wrap Sandwich

A sandwich walks into a bar...
The bartender says, "Sorry, we don't serve food here.

There is an old saying that, an expert is a person who has read one book.  I am no chef and this blog has no intentions of being expert-quality recipes.  Please get excited about what you're eating, swap ingredients, add extra, or leave some out.  Take these ideas and craft them to your taste (and let me know what you did!).

For lunch today, I made a quick Roasted Red Pepper Chicken Wrap Sandwich with some leftovers (yay!) from last night's salad dinner #2.

Here's what you need:
1 whole wheat tortilla
1-2 tablespoons of goat cheese
6-8 thinly sliced pieces of chicken
2 thick slices of roasted red peppers
1 small handful of mixed greens
1/4 of a cucumber sliced
salt and pepper to taste
1 teaspoon of balsamic vinegar

Spinach Salad with Roasted Red Peppers, Goat Cheese and Crispy Kale

What do you call a nosy pepper?
Jalapeno business.

Week of salads, night two!  I wanted to make a more earthy salad for night two, while also using the two chicken breasts that I cooked up yesterday.  This Spinach Salad with Roasted Red Peppers, Goat Cheese and Crispy Kale was delicious.

Here's what you need (for 2):
pan and foil for roasting red peppers
2 red peppers
1/3-1/2 a bunch of kale
olive oil
salt and pepper to taste
2 large handfuls of spinach
1 tablespoon of Dijon mustard
2 tablespoons of apple cider vinegar
1 tablespoon of olive oil
a couple dashes of agave
a couple dashes of teriyaki
1 tablespoon of chopped Italian parsely
1/3 sliced cucumber
1-2 tablespoons of pine nuts for toasting
2 thinly sliced breasts of chicken
2 tablespoons of goat cheese, crumbled

Chicken, Beet, Radish and Feta Salad

Knock, Knock.
Who's there?
Beets.
Beets who?
Beets me...but I forgot the joke.

Every so often it's good to get on a healthy kick.  We decided to do a week of salads for dinner, to balance out all the creamy-buttery goodness we perhaps have been indulging in a bit too often.  These salads are packed and chunked full of yummy and filling healthy ingredients.  Get some ideas and try your own week of dinner salads.  I dare you.

Night one: Chicken, Beet, Radish and Feta Salad.

Here's what you need (this serves 2):
2 thinly sliced chicken breasts (I cooked up 4, to save time for tomorrow night)
1-2 teaspoons olive oil
salt and pepper to taste
2 tablespoons of balsamic
2 tablespoons of olive oil
juice from 1/2 a lemon (or a whole lemon, if your lemon is not juicy enough)
1 tomato, chopped
4 radishes, sliced
5 pickled beets, sliced
2 tablespoons of pickled beet juice
2 large handfuls of mixed greens
2 tablespoons of crumbled feta cheese

Turkey Meatloaf

Why did the farmer have to separate the chicken and the turkey?
She sensed fowl play.

Some days you just need a loaf of meat....say what?!  (I might need a nap.)  I heart meat loaf for many reasons, but the number one reason is you can make it the morning before and just re-heat at dinner time.  This comes in handy when your not sure where the day will go (or what time you will get home).  This is a great Turkey Meatloaf recipe that is flavorful and healthy.  We served ours up with some crispy kale chips on the side.

Here's what you need:
1/4-1/2 an onion (I only had a 1/4 and it worked out fine)
1-2 teaspoons of olive oil
salt and pepper to taste
4 small cloves of garlic or 2 large ones
1/4 cup of chicken stock
1/2-1 spoonful of tomato paste
1-2 teaspoons of Worcestershire 
1/2 teaspoon of thyme
1/2 cup of Italian style bread crumbs
1 egg
1 package of ground turkey (about 1 pound)
1-2 tablespoons of ketchup

Grilled Pineapple with Cream and Thyme

Why did the pineapple stop in the middle of the road?
Because it ran out of juice.

The temperature outside is getting hot!  During the day, I find myself reaching for more and more fruit.  Today in particular, I reached for some slices on pineapple and thought (daydreamed, rather) about how delicious they would taste grilled.  Since I did not want to go outside in the heat this afternoon I decided to try my hand at 'grilling' them on the stove top.  Lord knows you can't leave the pineapple all by its lonesome...so I also whipped up some fresh cream and grabbed some herbs from my garden.

Here's what you need for my Stove Top Pineapples with Cream and Thyme (1 serving, increase if you feel like sharing....i didn't):
3 slices of pineapple, canned works fine if you don't have fresh on hand
1 teaspoon of olive oil
salt and pepper to taste
1 dash of agave syrup
1/4 cup of heavy cream
1 dash of vanilla
1/4 teaspoon of sugar
1 teaspoon of fresh thyme

Chicken Enchiladas

What do you call cheese that isn't yours?
Na-cho-cheese!

The left-over kick continues on.  Last night's meal was sponsored by roasted chicken...that, and also that we had not had enchiladas in forever.

Here's what you need for some quick and dirty Chicken Enchiladas:
1/2 an onion, chopped
2 teaspoons of olive oil
1-2 cups of left-over baked chicken, chopped/sliced
1 cup of chicken stock
garlic powder, onion salt, chili powder and Hungarian paprika to taste (or a few dashes)
1 16 ounce can of diced tomatoes, drained
2 cups of shredded 4 cheese blend
1 can of enchilada sauce
1 avocado
salt and pepper to taste
1 lime, juiced

Goat Cheese Strawberry Tart with Basil

What did one strawberry say to the other strawberry?
If you were soooo sweet, we wouldn't be in this jam.

Left-over pie crust can make a number of delectable goodies the next day.  I took my left-overs from yesterday's post, rolled it out all free form style and left it in the fridge over night...to be topped with sweetness for Sunday brunch.

Here's what you need for a quick Goat Cheese Strawberry Tart:
left over pie crust and/or make some using yesterday's recipe:
1 1/2 cups all purpose flour, plus extra for work surface
1/4 teaspoon of salt, plus 1/4 teaspoon of salt, and more to taste
3/4 cup cold unsalted butter
1/4 cup of cold water

For topping:
1-2 oz of goat cheese
1 cup of strawberries (I used frozen and defrosted them in the microwave)
1-2 tablespoons of jam (this one is boysenberry)
2-3 thinly sliced basil leaves

Goat Cheese and Shiitake Mushroom Tart

Why did the fungi leave the party?
There wasn't mush-room.

Thank all the weather gods for a Saturday not completely covered in pollen.  Well, there was pollen, but not a ridiculous amount.  Also, the stars must have been aligned as well because both our home and our good buddies Whitney and Ben were also free....2 + 2 equals outside dinner party on Whitney and Ben's super cute patio.  (note to self: get a yard, pave off some ground at the far back corner, acquire a bad-ass large wooden table with chairs and a bench, string up some large globe lights, add an adorably cute stone walkway, and then pretend you're in the french countryside versus the middle of the city.)

Now, the hard part...what to make to bring over.  Luckily for everyone (Ha!), I recently watched a marathon of Million Dollar Decorator (Shout-out to Martin Lawrence Bullard, who is the bomb-digity).  And in one of the many, many episodes I watched (sigh), one of the decorators made a gorgeous Goat Cheese and Shiitake Mushroom Tart for a birthday dinner party.  HellooOOOooooo tasty-ness.  

The flavor of this tart is insane, INSAAAAAANE.  Give yourself plenty of time to make it, maybe make it the morning before you need it (not right up until the last minute when you have to leave, trying then oh-so-desperately to let the tart set while driving in the car....doesn't work too well, i promise...i tried...)

Here's what you need for this Goat Cheese, Onion and Shiitake Mushroom Tart:
1 1/2 cups all purpose flour, plus extra for work surface
1/4 teaspoon of salt, plus 1/4 teaspoon of salt, and more to taste
3/4 cup cold unsalted butter
1/4 cup of cold water
5 cloves of garlic
1 1/2 cups heavy cream
5 oz of shiitake mushrooms
1/2 sweet yellow onion very thinly sliced
2 teaspoons of olive oil
4 oz of room temperature plain goat cheese (I like Silver Goat)
1 egg
pepper to taste
1 pie plate
1 rolling pin

Broccoli and Steak Stir Fry

What is the difference between broccoli and snot?
Kids don't eat broccoli.

I'm a big fan of leftovers.  HUGE fan.  More importantly, I like to take leftovers and revamp them so I can pretend I spent all evening cooking again...

The hubby grilled some steaks up the other day and shockingly enough, I actually was not able to eat off of mine.  I blame a late lunch that day, cause typically baby doesn't leave steak on the plate.

Running around all day and all of of sudden it was 5 and I had not even thought about dinner.  I recalled the leftover steak and the fact we always have some frozen broccoli florets on hand and BOOM, Broccoli Steak Stir Fry it was.

Here's what you need:
1 cup of rice
2 cups of water
1-2 teaspoons of butter
1-1 1/2 cup of broccoli florets (I used frozen, but fresh is always good)
2 garlic cloves, chopped
1/2 red onion, chopped
1 cup of mushrooms, chopped
leftover steak, sliced thin
garlic powder, to taste
onion salt, to taste
salt
pepper
1/4-1/2 teaspoon of worcestershire
2 tablespoons of oyster sauce
1/2 cup of soy sauce
splash of wine (if you happen to be dinkin' while cookin, like I was)
 

Popcorn on the Stove

Why don't people tell jokes about popcorn?
Because the jokes are so corny.

A couple of weeks ago, I was at the grocery store hungry (never a good idea) and got a craving for some popcorn.  I went to the aisle...AH! Sooooooo many brands!  How to choose?  Then, I thought about comparing the prices and was surprised by what I found.

Buying just a bag of popcorn kernels (like 30 servings) is the same price of 1 serving of microwave bag popcorn.  That is a RIDICULOUS difference!  Is popping your own popcorn so difficult, that you should be paying 30 times the cost?

So, I set to find out.  Let's make some Popcorn people.

Here's what you need (for 1 big'ol bowl):
1/3 cup of popcorn kernels
2 tablespoons of vegetable or canola oil
a 3 quart or so pot with a lid
whatever you want for seasoning: salt, pepper, parmesan?, olive oil? etc. etc.    

Red Pepper, Purple Onion, Turkey Tetrazzini

What was the turkey suspected of?
Fowl play.

 Since the busy Easter weekend I have been on a leftover kick.  The hubby's mom made a large turkey for Easter dinner (injected with wine and deep fried... deliciousness) so, of course we had a good bit of turkey leftovers to take home.  Turkey leftovers remind me of eggs, you can do almost whatever you feel like to um....well, maybe not beat them....

I decided to make some Red Pepper, Purple Onion, Turkey Tetrazzini.  What is Tetrazzini you ask?  Besides warm and comforting, Tetrazzini is usually some kind of diced fowl (turkey, chicken, etc.) cooked in a cream sauce with wine and mushrooms (and whatever other leftovers you have to throw in).

Here's what you need:
3-4 tablespoons of butter
1/2 of a purple onion (I love color peaking through with a cream sauce)
1 red pepper
1-2 cloves of garlic
1 cup mushrooms
1/4 cup all purpose flour
1/4 cup white wine
2 1/4 cups of chicken stock
1 cup heavy cream (just let it happen)
1 box of bowtie pasta
1-2 cups cooked chopped turkey leftovers (depending on how much leftovers you have to use up)
olive oil
salt
pepper
paprika
garlic powder
onion salt

Orange Fizz

Why was the boy staring at the carton of orange juice?
Because, it said concentrate.

With Spring fast approaching (hopefully!), I have been thinking more and more about refreshing drinks.  Here is a quick Orange Fizz to brighten up your lunch hour.

What you need:
4 tablespoons or a couple large splashes of OJ
ice
club soda
1 clementine

Baked Kale

Why do cabbages win at races?
Because, they know how to get a-head.

I don't know about you, but we had a ton of leftovers from Easter weekend.  For dinner tonight, I heated up leftover lamb, turkey and then made a quick Baked Kale.

Here's what you need for the Baked Kale (get your own meaty leftovers):
1 bunch of kale (I only used half for the 2 of us for dinner)
juice from 1/2 a lemon
salt
pepper
olive oil