Tuesday, June 9, 2020

Caramelized Onion Dip


Party season is here and that means lots of yummy snacks! Onion dip is a classic favorite, but making it from scratch is extra delicious. 




1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden brown, about 10-15 minutes. Season with salt and pepper and allow to cool to room temperature.


2. In a mixing bowl, combine caramelized onion, sour cream, cream cheese, vinegar and green onion. Taste and adjust seasonings as needed with salt and pepper.

3. Scoop the dip into a serving bowl and refrigerate for 2 hours. Serve with chips. (Dip will last in the fridge for up to 4 days.)



Caramelized Onion Dip
Makes 1 1/2 cups

All you need:
1 tablespoon olive oil
2 sweet onions, finely chopped (I used a food processor for this)
Kosher salt and freshly ground black pepper
8 oz. sour cream
4 oz. cream cheese
2 teaspoons white wine vinegar
2 green onions, thinly sliced (plus more for garnish)
Root veggie chips or kettle potato chips, for serving

All you do:
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden brown, about 10-15 minutes. Season with salt and pepper and allow to cool to room temperature.
2. In a mixing bowl, combine caramelized onion, sour cream, cream cheese, vinegar and green onion. Taste and adjust seasonings as needed with salt and pepper.
3. Scoop the dip into a serving bowl and refrigerate for 2 hours. Serve with chips. (Dip will last in the fridge for up to 4 days.)

Wednesday, June 3, 2020

Pineapple Cashew Fried Rice


Fried rice is one of my favorite pantry meals. It comes together so quickly and makes great leftovers for lunch throughout the week. I love the combo of crunchy cashews and sweet pineapple in this one! If you want to add more protein, feel free to add some diced extra-firm tofu or chicken.




1. Heat vegetable (or peanut) oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 minutes; add garlic and cook for 1 minute.

2. Add red bell pepper, carrots and ginger and cook for 3 minutes.

3. Add cooked rice, tamari, sesame oil and crushed red pepper; stir gently to combine.

4. Add pineapple, peas, cashews and green onion and stir again.


5. Remove pan from heat. Garnish the rice with fresh cilantro. Serve drizzled with sriracha.




Pineapple Cashew Fried Rice
Serves 4

All you need:
2 teaspoons vegetable oil (or peanut oil)
1 sweet onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 carrots, peeled and diced
1 (2-inch) piece fresh ginger, peeled and grated
3 cups cooked white rice
2 tablespoons tamari (or soy sauce)
1 teaspoon sesame oil
Pinch crushed red pepper flakes
1 cup diced fresh pineapple
1/2 cup frozen peas
1/2 cup whole roasted salted cashews
3 green onions, sliced thin
Fresh cilantro, for garnish
Sriracha, for garnish

All you do:
1. Heat vegetable (or peanut) oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 minutes; add garlic and cook for 1 minute.
2. Add red bell pepper, carrots and ginger and cook for 3 minutes.
3. Add cooked rice, tamari, sesame oil and crushed red pepper; stir gently to combine.
4. Add pineapple, peas, cashews and green onion and stir again.
5. Remove pan from heat. Garnish the rice with fresh cilantro. Serve drizzled with sriracha.

Tuesday, May 26, 2020

Shaved Asparagus Salad


As I sit here eating a whole pound of asparagus (haha) I'm reminded of what beautiful produce we are provided in west Michigan in the warmer months. 

The asparagus with thicker stems may not be everyone's favorite, but in this salad they work perfectly for peeling. Serve this with grilled salmon or chicken and a side of grilled bread. A perfect meal for patio weather!



1. Working one at a time, lay each asparagus stalk flat on a cutting board and peel into strips with a peeler. Place the strips in a large mixing bowl. (Hang on the scraps and chop them up to roast, saute or serve in a stir-fry)



2. Squeeze lemon juice over the asparagus and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper and toss gently to coat.


3. Add parmigiano and toss again.

4. Transfer to a serving dish and drizzle the top with a small amount of olive oil. Serve immediately (at room temperature).



Shaved Asparagus Salad
Serves 4

All you need:
1 large bunch asparagus (with thicker stalks), ends trimmed
Juice of 1 lemon
1 tablespoon olive oil, plus more for drizzling on top
Kosher salt and freshly cracked black pepper, to taste
1/2 cup shaved Parmigiano-Reggiano cheese

All you do:
1. Working one at a time, lay each asparagus stalk flat on a cutting board and peel into strips with a peeler. Place the strips in a large mixing bowl. (Hang on the scraps and chop them up to roast, saute or serve in a stir-fry)
2. Squeeze lemon juice over the asparagus and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper and toss gently to coat.
3. Add parmigiano and toss again.
4. Transfer to a serving dish and drizzle the top with a small amount of olive oil. Serve immediately (at room temperature).

Saturday, May 16, 2020

Mushroom Enchiladas with Pepita Green Sauce


With meat being a little harder to come by these days, I've started to include more plant-based meals into our weekly routine. Mushrooms have a meaty texture and add great flavor to this dish. And the creamy green sauce will be your new favorite!

If you aren't a huge fan of mushrooms, you can substitute white beans, black beans, diced sweet potato or shredded chicken.



1. Preheat oven to 375.
2. Combine sauce ingredients in a blender until smooth.


3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden. Add mushrooms and cook for 5 minutes longer then season with salt. Transfer the mushroom mixture to a mixing bowl and wipe out the skillet.



4. Heat 1 inch of vegetable oil in the skillet over medium-high heat. Fry each tortilla for 3 seconds to soften. Drain on paper towels.


5. Combine the cooled mushroom mixture with 1 cup of Monterey jack cheese.


6. Spread half of the green sauce onto the bottom of a 13x9 pan. Fill each tortilla with mushrooms, roll up and place in the pan. Top with remaining sauce and cheese. Bake uncovered for 15 minutes.




7. Once out of the oven, allow the enchiladas to cool for 5 minutes. Scoop onto plates and garnish with queso blanco, sour cream and cabbage, if desired.




Mushroom Enchiladas with Pepita Green Sauce
Serves 6

All you need:
Sauce
1 (16 oz.) jar salsa verde (mild or medium)
1 small white onion, diced
1/2 cup cilantro
1 cup roasted salted pepitas (pumpkin seeds)
Juice of 1 lime

Filling
1 tablespoon olive oil
1 small sweet onion, diced
1 pound sliced cremini mushrooms
1/2 teaspoon salt
2 cups shredded Monterey jack cheese, divided

Vegetable oil, for frying
12 corn tortillas

Crumbled queso blanco cheese, sour cream and shredded green cabbage, for garnish (optional)

All you do:
1. Preheat oven to 375.
2. Combine sauce ingredients in a blender until smooth.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden. Add mushrooms and cook for 5 minutes longer then season with salt. Transfer the mushroom mixture to a mixing bowl and wipe out the skillet.
4. Heat 1 inch of vegetable oil in the skillet over medium-high heat. Fry each tortilla for 3 seconds to soften. Drain on paper towels.
5. Combine the cooled mushroom mixture with 1 cup of Monterey jack cheese.
6. Spread half of the green sauce onto the bottom of a 13x9 pan. Fill each tortilla with mushrooms, roll up and place in the pan. Top with remaining sauce and cheese. Bake uncovered for 15 minutes.
7. Once out of the oven, allow the enchiladas to cool for 5 minutes. Scoop onto plates and garnish with queso blanco, sour cream and cabbage, if desired.

Wednesday, May 6, 2020

Greek Sheet Pan Chicken and Veggies


Trying to maintain a healthy eating pattern during this time can be difficult, but I keep reminding myself to stock up on fresh veggies while I'm at the store. I very much look forward to being able to go to the farmers market soon (hopefully) to help out our local farmers.

This sheet pan dinner couldn't be more simple - I love any meal that requires one dish! I served this on it's own, but if you want to add a starch, I would recommend quinoa, wild rice or roasted baby Yukon gold potatoes.




1. Preheat oven to 450.
2. Combine marinade ingredients in a small bowl.

3. Place chicken and veggies on a large rimmed baking sheet and coat evenly with the marinade.

4. Bake for 20-25 minutes, or until the veggies are golden and the chicken is cooked through.

5. Once out of the oven, allow the chicken and veggies to rest for 5 minutes. Transfer to serving plates and garnish with feta and parsley. Squeeze fresh lemon juice over and serve.



Greek Sheet Pan Chicken and Veggies
Serves 4

All you need:
Marinade
2 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts (6-8 oz. each)
1 small head cauliflower, cut into florets
1 pint cherry tomatoes
2 oz. crumbled feta cheese, for garnish
Fresh chopped parsley, for garnish
Fresh lemon juice, for finishing

All you do:
1. Preheat oven to 450.
2. Combine marinade ingredients in a small bowl.
3. Place chicken and veggies on a large rimmed baking sheet and coat evenly with the marinade.
4. Bake for 20-25 minutes, or until the veggies are golden and the chicken is cooked through.
5. Once out of the oven, allow the chicken and veggies to rest for 5 minutes. Transfer to serving plates and garnish with feta and parsley. Squeeze fresh lemon juice over and serve.


Friday, April 24, 2020

Herbed Ricotta and Sausage Lasagna Cups


Lasagna is one of my absolute favorite comfort foods but it can also be a process to prepare with all the layering and long baking/resting time. These mini lasagnas are ready in under 30 minutes and are so fun to make (not to mention super yummy). Serve this with roasted vegetables or a big garden salad.





1. Preheat oven to 375. Lightly coat a muffin tin with cooking spray.

2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly. Stir in marinara sauce and set aside.


3. Combine ricotta, basil, parsley and garlic powder in a bowl.


4. Place one wonton wrapper into each muffin tin cup and press down lightly. Top with ricotta, meat sauce and mozzarella. Top with another wonton wrapper and repeat the process once more (ending with mozzarella).






5. Bake for 15 minutes. Once out of the oven, allow the lasagna cups to sit for at least 5 minutes before removing from the tin. Serve garnished with more fresh basil.




Herbed Ricotta and Sausage Lasagna Cups
Serves 6

All you need:
2 teaspoons olive oil
1 pound sweet Italian sausage
1 (24 oz.) jar tomato basil marinara sauce
1 1/2 cups whole milk ricotta cheese
2 tablespoons chopped fresh basil leaves (plus more for garnish)
2 tablespoons chopped flat-leaf parsley
1 teaspoon garlic powder
24 wonton wrappers
2 cups shredded mozzarella cheese

All you do:
1. Preheat oven to 375. Lightly coat a muffin tin with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly. Stir in marinara sauce and set aside.
3. Combine ricotta, basil, parsley and garlic powder in a bowl.
4. Place one wonton wrapper into each muffin tin cup and press down lightly. Top with ricotta, meat sauce and mozzarella. Top with another wonton wrapper and repeat the process once more (ending with mozzarella).
5. Bake for 15 minutes. Once out of the oven, allow the lasagna cups to sit for at least 5 minutes before removing from the tin. Serve garnished with more fresh basil.