Tomato & Bread Salad

tomato bread salad

The hub & I were just in Nantucket for Labor day this year – we stayed at the ever so magnificent Cliffside Beach Club.  We couldn’t ask for a better hotel – it was right on the beach, had superior service & the hotel was super accommodating with the babe! One of our favorite dishes at the hotel restaurant was the tomato & bread salad. All of the ingredients were from locals on the island – everything was so fresh!   However, my hub came up with the twist of adding white truffle olive oil to it & boy oh boy it gets our tastebuds swooning.

And yes, you read above correctly – white truffle olive oil! When I was the new gal on the block in Boston I came across Boston Olive Oil Company on Newbury Street – quickly became a regular. They have countless flavors of balsamics & olive oils – best part, they let you taste every kind your heart desires (note to self, go hungry!).

Anywho, I know tomato season is coming to an end…but this recipe doesn’t have to! The white truffle olive oil really gives a fall vibe to the dish!

On to the recipe (serves 2):

  1. Preheat your oven to 400degrees
  2. Dice up your bread ~1inch cubes:  place on cooling rack or a cookie sheet & stick in oven til they turn golden brown. Remove & set aside
  3. Slice your large tomato horizontally to get 2 thick cuts – place each slice on a plate
  4. Dice up the remainder of your large tomato & a second smaller tomato – add to a large bowl
  5. Sliver about 10 pitted green olives, and rip up a handful of fresh mint – add to large bowl
  6. Add the crisped bread to the large bowl & toss with 1T truffle infused olive oil, 1T champagne vinegar & S/P to taste

Really mix all of the flavors together well & let it sit out for about 10minutes. Spoon the mixture on to the plated tomato slices & serve!

Continue reading for ingredient list…

Continue reading

Pupcakes for Bubby

IMG_9688

The Bubster turned 7 last week – yikes, he is getting so big!! Of course every year we have to do something special for his big day, and this year was no different!

These pupcakes are human & dog friendly so yes, your husband can taste one (without the dog bones please)! Also they are freezer approved. So if your pup can’t finish them off stick them in a ziploc baggy and save them for another time.

Lets get to it…

  1. Preheat oven to 350degrees & line or spray 6 cupcake tins
  2. In a large bowl combine 1/2C whole wheat flour, 1/3C veggie oil, 1/3C unsweetened applesauce, 1 egg, 2T honey & 1t baking powder – mix well
  3. Divide the batter into the muffin tins & bake for 10-15minutes (until toothpick comes out clean)
  4. Whip up the icing by mixing 3T greek yogurt & 2T PB together (add more of either if you desire)
  5. Remove cupcakes, let cool completely then frost & decorate with mini dog bones

My pup ate two right on up – but be careful cause the PB & yogurt blend is a bit sticky & could get stuck in your dogs mouth if he takes too big of a bite (I witnessed it myself, haha)!  Enjoy!

Continue reading for ingredient list & original recipe…

Continue reading

Chicken Salad with a Twist

IMG_9636Stopped in at Whole Foods the other day…who am I kidding, I am there 3x a week! Anywho, rarely am I tempted to even look at the pre-made food they have, however this time around I was intrigued! They had a cold chicken dish that looked too good to not scoop up!

Boy oh boy was I right – Whole Foods nailed this dish & now I am trying to recreate it! I can definitely tell you off the bat that I didn’t add as much EVOO as they did – so add what your lil’ tastebuds are telling you to!

_ _

Either buy a roasted chicken, bake 3 chicken breasts or (what I did) crockpot a 4 pound chicken. If you decide to crockpot it find my directions in the “continue reading” section.

Once you have cooked chicken…

  1. Remove any bones from the chicken & set the meat aside to cool in a large bowl – once cooled shred the chicken
  2. Add 4T honey mustard, 2T dijion mustard, 2T oregano, 2T red wine vinegar, 1T EVOO & 1t of salt and pepper to the shredded chicken bowl – mix
  3. In a colander drain out one jar of the following: artichoke hearts, hearts of palm, green & black olives – sit in colander to continue to drain
  4. Once drained quarter the artichoke hearts, slice up the hearts of palm & all the olives
  5. Mix in the olives, hearts of palm, artichoke hearts & 2C arugula to chicken mixture

That’s it – ready to be served! I prefer it on a bed of arugula, but the hub loved it on toasted bread! Hope you enjoy my chicken salad with a twist! Such a perfect dish for warm summer days!

Nutritional Info per Serving (Serves 4): 340calories – 30grams of fat – 12.5carbs – 36grams of protein

Continue reading for ingredient list…

Continue reading

Carrot Cake Sandwich

IMG_9618

Absolutely messy…but worth every finger lick. This is a great Easter dessert for kiddos & for the kids in all of us!

So go ahead & top off your chocolate bunny filled bellies with this delicious recipe…and if you aren’t leaning towards cookies this year try my vegan carrot cake or carrot cake donuts recipes!

Let’s get to the yum…

  1. Preheat the oven to 350degrees & line 2 baking sheets with parchment paper
  2. In a small bowl toss 2C shredded carrots & 3T brown sugar – then line a colander with 2 paper towels & place mixture inside to let seep – set aside for 10minutes
  3. In a large bowl whisk together 1C flour, 1/2C brown sugar, 1t cinnamon 1/4t baking soda & 1/4t salt
  4. In a microwavable bowl melt 2T butter then stir in: 2T canola oil, 1t grated orange rind, 1/2t vanilla extract & 1 egg
  5. Combine the liquid bowl with the dry & then add the carrot mixture
  6. Grab your cookie sheets, drop dough roughly 2 inches apart (~ 14cookies) & bake for ~11minutes

While baking whisk together 4oz cream cheese, 2T melted butter, 1/4t vanilla extract & 1/8t salt – then slowly add in 1C powdered sugar. Whisk or beat for 3minutes til mixture gets thicker.

Nutritional Info Per Sandwich (Makes 6): as mentioned in prior posts, calories don’t count during the holidays 

Continue reading for ingredient list & original recipe…

Continue reading

Easter Brunch: Lamb Sausage with Sweet Potato & Leek Hash

IMG_9629 (1)

Happy Early Easter ALL! Jon & I are hoppin’ (yes, pun intended) along to our old stomping grounds this weekend…good ol’ NYC. One last trip before the babe comes our way!

Anywho…the hub & I whipped up an early Easter brunch for breakfast this past weekend that was so scrumptious! If you are having guests over for Easter brunch this will be a quick fix & very impressive to your visitors! If you are having Easter dinner at your pad (instead of brunch) then stick to the dinner I made last year – I still have dreams about it!

Appetizer: Crab Stuffed Deviled Eggs

Dinner: Lamb Burger with Roasted Cauliflower

Drink: Easterita

Let’s get hoppin’ (I know, I just have too!!)…

  1. Bring a large pot of water to boil. Peel 2 large sweet potatoes, add to boiling water with 1T salt and leave on high for ~25minutes
  2. While the potatoes are boiling, slice up 3 leeks (white & light green parts) – cut them lengthwise & then thinly slice
  3. Add leeks to a skillet with 1T butter – let brown (~5minutes), then add in 1.5t minced garlic, 1/2t black pepper, 1/4t red pepper flakes & garlic, 3/4t salt
  4. Remove the potatoes & drain – once cooled mash with a fork, add the leek mixture & 1T freshly chopped dill
  5. Grab a pot (use the large pot you boiled the potatoes in), coat the bottom with butter, let it brown then add in the potato/leek mix – spread it even & turn the heat down to medium and let it brown for 5-10minutes

On to the lamb…

  1. In a large bowl combine 1 pound of lamb, 1T EVOO, 1 minced garlic glove, 1.5t fresh chopped rosemary, 1t crushed fennel & season with S/P – form into 8-10 patties
  2. Spray skillet with EVOO & place patties on medium heat – roughly cook each side for 4minutes or until browned
  3. Place cooked sausages on a paper towel & pat grease off

Like I said, easy as can be & once you taste this you will be asking yourself why you never make breakfast like this more! Hope you enjoy & HAPPY EASTER!!!!

Nutritional Info Per Sausage (if you make 8): 175calories – 13 grams of fat – no carbs – 14grams of protein
Nutritional Info for Hash (Serves 2): 350calories – 6grams of fat – 70 carbs – 6 grams of protein  
 

Continue reading for ingredient list & original recipes… Continue reading

My Bump at 32 Weeks: The Squash

IMG_9585

Soooo, where has the time gone??! Cause I am having a kid in about 8 weeks (whoa!!)!

For real though, I just had my baby shower this past weekend, so things are really ticking along here. The shower was such a fabulous time –  I had all of my dear family & friends by my side all thanks to my mom & my hubs mom.

Anywho…with me still liking a few staple meals there is not a whole lot going on in my kitchen. So what better way to get back in the grind by posting some tasty squash dishes that I hope to get to!

Potato, Squash & Goat Cheese Gratin – this sounds like the perfect side dish for an Easter brunch!

Grilled Zucchini with Buttermilk Basil Dressing – yes, it is that time – break out your grill!

No-Bake Summer Lasagna – yum in my tum, this looks so refreshing!

I will definitely be whipping these up in due time, however I will be twisting the recipe a tad (no dairy please) – but for real, don’t all of these look so yummy & perfect for the upcoming months!

Hope you enjoy them & let me know if you end up making one!

xo SS

 

 

 

Baked Salmon with Simple Roasted Potatoes

IMG_9345Hellllooo baby potatoes – you are my new found love interest (sorry hubby)! The star of this dish was supposed to be the salmon, but scootch on over fish – these carb filled lovelies have won me over!

I have made these potatoes several times & let me tell you, yum in the tum. The perfect warm side to a dish for anytime of the year. I can picture my summer grill outs now with this tasty side!

On to the recipe…

  1. Preheat oven to 425degrees
  2. Slice your baby potatoes lengthwise, place in a colander & toss with 2T EVOO and a generous amount of pepper
  3. Place them on parchment lined baking sheet in a single layer & roast for 25minutes
  4. While they are roasting zest one large lemon, then juice the lemon – combine the zest/juice with 1.5T flakey salt – set aside
  5. Remove potatoes from oven, toss with lemon/salt mixture & roast for another 5-10minutes

Voila, the easiest & most scrumptious potatoes around! Give them a try!

Continue reading for the salmon recipe, ingredient list & original recipe…

Continue reading

Tommy’s Turkey Meatballs

IMG_9294Ahhh, I have said it before & I will say it again – who doesn’t love a meatball! I prefer a turkey ball to be exact. So when my cousins fiancé, Tommy, passed along this recipe to us we were all over it – pine nuts & raisins are in it, how could I resist such goodness! His original recipe was a “whatever feels right put it in” type of recipe so I measured it all out the best I could for you.

Lets get to it…

  1. Set aside 1/4C raisins in 1/2C water. Soak raisins for ~10min
  2. In a large bowl mix together 1pound ground turkey, 1/4C pine nuts, 1/4C bread crumbs, 1 egg, 1t oregano/ thyme/rosemary/worcestershire sauce, 1/2t crushed red pepper flakes/minced garlic & 1/4t salt/pepper
  3. Get your hands in that bowl & blend it all together – add in the drained raisins, continue mixing & form 12 meatballs
  4. Heat 2T EVOO in a deep pan & place meatballs into warmed pan – brown all sides
  5. Preheat oven to 350degrees, cook pasta & warm marinara sauce
  6. Once meatballs are browned place on a pre-lined cookie sheet & bake for 20minutes

Once meatballs are done begin the layering your plate – place spinach, pasta, then marinara & finally Tommy’s meatballs!! Hope you enjoy & thanks again Tommy boy!!

Nutritional Info Per Meatball (Makes 12): 95 calories – 5 grams of fat – 4 carbs – 8 grams of protein

Continue reading for ingredient list…

Continue reading

One-Pot Cheesy Chicken Pasta

IMG_9284In this household, anything this delicious goes fast and anything that only uses one pot is a definite winner!

This specific dinner really brought out the yum factor with only using one pot (yes you read that right)! In under 6 steps I was able to create a powerful dish with flavors for days with the fresh lemon juice & fresh basil being tamed slightly by the gooey cheese.

On to the goodness…

  1. Grab a large pot – add in 1pound of diced up chicken breasts, 1T EVOO & 1t S/P
  2. Once chicken is browned lower heat a tad & add 2t minced garlic – cook for one minute while stirring
  3. Then add 2C low sodium chicken broth, 1C water, 1/2pound of uncooked penne pasta – bring to boil then reduce heat to low, cover & let cook for 15minutes
  4. After 15minutes remove cover & let simmer for 5minutes (or until broth is reduced by half)
  5. During this 15minutes, wash 6 stalks of asparagus, place on a plate & cover with a wet paper towel – zap in microwave for ~2minutes
  6. Remove from heat – stir in 6 stalks of chopped asparagus, 1/2C fresh basil, 1/3C Veggie-parm, 1/4C fresh lemon juice & zest from 1 large lemon

Garnish with extra lemon zest & red pepper flakes, enjoy!

Nutritional Info Per Serving (Serves 4): 400 calories – 8 grams of fat – 46 carbs – 36 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

My Go-To Veggie Turkey Pasta

IMG_9267This has been one of my fave dishes while pregnant. During the first few months I was not up to cooking & nothing really sounded good to me. However, one night I was rummaging through our pantry/fridge & gathered a few goodies. I whipped together this – it is so simple & honestly SO tasty – and I am not going to lie – the hub & I now have it weekly!

This meal is seriously effortless! With barely any dishes dirty & leftovers for the following day – I couldn’t ask for a better recipe! And, when baby comes along – this will continue being a weekly staple in our household.

Lets get to it…

  1. Cook 6ounces of favorite pasta according to the package (I love using caserecce pasta)
  2. Add 1pound ground turkey to a large pot – add 2t minced garlic, 1t of oregano, basil & parsley – break up meat and it let brown
  3. Once browned add in 1 chopped onion, 8oz chopped baby bella mushrooms, 2 cups of your favorite pasta sauce & 1/2t of salt/pepper – stir
  4. Let all the goodness simmer in the pot for ~10-15minutes
  5. Remove pasta from stovetop once done, drain & add it to meat mixture
  6. Finally, top the combined meat/pasta dish with 2-3C fresh baby spinach – stir in

Top this off with some extra pasta sauce &  parmesan cheese. Hope you enjoy this meal as much as I do!

Nutritional Info Per Serving (Serves 4): 390 calories – 12 grams of fat – 42 carbs – 32 grams of protein 

Continue reading for ingredient list… Continue reading

%d bloggers like this: