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!

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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!

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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

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My Bump at 32 Weeks: The Squash

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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…

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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

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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

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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 

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Chicken Meatballs with Kale & Lemon

IMG_8841With the hubs crazy work week & the frigid temps still looming around Boston I decided to make a warm dinner for him to come home to on Friday.  What better way to stay at home then a homemade dish & a few episodes of House of Lies to catch up with (love this show!).

Anywho, I whipped up an easy chicken meatball dish with a twist of kale & lemon. It was simple & ever so tasty that the hub finished off the rest of the servings (yes, that yummy)!

Lets get to it…

  1. Heat 1T EVOO in a large pot over medium heat – add 1.5 minced shallots, 1 diced scallion (green parts as well), 2 minced garlic cloves & 1/4t crushed red pepper flakes – cook & stir for 6minutes
  2. Add 1/3 of ground chicken – break up pieces & cook thoroughly
  3. Transfer to side bowl, mix in the rest of the raw chicken, salt & pepper – form 8 meatballs
  4. Wipe out your pot – add 1T EVOO, add meatballs & cook until browned (6-8minutes) – set aside
  5. Add remaining half of shallot & lemon slices to – cook until they turn golden brown then add 2C of chicken broth to pan & the cooked meatballs
  6. Bring to simmer, reduce heat & cover – cook for 8minutes then add 1 bunch of destemmed kale
  7. Cook until kale turns bright green (~4minutes)

Remove from heat & serve – make sure to garnish with a grind of red pepper flakes & fresh scallions!

Nutritional Info Per Serving (Serves 4): 270 calories – 14 grams of fat – 9 carbs – 27 grams of protein

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Turkey Day Meatloaf

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This past weekend we went out to a great spot (Local 149) with some friends for a quick bite to eat. The spot was super cute & the menu had just what I was looking for, a pre-Thanksgiving turkey meal!  I almost licked my dish clean it was so yummy & I had to hold my hub back from wanting to do the same thing!

So with that meal still lingering in my head, I decided to make a turkey day meatloaf! One thing I can say I regret about this dish is not making a gravy to go with it – that would be next level tasty!

Anywho, lets get to this mouth watering turkey day meatloaf…

  1. Preheat oven to 350degrees & grease a loaf pan
  2. In a small bowl, whisk together 2T ketchup & 1T honey – set aside
  3. In a larger bowl mix together 2lbs ground turkey, 2 eggs, 1 chopped yellow onion, 2 diced celery stalks, 1 granny smith apple finely chopped/cored, 3/4C bread crumbs, 1/4C dried cranberries, 1/4C almond milk, 1/8C oats, 1T EVOO, 1 minced garlic clove, 1t salt & 1/2t pepper – mix thoroughly
  4. Spread the turkey mixture into the pre-greased pan & brush top with the ketchup/honey
  5. Bake for 45-60minutes, remove & let cool for 10minutes

I paired this dish with steamed sweet potatoes. Hope you enjoy, because I sure did!

Nutritional Info Per Serving (Serves 10): 200 calories – 8 grams of fat – 13 carbs – 19 grams of protein

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Meatless Monday: Roasted Fennel & Beet Salad with Citrus Vinaigrette

IMG_8554I whipped this meal up one night while the hub was away last week & boy oh boy was it tasty! First off, I love beets & fennel – so I was already pumped up for this meatless Monday dish! However, I added the burst of flavor with all the citrus fruits & it really took this salad to the next level!

Lets get roasting…

  1. Preheat oven to 400degrees & line a cookie sheet with parchment paper
  2. Prepare 1/2C quinoa per package directions – set aside
  3. Clean 4 beets & trim stalks off the fennel (toss) – dice up the beets & fennel heads to bite size pieces (~1inch cubes)
  4. Place beets/fennel on a lined cookie sheet, drizzle EVOO & toss with salt/pepper – bake for 45minutes or until beets are tender
  5. While baking, whisk together 1 minced shallot, 1/8C EVOO, 2T fresh lime juice, 2T fresh lemon juice, 1.5T orange juice & 1t dijon mustard

Remove baked veggies from oven, combine with quinoa in a large bowl & drizzle citrus vinaigrette on it to taste! I only used about a fourth of the dressing & saved the remainder for a salad the following day.

Hope you enjoy!

Nutritional Info Per Serving wo Dressing (Serves 2):  260 calories – 2 grams of fat – 53 carbs – 9 grams of protein

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