When a couple of friends came to visit earlier this year, I joked that we were going to be on a Kale Caesar Salad Tour. Ever since the word got out about kale, salads containing this leafy superfood have been gracing restaurant menus everywhere. Each and every restaurant I took my friends to when they were in town had some version of a kale caesar on the menu. And we ordered it at each and every spot.
Since I’m often ordering kale caesar salads when out, I’m shocked that I haven’t thought to make my own at home…until now. I came across a great caesar dressing recipe, and decided that with a few tweaks, I could make this healthier and just as good as its restaurant counterpart. I swapped mayo for Greek yogurt, ensuring the dressing is just as creamy without tons of fat. With the tanginess from the lemon and garlic, the dressing packs nothing but punch. One bite of salad, and my husband was already commenting that it tasted unhealthy. It’s a victorious moment when something healthy tastes much more sinful than it is!
I have been on a muffin-baking binge lately. It started with the Banana Blueberry gluten-free muffins, and it has just spiraled out of control! Since then, I’ve tried out several different types of muffins. The catalyst for this muffin bender was finding out that my husband graciously buys a muffin for his coworker each morning at the coffee shop. When I heard this, the health conscious person in me said, “I could provide a healthier breakfast option”; the economist in me said, “we could save some dough if I make the muffins”. So, I got to work and now the freezer has been stocked with muffins galore for many breakfasts to come. In my opinion, this muffin-baking kick is a win/win for everyone!
The current flavor of the week is Apple Streusel with Maple Drizzle from Cooking Light Magazine. These muffins looked majorly enticing with the oatmeal streusel topping and maple drizzle. Plus, these were a great way for me to use up the last of our loot from apple picking a few weeks ago. The recipe called for spelt flour and whole wheat flour; I substituted the spelt for good ‘ole white flour. Next time, I’ll pick up some spelt flour at the store and give them a try with the intended flour type. Aside from the topping, the muffins are not super sweet, which I think is great, because then you don’t feel like you’ve started off your day with dessert. The apple inside provides a fruit serving, plus they help keep the muffins moist – delish!
Back in September I was feeling very glum about the end of summer. Being that I was just beginning my time as a stay-at-home-mom, saying “sayonara” to sunny days was not something I was prepared to do. However, with 80 degree weekends in October, like this past one, I’m not sure what I was so down about! We enjoyed the unseasonable warm weather by walking to dinner Friday night, visiting the park twice, and by enjoying a Halloween party outside. I hope you had a great weekend!
I wanted to share a recipe with you that basically changed my life. Ok, that may be a bit dramatic, but I’m always searching for delicious and easy recipes, and this new one was the best addition to my repetoire. When I made this Pistachio Crusted Chicken recipe several months ago, my husband told me it was a home run. Since then, I’ve made the chicken multiple times for us, a few times for company, heck, I’ve even made it gluten-free. The chicken is deliciously crunchy and salty on the outside, and moist and slightly sweet on the inside. I love this Pistachio Crusted Chicken because just a few simple ingredients create a dish that’s easy enough for the weeknights, but impressive enough to serve to guests at your house.
With Halloween next week and Thanksgiving quickly following, it almost feels like the holidays are here. For many that means laboring in the kitchen for hours, preparing for a house full of hungry family and friends. Since prepping for a crowd or even for just a few is a daunting task for most, I’m going to let you in on an entertaining tip that is so simple, but will help keep things in perspective: don’t complicate things. Why didn’t I realize this years ago?! Not every dish needs to be laborious and involved. Pick one dish to devote time to, and choose simple dishes that are foolproof for everything else.
When I made this Triple Sesame Asparagus recipe (adapted from Cooking Light), I knew immediately that it would make the perfect side dish for entertaining. Not only are the asparagus delicious and ascetically please with the black and white sesame seeds, but they are also a no-brainer to make. Add this recipe to the “wow the crowd without the work” list!
This past weekend we had beautiful fall weather, which was perfect for seasonal activities like apple picking. On Sunday we headed to Eckert’s for what was not only my son’s first apple picking experience, but mine as well. Between riding the tractor to the apple trees, and being able to eat an apple by himself, the whole day was very exciting for him.
As we walked back to our car with our apple loot in hand, I was already brainstorming what I was going to do with these beauties. Of course, a few apples were going to be eaten with a giant spoonful of peanut butter; but I had my sights set on something more. I then remembered this amazing salad that I had when visiting my friend in Minneapolis a few summers ago. The Apple, Manchego and Chive Salad is just a few fresh ingredients, cut into matchsticks, and tossed in lemon juice and olive oil. Although the components individually are fairly basic, they come together to create a beautiful and memorable salad. Once the idea of this salad came into my mind, I knew I had to recreate it.