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ROASTED BUTTERNUT SQUASH AND CHICKEN SPINACH SALAD

ROASTED BUTTERNUT SQUASH AND CHICKEN SPINACH SALAD

Mega filling spinach salad with roasted butternut squash, chicken, pecans, apples, golden raisins and cinnamon maple cider vinaigrette – a super nutritious entree salad for lunch or dinner!

I’ve been making huge salads for lunch lately, and I have to say, this one’s a real gem. Crisp, fresh, satisfying, jam packed with flavor and texture…it’s one of those meals that leaves you feeling so grateful, you sit and wonder to yourself what else you could possibly need. That’s right, meals like this bring self actualization…I’m convinced of it!

Did I tell you I’ve been eating more protein lately? I was under the misconception that women don’t need much protein, but after reading Roar, a book on sports nutrition for women, I realized I had been far undershooting my protein macro. While I used to save my animal protein for dinners, I’ve been eating it at every meal. Not in huge quantities, mind you, but I find a continuous source of lean protein, lots of vegetables, and slow burning carbohydrates helps keep my energy level high, which in turn helps me stay focused.

If you are how I used to be and you find yourself falling ass over tea kettle into the afternoon lull every day at work, you may consider upping your lean protein ante and making sure you’re taking in quality carbohydrates like winter squash or sweet potato (rather than processed, quick burning carbs). Obviously, take this unsolicited advice with a grain of salt..what makes me feel peppy and strong may have the opposite affect on you, so as always, personalize your own nutrition, m’dear!

With one day until the official start of winter, I thought why not give you this fall-inspired harvest salad, packed with all the autumny delights? Not that any of the ingredients in this salad are packing up and shipping out

Baby spinach is our base for some epic fiber, magnesium, vitamins, etc. We have roasted butternut squash, yielding comfort carbs and awesome volume and texture. We have roast chicken, which is just the easiest to make (it requires only 4 ingredients, meow!), yielding filling lean protein. We have crunchy crispy apple and golden raisins for the sweet balance, and again – awesome texture. And finally, crunchy pecans for the intoxicating nuttiness.

The salad dressing? Swoon-worthy. It’s made with simple ingredients: olive oil, cider vinegar, pure maple syrup, cinnamon, and sea salt. The perfect vinaigrette to tie all the deliciousness in a smooth, sweet blanket of tang.

This salad can easily be made in parts and meal prepped out. You can roast the chicken and butternut squash up to three days in advance, and similarly, you can make the vinaigrette up to 5 days ahead of time. If I worked outside of my home, this is the exact meal I would prepare in bulk for work lunches

The chicken is such an easy source of protein, and it can be added to other salads, stir fry, or you can munch on it as a snack.

Mix everything vigorously in a ginormous bowl and you have yourself a super filling, well-balanced meal, packed with your essential macronutrients and micronutrients. Seriously, though…what more could you possibly need? Okay, okay, maybe a Christmas cookie or two.

BUTTERNUT SQUASH CHICKEN SPINACH SALAD

COURSE: SALAD

PREP TIME: 20 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 40 MINUTES

SERVINGS: 4 PEOPLE

AUTHOR: JULIA

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INGREDIENTS

FOR THE CHICKEN:

1 pound boneless chicken tenders (or breasts)

1 tablespoon avocado oil see note

1 teaspoon dried oregano

1 teaspoon paprika

1/4 teaspoon sea salt

FOR THE SALAD:

2 teaspoons avocado oil see note

2 cups butternut squashpeeled and chopped

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

5 ounces baby spinach

1/2 cup raw pecan halves

1/4 cup golden raisins

1 large green apple cored and sliced

FOR THE VINAIGRETTE

1/4 cup avocado oil see note

3 tablespoons cider vinegar

1 tablespoon pure maple syrup (omit for Whole30)

1/4 teaspoon ground cinnamon

1/4 teaspoon sea salt to taste

INSTRUCTIONS

PREPARE THE CIDER VINAIGRETTE:

Add all ingredients for the vinaigrette to a small blender and blend until thick and completely smooth. Refrigerate until ready to use.

ROAST THE BUTTERNUT SQUASH AND CHICKEN:

Preheat the oven to 400 degrees F.

Spread the butternut squash over a baking sheet. Drizzle with olive oil and sprinkle with sea salt and cinnamon. Toss everything together using your hands until everything is well coated.

Place the chicken in a casserole dish. Drizzle with olive oil, dried oregano, paprika, and sea salt. Use your hands to mix everything together so that all tenders are well coated in oil and spices.

Roast the butternut squash and the chicken in the oven for 22 to 25 minutes, or until the butternut squash is golden-brown and soft on the inside, and the chicken tenders are cooked through (internal temperature of the chicken should be 160 degrees F.). If the chicken is not finished cooking after 20 minutes, turn off the oven and leave chicken in the still-hot oven 5 to 10 minutes, until all the way cooked.

PREPARE THE SALAD:

Divide the baby spinach between 4 bowls. Top with pecans, golden raisins, roasted butternut squash, chicken, and apple slices. Drizzle desired amount of vinaigrette over each bowl and serve.

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Gingersnap Cookies

One of my favourite cookies for the holidays (or for any time for that matter) has to be these gingersnap cookies! The ginger and molasses flavour combo works so well in cookie form creating some cookies that are so addictively good! These ginger cookies could not be easier to make, you just need to mix the spices, including the ginger, cinnamon and cloves into the flour, mix the sugar, butter, molasses and egg, combine, roll into balls, roll in a coarse sugar and bake for a few minutes and then you are in a gingery heaven just before the ginger coma sets in! The balls flatten as they bake with the edges getting nice and crispy while leaving the centres nice and soft and chewy and the sugar coating adds an amazing crunch to the cookies! If you only bake one cookie for the holidays, you can't go wrong with these gingersnap cookies! Nice and crispy on the edges and soft and chewy on the insides with the added crunch from the sugar!

Gingersnap Cookies

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 24 Soft and chewy gingersnap cookies that are crispy around the edges.

ingredients

    2 cups all-purpose flour     2 teaspoons baking soda     1 tablespoon ground ginger     1 teaspoon ground cinnamon     1/2 teaspoon ground cloves     1/2 teaspoon salt     3/4 cup butter, room temperature     1 cup sugar     1 egg     1/4 cup molasses     1/4 cup coarse grain sugar (optional)

directions

    Mix the flour, baking soda, ginger, cinnamon, cloves and salt in a bowl.     Cream the butter and sugar.     Beat in the egg followed by the molasses and the candied/crystallized ginger.     Mix the dry ingredients into the wet.     Form the dough into small balls, optionally rolling them in sugar and placing them on a baking sheet.     Bake in a preheated 350F/180C oven until lightly golden brown on the edges, about 8-10 minutes. Option: Add 1/4 cup chopped candied/crystallized ginger. Nutrition Facts: Calories 135, Fat 6g (Saturated 3g, Trans 0.2g), Cholesterol 23mg, Sodium 158mg, Carbs 19g (Fiber 0.4g, Sugars 10g), Protein 1g

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Mongolian Beef Quesadillas

   Mongolian Beef Quesadillas

Cheese is one of my favourite foods and melted is the best way to enjoy it! Whenever I make a tasty meat dish, like the slow cooker Mongolian beef, I like to make extra so that I can enjoy the leftovers with plenty of melted cheese in quesadillas! Quesadillas are so easy to make! It's pretty much just tortillas and cheese along with any optional meats, etc. that is fried in a pan, grilled or baked in the oven until the tortillas are crispy and the cheese has melted! These Mongolian beef quesadillas are stuffed with extra jalapenos for spicy heat and they are so good that you'll be making the Mongolian beef just for these quesadillas!

Mongolian Beef Quesadillas

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2 Mongolian beef in cheesy quesadillas!

ingredients

    2 (8 inch) tortillas (corn tortillas for gluten free)     1/4 cup cheddar cheese, shredded     1/4 cup monterey jack cheese, shredded     1/4 cup Mongolian beef or slow cooker Mongolian beef     1/4 cup jalapenos (pickled, or candied, sauteed, etc.), sliced

directions

    Heat a pan over medium heat, place one tortilla in the pan, sprinkle half of the cheese followed by the beef and jalapenos, the remaining cheese and remaining tortilla.     Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Option: Add sliced green onions! Nutrition Facts: Calories 197, Fat 11g (Saturated 6g, Trans 0), Cholesterol 40mg, Sodium 214mg, Carbs 11g (Fiber 1g, Sugars 0.5g), Protein 12g source:http://ift.tt/2jBca2c

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This spiced Maple Pumpkin Roll Cake with a delectable cream cheese filling is the perfect autumn dessert.

Jelly roll cakes have been on my dessert tackle list for a while now. Though they can seem intimidating to make, they are surprisingly easy. Since it’s prime pumpkin goods season, the first roll cake that I’ll be sharing with you is this scrumptious Maple Pumpkin Roll Cake.

This Maple Pumpkin Roll Cake is perfectly spiced with cinnamon, ginger, cloves and nutmeg. A touch of maple syrup is added to both the cake and cream cheese filling which is lightly sweetened and complements the cake perfectly. The cake is incredibly moist, tender and light. I adapted this recipe from Gimme Some Oven who has a video showing the roll cake making process. So if you have any doubts as to how to go about making this cake, go check the video out. This roll cake makes a wonderful autumn dessert and is sure to please all pumpkin lovers out there. Enjoy!

Maple Pumpkin Roll Cake

This spiced Maple Pumpkin Roll Cake with a delectable cream cheese filling is the perfect autumn dessert. Course Dessert Prep Time 25 minutes Cook Time 12 minutes Total Time 37 minutes Servings 10 Calories 375 kcal Author Adapted from Gimme Some Oven

Ingredients

Maple Pumpkin Roll Cake

    1 cup all-purpose flour     1/2 tsp. baking powder     1/2 tsp. baking soda     1 tsp. ground cinnamon     1/2 tsp. ground ginger     1/4 tsp. ground nutmeg     1/8 tsp. ground cloves     1/4 tsp. salt     3 large eggs     1 tsp. vanilla extract     3/4 cup granulated sugar     1/4 cup pure maple syrup     1 cup pure pumpkin puree

Maple Cream Cheese Filling

    8 ounces brick cream cheese room temperature     1.5 cups powdered sugar     6 tbsp. unsalted butter room temperature     2 tbsp. pure maple syrup     1 tsp. pure vanilla extract

Instructions

Maple Pumpkin Roll Cake

    With the rack in the middle position, preheat the oven to 375 °F.     Lightly coat an 11.5-by-16.5-inch (or similar in size) jelly roll pan (rimmed baking sheet) with butter. Line it with parchment paper, making sure the paper doesn't have any creases in it and leaving a 1-inch edge on the longer sides to help you lift the cake out when its ready. Lightly grease the parchment paper so that the cake doesn't stick to it. Set aside.     In a medium bowl, add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Whisk until combined.     In a second bowl, combine the eggs with the sugar and maple syrup and whisk until thick and creamy. Add the pumpkin puree and vanilla extract and beat until smooth.     Add the dry ingredients to the wet and stir until just combined.     Spread the pumpkin cake batter evenly into the prepared jelly roll pan. (An offset spatula is really practical here).     Bake for 12 to 14 minutes, or until top of the cake springs back when touched. Using the edges of the parchment paper, lift the parchment paper and cake onto your countertop. Roll the cake firmly, starting from the shorter end until it's completely rolled up. With the seam side down, place the cake onto a wire rack until it reaches room temperature.

Maple Cream Cheese Filling

    In the bowl of your mixer, beat together cream cheese, butter, powdered sugar, maple syrup and vanilla extract until smooth. Filling Roll Cake     Once the cake has cooled, transfer the cake roll onto your countertop and carefully unroll the cake. Spread the cream cheese filling evenly over cake, leaving a 3/4-inch edge on all sides. Then gently re-roll the cake, carefully peeling the parchment paper off as you roll. Tightly wrap the roll cake in plastic wrap and refrigerate until ready to serve.     To serve the cake, remove plastic wrap and place the pumpkin roll onto a platter, seam side down. Dust the cake with powdered sugar. Using a serrated knife, slice the roll into 1-inch-thick servings.

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Peppermint Candy Cane Chocolate Chip Cookies in a Jar

Looking for a last minute gift idea with a personal touch? How about the gift of homemade cookies in a jar? I take my favourite holiday cookie recipe for peppermint candy cane chocolate chip cookies and place it in an almost ready to bake jar to give out as gifts! All one needs to do is empty the contents of the jar into a bowl and mix in butter and an egg before baking and enjoying! These peppermint candy cane chocolate chip cookies in a jar are so easy to get ready to give out as gifts and so easy for the recipient to make! Th ey're like xmas in a jar!

These cookies are decadently delicious with white chocolate chips!

They are absolutely amazing with dark chocolate chips! Peppermint Candy Cane Chocolate Chip Cookies in a Jar Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 20 minutes Servings: 24 Peppermint white chocolate chip cookies in a jar, the perfect gift for the holidays!

ingredients

FOR THE JAR:

1 1/2 cup all purpose flour, sifted 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup brown sugar, packed 1/2 cup white sugar 1 cup chocolate chips 1/2 cup peppermint candy cane, crushed

FOR THE INSTRUCTIONS:

1/2 cup butter, room temperature 1 egg 1 teaspoon vanilla extract (optional)

directions

FOR THE JAR:

Mix the flour, baking soda and salt, place in a jar, followed by the brown sugar, sugar, chocolate chips and crushed peppermint candy cane. FOR THE INSTRUCTIONS: Mix everything with the butter, egg and vanilla, form into 1-2 tablespoon balls, place on a baking sheet with 2 inches of space between and bake in a preheated 350F/180C oven for 8-12 minutes, until the bottoms just start turning a light golden brown before removing from oven and letting cool on pan for 5 minutes and transferring to a cooling rack.

Option: Use dark, chocolate chips, white chocolate chip or milk chocolate chips.

For the instructions: Nutrition Facts: Calories 162, Fat 7g (Saturated 4g, Trans 0.2g), Cholesterol 18mg, Sodium 84mg, Carbs 23g (Fiber 0.7g, Sugars 16g), Protein 1g source:http://ift.tt/2C00EsA

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Bacon Chocolate Chunk Banana Peanut Butter Cookies

Peanut butter cookies are classic for good reason and they are one of my favourite cookies! It's hard to beat a melt in your mouth soft and chewy peanut butter cookie! One of the great things about the basic peanut butter cookie is that you can easily change things up! Like the peanut butter and banana flavour combo? Why not add some banana to your peanut butter cookies? Love peanut and chocolate together? Add some chocolate! Enamoured with the peanut butter, banana and bacon sandwich, aka The Elvis? Why not a cookie version? This is it, the ultimate peanut butter cookie with bananas, chocolate, honey roasted peanuts and bacon!! These soft and chewy banana peanut butter cookies with chocolate chunks and bacon are just as easy to make as the original and so much better! I mean, bacon in cookies? Peanut butter cookies even? Yum!Alright, alright, enough with all of the questions and exclamations; I'll leave you with some more photos and the recipe! (Ok, that was the last one...)

Soft and Chewy Banana Peanut Butter Cookies with Chocolate Chunks and Bacon

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 24

Soft and chewy peanut butter and banana cookies with chunks of chocolate and crispy bacon!

ingredients

    1/4 cup butter

1/2 cup brown sugar

1/2 cup very/over ripe banana, mashed

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chunks/chips (optional)

1/2 cup bacon, cooked and crumbled (optional)

1/2 cup honey roasted peanuts (optional)

directions

Cream the butter, sugar, banana and peanut butter and mix in the egg and vanilla.

Mix the flour, baking soda, baking powder and salt and mix the mixture into the wet ingredients followed by the chocolate, bacon and peanuts.

Scoop 1-2 tablespoons of dough (optionally rolling it into a ball) and place it on a silicon mat or parchment paper lined baking sheet (optionally pressing it down with a fork).

Bake in a preheated 350F/180C oven on the middle shelf until the bottoms are just lightly golden brown (the tops may look a little uncooked), about 8-12 minutes, before removing them from the oven and letting them sit on the baking sheet for 5 minutes and transferring them to a wire rack to cool.

Option: Replace brown sugar with honey!

Nutrition Facts: Calories 96, Fat 4g (Saturated 1g, Trans 0), Cholesterol 11mg, Sodium 59mg, Carbs 11g (Fiber 0.6g, Sugars 4g), Protein 2g

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Pecan Crusted Turkey Cutlets with Bacon-Maple Onion Marmalade

Not looking for a big, multi course, meal this Thanksgiving? How about these pecan crusted turkey cutlets with bacon-maple onion marmalade; a quick and easy turkey main that is perfect for any occasion! This meal is started by making the bacon-maple onion marmalade, which although it takes a bit of time, it's so easy! You start by cooking the onions until they caramelize and get all nice and sweet before adding maple syrup, balsamic vinegar and bacon far an amazing balance of sweet, sour and salty! The pecan crusted turkey is also really simple where you spread on some tangy dijon mustard on the turkey before pressing on chopped pecans and baking in the oven until the turkey is cooked and the pecans are nice and toasted and crispy! If you make the onion marmalade the day before this meal takes almost not time to make, making it a nice alternative to a full roast turkey!Serve with some Thanksgiving side dish recipes!

Pecan Crusted Turkey Cutlets with Bacon-Maple Onion Marmalade

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 2

Crunchy pecan crusted turkey cutlets topped

2 (6 ounce) turkey breasts, thinly sliced or pounded thiningredients

salt and pepper to taste

1/4 cup dijon mustard

1 cup pecans, chopped

1/2 cup bacon-maple onion marmalade (see below)

directions

FOR THE TURKEY CUTLETS:

Season the turkey cutlets with salt and pepper to taste, spread on the mustard and press them into the pecans to coat before placing on a baking sheet.

Bake in a preheated 370F oven until cooked through, about 10-20 minutes depending on thickness.

Tip: Pulse pecans in food processor. Tip: Make the onion marmalade the day before for a super quick meal! Tip: Double the recipe for a meal for 4!

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Tortellini Soup with Italian Sausage & Spinach

Tortellini Soup with Italian Sausage & Spinach

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 8

A hearty and tasty Italian sausage and tortellini soup with spinach, the perfect meal for a cool fall day!

ingredients

·     1 tablespoon oil

·     1 pound italian sausage, casings removed

·     1 onions, diced

·     2 cloves garlic, chopped

·     1 pinch red pepper flakes

·     6 cups chicken broth or chicken stock

·     1 (28 ounce) can diced tomatoes

·     2 tablespoons tomato paste (optional)

·     1 teaspoon oregano

·     1 pound cheese tortellini (gluten free for gluten free)

·     1/2 cup parmigiano reggiano (parmesan), grated

·     10 ounces spinach, coarsely chopped

·     salt and pepper to taste

·     1/4 cup basil, chopped (optional)

directions

1.       Heat the oil in a large sauce pan over medium-high heat, add the sausage and onions and cook, breaking the sausage up with a spoon until the sausage is cooked through, about 6-10 minutes, before adding the garlic and red pepper flakes and cooking until fragrant about a minute.

2.      Add the broth, tomatoes, tomato paste, oregano and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is cooked, about 7-10 minutes.

3.      Add the cheese and spinach and cook until the cheese has melted into the broth and the spinach has wilted, about a minute, before seasoning with salt and pepper to taste, mixing in the basil and removing from the heat.

Option: Add 1/2 cup heavy/whipping cream to make it creamy! Option: Replace the oregano with Italian seasoning.

Nutrition Facts: Calories 510, Fat 28g (Saturated 10g, Trans 0), Cholesterol 77mg, Sodium 1037mg, Carbs 40g (Fiber 4g, Sugars 6g), Protein 24g

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Chorizo and Potato Tostadas with Fried Eggs

Chorizo and Potato Tostadas with Fried Eggs

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

Fried chorizo and potatoes served on crispy tortillas and topped with salsa verde and fried eggs!

ingredients

·     8 small corn tortillas

·     2 tablespoons oil (or lard, bacon grease, butter)

·     1 pound chorizo

·     1 onion, diced (optional)

·     1 pound potatoes, diced 1/2 inch thick

·     4 eggs

·     1 avocado, sliced

·     1 cup salsa verde

·     1 onion, diced

·     2 tablespoons cilantro, chopped

·     1 lime, sliced

directions

1.       Heat the oil in a pan over medium-high heat add the tortillas, one at a time, and fry until lightly golden brown and crispy on both sides, before setting aside on paper towels.

2.      Add the chorizo and onion and cook until the chorizo turns lightly brown and gets all nice and crispy on the edges, about 6-10 minutes, before setting aside.

3.      Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes, before mixing in the chorizo and onions.

4.      Crack the eggs into the pan and fry as desired.

5.       Assemble the tostadas and enjoy!

Option: Top with your favourite taco style toppings!

Nutrition Facts: Calories 1556, Fat 132g (Saturated 24g, Trans 0.3g), Cholesterol 259mg, Sodium 1850mg, Carbs 54g (Fiber 10g, Sugars 5g), Protein 39g

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Sheet Pan Shrimp Fajitas

Fajitas are one of my favourite meals and normally I grill or pan fry the meat but you can also pan roast the entire meal! Being able to roast everything on a single sheet pan in the oven makes thing so super quick and easy! You simply need to toss the meat, in this shrimp, in taco seasoning along with slices of peppers and onions in some oil before roasting on a sheet pan in the oven! It's as simple as that! Shrimp works well in this recipe because it does not take long to cook but you could also use thin sliced of chicken or beef. These fajitas are the perfect quick meal for a busy weeknight and they are kid friendly when served as 'make your own' style with all of the topping served separately!

Sheet Pan Shrimp Fajitas

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

The quickest and easiest shrimp fajitas, where everything is baked on a sigle sheet in the oven!

ingredients

·     1 pound large shrimp, peeled and deviened

·     2 bell peppers, thinly sliced

·     1 large onion, thinly sliced

·     1 tablespoon oil

·     1 tablespoon taco seasoning

·     8 tortillas, warmed

directions

1.       Toss the shrimp, peppers and onions in the mixture of the oil and taco seasoning, spread out on a baking sheet in a single layer and bake sheet and bake in a preheated 425F/220C oven until the shrimp is cooked and the veggies are tender, about 16-20 minutes, flipping half way through.

2.      Enjoy wrapped in tortillas along with your favourite toppings!

Option: Add 1 tablespoon lime juice to the oil and seasoning and marinate the shrimp for 20 minutes before baking. Option: Top with your favourite fajita toppings such as salsa, pico de gallo, avocado, guacamole, cheese, sour cream, onions, cilantro, lime juice, etc.

Nutrition Facts: Calories 256, Fat 6g (Saturated 0.8g, Trans 0), Cholesterol 142mg, Sodium 821mg, Carbs 30g (Fiber 5g, Sugars 4g), Protein 19g

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Crispy Fried Chorizo and Potatoes

After making a fresh batch of Mexican chorizo the first thing that I like to use it in is with some crispy fried potatoes! This dish is so simple! You just fry the chorizo until it's cooked, and then you keep frying it until it just starts to get all nice and crispy and good! Then you fry some diced potato in the same oil that the chorizo was fried in until the potatoes are crispy on the outside, cooked and soft on the inside and all of the chorizo flavour from the oil has infused into them! These crispy fried potatoes and chorizo are great all by themselves or you can throw them into tacos, burritos, quesadillas, top them with a fried egg, mix in scrambled eggs, etc. along with your favourite taco style toppings.

Crispy Fried Chorizo and Potatoes                

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Spicy Mexican style chorizo sausage with crispy fried potatoes that are just bursting with flavour!

ingredients

·     2 tablespoons oil (or lard, bacon grease, butter)

·     1 pound chorizo

·     1 onion, diced (optional)

·     1 pound potatoes, diced 1/2 inch thick

directions

1.       Heat the oil in a skillet over medium-high heat, add the chorizo and onion and cook until the chorizo turns lightly brown and gets all nice and crispy on the edges, about 6-10 minutes, before setting aside.

2.      Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes, before mixing in the chorizo and onions.

Option: Serve as is, topped with fried eggs, baked with eggs, in tacos, in burritos, in quesadillas, etc!

Nutrition Facts: Calories 665, Fat 50g (Saturated 16g, Trans 0), Cholesterol 99mg, Sodium 1407mg, Carbs 21g (Fiber 2g, Sugars 0.8g), Protein 29g

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Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa

 With the spring weather rolling in I have been thinking a lot about citrus-y flavours and these cuban mojo pulled pork quinoa bowls with pineapple salsa are my latest obsession! The pork is marinated in a sour orange and garlic marinade overnight before the pork is slowly braised in that orange sauce until it is super tender and shredded. You end up with a melt in your mouth citrus pork that is perfect for eating by the spoonful or for using as an ingredient in another dish like these quinoa bowls. I fill out the bowls with cuban style black beans, a juicy pineapple salsa, avocado and crispy fried tostones! The juices from the pork and the mojo sauce make for the perfect dressing! What a meal! There is such an amazing blend of fresh and vibrant flavours and textures in these cuban mojo pulled pork quinoa bowls with pineapple salsa!  

Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa

Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours 15 minutes Servings: 4

Tender pulled pork in a citrus-y garlic mojo sauce in quinoa bowls with pineapple salsa, black beans, crispy tostones, and avocado!

ingredients

FOR THE MOJO PULLED PORK:

·     6 cloves garlic

·     1 1/2 cups sour orange juice (or 1 cup orange juice + 1/2 cup lime juice)

·     1 teaspoon oregano

·     1 teaspoon cumin, toasted and ground

·     2 teaspoons salt

·     1 teaspoon fresh cracked black pepper

·     1 large onion, sliced

·     1 pound pork butt/shoulder (or loin, etc), cut into 1-2 inch cubes

·     1 tablespoon oil

FOR THE QUINOA SALAD:

·     1 cup quinoa, rinsed

·     1 3/4 cup water (or broth)

·     1 cup pineapple salsa

·     1 cup cuban style black beans

·     1 cup to tostones

·     1 avocado, sliced

directions

FOR THE MOJO PULLED PORK:

1.       Puree the garlic, orange juice, cumin, salt and pepper and place in a sealed container with the pork and onions to marinate overnight in the fridge.

2.      Heat the oil in a pan over medium-high heat, add the pork, after shaking off the marinade, and brown on all sides before adding the marinade to the pan, bringing to a boil reducing the heat to simmer, covered, until the pork is tender, about 2-3 hours.

3.      Shred the pork and mix it in with the juices and marinade in the pan and enjoy!

FOR THE QUINOA SALAD:

4.      Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed and the quinoa is nice and tender, about 15-20 minutes.

5.       Assemble the quinoa bowls and enjoy!

Slow Cooker: Optionally sear the pork in a pan before placing everything in the slow cooker and cook on low for 8-10 hours or on high for 2-3 hours before shredding. Option: Add some spicy heat to the marinade in the form of smirch or other chili/hot sauce! Option: Replace some of the water used to cook the quinoa with sour orange juice to add citrus to the quinoa!

Nutrition Facts: Calories 384, Fat 28g (Saturated 6g, Trans 0), Cholesterol 70mg, Sodium 1348mg, Carbs 55g (Fiber 9g, Sugars 14g), Protein 30g

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Parmesan and Herb Crusted Trout with Lemon Cream Sauce

It's been a while since I last shared a seafood/fish recipe and so the perfect time to pull out this classic parmesan and herb crusted salmon with lemon cream sauce. This dish is so quick and easy to make and yet so full of flavour! The fish, which can be a lot of different types of fish including salmon, trout, tilapia, cod, etc, is coated with breadcrumbs, parmesan and herbs and baked until the fish is tender and the crust is golden brown and crispy. Everything is then finally topped off with a fresh creamy lemon sauce which brings everything together perfectly. This dish is great for busy work nights and it's impressive enough for guests

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A quick and easy baked salmon topped with crispy panko and parmesan in bright and tasty lemon cream sauce.

ingredients

FOR THE SALMON:

·     1 1/2 pounds salmon (or trout, tilapia, cod, etc)

·     2 tablespoons dijon mustard

·     1 cup panko breadcrumbs (gluten-free for gluten-free)

·     2 tablespoons butter, melted

·     1/2 cup parmigiano reggiano (parmesan), grated

·     2 tablespoons parsley, chopped

·     2 tablespoons dill, chopped

·     zest of 1 lemon

·     salt and pepper to taste

FOR THE LEMON SAUCE:

·     1 tablespoon butter

·     1 shallot, finely diced

·     1 gloves garlic, chopped

·     1 cup heavy cream

·     1 tablespoon dijon mustard

·     1 tablespoon lemon juice

·     salt and pepper to taste

directions

1.       Spread the dijon mustard over the fish, press on the mixture of the breadcrumbs, butter, parmesan, parsley, dill, zest, salt and pepper, place on a baking sheet and bake in a preheated 400F/200C oven until the fish is just cooked and the breadcrumbs are lightly golden brown, about 10-15 minutes.

FOR THE LEMON SAUCE:

2.      Melt the butter in a small saucepan over medium-high heat, add the shallots and cook for a minute, add the garlic cook for a minute, add the heavy cream, mix in the mustard, lemon juice salt and pepper, bring to a boil, reduce the heat and simmer for 2 minutes.

Option: Use a honey dijon sauce instead of just dijon to change things up a bit. Option: Use regular breadcrumbs instead of pnako.

Nutrition Facts: Calories 775, Fat 58g (Saturated 26g, Trans 0.3g), Cholesterol 207mg, Sodium 469mg, Carbs 19g (Fiber 2g, Sugars 4g), Protein 43g

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Zucchini Pizza Bites

 Last year when I made my eggplant pizzas for the first time I just knew that I would have to try a zucchini version! I already knew that zucchini works amazingly well as a pizza crust since I make zucchini crust pizzas throughout zucchini season so simplifying things a bit and just using slices of zucchini for the pizza 'crust' sounded perfect! Most zucchini that you get in the grocery store these days are relatively small so these pizzas are bite sized but if you head out to your famers market you should be able to get some pretty large zucchini, say about 3-5 inched across, for even larger zucchini pizzas. These zucchini pizzas are super simple to make, you just need to pre-cook the zucchini a bit, top them with pizza sauce, cheese and your favourite pizza toppings and broil them until the cheese melts. You could easily serve these zucchini pizza bites as snacks or as dinner and they are a great way to get your kids to eat more vegetables!

Zucchini Pizza Bites

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutesServings: 24-36 pizza bites

Bite sized pizzas with zucchini slice 'crusts'.

ingredients

·     1 tablespoon olive oil

·     2 medium zucchini, cut into 1/4 inch slices

·     salt and pepper to taste

·     1/2 cup pizza sauce or marinara sauce

·     1 cup shredded mozzarella

·     1/4 ounce pepperoni (mini or quartered full sized)

·     oregano or italian seasoning to taste

directions

1.       Brush or spray the zucchini slices with oil on both sides, season with salt and pepper, grill, broil or saute until just tender, about 1-2 minutes per side, place them on a greased baking sheet, top them with sauce, cheese and pepperoni and broil until the cheese has melted, about 2 minutes, before optionally sprinkling with oregano or italian seasoning to taste.

Option: Use you favourite pizza toppings!

Nutrition Facts: Calories 17, Fat 1g (Saturated 0.5g, Trans 0), Cholesterol 2mg, Sodium 30mg, Carbs 0.7g (Fiber 0.2g, Sugars 0.4g), Protein 0.9g

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I picked up a bunch of zucchini on the weekend and I was thinking about making a raw zucchini salad. I have used zucchini in salads before though mostly thinly sliced and I was thinking that grating it would also be nice. With the Taste of the Danforth Greek food event coming up this weekend here in Toronto I have been thinking about Greek flavours a lot and a Greek style zucchini salad was sounding good. Some of the first things that come to mind when I think about Greek food are extra virgin olive oil, feta, lemons, dill and mint so I added all of them to the salad along with some garlic and a green onion to round things out. This salad was really easy to make and it came together in almost no time. The key to this salad though is letting it chill in the fridge for a couple of hours to over night to let the flavours come out and mingle so you will want to plan on making it ahead of time. Once the flavours have had a chance to come out this salad is really amazing! The salty feta, tart lemon and herbs really come together to make this salad nice and bright and vibrant and light and fresh and good. This salad is nice and refreshing when served still chilled from the fridge on warm summer days. 

Greek Style Zucchini Salad

Servings: 2

ingredients

·     1/2 pound zucchini (grated)

·     1 tablespoon mint (chopped)

·     1 tablespoon dill (chopped)

·     1 green onion (sliced)

·     1/4 cup feta (crumbled)

·     1/2 lemon (juice and zest)

·     1 tablespoon olive oil

·     1 clove garlic (grated)

·     salt and pepper to taste

directions

1.       Mix the zucchini, mint, dill,green onions and feta in a large bowl.

2.      Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.

3.      Toss the salad and the dressing.

4.      Chill in the fridge for several hours to overnight before serving.

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Greek Goddess Grain Bowl with Fried Zucchini and Halloumi and Toasted Seeds

 When I came across this recipe for a Greek goddess grain bowl with fried zucchini, halloumi and toasted seeds on Half Baked Harvest I knew that I just had to make it, I mean it has so many of my favourite Greek/Mediterranean flavours in it! This recipe includes plenty of tasty ingredients but the stars of the show are the crispy fried zucchini, fried halloumi cheese (a Mediterranean cheese that holds it shape when fried and 'squeaks' when you chew it) crunchy toasted seeds and a fresh basil and lemon tahini dressing! Other ingredients in this salad include, crunchy cucumbers, juicy tomatoes, salty kalamata olives, sweet and smoky roasted red pepper, artichoke heart, cool and creamy avocado and fresh herbs like basil and mint. This salad is amazing with it's wide variety of different flavours, textures and even temperatures with the hot crispy fried zucchini and they all work so well together, especially in that tasty basil and lemon tahini dressing!

 The grain bowl being assembled!

 This lemon and basil tahini dressing is so easy to make and so good!

Greek Goddess Grain Bowl with Fried Zucchini, Halloumi and Toasted Seeds

Cook Time: 30 minutes Total Time: 40 minutes Servings: 6

A grain bowl with Greek inspired flavours along with crispy fried zucchini and halloumi in a basil and lemon tahini dressing with crunchy toasted seed 'croutons'.

ingredients

FOR THE SALAD:

·     1 cup mix grains (such as quinoa, brown rice, quick cooking wild rice)

·     2 cups water

·     1 tablespoon oil

·     8 ounces halloumi, sliced 1/4 inch thick

·     2 tablespoons lemon juice

·     1 cup tomato, diced

·     1 cup cucumber, diced

·     1/2 cup olives, sliced

·     1/2 cup roasted red pepper, sliced

·     1/2 cup artichoke hearts, coarsely chopped

·     1 avocado, sliced

·     1/4 cup fresh herbs such as basil, mint, parsley, dill, etc., chopped

FOR THE GREEK GODDESS DRESSING:

·     1/4 cup tahini

·     2 tablespoons lemon juice

·     2 tablespoons water

·     1 clove garlic, grated

·     salt (or soy sauce or tamari) to taste

·     1/4 cup basil

FOR THE TOASTED SEEDS:

·     1 tablespoon oil

·     2 tablespoons pine nuts

·     2 tablespoons sun-flower seeds

·     2 tablespoons sesame seeds

·     2 tablespoons flax seeds

·     2 tablespoons hemp seeds

FOR THE ZUCCHINI:

·     2 medium zucchini

·     1/4 cup flour (rice flour for gluten-free)

·     1 egg, lightly beaten

·     1/2 cup panko breadcrumbs (gluten-free for gluten-free)

·     1/2 cup parmigiano reggiano (parmesan), grated

·     salt and pepper to taste

·     2 tablespoons oil

directions

FOR THE SALAD:

1.       Bring the grains to a boil in the water, reduce the heat and simmer, covered, until the water has been absorbed and the grains are tender, about 20 minutes, before letting it sit, covered, for 5 minutes and fluffing.

2.      Meanwhile, heat the oil in a pan over medium heat, add the halloumi and cook until lightly golden brown on both sides, about 6-10 minutes before hitting it with the lemon juice and setting it aside.

FOR THE GREEK GODDESS DRESSING:

3.      Puree everything in a blender or food processor.

FOR THE TOASTED SEEDS:

4.      Heat the oil in a pan over medium heat, add the seeds and toast until lightly golden brown, about 2-4 minutes, stirring.

FOR THE ZUCCHINI:

5.       Dredge the zucchini in the flour, dip in the egg, coat in the mixture of the breadcrumbs, parmesan, salt and pepper and cook in oil over medium heat until lightly golden brown, about 2-4 minutes per side before setting aside on paper towels to drain.

Nutrition Facts: Calories 636, Fat 42g (Saturated 5.9g, Trans 0), Cholesterol 34mg, Sodium 259mg, Carbs 47g (Fiber 8g, Sugars 5g), Protein 21g

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Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

 When you make the corn and black bean tacos with roast zucchini salsa be sure to make a double batch as the leftovers are great in other dishes like these quesadillas. You really cannot go wrong taking the sweet caramelized corn along with the creamy black bean and the fresh and tasty zucchini salsa with a nice spicy heat and wrapping them all in a toasted golden brown tortilla along with plenty of melted cheese! Once the corn and black beans and zucchini salsa are made these quesadillas only take a few minutes to make which is good because you will want to make them all the time! What a great way to enjoy some of the last of summers produce! 

 Just look at all of that ooey gooey melted cheese!

Caramelized Corn and Black Bean Quesadillas with Roast Zucchini Salsa

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1

Cheesy quesadillas stuffed with sweet caramelized corn, black beans and roasted zucchini salsa served with a roasted poblano crema for dipping.

ingredients

·     1 (10 inch) tortilla

·     1/2 cup cheese such and cheddar and/or jack, shredded

·     1/2 cup caramelized corn and black beans, warm

·     2 tablespoons roasted zucchini salsa

·     roasted poblano crema to taste

directions

1.       Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the caramelized corn and black beans, roasted zucchini salsa and the remaining cheese.

2.      Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

3.      Serve the quesadillas with more roasted zucchini salsa and roasted poblano crema for dipping.

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