Concert in the Park

After moving to Colorado I took a break from unpacking and had a fun evening out with my family. We sat on a huge hill covered in soft grass which overlooked a stage with a fun, 40s style band playing swing music. With a sigh of relief and oncoming relaxation I opened my picnic bag and pulled out the goodies I prepared for this special event.

A few hours earlier I created the following: summer salad, cheese wheels, strawberry cheese and crackers plus date cakes and chocolate puffs.

Summer Salad
the rest of the box of campanelle pasta
bag of frozen brussel sprouts (or fresh)
two strips of bacon
1/2 red onion
canellini beans
one fresh tomato
red pepper flakes
salt
pepper
smoked paprika

Cook the rest of your campanelle pasta, while the water is boiling cook your bacon in a cast iron skillet.  Once the water is boiling add your pasta. Once the bacon is mostly crisp, remove and lay on a few paper towels to de-grease. Pour your brussel sprouts into the bacon grease to saute, add in half the onion, some salt and pepper.

Once the pasta is al dente, pour in a colander and put in a large bowl to cool. Crumble the strips of bacon into the bowl of pasta, dice up the tomato and add into the bowl as well. Once the brussel sprouts are done, let cool on a cutting board. Dice up the rest of the onion and add to salad. Slice up brussel sprouts into thin slices and add in spices. Mix this salad up and let the flavors merry while cooling in the fridge. After an hour or so of cooling the summer salad should be ready to dive in to.

Cheese Wheels
1/2 puff pastry
white cheddar
blue cheese (or any cheeses you have)
cherry tomatoes
capers

You can really use anything for these cheese wheels, any kinds of cheese, veggies or meat. I happened to have a white cheddar blue marbled cheese, leftover cherry tomatoes and capers. So I rolled out my puff pastry and layered my cheese, tomatoes and capers, then I rolled up the puff pastry like a jelly roll. I used an extra sharp knife to slice half inch pieces and then set them on a greased pan. I baked them for about 15 minutes (as soon as the puff pastry is golden).

Strawberry Cheese and Crackers
5 sliced strawberries
marbled white cheddar blue cheese (or any cheese)
wheat thins (any crackers)

This is very simple, but since I was using a mixed blue cheese, strawberries added a depth of sweetness to the harsh tones of blue cheese, not to mention this made the simple snack that much more summer.








Almond- Date Cakes with a Honey-Chocolate Drizzle
12 dates
1 cups of almonds
1 cup of chocolate covered almonds
1 tsp cinnamon
1/2 cup sugar
4 eggs separated
2 tsp lemon zest
1 tsp vanilla
pinch of sea salt

Drizzle
1/2 cup honey
melted chopped chocolate covered almonds

This was such a hit at the concert...anyone will love it! Put the almonds, chocolate covered almonds, cinnamon and 1/4 cup of the sugar into the food processor, process til ground but not a powder. Whisk egg yolks, lemon zest and vanilla together in a separate bowl. Beat egg whites until foamy, add in remaining sugar (tablespoon at a time), you want soft peaks to form. Fold in yolk mixture, add dates then fold in the almond mixture. Pour into a cupcake pan, I use silicone cupcake holders that way I can continue reusing them. Bake at 350 degrees for 20-25 minutes.

For the drizzle, pour honey into a bowl add the chopped chocolate covered almonds and melt in the microwave (about 30-45 seconds- don't overcook). Drizzle this over the cupcakes and top with a few sunflower seeds. Then enjoy!

Chocolate Puffs
1/2 puff pastry
chocolate candies
honey

This dessert is super easy and definitely a kid pleaser! Take a snack size chocolate candy and take a small square of puff pastry, drizzle a bit of honey and wrap all the sides around the chocolate. I used a kit kat type candy but snickers are good to use or anything really. Bake at 350 degrees until the puff pastry is golden, about 15 minutes.

Create all these awesome snacks and you are sure to have smiling faces, enjoying some live music outside on a summer night.

Enjoy! xoxo Lo

Rustic Campanelle

I have been on a hiatus as my husband and I made our move west to Colorado. We are very excited to be immersed into such a nature-rich atmosphere. We can't wait to explore and I can't wait to incorporate all of my organic, mountain-living knowledge into my cooking!

The first meal I made in our new home was rustic campanelle pasta with some leftovers that I had from our family's house.

Rustic Campanelle Pasta


1/2 box of campanelle pasta (looks like a cork screw with crinkled edges)
1 package of frozen peas
2 portabella mushrooms
1/2 red onion
chicken stock
marinara sauce
red pepper flakes
parmesan cheese
salt
pepper
olive oil
loaf of homemade bread (or rustic bread)


Now I already had made the peas and mushrooms into a veggie saute for a family meal the night before so I used that to add a bit more texture, nutrients and flavor to my pasta dish. So if you have any veggies side dishes that you don't know what to do with, use them in a pasta dish! Or you can add in the peas and mushrooms from a fresh start.

Firstly heat your chicken stock up to a boil. While the chicken stock is heating up heat up your saute pan with olive oil and crisp up the onions. When the onions turn translucent, add in the mushrooms and peas. When the stock comes to a boil add a drop of olive oil and your pasta. Then let both items cook, your pasta should come to al dente in about 10 minutes (don't overcook or it gets mushy).

Then once the pasta is done, drain in a colander (you can always save the liquid for the next pasta dish!) Pour the pasta into a large serving bowl, add pea concoction, add in red pepper flakes, marinara sauce, salt, pepper and parmesan. Give the pasta a good toss and this rustic, half-leftovers meal is ready for chowing down. My husband loved it and I am sure your family and friends will too! Oh don't forget to break off a big piece of bread and dip that into your sauce....yum!

Enjoy! xoxo Lo

Chicken Tostadas

Now that spring is in full throttle it is time for those meals that are fresh, seasonal and healthy for your summer-in-the-making-bod :)

Chicken Tostadas
4 organic chicken thighs
4 organic Ezekial wheat tortillas
1 small can of green chiles
2 cups of washed romaine lettuce
1 can black beans
1/2 cup queso fresco
1 avocado
2 green onions
1 chipotle chile in adobo sauce
1 lime
2 garlic cloves
olive oil
salt
pepper

This meal is so refreshing, will fill you up but still leave you feeling great afterwards. It is better to purchase smaller portions of organic meat then load up on hormone-spiked, manufactured meat. Thigh meat is always flavorful and almost always less expensive. Queso fresco is a nice variation to other cheeses, keeps it light and flavorful. The green chiles and chipotle chile give tons of flavor. The Ezekial tortillas (as well as their other bread products) are incredible for you, packed with fiber and nutrients.

First you'll create your marinade by squeezing out the fresh lime juice, slicing up your garlic cloves and chopping up the chipotle chile in adobo sauce. Then add the chicken and toss, let this marinate for about 30 minutes- two hours. Once the marinading process is done, add to a pan on medium-low heat. While the chicken is cooking, rinse your romaine lettuce and roughly chop- set aside. Chop up your green onions, avocado, crumble your queso fresco and place in small bowls for assembling the tostadas.

Flip your chicken, add your green chiles to a small sauce pan and raise the heat to high, add some salt and slightly char the green chiles. Place the green chiles in a small bowl and set aside. Add the black beans to the same sauce pan, add salt and pepper and heat up. Once the chicken is done, set aside to cool on a cutting board. Add the tortillas either straight onto the burners or onto a pan, heat until crispy. Once the tortillas are crisp, chop up your chicken and start adding the toppings to the tortillas- usually beans start as the base, then chicken, cheese, chiles, avocado, onion and romaine lettuce. Squeeze fresh lime juice on top with a drizzle of olive oil and you are ready to dig into a fantastic spring meal.

Enjoy! xo Lo

Mediterranean Seafood Salad

Now that April is finally here, spring has sprung! Which means it's time to kick up our healthy diets and hide away all those heavy, holiday foods. Combining seafood, a light pasta and greens is an excellent way to rejuvenate your body with energy, protein and antioxidants.

Mediterranean Seafood Salad
1/2 pound calamari
1/2 pound shrimp
1 1/2 cups orzo pasta
5 cups herb salad (you can find this packaged together at your grocery store, if not you can pair together any of your favorite herbs: I love fresh dill, arugula, endive, radicchio and spinach)
1 bag of frozen speckled butter beans
1/2 lemon
4 cups chicken stock
2 zucchini
1 yellow squash
1/2 green pepper
3 scallions
olive oil
salt
pepper

First you want to slice your veggies and toss them in olive oil, salt and pepper then place them on the grill for about 4 minutes per side. While the veggies are grilling, heat up your chicken stock to cook the orzo. Once the veggies are grilled, place the squid and shrimp on the grill for two minutes per side. Once they are done, place them on a cutting board to cool before you add to the salad. Heat up your butter beans in a few tablespoons of chicken stock, until tender. Add the herb salad to your large serving bowl, add in the grilled  veggies, cooked orzo, then slice up your squid into rings- add that in and lastly place your beautiful shrimp atop your lovely, earthy, scrumptious salad.

This salad would be perfect for any girls night in, in-law dinner, or just a romantic evening- pair with a bottle of Becker Chardonnay (my favorite) and you're perfecto! Ciao!

xo Lo

Texas Pickled Veggies

One of things I've always wanted to learn was how to pickle...I love pickled veggies. During our spring break my husband and I decided to give it a go. We perused through the produce section of our local market and grabbed various veggies to pickle then we got started.

Texas Pickled Veggies
1/2 pound pickling cucumbers
1/4 pound fresh green beans
3 carrots
1 pound of okra
8 cloves of garlic
fresh dill
fresh cilantro
4 Tbsp honey
3/4 quart of white vinegar
6 Mason jars (any size)
pickling spices (coriander seeds, mustard seeds, cinnamon, ginger, bay leaves, red pepper flakes, caraway, allspice, black pepper and cloves- most grocery stores should have a mixed pickling spice you can purchase instead of purchasing all of these separately)

First thing you want to do is sterilize your glass jars. Bring water to a boil and let the jars soak in the boiling water to sterilize. Do not handle these jars with your hands after this point, use tongs.

Next, pour your white vinegar into a large sauce pot, add in the honey and pickling spices bring to a boil. Let boil for two minutes. Then remove from heat and let the liquid come to room temperature.

While the pickling liquid is cooling start to chop your veggies and herbs. With the carrots I sliced them into discs, I chopped the ends off the green beans and sliced up some of the cucumbers into discs and some into spears. I roughly chopped my herbs. Then we started to assemble our veggies into their jars.

You can assemble these any way you want, I decided to put smashed garlic in the bottom of each jar, then in one jar I put all green beans, one was all pickle spears and another was all okra; the rest of our jars we put a mix of veggies. I had six jars to fill, you can also use any veggies you want- some use cauliflower, broccoli, mushrooms, green tomatoes, daikon, etc. 

Once the pickling liquid is cooled to room temperature, add the herbs, stir and gently pour into each jar. Make sure to stuff the pickling spices into each jar, fill to the top and seal the jars together. I put these straight into the fridge, you can leave them in the pickling liquid for 24 hours up to a month or even longer.

Try this awesome recipe out & enjoy! xoxo Lo

“Give me a fish and I eat for a day. Teach me to fish and I eat for a lifetime.” -Chinese Proverb

This was my last meal as a non-meat eater. I had some flounder fillets, panko breadcrumbs and some various veggies. For an easy, quick meal I combined all these fresh, healthy ingredients together.

Flounder + Veggies
flounder fillets
1/2 cup panko breadcrumbs
1/4 cup milk
2 Tbsp olive oil
frozen carrots
frozen brussel sprouts
1/2 fresh tomato
salt
pepper

Cook the fish last because it cooks very quickly. Heat your pan on medium-high heat, add one tablespoon of olive oil and add in your frozen veggies, after five minutes add salt and pepper. Stir occasionally and allow the veggies to get crispy. Once the veggies are close to being done, take your flounder and dip in the milk and straight into the panko breadcrumbs. Place on another skillet, on medium-high heat with the other tablespoon of olive oil. Let each side cook for about 2-3 minutes.

Once everything is cooked, slice up some fresh tomato, drizzle with olive oil, sprinkle with salt and pepper - plate the rest of your meal and enjoy. This simple, healthy meal should leave you feeling energized and happy with your dinner decision.

Enjoy! xo Lo

House Divided

For the month of February I gave up meat...I was on my last leg of this meatless 29 day marathon and was running out of ideas for vegetarian/seafood dishes. My husband on the other hand refused to take part in my no-meat-for-me party and requested to remain a carnivore.

I took a look in my pantry and found whole wheat spaghetti, eggplant, ground beef, tomatoes, onion and garlic. I decided to go Italian, for his  meal I would make classic spaghetti and meatballs, for mine I would make crispy eggplant pasta.

Spaghetti and Meatballs
1 pound of ground beef (or turkey!)
1 1/4 cups stone ground oats
1/4 cup milk
1/4 cup flour
1 egg
2 Tbsp finely chopped onion
1 clove minced garlic
1 tsp salt
1/2 tsp pepper
1 box of whole wheat spaghetti (or any pasta)
4 asparagus stalks

Chunky Tomato Sauce
1 large tomato
1 can diced tomatoes
1 clove garlic
2 diced carrots
1/2 yellow onion diced
1 cup chicken stock
1/2 cup water

First start your sauce (or you can use canned), saute chopped onion, then when they start looking golden add in the carrots and tomatos. After a few minutes add in the garlic. Add chicken stock and water to the sauce. Let come to a boil then lower heat to a simmer. Stir occasionally--will take about 30 minutes-1 hour to reduce down to a proper tomato sauce.

Next mix your ground beef, oats, milk, egg, onion, garlic, salt and pepper together (using your hands is best). Make sure the mixture is evenly mixed throughout. Then start to make golf ball sized meatballs, place in a bowl or plate-- once you are finished, let the meatballs refridgerate for about 30 minutes to firm up.

While your meatballs are firming start your water to boil for the pasta.

Once the meatballs are firm, you drizzle a little olive oil in a pan, roll each meatball into the flour mixture (flour, salt, pepper) then brown each side for about 3 minutes per side. Then add to an ovensafe dish. Pour big spoonfuls of the tomato sauce over the meatballs and bake at 325 for 20 minutes. While the meatballs are baking, chop up your asparagus and add to the pan you cooked the meatballs in, saute until crisp and bright green (five minutes).

Crispy Eggplant Pasta
1/2 eggplant (depending on how much you're making)
4 Tbsp flour
salt
pepper
(You will use the above pasta, sauce and asparagus for this dish as well.)

Slice your eggplant in thin slices and put on a plate, sprinkle with salt and let sit for one hour (switch sides at 30 minutes) the naturally bitter juices in the eggplant will ooze out. Once the hour is up rinse in a colander, dip the eggplant (while still moist) into the flour mix and then into the saute pan for about 3-5 minutes per side. You want your eggplant to be brown and crispy.

Once the eggplant is done, meatballs are baked, pasta is al dente and tomato sauce is ready you will plate your dishes accordingly. I sprinkled the sauteed asparagus on each dish for some healthy color. Layer your eggplant pasta with pasta sauce, eggplant, etc. These dishes will surely satisfy any carnivore or herbivore in your home. Never let picky eaters keep you from serving healthy, delicious meals.

Enjoy! xo Lo