This is probably the best discovery since sliced bread…French carrot salad—taking the regular side dish to a whole new level! It’s easy, it’s cheap and it’s damn good! Not only is it fancy looking, it’ll easily impress all your friends! Take Memorial Day weekend up a notch with this dish!
- 6-7 large carrots, peeled and then grated or use a mandolin to slice thin
- 3/4 TBSP honey
- 1 TBSP Dijon mustard
- 2 TBSP olive oil
- 1-2 TBSP dices shallots
- 1clove garlic minced
- 2-3 TBSP parsley
- 1-2 TBSP lemon juice
- salt/pepper to season
- Grate your carrots, they should be shoestring/paper thin. You’re pretty much going for a coleslaw cabbage consistency. I used my mandolin on the 1 setting to get them thin. I broke the carrots in half to keep the size consistent so they weren’t long strings.
- Once your carrots are ready, add in your garlic, shallots, honey, Dijon and olive oil.
- Give everything a big stir then season with salt and pepper.
- Add in your parsley and finish with a good spritz if lemon juice! Adjust seasoning as needed.
- Serve and enjoy !!
This was a last minute…what do I have in my fridge to make something delicious. Cooking takes about in total 25 minutes, 30 including prep.
(These ingredients are for a 1-2 person serving)
- 1 chicken breast
- 1/2 package of Farfalle
- 4 TBSP of Cream Cheese
- 1 1/2-2 cups of tomato juice
- 1 cup cherry tomatoes sliced in half
- 1 cup fresh spinach, slightly chopped
- 1/2 cup sweet onion, diced
- Salt/pepper/garlic powder/garlic salt/crushed red pepper/Italian seasoning
- Preheat your oven to 425 degrees.
- Dry your chicken off with a paper towel, season with salt/pepper and Italian seasoning.
- Put your chicken in a foil tent adn place in oven. The chicken will cook for 20-25 minutes.
- Next you’ll need a skillet with a lid and a large sauce pan to boil water for your pasta.
- Fill your sauce pan with water as package reads for pasta and get that boiling. Add pasta when ready.
- In your skillet, turn the heat to medium high and add your tomato juice and cream cheese. Whisk together until the cream cheese has melted and dissolved, creating a creamy sauce.
- Add in your spinach, onion and tomatoes–stir and then cover with lid and let it bring to a boil.
- Turn heat down to medium-low and let it cook covered. Add your seasoning as needed and stir occasionally. Your tomatoes should begin to burst and become tender, your spinach should wilt and onions tender–thats the end goal.
9. Once your pasta is ready, drain and add to your sauce.
10.Stir in pasta and mix sauce to fully coat pasta. Adjust seasoning as needed. You may need to bring the temp back up to a medium high, to keep sauce and pasta hot. Cover with lid and let cook for about 4-5 minutes while you’re chicken is finishing.
11. Be sure to make sure your heat isn’t burning your sauce or pasta tho!
12. Pull chicken from oven and carefully unwrap foil tent. Put chicken back in for about 4-5 minutes uncovered. (This should run simultaneously with your pasta/sauce finishing cooking)
13. Pull chicken from oven, slice and serve over your pasta. Feel free to garnish with a little Parmesan or parsley–and enjoy!
This is probably the most elegant potato salad I’ve ever mad. Its sure to be a household favorite with its zesty, light flavors.
(Of course, I made some adjustments to the recipe for my own take on it and have them listed below. My suggestion is create it like normal then if you need a little more something in flavor you can add the extra seasonings like I did.)
- Fingerling or waxy potatoes, I used red potatoes myself
- 1 1/2 TBSP Dijon mustard (I actually added a little extra mustard after tasting)
- 3-4 TBSP of olive oil
- 1/3 cup white wine
- 1/2 cup finely diced sweet onion
- 2-3 cloves garlic minced
- 3 tablespoons chopped chives
- 4 tablespoons of a mix of chopped basil and parsley, tarrgon if you have it
- Salt, pepper, garlic powder and garlic salt ( I added a little red crushed pepper and cayenne for a little extra)
- Clean your potatoes and place them in a pot. Bring water to boil and reduce the heat and cook potatoes until they are tender. They should be ready when you can easily pierce them with a sharp knife. (About 15-20 minutes normally, also depends on the size of your potatoes)
2. Drain potatoes (scrap the skin off one long side of the potatoes if you’re looking for a decorative look. I left my skins on for the most part)
3. In a small saute pan add 2 TBSP of olive oil and saute your onion and garlic for about 3-5 minutes. Do not let it brown, remove from heat when ready.
4. Dice potatoes into quarter pieces and put in a bowl.
5. In the bowl with your potatoes, add your wine, 3-4 TBSP of olive oil and stir.
6. Now add in your onion garlic mixture, mustard and fresh herb mixture.
7. Begin to season and taste, taste, taste! Correct seasoning as needed.
8. Serve at room temperature and enjoy!
When one finds mushrooms discounted for a $1.00 at Kroger, you need to find something to make and I decided to make stuffed mushrooms. First time making them and they were just bliss. Perfect for any occasion and sure to impress your family and friends!
- Baby bella mushrooms
- 1 half sweet onion
- 1/2 cup spinach
- 1 package of cream cheese
- about 1/3 cup of Italian bread crumbs
- 2 TBSP olive oil
- 1/3 cup Parmesan cheese
- 1 clove garlic
- Salt/pepper/red crushed pepper/garlic salt/Italian seasoning
- Preheat over to 425 degrees
- Wash your mushrooms thoroughly and carefully PLUCK the stems from the mushrooms, creating a hollow shell of a mushroom top.
- Put the mushrooms tops in one bowl and set your stems in another.
- We’ll come back to tops at the end.
- We’re going to make the filling for the mushrooms by mincing, cut into tiny pieces, the mushroom stems and onion. Chop your Spinach fine also and lastely mince you garlic.
- Add your mushroom stems, onion, garlic and spinach into a pan; add your olive oil and sautee until onions and mushrooms become tinder.
7. Once tinder, season with salt and pepper and add in your cream cheese. Make sure the temperature is on low so you don’t burn your cream cheese or other ingredients.
8. Mix your cream cheese, Parmesan and begin seasoning! Our filling our should well combined and smooth. When you’re happy with the flavor we can begin filling your mushroom tops!
9. Line your mushroom tops on a foil lined baking sheet, fill with a spoonful of filling.
10. Finish them off by sprinkling the bread crumbs over top.
11. Place in oven and bake for 20-25 minutes. Around 15-20 minutes begin checking on your mushrooms to make sure they’re not burning. The mushrooms should turn a deeper brown and kind of flattened out adn tops should be a good deep golden brown.
12. Plate and enjoy! A double bonus for this is, if you have left over filling, you can save this and serve it as a cracker spread or dip! Cheers!
Let’s start off by sayin I hate kale, it taste like sadness to me. But this smoothie has kale in it and I’m not crying.
- 1/3 cup spinach, fresh or frozen
- 1/3 cup kale, fresh or frozen
- 1 banana
- 1/4 cup pineapple crushed
- 1/3 cup coconut milk
- 1/3 apple juice
- 1/2 – 1 cup ice
- 1tbsp lemon juice
1- Add ingredients to blender and blend until smooth. Taste, you may need to add more lemon, coconut milk, pineapple or apple juice. For thinner smoothies add less ice, for thicker add more ice!
Looking for a lil sweet and savory dessert, that is guilt free and easy to make?
- 2-3 pears whole
- Spreadable goat cheese
- 2 TBSP honey
- Candied almonds (I found these in Kroger in the salad section!)
- Preheat your oven to 350 degrees.
- Start by slicing your pears length wise in thin slices, about 1/4 of an inch thick
- Place your pear slices on a foiled covered baking sheet and place in oven for 20 minutes. Your pears should be tender and easy to cut with a fork. Be sure to check on your pears as they cook to not have them over cook.
- You have 1 of 2 options, in the last 3-5 minutes of cooking adding your goat cheese to the pears to cook or waiting until after they’ve cooked to add your cheese. I personally add my cheese after.
- While they’re still hot, spread on goat cheese and garnish with honey and almonds.
- Serve and enjoy!
This is a simple side dish or a meal in itself. Easy to make within 15 minutes, delicious and keeps well!
- 1 1/2 cup orzo
- 3 cups chicken stock (if youre vegetarian you can use vegetable stock or water)
- 1 medium zucchini, finely chopped
- 1 cup finely chopped mushrooms
- Fresh herbs (I used parsley, rosemary and thyme…you can buy them in premade packets at Kroger FYI)
- 2-4 TBSP olive oil
- Salt/Pepper and garlic powder
- Add 1 TBSP of olive oil to your skillet on medium high heat, pour in your orzo. Saute your orzo for about a minute to give them color.
- Add in your chicken stock and turn up the heat to boiling, add in your fresh herbs and salt/pepper. Once boiling, cover with lid and cook until stock is almost evaporated. About 6-10 minutes. Watch to make sure your orzo doesn’t burn if all stock evaporates.
- While your orzo is boiling, in a separate skillet saute your zucchini and mushrooms in olive oil. Once they’re tender add to your orzo and season with salt, pepper and garlic powder. (If your orzo or veggies are crunchy, it’s not done cooking.) Taste taste taste! Correct seasoning as needed.
- Cook low to low-medium for about 5 minutes or until ready to eat. Garnish with a little parmesan and enjoy.