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 !!
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!
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.
This pork tenderloin looks fancy and hard, but I swear its easier than you think. A delicious meal and only takes 30 min? I mean who wouldn’t want to try this?!
- 1 lb pork tenderloin
- 4 strips of Serrano ham (can also use prosciutto, bacon, probably even turkey bacon!…the Serrano ham was on sale at Aldi for $3)
- 2 TBSP olive oil
- Skillet, baking pan and meat thermometer (if needed)
- Dry your tenderloin with paper towel; preheat oven to 400 degrees
- Season your tenderloin with salt and pepper
- Layout our serrano ham (or meat strips of your choosing)
- Roll the tenderloin up
5. Add your olive oil to your skillet, once the pan is hot– sear your pork tenderloin on all sides. Start by searing the bottom where your strips end to close the seal around the tenderloin (if the strips don’t hold use toothpicks to keep it together)
6. Once all sides are seared, put tenderloin on foil lined baking sheet and put in the oven.
7. Bake for 8 minutes, then turn, bake for another 8-12 minutes. Always check your meat temperature when not sure. Your pork should be 140-150, I’d say 145 to be safe.
8. Cut on the diagonal, serve and enjoy.
A delicious light meal that’s easy to make and stores well!
- 2 cans of diced tomatoes
- 2 cups chopped celery
- 1-2 cans of cannellini beans
- 2-3 large carrots chopped
- 1 zucchini
- 1 summer squash
- 1 medium sweet onion, diced
- 1 cup chopped kale
- 2 cups vegetable stock
- 2 cups tomato juice
- 2 TBSP olive oil
- Salt/pepper/garlic powder
- In a large soup pot, pour in your vegetable stock and tomato juice. Turn the stove up to medium heat.
- Drain and wash your beans, then put the beans into your soup pot to cook.
- In a large skillet, we are going to saute your vegetables so they’re not crunchy in your soup.
- First saute your celery, onion and carrots in olive oil until they are tender. When ready place in your soup pot. Go ahead and add your kale to the soup.
- Next begin sauteing your zucchini and summer squash until tender. More olive oil may be needed. Once ready transfer to your soup.
6. Taste taste taste, begin to season your soup.
7. Bring the heat up to medium high for about 15 min, then lower your heat to low and let cook for about 15-20 minutes until your beans are tender.
8. Correct seasoning and serve!
- 3/4 cup finely diced strawberries, plus some for garnish
- 2 cups heavy whipping cream
- Graham cracker pie crust, make your own…or I got a pre-made one for 85 cents at Aldi.
- 1 package of cream cheese, softened
- 2/3 cup sugar
- 1/2 cup powdered sugar
- Start by creating a thick whip cream. You will combine your heavy whipping cream and powdered sugar in a medium size bowl, beat with an electric mixer until its thick and creates peaks. Set this to the side.
- In a separate large bowl combine your cream cheese, diced strawberries and sugar. Beat with an electric mixer until smooth.
- Slowly add in your whip cream and mix; until fully combined. Pour into your graham cracker crust.
Garnish with strawberries and chill in fridge for at least an hour and serve. Enjoy!