Green Bean & Peach Salad in a Maple Pecan Vinaigrette

I know I'm a little late with this one as August was National Peach Month, but at least I made it under the wire. Besides, you can still get fresh, juicy peaches through the end of September. I really enjoyed this salad as it had the perfect mix of crunchy and sweet.

Green Bean & Peach Salad in a Maple Pecan Vinaigrette
Total Time:  20 minutes  Servings: 4

Ingredients
For the Green Bean & Peach Salad

• 1 lb. Fresh Green Beans
• 1 Peach, pitted and chopped
• Prepared Maple Pecan Vinaigrette

For the Maple Pecan Vinaigrette

• 2 tbsp. Maple Syrup
• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Canola Oil
• 1 tsp. Fresh Rosemary, chopped
• 1/4 c. Chopped Pecans

Directions
For the Green Bean & Peach Salad

1. Trim the ends of the green beans, then place in a steamer pot. Fill the bottom portion of the pot with about 3" of water, cover pot and bring to a boil. Allow to steam until the beans are cooked, but still slightly crisp. Remove from the pot and rinse under cold water. 
2. Add the beans, peaches and Maple Pecan Vinaigrette to a bowl and mix well. 

For the Maple Pecan Vinaigrette

1. Whisk together all ingredients in bowl. 

Enjoy!

Nutrition Facts

Calories 250, Carbs 20.1g, Fat 19g, Protein 2.9g, Fiber 4.9, Sugar 11.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Green Bean & Peach Salad Shopping List

On another note...
I'll be taking the next week off from the blog to spend the last week of summer with my family and get the kids ready for back to school. I'll still be around posting on Facebook, Twitter, and Instagram so follow along to see what I'm up to. I'll be back with a new blog post September 9th as well as a new and improved Monthly Newsletter.

Enjoy the rest of your summer!

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps

I know. It's a mouthful to say. But I had to find some way to describe all of the goodness stuffed in these Portobello mushroom caps! I'm usually so busy running around during the day I don't have much time to eat lunch. I'm a "grab and go" type of person. However, this also tends to get me in trouble if I haven't had time to plan ahead. So one or two days a week, I'll make something that I can reheat for lunch for when those hunger pangs come calling.

While shopping, I had purchased some mushroom caps and knew I wanted to make something with those, but wasn't quite sure what until I went rummaging through the pantry and refrigerator to see what I could find. I came up with this mixture and let me tell you, not only was one mushroom cap filling, the texture and flavor were fantastic. These made a perfect light lunch, but would also make a fabulous appetizer for family and friends.

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps
Prep Time:  15 minutes             Yield: 4
Cook Time: 15 minutes             Serving: 1 mushroom cap
Total Time: 30 minutes

Ingredients

• 4 Portobello Mushroom Caps
• 1 c. Water
• 1/2 c. Quinoa
• 1/4 c. Pecans, chopped
• 1/2 c. Mariani Wild Blueberries
• 2 oz. Crumbled Goat Cheese
• 1 tbsp. Fresh Parsley, chopped

Directions

1. Add the water to a pot and bring to a boil; then stir in the quinoa. Reduce heat to low, cover pot and simmer approximately 10 minutes or until the liquid has been absorbed. Drain the quinoa and  rinse with cold water. 
2. Preheat oven to 350 degrees. 
3. Next, add the quinoa to a bowl and mix in the pecans, blueberries, cheese and parsley. Mix well. 
4. Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for 15-20 minutes. 

Enjoy! 

Nutrition Facts

Calories 267, Carbs 35.1g, Fat 10g, Protein 9g, Fiber 3.2g, Sugar 15.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Blueberry, Pecan & Goat Cheese Stuffed Portobello Mushroom Caps Shopping List

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette and Other Popular Types of Lettuce

Did you know that lettuce belongs to the sunflower family? Lettuce is a plant that grows year-round, is native to the Mediterranean area and is believed to have been first cultivated around 4500 BC. Salad lettuce was popular with the ancient Greeks and Romans and primitive heads were loose and leafy. Today there are many different varieties which contain several nutrients such as Vitamin A and C and minerals like calcium and iron. The highest nutrients come in the darker green, outer leaves and all lettuce is low in calories.

Here are some favorite types of lettuce...

Arugula

• Look for long, bright green leaves on a thin stem
• Tastes peppery with a slight bitter flavor
• Adds a kick to other greens or compliments mild chicken or fish dishes

Butterhead

• Look for loose heads with wide leaves
• Tastes delicate with a hint of sweetness

Iceberg

• Look for large, compact heads of light green leaves
• Has a mild flavor and pairs nicely with stronger flavors

Leaf

• Available in Red or Green leaf
• Look for leaves that have curly edges and are loosely gathered around the stem
• Has a crisp, mild nutty flavor
• Can be used as a wrap with your favorite ingredients

Radicchio

• Look for purplish leaves with white ribs on the small heads
• Has a slightly bitter, crisp taste
• You can grill or eat it raw and the sturdy leaves make a great substitution for a plate or bowl

Romaine

• Look for large green outer leaves on a long head
• This crunchy lettuce is mild and very versatile

Spinach

• Look for flat, rounded dark green leaves with thin stems
• Builds strong bones and better eyesight
• Mild taste

I can't remember the last time I ate Iceberg lettuce, but it used to be the only kind my mother purchased while growing. Somewhere along the way, I started using Romaine as my go-to lettuce and never looked back. So while I was out shopping recently, I decided to purchase a head of Iceberg to try it out again.

I have seen wedge salads on many menus over the years, but never tried them. So I came up with my own version for lunch one day by first quartering the head, grilling it, then topping it with this Balsamic Goat Cheese Vinaigrette and pecans. It was deliciously filling and not only did it make a nice lunch, it would also make a lovely starter to a sit down meal.

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette
Prep Time:  15 minutes           Yield: 4
Cook Time:  5 minutes            Serving: 1
Total Time:  20 minutes

Ingredients

For the Salad:

• 1 Head Iceberg Lettuce
• Prepared Goat Cheese Balsamic Vinaigrette
• 1/4 c. Pecans, chopped or whole

For the Balsamic Goat Cheese Vinaigrette:

• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 1 Garlic Clove
• 2 tbsp. Crumbled Goat Cheese
• 1 tsp. Fresh Thyme, removed from stem
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

For the Salad:

1. Remove the core from the lettuce by pounding the base on a flat surface; then pull out the core. Run cold water through the lettuce and allow to drain. Pat with paper towels to remove any excess moisture. 
2. Cut the head of lettuce in half, then in half again. You should have four equal quarters.  
3. Heat your grill (I used an indoor Cuisinart) and grill your lettuce approximately 4-5 minutes; until you have slight grill marks
4. Place the lettuce on a plate, drizzle about 1-2 tbsp. of dressing on top; then top with pecans. 

For the Balsamic Goat Cheese Vinaigrette:

1. Add the vinegar, oil, garlic, thyme and goat cheese to a mini food chopper or blender and pulse until all ingredients are smooth. Season with salt and pepper. 

Nutrition Facts

Calories 177, Carbs 5.8g, Fat 16.6g, Protein 2.9g, Fiber 1.6g, Sugar 3.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shopping List

Mixed Greens with Fresh Raspberries, Feta Cheese and Pecans in a Raspberry Vinaigrette

Good morning, I hope you all had a lovely Passover/Easter celebration. I don't know about you, but I could really go for one of these salads today after what I ate yesterday! 


Not all recipes have to be complicated and this is one of them! I was grilling some pork chops for dinner recently (recipe to follow) and just wanted a simple salad to go with it. The combination of sweet raspberries with the sharpness of the feta cheese and maple flavor of the pecans made this salad the perfect accompaniment to our meal. 

Mixed Greens with Fresh Raspberries, Feta Cheese & Pecans in a Raspberry Vinaigrette
5oz pkg. Organic Mixed Greens or Baby Romaine, rinsed
1/4 c. Feta Cheese, crumbled
1/4 c. Pecans, chopped
1 pt. Fresh Raspberries
Prepared Raspberry Vinaigrette


Add the lettuce, cheese and pecans to a bowl and mix well, coating all of the leaves. Then gently add the raspberries and mix so as not to crush them. Serves 4. 


Raspberry Vinaigrette
2 tbsp. Raspberry Vinegar
3 tbsp. Canola Oil
1 tsp. Sugar
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Whisk all ingredients together in a bowl. 


Enjoy! 

Holiday Baking #5: Oatmeal Pecan Chocolate Chip Cookies

Now, THESE are my FAVORITE cookie to make. They're so easy and taste incredible. Maybe it's because of the pecans (I just love them!) but they really are very good. This recipe was adapted from the Quaker Oats Oatmeal Raisin recipe many years ago. If you don't like pecans, you can use whatever you wish...walnuts, almonds, leave the nuts out altogether..your call. The basic recipe is so good. I've even made these with white chips and dried cherries. The other thing I like about this recipe is you can throw all of the ingredients into one bowl instead of making bowls for dry/wet ingredients and it comes out perfect every time...less mess!

Oatmeal Pecan Chocolate Chip
Adapted from Quaker Oats
2 Sticks Butter, softened
1 c. Granulated Sugar
1/2 c. Brown Sugar, packed
2 Eggs
1 tsp. Vanilla Extract
1 tsp. Baking Soda
1 1/2 c. All-Purpose Flour
3 c. Oats (I use Quaker regular oats, not the quick ones)
1 c. Chopped Pecans
1/2 c. Mini Chocolate Chips


In a large bowl, cream together the butter and sugar (I use a wooden spoon). Add eggs and vanilla and mix well. Next, add in the flour and baking soda and mix well. Add in the oats, pecans and chocolate chips and mix well. Using a kitchen teaspoon, drop the cookie dough onto a greased baking sheet, leaving about 1-2" between them. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 4 dz. 


Enjoy!

Basil Lime Pecan Pesto Stuffed Pork Chops

I had purchased quite a large bunch of basil and honestly forgot I had it when I saw it all hiding in my refrigerator. Usually, when I get that much, I rinse it off, let it dry then freeze it. So when I took pork chops out for dinner this particular day, I wasn't sure what I was going to make with them but knew it would include something with basil. And...apparently lime since my daughter cut off a piece of one the night before then left it unwrapped. I was also running out of eggs, so I used up my liquid egg whites but you can certainly use whole eggs if you prefer. I decided to make a pesto out of these ingredients. I have to say that these pork chops, though it may seem a little odd eating green food, tasted incredible. They had a citrusy tang but the pecans also gave it a bit of sweetness. 

Basil Lime Pecan Pesto Stuffed Pork Chops
4 Center Cut Boneless Pork Chops
4 tbsp. Prepared Basil Lime Pecan Pesto(see below)
1/2 c. Liquid Egg Whites
1 c. Panko Breadcrumbs
Canola Oil Cooking Spray

Trim any visible fat from the meat and make a slice horizontally in the center of the pork chop; careful not to cut all the way through. Spread 1 tbsp. of the pesto into each pork chop, stuffing it in to the open slit. Next, dip your meat into egg whites,  then into the breadcrumbs. Place a rack on a baking sheet and add your breaded pork chops. Spray with cooking spray and bake at 350°F for approximately 35-40 minutes (depending on the thickness of your pork chops). Serves 4.
Points+=9 

Basil Lime Pecan Pesto
1 1/2 c. Basil, tightly packed
1 Lime, zest and juice
1/4 c. Pecans
1/2 c. DiGiorno Three Cheese Blend (Parmesan, Asiago and Romano), shredded
1/4 c. Extra Virgin Olive Oil
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients in to a food processor and pulse until well blended. Makes 8 tbsp. 
1 tbsp Pesto=3 Points+

Enjoy!

Spinach Salad with Candied Pecans & Dried Cherries in a Balsamic Mustard Vinaigrette

This salad is so simple to make and you can add just about anything you wish to it but I happened to have a few extra candied pecans left from when I made the biscotti so I tossed in some of those, with some dried cherries and this was a great, quick dinner salad. For the hard boiled eggs, simply put the eggs into a pan of cold water and let them come to a boil. Once the water starts to boil, set your timer for 6 minutes then "test" the egg before cooling them by spinning it. Ok for those of you new to this technique, I found a video on You Tube . But basically, the way to tell if your egg is hard boiled or not is to try spinning it on the narrow point of the egg. If it falls to the side, it's not cooked all the way. If it spins upright, then it's hard boiled. Once cooked, cool the egg by placing it in cold water with some ice to speed the process. Refrigerate until you're ready to slice.

Spinach Salad with Candied Pecans & Dried Cherries in a Balsamic Mustard Vinaigrette
10oz. Bag Fresh Spinach
1/4 c. Candied Pecans
1/2 c. Dried Cherries
10 Baby Carrots, sliced
2 Hard Boiled Eggs, sliced
1 Cucumber, peeled and sliced
Prepared Vinaigrette

Wash spinach, remove stems and gently tear the leaves and place into a large bowl. Add the pecans, cherries, carrots, eggs and cucumbers. Add the prepared vinaigrette and toss coating all of the leaves. Serves 4.



Balsamic Mustard Vinaigrette
1/4 c. Balsamic Vinegar
2 tbsp. Stone Ground Mustard (I used Inglehoffer)
1/2 c. Canola Oil

Whisk all ingredients together until well blended. Makes 3/4 cup.

Enjoy!

Bunco Apple Theme Party: Sausage, Apple & Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon & Pecans and a Red Apple Sangria

First, let me start off by saying I thought I would never in a MILLION years ever belong to a Bunco group, let alone love it. I knew people over the years that played and they would occasionally ask me to fill in but I never managed to actually attend one of these games. Earlier this year, a bunch of my friends decided to start our own group. I originally only committed to being a substitute player for when someone couldn't make it but was moved to a regular player a couple of months ago after someone dropped out. I figured what the hay since it was only once per month and we all take turns hosting the game at our house. What is Bunco you ask? Officially speaking and the way we interpret the game is #2 below:

bun·co also bun·ko (bung' ko)

n. pl. bun·cos, also bun·kos
1. A swindle in which an unsuspecting person is cheated; a confidence game.
2. A parlor game played in teams with three dice.
3. A winning throw in the above game; three of a kind of a specified number.

[Probably alteration of Spanish banca, card game, from Italian banca, bank, of Germanic origin.].

In simple terms, it's a night where 12 women get together, leaving their significant others, children and troubles behind, and have a fun night out with food, drink and TONS of laughter and oh yeah, roll some dice. (What happens at Bunco, stays at Bunco is our favorite motto!). Click here if you would like the complete rules of the game..though there are variations depending on your specific group. So what does all of this have to do with a food blog you ask? It was my turn to host this past Friday night. Yes, I get September. What the heck do you do in September as a theme? I couldn't get April like my friend Jenn where we all wore bunny ears or Donna where we had a Mardi Gras theme. I started thinking and all I came up with was Football and Back to School themes. Though I do love football, I'm not an avid watcher (except for the teams my daughters cheer for that is) nor did I feel like hosting a tailgating party with chili and beer. So, I opted for an Apple theme (get it, back to school, apples for the teacher, apple picking..whatever, it worked for me...lol). Anyway, I started thinking of different food and drinks that I could make using apples and came up with Sausage, Apple and Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon and Pecans and a Red Apple Sangria. Luckily for me, they were a hit and we all had a great night!

This bread was so easy to put together, in fact, I par cooked it the morning of, then just wrapped it in foil to finish it off right before my guests arrived. The sweetness of the apples mixed with the sausage was a unique and tasty twist on an old favorite. 

Sausage, Apple and Sage Stuffed Bread

1 lb. Pizza Dough

4 Links Cheese and Parsley Sausage, casings removed

2 Paula Red or Macintosh Apples, peeled and cored

6 Fresh Sage Leaves, finely chopped

1 Cup Shredded Part Skim Mozzarella Cheese

1 Tbsp. Canola Oil

In a large frying pan, add the sausage. Break it down to small pieces while browning until it is completely cooked; approximately 8-10  minutes. While the sausage is browning, slice the apples into 8 wedges, then slice into 1/4" small pieces. Add the apples and sage to the sausage and simmer 2-3 minutes until the apples start to get soft. Roll out the dough into a rectangle about ¼” thick. Add the sausage mixture to cover entire dough area leaving ¼” border around all sides. Top with shredded cheese. Gently roll from left to right, sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet. Brush top of loaf with the oil and bake at 425°F for 15-20 minutes or until golden brown. Slice and serve hot. Serves 12. 

For the next appetizer, I used the same theory as my Baked Brie with Dried Cherries but this time I topped the cheese with apples, cinnamon and pecans. I even threw in some Agave syrup to help bind it together to make a paste. This was incredible if I don't say so myself but how can you go wrong with apples and cinnamon?! Unfortunately, I don't have a picture of this one. I wasn't paying attention(my guests started to arrive and I was busy greeting them at the front door) and the cheese cooked a little longer than I had wanted and it started oozing out of the side. One minute fine, the next a slight mess. Didn't matter though and no one seemed to care. My husband was just glad there was some left for him to try after he got home (did I mention when hosting you also kick your family out of the house to fend for themselves for the night? =) ).

Brie en Croute with Apples, Cinnamon & Pecans

1- 19oz. Brie

1 Macintosh Apple, cored, peeled and sliced into 1/4" thick slices

1/3 Cup Pecans

1 tsp. Butter

2 Tbsp. Agave Syrup

1/4 tsp. Ground Cinnamon

1 Pkg. Refrigerated Crescent Roll Dough

Preheat oven to 425°F. Place whole pecans on a baking sheet and bake approximately 5 minutes until lightly toasted. Remove from the oven, cool and finely chop. While pecans are in the oven, heat a small sauté pan over low heat and melt the butter. Add apples and cinnamon and cook approximately 3-5 minutes until apples start to soften. Add the pecans and Agave syrup and mix well; forming a paste. Using a small knife, scrape off the white coating on all sides of the Brie. Add the apple mixture to the top of the Brie. Open the crescent roll dough and using a rolling pin, roll it out so that it will cover the entire Brie. (It's ok if you have to piece it together). Cover Brie with the dough and place on a baking sheet Cover Brie with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned. Remove from the oven and let cool 5-10 minutes before serving. Serve with crackers. Serves 10-12. 

Now, last but certainly not least, was the Red Apple Sangria. Since most of my friends are red wine drinkers, this was a no brainer. Sangria has become our favorite summertime drink and now with the cooler weather approaching, it will be back to regular wine (no other reason for me other than Sangria makes the perfect cool drink on a hot summer day). The regular Sangria I make is citrus based so this time, I altered the juices, added a little fizz at the end and it was also a hit. Now remember, I was making this for 12 people so feel free to cut this recipe in half. 

Red Apple Sangria

2 Bottles Dry Red Wine (I used Ocasa Malbec)

2 Cups Red Apple Schnapps

2 Cups Apple Juice

2 Cups Pineapple Juice

1 Cup Cranberry Juice

7 Up or Sprite

1 Apple

1 Peach

1 Pear

In a large pitcher, add the first 5 ingredients and mix well. Peel, core and slice the fruit into 1/4" thick slices and add to the wine mixture. Refrigerate overnight or for at least 2 hours for better flavor. Pour Sangria into a glass filled with ice about 3/4 of the way full. Add a splash of soda right before drinking to each glass. Serves 10-12. 

Enjoy!