Toasted Walnut Avocado Greek Yogurt Hummus Dip ~

This dip was inspired by a recipe I found on Pinterest. I had all of the ingredients, but I wanted to "beef" it up with some other ingredients that I thought would enhance the flavors of the avocado and the garbanzo beans. The recipe ended up being something totally different, but really good! I'm packing this one for lunch with veggies and pita chips. It's full of flavor and very healthy!

Ingredients ~
1 can chick peas
2 ripe Haas avodacos, roughly chopped
1 clove garlic
juice of 1 lemon, plus the rind, grated
1 t. fleur de sel
pinch of cracked pepper
1 t. smoked paprika
1 t. cumin powder
1/2 c. toasted walnuts
2 T. toasted sesame seeds
olive oil - about 3 T. check as you blend
1 T. fat free Greek yogurt

Blend all ingredients in a food processor or blender until smooth. Serve with fresh veggies or pita chips.

Budget Friendly Breakfast Pizza ~ or Anytime At All...#SundaySupper

Sleepovers are always fun around here! My two daughters get together regularly with their "cousins" whom they have known since birth, and they giggle and sing and dance and just run around being rowdy young teens/tweens! They performed a little dance routine before going to bed and I had to slip in and take away phones and ipods after 1:00 a.m. :-)

When they woke, I surprised them with breakfast pizza! This was something I had been toying with in my mind for a while, and I thought they would probably be too groggy to notice any mess ups! So guinea pigs they became today! They were mighty pleased and went in for seconds, so it's a keeper ~LOL!

This was super easy and something that you could get the kids involved in helping to make if they are up when you are making it! Best of all, this is super budget friendly as well. It is meatless and only requires a few simple ingredients to make.

What you'll need ~
7 eggs, beaten
1 t. sea salt
1/2 t. cracked pepper
1 t. Italian blend seasoning spices
olive oil
1 T. butter
1/2 c. jar Alfredo sauce
1/2 c. jar marinara
1 large container crescent rolls
1/2 c. shredded part skim mozzarella
1/2 c. Parmesan, divided
fresh tomato slices and basil to garnish

I usually have all these ingredients on hand and they are all relatively inexpensive -- especially when you get the rolls on sale and use a coupon. For the sauces, I just buy generics for dishes I am only adding them to-- rather than a high dollar one that I might use with a few fresh ingredients on a pasta dish.
In a 12 " skillet, heat olive oil and butter until bubbly on medium high heat. Turn heat down to medium low and stir in eggs that have been beaten and seasoned with salt, pepper, and Italian spice blend. Use a rubber spatula and continue to slowly stir eggs until they are "soft" set and not runny. Turn off heat.

Spoon on the two sauces, and the mozzarella and half of the Parmesan cheese. Take out the crescent dough and spread over the top pulling and tucking as needed. Take a fork and poke air holes all over the top. Place in a 350 degree preheated oven and bake for about 15 minutes or until the pastry has a nice golden color and is firm to the touch. Remove from oven and let rest a couple minutes.

Cut into pie shapes and serve flipped over with extra Parmesan, sliced tomatoes, and fresh torn basil. This was really yummy with the buttery flavors of the crescent and the Italian seasonings.

Grilled Gruyere, Bacon, Tomato, Spinach, Avocado on French Roll with Lemon Chive Aioli ~

Today was a "run around all over the place" day, and we had just enough time to run home and catch a healthier bite than we might choose via fast food places or commercial restaurants. We opted on a sandwich that is truly comforting, but very satisfying and an elevated version of a BLT!

If you have a panini grill, it really works great for this, but a cast iron skillet with a press would also do the trick. Also, for you veggie lovers like me, omit the bacon and it's just as good!

What you need~

4 French rolls (or a sub type roll)
12 slices of bacon (lean cut)
1 haas avocado, sliced and drizzled with lemon juice
1 small heirloom tomato, thinly sliced
baby spinach leaves
Gruyere cheese, shredded
butter or olive oil or spray

Aioli ~
1 T. lemon juice
dash sea salt and cracked pepper
2 T fresh chopped chives
2 T mayonnaise
1/2 T. dijon mustard

Preheat oven to 400 degrees. Lay crumpled aluminum foil on top. Lay bacon strips over foil, close together. Bake in oven for about 25 minutes depending on thickness of bacon. Check to make sure it doesn't burn.

Remove and set aside. Preheat panini grill or skillet.

Slice rolls lengthwise. Spread on aioli. Layer spinach, shredded cheese, tomato, avocado, bacon (3-4 slices per sandwich,) more spinach. Cover with top bun. Spread on a little butter on outside of both sides of bread or spray with olive oil spray. Place on grill and press. Cook for about 5 minutes --depending on heat/strength of grill. Cut and serve. YUMMY!

Fresh Rosemary Roasted Potatoes and Caramelized Onion Salad with Rosemary Yogurt Dressing

Salads! There are so many that I love, but the ones that really get me going are those that can be served as a main dish in a snap. This is the time of year when I really love to use as much fresh produce as possible. I believe in eating seasonly, and though the bounty is not quite ready yet, I am finding some great fresh items to work with that still delight the palate!

This salad is served slightly warm  -- using the roasted potatoes and caramelized onions as soon as they are finished cooking. The dressing just sort of melts into it and it really is a filling and delicious meatless main dish.

Ingredients~
(Serves 4 as a main or 8 as a side)

4-6 c. fresh baby greens -- any mix that you like will work
8-10 baby red potatoes, halved
1 medium sweet onion, sliced
1/2 red bell pepper, julienned
1/4 c. toasted pine nuts
3 oz. crumbled goat cheese
olive oil
sea salt
cracked pepper
2 T. fresh chopped rosemary

Heat oven to 425 degrees. Place potatoes on a baking sheet pan and drizzle with olive oil, salt, pepper, and 1 1/2 T. rosemary. Bake for 25-30 minutes, shaking pan a couple times to distribute evenly for roasting.

In a medium skillet, heat olive oil on medium high heat and saute onion until golden brown. Set aside.
Toast pine nuts in a dry skillet for 5 minutes. Set aside.

In a large salad bowl, layer greens, potatoes, onions, red peppers, pine nuts, and goat cheese. Season with salt and pepper.

To make the dressing: Mix 2 T. lemon juice, 5 T. safflower oil, 1 t. sea salt, 1/2 t. cracked pepper, the remaining rosemary, 2 T. fat free Greek yogurt, 1 T. safflower mayonnaise, 1 t. grainy dijon mustard. Mix with a whisk until creamy and drizzle over salad. This will keep in a sealed container for a week in the fridge if you don't like lots of dressing on your salad.

Red Lentils and Rice ~ Twisting up Traditional Red Beans and Rice~

Red Lentils and Rice ~ a twist on Red Beans and Rice ~


This dish was inspired by red beans and rice, but it has no meat and is extremely healthy -- loaded with protein, fiber, and vitamins and minerals!

Better yet, my oldest daughter has a "thing" about beans; she won't touch them. When I told her these were more like peas, she looked suspicious but she ended up cleaning her plate! LOL! Oh the things we do to get "good" food into our kids!

This one takes very little time and effort -- so simple; the rice is the only thing that takes any time and you could easily use a quick cooking rice if needed. I like the traditional slow cooked brown rice with this dish. (It's about 45 minutes, but once you put it on and turn it to low -- you just sit back and wait for dinner!

Ingredients ~
1 T olive oil
1 T butter
1 (1 lb.) bag of Goya red lentils
2 leeks, cleaned and chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 T fresh grated ginger
1 t. curry powder
2 t. cumin
1 T. balsamic vinegar
4 c. vegetable stock + a little extra water if lentils get dry while cooking
sea salt to taste ( I used about a teaspoon and a half)
cracked pepper
fresh thyme
fat free Greek yogurt
brown rice (follow directions on package)

In a dutch oven heat oil and butter on medium high. Add the veggies except the garlic and saute for about 5 minutes to soften. Add garlic and cook another minute. Add the ginger, curry, and cumin. Stir to combine. Add vinegar and cook another minute. Add the stock and salt and pepper. Add the lentils. Stir and reduce heat. Cover and simmer for about 15 minutes. (I overdid mine to 20 and the lentils broke down slightly more than I wanted -- I like a little bite to them, but the flavor was great.)

Before serving, add thyme. Serve on rice with a dollop of yogurt. This is such a healthy comfort food and you can feel good about what you're giving your family! We had crusty bread with olive oil and herbs along with this dish.

{Note: here's a tip if your lentils break down too soft; I had plenty left over, and I plan to do this. In a blender, place the leftover lentil mixture. Add 1/4 c. white wine, 1/3 c. additional vegetable stock, and 1/2 c half and half. Puree until creamy, transfer to a medium sauce pan, heat,  and serve as soup with croutons.}

Chicken Marengo on Couscous ~ A Dash of Spice~

My girls love chicken no matter how you fix it! They request this particular food almost anytime I ask them what would they like me to make for dinner? Chicken is such a versatile dish to make -- so MANY options are out there!

A long time ago, {before kids,} a friend gave me this recipe and I have made it in the past, but tonight was the first time for the girls. They said I should keep this one on file... Don't you just love those kind of compliments?

This is really an easy weeknight meal for busy cooks; and, tonight my 14 year old decided she was in the "mood" to cook with me, so I had help!

Chicken Marengo

• 1 (8 oz.) pkg. sliced mushrooms
• 1 T. butter 
• 1 T. olive oil
• 2 1/2 - 3 lbs. chicken parts ( I am using breasts today, but thighs would be better)
• 2 T. olive oil
• 2 green onions sliced or 1 leek, cleaned and sliced
• 1/2 fennel bulb, peeled and sliced thinly
• 1 clove garlic, minced
• 1/2 c. dry white wine
• 2 cans fire roasted tomatoes, partially drained -- keep a little liquid (or 3 tomatoes roasted in a 400 degree oven for 25 minutes)
• 1 t. sea salt
• 1/2 t. cracked black pepper
• 1 T. chopped fresh thyme or 2 t. dried thyme in spice jar
• 1 t. smoked paprika
• dash cayenne pepper
• 2 T. fresh chopped parsley
• rice or couscous. (A box of couscous is simple and quick -- 5 minutes!)

Saute mushrooms in olive oil and butter until tender. Set aside.
Brown chicken pieces in additional 2 T. olive oil on medium high heat. Remove and set aside.
In pan drippings, saute green onions or leek and garlic until tender and translucent in color.
Stir in wine and next four ingredients; scrape pan to incorporate drippings. Add chicken back to skillet and stir. Cover, reduce heat, and simmer for 30 minutes. Stir in mushrooms, and sprinkle with parsley. Serve over couscous or rice.  (P.S. my youngest doesn't like mushrooms, so us 'cooks' put ours on top of our dishes with the parsley -- aren't we thoughtful? wink!)

Zucchini Boats from Guest Post ~ @Kathyhoffman3

This weekend was a fun filled time with my dear girlfriends helping me with packing! We laughed as we found various things I had saved over the years that I had tucked away {Cindy said I was a squirrel!} thinking I couldn't get ride of {it/them}!

Needless to say, if you want to weed out your "stuff" get a couple of friends to help; letting go is far easier with friends to say 'do you REALLY need this?'

By the time we had about 10 boxes packed for Good Will, Kathy suggested it was time for a glass of wine and a little nurishment. She brought down some zucchini and various ingredients, and she got busy putting together these lovely Zucchini Boats.

Ingredients ~
3 small to medium zucchinis
olive oil
salt and pepper
1 garlic clove, crushed
grape tomatoes, halved --about15
Panko bread crumbs
Fontina cheese, shredded
Parmesan cheese, shredded
fresh chopped basil

Wash zucchini and cut in half. Scrape out the middles to hollow.  Dry. Brush on olive oil and season with salt, pepper, and crushed garlic.Arrange halved grape tomatoes into grooves. Sprinkle on fontina cheese, followed by some bread crumbs. Drizzle with olive oil.

Place boats on a foil lined baking sheet and bake for 30 minutes at 350 degrees.

Take out of oven and sprinkle Parmesan and basil on top. Drizzle a little more olive oil to moisten. Place under broiler for another 7 minutes. Let cool slightly before serving. Could be cut into smaller segments for appetizers. These were wonderful! Thank you, Kathy!!!!

Crispy Flatbread Veggie Pizza ~ Light and {Fiberful}!

Friday nights have frequently been our pizza nights. Tonight I didn't want the traditional heavier version that requires me making my homemade crust and spending a little extra time to make it the way we enjoy it! I have a busy weekend planned for spring cleaning, so I decided the easier the better tonight! I pulled out the wrap/flatbreads and here's what we ended up with ~

This pizza is so light and crispy and packed with healthy vegetables, fiber, and protein. This is going to be a 'go-to' in our kitchen from now on! Any vegetables you have on hand would work -- mix it up and make it your own! It's ridiculously EASY and delicious!

Ingredients ~
(for two)
1 spinach and herbs and 1 tomato basil flat wrap (I used OLE brand with the "Healthy Heart Lifestyle" stamp)
olive oil
sea salt
cracked pepper
1 small yellow bell pepper
1/2 small sweet onion
1 c. sliced mushrooms (I had bella)
2 c. roughly chopped baby spinach
1/2 c. shredded Asagio cheese
crumbled goat cheese
3 T. chopped fresh basil

Heat oven to 400 degrees. On a large sheet pan, place the wraps. Drizzle olive oil on top and season with salt and pepper. Bake for about 7 minutes to a slightly crispy stage. Watch and make sure they don't burn.

While the wraps are in the oven, use a large skillet to saute veggies in olive oil. Heat the olive oil on medium high and add onion, pepper and mushrooms. Season with salt and pepper. Set aside.

Remove wraps from oven and shred Asiago cheese on top. Layer on sauteed veggies evenly. Scatter chopped spinach on top. Place goat cheese on top. Sprinkle a little remaining Asagio on top of this and drizzle with a tiny bit of olive oil.

Bake pizzas for about 8 minutes until cheeses have melted and bubbled. Wait to cut for a couple minutes. This is crispy goodness!!!!

Healthy Pasta in Disguise ~Rich Taste with a Secret Ingredient ~

While watching Rachel Ray today and hearing her say that anytime she could feel good about eating pasta, she was happy; I thought what can I make that would be health conscious but taste like it's NOT!

This pasta dish offers nutritional benefits with high fiber and protein, but it's the taste that stole my heart and my family loved it!

There's a little secret ingredient I added that really makes this one pop with flavor and taste like a rich dish that is really not loaded with all the normal fats you might find in similar dishes.

Ingredients ~

1 13.25 oz. box Barilla whole wheat pasta shells, cooked for 6 minutes according to directions in liberally salted water
1 large shallot, minced
1 large clove garlic, minced
1 T. olive oil
1 c. chopped baby bella mushrooms
2 T. butter
1 t. sea salt
1/2 t. cracked pepper
1/2 lemon, juiced
1 1/2 c. halved grape tomatoes
1 T. dijon mustard {secret ingredient}
2 c. baby spinach roughly chopped
3 ladles of pasta water
1/2 c. shredded Parmesan cheese
3 T. chopped fresh basil

In a large skillet, heat olive oil over medium high heat. Saute shallot for 2 minutes. Add garlic and cook one more minute. Add mushrooms and saute until they wilt slightly. Add tomatoes and salt and pepper.

Squirt lemon juice over saute mixture and cook another minute. Reduce heat.

Meanwhile, heat pasta water and add pasta. When pasta is nearly done -- about 5 minutes, turn heat up on the saute mixture again and ladle 3 scoops of water into  mixture. Add dijon mustard and stir to incorporate. Let it come to a very low bubble.

Drain pasta. Add to the saute mixture along with the spinach. Add Parmesan cheese and stir to melt. When the mixture has come together, serve with chopped fresh basil, a little extra Parmesan and a drizzle of olive oil.
This tastes so rich, but the dijon and the pasta water are what really make this sauce come together to form a rich and creamy dish -- while the total fat normally found in lots of butter and cream is not here!!!

Cheater's EASY Black Bean Soup ~Meatless Simplicity!

Some nights you just don't feel like cooking! The prospect of creating a wholesome meal for the family can be just plain daunting after a long day of activities. I wanted something comforting tonight and something that would be nutritious and EASY for my girls. Rather than ordering out, I found a can of black beans in the pantry.

I know you must be thinking: canned black beans? really???? Are you going to post a recipe from a can of black beans??? Well, you might just be surprised by this one. Truly!

Using fresh vegetables and herbs, I made a simple can of black beans become a thick and creamy soup that my daughters and I thoroughly relished tonight. Take a look....

Cheater’s EASY Black Bean Soup

1 can black beans in liquid

½ c. chopped sweet onion

2 ribs celery, chopped finely

1 clove garlic minced

1 T. olive oil

1 t. sea salt

½ t. cracked black pepper

1 t. smoked paprika

1 T. fresh chopped oregano

2 c. vegetable stock

few dashes hot sauce

2 T. cream

lemon juice

fresh cilantro

fat free greek yogurt

Saute onion and celery in olive oil in a medium size sauce pan until tender – 2-3 minutes on medium high heat. Add minced garlic and cook another minute. Add stock, and seasonings. Cook for 5 minutes at a low boil. Add beans. Cover (vented), reduce heat to medium low and cook for 15 minutes to let all the flavors come together.

Using an emersion blender puree the mixture in the pot until creamy. Add 2 T. cream and stir. Cook another two minutes. Serve with a dollop of yogurt, some chopped cilantro and a squirt of lemon juice. EASY and YUMMY!

Note: for those who have more time, use dry beans and follow bag instructions for prep. You will need about 2 c. cooked beans and increase the stock to 3 cups. (Seriously, the canned version is quite good and super fast on a weeknight after kids’ sporting events!) I defy anyone to say that this isn't tasty!

Vegetarian Stuffed Peppers with Quinoa and Goat Cheese ~

Cooking a healthy meatless meal is becoming easier and easier as the options for great tasting vegetarian and vegan foods continue to grow. I love to experiment with food, and tonight I thought 'I wonder if I could put together some meatless stuffed peppers' as good as those I've enjoyed in my youth with beef or pork coupled with rice?'

Well, I think this is it! I am happy to say this recipe is a keeper and will be added to our repertoire of meatless meals. Fresh is key! The ingredients used were all very fresh and subsequently made for a very flavorful meal.

I want to add that for vegans out there, you could omit the animal fats and still have a really great meal.

Here's what I did ~

Vegetarian Stuffed Peppers with Quinoa and Goat Cheese

1 c. whole wheat quinoa + 2 c. vegetable broth.

3-4 medium to large green peppers, hollowed out; reserve tops and chop finely

2 small carrots, chopped finely

1 leek, chopped finely

1 T, olive oil

2 T. butter

1 T. balsamic vinegar

¼ c. cream

3 oz. crumbled goat cheese

½ c. chopped toasted walnuts

1 t. sea salt

½ t. pepper

1 t. smoked paprika

1 t. garlic powder

dash cayenne pepper

3 T. panko bread crumbs

1 c. bella mushrooms + 2 T. butter, browned before adding mushrooms, season with salt, pepper, 1/4 c. additional vegetable stock and a squirt of lemon juice

In a large pot, boil hollowed green peppers for 5 minutes in salted water. Remove and drain.

In a separate pot, boil 2 c. stock. Add quinoa. Bring back to boil. Stir. Reduce heat to medium low and cover. Cook for 12 minutes. Let rest for 15 minutes off the heat.

In a large skillet, sauté veggies in olive oil and 1 T. butter until tender. Add seasonings. Add vinegar and deglaze for 30 seconds. Add cooked quinoa to mixture and stir. Add goat cheese and stir to melt.  Add walnuts.

Place peppers in a shallow baking dish or dutch oven. Spoon in quinoa mixture filling to top. Sprinkle on bread crumbs. Drizzle the remaining T of butter that has been melted. Cover with a lid or foil and bake at 375 for 20 minutes. Remove lid and continue baking for 10 minutes to brown crumbs.

In a medium skillet, brown butter. (About 5 minutes.) Add mushrooms and sauté. Season with  a little salt and squirt of lemon juice. Add ¼ c. vegetable stock and reduce over high heat for 2 minutes. Spoon this on a plate and serve a pepper on top. (Optional ~ place a little arugula on plate first. Spoon over the mushrooms and then place the pepper on top.

Spinach: What's all the 'Green' About?

I recently came across this great article about the benefits of eating baby spinach: {Boost Your Nutrition by Sneaking Fresh Spinach Into Your Diet
by Erin Rogers, Health-E-Meals.com}. Erin spoke of the many ways one can incorporate spinach into one's diet, as well as providing a great nutritional analysis on spinach.

I have loved spinach for as long as I can remember. My maternal grandmother used to eat it out of a can with crumbled sausage -- ewww --but I ate it along with her and loved it as a child. When I became an adult (still working on that!) I discovered there is a thing called fresh spinach that when eaten either raw or cooked is absolutely wonderful!

I usually add it to our salads along with other herbs and mixes; I sometimes throw it into smoothies --don't tell my girls! and I often include it sauces and pasta dishes or soups. That said, besides using it in salads, the simple side version is one of my favorites because it lets the notes of the spinach really come out and the flavor is fuller and bolder. Here's what I like to do for a QUICK spinach side ~

I use:
1 16 oz. bag of washed and dried baby spinach
1 T. extra virgin (quality) olive oil
2 T. butter
1/2 t. fleur de sel
dash cracked pepper
1/4 t. ground nutmeg
1 T. lemon juice
1 clove minced garlic

In a large skillet, heat olive oil and saute garlic for about 30 seconds to infuse oil.

Add 1 T. butter and add the spinach, handfuls at a time until it starts to wilt. Use tongs to gently turn it and move it around gently.

Add seasonings and toss gently. The color should be very bright green and the texture is JUST wilted, not soggy. This cooks so quickly so don't step away.

To serve, I put in a serving bowl and top with the other patty of butter and some lemon juice. It's such a fresh clean veggie side and it goes well with most any meats, fishes or veggie entrees! I served the other evening with roasted Parmesan potatoes and garlic aioli. 

Braised Chicken Thighs in Roasted Tomato and Fennel Sauce on Linguine

This recipe was created from simply playing with food! I have to say it's one of the best things I have ever made! My girls both went for seconds.... The chicken was slow cooked in a braising broth that really brought all the flavors together beautifully. Fennel and roasted tomatoes worked together to create a background for the linguine that was really wonderful!

Braised Chicken Thighs in Roasted Tomato and Fennel Sauce on Linguine

1 box whole wheat linguine

1 T. olive oil

1 pkg. boneless skinless chicken thighs –about 5 thighs

1 T. butter

½ large fennel bulb sliced thin

1 small sweet onion, chopped

1 clove garlic, minced

1 can roasted tomatoes in juice

sea salt and cracked pepper

1 t. smoked paprika

2 T. fresh basil, chopped

¼ c. red wine

½ c. chicken stock

2/3 c. kalamata olives

Clean thighs and season with salt and pepper. Heat olive oil in skillet on high heat. Brown thighs until golden on both sides. Remove and set aside.

Add butter and sauté fennel and onion for a couple minutes. Add garlic and continue to sauté another minute. Add wine and reduce about 2 minutes. Add stock, tomatoes and seasonings. Add olives and bring to low boil. Put chicken back in pot and spoon sauce over. Reduce heat to low. Braise for about 45 minutes on low.

Cook pasta according to pkg. directions. Serve on pasta with grated Parmesan or Romano.

French Potato Soup ~ #SundaySupper Simplicity ~

After an enjoyable {spring break} vacation with my girls, returning home, unpacking, starting laundry, grocery shopping ~ well I just might need another vacation, but a simple meal is the ticket for us tonight!

Believe it or not, this "french" version of soup was something I played with after watching Paula Deene make her potato soup on FoodNetwork. Her version offered a new twist in preparation that for me, hit home --because it saves time and steps! Plus, I saved an additional step by leaving the peels on the potatoes for extra nutrients -- and well, I just didn't feel like peeling them today! The taste was fabulously rich and comforting ~

Ingredients ~

• 4-5 large Idaho potatoes, skins on, cut into small cubes --about 1/2 inch in size
• 1 small sweet onion, chopped
• 1 clove garlic, minced
• 3 T. butter
• 3 heaping T. flour
• 3 c. skim milk
• 1/2 c. vegetable broth (or chicken)
• 2 T. white wine -crisp, not sweet
• 2 t. Fleur de Sel (or sea salt)
• 1 t. cracked pepper
• 1 T. herbs de provence
• 1/2 t. marjoram
• pinch smoked paprika
• 2 bay leaves

In a large pot or dutch oven, melt butter on medium high heat. Add onion and garlic and saute until translucent. Season with Fleur de Sel and pepper. Add potatoes and stir to soften for about 4 minutes.

When potatoes start to show a little golden color, add flour. Stir thoroughly and let flour cook a minute. Slowly add milk stirring constantly. Cook for 7 minutes, stirring --until it starts to thicken slightly.

Add white wine, stock, and all the seasonings, along with the bay leaves. Stir and reduce heat. Taste for salt.

Simmer stirring occasionally for about 20-30 minutes. Serve with crusty bread and a light salad with olive oil and lemon juice.
The beauty of this recipe is that you don't have to pre-boil the potatoes and onion. You just do everything in the same pot. You also save time by leaving the peels on and you gain the nutritional benefits! This was really wonderful --the herbs de provence absolutely MAKE it, so if you don't have this herb mix, use equal parts, savory, thyme, rosemary, basil, tarragon, and lavender --about 1/2 t. each.

Pan Seared Salmon with Caper Brown Butter Cream Sauce~

I admit it. I am kind of obsessed with sauces these days. Just last week, I made a very similar sauce for my halibut dish. Tonight, I wanted salmon; and, I wanted something different than the traditional dill sauce or the Asian sweet sauces usually offered. I wanted mild, but savory and a little salty. I thought --why not experiment with the sauce I used on the halibut? It was yummy after all!

This is so easy, but very elegant and I would definitely serve this to guests~

Ingredients for two~

2 (6-8 oz.) salmon fillets
1 T. olive oil
fleur de sel
cracked pepper
2 T. white wine
2-3 T. butter
2 T. cream
2 T. capers

In a medium skillet, heat oil on medium high until it smokes.

Season fish with fleur de sel (or sea salt) and pepper.

Place in skillet and let it sear for about 3 minutes until it's nicely golden. Carefully flip and turn down heat. Let sear about 2 more minutes, depending on thickness of the fillets.

Remove to a warm plate and cover to keep warm.

Deglaze skillet with white wine and reduce by half. Add butter. Cook swirling until it turns golden. Add lemon juice and swirl a little more. Add cream, repeat. Add capers.

To serve, I used a potato and carrot puree, and placed the fish on top and drizzled on the sauce. This would be equally good served on an arugula salad with sauteed leeks and a little olive oil and lemon juice.

Light and Healthy Spaghetti with Tomatoes, Kalamata Olives, Feta, and Goat Cheese ~

Tonight we had spaghetti! It's one of our go-to dishes, and I love that there are so many things you can do with spaghetti! This dish is light but full of flavor. The fire roasted tomatoes, kalamata olives, feta, and goat cheese just work so well together for a light meal. The sauce is such a nice change from the heavier marinara. The pasta water helps to thicken what is really a light juice from the tomatoes until all the other ingredients come together.

I use whole wheat pasta most of the time, or even gluten free options. Tonight we had the thin spaghetti, which is also somewhat lighter in texture and so satisfying with this sauce. We like that we are doing something good for us and we don't have to sacrifice on taste! This spaghetti offers 7 g of fiber per serving -- and that's just the pasta! There is additional fiber in the sauce, (4 g) so it is really a good option for adding more fiber into your diet.

This is a super simple week night meal. Serve it with a crusty bread and a salad and it's like going out to a restaurant!

Ingredients ~

• 1 (16 oz.) package of whole wheat thin spaghetti
• 1 can fire roasted tomatoes
• 2 c. gourmet tomato medley, quartered
• ½ c. sliced kalamata olives
• ½ medium sweet onion, diced
• 1 large clove garlic, minced
• 3 T. fresh basil, chopped
• 2 T. fresh oregano, chopped
• 1 T. tomato paste
• sea salt to taste
• cracked pepper
• 2 T. olive oil
• 4 oz. crumbled goat cheese
• 4 oz. crumbled feta cheese
• pasta water

Cook pasta according to directions to al dente. While the pasta is cooking, sauté onion and garlic in olive oil until tender. Add the canned tomatoes and paste. Add the herbs, salt, and pepper. Cook on medium low to let flavors blend. Turn down to low.

When pasta is done, add 2 ladles of water to sauce. Stir and add pasta. Add cheeses and let them melt a minute or two. Serve.

Tropical Martini ~from a Cruise Ship Mixologist

This past weekend I had friends over for #SundaySupper. Well, it was really nice weather, so we opted to have cocktails and appetizers at home and then head down to the water for seafood at a favorite spot for dinner.

My guests said the cocktails and apps were so good, we should just skip going out to dinner! I said I didn't get dressed up to stay home, (LOL!) so we enjoyed our time at home and then ventured off for more yummy food dining out.

The cocktails were from a recipe a dear friend shared with me. She (Sharon) got it from a mixologists/bartender on a cruise ship. Tropical is a great name for it -- you could almost imagine being on the ship and sipping this yummy concoction!

Ingredients ~

2 parts good vodka (I used Grey Goose)
1 part Limoncello
1 part black raspbery liqueur
Sweet and Sour mix
Spash of orange juice

In a martini pitcher, add all the ingredients. You will probably almost fill the pitcher with the sour mix, depending on the size of your pitcher. Fill at least to double the alcohol, or a little more if you don't want it too strong. Slice a naval orange and place slices in with the liquid. Chill until guests arrive. To serve pour over ice and garnish with orange slices. This is so refreshing and not too sweet, but definitely a fruity drink for summer...or cruising! We enjoyed this with a warm artichoke dip and mixed crackers...recipe coming soon!

Mushroom Asagio Omelet with Tarragon~

Sunday morning was kind of lazy today. We wanted to work in the yard and I needed something to fill us up and keep us going until we entertained guests later today for #SundaySupper.

Using fresh ingredients and organic eggs, I whipped up an omelet that was really delicious and gave us just the right amount of fullness and energy to get going outside!

I had a little trouble flipping and folding, but it didn't impact the taste, so we were satisfied. :-)

Ingredients~

4 large eggs, beaten
1 t. salt, divided
1/2 t. cracked pepper
1 T. fresh chopped tarragon
1 c. fresh sliced baby bella mushrooms
1 T olive oil
1 T butter
1/2 c. grated Asagio cheese

Make sure to get the mushrooms and tarragon sliced and chopped before firing up the skillet.

Heat oil and butter on medium high. Saute mushrooms until they get to a rich brown color and their aroma is released. Add a little of the salt to season.

Reduce heat to medium low. Beat eggs with a little of the salt, pepper and tarragon.

Pour into skillet and slowly work it with a spatula to let the liquid move and start to set. Once it looks almost set, sprinkle on cheese and let it cook another minute. Carefully (I am getting better, but not perfect yet,) fold over to make a crescent shape.

Divide among two to three people. Serve with fresh fruit and you have a delicious breakfast or brunch to kick start your day! {Note: whenever you cook with eggs, use a non-stick skillet.}