Ultimate Heart Healthy Veggie Quesadilla ~ Eggplant ~ Balsamic Onions and Peppers ~ Avocado ~

Every now and then, you get lucky, and you make something so special you can't quite believe how delicious it turned out! This is one of my all-time favorite new recipes for a "meatless" meal! I am so excited to share this one, because not only do I think I hit on something unique, but I really think the melding of the different flavors here REALLY works!

This quesadilla is a heart healthy dish that is loaded with nutrition AND fabulous flavor! You would never know this one is {good for you!} The tortilla alone, made by Ole brand, "Extreme Wellness ~ High Fiber Low Carb,"  has 12 g fiber per serving and is the fabulous high fiber vessel that envelopes the scrumptious sauteed vegetables-- filling this to bulging! This dish is kid "approved," and we will be having this one again very soon!

These are the tortillas you should try ------------------------>

So ~ on to the recipe!

Ingredients:

(serves 3-4)
6 (8-9") whole wheat tortillas (Ole -Extreme Wellness)
Safflower oil or canola
Safflower mayonnaise
2/3 c. shredded Havarti cheese
2/3 c. sharp cheddar
1 baby eggplant, washed, dried, and sliced very thin
1 sweet onion, halved and sliced
1 orange, yellow, or red bell pepper, seeded and julienned
1-2 T balsamic vinegar
1 small or 1/2 large ripe Haas avocado
squirt of lemon juice
1/3 c. fresh chopped cilantro
sea salt
cracked pepper

First, prepare baby eggplant. Heat oil to very hot (medium/high) heat and place thin slices in oil in a single layer. You should get a sizzle. Sprinkle on a tiny bit of salt and pepper as you go. Do these a few at a time and do not overlap. You will get a nice golden seared finish and they will look like soft chips. Remove to a paper towel lined plate to absorb excess oil. Set aside.


In the same skillet, (you should have a little oil left,) toss in the onions and peppers. Stir frequently about 4 minutes until translucent. When they are nicely tender, add the vinegar. No need to season these veggies as the remaining oil had residual seasoning from the eggplant. Let reduce about 2 minutes. Turn off heat and place in a small bowl and set aside.  Wipe out skillet.

Peel and slice avocado. Squirt with lemon juice and a pinch of salt. Chop cilantro and set aside.

Now that everything is chopped, sliced, sauteed, and ready to be added to these tortilla's, prepare skillet and add a little more oil. Set heat on medium to medium high. Take a tortilla and spread a very thin amount of mayo over it. Sprinkle on Havarti (1/3 of the total). Layer on eggplant slices evenly. Next layer on onions and peppers. (Make sure you have enough to divide across three separate servings --so divide all ingredients in thirds.) Next layer on a little cheddar, the avocado, and the cilantro. Follow with one final sprinkle of cheddar. Top with the other tortilla and carefully place in the hot skillet. Press down with spatula. Cover and cook for about 2 minutes. Check. When golden and ready to flip, use two spatulas and carefully turn. Press and cover again. Cook another two minutes. The cheese should be all melted and just a little oozing... YUM!

When done, remove to a warm serving platter while you prepare the rest. Cut into diagonals and serve with fresh pico de gallo and a little sour cream if you like. These are extraordinarily good!

Between the veggies and the tortilla, you will be feeding your body about 19.2 g of fiber!!!!! Add on some fresh pico de gallo and you get another .4 g of fiber! You're now close to your desired 30 g per day for exceptional health! Shhhhh, if you don't tell, no one will know how "healthy" this is!

Amazing Benefits of Swiss Chard ~ A Delicious New Favorite!

I have recently been on a kick with swiss chard! I first made it for a new pizza I created last week, "Swiss Chard Pizza?" I tested it on my girlfriend and she was very impressed, so this one is a new favorite for me! I had a slice the next day for lunch, then another leftover slice the following evening -- ashamedly, before bed... (Back to the treadmill!) Anyway, I so loved the taste and texture of the chard, that I decided to try another version, but this time-- just focus on the chard, itself. I mean, anything is good on pizza, smothered in cheese, right?

Well, this time my chard dish was made very simply, but the taste was really intensely nutty and fresh -- in spite of no cheese... Also, I read up on chard, and found that one commentary (from a random blog,) stated that the writer believes that there is a significant difference in taste, depending on how fresh the chard. For example, she mentioned she cooked some from harvested greens on her friend's farm immediately that same day, and that was when she fell in love with chard. However, she also said that in buying it at the store, she found the taste not to be as desirable. I have not ventured to the farmer's market yet, as mine is a little distance for me to drive and out of the way, but I have been completely delighted with the bounty I found at my local stores. (Whole Foods and Wegmen's)

So, I mentioned that I had been reading up on chard. I found some really interesting health benefits that just might make a believer out of those with an aversion to greens! This stuff is loaded with good things for the body and you can read all about it at {Power Your Diet, } http://www.nutrition-and-you.com/swiss-chard.html.  Here is just one little excerpt on why I will incorporate more chard into mine and my family's diet:


"Regular inclusion of swiss chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency and believed to protect from cardiovascular diseases and colon and prostate cancers."


So here is what you need to make this yummy veg:

Ingredients ~


1 bunch of red chard
1 large shallot or 2 small, chopped
2 T. olive oil
2 T. butter
sea salt
cracked black pepper
1/4 t. nutmeg
splash of lemon juice


Clean and dry chard. Strip leaves from stalks, pulling straight back from the end of stalk. Trim stalks and chop. Cut leaves into nice ribbons and set aside.


 Chop shallots. Heat oil and butter in a large skillet on medium high heat. When skillet is really hot, add the chard stalks and cook for 3 minutes. Add the shallots and continue cooking and stirring for about 7 minutes until they look tender. Add the leaves carefully -- they will be overflowing, but let the first handful wilt a bit. Now you will work fast, using tongs, gently turn to coat leaves. Add salt and pepper and nutmeg. Once the leaves have wilted, pull off heat and plate this beautiful green dish! I liked that mine still retained the slightest bit of crunch because I didn't overcook or drown it in too much oil. Right before serving, squirt a little splash of lemon juice for a fresh zing. Enjoy! (We were using our fingers and plucking ribbons right out of the skillet and popping into our mouths!-- this is yummy!!!)

Cooking with Cristina Ferrare #SundaySupper Recipes from "Big Bowl of Love" by #AroundTheFamilyTable Chefs ~

I just had to add this list of talented food bloggers to my blog today as they have put together the BEST #SundaySupper menu with a multitude of Cristina Ferrare's recipes from her best-selling cookbook, "Big Bowl of Love" ~ Link up to any of my friends listed here for some fabulous recipe goodness! Enjoy! Happy Sunday ~xo

SundaySupper ~

•  Roasted Beet Wild Arugula with Goat Cheese Salad Sue’s Nutrition Buzz 
• Spaghetti and Meatballs Juanita’s Cocina 
• Sea Bass with Soy Glaze and Cucumber Salsa Beetles Kitchen
• Pesto Pasta Katherine Martinelli 
• Chicken Picatta Over Pasta Family Foodie
• Grilled Orange-Ginger Chicken Breasts Supper for a Steal 
• Seafood Risotto Magnolia Days 
• Fall Off The Bone Chicken Thighs Lovely Pantry 
• Risotto with Fresh Peas and Asparagus Big Bears Wife
• Strawberry Shortcake German Foodie
• Double Chocolate Chip Cookies Mrs Mama Hen 
• Cheesecake with Fresh Berries The Messy Baker
• Rice Pudding Rambling Notebook
• Strawberry Shortcake That Skinny Chick Can Bake
•  Flourless Chocolate Cake Baker Street 
• Royal Red Shrimp by Ultra Epicure
• Salad Dressing BG Garden
• Brownies Rich and Chocolaty Daily Dish Recipes 

These recipes will be perfectly paired with wines chosen by Wine Every Day. Thank you Eileen!!

Swiss Chard Pizza????? Oh my~ YES!!! #SundaySupper Taking It Easy Today ~

I guess it's true. You can put almost anything on a pizza and get delicious results. I did exactly this tonight. I have to tell a secret: I've been afraid to cook swiss chard. I have never made it before today, and I am happy to say that I will be making it over and over again! It was absolutely wonderful! I stuck to basics and kept it simple, so the flavor of the vegetable reigned supreme. This on a pizza was "to die for!"

I took a short cut tonight and used a pre-packaged organic whole wheat pizza crust that was really out of this world; if you want to cheat, cheat with this one! I used {*Rustic Crust Organic Pizza Crust from Great Grains.} Crispy, light goodness!

This pizza is so special. It's probably my new favorite and I have a tiny piece leftover I plan to heat up later for lunch... shhhhh

Ingredients ~

1 whole wheat pizza crust ~ thin and crispy*
olive oil
sea salt
cracked pepper
garlic powder

Toppings~
1 large bunch swiss chard, cleaned, stripped from ribs, and cut into strips
1 medium sweet onion, sliced
1/2  container baby bella mushrooms, sliced
3 T. butter, divided
3 T. olive oil, divided
1-2 T. balsamic vinegar
1 c. halved heirloom grape tomatoes
2 T. fresh chopped basil
1 T. fresh chopped lavender
1/4 t. nutmeg
1/2 c. shaved Parmesan cheese
2/3 c. shredded mozzarella cheese
4 oz. crumbled goat cheese

Preheat oven to 450. Brush oil on crust and sprinkle on salt, pepper, and garlic powder. Bake for about 8 minutes and remove. Set aside.

In a large skillet, heat half the butter and oil on medium high heat. When it's bubbling, add the chard and gently toss around to coat. Add sea salt, pepper, and the nutmeg to taste. It will wilt very fast, so remove from burner and set aside.

In another skillet, heat the rest of the oil and butter. Saute the mushrooms for a minute. Add onion and continue to cook until onion gets translucent -- about 3-4 minutes. Add vinegar and salt and pepper. Let reduce for 2 minutes. Turn off heat and set aside.

Slice tomatoes in halves. Chop basil and lavender.

On baked crust sprinkle on lavender. Layer on the shaved Parmesan. Top with half the swiss chard. Next arrange onions and mushrooms. Add the mozzarella cheese. Layer on the rest of the chard. Top with tomato halves and basil. Crumble on the goat cheese. Drizzle on a little bit of olive oil. Return to oven  and bake at 425 degrees for about 12 minutes. Check it at 9 minutes and rotate the pan to ensure even cooking. When  golden and bubbly, remove and let rest for 3 minutes. Cut into wedges and enjoy!!!

There's Something About A Couscous Salad ~

Couscous is one of those pasta-type dishes that I just love with fresh veggies. Tonight we were on a hectic schedule here at the Cathell household -- two different softball practices at different times and different locations for both my 14 and 12 yr. old daughters following school and choir practice! Need I say more????

What to make for dinner? What would be healthy, provide protein and energy, and still satisfy picky palates???? Well this one worked for me -- so read on....

I looked for ingredients I had on hand. What I came up with surprised even me! I loved loved loved this salad and we'll definitely be having it again!

Ingredients ~

1 box Near East Pearled Couscous mix ~ Basil and Herb
2/3 c. chopped carrots
1/2 c. chopped green onions
1 can drained and rinsed chick peas
1 c. chopped heirloom tomatoes
1 medium ripe Haas avocado, chopped
1 T. lemon juice
1/4 c. chopped parsley (Italian)
1 3/4 c. vegetable stock (this ingredient is in lieu of the water in the couscous package instructions)
olive oil
sea salt
cracked pepper
1/4 c. gorgonzola crumbled cheese
toasted almond slivers - optional

Dressing ~
2 T. apple cider vinegar
2 T. lemon juice
1 t. Dijon mustard
1/2 t. sea salt
1/2 t. cracked pepepr
1 t. cumin
1 t. smoked paprika
1/2 t. sugar
1/4 - 1/3 c. olive oil

Cook couscous according to box directions. Let cool. Toss with chopped carrots, green onion, tomatoes, chick peas, parsley, and cheese.

Make dressing and set aside to let flavors marry for 5 minutes. Add the avocado to the salad and sprinkle on lemon juice and a pinch of sea salt. Pour dressing over salad. Toss. Check for seasonings. Serve with a garnish of toasted almonds. This is light and fresh and full of yummy flavor!!!!

{Just a note: tonight after all the craziness with traffic and getting to places on time, my car broke down, I had to have it towed, I had to work out transportation for the next couple days, and the girls had a ton of homework when we arrived home! Please forgive ANY typos -- as I'm drinking wine right now....} it's all good! xo!

Almond Veal Cutlets in Lemon Shallot Sauce with Penne Alfredo ~

Veal is a real treat in our home. I rarely buy it, but once in a while, the thought of a fork tender cutlet with a light sauce and pasta just gets my mouth watering! Luckily, there was a sale at my local grocery on veal, so I grabbed a package. It doesn't have to be that food you only splurge on when dining out. It's easy to make, and when you can get a good sale, not terribly costly-- unlike lamb.

The cutlets are really tender, no need to pound them out, if you are lucky enough to purchase some nice ones from your butcher. So this really is an easy dish to make.

I decided to try mixing things up a bit when I developed this recipe. I wanted a light version of a picatta, so I substituted almond meal for the traditional flour breading. When I say breading, it is really just a dusting -- it's light and not heavy with breading. I also toasted up some almond slivers to add at the end. What a nice combo with the lemon shallot sauce!

Ingredients you'll need ~

1 lb. veal cutlets, ¼ “ thick

½ c. almond meal (or more if needed for dredging)

sea salt

cracked pepper

2 T. olive oil

3 T. butter

juice of 1 lemon

3 T. dry white wine

1 T. mayonnaise

2 T. cream

1 shallot, finely chopped

1/3 c. toasted almonds

fresh chopped parsley

1 lb. whole wheat penne, cooked al dente

½ stick butter

2/3 c. Parmesan

a little pasta water

In a large pot, bring water that has been heavily salted to a boil. Add penne and cook for about 10 minutes.

While pasta is cooking, heat oil and butter in a large skillet.

Salt and pepper both sides of the cutlets. Dredge in almond meal. Fry in butter and oil on both sides until golden – about a minute or two on each side. Remove and place on a warm platter. ( I heat oven to 150 degrees and keep the platter there while I make the sauce.)

Add shallots to the hot butter and oil drippings. Stir a minute. Add lemon juice followed by the wine. Cook and stir a minute. Add mayo and cream and whisk to incorporate. Let reduce for a couple minutes. The sauce will get thick quickly. Turn down heat and keep warm.

When pasta is done, drain, but reserve ½ c. pasta water. Return pasta to the same pot. Add butter and Parmesan. Stir to melt cheese. Add pasta water to loosen as needed. When ready to serve, place pasta on serving plate and sprinkle with fresh parsley. Serve slice of veal on top and drizzle on the shallot lemon sauce along with the toasted almonds. Serve with a side salad. This is really wonderful and a special treat in our house!

Mexican Roasted Pablano Corn Butternut Squash Soup ~

Tonight we had soup.  I know, I know,  it's getting warmer now and maybe soup is more of a cold weather dish, but we wanted something spicy and yet light; and, this soup fills the bill! The roasted veggies give this soup a smoky and nutty taste with a hint of sweetness that just works beautifully when topped with cool avocado chunks and sour cream or Greek yogurt.

This is really one of those easy go-to soups that is packed with the taste and flavor of something that has simmered for a long time, but not! Fresh ingredients make this one shine!

Here's what you'll need ~

• 3 ears fresh roasted corn on the cob
• 1 small sweet onion, sliced and roasted
• 3 Pablano peppers, roasted, peeled, seeded, and chopped
• 12 oz. cubed butternut squash, roasted
• sea salt
• olive oil
• cracked pepper
• 1 t. chili powder
• 2 t. ground cumin
• 1 t. ground oregano
• 1 t. smoked paprika
• 1 ½ c. veggie or chicken stock
• 2/3 c. fat free half and half
• 1 rip Haas avocado, cut in small cubes
• squirt of lemon juice ( drizzle on avocado after chopping along with a pinch of sea salt)
• pico de galo ( fresh or from the refrigerated section in your store)
• sour cream or greek yogurt to garnish and cool down the spice a bit
• crumbled tortilla chips for some crunch!

Preheat oven to 400 degrees. On a sheet pan, roast peppers that have been rubbed with olive oil for about 20- 30 minutes. Remove and put into a zip lock bag to make skins easy to peel. When cooled, chop.

Roast squash, corn, and onion with sea salt, pepper, and olive oil for about 25-30 minutes at same temp.

Place all roasted ingredients in blender. Add stock, and seasonings. Puree until smooth and creamy.

Transfer puree to large pot. Add half and half. Check for seasonings. Add salt if needed. Cook on low for 10 more minutes.

Serve with pico de galo, fresh chopped avocado, and a dollop of sour cream or yogurt. Sprinkle on crumbled tortilla chips. Delicious!

Playing Around with Carrot Cake ~ Healthifying a Traditionally Rich Dessert~

Ok -- so one of my favorite persons in the whole world just had a birthday, and I wanted to make her something really special but healthy too! She and I are very focused on trying to ENJOY food, but making sure it is also pretty darn good for us as well. Desserts are usually the hardest for me to make improvisations --with substituting the fatty delicious ingredients that are usually needed to make it extra special and GOOD...

I knew if I stuck to a favorite ingredient and modified the rest, I could probably come up with an alternative that would be both delicious AND kind of good for us as well. Cindy LOVES carrots. She loves carrot juice, carrots in hummus, carrot soup, and well she just really enjoys carrots! Ok -- carrots, cake, icing... hmmm.... let's see~

I made it and surprisingly, this cake was just as rich tasting as my traditional "old fashioned" carrot cake, but this one is packed with some very good-for-us ingredients. Let's just say, she didn't refuse a care package of extra cake to go home... LOL!

{I know what you're thinking... this doesn't look much like a traditional carrot cake! I was kind of in a "party" mood, so I went ahead and put some pretty colored sugar crystals on top of the icing. You or any other normal person can just omit this egregious error on my part! Buttttttt..... the crunch of the sugar on top was DELIGHTFUL!}

Ingredients ~

1 c. raw sugar

¾.  C. white sugar

1 ¼ c. safflower oil or canola

3 T. coconut milk

4 eggs, well beaten

1 t. vanilla or almond extract

1 ¼ c. AP flour

1 c. almond meal

2 t. baking powder

1 ½ t. baking soda

2 t. Pampered Chef Cinnamon Blend ~ {OR 1 ½ t. cinnamon, ¼ t. nutmeg

¼ t. allspice, pinch of ground cloves}

2 cups grated carrots

1 c. crushed pineapple, drained (you can omit the pineapple and add ¾ c. chopped dates instead if you like –but increase the coconut milk by another tablespoon)

1 c. flaked coconut

½ c. chopped nuts {I used walnuts}

Preheat oven to 350 degrees. Lightly grease a 9x13 baking stone or pan.

Beat sugar, oil, and coconut milk. Add eggs and vanilla and continue to beat until light and fluffy.

Sift together dry ingredients and add to wet mixture until just blended, adding in a third at a time.

Fold in the rest of the ingredients by hand. Pour into baker and bake for 45 – 50 minutes.

Let cool completely.

Icing ~

4 oz. room temp cream cheese (or lighter version is fine)

¼ c. room temp butter

½ t. vanilla

1 ½ c. powdered sugar

2 t. milk or more as needed to mix until creamy but thick

Ice cake and let sit in a cool place. In warm weather, I refrigerate this and take out ½ hour before serving.

I developed this cake for my dear friend’s birthday ~ I incorporated all the things she really loves: carrots, coconut, nuts, and pineapple… It’s a super moist fabulous cake! I hope others will enjoy it as much as we did! xo

Smoked Salmon and a Frugal but Impressive Appetizer Option ~

I love smoked salmon! I could eat it every day -- and I did the last time I was in Mexico, because it was always on the breakfast menu. For a week, I indulged in this wonderful fish and felt I was being quite extravagent while doing so! But did you know that it could really be one of the most frugal of appetizer options, but offer up your guests a really delightful dish that makes them feel special? It's true!

This past weekend I had guests for dinner, and when I set out the plattter of salmon, they were ooooing and awwwwing over it. I used the simplest of ingredients that I already had on hand in my pantry and the entire dish was less than $9.00!

Here's what I did ~

I purchased 1 pkg. of smoked salmon (the 4 oz.  smaller one) for about $6.

I cut the thin slices into squares about the size of a Triscuit cracker. (This made about 30 nice bite sized pieces.)

I made a spread to accompany the salmon which was served on Triscuit crackers. (I had the Dill, Sea Salt and Olive Oil variety.)

The spread consisted of:
4 oz. softened light cream cheese,
1/2 c. fat free Greek yogurt,
3 T. lemon juice,
1 t. dill,
1/2 t. sea salt,
cracked pepper,
dash of hot sauce, and
2 T. drained capers.

Mix all ingredients together and chill for about an hour before serving with the salmon and crackers. My guests were impressed and I was just happy to get more salmon!!

The Versatile Blogger Award ~ Pass It On! Proud Moments and Recognizing Talents!

Every now and then, someone surprises you with a wonderful and humbling gesture of kindness. A few days ago, I was certainly not expecting to become a recipient of an award from a fellow blogger, whom I have followed and admired for his creative spirit towards food and cooking, as well as his active role in promoting food bloggers and other talented individuals here in the world of the internet and social media. His name is Alex, and his blog is at http://www.areluctantfoodie.blogspot.com/. THANK you, Al, for choosing me as one of your five to receive this award!

The Versatile Blogger Award was new to me, and I was thrilled to be included in a group of five individuals-- whom I feel are far superior to me and my novice approach at food blogging! I have only been doing this since October, 2011; and while I am proud of what I have accomplished, I still feel I have a long way to go with blogging and producing something that I hope is entertaining and helpful. I do love what I am doing though, and for this reason, I am proud to write about this award -- it really is so gratifying to be appreciated!

The concept behind this award is to support and promote the sharing of other talents and fellow bloggers in the community. It is the basic "feel good" act of "paying it forward," a term that I actually first heard years ago on Oprah... Little did I realize, I would get an unusual opportunity to 'pay it forward' presented to me via the social media world of Twitter and blogging! I admit, once I heard about it years ago, I began making it a personal practice to randomly surprise people in life with acts like: paying for the person behind me in a drive-thru on occasion, or picking up a tab for someone in a restaurant, or helping someone in line with groceries. These are little things that make a difference and impact people's lives in a positive way. I have always said to the surprised recipients of my {little favors} --"just pay it forward sometime when you can..." :-)

Now, here I am-- able to pay tribute to some fellow bloggers today --and this is definitely something that fills my heart with joy! Narrowing the recipients to a list of five (5) was VERY difficult, because there are so many fellow bloggers I feel are deserving of this award recognition.

There are rules that the nominator needs to follow when choosing his/her recipients and those include:

1. Mention and thank the person who has nominated you. (See above.)


2. Write 5 random facts about yourself.


3. Nominate 5 other bloggers for the award.

4. Let those bloggers know.

My five (5) random facts about me ~

1. I love to fish -- I bait my own hook, and I clean and cook them myself~

2. The first thing I ever made on my own in the kitchen was at the age of 12 -- a coconut cream pie with homemade pie crust and homemade filling~

3. I sent off in the mail for a cookbook from Crisco when I was 12,

and I still have it!                                                                              

4. I painted a full wall free-hand mural of Walt Disney's Sleeping

Beauty on my oldest daughter's bedroom wall when I was

pregnant with her.

5. When I was in first grade I wanted to become a nun, because my

teacher, Sister Connie was the nicest teacher ever!

Without further ado, I am now nominating the following bloggers to be recipients of this award because they each offer something really special to their readers through their blogging talents!

The first blogger I chose is Eileen, of http://wineeveryday.net. Eileen writes one of my favorite blogs because she writes all about wine, (which I happen to love,) and she teaches about the nuances/characteristics of different selections and how they should be paired. I met Eileen through the Triberr.com network of bloggers, and she is an active member of our #AroundTheFamilyTable tribe there. This is a group of talented bloggers who support one another and tweet, stumble, pin, google+ and the list goes on about each blogger's work. Eileen is a contributor to the #SundaySupper movement, founded by Isabel (@FamilyFoodie), about whom I'll mention later. :-) Eileen invited me to partner with her for #AussieDay for a wine pairing and virtual meal that would celebrate the occasion via Twitter. She's talented, gracious, supportive, smart, and I am glad to know Eileen! Check out her blog for all sorts of resources, (she has some guide/charts,) for the best pairing options!

The next blogger on my list today is Isabel of http://familyfoodie.com/. Isabel is a remarkable blogger! She started a movement called #SundaySupper, which is concept she coined and founded to promote the sharing of family meals around the table. #SundaySupper is tweeted every Sunday throughout the day by active members of the tribe, as well as hundreds of people who join in the conversation, not the least of which as been some well-known chefs, such as Mr. Mario Batali. Isabel has been interviewed on TV for her efforts; she has followers on Twitter exceeding 10,000, and she is a dedicated blogger who shares her heart with her readers. Her enthusiasm for this cause of getting back to basics and putting family and food together as an act of showing love is truly wonderful and inspiring. Life today is so full of activities, responsibilities, obligations, and chaos. Taking time to sit down to a family meal that has been lovingly prepared is something I feel is necessary to promote strong foundations among our children in understanding that family really is and should be first! Bravo, Isabel!

Next, I am including Sue (@ssunithi) of http://www.suesnutritionbuzz.com/. Sue inspires me with her versatile blog that includes a healthy approach to eating, along with family life, topics about children, and useful tips in general. I especially love her healthy recipes; she even has an entire section devoted to smoothies called Smoothie Central! Check it out for some awesome variations! When you feel you've lost your creativity, visit Sue at her blog. In addition, Sue offers information on natural health, DIY projects, and so much more. You'll get inspired -- so stop by her site soon!

I would definitely be remiss if I didn't mention Nicole of http://dailydishrecipes.com/. Nicole offers up a wholesome approach to family-friendly meals that takes the stress out of cooking for your family. I love the variety of recipe selections; and, Nicole always makes them easy to understand and follow. If you are just learning to cook, Nicole is an excellent teacher and she has one of the easiest user-friendly blogs I've had the pleasure of reading. In addition, Nicole is also an active participant in the #SundaySupper movement -- always offering her support and participating in the various themed events held on Sundays via Twitter. I am so glad to have met Nicole via our Triberr family! If you want to make something really comforting and wonderful for your family and friends, you need to check out her blog!

Last, but certainly not least, I am nominating Rashmi of http://www.theprimlanikitchen.com/. There are so many things I could say about Rashmi and her wonderful site, but I have to include that she is a very passionate blogger who whole-heartedly supports her fellow bloggers. She does not hesitate to assist others when needed. Rashmi personally took time to help me get started with the "techie" side of participating in a virtual progressive dinner via Twitter and #SundaySupper. When I was new at blogging, but wanting so much to participate, she called me and walked me through what I needed to know. Not only is she a genuinely kind person, but her approach to food and the variety of selections she chooses to write about and share on her blog are outstanding! Rashmi includes restaurant reviews, spotlights events, and blogs about an array of exotic dishes. She has a "Spicy Saturday" event included on her blog, which I love! Her blog is a MUST follow site for certain! Go check it out; you won't be disappointed!

Guest Pot Luck Squash Casserole ~ Herb Goodness!

This mother's day, I had a wonderful treat shared during my gathering for our cookout! My friend made his squash casserole to contribute to the fare, and it was unlike my usual recipe, but a delicious twist on squash with fresh and dried herbs that everyone just loved!

This recipe included more of a custard base with eggs, unlike mine that usually just has a bechemel cream sauce. This made for a denser and rich version that I really enjoyed.

Ingredients ~

5-6 small/medium yellow squash, cleaned and cut in chunks
1 medium sweet onion, chopped
sea salt
4 eggs
1 1/2 c. fat free half and half
1 T. Dijon mustard
1 t. sea salt
cracked black pepper
2 T. fresh chopped thyme
2 t. Herbs de Provence
1 T. butter

3/4 c. cracker crumbs (he used Special K Savory Herb flavored crackers, crushed)
1 1/2 c. shredded sharp cheddar cheese

Directions:
In a large stock pot, boil squash and onion in heavily salted water until tender. About 15 minutes. Drain and set aside.

Mix eggs, half and half, mustard, salt, pepper, and herbs together with a wire whisk. Pour into drained squash (back in the same pot you boiled them in,) and transfer to a buttered 9x13 casserole dish. Sprinkle on a layer of cheese, then the cracker crumbs, followed by another layer of the rest of the cheese. Bake covered for 45 minutes in a 350 degree oven. Remove foil. Put back in for 10 minutes to brown the top and crisp up the cheese. This is great as a side or as a main meatless entree!

Mother's Day #SundaySupper Guest Post ~ Evan's Rosemary Chicken ~

This mother's day, I get a real treat!

I have a very good friend in Oyster Bay, NY, Evan Stieglitz, who LOVES to cook! He is quite the chef extraordinaire, and he and I have had some conversations about food that I have both enjoyed and found fascinating! Evan's light-hearted spirit comes out in his cooking and he is a "pleaser" who likes to share his delicious fare with friends and family. His approach is fun and creative, and I so admire his spirit and enthusiasm!

Recently he made a dish that he shared with me and another dear friend that I felt I had to share for Mother's Day. When I asked if I could put his dish on my blog, he did a write-up for me that had me both excited and in stitches! Did I say he has a great sense of humor and personality???? His fiance, Elena, is another dear friend, and she and I are usually laughing when in his company.

Without further ado, here is Evan's scrumptious offering ~ a comforting and beautiful meal worthy of any fine restaurant, and more importantly, a dish he shares with good friends! Happy Mother's Day!

You will have to read the recipe to understand why Evan's photo is upside down! LOL!

Cooking Time:                   60min

Difficulty:                          Moderate

Caloric Intake:                   300 Calories per serving (including pasta)

Tools Required:                 6 quart Soup Pot (for cooking pasta)

                                         Large heavy skillet (like the one your mom uses for biscuits)

                                         (Lodge P/N L8SK3 or L10SK3:  $18.97 at Wal-Mart)

                                          Tongs and Large spoon

                                          Large mixing bowl

                                          Large serving bowl

Ingredients:                              2  lbs. boneless and skinless chicken thighs

                                                3 sprigs fresh rosemary

                                                Two tablespoons fresh chopped Italian parsley

                                                Two tablespoons all-purpose flour

                                                One cup low sodium canned chicken stock*

                                                10 cloves of chopped fresh garlic

                                                Juice from one lemon

                                                Two oz. white wine

                                                Salt and pepper

                                                1 lb. pasta (chefs choice on size and shape)

                                                Two bottles red wine (preferably a nice Pinot Noir)

                                                ¼ vegetable oil

                                                2 tablespoons extra virgin olive oil

                                               

Begin drinking first bottle of red wine*

Fill soup pot with water and bring to a rapid boil.  Add two tablespoons of salt

Cut chick thighs into four pieces.  Place in large mixing bowl and toss with flour and salt and pepper.  Place bowl with chicken in the refrigerator for 15min.

Pre-heat skillet and add the vegetable oil.  Add chicken when oil begins to smoke (this so it’s hot enough).  Cook in one layer and don’t crowd the pan or the meat won’t brown properly.  If you don’t have enough room, do it in two batches.  There are no guidelines for timing on this as there are many factors that will affect cooking time.  What you are looking for is a rich brown color on BOTH sides of the chicken.

Once chicken is sufficiently brown on both sides pour off liquid in pan ( LEAVE ALL THE BROWN BITS IN THE BOTTOM OF THE PAN:  GOOGLE FOND). 

Add olive oil and garlic and sauté for two mins.  (Val has a stop watch).  Add back chicken and rosemary and sauté for 5 min.  Then add, stock, white wine and lemon juice.  Cook uncovered for approximately 30min.  It might take longer.  You just have to see when the chicken is cooked through and tender.  Dark meat thighs are VERY forgiving.  It is difficult to overcook.  White meat is the opposite.  Once overcooked, its garbage.

In the last few minutes of cooking add half the parsley.

Finish first bottle of Red Wine*

Once you are done with the chicken, cook the pasta until al dente (Google it).  Place the pasta in a warmed serving bowl (this can be done with 1-2 cups of the pasta water).  Pour chicken on top.  Garnish with Parsley  and serve.

Open second bottle of red wine*

Eat and enjoy! ( *No driving after consuming and imbibing!) LOL!{This is my personal opinion and not to be mistaken for part of Evan's commentary or recipe instructions.}

Thank you, my dear Evan! You can write up your recipes and cook for me anytime! {hugs!}