The husband and I are trying to cut back on carbs for the new year. Not eliminate – just cut back. Which for me as the cook means no more sandwiches at lunch. So I finally decided to go ahead and jump on the mason jar salad train. The first one we tried was a simple version of a salad I make for us to have at dinner quite often. I like to call it the Parmesan Salmon Mason Jar Salad. The mason jar is newly added, obviously.
On our first attempt, which is when I took these pictures, I put the greens right next to the dressing. I learned that’s not recommended. But my greens weren’t soggy this time. My favorite way to cook salmon is actually with these dressing and some bread crumbs covering it. To make it I simply, rub some flour on, dip both sides in the dressing, dip both sides in bread crumbs and cook for 20 min at 350. But you can make yours anyway you prefer. You just a simple salmon recipe that won’t take away from the flavor of the dressing.
For the dressing:
1/3 cup Parmesan Cheese,grated
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
1/2 Teaspoon finely chopped garlic
1/2 Teaspoon Dijon Mustard
Salt and pepper to taste
1 Teaspoon sugar
* Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Then place any leftover dressing in an airtight container and refrigerate.
4 cups chopped romaine lettuce – or 1 bag of salad mix
1 cup almonds
12 ounces cooked, diced salmon cooked to your liking.
1 cup raisins
1 cup shredded mozzarella cheese
4 (16 ounce/pint-size) wide-mouth jars
- Start by placing an equal amount of dressing at the bottom of each jar.
- Then divide remaining ingredients among the jars, layering in the following order: almonds, raisins, cheese, fish, lettuce. Next, twist on the top to seal your salads and refrigerate until ready to serve.
- When you’re ready to eat, just dump the jar onto a large plate or bowl.
- Finally, enjoy!
I don’t drink many cocktails. Usually just a beer or a glass of wine, but there is one liquor I always have in my cupboard. Tequila. So over the holidays I decided to whip up my own concoction and combine my glass of wine with my tequila for a red wine sangrita! Turns out tequila and red wine go really well together especially when you have turkey or ham on the table. I;m not one of those girls that buys fruits seasonally – I should be, but I’m not. So I added whatever fruits I had on hand, but this would taste great with cranberries, grapefruits, or apples as well which are in season! So let’s get to the important stuff – recipe for red wine sangrita!
bottle of your favorite red wine
half bottle of lemon and lime soda
1 cup tequila
bottle of mango juice
ice to fill glasses
First, combine liquid ingredients in pitcher and stir until well mixed.
Add remaining ingredients.
Then chill for 4-6 hours or overnight.
Stir well and pour into individual glasses over ice.
Finally, Garnish as desired
What is your favorite red wine or tequila cocktail?
Now that I’m a mom the holidays have a whole new meaning. Jack is much too little to appreciate all the traditions we’re starting this year, but one day he’ll see the many pictures of his first Christmas. One of the things that I want him to remember is how the house always smelled like cookies at Christmas time. So about every other day I’m making cookies. That’s a lot of baking to do with a 3 month old. So today I wanted to share a easy and quick recipe that we’ve been loving lately. If you love snicker-doodles, you’ll love these. They’re basically very light and fluffy snicker doodles!
Cinnamon Ricotta Cookies!
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup sugar (plus half cup for rolling the cookie into before baking)
- 1 teaspoon baking powder
- 1/2 cup brown sugar
- 3 tablespoons cinnamon
- Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper.
- In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy.
- Then add the egg and incorporate well.
- Next up is the ricotta just beat into the mixture.
- Last add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter.
- Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar.
- Place the balls onto the cookie sheet, leaving room for growth.
- Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.
For the holidays, I like to have something delicious for breakfast. It needs to have protein so we stay full for awhile, but it also needs to be light. We can’t fill up too much. It’s a dangerous line I walk while trying to keep everyone hungry yet not hangry. This year seems like the most thanksgiving of my life now that we have our new boy. I know he won’t be eating, but . . . well I put a lot of pressure on myself. So I decided to try something new – Hawaiian roll breakfast sandwiches.
- 2 – 12 roll packages of Hawaiian Sweet Rolls
- 2 – 16 oz rolls of sausage
- 12-14 large eggs
- 6 pieces of your preferred cheese – I recommend Colby jack or cheddar.
- ¼ cup butter
- ¼ cup syrup
- Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Bake at 350F for 18-22 minutes
- Then scramble eggs in a bowl, and cook as normal.
- Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
- Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
- Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
- Next melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
- Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
- Bake at 350F for 10-15 minutes.
- Finally serve hot, and enjoy!
Hello friends! Just a few short days until September begins. This year has flown by, hasn’t it!? Maybe because I slept through all of it except May and June. It could also be because the past 6 months have been spent helping my husband study. Let me brag a minute . . . A few weeks ago my husband took a huge exam to get a certification for his job. For most people it takes around 3 years to get this certification, but Scott decided to get it done in 1.5. I could tell you how hard this was. But I think it’s the obvious assumption so all I say is he passed with flying colors. And so we celebrated . . .
I’m not a big drinker. So I just haven’t drank at all while pregnant. However, I really wanted to celebrate with a drink. A mocktail was the perfect choice. So I created a strawberry mango cocktail! It’s a lot like sangria, but with honey and no wine.
2 cups sliced strawberries
½ cup diced mango
¼ cup honey
1 cup Mango-Orange Juice (or regular orange juice)
1 liter of Sprite or Club Soda
- Add strawberries, mango, honey, ice and orange juice to a blender and blend until smooth. Place in a airtight container and refrigerate until ready to serve.
- Fill glasses with ice and pour about ⅓ cup of strawberry mango mixture over ice. Top with Sprite or club soda and stir to combine.
- Serve immediately.
What are your favorite mocktails!?
Since it’s hot as fire outside, I have been eating lots of cold things. Popsicles, I’ve been eating lots of Popsicles. This week, however, I decided to kick it up a notch and make some homemade blueberry lemonade popsicles. Since a lot of store bought popsicles have lots of artifical flavors I figured homemade was better.
12oz of our favorite lemonade recipe
1 cup washed blueberries
Popsicle molds – or small paper cups with wooden Popsicle sticks
1. First of all, make the lemonade with cold water. You can use a concentrate,however I like to make homemade. I make mine homemade because my grandma taught me how while I was in high school. It’s actually pretty easy, tastes much better, and reminds me of her. Take several sliced lemons, 2 sliced limes, and as much sugar as you want (at least 2 cups) and crush with a wooden spoon until mushy and all the juice is out. The add water and stir.
2. Once the lemonade is made, separate blueberries into Popsicle molds. I’ve made these a few times, and each one usually ends up with about 5 to 7 when you use a cup.
3. To conclude, fill each cup with lemonade over the blueberries. Slowly and carefully put the wooden stick in.
4. Freeze for 5-6 hours or overnight
I had a big craving for nutella last week, and luckily, our small group needed a little treat for our weekly bible study. Whipping up some Buttery Nutella Sandwich Cookies was just what we needed, and they filled my craving!
3/4 cup unsalted butter, softened
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners’ sugar
1 tablespoon vanilla extract
Nutella-Cream Cheese Filling
3/4 cup Nutella
1/4 cup cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
about 3 tablespoons cream or milk or as needed, adjust to desired filling consistency
- Cookies – Mix the butter on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the remaining cookie ingredients. Mix on low speed about 2 to 3 minutes. Dough will be soft, and on the sticky and tacky side.
- Roll 2-tablespoon mounds of dough and place mounds on a large plate, flatten slightly with the tines of fork to create a criss-cross pattern. Cover with plastic-wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking.
- Preheat oven to 350F, line baking sheets or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.
- Nutella-Cream Cheese Filling – Combine first four ingredients, and beat on medium-high speed to incorporate.
- With the mixer running, slowly add the cream 1 tablespoon at a time, until filling combines and desired consistency is achieved
- Spread a generous 2+ tablespoons of filling on 6 cooled cookies, and match them up with the 6 unfrosted halves, and join together to create sandwiches. You’ll likely have leftover filling. It will keep airtight in the refrigerator for up to 1 month.
We all know that I love Chrissy Tiegen. So when her cookbook came out I bought it immediately. I decided to work my way through it and cook all of it. Of course I started with the easiest recipe, and I’m sharing it with all of you. The recipe is straight from her cookbook because I absolutely followed it word for word – first time that’s ever happened. And yes, you’ll notice I didn’t add the pancetta for mine. That’s because this pregnancy = equals very little meat for me. Here it is Lemony Arugula Spaghetti!
12 ounces dried spaghetti
1/4 pound pancetta or bacon, finely diced (about 3/4 cup)
1/4 cup extra-virgin olive oil
3 tablespoons minced garlic (about 4 big cloves)
1 teaspoon freshly ground black pepper, plus more to taste
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmigiano – Reggiano cheese, plus more for serving
3 cups baby arugula
In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta.
Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the parm, and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more parm.
My husband and I prefer pies and cookies over cakes. Four years ago, this would have been a big deal to many people – WHO DOESN’T LIKE CAKE!? – but I feel like we’ve all finally come out of hiding and there are many of us who freely admit to not liking cake. It’s not even that I don’t like cake. I just prefer pies or cookies. So last weekend for his birthday I decided to make a chocolate cheese cake pie that I have in my repertoire. That pie is delicious, and I hadn’t made it for awhile so I was really looking forward to surprising him with it. I like to cheat and buy pre made pie crust, but this time around . . . I accidentally bought pastry crust. And so a new dessert was born – Chocolate Cream Cheese Pastry.
Here’s what you’ll need . . .
pre made frozen pastry crust
1 package instant chocolate pudding
4 oz cream cheese (or go ahead and do 8 oz if you really like cream cheese)
3 tablespoons sugar
cool whip and strawberries for topping (optional)
And here’s how to whip it up . . .
1. Cook your pastry crust per the package instructions
2. While it’s in the oven, add the pudding mix to 1 1/2 cups of milk.
3. Once the pudding is thick, mix cream cheese with sugar.
4. While the pastry crust cools, chop up a few strawberries.
5. Once the pastry crust is cooled, spread the cream cheese mixture on one layer of pastry crust. Place 2nd piece of pastry crust on cream cheese mixture, then spread chocolate on top of that layer. Place last piece of pastry on top of chocolate.
6. Add cool whip and strawberries to top – as much or as little as you’d like.