Queso Fresco Caesar - Recipe Remix!

Getting more greens and vegetables in your body is essential and making a quick salad is the best way to do it.  One of my biggest pleasures to to pull together a quick salad for myself or a friend.  They are always amazed that I can pull things from the refrigerator and make up something quick that they would get at a restaurant.  What's funny about it is that I just make it up as I go. 

I look to see what I have a available to work with and then run from there.  I might not have all the right ingredients to make a certain salad, however I use my imagination and the techniques from a specific recipe and combine the ingredients I have on hand to make it work.  That's what I call a Recipe Remix! 

Yesterday I wanted a quick salad, something grilled.  So I look in my fridge and found Queso Fresco Cheese, a Portabella Mushroom, Romaine Lettuce, Broccoli Slaw and about 1 cup of Baby Spinach & Arugula that needed to be used up.  

I decided to marinate the Portabella Mushroom and throw it on the grill.  While that was cooking I whipped up a Mexican Style Caesar Salad.  I didn't want much dressing so I didn't make a big batch o Caesar Dressing.  I just pulled out some mayonnaise and used just a little bit to give my dressing a creamy texture.   Then I swapped Lemon for Lime juice because that is what I had left on my counter.  And I swapped the Parmesan Cheese for Queso Fresco Cheese.  

When I make a quick salad, I use a large bowl that I want to mix the salad in and make the dressing first.  Just enough to coat the salad that I'm making.  Then I add the greens and toss it.  Transfer it to a plate and add something to it.  This time it was the Grilled Portabella Mushroom.  

This was a great fast salad, lots of textures and flavors going on.  I'm definitely going to make it again.

Queso Fresco Caesar Salad

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Red Wine Vinegar

1 Lime, Juiced

1/2 tsp Worcestershire sauce

1 Tbsp Mayonnaise

1/2 Garlic Clove, Minced

¼ Cup Queso Fresco Cheese, Crumbled

Pinch Himalayan Pink Sea Salt

Fresh Cracked Black Pepper

1 Romaine Head, Chopped

1 Cup Chopped Arugula & Spinach Mix

½ Cup Mixed Broccoli Slaw

¼ Cup Cilantro, Chopped

Grape or Cherry Tomatoes (Garnish)

Make Dressing:

Select a large bowl that the salad can be tossed in and make the dressing first. 

Add Mayonnaise, Worcestershire Sauce, Red Wine Vinegar, Lime Juice, Garlic and Extra Virgin Olive Oil.  Mix those together well.  Add seasoning of Himalayan Pink Sea Salt and Fresh Cracked Black Pepper.  Add the crumbled Queso Fresco Cheese and mix together.

On top of dressing add -  Chopped Romaine, Arugula, Spinach, Cilantro and Broccoli Slaw.  Toss to mix together coating the dressing over salad.

Transfer to a plate and garnish with sliced Cherry or Grape Tomatoes.  This salad is good with a grilled marinated Portabella Mushroom or grilled Chicken.

Recipe Remix Ideas

Another thing that I do is use leftovers to make up a quick salad.  I had some leftover chicken from Friday Night that was cooked in some seasoned tomatoes with herbs and had a large breast left over.  Instead of looking at that left over chicken as an entree, I sliced it up and used it on two different salads just by adding something else to it to make a new meal.

This first salad I added some of the Grilled Sweet Potato & Beet Salad that was left over from Thursday (Click Here for Recipe).  Refreshed it by adding some fresh Cilantro, Chopped Walnuts and Feta Cheese Crumbles.  Then I just make a quick side salad of Baby Spinach & Arugula (I buy the packaged prewashed and premixed to have on hand).  Made a quick dressing by adding Extra Virgin Olive Oil, Balsamic Vinegar and fresh Lemon Juice.  

This next salad I used the same Chicken Breast (other half), sliced it thin, then added a Chopped Raw Zucchini Salad to it.  All I did was slice the zucchini up in pieces and added a Cilantro Gremolata which has a punch of flavor (Click Here for Recipe) and that was it.  I added it to a small bed of baby spinach for added vitamins and volume.  That is another thing you want to do is add volume so you get more nutrient rich foods, your filled up and you don't feel cheated.

I hope these recipe tips help you incorporate more greens and vegetables into your day by making a quick and easy lunch.  

Have a Delicious Day!

Stormy

Incredibly Satisfying...Texas Ranch Hand Eggs

I thought that picture was kinda funny!  Living in Texas we are known for our ranches and now with the revived Dallas series, South Fork is making a comeback.  

Sometimes a hearty breakfast is just what you need to keep you going through the day and it can be accomplished without eating bread, toast or biscuits.  This Ranch Hand Breakfast is easy to prepare, takes 20 minutes to prep and 6-8 minutes to finish baking.  I ate this without corn tortillas but you can certainly add them if you feel you need a little more to fill you up.  Just make sure they are pure corn and no flour or lard is added.

I cooked mine in a cast iron skillet and it goes straight from the oven to the table.  There are a few ingredients that I believe gave this recipe great flavor.  One item is using whole cumin seeds.  When you cook with a whole seed and it blooms in the hot oil, it will release its essential oils adding maximum flavor.  The other ingredient I used was Delmonte's Chopped Tomatoes with Green Bell Pepper and Onion.  I love the flavor it adds and has a good base flavor rather than just plain tomatoes.  I also like to use organic black beans, as I believe they have a better flavor and are less mushy than other canned beans.  I rinse them really well because they have a thick juice that is unappealing to me.  

I also recommend using a cheese that is less in fat but adds a little flavor.  I would omit using a cheddar or pepper jack cheese because it adds unnecessary fats that take away from the other ingredients and adds more calories and fats that are not needed.  I used a Queso Fresco which is a crumbly Mexican cheese.  A little goes a long way.  You could use a sheep's milk Pecorino or Parmesan cheese as well. 

Since I usually keep fresh herbs around, I used a fresh Oregano, but you can add dried and it would be fine.  Use what you've got. 

Here is how to make it:

Saute some chopped onions in a skillet over medium high heat with some coconut oil.  Once the onions have become translucent add the whole cumin seeds.  When the seeds hit the oil they will release their essential oils...this is called blooming the spice.  

Add the drained and rinsed Black Beans, Chopped Tomatoes, half of a Chipotle Pepper (if you like it hot, add the whole thing!).  Mix together and turn down the heat to a low simmer.  Add the chopped Oregano and mix in with beans and tomatoes.  Let this simmer on low until the juices reduce by half.  

Once the juice has reduced by half, add some crumbled Queso Fresco Cheese and crack four Eggs on top.  Transfer to a preheated 350 degree oven and bake for 6-8 minutes depending on how much you want the yolks cooked.  

That's it!  Garnish with chopped fresh Cilantro and some more crumbled Queso Fresh.  Grab a pot holder and something to put the hot skillet on so it doesn't damage your table and you dig in.  If you don't have a cast iron skillet, no worries, just transfer the cooked tomatoes and beans to a pie pan and then crack the eggs.  It will work just fine!

Texas Ranch Hand Eggs

2 Tbsp Coconut Oil

1/2 Cup Onions, Diced

1 Tbsp Cumin Seeds

1 Can Delmonte Diced Tomatoes w/Green Pepper and Onions

1 Can Organic Black Beans, Drained and Rinsed 

1/2 Chipolte Pepper

2 Tbsp Fresh Oregano, Chopped

4 Organic Eggs

Queso Fresco (I just broke off a small pieces and crumbled it to my liking)

Fresh Cilantro, Chopped (Garnish)

So hearty, very fulfilling and it will stick with you for a long day until you can grab a late lunch.

Stormy

Pecan Salmon & Caramelized Brussel Slaw

I have to admit something...until recently I used to hate brussel sprouts!  What's weird is that I enjoy eating cabbage but for some reason brussel sprouts didn't taste good to me.  Then I discovered why...it was the way they were cooked.  This is a perfect example of how using the right ingredients and cooking technique can transform something as simple as a brussel sprout. 

Before I have had brussell sprouts, roasted whole or cooked with bacon.  Which you would think I would have liked the one with bacon but found it to be to greasy and not enough to transform the flavor. 

The other day I decided that I was going to find a way to make these little suckers taste good.  So I decided that I would shred them to de-intensify the flavor that you get when you keep them whole or sliced in half.  Plus I decided to use my all time favorite seasoning Summer Salt mixture as a seasoning and cook them in Extra Virgin Coconut Oil.  A little squeeze of Lime add a bit of chopped fresh Cilantro...HELLO KITTY!  It was the bomb!  Much better than versions I've tried before.

I'm such a firm believer in fresh herbs and keep them in my fridge in a cup of water all of the time just for this reason.  It brightens a dish in an instant, elevating the flavor that you just don't get from dried herbs.

This slaw was a perfect base to my all time favorite Roasted Pecan Salmon.  I just love that salmon and eat it pretty regularly changing out the side by either using a nice Forbidden Rice Pilaf, fresh Arugula Salad or in this case...Caramelized Brussel Slaw!

Here is how I did it and I encourage you to follow these directions, make up some of this Summer Salt and keep it on hand to season a variety of dishes.  I particularity like it on corn and eggs. 

Caramelized Brussel Slaw

1/2 lb Brussel Sprouts

1/4 cup Red Onion

1 1/2 Tbsp Extra Virgin Coconut Oil

1/2 tsp Summer Salt (see recipe)

1/4 cup Fresh Cilantro, Chopped

Squeeze Fresh Lime

Sliced Brussel Sprouts and Red Onion.  In a medium skillet (I used cast iron to caramelize well) add Extra Virgin Coconut Oil, Red Onions and saute until onions are translucent. 

Add in the sliced Brussel Sprouts and continue to saute until they become a little caramelized.  Add the Summer Salt, mix together and pull off the heat.  Just prior to serving, toss in the fresh chopped Cilantro and give it a squeeze of fresh Lime.

Summer Salt

This salt is excellent with grilled meats and vegetables.  I called it Summer Salt because I use it all summer while grilling.   Keep a jar close by your grill.  It’s also really good on just about everything!

Yields 5oz Jar

1 Cup               Himalayan Pink Sea Salt, Fine Ground

3 teaspoons       Smoked Paprika

1 teaspoon        Black Mustard Seeds (optional)

2 teaspoons       Oregano, Dried & Crushed

1 teaspoon        Thyme, Dried & Crushed

1 teaspoon        Yellow Curry Powder  

                                      (not hot, just great flavor - do not omit!)

2 teaspoons       Onion Powder

Mix all ingredients and store in cool dark place in an airtight glass jar.

Pecan Roasted Salmon

Salmon Filet

Olive Oil

Himalayan Pink Sea Salt & Fresh Cracked Black Pepper

Pecans, Chopped

Place Salmon Filet, skin side down.  Rub gently with olive oil and season with Himalayan Pink Sea Salt and fresh cracked Black Pepper.

Add chopped Pecans to top of Salmon and pat down to adhere.  Roast in a 400 degree oven for 20 minutes.

Super simple and great flavor and texture combination.

Easy breezy summer recipes that took less than 30 minutes to prepare!

Thanks for stopping by...Stormy

Staggering Stats to Chew on...

Did you realize that - 

366 Million people worldwide have diabetes

(International Diabetes Federation)

13.5 Million people worldwide die of heart disease and stroke (World Health Organization)

1.6 Billion adults worldwide are obese (CDC Vitalsigns)

Every 39 Seconds one American adult dies from a heart attack, cardiovascular disease or stroke (CDC Vitalsigns)

79 Million estimated people in the U.S. who are pre-diabetic or have undiagnosed diabetes (American Diabetes Association)

Learning to cook with nutrient rich foods...could save your life! 

Stormy

Healing Hibiscus....Refreshing Tea & Granita

Although most people are familiar with the hibiscus as a flower Hawaiian woman tuck behind one ear to indicate availability for marriage, this delicate flower has many other uses.  With the weather incredibly hot throughout the nation I wanted to post a cool drink in honor of July 4^th.  Sweet tea in the south is a standard, however maybe it’s time to reach for some Hibiscus Tea and enjoy its many healing properties.

Hibiscus flowers are dried and brewed all other the world for health benefits. It is known to lower blood pressure and control cholesterol thereby reducing the risk of heart disease. Since I personally suffer from a heart condition, I have started brewing hibiscus tea and have noticed a significant difference in my blood pressure and I also believe it is helping with my weight loss as well.

The extract from the flower lowers cholesterol content in the blood and helps treat liver disorders.  It's rich in vitamin C, is caffeine free and has a smooth pleasant fragrance. Hibiscus tea also contains a number of enzyme inhibitors and affects the absorption of dietary fats and carbohydrates.  It will block the absorption of sugar, and it's cleansing and anti-bloating properties will help the body rid of excess fluids contributing to weight loss, especially in menopausal woman.

The Pharaohs of the ancient Nile Valley would refresh themselves from the desert heat by drinking this crimson tea.  Many cultures around the world today still favor this tea for refreshment and its healing properties.

When I visited the Caribbean before my son was born I had this wonderful granita for a dessert. The view at the restaurant was spectacular, overlooking the beach and the waves crashing in so close to the deck where were dining.  I remember how satisfying and refreshing this granita was without feeling too over indulgent. I asked the waiter if the chef would share the recipe and he was so kind. He came out and sat down at the table to visited with us for a while.  As he was rattling off the ingredients and instructions, I jotted the recipe down on a cocktail napkin and have kept it all of these years.   This granita recipe is a wonderful combination of flavors and presents well in a cool glass.

This recipe calls for Velvet Falernum, a liqueur made in Barbados with rich flavors of almond, lime, vanilla, ginger and clove. It's an essential ingredient used in popular Caribbean cocktails such as the Mai Tai and Zombie. This liqueur is the important ingredient that lends a hand in the slushy consistency and unique flavor combination in the granita.

Hibiscus Granita or Cocktail

1 1/2 Cups Dry Sparkling Wine

4 oz Dried Hibiscus Tea Flowers

2" Section of Orange Peel, Remove White Pith

2" Section of Lemon Peel, Remove White Pith

1" Piece of Ginger Root, Sliced

1/2 Teaspoon Allspice

1 Cinnamon Stick

1/3 Cup Simple Syrup

1/8 Cup Velvet Falernum

3 Tablespoons Lime Juice

Pour Sparkling wine in a small pot over medium heat. Place Hibiscus Tea, Orange, Lemon Peel, Ginger, Allspice and Cinnamon in a glass measuring cup or bowl.

When the wine starts to simmer (not boiling), remove from heat and pour over the tea and spices. Let it steep for about 15 minutes or until the liquid is deep red and fragrant.

Strain the tea and spices. Add the Simple Syrup, Velvet Falernum and Lime Juice.

Let the tea cool to room temperature. Pour into a shallow glass or metal pan, cover and place in the freezer. Let it freeze for an hour and when it begins to harden take a fork and fluff itup to make the granita. Return it to the freezer and freeze another hour and repeat the process.

To make a Hibiscus Cocktail - Allow the mixture to cool completely, then add to a pitcher, add sliced fruit and pour over ice. 

To make the Simple Syrup: Combine 1/2 Cup Sugar and 1 Cup Water in a saucepan over medium heat, stirring to dissolve the sugar. Turn off the heat and cool. Use to sweeten beverages.

Hibiscus Tea

6 Cups Water

4 oz Dried Hibiscus Flowers

1/2 Cup Fresh Lime Juice

Sugar or Sweetener to Taste (I prefer to use agave nectar or stevia)

Bring water to a boil. Remove from heat and add the Hibiscus blossoms and steep covered for about 10 minutes or until cooled.

When cool, add the sugar or sweetener to taste, mix in the lime juice. Chill and pour over ice to serve.

How to Make Wheat Free Pasta...No More Boring Vegetables

Living wheat free poses some challenges for people who love to eat pasta.  But what is so incredible about the process of eliminating wheat from your diet is that you loose the craving for pasta and bread.  I know, you are probably saying..."Ya maybe for you but I live for bread and pasta".  I'm here to tell you that it is the absolute truth.  I used to love a good sandwich or some bruschetta, pasta as a side dish, even without a heavy sauce.  My mom who is a die hard pasta and bread lover has completely lost her craving for pasta and bread by switching to living wheat free.  It's truely amazing.

I decided to post this about how to make a wheat free pasta because this dish allows you to have a light meal using fresh zucchini that has been shredded to resemble pasta.  I tossed mine with a little Artichoke Pesto and added fresh grape tomatoes.  Incredibly healthy, filling and a great way to eat vegetables in a whole new way.

Here is how you do it:

I picked up this madoline at Tuesday Morning one day for $10 bucks.  You don't need those expense mandolines, this works just fine.  I think Bed Bath and Beyond has these too for less than $20.  I love using this mandoline to slice zucchini really thin to make Zucchini Carpaccio Salad or slice fennel to add to salads, etc.  It's a really handy tool to have in the kitchen help transform vegetables into something spectacular.  No more boring vegetables.

I also like to take this shredded zucchini and put it in the bowl, toss it with the pesto or any sauce you want to add and then zap it really briefly in the microwave.  I don't cook the zucchini, just warm it through.  That way I get the added benefits of a raw vegetable vitamins that would be lost during cooking.  Then add the fresh sliced grape tomatoes, a drizzle of EVOO and a little seasoning of Himalayan Pink Sea Salt and fresh cracked Black Pepper to finish.  Goats Milk Pecornio Cheese or Parmesan Cheese is a good garnish or you can simply leave it off, which I did in this dish since I had it in my pesto.

This meal will fill you up for lunch, works great as a side dish and will be a great addition to your dinner party.  Guests who have never heard of this will be facinated.  Plus they wont even realize you are swapping a healthy food option on their plate.  Because it presents so well, they will think you did something fancy.  Jokes on them!

Full of flavor, great presentation, who wouldn't want to eat this instead of tasteless, no value pasta?

Try it, you'll like it! Take a tip from me! (oh sorry, that was cheer from highschool...I lost it for a second.)

Stormy



Mango Lime & Raspberry Zinger Sorbet

Tonight I wanted a little something sweet after dinner so I decided to whip up a simple sorbet.  I opted for a light full flavored sorbet that is super easy to prepare and is a better choice than the sugar laden ice creams and store bought sorbets.  It’s extremely easy to make a sorbet with frozen fruit and a food processor.  Just whip it up and it turns into a sorbet.  Add your sweetener weather its honey, stevia or even pure sugar.    If you don’t want to the zing of the chili lime, leave it out.  You can also add a little coconut milk to make it creamer. Kids really like making sorbet because it's easy to do and they can eat it really quick!

I’ve combined my love for red raspberries and that mango chili lime combo to make this sensational sorbet. Here's the recipe.

Mango Lime & Raspberry Zinger Sorbet

1 Cup Mangos, Chunks (Frozen)
1 Cup Red Raspberries, (Frozen)
1 Truvia (Stevia Individual Package)
1/2 Lime, Juiced
Pinch of Mexican Fruit Seasoning

In a food processor add the Mango, Raspberries, Truvia, Lime and Mexican Fruit Seasoning. Process until it becomes a smooth sorbet.

You can eat it right away or freeze it to make it a little more firm.

Raspberries are loaded with vitamin C, manganese, foliate, magnesium, niacin, potassium and copper. This makes them a very good source of B class vitamins, as well as an excellent source of soluble dietary fiber. 

Yum!  Stormy