Our Fabulous Bites

Okay so we did like this dish, but we felt like it needed a little extra something. I wish I would not have added the [little] sugar it called for, because we don't like our tomato sauces sweet. It was still good, we just want to play with it more. We tend to like our own tomato sauce recipes better. You might love it though! The shrimp was yummy, we could eat shrimp daily. Garlic Basil Shrimp with Penne in a Spicy Basil Marinara Marinade: 1 lb of shrimp 1 tbsp olive oil (i use sunflower) 2 cloves garlic, finely minced 1 tbsp fresh basil, finely chopped Spicy Basil Marinara:  2 tsp olive oil (again, sunflower) 1/2 yellow onion, finely diced 4 cloves garlic, minced 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes, more if desired (i added quite a bit more, we like it spicy) 1 28oz can whole tomatoes, pureed 1 15oz can tomato sauce 2-3 tsp sugar, optional (i'll leave out next time) S&P, to taste 1/4 c fresh basil, chopped Parmesan cheese, shre

Oh yes. This dressing is scrumpdidliumptious. It has a similar taste to the tomatillo dressing that everyone loves; Cafe Rio copycat dressing. But it doesn't have mayonnaise, so it's a healthier, my friends :) Plus it's got a bit of a guacamole taste, which I could eat all day long. You could also make it thicker and use it as a sandwich spread! Zesty Avocado Cilantro Dressing 3/4 c milk  1 small jalapeno, seeds removed, unless you want it extra spicy. 1/4 c fresh cilantro 1 medium haas avocado 1 clove garlic 2 tbsp chopped scallion juice of 1 lime 1/8 tsp cumin 1/4 tsp ground pepper 1/2 tsp kosher salt Place all the ingredients into a food processor and blend until smooth. For a thinner dressing, just add more milk, or less if you'd like it as a dip or spread. Bon Appetite!

Photo and Recipe from:   whatsgabycooking.com I love potatoes, and I love these potatoes! They were easy to make and I don't feel like they took much time to prepare. I love the crispiness of the skins and the flavor reminded me of seasoned curly fries, which I also love. 4 cups cubed potatoes (about 3/4 of an inch on all sides) 3 Tbsp olive oil 1 tsp garlic salt 1/2 tsp salt 2 tsp paprika 1 tsp pepper 4 Tbsp parmesan cheese 1. Preheat oven to 425. 2. Place the cubed potatoes in a baking dish. You can spray the baking dish with baking spray to eliminate anything possibly sticking. 3. Pile on the remaining ingredients. Using your fingers, carefully mix everything around so that all of the potatoes are well coated. 4. Transfer the dish into the oven and bake for 30 minutes. Remove from oven and toss the potatoes with a pair of tongs. Put the dish back into the oven and bake for another 15-25 minutes, until they are golden and crispy. 5. Season

Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t

photo courtesy of: socialcafemag.com This isn't really a recipe, so much as a reminder of good old fashioned Cream of Wheat for a healthy and filling breakfast. Last year while watching Beauty and the Beast, I got a craving for some. I don't like adding sugar or maple syrup. So I added some honey and berries. We've been enjoying it ever since. You can really add just about anything that suits your fancy. Fresh fruit, dried fruit, nuts, spices... This morning I cooked it with Almond milk, cinnamon, and huckleberry honey. Delicious! Cream of Wheat is Cheap, Filling, and Healthy...so it's a win, win, win!

I was pleased to come across this recipe not long ago that allowed me to use left over wanton wrappers I had on hand from another new recipe I had recently tried. I didn't have spinach on hand, so I used some left over nappa cabbage instead. This seems like a dish that I imagine you could include anything you feel like or have in hand. It was a simple dish and we all enjoyed it. I found this recipe on:  www.canyoustayfordinner.com , here is the direct link  with step by step pictures. 8 oz chicken breast (cooked and shredded) 1 cup marinara sauce, plus extra for serving (sites suggested recipe found here .) 6 egg roll wrappers (each 7 inches squared) 1 cup baby spinach leaves 1/2 cup mozzarella cheese 1/4 cup parmesan cheese Mix the meat with the marinara sauce in a small bowl. Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan. Lightly brush to adjacent si

We just had this potato salad and liked it quite a bit. Ingredients 12 potatoes Lawry's seasoned salt 16 Green onions, sliced 2 Cups small curd cottage cheese 2 cups mayonnaise Optional add-ins: cucumber, celery, water chestnuts, pickles, olives... (we just had cucumbers in the one we tried) Boil, drain, cool and dice potatoes. Divide in three (salad is arranged in 3 layers). 1st layer: Mix together salt, pepper & Lawrey's seasoned salt (all to personal taste), green onion & 1/3 potatoes. 2nd layer: Mix 1/3 potatoes, 2 cups cottage cheese and add on top of 1st layer. 3rd layer: Mix remaining 1/3 of potatoes with mayo and add as last layer. Let set 6-8 hours or longer in a fridge. Then mix all together. You can add the add-ins either now or in the first stages, up to you.