Bacon Wrapped Pineapple

This is a delicious snack. The salty bacon pairs well with the sweet pineapple and when you cook the bacon on the pineapple, it tends to make the fruit super juicy with caramelized edges. I used turkey bacon for my dish, but I think real bacon would work better.


To Make:

Take chunks of pineapple and wrap in bacon. (I cut my strips of bacon in half). Use a toothpick to hold it all together and cook in a frying pan. Turn the pieces constantly as the bacon seems to cook faster this way. Let cool for 2 minutes before serving. Yum!

Moroccan Lentil Salad

This dish is loaded with flavor. I found it on a site called mynewroots.com where the blogger tries to show you how to eat healthy every day. I've had my Trader Joe's lentils in the fridge for a hot minute and now I'm excited to cook up lunch. Obviously, this recipe calls for you to cook your lentils. I left that in there. Since mine were cooked already, I skipped that step. I would highly recommend you make this for lunch or as a side dish with dinner. It is super fresh and very flavorful. I labeled this as Moroccan because of the spice blend. Enjoy!


Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit - I used craisins)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar (I used red wine vinegar)
1 Tbsp. maple syrup (I used Light syrup)
1 Tbsp. strong mustard (I used Nathan's Coney Island Spicy Brown)
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric*
1/2 tsp. ground coriander*
½ tsp ground cardamom*
1/4 tsp. cayenne pepper
¼ tsp. ground cloves*
1/4 tsp. freshly grated nutmeg*
¼ tsp. ground cinnamon*

* If you have these individually great, if not use about 1 1/2 tbsp ras el hanout

Optional add-ins:
Arugula
Walnuts
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil (I added basil and cilantro)
Sprouts
Crispy seasonal veggies

Directions:

1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!

2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.

3. Finely dice red onion - the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.

4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

Peach Sangria

 We hung out at home and made some amazing Sangria while we watched movies on Saturday night. (One of my favorite things to do btw). This sangria was super delicious. Now you go make it:

Ingredients:
2 bottles of red wine (Spanish reds are good)
1 liter peach flavored vodka
1/2 pint strawberries, quartered
1/2 orange, sliced
2 granny smith apples, diced
1 c tonic water

Make it:
Add everything together and let the fruit sit for a few hours. Serve over crushed ice.

Pasta with Butternut Parmesan Sauce

I found this on simplyrecipes.com. This sauce will work with any pasta, but I used whole wheat penne.  The sauce is unique - unlike anything I've had before. I really enjoyed it. I also made this and ate it while being on the phone the entire time. Hahaha!

INGREDIENTS
1 butternut squash weighing about 2 1/2 pounds
1 pound pasta
1 tablespoon of olive oil
1/3 cup of chopped shallots or onions
1/4 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt (I used fat-free sour cream)
1/8 teaspoon of grated nutmeg
Salt and pepper to taste
Water as needed to thin the sauce, about 1 cup (I didn't use this much - maybe used 1/2 a cup)

handful fresh sage leaves

2 tbsp butter

METHOD

1. Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Tip: If you see a package of already chopped up butternut squash buy that and save yourself 30 minutes. All you need to do is boil with a little bit of water and drain the water when done. Takes about 10 minutes.

2. Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions to the blender. Add 1 cup water, the parmesan, 2 teaspoons salt and nutmeg and puree. If you need a little more water, add it. Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil.

3. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. When the pasta is ready, drain and put it into a bowl. In a small pan, melt butter with sage. Do not let butter burn. Remove leaves and rest on paper towel. Spoon sauce over the pasta and add your sage. Amaze!

Green bean Chicken Salad

This is super simple and you could leave out the chicken if you wanted this to just be a side dish. I was really satisfied after eating this and felt pretty happy about myself for not eating any processed carbs.

What you need:
One bag of green beans (about 4 giant handfuls)
1c cherry tomatoes (halved)
3 tbsp fat-free feta cheese
1 tsp olive oil
6 oz chicken breast
1 tsp garlic powder
1 tsp chopped garlic
salt and pepper to taste

What you do:
Cook the chicken breast in a frying pan with a little bit of non-stick spray and the chopped garlic. When cooked, remove from pan and let cool. Cut into slices. On the stove, steam the green beans for about 5 to 10 minutes. Remove green beans and let cool for a minute or two. Sprinkle garlic powder on the beans. In a separate bowl, add tomatoes, cooked green beans (they can still be warm), feta, olive oil, salt and pepper. Mix and plate. Add chicken on top. Viola!

Asparagus with Fried Egg and Parmesan

Made this for breakfast today. I love roasted asparagus and the fried eggs on top made it perfect for breakfast! The runny egg yolk added a richness to the dish that when paired with the asparagus and the parmesan cheese made this dish outstanding! I garnished mine with half a piece of crumbled turkey bacon. Yum-o! This will fill you up but not have you feeling weighed down.

Ingredients
1/2 pound asparagus, trimmed and rinsed
4 eggs
salt and pepper
2 tbsp parmesan cheese
1 tablespoon olive oil
1 piece crumbled turkey bacon (optional garnish)

Procedures
Preheat the oven to 400 degrees. Spread the trimmed asparagus in a large roasting pan big enough to hold them all in one layer. Drizzle on about a tablespoon or two of olive oil, sprinkle with salt and pepper. Coat each spear in the oil by rolling them around in the pan. Set in the oven for 10 minutes.

Meanwhile, fry eggs sunny side up. Remove asparagus pan from oven. Transfer the spears to a plate. Sprinkle with grated parmesan then carefully slide the fried egg on top. Top with bacon if desired.

9th Street Espresso

I love coffee. I need coffee. One cup in the morning, but then I'm good. I don't drink it after meals or in the afternoon like some people. I just need that one (or two) good cup(s) in the morning to get me going. 9th Street Espresso knows what their doing. The space is temperature controlled to maintain the flavor of the beans. They sell urn brewed, cold brewed and espresso with out without milk. That's it. They keep it simple and they do it well.

Shaved Brussel Sprout Salad with Bacon, Parmesan and Cranberries

I don't know if it's because I hiked for 3 hours today and was ravenous when I finally got home, or if this salad was simply the best thing ever. I'm going with the best thing ever. My god - I couldn't shovel fork fulls of this in my mouth fast enough, it was that outstanding. (And also hard to get a lot on your fork at once because the sprouts were shredded so finely). I served with Trader Joe's bulgogi. It was a first time purchase and it won't be my last - the flavors were authentic and the meat was delicious! Another dinner success!

INGREDIENTS
1/4 cup (1/8 ounce) tablespoons finely grated Parmesan
4 slices bacon, cooked crispy and crumbled (I used turkey bacon!)
1/2 cup dried cranberries (or Craisins)
3 tablespoons toasted pine nuts
3 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/8 tsp kosher salt
cracked black pepper

DIRECTIONS
Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or the slicer blade in a food processor. Toss in a bowl to separate layers. (Tip: Trader Joe's sells shredded brussel sprouts already!) Add pine nuts, bacon, cranberries and parmesan cheese.

To make the vinaigrette whisk mustard and vinegar together. Drizzle in olive oil and season with salt and pepper. Pour over salad and toss to combine.

Healthy Italian Meatballs with Spaghetti Squash

You know you're eating a good meatball when it melts in your mouth. Seriously, these are so soft and flavorful! I love the way the meat taste with the hint of cinnamon and nutmeg. And the tangy tomato sauce is perfect! This dinner makes the whole apt smell good and the best part is that it's good for you. The spaghetti squash is my pasta substitute - I love making it when I cook meatballs and marina sauce. Even if you aren't a total squash fan (like my sous chef), the flavor is so mild compared to the rest of your stuff on the plate you will find yourself becoming a quick fan. Tip: You can save left over meatballs and make subs the next day! Mmmm.

How to prepare squash:

Take one medium squash and cut it in half. Scoop out the seeds in the middle then place open side down on a baking tray. Depending on the size, one squash between 4 to 8 lbs takes about an hour to an hour and a half at 375. Once it's done cooking, flip over and let sit for a few minutes to cool off. Take a fork and run down the side of the squash. Tiny "spaghetti-like" strands will produce.


Ingredients for meatballs:
- 1.5lbs extra lean ground beef
- 1/2 cup cooked whole-wheat couscous
- 2 cups whole-wheat bread, cubed
- ½ cup yellow onion, diced
- 2 cloves garlic, minced

- 2 cloves garlic, chopped
- 1 tsp dried oregano
- 3 28-ounce cans diced tomatoes
- 1/2 cup finely shredded Parmesan cheese
- 1 egg, 1 egg whites
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 3 bay leaves

- 1 tsp olive oil
- 1 tsp freshly ground pepper
- 1 tsp salt
- 2 tbsp fresh Italian parsley, chopped

Directions:
Pre-heat oven to 350. Whisk egg and egg white in a large bowl. Add the couscous, the bread, beef, Parmesan, cinnamon, nutmeg, minced garlic and the salt & pepper. Gently combine with a potato masher and/or your hands. If mixture seems too dry, add in 1-2 tbsp of water. Form into 28 meatballs, about 1 inch. Bake meatballs in oven at 350 for about 25 minutes.

Add the oil, onion, oregano and chopped garlic to large pot; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and bay leaves; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer for 10 minutes. Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the cooked meatballs. Simmer over low heat, partially covered, for 20 more minutes. Serve the meatballs with the sauce over 1 cup of squash, and garnish with a sprinkle of fresh parsley and a dash of grated parmesan. 

Entire recipe makes 8 servings. Serving size is 3 meatballs with sauce. Under 300 calories and around 7 grams of fat.

Grilled Sirloin with a Coffee Bean-Peppercorn Crust

I found this on a website about eating healthy and thought the combo sounded good, so I decided to try it. I went a little easy on the peppercorns and I'm glad - it wasn't too peppery. It tasted great! Even my sous chef loved it! I love when dinners are successful.

INGREDIENTS
2 small cloves garlic
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons strong freshly brewed coffee
2 tablespoons balsamic vinegar
Freshly ground black pepper to taste
2 tablespoons whole coffee beans, (not flavored beans)
2 teaspoons whole black peppercorns
1 1-pound beef sirloin steak (about 1 inch thick), trimmed of fat
1 teaspoon extra-virgin olive oil



PREPARATION
Prepare grill.
Smash and peel 1 of the garlic cloves. Sprinkle with 1/4 teaspoon salt and mash into a paste with a chef’s knife. Transfer to a small bowl and whisk in brewed coffee and vinegar. Season with ground pepper and set the vinaigrette aside.
Place coffee beans and peppercorns on a cutting board; coarsely crush with the bottom of a heavy pan. Mix the crushed coffee beans and peppercorns together and set aside.
Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat.
Salt the steak and grill until it reaches desired doneness, 4 to 5 minutes per side for medium rare.
Transfer the steak to a clean cutting board and let it rest for a few minutes before carving into thin slices across the grain. Fan the meat on plates and drizzle with the reserved vinaigrette. Makes 4 servings.

NUTRITION

Per serving: 156 calories; 6 g fat ( 2 g sat , 3 g mono ); 42 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 119 mg sodium; 316 mg potassium.

Pork Chops with Maple-Mustard Sauce

 I was surprised how quick these cooked and how yummy these were. The maple syrup smelled so good and I was worried it would be too sweet, but it wasn't.

INGREDIENTS
1 1/2 teaspoons plus 1 tablespoon Dijon mustard, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 boneless pork loin chops, (8 ounces), trimmed of fat
1 teaspoon canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon rubbed dried sage


PREPARATION
Combine 1 1/2 teaspoons mustard, salt and pepper in a small bowl. Rub all over pork.
Heat oil in a medium skillet over medium-high heat. Add the pork and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a cutting board and cover with foil.
While the pork is resting, heat vinegar in the skillet over medium-high heat. Boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in the remaining 1 tablespoon mustard and maple syrup. Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 3 minutes. Add any accumulated juices from the pork to the sauce, along with sage. Serve the pork topped with the sauce.

NUTRITION
Per serving: 254 calories; 9 g fat ( 3 g sat , 5 g mono ); 65 mg cholesterol; 16 g carbohydrates; 24 g protein; 0 g fiber; 472 mg sodium; 382 mg potassium.

Tofu Fajitas

 I've been on a health kick (since yesterday - ha!) and I decided to make something for lunch that would satisfy me, but not make me feel guilty so I made tofu fajitas. I must say, I am super pleased that I have leftovers for lunch tomorrow. These were awesome! These fajitas had all the flavors of your classic fajita but like, half the calories! One serving is 310 calories. Holla!

Ingredients:
1 Mission Life Balance Whole Wheat tortilla 

1 tsp olive oil

1 green pepper, diced

1 small yellow onion, diced

1 tbsp cumin

1 tsp crushed red pepper

1 tbsp crushed garlic

salt and pepper to taste

1 package firm tofu, cut into strips 

Top each fajita with:

1 tbsp fat-free sour cream 

1/4 c fat-free cheddar cheese 

What you do:

Heat oil in a pan and add onions and peppers. Let cook for 2 minutes then add garlic and tofu. Add cumin, crushed red pepper, salt, and pepper. Let the mixture cook until the peppers are tender. (I cook mine until I see good sear marks on the tofu). Build your fajita with low-fat or fat-free toppings. Viola! Lunch is served!

Braised Kale With Caramelized Onions

I have been eating a lot of kale lately and I found this recipe on the Peta website. I liked it a lot, but I would recommend cooking it down just a wee bit longer.

8 cups torn and stemmed kale pieces, firmly packed
1 Tbsp. olive oil
2 cups thinly sliced onions
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. red pepper flakes
2 Tbsp. minced garlic
2 cups vegetable stock
1 tsp. cider vinegar

• In 2 batches, blanch the kale for 2 minutes in a 6- to 8-quart pot of boiling salted water. Transfer with tongs to a colander and drain well.
• Heat the oil in a large skillet over medium heat. Add the onions, salt, pepper, and red pepper flakes and cook until the onions are golden brown, stirring frequently.
• Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes, or until tender.
• Add the cider vinegar in the last minute of cooking, then remove from the heat. Serve immediately.

Shrimp on Baby Lettuces

Trying to stay fueled during the day, but not weighed down? This salad is super light but keeps you going with the protein from the shrimp. The fried onions add just the right amount of crunch and makes the salad less boring. The shrimp mixture is really light - you can more Old Bay or red pepper if youwant more flavor/heat.

Ingredients:
6 oz shrimp, cleaned with tails removed
2 tbsp EVOO
1 tbsp red wine vinegar
fresh ground pepper
dash Old Bay
dash crushed red pepper
dash of salt
1cup baby lettuce, rinsed
2 tsp Fried Onions (salad topping)

In a small bowl combine all ingredients except shrimp, lettuce and fried onions. Pour mixture over the shrimp and let sit for 20 minutes. Remove shrimp from mixture and arrange on lettuce. Top with onions.

Hotel Tortuga

I had an impromptu date night with my sous chef last night. We went to the movies and on the way home,   we went and had dinner at Hotel Tortuga (on 14th St near 2nd Ave). I swear I've walked passed this place a million times, but I've never stopped in. I think if I was vegetarian I would eat here more often because their menu caters to them. However, they have both and I got chicken. This was a burrito bowl. The cheesy beans had rice under there too - it was really heavy and they didn't skimp on chicken either. It was a lot of food and reasonably priced. (No wonder there were so many NYU students in there). The place doesn't have AC, so I wouldn't recommend dining in unless it's a cooler evening.

Champagne Supernova Salad

 I decided to make a colorful salad to accompany my dinner. This is a modified version of a salad that I found on a website about eating well. I think one serving is around 110 calories. Not too shabby. I love how crisp everything tastes and the contrasts I get from the tangy flavor of the dressing to the sweetness of the apple.

INGREDIENTS
4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly sliced
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1/4 c slivered almonds
Champagne Vinaigrette Dressing, (recipe follows)
Freshly ground pepper, to taste

INGREDIENTS FOR DRESSING:
1/2 shallot, peeled and quartered
1/4 cup white-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons mustard powder
3/4 teaspoon salt
Freshly ground pepper to taste

PREPARATION
Toss romaine, endive, fennel, radicchio, apple and almonds together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.

Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

Crystal's "Perfect" Salsa

Okay, I used to think I was really weird about my salsa until I met my husband and discovered that he liked his salsa the exact same way as me. I like a runny salsa. Let me clarify, I don't like watery, flavorless salsa; I like a punchy, bright salsa that is so finely chopped that it appears runny. It's hard to find. Some places come close to nailing it, but no one nailed it as perfectly as my boo, Crystal. Shit was on point.

Ingredients
1 (14.5 ounce) can whole peeled tomatoes, drained
2 fresh whole tomatoes
1/4 cup chopped red onion
1/4 cup chopped onion
1 jalapeno pepper, seeded
1 tablespoon cider vinegar
1 tablespoon minced fresh cilantro
1 - 2 cloves garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon salt


Directions
In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

Grilled Chicken and Veggie Kabobs

I love grilled veggies! These were tender and paired perfectly with the grilled chicken.

This chicken was sooo good and easy to make! The char-grilled taste from the grill and the sweet sauce really hit it home for me. Step 1: Marinade chicken - my girl, Crystal, used a roasted red pepper and onion store bought marinade (A1, I think?) and then it was basted in Sweet Baby Rays. I need to stock up on Sweet Baby Rays.

Here's the veggie kabobs:

1 small squash, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
2 small green bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, peeled and minced
Balsamic vinegar
3 tbsp chopped cilantro


Directions
Place squash, red and green bell peppers, zucchinis and fresh mushrooms in a medium bowl.
In a medium bowl, whisk together olive oil, lemon juice, cilantro, balsamic, and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat.
Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Sangria Jello Shooters

Thanks to Crystal for making these and sarahcupcake.com for the original recipe. Say goodbye to Jello shots! These jammy's were on point! Super sangria flavor in a jelly that can sit out all day and not melt.

Ingredients:

1/2 cup orange juice
1/2 cup pomegranate juice
4 envelopes (about 8 tsp) Knox gelatin
2 cups (about 2/3 bottle) red wine
1 lemon, sliced and seeded
1/2 orange, sliced
1/2 apple, sliced
1/3 cup brandy
2 tbl triple sec
1/2 cup vodka
1/2 cup club soda

In a small saucepan mix together the orange and pomegranate juice. Sprinkle the gelatin over top and let soak for 2 minutes. Set over low heat and let dissolve for 5 minutes, stirring constantly. Remove from heat and let cool slightly.

Meanwhile add the red wine to a large glass with the sliced lemon, orange, and apple. Using a muddle stick or the end of a wooden spoon, muddle the fruit and wine. Strain into the gelatin mixture. Stir in the brandy, triple sec, vodka, and club soda. (At this point if the mixture tastes too strong you can add a little more fruit juice, or likewise if it's too weak for you add a little more vodka.) Pour into shot cups and put in the refrigerator to set for at least 3 hours.

*Makes about 30 jelly shots.

Shredded Chicken for Burritos

 Are you looking for tasty shredded chicken to use for burritos or tacos or nachos or whatever? Look no further - this stuff is AH-MAZE-ING! You really get the chipotle taste but it's not too strong. The chicken is moist and full of flavor! It's a taste explosion in your mouth!

What you need:
4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
2 tablespoons chipotle sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Directions: 1. Place first four ingredients in a pot. Add just enough water to cover the chicken.
2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
4. In a large pan, melt butter over low heat.
5. Add the remaining ingredients listed, except tomato sauce, salt, and broth.

6. Sauté until soft, about 10 minutes.
7. Stir in shredded chicken and briefly sauté.
8. Add tomato sauce and chipotle sauce and ½ cup of reserved broth.
9. Salt to taste.
10. Make your burrito however you prefer with the chicken. Devour.

Missy's Corn Salad

This salad is highly ranked as one of my all-time favorites and I have my dear BFF, Missy, for reintroducing me to it last weekend. Thanks my love! I'm going to be making this again super soon!

Ingredients

6 to 8 ears of white corn (we used white and yellow mixed)
1 pint cherry tomatoes, halved
1/2 c basil, chiffonade (pretty, thin ribbons)
1/4 c EVOO
2 tbsp White Vinegar
2 tbsp white wine vinegar
1/4 c red onion, diced
Salt and pepper


 Directions: In a pot of boiling water, cook all the corn until tender. Remove and let cool. Using a knife, chop corn off each ear. Big chunks are okay! (Even better actually!) Add tomatoes and basil. To get the ribbon look rinse the basil and roll the basil tightly and then slice super thin with a knife. In a separate bowl whisk white wine vinegar, salt, and pepper.

Missy's Cucumber Salad

I think this is a salad that someone's grandma always brings to a summer BBQ. My dear friend and I were talking fondly of this recipe - the crispness of the veggies and the twang from the vinegar dressing - we were happy with the results. Such a light addition to any cookout or summer meal.

Ingredients
1 pound cucumbers (about 2 cucumbers), peeled and sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

Paula Deen's Pound Cake with Strawberries

 Doesn't this look beautiful? Well, not only is it pretty - it's delicious. This pound cake came out really good and the fruit and whipped cream really lightened it up for the summer BBQ where it was served. The cake was buttery and had hints of vanilla. The inside was moist and the edges crumbly. Want to know how it came out so awesome? I will tell you...

 This mixer made all the difference. Look, I know I'm married all ready but can we pretend that I have a registry so I can put this on it?! Who am I kidding? I don't have room for this! Ugh...I need to move...

Ingredients

1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions Preheat oven to 350 degrees F. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Note: I baked mine for only one hour. Ovens vary - I'd check yours at 1 hour to be safe.

Crystal's Sliders

I celebrated my BFF's graduation this past weekend and while I was super happy for her accomplishment, I was also equally as happy that she made these. The burgers were cheesy with onion flavor and the sweet rolls made a great contrast. (Thanks Crystal for the recipe!)

Here's how she did it:
2lb ground chuck 80/20
16 oz shredded cheddar
1 1/2 envelopes onion soup mix
2 tbsp worcestershire
pepper to taste
garlic powder to taste
2-3 tbsp mayo
Hawaiian dinner rolls for serving

Combine all ingredients and form into mini patties (I made about 30 from this).  Grill em up.  So easy.

Taverna Cretekou

 Before we made our way back to NYC, we stopped off at a pretty Greek restaurant in Alexandria, VA. It came highly reviewed on Yelp and was moderately priced. I really enjoy traditional Greek food. I love grilled meats, fresh fish, lemon, olive oil, and feta cheese. This place definitely looked the part (reminded me of being in Greece) and you could tell it was family run. Dinner started with bread and yummy homemade green olive oil. I had the flounder stuffed with spinach, feta, and pine nuts. It had a creamy lemon sauce on top, which I didn't mind but would have preferred with out. It was served with really simple rice and veggies.   

 Fried cheese appetizer. 

 Stuffed mushroom appetizer. 

 Traditional Greek Salad. 

My sous chef had the meat kabobs. I wished we had more time here, we had to run out and drive like crazy people to get us to the bus depot in time before our bus left. They had a really nice garden area in the back - I could totally see myself chilling back there with a bottle of white on a summer night. I would go back if I lived closer.