Spinach Salad with Warm Cranberry Dijon Vinaigrette

This fabulous Fall salad with a warm vinaigrette pairs perfectly with grilled chicken, roast pork or you could even put the salad on a roasted turkey sandwich (Panera Bread Style).  Next time you make turkey burgers, spread one side of the bun with the cranberry mostarda.

Cranberry Mostarda
1/2 cup dried cranberries 1 tsp. chopped fresh thyme 1 cup water 1/3 cup granulated sugar 2 Tbsp. Dijon mustard 1 Tbsp. white wine vinegar 1 Tbsp. fresh lemon juice 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 tsp. cornstarch
In a small saucepan, combine the cranberries, thyme, and 3/4 cup of water.  Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally.  Add the sugar, mustard, vinegar, lemon juice, salt and pepper.  Continue to simmer for 3 to 5 minutes, stirring regularly.  In a small bowl, combine the remaining water with the cornstarch, then add to the saucepan.  Cook for 1 to 2 minutes, stirring until the mostarda thickens.
Transfer to a covered, food-safe container and refrigerate for up to one month.
Mix one bag (or clamshell) of fresh baby spinach with shredded carrots.  Top with warm vinaigrette and top with sliced, toasted almonds or walnuts.

Cauliflower Bechamel with Tri-Color Penne

This is a great change of pace from a heavy cream sauce for pasta.  I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points!  You don't need to take medication if you eat well!  There are so many pasta options now - choose your weapon~!

4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste.
Directions:
In a large saucepan combine cauliflower and milk.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender.  Add cauliflower mixture to blender, add Smart Balance and blend until smooth.  Set aside.
Cook pasta according to package directions.  While pasta is cooking,  heat oil in a large saucepan.  Add onion and garlic.  Cook 2 to 3 minutes or until slightly tender.  Stir in wine or stock.  Stir in cauliflower puree.
Drain pasta, reserving some of the cooking liquid.  Add pasta to saucepan.  Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper.  Toss to coat.  Add pasta cooking liquid if pasta seems too dry.  Serve warm with additional grated cheese.
~Adapted from ShopRite Culinary Kitchen 

Cran-Raspberry Sauce

Thanksgiving is here!   I know it's really not good to try a new recipe when your family is craving all the traditional dishes, but this relish is worth a try.    

Ingredients:

1 (12 ounce) bag cranberries, picked over

1 (10 oz.) package frozen raspberries in light syrup, thawed

1/2 cup firmly packed light brown sugar plus 1 Tablespoon

3/4 cup cranberry juice cocktail

Put all of the ingredients in a sauce pot; bring to a boil over medium heat.

Reduce the heat and simmer until desired consistency, about 30-40 minutes.

Enjoy!

Meatloaf Gyros #MadeWithChiobani

Greek yogurt is packed with protein and probiotics that aid digestion and keep you feeling full.  Tzatziki is a perfect condiment for snacks and wraps.  For the #MadeWithChiobani Project, I made a delicious Greek Tzatziki sauce to use on my Meatloaf Gyro.  Who knew leftover meatloaf could taste so good!

Leftover meatloaf Sliced tomatoes Sliced sweet onions Flatbread or Pita
#MadeWithChiobani Tzatziki Sauce
1 cup Chiobani Greek Yogurt 1 cup shredded cucumber 2 cloves garlic, minced 2 tsp. fresh lemon juice 1 tsp. fresh dill or mint (optional) Salt and freshly ground black pepper to taste
For sauce:  In a small bowl, combine the yogurt, cucumber, garlic, lemon juice salt and pepper.   Cover and refrigerate until serving.

Warm flatbread or pita on a lightly greased griddle for one minutes on each side.  Keep warm.  Cut meat loaf into very thin slices.  In a large skillet, fry meat loaf in 1 Tbsp. unsalted butter in batches until warmed through and crisp.

On each pita bread, layer the tomato, onion and meatloaf slices.  Top with tzatziki sauce.  Fold pitas in half.  Serve with remaining sauce.

For more ideas visit Chiobani.com

Shells Alfredo with Caramelized Onions #Boursin

Who would not bow down to butter, cream and cheese!  Alfredo di Lelio, after whom this dish was named was a restauranteur in Rome in the early 1900's.  Mary Pickford and Douglas Fairbanks, on honeymoon in Rome, dined on this dish every night at Alfredo's restaurant.  
Once you try this recipe, you will never buy pre-made Alfredo sauce again.  This version is a little lighter, but still  totally decadent and off the charts delicious and #Boursin makes it easy!  #Boursin Garlic & Fine Herbs has the perfect, mouthwatering recipe in a creamy blend of real cheese, savory herbs with just the right amount of garlic.  You can use traditional fettucine or any pasta.  I chose shells to trap all that delicious sauce!

Ingredients:
3/4 lb. medium shell macaroni 4 Tbsp. unsalted butter 1/2 large onion, sliced thin 1 5.2 oz. #Boursin Garlic & Fine Herbs 1-1/2 cup low-sodium chicken broth 1 cup frozen peas (optional) 1/2 cup freshly grated Parmesan cheese Salt and Freshly ground black pepper to taste
Directions:
In a medium saucepan, melt better over medium-high heat.  Add sliced onions and saute until golden brown, stirring frequently, about 10 minutes.
Bring 4 quarts of lightly salted water to a boil and add macaroni.  Cook until al dente, according to package directions.  Drain.
Remove onions from saute pan using a slotted spoon, set aside.  Add 1 Tbsp. unsalted butter to same saute pan.  Reduce heat to medium.  When butter has melted, add #Boursin Garlic & Fine Herbs and low-sodium chicken broth.  Whisk to combine.  Bring to a gently bubble and add peas (if using).  Simmer 5 minutes.  Add cooked macaroni to pan and simmer an additional 5 minutes.  Remove from heat and stir in Parmesan cheese.  Add salt and pepper to taste.  Sauce will thicken upon standing.   Top with crispy fried onions and enjoy! Prep Time: 5 minutes Cook Time:  30 minutes Servings: 4
For more serving ideas to go www.boursincheese.com Follow Boursin on Facebook, Twitter and Pinterest I have received this product for free from Smiley360 in exchange for my honest review.  You can joing Smiley360 at www.smiley360.com!

Spinach & Mushroom Crustless Quiche + Flavor Bombs Giveaway!

Love to cook, hate to prep, or just don't have time? Chef Giovannina Bellino has created the perfect solution! FLAVOR BOMBS! Flavor Bombs are an all natural, fresh frozen cooking base to start or finish a dish. They can be used in sauces, stews and soups, in meatballs or meatloaf, as a marinade or even as an herb dip. This is the next best thing to sliced bread!

I chose to try the Soffritto Flavor Bomb which contains onions, Extra Virgin Olive Oil, garlic, basil, parsley an salt and pepper to make this delicious Spinach & Mushroom Crustless Quiche. All I had to do was thaw the spinach!
Flavor Bombs come in five exciting and delicious flavors that enhance the flavor and cooking experience of everyday dishes!
Visit FLAVOR BOMBS for photos, recipes and video instructions!

Spinach & Mushroom Crustless Quiche 
8 oz. fresh mushrooms, sliced 1 package Soffrito Flavor Bombs, thawed or frozen 1 (10-oz.) box frozen chopped spinach, thawed 4 large eggs 1 cup milk 2 oz. crumbled Feta cheese 1/4 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese Salt and freshly ground pepper to taste.
Preheat oven to 350 degrees F.  Thaw and drain spinach.  In a medium saute pan, pop Soffrito Flavor Bomb out and add to pan.  Let melt over medium low heat.

Place the sliced mushrooms in the pan and increase heat to medium-high.  Saute the mushrooms until they release all of their moisture, about 5-7 minutes.

Spray a pie dish with non-stick spray.  Spread the spinach onto the bottom of the pie dish.  Top with sauteed mushrooms and feta cheese.
In a medium bowl, whisk together the eggs until fairly smooth.  Add the milk, parmesan and a dash of salt and pepper.  Whisk to combine.  Pour mixture into the pie dish over the spinach, mushroom and feta.  Sprinkle with shredded mozzarella and a sprinkling of paprika for color (optional).
Bake until puffed and golden brown and the center is solid, 40-45 minutes. Slice and serve warm or at room temperature.

Enter below to get your own FLAVOR BOMBS! You won't be disappointed!
~Recipe adapted from Budget Bytes ~I received this product for review

a Rafflecopter giveaway

Savory Grilled Corn Nibblers

Summer corn is now in season!  Jersey Corn can be so sweet, that is amazing simply boiled, and topped with salt pepper and butter!  For a Mexican twist, we added some savory spices, along with a touch of brown sugar to melted butter for a delicious sweet and savory summertime corn!

4 ears fresh corn (if you are making more than 4 ears just double the ingredients) 4 Tbsp. unsalted butter 1/2 tsp. paprika 1/4 tsp. cayenne pepper or chili powder 1/2 tsp. ground cumin 1/2 tsp. brown sugar 1 clove garlic, minced Salt & Pepper 1 lime juiced and additional slices for garnish Chopped cilantro or parsley (optional)
Bring a large pot of water to a boil.  Add fresh corn and simmer for 5 minutes. In a small sauce pan, add butter, spices and minced garlic and simmer over low heat to cook garlic slightly, about 2-3 minutes.  Add lime juice.
Cut each corn in half.  Brush with butter mixture.  Grill until lightly charred, 3-4 minutes.

Drizzle with remaining melted butter.  Add corn cob skewers and serve hot. Serve with lime wedges or slices.
Recipe Source:  J. Borys

Buffalo Grilled Shrimp

Everyone is getting in the spirit for Cinco De Mayo! Buffalo style sauce plus the addition of some mexican spices makes a great appetizer or even dinner served with some rice and a salad.

8 Tbsp. (1 stick) unsalted butter 1/2 cup hot sauce (Frank's RedHot) 1/2 tsp. McCormick Mojito Lime Seasoning (or chili powder) 3 cloves garlic, minced Kosher salt and freshly ground black pepper Chopped parsley for garnish Wooden skewers 2 lbs. fresh or frozen shrimp, peeled and deveined (if frozen, thaw under cool water)
Preheat a grill or grill pan to medium-high heat.
In a small saucepan, add the butter, hot sauce and seasoning over medium-high heat.  Once the butter melts, add the garlic and saute until it sizzles and is fragrant, about 3 minutes.  Keep warm.
Stick 3 shrimp on each skewer.  Season the salt and pepper on both sides.  Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.

Remove the shrimp to a platter and drizzle reserved sauce over the shrimp or place on the side for dipping.

Happy Cinco De Mayo! Sharing with Weekend Potluck The Midnight Baker - Summer Blog Hop

Pizza Hut Style Pan Pizza

I have about 15 pizza recipes - thin, thick, grilled - you name it.  Pizza is one thing I cannot live without! Do you love that buttery, rich thick pan pizza crust from Pizza Hut?   Now you can make it at home!
This dough is so easy to work with and rolls out perfect! After making the dough and letting it rest for 10 minutes, I divide it in three portions and freeze in individual freezer bags.  Thaw on your counter and have pizza anytime!

1-1/3 cups warm water 1/4 cup non-fat dry milk 1/2 tsp. salt 4 cups bread flour 1 Tbsp. sugar 1 package dry yeast 2 Tbsp. olive oil 3 Tbsp. canola oil 3 Tbsp. unsalted butter, melted 1 Recipe Pizza Sauce (follows)
Put yeast, sugar, salt and dry milk in bowl of electric mixer.  Add water and stir to mix well.  Allow to "proof" for 2 minutes.  Add oil and mix.  Add flour and mix with dough hook until dough forms and flour is absorbed.  

Mix on medium low for 10 minutes.
Divide dough into three balls.

In three 9-inch cake pans, put 1 Tbsp. canola oil in each, spreading evenly.  Using a rolling pin, roll out each dough ball into about a 9-inch circle.

Drop the dough into the bottom of the pan and spread it smooth to the edge of the pan, and use your fingers to form a raised lip around the edge.  Cover with plastic wrap or kitchen towel and place in a warm area to rise for 1 to 1-1/2 hours.
While dough is rising, prepare pizza sauce (recipe below).

Preheat oven to 475 degrees F.
Brush edges of each pizza with melted butter.

Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.  Add shredded mozzarella and a sprinkling of oregano.

Bake until cheese is bubbling and outer crust is brown, 10-12 minutes.

Cut into six slices.
Pizza Hut Pizza Sauce: 1 6-ounce can tomato paste 1-1/3 cups water 1/2 tsp. minced onion 1/4 tsp. oregano 1/4 tsp. salt 1/4 tsp. dried basil 1/4 tsp. garlic powder 1/8 tsp. black pepper

Combine all ingredients and bring to a boil.  Simmer 10 minutes to blend flavors. Let cool.
Sharing with Weekend Social

No-Fuss Skillet Lasagna

When you want to make a homemade lasagna, we all know what is involved.  Prepare the meat sauce, boil the noodles, mix the ricotta with eggs and cheese, layer and bake.  Lots of dishes to clean and waiting for the lasagna to settle before slicing. It's well worth it for a delicious lasagna, but this is the next best thing!  Everything in cooked in a large skillet.  No mess, no fuss and the best tasting lasagna ever! I used brand names for this dish.  I haven't been compensated at all from these companies.  I find these to be the best for authentic Italian flavors.

1 (35-ounce) can Tuttoroso peeled plum tomatoes, blended 2 Tbsp. extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 1/4 tsp. red pepper flakes Salt and pepper 1/2 to 1 tsp. dried oregano 1-1/2 lbs. meatloaf mix ( a mixture of ground beef, pork and veal) 10 curly-edged lasagna noodles, broken into 2-inch lengths 1-1/2 cups Victoria Low-Sodium Marinara sauce 1/2 cup grated Parmesan cheese 1 cup whole or part-skim ricotta cheese 2 cups 4-cheese blend mozzarella cheese Fresh or dried basil Place tomatoes in blender and puree until smooth making sure you have 4 cups of tomato puree.  Heat oil in a 12-inch skillet over medium heat. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes.  Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.  Add meat and cook, breaking up meat until it is no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. No need for exact Martha Stewart measurements, just break them up into about 6 pieces.  You'll have half a box left for the next time you make this...and you will make this again!

Pour tomato mixture and marinara sauce over pasta, cover and bring to a simmer, stirring after 10 minutes, until pasta is tender, about 20-25 minutes.  Add oregano.

Off heat, stir in Parmesan and season with salt and pepper to taste.  Dollop heaping tablespoons of ricotta over the top, cover and let sit for 5 minutes.

While lasagna is resting preheat broiler. Sprinkle with mozzarella cheese and and oregano and broil until cheese is melted and lightly browned.

Coconut Chicken Tenders with Sweet and Sassy Dipping Sauce

What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp?  Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy. Make extra sauce - because they will be double dipping!

For the sauce, combine: 1 cup Saucy Susan Peach Apricot Sassy Sauce 1 Tbsp. Apple Cider vinegar 1 Tbsp. chili garlic sauce For the tenders: 1/4 cup cornstarch 1 tsp. kosher salt 1/2 tsp. cayenne pepper 1 cup canned coconut milk 1-1/2 cup sweetened, shredded coconut 1-1/2 cups panko breadcrumbs 2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper Canola oil Whisk together cornstarch, salt, and cayenne in a shallow dish. Pour coconut milk into another shallow dish. Combine coconut and panko in the third dish. Toss tenders in cornstarch mixture; shake off excess.  Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere.  Transfer to a plate and chill 1-2 hours. Heat about 1 cup Canola oil in a large saute pan over medium-high heat. Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side. Transfer to a paper-towel lined plate and season with salt.

Serve tenders with dipping sauce See also:  Buttermilk Fried Chicken Fingers with Honey-Dijon Dipping Sauce

Loaded Baked Potatoes with Broccoli & Cheese

Fluffy baked potatoes, topped with steamed broccoli and smothered in a tasty cheese sauce. This could be a meal in itself.

2-3 Russet Potatoes, rinsed and scrubbed 2 Tbsp. olive oil Kosher salt

Preheat oven to 350 degrees F. Pierce potatoes two or three times on each side with a fork. Brush with olive oil and sprinkle with salt.
Bake directly on oven rack for one hour. While potatoes are baking, make the cheese sauce. For the Cheese Sauce:
3-1/2 tsp. cornstarch 1/4 tsp. garlic powder 1/4 tsp. salt Dash pepper (even a pinch of cayenne pepper would be good) 1 cup milk (I used l% milk) 1 cup grated cheddar cheese 1/2 tsp. Worcestershire Sauce 3 Tbsp. unsalted butter
In a medium saucepan, add cornstarch, garlic powder, salt, pepper, milk and Worcestershire Sauce.  Bring to a boil over medium heat until sauce begins to thicken.  Reduce heat to low.

Add cheddar cheese and butter and whisk until smooth.

When potatoes are done, let cool for about 5 minutes or until they are cool enough to handle. (Or play a game of Hot Potato with the kids) While potatoes are cooling, steam about 3 cups broccoli florets in 2 Tbsp. water. Microwave on high 4-5 minutes.

Cut a slit down the center of the potato and make a 'X' in the center.
Squish both sides of the potato to open up the skin.

Load up your potatoes with plenty of steamed broccoli and hot cheese sauce.

Sprinkle with paprika and Enjoy! Sharing with: Fresh Eggs Daily Weekend Potluck Melt in your Mouth Monday Real Housemoms