A Bit Fallish But Who Cares!

*I liked to take a moment and express my deepest sympathies to those victims in yesterdays horrific Boston Marathon events! Prayers are continuous and I hope that they can all find peace and comfort during this time! Boston, you will prevail and evil... evil will never win!*

A few weeks ago one of my favorite local go to lunch spots {Gourmet Gang} had this to-die-for salad as a special! Anything with pumpkin and goat cheese is a win in my book so I had to give it a try! Who knew I could fall deeply in love with a salad?! After devouring this goodness I knew I would have to recreate it at home and of course add a little meatiness {the shrimp} to it for the hubby!

What You Will Need:

1 pound of shrimp {I use frozen but you can use fresh if you'd like}
1 bag of Ready to Eat Leaf Spinach or Baby Spinach
Goat Cheese
Sunflower Seeds
Dried Cranberries
Roasted Sweet Potatoes

For the Dressing:
Pumpkin Butter
Apple Cider Vinegar
Extra Virgin Olive Oil

{If you noticed I don't have any measurements so just eyeball how much you would prefer}

Pumpkin Butter-Shrimp-Goat Cheese-Sweet Potatoes- Spinach- Sunflower Seeds-Dried Cranberries

Directions:

Peel, Cut and Cube Sweet Potatoes {One Sweet Potato should be PLENTY}. Toss in Extra Virgin Olive Oil until fully coated.

Spread out evenly on a cookie sheet and bake in the oven at 375 degrees for 30 minutes or until golden brown.

While roasting sweet potatoes sauté shrimp until cooked thoroughly.

After shrimp and sweet potatoes are finished cooking, fill bowls with spinach, sunflower seeds, and dried cranberries. Then top with goat cheese, shrimp and sweet potatoes.

To make your dressing combine equal parts pumpkin butter, apple cider vinegar, and extra virgin olive oil in a small bowl and mix together until blended. 

Drizzle over salad and ENJOY!!!

XoXo,

I Could be a Vegetarian, Just Not a Vegan, I Like Cheese Too Much!

Here is another Pinterest worthy recipe, first appearing in Fitness Magazine, to add to your recipe boxes!!! It's a Vegetarian dish and even though I'm not a Vegetarian I really enjoyed it! The goat cheese was my favorite part and this was the first time I made caramelized onions! Yuummmmy!

What You Will Need:

1 tablespoon olive oil
2 cups thinly sliced onion
1 teaspoon sugar {I used Splenda}
1/4 teaspoon salt
9 ounces baby spinach {I used ready-to-eat Leaf Spinach}
4 8 inches whole-wheat flour tortillas
4 ounces semi soft goat cheese
2 medium tomatoes, thinly sliced

Whole Wheat Tortillas-Splenda-Onion-Tomato-Spinach-Goat Cheese-Olive Oil

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown.

Remove from pan.

Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.

Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion.

Fold closed and press lightly. Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.

Enjoy!!!

I hope y'all are having a fantastic start to the week! The weather here in Southern VA has been beautiful which makes the beginning of a work week so much more bearable!! XoXo!!!

Arugula, Spugula! Gnocchi, Ganache!

I found this AMAZING recipe while gallivanting through the land of Pinterest not too long ago! Who is the gal behind the recipe you ask? Mandy from Baking with Blondie! After finding her blog through my wee little pin, I am really excited to try some more of her recipes!

I gave this recipe my own added twist - shrimp. If you've been following me for some time you know my hubby has to have some sort of manliness in his dinner! I seriously think I could be a vegetarian! The hubby? Not so much!

What You Will Need:

3 medium-sized fresh sweet corn on the cob
3 cups fresh arugula {I used a mixture of fresh arugula and spinach as Mandy did}
3/4 cup fresh mushrooms, chopped {this was optional but I did include them}
1 pound potato gnocchi
3/4 cup half and half, half heavy cream, or half whole milk/skim {I used whipping cream that I had in the fridge}
3 oz light cream cheese {I used fat free}
1 teaspoon salt {see next ingredient}
1 teaspoon garlic powder {I used garlic salt in place of the garlic powder and the salt}
1 teaspoon fresh basil, julienne {I used dried basil in my spice cabinet}
1/4 teaspoon black pepper
Pinch of crushed red pepper
Parmesan cheese for sprinkling
And my little added ingredient:
1 lb frozen or fresh tail off deveined shrimp

garlic salt-whipping cream-gnocchi-spinach-crushed red pepper-dried basil-frozen cooked shrimp-arugula-mushrooms-corn on the cob

Directions:

In large pot, boil water and cook gnocchi according to package directions, adding in the corn on the cob in the last five minutes. Remove corn, transfer to cutting board. Drain gnocchi, but make sure to reserve 1/2 cup of pasta water. Don't rinse your gnocchi. 

{My gnocchi packaging stated to cook until gnocchi rose to the top and that the cook time was only two minutes. I wasn't able to add the corn to it, so I drained the gnocchi using a slotted spoon and just added the corn to the pot after I removed the gnocchi.}

Sauté shrimp in a sauce pan {I used the same pan for the cream sauce and combining all the ingredients at the end} Once the shrimp is cooked/heated thoroughly, remove from pan and set aside. 

For the cream sauce, combine half and half, cream cheese, salt, garlic powder, fresh basil, and pepper in a medium saucepan. Cook over medium heat for about ten minutes, stirring until cream cheese has evenly dispersed throughout sauce. Stir in reserved pasta water. 

Remove corn from pot and let cool before slicing corn off the cob. 

In a medium bowl combine your shrimp, pasta sauce, corn, mushrooms, gnocchi, spinach and arugula. Sprinkle with additional salt, pepper basil and crushed red pepper if desired. 

{I combined all the ingredients in the sauce pan to help wilt the spinach and arugula}

Once fully mixed and coated, plate and top with Parmesan cheese! Enjoy!!!

From start of preparing to plating to eat, this recipe took 30 minutes! Y'all know I'm all for that!!! Be sure to add this to your recipe box! It's really yummy and I love that it's packed with loads of veggies! I may or may not have added a ton of spinach to it!! Thanks to Pinterest for bringing another yummy recipe to my kitchen and for introducing me to another blogger to add to my reading list! 

XoXo,

It's an Easy Peasy Kind of Side!

Today I'm forgoing the main dish recipe post and sharing a really quick side dish to add to your favorite dinner meal {and because I forgot to take photos of a main dish last week}. Hopefully you can find these cutie patootie potatoes at your local market. If not, you can no doubt use small redskin potatoes or gold yukon potatoes cut into quarters!

What You Will Need:
2 cups Gold Creamer Potatoes or Red Creamer Potatoes
1/4 cup of Extra Virgin Olive Oil
Teaspoon of Rosemary {fresh or dry}
Teaspoon of Parsley {fresh or dry}
Salt and Pepper

Directions:

Preheat oven to 350 degrees.

Add olive oil and salt and pepper to a bowl.

Toss potatoes in bowl of olive oil until they are fully coated.

Spread potatoes out evenly on a non-stick cookie sheet or you can cover a cookie sheet with aluminum foil. Sprinkle potatoes with rosemary and parsley. 

Bake for 30 minutes or until light brown and crispy on the outside!

Pair with your choice of protein and fresh veggies for a scrumptious evening meal!

Couldn't be any easier for ya!

Enjoy your Tuesday my darlings!!! XoXo!

Don't forget... The Give Away Contest ends Friday! Enter here!!! 

Beef or Turkey?! It's Still a Meaty Loaf!

I can't stress enough how much I LOVE easy recipes! I enjoy cooking and I enjoy having home cooked meals during the work week, but I refuse to slave away in a kitchen all evening! It just doesn't work with my schedule! I get home from work at 6 pm. If it's a gym night I come home, change and head back out the door for my 6:30 class and I don't get back home till about 7:45. It does not help that the hubby usually heads to bed at 9 p.m. {he has to wake up at 3 in the morning for work!}. That gives me, on average, only an hour to prepare, cook, and eat a meal. I also like to change meals up during the week and offer a variety! Meat and potatoes one evening, a casserole dish of some sort another, a pasta dish at least one night is a must, and for the past several weeks I've been incorporating more fish into our dinners!

One of my little secrets?! I utilize Kraft Recipes A LOT {which is where this recipe came from}!! They have easy and quick recipes for all kinds of dishes and the great thing I've found is that you don't have to use the exact ingredients! Just substitute your favorite brands and/or healthier/low-fat/nonfat choices!

This recipe is my hubby's favorite meal! I've been making it for several years and I try to cook it for him at least once a month! I love when he asks "what's for dinner?" and when I tell him "meatloaf!" he lights up like a Christmas Tree! His reaction always makes me feel good!

What You Will Need:

Stove Top {Chicken} - Ground Meat - Barbecue Sauce - Eggs 

 {I normally cut this whole recipe in half for the two of us}

2 lb. Lean Ground Beef {I used 1 lb. of Lean Ground Turkey}
1 package Stove Top Chicken Stuffing Mix {I use 1/2 of a package}
1 cup of Water {I use 1/2 a cup of water}
2 Eggs Beaten {I use 1 Egg}
1/2 cup Barbecue Sauce, divided {I usually just eyeball this}

Directions:

Heat oven to 375 degrees.

Place meat, stuffing mix, water, eggs, and 1/4 cup barbecue sauce in bowl.

Mix just until blended.

Shape into loaf in a greased 13x9-inch backing dish {I use a loaf pan}.

Top with remaining barbecue sauce.

Bake 1 hour or until done. {I usually heat the oven to 400 degrees and cook for 45 minutes}.

Serve with your choice of sides! This particular evening I opted for fresh green beans and roasted creamer potatoes!

I post a lot of dinner photo's on Instagram and I get many comments about my cooking skills! I promise you it's not hard to make hearty and delicious meals even on a work night! I meal plan each week which keeps me organized! When meal planning, I look for recipes that don't include crazy preparations or a billion ingredients! By doing this alone it helps in cutting down my time spent in the kitchen! Because I've received so many sweet comments I'm thinking that Tuesday's will now feature a weekly post {as I've kind of already started} showcasing an easy main dish that you can whip up any time! I'm not a chef or cooking guru by any means nor am I trying to become a food blogger. I just want to help make your life a tab bit easier in whatever way I can!

Have a fantastic Tuesday my darlings! XoXo!

Divan, Divine, It's Really All the Same!

Remember last week when I told you here, that I finally decided to crack open the recipe box I received at one of my bridal showers {nearly 2 years ago} and give some of the recipes a go?! While meal planning last week and picking out the Honey Chili Salmon recipe in the box, I decided to try another one in the box as well! Sharon, who has been like a big sister to me practically my whole life, gave me this recipe for Asparagus Chicken Divan, in which now I am crazy excited over it, because it was a huge hit! While she mentioned that the leftovers weren't that great, I thought they tasted just as well for my work lunch the next day! None-the-less the recipe was easy and perfect, yet again, for a quick and easy week night dinner {y'all know I'm all for that}! You should definitely give this one a shot!

The Recipe Card

What You Will Need:

Nutmeg-Whipping Cream-Mayonaise-Asparagus-Chicken- Parmesan Cheese-Cream of Chicken Soup-Worcestershire Sauce

1 pound Boneless Skinless Chicken Breasts 

2 pounds fresh asparagus, trimmed {I only used a pound}

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 teaspoon Worcestershire sauce

1/4 teaspoon ground nutmeg

1 cup grated Parmesan cheese, divided

1/2 cup heavy whipping cream, whipped

3/4 cup mayonnaise

Directions:

 

Broil chicken 4-6 inches from the heat for 6-8 minutes on both sides or until juices run clear. 

Meanwhile, in a large skillet, bring 1/2 inches of water to a boil. 

Add asparagus. 

Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.

 Drain and place in a greased shallow 2-1/2 qt. baking dish. 

Cut chicken into thin slices. 

In a small bowl, combine soup, Worcestershire sauce and nutmeg.

Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. 

Top with chicken. 

Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese. 

Bake, uncovered, at 400 degrees for 20 minutes. 

Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. 

Broil 4-6 inches. from the heat for about 2 minute or until golden brown. 

Serve alone or over brown rice {as I did}!

I really do enjoy cooking and finding recipes that work with our schedule and tastes! I know I sound like a broken record but I love recipes that don't require a lot of prep time or cook time for our work week! I also enjoy using our slow cooker, especially on gym nights! Are any of you fans of Chicken Divan?! This was the first time I had ever had it and had no idea it was actually a pretty popular "casserole" dish that is normally made with broccoli! Learn something new everyday right?! 

Have a glorious Monday my darlings!!! The weather seems to be improving this week and I am loving the warm temperatures and the shining sun! It's good for the soul! 

XoXo! 

It's Gettin' Sweet, Spicy, and Fishy Up in Here!

For one of my Bridal Showers, almost two years ago, the hostess arranged for each guest to bring their favorite recipe to add to a new recipe box for our kitchen! I made out with quite a few yummy appetizers {including 3 separate recipes for Buffalo Chicken Dip hehe}, some scrumptious main dishes, and even a sweet dessert bread! In all my kitchen gloriousness, I've only made one dish out of the recipe box in the two years that I have had it! I keep adding recipes to the box, I just hadn't taken a chance on cooking a meal already in the box! All of that changed this past week!

While meal planning for the week and sifting through recipes I decided to give the recipe box a try! I have also been on a mission to get the hubby to eat and enjoy salmon! I love, love, love this fish and want to incorporate more of it in our dinners however, the hubby is not salmon's biggest fan! That's where this recipe comes into play! I felt there was enough sugar, spice and everything nice to appeal to his tastes buds and I was about 95% accurate! He ate all of it which was a huge win in my book!

The Recipe Card

What You Will Need:

Salmon - Cayenne Pepper - Brown Sugar - Honey - Chili Powder - Sea Salt

Fresh Salmon Filets or Flash Frozen Salmon Filets {I used Frozen}

Chili Powder

Cayenne Pepper

Sea Salt

Honey

Brown Sugar 

As you can see from my recipe card there were no measurements so you basically have to eyeball it to your liking! For instance it called for a "pinch" of brown sugar but I used about a tablespoon on each filet to ensure more of a glaze for the fish. I also cooked this in a skillet pan on top of the stove instead of in the oven which allowed for the juicy glaze as well. 

Directions:

Place Salmon in pan skin side down {my frozen filets didn't have skin so I just placed them in the pan}

Cover both salmon pieces entirely with Chili Powder {pretty vigorous amount}

Then follow behind with a light sprinkle of Cayenne Pepper

 Lightly dust with Sea Salt

Drizzle entire filet with Honey

Top with Brown Sugar

I then covered the pan and cooked the Salmon until it flaked.

Cooking in the pan. The honey, brown sugar and juices made a sweet glaze to offset the spicy Chili Powder and Cayenne Pepper.


Once the fish is cooked thoroughly to your liking, plate it and serve with sides of your choice! I whipped up white cheddar mashed potatoes and fresh green beans as our sides! 

Honey Chili Salmon!

This was a super easy peasy meal to make and would work perfectly on any weeknight!! I didn't time it but I'm certain it didn't take more than 20 minutes to prepare and cook! Easy, Yummy, and the Hubby ate it! Certainly a successful dinner in my house! I'll for sure be using this one again! If you end up trying it be sure to let me know! I'd love to hear your thoughts!! 

XoXo!