In The Kitchen Archives - Page 34 of 37

Baked Olive, Tomato, and Feta Dip

June 19, 2018

Summertime is a perfect time to explore new snackable flavors. This healthy baked olive, tomato, and Feta dip bring a taste of the Mediterranean straight to your plate. We highly recommend making this for your next dinner party. Thanks to Kendra Vaculin of Food52 for this week's delicious recipe. Author Notes: Keep leftovers from this party fave in your fridge overnight; just pop the dish back into the oven to re-soften the cheese the next day. Makes: 1 block of feta Ingredients: 1/4cup tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn’t stick to the bottom! a perfect use for leftovers or the dregs of the jar) 8ounces block of feta cheese, drained 1/2cup pitted and chopped Kalamata olives 1 1/3cups halved cherry tomatoes 2cloves garlic, minced 1teaspoon dried oregano ...

Strawberry Jalapeño Salsa

June 12, 2018

In The Kitchen

This Strawberry Jalapeno Salsa is really really good ~ juicy strawberries are tossed with lime, cilantro, and finely minced red onion, with the added kick of jalapeño. You can use it on fish, tacos, chicken, meats, or just scoop it up with chips. It’s the perfect spring and summer appetizer! Thank you to our friends at The View From Great Island for this recipe! Strawberry Jalapeño Salsa Ingredients 15-20 strawberries, hulled and chopped into a very small, even dice 1/3 medium red onion, finely minced handful of cilantro, well rinsed and finely chopped 1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat) juice of 1 lime fresh cracked black pepper Instructions Mix everything in a bowl. Taste the salsa and adjust any of...

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Caribbean Chicken and "Rice"

May 30, 2018

In The Kitchen

Thankful for our friends at the Good Housekeeping Test Kitchen for this delectable Caribbean Chicken and "Rice" recipe. Ingredients 4 c. riced cauliflower 1/4 c. water 4 skinless, boneless chicken breast cutlets 2 tsp. olive oil 1/4 c. sweetened cream of coconut 2 tbsp. Hot sauce 2 limes, halved 1 (15-oz.) can black beans, rinsed and drained Cilantro, chopped, for garnish Directions Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes. Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes. Toss cooked...

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The most FLAVORFUL and COLORFUL Smoothie Bowl

May 22, 2018

In The Kitchen, Uncategorized

Did you miss our Smoothie Making Class this past Monday with Shelley Butler and Jennie Dawkins? If so, you missed some excellent recipes for making tasty smoothies for the whole family!! One that stuck out was this take on the Acai Bowls, our own "Smoothie Bowl" which combines the taste of berries, fruits, and vegetables with the immune boosting essentials of beets. Plus this dish is so bright and beautiful to look at you might even get your children to eat it. Give it a try this Memorial Day weekend! Smoothie Bowl Base: 1 1/2 Cups of Water 1/3 Cups Raspberries One small beet, peeled Vanilla Protein Powder ** For a white base, substitute a frozen banana for beets and raspberries Toppings 2 - 3 Tablespoons of fruit - fresh, frozen, or dried 1...

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Red Pepper & Walnut Dip with Naan Bread

May 15, 2018

In The Kitchen

A bold, vibrant red pepper & walnut dip that has just enough spice, and tons of rich flavor. By Kayla Howey Originally posted by The Original Dish If there’s one dip I’d want for the rest of my life… it is this one! Red peppers get roasted until blackened and soft, peeled, and then pureed with classic flavors that add a ton of depth to the dip. I found some dried chipotle morta chiles, but you can use any type of dried chiles that you can find. These get plumped up in hot water until they’re soft enough to work with. I then toast two things: walnuts in a dry pan and grainy bread in a touch of olive oil. The walnuts add that nutty, rich bite to the dip and...

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CHICKEN SALAD WITH QUINOA AND ORZO

May 8, 2018

In The Kitchen

Chicken Salad with Quinoa and Orzo What a wonderful combination of flavors and textures that is sure to get you craving more! This delightful dish comes to us from our friends at FoodNess Gracious. Give it a try and let us know what you think. Ingredients FOR THE DRESSING 2 tablespoons white wine vinegar 1/2 tablespoon sugar 1/3 cup extra-virgin olive oil 5-6 leaves sprigs fresh thyme pulled from the stem 1 teaspoon balsamic vinegar Sea Salt and black pepper to taste FOR THE SALAD 2 cups orzo pasta cooked 1 cup quinoa cooked 1 1/2 cups cooked grilled chicken cubed 1/2 cup kalamata olives cut in half 1 tablespoon fresh thyme 1 cup spinach leaves 3 tablespoons chopped pistachios Half of an avocado diced into cubes Grated Parmesan to garnish INSTRUCTIONS Combine all of the dressing ingredients in a small plastic container and shake vigorously to mix. ...

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Veggie Egg Bake – AKA The Lazy Quiche

May 1, 2018

In The Kitchen

Thanks to Jennifer Fisher for this simple replacement to those difficult Quiche recipes we all want to make, but just aren't confident enough to give a try. Serves two as breakfast/brunch or 4 as a brunch side. Preheat oven 375 Ingredients 6 organic eggs 4 baby carrots shredded 4 baby Bella mushrooms sliced thin 2 scallions sliced thin 1 jalapeño deseeded and diced 1 roasted red pepper from a jar (press all of liquid out with a paper towel on both sides then dice fine) A handful of fresh spinach torn. JF Universal Salt to taste Directions Scramble eggs in a medium bowl and set aside Shred baby carrots with a coarse cheese grater (watch your fingers, I use a metal glove when doing this, get a Williams-Sonoma, and you will never grate the end of your finger off again) Wipe...

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Fish Tacos with Mango Salsa

April 26, 2018

In The Kitchen

Fish Tacos are just what's needed for a hot spring night! We need to thank our friends at Yummly for this irresistible fish tacos recipe. The catfish is great but try it with another white fish such as Alaskan Cod. Enjoy! Ingredients 1 pound catfish 1 tablespoon cajun seasoning 1 mango (ripe, peeled and diced) 1/2 cup cilantro (minced) 1/2 cup red onion (minced) 1/4 cup fresh lime juice (1-2 limes) 1 jalapeno (minced, removed seeds and stem for mild salsa) Salt Pepper 1 teaspoon canola oil 12 corn tortillas Instructions Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes. While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium...

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Oven Roasted Artichokes

April 12, 2018

In The Kitchen

Oven Roasted Artichokes Artichokes add an elegant aspect to your daily diet and are simple enough to cook for your next dinner party. An additional bonus, the artichoke is a superfood typically high in polyphenols, magnesium, potassium, vitamins C and K and folate. Give it a try this weekend! Oven Roasted Artichokes with Lemon and Olive Oil Dipping Sauce Courtesy: The Candidadiet.com Author: Lisa Richards Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings: 6 servings Calories: 82 kcal Ingredients 1 lemon, juiced 3 artichokes 6 tsp. and 3 Tbsp. olive oil, divided 2 cloves of garlic, thinly sliced Salt and pepper to taste Fresh herbs, such as thyme, oregano or parsley, finely minced Instructions Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside. Working with one artichoke at a time, begin by trimming one inch off the...

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Raw Beet & Apple Tree

March 29, 2018

In The Kitchen

Thanks to our friends at The Naked Food, we have this delicious Beet & Apple Tree salad to share with you. It not only looks beautiful it is heart-healthy, organic, non-GMO, gluten-free, and made with all plant-based ingredients. Make this and bring it outside with you to share on these beautiful Spring days! Makes four servings Ingredients Two organic green apples Two organic red beets Juice of 1 lemon 1 Tbsp. date paste (blended dates) or maple syrup 1/2 cup raw nuts, such as pine nuts, sunflower seeds, chia seeds or almonds*** One sprig of fresh cilantro Pinch of salt-free seasoning Directions Using a mandolin or slicer, cut the apples into 1/4" slices. Set aside. Wash the beets gently and peel the skin. Slice the beet into slices of 1/4 inch or less and keep separate from the...

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Women’s Care

Women’s Care

Women’s Care

Women’s Care

In The Kitchen

Baked Olive, Tomato, and Feta Dip

Strawberry Jalapeño Salsa

Caribbean Chicken and "Rice"

The most FLAVORFUL and COLORFUL Smoothie Bowl

Red Pepper & Walnut Dip with Naan Bread

CHICKEN SALAD WITH QUINOA AND ORZO

Veggie Egg Bake – AKA The Lazy Quiche

Fish Tacos with Mango Salsa

Oven Roasted Artichokes

Raw Beet & Apple Tree

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Roasted Cauliflower Hummus Dip

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